Cakes – Busy in Brooklyn

Nothing makes me think of summer more than lemon and blueberries and this light and delicious cake is just perfect for snacking!

Lemon Blueberry Crumb Cake

1 3/4 c flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp kosher salt
2 eggs
1/2 c oil
1/2 cup whole milk (may sub full fat coconut milk)
1 tsp vanilla extract
Zest of 1 lemon
1 tsp lemon juice
1 heaping cup fresh blueberries

Crumbs:
1/2 c flour
1/4 c granulated sugar
1/4 c light brown sugar
1/4 cup oil
Pinch of salt

Glaze:
1 cup powdered sugar
1-2 tbsp lemon juice

Preheat oven to 350°.

In a large bowl mix the flour, sugar, baking powder and salt. In a separate bowl mix the eggs, oil, milk, vanilla, lemon zest, and juice. Add the wet ingredients to the dry ingredients and mix to incorporate. Stir in the blueberries.

In a separate bowl mix the crumb ingredients until crumbly.

Pour the batter into a parchment-lined 9×13 pan, Sprinkle with crumbs. Bake for 35-45 minutes or until a toothpick inserted comes out clean.

While the cake is baking prepare the glaze. Drizzle the glaze onto the cooled cake

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No-Bake Frozen Cheesecake Affogato

On June 4, 2024August 28, 2024

by chanie

in Cakes, Dairy, Dessert, Instagram Reel Recipes, Recipes, Shavuous

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This may just be my favorite recipe creation of all time!! While Affogato is traditionally made with ice cream, I subbed in cheesecake, for the perfect Shavuot treat!!

To view the reel on Instagram click here.

No-Bake Frozen Cheesecake Affogato

8oz. Block cream cheese
3/4 cup confectioners sugar
1 tsp vanilla extract
1 cup heavy whipping cream
Biscoff cookies
Shots of espresso

Method:

In a large bowl, beat the cream cheese, confectioner’s sugar and vanilla until fluffy. In a separate bowl, Whip the heavy cream until stiff peaks form. Fold the whip cream into the cream cheese mixture.

Add crushed Biscoff cookies to the bottom of espresso cups. Top with cheese cake batter, Leaving the center empty. Freeze until ready to serve and fill with hot espresso!

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Tahini Maple Swirl Banana Cake

On May 21, 2024August 28, 2024

by chanie

in Breakfast, Brunch, Cakes, Dessert, Instagram Reel Recipes, Recipes

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Tahini Maple Swirl Banana Cake
Adapted from @edeneats

To view the reel on Instagram click here.

Tahini Maple Swirl Banana Cake

1 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1/2 tsp cinnamon
3 ripe bananas
2 eggs
1/3 cup tahini paste
1/4 cup pure maple syrup
1/3 cup dark brown sugar
1/2 cup neutral flavored oil
1/3 cup milk (any kind)
1 tsp vanilla extract

Tahini swirl
2 tablespoon maple syrup
4 tablespoons tahini paste
4 tablespoons sesame seeds
Pinch kosher salt

Method:

Preheat the oven to 350°F.

In a large bowl, mash the bananas. Add
in the sugar, tahini paste, maple syrup, oil,
milk, vanilla and eggs and mix well. Add the flour, baking soda, cinnamon and
salt and mix until incorporated.

Grease a round baking pan. If desired, coat in a layer of sesame seeds for extra sesame-goodness!

Mix the swirl ingredients together and set aside.

Pour half of batter in the baking dish and
then dollop half of the swirl on top. Gently
swirl the tahini into the batter, then pour
the rest of the batter on top and finish with
another tahini swirl.

Bake for 30-35 minutes or until a toothpick
inserted comes out clean.

So what do you think? Is it a cake or a bread?

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Apple Crumb Cake

On September 12, 2023August 28, 2024

by chanie

in Brunch, Cakes, Dessert, Instagram Reel Recipes, Recipes, Rosh Hashanah

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I have to admit I’m not much of a baker but when it comes to the High Holidays, I pull out all the stops
Whether it’s an over the top bundt cake, my mason jar honey cakes for gift giving or my red wine chocolate cake – you’ll always
find me baking up something special for Rosh Hashanah. There’s just nothing like a a comforting slice of cake with tea for dessert,
or even for breakfast with a cup of coffee. I love creating new dishes that gets everyone excited for the holiday – it sets such a festive
mood for the whole family, and is really the foundation for making memories around the table. I know honey cake doesn’t always get
the most love, so this year, I created a recipe for an apple cider crumb cake that brings all the warm, cozy feels of fall. You can bake it
in a bundt pan, 9×13 tray or even a loaf – whatever you like best.

To view the reel on Instagram click here.

Apple Crumb Cake

3 medium apples, peeled and grated
1/2 tsp cinnamon
3 cups all purpose flour
2 cups granulated sugar
1 tbsp baking powder
1/2 tsp kosher salt
4 eggs
1 cup canola oil
1 cup apple cider (unfiltered apple juice)
2 tsp vanilla extract

Crumbs
1 1/4 cup all purpose flour
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 1/2 tsp cinnamon
1/4 tsp kosher salt
1/2 cup canola oil

Method:

Grease and lightly flour a Bundt pan, set aside.
In a small bowl mix the apples and cinnamon.
Preheat oven to 350 degrees.

In a large bowl, whisk the flour, sugar, baking powder and salt.

In a medium bowl, whisk the eggs, oil, apple cider and vanilla.

Add the wet ingredients to the dry ingredients and stir with a rubber spatula to incorporate.

In a separate bowl, mix the crumb ingredients until crumbly.

Pour half of the cake batter into the Bundt pan. Add the shredded apples, discarding any liquid that accumulated in the bowl. Top with remaining half of the batter, and sprinkle generously with the crumbs.

Bake for 60-70 minutes, or until a toothpick inserted comes out clean.