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Dessert Recipes

Dessert Recipes
Dessert Recipes

Apple Crumb Coffee Cake

Apple Crumb Coffee Cake

 What's an apple dessert doing in the middle of winter? I couldn't resist. I bake apple desserts whenever I am hit with the idea. A simple and lovely apple coffee cake is something I could deal with any day of the week.

Apple Crumb Coffee Cake

Because, let's face it! Nothing is better than an amazing apple cake. I know...that's just my opinion. But for me, it's what I prefer most days of the year. I've had plenty of amazing chocolate cakes and cheesecakes. Cupcakes and cookies are just fine.

There is just something about a simple cake with a not too sweet and juicy apple filling that makes my day a little brighter! How about you?
Apple Crumb Coffee Cake

I added a little streusel topping and that clearly was the right idea. There was no way this cake would be as amazing as it was without the addition of a sweet crumble in every bite. Buttery, crumbly, sweet apple...just perfect with an afternoon coffee or tea break. Or even for breakfast! I used this vegan cake batter that I just love! Everyone is keeping it lighter the month of January. If you have a different cake batter recipe you prefer, go ahead and use it. If you want to keep this vegan all the way, use margarine instead of butter for the crumb topping.
Apple Crumb Coffee Cake

So to brighten a cold and chilly winter morning, I offer you a slice of this beautiful and happy apple crumb coffee cake! Hope you are keeping warm, wherever you are. Hope you are enjoying the month of January so far. Thanks for stopping by!!

Apple Crumb Coffee Cake

by Savoring Italy
Prep Time: approx 10 minutes
Cook Time: approx 55-60 minutes

Ingredients (1 8x8 square pan)
  • 2 1/2 Cups Flour
  • 1 Cup Granulated Sugar
  • 1 tsp Baking Powder
  • 3/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 2/3 Cup Canola Oil
  • 2/3 Cup rice milk (or regular milk) + 2 tsp Apple Cider Vinegar (or lemon juice)
  • 2 Tbs Cornstarch mixed with 1/2 Cup Water
  • 1 tsp vanilla
Apple Filling
  • 5 large granny smith apples (or your favorite baking apples)peeled, cored, and cut into 1/2” pieces
  • juice of 1 lemon
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 4 tablespoons apricot jam (or your favorite jam)
Streusel Topping
  • 1/4 cup all-purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, chilled, cut into small pieces
Preheat oven to 350º F. Spray an 8x8" square pan with non-stick spray and line with parchment.

In a medium sauce pan, sauté the apples in medium-low heat with the lemon juice and spices(until they lose their crispiness). Add the jam and combine. Set aside to cool while you prepare the cake batter.

Cake Batter:
In a small bowl, add the milk and vinegar and give it a whirl. Let sit a minute. In a large bowl, combine all the dry ingredients of the cake and whisk together. In a medium sized bowl, mix together the oil, milk, water/cornstarch mixture, and vanilla. Mix well. Incorporate the wet ingredients to the dry ingredients, scraping the sides of the bowl with your spatula.

Spread the cake batter evenly in the baking pan. Spread the apple mixture evenly on top.
For the streusel: In a small bowl, combine flour, brown sugar and cinnamon. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. 

Sprinkle streusel topping evenly over the apple mixture.

Bake at 350° for 30 minutes. Lower the heat to 325 and bake for about another 25-30 minutes, or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Enjoy!

Orange Cranberry Ginger Chocolate Muffins- #FoodMemory Guest Post withGotta Get Baked

Orange Cranberry Ginger Chocolate Muffins

Writing my blog has become to me more than just a baking blog. I sometimes have shared what is going on with my life and my feelings. Sometimes my friends have been a part my blog and have shared a little of their lives and a story.


Cinnamon Raisin Challah

Cinnamon Raisin Challah

There was a time in my life when I could eat cinnamon raisin bread every single day for breakfast. I wasn't that great of a baker at the time and bought my favorite brand. When I learned how to get better baking with yeast type breads, I tackled how to bake a cinnamon raising challah.

Cinnamon Raisin Challah

It's really not as complicated as you may think it is. I've shared a couple of challahs here before. This poppy seed challah is crazy good!!!I also really love this honey challah.

This is probably my favorite way to enjoy challah bread because, well, I love any cinnamon raisin type of a recipe. Don't you??

Cinnamon Raisin Challah

I know it's the new year and many of you are probably eating broth and juicing all day long. Heck, I dreamed of doing one of those detox juice diets for a day or two. I dreamed about it but I had no willpower to actually do it. But I did make a rockin' lentil soup this week and it had LOTS of amazing kale in it. As good as a detox diet, maybe not. But it was homemade and it was delicious!

So for my friends that aren't afraid of some carbs for the first month of the year, you've got to bake this challah bread! I can't tell you how long ago I took these photos. It's embarrassing, really, that I have so many photos that are just waiting to be shared here. It's not really embarrassing, but I feel badly about it when I look at my drafts and I see I have 2 lasagnas and a scattering of cakes that should've been published months ago.
Cinnamon Raisin Challah

For now I will catch up with my baking and share with all of you this incredible cinnamon raisin challah. It's truly delicious. It's every thing you would ever wish for in a cinnamon raisin bread: light and fluffy, spicy and sweet. Someone told me I should sell this challah bread. Well, I'm not going into a challah bread baking business any time soon, but I will keep baking them when I can for my family, friends and for ME!

Happy beginning of the year and happy Wednesday to you! Thanks for stopping by and for your support!!:)

Cinnamon Raisin Challah

by Savoring Italy
Prep Time: 2 1/2-3 hours
Cook Time: approx 35-40 minutes

    For the dough
    • 1 package (2 1/4 teaspoons) active dry yeast
    • 1 cup warm water (no more than 110°F [43°C])
    • 1/3 cup sugar
    • 4 1/2 to 5 cups bread flour, or 5 1/2 to 6 cups bleached all-purpose flour
    • 3 eggs
    • 1/4 cup peanut, corn, or canola oil
    • 2 teaspoons salt
    for the filling
    • 1 Tbsp. ground cinnamon
    • 1/4 cup white granulated sugar
    • 1/2 to 1 cup raisins, according to taste
    • 4 Tbsp melted butter
    for the egg wash
    • 1 egg
    • 1 teaspoon sugar
    In a mixer, with a dough hook attachment, add the warm water and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. Mix in the eggs one at a time until they are combined. Add another 2 cups of the flour, oil, and salt. Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. 

    Slowly add the rest of the flour (the remaining 4 cups) and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour. Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.

    Take dough out of mixer bowl. Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil. I use vegetable oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).

    Punch down the dough. Divide the dough into 3 equal portions. Shape each portion into a ball, and allow it to rest with plastic wrap on it for 5-10 minutes.

    Roll each dough ball into long piece and then flatten to form a rectangle. Brush the top with melted butter and sprinkle with the cinnamon sugar filling. Top with raisins.Pinch together to form 3 filled strands.Braid the strands together to form a loaf. 

    Cover and let rise in a draft free place for about 45 minutes to 1 hour 

    While resting, preheat oven to 350 F.

    When ready to bake, brush with egg wash.

    Bake the challah for 35-40 minutes (on 350 F). The bread should be golden brown. Ovens may vary so check your challah at about 30 minutes and see how it’s doing. You test if it’s done by tapping the bottom of the loaf. If it sounds hollow, it needs a bit more time.* Be careful to not burn your fingers like I did when you do that test. Let it cool and serve slightly warm or at room temperature.

    Paprika Cauliflower Soup - Karfiol Leves

    Paprika Cauliflower Soup - Karfiol Leves

    Brrr! It's cold. You know it's cold here when it's colder than my in-laws house in Italy. But it's not nearly as cold as where I have family in Ohio (-10!) -or where my friends are in Atlanta and NYC. So for this cold day we have a family favorite soup!! Paprika Cauliflower Soup (karfiol leves). This is the one soup that I could make any day and my son would be thrilled!


    Broiled White Free-Form Loaf- #TwelveLoaves

    Broiled White Free-Form Loaf

    “This was a mistake that proved to be extremely interesting.” James Beard, Beard on Bread.

    I'm all about baking and learning from my mistakes. I've even posted about some mistakes and I tend to find mistakes in my baking to be a fun challenge. Well, sometimes, not so much fun. But with bread, I often make mistakes. A fumble here, a slight veer in the wrong direction there. In the end, it usually turns out not so bad. I may be frustrated because the process wasn't as easy as I had hoped it would be, but I keep going with hopes of sharing my results and maybe even inspiring a baker or two to even try the recipe and to not be afraid of yeast. People...yeast is not that scary. I promise. It isn't.
    Broiled White Free-Form Loaf

    I also am not passing judgement at all on buying a ready made loaf. I often grab a baguette at my market. When my kids want bread with their dinner and I didn't have time to make a sponge, leave it overnight. The next day, toss in a little more flour, knead, leave to rise, punch down...repeat. Basically, create an amazing loaf of homemade bread. I try to as often as I can. It is time-consuming to bake your own bread. You know my mother-in-law does this at least once a week and God I adore her and her ease at making the most incredible breads. So go ahead and buy bread. But when you have a little time, do try to bake your own bread. Guess what?!? This is a fun bread to bake even if you're a novice baker! is!
    Broiled White Free-Form Loaf

    The #TwelveLoaves bakers have decided to ring in 2014 with a new loaf that is simple: Keep it Simple is our theme. Simple meaning laid-back in technique or even simple in the ingredients. I was checking out my Beard on Bread book from James Beard and kept going back to his Broiled White Free-Form Loaf.  Here is how James Beard arrived with this recipe: “I was testing another version of the free-form loaf, turned the oven to 375° without my glasses on, and placed the loaf in the oven.  I thought it was browning magnificently and then discovered I had turned the oven to “broil”.  I immediately switched it to “bake”, but by this time I had a beautifully brown, crisp top crust and the loaf had risen.  In the end the loaf tasted absolutely wonderful, and the upper crust was superb.”

    #TwelveLoaves January – Keep it Simple! We enjoyed a delicious month of December with our Holiday Breads. January #TwelveLoaves is here and we are going to Keep it Simple! Choose a recipe that is not overly complicated, whether in technique or ingredients. Share your January Keep it Simple Bread (yeast or quick bread). Let’s get baking!

    Have a look at what the other talented bread bakers have made:

    #TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy.

    I should've waited a bit longer to slice my loaf. Impossible. Absolutely impossible to wait! You know the story: everyone was lined up awaiting their slice and then they ended up cutting chunks of it. Cheese and olives were paired with this fabulous bread.

    What struck me as sort of funny is that a few weeks ago I was baking a banana bread and accidentally turned the oven to roast. I couldn't figure out why the bread smelled, well, like it was roasting. It had a cinnamon streusel topping and let me tell you, roasted cinnamon streusel topping lingers in the house for hours! Luckily, I rescued the bread in the nick of time and so yes, the top was roasted. But, hey! It was not too bad with coffee!


    So back to this recipe. I had to try it Jim Beard's baking mishap that he described as "absolutely wonderful". This book is from 1973. I think that Jim Beard's broiled and baked loaf is practically the same crust and crumb as this no-knead bread I shared (and LOVE).

    A perfect loaf of white bread. A simple loaf, and it doesn't require a mixer to put it together. You can shape it free-form into a mound and place on your baking sheet.  So here it is, a basic loaf from a quintessential food lover. I should've waited a bit longer to slice my loaf. Impossible. Absolutely impossible to wait! You know the story: everyone was lined up awaiting their slice and then they ended up cutting chunks of it. Cheese and olives were paired with this fabulous bread.

    "Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts." I couldn't agree more with James Beard.

    I am sharing this bread with Yeastspotting

    To my 12Loaves baking friends, I thank you for baking along all last year! To another year of baking great bread and a Happy New Year!

    To my faithful readers and new readers that find me in the sea of a million food bloggers, thank you for stopping by! Happy New Year and Happy Baking!

    This is the book where I got the recipe: Beard on Bread. It has 100 super recipes. For a novice baker, this could be the only book you'll need to begin with!

    Broiled White Free-Form Loaf

    by Savoring Italy
    Prep Time: 1 1/2 hours
    Cook Time: approx 45 minutes
    Ingredients (1 round loaf)
    • 2 packages active dry yeast
    • ¾ cup warm water (100 to 115 degrees, approximately)
    • 4 cups unbleached all-purpose flour
    • 2 Tbsp. coarse salt
    • 3 Tbsp. olive, vegetable, or peanut oil
    • ½ cup buttermilk
    • Cornmeal
    • 1 egg white, beaten with 1 tablespoon water
    Dissolve the yeast in the warm water and let it proof. Measure the flour into a mixing bowl, add the salt, and blend well. Add the yeast and blend thoroughly, preferably with your hands. Add the oil, and then, gradually, the buttermilk. Mix with the hands or in an electric mixer with a dough hook until the dough comes off the bowl. 

    Turn out onto a lightly floured board and knead for 10 minutes, until the dough is smooth and resilient. Remove to a buttered bowl and turn to coat the surface with butter. Cover and let rise until doubled in bulk.

    Punch the dough down, knead for 3 minutes, and let rise once more. Punch down again, then, using both hands, gather the dough into a big circular package, draw the top together to close it, and pinch the ends together. 

    Turn the dough over, and set it, pinched-end side down, on a baking sheet sprinkled with cornmeal, and let rise until doubled in bulk. (Cornmeal may be sprinkled on the top, too, for an extra accent.) 

    Slash the top in three places and brush with the egg wash.

    Broil at 375 degrees for 20 minutes, then switch to “bake” for 25 minutes, or until the loaf sounds hollow when tapped with the knuckles. (If your broiler has no setting, place the bread as far as possible from the unit and watch carefully. You may have to switch from “broil” to “bake” more quickly.) 

    Remove the loaf from the baking sheet and let it rest directly on the oven rack for a few minutes to brown the bottom. 

    Cool on a rack.