September 30, 2015

39 | 52 Spiced Pear Crumb Cake

I love fall. I really do.
That crisp cool air outside and cozy evenings at home involving blankets and candles.

And cake. Of course. Always.

This specific one is absolutely perfect for fall. You can taste the season in every bite.

Spiced Pear Crumb Cake

For the filling:
4 ripe pears, peeled and chopped
1/2 teaspoon cinnamon
juice of 1/2 lemon 

For the dough:
227g (2 sticks) butter, room temperature
145g (2/3 cup) dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon allspice
260 g (2 cups) flour
55g (1/2 cup) pecans, chopped

For the glaze:
65g (1/2 cup) powdered sugar
1/2 teaspoon nutmeg 
milk or cream to thin
  • Preheat oven to 175°C (350°F). 
  • Combine pears, cinnamon, and lemon juice. Set aside. 
  • Cream butter the sugar until light and fluffy. Add salt and all spices and mix well. 
  • Add flour and mix until just combined (don't worry if the dough is crumbly - it's supposed to be like that). 
  • Press 2/3 of the dough mix into a prepared springform pan (23-25 cm / 9-10 in). 
  • Spread the pears out evenly on top of the dough. 
  • Add the pecans to the remaining dough and crumble it evenly over the pears. 
  • Bake for about 45 minutes. Let cool completely before glazing. 
  • For the glaze mix the sugar, nutmeg and as much milk or cream as you need to get a nice glaze consistency. Drizzle over the cooled cake. 
My modifications:

The taste:
Autumnally delicious. Soul food. It will definitely warm you from the inside.

What's your favorite fall cake?

September 23, 2015

38 | 52 Plum Muffins

Don't think that I can't see it.
You. Rolling your eyes.
At yet another plum recipe.

I'm sorry but I can't help it!
Not sure where exactly it comes from but I keep wanting to try new plum (baking) recipes.
And when should I actually make them if not now?!

So I beg you. Please. Stay with me.
And just enjoy the plummy ride.

Plum Muffins

260 g (2 cups) flour
2 teaspoons baking powder
1/2 teaspoons baking soda
100 g (1/2 cup) sugar
2 eggs
100 ml (1/2 cup) olive oil
250 ml (1 cup) yogurt
300 g (10.5 oz) plums, chopped
  • Preheat oven to 175°C (350°F). 
  • Combine flour, baking powder and soda, and sugar in a bowl.
  • In a separate bowl, whisk together eggs, oil, and yogurt. Pour into dry ingredients and mix until just combined (works best with a wooden spoon).
  • Add plums and fold in carefully. Fill muffin cups/pan and bake for about 15-20 minutes.

My modifications:
I used coconut oil instead of olive oil.

The taste:
Good, moist, comforting.
It actually tastes as if there are oats in the batter. Strange because, as you know, there are none.
Definitely to be enjoyed on the day of baking when the top is still a bit 'crusty'.
All in all: nothing exciting or extravagant about these but you probably wouldn't pick this recipe if that's what you're after...

Do you even like plums? If so, how do you like them best?

September 16, 2015

37 | 52 Chocolate Peanut Butter Banana Bread

I might have told you before: I LOVE peanut butter.
I don't think I even have to mention chocolate....

And yes, overripe banana time it was again!
And I had a feeling I needed some kind of banana bread that was a bit different to the usual one. And then I stumbled upon this.

Chocolate Peanut Butter Banana Bread
Adapted from Broma Bakery

80 g (1/3 cup) peanut butter
150 g (3/4 cup) sugar
2-3 ripe bananas, mashed
120 ml (1/2 cup) olive oil
2 eggs
65 g (1/2 cup) cocoa, unsweetened
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
130 g (1 cup) flour
  • Preheat oven to 175°C (350°F).
  • Mix together peanut butter, sugar, mashed bananas, olive oil, and eggs. 
  • Stir in cocoa, baking powder & soda, salt, and vanilla. Add flour last and mix until just combined.
  • Pour batter into prepared loaf pan and bake for 50-60 minutes.
My modifications:
Since I only had crunchy peanut butter at home, that's what I used and it was very good.
I didn't put banana slices on top before baking. And I omitted the 'frosting'.
Otherwise - no changes to the original recipe.

The taste:
Good. But a bit on the dry side and a bit too dark chocolatey, for my taste.
So definitely a diffferent banana bread but not my favorite one.

What's your favorite banana bread? Would be cool if you shared the recipe!

September 9, 2015

36 | 52 Poppyseed Quark Cake with Prunes and Cinnamon Crumbles

Another week, another plum recipe. (#sorrynotsorry)
'Tis the season. Of yummy purple, oval plums. Or prunes?

Yes, let's take a moment and talk about those plums/prunes.
Here in Switzerland (and Germanya and Austria), we love our Zwetschgen. And our Pflaumen, too.

According to the Wikipedia, Zwetschgen are a a subspecies of the plum (Pflaume).
Zwetschge = prune, or common plum = Prunus domestica subsp. domestica
Pflaume = (round) plum = Prunus domestica

The easiest way to keep them apart is actually their shape and color.
Zwetschgen are oval and very dark blue/purple, Pflaumen are bigger and round and of a lighter purple (or even yellow or red).

YAY! You might have even learned something new today!
If not - sorry to have bored you with all these German, English, and Latin terms...

Oh, but I forgot. This recipe also calls for Quark
If you don't know what I'm talking about, follow this link... 

Poppyseed Quark Cake with Prunes and Cinnamon Crumbles

For the bottom and crumbles
100 g (1 stick minus 1 tablespoon) butter, cold
50 g (1/4 cup) sugar
1 egg
pinch of salt
180 g (1 1/3 cups plus 1 tablespoon) flour
For the filling
250 g (8.8 oz) quark
1 egg
1 tablespoon cornstarch
50 g (1/4 cup) sugar
100 g (3.5 oz) poppyseeds, ground

1 teaspoon cinnamon
300 g (10.5) prunes/plums, halved and pitted
  • For the bottom and crumbles, cut cold butter into pieces. Add remaining bottom/crumble ingredients and knead (with your hands) until you get a smooth dough. Let cool for 30 minutes.  
  • For the filling, mix together all filling ingredients. 
  • Preheat oven to 180°C (355°F). 
  • Put 2/3 of the bottom/crumbles dough evenly onto the bottoms of 2 small, round springform pans (20 cm/8 in). Spoon poppyseed filling over dough and distribute prune halves on top of it. 
  • Combine the remaining dough for the crumbles with cinnamon and crumble over prunes. 
  • Bake for 40-45 minutes. Let cool completely before serving (and ideally serve the next day).

My modifications:
None. Except for using two (instead of one) 20 cm springform pans which was perfect for the amounts given.

The taste:
Good on the first day, definitely a lot better on the second day so try to be patient ;) 
I'm not the biggest fan of poppyseeds but I still liked it. It does taste more like fall than summer (at least to me) so save this for the end of plum season...

What's more commonly available where you live: Zwetschgen or Pflaumen?
Do you have a preference if you can buy both?

September 2, 2015

35 | 52 Whole Wheat Banana Streusel Muffins

You know the drill...
New banana recipe up on the blog = I needed to use up my overripe bananas ;)

But it's all good! 
Because that way we can all try many yummy banana baking recipes together. 

So: long live the overripe banana. 
Without it, the baking world would not be the same.

Whole Wheat Banana Streusel Muffins
Adapted from Baked by Rachel

For the muffins
60 g (1/4 cup) butter, softened
100 g (1/2 cup) light brown sugar
2 eggs
2 ripe bananas, mashed
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
190 g (1 1/2 cup) whole wheat flour

For the streusel
65 g (1/2 cup) whole wheat flour
4 tablespoons light brown sugar
1/2 teaspoon cinnamon
60 g (1/4 cup) butter, melted
  • Preheat oven to 175ºC (350ºF). 
  • For the streusel, whisk together dry ingredients. Add melted butter and stir until crumbly. Let cool in the fridge while you prepare the muffins.
  • For the muffins, cream together butter and sugar. Add eggs and banana and mix until smooth. Add dry ingredients and mix until just incorporated.
  • Fill your muffin tin with batter, then top with cold streusel - just crumble over the muffin batter.
  • Bake for 20-25 minutes. Let cool.

My modifications:
I halved the amount of sugar for the muffins (the original recipe calls for 1/2 cup granulated and 1/2 cup light brown sugar. With half the amount the muffins were still sweet enough. There was an additional glaze over the streusel in the original recipe which I omitted completely. I'm sure it would have been very yummy but I didn't miss it (and I have the feeling that I was eating something remotely healthy...).

The taste:
Healthy. But in a good way! Perfect for breakfast.

What is your favorite 'healthy' muffin recipe?