I’ve never been able to bake anything more complicated then brownies from a mix in a box, or something equally simple like Nestle Cookies. I decided to try this recipe in an attempt to make something a bit more complicated and from scratch. And it came out great! It was difficult a bit to do this without a food processor, but I managed to use my blender pretty effectively. And I took some to other friends in quarantine and they all loved it. Can’t wait to bring this to a party someday.
can I use 9" springform pan, and how does it change cooking time????My girlfriend and I made this cake with a NutriBullet as we don't have a processor just yet. Took a bit longer but wow was it worth it. This cake is so delicious and we had some for nearly a week - between both of our families. 3 beautiful layers came out just like the picture here shows. The crumbs were beautifully flavoured and not dry at all. The inner cake was so moist and delicious as well.
Craving something sweet 😋
Oh yes!
This looks yum!
More. Crumb.
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Rhubarb Bread Crumb Cake Recipe on Food52Spring is the time of year of the great pinkening in my kitchen. When, fed up with a winter of stored apples and fleetingly good citrus shipped in from far away, there’s finally some fresh produce to bake into desserts. Enter: rhubarb. So far, I’ve steeped rhubarb in vodka for an entirely new kind of Cosmopolitan, I’ve made quick sweet-tart sauces, and I’ve adapted the apple cake from my cookbook, Secrets of Great Second Meals, to accommodate the pucker of spring’s stalky crop. This isn’t an architectural cake—it’s tender and moist and almost, but not quite, like a cobbler, so you may even want to eat it in a bowl. But the most signature element of this dessert is the cinnamon-toasty flavor that comes from bread crumbs. This is a great way to use up all those ends of artisanal bread loaves that you may not have gotten around to eating. Here’s how I cultivate my own bread crumb garden. If I notice the end of a loaf has been sitting around longer than a couple of days, I slice it into thick slices and lay it on a sheet pan. Then I forget about it for another day or two. I break the stale slices into shards and pulverize them in a food processor or high-speed blender. Though some recipes are best with milder bread crumbs, this one is great with rye bread or brown levain—it’s all character building. Once the bread is ground, I keep it in an airtight container in the freezer if I’m not going to use it right away. Wow, saradickerman - what a nice surprise! Can’t wait to make this.
Source: Food52 - 🏆 113. / 63 Read more »
Rhubarb Almond Crumb Cake Recipe on Food52Pretty pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. Or serve it up for dessert, alone or next to a scoop of vanilla bean ice cream. The batter is versatile enough to work with most any fruit. If you make it with a sweeter fruit, consider reducing the amount of granulated sugar in the batter. Delicious! sounds like a dream combo!
Source: Food52 - 🏆 113. / 63 Read more »
This Crumb Cake Recipe Is a Sweet, Salty Ode to the PB&J Sandwich“I’m under no illusions that a PB&J cake can ever wholly replicate a good old-fashioned PB&J sandwich, but who cares if it tastes just as good, right?” — Joy Cho
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Amazing Award-Winning Double Chocolate Volcano Cake - fountainof30.comThis award-winning chocolate volcano cake is made with chocolate toppings and colorful candy to create an impression of an erupting volcano.
Source: FountainOf30 - 🏆 722. / 51 Read more »
Ooey and Gooey Double-Baked Chocolate Cake Recipe on Food52From Food & Wine by way of Dana Treat comes the easiest way to get all the best parts of the molten chocolate cake with none of the stress. For this cake, you make a standard batter from melted butter, chocolate, sugar, and eggs, then pour most of it into a springform pan and bake for 25 minutes. That right there is good enough to serve on its own, but the real hoorah comes when you then take the reserved batter, spread it over the top of the cake, and give it an additional 15 minutes in a higher temperature oven, until it's just barely baked. The result is a firm, dense bottom—the chewy, feels-like-food element that many flourless chocolate cakes lack—that acts as a crust-like container for the melting, pudding-like top. Nothing will break or burst or turn to goo or go terribly wrong. Success is (practically) guaranteed. And when you put it in the refrigerator, the bottom layer will become brownie-like, the top like mousse. Shhhhh, you don't need any words...
Source: Food52 - 🏆 113. / 63 Read more »