Double Crumb Cinnamon Streusel Coffee Cake

Dear Mr. Coffee Cake.

Oh, coffee cake. I’m not sure how we got off on the wrong foot. But somehow, we just don’t seem to see eye to eye. It’s not that there’s anything wrong with you. In fact, you’re sweet, comforting, and pack a welcome punch of cinnamon flavor. You even have multiple textures, which I adore. But somehow, you never quite make it to the top of my “I want to bake you” list. You always seem to be overlooked and quickly pushed aside when other flashier desserts come along.

coffeecake_editMy roommate, though, she never underestimates you. I often ask her what she thinks I should bake, and she always brings you up. I told her for weeks that I would bake you, but every time I had the baking itch (which we know is often), you never made the cut. Finally, enough was enough. I couldn’t put it off any longer. You and I needed to try and reconcile our differences.

And so, I searched and searched, and finally settled on this Double Crumb Cinnamon Streusel Coffee Cake recipe (because who only wants to settle for a single crumb coffee cake? Not me). And, I must admit, I was pleasantly surprised. You had so much dimension: ribbons of cinnamon, layers of brown sugar, moist cake, hints of nuttiness, and a sweet gooey vanilla glaze.

Coffee cake, I have to apologize for before. From now on, you’re alright in my book.

Advertisements

Triple Berry Bread Pudding with Baked Doughnuts and Vanilla Glaze

When life gives you lemons, make lemonade. And, when life gives you over baked mini doughnuts that look more like muffins than doughnuts, make bread pudding! Okay, so maybe the second saying isn’t going to catch on, but it is the inspiration behind this recipe.

good_IMG_1564editWhile attempting to make baked buttermilk doughnuts, something went wrong, like really wrong. I should have known better than to bake during the middle of the day when it’s over 90ºF outside and there’s no A/C, but one thing led to another and I suddenly found myself with flour on my hands and doughnuts in the oven.

Everything seemed to be going well, other than the fact that due to the heat the dough had barely risen and was far too sticky. Oh what’s that you say? That should have been a warning sign. I know, I know. But my craving for doughnuts outweighed my common sense, and I decided to try and bake these bad boys anyway. The at first adorable mini doughnuts quickly morphed into overgrown muffin wannabes that had no right to even look at another doughnut. Hmph. As I scanned the nearly 3 dozen “doughnuts” that now lined my counter, I knew I had to do something with them.

Think. Think. Think

Aha! Bread Pudding to the rescue. But not just anyway bread pudding, triple berry baked doughnut bread pudding with vanilla glaze. Now we’re talkin’. 

I decided to substitute berries for the traditional raisins because 1. berries are just better 2. I was out of raisins 3. berries. If you want to be a weirdo and use raisins, go for it. But I’m warning you, it won’t be the same. And, if you don’t have a surplus of baked doughnuts lying around, you can make this with day old bread; I recommend sourdough.

Alright friends, get ready to test your self-control, here’s the recipe:

Bread Pudding
Doughnuts or sourdough bread, cubed/broken (enough to fill the bottom of a 9×12 baking dish)
3 tablespoons butter, melted
1 cup milk
½ cup heavy cream
½ cup granulated sugar
¼ cup dark brown sugar (light brown sugar will also work)
¼ teaspoon salt
1-2 teaspoons vanilla extract
1 teaspoon cinnamon
¼  teaspoon ground nutmeg
2 eggs, beaten
1 and ½ cups mixed berries, frozen or fresh (I used, blueberries, raspberries, and blackberries)

Glaze
2 tablespoons butter
1 tablespoon all purpose flour
¼ cup granulated sugar
¼ cup dark brown sugar (light also works)
¼ cup heavy whipping cream
¾ cup milk
1 egg
1 tablespoon vanilla

Directions

Begin by preheating the oven to 350ºF and spraying a 9×12 baking pan with non-stick cooking spray; fill the prepared pan with cubed doughnuts or bread. In a medium bowl, whisk together melted butter, sugars, salt, vanilla extract, cinnamon, and ground nutmeg. Next add in the heavy whipping cream, milk, and eggs. Whisk until well combined. Pour the mixture over the bread in prepared pan; use your hands or a spoon to make make sure all the doughnuts/bread are covered with the milk mixture. Finally, sprinkle the doughnuts with mixed berries and again stir to make sure berries are evenly incorporated. Bake for 45-50 minutes or until the filling is springy and the sides begin to pull away from the pan. Check the bread after 20 minutes; if the top is becoming too golden brown, cover with foil for the remaining time.

While the bread pudding is baking, you can prepare the vanilla glaze. In a saucepan over medium heat, whisk together all ingredients excluding the vanilla. Continually whisk ingredients until the sauce thickens and could coat the back of a spoon. This should take between 5-7 minutes. Once this consistency is reached, remove from heat and stir in vanilla extract. Sauce can be drizzled over warm bread pudding or served on the side.

Blueberry Danish with Vanilla Glaze

When you hear the word danish, your mind probably goes to a long white box filled with an overly sweet pastry and ingredients you can’t pronounce. I know that’s what I think of. Well friends, it’s time to throw this idea out the window. But seriously, if that’s what’s sitting on your counter, go ahead and just throw it out. This danish recipe is going to blow your mind…. and your taste buds.

IMG_1294What’s that you say, you’re not a fan of soft, flaky pastry filled with the sweet, sweet goodness of fresh fruit drizzled with the perfectly balanced vanilla glaze? Stop. Just stop. Are you even human? I too would like to say I can resist this baked treat…. wait, who am I kidding. I don’t think I’ve ever wanted to say that. I love me some danish. I may or may not have eaten an entire one of these danish braids by myself. I mean, it has fruit in the middle, that’s totally acceptable, right?

Now that you’re mouth is watering, and you’re picturing yourself eating this danish with perfect self control while sipping your morning coffee (good luck with that!), you’re ready for the recipe. My thanks go out to Sally from Sally’s Baking Addiction. She offers great step by step pictures and helpful tips along the way. Do yourself a favor and go check out this recipe.

Since I had a surplus of fresh blueberries on hand, (I know. Life is hard) and because blueberries are delicious, I opted to change the filling from raspberry to blueberry; you can use whatever berry you like but the temperature and boiling time may vary. I also added slivered almonds to the top before popping the completed braid into the oven, because why not? See below for the blueberry filling variation.

Blueberry Filling:

  • 3 cups blueberries, fresh or frozen
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon warm water
  • 2 teaspoons cornstarch

Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the blueberries and sugar in a small saucepan over medium heat. Stir and allow the blueberries to break down, about 5-6 minutes. Mix in the cornstarch/water. Reduce heat and gently simmer for 3 minutes until the sauce begins to thicken. Set aside to come to room temperature before using. You can also keep it chilled in the refrigerator or if you’re impatient like me you can pop it into the freezer for a hot second (aka several minutes, you don’t actually want it to freeze).