Recently at Betty’s: Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel and Cookie Butter Cheesecake Brownie Cups

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Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel

Guys, guys! Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel. Has there ever been a string of words more enticing? Maybe, but maybe not. I’ve made this coffee cake several times since it’s conception. It’s so easy and so delicious. It’s a start-with-a-mix-end-with-amazing type of situation adapted from a coffee cake my mom is known for…except I added booze, cause I’m smart that way. It’s fragrant, it’s tender, it’s glazey, and streuseled, and it kills every of the time. Get the recipe HERE.

Cookie Butter Cheesecake Brownie Cups

In case we needed another vehicle for getting cookie butter into our faces, there are these Cookie Butter Cheesecake Brownie Cups. Again, we start with a mix and end with awesome and cheesecake and brownies and COOKIE BUTTER. That’s it. Get the recipe HERE.

Triple Lemon Streusel Cake

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Lemon is a total winter-time gem and its brightness is much appreciated during these dreary months. While I love the spices and rich flavors that speak to us during these cooler months, I really appreciate the bright zing of citrus. And when I make something with lemon I really want the citrus flavor to be punchy with lots of tart to balance the sweet.

This cake from Izy’s book is a lemon dream. I bought this book as a total treat-yo-self stle gift and I am so glad I did…I’ve got so many recipes bookmarked but this one snagged my attention immediately. I mean, I love all things streusel topped–texture for life!–but it also packs a ton of lemon flavor into a humble little cake. It punches up the lemon 3-fold with lemon juice + zest in the batter, a cream cheese and curd layer, and a tart lemon drizzle. It’s pretty much the perfect lemon-y treat–the topping is crunchy, while the middle hides a creamy, lemon layer reminiscent of cheesecake, and the batter has that zest plus little bits of oats that give this tender cake a pleasant texture. It’s the kind of snack cake that disappears piece-by-piece before you know it and leaves you pinching the final crumbs out of the pan. Which makes it a little dangerous, but totally perfect for sharing.

[recipe]

Print Recipe

Triple Lemon Streusel Cake

From Top with Cinnamon 

Serves 12

for the topping:

2 tablespoons demerara (raw) sugar

1/4 cup all-purpose flour

2 tablespoons rolled oats

2 tablespoons unsalted butter

pinch of salt

for the cake:

1/2 cup unsalted butter

3/4 cup granulated sugar

1 tablespoon grated lemon zest

2 tablespoons lemon juice

2/3 cup buttermilk

2 large eggs

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup rolled oats

5 tablespoons cream cheese, softened

4 tablespoons lemon curd

for the glaze:

2/3 cup confectioners sugar

1 tablespoon lemon juice

Combine the topping ingredients in a bowl, rubbing the butter into the dry ingredients until a crumbly mixture is achieved. Set aside.

Preheat the oven to 350ºF. Grease an 8×8 inch square baking pan and line with parchment leaving an overhang on two sides (I like to secure the sides with metal binder clips).

In a small bowl, stir together the cream cheese and lemon curd.

Begin making the cake batter by melting the butter. In a mixing bowl combine the melted butter with the sugar, lemon zest and juice, and buttermilk until well mixed. Beat in the eggs, then fold in the flour, baking powder, salt, and oats (the batter will be a bit lumpy from the oats). Spread 1/3 of the batter into the bottom of the prepared baking pan. Spread the cream cheese and lemon curd mixture over the batter in the pan. Dollop the remaining cake batter over the cream cheese layer and spread it out evenly. Spread the topping mixture over the cake batter and bake the cake in the center of the oven for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Mix together the glaze ingredients and drizzle over the cake once it has cooled.

[/recipe]

Hazelnut Crunch Pumpkin Cake with Brown Butter Cream Cheese Frosting

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Guys, cake!

Yesterday was a day that called for cake…even though I didn’t have any left, I wish I did. It was one of those frustrating, frantic, half-assed days where you’re pulled in different directions and nothing gets accomplished. Days like that deserve something sweet. In my case it was a Reese’s pumpkin eaten over the sink with a gulp of cold coffee between ringing doorbells, barking dogs, a startled baby, and a project I just couldn’t seem to get through. But I wanted it to be a piece of this cake with a side of coffee…that was still warm.

This cake is a moist pumpkin and spice number with little bits of hazelnut suspended in the batter, iced with a brown butter + cream cheese concoction, and sprinkled with crunchy hazelnut candy. It’s got it all: tender-spiced cake, a buttery-tangy frosting, and lots of crunchy-sweet texture. It’s a dream boat and a sure-fire cure for one of those kinda days.

I don’t mean to get all complain-y, but some days are better than others and cake days are definitely the best!

[recipe]

Print Recipe

Hazelnut Crunch Pumpkin Cake

Makes 1, double layer, 6 inch round cake OR 1, 9-inch square cake.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teapoon baking soda

1/2 teaspoon kosher salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/2 cups finely chopped, toasted hazelnuts

1 1/2 sticks (12 tablespoons) unsalted butter, browned*

1 1/2 cups brown sugar

1/4 cup bourbon

2 eggs

1 1/2 cups pure pumpkin puree (not pumpkin pie filling)

Preheat the oven to 350˚F. Grease 2 6-inch round cake pans and line with parchment circles (you can also bake this cake in a 9-inch square pan).

In a mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, and hazelnuts. In another bowl whisk together the browned butter, brown sugar, bourbon, eggs, and pumpkin puree until combined. Fold the butter-pumpkin mixture into the flour and spice mixture until just combined and there are no longer streaks of flour throughout. Divide the cake batter between the two cake pans and smooth the tops. Bake in the center of the oven for about 50 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and cool on wire racks for 15 minutes before turning out the cakes and cooling completely. Cool the cakes completely before frosting—it is even better to wrap the cooled cakes in plastic and place them in the refrigerator to chill before frosting.

Brown Butter Cream Cheese Frosting

1 stick (4 ounces) unsalted butter, browned*

4 ounces softened cream cheese

1/4 teaspoon kosher salt

3 cups confectioner’s sugar

Using a mixer, beat the browned butter with the cream cheese until smooth. Add in the salt and beat in the confectioner’s sugar gradually until smooth and spreadable.

Hazelnut Crunch

1/2 cup granulated sugar

2 tablespoons water

pinch of salt

1 heaping cup toasted hazelnuts

Place a sheet of parchment on a sheet pan and set aside.

Heat the sugar and water in a saucepan over medium high heat until the sugar dissolves and becomes a deep golden amber color—don’t stir it, but you can swirl the pan if you need to. Remove from the heat and stir in the salt and hazelnuts. Pour the mixture onto the sheet pan and cool completely. Chop the cooled hazelnut crunch coarsely and store in an airtight container until ready to use.

To assemble the cake:

Place one of the cooled cake layers on a cake stand, spread a heaping scoop of frosting on top of the layer and spread evenly, then sprinkle with a handful of the hazelnut crunch. Place the other cake layer on top, pressing down lightly to adhere to the first layer. Pile several heaping scoops of frosting on top of the cake and spread evenly to the edges of the cake, spread the excess frosting over the sides of the cake, evenly. Scrape any excess frosting off with an off set spatula for a “naked-cake” effect, or spread thickly for a more traditional look.

*To brown the butter, place it in a skillet or saucepan over medium heat, let it melt. It will bubble and foam. Once it begins to foam, whisk it constantly until deep brown bits begin to appear and the butter smells nutty like toffee. Remove from the heat and cool to room temperature before using. [/recipe]