Recently at Betty’s: Hummingbird Pancakes and 3-Ingredient Ice Cream Cake

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I’m going to be “that person” and say that I cannot even believe that it’s the week before the 4th of July. I’ve said this before, and I’m saying it again because I’m just still caught in disbelief, but where the hell does the time go? Anyway, I made these Hummingbird Pancakes months ago for my gal Betty and they’re dreamy decadence is still trapped in my mind. Maybe I should make them again, ASAP? Probs. They’re inspired by the deliciously amazing Southern classic, Hummingbird Cake, but in a breakfast disguise complete with cream cheese drizzle.

Then, there’s this super-easy 3-Ingredient 4th of July Ice Cream “Cake” situation. Three layers of ice cream and sorbet all dressed up in patriotic stripes, with very little fuss while also being totally festive and perfectly frosty.

Pop on over to BettyCrocker.com for these recipes and more.

 

Disclosure: I was compensated for these recipes and photos featured on BettyCrocker.com

Baked Coffee, Coconut, and Cream Cheese Donuts

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Guys, Happy National Donut/Doughnut Day! I’m sneaking in an extra post this week to celebrate because, donuts…obvs.

I made us Coffee, Coconut, & Cream Cheese Donuts! I realize that’s a mouthful–figuratively and literally, but they’re really so good. Last weekend when I picked up a mega-spread of donuts for Megan and I to try, I chose a coffee, coconut cheesecake number at the last minute and I am so glad I did! I can’t believe I almost just glazed on over it and let it sit there in the case waiting for someone else to eat it. It inspired me to make them at home…so I could have another. I mean, there are a lot of things happening in this donut, but they somehow don’t compete at all. The springy donut cake is flavored with just enough espresso to make it taste like coffee without any bitterness, there’s just a little more espresso in the frosting which compliments the smooth tang of the cream cheese so well, and the toasty coconut gives it a buttery, nutty aspect that brings everything together. It’s like coffee AND donuts in one bite…plus, cream cheese frosting.

These aren’t true-blue, fried-and-delicious donuts. I have a hard time making them at home because of two things: patience and vats of hot oil. Baked donuts, while not exactly the same thing as their fried brethren, are easy and still knock out that sweet tooth. Plus, they’re quick. If you have your shit together, you could have these in less than 30 minutes. #donutemoji

 

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Print Recipe

Coffee, Coconut, & Cream Cheese Donuts

About 1 dozen baked donuts, or 6 baked donuts and 18 (ish) minis.

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

a few gratings of fresh nutmeg

1/2 cup buttermilk

1 tablespoon instant espresso powder

1 egg

2/3 cup canola oil

1 teaspoon vanilla extract

3/4 cup brown sugar

for the icing:

4 ounces softened cream cheese

1 teaspoon instant espresso powder

1-2 teaspoons milk

1 cup confectioner’s sugar

toasted coconut for topping

Preheat oven to 350ºF and spray a donut pan with cooking spray.

In a mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. In another bowl whisk together the buttermilk, espresso powder, egg, oil, vanilla, and sugar. Pour the buttermilk mixture into the flour mixture and fold to combine. Either spoon or pipe the batter into the donut pan, filling nearly to the top of each well, and bake the donuts in the center of the oven for 8-10 minutes or until the tops of the donuts have risen, are dry, and spring back to the touch. Remove from the oven and cool about 5 minutes before turning out onto a rack. Repeat with the remaining batter.

While the donuts bake and cool, make the icing by stirring together all of the ingredients until well combined. If the icing seems too loose, add more confectioner’s sugar a few tablespoons at a time. If it is too stiff, add a bit more milk. Ice the donuts once they are cooled and top with coconut.

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Rhubarb Crumb Cake

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This past Sunday, I had my first Mother’s Day. It was a good one…I mean, this cute little guy was involved…though not exactly what I had imagined Mother’s Days to be. Instead of brunching leisurely, sipping mimosas, and kicking back, I woke up early and was at Home Depot just before 7am to rent a contraption called a “plate compactor.” Then, I moved a literal ton and a half of bricks and sand into my backyard from the driveway. FUN TIMES. I kept telling myself that in a few short weekends it would be all worth it because we will have a lovely, herringbone-patterned brick patio to lounge on for sunshine-y, summer days now and into the future. Luckily, I didn’t do all of this alone. Sean did a ton of the work and his brother also came over to help out. Plus, there was a big square of rhubarb coffee cake and a delicious breakfast sandwich in there, both from Grand Central, between the Home Depot trip and the manual labor stuff.

The cake was a total dream and I just couldn’t stop thinking about it, so I decided to recreate something similar at home. A lot of the recipes I found had a thinner batter that results in a cake with chunks of rhubarb mixed into the cake itself. I really wanted the rhubarb to sit atop the batter between the cake layer and the crumble layer. This cake, an adaptation of the New York-Style Crumb Cake from the famous Baked NYC, was pretty much perfect. A solid ratio of buttery boulders of crumb topping to tender-yet-sturdy cake base–perfect for holding up plenty of tart rhubarb. I didn’t do anything to the rhubarb because I knew that the sweet crumbs would offset the sourness of the rhubarb. I also held back on adding any sort of cinnamon or spice–which is normally my instinct with coffee-cake-like things, but I really wanted it to be all butter and vanilla with punches of rhubarb. The only thing I would do differently next time is to double the rhubarb. I totally think this cake could handle it. I could see this cake being made all times of the year with various seasonal or frozen fruits. I’d avoid anything too wet, like strawberries, but apples, cranberries, pretty much any berry, or even stone fruits (cherries!) would all be lovely.

[recipe]

Print Recipe

Rhubarb Crumb Cake

Adapted from Baked Explorations

Aside from adding rhubarb, I  used a vanilla bean in the batter and added some extract to the crumb, omitted the cinnamon, subbed in more dark brown sugar, subbed in some oats for flour, and browned the butter for the crumb. To ensure large chunks of crumb, I put the mixture in the refrigerator to rest while I made the cake batter.

Makes 1, 9×13 inch, cake.

For the crumb topping:

1 1/2 cups firmly packed dark brown sugar

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, browned

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup rolled oats

For the batter:

2 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)

1 cup granulated sugar

1/2 cup dark brown sugar

2 large eggs

1 1/4 cups sour cream

1 1/2 heaping cups rhubarb cut into 1/2 inch pieces (I would do as much as 3 cups in the future)

Preheat the oven to 350ºF. Line a 9×13 inch baking pan with parchment, leaving an overhang on 2 sides, and grease well.

Make the crumb in a mixing bowl by stirring together the sugars, salt, and flour. Fold in the browned butter and press the crumb firmly into the bowl before placing in the refrigerator to rest while you prepare the batter.

In another bowl, combine the flour, baking soda, baking powder, and salt for the batter. Place the rhubarb pieces in another bowl and toss with about 1 tablespoon of the dry mix, just to coat lightly. Set aside.

In the bowl of a mixer, beat the butter until smooth. Add the sugars and the scrapings from the vanilla bean. Beat until the mixture begins to lighten in color and become a bit fluffy. Add the eggs one at a time, beating well and scraping the bowl after each addition. Add the sour cream and beat until just combined. Add the dry ingredients in 3 parts, scraping down the bowl after each addition and beating until just combined. Scrape the batter into the prepared cake pan and smooth the top. Scatter the rhubarb over the top of the batter. Grab handfuls of the crumb topping, squishing it in your fist to make large chunks of crumb, and cover the entire cake. Bake the cake for 45-60 minutes (mine took the full 60) or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack for at least 30 minutes before cutting and serving. Leftover cake can be wrapped well in plastic and stored at room temperature, though I opted to refrigerate the wrapped leftovers. Serve any leftover cake at room temperature.

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