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Two sisters who love to bake...

Cinnamon Streusel Crumb Coffee Cake (made with oil)

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Cinnamon Streusel Crumb Coffee Cake made with oil. The crumb topping still has 3 Tablespoons of butter in it but the cake batter is made with vegetable oil.

This Cinnamon Streusel Crumb Coffee Cake is amazing! I have so many recipes for coffee cake but I wanted to try making one with vegetable oil instead of butter in the cake batter. You could technically make the streusel crumb topping without butter as well if you wanted to use a mixture of cinnamon and sugar instead. My goal for this recipe was to make it so that it would have less cholesterol in it then traditional recipes and also for people that may be low on butter or not want to use it at all.

This crumb cake is super moist and has a double portion of cinnamon crumb topping because I am obsessed with cinnamon streusel. Who doesn’t love extra topping on their coffee cake?

I made this in an 8×8″ glass baking dish but you could easily double the recipe and bake it in a 9×13″ baking pan.

Recipes makes about 9 servings.

Note: I sometimes substitute the 3/4 cup milk the recipe calls for with 1/4 cup sour cream + 1/2 cup milk for a slightly different flavor/texture.

Cinnamon Streusel Crumb Coffee Cake (made with oil)
 
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Recipe type: Dessert
Ingredients
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ cup vegetable oil
  • ¼ teaspoon salt
  • ¾ cup milk (may also use ¼ cup sour cream + ½ cup milk)
  • 1½ cups all purpose flour
  • 1½ teaspoons baking powder
  • -Crumb Topping-
  • 3 Tablespoons salted butter, melted
  • 1 teaspoon cinnamon
  • ½ cup brown sugar
  • ½ cup all purpose flour
Instructions
  1. Preheat oven to 350 F. degrees. Grease an 8x8" baking pan and set aside.
  2. In a large mixing bowl combine sugar, vanilla, egg, oil, salt and milk and mix well.
  3. Add flour and baking powder and mix well.
  4. Prepare the crumb topping by mixing the melted butter and cinnamon together. Mix in brown sugar and flour until it becomes crumbly.
  5. Pour the batter into the prepared baking dish.
  6. Sprinkle the crumb topping evenly over the top of the cake.
  7. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool.

 

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Baked Apple Cider Donuts

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Baked Apple Cider Donuts coated in cinnamon and sugar.

It is officially Fall season and one of the most popular desserts out there is Apple Cider Donuts. I love making baked versions of donuts and have been doing so for many years. This recipe is easy to whip together if you have some fresh apple cider. If you don’t have a donut pan you can make them in a muffin pan as well.

Some recipes call for the apple cider to be boiled down, some don’t. I chose to not boil down the cider and I like the way they turned out. I think it had plenty of tang to it without boiling. I just didn’t want to mess with an additional step. If you want to boil it down for a stronger flavor this can be done by starting with 1 1/2-2 cups of apple cider in a saucepan and boiling it until it is reduced to 1/2 cup for the recipe.

I like to use a small spoon to scoop the batter into the donut pan (Amazon affiliate) but you can also use a piping bag or make your own using a ziploc bag & cutting a bottom corner to pour the batter into the pan.

The tops will be a very light golden brown when they are done and they will be springy to the touch. If you have trouble removing them from the pan try using a rubber spatula. The bottom side of the donuts will be a nice dark golden brown color.

Recipe makes 12 donuts. I used 2 Wilton donut pans (Amazon affiliate).

Baked Apple Cider Donuts
 
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Recipe type: Breakfast
Ingredients
  • ½ cup (1 stick) butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt (omit if using salted butter)
  • ½ cup apple cider
  • ---Coating---
  • 3 Tablespoons melted butter
  • ½ cup sugar
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 F. degrees. Grease two 6-cavity donut pants and set aside.
  2. In a mixing bowl stir butter, brown sugar, and sugar together. Mix in egg, vanilla, cinnamon and nutmeg (optional).
  3. Add flour, baking powder and salt and mix well.
  4. Slowly mix in apple cider until it is well combined.
  5. Fill each donut cavity about ¾ full.
  6. Bake for 12-15 minutes.
  7. Remove from oven and let cool.
  8. Mix cinnamon and sugar together in a small bowl for the topping.
  9. Once cool enough to handle gently remove from pan and brush with melted butter, coat with cinnamon and sugar mix.

 

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Strawberry Rhubarb Crisp

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Strawberry Rhubarb Crisp.

Strawberry Rhubarb Crisp is a classic summer recipe for our family that we make every year. Our grandma always grew rhubarb in her backyard garden and we loved to make this dessert recipe with it.

This is one of my favorite early summer desserts! I love strawberry and rhubarb together. It is such a great combo.

Strawberry Rhubarb Crisp
 
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Recipe type: dessert
Serves: 12
Ingredients
  • 1 cup sugar
  • 3 tablespoons flour
  • 3-4 cups sliced fresh strawberries
  • 3-4 cups diced rhubarb
  • 1 ½ cups flour
  • 1 cup packed brown sugar
  • 1 cup butter soft
  • 1 cup rolled oats
Instructions
  1. Preheat oven to 375 degrees. Grease 9x13 pan.
  2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in baking dish.
  3. Mix 1½ cups flour, brown sugar, butter, and oats until crumbly. Put on top of the rhubarb and strawberry mixture.
  4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

 

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Strawberry Crumb Muffins

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Strawberry Crumb Muffins.

After making strawberry jam this year, I had a lot of leftover strawberries so I tried something new.

These muffins are moist and you get strawberry in every bite! I love the crumb topping too!

 


Strawberry Crumb Muffins
 
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Author:
Recipe type: dessert
Serves: 16-17
Ingredients
  • Muffins:
  • ½ cup vegetable oil
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ¼ teaspoon baking soda
  • ½ tsp salt
  • 2 cups flour
  • ¼ cup milk
  • ¼ cup sour cream OR lemon yogurt
  • 2 cups Chopped Strawberries
  • Crumb Topping:
  • ¼ cup butter (melted)
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • ½ tsp cinnamon
  • ½ cup flour
Instructions
  1. Preheat your oven to 375 degrees, line muffin tin.
  2. Combine the oil and sugars in a large mixing bowl. Mix in the eggs, one at a time, until just combined. Stir in the vanilla extract.
  3. Combine the baking powder, baking soda, salt and flour in a medium sized bowl. Whisk together.
  4. Add the flour mixture, then the milk and sour cream or yogurt, stirring after each addition, until everything is mixed well.
  5. Carefully fold in the strawberries. Scoop the batter into lined muffin tins, filling each about ¾ full.
  6. In a small bowl combine all the ingredients for the crumb topping until mixed well, using a fork.
  7. Sprinkle the crumb evenly over the tops of the batter.
  8. Bake for about 16-20 minutes, or until an inserted toothpick comes out clean.

 

 

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Giant Cinnamon Rolls Frosted with Buttercream Icing

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Giant Cinnamon Rolls Frosted with Buttercream Icing.

I love cinnamon rolls! My mom got all the family started on homemade cinnamon rolls because that was one of her go to recipes. We love homemade cinnamon rolls.

This recipe makes 6 giant cinnamon rolls filling up a 9×13″ baking pan.

I made this recipe to copycat one of my childhood favorite cinnamon rolls, besides my moms recipe of course. In Amish country there was a bakery called The Breadbox but unfortunately it closed down in 2020 after 25+ years of business. I was so sad that I was never going to be able to enjoy their giant sized cinnamon rolls again so I went to work making a copycat. Their version probably had more cinnamon and less sugar in the middle but I always thought it was a little too bitter with all that cinnamon but other then that I think this recipe is pretty close.

Recipe makes 6 giant cinnamon rolls frosting with buttercream icing.

Giant Cinnamon Rolls Frosted with Buttercream Icing
 
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Recipe type: Dessert
Ingredients
  • Dough:
  • 2¼ teaspoon instant yeast
  • 1¼ cups warm milk
  • 5 cups all purpose flour
  • ½ cup salted butter (1 stick) softened
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 egg + 1 yolk
  • 1 teaspoon vanilla extract
  • Filling:
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 2 Tablespoons melted butter for brushing
  • Frosting:
  • ½ cup butter salted (1 stick) softened
  • 2 Tablespoons heavy whipping cream or milk
  • 1 teaspoon vanilla extract
  • 1½ cups powdered sugar, more if needed to thicken
Instructions
  1. Knead dough using favorite method, by hand, using a stand mixer with dough hook, or a bread machine on dough cycle. I used a bread machine on dough cycle to knead my dough. Start by adding dough ingredients as listed above in the recipe. Knead dough for 10-15 minutes adding extra flour or milk if needed until a nice ball of dough that is slightly tacky forms.
  2. Cover loosely and let rise for 1 hour.
  3. Prepare the filling by mixing sugars and cinnamon together. Also melt the butter for brushing tops. Grease a 9x13" baking dish.
  4. Divide dough into 2 equal pieces.
  5. Roll into a log about 10" long on a lightly floured surface. Flatten and roll to about 6"x24".
  6. Brush with half the melted better, sprinkle with half the filling. Roll it up tightly starting with the short 6" side jelly style and pinch edges. Slice into 3 equal pieces.
  7. Place on greased 9x13" baking dish. Repeat with second piece of dough. Let rise for 1 hour or until doubled in size.
  8. Preheat oven to 350 F.
  9. Bake at 350 F. for 25-30 minutes.
  10. Let cool completely then prepare frosting.
  11. To make the frosting place ingredients for frosting in a mixing bowl. Use an electric mixer to mix the frosting until it is whipped together. Add more powdered sugar if it needs to be thickened. Spread on tops of the cinnamon rolls.
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Old Fashioned Blueberry Muffins

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Old Fashioned Blueberry Muffins.

This is an easy classic blueberry muffin recipe. You can use fresh or frozen blueberries. Feel free to use regular or course sugar to sprinkle on top of the batter.


Old Fashioned Blueberry Muffins
 
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Author:
Recipe type: Dessert
Serves: 10-11
Ingredients
  • 1½ cups flour
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup milk
  • 1 cup of fresh or frozen blueberries
  • sugar for sprinkling on top
Instructions
  1. Preheat oven to 400 F. degrees. Grease or line muffin pan.
  2. Combine, flour, sugar, salt and baking powder. Mix in oil, egg, vanilla and milk. Gently fold in blueberries. Fill muffin cups ¾ of the way full. Sprinkle the batter with ⅛ teaspoon of sugar on each cup.
  3. Bake at 400 F. degrees for 19-25 mins.

 

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