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    Bourbon-Apple Butter Cake for a Small Autumn Wedding

    This Bourbon-Apple Butter Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream. Seasonal fruit gilded with edible gold leaf and a crown of fresh rosemary make this little cake wedding-worthy.

    I made this cake last fall for a sweet couple’s small wedding reception, and I liked end result so much I asked them if I could share the recipe. With their approval, here it is! The flavor of bourbon-brown sugar cake is never out of season, but those warm notes taste even sweeter when the weather turns cool.

    Regular blog readers will already be acquainted with a slightly different version of this cake recipe. It’s from this Bourbon Vanilla Layer Cake. For this iteration, I soaked the cake layers with Four Roses single barrel bourbon. And I filled it with my mom’s homemade apple butter. A barely there coat of Swiss meringue buttercream holds it all together before the blue ganache drip is poured over.

    The blue ganache is made with dark blue candy melts and heavy cream. Very simple. It looks stunning with edible gold leaf brushed on. Honestly this picture does not do the real thing justice.
    Fresh details.
    Instead of a wedding cake topper, the couple opted for an autumn fruit and flower arrangement. It’s a nice alternative to the usual little plastic couple décor, although that can be super cute and kitsch.

    This is the sketch I sent them in the early stages of development. I’d planned for an autumn bounty on top with fresh figs, but I just couldn’t find any. (Turns out, nothing was a sure thing in 2020 – not even figs in fall!) However, I couldn’t believe my eyes when I found some beautiful cape gooseberries. So I snatched them right up!

    For those attempting this cake, bake and soak the layers a day or two ahead of time. As a result, the bourbon will mellow and the flavors will marry.
    The finished cake is delicious and SO quintessentially fall with apple butter, spices, deep caramel and oaky bourbon notes, and the vanilla Swiss meringue buttercream balances it all with a creamy note.

    Finding a presentable box for wedding cake delivery is a task unto itself. I lucked out finding this 10x10x2 windowed bakery box. Although the boxes come with ribbon (and a ‘best wishes card’), I tied some of my own blue velvet ribbon on to match the wedding colors.
    Big thanks to Jacob and Kayla for trusting me with the cake for their special day!

    Bourbon-Apple Butter Cake for a Small Autumn Wedding

    Heather Baird

    This Bourbon-Apple Butter Wedding Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream.The cake batter requires a large standing mixer (6-8 quart bowl) for mixing. If you don’t have one, the recipe can be halved and made twice for a more manageable batter quantity. I suggest making the cake layers a day ahead of assembly. Stack them between sheets of parchment and cover them in plastic wrap. The next day the cakes will be soft and the crumb will be well set. Prepared spiced apple butter is used in this recipe, and can be found in the jams and jellies section at the grocery store. Yields one 8-inch layer cake, 4 layers tall, about 28 wedding slice-size servings.

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    Prep Time 1 hrCook Time 30 mins45 minutes chill time 45 minsTotal Time 2 hrs 15 mins

    Course DessertCuisine American

    Servings 28

    Equipment8 inch round cake pans, 4Pastry brushBench scraperCake turntableSmall kitchen-dedicated art brushGreen floral tape
    Ingredients  Bourbon cake layers2 cups unsalted butter softened4 cups light brown sugar packed1/2 cup molasses12 large eggs at room temperature2 tablespoon vanilla bean paste or pure vanilla extract6 cups all-purpose flour1/2 teaspoon salt1 1/2 teaspoons baking soda8 oz. sour cream1 cup bourbon I used Four RosesBourbon simple syrup1 cup granulated sugar1 cup water1/3 cup bourbonSwiss meringue buttercream and filling12 egg whites3 cups sugar1/4 tsp salt5 cups unsalted butter softened1 tablespoon vanilla extract3/4 cup prepared spiced apple butterBlue ganache drip6 ounces dark blue candy melts finely chopped5 tablespoons heavy creamDecorateEdible gold leaf 4 small sheets1 blemish-free red pear12 long rosemary stems 7-8 inches each4 sprigs thyme6 cape gooseberriesWhite food safe flowers such as organic roses
    Instructions Make the cake layersPreheat oven to 325 degrees. Grease four 8-inch round cake pans with flour-based baking spray (or grease pans and line bottoms with parchment).In the bowl of an electric stand mixer, beat together butter and brown sugar until light and fluffy, about 3-5 minutes. Add the molasses and beat until incorporated. Scrape down bowl with a spatula. Add eggs one at a time, beating well after each addition. Beat in vanilla.Whisk together flour, salt and baking soda in a separate large bowl. In another bowl, combine the sour cream and bourbon. Gradually add flour mixture to butter mixture in 3 additions, with the mixer on low speed, alternating with sour cream mixture and starting and ending with flour mixture. Scrape down the mixing bowl with a large rubber spatula and turn the batter over several times to ensure all of the ingredients are well incorporated.Divide batter between pans, filling them about 3/4 full. Bake until golden and cakes spring back when pressed in their centers, about 30-35 minutes. Let cakes cool in pans for 5 minutes. The cakes should pull away from the sides of the pan. Invert cakes, remove pans and let cool completely on a wire rack. Level the cakes using a cake leveler or serrated knife.Bourbon simple syrupIn a microwave-safe bowl combine the water and sugar. Cook at 100% power for 1 minute 30 seconds. Stir well until the sugar is completely melted. If sugar crystals remain, heat another 45 seconds to 1 minute, or until completely melted (you can also make this on the stove top in a saucepan over medium-high heat if you don’t have a microwave). Add bourbon; drizzle on, or brush syrup over cake layers using a pastry brush.Swiss meringue buttercreamSet a saucepan filled one-third full of water over medium-high heat and bring to a simmer.Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture may deflate and look curdled – this is normal. Keep adding butter and mixing. Add the vanilla extract. Beat until the frosting on high speed until it is thick and completely smooth.Fill a disposable piping bag with the frosting and snip a 1/2-inch hole in the end; set aside. Cover the remaining frosting with tea towel.AssemblePlace a cake layer on a cake drum, cake stand, or serving plate. Place on a cake turntable. Using the piping bag of buttercream, pipe a line around the top edge of the cake. Spread 1/4 cup of the apple butter on the cake layer. Top the cake layer with a second cake layer. Repeat the piping and filling process and place final cake layer on top. Cover the cake with the remaining buttercream. Using a bench scraper, remove most of the buttercream so that the cake layers show through (‘naked’ cake technique). Chill the cake in the refrigerator while you prepare the blue ganache drip.Blue ganache dripIn a microwave-safe bowl, combine the chopped red candy and heavy cream. Place in the microwave and heat at 100% power at 30 second intervals, stirring well between heating (about 1 minute total cook time). Alternatively, you may use a saucepan on the stovetop over medium-low heat. Stir until completely melted. Let cool slightly.Pour the ganache starting at the top center of the cake, and move outward to the sides so that some of the ganache drips down the edges of the cake. Use a spatula to spread the ganache evenly and to coax the ganache down the sides. Let stand until set, about 10 minutes. The ganache will set quickly on a well-chilled cake.DecoratePick up some of the gold leaf using the small art brush and place it on the blue drip ganache. Allow the leaf to cling to the ganache naturally. Place on other areas of the cake, if desired. Brush a little of the gold leaf onto the red pear. If the leaf doesn’t adhere naturally, brush a little corn syrup on the pear skin and try again.Lightly bend rosemary stems in a half-circle shape and lay around the top edge and bottom edge of the cake. Add in sprigs of thyme. Snip flower stems short and wrap the cut ends with floral tape. Insert them into the cake to one side, or arrange as desired. Place the pear on top of the cake, along with the cape gooseberries with their husks peeled back. Serve slices at room temperature.
    NotesFruit and flowers arranged on the cake should keep fresh and beautiful for at least 24 hours kept in the refrigerator.

    Keyword apple butter, bourbon, bourbon simple syrup, brown sugar cake, swiss meringue buttercream

    You may also enjoy: LEGGI TUTTO

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    Peach Ring Cake

    This Peach Ring Cake is bursting with tangy-sweet peach candy flavor. Filled with fluffy peach marshmallow mousse and coated with crunchy sanding sugar, the inspiration is unmistakable!

    I’m so happy to finally share this cake! The idea for it has been rolling around in my noggin for more than six months, and a couple of weeks ago I finally worked out the details. If you’ve been reading this blog for very long, then you know I’m a kid at heart, and I love a candy-inspired cake. This one is quite good and fun to make!

    The first thing you’ll need before you get started is a bottle of LorAnn Peach Flavor Oil. This whole cake is built around the flavor in that bottle. I had purchased it as an alternative to peach schnapps to boost the flavor in my peach desserts. But when I opened the bottle and took a whiff it was pure nostalgia. It is truly peach ring candy in a bottle.

    Reverse Creaming
    Begin this cake with three 8″ white cake layers. This happens to be my favorite white cake recipe made with the ‘paste’ or ‘reverse creaming’ method. Unfamiliar? That just means instead of creaming butter and sugar together, you’ll beat butter into the flour until its crumbly/sandy-looking. The butter-coated flour slows the formation of gluten and results in a slightly more sturdy cake that still has a soft texture.
    This method sounds totally contradictory to most cake recipes, but these layers come out perfect every time. It also uses a lot of egg whites, but there’s no whipping or folding them into the batter. The egg whites go in without any extra prep. I may have to dedicate and entire blog post to just these white cake layers.
    The filling is a simple marshmallow mousse made with few ingredients that includes a bag of mini marshmallows. This element is inspired by the yellow marshmallow side of the peach ring candies. This mousse molds well in 8″ cake pans in the freezer so you can pop them on top of the cake layers without much effort.

    Coat this cake with peach flavored orange and yellow buttercream. You’ll need to chill the frosted cake in the fridge until firm, and then spray it with a 50/50 mixture of water and light corn syrup. If you’ve never tried this technique for coating a cake with sanding sugar, then I think you should! It’s so easy and FUN. You will need a kitchen-dedicated spray bottle, so pick one up the next time you’re at the dollar store. (Or order one right here.)

    Sparkle and Crunch.
    Gorgeous sanding sugars in peach ring candy colors really drives home the inspiration for this cake. It provides a nice crunch, too. Arrange lines of sanding sugar on a large baking sheet. After the cake is sprayed with the corn syrup mixture…

    …roll it in the sugar. The effect is pretty neat! Definitely check out the video I made of this cake’s construction just before the recipe card. It’s definitely not a hard technique to master. Just make sure your cake is well set and very cold so it won’t melt with the body temperature of your hands.

    Finish it up.
    After frosting the cake you’ll have enough left over to create some tall two-tone buttercream swirls.

    Place a peach ring candy between each frosting swirl to complete the cake. Tah-daaa! Totally cute.

    I just adore all that sparkle! And the marshmallow mousse is so light and bouncy. Honestly, the colors are giving me some fall vibes. Which makes me think this could be a really fun Halloween party cake.

    This cake slices like a dream, which is a result of the cake’s tight-yet-light texture. The marshmallow mousse is a fun surprise inside with loads of peach candy flavor. This would be such a great birthday cake for the peach ring candy-lover in your life.
    Again, the star of the show is the peach candy flavor you’ll find in a bottle of LorAnn peach candy oil, found right here.

    Peach Ring Cake

    Heather Baird

    This candy-inspired cake has all the flavor of nostalgic peach ring candy. You’ll need a bottle of LorAnn peach flavoring oil to get started (see blog post for source). White cake layers are made using the reverse creaming method, which results in a tight crumb with soft texture.The marshmallow mousse filling will need to set for at least 1 hour in the refrigerator, so plan ahead.

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    Prep Time 1 hrCook Time 25 mins1 hour chill time 1 hrTotal Time 2 hrs 25 mins

    Course DessertCuisine American

    Servings 12

    Equipment8 inch round cake pans (3)Small kitchen-dedicated spray bottle
    Ingredients US CustomaryMetric White cake layers3 1/2 cups cake flour sifted2 1/3 cups granulated sugar4 teaspoons baking powder1 teaspoon fine grain sea salt3/4 cup unsalted butter softened1 1/2 cups whole milk at room temperature2 teaspoons vanilla extract7 lightly beaten egg whites at room temperatureMarshmallow mousse2 cups heavy whipping cream10 oz. bag mini marshmallows1 tablespoon LorAnn peach candy flavoring oil1 1/2 tablespoons grenadine or maraschino cherry juice from a jar of maraschino cherriesYellow food colorButtercream and decors2 cups unsalted butter at room temperature8 cups confectioners’ sugarMilk or cream to thin as needed2 tablespoons LorAnn peach candy flavoring oilOrange gel food colorYellow gel food color2 tablespoons light corn syrup2 tablespoons water1/3 cup red sanding sugar1/2 cup orange sanding sugar1/2 cup yellow sanding sugar8 gummy peach ring candies
    Instructions White cake layersPreheat the oven to 350°F. Grease and flour three 8-inch round cake pans.Whisk together the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Turn the mixer on low speed and add the softened butter one cube at a time.After all of the butter has been added, let the mixer run on low speed until the flour mixture resembles fine cornmeal, about 5-7 minutes. With the mixer still running, add half of the milk and the vanilla extract. Increase speed to medium; mixture will be thick.Add the remaining milk and egg whites. Beat until just combined on medium speed. Stop the mixer and scrape down the edges of the bowl. Fold batter with a rubber spatula until the mixture is consistent with no streaks or pockets of flour remaining. Divide batter between prepared pans. Bake for 22-27 minutes, or until a toothpick tester comes out clean.Let cool in the pans for 5 minutes before turning onto a wire rack to cool completely. Level the cakes evenly using a cake leveler or large serrated knife.Marshmallow mousseLine two 8-inch round cake pans with plastic wrap so that it overhangs all sides of the pans.In the bowl of an electric mixer, whip the cream until stiff peaks form.Microwave the marshmallows in a large heatproof bowl for 45 seconds, or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. This will be very sticky and gooey – keep stirring. Stir the peach flavoring oil into the marshmallow, followed by the grenadine and the yellow food color. Fold the whipped cream into the marshmallow mixture.Divide the mixture between the two prepared pans and chill until firm, about 2 hours in the refrigerator, or 1 hour in the freezer. Keep layers chilled until you’re ready to assemble the cake.ButtercreamIn the bowl of an electric mixer, beat the butter and sugar together on low speed until just combined. Increase speed; add milk or cream a little at a time until the mixture comes to spreading consistency. Whip on high speed 2 minutes. Beat in the peach flavoring oil. Divide the buttercream into two bowls and tint one bright orange; tint the other bright yellow. Cover each bowl with a damp paper towel to prevent it from drying out.Assemble the cakePlace a dot of frosting in the center of a cake board or serving plate. Add a white cake layer. Lightly frost the layer with a thin coat of yellow buttercream.Remove the marshmallow mousse from the refrigerator and pull it out by the overhanging plastic wrap. Turn it onto the frosted cake layer and pull away the plastic. Top with a second white cake layer and repeat the process with the second mousse layer. Finish with the last white cake layer on top.Crumb coat the entire cake with a thin coat of orange buttercream on the bottom 1/2 of the cake, and a thin coat of yellow buttercream on the top 1/2 of the cake. Chill 15 minutes. Frost the cake with a final layer of buttercream, corresponding the colors with the crumb coat. Chill the cake until very firm, about 30 minutes.Meanwhile, place a large sheet of plastic wrap on a work surface. Place the remaining orange and yellow buttercreams side-by-side in a 6-inch line in the center of the plastic. Roll the frosting into the plastic jelly roll style and snip one end. Load the frosting into a piping bag fitted with a large closed star tip. Set aside.Place a 1 1/2-2-inch line of the red sanding sugar on a large baking sheet. Place a thicker line of orange sanding sugar touching the red sanding sugar. Place a thick layer of yellow sanding sugar touching the orange sanding sugar. Make sure all the sugars combined are tall enough to coat the height of the frosted cake.Place the corn syrup and water in a small kitchen-dedicated spray bottle and shake to mix thoroughly.Remove the cake from the refrigerator. Spray a light coating of the corn syrup mixture all over the sides of the cake. Let stand 1 minute. Pick the cake up and place it on its side in the sanding sugar. With a hand on the bottom cake drum, an a hand on the top center of the frosted cake, roll the cake into the sugar. Pick it up and move it backward onto the sugar, then roll forward to completely coat the cake. Stand the cake upright and smooth the top of the cake if you’ve made any impressions with your hand.Use the loaded piping bag of two-tone frosting to pipe 8 swirls on top of the cake. Place a peach candy ring between each swirl.Keep cake refrigerated. Serve slices at room temperature.

    Keyword marshmallow mousse, peach candy flavoring oil, peach ring candies, white cake layers

    You may also enjoy: LEGGI TUTTO

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    Everything Bagel Potato Buns

     Yeah, we said it. Pillowy-soft and crowned with the sensational everything bagel seasoning, these Everything Bagel Potato Buns are the perfect bookends to hamburgers, sandwiches, or any other savory concoction you can imagine. Mashed potatoes and Platinum® Yeast from Red Star® are the two miracle ingredients in these buns. The starchy addition creates a chewy, […] LEGGI TUTTO

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    Sweet Custard Wool Bread

    To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO

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    Fried Peach Shortcake

    Fried Peach Shortcake tastes just as good as it sounds! Fresh summer peaches are sliced and skillet-fried in butter and spices, then sandwiched between tender wedges of shortcake.

    Summer is slipping by too quickly! And it’s been too long since I last posted here. Fall projects are ramping up and have taken priority. But the good news is that I’ll have all kinds of delicious things to share with you this autumn. Although I look forward to all things fall baking, I’m still enjoying all the things summer gives us. A good peach crop is one of the best things about summer, if you ask me. This shortcake is a wonderful and simple way to use them. (Here’s another favorite.)
    Nearly everybody knows about fried apples – but fried peaches? They are totally a thing! And, they might be even better than their well-known counterpart.

    If you find yourself at the grocery store examining fresh peaches for this recipe, look for freestone peaches. The name says it all – the pits are easy to remove from the fruit.

    This recipe takes about 6 cups of sliced peaches. I’d estimate this at about 8 medium-sized peaches. You could also use frozen peaches (thawed) if you have them on hand. However you slice them, have them prepped ahead of time and tossed with a tablespoon of lemon juice to prevent browning.

    For the cake, whisk together the few dry ingredients called for, and then add heavy cream. Heavy cream has everything needed to bring this dough together. Namely, fat and flavor. Mix until you have a sticky dough.

    Press the dough into an 8×8-inch pan. Wet your hands first, and the dough won’t stick to them. While the shortcake bakes, fry the peaches.

    You’ll simply put all of the ingredients in the pan at once, stir, and then cook until the peaches are fork tender.

    Mmmm. These are pretty darn perfect warm from the stove top. The fried peaches alone are a fine dessert. If you have a tablespoon of bourbon on hand, it wouldn’t hurt anything to add it right after you pull them off the heat.

    Slice the cake into portions in the pan, or you could turn it out on a wire rack like I did. I always seem to ruin the first piece of cake getting it out of the pan, so this was better for me.

    Cut twice in each direction with light sawing motions with a serrated knife for 9 servings.

    To finish, split each cake and fill with fried peaches. Then spoon over more fried peaches. Shortcake wouldn’t be complete without a creamy element, so top each warm serving with a big scoop of vanilla ice cream, or a mountain of freshly whipped cream.
    I hope everyone has had a happy and safe summer so far! Let’s enjoy every last little bit of it.

    Fried Peach Shortcake

    Heather Baird

    Fresh peaches are sliced and tossed with spices, brown sugar, and fried with butter in a skillet. Lightly sweet shortcake is the perfect foil for the sweet peach mixture, and it should all be served warm with a scoop of ice cream (or whipped cream) on top.Use ripe but firm peaches for this recipe. If the peaches are too soft they will cook down to a mushy consistency.

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    Prep Time 10 minsCook Time 26 minsTotal Time 36 mins

    Course DessertCuisine American, Southern United States

    Servings 9

    Equipment8×8 inch square pan
    Ingredients US CustomaryMetric Shortcake2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon baking soda2 tablespoons sugar1/2 teaspoon fine grain sea salt1 1/2 cups heavy creamFried peaches6 cups fresh peaches sliced 1/2 inch thick (about 8 medium)1 tablespoon lemon juice1 teaspoon ground cinnamon plus more for garnish1/4 teaspoon freshly grated nutmeg1/4 teaspoon fine grain sea salt1/2 cup light brown sugar tightly packed1/4 cup unsalted butterVanilla ice cream for serving
    Instructions ShortcakePreheat the oven to 400°F. Coat an 8×8 square baking pan with flour-based baking spray (or grease and flour pan).In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Add the heavy cream. Stir until thick, slightly sticky dough is formed.Spread the mixture into the bottom of the prepared pan. Tamp the sticky dough down using wet hands (so the dough won’t stick to them) or using a rubber spatula coated with nonstick cooking spray. Bake for 18-20 minutes, or until puffed and golden, or when a toothpick tester inserted near the center comes out clean. If the cake is done and still pale on top, place it under the broiler for 2 minutes or until golden.Gently turn the cake out from the pan to a wire rack to cool. The cake will be tender, so be careful not to break it. Slice the cake into 9 portions, cutting it twice in both directions. Use a serrated knife and light sawing motions for the neatest slices.Fried peachesPlace all of the fried peach ingredients in a large saucepan. Stir together. Set over medium heat and cook until the butter melts. Increase heat to medium-high and cook until the peaches are fork tender and a syrupy sauce forms, about 6-8 minutes.AssembleSplit a shortcake piece horizontally and place on a serving plate or bowl. Add a big spoonful of fried peaches between the cakes. Top the cake with another spoonful of the warm peach mixture. Top with a big scoop of vanilla ice cream and garnish with a sprinkle of ground cinnamon, if desired. Repeat with remaining peaches and cakes.
    NotesFrozen peaches can be used for this recipe. Thaw and pour off the liquid before using.
    2 tablespoons of peach schnapps will really improve the peach flavor if using frozen peaches. Add it right after you pull the fried peaches from the heat.
    Bourbon would be a wonderful addition to this already southern dish. Like the schnapps, add it at the end of cooking the peaches.
    Heartier servings can be made by cutting the cake once in on direction, and twice in the other to yield 6 larger servings.

    Keyword brown sugar, cinnamon, fresh peaches, vanilla ice cream

    You may also enjoy: LEGGI TUTTO

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    Easy Banana Blueberry Muffins

    Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
    Make sure to check out my classic Blueberry Muffins recipe OR my Blueberries and Cream Muffins too!

    Crazy Moist Banana Blueberry Muffins!
    Just when you thought Blueberry Muffins couldn’t get any better, I went ahead and added in banana! Honestly it was out of pure necessity, as I had some old bananas to use up, but it turned out to be a delicious discovery! Two fruits, one muffin. Pure deliciousness. These simple homemade muffins are an absolute delight. The tangy blueberries combine with the rich banana flavor for a sweet, fruit-flavored explosion that you don’t want to miss.
    What To Expect:
    The texture: Extra moist and cake-like thanks to the combo of banana and sour creamEase of Prep: Just a bowl and a spoon, no mixer required!Bake Time: 25-ish minutes Topping: I simply sprinkled some coarse sugar on top for a little crunch, but you could make a streusel topping like on my Banana Muffins if you love crumble!

    What You’ll Need
    Before we get started, let’s go over the key ingredients. Here’s what you’ll need to make these banana blueberry muffins happen:
    Bananas: The riper the bananas are, the better. Try to use bananas with lots of brown spots on the peel if you can.Butter: Melted. Salted or unsalted butter both work, you can mix in either.Sugar: I like to use granulated sugar in this recipe.Eggs: These will be the binding agents for your muffin batter.Vanilla Extract: For extra sweet flavor.Sour Cream: This makes these muffins super moist.Baking Soda: To help your muffins rise up nice and tall.Salt: I like to use kosher salt in this muffin recipe.Flour: I generally use all purpose flour, but you could try using gluten free flour.Blueberries: Use fresh blueberries if possible.Optional: Add in coarse sugar for the tops of the muffins.
    How to Make Banana Blueberry Muffins
    What I love the most about making these banana blueberry muffins is that it takes around 40 minutes from start to finish, and then I have a bunch of make-ahead breakfasts ready to go. Muffins are always good to have on hand during the week, because you never know when you’ll need a quick, on-the-go breakfast.
    This is what you’ll need to do to mix these together:
    Preheat Oven to 350°F: Place cupcake liners in a muffin tin. Set aside.
    Mash the Bananas: In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
    Mix Muffin Ingredients Together: In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated. Then, fold in the blueberries.

    Fill the Muffin Pan: Portion out 1/4 cup batter into each muffin tin and prepare crumb topping and sprinkle on some coarse sugar for a little sweet crunch!

    Bake the Muffins: Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

    Tips for Success
    Easy, right? These muffins come together in a snap, and they’re done before you know it.
    Here are some tips that make prepping these banana blueberry muffins even easier:
    Do I Have to Use Cupcake Liners? No, I just think that cupcake liners make removing the muffins from the pan easier. You definitely don’t have to use them, though – feel free to omit them and use cooking spray instead.Can I Use Frozen Blueberries? Sure! I like to use fresh – especially in the summer when they’re in season and you can pick them yourself – but frozen will work just fine. Toss the Blueberries in Flour: If you want to prevent the blueberries from bleeding color into the batter, toss them in a tablespoon or so of flour. Don’t Over-Mix the Batter: Over-mixing the batter leads to dense and tough muffins instead of light and fluffy ones, so stir until everything is just combined. Use Room Temperature Ingredients: Letting the sour cream and eggs come to room temperature is a good idea because everything will mix together more smoothly. There will be more resistance if you use refrigerated ingredients.
    How to Store Muffins
    The best way to store these banana blueberry muffins is in an airtight container at room temperature – they’ll last for up to 3 days. They will most likely keep for a couple days longer in the fridge if you need to store them there. (The countertop is usually good for me, since muffins rarely last 3 days in this household.)
    Can I Freeze Banana Blueberry Muffins?
    Absolutely. Freeze these muffins in an airtight container for up to 30 days. Thaw them in the fridge overnight before eating again, and enjoy!


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    Easy Banana Blueberry Muffins

    Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!


    3 medium bananas
    1/2 cup butter, melted
    1 cup granulated sugar
    2 eggs
    2 teaspoons vanilla
    1/2 cup sour cream
    1 teaspoon baking soda
    1 teaspoon kosher salt
    1 1/2 cups all purpose flour
    1 1/4 cups blueberries
    Optional – 1/4 cup coarse sugar for tops of muffins


    Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
    In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
    In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
    Fold in the blueberries.
     Top each muffin with an equal portion of the coarse sugar if desired.
    Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
    Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.


    Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days.

    Keywords:: banana blueberry muffins, easy banana muffins

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    More Muffin Recipes to Try
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    Danish Coffee Cake

    Danish Coffee Cake is buttery, flaky, sweet, and best enjoyed with a cup of coffee or tea! Also known as a “Kringle,” it’s easy to make and absolutely delicious!

    This recipe is made in partnership with Imperial Sugar. Find the FULL RECIPE HERE!
    Easy Homemade Danish Coffee Cake
    Anyone else have a sweet tooth no matter what time of day it is? Dessert is great and everything, but dinnertime feels so far away when its 9am and you’re craving sugar. That’s when coffee cake, aka dessert for breakfast, comes in really handy.
    But not just any coffee cake – this Danish Coffee Cake, which is also traditionally called Kringle. It’s light and flaky, and topped with the perfect amount of sweet vanilla icing. Paired with a cup of coffee, this homemade pastry is the perfect way to kick off your day!

    What is Danish Kringle?
    Danish Kringle is a Danish pastry that is traditionally made up of multiple layers of buttery dough, and topped with icing. Some people like to put nuts and fruits inside of the layers before baking, but I prefer to top the whole thing with chopped walnuts at the end.

    Variation Ideas
    This Danish coffee cake recipe has sweet but subtle flavors. The dough becomes a buttery, pastry-like base, tasting somewhat like a homemade pie crust. It’s then topped with a filling made from butter and eggs, baked in wide strips, and drizzled with sweet vanilla icing. When you mix in the walnuts there is a delicious nutty crunch in each bite, which ties the whole thing together!
    I love the simple vanilla flavor when enjoying this pastry with a cup of coffee, but there are other flavor combinations that you could try! Here are a couple of ideas:
    Orange: You could make an orange-flavored icing with a little orange zest. The same thing could be done with lemon juice/lemon zest.Chocolate: Add chocolate chips to the pastry, or make a chocolate glaze instead of a vanilla one. Add-Ins: Throw some pecans, almonds, raisins, or other fruit into the pastry dough.
    Tips for the Best Danish Coffee Cake
    Check out the FULL RECIPE HERE, but first, here are some tips on how to make the best Danish Kringle! Here are some of my suggestions:
    Forming the Kringle: Traditional Kringle usually takes the shape of an oval, but I like to bake the dough in recatngles instead. You’re just going to cut it up anyway in the end, so why not make life a little easier?Have a Mixer Handy: To make the base layer you’re going to need to combine flour and cubed butter, which is a pain to do by hand, so I recommend having an electric mixer handy. For a Lighter Cake: If you’re looking to cut some calories off of this coffee cake, drizzle thin lines of icing back and forth over the Kringle, instead of spreading it on the whole thing.

    How Do You Serve a Kringle?
    I like to enjoy this Danish coffee cake with coffee, obviously, or a nice cup of tea. If you’ve got kiddos, I suggest serving this pastry with a big glass of milk. Kringle can be served cold, at room temperature, or warm – add a small drizzle of caramel or a little cinnamon if you want to!

    How to Store Danish Coffee Cake
    Store Kringle in an airtight container in the refrigerator for up to 3 days. Because the icing is made with dairy, you don’t want to leave it out at room temperature.
    More Pastry Recipes to Try
    Looking for more easy pastry recipes? Try some of these: LEGGI TUTTO

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    Deep Dish Sausage and Cheese Quiche

    Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.

    I made this quiche last week for the first time and really enjoyed it. My work days are getting busier the closer we inch towards fall (online publishing always starts the season early!). So I’ve been looking for a make-ahead dish that is easy to grab for lunch. Quiche might just be the perfect workshop lunch. There’s plenty of things from the garden right now to add on top, such as cherry tomatoes and fresh basil. Eat a slice cold or re-heated- either way it’s a hearty and quick bite!

    Slice up some melon and berries (which are at summer peak) and you’ve got a beautiful brunch. I served this with what I call ‘Strawberry Salad’. Which is not really salad at all, but sliced fresh strawberries brushed with melted strawberry jam and sprinkled with poppyseed. It’s a great side to this quiche and really, there’s no recipe needed! I make a bunch ahead and it keeps well refrigerated.

    Start this recipe with my easy all-butter crust. However, you can absolutely start this recipe with a ready-made deep dish frozen pie crust. No judgement. My recipe is easy to make in a food processor and comes together quickly.

    To reduce mess, roll the crust between two sheets of parchment to 12-inches. Peel off the top sheet and flip the crust on the second sheet of paper onto the deep dish pan. Peel the paper away and fit it into the deep dish pan. Then, turn the excess crust under at the edges and crimp or pinch the edges. At this point, stick it in the freezer to chill while you prepare the rest of the recipe.

    Fill it up!
    Next, brown some sausage. I recommend regular breakfast sausage – not sage, not hot, not maple-flavored – just the good ol’ standard. Then, in a little of the sausage drippings, sauté onion and bell pepper. When all of this cools down a little, mix it together with shredded sharp cheddar.
    In another little bowl, you’ll combine the wet ingredients. Now. This recipe only uses three eggs which won’t seem like enough. When you pour the mixture over the sausage in the pie shell, it will disappear to the bottom. This is right. This is normal. This quiche will not have a custard-y finish. Instead, it’s a stick-to-your-ribs kind of dish that focuses more on the filling.

    This provided several lunches daily for me and the two other people who dine with me. It was nice being able to breeze in and out of the refrigerator with slices of quiche, melon wedges, and sweet strawberries on the side.

    Deep Dish Sausage and Cheese Quiche is great for summer, especially topped with sun-ripened cherry tomatoes and fresh herbs (or greens like arugula!). But I’m also eyeing it for an easy Christmas Eve breakfast. I’m always looking for a good time-saver for the holidays (here’s another good one!).
    This recipe was adapted from Carolina Cooking.

    Deep Dish Sausage & Cheese Quiche

    Heather Baird

    Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.A frozen, unbaked deep dish pie shell can replace the scratch-made crust. This recipe can also be varied with whatever shredded cheese you have on hand.

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    Prep Time 15 minsCook Time 30 minsTotal Time 45 mins

    Course BreakfastCuisine American, French

    Servings 9

    Equipment9 inch deep dish pie pan
    Ingredients US CustomaryMetric All-butter quiche crust1 1/2 cups all-purpose flour1/2 teaspoon fine grain salt1/2 cup unsalted butter cold5 tablespoons ice waterQuiche filling1 lb. ground pork breakfast sausage1/2 cup finely chopped onion1/3 cup chopped green bell pepper1 1/2 cups shredded extra-sharp cheddar1 tablespoon all-purpose flour3 eggs1 cup evaporated milk1 tablespoon chopped flat-leaf parsley1/8 teaspoon fine grain salt 2 pinches1/4 teaspoon freshly ground pepper
    Instructions CrustIn the bowl of a food processor, add the flour and fine grain salt. Pulse to combine. Cube the butter and add it on top of the flour. Pulse 2-3 times until roughly incorporated and large chunks of butter remain. Continue to pulse as you add the tablespoons of water. Pulse until the mixture forms a rough dough to one side of the bowl.Turn the dough out onto a piece of parchment paper and top with a second piece. Roll to a rough 12-inch circle. Remove the top piece of parchment paper and pick up the crust by the paper and invert onto a 9- inch deep dish pie pan. Remove the paper and press the crust into the pan. Fold under the excess dough at the edges and crimp. Transfer to the freezer while you prep the filling.QuichePreheat the oven to 350F.Brown the sausage in a large skillet over medium-high heat. Stir constantly while cooking until well done, about 8 minutes. Remove sausage to a paper towel-lined plate reserving 1 tablespoon of the drippings in the pan.Sauté the onion and bell pepper over medium-high heat until the onions are translucent and the pepper is tender. Let cool slightly. Remove the pie crust from the freezer and place on a baking sheet.In a large bowl, combine the sausage, onion and pepper, sharp cheddar, and all-purpose flour. Toss to combine. Spoon this mixture into the pie crust.In a separate bowl, whisk together the eggs, milk, parsley, salt, and pepper. Pour over the sausage mixture. The egg mixture will disappear to the bottom of the pan – this is normal.Bake for 30-35 minutes, or until golden brown and set. Cool slightly.Slices can be served warm or chilled, but I prefer this hearty sausage quiche warmed.
    NotesThe homemade crust can be replaced with a 9-inch frozen unbaked deep dish pie crust shell.
    Reheat slices in the microwave for 1:30 seconds at 100% power, or at 350 for 10 minutes in the oven.
    Top with whatever fresh thing you have on hand – cherry tomatoes, basil, arugula, watercress -anything goes!

    Keyword all butter pie crust, breakfast sausage, extra-sharp cheddar

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