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Skillet Sour Cream Coffee Cake with Walnut Crumble

Skillet Sour Cream Coffee Cake with Walnut Crumble

Ingredients

For the Cake
¾ cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar
¾ cup full fat sour cream
2 large eggs
1 tsp pure vanilla extract
1 ¾ cups unbleached all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
For the crumble
½ cup unbleached all-purpose flour
½ cup light brown sugar
2 tsp ground cinnamon
4 tbsp cold unsalted butter, cut into small pieces
1 cup finely chopped walnuts
1 pinch salt

Directions

For the coffee cake

Pre heat oven to 350˚ Fahrenheit. Grease a 10 inch cast iron skillet with butter or vegetable oil.

Using a stand mixer and the paddle attachment, beat the butter, granulated and brown sugar until light and fluffy. Beat in the sour cream, eggs one at a time and vanilla.

In a large bowl, whisk together the flour, baking powder, baking soda and the salt. Add the flour mixture to the butter mixture in 3 additions. Combine well but don’t over-mix.

Spread 1/2 of the batter into the prepared pan, smooth with a knife or offset spatula. Sprinkle 1/2 of the crumble onto the batter. Spread and smooth the rest of the batter over the crumble. Top with the rest of the crumble, pressing in very gently.

Bake for 40-45 minutes or until a wooden skewer comes out virtually crumb free.

For the crumble

Whisk together the flour, brown sugar and cinnamon in a bowl. Add in the butter and mix with clean hands or a pastry cutter. The crumble should stick together and the pieces of butter should be no larger than peas.

~ Marla Meridith

Recipe: Skillet Banana Bread with Double-Crumb Topping

Recipe: Skillet Banana Bread with Double-Crumb Topping

Ingredients

Banana Bread
¼ cup unsalted butter, melted
¾ cup light brown sugar, packed
1 large egg, room temperature
3 medium sized very ripe bananas, mashed (to equal 1 1/4 cups)
1 tsp pure vanilla extract
2 cups unbleached all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
Double-Crumble Topping
1 cup light brown sugar, packed
½ cup granulated sugar
2 tsp ground cinnamon
1 cup (2 sticks) unsalted butter, melted
2 ½ cups unbleached all-purpose flour

Directions

Preheat the oven to 350˚ with the rack in the middle.
Grease a 10″ cast iron skillet (or any heatproof skillet) with butter or vegetable oil.

For the Banana Bread

Melt the butter and let it cool to room temperature. Mix the cooled butter with the brown sugar in a large bowl. Mix in the egg, mashed banana and vanilla.

Whisk the flour, baking soda, salt and cinnamon together in another bowl.

Add the banana mixture into the flour mixture, combining well. Do not over mix.

Transfer the batter into the prepared skillet, smooth with top with the back of a spoon or spatula. Top with the crumble, pressing the crumble gently down into the batter with your fingers. Bake for 30-35 minutes or until a wooden skewer comes out virtually crumb free. Let cool completely before slicing and serving.

For the Double-Crumble Topping

Combine the sugars, cinnamon and salt in a large bowl. Add the flour and stir with a rubber spatula until mostly combine. Using clean fingers, mix until everything is well combined.

~ Marla Meridith

Recipe: Apple Pear Betty

Ingredients

Directions

~ Marla Meridith

Recipe: Coffee Cake Banana Bread

Ingredients

Directions

~ Marla Meridith

Recipe: Easy Vegan Blueberry Peach Crisp

Ingredients

Directions

~ Marla Meridith

Recipe: Coffee Cake Banana Bread

We can’t get enough of this Coffee Cake Banana Bread recipe, great for breakfast, brunch & snacks! Brown butter adds to the deliciousness!

10-12 slices

1/2 cup unsalted butter
3-4 medium or large very ripe bananas
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 cup light brown sugar
2 large eggs
2 cups whole wheat pastry flour
1 tsp baking soda
1/4 tsp salt
2 tbsp sour cream or Greek yogurt
–crumble topping
6 tbsp unsalted butter, cold
1 cup light brown sugar
1 cup whole wheat pastry flour
1/2 cup pecans, chopped
1 tsp ground cinnamon
1/8 tsp salt

Preheat oven to 350˚ Fahrenheit. Grease a 9X5 loaf pan with butter or baking spray.
In a medium stainless steel skillet, melt the butter over medium heat. Continue to heat until it foams, pops and crackles. You will start to see brown flecks. Transfer to a bowl to let cool.
In a large bowl, mash the bananas with a fork. Mix in the vanilla and cinnamon.
Mix the brown butter, sugar and eggs into the banana mixture.
To the wet ingredients, sift in flour, baking soda and salt. Combine well. Mix in the sour cream.
Using clean fingers, combine all the streusel ingredients in a medium bowl. The mixture should resemble coarse crumbs.
Transfer the batter to the prepared loaf pan. Top with the streusel.
Bake for about 40 minutes or until a wooden skewer comes out virtually crumb free.
Allow to cool for 10 minutes then transfer to a serving platter.

~ Marla Meridith

Recipe: Apple Pear Betty

We love this fruit filled apple Pear Betty recipe, an irresistible rustic dessert that’s great for holiday entertaining. Comes together quickly!

6 to 8 servings

1 stick unsalted butter, plus more to grease the dish
2 cups whole wheat breadcrumbs or panko
2 Granny Smith apples, thinly sliced
2 Honey Crisp apples, thinly sliced
2 firm pears
1 tbsp freshly squeezed lemon juice
1/2 cup plus 2 tbsp light brown sugar
1 tsp ground cinnamon
1/4 tsp Kosher salt
–for serving
toasted, chopped pecans or walnuts
whipped cream or vanilla ice cream

Pre heat the oven to 375˚
Prepare a 2 quart baking dish with baking spray or softened butter.
Melt the butter in a medium skillet over medium heat. Bring the butter to a boil, let it foam then settle. Stir occasionally until brown flecks appear, 5-6 minutes. Transfer to a medium bowl immediately.
In another bowl, toss the apples and pears with the lemon juice to prevent browning. Next, toss with the 1/2 cup of sugar, cinnamon and salt. Let this mixture sit for 10 minutes.
Toss the breadcrumbs with the browned butter. Scatter 1/3 of this mixture onto the bottom of the baking dish. Top with half of the fruit mixture. Repeat with another layer of breadcrumbs, then fruit, then finish with the top layer being the breadcrumbs. Sprinkle with the remaining 2 tbsp of sugar.
Bake, covered with foil for about 1 hour and 15 minutes, until the apples and pears are almost soft and the filling is bubbling.
Remove the foil and increase the temperature to 400˚ Continue to bake until the top is golden brown and the fruit is softened, another 10-15 minutes.
Let cool 15 minutes and top with toasted nuts. Serve with whipped cream, ice cream or both!

~ Marla Meridith

Recipe: Easy Vegan Blueberry Peach Crisp

Ingredients

Directions

~ Marla Meridith