Espresso Crumb Coffee Cake

Would you like some coffee with your coffee? This buzz-worthy coffee cake features a crunchy espresso crumb and a flavorful espresso glaze drizzled on top. I’ll take any excuse to eat cake for breakfast, and this espresso crumb coffee cake is a sure thing: with a moist sour-cream cake base and delightfully crunchy topping, plus […]

The post Espresso Crumb Coffee Cake first appeared on Love and Olive Oil.

Would you like some coffee with your coffee? This buzz-worthy coffee cake features a crunchy espresso crumb and a flavorful espresso glaze drizzled on top.

I’ll take any excuse to eat cake for breakfast, and this espresso crumb coffee cake is a sure thing: with a moist sour-cream cake base and delightfully crunchy topping, plus a sweet espresso glaze to finish it off.

Espresso Crumb Coffee Cake cut into squares, on a wood board with newsprint parchment paper, cup of glaze in the background

Nearly half of the comments on my Greek Yogurt Coffee Cake are from readers confused and wondering, “Where’s the coffee?!” Like they are convinced I mistyped my own recipe (hey, it happens) and simply forgot the coffee in the ingredient list.

But no, I’ve explained over and over, the recipe is correct, there is no actual coffee in the coffee cake.

If you live outside the US, you may be wondering, “What the heck?!”

In the US, coffee cake refers to a muffin-like breakfast cake meant to be served with coffee.

But as I’ve discovered, in the UK and other countries, coffee cake is a cake with coffee flavoring, which I guess makes sense and explains the confusion with my recipes. Although over there you also have tea cakes which are, you guessed it, made to be served with tea and do not contain any tea themselves, so who’s being confusing now, eh?

Overhead, grid of cut squares of coffee cake, one on its side to show the cake and crumb layers

Anyway. After the 1,257th “Where’s the coffee?!” comment I received, I figured why not make a coffee coffee cake, a breakfast cake flavored with coffee, to appease everyone? (I also need to edit my other coffee cake recipes at some point to clarify that they are American-style coffee cakes and no, I didn’t actually forget to include coffee in the ingredient list).

Perhaps next I’ll make a matcha coffee cake or an espresso tea cake, just to mess with everyone a bit more (but honestly those ideas sound quite delicious so I might just actually do it).

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Chocolate Chip Banana Bread Muffins

This hand-held version of my go-to banana bread is moist, flavorful, and chock-full of crunchy pecans and mini chocolate chips (trust me, banana bread is all the better with chocolate). These banana bread muffins make for the perfect mid-morning or afternoon snack, when you need something to sustain you to the next meal. Personally, I’d […]

The post Chocolate Chip Banana Bread Muffins first appeared on Love and Olive Oil.

This hand-held version of my go-to banana bread is moist, flavorful, and chock-full of crunchy pecans and mini chocolate chips (trust me, banana bread is all the better with chocolate).

These banana bread muffins make for the perfect mid-morning or afternoon snack, when you need something to sustain you to the next meal. Personally, I’d rather have a banana bread muffin than a granola bar any day.

Muffin tin with banana bread muffins, one cup filled with raw pecans and one with chocolate chips, and cup of coffee

Bananas never go bad in our house, even the squishiest, brown-skinned fruit always finds its way into a quick bread of some sort. And yet, have you ever noticed that quick breads are never actually quick to bake? A full loaf can take upwards of an hour to bake!

But these quick and easy banana bread muffins are actually worthy of being called quick bread: their compact size means you can go from mash to mouth-full in less than 30 minutes (ok, maybe 40… you should probably let them cool a little bit before you dig in). Still, compared to the nearly hour-long bake time of most loaf recipes, it’s a significant time saver.

Chocolate chip banana bread muffins, one split in half to show texture, with a cup of coffee in homemade ceramic mug

If you ask me, banana bread may as well be one of the major food groups (along with french fries, tacos, matcha, and chocolate.) I mean, it totally counts as a daily serving of fruit, right? (Yes. It does.)

These tender, flavorful muffins stay moist for days (we had 1 muffin left 6 days later and it was still as moist as the day it was baked). It must be banana magic or something because normal muffins never keep this well.

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Our Favorite Overnight Pizza Dough

No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life. We’ve made dozens of different crust recipes over the years, and this one is our all-time […]

The post Our Favorite Overnight Pizza Dough first appeared on Love and Olive Oil.

No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life.

We’ve made dozens of different crust recipes over the years, and this one is our all-time favorite: an overnight pizza dough recipe that uses what’s called a poolish, or pre-ferment, to develop a lovely depth of flavor without the need for a sourdough starter. It’s thick (but not too thick) and perfectly chewy, with an open, airy crumb and a delightfully crisp bottom.

Overhead wooden cutting board with two sliced pizzas (pepperoni and pizza bianca), with a bowl of sauce

As much as I love sourdough, I find most sourdough pizza crusts too tangy for my tastebuds. But often times recipes using instant yeast are downright flavorless. This pizza dough, however, strikes the perfect balance of flavor and fermentation, and it does so using what’s called a poolish, or pre-ferment, which gives the dough a lovely depth of flavor without the harsh undertones of sourdough.

This post and recipe is really focused the dough: what you put on top of it is up to your personal taste and limited only by your imagination.

Our favorite go-to pizza assembly includes a thin layer of extra thick pizza sauce (recipe coming in a separate post!) plus slices of creamy mozzarella and lots of pepperoni (I have to say, I never used to be a pepperoni person but lately it’s been growing on me). Sometimes we’ll add a sprinkle of parmesan or some fresh basil leaves to finish it off.

If I happen to have fresh chard on hand, this pizza bianca with goat cheese is quite possibly my favorite pizza of all time (just ignore the old crust recipe in that post, ok? This new one is better).

Side view, pepperoni pizza with one slice cut out to show the texture of the crust.

This recipe is scaled and adapted from one of my favorite bread books, Flour, Water, Salt, Yeast. The book actually has four different pizza dough recipes, including a sourdough pizza dough and a same-day pizza dough. But this one, an overnight dough made with a poolish or pre-ferment, has emerged as our favorite. I’ve scaled it down, as the original makes 6 balls of dough and frankly, I don’t have a container big enough for that much dough.

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Homemade Everything Crackers

Ultra thin and crispy crackers topped with a homemade everything bagel seasoning blend that’ll have your tastebuds demanding more. Homemade crackers are the ultimate snack, and these ultra-crispy, everything bagel-inspired delights are no exception. Top them with a smear of cream cheese and a dollop of pepper jelly or a slice of smoked salmon for […]

The post Homemade Everything Crackers first appeared on Love and Olive Oil.

Ultra thin and crispy crackers topped with a homemade everything bagel seasoning blend that’ll have your tastebuds demanding more.

Homemade crackers are the ultimate snack, and these ultra-crispy, everything bagel-inspired delights are no exception. Top them with a smear of cream cheese and a dollop of pepper jelly or a slice of smoked salmon for a truly delectable combination!

Broken pieces of Homemade Everything Crackers with small bowl of everything spice.

With this year’s bread baking boom it’s no surprise that my most popular recipe of the year was these homemade sourdough crackers. I regularly get tagged in Instagram posts and stories when folks make the crackers, using all manner of creative seasoning combinations. (Also, can I just say that seeing folks making my recipes is by far the best part of this job, it makes me smile every time!!)

I’ve been wanting to do a non-sourdough version of these crackers for some time now. If you think about it, sourdough starter is just equal parts flour and water, so converting the recipe is just a matter of some simple math.

You’ll definitely notice a difference in flavor if you compared the sourdough vs non-sourdough crackers directly. The sourdough ones taste distinctly like wheat thins to me (weird, but true), regular crackers rely more on the seasoning and mix-ins for flavor. Still, they’re no less delicious.

Stack of unbroken Everything crackers on a wire rack

These homemade crackers are ridiculously simple, made with little more than flour, water, and olive oil (I also added a bit of honey to give them that subtle bagel-like sweetness, barley malt syrup would be lovely as well). After a brief respite, they are then rolled super thin (pasta roller FTW), topped with a generous layer of everything bagel seasoning, and baked to crispy perfection.

If you did want to use some leftover sourdough discard, simply replace and equal amount of flour and water with your 100% hydration starter (for example, if you have 100g of starter, replace 50g of flour and 50g of water). And yes, a digital scale makes all this math so much easier (in case you’re stymied by the weird flour measurements in the recipe, just use a scale please).

You can ultimately season the crackers with whatever spices you like (I used herbs de provence in the original recipe, za’atar is also a popular option a lot of folks rave about). Here I oped to go for everything, mixing up my own everything bagel blend.

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Hot Buttered Rum Sticky Buns

These oh-so-gooey and gloriously boozy sticky buns include all the delightful flavors of hot buttered rum baked up in a yeasty spiral of holiday cheer. Swirls of buttery soft dough, spiced sugar filling, and a gooey spiced and rum-spiked caramel glaze makes these hot buttered rum-inspired sticky buns perfect for your holiday brunch! This post […]

These oh-so-gooey and gloriously boozy sticky buns include all the delightful flavors of hot buttered rum baked up in a yeasty spiral of holiday cheer.

Swirls of buttery soft dough, spiced sugar filling, and a gooey spiced and rum-spiked caramel glaze makes these hot buttered rum-inspired sticky buns perfect for your holiday brunch!

Platter of gooey sticky buns with pecans, cups of hot buttered rum in the background

With a filling of brown sugar and festive spices, and a sweet and sticky caramel topping spiked with dark rum, not to mention ample chopped pecans for crunch and contrast, these hot buttered rum-inspired sticky buns are a feast for the senses.

You all know how I feel about boozy baking, and these gloriously gooey, sensually spiced, and ravishingly rum-soaked sticky buns are proof that adding booze to baked goods is always a good idea. It’s the kind of recipe you’ll find yourself coming back to again and again.

Hello new Christmas-morning tradition!

Gooey caramel dripping down the side of hot buttered rum sticky buns, with twinkle lights in the background

The flavor inspiration for these sticky buns comes from hot buttered rum, a popular fall and winter drink dating back to colonial times, when rum was believed to be a miraculous cure-all and ‘strengthener of the body’. In fact, a hot rum-based drink like this was probably enjoyed medicinally more often than recreationally.

A hot buttered rum is traditionally made by mixing hot water with rum, sugar, spices, and a pat of butter for added richness and a luxurious mouth feel.

It’s similar to a hot toddy, both sweetened and sometimes spiced drinks served hot, but a hot buttered rum contains the notable addition of butter and, obviously, uses rum instead of whiskey.

Platter of gooey sticky buns with pecans, cups of hot buttered rum, showing the Hot Buttered Rum packet from The Spice Hunter

Hot buttered rum recipes vary greatly in the mix and proportion of spices, but most include a mix of cinnamon, nutmeg, allspice, cardamom and cloves.

For this recipe, rather than raid the spice rack for a pinch of this and a pinch of that, we used a packet of Hot Buttered Rum drink mix from The Spice Hunter. One packet is split between the spiced sugar filling, while the rest is added to the gooey caramel topping along with a generous glug or two of dark rum.

The spice mix is already perfectly balanced, and also makes the filling part super easy (just mix with a bit of brown sugar and sprinkle away). No pinches (or measuring spoons) required!

Closeup overhead of sticky buns showing spirals and pecans

We baked a batch of these sticky buns last weekend, assuming that a somewhat complicated recipe like this would necessitate at least a second go-round to get it right (although surprisingly, other than a mishap involving a plate that was slightly too small and hot caramel everywhere, that first batch was pretty darn perfect which almost never happens). Knowing we were going to be making another batch the following weekend anyway, we made quick work of packing the still-warm buns in recycled takeout containers and delivering them to our neighbors, saving just two for ourselves.

The following day Taylor warmed one up for an afternoon snack, quickly realizing that a reheated sticky bun is indeed a fabulous afternoon stack, and immediately started lamenting the fact that we had given the rest away.

Needless to say when we made the final batch to photograph, we kept most of them for ourselves.

Forkful of hot buttered rum sticky bun on a pink plate, showing the light and fluffy texture of the dough Lifting a sticky bun off of a white platter Single hot buttered rum sticky bun on a light pink plate, with the platter of buns, twinkle lights, and a cup of buttered rum in the background

What’s the difference between a sticky bun and a cinnamon roll anyway?

Well, they both start out with a soft and yeasty dough, rolled into a tight spiral with a cinnamon-sugar filling.

The main difference is sticky buns are baked on a bed of hot, gooey caramel and chopped pecans, and then inverted immediately after baking, not unlike an upside down cake. The bottom becomes the top, the gooey caramel oozing down the sides of the buns and your fingers.

Platter of gooey sticky buns with pecans, cups of hot buttered rum and twinkle lights Overhead Platter of gooey sticky buns with pecans, cups of hot buttered rum, and christmas twinkle lights

These sticky buns are made using a dough very similar to my favorite cinnamon roll dough recipe, which I used previously for these Matcha Black Sesame Cinnamon Rolls.

The dough begins with what’s called a tangzhong, an asian technique for soft and tender yeast breads. Pre-cooking a little bit of flour and liquid like this allows the dough to better absorb more liquid, resulting in a softer, more tender final product.

The dough is easily made in about 45 minutes, including a 20 minute rest and 10 minutes of kneading in a mixer to form a soft and silky smooth dough. While you can let the dough rise and then roll it out, I prefer to refrigerate the dough overnight and assemble the following day. Refrigerating the dough makes it a bit stiffer and easier to work with.

Rolling out the sticky bun dough Sprinkling the spiced sugar filling on the dough Rolling up the dough Pinching the seam to seal it Measuring out where to make the cuts Cut using thread or dental floss for super clean cuts

When cutting your rolls, use a piece of unflavored dental floss or sturdy thread to slice the dough as if it were clay. This results in far cleaner cuts than even the sharpest serrated knife, and no squishing either.

Pouring the spiced caramel topping into the pan Sprinkle pecans over caramel topping in pan Arrange rolls on top of caramel and pecans in pan

Once rolled and cut, the buns are arranged in the baking pan on a bed of gooey, rum-spiked caramel and chopped pecans. Much like an upside down cake, this gooey bottom layer will ultimately become the tops of the buns.

Split screen before/after the final rise

While I prefer to let the dough rise overnight and assemble the morning of, if you started your dough earlier the previous day, you can also roll and assemble the buns in the pan the night before. Cover tightly and refrigerate overnight. In the morning they should be noticeably puffy as pictured above. Let them sit at room temperature as you preheat the oven and then bake. If you’re aiming for a breakfast of sticky buns as opposed to a brunch, this might be a more feasible schedule.

Rolls after the final rise, they should be puffy and just touching each other

After baking, the buns are immediately inverted onto a platter, the caramel base becoming the gooey top of the bun.

You want to do this while the buns are still hot, which means that the caramel is still dangerously hot, so please be careful when inverting your buns. I like to use a set of silicone-gripped grill gloves, which allow me to grip onto the pan much easier than a normal oven mit.

You can use a large rimmed plate, baking sheet, or a cutting board with a groove in it (the groove will catch any overflow). Invert the platter on top of the baking pan, put a hand firmly on top of the platter and on the bottom of the pan, and quickly flip the whole arrangement upside down. Then gently lift up the pan, the buns should release easily (if the caramel cools too much it could get sticky).

Platter of gooey sticky buns with dish of pecans and a cup of hot buttered rum in the background

This recipe is for a small batch, yielding 9 buns that’ll perfectly fit in a 9-inch square baking pan. You can use a 9 or 10-inch round baking pan, although you may only have space for 8 buns in that case (you could always bake the straggler in its own ramekin with a spoonful or two of caramel sauce in the bottom if you like!)

This recipe can also be doubled and baked in a 13-by-9-inch baking pan as well.

Single hot buttered rum sticky bun on a light pink plate, with the platter of buns and a cup of buttered rum in the background

Any leftover buns should be covered and refrigerated. Reheat for a few seconds in the microwave or pop it in a warm oven for a few minutes until warmed through, and enjoy!

Hot Buttered Rum Sticky Buns

Hot Buttered Rum Sticky Buns

Your favorite warm holiday cocktail is transformed into deliciously gooey sticky buns spiked with rum and fragrant holiday spices.

Ingredients:

Thangzhong:

  • 3 tablespoons (42mL) filtered water
  • 3 tablespoons (42mL) whole milk
  • 2 tablespoons (16g) all-purpose flour

Dough:

  • ¼ cup (½ stick, 56g) unsalted butter, cut into cubes
  • ½ cup (120mL) whole milk
  • 2 large egg yolks, at room temperature
  • 2 ¼ cups (281g) all-purpose flour
  • 1 tablespoon (8g) dry whole milk powder
  • 1 ½ teaspoons (6g) instant yeast
  • 1 tablespoon (25g) granulated sugar
  • 1 ½ teaspoons kosher salt

Topping:

  • 5 tablespoons (70g) unsalted butter
  • 2/3 cup (147g) packed light brown sugar
  • 1/2 packet (31g) The Spice Hunter Hot Buttered Rum drink mix
  • 1/4 teaspoon kosher salt
  • 2 tablespoons (40g) golden syrup, light corn syrup, or honey
  • 3 tablespoons (42mL) heavy cream
  • 3 tablespoons dark rum or 1 teaspoon rum extract
  • 3/4 cup (85g) chopped pecans

Filling:

Directions:

For dough:

  1. Start by preparing  your flour paste or tangzhong: combine water, milk and flour in a small saucepan set over medium heat. Whisk gently until no clumps remain. Continue to whisk until the mixture thickens to the consistency of thick paste, about 2 to 3 minutes. Remove from heat.
  2. Add cubes of butter to still-warm saucepan with flour paste and gently whisk until melted and smooth, then whisk in milk. Add in the egg yolks and whisk until fully incorporated. At this point the mixture should feel lukewarm to the touch.
  3. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, powdered milk, and yeast to combine. Pour in the lukewarm flour paste, and mix on low speed until mixture forms a shaggy dough, about 1 to 2 minutes. Cover bowl with plastic wrap and let rest for 20 minutes (this rest gives the flour a chance to absorb the liquid, making it easier to knead later).
  4. Remove plastic wrap and add the sugar and salt. Mix on medium-low speed until dough is smooth and elastic, but still somewhat sticky, about 10 minutes. Add more flour only if absolutely necessary (a softer initial dough will result in a softer final product).
  5. Shape the dough into a ball (lightly oil your hands if necessary) and place in a lightly greased bowl. Cover with plastic wrap or a kitchen towel and allow to rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Alternatively, if you want to bake your rolls the next day, tightly cover the bowl with plastic wrap and pop it in the refrigerator to rise slowly overnight (my preference, as cold dough is so much easier to work roll out and shape).

For Topping:

  1. Melt butter in a small saucepan over medium heat. Add brown sugar, salt, and spice mix and stir until smooth and paste-like (it may appear slightly separated, that’s ok).
  2. Remove from heat. Whisk in syrup and heavy cream until smooth, followed by rum. Set aside and let cool to lukewarm (topping can also be made the day ahead of time, cover and refrigerate until ready to use, and return to room temperature before using).

To Assemble:

  1. Lightly butter a 9-inch square cake pan.
  2. In a small bowl, whisk together brown sugar and remaining half packet of spice drink mix and set aside.
  3. Turn dough out onto a lightly floured work surface. Pat into a rectangle, then roll out evenly into a rectangle approximately 10 inches tall by 13 ½ inches wide. You want this piece to have an even overall thickness, with as square edges as possible.
  4. Soften butter until it is nearly melted; it should be the consistency of warm peanut butter. Using a pastry brush, spread a thick layer of butter evenly over the entire piece of dough.
  5. Sprinkle an even layer of filling over butter, leaving a 1-inch space empty along the top long edge. Pat down filling to adhere it. You can also gently run a rolling pin over the surface to compress the filling into the dough, making it easier to roll up.
  6. Working with the long edge nearest you, start to roll up the dough fairly tightly, taking care not to stretch out the ends too much. Pinch along the edge of the dough to seal the seam, then roll the seam so it is face down.
  7. Using a ruler, measure out where you will cut your rolls, using a small knife to mark the cuts. I cut my log into 9 rolls each 1 ½ inches wide.
  8. To cut the rolls, you can use a sharp serrated knife (try to cut cleanly through in one movement front to back, rather than sawing it back and forth). You can also wrap a piece of unflavored dental floss or sturdy thread around the dough, which will create perfect, clean cuts.
  9. Pour cooled topping mixture into prepared cake pan. Sprinkle evenly with chopped pecans.
  10. Place rolls into pan, leaving an even amount of space between rolls and between the edges of the pan. Lightly cover and set pan in a warm spot (I like to use my oven with the light on) until rolls are noticeably puffed and just touching one another, about 30 to 60 minutes.
  11. While rolls are rising, preheat oven to 350 degrees F.
  12. Once rolls are nearly doubled in size, bake for 30 to 35 minutes, or until tops are lightly golden brown and filling is bubbly (to be precise, the center of the center roll should read about 190 degrees F on an instant-read thermometer). If your rolls are browning too quickly, you can tent them with foil and return to the oven to continue baking.
  13. Remove rolls from oven, and immediately (and carefully!) invert onto a rimmed platter or baking sheet, or a cutting board with a groove to catch the excess caramel. Be very careful doing this as the caramel is extremely hot; I find using some silicone-grip oven mits to be very helpful.
  14. Let rolls cool slightly before serving. Rolls also reheat beautifully; keep covered in the refrigerator then rewarm for a few minutes in the oven or a few seconds in the microwave before serving.
All images and text © Lindsay Landis /

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Blueberry Coffee Cake Muffins

Moist and tender coffee cake muffins studded with fresh blueberries and a cinnamon sugar topping that bakes to a delightful crunch. Turns out my grandma’s old fashioned sour cream coffee cake recipe makes for some pretty spectacular muffins. For a while now I’ve wondered if my grandma’s old fashioned coffee cake recipe would translate into […]

Moist and tender coffee cake muffins studded with fresh blueberries and a cinnamon sugar topping that bakes to a delightful crunch.

Turns out my grandma’s old fashioned sour cream coffee cake recipe makes for some pretty spectacular muffins.

Scattered blueberry muffins and loose blueberries on a marble background

For a while now I’ve wondered if my grandma’s old fashioned coffee cake recipe would translate into muffins.

The answer?

Resoundingly YES.

I may as well burn all my previous muffin recipes because this one beats them all. Sorry sourdough muffins, these coffee cake muffins have my whole heart (ok ok that’s not fair to the sourdough muffins which really are quite good. Seeing as these are made with butter, sour cream and almost double the sugar, I mean, it’s not entirely a fair comparison).

Split blueberry muffin to show inside texture, on marble with more muffins and blueberries in the background

I think the keys that make this recipe so spectacular are twofold: sour cream for adds moistness, richness and a hint of tang, and the crispy sugar topping for a truly terrific textural experience.

I’m always a fan of muffins with toppings; the more streusel the better, I say. But sometimes it pays to be minimalist. In this case, a simple sprinkle of cinnamon and sugar bakes up into a light and crispy topping that puts any streusel to shame. Not to mention it’s way, way easier.

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