I’m always looking for new ways to use up those overripe bananas sitting on my counter. It’s the age-old question, I know. Well, this time I have an answer: make my go-to recipe for THE best banana cake recipe you’ve ever tasted!

What icing goes well with this delicious banana cake?

The answer is cream cheese frosting, hands down. While I’ve had banana cake with a chocolate frosting and a salted caramel frosting, my personal preference is to go with a tangy cream cheese frosting.

I’m not gonna lie, chocolate and bananas are a REALLY delicious combination. For instance, you might want to try my Double Chocolate Banana Bread, these Chocolate Banana Muffins, Peanut Butter Chocolate Chip Banana Bread, Banana Chocolate Scones, or this Banana Chocolate Chip Bundt Cake.

BUT, that being said, there’s just something about a cream cheese frosting. It’s simple, not too sweet, and it allows the banana cake to take center stage. The cream cheese frosting walks away with my vote for the Best Supporting Frosting award every single time. Besides, it’s pretty killer on these cinnamon rolls.

Ingredients for Banana Cake With Cream Cheese Frosting

• Mashed ripe bananas (the more ripe they are, the sweeter they will be, but not completely brown and mushy. That’s TOO ripe!)
• milk
• white vinegar or the same amount of lemon juice– used to sour the milk OR you can substitute the milk and vinegar for a half cup of buttermilk.
• Unsalted butter, softened– salted butter works just fine as well
• sugar
• Large eggs
• vanilla extract
• cake flour
• Baking soda
• Salt
• Optional – chocolate chips or walnuts! As you make the batter, add about a half cup of your preferred mix-in to the flour mixture to coat them so they won’t sink into the batter as it bakes.

For the Cream Cheese Frosting

• Cream cheese, room temperature
• Butter, softened
• Powdered sugar
• Pure vanilla extract
• salt

How to Make Banana Cake With Cream Cheese Frosting

This easy cake recipe can be made in a 9×9-inch pan or an 8×8-inch pan. The smaller pan will be fuller and require a longer bake time, though.

1. First, I pour the milk into a liquid measuring cup and add the vinegar to it. I stir it together and let it sit at room temperature for at least 10 minutes. I’ll stir it again before adding it to the cake batter later.
2. Next, I preheat the oven to 350° F, then grease and lightly flour a 9 X 9-inch baking pan.
3. In a medium bowl, I whisk together the dry ingredients – cake flour, baking soda, and salt.
4. Then I cream the butter in a large bowl on medium speed with a hand mixer or electric mixer. I gradually add the sugar and mix until light, about two minutes.
5. Next, I add the mashed bananas, eggs, and vanilla to the butter mixture and mix well. I pour the wet batter into the dry ingredients and mix until just combined. Then, with the mixer running on low speed, I add the milk and mix until blended, scraping down the sides of the bowl.
6. Now I pour the batter into the prepared pan and bake for 45 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean or with a few moist crumbs. I let the cake cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.

Cream Cheese Frosting

1. To make the frosting, I beat the softened cream cheese and butter in a mixing bowl until smooth.
2. I mix in the vanilla and the salt, then add the powdered sugar, mixing until completely combined and frosting is smooth.
3. When the cake is completely cooled, I frost the cake and enjoy!

FAQs

Can I use all-purpose flour instead of cake flour in this recipe?

Yes you can, but it’s also easy to make at home following these instructions. There’s no need to worry or run to the grocery store. Plus, it will save you money!
Using the cornstarch to make your homemade cake flour will help reduce the amount of gluten in the all-purpose flour. Sifting both the cornstarch and all-purpose flour together will aerate them, enabling the dry ingredients to stick better with the wet ingredients.

Using cake flour in this recipe means less gluten, which gives the cake more structure and a better texture. Not using it means your cake will be more dense.

How do I store Banana Cake with Cream Cheese Frosting?

Keep it tightly covered and store it in the fridge for 3-5 days.

Can I bake the cake ahead of time?

Yes, you can bake the cake, let it cool completely, then wrap it tightly in plastic wrap twice. Then store it in the refrigerator for up to a week or the freezer for up to 1 month. Let it thaw completely at room temperature, then frost and serve as directed!

Can I make cupcakes from this recipe?

Yes you can. Banana cupcakes are perfect for birthdays! Simply pour the batter into muffin tins lined with cupcake wrappers and bake for 15-18 minutes.

What’s the best way to mash bananas?

You can mash them in a bowl with a fork, but I like to add them to my stand mixer and use the paddle attachment to mash them.

More Ways to Use Bananas

• Bananas are great for baking! We’ve got them for breakfast in pancakes, overnight oats, smoothie bowls, and of course breads.
  Speaking of which, if you haven’t made my Brown Butter Rum Banana Bread yet, you MUST. It’s killer!
• Can’t forget about dessert! Bananas are the highlight of these easy, no-bake Banana Pudding Dream Bars, my Banana Cookie Butter Ice Cream, this Banana Split Ice Cream Cake, and this incredible Banana Tres Leches Cake.

There’s just something to be said about an Easy Banana Cake with Cream Cheese Frosting. It’s a great way to use up those extra bananas with brown spots sitting on your counter. I think this will become one of your favorite recipes just as it has mine.

This original recipe is from the Fannie Farmer Cookbook, Thirteenth Edition, pgs. 575 and 597; author, Marion Cunningham; publisher, Alfred A. Knopf, division of Random House; ISBN 0-394-56788-9.

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Easy Banana Cake with Cream Cheese Frosting

This Easy Banana Cake with Cream Cheese Frosting with a slightly dense texture has the perfect amount of banana flavor. This cake is topped with an incredibly easy and delicious cream cheese frosting.

Course Dessert

Cuisine American

Keyword Easy Banana Cake with Cream Cheese Frosting

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 507kcal

Author Lynne Feifer

Equipment

• mixing bowl https://amzn.to/3PUktnG
• 9 X 9-inch cake pan

Ingredients

Banana Cake

• ½ cup milk
• 1 tablespoon white vinegar
• 8 tablespoons butter room temperature
• 1 ½ cups sugar
• 1 cup mashed bananas
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 cups cake flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Cream Cheese Frosting

• 8 ounces cream cheese room temperature
• 6 tablespoons butter room temperature
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt

Instructions

Banana Cake

• Pour the milk into a liquid measuring cup and add the tablespoon of vinegar to sour it. Stir, and let sit for a minimum of 15 minutes while you prepare the cake.
• Preheat the oven to 350°F. Grease a 9 X 9-inch cake pan and lightly dust with flour or spray with a floured baking spray.
• In a medium bowl, whisk together the flour, baking soda and salt.
• Cream the butter in a mixing bowl, slowly adding the sugar. Beat until light, about 2-3 minutes.
• Add the mashed banana, eggs, and vanilla to the butter / sugar, and mix well.
• Add the dry ingredients to the banana mixture and combine.
• Stir the milk, and with the mixer running on low, slowly pour it into the bowl and blend. Be sure to scrape down the sides of the bowl.
• Pour batter into the pan and bake for about 45 minutes, or until a toothpick inserted into the middle comes out clean.
• Cool the cake in the pan for about 5 minutes before turning out onto a rack. Then allow the cake to cool completely before frosting.

Cream Cheese Frosting

• Cream the butter and cream cheese in a mixing bowl until smooth and creamy. You may need to scrape down the sides of the bowl a few times
• Mix in the vanilla and the salt.
• Slowly add the powdered sugar and mix until thoroughly combined.

Nutrition

Serving: 1g | Calories: 507kcal | Carbohydrates: 76g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 417mg | Potassium: 144mg | Fiber: 1g | Sugar: 58g | Vitamin A: 730IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 0.4mg

This post was first published 2/18/11. The post has been updated in format, and the frosting recipe has been changed on 5/11/21.

The post Easy Banana Cake with Cream Cheese Frosting appeared first on 365 Days of Baking.

Before you know it, August will be here with its’ plethora of peaches! I know, it’s not even technically summer yet, but I’ve already seen them in the store. So, if you love fresh peaches be sure to grab some and get baking!

Is Crumb Cake the Same as Coffee Cake?

On the surface, it seems like a crumb cake is the same thing as a coffee cake, but they do actually have one distinct difference.

Crumb cake is known for its rich, buttery streusel topping (and in my opinion, the more streusel, the better!) You’ll often see a nice thick layer of streusel piled high on a crumb cake, which is where this treat gets its name from.

Coffee cake, on the other hand, has a much thinner layer of streusel or might not even have a topping at all! Often, coffee cake has a streusel layer inside the batter, ribboned throughout the cake instead.

Ingredients for Crumb Cake with Peaches

You’ll need ingredients for both the cake batter and the streusel topping. Here’s what you need:

Peach Cake

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (room temperature)
• Granulated white sugar
• Light brown sugar
• Large egg
• Pure vanilla extract
• Pure almond extract
• Sour cream
• Diced fresh peaches
• Fresh lemon juice

For the Buttery Crumble Topping

• Light brown sugar
• All-purpose flour
• Granulated sugar
• Cinnamon
• Sliced almonds
• Butter (cold)

How to Make Peach Crumb Cake

• First, prepare by preheating the oven to 350 degrees. Prepare a 9×13-inch cake pan by spraying it with nonstick cooking spray.

Make the Cake Batter

1. In a small bowl, toss the diced peaches with the lemon juice.
2. In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
3. In a third large bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple of times while mixing.
4. Add your egg, vanilla, and almond extracts, then mix until combined.
5. Add half the dry ingredients to the wet ingredients and mix until just barely combined. Add half the sour cream and again, mix until barely combined. Finally, add the remaining flour mixture, mix, and then the remaining sour cream. Mix until just smooth.
6. Gently fold in the diced peaches, being careful not to overmix the batter.
7. Pour the batter into the prepared pan, and spread it evenly to all edges.

Make the Crumb Topping

1. In a medium bowl, mix together the flour, both sugars, and cinnamon on low speed. Add the chilled butter and, with a pastry cutter or two forks, mix until a coarse meal is formed. It should look like small pebbles. Gently stir in the almond slices.
2. Sprinkle the crumb mixture over the top of the cake batter, making sure to cover it completely.

Bake and Serve

1. Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool before slicing. 
2. Serve it as is, dust it with powdered sugar, or serve it with a scoop of vanilla ice cream and more fresh sliced peaches on the side!

FAQs

How do I store Crumb Cake with Peaches?

This cake is best when eaten within a few days. You can keep it covered or in an airtight container for 2-3 days. For slightly longer storage, you can keep it in the fridge, but it may dry out the cake.

Can I freeze Peach Crumble Cake?

Yes, you can freeze it for longer storage. Make sure the cake cools completely, then wrap it in plastic wrap and store it in a freezer-safe container or bag. Freeze it for 2-3 months, then thaw in the refrigerator overnight to enjoy!

Can I use canned peaches or frozen peaches instead of fresh peaches?

Yes you can! If using canned, drain them first and dry them to avoid extra moisture in your cake. Frozen peaches should thaw completely as well, then pat them dry before dicing and adding to the cake batter.

More Peach Recipes

• ​Peach Scones
• Peach Bread
• Cinnamon Peach Pancakes
• Easy Peach Cobbler
• Peaches and Cream Pie

Pin or print this recipe for Crumb Cake with Peaches for your next peachy baking adventure!

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I’d love to know your thoughts! 
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you! 
❤️ Lynne

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Crumb Cake with Peaches

This Crumb Cake with Peaches is the perfect dessert for peach season! The cake is filled with bits of juicy peaches and topped with a cinnamon crumb. This simple recipe will be a delight all year long!

Course Breakfast, Dessert

Cuisine American

Keyword Peach Crumb Cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 471kcal

Author Lynne Feifer

Ingredients

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 1 cup sour cream
• 2 ½ cups diced fresh peaches
• 2 teaspoons fresh lemon juice

Crumb Topping

• ⅓ cup packed light brown sugar
• ⅔ cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• ⅓ cup almond slices
• ¼ cup butter chilled

Instructions

• Preheat oven to 350 degrees and prepare a 9 X 13-inch pan by spraying it with cooking spray.

Peach Cake

• In a medium bowl, toss the chopped apples with the lemon juice.
• In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
• In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple times while mixing.
• Add egg, vanilla and almond extracts, and mix until combined.
• Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until just smooth.
• Gently fold in the diced peaches, being careful not to over mix.
• Pour batter into the prepared cake pan, and spread evenly to all edges.

Crumb Topping

• in a medium bowl, mix together the flour, both sugars, and cinnamon. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed. Mix in the almond slices.
• Sprinkle the crumb topping over the cake. 
• Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the middle comes out clean. Cool before slicing. 

Nutrition

Calories: 471kcal | Carbohydrates: 59g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 242mg | Potassium: 180mg | Fiber: 2g | Sugar: 36g | Vitamin A: 838IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

The post Crumb Cake with Peaches appeared first on 365 Days of Baking.

Skip the crowded restaurant and the hour-long wait (or more) because everything you need is right here! I’ve rounded up my absolute favorite recipes that are equal parts beautiful, delicious, and totally doable, even on a busy morning. We’re talking decadent Oreo Pancakes piled high with whipped cream, zesty Lemon Poppy Seed Scones that scream Springtime, a Mexican Breakfast Casserole you can prep the night before so you can actually enjoy the morning with Mom instead of stressing in the kitchen, and more!

Whether your mom is a sweets lover, a savory breakfast gal, or somewhere wonderfully in between, there is something on this list made just for her. Grab your coffee, settle in, and let’s make this Mother’s Day one she’ll never forget!

1. Blueberry Waffles

These Blueberry Waffles are thick, fluffy, and absolutely bursting with fresh blueberry flavor — basically everything you want on a special morning! They come together easily, which means less time stressing over the stove and more time soaking up every moment with Mom. Trust me, one bite of these beauties and she is going to feel like the queen she truly is!

View Recipe →

2. French Toast Fondue

French Toast Fondue is honestly such a fun and unexpected way to make Mother’s Day brunch feel like a full-on experience rather than just a meal! Cubes of bread get dipped in a milk and egg mixture and fried right in a fondue pot, and then — the best part — you dunk each bite into a dreamy Maple Butter before it hits your mouth. It’s interactive, it’s indulgent, and it’s the kind of thing that turns a regular morning into a memory Mom will be talking about for years!

View Recipe →

3. Oreo Pancakes

If you thought it couldn’t get more decadent than chocolate chip pancakes, buckle up for these Oreo Pancakes! I fold crushed Oreos right into the fluffiest pancake batter and crown the whole stack with fresh homemade whipped cream. This is pure, unapologetic breakfast joy, and Mom deserves every single bite, especially if she’s an Oreo lover.

View Recipe →

4. Cinnamon Streusel Muffins

Cinnamon + Sugar + Muffin — honestly, what more does Mom need? These pillowy soft Cinnamon Streusel Muffins are swirled with sweet cinnamon and topped with a buttery streusel that gives you the most satisfying crunch. Set a basket of these out alongside her morning coffee and watch her face light up.

View Recipe →

5. Cranberry Macadamia Scones

These scones are bakery-quality and so elegant — exactly what Mom deserves on her special day. A buttermilk base delicately spiced with nutmeg and cardamom gets studded with tart cranberries and rich macadamia nuts for the most perfect balance of flavors in these Cranberry Macadamia Scones. She will absolutely adore these.

View Recipe →

6. Mexican Breakfast Casserole

For the mom who loves a bold, savory breakfast, this is the one you need. Packed with cheesy eggs, spicy chorizo, and peppers, it’s everything you love about breakfast tacos baked into one glorious make-ahead dish. This Mexican Breakfast Casserole is a brunch recipe that feeds a crowd effortlessly, so you can spend more time celebrating and less time cooking.

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7. Baked Apple Oatmeal

Sometimes the most special thing you can give Mom is something warm, wholesome, and made with love. This Baked Apple Oatmeal is loaded with fruit, nuts, and cozy cinnamon-spice flavor that fills the whole house with the most amazing aroma. It tastes like a big hug in a bowl — and isn’t that what Mother’s Day is all about?

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8. Lemon Poppy Seed Scones

These Lemon Poppy Seed Scones are soft, moist, and packed with fresh lemon zest and poppy seeds, then finished with a bright lemon glaze that makes them almost too pretty to eat — almost! They have that perfect bakery-style feel without requiring any fancy skills, which means you can pull off something seriously impressive without stressing. If you’re looking for something a little more elegant to round out your brunch spread, this is absolutely it!

View Recipe →

9. Easy Apple Crumb Cake

This easy Apple Crumb Cake is the kind of recipe that makes brunch feel like a full-blown celebration — we’re talking a buttery, moist cake loaded with tender apple chunks and warm cinnamon, all topped with the most irresistible crunchy streusel. It comes together without a fuss, which means you can slide it out of the oven and onto the table without breaking a sweat. Mom is going to love every single crumb-topped, cinnamon-spiced bite!

View Recipe →

10. Strawberry Danish Hearts

These Strawberry Danish Hearts are basically edible love letters, and I cannot think of a more perfect thing to set in front of Mom on her special morning! Flaky pastry dough wrapped around a dreamy cream cheese and fresh strawberry filling — honestly, what could be better? They look like something straight out of a fancy bakery, but you can absolutely pull these off right in your own kitchen!

View Recipe →

Which of these brunch recipes are you looking forward to making mom? We’d love to hear your thoughts (and how mom liked it!), so please leave a comment and review down below! ❤️

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The post The Brunch Spread Mom Deserves: 10 Brunch Recipes She’ll Be Talking About All Year appeared first on 365 Days of Baking.

It’s no secret that I’m a huge lemon fan! Lemon meringue pie is always one of my top choices at restaurants, so I knew that I wanted to try to bring the fresh lemon flavor of that dessert to you in a more accessible form. That’s where these cookie cups come in!

These cookie cups are made with a sugar cookie crust, a smooth and tangy lemon curd filling, and a meringue topping that’s easier than it looks. Even if you’ve never made meringues before, you can make these cookies!

Helpful Equipment

Since these aren’t your typical scoop-and-bake cookies, there are some kitchen tools that you’ll need to make them that you might not have on hand. Here’s what you need to make Lemon Meringue Cookie Cups:

• Mixing bowls
• Measuring cups and spoons
• Electric hand mixer or stand mixer
• Whisk attachment
• Mini muffin pan
• Medium saucepan
• Fine mesh strainer or sieve
• Piping bag (or a spoon will work)
• Kitchen torch or heat gun (optional)

Ingredients for Lemon Meringue Cookies

• Refrigerated sugar cookie dough: Saves time and ensures even portions. You can substitute it with homemade sugar cookie dough if you prefer.
• Unsalted butter: Adds richness and helps create a tender texture. Salted butter is fine too!
• Granulated sugar: Sweetens the recipe and contributes to the structure, especially in the meringue. 
• Large eggs (room temperature eggs are best)- you’ll use whole eggs, egg whites, and an egg yolk in this recipe
• Fresh lemon zest: Provides a bright, tangy flavor that balances the sweetness. 
• Fresh lemon juice: Fresh is always recommended, but bottled lemon juice can work if fresh lemons aren’t available.
• Pure vanilla extract: Enhances flavor with a warm, sweet note. 
• Cream of tartar: Stabilizes the egg whites and helps achieve stiff peaks in the meringue. 

You’ll find a detailed list of ingredients in the printable recipe card at the bottom of the post!

How to Make the Best Lemon Meringue Cookies

Cookie Cups

1. Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.

2. Place one piece of cookie dough in each well of the mini muffin pan, then press down gently to spread the dough. Bake for 10 – 12 minutes or until the edges are golden brown.

3. While still warm, use the back of a tablespoon to make a dent or depression in the center of each cookie to form a cup. Let them cool completely.

Make the Lemon Curd

4. In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Next, add granulated sugar, large eggs, 1 egg yolk, lemon juice, and lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7-10 minutes). Do not allow the curd to boil.

5. Remove from heat and strain the lemon mixture through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent a skin from forming. Cool to room temperature.

Meringue Topping

6. In a large mixing bowl or bowl of a stand mixer fitted with a whisk attachment, beat egg whites, pure vanilla extract, and cream of tartar (if using) on medium speed until soft peaks form.

7. Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.

Assemble

8. Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.

9. Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.

10. Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.

Recipe Tips

• Using a whisk attachment effectively incorporates air into the meringue, which is essential for creating soft peaks.
• Let the cookie cups cool fully before adding the curd to prevent melting.
• Pro Tip: Do not allow the lemon curd to boil. Boiling can scramble the eggs. Lemon curd requires careful cooking at a low heat to ensure it thickens smoothly without curdling. Have patience and you’ll be rewarded!

FAQs

How do I store my Lemon Meringue Cookies?

Store the lemon cookie cups in an airtight container in the refrigerator for up to 3 days.

Can I make these Lemon Meringue Cookie Cups in advance?

Yes, you can! Make the lemon curd and bake the cookie cups up to 2 days in advance. Assemble the cups and add fresh meringue just before serving for the best results.

More Lemon Recipes You’ll Love

I love these citrusy lemon desserts, and I’m sure you will too!

• Easy Lemon Bars
• Lemon Pudding Cake
• No-bake Lemon Cheesecake
• Lemon Cake Mix Cookies
• Lemon Poppyseed Scones
• and many more lemon desserts!

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Lemon Meringue Cookies

Lemon Meringue Cookies are sweet cookie cups filled with a tart lemon curd filling and topped with dollops of fluffy meringue. Make them as a special treat for Easter, Mother’s Day or a bridal shower!

Course Dessert

Cuisine American

Keyword Lemon Meringue Cookies

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 44 minutes minutes

Servings 24 cookies

Calories 158kcal

Author Lynne Feifer

Ingredients

• 16 ounces refrigerated sugar cookie dough (24-count)

Lemon Curd

• 4 tablespoons unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• ½ cup fresh lemon juice (about 3-4 lemons)
• 2 tablespoons lemon zest (about 1-2 lemons)

Meringue Topping

• 3 large egg whites
• ¼ teaspoon pure vanilla extract
• ¼ teaspoon cream of tartar (optional but recommended)
• ½ cup granulated sugar

Instructions

• Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.

Cookie Cups

• Place one piece of cookie dough in each well of the mini muffin pan. Press down gently to flatten the dough. Bake for 10 -12 minutes or until the edges are golden.
• While still warm, use the back of a tablespoon to press the center of each cookie to form a cup. Let them cool completely.

Lemon Curd

• In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Add 1 cup granulated sugar, 2 large eggs, 1 egg yolk, ½ cup lemon juice, and 2 tablespoons lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7 – 10 minutes). Do not allow the curd to boil.
• Remove from heat and strain through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent skin from forming. Cool to room temperature.

Meringue

• In a clean, dry mixing bowl, use a hand or stand mixer fitted with a whisk attachment to beat 3 egg whites, ¼ teaspoon pure vanilla extract, and ¼ teaspoon cream of tartar (if using) on medium speed until soft peaks form.
• Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.

Assemble

• Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.
• Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.
• Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 158kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 67mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.5mg

The post Lemon Meringue Cookies appeared first on 365 Days of Baking.

This nostalgic dessert reminds me of the days the ice cream man would come into our neighborhood. I swear I could hear that horn from a mile away! When I did, I’d run downstairs begging mom for a quarter so I could buy one of those Strawberry Shortcake Ice Cream Bars. I loved the strawberry and vanilla ice cream, but the best part was that sweet, crunchy strawberry coating.
Today, I bring you that favorite childhood treat in the form of a cake made from scratch!

Though it may seem like there are quite a few steps, this cake is easy to make and doesn’t require any special pans or decorating skills. Plus, if you’ve already made my Strawberry Crunch Topping, it’s even easier to throw together!

Ingredients for Homemade Strawberry Crunch Cake

While the ingredient list is a bit long, I usually have almost everything as part of my pantry staples. I usually only need to grab the special ingredients specific to this cake, like Golden Oreos and freeze-dried strawberries.
Here’s what you need to make this delicious cake:

Strawberry Cake

• White vinegar
• Whole milk
• All-purpose flour
• Strawberry Jell-O (powder only)
• Baking powder
• Kosher salt
• Unsalted butter, room temperature
• Granulated white sugar
• Large eggs
• Pure vanilla extract

Vanilla Frosting

• Unsalted butter, room temperature
• Powdered sugar, sifted
• Pure vanilla extract
• Milk

Strawberry Crunch Topping

You can also find this recipe in my Strawberry Crunch Topping blog post.

• Freeze-dried strawberries
• Golden Oreos, crushed with filling
• Strawberry Jell-O powder
• Unsalted butter, melted
• Salt       
• Fresh strawberries for garnish, if desired

I included a more detailed ingredient list with measurements in the printable recipe card at the bottom of the post, so make sure you scroll down and check it out!

How to Make Strawberry Crunch Cake

In a 2-cup liquid measuring cup, I mix the vinegar with the milk, then stir and let it sit for about 15 minutes. This sour milk mixture is a homemade substitution for buttermilk!

Next, I preheat the oven to 350 degrees F and prepare a 13×9-inch cake pan by spraying it with nonstick cooking spray.

Then, in a medium bowl, I whisk together the flour, strawberry gelatin powder, baking powder, salt, and baking soda.

In a separate mixing bowl, or bowl of a stand mixer fitted with the paddle attachment, I cream the butter until it’s soft and smooth, about 2-3 minutes. Then I gradually add the sugar and beat until it’s light and fluffy, about another 3 minutes. Next, I add the eggs, one at a time, then finally add the vanilla extract. Be sure to scrape down the sides of the bowl as necessary.

With the mixer on low speed, I add the flour mixture to the wet ingredients in three parts, alternating with the sour milk/buttermilk. I begin and end with the flour mixture and beat just until combined. Finally, I pour the cake batter into my prepared pan.

I bake this strawberry cake for about 40 minutes or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. Then I let it cool completely in the pan before frosting it (about 1-1 ½ hours).

Vanilla Frosting

While the cake cools, I make this easy vanilla frosting. In a clean mixing bowl, I cream the butter until light and fluffy, then gradually add the powdered sugar until well mixed.

Then I beat in the vanilla and milk, mixing on medium-high speed until the frosting is light and fluffy. When the cake is ready, I spread the frosting over the cooled strawberry cake.

Strawberry Crunch Topping

Using a food processor, I combine the freeze-dried strawberries and Golden Oreos and pulse until coarse crumbs form. You could use a blender as well.

Next, I add the strawberry Jell-O powder and pulse briefly to mix it in.

Finally, I melt the butter and pour it into the food processor, pulsing just until the cookie mixture holds together when pressed. Then I spread it all out on a plate and place it in the fridge for 15 minutes.

Once the cake is cooled and frosted, I add a nice layer of this strawberry crunch tothe top of the cake just before serving. For an extra special presentation, serve with sliced fresh strawberries and whipped cream or a scoop of vanilla ice cream!

Recipe Notes

• ​You can use 1 1/2 cups of buttermilk instead of the sour milk detailed in the recipe.
• If you don’t have a food processor to make the crumbs, you can use a powerful blender, or simply place the Oreos and strawberries in a plastic bag, like a Ziploc bag, then use a rolling pan to crush them into coarse crumbs.

FAQs

How do I store leftover Cake with Strawberry Crunch Topping?

I love this 9×13 cake pan that comes with a lid, because you can easily cover your cake and store it. But if you don’t have a pan with a fitted lid, cover it tightly with aluminum foil or transfer slices of cake to an airtight container. Store the cake at room temperature for 2-3 days or for up to a week in the fridge.

Can I freeze this Strawberry Crunch Cake?

Technically, yes, but the topping may lose its crunch when thawed. I recommend freezing the cake, either in its baking pan, tightly covered with plastic wrap and foil, or wrapped in the same when removed from the pan. Then, when you’re ready to serve it, thaw it overnight on the countertop and add the topping then.

Can I use a box mix to make this cake?

Yes, a boxed strawberry cake mix is an easy shortcut if you’re pressed for time. I like to doctor up my cake mix by using milk instead of water, melted butter instead of oil, and adding an extra egg. Otherwise, follow the directions on the box.
You can even use a canister of vanilla frosting to even save you more time and work!

Strawberry Desserts You’ll Love

When it’s strawberry season, I like to bake all the strawberry treats! Try one of these recipes next time you’ve got that strawberry craving:

• Strawberry Crumb Bars
• Chocolate Strawberry Bread
• Easy Strawberry Scones
• Strawberry Nutella Crepes
• Strawberry Shortcake Recipe
• Chocolate Covered Strawberry Dream Bars

Easy Cake Recipes

If you need a quick and easy cake recipe, try one of these:

• With a tender crumb and a crunchy glazed crust on the outside, this incredible lemon-lime 7Up Pound Cake is sure to impress your guests! Whip up this easy dessert to enjoy tonight, or serve it at your next party.
• When you want something sweet but not overly sugary, try this spiced Applesauce Cake! Enjoy this fluffy, airy cake spiced with the warm spices of cinnamon and nutmeg and made moist with the addition of applesauce. Frost if desired, but it’s perfectly delicious just as it is!
• If you’re looking for a coffee cake recipe that is versatile enough for both a lazy weekend breakfast and a special event brunch, then you have to try this Blueberry Crumb Cake! This Blueberry Crumb Cake is an easy breakfast cake with a soft, tender crumb, fresh, juicy blueberries, and a sweet crumb topping. You’ll be heading back for seconds in no time and it will also make a delicious dessert!
• This Buttermilk Chocolate Cake is perfectly moist, has a tender crumb, and features a rich chocolate flavor. The addition of buttermilk makes the cake much moister than a typical chocolate cake. This cake is incredibly easy to make, using just 2 mixing bowls and a whisk, so let’s get baking!

If you made this delicious Strawberry Crunch Cake, I’d love to hear how it turned out for you. Leave me a comment or recipe review below, and come back soon for more delicious dessert recipes you’ll love!

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Strawberry Crunch Cake

Strawberry Crunch Cake brings back those nostalgic Strawberry Shortcake Ice Cream Bars from childhood. With real strawberry flavor and that favorite strawberry crunch topping, you'll love every bite!

Course Dessert

Cuisine American

Keyword Strawberry Crunch Cake

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Cooling and Refrigeration 2 hours hours 15 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 12 servings

Calories 667kcal

Author Lynne Feifer

Ingredients

Strawberry Cake

• 1 ½ tablespoons white vinegar *See note.
• 1 ½ cups whole milk
• 2 ½ cups all-purpose flour
• 3 tablespoons strawberry Jell-O powder from a 3 ounce package. *See note.
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract

Vanilla Frosting

• ½ cup butter, room temperature
• 2 cups powdered sugar, sifted
• 1 ½ teaspoons pure vanilla extract
• 2 tablespoons milk

Strawberry Crunch Topping

• ½ cup freeze-dried strawberries
• 10 Golden Oreos with filling
• 1 tablespoon strawberry Jell-O powder
• 3 tablespoons butter melted
• pinch of salt
• Fresh strawberries for garnish and serving, if desired

Instructions

Strawberry Cake

• In a 2-cup liquid measuring cup, mix the 1 1/2 tablespoons white vinegar with the 1 1/2 cups milk. Stir and let sit for a minimum for 15 minutes.
• Preheat oven to 350°F. and prepare a 9 X 13-inch baking pan by spraying it with cooking spray.
• In a medium bowl, whisk together the 2 1/2 cups flour, 3 tablespoons strawberry gelatin, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.
• Cream the butter in a mixing bowl until soft and smooth, about 2-3 minutes. Gradually add the 2 cups granulated sugar, and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, fully incorporating each one before adding the next. Mix in the vanilla completely. *Be sure to scrape down the sides and bottom of the mixing bowl occasionally to make sure all ingredients are completely combined.
• With the mixer on low, add dry ingredients to the butter mixture in 3 parts alternating with the buttermilk. Begin and end with the flour mixture and and beat until just combined after each addition. Pour batter into the prepared 9 X 13-inch pan.
• Bake for 40 minutes or until a toothpick or cake tester inserted into the middle comes out clean. Cool completely in the pan on a wire rack before frosting, about 1 1/2 – 2 hours.

Vanilla Frosting

• In a clean mixing bowl, cream the 1/2 cup butter until light and fluffy. Gradually add the 2 cups powdered sugar until well mixed.
• Beat in the 1 1/2 teaspoon vanilla and 2 tablespoons milk. Mix until light and fluffy, about 3-4 minutes. Spread entirely over the cooled strawberry cake.

Strawberry Crunch Topping

• Place the 1/2 cup freeze-dried strawberries and 10 Golden Oreos in a food processor or blender. Pulse until coarse crumbs form.
• Add the 1 tablespoon strawberry gelatin powder, and pulse very briefly to mix.
• Melt the 3 tablespoons butter. Pour into the food processor and pulse just until mixture holds together when pressed.
• Spread on a plate and place into the refrigerator to chill for 15 minutes.
• Sprinkle topping over the entire cake just before serving. Decorate or serve with fresh strawberries.

Notes

• You can replace the vinegar and whole milk with 1 1/2 cups buttermilk, if you’d like.
• The 3 ounce package of strawberry Jell-O will have enough powder for both the 3 tablespoons needed for the cake, and the 1 tablespoon for the crunch topping. 

Nutrition

Calories: 667kcal | Carbohydrates: 93g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 406mg | Potassium: 279mg | Fiber: 2g | Sugar: 67g | Vitamin A: 918IU | Vitamin C: 120mg | Calcium: 79mg | Iron: 4mg

The post Strawberry Crunch Cake appeared first on 365 Days of Baking.

This Strawberry Crunch Topping is a quick, no-bake topping. I’m sure you’ve seen it on those Strawberry Shortcake Bars you can buy from the ice cream truck or at the grocery store. This topping is perfect for vanilla ice cream, a mix-in for yogurt, or honestly, a snack straight from the spoon! It’s crisp and crumbly, has a great flavor, and is just outright delicious!

I prefer to use my food processor to make this crunchy topping, as it results in the perfect combination of ingredients while keeping that crunchy texture. Don’t have a food processor, you can use a blender.

Ingredients for Homemade Strawberry Crunch Crumbles

Here are the simple ingredients I use to make this delightful crunch:

• Freeze-dried strawberries: These bring real strawberry flavor and natural tartness. I try not to grind these to powder, but keep some texture.
• Vanilla Oreos or Golden Oreo cookies: I love these sweet, creamy, and familiar cookies. They balance the berry flavor without overpowering it.
• Strawberry Jell-O powder: I use this as a strawberry gelatin mix as a flavor booster, not the star. It also adds some more of that pink color. See below for substitutions if you need to avoid gelatin.
• Melted butter: I use just enough to bind everything together. Use too much and the crunch turns greasy.
• Salt: Just a tiny pinch makes the strawberry flavor pop instead of tasting flat.

See my printable recipe card at the bottom of this post for a detailed list of ingredients!

How to Make No-Bake Strawberry Crunch Topping

This no-bake recipe is quick and easy to make. Here’s how:

1. First, I place the freeze-dried strawberries and Oreos into my food processor and pulse until coarse crumbs form.
2. Next, I add the strawberry Jell-O powder and salt, then pulse briefly to combine.
3. Now I pour in the melted butter and pulse just until the mixture holds together if I press it. Finally, I spread out the crumb mixture on a plate or baking sheet and put it in the fridge to chill for 10-15 minutes before serving it.

Recipe Notes

• If I needed to avoid gelatin, I would skip it and add extra freeze-dried strawberries instead. To deepen the color, consider using a pinch of beet powder.
• For extra crunch, I add a tablespoon of crushed cornflakes. I know that sounds weird, but it works!
• If my crumbs look shiny or wet, I know I added too much butter. Add a few dry cookie crumbs to save it. I know I have the perfect balance when it smells like strawberry candy, not butter.

FAQs

How do I store Strawberry Crunch Topping?

I store it in an airtight container at room temperature for up to 5 days. If it softens, I spread it on a plate for a few minutes to dry out. Do not refrigerate long-term, or it will clump.

Can I freeze Strawberry Crunch?

Technically, yes, but the texture suffers. It’s best fresh or stored dry at room temperature.

What are some ways I can use this topping?

• Sprinkle over vanilla or strawberry ice cream
• Use as a cheesecake or no-bake pie topping, or for other favorite desserts
• Add it to yogurt parfaits
• Roll cake pops or truffles in a thin layer of crumbs
• Spoon it over pancakes with whipped cream

Strawberry Recipes You’ll Love

I love using fresh strawberries in my baking, especially when it’s strawberry season! Here are some recipes I think you’ll love:

• Strawberry Bars
• Easy Strawberry Scones
• Strawberry Pretzel Pie
• Strawberry Banana Bread
• Strawberry Danish Hearts

If you tried this Strawberry Crunch Topping, let me know how you liked it in the comments, or leave a recipe review below!

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Strawberry Crunch Topping

Strawberry Crunch Topping is a sweet and crunchy treat made of freeze-dried strawberries, Golden Oreos, and strawberry Jell-O. Full of strawberry flavor it's delicious on ice cream and other desserts!

Course Dessert

Cuisine American

Keyword Strawberry Crunch Topping

Prep Time 10 minutes minutes

Chill Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 114kcal

Author Lynne Feifer

Ingredients

• ½ cup freeze-dried strawberries
• 10 Vanilla or Golden Oreos
• 1 tablespoon strawberry Jell-O powder
• 3 tablespoons unsalted butter, melted
• pinch of salt

Instructions

• Place freeze-dried strawberries, Oreos in a food processor. Pulse until coarse crumbs form.
• Add strawberry Jello powder and salt. Pulse briefly to combine.
• Pour in melted butter and pulse just until the mixture holds together when pressed.
• Spread on a plate and chill for 10 to 15 minutes before using.

Notes

• Store in an airtight container at room temperature for up to 5 days. If it softens, spread it on a plate for a few minutes to dry out. Do not refrigerate long term or it will clump.
• This recipe makes about 1 ½ cups. Nutritional information has been calculated for 2 tablespoons per serving.

Nutrition

Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 141mg | Fiber: 1g | Sugar: 11g | Vitamin A: 87IU | Vitamin C: 120mg | Calcium: 6mg | Iron: 2mg

The post Strawberry Crunch Topping appeared first on 365 Days of Baking.

I’m always looking for ways to use up overripe bananas, so I knew this recipe would be perfect for that! You can use bananas at any stage for these blondies, but the darker the peel, the sweeter the bananas will be. Just make sure they aren’t overripe!

Why I love Making Banana Blondies

These banana bars are so quick and easy to throw together. I love banana and chocolate together, so these bars fulfill my banana craving! Plus, this recipe is perfect to make with your kids right alongside you!

I love that we can all have a sweet treat at the end of the night with minimal fuss, too!

Ingredients for Banana Chocolate Chip Blondies

• Mashed bananas —I use 2-3 medium bananas for this recipe.
• Unsalted butter —I melt it in the microwave to mix with the mashed banana.
• Light brown sugar—I choose this for added sweetness, though dark brown sugar works well too!
• Large egg— I add this to the other wet ingredients to help bind everything together.
• Pure vanilla extract—I prefer real vanilla extract to add flavor and enhance the existing ones.
• All-purpose flour— I always have this on hand, though you could also use cake flour.
• Kosher salt— I prefer kosher salt in my cooking, but table salt will work as well.
• Baking powder— I add baking powder for the perfect rise.
• Semisweet chocolate chips—I prefer semisweet chocolate to balance the sweetness of the bananas.
• Chopped walnuts—I add these when I want a nice crunch in my blondies, but they are optional!

Please make sure to check out the printable recipe card at the end of the post for a full list of ingredients, including amounts needed!

How to Make My Banana Blondies Recipe

1. Prepare: I preheat my oven to 325 degrees F, then prepare my 9×9 square pan by either spraying it with nonstick cooking spray or lining it with a piece of parchment paper in the bottom of the pan. (See note below)
2. Wet Ingredients: I use a large bowl to melt my butter in the microwave for about 45 seconds, then add mashed banana, brown sugar, the large egg, and vanilla extract. Then I stir everything together until it’s well combined.
3. Dry Ingredients: I use a separate bowl to whisk together the flour, baking powder, and salt. Then I add the flour mixture to the wet ingredients and stir again until everything is combined.
4. Add-ins: Next, I stir in about ¾ of the chocolate chips (and chopped walnuts, if I’m in the mood for that). Then I use a silicone spatula to help me transfer the blondie batter into the prepared pan, smoothing it out into the edges and making a nice even layer. Finally, I sprinkle the remaining chocolate chips and walnuts on top of the batter.
5. Bake: I bake my blondies for 40-45 minutes or until a toothpick inserted into the center comes out clean. I transfer the pan to a wire rack to cool completely, then slice and serve my chewy Banana Blondies!

Tips and Tricks

• One benefit to using parchment paper is that, once cooled, I can remove the blondies from the pan all at once. This makes them really easy to slice with a nice, sharp knife!
• I prefer semisweet chocolate chips in this recipe, but you could use milk chocolate chips or even dark chocolate chips if you prefer!
• I usually mash bananas with a fork, but I also use my stand mixer to make it quick and easy! To do this, place the bananas in the bowl of the mixer and use the paddle attachment on medium speed until the bananas are nice and mashed!

FAQs

How do you store Banana Blondies?

I keep my blondies at room temperature in an airtight container if I’ve sliced them separately. Otherwise, you can cover the pan tightly with aluminum foil. They will last 3-4 days, or freeze for longer storage.

How do you freeze Banana Chocolate Chip Blondies?

I slice the blondies into individual portions, then wrap each one in plastic wrap and store them all in a large freezer bag or two. They keep fresh up to 3 months. It’s easy to grab a few at a time to enjoy, or thaw them all overnight at room temperature before serving. I also like to eat them cold. Try that and let me know what you think!

More Banana and Chocolate Recipes

Banana and chocolate is a winning combination in my eyes! Here are some more recipes I think you’ll enjoy:

• Banana Chocolate Scones
• Chocolate Banana Muffins
• Double Chocolate Banana Bread
• Banana Chocolate Chip Bundt Cake
• Banana Mocha Smoothie Bowl

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Banana Blondies

Banana Blondies are sweet cookie bars that combine two favorite flavors—banana and chocolate! Throw in chopped walnuts for the perfect crunch, and you’ve got a treat that the whole family will love!

Course Dessert

Cuisine American

Keyword Banana Blondies

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 16 blondies

Calories 277kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter
• 1 cup mashed banana about 2 medium bananas
• 1 ½ cups packed light brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• ¾ teaspoon kosher salt
• ¼ teaspoon baking powder
• ¾ cup semi-sweet chocolate chips divided
• ½ cup chopped walnuts divided and optional

Instructions

• Preheat the oven to 325°F, and prepare a 9 x 9-inch baking pan by spraying it lightly with cooking spray or lining it with a piece of parchment.
• In a large bowl, melt the butter in the microwave for 45-60 seconds. Add the mashed banana, brown sugar, egg and vanilla extract. Stir together until everything is combined.
• Whisk together the flour, baking powder, and salt. Add to the banana mixture, and stir until everything is combined.
• Fold in three quarters of the chocolate chips (and same amount of walnuts, if using). Pour the batter into the prepared baking pan, and smooth it out to the edges. Sprinkle the remaining chocolate chips and walnuts on top of the dough.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Cool completely before slicing.

Nutrition

Serving: 1blondie | Calories: 277kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 121mg | Potassium: 171mg | Fiber: 2g | Sugar: 25g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

The post Banana Blondies appeared first on 365 Days of Baking.

Maybe you’re a fan of the jellied canned cranberry sauce you find at grocery stores. My parents loved that holiday classic and used to serve it straight out of the can on the plate, slicing off a piece to top their stuffing or turkey (You could still see the shape of the can, ridges and all!) But once you’ve made your own cranberry sauce, you just might say goodbye to the canned stuff!

Why are Cranberries a Holiday Treat?

Have you ever wondered why we serve cranberry dishes primarily at Thanksgiving and Christmas? Well, beyond the fact that that gorgeous red color fits perfectly with the holiday season, cranberries are a native North American fruit that become a popular ingredient among early settlers. It probably wasn’t present at the first Thanksgiving, but traditional cranberry sauce has been found in recipes since at least the 1700s!

Cranberry Sauce became so ingrained as a popular dish that Ulysses S. Grant reportedly ordered it be served to soldiers at their Thanksgiving meal, which might just be why it’s part of our Thanksgiving recipes today!

Easy Homemade Cranberry Sauce Ingredients

You only need five simple ingredients for this tangy sauce.

• 12 ounces fresh cranberries (or frozen cranberries)
• 1 cup granulated white sugar
• 1 cup fresh orange juice
• 1 teaspoon orange zest
• ¼ teaspoon cinnamon

If you want a stronger cranberry flavor, use a cup of water instead of orange juice.

How to Make Whole Cranberry Sauce

This easy recipe is ready in less than 20 minutes!

First, rinse the cranberries, removing any that are damaged. Then combine the cup of orange juice and sugar in a medium saucepan, and bring to a boil over medium heat, stirring to dissolve the sugar.

Add the cranberries, orange zest, and cinnamon, and mix well. Cook the sauce for about ten minutes. The cranberries will begin to break down, so keep stirring frequently as they cook.

Remove the pot from the heat and let the sauce cool to room temperature. Pour it into a bowl, cover, and refrigerate. The sauce will thicken as it cools.

Note- if you prefer eating a smooth cranberry sauce, use an immersion blender (or regular blender) to puree the berries before cooling it in the refrigerator.

Storing Leftover Cranberry Sauce

Refrigerate any leftover sauce you have in an airtight container. It will keep for up to two weeks in the fridge.

To freeze, store in an airtight container or freezer bag and place in the freezer. It will stay fresh for up to one month, though you can use it anytime within a year!

More Ways to Use This Easy Cranberry Sauce Recipe

Cranberries are abundant this time of year, so it’s easy to find fresh ones at the grocery store. However, frozen cranberries work just as well for this recipe which means you can make this delicious cranberry sauce all year long! So, buy a bunch of fresh cranberries in November and stick them in the freezer because tt pairs well with so much more than turkey and stuffing.

• Use it as a breakfast topping for pancakes or waffles.
• Stir it into yogurt and add some granola for a quick and easy breakfast.
• Add it to a smoothie for a sweet, tangy flavor.
• Spread it on bread or toast like jam. I love to spread it on my leftover turkey sandwiches!
• Use it for Cranberry Meatballs, as a glaze for Pork Tenderloin, or my favorite way, served alongside this Chicken and Stuffing Casserole (it’s almost like Thanksgiving any time of year!).

Give Cranberry Sauce as a Gift

Cranberries are a holiday staple, so why not use them in your holiday gifting? To present this cranberry sauce as a gift, transfer a portion to a holiday-themed jelly jar. Tie a ribbon around the top (or use fabric in the lid for a cute country-style presentation), and include a gift tag!

This is perfect for neighbor gifts or as small favors for guests at a holiday party. My recipe is easy to double or triple if you want to give a bunch of gifts.

More Cranberry Recipes

Since cranberries can be found in just about every holiday meal, why not try mixing it up with one of these cranberry recipes?

• Serve cranberries for breakfast with these delicious Cranberry Macadamia Scones or by using fresh cranberries in Cranberry Coffee Cake.
• Bake them up in a sweet treat in this Easy Cranberry Pie, Cranberry Orange Dream Bars, or these Oatmeal Cranberry White Chocolate Chip Cookies!
• Cranberries also pair well with appetizers, such as these Cranberry Pecan Goat Cheese Bites or these Sausage Cranberry Brie Bites.

Bottom line? When you’re preparing all your holiday treats and meals, don’t forget about the cranberry! It’s such a tasty, versatile fruit that you can use in just about anything. Find all my cranberry recipes here.

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Easy Cranberry Sauce Recipe

Make your own easy Cranberry Sauce recipe using whole cranberries, sugar, orange juice and zest, and just a hint of cinnamon. It’s easy and the perfect complement to a savory holiday feast.

Course Side Dish

Cuisine American

Keyword Homemade Cranberry Sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 130kcal

Author Lynne Feifer

Ingredients

• 12 ounces fresh cranberries can use fresh or frozen
• 1 cup granulated sugar
• 1 cup orange juice can substitute water
• 1 teaspoon orange zest
• ¼ teaspoon cinnamon optional

Instructions

• Rinse cranberries, picking out any that are damaged.
• Combine the orange juice and sugar in a medium saucepan and bring to boil over medium heat, stirring constantly to dissolve sugar.
• Add the cranberries, orange zest and cinnamon, and mix well. Cook for about 10 minutes, as cranberries begin to pop, stirring frequently.
• Remove pan from heat and allow to come to room temperature. Put into bowl, cover and refrigerate. Sauce will thicken as it cools.

Notes

If you prefer a smooth cranberry sauce, use an immersion blender or blender to puree. 

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 33g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 97mg | Fiber: 2g | Sugar: 29g | Vitamin A: 89IU | Vitamin C: 22mg | Calcium: 8mg | Iron: 0.2mg

The post Easy Cranberry Sauce Recipe appeared first on 365 Days of Baking.

When it’s hot, the last thing I want to do is heat up the kitchen by using my oven. I’m a big fan of salad recipes in the summer, and this tasty Chicken Salad is perfect for a light dinner, lunch, or even picnics!

Why Chicken Salad without Mayo?

Mayonnaise has its place, but I’ve had too many traditional chicken salad sandwiches that were goopy and flavorless, mainly because they used too much mayo! I thought using Greek yogurt would be a great way to preserve the creamy dressing of a good chicken salad while adding more depth to the flavor!

Using Greek yogurt in your chicken salad, along with lean chicken, makes this a high protein meal. It will help you feel full and satisfied for longer without weighing you down!

Chicken Salad without Mayo Ingredients

• Start with cooked chicken. Leftover rotisserie chicken is perfect for this, or any leftover chicken you have. You’ll need about 4 cups.
• Plain Greek yogurt (we use this instead of mayonnaise for a tangy flavor!)
• Buttermilk (While you can make homemade buttermilk/sour milk, I highly encourage you to use real buttermilk to get the right consistency!)
• Whole grain mustard
• Lemon juice
• Sriracha or your favorite hot sauce, to taste
• Fresh celery, chopped
• Red onion
• Fresh parsley, coarsely chopped

Don’t forget to review the recipe card at the bottom of the post for a detailed ingredient list!

How to Make Classic Chicken Salad Without Mayonnaise

This homemade chicken salad recipe couldn’t be easier!

1. In a large bowl, mix together the yogurt, buttermilk, whole grain mustard, lemon juice and hot sauce.
2. Stir in the cooked chicken (shred or chop the chicken first if needed), celery, onion, and parsley.
3. Season with additional salt and black pepper if needed.
4. Serve on rolls or with salad greens and enjoy!

Recipe Variations

• If you don’t like crunchy veggies like celery or red onion, feel free to leave them out.
• Use yellow or Dijon mustard instead of whole grain mustard.
• Mix in any of the following: halved red grapes, chopped bell peppers, avocado, raisins or dried cranberries, sun-dried tomatoes, walnuts, or pecans.
• Serve chicken salad without mayo on hot dog buns, Hawaiian sweet rolls, sliced croissants, rolled up in tortillas or sandwich wraps, or on flatbread.
• Use it as a dip with sliced veggies, pita chips, or tortilla chips.
• If you’re trying to eat low carb, one great option is to serve it on lettuce leaves. Also, try it in an avocado shell, or in a hollowed-out pepper or tomato!

FAQs

How do I store leftovers of Chicken Salad Without Mayo?

This mayo-free chicken salad will last for up to 3 days, stored in the refrigerator in an airtight container or covered tightly with plastic wrap.

Can I freeze it?

Yes, this no-mayo chicken salad freezes well! Place it in a freezer bag and lay it flat. Store in the freezer for up to 3 months. Thaw completely in the fridge overnight before serving.

Can I make it ahead of time?

Yes, you can! Store it in the fridge in an airtight container until you’re ready to serve it. It’s best within the first 24 hours, though.

Can I alter the recipe to feed more or fewer people?

Of course! This recipe is easily halved to feed a few or doubled to feed a crowd! We recently made a big batch of this creamy salad and brought it with a box of croissants to a park for a picnic lunch for my church ladies!

Can I use fat-free Greek yogurt?

For best results, I recommend using full-fat or 2% fat Greek Yogurt. Fat-free will work, but won’t be as creamy.

What goes well with Chicken Salad Sandwiches?

Serve this with some fresh fruit or veggies on the side, or with some of your favorite chips! Finish off with a Chocolate Chip Cookie for a nice treat!

More Light and Flavorful Salad Recipes

• Chopped ham, mayo, mustard, pickle relish, and a touch of Sriracha will make this Easy Ham Salad sandwich a new back-to-school favorite.
• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• This Basic Macaroni Salad is made with elbow macaroni, green pepper, onion, celery, mayonnaise, yellow mustard, and white vinegar. This dish has lots of flavor that is sure to be a hit and staple at every summer BBQ!
• This Loaded Red Potato Salad is like eating a baked potato with all the fixin’s. Red Bliss potatoes, a creamy Dijon dressing, bacon, green onions, and cheese make this a potato salad you will want to bring to all the potlucks and summer picnics!
• Miso Chicken Salad is an easy and flavorful option for your standard chicken salad. Made with shredded chicken, miso, fresh ginger, mayo, and other simple ingredients, it might just become your new favorite.

Pin or print this Chicken Salad without Mayo recipe so you can have it next time you need a quick and delicious lunch recipe!

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Chicken Salad without Mayo

Chicken Salad without Mayo is a lunch that's quick and easy! Made with Greek yogurt, buttermilk, mustard, celery and onions, this creamy chicken salad sandwich will quickly become a summer staple!

Course Salad

Cuisine American

Keyword Chicken Salad, Chicken Salad Recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 People

Calories 173kcal

Author Lynne Feifer

Ingredients

Chicken Salad

• ⅓ cup, plus 1 tablespoon Greek yogurt
• ⅓ cup, plus 1 tablespoon buttermilk
• 1 tablespoon whole grain mustard
• 1 tablespoon fresh squeezed lemon juice
• 1 teaspoon Sriracha hot sauce adjust according to your taste, if desired
• 4 cups shredded cooked chicken
• 3 large celery stalks finely chopped
• ⅓ of a large red onion finely chopped
• ¼ cup packed fresh flat-leaf parsley leaves coarsely chopped

Instructions

• In a medium bowl, mix together yogurt, buttermilk, whole grain mustard, lemon juice and hot-pepper sauce.
• Stir in chicken, celery, onion, and parsley.
• Season with additional salt and pepper if needed.
• Serve on rolls or with salad greens.

Notes

Chicken salad will last for up to 3 days stored in the refrigerator in an airtight container.

Nutrition

Calories: 173kcal | Carbohydrates: 2g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 139mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg

The post Chicken Salad Without Mayo appeared first on 365 Days of Baking.

Olive oil cakes are simply cakes made with olive oil instead of butter or vegetable oil. I love making this delicious cake because it stays moist for days, and the olive oil provides a subtle fruity flavor to the cake. If you’re worried about making a cake with olive oil, don’t worry! The cake doesn’t taste oily at all. In fact, the flavors of vanilla, lemon, and olive oil are perfectly balanced for a lightly sweet, tender cake!

What’s the Best Olive Oil for This Italian Lemon Cake?

• I used regular olive oil when testing this cake, and it left a very subtle flavor that complemented the lemon well in the recipe.
• Extra virgin olive oil will give a bolder, stronger olive flavor.
• Light olive oil will give you the same moist texture without any olive oil flavor at all!

Ingredients for Lemon Olive Oil Cake

You only need a handful of simple ingredients to make this easy cake recipe:

• Cake Flour (try my recipe for Homemade Cake Flour!)
• Granulated white sugar
• Baking powder
• Baking soda
• Kosher salt
• Fresh lemon zest (from about 3 lemons)
• Fresh lemon juice
• Milk
• Olive oil
• Eggs
• Pure vanilla extract
• Powdered sugar, for dusting

Be sure to scroll down to the recipe card at the bottom of the post for a detailed list of ingredients!

How to make Olive Oil Cake with Lemon

1. Preheat oven to 350°F, and prepare a Bundt cake pan by greasing the bottom of the pan and sides with butter and dusting with flour.
2. In a medium bowl, whisk together the dry ingredients: cake flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. In a separate large bowl, combine the lemon juice, milk, olive oil, eggs, and vanilla. Mix well.
4. Add the flour mixture to the wet ingredients and stir until combined, being careful not to overmix.
5. Pour the cake batter into the prepared Bundt pan. Bake for 50-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Oven temperatures may vary, so the bake time may change depending on your oven.
6. Cool the cake in the pan for 10 minutes on a wire rack before turning out onto a serving plate. The cake can be dusted with powdered sugar (with this cool powdered sugar duster!) and served slightly warm or at room temperature.

Recipe Notes

• If you don’t have cake flour on hand, use my recipe for making it at home. Triple the recipe, so you’ll be making it for 3 cups of cake flour as called for here. 
• If possible, I highly recommend using fresh lemon juice as opposed to the bottled. It really will make a difference in the fresh citrus flavor of the lemon olive oil cake.
• You can also use a stand mixer fitted with the paddle attachment to combine the batter, just make sure not to overmix.
• I use this 12-cup Bundt pan, and the batter doesn’t fill it, so a 10-cup pan should be ok. 

Tips for Removing a Bundt Cake

Bundt cakes are notorious for getting stuck inside the pan, so here are some things I do to make sure my cakes come out perfectly each time:

• Grease your bundt pan really, really well. Then flour the pan and shake out the excess. The combination works really well to help your cake glide easily out of the pan.
• Do not let the cake cool entirely in the pan. Remove the cake onto a cooling rack after about ten minutes, or the cake will be a bit dry and tough.
• You can run a knife, toothpick or rubber spatula around the sides and center of the pan before you release it. This helps loosen any spots that may have stuck onto the pan.

FAQs

How do I know when the Olive Oil Lemon Cake is done?

You’ll know it’s ready once a tester knife or toothpick comes out clean or with a few moist crumbs.

Can I use all-purpose flour in this olive oil cake recipe?

If you’re in a pinch, all-purpose flour will work, but the silky texture of cake flour makes this cake that much better. I highly recommend cake flour, if at all possible, for the best results.

How do I store Lemon Olive Oil Cake?

Store the cake covered in plastic wrap or in a cake keeper at room temperature for up to a week. The olive oil helps this cake stay moist for days!

Can I freeze this cake?

Yes, Olive Oil Cake freezes well. Wrap it in plastic wrap, then aluminum foil. You can also put it in a freezer bag or another airtight container. It will keep in the freezer for up to 3 months.

Thaw the cake on the counter overnight before serving.

What should I serve with Lemon Olive Oil Cake?

This cake is delicious with a nice dusting of powdered sugar, or serve some fresh berries and whipped cream with it.

Best Lemon Recipes

Lemon lovers, look no further! I’ve got tons of lemon recipes for you to enjoy. Here are some favorites:

Frosted Lemonade is a tasty blend of lemonade and creamy ice cream. Part lemonade, part milkshake, it’s sweet, tangy, and creamy all at once!

Easy Lemon Poppy Seed Scones are soft, moist scones filled with poppy seeds and freshly grated lemon zest, drizzled with a delicious lemon glaze.

This Lemon Ricotta Pound Cake is an easy pound cake recipe made with ricotta cheese, flavored with lemon zest and fresh lemon juice. It’s delicious served on its own with a cup of tea or coffee.

This No-Bake Lemon Cheesecake just screams Spring and Summer. It’s the perfect addition to your Easter or Mother’s Day menu or anytime you need a delicious no-bake dessert.

Easy Cake Recipes

When you need a quick and easy dessert, try one of these easy cake recipes:

• Strawberry Poke Cake
• Applesauce Cake
• 7Up Cake
• Maple Chiffon Cake
• Root Beer Float Cake
• Apple Crumb Cake

Which one will you make next time? Pin or print this recipe for Lemon Olive Oil Cake so it’s ready for your next bake!

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Lemon Olive Oil Cake

Lemon Olive Oil Cake is moist, tender, and bursting with fresh lemon flavor! Elegant and simple to make with a bright yellow crumb and golden brown crust, it's the perfect cake to serve for coffee or tea.

Course Dessert

Cuisine Italian

Keyword Lemon Olive Oil Cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 426kcal

Author Lynne Feifer

Ingredients

• 3 cups cake flour Use my recipe for Homemade Cake Flour
• 2 ¼ cups sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• zest from 3 lemons
• ⅓ cup fresh lemon juice
• ½ cup milk I use whole milk
• 1 cup olive oil
• 3 large eggs
• 1 ½ teaspoons pure vanilla extract
• powder sugar for dusting

Instructions

• Preheat oven to 350°, and prepare a Bundt pan by greasing it with butter and dusting with flour.
• In a medium bowl, whisk together the 3 cups cake flour, 2 1/4 cups sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and zest from 3 lemons.
• In a large bowl, combine the 1/3 cup lemon juice, 1/2 cup milk, 1 cup olive oil, 3 eggs, and 1 1/2 teaspoons vanilla. Mix well.
• Add the flour mixture to the wet ingredients and stir until combined, being careful not to overmix.
• Pour the batter into the prepared Bundt pan. Bake for 50-55 minutes or until a toothpick comes out clean. Oven temperatures may vary, so baking time may change depending on your oven.
• Cool the cake in the pan for 10 minutes on a wire rack before turning out onto a serving plate. Cake can be dusted with powdered sugar and served slightly warm or at room temperature.

Notes

• If you don’t have cake flour on hand, use my recipe for making it at home. Triple the recipe, so you’ll be making it for 3 cups of cake flour as called for here. 
• If possible, I highly recommend using fresh lemon juice as opposed to the bottled. It really will make a difference in the flavor.
• You can also use a stand mixer to combine the batter, just make sure not to overmix.
• I use this 12-cup Bundt pan, and the batter doesn’t fill it, so a 10-cup pan should be ok. 

Nutrition

Calories: 426kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 139mg | Fiber: 1g | Sugar: 38g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 0.5mg

The post Lemon Olive Oil Cake appeared first on 365 Days of Baking.