Banana Bread Coffee Cake combines two classic breakfast foods into one ULTIMATE pastry.

Hi! I’m back!

I know I’ve been gone awhile, but I needed a little break. I explained a little bit on Instagram, but basically the long and short of it was, burn out is a real thing, the pressures of social media and being “on” all the time was getting to me, and I needed time to focus on me and getting happy again.

Now that I’m back, I feel like I am back with a purpose. With a vengeance. Okay, vengeance may be dramatic but you know what I mean. I feel so creative and inspired and ready to share an abundance of recipes with you again. And it feels so good.

So thanks for being patient while I went MIA! But now that I’m back, let’s immediately dive into the topic of this Banana Bread Coffee Cake, shall we? Because it’s the woman of the hour, for real.

Banana Bread Coffee Cake

So as the name suggests, this bad boy is a delightful combination of both banana bread and coffee cake, both of which I’m sure you’ve had before. But when combined together? Mind-blowing. It’s truly EXCELLENT and I had to get it out of my house expeditiously. Let’s break it down.

The Base

The base of the coffee cake is actually a banana bread/cake hybrid. It isn’t as dense as banana bread but still has that quintessential banana bread flavor we all love. Your typical banana bread ingredients are in here, including of course, bananas, as well as melted butter, brown sugar and white sugar, an egg, flour, baking soda, salt, sour cream, vanilla extract, and for a little extra punch, banana extract. Banana extract is optional, but when I bake banana desserts I like adding it to really punch up that flavor.

The Crumble

The crumble is where the coffee cake meets the banana bread. This is where we’ll be mixing together more melted butter, brown sugar, granulated white sugar, some cinnamon, and flour together to make a nice crumb topping. In addition to the crumble topping, we’ll also have a ribbon of cinnamon sugar in between the layers of the banana bread coffee cake which adds such great flavor and is another authentic aspect of coffee cake. That’s just a combination of brown sugar and cinnamon. Super simple!

I know you’re going to LOVE this super moist and ultra delicious Banana Bread Coffee Cake!

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Banana Bread Coffee Cake

This Banana Bread Coffee Cake is so moist, delicious and is the perfect mashup between banana bread and crumbly coffee cake!

Course Breakfast, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 slices

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 8 Tbsp (1 stick) unsalted butter, melted
• 1/2 cup brown sugar, lightly packed
• 1/2 cup granulated white sugar
• 1/3 cup full-fat sour cream, at room temperature
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract
• 1 tsp banana extract, optional but recommended
• 1 cup banana, mashed (about 3 medium bananas)

For the Cinnamon Sugar Ribbon:

• 1/3 cup light brown sugar, lightly packed
• 1½ tsp ground cinnamon

For the Crumb Topping:

• 1 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/2 cup granulated white sugar
• 1/2 cup light brown sugar, lightly packed
• 6 Tbsp unsalted butter, melted

Instructions

• Preheat oven to 350℉. Line an 8x8" light metal square baking pan with parchment paper or foil, extending the sides of the parchment paper or foil over the edges of the pan to make an overhang. Spray the parchment paper or foil with cooking spray; set aside.
• For the Banana Cake: In a medium bowl, combine the flour, baking soda and salt and whisk until combined. Set aside. In a large bowl, combine the melted butter, brown sugar and white sugar and whisk until blended. Add in the sour cream and the egg and whisk until combined. Add in the vanilla extract and banana extract, whisking well, followed by the mashed banana. Mixture may be a little lumpy; that's okay. Whisk in the flour mixture until just barely combined and no white streaks remain. Do not overmix. Set aside.
• For the Cinnamon Ribbon and Crumble: First make the cinnamon sugar ribbon that will go in between the cake layers. In a small bowl, mix together the brown sugar and the cinnamon until combined. Set aside. For the crumble: In a medium bowl, whisk together the flour, cinnamon, brown sugar, white sugar, and melted butter until a soft crumble comes together.
• Add half of the banana bread cake batter to the prepared pan and smooth it into an even layer. Sprinkle with the entirety of the cinnamon sugar ribbon in an even layer. Top with the remaining banana bread cake batter and smooth out into an even layer. Lastly, crumble the crumb mixture evenly over the cake so you can't really see any cake layer peeking out.
• Bake for approximately 40-50 minutes or until a toothpick inserted near the center comes out clean or with moist, but not super wet, crumbs. Cool on a wire rack for about 20 minutes before cutting, if you cannot wait, or cool completely if desired. Store covered at room temperature. Makes approx. 9-12 slices depending on how small you want the slices.

Notes

Banana extract is an optional ingredient, but when making banana desserts, I love adding it. It just helps impart a punchier banana flavor in my opinion. 

This recipe truly is a game changer! My neighbors, friends and I LOVED this one!

Craving more banana? Try this recipe!

Best Ever Banana Bars!

Have a super sweet day!

xo, Hayley

The post Banana Bread Coffee Cake first appeared on The Domestic Rebel.

This is my all-time FAVORITE recipe for the BEST CINNAMON ROLLS EVER! This recipe yields fluffy, soft rolls absolutely bursting with gooey cinnamon sugar and a cream cheese glaze. A MUST make!

If there is one way to my heart, it is definitely through an ooey, gooey cinnamon roll!

I can barely handle walking past Cinnabon when I go to the mall. The smell is intoxicating, and seeing all those fat, gooey rolls in the window waiting to be eaten just sends me into overdrive.

Making cinnamon rolls at home is actually quite simple, if not a little labor intensive. However, most of the “labor” is hands-off rising time, so really, you don’t have to do much of anything except wait patiently. But you’re more than rewarded when they’re done with easily the best cinnamon rolls ever!

Making Cinnamon Rolls

Cinnamon rolls begin with a sweetened yeast dough. This is made with softened butter, an egg, yeast, sugar, salt, milk, and all-purpose flour. You’ll combine this in the bowl of a stand mixer with the dough hook attachment, then add more flour to the mixture until the dough becomes soft and pulls away from the sides of the bowl.

When making bread, it’s important to note that the flour is just a loose estimate. While this recipe calls for approximately 4-4.5 cups of all-purpose flour, depending on your ingredients and kitchen climate, you may need more or less.

Yeast is also an important factor, as there are a couple different types on the market. For this recipe we’re using instant yeast which is readily available and makes these rolls pretty quick to prepare in the grand scheme of things.

Once you have your dough, you’ll let it rise for about an hour, then punch it down, roll it out, and slather it with softened butter and your brown sugar & cinnamon filling. AKA, the best part!

Roll it up, cut it (the easiest way is with unflavored dental floss!) and put the spirals into a greased pan. You’ll then let the spirals proof for a little bit to rise some more, then bake.

Once they’ve baked, you’ll top them with the cream cheese glaze. A necessity!

FAQs for Cinnamon Rolls

Can these be made ahead? YES! You can make these the day before and place them in the fridge overnight. Simply cut the rolls into spirals and place into the greased pan, then cover with plastic wrap and refrigerate. Let come to room temperature before baking. They may not be as big and puffy had you baked them straight away from the original proof, but they will be just as delicious!

Can these be frozen? Yes, these rolls can be frozen! Cut the rolls into spirals and place on a baking sheet a couple inches apart. Freeze until firm, then place in a proper freezer-safe container. When ready to bake, arrange into a greased pan and let come to room temperature before baking.

How can I store these rolls? I recommend storing them on the counter, airtight, for up to 3 days… if they last that long!

What temperature should my milk be? The milk should be warm to the touch, approximately between 90-110 degrees F. Any hotter and you could risk killing the yeast. Think warm bath water.

How will I know if the dough feels right? The dough will not feel sticky and should form a ball in the mixer bowl that pulls away from the sides of the bowl. When you press your finger onto the dough ball, no transfer of dough should be on your fingertip. It should be flexible and soft.

What’s the easiest way to cut my cinnamon rolls? My favorite way to cut cinnamon rolls is by using unflavored dental floss. Place your rolled up cinnamon roll log on the counter and slide a long piece of floss underneath it. Lift up the two ends of the floss and cross the sides over one another to sever the roll in half. You can then cut piece off of the roll with the floss.

These Best Ever Cinnamon Rolls are one of my family’s new FAVORITE things! I am in LOVE!

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Best Cinnamon Rolls Ever!

These Cinnamon Rolls are literally the BEST ever! Soft, fluffy rolls with the most amazing gooey cinnamon and brown sugar filling and an incredible cream cheese glaze. You're going to LOVE these!

Course Bread, Breakfast

Cuisine American

Prep Time 2 hours hours

Cook Time 25 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 12 rolls

Ingredients

FOR THE DOUGH:

• 2¼ tsp (1 yeast packet) instant dry yeast
• 1 cup warm milk (approx. 100-110℉)
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup unsalted butter, softened
• 1 tsp salt
• 4-4½ cups all-purpose flour

FOR THE FILLING:

• 1/4 cup unsalted butter, softened
• 1 cup light brown sugar, lightly packed
• 2 Tbsp ground cinnamon

FOR THE CREAM CHEESE GLAZE:

• 4 oz cream cheese, at room temperature
• 1/4 cup unsalted butter, softened
• 1½ tsp pure vanilla extract
• 1½ cups confectioners' sugar
• 1 Tbsp milk or cream

Instructions

• To your stand mixer bowl, add in the yeast, milk, sugar, egg, salt, butter, and about 3 cups of the flour and mix on low speed until just combined. Add in the remaining flour about 1/2 cup at a time, mixing well after each addition, until the dough is soft, pulls away from the sides of the bowl and when your finger touches the dough, there is no dough transfer on your fingertip. When making bread, the flour is an approximation so this may be around 4 cups, or closer to 5. When the dough reaches this stage, remove it from the mixer bowl and place it in a lightly greased clean bowl. Cover and let rise for about 1 hour.
• On a lightly floured work surface, roll out the dough into a large rectangle, approximately 12x18" in size and 1/4" in thickness. Spread the dough with the softened butter, leaving a 1" margin along the sides. In a medium bowl, mix together the brown sugar and ground cinnamon until combined. Liberally sprinkle the brown sugar mixture evenly over the plane of dough.
• Starting on the long end closest to you, roll the dough tightly into a log shape away from you and pinch the ends together to seal. Using a sharp serrated knife or unflavored dental floss (my preferred method), cut the log into 12 equal pieces, discarding any ends that may not have been filled or coated. Place the dough spirals into a greased 13x9" light metal baking pan.
• Cover the baking pan with a clean cloth and let rise about 30-45 minutes or until almost doubled in size. Meanwhile, preheat your oven to 350° F.
• Bake the rolls uncovered for about 20 minutes or until the tops are just barely golden brown and the centers are bubbling. Remove from the oven and immediately frost with the cream cheese glaze. Let stand for about 5-10 minutes before serving.
• For the cream cheese glaze: In a large bowl, beat together the butter, cream cheese and vanilla with a handheld electric mixer until combined, about 30 seconds. Add in the confectioners' sugar and milk and mix on low speed until just blended.

Notes

To make overnight rolls: Simply prepare the recipe as written just before baking (the rolls have been cut and placed in the greased pan). Cover the pan with plastic wrap and refrigerate overnight. Let the rolls come to room temperature before baking the next morning.

To freeze cinnamon rolls: Simply prepare the recipe as written just before baking (the rolls have been cut) and place the cut spirals on a baking sheet. Freeze until firm, then place the frozen rolls in a freezer-safe container to freeze longer term (or however long). Bring the rolls to room temperature in a greased pan before baking.

These cinnamon rolls are seriously PERFECTION! My neighbors went NUTS for them!

Have a super sweet day!

xo, Hayley

The post The BEST Cinnamon Rolls Literally EVER first appeared on The Domestic Rebel.

This Pumpkin Streusel Bread combines moist and flavorful pumpkin bread with a thick and crumbly streusel topping and a maple glaze for an out-of-this-world bread recipe!

When it comes to the great Apple vs. Pumpkin Spice debate, I am firmly on Team Apple’s side, no question. I have never had a pumpkin spice beverage I’ve enjoyed, and I cannot handle the texture of pumpkin pie. I do, however, long for apple cider donuts, apple pie, and caramel apples year-round. This is my season.

However, in the interest of full disclosure, I do love pumpkin baked goods – as in, breads, muffins and cakes. Maybe because pumpkin tends to make all the baked goods supremely moist and irresistible, but I just cannot pass up a pumpkin bread slice, or my Copycat Starbucks Pumpkin Muffins.

This time though I’m whipping up a Pumpkin Streusel Bread which takes my pumpkin bread and combines it with a SUPER streusel crumb that’s just overwhelmingly incredible!

Pumpkin Streusel Bread

My pumpkin bread recipe has a list of pretty standard ingredients you probably have on hand already, including:

• Butter, which is our fat of choice for this recipe and lends great flavor
• Brown sugar (I use dark brown for extra flavor, but light may be substituted!)
• Pumpkin puree (make sure you pick up pumpkin puree and not pumpkin pie filling as they are not interchangeable)
• Eggs, a binder
• Spices, such as cinnamon, nutmeg, ginger and cloves for that quintessential pumpkin spice goodness
• Leavening agents – we’re using both baking soda and baking powder
• Salt, to balance the sweetness
• All-purpose flour, our structure

The bread itself is amazing on its own, but today we’re streusel-fying it by adding this gloriously thick crumb on top. The streusel is just melted butter, flour, pumpkin pie spice, and brown sugar mixed together and piled HIGH on top of this bread.

You’ll bake it up until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. The hardest part is letting it cool completely.

Finally, we’re going to christen it with a maple glaze, you know – for a little something extra. That’s just maple syrup, confectioners’ sugar, and some milk. Easy peasy!

This Pumpkin Streusel Bread is moist, pumpkin-y, flavorful, and absolutely DELICIOUS, reminiscent of a bakery-style coffee cake and a pumpkin bread into one scrumptious baked good!

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Pumpkin Streusel Bread

This Pumpkin Streusel Bread combines moist, flavorful pumpkin bread with a gloriously thick streusel crumb topping and a maple glaze for a decadent twist on a classic fall bread!

Course Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Ingredients

FOR THE PUMPKIN BREAD:

• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
• 1 cup pumpkin puree (do not use pumpkin pie filling)
• 2 large eggs
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1½ cups all-purpose flour

FOR THE STREUSEL:

• 6 Tbsp unsalted butter, melted
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar (light or dark)
• 1/2 tsp pumpkin pie spice or ground cinnamon

FOR THE MAPLE GLAZE:

• 1 cup confectioners' sugar
• 1/4 tsp maple extract (can substitute vanilla)
• 1 Tbsp maple syrup
• 1 Tbsp milk or cream

Instructions

• Preheat oven to 350℉. Liberally grease a 8-or-9" light metal loaf pan with cooking spray, or line with parchment paper and grease. Set aside. (See Note).
• For the bread: In a large bowl, combine the softened butter with the brown sugar using a handheld electric mixer, creaming until smooth, about 1 minute. Add in the pumpkin, followed by the eggs, mixing well after each addition. Next, add in the spices, baking powder, baking soda, salt, and flour and mix on low speed until just barely combined. Do not over-mix as this leads to tough bread; you want it just barely combined.
• Spread the bread batter into the prepared pan in an even layer; set aside. Meanwhile, make your streusel: in a medium bowl, combine the melted butter, flour, brown sugar and pumpkin pie spice and stir until the mixture resembles wet sand and is fully combined. Drop heaping handfuls of the streusel evenly over the top of the bread.
• Bake for 55-60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist, but not wet, crumbs. Cool completely on a wire rack.
• Lastly, prepare your glaze: in a medium bowl, whisk together the confectioners' sugar, maple extract, maple syrup and milk until a soft glaze comes together. Drizzle the glaze evenly over the bread. Let set before cutting into slices to serve.

Notes

If you'd rather, instead of the individual spices in the ingredients list, you may use 3 tsp of pumpkin pie spice.

I recommend using LIGHT METAL baking pans whenever possible. Why? Light metal conducts heat the most consistently, resulting in baked goods that cooked properly. Glass conducts heat the worst, which is why if you bake in a glass pan, chances are your recipes take LONGER to finish cooking. Dark metal conducts heat rapidly, which is why when you bake in dark metal pans, your baked goods likely cook too quickly or burn on the edges. Light metal really is the best, and in a pinch, disposable foil pans are still better than glass or dark metal!

This bread is otherworldly! Pumpkin people, rejoice!

Have a super sweet day!

xo, Hayley

The post Pumpkin Streusel Bread first appeared on The Domestic Rebel.

These Copycat Starbucks Pumpkin Cream Cheese Muffins are the epitome of fall! Now you don’t need to spend $4 on a muffin when you can make a batch of 16 at home!

I am really, really trying my hardest to manifest fall, but we are currently in the middle of a massive heat wave here in Sacramento.

As in, yesterday and today are both 113 degrees Fahrenheit. Which means it is most definitely not sweater weather, cuddle weather, bonfire weather, or anything remotely cozy and comforting. It is hellfire and brimstone. Okay, maybe slightly dramatic, but it’s HOT.

However, if you think this did not stop me from decorating for fall and Halloween, then you clearly don’t know me very well. It’s called *manifesting* and here’s hoping it works sometime this month. I’d like double digit temperatures please, and for the first digit to preferably begin with a 6 or 7 if we must.

ANYWAY. I’m back with these delightful muffins and they are fantastic! Totally fall in the palm of your hand and surprisingly simple to make, if not with a few steps. They taste even BETTER than Starbucks’ version because you’re not paying $4 a muffin

The Muffins

The muffins themselves are a supremely moist and flavorful pumpkin spice muffin. There’s one whole cup of pumpkin puree in the muffin batter, along with 1 Tablespoon of pumpkin pie spice to really drive home that pumpkin spice flavor. For moisture, we’re using oil instead of butter in these muffins. There are nooo dry muffins here!

The Filling

These muffins have a cream cheese filling which is SO delicious. I admit, I wasn’t sure how I’d feel about warm cream cheese but it kind of feels like a cinnamon roll frosting built into the muffin in a way. It’s sweet without being cloying and adds a little tangy twist.

The Pepita Praline

Starbucks’ muffins have a pepita praline crunch on the outside of the muffin and mine have the same. This is optional, but it is SO delicious. It consists of pepitas (pumpkin seeds), butter, brown sugar, and pumpkin pie spice that you saute together until it gets caramelized. They add some great texture and a nice crunch to the muffin.

Combine it all together and you have a decadent, almost dessert-like, moist pumpkin muffin with cream cheese filling and a delightful pepita crunch. You’re going to LOVE these!

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Copycat Starbucks Pumpkin Cream Cheese Muffins

These Copycat Pumpkin Cream Cheese Muffins are just like Starbucks' but BETTER because they're homemade and packed with pumpkin spice flavor! You're going to LOVE these!

Course Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 16 muffins

Ingredients

For the Pepita Praline Crunch:

• 1/3 cup pepitas (pumpkin seeds), roughly chopped
• 1 Tbsp unsalted butter
• 2 Tbsp light brown sugar, divided
• 1 tsp pumpkin pie spice

For the Cream Cheese Filling:

• 8 oz (1 package) cream cheese, softened
• 1/4 cup granulated white sugar
• 1 tsp pure vanilla extract

For the Pumpkin Muffins:

• 1½ cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 Tbsp pumpkin pie spice
• 1/2 cup vegetable oil
• 1¼ cups granulated white sugar
• 1 cup 100% pure pumpkin puree (not pumpkin pie filling)
• 1/4 cup milk or buttermilk
• 2 large eggs
• 1/2 tsp pure vanilla extract

Instructions

• Preheat your oven to 350° degrees F. Line 2 muffin tins with approx. 16 paper liners; set aside.
• For the pepita praline crunch: Melt the Tablespoon of butter in a small skillet over medium heat. Add the pepitas and stir occasionally for about 2-3 minutes or until toasted. Add in one (1) Tablespoon of the brown sugar and cook for about 1-2 more minutes, stirring constantly until mixture gets caramelized. Remove from heat and stir in the remaining Tablespoon of brown sugar and pumpkin pie spice, stirring to coat completely. Set aside.
• For the cream cheese filling: In a medium bowl, combine the softened cream cheese, sugar, and vanilla with a handheld electric mixer until combined and smooth. Spoon into a piping bag (without a tip) and set aside.
• For the muffins: In a large bowl, add in the flour, baking soda, baking powder, salt, and pumpkin pie spice and whisk until combined. Meanwhile, in another medium bowl, combine the oil, sugar, pumpkin, milk, eggs, and vanilla and whisk until smooth. Add the wet ingredients to the dry ingredients and mix until just combined, taking care to incorporate any dry pockets on the bottom! Do not overmix.
• Fill the muffin liners about 3/4 of the way full with muffin batter. Snip off the tip of the cream cheese filling bag and pipe about a Tablespoon or so of cream cheese filling into the center of the muffin batter. Lastly, sprinkle some pepita praline crunch around the edges of the exposed muffin batter, trying to leave the cream cheese center exposed.
• Bake for approximately 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Allow to cool until warm to the touch before serving, or cool completely. Store leftovers airtight in the fridge up to 4 days.

Notes

Make sure you use 100% pure pumpkin puree for this recipe and not pumpkin pie filling. Pumpkin puree is just plain pumpkin, whereas pie filling has other ingredients, like sugar and spices already added. 

 

I promise you, these extra steps for these muffins are WORTH IT. They are SO divine!

Craving more pumpkin? I’ve got you!

Pumpkin Spice Tres Leches Cake

Have a super sweet day!

xo, Hayley

The post Pumpkin Cream Cheese Muffins first appeared on The Domestic Rebel.

This Copycat Starbucks Lemon Loaf is packed with lemon flavor in a moist and tender loaf cake! A must make.

Hope you don’t mind all the lemon desserts because I have yet another one for you today and it’s a good one!

I love lemon desserts! Lemon desserts and banana desserts are easily my top 2 favorite flavors, be it cake, pudding, frozen yogurt, you name it. Color me a huge fan.

I’m also quite a fan of Starbucks’ lemon loaf, but my coffee order is already over $5, and adding on another treat is just so frivolous, so I set out to make my own loaf cake. This one is pretty darn close to Starbucks, but I think it’s better because you get a whole loaf instead of a measly slice!

Copycat Starbucks Lemon Loaf

There are a few key components to making a lemon loaf cake, and those are:

• Oil: I like using oil in this cake recipe instead of butter because oil makes it extra moist. There’s nothing worse than a dry cake!
• Sugar: for sweetness!
• Eggs: for binding everything together and moisture
• Lemon zest: and plenty of it! I use close to 1/4th cup. This provides a huge amount of the lemon flavor.
• Pure lemon extract: this gives another huge kick of lemon flavor. Make sure you purchase pure lemon extract as opposed to imitation, as pure has better flavor.
• Flour, baking soda, and salt: these are your structure ingredients and leavening agents!
• Sour cream: adds moisture and richness. Make sure you use full-fat sour cream.

And of course, Starbucks’ cake is known for that irresistibly thick glaze on top. We can achieve a similar glaze by using confectioners’ sugar, lemon zest, and lemon juice and pouring it over the cake.

I love the pure, unadulterated lemon flavor in this moist and tender cake. The one-two punch of lemon flavor from the heavy-handed zest and the pure lemon extract is the best, and the texture is amazing thanks to the oil and sour cream. You’re going to love this one, trust me!

And you’re welcome on saving that extra $4 at the coffee shop!

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Copycat Starbucks Lemon Loaf

This Copycat Lemon Loaf is similar to Starbucks but BETTER because it can be made at home, tastes fresh and is so moist, tender and delicious! You'll love its punchy lemon flavor!

Course Bread, Cake

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 slices

Ingredients

• 1/2 cup vegetable or canola oil
• 1 cup granulated white sugar
• 2 large eggs, at room temperature
• 1/4 cup lemon zest (from about 3 medium lemons)
• 2 Tbsp pure lemon extract
• 1¾ cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup full-fat sour cream

For Glaze:

• 1 cup confectioners' sugar
• 1 tsp lemon zest
• 2-3 Tbsp lemon juice

Instructions

• Preheat your oven to 350° degrees F. Liberally grease a 9" light metal loaf pan with cooking spray. (See Note if you're not using a light metal loaf pan).
• In the bowl of a stand mixer, beat together the oil and sugar with the paddle attachment until combined, about 1 minute. Add in the eggs, one at a time, mixing well after each addition, followed by the lemon zest and lemon extract, mixing well. Add in the flour, baking soda, and salt and mix on low speed until just barely combined, then add in the sour cream and mix until fully combined. Do not overmix.
• Spoon the batter into the prepared pan in an even layer. Bake the loaf for 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, but not wet, crumbs. Cool for about 20 minutes in the pan, then carefully invert it onto a wire rack to cool completely.
• For the glaze: In a medium bowl, whisk together the confectioners' sugar, lemon zest and lemon juice until just combiend, smooth and glossy. Pour over the cooled cake and allow glaze to drip down the sides. Let glaze harden slightly before cutting and serving the loaf.

Notes

Note: when baking loaf cakes or breads, I HIGHLY recommend using a light metal or even a disposable foil baking pan. Why? Light metal and disposable foil pans conduct heat the most consistently, yielding a perfectly baked loaf. It's also the type of pan I use and what I have tested my recipe with, hence the baking time given. If you do not have a light metal baking pan or a disposable foil pan, please note that your baking time may be off by quite some time depending on your type of pan.

Glass doesn't conduct heat as well, so your loaf may be cooked on the bottom and sides but raw in the middle and therefore will need a longer baking time. Conversely, dark metal pans cook way too quickly as they absorb heat too fast and will cook much faster. 

This loaf cake is so delicious! I know you’ll love it!

Have a super sweet day!

xo, Hayley

More Copycats This Way…

Copycat Cosmic Brownie Cookies

Copycat Hostess Cupcakes 

The post Copycat Starbucks Lemon Loaf first appeared on The Domestic Rebel.

Calling all bread pudding lovers! This Krispy Kreme Doughnut Bread Pudding will satisfy your donut and bread pudding cravings in one fell (delicious) swoop! Perfectly cozy and warm bread pudding made with glazed yeast doughnuts for the ultimate comfort food.

I cannot believe we’re almost into November! This is crazy to me.

But I’m also super excited because Christmas is totally my jam. I know, I know. I said the ‘C’ word and it isn’t even Halloween yet. Don’t be mad. It’s coming whether we like it or not (and I, for one, love it).

I got a request from a reader asking for a bread pudding recipe. I have to say, bread pudding isn’t my favorite dish, but I aim to please and I know it is a favorite for many of you, so I set out to make the best one I could possibly make and I think I did it.

I mean, you cannot possibly go wrong when the bread in your bread pudding is made of Krispy Kreme doughnuts. Am I right, or am I right?

Making Bread Pudding

Bread pudding is essentially a baked custard that happens to have bread in it. Most folks use a thicker bread like brioche, challah, or even croissants for their bread pudding, but I decided to use doughnuts which are the clear winner here. And you can’t beat doughnuts from Krispy Kreme! When they’re hot and ready and served right off of the assembly line, nothing is better. However, for this particular recipe you want stale Krispy Kreme doughnuts which is a feat in itself. Trying to resist a box of hot, fresh Krispy Kremes is VERY difficult – but trust me, the end result is worth it.

The custard consists of eggs, whole milk, vanilla extract, a splash of bourbon for flavor, cinnamon, nutmeg, and granulated sugar. You’ll whisk this all up and pour it over the cubed, stale doughnuts and let the mixture soak for an hour. This gives the doughnuts plenty of time to soak up that delicious flavor of the custard.

Then we’ll bake the bread pudding until it’s golden brown and set. Nothing easier! I promise it’s simple. Literally, the hardest part is keeping those doughnuts away from you. I stored mine in my microwave because I knew I wasn’t going to need it for a few days. Out of sight, out of mind!

Can I use any type of doughnut?

Sure! However, I would recommend sticking with yeasted doughnuts or cake doughnuts. This probably won’t be as good with filled doughnuts or ones with tons of frosting. Ones with a simple glaze are best.

Can I make this ahead of time?

You can! Just note that the bread pudding kind of flattens out some when it isn’t served straight away. This doesn’t affect the dish’s flavor at ALL, but it isn’t as poofy as when it is when served warm. Just reheat in the oven or piece by piece on a microwave-safe plate.

Warm, fresh, bakery-style Krispy Kreme Doughnut Bread Pudding… you’re welcome!

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Krispy Kreme Doughnut Bread Pudding

This Krispy Kreme Doughnut Bread Pudding is life-changing! A warm, bakery-style bread pudding made with Krispy Kreme glazed and yeasted doughnuts for a fun twist on a classic dessert.

Course Breakfast, Dessert

Cuisine American, Dessert

Prep Time 1 hour hour 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Ingredients

• 1 dozen Krispy Kreme Original Glazed Doughnuts, stale and cut into bite-size cubes I let mine sit for 3 days in the box
• 4 large eggs
• 2 cups whole milk
• 2 tsp pure vanilla extract
• 1/2 cup granulated white sugar
• 1 Tbsp bourbon or whiskey optional
• 1 tsp ground cinnamon
• 1/4 tsp freshly ground nutmeg
• Pinch salt

Instructions

• Liberally grease a 9x13 rectangular baking dish with cooking spray or butter. Place the cubed stale doughnuts into the baking dish in an even, single layer. Set aside.
• In a medium bowl, whisk together the eggs, whole milk, pure vanilla extract, sugar, spices, bourbon (if using), and salt until combined. Pour the mixture evenly over the doughnuts in the pan. Let stand for at least 1 hour to allow the flavors to meld and the doughnuts to soak up some of the custard.
• Heat oven to 350° degrees F. Bake the bread pudding for 30-45 minutes or until the top is golden brown and appears set. Remove from the oven and let cool for about 15-20 minutes before serving. Or you may cool completely and serve at room temperature. I like to serve mine with a scoop of vanilla ice cream.

Notes

I recommend using glazed yeast doughnuts for this recipe, though cake doughnuts can be used. Try to avoid doughnuts with fillings or heavy frostings/toppings that may burn or scorch in the baking process. I left my Krispy Kreme doughnuts undisturbed in their original box for 3 days to get stale. 

You guys are going to love this doughnut + bread pudding mash-up!!

Have a super sweet day!

xo, Hayley

The post Krispy Kreme Doughnut Bread Pudding first appeared on The Domestic Rebel.

I know I’ve been on a dueling apple and pumpkin kick, but I just cannot seem to get enough!

Pumpkin is pretty typical this time of year as I think it’s pretty synonymous with fall baking. But I’m not the biggest pumpkin fan and actually find apple flavors to be preferred for my fall baking flavor choice! So you’re going to see both of them on here competing for the best fall recipes.

This may be close to the top!

Last week I posted an Apple Cider Doughnut Bundt Cake and these are the actual donut version of that cake essentially. The cake is definitely more of a cake, but these are formulated to be a cake donut: moist, fluffy, tender and light. They have an awesome apple flavor thanks to a homemade apple cider concentrate and a lovely hint of spice, plus the addictive sparkling cinnamon sugar coating on the exterior.

The Donuts

For these cake donuts, you’ll need a donut pan. You can find these at most places nowadays and can easily buy them online, or try a store like Michael’s or Joann’s. Alternatively, you could bake these in a muffin tin and make donut muffins, too. This recipe has your standard ingredients: butter, sugar, eggs, vanilla, all-purpose flour, baking powder, and salt – and then the flavor action from spices and the apple cider concentrate.

The Apple Flavor

The apple flavor is derived from apple cider concentrate. Sure, you could add in 1/2 cup of apple cider and call it a day. But why not concentrate the apple cider to really enhance and enrich the flavors more? To do this, we’ll add 1 cup of apple cider to a saucepan and let it reduce by half so you’ll end up with 1/2 cup of apple cider. The result is a richer, more concentrated apple cider flavor that really brings out the apple flavor in the donuts.

All in all, these easy farmstand-inspired Apple Cider Donuts are a must make!!

*adapted from NYT Cooking

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Apple Cider Baked Donuts

These Apple Cider Baked Donuts are inspired by the farmstand and are so easy to make at home! Soft, moist, light and fluffy with a lovely apple spice flavor and a sparkling cinnamon sugar coating, they're sure to satisfy your donut craving in a flash!

Course Breakfast, Dessert, Donuts

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 18 donuts

Equipment

• Donut pan

Ingredients

• 1 cup prepared apple cider
• 10 Tbsp (1 stick plus 2 Tbsp) unsalted butter, at room temperature
• 3/4 cup light brown sugar
• 1/4 cup granulated white sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• 1¼ tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

For Coating:

• 6 Tbsp unsalted butter, melted
• 1/2 cup granulated white sugar
• 1 tsp ground cinnamon

Instructions

• Preheat oven to 350° degrees F. Liberally grease two 6-cavity donut pans or a 12-cavity muffin pan with cooking spray and set aside.
• Add the apple cider to a small saucepan over medium heat. Bring to a boil, then lower the heat to medium-low and simmer until reduced by half, about 5 minutes. You should now have 1/2 cup of apple cider. Set aside.
• In the bowl of a stand mixer, cream together the butter and sugars with the paddle attachment until fluffy and creamy, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract. Add in the flour, baking powder, salt, cinnamon and nutmeg and mix in slowly until incorporated. Lastly, slowly stream in the reduced apple cider until batter comes together cohesively.
• Spoon the batter into a piping bag and pipe the batter into the donut tins, filling about 2/3 of the way full. Or, spoon into the muffin tin filling about 2/3 of the way full. Bake the donut pans for about 12-15 minutes or until a toothpick inserted near the center comes out clean. If baking muffins, bake for about 15-20 minutes or until a toothpick comes out clean.
• While the donuts bake, whisk together the remaining granulated white sugar and cinnamon in a small bowl. Once the donuts are finished baking, allow them to cool in the pan for about 5-10 minutes, then carefully invert them onto a wire rack. Let cool for another 5 or so minutes, then dip into the melted butter and dredge into the cinnamon sugar mixture to coat the donut exterior in cinnamon sugar. Serve immediately. It's best to dredge the donuts when they're cooled off some as when you dip and dredge when they're super hot, they're really fragile.

I think you guys are going to love these amazing donuts! Making them at home is a game changer!

Have a super sweet day!

xo, Hayley

The post Apple Cider Baked Donuts first appeared on The Domestic Rebel.

You are going to SWOON over these Best Ever Churro Croissants! An amazing mashup between buttery, flaky croissants and sweet and spicy churros. This combination is INCREDIBLE!

These. Are. CRAZY GOOD, people. You are in for a real big treat!

I am obsessed with churros and anything covered in a thick blanket of cinnamon and sugar. Cinnamon rolls are my ultimate weakness, but I can never turn down a hot and crispy churro! In fact, every Disney trip I have ever taken, I can barely remember eating anything except churros.

When I was trying to come up with content for 2021, I wanted to do some kind of croissant recipe because I am missing France like something fierce! It baffles my mind that I was hanging out in Paris last January for my birthday, eating all the buttery croissants and drinking all of the impeccable wine. Had 2020 gone differently regarding the state of the world, I would probably be back in Paris this month to celebrate my 30th, but alas, I’m keeping it low-key here.

That doesn’t mean I have to give up delicious food, though! This mashup between churros and croissants just may be one of my most genius ideas yet, and I am so excited to share it with you!

Churro Croissants only have a few simple ingredients, but put together, they make one insanely delicious treat. For these, you’ll need:

• Croissants: I like picking these up from the local grocery store! Any store-bought brand will do, but make sure they are pastry croissants and not crescent rolls, as those won’t work as well. The key to these is to have them be a little bit stale, so you can even leave them uncovered overnight to get a bit stale.
• Butter: Butter helps bind the other ingredients together and helps aid in the caramelization of the cinnamon and sugar! Plus, it’s delicious.
• Sugar: For this recipe, we’re using white granulated sugar for the most authentic churro flavor.
• Cinnamon: You simply cannot have a churro without it! Ground cinnamon is used here.

You’ll simply butterfly the croissants in half like a book but leave them attached – this is key. Spread the inside of the croissant with a mixture of butter, sugar, and cinnamon, then spread more of that mixture on top of the croissant. Bake it up until it is golden, bubbly and seriously perfect, and voila! The combination is almost like a cinnamon roll/churro/croissant and it is HEAVENLY. The ULTIMATE pastry dessert!

Best Ever Churro Croissants – come to mama!!

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BEST Ever Churro Croissants

These Churro Croissants are supremely buttery, flaky, tender and packed with addictive cinnamon sugar churro flavors! You won't believe how easy or irresistible these croissants are!

Course Breakfast, Dessert

Cuisine American, Dessert, French

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 10 croissants

Ingredients

• 10 medium-size butter croissants slightly stale is best but fresh will work
• 1/2 cup (1 stick) unsalted butter softened
• 1/2 cup granulated white sugar
• 2 tsp ground cinnamon

For the Topping:

• 1/2 cup (1 stick) unsalted butter softened
• 1/2 cup granulated white sugar
• 2 tsp ground cinnamon

Instructions

• Preheat oven to 350° degrees F. Line a large rimmed baking sheet with parchment paper or foil. Meanwhile, butterfly each croissant like a book but keep the two sides connected. Set aside.
• For the filling: In a small bowl, combine the softened butter, granulated sugar and cinnamon together until it forms a paste. Spread about 1 heaping Tablespoonful of this mixture onto both sides of the croissant. Close the croissant halves together; set on the rimmed baking sheet.
• For the topping: In a small bowl, whisk together the granulated sugar and cinnamon. Spread about 1 Tablespoon of softened butter on top of each croissant. Top with about 1-2 teaspoons of the cinnamon and sugar mixture, coating as liberally as possible.
• Bake the croissants for 15-18 minutes or until tops appear dull and are set and crackly. Cool for about 15 minutes before serving (the filling will be very hot). These are best served the same day and taste amazing reheated in the microwave for about 10 seconds.

Notes

Make sure you are using real pastry croissants, not refrigerated crescent rolls. 

This works well with day-old, slightly stale croissants. To stale your croissants faster, simply butterfly them and place them on a baking sheet and leave out uncovered overnight.

You are going to LOVE these flaky, buttery, sweet and spiced croissants!

Have a super sweet day!

xo, Hayley

The post The BEST Churro Croissants first appeared on The Domestic Rebel.

These Best Ever Orange Sweet Rolls are insanely delicious, super simple and SO bright and zesty with fresh orange flavor! Such a fun and zippy twist on a sweet roll!

Happy New Year, everyone! I hope you had a fantastic holiday season and ate a ton of yummy food!

I definitely ate a ton of yummy food and had a great holiday season as well. Sad it is over, but now we’re moving on to what will hopefully be a better year for us all!

To kick things off, I had to publish this recipe ASAP because I got a LOT of requests for it in the last few months. Now, I have to admit – we did not have orange rolls growing up. I lived and breathed by cinnamon rolls exclusively and my family was the same. In fact, cinnamon rolls are my ultimate weakness to this day! But I was curious what the hype was about regarding orange rolls, and I am glad I investigated! These rolls are awesome!

Orange Rolls start like cinnamon rolls since they have the same type of soft, yeasted dough. You’ll make your dough – yeast, milk, butter, a little sugar, some salt, and flour – and let it proof and rise for a bit. Then the filling is where things branch off from typical cinnamon roll because we’re making these with granulated sugar and fresh orange zest.

The trick for this is to whisk the orange zest into the granulated sugar before you sprinkle it on the buttered yeast dough. This helps open up and release some of the oils in the orange zest which imparts amazing, fresh, citrusy flavor. It totally makes your sugar mixture even more citrusy and aromatic.

Roll it up, cut it into spirals, and let the spirals hang out and rise one last time before baking. This recipe can even be made overnight! For overnight rolls, simply make the rolls up until you’re ready for a second rise (and you’ve already cut them into spirals and placed the spirals into a greased pan. Cover the pan tightly with plastic wrap and refrigerate overnight. Let come to room temperature in the morning, then allow them time to rise a second time before baking. Depending on your kitchen’s climate, this could take at least 2 hours.

Bake up the rolls and prepare for your house to smell INCREDIBLE. Then, frost them with a simple orange-y cream cheese icing that consists of cream cheese, confectioners’ sugar, orange juice and zest. Super simple and so bright and fresh! I love biting into the rolls and getting that zippy pop of caramelized sugar and orange zest.

Buttery, sugary, citrusy and sweet, these Best Ever Orange Sweet Rolls will soon become your family’s favorite, I promise!

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Best Ever Incredible Orange Sweet Rolls

These Incredible Orange Sweet Rolls are the BEST I have tried! Soft and chewy yeasted dough rolls filled with a fragrant, bright and citrusy orange sugar mixture and crowned with an orange-y cream cheese icing! See the Note below for making these overnight as well!

Course Breakfast

Cuisine American, Dessert

Prep Time 2 hours hours 30 minutes minutes

Cook Time 22 minutes minutes

Total Time 2 hours hours 52 minutes minutes

Servings 12 rolls

Ingredients

• 2¼ teaspoons (1 package) rapid rise yeast
• 1 cup warm whole milk about 110°-115°F
• 1/2 cup granulated white sugar
• 1/3 cup melted unsalted butter
• 1 tsp salt
• 2 large eggs
• 4-6 cups all-purpose flour see Note, but may not need all the flour*

For the Filling:

• 1 cup granulated white sugar
• 2 Tbsp fresh orange zest from about 2-3 medium/large oranges
• 1/4 cup softened unsalted butter

For the Icing:

• 4 ounces (1/2 package) cream cheese at room temperature
• 1 Tbsp orange zest
• 2-3 Tbsp orange juice
• 2 cups confectioners' sugar

Instructions

• In the bowl of a stand mixer, combine the yeast and the milk and whisk to combine. Let stand for 5 minutes, then add in the sugar, melted butter, eggs, salt, and 2 cups of all-purpose flour and mix with the dough hook attachment. Mixture will be very sticky. Gradually add in more flour, about 1/2 cup at a time and mixing on low speed until dough is ready. Dough is ready when it pulls away from the sides of the bowl easily and springs back lightly when touched with minimal residue on your fingers. Mixture will not be super sticky. Remember, when making bread, the flour measurements are a suggestion because bread making differs from home to home and region to region. Note that you may need only 4 cups of flour while someone else may need the full 6. Work in 1/2 cup increments until the ideal dough has been achieved.
• Knead the dough by hand on a clean, flat work surface for 4 minutes, then place the dough ball into a lightly greased mixing bowl. Cover with a towel and let rise in a warm place about 1 hour.
• In a small bowl, whisk together the granulated sugar and orange zest for the filling, until fragrant and well combined. Set aside. Meanwhile, punch down the dough and turn it out onto a clean, flat work surface that has been lightly dusted with flour. Roll into a large rectangular shape - anywhere around 11x8 or 13x9 should work with the long side facing you.
• Spread the softened butter over the surface of the dough and top with the orange zest sugar mixture in an even layer. Starting with the longest side facing you, begin tightly rolling the dough away from you into a spiraled log. Pinch the ends to seal. Using a serrated knife or dental floss, cut off the ends and then cut the remaining log into 12 equal pieces. Place the spirals into a greased 13x9" baking dish. Cover with a dish towel and let rise once more for about 1 hour. Halfway through rising time, preheat your oven to 350° F. If making these the night before, cover with plastic wrap tightly and refrigerate overnight. The morning you plan to serve, let the rolls come to room temperature on the counter (about 1 hour), then give them time to rise until doubled in size, about 1 hour before baking.
• Bake the rolls for 18-22 minutes or until light golden brown and bubbly. While rolls bake, make your icing! In a medium bowl, beat together the cream cheese, orange zest, orange juice and confectioners' sugar with an electric mixer until smooth and glossy. Spread the icing evenly over the rolls in the pan. Serve immediately.

Notes

To make these rolls overnight, simply follow the recipe by making the rolls and cutting the rolls into spiral shapes. Place the cut spirals into a greased 13x9" baking dish and cover the dish tightly with plastic wrap. Refrigerate overnight. Plan ahead in the morning as you need to let the rolls come to room temperature first, then allow them time to rise a second time. In total, these two steps could take up to 2 hours, depending on the climate in your kitchen. 

I know you guys are going to become obsessed with these soft, chewy and fluffy rolls just like I am!

Have a super sweet day!

xo, Hayley

The post Incredible Orange Sweet Rolls first appeared on The Domestic Rebel.

This Pumpkin Spice Coffee Cake is a revamped version of my famous Grandma’s Coffee Cake recipe! Sweet with tons of delicious brown sugary streusel crumbs and a moist pumpkin spice cake.

Happy October, everyone!

I am so happy this year is almost over, but despite this year’s personal and worldwide challenges, I do look forward to this last quarter so much. Between the weather changing (and saying sayonara to dreaded summer temps!) to the holidays (Halloween, Thanksgiving AND Christmas!) and the food (butternut squash, apple and comfort food galore!), there’s a lot to feel grateful for this time of year despite the setbacks.

Of course, I kicked off October (well, technically September 30!) in the ER with chest pains. Never a dull moment in 2020, I swear.

Turns out I have a torn and sprained chest muscle which is surprisingly painful, so I’m on the mend and thinking about all the cute and cozy fall outfits I could wear while I online shop and use a heating pad. This could be VERY disastrous, as fall and winter clothes are my weakness!

Before I inexplicably tore a chest muscle (still have NO idea how it happened!) I made this amazing Pumpkin Spice Coffee Cake and I HAD to share it with you. It is a spin of my Grandma’s Best Coffee Cake recipe which I know a lot of you love and adore (and that makes me beyond thrilled!!). I revamped her recipe to have a pumpkin spice twist and it is SO delicious.

This coffee cake has a nice pumpkin spice flavor without being too overwhelmingly pumpkin, TONS of buttery brown sugary streusel on top and a pumpkin spice glaze to finish it off. I love how the pumpkin pie spice just totally gives a cozy fall vibe to my grandma’s signature coffee cake. My entire family – Grandma’s Coffee Cake purists to the nth degree – LOVED this version, including my pumpkin hating dad and my sister’s coffee cake disliking girlfriend. Woo!

What I love about this recipe is it is made in ONE bowl (crumb AND cake!), comes together quickly and tastes amazing hot or cold. I recommend waiting a good 15 minutes after baking before cutting into squares, but believe me, it will be HARD to resist!

Pumpkin Spice Coffee Cake is what fall dreams are made of!

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Grandma's Pumpkin Spice Coffee Cake

This Pumpkin Spice Coffee Cake is a fun spin on my grandma's best coffee cake recipe you all love so much! Moist pumpkin coffee cake topped with tons of brown sugary, tender streusel crumbs and a light pumpkin spice glaze!

Course Breakfast, Cakes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 3 cups all-purpose flour
• 1¼ cups granulated white sugar
• 1¼ cups brown sugar I used light brown sugar
• 1½ tsp baking soda
• 1½ tsp baking powder
• 4 tsp pumpkin pie spice divided
• 1/2 tsp salt
• 1 cup vegetable oil
• 1 cup pumpkin puree PURE pumpkin, not pumpkin pie filling
• 1/2 cup buttermilk
• 1 egg lightly beaten
• 1 tsp vanilla extract

For the Glaze:

• 2 cups confectioners' sugar sifted
• 4 Tbsp pumpkin spice coffee creamer
• 1/2 tsp vanilla extract

Instructions

• Preheat oven to 350° degrees F. Liberally grease a 13x9" rectangular light metal baking pan with cooking spray; set aside.
• In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and 3 teaspoons of the pumpkin pie spice, stirring together. Add in the vegetable oil and stir to combine until mixture becomes moistened and crumby. Reserve 2 heaping cups of crumbs aside in a separate bowl.
• To the original bowl, add in the pumpkin puree, buttermilk, lightly beaten egg, remaining 1 teaspoon pumpkin pie spice and vanilla extract and stir until just barely combined; some lumps in the batter is okay.
• Pour the pumpkin cake batter into the prepared baking pan. Evenly sprinkle handfuls of the reserved crumb mixture over the pumpkin batter until completely and evenly coated with crumb.
• Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. After baking, prepare your glaze by whisking together the confectioners' sugar, pumpkin spice coffee creamer and vanilla extract in a medium bowl. Drizzle the glaze over the warm cake. Let stand for 15 minutes before cutting into squares.

Notes

I used CoffeeMate pumpkin spice coffee creamer. If you do not have this, milk works fine.

You are going to fall in LOVE with this cozy fall-inspired coffee cake!

Have a super sweet day!

xo, Hayley

The post Grandma’s Pumpkin Spice Coffee Cake first appeared on The Domestic Rebel.