Tag Archives: new york

Crumb Cake

This East Coast staple brings back memories. Who hasn’t picked off all the crumbs while mom wasn’t looking? I did this one with King Arthur Gluten Free All Purpose Flour. The taste is there! The gluten is not.

This East Coast staple brings back memories. Who hasn’t picked off all the crumbs while mom wasn’t looking? I did this one with King Arthur Gluten Free All Purpose Flour. The taste is there! The gluten is not.

Preheat oven 180c/350f

13×9” Pan-greased

Prepare Crumb Topping:

1cup dark brown sugar

½ cup light brown sugar

2 tablespoons cinnamon

½ teaspoon sea salt

2 sticks butter- melted

2 ½ cups King Arthur Gluten Free All Purpose Flour+ 1/3 cup extra if needed

Mix flours and sugars together. Add butter. Using your hands, toss gently. Your objective is big clumps. If mixture is too wet, add additional  1/3 cup of flour. Squeeze into clumps if needed. Set aside.

Prepare Batter

Combine dry ingredients in a small bowl:

2 ½ cups King Arthur Gluten Free Flour

1 ½ teaspoons baking soda

1teaspoon baking powder

½ teaspoon sea salt

Set aside.

1 ½ sticks butter-room temp

3 tablespoons cream cheese- room temp

1 ½ cups brown sugar

3 eggs

1teaspoon vanilla

1 ½ cups sour cream

Beat butter and cream cheese until light and fluffy. Add sugars and beat for another minute. Add eggs one at a time beating well after each addition.

Add in vanilla and sour cream. Combine.

Add half the flour mixture. Beat until combined. Repeat with remaining half flour mixture.

Pour into greased pan and

Cover batter with topping. Be mindful not to crush your big crumbs while doing this step.

Bake for 35-40 minutes

Cool or 20 minutes before cutting into squares.

Sprinkle top with powdered sugar (icing sugar) just before serving.


Cheesecake

This years holiday treat !

Preheat oven  350*

9” Springloaded Cheesecake pan  -greased or sprayed

CRUST

8 oz Graham Cracker Crumbs – I buy  crumbs that are pre ground in the baking aisle.

1 stick Butter-melted

½ cup Sugar

¼ teaspoon plus a pinch of Salt

Zest of an Orange

In a small bowl , combine all ingredients and press into a greased cheesecake pan. Press crumbs into pan using a flat bottomed glass. It will help you get a uniform crust. Crust will go all the way up sides of pan , its a deep cheesecake.

Bake for 15 minutes.

FILLING

5     8 oz. packages Cream Cheese-Room temp

1 ½ Cups Sugar

3 tablespoons Flour

Zest of one Orange

Zest of one Lemon

5 eggs – beaten

2 egg yolks – beaten

¾ teaspoon Vanilla

Lower oven to 300*

Be mindful not to over mix these ingredients.

Take time to scrape down sides and the bottom of mixing bowl with a rubber spatula often , making sure to mix all of the cream cheese into the batter.

Beat Cream Cheese . Add Sugar , Flour, Zests. Add Eggs and Yolks in small increments until all is combined. Add Vanilla. Mix until combined.

Pour Cream Cheese mixture into baked crust .

Place cheesecake pan onto a cookie sheet incase of spillage during the baking process.

Bake for 1 hour or until wooden skewer or toothpick comes out clean. You may need another 10 minutes depending on the heat of your oven. If top gets too brown loosely lay a piece of foil onto the browned top.

Let cool completely before removing the spring pan.

Refrigerate before serving

BERRY TOPPING

1 pint Blueberries

1 pint Strawberries- quartered or chopped

2 teaspoons sugar

Juice of ½ Lemon

1 teaspoon Cornstarch

In a saucepan , combine all ingredients. Heat to a boil, cook for 2 more minutes. Cool.

To Serve

Slice Cheesecake,  pour berries over top and enjoy .