If you enjoy simple fruit cobblers, try variations like a peach cobbler made with canned peaches or an easy blueberry cobbler using the same batter. These alternate versions keep the technique the same while showcasing different fruits.

Why You’ll Love This Blackberry Cobbler

• Five basic ingredients – no complicated steps or unusual items required.
• Fast and simple preparation – mix the batter in one bowl, add the berries, and bake.
• Fresh or frozen berries – both work; use fresh when in season or frozen for convenience year-round.
• Buttery, golden topping – the batter bakes into a soft, slightly crisp, buttery crust around the edges.
• Classic comfort dessert – warm, jammy blackberries and a tender topping make this ideal with ice cream.

Ingredients

This simple cobbler requires only five ingredients:

• Blackberries – fresh or frozen. If using frozen, do not thaw them first unless they are clumped with ice.
• Granulated sugar – sweetens both the batter and the fruit; add a little more if your berries are very tart.
• Self-rising flour – keeps the recipe one-bowl simple by including leavening and salt.
• Milk – creates a smooth, pourable batter that bakes up soft and cake-like.
• Unsalted butter – melted in the baking dish for rich flavor and golden edges.

No self-rising flour? Substitute 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for each cup of self-rising flour.

How to Make Blackberry Cobbler

The method is straightforward and fast:

• Preheat the oven and lightly grease a 9-inch square dish, 9–10-inch round pan, or a similar 2–2.5 quart baking dish.
• Combine the melted butter, 1 cup sugar, self-rising flour, and milk in a bowl. Stir until the batter is smooth and evenly combined.
• Pour the batter into the prepared dish and spread it evenly. Scatter the blackberries across the top and sprinkle 1/4 cup sugar over the fruit.
• Bake until the edges are golden, the center is set, and the berries are bubbling—about 50–60 minutes. Allow the cobbler to cool slightly before serving so the filling thickens a bit.
• Serve warm, ideally with vanilla ice cream or whipped cream.

Using Frozen Blackberries

Frozen blackberries are a convenient choice and work well straight from the freezer. Do not thaw before baking unless they are stuck together with ice. If they are clumped, rinse briefly under cold water and drain thoroughly. Frozen berries often release more liquid as they cook, which can make the filling more jammy; you may need to add a few extra minutes to the baking time and bake until the center is fully set.

Tips for the Best Results

• Choose the right pan size: a 9-inch square or a 10-inch round pan yields the best thickness and texture.
• Don’t overmix: stir the batter until combined to keep the topping tender.
• Even berry distribution: scatter the fruit evenly so every portion has plenty of berries.
• Sugar on top: sprinkling sugar over the berries sweetens them and helps create a light, crisp finish.
• Adjust sweetness for tart berries: add an extra tablespoon or two of sugar if needed.
• Bake until the center is set: the edges should be golden and the fruit bubbling; the middle should not appear wet or like raw batter.
• Serve warm: the cobbler is best slightly warm so the filling is soft and spoonable.

Flavor Variations

The same simple batter adapts easily to other fruits. Use mixed berries, raspberries, cherries, strawberries, or canned peaches. Juicier fruits may require a few extra baking minutes, but the basic technique remains the same: batter in the pan, fruit on top, sugar sprinkled, then bake until bubbly and golden.

Storage and Reheating

Let the cobbler cool completely before storing. Keep it covered at room temperature for up to one day or refrigerate for up to four days. Reheat individual servings in the microwave or warm the whole dish in a 300°F oven until heated through. This cobbler is most enjoyable when served warm.

Frequently Asked Questions

More Easy Cobbler Ideas

1. Peach cobbler – a canned-peach version that’s quick and comforting.
2. Blueberry cobbler – swap blackberries for blueberries for a slightly different flavor.
3. Strawberry cobbler – fresh strawberries make a bright, sweet variation.
4. Apple cobbler – use tart apples for a fall-inspired twist.
5. Cherry cobbler – tart cherries create a rich, classic filling.

Easy Blackberry Cobbler

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• Author: Vera Z.
• Prep Time: 10 minutes
• Cook Time: 50–60 minutes
• Total Time: About 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Description

Simple blackberry cobbler made with five ingredients: melted butter, sugar, self-rising flour, milk, and blackberries. It bakes into a tender, buttery topping with bubbling fruit below—ideal served warm with ice cream.

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Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup self-rising flour (or 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt)
• 1 cup milk
• 2 cups blackberries, fresh or frozen
• 1/4 cup granulated sugar, for sprinkling on top

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Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch square, 10-inch round, or similar 2–2.5 quart baking dish.
2. In a mixing bowl, combine melted butter, 1 cup sugar, self-rising flour, and milk. Stir until smooth.
3. Pour the batter into the prepared dish and spread evenly.
4. Scatter the blackberries across the batter and sprinkle 1/4 cup sugar over the top.
5. Bake 50–60 minutes, until golden at the edges, the center is set, and the berries are bubbling.
6. Let cool slightly, then serve warm. Top with vanilla ice cream if desired.

Notes

If using frozen blackberries, do not thaw them first. If they are icy or clumped, rinse briefly under cold water and drain thoroughly. Frozen berries may make the filling slightly more jammy and could require a few extra minutes of baking.

The post Classic Blackberry Cobbler Recipe with Fresh Berries first appeared on Akohu.

These Mediterranean lamb meatballs combine flavorful ground lamb with tangy feta and fresh herbs for a dish that’s both simple and impressive. A cool, creamy tzatziki sauce complements the warm meatballs and provides a refreshing contrast. This recipe is perfect for a relaxed date night, casual dinner, or as part of a mezze spread.

We reserve one night a week just for ourselves — date night. Often we cook outside on our pellet grill and enjoy the meal on the patio, but this recipe works equally well in the oven or on a stovetop if you prefer. On the patio we like the relaxed atmosphere: lights, candles, a patio heater when needed, a drink, some music and good conversation.

Mediterranean Lamb Meatballs — Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes at 400°F (205°C)
Grill: wood pellet grill or any hot grill or oven
Suggested pellets or wood: use flavors you enjoy; lighter fruitwoods or mild hardwoods pair well with lamb

Ingredients: Mediterranean Meatballs

• 2 lbs ground lamb
• 4 tablespoons fresh rosemary, finely chopped
• 1/2 cup red onion, finely chopped
• 5 oz feta cheese, crumbled
• 2 eggs, beaten
• 2 tablespoons honey rub or your favorite seasoning blend

Ingredients: Tzatziki Sauce

• 2 cups plain Greek yogurt
• 1 1/2 cups cucumber, finely chopped or grated (squeeze excess moisture)
• 2 tablespoons dried dill (or 2 tablespoons fresh dill, chopped)
• 2 tablespoons fresh lemon juice
• 1 teaspoon white pepper or black pepper to taste
• 2 tablespoons fresh minced garlic (or less to taste)

Cooking Directions

In a large bowl, combine the ground lamb with rosemary, red onion, feta, beaten eggs and the seasoning. Mix gently but thoroughly to distribute the ingredients without overworking the meat.

Shape the mixture into about 18 even meatballs. Place them on a tray while you prepare the sauce.

For the tzatziki, stir together the Greek yogurt, finely chopped or grated cucumber (squeeze out any excess liquid), dill, lemon juice, pepper and minced garlic. Cover and refrigerate for at least one hour to let the flavors meld.

Preheat your grill or grill grates to about 400°F (205°C) until very hot. If using a nonstick spray or a light brush of oil or rendered fat, apply sparingly to prevent sticking. Place the meatballs on the hot surface and let them sear until they naturally release and hold their shape—this may take several minutes on each side. Turn gently to brown evenly.

Continue to cook, turning occasionally, until the internal temperature reaches at least 165°F (74°C) for ground meats. Total cooking time will be roughly 40–45 minutes depending on the grill and meatball size. Remove the meatballs from the heat and let them rest, covered, for 5–10 minutes so juices redistribute and carryover cooking finishes.

Serve the meatballs warm with a bowl of chilled tzatziki for dipping. They pair nicely with pita, a simple salad, roasted vegetables, or a grain like couscous or rice.

Tips and Notes

• Feel free to adjust the seasoning and herbs to suit your taste. Fresh mint or parsley also pairs well with lamb.
• When using a wood pellet grill, smoke flavor is most pronounced at low temperatures. At 400°F the grill behaves more like a conventional grill with some subtle smoke character depending on the pellet used.
• Don’t overcrowd the grill; leave space between meatballs so they brown evenly.
• Use an instant-read thermometer to check doneness for best results.

About Our Recipes

We develop these recipes on our patio where we test a variety of grills and smokers. The technique is simple: focus on time and temperature, use quality ingredients, and adapt each recipe to the equipment you have. Many of our recipes travel well between pellet grills, gas grills, charcoal setups, or even the oven. The important part is flavor and enjoying the process — don’t be afraid to experiment and make a dish your own.

Live your passion and cook what you love.

Ken & Patti

The post Mediterranean Lamb Meatballs with Tangy Yogurt Sauce first appeared on Akohu.

As a Baileys enthusiast, I use the liqueur in three places: the cake batter, the warm chocolate sauce that soaks in, and the whipped cream topping. The result is one of my favorite desserts—decadent, smooth, and not overly complicated. It’s perfect for special occasions and festive holidays like St. Patrick’s Day. For serving, I often pair a slice with fresh fruit or a simple scoop of vanilla ice cream for contrast.

This cake stays moist because the warm chocolate-Baileys mixture soaks into the baked cake. It’s a single-layer dessert—no fiddly assembly required. If you enjoy poke cakes, try other flavor combinations such as carrot cake or German chocolate for variety.

Why you will love this recipe

• Simple and reliable: A one-layer recipe that’s hard to mess up and bakes up moist thanks to the poured chocolate sauce.
• Customizable presentation: Dress it up with whipped cream, raspberries, and chocolate shavings or keep it casual for everyday treats.
• Adult-friendly flavor: Most alcohol bakes off, but the Baileys flavor remains in the sauce and topping for a subtle boozy note.
• Make-ahead dessert: The cake benefits from chilling, so it’s ideal to prepare the day before serving.

What you will need

For the cake

• Dry ingredients: All-purpose flour, granulated sugar, unsweetened Dutch-process cocoa powder, baking powder, and a pinch of salt.
• Wet ingredients: Baileys Irish Cream, hot water to bloom the cocoa, vegetable oil for moistness, large room-temperature eggs, and vanilla extract.
• Note: This dessert contains alcohol and should only be served to adults who consume alcohol.

Chocolate mixture

• Sweetened condensed milk and semi-sweet chocolate chips melted together form the rich filling base.
• A small amount of Baileys is whisked into the warm chocolate mixture to infuse flavor.

Baileys whipped cream

• Cold heavy whipping cream whipped with powdered sugar, unsweetened cocoa powder, and a splash of Baileys for a light chocolate topping.

Garnish

• Fresh raspberries or other seasonal berries.
• Shaved chocolate for visual appeal.
• Optional store-bought chocolate sauce for drizzling.

How to make

Preheat and prepare: Preheat the oven to 350°F and position the rack in the center. Grease a 9×13-inch pan or spray with nonstick baking spray.

Mix dry ingredients: Whisk together flour, sugar, cocoa powder, baking powder, and salt until well combined.

Combine wet ingredients: In a separate bowl, whisk Baileys, oil, vanilla, and eggs until smooth.

Finish the batter: Add wet to dry and mix on medium until combined. Slowly add hot water while mixing on low and scrape the bowl as needed until the batter is smooth.

Bake and poke: Pour batter into the prepared pan and bake for about 30 minutes, until a toothpick comes out with a few moist crumbs. Remove from the oven and, while the cake is still warm, poke holes roughly 1½ inches apart using the end of a wooden spoon or a similar tool.

Make the chocolate-Baileys filling: In a microwave-safe bowl, combine chocolate chips and sweetened condensed milk. Heat for about 1 minute, stir, then heat in additional 30-second bursts until smooth. Whisk in Baileys until fully combined.

Pour and cool: Slowly pour the warm chocolate mixture over the cake, allowing it to sink into the holes. Let the cake cool completely, about two hours at room temperature, then chill in the refrigerator.

Whip the topping: Beat cold heavy cream, powdered sugar, cocoa powder, and Baileys on high speed until stiff peaks form. Spread evenly over the cooled cake.

Garnish and chill: Top with fresh raspberries, shaved chocolate, and a drizzle of chocolate sauce. Refrigerate for at least 6–8 hours, preferably overnight, before slicing and serving.

Expert tip

The best way to poke the holes

Use the end of a wooden spoon to create holes that are wide enough for the filling but not so deep that they go through the bottom—stop about three-quarters of the way down. Poke while the cake is still warm so the texture remains tender. Space holes about 1½ inches apart to let the chocolate mixture distribute evenly without pooling. This ensures every bite is moist and flavorful without leaking into the pan.

More tips to consider

• If pressed for time, a high-quality box cake mix can be used with good results.
• Avoid over-baking to keep the cake light rather than dense or dry.
• Measure flour with the spoon-and-level method and avoid over-mixing to prevent a tough crumb.

Recipe variations and add-ins

• Try different cake flavors: Swap the chocolate cake for red velvet, vanilla, or devil’s food for a different profile.
• Mix up the fruit: Substitute strawberries, blackberries, or blueberries depending on seasonality.
• Add crunch: Toasted pecans or walnuts make a great crunchy topping.
• Tropical twist: Sprinkle sweetened coconut flakes and top with mango or pineapple for a tropical note.
• Extra indulgence: A drizzle of caramel or extra chocolate sauce adds richness.

Serving suggestions

This cake is ideal for adult gatherings, dinner parties, or celebrations. It pairs beautifully with vanilla ice cream or a light espresso-based drink. For holiday meals, serve it after a savory main course and slice chilled for neat portions.

How to store leftovers

• Refrigerate: Store the cake in an airtight container in the fridge for up to three days.
• Freeze without frosting: Cool the cake completely, wrap tightly in plastic wrap and aluminum foil or place in freezer bags.
• Freeze with frosting: Chill the frosted cake so the topping firms, then wrap tightly and freeze up to three months. Thaw overnight in the refrigerator before slicing.

Frequently asked questions

More poke cakes to try

Candy Corn Poke Cake

Patriotic Poke Cake

Best Strawberry Poke Cake

Blueberry Zucchini Poke Cake

Chocolate Baileys Poke Cake

A moist chocolate cake soaked with a Baileys-chocolate filling and finished with Baileys chocolate whipped cream. Chill before serving.

Course: Dessert

Cuisine: American, Irish

Diet: Vegetarian

Keyword: Chocolate Baileys Poke Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Chill: 8 hours

Total Time: 8 hours 50 minutes

Servings: 12 servings

Calories: 650 kcal

Ingredients

• 1¾ cups all-purpose flour
• 2 cups sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup Baileys Irish Cream
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 1 cup hot water

Baileys Chocolate Mixture:

• 14 oz sweetened condensed milk
• 1/4 cup Baileys Irish Cream
• 1 cup semi-sweet chocolate chips

Chocolate Baileys Whipped Cream Topping:

• 2 cups heavy whipping cream, cold
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup Baileys Irish Cream

Garnish:

• Fresh raspberries
• Shaved chocolate
• Chocolate sauce, store-bought (optional)

Instructions

• Preheat oven to 350°F and place the rack in the middle.
• Spray a 9×13-inch pan with non-stick baking spray and set aside.
• Whisk flour, sugar, cocoa, baking powder, and salt in a large bowl or with a stand mixer on low.
• In a separate bowl, whisk Baileys, vegetable oil, vanilla, and eggs until combined.
• Add wet ingredients to dry and beat on medium until well combined.
• Slowly add hot water and mix on low; scrape the bowl as needed.
• Pour batter into the prepared pan and bake for 30–32 minutes, or until a toothpick has a few moist crumbs.
• Remove cake from oven and poke holes all over using the end of a spatula, wooden spoon, or large straw.

Baileys Chocolate Mixture:

• Combine chocolate chips and sweetened condensed milk in a microwave-safe bowl. Heat about 1 minute, stir, and heat additional 30 seconds if needed until smooth. Whisk in Baileys.
• Pour the chocolate-Baileys mixture over the cake, spreading into the holes. Allow cake to cool completely before adding the topping.

Chocolate Baileys Whipped Cream Topping:

• Whip heavy cream, powdered sugar, cocoa, and Baileys on high until stiff peaks form.
• Spread whipped cream over the cooled cake, garnish with shaved chocolate and raspberries, and optionally drizzle chocolate sauce.
• Refrigerate the cake for at least 6–8 hours before serving. Enjoy.

Notes

The best way to poke the holes

Poking holes while the cake is warm helps maintain the cake’s structure and allows the filling to sink in. Use a wooden spoon end and stop before you reach the bottom. Even spacing of about 1½ inches is ideal.

More tips to consider

• Using a boxed cake mix is an acceptable shortcut that still yields a tasty result.
• Keep holes about 1½ inches apart and avoid poking all the way through the cake.
• Measure flour accurately and avoid over-mixing to keep the cake tender.

Nutrition

Calories: 650 kcal | Carbohydrates: 83 g | Protein: 8 g | Fat: 34 g | Saturated Fat: 22 g

The post Chocolate Baileys Poke Cake Recipe first appeared on Akohu.

They might end up loving the maker even more than the gift 😉

Homemade Jam this season?

Yes — fresh berries are abundant in some regions, and making jam is a wonderful way to use them. I live in New Zealand, where it’s summer while many other places are in winter, so this is the perfect time for strawberry jam.

This Instant Pot method is quick and dependable. It’s especially handy when you want a fuss-free edible gift for the holidays.

What makes this Instant Pot Strawberry Jam special?

What sets this recipe apart is the subtle addition of festive spices. A little cinnamon, ginger, and allspice give the jam a comforting holiday aroma without overpowering the fruit.

The jam is sweet and slightly tart, made without pectin or cornstarch. The lemon juice helps with setting and balances the sweetness. This version is ideal for gifting in decorated jars.

How to make Strawberry Jam at home

Choose fresh, firm strawberries rather than overly ripe ones. Firmer fruit has more natural pectin and will help the jam set better and last longer.

Always start with clean, firm fruit for the best results.

Step 1

Wash the berries, hull them, and halve or quarter them. Size doesn’t matter much since they’ll be pressure cooked.

Step 2

Place the berries in the Instant Pot, add sugar and lemon juice, stir, and let the fruit sit for 30 minutes to macerate. Macerating softens the fruit and draws out juices, making pressure cooking faster and more effective.

Step 3

Pressure cook on Manual/Pressure Cook for 3 minutes. If using fresh berries only, 1 minute is usually enough, but 3 minutes works for both fresh and frozen fruit. Allow natural pressure release for 15–18 minutes.

Step 4

When the pin drops, open the lid. The berries will be very soft and liquidy. Puree with a handheld blender for a smooth jam or mash lightly if you prefer texture.

Set the Instant Pot to Sauté. Add the spices and cook, stirring occasionally, until the mixture reaches jam consistency. This usually takes 15–20 minutes, depending on the amount of fruit.

Jam Test

The jam is ready when it coats the back of a spoon. Run a finger through the coating — if the gap holds and the jam doesn’t immediately run back together, it has set enough.

Allow the jam to cool completely before covering jars. If you fill jars while hot, leave the lids off until the jam reaches room temperature to prevent condensation, which can shorten shelf life.

If fresh strawberries are out of season, frozen berries work well too.

Can I use frozen strawberries or other fruits?

Yes. Frozen strawberries can be used; maceration may take longer (2–3 hours) unless you thaw them overnight in the refrigerator. I halved the recipe and made a batch with frozen berries successfully.

Consider adding cranberries for a winter-forward Christmas jam — their tartness complements strawberries beautifully. Other fruit options include plums, cherries, and oranges.

Frequently Asked Questions

Can I double or triple the recipe?

Yes. Keep the total volume below the Instant Pot’s max fill line. Pressure cooking time remains the same, but the sauté reduction time will increase with larger batches.

Can I use less sugar or a different sweetener?

You can reduce sugar slightly, but this recipe already uses less than traditional jam recipes. Honey can be substituted — about 1/4 to 1/3 cup of honey for 1/2 kg (about 1 lb) of strawberries, added during the sauté stage.

Do I need pectin or cornstarch?

No. This recipe relies on lemon juice for natural pectin and on reducing the fruit on sauté to achieve set. If you want to shorten the cooking time, you can use a cornstarch slurry (1 tbsp cornstarch in 1/4 cup water) added at the end, or use chia seeds (about 1/2 cup) and let the mixture rest for several hours to thicken into a chia jam.

Preserving and storing

Strawberry jam stored in sterilized jars will keep in the refrigerator for up to three weeks. For longer storage, follow home canning guidelines if you have experience with preserving. Lemon juice increases acidity and helps preserve the jam.

Ways to enjoy your Christmas Jam

1. Spoon over oatmeal for a flavorful breakfast.
2. Layer in yogurt parfaits with granola and fresh fruit.
3. Use as a surprise filling for cupcakes.
4. Fold into buttercream to make strawberry-flavored frosting.
5. Fill Linzer cookies or thumbprint cookies.
6. Spread on homemade bread or scones for a classic treat.
7. Top cheesecakes or other desserts.

Top tips for perfect jam

1. Sterilize jars by washing them in hot water and drying completely before filling.
2. Avoid introducing moisture or dirty utensils: always use dry spoons and hands to prevent mold.
3. Do not skip the lemon juice; it helps the jam set and balances the sweetness.
4. Use fresh, firm fruit and avoid bruised or overly ripe pieces for better shelf life.

Detailed recipe: Christmas Jam – Instant Pot Strawberry Jam

Conclusion

Make the gift about the thought behind it. Even late in my pregnancy I prepared this easy, balanced jam as an edible Christmas present for friends and family. It’s not the traditional method, but the Instant Pot makes the process convenient while delivering excellent flavor.

If you try this recipe, I’d love to hear how it turned out and what variations you made.

Until next time,

Hugs

Sushma

The post Holiday Instant Pot Strawberry Jam Recipe first appeared on Akohu.

Why you’ll love these fudgy Nutella Brownies:

These brownies deliver an intense chocolate-hazelnut experience: the batter is enriched with Nutella, and a frozen slab of Nutella becomes a molten center when baked. The texture is chewy with a soft, slightly fudgy crumb and a gooey center. They come together quickly in one bowl and are perfect for sharing or serving warm with a scoop of ice cream.

Ingredient Overview:

The full recipe measurements and detailed instructions are included in the recipe card below. Use a kitchen scale for best accuracy.

• Nutella – Use your favorite chocolate-hazelnut spread; any trusted brand will work.
• Butter – Salted butter adds flavor, but unsalted can be used if preferred.
• All-Purpose Flour – Spoon and level flour into measuring cups or weigh it for consistent results; scooping directly can pack too much flour and dry the brownies.

Recipe Substitutions & Variations:

• Dairy-free – Substitute dairy-free butter and a dairy-free chocolate-hazelnut spread to make the brownies dairy-free.

How to Make Nutella Brownies:

Step 1: Freeze the Nutella layer. To create the molten center, spread Nutella in a parchment-lined pan in an even layer and freeze until solid. This slab will be layered between the brownie batters.

Step 2: Start the batter. Melt the butter and whisk in cocoa powder, salt, espresso powder (optional), vanilla, and vegetable oil to form a smooth chocolate mixture.

Step 3: Finish the batter. In a large bowl, whisk eggs and sugar for about one minute until the sugar has mostly dissolved. Whisk in the chocolate mixture, then the Nutella until combined. Fold in the flour gently to avoid overmixing.

Step 4: Assemble. Spread half of the batter into the prepared pan, place the frozen Nutella slab on top, then cover with the remaining batter.

Step 5: Bake. Bake until the center is set but still slightly gooey—do not overbake. Allow the brownies to cool before slicing so the Nutella center sets slightly but remains molten when warmed.

Serving + Storing:

Let the brownies cool in the pan for about 1 hour and 30 minutes on a wire rack. Use the parchment overhang to lift the slab out, slice, and enjoy. Store leftovers in an airtight container at room temperature for 3–4 days. For warm, gooey brownies, reheat individual slices in the microwave for 10–20 seconds.

Expert Baking Tips:

• Oven thermometer – Ovens can run hot or cold. An oven thermometer ensures the temperature you set is the temperature you get, which is critical for consistent baking.
• Kitchen scale – Weighing ingredients, especially flour and sugar, improves accuracy and consistency. Gram measurements avoid the variability of cup measurements.

FAQs:

More Brownie Recipes to Love:

• Best-Ever 5 Ingredient Brownies
• Biscoff Stuffed Brownies
• Buckeye Brownies
• Layered Mint Chocolate Brownies
• Decadent Turtle Brownies
• Fudgy Red Velvet Oreo Brownies

5 from 1 vote

Nutella Stuffed Brownies

By Stephanie Simmons

Prep: 15 mins

Cook: 46 mins

Total: 1 hr 1 min

Servings: 16 brownies

Ingredients

For the Nutella Layer

• 1 and 1/3 cups (400 g) Nutella

For the Nutella Brownies

• 3/4 cup (169 g) salted butter, melted
• 2/3 cup (62 g) cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/8 tsp espresso powder (optional)
• 1/4 cup (54 mL) vegetable oil (or use 1 cup / 226 g butter and omit oil)
• 3 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 and 3/4 cups + 2 tbsp (400 g) granulated sugar
• 3/4 cup (225 g) Nutella
• 3/4 cup (98 g) all-purpose flour, spooned and leveled or weighed

Instructions

1. Freeze Nutella Layer: Grease a 9×9 metal pan and line it with parchment. Spread 1 and 1/3 cups Nutella in an even layer, freeze until solid (about 30–60 minutes). Preheat oven to 350°F (177°C).
2. Make the Batter: Melt butter, whisk in cocoa, salt, espresso (if using), vanilla, and vegetable oil. In a large bowl, whisk eggs and sugar for 1–1½ minutes until mostly dissolved. Add the chocolate mixture and whisk until combined, then whisk in 3/4 cup Nutella. Fold in the flour last.
3. Assemble: Line the pan with fresh parchment leaving an overhang. Spread half the batter evenly in the pan (about 580 g). Remove the frozen Nutella slab from its pan and, once ready, place it on top of the batter. Cover with the remaining batter.
4. Bake: Bake 45–50 minutes. An instant-read thermometer inserted into the center (not touching the pan) should read about 220–225°F. The center should be between gooey batter and set crumbs; edges should pull away slightly. Cool in the pan on a wire rack about 1 hour 30 minutes before lifting out and slicing.
5. Serve & Store: Slice with a sharp knife and enjoy warm. Reheat slices 10–20 seconds in the microwave for a gooey finish. Store cooled leftovers in an airtight container at room temperature for 3–4 days.

Notes

Granulated sugar: The recipe uses 400 g sugar, which converts to 1 and 3/4 cups plus 2 tablespoons. Using a scale is recommended for accuracy and ease.

Nutrition

Serving: 1 brownie • Calories: 448 kcal • Carbs: 53 g • Protein: 5 g • Fat: 25 g • Saturated Fat: 18 g • Sugar: 43 g

Nutrition information is an approximation.

The post Fudgy Brownies Stuffed with Nutella first appeared on Akohu.

TL;DR Highlights:
🏨 Hotels and vacation rentals
📍 Tours and excursions

Tour of the Holland America Westerdam

We love cruising. Our passion began with a Mediterranean cruise for our honeymoon and has since taken us through the Panama Canal, the Baltic Sea, the Caribbean, and Alaska. Cruises let you visit multiple destinations in one trip, and when we were invited to tour the Westerdam, we enthusiastically accepted.

We’d heard wonderful things about Holland America, so we drove to Seattle for an overnight visit with family before the event. The program included a guided ship tour, a mini-concert by the B.B. King All-Star Band from Memphis, and a delicious onboard lunch.

Seattle treated us to a beautiful day as we boarded the Westerdam. I admit I had fleeting thoughts about stowing away and sailing to Alaska—spending only a few hours on the ship made those daydreams all the more tempting.

The event began in the B.B. King Blues Club, where the All-Star Band delivered an energetic mini-concert. The atmosphere was lively and fun—we were all tapping our feet and enjoying the music.

The club boasts an impressive cocktail menu. We sampled a few drinks and found them thoughtfully crafted and tasty—perfect for an evening of live music.

After the performance and a brief introduction from Holland America’s new president, our guided tour of the ship began.

One standout feature is the Lido deck pool, which has a retractable roof. That flexibility is ideal for Alaskan itineraries—sunny skies paired with cool temperatures. I kept picturing soaking in a hot tub, watching glaciers drift by—what a view.

Holland America partners with local breweries and wineries, and during our visit we saw a selection from Alaska Brewing Company. It’s great to know the ship highlights regional producers and brings fresh local flavors onboard.

Dive at the Terrace, inspired by Guy Fieri, serves customizable burgers, Nathan’s hot dogs, and tempting sides. You place your order, receive a pager, and pick up your food when it’s ready. The cheese fries especially caught our attention—decadent and hard to resist.

Several dining rooms offer spectacular views. One overlooks the Seattle skyline and gives diners a wide panorama that would be lovely for morning coffee or an evening meal while watching the horizon for whales or glaciers on an Alaska voyage.

The back deck was arranged for a sail-away celebration, complete with a generous wine selection and an exceptional view of the city. As we departed, Mount Rainier appeared through the clouds—an unforgettable sight. For those who grew up in the area, that skyline never gets old, and sharing it with a glass of wine makes the moment special.

Lunch was served in the elegant Vista dining room, where we enjoyed a thoughtfully prepared meal with sweeping views of Puget Sound. The setting felt both refined and comfortable—perfect for a relaxed midday meal.

Holland America operates a robust Alaska program from Seattle. This year the Westerdam alone supports dozens of round-trip departures from the city. The ship’s provisioning highlights a commitment to local sourcing: each week it may use tens of thousands of eggs, hundreds of gallons of milk, and hundreds of thousands of pounds of fresh produce sourced from Washington farmers and growers. It’s reassuring to see a cruise line supporting regional suppliers and serving fresh ingredients.

Additional Cruise Resources

Alaska Cruise Packing List

Cruising Glacier Bay

Alaska Cruise Tips

Free Things to Do in Seattle

What Not to Pack on Your Cruise

Explore more Cruise Travel Guides

The post Holland America Westerdam Ship Tour and Onboard Highlights first appeared on Akohu.

This peanut butter granola bar recipe is delightfully simple. These no-bake bars use just a few wholesome ingredients and have the sweet, nutty flavor of honey-roasted peanuts—without any honey.

Peanut Butter Granola Bars

I wanted to take a classic snack and make it faster and cleaner—less fuss, fewer ingredients, and still delicious. The result is these easy peanut butter granola bars: no baking required, vegan-friendly, naturally gluten-free when you use certified oats, and ready in minutes.

They’re perfect for packed lunches, an afternoon pick-me-up, or a simple homemade snack to keep on hand. The texture is pleasantly dense and chewy, and the flavor is unmistakably peanut-forward with a caramel-like sweetness from pure maple syrup.

3 Ingredient No Bake Peanut Butter Granola Bars

This recipe keeps things intentionally simple. You only need three main ingredients:

• Peanut butter (smooth)
• Rolled oats (use gluten-free oats if necessary)
• Pure maple syrup

How to Make Peanut Butter Granola Bars

Follow these straightforward steps to make chewy, satisfying granola bars with minimal effort. The method is quick and forgiving, so it’s great for cooks of any level.

Line a baking pan

Line an 8-inch square baking pan with parchment or wax paper and set it aside. If you own a granola bar pan, you can use that instead—just place it on a small baking sheet for stability.

Make the peanut butter mixture

In a microwave-safe bowl, combine smooth peanut butter and pure maple syrup. Whisk until fully combined. Warm the mixture gently—either in short microwave bursts (stirring between each) or over low heat on the stove—until it’s warm and just beginning to form tiny bubbles. This warming helps the syrup and peanut butter blend together to form the binding “glue” for the bars.

Heat until warm

Heat just until warm and fragrant; you’re not cooking to a specific candy stage. A few rounds of 20–30 seconds in the microwave usually do the trick. On the stovetop, heat over medium-low while whisking until small bubbles appear, then remove from heat.

Add oats

Pour the rolled oats into the warm peanut butter and maple mixture. Fold them together with a rubber spatula until all the oats are coated and the mixture forms a cohesive dough. The texture should be thick and sticky, not runny.

The mixture will look dense and slightly glossy—perfect for pressing into a pan.

Pour granola bar mixture into the pan

Transfer the oat-and-peanut mixture into the lined pan. Use the spatula (or the back of a spoon) to press it down firmly and evenly into a tightly packed layer. If you’re using a granola bar pan, press the mixture into each cavity so the bars hold their shape.

Chill, Slice, and Enjoy!

Place the pan in the freezer for about 25–35 minutes, or until the mixture is firm and completely chilled. Remove, slice into bars (18 pieces works well), and serve. The bars are ready to eat immediately but will be firmer after an hour at room temperature or in the fridge.

TL;DR: Homemade Peanut Butter Granola Bars

These 3-ingredient no-bake peanut butter granola bars are:

• Quick and easy to prepare, ready in under 20 minutes
• Chewy, firm, and satisfyingly thick
• Made with just peanut butter, oats, and maple syrup
• Nutty and sweet, with the flavor of honey-roasted peanuts without using honey
• Adaptable: use gluten-free oats to keep them GF and any natural peanut butter you prefer

Sending you lots of love…

I love sharing simple, homemade treats that brighten your day. If you try these bars, leave a comment to share how they turned out. Your feedback helps other home cooks and keeps small recipe projects like this going.

Warmly, xo Demeter ❤️

Ingredients

• 1 cup smooth peanut butter
• ½ cup pure maple syrup
• 2½ cups rolled oats (use gluten-free oats if needed)

Instructions

• Line an 8-inch square pan with parchment and set aside.
• In a microwave-safe bowl, whisk peanut butter and maple syrup until combined. Warm in short bursts, stirring between, until the mixture is warm and small bubbles form. (Alternatively, warm over medium-low heat in a saucepan, stirring until bubbly.)
• Add oats and fold until evenly coated and a thick dough forms.
• Press the mixture firmly into the prepared pan, smoothing the top.
• Freeze for 25–35 minutes, or until firm. Slice into 18 bars and enjoy. Store in an airtight container—room temperature or refrigerated—for up to one month.

Notes

Stovetop warming works well for those who prefer not to use a microwave. Heating just until small bubbles appear is enough to bind the ingredients; overcooking is unnecessary. Bars will firm up further after they chill; if you prefer a very firm bar, refrigerate for a couple of hours before slicing.

Nutrition (approximate per bar)

Serving: 1 bar — Calories: 154 kcal — Carbohydrates: 17 g — Protein: 5 g — Fat: 8 g — Sugar: 7 g. Nutrition values are estimates based on the ingredients and yield of 18 bars.

Yummy Bar Recipes

• Gluten Free Pumpkin Oatmeal Bars (Vegan)
• Vegan Breakfast Bars with Peanut Butter & Chocolate
• 5-Ingredient Nut Bars
• Healthy One-Bowl Breakfast Bars

The post 3-Ingredient Peanut Butter Granola Bars first appeared on Akohu.

Being able to make this delicious peanut butter custard shake and still lose weight… BONUS!

Summertime often makes life busier, so Brenda and I use a few simple time-saving techniques to prepare these creamy custard shakes quickly and easily.

Here are a few of those tips:

• Scramble your eggs the night before and store them in the refrigerator to save time in the morning.
• Keep your work area clutter-free so you can focus on assembling ingredients.
• Store measuring utensils near your prep space for faster access.
• If the shake looks chunky after the first blend, blend it again before adding ice to ensure a smooth texture.

Following the Trim Healthy Mama plan has taught me how flexible shakes can be. If you ever run out of protein powder or can’t afford it temporarily, don’t worry: you can substitute 1/2 cup of cottage cheese or plain 0% Greek yogurt as the protein source. That small swap increases protein, helps the shake stay satisfying for three hours or more, and adds rich creaminess to the drink.

Some readers find the use of scrambled eggs unusual. We chose to include them for a few reasons:

1. They taste great in the shake.

2. Cooking the eggs eliminates concerns about consuming raw egg whites.

3. The method sets this recipe apart from many other shake recipes.

If you’re curious, give the shake a try — the cooked eggs don’t affect the texture negatively and they blend seamlessly into the custard-like base.

This Peanut Butter Custard Shake has another perk: it includes chocolate bits for a classic chocolate-and-peanut-butter flavor. The combination is timeless and gives the shake a dessert-like quality without derailing dietary goals.

For extra texture, you can also add a tablespoon of crushed peanut butter crunch or a small handful of low-sugar crunchy mix. That adds contrast to the smooth custard and enhances the overall experience.

Below is a simple outline to make the shake (adjust quantities to taste and dietary needs):

• Cook and cool scrambled eggs (1–2 eggs) or use pasteurized eggs if preferred.
• Combine cooked eggs, 1/2 cup cottage cheese or Greek yogurt (optional protein), 2 tablespoons peanut butter, a splash of milk or unsweetened almond milk, and a sugar substitute if desired.
• Blend until smooth. Add a small amount of low-carb chocolate chips or chopped dark chocolate and pulse briefly to create chocolate bits.
• Add ice and blend again for a thicker, frostier shake.

Nutrition and diet considerations: this shake can be adapted to low-carb, sugar-free, or calorie-conscious plans. Use lean protein and low-carb milk alternatives to keep it aligned with your goals.

Support and recommendations

I always appreciate when readers purchase Trim Healthy Mama supplies through links I recommend; it helps cover the costs of running this blog and allows me to continue sharing recipes and tips. Thank you for your support.

Recommended items for making shakes

A few tools and ingredients I recommend: a good blender, measuring utensils, a reliable nonstick pan for scrambling eggs, and quality peanut butter and plain Greek yogurt or cottage cheese. These basics make preparation faster and improve results.

Available items and product availability may vary by time and location; choose brands and supplies that suit your preferences and dietary needs.

The post Creamy Peanut Butter Custard Shake Recipe first appeared on Akohu.

These pumpkin spice macarons pair crisp, lightly spiced French macaron shells with a creamy pumpkin-spice cream cheese filling. The filling uses a small amount of pumpkin puree, making it a great way to use leftover puree from pies or muffins. For an extra treat, add a small spoonful of salted caramel to the center before closing the sandwich for a richer fall flavor.

French macarons are ideal for gatherings like Halloween parties or Thanksgiving: they’re bite-sized, easy to serve, and always a crowd-pleaser.

If you’ve never made macarons before, don’t worry — they are a little fussy, but with the tips below you’ll gain confidence. Read through the guidance on meringue, macaronage, and baking; the more careful you are with each step, the better your results will be. Let’s make pumpkin spice macarons!

Ingredients for Pumpkin Spice Macarons

Classic French macaron shells require a short ingredient list; the filling adds a few more components. These pumpkin spice macarons use almond flour, powdered sugar, meringue (egg whites and granulated sugar), and fall flavorings for the shells, plus a pumpkin cream cheese filling.

• Egg whites — about 120 g, roughly the whites from four large eggs. Fresh egg whites whip better than carton whites.
• Granulated sugar — stabilizes the meringue.
• Almond flour — gives shells structure and a nutty flavor.
• Powdered sugar — helps smooth and stabilize the batter.
• Orange gel food coloring (optional) — gel coloring provides vivid color without thinning the batter.
• Cream cheese — provides the tangy base for the filling.
• Unsalted butter — makes the filling pipeable and silky.
• Pumpkin puree — use real pumpkin puree for true pumpkin flavor.
• Pumpkin pie spice — or a homemade mix of warm spices (see note below).
• Vanilla extract or vanilla bean paste — for depth of flavor.

I Don’t Have Pumpkin Pie Spice. Can I Still Make this Recipe?

Yes. Combine ½ teaspoon cinnamon with ¼ teaspoon each of nutmeg, allspice, and ginger to approximate pumpkin pie spice. Use only 1 teaspoon total in the filling — more will overpower the delicate buttercream.

How to Make Pumpkin Spice French Macaron Shells

Macarons are finicky, but even imperfect shells taste great. Patience and practice are the keys. Expect a few attempts before you feel confident.

Recommended Supplies

Oven characteristics and bakeware affect results. Many home bakers have success with light-colored aluminum baking sheets and silicone macaron mats. If you’ve followed the steps but your macarons remain inconsistent after several batches, try changing one variable at a time: different baking sheet, mat, or oven rack position.

The Perfect Meringue Base

A reliable meringue is essential. I whip egg whites starting at low speed to incorporate air, gradually adding granulated sugar a teaspoon at a time, then finish at higher speed until stiff peaks form. Room-temperature egg whites are a bit more forgiving for beginners.

Macaronage: Finding the Right Batter Consistency

Macaronage is the process of folding the dry mixture into the meringue until the batter reaches the correct viscosity. The batter should flow off your spatula in a single ribbon, look slightly grainy as it flows, then smooth and absorb back into the bowl within about 10–15 seconds. If it absorbs too quickly, it’s likely overmixed; if it never smooths, it’s undermixed.

Weigh Your Ingredients

Yes — weigh everything. Macarons require precise ratios, and mass measurements are far more reliable than volume. A small kitchen scale is an essential tool for consistent results.

Quick Tips for Prepping Pumpkin Cream Cheese Filling

Beat room-temperature cream cheese and butter together until smooth. Add powdered sugar gradually (about ½ cup at a time) to avoid a cloud of powdered sugar. The buttercream should be intentionally thick before you add pumpkin, since pumpkin puree thins the mixture.

Stir in pumpkin puree, pumpkin pie spice, and vanilla. Scrape the bowl often and whip briefly to achieve a light, pipeable filling. If the filling warms and becomes soft while piping, chill it briefly to firm up.

How to Fill Pumpkin Spice Macarons

Match similar-sized shells. Pipe about two-thirds of the shell diameter of filling onto the flat side of one shell, then top with a matching shell and gently twist to seal. Store assembled macarons in the fridge for at least a day to let the shells soften and flavors develop, though they can be eaten sooner if desired.

Other Recipes You May Enjoy

For more fall baking inspiration, try mini caramel apple rosette pies or chai-spiced caramel muffins — both offer warm spices and seasonal flavors.

Dish Cleanup: Expect More Than a Few Bowls

I rate cleanup a 4 out of 5 for this recipe. Macarons use at least two bowls, mixer attachments, spatulas, and baking mats. Combine ingredients in the same bowl where practical to reduce dirty dishes.

Pumpkin Spice Macarons Recipe

Thanks for stopping by! If you make these pumpkin cheesecake macarons and enjoy them, please leave a review to let others know how they turned out.

Pumpkin Spice Macarons

Chewy French macarons filled with a spiced pumpkin cream cheese buttercream — a compact bite of fall.

Prep Time: 45 mins

Cook Time: 15 mins

Additional Time: 30 mins

Total Time: 1 hr 30 mins

Servings: 30 macarons

Ingredients

For the Macaron Shells

• 120 g egg whites (about 4 large eggs)
• 50 g granulated sugar
• 120 g almond flour
• 210 g powdered sugar
• 4 drops orange gel food coloring (optional)

For the Pumpkin Spice Cream Cheese Filling

• 4 Tablespoons cream cheese, room temperature
• 4 Tablespoons unsalted butter, room temperature
• 2 ½ cups powdered sugar
• 2 Tablespoons pumpkin puree
• 1 teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract or vanilla bean paste

Instructions

Making the Macarons

1. Prepare two baking sheets with silicone mats or parchment. Fit a piping bag with a round tip (about 12 mm).
2. Process almond flour and powdered sugar together until superfine, then set aside.
3. Whip egg whites on low until foamy, then increase speed. Once trails form, add granulated sugar a teaspoon at a time. Whip to stiff peaks.
4. Add gel food coloring if using and whisk briefly to combine.
5. Fold half the almond/powdered sugar mixture into the meringue until incorporated, then add the remainder and continue folding until the batter reaches a ribbon consistency.
6. Pipe rounds about 1–1.5″ in diameter onto prepared sheets. Tap the baking sheet to remove air bubbles and pop any with a toothpick.
7. Let the shells rest in a well-ventilated area until the tops are no longer shiny and don’t leave residue when touched, about 20–30 minutes (longer in humid conditions).
8. Preheat oven to 320°F. Bake one tray at a time in the center rack for 15–17 minutes. The shells are done when the tops are set and the center does not move when gently nudged. Cool completely before removing from the mat.

Making the Pumpkin Cream Cheese Filling

1. Beat cream cheese and butter together until smooth.
2. Add powdered sugar in ½ cup (about 50 g) increments, mixing briefly after each addition. Whip for about one minute to combine; the buttercream will be thick.
3. Add pumpkin puree, pumpkin pie spice, and vanilla. Scrape the bowl and whip for another two to three minutes until light and fluffy. Transfer to a piping bag.

Assembling the Macarons

1. Pair shells by size. Pipe about two-thirds of the shell diameter of filling onto the flat side of one shell, then top with its pair and twist lightly to seal.
2. If the filling becomes too soft while piping, chill the bag for 5–10 minutes and then resume.
3. For best texture, refrigerate assembled macarons for 24 hours to mature. Store in an airtight container in the fridge for up to one week.

Notes

If chilled until very firm, filling can develop air pockets and be hard to pipe; allow it to soften slightly at room temperature and re-whip briefly for a smooth texture. Store finished macarons in the refrigerator for up to a week for best freshness.

Nutrition

Serving: 1 filled macaron • Calories: 134 kcal • Carbohydrates: 21 g • Protein: 2 g • Fat: 5 g

I’d love to see your results. Take a photo and share it on social media with the hashtag #floralapronbakes so others can see how your macarons turned out.

The post Pumpkin Spice French Macarons Recipe first appeared on Akohu.

This vegan banana crumb cake makes a perfect snack or a decadent breakfast treat. It pairs a soft, tender banana cake with a crunchy, brown sugar and pecan streusel that complements the banana’s sweetness. The contrast of moist cake and crisp topping makes every bite moreish and satisfying.

This style of cake is often called an American coffee cake — not because it contains coffee, but because it’s made to be enjoyed alongside a cup of coffee. The cake is straightforward, without a buttercream frosting, and relies on warming spices and a streusel topping to deliver flavor and texture.

The recipe here is adapted from an easy vegan banana bread base, tweaked to produce a square cake with a generous pecan crumble on top. It’s accessible for bakers of all levels and is reliable when you follow the steps and measurements closely.

What You Need

Bananas – Very ripe, spotted bananas work best for sweetness and moisture.

Light brown soft sugar – Brown sugar adds depth of flavor and extra moisture; white sugar can be substituted in a pinch.

Oil and vegan block butter – Use a neutral oil (sunflower, vegetable or canola) or melted coconut oil for the cake. The photos were made with sunflower oil. For the crumble topping, use a vegan block butter or firm margarine rather than a soft tub spread, which has too much water for a crisp crumble.

Plain (all-purpose) flour – Regular plain white flour yields the best texture; you can replace up to a third with wholemeal flour or use white spelt for a nuttier flavor.

Non-dairy milk – Soy milk is preferred for baking due to its protein content, but any unsweetened plant milk will work (avoid tinned coconut milk).

Cider or white wine vinegar – A little vinegar reacts with bicarbonate of soda to help the cake rise. Lemon juice is an acceptable substitute.

Baking powder and bicarbonate of soda – Leavening agents to keep the cake light.

Vanilla, cinnamon and nutmeg – Vanilla adds warmth; cinnamon and nutmeg complement the banana and are recommended rather than omitted.

Salt – A pinch of salt enhances overall flavor.

Chopped nuts – Pecans are used here for the topping; hazelnuts or walnuts are good alternatives. Nuts are optional but add texture.

How to Make Vegan Banana Crumb Cake

(Full ingredient amounts and detailed instruction steps are provided in the recipe card below.)

Begin by making the crumble topping. Combine plain flour, light brown soft sugar and cinnamon in a bowl. Add cold, diced vegan block butter and rub in with your fingertips until the mixture looks like coarse breadcrumbs and starts to clump together. Stir through the chopped nuts, then chill the topping in the fridge while you prepare the cake batter.

For the cake batter, whisk together the dry ingredients — plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt — in a large bowl. Mash the very ripe bananas until smooth and add them to the dry mix with the light brown sugar, oil, non-dairy milk, vinegar and vanilla extract. Whisk gently until there are no dry patches, taking care not to over-mix, which can make the cake tough.

Pour the batter into a greased and lined 23 cm (9 in) square cake tin and level the surface. Scatter the chilled crumble topping evenly over the batter. Bake at 180°C (160°C fan / 350°F) for 40–45 minutes, or until the cake is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Allow the cake to cool in the tin for about 20 minutes, then use the overhanging parchment to lift it out and transfer it to a wire rack to cool completely before slicing.

Top Tips

• Weigh ingredients where possible. Gram measurements give more consistent results for baking than cup conversions.
• Use a vegan BLOCK butter or firm margarine for the crumble topping rather than a soft tub spread for a crisp texture.
• Do not over-mix the batter; whisk just until no dry lumps remain.
• Pecans give a lovely flavour to the crumble but any nuts will work or you can omit them entirely.
• The cake is ready when it feels firm and a skewer comes out clean or with a few moist crumbs.
• Eat on the day for the best contrast between moist cake and crisp topping. Leftovers keep in an airtight container for up to 5 days, though the crumble will soften over time.

Freezing

You can freeze leftover cake in an airtight container or freezer bag for up to three months. Thaw at room temperature. The crumble topping will lose some crispness but the cake will remain tasty.

Ingredients

Crumble Topping

• 150 g plain (all-purpose) flour
• 90 g light brown soft or muscovado sugar
• 2 ½ tsp cinnamon
• 100 g vegan block butter/margarine, cold and diced
• 60 g roughly chopped pecans (optional)

Banana Cake

• 250 g plain (all-purpose) flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda (baking soda)
• 1 tsp cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 330 g very ripe banana (about 3 medium)
• 150 g light brown soft or muscovado sugar
• 120 ml sunflower or another neutral oil
• 60 ml unsweetened non-dairy milk (soy recommended)
• ½ tsp cider or white wine vinegar (or lemon juice)
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4. Grease a 23 cm / 9 in square cake tin and line it with baking parchment, leaving overhang for easy removal.
2. Make the crumble: mix flour, sugar and cinnamon. Rub in the cold, diced vegan butter until the mixture resembles coarse breadcrumbs and clumps together. Stir in the chopped nuts and chill.
3. Whisk the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt in a large bowl.
4. Mash the bananas, then add them to the dry ingredients with the sugar, oil, milk, vinegar and vanilla. Whisk gently until combined.
5. Pour the batter into the prepared tin and level the surface. Sprinkle the chilled crumble evenly over the top.
6. Bake for 40–45 minutes, until the cake is firm and a skewer comes out clean or with a few moist crumbs.
7. Cool in the tin for 20 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing.

Notes

• For best results, follow the recipe and measurements closely. Weighing ingredients with a digital scale is recommended for consistency.
• The cake is at its best on the day it is baked. Store leftovers in an airtight container for up to 5 days; the crumble topping will gradually soften.

If you tried this recipe let me know how it went! Rate it or leave a comment and tag @domestic_gothess on Instagram with the hashtag #domesticgothess

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The post Moist Vegan Banana Crumb Cake with Cinnamon Streusel first appeared on Akohu.