Ingredients

\n\n

2 cups all purpose flour

\n\n

1/2 tsp salt

\n\n

1 tsp Simply Organic Ground Cinnamon

\n\n

1/2 tsp Simply Organic Ground Ginger

\n\n

Pinch of Simply Organic Ground Cardamom

\n\n

Pinch of Simply Organic Ground Nutmeg

\n\n

1 1/2 tsp baking powder

\n\n

1 stick butter, at room temperature

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3/4 cup granulated sugar

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1 egg, at room temperature

\n\n

1 tsp vanilla

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1/2 cup whole milk

\n\n

2 cups fresh cranberries, washed and dried

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For the Crumble Topping:

\n\n

1/2 cup all purpose flour

\n\n

1/2 cup light brown sugar

\n\n

1 tsp Simply Organic Ground Cinnamon

\n\n

1/2 tsp Simply Organic Ground Ginger

\n\n

Pinch of Simply Organic Ground Cardamom

\n\n

Pinch of Simply Organic Ground Nutmeg

\n\n

1 tsp vanilla

\n\n

1/4 cup cold butter, cut into cubes

\n\n

Directions

\n\n

Preheat the oven to 350˚ F. Butter an 8 by 8 inch pan and line it with parchment paper. Whisk the dry ingredients together and set aside.

\n\n

Prepare the crumble topping by adding the flour, brown sugar and spices to a large bowl. Whisk to combine. Add the vanilla and chilled butter and using your fingers, work the butter into the flour mixture until large clumps form. Set aside to chill while you prepare the cake.

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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium speed for about 3 minutes or until light and fluffy. Add the egg and vanilla and beat until well combined.

\n\n

Beat in the flour mixture in three additions, alternating with the milk, mixing each addition only until the flour is just incorporated. Fold in the fresh cranberries, then dollop the batter into the prepared pan, smoothing the top with a rubber spatula. Add the prepared crumb topping and bake for about 45 minutes. Let cool slightly and enjoy!

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We've partnered up with Simply Organic to #CookforAChange. For every photo tagged #CookForAChange this holiday season, Simply Organic & The Feedfeed will be making a donation to the Ceres Community Project to help those in need. Read more about it here.

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Spice up the Holidays with this Cranberry Crumb Cake filled with Simply Organic's cinnamon, cardamom, ginger and nutmeg! This video and recipe was sponsored by Simply Organic.

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Ingredients

1 box Simple Mills Chocolate Cake Mix, plus additional ingredients listed on box
1 box Simple Mills Vanilla Cake Mix,plus additional ingredients listed on box

For the filling:

1 cup heavy cream, cold
1/2 cup powdered sugar
1 tsp vanilla bean paste
1 8oz container mascarpone cheese, cold

For the coffee soak:

1/4 cup (60ml) strongly brewed espresso

To finish:

2 containers simple mills chocolate frosting
2 containers simple mills vanilla frosting

Cocoa powder to dust

Make the cakes:

Preheat the oven to 350˚F. Grease and line two 6 inch cake tins. Prepare the Chocolate mix as directed on the box. Divide evenly between the two pans using a scale. Bake for 20 minutes, or until a skewer comes out clean. Cool in the tins for 10 minutes before turning out onto a wire rack and cooling completely.

Repeat with the vanilla mix. Cool completely.

Level off the cakes so that they have flat tops.

Filling

In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the cream, powdered sugar and vanilla together until soft peaks form. Add the mascarpone and whip until stiff peaks form. Transfer to a bowl.

Assembly

Place the chocolate frosting in the bowl of a stand mixer fitted with the paddle attachment. Whip the frosting on medium high for 2-3 minutes, until silky and smooth. Transfer about 1/4 to a piping bag fitted with a round tip. Transfer the rest to a bowl. Wash and dry the bowl. Repeat the whipping process with the vanilla frosting. Transfer a small amount to a piping bag fitted with a french star attachment, and transfer the remainder to a bowl.

Place a chocolate layer on a turntable or cake stand. Brush liberally with the espresso. Pipe a 'dam' of chocolate frosting around the outside of the layer. Fill the dam with the mascarpone frosting, and smooth off with a small offset spatula. Top with a vanilla layer of cake. Brush with espresso, pipe a chocolate dam, and fill with mascarpone filling. Repeat with a chocolate layer, then top off with a layer of vanilla cake.

Using an offset spatula, spread a layer of chocolate frosting around the bottom half of the cake. Spread a layer of Vanilla frosting over the top of the cake and around the top half of the cake. Using the offset spatula, blend where the two flavored frostings meet slightly. Smooth the sides of the cake using an icing scraper. Patch up any holes or bare patches if needed, and smooth again. Smooth the top edge using the offset spatula, wiping between each pass. Finish the cake off by piping a ring of vanilla frosting 'blobs' around the top of the cake, using the french star tip. Top with a light dusting of cocoa, if desired.

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We riffed on classic tiramisu and turned it into a layer cake using the Grain Free, Gluten Free, Soy Free and Non-GMO baking mixes and frostings from Simple Mills. This video and recipe is brought to you by Simple Mills.

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This Apple Cinnamon Coffee Cake provides a fluffy cake base studded with fresh honeycrisp apple chunks and topped with Cascadian Farm No Added Sugar Cinnamon Apple Granola for the most satisfying crunch. This recipe is sweetened naturally with just apples and dates, so you can indulge in a treat that makes you feel just as good as it tastes."],["affiliate_disclosure_text",null],["recipe",null],["author_id",2327707],["blurb_text",null],["preparation_time_additional",null],["cooking_time",2400],["status",0],["preparation_time",600],["recommended_at",null],["updated_at","2024-02-29 16:11:18"],["count_rating_votes",4],["rest_time",null],["title","Apple Cinnamon Coffee Cake"],["deleted_at",null],["post_id",12327647],["sponsor",{"__iterable":"Map","data":[["id",49],["name","Cascadian Farm"],["description",null],["logo_id",6768584],["website","https://www.cascadianfarm.com/"],["created_at",null],["updated_at","2019-08-13 11:52:42"]]}],["video",{"__iterable":"Map","data":[["id",298064],["url","https://data.thefeedfeed.com/video/1709241074.mp4"],["created_at","2024-02-29 16:11:14"],["updated_at","2024-02-29 16:11:14"],["is_possible_broken",0],["is_big",0]]}],["id",12327647],["image",{"__iterable":"Map","data":[["id",9299781],["url","https://data.thefeedfeed.com/static/2023/11/08/1699455750654ba3066d55b.png"],["path","https://data.thefeedfeed.com/static/2023/11/08/1699455750654ba3066d55b"],["extension","png"],["type","internal"],["server",1],["created_at","2023-11-08 10:02:31"],["updated_at","2023-11-08 10:02:31"]]}],["feed_id",680],["rating","5.00"],["grabbed_at",null],["editor_text",null],["image_id",9299781],["video_id",298064],["source_id",2]]}]}],["count_rating_votes",21],["active_conversations",{"__iterable":"List","data":[]}],["active_stories",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",680],["story_id",19],["created_at",null],["updated_at","2019-07-24 12:49:24"]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","minimelanienyc/articles/an-apple-pie-inspired-cake/edit"],["main","minimelanienyc/articles/an-apple-pie-inspired-cake"]]}],["priority",1],["story_id",19],["flags",1],["created_at",null],["text","

It was another summer day in New York (meaning it was hot, humid and I was wearing black pants) and I was barreling through the city trying to find the most outrageous ice cream cone in Manhattan. While sweat was pouring out of my soul, I passed several world famous establishments; specifically: Dominique Ansel’s Bakery and Uma Temakeria. While pausing during my sprint to take note of these world-famous eateries, I realized that these two places were famous for their crazy, yet inventive ideas that took the food industry by storm. Creativity is everywhere in the culinary world, but recently it’s been especially evident in pastry. Cronuts, Morning Buns, alcoholic cupcakes – hybrids of traditional desserts have begun to pop up everywhere. It’s incredible to watch pastry chefs push the limit on what we define as dessert. And as of recently, I’ve been swooped up by a chef who’s doing just that. I met Melanie Moss, the owner and head pastry chef of her boutique bakery Mini Melanie, a few years ago. We were both working at Blue Hill at Stone Barns at the time – she as a pastry chef and I as a pastry intern. During my days of endlessly cleaning crates of strawberries, I was able to watch in awe as she moved meticulously throughout the kitchen, creating various breads and pastries for the cafe. By the end of my time there she had taken me under her wing, teaching me everything she knew about baking. Now we’re reunited again, and I’m surprised to find that I’m not done learning. What was taught to me in the kitchen was merely the tip of pastry knowledge which Melanie held. It’s one thing to be able to simply master a recipe, but to be able to take that recipe and twist it, add to it, and alter it to fit an unconventional idea is another. I’ve come to learn that Melanie can not only bake extremely well, but she will also not settle until her pastry visions come to life. One of my favorite cakes that she’s created is her Apple Pie Cake, which is literally apple pie but in cake form.

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It’s four layers of apple pie made-from-scratch goodness. Melanie takes tender vanilla cake layers and brushes them with hard cider syrup. Vanilla buttercream is spread evenly between each layer and generous chunks of cinnamon-sauteed apples sink in the buttercream. The cake is iced naked-style and coated with dripping salted caramel. Melanie adds sea salt on top, more sauteed apples, and an addictively crunchy cinnamon streusel topping. It’s an amazing experience to try it not only because it actually tastes like the real thing, but it also embodies what Fall should taste like. It’s this type of outside-the-box thinking that makes chefs like Melanie stand out, and ultimately succeed, at what they love to do.

$\"\"$

Cake Ingredients:

2 cups sugar

1 cup unsalted butter, at room temperature

3 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 ½ teaspoon salt

1 cup buttermilk

*Cakes can be prepared up to two days in advance, cooled and wrapped in plastic wrap and refrigerated on a flat surface.

Sautéed Apple Ingredients:

3 tablespoons butter

4 large Granny Smith apples (about 2 ¼ pounds), peeled, cored, and cut into ½ -inch pieces

2 tablespoons golden brown sugar

1 tablespoon honey

¼ teaspoon ground cinnamon

*Apples can be prepared up to two days in advance and st ored in the refrigerator.

Salted Caramel Ingredients:

1 cup granulated sugar

6 tablespoons unsalted butter

½ cup heavy cream

1 teaspoon salt

*Caramel can be prepared one week in advance and stored covered in the refrigerator. Rewarm to recreate our signature drip n the microwave.

Cinnamon Streusel Ingredients:

1 ½ cups all-purpose flour

¾ cup light brown sugar

1/3 cup granulated sugar

¼ teaspoon salt

¼ teaspoon cinnamon

1 ½ sticks chilled unsalted butter, cut into pieces

*Streusel crumbs can be mixed and baked off up to two days in advance and stored in a closed container, at room temperature.

Vanilla Buttercream:

3 cups confectioners sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

*Make buttercream several hours or the day before, and leave at room temperature, unrefrigerated.

Simple Syrup:

1 cup sugar

1 cup water

1 teaspoon vanilla

*Store syrup in the refrigerator for up to three weeks.

For the Vanilla Cake layers:

Preheat oven to 350 degrees Fahrenheit. Butter and flour two 9-inch cake pans. In the bowl of a standing mixer with the paddle attachment, combine butter and sugar and mix until light and fluffy. Add in the eggs slowly, followed by vanilla. Mix dry ingredients together and add in, alternating with the buttermilk. Scrape down the sides of the bowl and mix well. Divide between two pans and bake for 20 to 25 minutes, until lightly golden. Set on a wire rack to cool for ten minutes. Gently unmold and let cool to room temperature.

For the apples:

Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend.

For the salted caramel:

Place sugar in a 4-quart pot and turn heat to medium. Carefully watch as the color changes within two minutes, looking for a medium amber color, shaking the pan occasionally. Wait for all of the sugar to be dissolved and in liquid form. Add in butter, followed by cream. Swirl in pan until combined, being cautious with bubbling. Take off the heat and add salt.

For the cinnamon streusel:

Preheat oven to 350 degrees Fahrenheit.

Combine dry ingredients in a medium-sized bowl and blend together with your hands. Add in butter, working in the dry ingredients until each butter bit is coated and the dry mixture and is in small pieces. Place on a parchment-lined baking tray and bake until golden brown and crisp, about 10 to 15 minutes. Let cool.

For the syrup:

In a 4-quart pot, whisk together sugar and water. Bring up to a simmer on medium heat, looking for all of the sugar to dissolve. Add in vanilla and let cool.

To assemble:

Slice cake layers in half.

On a cake pedestal, place a cake board or square of parchment.

Place the first cake layer (bottom/flat side of the cake) on the board and brush with simple syrup to lightly coat. Add a coating of buttercream, followed by a few sprinkles of cooked apples, cinnamon streusel, and a drizzle of caramel. Repeat two more times and finish with the other flat cake size.

Create an event crumb coat on the outside of the cake and refrigerate for one hour or overnight.

Heat up caramel until just warm and pour over the cake, using an offset spatula to guide over the sides. Add some decorative crumbs nad apples on top and serve or refrigerate uncovered overnight.

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$\"\"$

Ingredients

2 cups fresh Driscoll's raspberries

3/4 cup sugar

1 1/2 cup heavy whipping cream

1 tsp vanilla

1 envelope gelatin

3 Tbsp cold water

Method

Mix gelatin and cold water together. Stir until gelatin is dissolved. Let stand for five minutes to solidify.

Over medium heat, stir raspberries and sugar until sugar dissolves. Mash the berries to your desired texture.

Stir gelatin into berries until it dissolves. Let cool mixture cool completely.

Whip heavy cream and vanilla in stand mixer until soft peaks form.

Fold in Driscoll’s raspberry mixture.

Cover with plastic wrap and refrigerate for 4 hours.

Meanwhile, cut the angel food cake loaves into small cubes.

Once all ingredients are cooled, layer cubes of angel food cake, raspberry mousse, fresh Driscoll's raspberries whip cream in individual serving bowls.

Finally, garnish with a mint leaf and serve chilled.

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$\"\"$

\n\n

Ingredients

\n\n

1/2 pound unsalted butter (2 sticks), softened to room temperature

\n\n

1 1/4 cups granulated sugar, divided

\n\n

4 large eggs + 1 large egg yolk, at room temperature

\n\n

2 6-oz containers of raspberries, divided

\n\n

3 lemons, zested, juiced & divided

\n\n

3 cups all-purpose flour

\n\n

1/2 teaspoon baking soda

\n\n

1/2 teaspoon baking powder

\n\n

1/2 teaspoon salt

\n\n

2/3 C whole milk, at room temperature

\n\n

1 teaspoon pure vanilla extract

\n\n

optional, for serving: 1 quart vanilla bean ice cream

\n\n

Directions

\n\n

Preheat the oven to 350 degrees and grease the inside of a 8 1/2 x 4 1/2 loaf pan with butter.

\n\n

1. Set aside.

\n\n

Beat the butter

\n\n

1. Place the butter in the bowl of a stand mixer and beat on high speed using the paddle attachment for 2-3 minutes, scraping down the sides occasionally as needed, until the butter is very light and fluffy.

\n\n

2. Add 1 C of granulated sugar and continue to beat for an additional 2-3 minutes at high speed until the butter is creamy and smooth.

\n\n

3. With the mixer on medium speed, add in the eggs one by one, allowing them to fully incorporate into the butter before adding the next egg. The butter may curdle, but be patient and have faith! Let the mixer keep blending it together & scrape down the sides as necessary. The butter & eggs will eventually combine into a single velvety mixture.

\n\n

Make the raspberry purée

\n\n

1. While the butter beats, add 1 6-oz container of raspberries to a food processor with 1/4 cup granulated sugar and the zest and juice of 1 lemon. Pulse until the berries are broken down and the mixture is liquid. Pour into a medium bowl and set aside.

\n\n

2. (If desired, you could use a fine-mesh sieve to strain the raspberry seeds out of the mixture.) (Alternatively, you could forgo the food processor and instead mash the raspberries with the back of a fork for a more rustic look.)

\n\n

Combine the dry ingredients

\n\n

1. In a large bowl, combine the flour, baking soda, baking powder, salt, and the remaining lemon zest. Whisk to combine and set aside.

\n\n

Combine the wet ingredients

\n\n

1. In a liquid measuring cup, combine the milk, vanilla, and the juice of 1 lemon. Whisk to combine. The mixture may curdle, but that is okay.

\n\n

Finish the cake batter

\n\n

1. With the stand mixer on low speed, slowly add about 1/3 of the dry ingredients and mix to combine. When the dry ingredients are just combined with the creamed butter, add in 1/2 of the milk mixture and mix until just combined.

\n\n

2. Repeat with the remaining dry & wet ingredients, starting and finishing with the dry, until all is mixed into the cake batter.

\n\n

Make the raspberry swirl layer

\n\n

1. Place 1/3-1/2 of the poundcake batter into a medium bowl. Very gently fold in the raspberry puree. You honestly cannot be gentle enough - we went through so much effort to make the batter light & fluffy with all that mixing! Just be patient and fold until the batter is mixed with the raspberry puree.

\n\n

2. (How much batter you use for this step will determine how much of the cake is swirled with raspberry. If you'd like to have lots of raspberry swirl, use half of the batter. If you'd like more subtle raspberry swirls, use 1/3 of the batter).

\n\n

Assemble the cake

\n\n

1. Pour the plain poundcake batter and the raspberry poundcake batter into the prepared loaf pan in alternating ribbons. Use a knife or toothpick to drag the layers around the pan, creating a marbled effect.

\n\n

2. Bake for 45 minutes to 1 hour until the cake has developed a beautiful golden crust and a toothpick inserted into the center comes out clean.

\n\n

3. Cool for 15 minutes in the loaf pan, before turning the poundcake out onto a cooling rack to cool completely.

\n\n

4. To serve, cut into 8 slices and top with a scoop of vanilla ice cream. Garnish with the remaining fresh raspberries and a grate of lemon zest, if desired. Enjoy!

\n\n

Notes

\n\n

Raspberry swirl lemon poundcake freezes beautifully! Wrap it tightly in foil or plastic wrap and store for up to 3 months.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

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Learn more about Eggland's Best here.

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