Mini Gingerbread Lemon Loaves

Fresh ginger, ground ginger and lemon juice make these Mini Gingerbread Lemon Loaves packed full of undeniably delicious flavor and charm! They are perfect as gifts for the holiday season!

Mini Gingerbread Lemon Loaves |

Every Christmas I usually make about 10 different kids of cookies to give away as gifts.  This year however I was not feeling as motivated to do that much baking but still wanted to give home baked gifts.  One of Matty’s favorite German Christmas cookies is the Zimtsterne… a star shaped cinnamon and gingerbread cookie topped with a lemon glaze.  This cookie is what inspired me to make these gingerbread loaves!

Mini Gingerbread Lemon Loaves |

I knew I wanted to incorporate lemon and ginger into the recipe and there’s no better way to do that than by using fresh!  I peeled grated a big piece of ginger root and pressed it into the granulated sugar before creaming it with the butter.  Pressing the root into the sugar releases all the oil and flavor creating a fluffy ginger sugar that packs a big flavor punch in the bread.

Fresh squeezed lemon juice and candied lemon peel add the perfect amount of tart acidity and texture to the glaze.  The candied ginger came from a small shop in Nuremberg, but I’m certain you could find it at a local candy store or specialty market like Trader Joes.

If you love the Starbucks gingerbread… then you’ll definitely love this!  The flavor is spot on… if not better than the Starbucks loaf and the texture is insane.  LOVE this bread, so much!

Mini Gingerbread Lemon Loaves |

I’ve never used paper baking pans before these loaves.  I wasn’t quite sure how they’d bake, but I am surprised to say that I love them!  It was great to be able to give gifts of bread loves instead of cookies or cupcakes… something new and fun is always a joy to give to others!  I really only wish I would have bought more of them when the PX carried them last month!  They’re a great investment if you love sharing your baked goods!  I’m giving these loaves to friends and teachers of Emily for the holidays!

Mini Gingerbread Lemon Loaves |

The only downside of this recipe was that it didn’t make enough for me to keep a loaf for myself!  Next time, I’ll make the recipe twice so I have enough for me!

Happy Holidays!

Mini Gingerbread Lemon Loaves
Prep time
Cook time
Total time
Recipe type: Quick Bread
Serves: 8 loaves
  • 4½ cups all-purpose flour
  • 2 Tbsp ground cinnamon
  • 1 Tbsp roasted ground cloves
  • 2 Tbsp ground nutmeg
  • 1 Tbsp salt
  • 1 Tbsp baking soda
  • 1½ cups unsalted butter, softened
  • 2 cups granulated sugar
  • ⅓ cup freshly grated peeled ginger root
  • 1 cup lightly packed dark brown sugar
  • 1 Tbsp orange extract
  • 3 cups unsweetened applesauce
  • 8 free standing paper baking pans (4.5in long x 2.5in wide x 2.25in high)
Lemon Glaze & Garnish
  • 8oz cream cheese, room temperature
  • 1 lemon, zested/peeled and juiced
  • 2½ cups powdered sugar
  • pinch of salt
  • ¼ cup granulated sugar
  • candied ginger strips
  1. Preheat oven to 350F degrees. Arrange the baking pans on two baking sheets, 4 on each sheet.
  2. In a large bowl whisk together the flour, cinnamon, cloves, ground ginger, salt and baking soda.
  3. In the bowl of your stand mixer fitted with the paddle attachment, combine the grated ginger root and the granulated sugar. Using the back of a rubber spatula, press the sugar into the ginger releasing the oils and flavor from the ginger into the sugar. Continue for 3-4 minutes or until the sugar is fluffy and fragrant. Add the brown sugar and mix together on low speed.
  4. Add the softened butter to the sugar and ginger and cream together for 4-5 minutes until light and fluffy. Scrape the sides of the bowl several times. Add the orange extract and beat 1 more minute.
  5. Pour in the apple sauce and mix on medium until combined. Scrape the sides and bottom of the bowl again. Don't worry, the mixture will look curdled, but it will fix itself once the flour has been added.
  6. Add the flour in three parts and mix on medium-low until each addition is just combined. Finish the batter by folding until all the flour has been incorporated.
  7. Separate the batter evenly into the 8 baking pans. About 1 overflowing cup of batter per pan.
  8. Bake both sheets of batter on the same shelf for 50-60 minutes or until a toothpick comes out clean and the bread is a deep brown color. If both trays will not fit on one self, bake them one at a time. You may need to reduce the baking time by 5-10 minutes if only one tray is baked.
  9. Allow to cool completely before frosting.
Lemon Glaze & Garnish
  1. Zest/peel the lemon into long strips of rind then cut the strips into small pieces. Toss lemon pieces in granulated sugar until covered. Once covered, spread out on wax paper until ready to use.
  2. In the bowl of your stand mixer, whip the cream cheese and powdered sugar together until smooth. Mix in the salt.
  3. Add the juice of the lemon mix until combined. Glaze should be thick enough to spread without running but still loose.
  4. Spread or drizzle glaze over the cooled loaves. Garnish with sugared lemon peels and candied ginger pieces.
This recipe makes 8 medium sized mini loaves. If you want fuller loaves, make 6-7 instead of 8.


Apple Fritters

The best way to enjoy these warm, chewy, crisp on the edge full of delicious flavor Apple Fritters is with a big cup of coffee and your loved ones!  Perfect for a cold fall Saturday!

Apple Fritters  |

I have loved Apple Fritters me entire life.  When I was a child, every Sunday my parents would take my family to church and most times we’d stop after for “coffee & doughnuts” in the church hall.  If they were out of my favorite maple bars, my #2 was always an apple fritter.

Apple Fritters  |

There’s just something about the crisp pointy edges, sweet glaze on top and the juicy apples in the center of the chewy dough that I couldn’t get enough of.   And in the town I grew up in there were several local bakeries that whipped up these fritters every day so I was never without one! Unfortunately, most of those bakeries have closed and a hot, fresh fritter is hard to find now a days.

Apple Fritters  |

Until I came to Germany.  Apple Fritters are easily found during apple season here and I’ve fallen in love with them again!  So much that I decided it was time to try making them myself at home!  When I scored a big bag of local German apples for only 2 Euro, I knew it was a sign to make me some Apple Fritters!

Now, the process was long and there were a lot of steps, but let me tell you… it WAS WORTH THE EFFORT!  I’m already planning the next time I’m going to make these.  Seriously, they are so good.

Apple Fritters  |

Soft in the middle and slightly chewy.  Juicy apples.  Crisp edges.  Sweet glaze.  You can’t ask for anything more in an apple fritter.

Well, except maybe MORE FRITTERS please!


5.0 from 2 reviews
Apple Fritters
Prep time
Cook time
Total time
Recipe type: doughnut, breakfast
Cuisine: American
Serves: 12
  • ½ cup whole milk, room temperature
  • 2 eggs, lightly beaten, room temperature
  • 1 packet of active dry yeast (2¼tsp)
  • 3¼ cups all-purpose flour
  • ⅓ cup sugar
  • 1tsp salt
  • 1tsp cinnamon
  • ⅓ cup unsalted butter, room temperature
  • 6 small/medium apples
  • 3Tbsp unsalted butter
  • 2tsp cinnamon
  • ¼ cup sugar
  • 4Tbsp apple cider vinegar
  • 1½ cups powdered sugar
  • 3-4Tbsp heavy cream
  • 1tsp vanilla
  • Vegetable Oil
  • Thermometer
  • Spider spatula (Asian style wire spoon)
  1. Whisk together the yeast, sugar, 3 cups of the flour, cinnamon and salt in the bowl of your stand mixer. Fit the dough hook onto the mixer.
  2. With the mixer on low, pour in the room temperature milk until combined. Add the eggs and continue mixing until incorporated. Do your best to get as much of the dough mixed together to form a ball. It's okay if it's not all together, you can knead it in the next step.
  3. Sprinkle the remaining ¼ cup of flour on your work surface and roll out the dough ball. Knead the dough a few times until the ball is smooth and everything has been incorporated.
  4. Add one tablespoon of butter to the dough and knead until incorporated. Repeat until all the butter has been added.
  5. Lightly butter a glass bowl and turn the dough out into it. Flip the dough a few times in the bowl to coat with butter. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubles in size This should take an hour or two.
  1. Peel, core and cut the apples into small chunks. Place the prepared apples in a bowl and toss in the lemon juice.
  2. In a medium pan over medium high heat, melt and cook the butter until it browns and smells nutty. Add the apples and toss to coat. Sprinkle the cinnamon and sugar over the apples and stir. Cook on medium high until just tender. Add the vingear and cook until the liquid has reduced by about half. Remove from the heat and set aside to cool.
Assemble the Dough
  1. Line two baking sheets with parchment paper.
  2. Flour your work surface and turn the dough out onto the flour. Roll the dough out into a long rectangle about ½in thick.
  3. Spread ¾ of the apple over the dough. Beginning with the long edge closest to you, roll the dough away from you in a tight spiral to create a log. Turn the dough 90 degrees and press to flatten. Spread the remaining apples over the dough. Beginning with the edge closest to you, roll the dough away from you in a tight spiral. NOTE: Don't worry if the apples squeeze out, just shove them back in where you can!
  4. Roll the dough out into another rectangle about ½in thick. Cut the dough into 12 even pieces.
  5. Place a piece in your hand and pull each corner up into the center creating a rough ball. Place the ball on the prepared baking sheet. Repeat with the remaining dough.
  6. Cover the baking sheets with plastic wrap and allow the dough to almost double in size. Make sure the dough rises in a warm place.
  1. Just before you're ready to begin frying the fritters, prepare the glaze.
  2. In a small bowl, whisk together the heavy cream, vanilla and powdered sugar until smooth. You'll want a slightly thick and spreadable consistency. Stir often to prevent a crust forming on the top of the glaze.
Fry the Fritters
  1. In a heavy bottomed pan or Dutch oven, heat 6 inches of vegetable oil to 360F degrees.
  2. While the oil is heating, prepare a cooling rack by lining it with paper towels.
  3. Once the heat is to temperature, gently lay 2 dough balls into the hot oil. The fritters sink at first but will float to the top. Cook about 60-90 seconds on each side. You want them to cook all the way through and have a dark brown color. Use the metal spider spatula to flip and remove the fritters. Place the cooked fritter on the paper towels to drain and cool. Allow the oil to come back to 360F degrees before frying another batch of fritters. Continue until all the dough has been fried. NOTE: After the first batch has been fried, cut into a fritter to check that the dough has been cooked through, if not then adjust the time you fry on each side accordingly.
Glaze the Fritters
  1. Once the fritters have cooled to the touch, brush the glaze generously over the top and side of each fritter. No need to flip them over, just make sure to get the sides that you can reach.
  2. Allow the glaze to harden before serving.
  3. Store in a non-airtight container for up to 3 days. They are best if eaten immediately.
Recipe adapted from The Kitchn.


Red Currant Cookie Slices

Pairing a simple cookie dough with the tartness of red currant jam and the sweetness of glaze, these Red Currant Cookie Slices are a perfect cookie to enjoy with your morning coffee or afternoon tea!

Red Currant Cookie Slices #RedCurrantWeek |

Last week began #RedCurrantWeek and I had initially planned to share one new red currant recipe with you every day.  But life happened, I got busy getting my daughter to start high school this week that I just ran out of time!  Yikes!  So today, now that my beautiful daughter is off to her first day of her freshman year… I have a little bit of time to catch up on recipes for you!

Red Currant Cookie Slices #RedCurrantWeek |

These Red Currant Cookie Slices begin with a simple sugar cookie dough that I’ve spiced up with a dash of nutmeg.  If you don’t like nutmeg you could certainly omit it or substitute it for cinnamon but, I think it adds a little something extra to the cookie.

The center of the cookie is filled with a homemade Red Currant Jam that I made a few days before these cookies.  The jam is a very simple recipe and pairs perfectly with the dough for these cookies.  Of course, if you don’t have time to make your own jam, simply fill these cookies with your favorite store bought red currant jam or any flavor jam!

Red Currant Cookie Slices #RedCurrantWeek |

To add another layer of texture and flavor, I decided to make a lemon glaze for the top of the cookies instead of a plain or vanilla glaze.  The acidity of the lemon really adds another dimension of flavor to the cookies that makes the red currant flavor just explode in your mouth with each bite!

A quick note about assembly for these cookies:  Make sure not to press the well too deep into the dough before adding the jam.  They are very delicate and need a thick layer of cookie under the jam in order to keep their shape.

Happy Baking

Check out the other #RedCurrantWeek posts here:

Red Currant Cookie Slices
Prep time
Cook time
Total time
Serves: 3-4 dozen cookie slices
  • 250g unsalted butter, room temperature
  • 150g granulated sugar
  • 1tsp vanilla extract
  • pinch of salt
  • 2 eggs, large
  • 390g all-purpose flour
  • ½ tsp baking powder
  • pinch of nutmeg
  • 1½ cups red currant jam from this recipe
  • 150g powdered sugar, sifted
  • 1Tbsp fresh squeezed lemon juice
  1. Preheat oven to 350F degrees and line two baking sheets with parchment paper.
  2. In the bowl of your stand mixer, cream together the butter, sugar and vanilla until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition.
  4. Sift together the flour, baking powder, salt and nutmeg. In two parts, add this to the mixing bowl. Mix until combined making sure to scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  5. Separate the dough into four equal parts. Flatten each section into a rectangle about ½-3/4in thick. Place two flattened pieces of dough on each baking sheet.
  6. Press a well into the center of the dough lengthwise. Spread the red currant jam in that well.
  7. Bake for 14-15 minutes or until golden brown. Rotate the pans after 10 minutes to ensure even baking.
  8. Allow the cookies to cool completely on the pan before removing to a cutting board - they will be very fragile and will break if moved while still warm.
  9. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more juice if the glaze is too thick, being carefully to create a glaze thick enough to drizzle, but not so thin that it's transparent when it dries.
  10. Drizzle the glaze over the cooled cookies and allow to set before cutting.
  11. Once the glaze has set, cut the cookies into slices.
  12. Store up to a week in an air tight container.
Recipe slightly adapted from The Kitchen Lioness

{Guest Post} Maple Walnut Cookies

Just in time for Fall, these Maple Walnut Cookies are a scrumptious treat paired perfectly with a big glass of milk.  Good luck eating just one!

Maple Walnut Cookies by Fabtastic Eats for

Today’s guest post comes from a fellow Army Wife and blogger, Alaina of Fabtastic Eats.  Not only does Alaina juggle her husband, kids, and blogging… she’s about to join the ranks of Army Wife! The hardest, most fulfilling job around!  Make sure you check out all the links at the bottom of this post and visit Fabtastic Eats for some super delicious recipes!

Here are a few of my favorites…

Peanut Butter S'mores Cookies

Peanut Butter S’mores Cookies

Snickerdoodle Cupcakes with Brown Sugar Buttercream

Snickerdoodle Cupcakes with Brown Sugar Buttercream

Peanut Butter S'more Truffles

Peanut Butter S’more Truffles


Alaina of Fabtastic EatsHello! I’m Alaina. I’m a mom to two sweet little boys and I blog at Fabtastic Eats! My husband, kiddos, and I are in the process of a move into the Army.  We’ve been living in New England, and are currently packing to be stationed out in Washington State. I couldn’t be happier to be here today, helping out another military wife!

It’s all about sticking together, and helping each other through the hard times, and I am so glad I can help Betsy out in just the smallest bit. The spouses and children of soldiers are just as big a part of the military as the soldier themselves.   Huge hugs to Betsy and her kids, and a thank you to the sacrifice they’re making as well as her husband.

Maple Walnut Cookies by Fabtastic Eats for

Can you believe Fall is already here, I mean, maybe not technically, but with all the pumpkin & apple recipes popping up everywhere, it certainly feels like it! I’m happy to say, I am finally on board and ready to let go of Summer. Bring on the cozy sweaters and comforting foods!

Maple Walnut Cookies by Fabtastic Eats for

Maple Walnut has always been one of my most beloved combinations. Anytime I splurge at Dunkins, I almost always get a maple walnut doughnut (even its a fake flavored glaze, I absolutely love it! ;) ) I love Maple so, so much. Maple Syrup Sunday here in Maine, is one of the most heavenly days of the year, I’m talking Maple Syrup Cotton Candy, Maple Syrup Butter, Maple Syrup Ice Cream..the list goes on, and you leave with a sugar high. Totes worth it!

Maple Walnut Cookies by Fabtastic Eats for

These Maple Walnut Cookies are absolutely no exception to my maple love. These are spectacular. I made sure to have LOTS of friends and family sample these, and they are a winner. The general consensus was “wow, these are amaaaazing!” They taste like Fall, and they will make your house smell like it too!

Maple Walnut Cookies by Fabtastic Eats for

They’re soft and chewy, have so much maple flavor and the maple glaze is just the cherry on top! The walnuts add a nice crunch, and the cinnamon takes it over the top! I promise you, these cookies will not disappoint!

Come follow me on Facebook, Twitter, Instagram, and Pinterest, and you can learn so much more about our life and the wonderful food that we fill it with!

Maple Walnut Cookies by Fabtastic Eats for

Maple Walnut Cookies
Prep time
Cook time
Total time
Perfectly spiced Maple Walnut Cookies, will make you taste and smell Fall all day long!
Serves: 16-18 Cookies
For the cookies
  • ½ cup unsalted butter, softened
  • 2 Tablespoons granulated sugar
  • 6 Tablespoons dark brown sugar
  • 1 egg
  • ⅓ cup pure maple syrup
  • 1 teaspoon maple extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup chopped walnuts
For the Maple Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon water
  1. Preheat oven to 350 degrees, line baking sheets with parchment paper
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 2-3 minutes.
  3. Scrape down the sides, add the egg and mix until well incorporated.
  4. Scrape sides and add the maple syrup and maple extract. Mix well.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  6. Add the wet ingredients into the dry and mix until almost incorporated.
  7. Add the chopped walnuts and using a spoon stir them into the cookie dough.
  8. Drop the dough in 2 inch balls, 2 inches apart on the lined pans, the dough will be sticky, but slightly flatten the dough balls.
  9. Pop them in the oven for 10-12 minutes, until cooked through.
  10. Cool for 3-4 minutes before transferring to a cooling rack.
  11. To make the glaze, whisk together the powdered sugar and maple syrup. Add the additional tablespoon of water only if you need to thin it out slightly. You don't want it watery though, or it wont stick to the cookies!
  12. Once the cookies are completely cooled through, drizzle the glaze over them. Store in an airtight container.

Lemon Blackberry Shortbread Cookies

Every holiday season I’m always on the lookout for a great new cookie to add to my recipe box.  Last week, more than 500 cookie recipes were posted in the Great Food Blogger Cookie Swap including my recipe for Candy Cane Crinkle Blossoms.

Lemon Blackberry Shortbread Cookies by JavaCupcake

While browsing through all the fantastic cookies, I came across these beautiful raspberry almond thumbprint cookies by Saving Room for Dessert.  Tricia’s recipe is so simple that I couldn’t resist trying them myself!

In my cabinet I have this beautiful jar of handmade Blackberry jam made by a local German couple.  I have tried 5-6 different flavors of their jams and they are THE BEST I’ve ever tasted.  I am definitely spoiled being able to have access to such quality, homemade foods here in Germany!  So, I decided to use this jam for these cookies and flavor the dough with lemon instead of almond.  Lemon and blackberry make an amazing combination, so I’m sure these cookies will be a hit!

PS…. If I were to make these again, I’d make them more like thumbprint cookies and make the hole for the jam bigger… more jam the merrier!



Lemon Blackberry Shortbread Cookies
Prep time
Cook time
Serves: 3 dozen cookies
  • 1 cup unsalted butter, room temperature
  • ⅔ cup sugar
  • 1 tsp lemon extract
  • 2 cups flour
  • Blackberry jam
Lemon Glaze
  • 1 cup powdered sugar
  • 3-4 Tbsp heavy cream
  • 1 tsp lemon extract
  1. In a medium bowl, cream the butter and sugar together. I used a hand mixer, but you can use your stand mixer if that's easier for you.
  2. Add the lemon extract and mix until combined.
  3. With the mixer on low, blend in the flour. The dough will be clumpy.
  4. In the bowl, knead the dough 8-10 times or until it's come together to form a ball.
  5. Wrap dough ball in plastic and chill for 1 hour.
  6. Preheat oven to 350 F degrees. Line cookie sheet with parchment paper.
  7. Shape 1 inch balls of dough and place 2 inches apart on cookie sheet.
  8. Using the tip of a wooden spoon, press a hole into the center of each cookie at least ½ way down.
  9. Fill each hole with blackberry jam. (I used a piping bag with the jam in it to squeeze into each hole.)
  10. Bake for 13-14 minutes or until golden brown. Let cookies stand for 1 minute before removing to a wire rack to cool completely.
  11. Once cool, mix the powdered sugar, cream and lemon extract. Drizzle over each cookie. (Again, I filled a piping bag filled with the glaze to drizzle over each cookie.)

Pumpkin Scones with Pumpkin Maple Glaze

Mmmmm scones.  Really, is there anything better for breakfast than a scone, hot from the oven smeared with soft butter or your favorite jam?  No.  I didn’t think so.  :)

Scones have become a whole lot easier and quicker for me to make now that I’ve got a food processor.  Cutting butter into flour is sooooo time consuming and my food processor gets it done in just seconds! YAY for technology!

These pumpkin scones are full of pumpkin & spice and are so super moist and delicious.  They’d be great smeared with butter, hot out of the oven or slightly cooled with a pumpkin glaze on top!  Either way… they are a must make for your family this fall!

Pumpkin Scones with Pumpkin Maple Glaze
Prep time
Cook time
Serves: At least 8 scones
Pumpkin Scones
  • 2 cups flour
  • scant ½ cup sugar (1/4 cup + 3 Tbsp to be exact)
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 6 Tbsp COLD unsalted butter, cubed
  • ⅔ cup COLD canned pumpkin puree (just pop it in the fridge a few hours before you want to make these)
  • 1 egg
  • 3 Tbsp heavy cream
Vanilla Glaze
  • 1 cup powdered sugar
  • 2 Tbsp heavy cream
Pumpkin Maple Glaze
  • 1 heaping cup powdered sugar
  • 1 Tbsp pumpkin puree
  • 1 Tbsp maple syrup
  1. Preheat oven to 425 F degrees. Line a baking sheet with parchment paper and spray lightly with non-stick spray.
  2. In a small bowl, whisk together the cold pumpkin puree, heavy cream, and egg.
  3. In the bowl of your food processor, combine the flour, sugar, baking powder, salt and spices. Pulse 2-3 times to mix.
  4. Add the cubed butter and pulse 5-6 times or until the butter has been broken into pieces no bigger than a pea.
  5. Pour the flour/butter mixture into a large bowl. Make a well in the middle.
  6. Add the pumpkin mixture and fold in with a spatula until a dough ball forms.
  7. On a floured surface, knead down ball 2-3 times - not any more than this!
  8. Press the dough into a large rectangle and transfer to prepared baking sheet.
  9. Using a pizza cutter, cut dough into triangles. You can cut them as big or as small as you'd like. I cut 8 triangles. Separate out evenly on baking sheet.
  10. Bake 12-14 minutes or until edges just begin to brown and tops have slightly hardened.
  11. Remove from oven and cool for 2-3 minutes on the baking sheet before removing to a wire rack to cool completely before glazing.
Vanilla Glaze
  1. Whisk together the sugar and cream until smooth.
  2. Spoon glaze over each scone so they are completely covered. Use the back of the spoon to spread evenly over the scone.
  3. Allow glaze to set up before pouring on pumpkin glaze.
Pumpkin Maple Glaze
  1. Whisk together the sugar, pumpkin and maple syrup.
  2. NOTE: You want this syrup to be a bit thicker than the vanilla glaze, so be mindful of that when adding the maple syrup. If it's too thin, add a Tbsp more of sugar until you get the consistency you want.
  3. Using a piping bag and a very smell round tip, pipe pumpkin glaze in a back and forth pattern over the vanilla glaze on each scone.
  4. Allow glaze to set up before serving.

Peachlove: Peach Crumble Bundt

I haven’t been able to participate in the Love Bloghop cause I’ve had quite a busy summer. My little baby boy is growing like a weed and taking up a lot of my time AND my dad came for a visit! He was here for 5 weeks and we traveled all over Southern Europe! It was a blast! Now, I’m back to my everyday routine and can get into baking again and being a part of the Bloghop! YAY!

My family + My Dad + Germany <3

The theme for this months’ Bloghop is Peachlove! PERFECT, cause peaches are in season and are one of my favorite fruits! This week I picked up a big basket of juicy ripe peaches and today I set off to put together a recipe that would be perfect to share with you.

So… I also have another confession. I’ve never successfully made a bundt. I got a new bundt pan a couple months ago on my trip to Poland, made a bundt (overfilled it with batter) and completely failed with it. *sigh* So, I learned my lesson (don’t overfill the pan!) and I’m trying again with this bundt!

Polish Pottery Bundt Pan

I took recipes from Week of Menus and Sweetpea’s Kitchen, put them together and added my own personal spin with the peach glaze on top.  The cake is moist, full of peachy goodness and the glaze on top adds just the right amount of sweetness.

I’m thinking the bundt would be a perfect summer bbq dessert, or for your Sunday brunch or even just for breakfast! YUM! Hurry, go grab some peaches while they’re ripe and in season and whip up a bundt for your friends and family!

A heavenly snack for the peach lover!

Peach Crumble Bundt
Peach Bundt
  • 3 cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 ¾ cups sugar
  • 4 large eggs, room temperature
  • Seeds of 1 vanilla bean
  • 1 cup sour cream
  • 6 medium peaches, diced (about 2 cups)
  • 2 Tbsp sugar
  • 1 Tbsp vanilla
  • 1 tsp cinnamon
  • 3 Tbsp unsalted butter, cold and cubed
  • ½ cup flour
  • 2 Tbsp brown sugar, packed
  • 1½ Tbsp sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
Vanilla Glaze
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • seeds from one vanilla bean
  • heavy cream
  1. Dice the peaches and place in a medium bowl. Toss with sugar, vanilla and cinnamon. Set aside until ready to use.
  1. In a medium bowl, whisk together the flour, sugars, cinnamon and nutmeg.
  2. Using a fork, press the cold butter into the mixture until it's the consistency of a course meal.
Peach Bundt
  1. Preheat oven to 350 F degrees. Generously grease and flour the inside of your bundt pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt in a large bowl.
  3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
  4. One at a time, add the eggs, mixing thoroughly after each addition.
  5. Add the vanilla and combine.
  6. In three additions, add the flour alternating with sour cream.
  7. Fill the pan about ⅓ of the way with batter.
  8. Layer the peaches on top of the batter evenly. Sprinkle the crumble over the peaches.
  9. Scoop batter on top of the peaches and crumble and smooth out using an offset spatula. Make sure you leave about 1 inch of room from the top of the bundt pan.
  10. Bake for 60-80 minutes or until a toothpick comes out clean.
  11. Allow to cool for ONLY 5 minutes in pan before removing a a plate/rack to cool.
Vanilla Glaze
  1. Whisk together the sugar, extract and vanilla bean.
  2. Add cream until you reach your desired consistency.
  3. Drizzle glaze over the bundt so it covers the top and drizzles down the edges.

Nothing better than cake for breakfast!

Your hosts for this month’s #peachlove:

Baking and Cooking, A Tale of Two Loves| Becky Higgins
Elephant Eats | Amy | @elephanteats
Java Cupcake | Betsy Eves | @javacupcake
No One Likes Crumbley Cookies | TR | @TRCrumbley
Oh Cake | Jess | @jesshose
Pippi’s In the Kitchen Again | Sheila | @shlylais
Rico sin Azucar | Helena | @ricosinazucar
Savoring Every Bite | Linda| @spicegirlfla
Teaspoon of Spice | Serena| @tspcurry
That Skinny Chick Can Bake | Liz | @thatskinnychick
The Spicy RD | EA Stewart | @TheSpicyRD
The Wimpy Vegetarian | Susan Pridmore| @WimpyVegetarian

Please join in on the #peachlove fun by linking up any peach recipe from the month of August 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #peachlove event! The twitter hashtag is #peachlove.