Rosie's Country Baking

Sharing Old Fashioned Desserts and Comfort Food, come on over to see what's baking!

Sunday, May 3, 2015

Banana Crumb Cake

This cake is super moist and flavorful thanks to a few overripe and sweet bananas mixed in a great batter that is filled and topped with a buttery sugary crumbly streusel and then glazed with a simple vanilla glaze.  It is happiness in every bite and great for breakfast or dessert, or even for lunch like I had today. 

2 cups flour
3 tsps. baking powder
1 tsp salt
3 overripe bananas
4 oz,1 stick unsalted butter, melted in microwave then brought to room temp
1 1/2 cups granulated sugar
2 large eggs at room temp
1 tsp pure vanilla extract
3/4 cups sour cream
1/4 cup milk
4 oz, 1 stick unsalted butter, melted in microwave then brought to room temp
1 1/2 cups light brown sugar
1 1/2 cups flour
1 tsp cinnamon
1/2 tsp salt
1 cup powdered sugar
1 tsp pure vanilla extract
1-2 Tbsps milk
Preheat oven to 350 degrees.   Line a 9 x 13 " pan with parchment paper and spray generously with baking spray.  Prepare the streusel by mixing the sugars together with a fork in a med bowl, then add the melted butter and mix in with a fork and then your fingers until combined and crumbly, set aside in refrigerator.   In a medium bowl whisk together the flour, baking powder and salt.  In a stand mixer fitted with a paddle attachment mash the bananas on low speed, add the butter and mix until combined, then add the sugar, eggs, sour cream, milk and vanilla and mix until combined.  Slowly add the flour and mix on low speed until combined.  Pour half of the batter into prepared pan.  Take the streusel out of refrigerator and sprinkle about 1/3 of it over batter.  Pour remaining batter over and spread evenly in pan.  Then sprinkle remaining streusel over batter.  Bake on middle rack in oven for about 40 minutes, rotating pan halfway through baking time, until the center is set and toothpick comes out clean.  Let cool, then lift from pan and drizzle with glaze- for glaze mix all ingredients well until drizzling consistency.  Cut into 12 squares and serve.
Adapted from Cookies and Cups


Saturday, November 15, 2014

Sweet Potato Pie with Cinnamon Pecan Streusel

This sweet potato pie is silky smooth, sweet and spiced just right then made even sweeter and more decadent with  a buttery pecan topping.   Comforting and delicious for Thanksgiving and Fall celebrations!

9" premade or your favorite pie dough recipe
2 cups mashed dark orange sweet potatoes *see note
1/2 cup packed light brown sugar
2 Tbsps corn syrup
1 cup evaporated milk
3 large eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger or pinch of freshly grated ginger
1/4 cup packed light brown sugar
3 Tbsps flour
2 Tbsps unsalted butter -melted
1/4 tsp ground cinnamon
1/2 cup chopped pecans
Prepare crust in pie pan and crimp edges, place in refrigerator.  For smoothest consistency process sweet potatoes until smooth in food processor.  *To cook sweet potatoes - prick all over with fork, place on a large plate and microwave 15-20 minutes until very soft and surface is slightly wet, flipping and checking every 5 mins.  Immediately slice in half to release steam.  When cool enough to handle scoop flesh into bowl of food processor, process until smooth.  Preheat oven to 425 degrees.  When potatoes are smooth place 2 cups in stand mixer fitted with a whisk attachment.  Add the remaining filling ingredients and beat until smooth.  Remove crust from refrigerator and place on cookie sheet.  Pour filling into crust.
Bake for 15 minutes, then reduce oven temperature to 350 degrees and rotate pan, let bake an additional 20 minutes.  Meanwhile prepare topping:  Mix together all ingredients except butter, then add butter and mix. 
Carefully sprinkle topping over pie.
Continue baking an additional 15-20 minutes until there is a minimum amount of jiggle in the pie and streusel is golden brown.  Let cool completely, about 3 hours.  Store in the refrigerator until ready to serve. 
Recipe adapted from


Pyrex Pie Plate and Keeper and other pie tools available in my store: