Mile High Crumb Cake

 By Danielle Sepsy 

Cake: non stick cooking spray for the pan

Parchment paper to line 8 x 8 pan. Leave extra on sides to lift cake out of pan.

12 tbsp unsalted butter at room temperature 

1/2 cup packed dark brown sugar 

1/2 cup granulated sugar

2 tsp vanilla extract

3 large eggs

1 1/4 cup flour

1/2 tsp salt

1/2 tsp baking powder

1/2 cup sour cream

Beat wet ingredients. Mix dry ingredients. Combine wet and dry ingredients. Transfer to pan and smooth on top.

Make the crumb topping

3/4 cup dark brown sugar

3/4 cup white sugar

Mix with a fork

Add:

1 tsp salt

1tbsp cinnamon

1 1/2 cup melted butter

Mix together and add:

3 1/2 cups cake flour

Use a tossing motion with your hands  it should feel like wet sand.

Squeeze a handful of crumbs and put it on the outside of the cake first.

Put pan on sheet pan so it doesn’t dirty oven.

Bake at 375° for 60 minutes  

Sprinkle with powdered sugar. 

Peanut Butter Frosting

 1 cup butter

1/2 c creamy peanut butter

1 tsp vanilla extract 

1 pinch salt 

4 c confectioners sugar 

1/4 c milk, or more if needed 

Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla, and salt; beat until smooth. Slowly pour confectioners sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached. 

Pumpkin bread made on 09/01/26

 https://andianne.com/pumpkin-bread/

I added cinnamon and maple extract. 

Italian Crumb Cake with Pistachio Cream

 https://www.insidetherustickitchen.com/sbrisolona-al-pistacchio/?fbclid=IwZnRzaATdgKVwZG9mBWZkaWQWULxwGxSjTz-Urscg5i9zUhaaeRdy4mV4dG4DYWVtAjExAHNydGMGYXBwX2lkDzE3Mzg0NzY0MjY3MDM3MAABHu2-cx4c1Q336ZIF1PMV0XPlD0p6tHNyoAeQ-yjMO_11NbiDTIEJ65bb7wXP_aem_1DnQCHAkjdO2dKXtGIWLnw

Italian Pistachio Crem

 https://www.cucinabyelena.com/best-italian-pistachio-cream/?utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%98%8B+8%252F2%252F26%253A+WEEKLY+%F0%9F%8D%BD+MEAL+PLAN+%252B+I+Wish+I+Didnt+Have+to+Leave+Yet+%F0%9F%87%AE%F0%9F%87%B9%E2%80%A6+-+22749140

Condensed milk Lemon Pie

 https://www.countryhillcottage.com/condensed-milk-lemon-pie/

The Best lemon Pie Bars with graham cracker crust

 https://butterloveandsalt.com/the-best-lemon-pie-bars-with-graham-cracker-crust/

For the crust

1 1/2 cup graham cracker crumbs or 12 full crackers finely crushed

3 tbsp brown sugar

6 tbsp melted butter

For the filling

14 oz sweetened condensed milk

4 oz cream cheese room temp

2 tbsp sugar

6 large egg yolks

1 cup fresh lemon juice

1 tbsp fresh lemon zest

For the topping

1 1/2 cups heavy cream

3-4 tbsp powdered sugar

1 tsp vanilla extract

Lemon zest for garnish

Preheat oven to 350°. Line a 8 x 8 baking dish with parchment paper, leaving overhang on two sides for easy lifting. 

In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter, mixing until texture resembles damp sand. Press the mixture evenly into the bottom of the pan. Bake 10 minutes, or until the crust is lightly golden and set. Remove from the oven and let it cool completely. Reduce oven temp to 300°.

In a medium bowl, beat cream cheese until smooth. Then add the sweetened condensed milk to cream cheese and and whisk periodically. Next, whisk in egg yolks, sugar, vanilla, lemon juice and 1 tablespoon of lemon zest. Carefully pour the filling over the cooled crust.

Return the pan to oven and bake at 300° for 30-35 minutes until the filling is set in center but has a jiggle like jello  don’t over bake  cool completely for 2 hours on wire rack.

Cover and refrigerate at least 3 hours before slicing and serving. Use the parchment liner to lift the bars for easier cutting.

Prepare the topping using a hand mixer, beat the heavy cream, powdered sugar and vanilla in a medium bowl until peaks form. Spread the whipped cream evenly over the bars and finish with a sprinkle of lemon zest.