brown sugar

Brown Sugar Buttermilk Tart

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

This past week has been one of the weirdest, out-of-the-norm passing of days that I have experienced in a long time, and because you stumbled upon this page, we’re in it together now. I can’t wait to share about this super impressive and simple brown sugar buttermilk tart, but first, let me update you on all that transpired this week.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

I’ve been spending the better part of the last few months nesting like crazy. In that time, I’ve accomplished a ton and was beginning to feel like maybe we were getting prepared to have this baby. Last Tuesday, I went in for a routine appointment at my doctor’s office to find that baby girl was attempting to jail break out of me and into the world about 5 weeks too early. NOT COOL, BABY. Although I’m no stranger to babies that come a little earlier than expected (I’m looking at you, George!), 5 weeks was a little too soon for comfort. In order to keep baby number three planted in my belly for a few more weeks, the doctor opted to put me on bedrest.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

So bedrest. Certainly not the worst thing that’s ever happened to me, but definitely one of the strangest. Picking up my children, bending over to pull a roast out of the oven, and even walking up the stairs to tuck little people into their beds is  no longer okay. I have spent a week’s worth of days sitting at my desk catching up on paperwork, laying on the couch entirely bored by the drama on overshare on social media, and watching movies with my TV zombie children. It turns out that bedrest can be kinda hard on Moms but awesome for kids who are lobbying for one more episode of PJ Masks.

But there is an entirely wonderful side to all of this too. Bedrest is just about the only thing that could force me to slow down. That means more snuggling, more bedtime story reading, more occasional catnaps, more stillness. I’m not great at sitting still and this bit of time has served as a little calm and reflection before the proverbial storm of a third child. Moreso than that, I’m reminded for the millioneth time of what wonderful community and friends we have here in Selma, AL. People come out of the woodwork to help when they find out you’re down for the count, and while I’m certainly not an invalid in need of 24-hr care, it’s heart-filling to know that people are willing and wanting to serve you. Needless to say, I’ve got lots of reasons for gratitude this week. Gratitude for time, gratitude for friends, and gratitude for this brown sugar buttermilk tart.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

Let me give you the 411 on this treat that I’m sharing with my friends at Kerrygold. This is a no-bake cream tart situation featuring a salty graham cracker crust, a stovetop custard filling, and a tangy 2-ingredient fruit topping that can accompany any array of seasonal fruit that you may find in your fridge this month. It’s a make-ahead, fit for a crowd type of dessert that can be adapted to suit your preferences, and the flavors, while fairly simple and straight-forward, are comforting and fresh all at the same time.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

To make this brown sugar buttermilk tart, we start with the crust. Graham crackers, brown sugar, salt, and loads of melted Kerrygold butter are pulsed together until the mixture resembles a wet sand consistency. Press the mixture into the sides and bottom of a fluted tart pan and allow it to chill while you make the filling. The filling, as the name brown sugar buttermilk tart suggests, is a buttermilk-based custard sweetened with brown sugar and cinnamon. It thickens quickly on the stove with the help of some egg and cools to a soft creamy consistency. We pour this whole mixture into the prepared crust to cool.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

Once you’re ready to serve this brown sugar buttermilk tart, adorn the heck out of it with whatever fresh fruit you fancy. Here, I used plums, blue and blackberries, and even some toasted coconut I had on hand. The fruit serves to freshen up the tart, so use ripe, ready-to-eat favorites of whoever you’re serving. To add even a bit more fruity tang, I recommend a quick fruity drizzle made by combining tart preserves with a bit of lime juice. The juice thins out the sweet preserves and balances it with a kick of acid. The whole thing works together super nicely and makes for an impressive treat that you can share.

I hope you’ll call on this brown sugar buttermilk tart in the coming summer months. It’s a great way to showcase summer fruit and something about it feels effortless yet elevated. For the crust and all of your other butter needs, I highly recommend Kerrygold. Their products serve stunning desserts like this well, and it’s an honor to partner with a brand I respect so highly. In the meantime, thank you for your prayers and support in the coming weeks! We can’t wait for baby girl to make an arrival and will be sure to share all about it when the time is right. Happy Thursday and Happy Baking!

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

If you like this brown sugar buttermilk tart you should check out:

White Chocolate Cheesecake Tartlets with Blood Orange Swirl

Pumpkin Pecan Tart with Maple Whipped Cream

Honey Mascarpone Tart with Figs and Salty Graham Crust

Strawberry Pretzel Tart

Lemon Almond Tart

 

Print

Brown Sugar Buttermilk Tart

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

This brown sugar buttermilk tart is a sweet and salty no bake pie with a cream filling, a tangy fruit drizzle, and a salty graham cracker crust. Serve with your favorite seasonal fruit!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 120
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ½  teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 5 large (90 gm) egg yolks
  • ½ cup (100 gm) brown sugar
  • 21/2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 13/4 cups (395 gm) heavy whipping cream
  • 2/3 cup (145 gm) whole buttermilk
  • 1 teaspoon vanilla bean paste

For the topping:

  • 2 cups of fruit of your choice (berries, sliced stone fruit, etc)
  • ½ cup blackberry or raspberry jam
  • 1  tablespoon lime juice or water

Instructions

To prepare the crust:

  1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

  1. Whisk together the egg yolks, sugar, cornstarch, and salt in a medium sized mixing bowl. Set aside.
  2. In a medium-sized saucepan, combine the heavy whipping cream, buttermilk, and vanilla bean paste. Place the pan over medium-low heat and bring to a simmer, whisking occasionally. Once gently bubbling, slowly drizzle a small amount of the hot cream mixture into the beaten egg yolk mixture, being sure to whisk all the while. Continue to add the cream and whisk until the contents of both bowls have been combined. Pour the entirety of the mixture back into the saucepan over medium-low heat and cook for about 4 minutes, constantly stirring, until thickened slightly (about the consistency of mayonnaise). Pull the pan off the heat and allow to cool for about 10 minutes, stirring once every minute or so. Pour the content of the pan into the prepared pie crust and smooth the filling out. Place a sheet of plastic wrap directly on top of the pie filling and place in the fridge to chill.

To prepare the topping:

  1. Combine the jam and juice or water with a whisk. Add a little more liquid to make the topping more viscous if desired. Drizzle the “sauce” on top of pieces of sliced pie and serve with fresh fruit!

Carrot Cake Cheesecake

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

You’re catching me on a really good week. I’m fresh off a weekend of recharging with some girlfriends, there’s carrot cake cheesecake in my fridge, and I’m a few days away from a mini family reunion. All this, plus Easter just around the corner, makes for a gal who is feeling ultra-thankful today.

We don’t really shy away from the issues here. There’s lots of real talk and nitty gritty and probably a little bit of TMI from time to time. My goal here is always to fill your bellies with delicious treats, yes, but I also feel responsible for being transparent here too. Anytime there’s sharing of life stories, I think it’s really important to remind each other to rejoice in the victories, both big and small, way more frequently than we dwell on the hard stuff. Celebrating the things we have to be joyful about doesn’t mean our lives are without difficulty or that we have to put on a facade, but it’s healthy to remind ourselves of all the good that exists in our lives. Chances are there’s plenty to feel proud of.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

So today, I gotta tell you, I’m feeling like a million bucks. This is a hard, hair-on-fire-busy kind of season, but I totally recognize that I get to do it with people who love and value me. That’s rare sometimes, right? To know that there’s people rallying behind you, people championing the way ahead of you, and a handful of folks to cheer you along at all the stops in between is such an incredibly blessing to experience. This has been a trying period of life, but it’s also been one filled with inspiration, unwarranted encouragement, and lots of love from unexpected (and expected) sources. I’m just so incredibly grateful.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

Maybe that’s you today. Maybe you’re in season where your cup is running over on all sides. You might be finding wins around every turned page in a story where you’re the leading lady. If this is you, don’t forget to relish in this season. Share gratitude with the people on your team and take extra time to love on the ones in (and out of!) your circle that need the encouragement. At the same token, if this isn’t you and if you’re struggling on a road loaded with potholes and blockades, keep your chin up. Celebrate the tiny victories, no matter how lame or insignificant they may feel, and press on. Surround yourself with people who will help you stand when it’s hard to do so on your own. And remember that whatever you’re feeling is just an indicator, not a dictator, of your circumstances. You get to choose how you play the cards that you’re dealt, and my hope is that you play them like a champ.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

So this carrot cake cheesecake. It seems fitting to talk about this hearty dessert fit for sharing during Easter season. I’m always reminded of all the cool things I have to be thankful for this time of year, and there is no shame in being really grateful for a cake, cheesecake, and 9 extra slices for your favorite friends. Am I right?

I’m sharing today’s carrot cake cheesecake with my pals at Kerrygold. I love products that can elevate treats that are already special all on their own, and Kerrygold is one of those trusted products for me. Here, their unsalted butter lends depth of flavor and moisture to the cake layer of this cheesecake. Truly, I am so proud to bolster up their butter, because it is the actual bomb.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

This carrot cake cheesecake is basically a skinny layer of carrot cake topped with a brown sugar and cinnamon cheesecake and then slathered with a cream cheese frosting (drool). It’s over-the-top and extravagant in every way possible, but honestly, don’t we kinda love that sometimes? This carrot cake cheesecake is a great alternative to all those carroty desserts you’ll be making for the Easter bunny this year, and honestly, I think you’ll find it’s really hard to top this one.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

To make this carrot cake cheesecake, we start with the cheesecake layer. Cream cheese, brown sugar, eggs and heavy cream whip into a cheesecake that is extremely flavorful and creamy. This is not a super dense cheesecake but it’s not a fluffy Japanese one either. It’s kinda like the cozy cousin to both of those and it’s perfect for topping the carrot cake. Set the batter aside while you prep your carrot cake. Here, we’ve adapted my favorite carrot bundt cake into a simple batter than comes together easily. Spoon alternating layers of carrot cake and cheesecake batter into a 9″ springform pan and bake in the oven until set. Getting all that batter baked before it’s too brown is a little tricky, so if you notice the top of your cake getting dark before you’re close to the end of bake time, just tent it with a piece of foil to protect it.

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

The frosting for this carrot cake cheesecake is totally optional, but I decided upon it to provide a finished look for the cake. The leavening in the cake batter puffs and makes for an imperfect top to the cheesecake, so to compensate I added frosting! Just trim any craggy edges off the top of your cake to smooth it as much as possible and then slather on the frosting. It adds an extra punch of sweet and helps to adhere all those toasty pecans to the top. WINNING.

This carrot cake cheesecake is a major win thanks to my friends at Kerrygold. I hope you all will consider supporting such an excellent product, especially for decadent desserts like this. I also hope you’ll count up all your other wins this week and find some room for gratitude no matter where you are. If you need a little encouragement, feel free to drop me a line. I’d love to be the one to share it with you this week. Hugs and love and happy baking to you all!

If you like this carrot cake cheesecake you should check out:

Whole Wheat Carrot Muffins

Carrot Bundt Cake with Brown Butter Glaze

Brown Sugar Cheesecake with Oatmeal Cookie Crust & Butterscotch

Smore’s Cheesecake

 

Print

Carrot Cake Cheesecake

Carrot Cake Cheesecake by Wood and Spoon blog. This is a spring and easter inspired cake with a cinnamon spiced fluffy carrot cake bottom and brown sugar cheesecake top. A little frosting makes this cake inspired by Cheesecake Factory . Serve with chopped pecans and caramel sauce for an extra special dessert! Recipe and how to for marbled cheesecake on thewoodandspoon.com

This carrot cake cheesecake is a mix of two favorite desserts. With a brown sugar cheesecake and moist carrot cake layer, this dessert is over the top delicious!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 180
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the cheesecake:

  • 24 ounces cream cheese, at room temperature
  • ¾ cup (150 gm) brown sugar packed
  • 3 large eggs, at room temperature
  • 6 tablespoons heavy whipping cream, at room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

For the carrot cake:

  • ½ cup (113 gm) unsalted Kerrygold butter, barely melted
  • 2 large eggs, at room temperature
  • 1 cup (200 gm) sugar
  • ¾ teaspoon vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 11/2 cups finely grated carrots

For the topping:

  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • ¼ cup heavy whipping cream
  • 1 teaspoon vanilla
  • ½ cup chopped pecans

Instructions

To make the cheesecake:

  1. Preheat the oven to 350 degrees and wrap the exterior of  a 9” springform pan in a sheet of foil. Lightly grease and set aside.
  2. In a large bowl or the bowl of a stand mixer begin to prepare the cheesecake. Cream the cream cheese on medium speed using the paddle attachment for 2 minutes. Scrape the sides of the bowl and add the brown sugar, beating an additional 1 minute. Add the eggs one at a time and beat for an additional minute. Scrape the sides of the bowl and add the heavy cream, vanilla, and cinnamon and stir to combine. Be sure no large clumps exist. If there are a lot of large clumps, your cream cheese may not have been entirely room temp and you make need to strain the mixture. Set aside the cheesecake batter while you prepare your cake batter.
  3. In the same bowl, now empty, beat the melted butter, eggs, sugar, and vanilla on medium speed for 1-2 minutes until smooth. Add the flour, baking soda, cinnamon, and salt and stir just till combined. Fold in the finely grated carrots. Spread half of the prepared cake batter into the bottom of the pan. Spoon about half of the cheesecake mixture on top, taking care to cover every bit of cake batter you see. Do no swirl or spread the mixtures. Spoon the remaining cake batter on top of the cheesecake batter and then finish with the remaining cheesecake batter. Be sure no parts of the cake are exposed or you could have bit chunks of cake burst through the top of the cheesecake. Bake in the preheated oven for about 1 hour. If you notice the top of the cake is already dark by about 35-40 minutes into the baking, gently tent the top with a sheet of foil. Cheesecake is done when the center appears set and the cake as a whole only barely jiggles. It won’t look liquidy or watery under the surface of the cake. Turn the oven off and allow it to rest in the warm oven for 1 hour, then cool entirely in the fridge. Just before ready to serve, prepare the topping. Cream the cheese and butter on medium speed until smooth. Add the sugar until combined and then drizzle in the whipping cream and vanilla. Beat for about 45 seconds or until the mixture fluffs up. Remove the cake from the pan and trim off any severely uneven edges. Smooth the topping on top of the cheesecake and garnish with chopped pecans. Enjoy!

Sweet Potato Meringue Pie

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

This post has been sponsored by The Incredible Egg. All opinions expressed are my own. 

This time of year is so wonderfully cozy. Even in the South where winters threaten of 80 degree temperatures and absolutely no snow, I can’t resist bundling up in thick socks and fuzzy turtlenecks. Jewels tones and wool, cinnamon and pumpkin, crackling fires and crunchy leaves are non-negotiables for me, and if that’s not an indication of how much I adore autumn then I don’t know anything.

As a baker, I look forward to the fall for the flavors and the time spent around the table. I know that whatever comes out of my kitchen will almost inevitably be shared with a few grateful hearts in my kitchen or the home of someone else. Those sentiments, the exploding heart feels of love and gratitude and joy are kind of contagious this time of year, and it’s so sweet that we should soak it in while we can. Let’s just linger on these fall feelings.

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

This sweet potato meringue pie is basically fall in a nutshell. The pie crust, the cinnamon and nutmeg flavored filling, and the fluffy brown sugar meringue all remind me of a million dishes I’ve had in autumns of years past. The nostalgia and tradition that is loaded into this super Southern pie is so thick it’s almost tangible, and if you give it a try I think you’ll agree.

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

I’m sharing this pie with you today in partnership with The Incredible Egg. This is a group I’m thrilled to work with because eggs are a HUGE part of my life in the kitchen and a versatile staple for holiday baking. Nearly all my favorite recipes, both traditional or new, incorporate those little protein-packed friends, and to work with The Incredible Egg is really like food blogger #goals, okay?

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

Let’s chat about the ins and outs of this sweet potato meringue pie. First we have the crust. My tried and true trusty pie crust is used as the buttery, flaky base of this recipe. I opted for a fairly traditional pie crimp here, par-baked the shell, and then coated it in a thin layer of beaten egg to give it that golden, glossy photo finish. She’s pretty, right?

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

The filling is literally a cinch. Pureed sweet potatoes, evaporated milk, and eggs are combined with butter and seasonal spices to create a smooth and autumnal filling that will make your heart skip a beat. It’s really that good.

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

The icing on the cake (err, pie) for this sweet potato meringue pie is the brown sugar topping. The meringue here is thick and fluffy, almost marshmallow-like, and is scented with cinnamon and the sweet warmth of brown sugar. I agree, meringue is a little intimidating to make, but this one is hard to beat. I almost always opt for a cooked meringue which ensures that the egg whites are brought to a safe temperature before consuming. 

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

This sweet potato meringue pie is perfect for your upcoming holiday celebrations. I hope you share thick slices with the people you love and take pride in serving something that is special and beautiful. Be sure to share your recipe recreations for a chance to win a holiday giveaway prize, including Le Creuset bakeware. To enter, post your recipe recreation on Instagram with the hashtag #IncredibleHolidayDesserts. I’ll be reviewing all entires and selecting a winner! See official rules for details.

Happy baking to you all!

If you like this sweet potato meringue pie you should try:

Caramel Apple Pie

Pumpkin Pecan Tart

Sweet Potato Cinnamon Rolls

Salted Maple Pie

 

Print

Sweet Potato Meringue Pie

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

This is a buttery pie crust filled with sweet potato filling and topped with a brown sugar cinnamon italian meringue. Perfect for holidays!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 13/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 5 tablespons chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • 5 tablespoons (approximately) ice water

For the filling:

  • 11/4 cups sweet potato puree (made from about 1 large sweet potato, see notes)
  • 11/4 cups evaporated milk
  • 3 large eggs
  • ½ cup brown sugar
  • ½ cup sugar
  • 11/2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 11/2 teaspoons cinnamon
  • ¾ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cloves

For the meringue:

  • 3 large egg whites
  • 2/3 cup brown sugar
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

To prepare the pie:

  1. Whiz the flour, sugar, and salt in a food processor to combine. Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
  2. When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 350 degrees.
  3. In a large bowl, whisk together the sweet potato puree and evaporated milk. Add the egg and sugar, stirring just until combined. Add the remaining ingredients and stir to combine. Set aside while you bake the pie crust.
  4. When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 15 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash, and bake for an additional 5 minutes. Remove the pie from the oven, pour in the filling, and bake for another 35-40 minutes or until the center of the pie is set and no longer really jiggly. About 10 minutes into the bake, gently cover the crust with a ring of foil to prevent the edges from burning.

To prepare the meringue:

  1. Combine the egg whites, sugar, cream of tartar, and salt in a large bowl set over a pot filled with about an inch of simmering water. I use my stand mixer bowl set over a small saucepan, just make sure the bowl is not touching the water. Stir the mixture with a spatula until the brown sugar has dissolved. Remove the bowl from the heat and place on the stand mixer, adding the vanilla and cinnamon. Beat on medium speed with the whisk attachment until it becomes fluffy, and the continue beating an additional few minutes until glossy stiff peaks form. The bowl of the stand mixer should also be cool to touch. Spread the mixture on the cooled pie and use a torch to toast the top of the meringue. Alternatively, you can bake the meringue at 375 for about 10-12 minutes until golden.

Notes

  • To make sweet potato puree, peel and dice one large sweet potato and boil in a medium-sized pot of water until the potatoes are tender to the fork, about 10-15 min depending on the size of your potato pieces. Puree in a blender or food processor with 2-3 tablespoons of water, or more as needed to get a thick but smooth puree. Allow to cool prior to using in pie mixture.

Nutrition

  • Serving Size: 1

Brown Sugar Apple Bundt Cake

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

Happy Hump Day, you crazy baking fools. I hope you’re crushing this week, so much so that you’ve earned yourself a slice (or three) of this brown sugar apple bundt cake.

If you follow me on Instagram, you may know that last week I made a wedding cake. It wasn’t my first time preparing a wedding cake, but because this was the biggest one I’ve made to date I was also pretty nervous. Like any cautious amateur would do, I prepared the layers a week in advance, froze them in plastic wrap, and traveled with the unassembled cakes in a sub-zero temperature car to Atlanta where the wedding was being held. 

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

Some of you are probably thinking that this is not a big deal. Maybe you think that I do this all the time or that I’m a professional cake maker. Maybe you assume that tasks like this come naturally to me or are not even remotely intimidating. I’ll have you know, you are entirely wrong.

I am a giant, sugar-coated ball of anxiety when it comes to baking for weddings. I literally lose sleep over the details and what-ifs and tiny lists of ingredients and supplies that I need to remember to pack. What if the cake is dry? Collapses? Tastes like garbage? What if I drop the entire thing while placing it on the stand? What if someone finds a weird hair or a giant eggshell in it? What if, what if, what if?

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

I’m getting stressed just reliving it. This all goes to say that until further notice I’m sticking with one-bowl, single layer, easy peasy cakes like this brown sugar apple bundt cake. Aside from the risk of a stray hair or eggshell, there are very few things you could actually do to screw this up.

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

I was inspired to make this brown sugar apple bundt cake from flipping through some of Brett’s Nana’s old recipes. There were multiple recipes for old fashioned apple bundt cakes, and I knew this was the type of thing you guys would want coming out of your ovens around the holidays. In most of the older recipes I’ve seen, the bundt cake is baked and a warm, syrupy mixture is poured over the cake before removing it from the pan. This yields a super moist cake, but to be honest, it’s not the prettiest thing I’ve ever seen. To add extra flavor AND pizzazz, I went with a brown sugar glaze, thick, ultra-sweet, and with just a hint of bourbon because we love ourselves. This brown sugar apple bundt cake is faithful to its Southern roots and festive enough to add to any holiday table. Let’s chat the ins and outs on this treat.

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

We start by mixing the sugar with all of the wet ingredients. Oil and plenty of eggs keep this cake moist. The dry ingredients which includes cinnamon and apple pie spice get stirred in before finely diced apples and pecans are folded in. Spread the mixture into a bundt pan (I used this one!) and bake in the preheated oven. Be careful not to overbake it! I like to remove it from the oven when just a few large moist clumps remain on a cake tester or toothpick.Allow the cake to cool in the pan for a few minutes before cooling completely on a rack. When it’s room temperature, prepare the glaze and spoon it on top. I test out the glaze on the side of a drinking glass to make sure that it’s the right consistency before it goes on the cake. If it’s too thin it will drip completely off the cake and if it’s too thick it won’t be pourable. Find the consistency that works best for you and pour away.

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

This brown sugar apple bundt cake is a delightful little autumnal treat to prepare in the coming months. Give it a try and let me know what you think! I promise it’s easier than a wedding cake. 

If you like this brown sugar apple bundt cake you should try:

Maple Apple Cake

Pecan Apple Dutch Baby

Caramel Apple Pie

Apple Crumb Cake

Chocolate Chip Bundt Cake

Carrot Bundt Cake with Brown Butter Glaze

 

Print

Brown Sugar Apple Bundt Cake

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

This brown sugar apple bundt cake is a warmly spiced season favorite with a brown sugar glaze that you’ll love sharing these winter months!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 90
  • Total Time: 1 hour 45 minutes
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the apple cake:

  • 13/4 (350 gm) cups sugar
  • 11/2 cups (360 gm) vegetable oil
  • 3 large eggs, at room temp
  • 2 teaspoons vanilla extract
  • 3 cups (420 gm) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon apple pie spice
  • 2 cups (250 gm) of peeled, finely chopped apples (I use Jonathan or Granny Smith Apples)
  • 1 cup (125 gm) finely chopped pecans

For the brown sugar glaze (Adapted from Fine Cooking):

  • 3/4 cup (150 gm) light brown sugar
  • 1/2 cup (110 gm) unsalted butter
  • 1 tablespoon light corn syrup
  • 11/2 tablespoons bourbon
  • pinch of salt
  • 1/3 cup (80 gm) heavy whipping cream
  • 11/4 cups (130 gm) sifted confectioner’s sugar
  • 1 teaspoon vanilla extract

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and combined. Add the flour, salt, baking soda, cinnamon and apple pie spice and stir just until barely combined. Fold in the apples and pecans. Spray and flour a 10-cup bundt pan and spread the batter into the pan. Bake in the preheated oven for an hour to an hour and fifteen minutes or until a toothpick inserted comes out clean. Be careful to not overbake the cake! Allow the cake to cool in the pan for about 20 minutes and then invert onto a cool rack to cool completely.

To prepare the brown sugar glaze:

  1. Combine the brown sugar, butter, corn syrup, bourbon, and salt in a medium saucepan over medium heat, allowing the mixture to melt. Add the cream, increase the heat to medium-high and bring the mixture to boil, stirring occasionally. Boil the mixture for exactly one minute and remove it from heat. Whisk in the confections sugar and vanilla until the mixture is smooth and no lumps remain. Allow the glaze to cool and thicken slightly, stirring occasionally to keep it from forming a thick top shell. Once the mixture is a bit thicker but still warm to touch, pour over the finished cake. You can test the pour barely on one size to see if it glazes how you’d like. If it doesn’t glaze thin enough allow it to cool slightly and if it glazes too thick just warm it up slightly. The cake is best enjoyed the day it is made.

Brown Sugar Danishes

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

What makes you joyful?

Last week we went to one of my favorite vacation destinations, Blackberry Farm. (You might remember me going on about our previous trips here and here!) A cozy oasis nestled in the Smoky Mountains, Blackberry Farm is southern foodie vacationing at its finest. Brett and I travel there with our friends at the turn of every new year, and it is nothing short of spectacular. Something about that place relaxes me to my core, way moreso than beach, island, or other mountain retreats do. It feels like home and somehow, in just a few short years, it’s become a place that brings me a ton of joy.

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

I want more of that in 2018. The things that bring me joy and refresh my zeal for life are a top priority this year. Yes, there will continue to be work and hustle and obligations, but I feel like my day to day needs more of the things that give me life and loads of joy. 

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

So while Blackberry Farm, with its 5 Star meals and attention to detail and lazy hours with my very best friends, might not be possible 365 days of the year, there are things in there that are worth pursuing daily: Slow dinners made with real ingredients. Maintaining a home that feels welcoming, clean, and cozy. Spending time on real relationships with people that will love you back as hard as they can. These are things that bring me joy. So 2018, you can bring it, and in the meantime, I’ll be working hard to make average days feel a little more like vacation. 

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

These brown sugar danishes are a year in the making. Literally. 

We ate the most divine breakfast danishes at Blackberry Farm in 2017. They were flaky and oozed with butter, brown sugar, and toasted pecans. It was love at first sight, and I spent the next 8 months testing out various versions of those danishes in an attempt to recreate that moment at home. 

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

Ladies and gentlemen, these brown sugar danishes are it. These little pastries, though requiring a bit of love and effort in the kitchen, are every bit as delicious as I recall those fancy resort pastries being, and I am thrilled to be able to share the recipe with you today.

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

To make these brown sugar danishes, we start with perfect danish pastry. I adore this recipe from Samantha Seneviratnae and have adapted it for use in these pastries. Once made, the dough can be stored in the fridge for a day or two until you’re ready to fill and bake your danishes. The filling is simple, prepared with brown sugar, pecans, cinnamon, and butter, and truly takes the dough from delicious to downright heavenly.

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

These brown sugar danishes are best consumed on the day they’re made, but they will heat and flake up decently in a toaster oven as well. Make these treats to stay warm these next few weeks, and I hope they bring you the same joy they bring me. Happy Monday and happy baking!

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

If you like these brown sugar danishes, you should try:

Breakfast Danish

Raisin Swirl Bread

Cinnamon Swirl Bread

Pumpkin Pull-Apart Bread

Chocolate Coffee Almond Scones 

 

Print

Brown Sugar Danishes

Brown Sugar Danishes by The Wood and Spoon blog by Kate Wood. This is quick puff pastry filling with pecans and butter and brown sugar. Perfect for breakfast for brunch or dessert. These treats require some how to so check out the photos for instruction on folding and rolling the dough. These mini danish sweets can be filled with nuts or additional dried fruit. Find the recipe on thewoodandspoon.com

These brown sugar danishes are filled with butter, pecans, and gooey sugary filling. The perfect, flaky, tender addition to any breakfast or brunch!

  • Author: Kate Wood
  • Prep Time: 360
  • Cook Time: 30
  • Total Time: 6 hours 30 minutes
  • Yield: 14 1x
Scale

Ingredients

For the dough (recipe by Samantha Seneviratne):

  • 1 ½ cups bread flour, plus more for rolling dough
  • 2 tablespoons granulated sugar
  • 2 teaspoons active dry yeast
  • ¾ teaspoon kosher salt
  • 14 tablespoons cold, unsalted butter, cubed
  • 1 large egg
  • ¼ cup cold whole milk

For the filling:

  • ¼ cup (50 gm) brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 teaspoons flour
  • 6 tablespoons (85 gm) unsalted butter, at room temperature
  • ½ cup (65 gm) finely chopped pecans
  • 1 large egg

Instructions

To prepare the dough:

  1. Combine the flour, granulated sugar, yeast and salt in a food processor. Add butter and pulse to combine until butter is distributed in pea-sized pieces throughout the flour. Put the flour mixture in a medium bowl.
  2. In a separate, small bowl, whisk the egg and milk with 2 tablespoons of water. Add the egg mixture to the dry ingredients. Fold the mixture until the liquid is evenly distributed, being careful to not overwork the dough. Dump the contents of the bowl out on to a lightly floured surface and pat into a rectangle. Chill for at least 3 hours, and up to 2 days.
  3. On a lightly floured surface, roll the dough out to an 8-by-15-inch rectangle. Fold the dough in thirds like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process. Dusting with flour as needed to prevent sticking, rotate, roll, and fold a final time, ending with a small, rectangular piece of dough. Wrap the dough in Saran wrap and refrigerate for at least 1 hour.
  4. Repeat the entire rolling and folding process one more time. You will have rolled and folded the dough six times. If the dough becomes loose or tacky, place in the fridge to rest for a bit. Wrap the dough and place in the fridge for 2 hours or up to overnight.

To prepare the danishes:

  1. Combine the brown sugar, sugar, cinnamon, salt, and flour in a medium sized bowl. Cut the softened butter into the dry ingredients, smooshing together to make a thick paste/spread.
  2. Using a well-floured rolling pin, roll the dough on a lightly floured surface into a 8”x21” long rectangle. Spread the cinnamon butter mixture evenly on to the dough. Sprinkle with the chopped pecans. Starting at one of the long ends, roll the dough tightly and gently pinch to seal along the length of the dough. Cut 1-1/2” slices of dough and place them in a lightly greased muffin tin. Cover with plastic wrap and allow the danishes to rise slightly, about 1 hour. Meanwhile, preheat the oven to 350 degrees and whisk an egg in a small bowl. Once the danishes have risen, gently brush them with a thin layer of egg using a pastry brush and bake in the preheat oven for about 25-30 minutes, or until the tops are golden brown, puffed, and flaky. Check to make sure they don’t feel too soft in the center prior to removing from the oven- this can cause the pastries to fall once they cool. Allow to cool on a cooling rack for about 5 minutes before removing from the pan. Danishes are best served immediately or within 24 hours.

Notes

  • I prefer to use a high-quality, fatty butter like Kerrygold.
  • You can tell if the danishes have risen well by gently poking one with our finger. If it puffs back up slightly almost immediately, it has risen well.

Brown Sugar Cheesecake with Oatmeal Cookie Crust & Butterscotch

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

I guess I’m supposed to tell you all about my trip to Charleston for the SAVEUR blog awards, right? You probably want to hear all about the other finalists, the food and wine, or what it was like to meet Deb in real life. Maybe you’re curious if Wood and Spoon blog brought home a win in the “Best Baking and Sweets” category (hint: we did!), or if I ever figured out how to pronounce the word “Saveur.” Though I should probably be carving out space to share about this past week and the wonderful new friends that were made, to be honest, I haven’t yet figured out how to sum it all up. So for now, let me dive into the beauty that is this brown sugar cheesecake and we can hash out the other details later. 

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

Before we begin, let me make one thing clear: I have dreams about this brown sugar cheesecake. A perfect combination of sweet and salty, this cake is a dessert that fulfills every taste and texture desire of my heart. For starters, I think about the tangy filling, folding over itself in silky clouds inside the bowl of my mixer. The scent of the oatmeal cookie crust, rich with butter, molasses, and cinnamon, wafts to the scene, momentarily stealing my every affection. But it’s the butterscotch sauce, thick and drippy, with caramel flavors and a not-so-subtle hint of salt, that oozes in and completes the most perfect bite. Each element of this cake enhances the flavors of its counterparts and it so tantalizes my tastebuds that I could almost break out into song. Without question, this brown sugar cheesecake is the one you won’t get over.

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.comLike the other cheesecakes on this site, we start by preparing the crust. Brown sugar, flour, oats, cinnamon, and salt are brought together with the addition of melted butter. Stir it all together and pat out the mixture into the bottom of a springform pan. While it bakes in the oven, we can prepare the filling for the cake. Cream cheese is beat on medium speed just until all of the clumps have been smoothed out. Brown sugar is added next, followed by eggs, heavy cream, and vanilla. The goal here is to incorporate each element evenly without overbeating the mixture as this can cause air bubbles and cracks in the cake once baked. Just beat in each addition until well combined, and be sure to scrape the sides of the bowl regularly.

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

Now everyone has their own special way to make a cheesecake, but there’s a few things that are almost universal to the process. First, you don’t want the cake to undergo drastic temperature changes during the baking process. To address this need, I prefer to put my cake pan in a waterbath, a pan full of boiling water that reaches about halfway up the sides of the cake. I also try to cool the cake down slowly so as not to cause cracks or shrinkage along the edges of the pan.

Second, it’s important to not over-bake your cheesecake. To test your cake for doneness, look for edges that appear to be slightly set and a center that is  wiggly under the surface of the cake. I turn the oven off once the inner half of the cake is only slightly jiggly upon shaking the pan. Unlike flour cakes, cheesecakes don’t adhere to the toothpick test, so don’t bother sticking your hand in there, okay?

Third, we want a crust that is baked, not soggy. If you opt to use the waterbath, be sure to wrap the outside of your pan in aluminum foil to ensure that no water seeps in to muck up your crust. I go a bit overboard and wrap my pan with three large layers of heavy duty foil, but I swear to you that extra effort is worth it.

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

The butterscotch is a can’t miss addition to this cake. Sure, the cheesecake is delicious on its own, but why pass up the opportunity to douse anything with a rich, decadent sauce like butterscotch? You could opt for store-bought, but let me encourage you, from the bottom of my heart, to consider making my favorite butterscotch sauce. Deb (yes, the one I met this past week) has the easiest, 5-ingredient sauce that you cannot screw up. I promise. If you prefer, Bobby Flay’s caramel sauce would do the trick here as well.

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

I’ve got a lot of joy and fun memories from this past week that I’m dying to share with you, but for now, I hope you’ll accept this brown sugar cheesecake. It’s sweet, salty, and entirely delicious- a dessert worth sharing with the best blog readers and friends the world has to offer. Thank you for continuing to support the Wood and Spoon blog. You guys rock. 

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

If you like this brown sugar cheesecake, you should check out:

Meyer Lemon Cheesecake

Pumpkin Cheesecake Tarts

S’Mores Cheesecake

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble

Brown Sugar Shortbread Cookies 

 

Print

Brown Sugar Cheesecake with Oatmeal Cookie Crust

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce by The Wood and Spoon by Kate Wood. This is a creamy, almost caramel cheesecake made with brown sugar. The crust is a sweet and salty press-in crust made from oats. The whole thing is baked in a springform pan and topped with caramel corn and butterscotch sauce by Smitten Kitchen. Find the recipe and some tips on making a pretty cheesecake without cracks or soggy crust on thewoodandspoon.com

The brown sugar cheesecake boasts a sweet and salty oatmeal crust and a gooey butterscotch sauce.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 240
Scale

Ingredients

For the crust:

  • 11/3 cup (110 gm) quick cooking oats
  • ½ cup (100 gm) packed brown sugar
  • ½ teaspoon salt
  • 1/3 cup (45 gm) all-purpose flour
  • ¾ teaspoon cinnamon (optional)
  • 7 tablespoons (100 gm) unsalted butter, melted

For the cheesecake:

  • 11/2 pounds/ 3 blocks (680 gm) of cream cheese, softened to room temperature
  • 3/4 cup (150 gm) brown sugar
  • 3 large eggs (170 gm), room temperature
  • 6 tablespoons (90 ml) heavy cream, room temperature
  • 1 teaspoon vanilla

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide, heavy duty foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  3. Stir together the dry ingredients until combined. Add the melted butter and stir just until combined. Gently pat out your mixture evenly into the bottom of the pan. Bake in the preheated oven for 10 minutes.

To prepare the cheesecake:

  1. Begin boiling some water in a kettle or saucepan for your water bath.
  2. Beat cream cheese in the bowl of a stand mixer at medium speed (I use 4 on my Kitchen Aid Mixer) for 2 minutes to remove all clumps. Do not overbeat, but scrape the sides of the bowl as needed. If many clumps remain, ensure that your cream cheese has softened to room temp.
  3. Add the sugar and beat on medium for an additional 1 minute. Add eggs, one at a time, and beat to combine an additional 1 minute. Scrape the sides of the bowl and then add the heavy cream, and vanilla. Beat to combine.
  4. Strain the cheesecake batter through a mesh strainer (if desired) into a reserved bowl. Pour the batter on top of the crust. Gently rap the pan on the counter to help any air bubbles escape.
  5. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan.
  6. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven.
  7. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days. Serve with butterscotch sauce (see notes) or homemade caramel.

Notes

  • I wrap my springform pan with three layers of heavy duty aluminum foil. This is to protect your crust from any water leakage of your springform pan. Many pans will claim to be waterproof but your crust will get soggy and inedible if water leakage happens. Don’t take any chances!
  • I use a 11″ round cake pan for my water bath but you can use any oven-safe dish that you have. Once of my readers used a roasting pan and that works just fine!
  • The cooling process seems lengthy and unnecessary, but it helps to prevent drastic temperature changes that can cause structural issues with your cake.
  • I love the butterscotch sauce from Smitten Kitchen and Bobby Flay’s salted caramel sauce. See the post above for the link to these recipes.

Cheesecake adapted from Miette

Brown Butter Blondies : Two Ways

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

Happy Thursday from sweet home Alabama! This time of year, at least in these parts, means that college football season is near. Yes, in just a few short days I will kiss my husband goodbye and re-familiarize myself with that far-off gaze that only a football game and a plate of buffalo hot wings can render. So to start this season off on the right foot, I’m sharing TWO super easy, crowd-pleasing, one-bowl recipes that you can show off at the tailgate nearest you. Yes, these brown butter blondies will make even the least interested college football fan (guilty) show up at your party tent ready to rumble.

Growing up, I was not what you would call a football fan. At the time, I had a healthy interest in professional and college basketball (GO CATS!), but football really wasn’t on my radar. It wasn’t until I moved to Birmingham, Alabama for college that I learned of the vicious football rivalries that existed in my new state. “So who do you pull for? Auburn or Alabama?” I heard that question a time or two and I’m pretty sure I laughed every time. I could have written a dissertation on the birthplace of jorts (thats “jean shorts” for those of you not from North Florida) with more interest than I could have aligned myself to one of two schools that I knew or cared nothing about. BYE FELECIA. 

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

By junior year, I had dated one (okay, one and a half) players from our school’s football team, so my knowledge in the sport had increased by at least 250%. I joined my sorority’s C-list flag football team, bought some knee socks and a fresh pair of Sophies, and determined I was ready to go pro.

Our team was, to say the least, bad. Okay, we were terrible. AWFUL. In one particular game, a girl on our team lost her shorts (and panties) to a flag pull gone wrong. Later, we executed our best play dubbed “The Eagle” where we all stopped running and began dancing on the field as some sort of means of distraction; it was not successful. The single time I touched the ball that evening was on a punt return where I caught the ball and ran towards the wrong end zone. I realized my mistake at the 15 yard line, immediatlely  panicked, and hurled the ball at an unassuming teammate. (Spoiler alert: she didn’t catch the ball. We lost the game. I’m told that everything I did was wrong.)

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

If you, like me, aren’t a savvy football fan or wouldn’t know a tailgate if it sat on your face, let me help you. Learn from the mistakes of the diehards and wannabes that have gone before you. Here are a few football fan fun facts that will keep you on the invite list for games to come.

 

How To Not Be A Loser At A Football Game:

  1. DO know which teams are playing in the game. People will laugh if you show up sporting your Keyshawn Johnson jersey and you don’t even know what team the Bucs are playing for the ring. Not like I know from experience or anything. 
  2. DO try to sit with people you know. You’ll regret that single scalped ticket if you wind up in the opposing team’s section next to a bunch of potty mouths.
  3. DON’T show up to a tailgate empty-handed! Cookies, a dip, or Chex mix are always appropriate. 
  4. DO wear your team colors, but avoid silks, rayon, and form-fitting clothes that will most certainly show off your pit stains and swamp butt. That is not winning. 
  5. DON’T drink too much in first quarter of the game. The bleachers are no place to sleep one off. 
  6. DO avoid the concession stand at halftime. No amount of chili dogs are worth those lines.
  7. DON’T sit next to the shirtless guys with the body paint unless you’re totally okay with the potential of this happening.
  8. DON’T leave a game early. It only takes one second to miss something.
  9. DO remember that tailgating is a marathon, not a sprint. Those Frito’s and sausage balls might go down smooth, but you don’t want to lug that with you to the upper bowl. 
  10. DO make all the brown butter blondies, all the time. FACT: people who bring blondies have more fun. 

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

These brown butter blondies are tailgating staples. This recipe make a huge pan of treats, perfect for sharing, toting across the quad, and shoving in your pockets to get through game day security. Even better, this same batter can be prepared two ways, so with the same handful of ingredients you can have a variety of chewy goodies to share with the world. Ya welcome. 

To make these brown butter blondies, we start by browning some butter. Lucky for you, you’re a pro at browning butter, so you whip that up quickly and let the golden fat cool. From there, it’s a one bowl and done kind of recipe. Stir some brown sugar, eggs, and vanilla into your butter and then fold in the dry ingredients. That’s it! The batter is done.

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

Next comes the fun part. Will it be white chocolate chips and coconut or cinnamon sugar snickerdoodle brown butter blondies? The world is your oyster here, so you take the pick. Hey, you could even go with dark chocolate and pistachios, toffee and pecans, whatever you darn well please. These brown butter blondies would taste good after sitting in a paper bag on the roof of your car for three days, but please, don’t ask me how I know that.

After baking, these brown butter blondies are chewy and oh-so flavorful. The white chocolate chip and coconut babies are a bit thicker and a little fluffier, while the snickerdoodle brown butter blondies are dense, intensely buttery, and perfectly spiced. The batter is the same for both variations, save for the toppings and the salt, and I think you’ll find both to be equally satisfying. 

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

Don’t be a loser at this year’s football games. Don’t be like me. Just make these brown butter blondies and thank the heavens that someone (*raises hand*) has figured out the hard stuff for you. Get your game on this weekend and think of me when you sink your teeth into these bad boys. 

Also, there’s only ONE MORE WEEK to vote for your favorite bloggers in the Saveur Blog Awards. You’ll find me in the best baking and sweets category. Click here to vote today and as often as you’d like! 

 

If you like these brown butter blondies, be sure to check out:

Pecan Toffee Blondies

Derby Pie Bars

Pretzel Shortbread Peanut Butter Brownie

Blueberry Lemon Bars

Trail Mix Cookies

Print

Brown Butter Snickerdoodle Blondies

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

Brown Butter Blondies made in two different ways- a cinnamon sugar snickerdoodle or a coconut white chocolate chip. Make your own variation with this adaptable recipe!

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 24 1x
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter, cubed into equals sized pieces
  • 13/4 cups (360 gm) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (260 gm) all-purpose flour
  • 13/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 21/2 teaspoons cinnamon, divided
  • 11/2 tablespoons sugar

Instructions

  1. Preheat the oven to 350 degrees. Line 9”x13” pan with aluminum foil and spray with cooking spray. Set aside.
  2. Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
  3. Once slightly cooled, add the brown sugar to the butter and whisk to combine. Add the eggs and the vanilla to the brown butter mixture and whisk to combine. Stir the flour, baking powder, salt, and 1-1/2 teaspoons cinnamon in a separate small bowl and then add it to the brown butter mixture, folding to just barely combine.
  4. Spread the batter into the prepared pan. Combine the remaining cinnamon and sugar and sprinkle over top of the blondie batter. Bake in the preheated oven, about 23-25 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.

Notes

See my previous post on browning butter if you need a little help in this area.

 

 

Print

Coconut White Chocolate Chip Brown Butter Blondies

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

Brown Butter Blondies made in two different ways- a cinnamon sugar snickerdoodle or a coconut white chocolate chip. Make your own variation with this adaptable recipe!

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 24 1x
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter, cubed into equals sized pieces
  • 13/4 cups (360 gm) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (260 gm) all-purpose flour
  • 11/2 teaspoons baking powder
  • 1 teaspoon salt
  • 11/2 cups (115 gm) sweetened shredded coconut
  • 11/4 cups (200 gm) white chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. Line a 9”x13” pan with foil and spray with cooking spray. Set aside.
  2. Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
  3. Once slightly cooled, whisk the brown sugar into the brown butter. Add the eggs and the vanilla and whisk well to combine. In a seprate small bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the brown butter mixture and fold to combine. Add the coconut and white chocolate chips and fold just until combined.
  4. Spread the batter into the prepared pan and then bake in the preheated oven, about 25-30 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.

Notes

See my previous post on browning butter if you need a little help in this area.

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumb Topping Recipe by The Wood and Spoon Blog by Kate Wood. This recipe makes two loaves of moist southern style pound cake swirled with blueberries and topped with a brown butter brown sugar crumble. This is a simple recipe with many of the elements being make ahead. This is also a great breakfast loaf/ dessert to share with friends because there are two cakes made! Find the recipe on thewoodandspoon.com

If I could, I would box each and every one of you a loaf of this brown sugar pound cake. I’d fashion it with parchment paper and a curl of ribbon, along with a handwritten note of sorts. We’d nibble on a slice over a cup of coffee, and it’d be in that space that we’d share stories, the joys and the horrors, of our week. This brown sugar pound cake is the kind of treat that’s meant for gifting and inspires sharing, like a buttery little love note to send to the people who count.

I’ve recently spent a fair amount of time thinking about why I love this craft so much. In a matter of years, baking and cooking has melted into the nooks and crannies of my life, pouring edges to the mold of who I am, of who I want to be. It’s less of a hobby or a means of nourishment, but instead, a process that nourishes me in intangible ways and quenches my thirst to create and to share. Baking is the trade that allows me to love the people around me- a box of cookies for a friend, a birthday cake for my child, a spoon of chocolate for my husband. The time spent by the stove and around the table is an act of service, a show of affection, and anyone willing can choose to partake.

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumb Topping Recipe by The Wood and Spoon Blog by Kate Wood. This recipe makes two loaves of moist southern style pound cake swirled with blueberries and topped with a brown butter brown sugar crumble. This is a simple recipe with many of the elements being make ahead. This is also a great breakfast loaf/ dessert to share with friends because there are two cakes made! Find the recipe on thewoodandspoon.com

To be fair, baking may not be your thing. You may be a painter or a scientist. You may be the kind that builds kites or plants gardens or strums melodies on vintage guitars. Words or numbers or colors may mean more to you than flour and sugar, but whatever your gifting is, I really think you should use it. Let me be the one, maybe even the first, to encourage you to share freely and abundantly the things that give you joy. And if you haven’t found your “thing” yet, I can assure you that there is room in the kitchen. There is space to create, to fail, and to try again, to love others through the making and breaking of bread. If you’re willing to sift and stir and knead for the benefit of others, I can promise you that baking is an art you can do. Let this recipe for brown sugar pound cake be the one you tiptoe into the shallows with. 

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumb Topping Recipe by The Wood and Spoon Blog by Kate Wood. This recipe makes two loaves of moist southern style pound cake swirled with blueberries and topped with a brown butter brown sugar crumble. This is a simple recipe with many of the elements being make ahead. This is also a great breakfast loaf/ dessert to share with friends because there are two cakes made! Find the recipe on thewoodandspoon.com

This brown sugar pound cake is dense and moist, filled with ribbons of cooked berries and sprinkled with a buttery crumb topping. The recipe yields two loaves of cake, perfect for sharing with a neighbor or teacher or friend. The process of preparing this brown sugar pound cake is straight forward but includes a few different steps, so let’s talk about the how.

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumb Topping Recipe by The Wood and Spoon Blog by Kate Wood. This recipe makes two loaves of moist southern style pound cake swirled with blueberries and topped with a brown butter brown sugar crumble. This is a simple recipe with many of the elements being make ahead. This is also a great breakfast loaf/ dessert to share with friends because there are two cakes made! Find the recipe on thewoodandspoon.com

To prepare the cake, we start by making a blueberry filling. We could just toss in a handful of berries and call it a day, but by pre-cooking the berries into a thick syrup, we are able to swirl the filling into the loaves for a sliver of tang in each slice. Simply toss mashed berries with some sugar, lemon juice, and cornstarch, and cook on the stovetop until thick and bubbly.

While the filling cools in the fridge, we start on the topping. This is a brown butter crumb topping, similar to what we tossed on our raspberry rhubarb crumb cake. Brown butter, with the addition of sugar, flour, salt and cinnamon, makes for a flavorful topping, a warm and salty welcome to an otherwise sweet cake. Check out my tutorial on browning butter for some help on that topic.

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumb Topping Recipe by The Wood and Spoon Blog by Kate Wood. This recipe makes two loaves of moist southern style pound cake swirled with blueberries and topped with a brown butter brown sugar crumble. This is a simple recipe with many of the elements being make ahead. This is also a great breakfast loaf/ dessert to share with friends because there are two cakes made! Find the recipe on thewoodandspoon.com

The topping and filling for this brown sugar pound cake can be made a day or two in advance or just before whipping up the pound cake. On the day of baking, prepare your cake batter. We start by creaming butter and sugar, adding eggs, vanilla, and buttermilk with the usual suspect dry ingredients. The batter is divided between two loaf pans and is swirled with the cooled berry filling. Top each cake with a generous amount of crumble, and feel free to save a handful for nibbling while the cakes bake! You’ll know the cakes are done when a toothpick inserted comes out clean and the center of the cake springs back slightly at the touch.

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumb Topping Recipe by The Wood and Spoon Blog by Kate Wood. This recipe makes two loaves of moist southern style pound cake swirled with blueberries and topped with a brown butter brown sugar crumble. This is a simple recipe with many of the elements being make ahead. This is also a great breakfast loaf/ dessert to share with friends because there are two cakes made! Find the recipe on thewoodandspoon.com

Allow the cakes to cool completely before packaging for sharing. I have a few ideas for packing loaves here that you can check out, if you please. I also love buying pretty disposable pans so that you can gift the loaves right in their baking container. Whatever you choose, just be sure to save a slice for gifting to someone else. Let others have a taste of the stuff that you’re made of. Happy Sunday and have a great week!

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumb Topping Recipe by The Wood and Spoon Blog by Kate Wood. This recipe makes two loaves of moist southern style pound cake swirled with blueberries and topped with a brown butter brown sugar crumble. This is a simple recipe with many of the elements being make ahead. This is also a great breakfast loaf/ dessert to share with friends because there are two cakes made! Find the recipe on thewoodandspoon.com

If you like this brown sugar pound cake with blueberries and brown butter crumble, be sure to check out:

Blueberry Galette with Cornmeal Crust

Raspberry Rhubarb Crumb Cake

Blueberry Cornbread

Strawberry Almond Skillet Cake

Apple Crumb Cake

 

Print

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumb Topping Recipe by The Wood and Spoon Blog by Kate Wood. This recipe makes two loaves of moist southern style pound cake swirled with blueberries and topped with a brown butter brown sugar crumble. This is a simple recipe with many of the elements being make ahead. This is also a great breakfast loaf/ dessert to share with friends because there are two cakes made! Find the recipe on thewoodandspoon.com

This recipe for brown sugar pound cake with blueberries and brown butter crumb topping makes two loaf cakes, dense, moist, and incredibly flavorful, the perfect treat for sharing. 

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 2 1x
Scale

Ingredients

For the filling:

  • 11/2 cups (220 gm) blueberries, mashed
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

For the crumble:

  • 6 tablespoonson (200 gm) unsalted butter, cubed
  • ½ cup (100 gm) brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1 cup (130 gm) all-purpose flour

For the cake:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 1 cup (200 gm) packed brown sugar
  • ½ cup (100 gm) sugar
  • 3 large eggs, room temperature
  • 11/2 teaspoons vanilla
  • 11/2 cups (200 gm) all-purpose flour
  • 11/2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¾ cup (180 mL) buttermilk, at room temperature

Instructions

To prepare the filling:

  1. Combine all the ingredients in a 4-quart saucepan over medium heat on the stove. Stir, mashing more if desired, until the mixture begins to bubble and thicken. Once the mixture has thickened slightly, remove from heat to a separate container and place in the fridge to cool while you prepare the rest of the cake elements. This can be made ahead, covered, and stored in the fridge for up to one week.

To prepare the crumble:

  1. Add the diced butter to a small saucepan or skillet set over medium heat. Stir with a whisk or swirl the pan occasionally to ensure the butter is melting evenly. Once melted, the butter will sizzle, foam, and eventually start forming little golden bits on the bottom of the pan. Continue cooking and stirring regularly until the butter has taken on an amber color and nutty aroma. Take care not to burn the butter. Remove the pan from heat and pour the brown butter into a medium sized mixing bowl.
  2. Add the brown sugar, salt, and cinnamon to the butter. Fold in the flour until the mixture has crumbled. Set aside in the fridge while you prepare the cake. Alternatively, this can be made and stored in an air-tight container up to one week in advance.

To prepare the cake:

  1. Preheat the oven to 350 degrees and prepare two (8-1/2” x 4-1/2” x 2-3/4”) loaf pans with cooking spray. You can also line the pan with two strips of parchment paper for easy removal, if desired.
  2. In a large bowl or the bowl of a stand mixer, cream the room temperature butter on medium speed with a paddle attachment until the butter is lightened in color and smooth, about 2 minutes. Scrape the sides of the bowl and add the sugars. Cream for an additional 2 minutes.
  3. Add each egg, one at a time, stirring well on medium speed after each addition. Scrape the sides of the bowl and add the vanilla, stirring to combine.
  4. In a separate bowl, combine all the dry ingredients. Add half of the dry ingredients to the butter and egg mixture and stir on low just until combined. Add the buttermilk and stir on low to combine. Add the remaining dry ingredients and stir on low, folding with a spatula to finish combining.
  5. Scoop one cup of batter into the bottom of each prepared pan and spread it out. Drizzle two tablespoons of the blueberry filling evenly over top of each battered pan. Repeat this process with the layering of batter and filling once more and then divide the remaining cake batter among the two pans. You will not use all the blueberry filling. Drag a butter knife through the pans, back and forth several times, to swirl in the blueberry filling. Top each pan with 1/2 of the crumble.
  6. Bake in a preheated oven for about 45-55 minutes, or until a toothpick inserted comes out clean. Allow to cool briefly before eating, or cool completely to remove the entire cake from the pan.

Notes

  • If your blueberries are not sweet and ripe, you can add an additional tablespoon of sugar to sweeten them lightly. You want the filling to be fresh and not overly sweet.
  • You will not use all the filling for these cakes. You can save the leftovers and freeze for future cakes, or you can use it as a topping for ice cream or pancakes!
  • If you don’t care about having a blueberry swirl, feel free to fold in 1-1/2 cups of fresh or frozen blueberries to the batter before baking. Just forget the filling and fold in berries! Easy!
  • If you need help browning butter for your crumble, check out the link in my above post or search “brown butter” on my blog homepage. There is a tutorial!
  • If you add more than the specified amount of blueberry filling, your cake can become gummy and dense. It still tastes delicious, but it won’t look as advertised in the photos.

Cinnamon Swirl Bread

Cinnamon Swirl Bread Recipe by the Wood and Spoon blog by Kate Wood. This recipe makes two loaves of cinnamon babka or brioche style bread using butter and eggs. The bread is soft and sweet like Hawaiian bread but makes homemade bread similar to commercial breakfast bread. There is a tutorial on how to roll these fluffy loaves and how to get lots of swirls throughout. Find the recipe on thewoodandspoon.com

As a mom, one of the concepts I teach on repeat to my eldest is sharing. At two years old, my daughter already knows when she’s done wrong by refusing to share her toys, snacks, or even love and affection with others. I don’t expect her to master such a skill for quite some time, but I keep pushing her to do so, recognizing that learning to share from an early age will only benefit her.

We adults, though…. man, we really suck at sharing sometimes. We love to make things all about ourselves, and often withhold love, time, energy, and tangible items from those around us who want to share in it. I know that degree of selfishness is all over my life, so I’m thinking I can’t possibly be the only one, right?

This blog is intended to be a platform for sharing. Of course I want to give you recipes and ideas, tips and techniques, how-to’s and pretty photos to look at. But I also want to share thoughts. I want to give you encouragement and laughter and joy via words on these pages, and although I’m sure I’m not always successful in that, I wouldn’t dare quit trying. What use are your passions if you don’t share them with someone? What use are your gifts if you don’t give them away?

So, a challenge to you: share with someone today. Spend yourself on someone else. Volunteer, give a compliment, go the extra mile. Share a coffee, a lunch table, or ANYTHING. Whatever it looks like, just share. I don’t think you’ll regret it.

Cinnamon Swirl Bread

And speaking of sharing, let’s talk about this cinnamon swirl bread. I have to tell you that my message on sharing comes with the most selfish of motives. A long time favorite of mine is the cinnamon swirl bread from Edgar’s Bakery here in Alabama. It’s perfect, and if you’ve had it, you know why I’m raving about it. A girlfriend of mine asked them for the recipe, and I have questioned them for tidbits on the bread on countless occasions, but CAN YOU BELIEVE THEY DIDN’T SHARE IT WITH ME?? Ok, that’s sarcasm. If I had that recipe and was willing to bake and sell to the masses, I would retire early and spend the rest of my days baking those sweet baby angel loaves for anyone who would buy them from me.

Cinnamon Swirl Bread

I have spent months trying to get the filling on this bread right. MONTHS. I’m talking at least 15-20 test bakes. The end result is worth it. This cinnamon swirl bread is filled with butter, sugar, eggs, and probably even a few handfuls of pixie dust, because it is straight up magical. Similar to a babka, the dough for this bread is moist, buttery, and a bit stringy while being mixed up. After an initial rise, we roll it out super thin and spread it with a cinnamon sugar schmear that, if it weren’t entirely weird, I would consider scrubbing all over my bod. A few rolls, twists, and a rise later, the bread is popped in the oven until it’s dark, golden and fragrant enough to scent your entire home. 

Cinnamon Swirl Bread

This cinnamon swirl bread is the most delicious thing that I know how to make. It’s not the easiest thing I know how to make, but you can bet every bag of sugar at the grocery store that it’s the tastiest. If you have free time this week, I really think you should make this bread. Read through the instructions carefully, set out enough time for the rising of the bread, and plan on being patient with the process. The end result is life changing delicious, and you’ll be glad you have an extra loaf to stick in the freezer. You can do the extra kind thing and share your second loaf with a friend… but even I might be selfish enough to save it for myself. No judgement. 

Cinnamon Swirl Bread

Happy Tuesday, Happy Baking, and Happy Sharing! Cheers to you!

 

Print

Cinnamon Swirl Bread

Cinnamon Swirl Bread Recipe by the Wood and Spoon blog by Kate Wood. This recipe makes two loaves of cinnamon babka or brioche style bread using butter and eggs. The bread is soft and sweet like Hawaiian bread but makes homemade bread similar to commercial breakfast bread. There is a tutorial on how to roll these fluffy loaves and how to get lots of swirls throughout. Find the recipe on thewoodandspoon.com

This cinnamon swirl bread recipe makes two loaves of fluffy, buttery bread that is spiced with cinnamon and swirled with brown sugar.

  • Author: Kate Wood
  • Prep Time: 90
  • Cook Time: 60
  • Total Time: 2 hours 30 minutes
  • Yield: 2 1x
  • Category: Bread
Scale

Ingredients

For the dough

  • 3/4 cup warm milk (not hot or cold)
  • 1/2 cup plus 2 teaspoons sugar
  • 3 teaspoons active dry yeast
  • 3 1/4 cups (about 1 lb) all-purpose flour, with more for flouring surfaces
  • 2 eggs
  • 1 egg yolk, white reserved
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon salt
  • 10 tablespoons unsalted butter, at room temperature

For the filling

  • 8 tablespoons melted butter, slightly cooled
  • 1 cup brown sugar
  • 6 tablespoons sugar
  • 2 tablespoons cinnamon
  • 2 tablespoons flour
  • pinch of salt
  • 1 egg white

For the loaves

  • 1 egg, lightly beaten with two teaspoons of water
  • parchment paper

Instructions

To prepare the dough

  1. In the bowl of a stand mixer, stir together the warm milk and 2 teaspoons of sugar. Evenly sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once yeast has been activated, beat 1/2 cup of the flour in to the milk mixture using the paddle attachment. Once combined, add the remaining sugar, eggs, egg yolk, vanilla, and salt, and beat the mixture on medium speed until combined. On low speed, add the remainder of the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky, and will hold together in long strands when you attempt to scoop it from the bowl.
  2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest until it has approximately doubled in size, about 1-1/2-2 hours. Once the dough has nearly doubled in size, prepare the filling.

To prepare the filling

  1. Combine the cooled, melted butter, sugars, cinnamon, flour, and salt, stirring until combined. Add the egg white, stirring just until combined. You will use approximately ½ cup of filling for each loaf.

To prepare the loaves

  1. Once the dough has doubled in size, line 2 loaf pans (8 1/2″ x 4 1/2″ x 2 3/4″) with parchment paper. Cut two sheets of parchment paper- one to fit the pan lengthwise and one to fit widthwise- with some extra paper to hang over the sides.
  2. Generously flour your work surface and rolling pin. Prepare your egg wash by whisking together the egg and water. Set aside.
  3. Gently punch the dough down into the bowl once and divide the dough in half. Take one half of the dough and lay it on your floured surface. Generously dust the top of the dough with flour as well. Using your rolling pin, roll your first piece of dough as evenly as possible into a 22″x10″ rectangle. (I even use a ruler!) You may need to re-flour your work surface if the dough begins to stick. Using a pastry brush, lightly paint the outside 1/2″ edges of your dough with your egg wash. Spread half of the filling (about ½ cup) evenly inside the egg wash border.
  4. Standing with one of the long edges closest to you, begin to tightly roll your dough away from you, forming a 22″ long roll of dough. Gently pinch the dough together at the seam to seal the filling inside the roll.
  5. Spread about 1-2 tablespoons of filling on the top of the roll of dough and then fold it on top of itself, forming an 11” long folded roll of dough. Shape the loaf, by pulling the ends of the dough roll together to form a “U” shape. Twist the two ends over each other twice to form a figure 8 shape and tuck the end pieces under the dough. Place your rolled loaf in one of the prepared pans and repeat the entire process with the remaining half of dough. Once both loaves have been formed, cover again with plastic wrap and allow to rise again for about 1-1/2-2 hours. The dough should rise about 1/2-1″ over the top of the pans. Do not let them over-rise.
  6. When the dough is nearly risen, preheat the oven to 350 degrees and brush the remaining egg wash over the tops of the loaves. Bake in the preheated oven for about 40 minutes, or until the tops are a dark golden brown and no longer squishy or underbaked looking. Look especially for underbaked parts in the creases of the twists on top of the loaves. Allow to cool in the pans on a cooling rack for about 20 minutes and then remove from the pan to cool completely.

Recipe Adapted From: NYT

Pecan Toffee Blondies

Pecan Toffee Blondies Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple blondie recipe made in a half or quarter sheet pan that serves a crowd. A great make ahead bar for parties. Tastes like butter pecan ice cream! These bars are butter and brown sugar blondies, made extra salty with sea salt and chopped pecans. Find the recipe for this great fall dessert at thewoodandspoon.com

Happy November to you from Alabama where it’s still hot as fire and we’re all frying eggs on the pavement. The only time nowadays that I don’t sweat like a baby gorilla is if I’m sitting inside or standing in front of an open refrigerator. And don’t judge me, but I do that a lot. 

Last week, we celebrated my birthday with friends over a  meal of stone crabs and layer cakes. I’ve only cracked crabs one other time in my life, back when Brett and I were dating and I was still trying to prove I was adventurous and fun. I typically don’t like food that requires you to work for it, but the stone crabs turned out to be a blast. Were it not for the bloodied knuckles, broken nails, and overall brute strength that was required for breaking through the shells of those tough little buggers, I probably would have cracked all night long. Plus, there was an abundance of crabs jokes, and even though lice in the nether-regions is not something to laugh about, I found it hysterical. So basically the night was a success.

Birthdays are always a big deal in my book. Even though I relish any moment for a celebration, birthdays somehow take the proverbial (and literal) cake. Any chance to celebrate people that I love with music and laughter and dessert is a winning event, if you ask me. 

Pecan Toffee Blondies

Pecan Toffee Blondies

These pecan toffee blondies are not a birthday cake. These weren’t even served at my birthday party. But they are good and fall-ish and ridiculous easy to make so let’s dive in, shall we?

The blondie dough is made just the same as your average drop cookie recipe. We start by creaming the butter and brown sugar for a while until it’s light and fluffy. Next comes a few eggs followed by a dusting of flour and salt. Things get real at the end when we bring in our guests of honor: pecans and toffee bits. The sweetness from the brown sugar and toffee is offset perfectly by the pecans and salt and if you really like to get down and dirty, I’d recommend adding an extra sprinkle of each once the dough has been pressed out in the pan.

Pecan toffee blondies are one of those foods that you need in your arsenal of recipes. You can file this recipe under “fall recipes to make for a crowd” or “pecan desserts to go nuts for” or “blondies that really do have more fun.” This is the bar I’d be making every week if it weren’t still Africa hot here in the South. I’d eat them for dessert, or afternoon snacks, or even for breakfast if you swore you wouldn’t judge me. But who am I kidding- they’re worth even that.

Pecan Toffee Blondies

These pecan toffee blondies are a cinch to make and are a terrific dessert for any occasion. If you get a chance to try them out, let me know what you think in the comments section below!

Cheers to you!

 

 

Print

Pecan Toffee Blondies

Pecan Toffee Blondies Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple blondie recipe made in a half or quarter sheet pan that serves a crowd. A great make ahead bar for parties. Tastes like butter pecan ice cream! These bars are butter and brown sugar blondies, made extra salty with sea salt and chopped pecans. Find the recipe for this great fall dessert at thewoodandspoon.com

These pecan toffee blondies are a brown sugar blondies speckled with toasty pecans and toffee bits. They make a terrific treat to share and store well in the freezer.

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
Scale

Ingredients

  • 2 sticks unsalted butter, room temperature
  • 11/2 cups packed brown sugar
  • 2 1/3 cup all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 2 teaspoons salt
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 13/4 cups pecans, chopped and divided
  • 11/2 cup toffee bits
  • Kosher salt for sprinkling, if desired

Instructions

  1. Preheat the oven to 325 degrees. Spray a jelly roll pan with baking spray or line with a Silpat or parchment paper. Set aside.
  2. Cream the butter and sugar on medium speed in the bowl of a stand mixer until light and fluffy, about 10 minutes. Scrape the bowl throughout this process as needed to ensure that all of the butter and sugar is evenly incorporated.
  3. Add the eggs one at a time and beat until each are well incorporated. Add the vanilla and mix until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Add these dry ingredients to the butter mixture and beat on low until just combined. Add 1-1/4 cups of pecans and the toffee and stir to combine.
  5. Gently spread the mixture evenly into the bottom of your prepared jelly roll pan. If you don’t have a jelly roll pan, a foil lined 9″x13″ casserole dish can be used as well. Sprinkle the remaining pecans on top. If you like extra salty desserts, feel free to sprinkle another teaspoon or two of kosher salt over top of the bars. Bake in the oven at 325 degrees for about 25-30 minutes or until the blondies are golden brown on top and no longer jiggly in the center. Allow the blondies to cool completely prior to cutting.

Recipe Adapted From: Anne Thornton