Persimmon Crumble Cake

I bought some persimmons that were super soft and ready to eat, and I thought, “Why not make a cake out of them?” I guess I’m a little obsessed with baking — I just want to turn everything into a sweet treat lately. So I took a recipe I usually use for another fruit cake and swapped in the persimmons, not really sure if it would be a hit or a miss.

To my surprise, it turned out amazing! The cake was gooey, fragrant, and full of that gentle sweetness that only persimmons have. Honestly, it made me crave even more persimmon desserts after that.

This Persimmon Crumble Cake is soft, moist, and full of autumn flavor — the kind of cake that makes your kitchen smell like comfort. Sweet, ripe persimmons give the cake a naturally rich texture and orangey color, while a buttery crumble topping adds a delicate crunch with every bite.

The batter comes together easily with just a few ingredients — no mixer needed — and bakes into a beautifully tender cake that’s sweet (but not too over) and perfectly balanced. You can even add sliced persimmons on top for a stunning, rustic finish.

It’s the perfect afternoon treat with tea or coffee, or a lovely way to use up those extra ripe persimmons during persimmon season.

Ingredients:

Crumble: 

- 30g butter 

- 25g sugar

- 50g flour 

Cake:

- 160g mashed ripe persimmon (about 1 large or 2 small)

- 2 eggs

- 70g sugar

- 150g all-purpose flour

- 70g vegetable oil

- 8g baking powder

- Optional: sliced persimmon as a topping

- Optional: ½ tsp cinnamon for extra flavor

Instructions

- Preheat the oven to 180°C (356°F). 

- Grease and line a 6-inch cake tin with parchment paper. (I used 12cmx 20cm glass pan)

- In a large bowl, mash the ripe persimmon until smooth and creamy.

- Add the eggs, brown sugar, flour, oil, and baking powder to the mashed persimmon.

- Mix thoroughly until the batter is smooth and lump-free.

- Pour the batter into the prepared cake tin and spread it evenly.

- Sprinkle crumbles on top.

- Bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cake cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

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Custard Crumble Buns - Drożdżówki z Budyniem

Soft, fluffy, and filled with creamy custard, these Custard Crumble Buns are a perfect treat for anyone who loves the comforting flavors of homemade pastries. The tender yeast dough bakes up golden and light, while the sweet crumble topping adds a delicious crunch that contrasts beautifully with the smooth pudding inside.

They taste like a mix between a Danish pastry and a sweet bun — rich yet not overly sweet. 

These buns are great for breakfast, brunch, or afternoon snack time, and they fill your kitchen with the most amazing aroma while baking. Best enjoyed warm, straight from the oven, dusted with a touch of powdered sugar.

Ingredients:

Dough:

- 300 g bread flour

- 5g yeast

- 1 egg

- 25 g sugar

- 125 ml milk

- 20 g oil

Filling:

- 300 ml milk

- 20g corn starch

- 40g sugar

- 2 eggs

Crumble:

- 60 g flour

- 20 g oil

- 35 g sugar

Instructions:

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Prepare fillings:

   -  Pour milk into a pot, add corn starch, sugar and egg, mix well together.  

   -  Cook, stirring constantly until thickened into custard. 

   -  Remove from the heat, cover with plastic wrap and set aside to cool.

4. Prepare the crumble:

   -  In a small bowl, combine flour, sugar and oil.

   -  Use your fingers to rub the ingredients together until a crumbly mixture forms.

5. Shape the buns:

   -  Once the dough has risen, transfer it to a floured surface and divide it into 6-8 equal pieces.

   -  Roll each piece into a ball and flatten slightly to form a round buns.

   -  Using the bottom of a glass, press down on the center of each bun to create an indentation for the filling.

6. Assemble the buns:

   -  Fill the recess with a ball of prepared pudding.

   -  Sprinkle crumbs over.

7. Bake:

   -  Preheat the oven to 180°C (350°F).

   -  Place the buns on a baking sheet lined with baking paper.

   -  Let them rest for another 20 minutes.

   -  Bake for about 20 minutes, or until the buns are golden brown.

8. Serve:

   -  Allow the buns to cool slightly after baking and dust with powdered sugar or drizzle with icing if desired.

   -  Enjoy fresh, best with a cup of tea or coffee!

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Sesame Mantou (Black Sesame Steamed Buns)

Sesame mantou are soft, fluffy Chinese steamed buns enriched with the deep, nutty flavor of roasted black sesame. These buns are made from a simple yeast dough with ground black sesame seeds, sugar, and a bit of oil - then shaped into spirals or rolls and steamed until tender.

Unlike filled baozi, mantou are usually unfilled or have swirled-in flavor like sesame or taro. They’re slightly sweet, aromatic, and incredibly comforting.

Perfect for breakfast, afternoon tea, or as a snack, sesame mantou are best enjoyed warm - either fresh from the steamer or lightly reheated. They're also freezer-friendly, so you can make a batch and enjoy them anytime.

Ingredients for 8 buns:

- 320g cake flour

- 50g sesame powder 

- 40g sugar

- 6g instant dry yeast

- 180g water

Instructions:

1. Prepare the Dough:

   - In a bowl, combine all the ingredients using a spoon or spatula.

   - Knead the dough for 10-12 minutes until smooth, making sure to remove as many air bubbles as possible.

   - Cover with a tea towel and let it rest for 1 to 1.5 hours.

2. Shape the Buns:

   - After the dough has rested, deflate it.

   - Knead it briefly.

   - Divide the log into 8-9 equal portions.

   - Shape the buns and place them on a piece of parchment paper.

   - Let the buns rest for 30 minutes.

3. Steaming:

   - Prepare a pot of water for steaming and bring it to a rolling boil.

   - Place the buns in the steamer and steam over high heat for 12 minutes.

   - Remove from the steamer and serve warm.

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Banana Chocolate Marble Cake

This Banana Chocolate Marble Cake combines the sweetness of ripe bananas with rich cocoa for a soft, moist loaf full of flavor. Each slice shows off a beautiful marbled swirl — part banana, part chocolate — that looks impressive yet is so easy to make. The mashed ripe bananas keep the cake incredibly tender and naturally sweet, while the chocolate batter adds a deep, slightly bittersweet contrast. Serve it on its own, with a cup of tea or coffee, or lightly warm it and top with a scoop of ice cream for something extra special.

I absolutely love banana flavor, especially in cakes — it gives such a warm, sweet aroma and keeps the crumb soft and tender. But I know it’s not for everyone. Some people just can’t get used to the cooked flavor of fruits in desserts. Still, if you enjoy banana bread or anything with that natural fruity sweetness, this cake might become one of your favorites.

It’s perfect for breakfast, tea time, or as a cozy afternoon snack — and if you warm up a slice and add a bit of chocolate drizzle or ice cream, it turns into a simple but wonderful dessert.

Ingredients:

- 3 ripe bananas (about 300g)

- 3 eggs

- 120g brown sugar

- 225g all-purpose flour

- 120g neutral oil (vegetable or canola)

- 12g baking powder (about 3 tsp)

- 25g cocoa powder (about 1.5 tbsp)

Instructions:

- In a blender or bowl, combine the bananas, eggs, sugar, and oil. 

- Blend or mix until smooth.

- Sift in the flour and baking powder. 

- Stir gently until just combined—do not overmix.

- Split the batter evenly into two bowls.

- Sift the cocoa powder into one bowl and mix well to create the chocolate portion.

- Grease or line baking pan - I used a 12cm x 20cm glass baking pan.

- Using a spoon, alternate scoops of plain and chocolate batter, layering one on top of the other for a marbled effect.

- Bake in a preheated oven at 170°C (340°F) for about 50 minutes, or until a skewer inserted into the center comes out clean.

- Allow the cake to cool completely before slicing.

- Store in the refrigerator for up to 2–3 days.

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Lemon Cheesecake Mooncakes (Baked)

These mooncakes are a creative twist on the classic baked style. The crust is made with flour, honey, and lemon zest, forming a fragrant and slightly crisp shell. Inside is a rich, creamy lemon cheesecake filling—first baked on its own, then wrapped in dough and pressed into mooncake molds. After baking, the crust turns golden brown while the cheesecake center stays smooth and tangy. These mooncakes combine the buttery richness of cheesecake with the familiar look of traditional baked mooncakes, making them a refreshing, modern dessert.

Yield: 12 mooncakes (each ~20 g crust + 30 g filling)

Ingredients

Mooncake Dough (crust):

- 150 g all-purpose flour

- 80 g honey

- 30 g neutral oil (e.g., sunflower or canola)

- Zest of 1 lemon (optional)

Cheesecake Filling:

- 250 g cream cheese, at room temperature

- 2 eggs

- 30 g sugar

- lemon juice (to taste)

- Zest of 1 lemon

For finishing:

- 1 egg yolk (for egg wash)

- Flour or cornstarch (for dusting molds)

Instructions

1. Prepare the Cheesecake Filling

- In a bowl, beat cream cheese with sugar until smooth.

- Add eggs one at a time, mixing thoroughly after each addition.

- Stir in lemon juice and zest.

- Pour mixture into a greased or parchment-lined 6-inch square pan.

- Bake at 180°C (390°F) for 20-25 minutes, until just set.

- Cool completely, then cut into 12 equal pieces (about 30 g each). Chill to firm up if needed.

2. Prepare the Mooncake Crust

- In a mixing bowl, combine flour, honey, oil, and lemon zest.

- Knead until a smooth dough forms.

- Divide into 12 equal pieces (about 20 g each).

3. Assemble the Mooncakes

- Flatten one dough portion into a disc.

- Place a piece of cheesecake filling in the center.

- Wrap the dough around the filling, sealing edges completely.

- Roll gently into a ball.

- Dust a mooncake mold with flour or cornstarch.

- Place the filled ball inside the mold and press gently to shape.

4. Bake the Mooncakes

- Preheat oven to 190°C (375°F).

- Place shaped mooncakes on a lined baking tray.

- Bake for 5 minutes.

- Remove from oven, brush lightly with egg wash.

- Reduce oven temperature to 170°C (340°F) and bake for an additional 20–25 minutes, or until golden brown.

5. Storage

- Allow mooncakes to cool completely.

- Store in an airtight container in the refrigerator for up to 2 weeks.

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