Noble Pig

Cowboy Butter Snack Mix

Cathy Pollak — Fri, 18 Sep 2026 16:50:26 +0000

I knew this cowboy butter snack mix was ready when I could no longer walk away from the bowl. The butter, lemon and herbs made it hard to leave alone, and between the Chex, pretzels, crackers and nuts, there’s always something different in the next handful.

Homemade Snack Mix with Cowboy Butter, Herbs and Lemon

In the scheme of everything, I probably spent way more time on this cowboy butter snack mix than was reasonable. Getting the flavor onto a baked snack mix took a lot more work than I was really expecting. I was using fresh lemon and it made the mix too wet, while the garlic got lost in everything else. A few early attempts were technically fine but not good enough for me to keep making. I left it alone for a while because I couldn’t get the lemon part where I wanted it.

At some point I was on a flight and asked for lemon with my sparkling water. The flight attendant handed me a stack of those True Lemon packets, and because I hate throwing usable things away, I shoved them into my purse and forgot about them. I came across them one day and thought about this snack mix because lemon without the extra liquid was the part I hadn’t figured out.

Once that finally worked, I got really picky about everything else. I wanted it buttery and herby with smoke, lemon and spice, but it still had to stay crisp enough to store. My favorite part is that one handful might have a Triscuit and a walnut, the next is mostly Chex and Cheez-Its. I haven’t decided which combo I like more.

The Decisions Behind This Recipe

The lemon was the biggest problem I had to solve and leaving it out wasn’t an option. Without enough lemon, it didn’t taste like cowboy butter to me. But fresh lemon juice kept adding more moisture than I wanted. I worked on that part for a stupid amount of time, even abandoning it for a while. The True Lemon really did change everything. I could finally use enough lemon without adding more liquid to the butter mixture.
I tested garlic too because you’d normally expect to find it in cowboy butter, but eventually took it out. Between the smoked paprika, liquid smoke, Worcestershire and herbs, the garlic kept getting buried. Adding more didn’t help, so eventually I stopped trying to make garlic happen in this recipe. I tossed cayenne out for a similar reason. Crushed red pepper was the right choice for heat, and there was no reason to add more.
I went with dried herbs because this gets baked, cooled and stored, and I didn’t want to introduce more moisture with fresh herbs.
And yeah, there’s a lot of butter. There are eleven cups of cereal, crackers, pretzels and nuts in the bowl, and they don’t all absorb the coating the same way. To get the finished mix to taste seriously buttery, you need it. Otherwise it tastes like somebody waved seasoning over a box of Chex without thinking it through.

Ingredients

Rice Chex and Corn Chex – I tried Wheat Chex and didn’t care for them in this mix. Rice and corn are lighter, which is what I wanted with this much butter going over them.
Cheez-Its, Triscuits and oyster crackers – Three different cracker textures, and trust me, you want them. The Cheez-Its add cheese and salt, obviously. Triscuits are denser, while the oyster crackers soak up the butter in a totally different way. I break the Triscuits into chunks so they’re closer in size to everything else in the bowl. If you can find Triscuit Minis, those are great too.
Small twist pretzels – I like the small twists because they’re close in size to the cereal and crackers and don’t need to be broken up before they go into the bowl.
Peanuts and walnuts – Peanuts are expected in a snack mix. Walnuts aren’t, which is why I like them in this one. They taste really good with the butter and herbs, and I’d miss them if they weren’t there.
Unsalted butter – There’s a lot of it because we’re coating eleven cups of cereal, crackers, pretzels and nuts. I use unsalted because the Cheez-Its, pretzels, peanuts and Worcestershire are already adding salt.
Dijon mustard and Worcestershire sauce – Dijon adds acidity, and Worcestershire adds the savory part. They mix into the butter with the herbs and spices without either one tasting overly strong.
Liquid smoke and smoked paprika – This is where the smoke comes from. I wanted it noticeable without turning the snack mix into barbecue seasoning.
Dried chives, dill, parsley and thyme – Four herbs sounds like a lot until they’re spread through eleven cups of snack mix. Keeping them dried means there’s no extra moisture coming from fresh herbs.
Crushed red pepper, black pepper and sea salt – Crushed red pepper adds heat, while black pepper and sea salt season the butter mixture.
True Lemon Crystallized Lemon – These packets are crystallized lemon made with lemon juice and lemon oil. I use three in the butter mixture, and there isn’t a substitute that will make this snack mix the same way. Look for True Lemon near drink mixes, sweeteners or powdered beverage packets, or buy it online.

How to Make Cowboy Butter Snack Mix

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the pans ready)
Preheat the oven to 250°F and line two large rimmed baking sheets with parchment paper. You want two pans for this amount because one overloaded sheet pan turns into a buttered cereal traffic jam, and I want the mix spread out enough to bake instead of sitting in a thick mound.
Step Two (mix the dry seasonings)
Stir the dried chives, dill, parsley, thyme, smoked paprika, sea salt, black pepper, crushed red pepper flakes and True Lemon crystals together in a medium bowl. Mixing them first keeps one handful from getting all the dill while another somehow gets none of the lemon.
Step Three (make the cowboy butter)
Whisk the melted butter with the Dijon mustard, liquid smoke and Worcestershire sauce, then whisk in the dry seasoning mixture until everything is well blended. Give it another good whisk right before you pour it because the herbs and spices will start settling while you’re standing there.
Step Four (coat the snack mix)
Put the Cheez-Its, broken Triscuits, peanuts, walnuts, pretzels, oyster crackers, Rice Chex and Corn Chex in a very large bowl. Pour the cowboy butter over everything and toss carefully until the mixture is coated as evenly as you can get it. There are 11 cups in that bowl, so take your time and use a light hand unless you want to make cowboy butter crumbs.
Step Five (divide and bake)
Divide the mixture between the prepared baking sheets and spread it into an even layer. Bake for 40 minutes, stirring each pan after 20 minutes. Spread everything back out before returning the pans to the oven because some pieces will have moved around a lot more than others.
Step Six (let it cool)
Leave the snack mix on the baking sheets until it has cooled completely. This isn’t the time to get impatient and dump warm snack mix into a container because trapping the moisture is how crisp cereal becomes disappointing cereal.

Recipe Tips

Use the biggest mixing bowl you own. Eleven cups of cereal, crackers, pretzels and nuts needs room to move around, and a cramped bowl makes it much harder to distribute the butter without crushing everything.
Don’t decide whether the snack mix is crisp enough until it has cooled completely. It will still seem softer when it first comes out of the oven.
When I break up the Triscuits, I’m looking for chunks roughly the size of the Chex and Cheez-Its. A few pieces from each cracker is enough because I don’t want a lot of Triscuit crumbs mixed in there.
You may still see some butter on the baking sheets when you stir everything at 20 minutes. That’s normal with this amount of butter, so stir it well, spread the snack mix back out and keep baking.
If you’re now staring down a bottle of opened liquid smoke, it does have a decent shelf life. But you can also use it to make my slow cooker kalua pork, sausage balls or a batch of my smoked tomato Bloody Mary mix.
My favorite places to use a handful of extra walnuts, if you’ve opened a package for this mix, are in my baked apples with maple-walnut sauce and my crispy gnocchi with sage brown butter.

Storage

Once the snack mix is completely cool, store it in an airtight container or resealable bag at room temperature for up to two weeks.
There’s no reason to refrigerate it. In fact, room temperature is better for keeping the cereal and crackers crisp.

FAQs

Can I use fresh lemon juice instead of True Lemon?
No. I went round for round with different amounts of fresh lemon first, but it isn’t concentrated enough, and adding more juice adds more moisture. True Lemon gets the lemon flavor into the snack mix without adding that extra liquid.
Why is there no garlic in this cowboy butter snack mix?
Because ultimately it was better without it. I know garlic is common in cowboy butter, and it’s great on a steak, but it kept getting lost among everything else in this snack mix. Adding more only covered up the herbs and lemon, so I left it out.
Can I use fresh herbs instead of dried herbs?
Stay with dried herbs. Fresh herbs are great in cowboy butter served as a sauce, but this gets baked and stored. Dried herbs are a much better fit for this one.
Is cowboy butter snack mix spicy?
It has some heat from the crushed red pepper flakes, but I wouldn’t call it spicy. You can reduce them or leave them out if you want the buttery, smoky flavor without the heat.
Can I substitute different crackers or nuts?
Yes, but within reason. Pecans or cashews are good subs for the walnuts or peanuts, and you can trade one cracker for something with a similar size and texture. I wouldn’t change several cups of the base at once, though. A Triscuit, a Chex square and an oyster cracker do not absorb butter the same way, and eventually the ratio stops acting like the recipe I tested.
Why does this recipe use so much butter?
Because there are eleven cups of snack mix in the bowl, and this is supposed to taste seriously buttery. I tried less, and it tasted like seasoned cereal and crackers.

From My Kitchen Notes

Small observations from the margins.

Lots of ideas become clearer after I stop expecting them to turn out the way they were supposed to.
Leaving something alone and giving up on it are not the same thing.
Sometimes the thing I keep trying to fix needs me to change the form.
When something comes back to me after I’ve stopped working on it, I pay attention.
I do like when one small detail makes me reconsider everything.
Removing one thing can tell me more than adding five others ever did.
The first attempt doesn’t deserve to survive because it came first.
Some things are worth coming back to, but not in the same form.
Accumulated history gets my attention. Change gets another chance.
I have much less patience for repetition dressed up as progress.

More Reasons to Fill a Bowl

Sweet and Spicy Furikake Popcorn – Furikake, chile, sweet seasoning.
BBQ Chex Snack Mix – Chex, pretzels, Cheez-Its, smoky barbecue seasoning.
Puppy Chow Recipe (Muddy Buddies) – Chocolate, peanut butter, powdered sugar.
Air Fryer Pumpkin Spice Chex Mix – Chex, brown sugar, pumpkin pie spice.
Christmas Popcorn Mix – Popcorn, white chocolate, candy, pretzels.

This post may contain affiliate links. Please read my disclosure policy.

Cowboy Butter Snack Mix

Cowboy butter snack mix takes Chex cereal, crackers, pretzels and nuts and coats them in butter seasoned with dried herbs, Dijon, Worcestershire, smoked paprika, lemon and crushed red pepper. Baking the mixture gives the seasoning time to flavor the different cereals and crackers while everything becomes crisp.

Course Appetizer, Snack

Cuisine American

Keyword cowboy butter Chex mix, cowboy butter recipe, cowboy butter snack mix, game day snack, homemade Chex mix, party mix, savory snack mix, seasoned Chex mix

Prep Time 10

Cook Time 40

Cooling 30

Total Time 1 20

Servings cups

Calories 270kcal

Author Cathy Pollak

Equipment

very large mixing bowl You need enough room to toss 11 cups of snack mix without crushing the cereal and crackers.
2 baking sheet (large) Dividing the mixture between two pans gives it enough surface area to bake evenly.
parchment paper Lines the baking sheets and makes cleanup easier after baking the butter-coated mixture.
2 mixing bowls (medium). One for the dry seasonings and one for the melted butter mixture.
whisk Distributes the Dijon, Worcestershire, liquid smoke, herbs and seasonings throughout the melted butter.
rubber spatula or spoon (large). Useful for coating the snack mix and stirring it halfway through baking.

Ingredients

Dry Seasoning Mix:

1 tbsp (2 g) dried chives
1 tbsp (3 g) dried dill
1 tbsp (2 g) dried parsley
½ tbsp (2 g) dried thyme leaves
1 tbsp (7 g) smoked paprika
1 tsp (6 g) fine sea salt
½ tsp (1 g) ground black pepper
½ tsp (1 g) red pepper flakes
3 packets (2.4 g) True Lemon Crystallized Lemon

Cowboy Butter Mixture:

1½ cups (340 g) unsalted butter melted
1 tbsp (15 g) Dijon mustard
½ tsp (2.5 g) liquid smoke
1 tsp (5 g) Worcestershire sauce

Snack Mix Base:

2 cups (120 g) Cheez-It crackers
1 cup (60 g) broken into chunks Triscuit crackers (if you can find mini Triscuits, those are fine too)
1 cup (145 g) roasted, salted peanuts
1 cup (120 g) walnut pieces
1 cup (40 g) mini pretzels
1 cup (50 g) oyster crackers
2 cups (56 g) Rice Chex cereal
2 cups (56 g) Corn Chex cereal

Instructions

Preheat oven to 250°F (121°C). Line two large rimmed baking sheets with parchment paper.
Combine the dried chives, dill, parsley, thyme, smoked paprika, sea salt, black pepper, red pepper flakes and True Lemon crystals in a medium bowl.
1 tbsp (2 g) dried chives, 1 tbsp (3 g) dried dill, 1 tbsp (2 g) dried parsley, ½ tbsp (2 g) dried thyme leaves, 1 tbsp (7 g) smoked paprika, 1 tsp (6 g) fine sea salt, ½ tsp (1 g) ground black pepper, ½ tsp (1 g) red pepper flakes, 3 packets (2.4 g) True Lemon Crystallized Lemon
Whisk the melted butter, Dijon mustard, liquid smoke and Worcestershire sauce in a separate bowl until thoroughly blended.
1½ cups (340 g) unsalted butter, 1 tbsp (15 g) Dijon mustard, ½ tsp (2.5 g) liquid smoke, 1 tsp (5 g) Worcestershire sauce
Add the dry seasoning mixture to the melted butter mixture and whisk until the herbs and seasonings are evenly distributed.
Add the Cheez-It crackers, broken Triscuits, roasted peanuts, walnuts, pretzels, oyster crackers, Rice Chex and Corn Chex to a very large mixing bowl. Pour the cowboy butter mixture over the snack mix and toss carefully until the cereal, crackers, pretzels and nuts are evenly coated.
2 cups (120 g) Cheez-It crackers, 1 cup (60 g) broken into chunks Triscuit crackers, 1 cup (145 g) roasted, salted peanuts, 1 cup (120 g) walnut pieces, 1 cup (40 g) mini pretzels, 1 cup (50 g) oyster crackers, 2 cups (56 g) Rice Chex cereal, 2 cups (56 g) Corn Chex cereal
Divide the snack mix between the prepared baking sheets and spread into an even layer.
Bake for 40 minutes, stirring each pan after 20 minutes and redistributing the mixture into an even layer before returning it to the oven.
Cool completely on the baking sheets before serving or transferring to an airtight container for storage.

Notes

I use True Lemon Crystallized Lemon because it gives the seasoning the lemon flavor I wanted without adding fresh lemon juice.
I tested garlic in this mix and left it out because it overwhelmed the herbs and lemon without adding anything I missed in the finished recipe.
Whisk the cowboy butter mixture again immediately before pouring it over the snack mix since the dried herbs and seasonings can sink as it sits.
Use a very large mixing bowl so there is enough room to coat the cereal, crackers, pretzels and nuts without crushing them.
Let the snack mix cool completely on the baking sheets before transferring it to a container so it stays crisp.

Nutrition

Have you made this Cowboy Butter Snack Mix? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cowboy Butter Snack Mix appeared first on Noble Pig.

Chile Colorado Beef (Slow Cooker)

Cathy Pollak — Thu, 17 Sep 2026 11:20:21 +0000

This chile Colorado beef made in the slow cooker is my shortcut to tender beef cooked in red chile sauce without making the sauce from dried chiles. Warm tortillas are still my favorite way to serve it, and the leftovers can become dinner all over again.

Chile Colorado Beef with a Slow Cooker Shortcut

I ate chile Colorado in Mexican restaurants for years before I ever thought about making it at home. Then one day I noticed a can of chile Colorado sauce sitting next to the enchilada sauce at the market, bought it, took it home and started messing around. I’ve been making it this way ever since.

Back then, I wasn’t trying to make the red chile sauce from dried chiles, and the slow cooker was really the only thing I had time for. I needed the beef to cook while I was doing everything else. This was never meant to be the traditional way of making chile Colorado. It was always supposed to be an easy way for me to make it often.

I used chuck roast because I wanted the beef to cook in the red chile sauce for hours and eventually get tender enough to pull apart with a fork. The canned sauce was already doing the part I wanted to skip, and after some experimenting, I had an easy way to make chile Colorado without making the red chile sauce myself.

There are a couple of things in this recipe that can look excessive on paper, especially the amount of beef and chili powder. They’re not accidents. Five pounds of beef belongs in this much sauce, and the chili powder is there for a reason too.

And no, I don’t brown the roast first. If I’m taking the shortcut, I’m taking the shortcut.

The Decisions Behind This Recipe

The shortcut in this chile Colorado beef recipe is Las Palmas Red Chile Sauce. Traditional chile Colorado starts with dried chiles that are soaked, blended and turned into a red chile sauce. I’m skipping that process and starting with the canned sauce instead. One important thing to know is that this is not enchilada sauce, and enchilada sauce won’t give you the same flavor in this recipe.
The amount of beef is on purpose. I use 5 pounds of chuck roast because there’s a lot of red chile sauce in the slow cooker. If you cut the beef way back and leave everything else the same, the proportions will be off. One large roast is fine, but if all you can find are two smaller chuck roasts, make sure they add up to at least 5 pounds. A little more is fine.
Then there’s the chili powder, and there’s a decent amount of it. I use regular Gebhardt Chili Powder. You don’t want to use cayenne, chipotle powder or another concentrated ground chile. Those are completely different animals, and that amount would be a terrible surprise in this dish.
I add the masa harina at the end. It thickens the red chile sauce, but it also adds flavor, which is why I prefer it to flour or cornstarch. I like the sauce a little thicker once the beef is pulled apart and returned to the slow cooker. If you want a thinner sauce, you can leave the masa harina out, but you’ll also be leaving out the flavor it adds.

This post may contain affiliate links. Please read my disclosure policy.

Ingredients

Las Palmas Red Chile Sauce – This is the shortcut that makes this chile Colorado beef possible without making red chile sauce from dried chiles. Use the canned red chile sauce, not enchilada sauce. They aren’t interchangeable, and the flavor will be completely different.
Beef bouillon cubes – They add more beef flavor to the red chile sauce without adding more liquid.
Gebhardt Chili Powder – This is the regular chili powder I’ve always used for this recipe. The amount is divided, with some going into the slow cooker at the beginning and the rest added when I finish the sauce. Don’t substitute cayenne, chipotle, ancho powder or another concentrated ground chile.
Ground cumin – Adds the earthy flavor I like in the red chile sauce.
Dried oregano – I use dried oregano because it can cook right along with the beef for hours in the slow cooker.
Onion powder and garlic powder – They season the sauce without adding extra prep.
Finely ground black pepper – It needs it.
Boneless beef chuck roast – You need at least 5 pounds because this recipe makes a lot of sauce. One large chuck roast is fine, or use two smaller roasts that add up to 5 pounds or a little more.
Masa harina – I add this at the end to thicken the red chile sauce and give it some corn flavor. If you want a thinner sauce, you can leave it out, but I think the flavor is better with it.

How to Make Chile Colorado in the Slow Cooker

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the red chile sauce)
Pour the Las Palmas Red Chile Sauce into a 6- to 7-quart slow cooker, then stir in the beef bouillon, 2 tablespoons of the chili powder, cumin, oregano, onion powder, garlic powder and black pepper. Add the chuck roast and turn it a couple of times so the sauce gets around the meat.
Step Two (slow cook the beef)
Cover and cook on LOW until the beef pulls apart easily with a fork, about 7 hours for one large roast. I try not to put refrigerator-cold beef into the slow cooker because starting temperature does affect cooking time. If you’re using two smaller chuck roasts that add up to at least 5 pounds, start checking them earlier because they can become tender sooner. The cooking time is only a guide, so if the beef is still firm when you try to pull it apart, it’s not done yet. Give it another 30 minutes and check again.
Step Three (pull the beef apart)
Move the beef to a large cutting board or platter and pull it apart with two forks. Take a look at the red chile sauce before you do anything else. It will still be thin at this point, and if that’s how you like your chile Colorado, return the beef to the slow cooker, stir it in and call it good.
Step Four (finish the sauce)
If you want the thicker sauce I make, leave the slow cooker on LOW and whisk in the remaining ¼ cup chili powder and the masa harina. The masa harina thickens the sauce, but it also adds flavor, which is why I use it instead of cornstarch or flour. Return the pulled beef to the slow cooker, stir it into the red chile sauce, cover and cook for another hour, or until the sauce has thickened the way you want it.

Recipe Tips

Let the beef tell you when it’s done. Slow cookers vary, roast sizes vary and meat has a mind of its own. If the chuck roast doesn’t pull apart easily with a fork, it needs more time.
Trim the large pieces of visible fat from the outside of the chuck roast before it goes into the slow cooker. You don’t need to find every bit of fat through the meat, but removing the big exterior pieces keeps that extra fat out of the red chile sauce.
Leftover chile Colorado makes some of my favorite sloppy tacos. I use my homemade corn tortillas and add pickled red onions, pico de gallo and creamy Mexican avocado dressing. There’s enough going on that I don’t even bother trying to keep them neat.
You can also turn the beef into a hot cheesy dip. Add lots of cheese and serve it with my fried tortilla chips, or spread the chile Colorado in a baking dish and bake it under my hot corn dip. The last one gets out of hand, which is probably why I like it. If I had to pick a favorite side dish for this chile Colorado, it would be my chipotle hot honey skillet cornbread. It works together.

Storage and Reheating

Store leftover chile Colorado in an airtight container in the refrigerator for up to 4 days. The sauce gets thicker as it sits, which I like. Reheat it on the stovetop or in the microwave, adding a small splash of water if the sauce is thicker than you want.
This freezes really well. Freeze the beef and red chile sauce together in an airtight freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator, then reheat it on the stovetop or in the microwave until hot.

FAQs

Can I use enchilada sauce instead of Las Palmas Red Chile Sauce?
No. Enchilada sauce has a different flavor and seasoning profile, and it changes this chile Colorado more than you might expect. I use Las Palmas Red Chile Sauce and wouldn’t substitute enchilada sauce.
Is chile Colorado spicy?
I don’t find it particularly hot, but everyone’s heat tolerance is different. The important thing is to use regular Gebhardt Chili Powder, not cayenne, chipotle powder or another concentrated ground chile. With the amount used in this recipe, that substitution could make your chile Colorado extremely hot.
Do I really need 5 pounds of chuck roast?
Yes. I wouldn’t go below 5 pounds unless you’re also reducing the sauce and seasonings. There’s a lot of red chile sauce in this recipe, and using less beef without changing anything else will give you a much saucier result.
Why isn’t my chuck roast falling apart?
It needs more time. If the chuck roast is still firm or difficult to pull apart with a fork, keep cooking it and check again in 30 minutes.
Can I use two smaller chuck roasts?
Yes. Two smaller chuck roasts are fine as long as they total at least 5 pounds. They may be ready sooner than one large roast, so start checking them before the 7-hour mark.
Do I have to use masa harina?
Technically, no, but I would. The masa harina thickens the red chile sauce and adds corn flavor that flour or cornstarch won’t give you. I’ve made it without the masa harina, and I don’t like it as much.
Do I need to brown the beef first?
No. The chuck roast goes straight into the slow cooker. This is the shortcut version of chile Colorado, so I keep the shortcut where it actually saves work.

From My Kitchen Notes

Small observations from the margins.

Lots of things need more time than I think they should. Arguing with that rarely speeds anything up.
I trust what happens after the waiting more than what happens at the beginning.
I find it interesting what changes once a lid comes off.
Some things get better when left alone. Others get colder.
There’s a difference between giving something room and abandoning it.
A shortcut still has to take you somewhere worth going.
I won’t keep rescuing things once they’ve had enough time to figure themselves out.
I pay attention to what happens between the big moments. When something lets me into the chapter but not the paragraphs, I reconsider everything.

When Dinner Has Hours to Figure It Out

Slow Cooker BBQ Beef – Chuck roast, barbecue sauce, smoky seasoning, four ingredients.
Slow Cooker Tangy Brisket – Beef brisket, tangy sauce, long slow cook, tender slices.
Slow Cooker Chicken Burrito Bowls – Chicken, black beans, tomatoes, green chiles, rice.
Slow Cooker Korean BBQ Chicken – Chicken, Korean barbecue sauce, sweet heat, pulled chicken.

Chile Colorado Beef (Slow Cooker)

Chile Colorado beef made in the slow cooker is an easier way to make tender chuck roast in red chile sauce without preparing the sauce from dried chiles. The beef cooks low and slow until it pulls apart easily, then masa harina and chili powder are used to thicken the sauce.

Course Main Course

Cuisine Mexican-Inspired

Keyword chile colorado beef, chile colorado recipe, Chile Colorado Style Beef (Slow Cooker), chuck roast recipe, red chile beef, slow cooker chile Colorado, slow cooker chile Colorado beef, slow cooker chuck roast

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 550kcal

Author Cathy Pollak

Equipment

slow cooker (6-7 quart). Provides enough capacity for the chuck roast and red chile sauce without overcrowding the cooker.
Cutting board or platter (large). Gives you enough room to pull the cooked chuck roast apart before returning it to the sauce.
meat shredders or two forks. Used to pull the tender chuck roast apart.
whisk Incorporates the masa harina and chili powder into the red chile sauce before the beef is returned to the slow cooker.

Ingredients

1 (28 oz 794 g) can Las Palmas Red Chile Sauce
3 beef bouillon cubes
¼ cup plus 2 tbsps (~46 g) Gebhardt chile powder divided
1 tbsp (6 g) ground cumin
1 tbsp (3 g) dried oregano leaves
2 tsps (5 g) onion powder
1 tsp (3 g) garlic powder
1 tsp (2 g) finely ground pepper
5 lbs (2.27 kg) boneless beef chuck roast trimmed of most visible fat
¼ cup (30 g) masa harina

Instructions

Add the red chile sauce, beef bouillon, 2 tablespoons chili powder, cumin, oregano, onion powder, garlic powder and black pepper to a 6- to 7-quart slow cooker and stir to mix. Add the chuck roast and turn to coat it in the sauce. For more consistent cooking time, avoid putting the beef into the slow cooker refrigerator-cold. Cover and cook on LOW until the beef pulls apart easily with a fork, about 7 hours for one large roast. Begin checking earlier if using two smaller roasts, since they can become tender sooner. If the beef is still firm or difficult to pull apart, continue cooking and check again every 30 minutes until it pulls apart easily.
1 (28 oz 794 g) can Las Palmas Red Chile Sauce, 3 beef bouillon cubes, ¼ cup plus 2 tbsps (~46 g) Gebhardt chile powder, 1 tbsp (6 g) ground cumin, 1 tbsp (3 g) dried oregano leaves, 2 tsps (5 g) onion powder, 1 tsp (3 g) garlic powder, 1 tsp (2 g) finely ground pepper, 5 lbs (2.27 kg) boneless beef chuck roast
Transfer the chuck roast to a large cutting board or platter and pull the beef apart with two forks. The red chile sauce will be thin at this point. For a thinner sauce, return the beef to the slow cooker and stir it into the sauce.
To thicken the sauce, leave the slow cooker on LOW and whisk the remaining ¼ cup chili powder and masa harina into the sauce until well incorporated. Return the pulled beef to the slow cooker and stir to coat. Cover and cook on LOW for 1 hour longer, or until the sauce has thickened.
¼ cup (30 g) masa harina

Video

Notes

Use one large chuck roast or two smaller chuck roasts totaling approximately 5 pounds. Two smaller roasts will often become tender sooner, so begin checking them before the suggested cooking time.
The cooking time is a guide. Starting temperature, the size and thickness of the roast and differences among slow cookers can affect how long the beef takes to become tender. If it doesn't pull apart easily with a fork, continue cooking it.
Use Las Palmas Red Chile Sauce, not enchilada sauce. The two aren't interchangeable in this recipe and will give you a different result.
I use regular Gebhardt Chili Powder. Don't substitute chipotle chile powder, cayenne or another concentrated ground chile for it.
The masa harina thickens the red chile sauce and also contributes flavor. If you prefer the sauce thinner, you can skip the thickening step and return the pulled beef directly to the sauce.

Nutrition

Have you made this Chile Colorado Beef (Slow Cooker)? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chile Colorado Beef (Slow Cooker) appeared first on Noble Pig.

Finnish Salmon Soup (Lohikeitto)

Cathy Pollak — Wed, 16 Sep 2026 16:38:50 +0000

Finnish salmon soup, or lohikeitto, is made with tender chunks of salmon and Yukon Gold potatoes in a creamy seafood broth with leeks, carrots, allspice and lots of fresh dill. I use skinless salmon and prepared seafood stock so this traditional Finnish soup can be on the table in about 40 minutes.

Creamy Finnish Salmon Soup with Potatoes and Fresh Dill

Finnish salmon soup, or lohikeitto, touches a very specific part of my memory because I’ve eaten some form of potatoes, cream, dill and white pepper my whole life. I grew up around Eastern European food, where white pepper has this very open invitation to almost everything. My grandmother treated black pepper like you were making a very bad decision and ruining whatever you were making. She added white pepper to soup, potatoes, meat and every sauce. The idea of rationing it never crossed her mind.

So the first time I tasted those flavors in a creamy soup with salmon, I was already on board. Living in the Pacific Northwest also means salmon is normal dinner food for me. I don’t need an occasion or a special trip to find it because good salmon is readily available where I live.

What I really wanted was a weeknight version of this soup that didn’t need me to make fish stock at 4 pm on a Tuesday. Yes, I wanted the seafood flavor, the cream, the potatoes and all the dill, but I also wanted something I could make quickly. Using prepared seafood stock and skinless salmon got me there without adding another hour or a pile of fish parts to the kitchen.

The Decisions Behind This Recipe

Using prepared seafood stock is what made this possible for a weeknight dinner. I still wanted the broth to taste like seafood, and skinless salmon means there’s almost nothing to do to the fish besides cut it into chunks. I’m super happy to let somebody else make the stock if it means I get to make lohikeitto more often.
I use ground allspice and white pepper and give them about 30 seconds in the butter after the leek and carrots have softened. Warming ground spices in the butter helps wake up their aroma before the stock goes in and gets them dispersed through the base of the soup. Whole allspice berries are traditional in lots of lohikeitto recipes, but I like not having to warn everybody at the table that one of the innocent-looking things in the bowl is definitely not a potato.
Cutting the Yukon Gold potatoes into large 1-inch chunks gives them enough size to stay intact instead of dissolving into the broth. It’s important that they cook completely before the salmon goes into the pot. Once the salmon is in, you don’t want a stubborn potato to finish cooking while the fish slowly turns into drywall.
The cream goes in before the salmon for the same reason. I bring the broth back to a gentle simmer first, then add the fish. At that point, everything else is done and the salmon becomes the timer. Give it a few minutes to turn opaque and cook through, and then we’re finished.
And the dill is not a garnish. Half a cup goes into the soup after I take the pot off the heat. Fresh dill loses a lot of its flavor when it cooks too long, so I want the heat from the soup to soften it without boiling the life out of it.

Ingredients

Salmon – I use a skinless salmon fillet and cut it into 1-inch chunks. You want pieces large enough that you still get a good piece of salmon on the spoon after it cooks.
Yukon Gold potatoes – Yukon Golds are my first choice because they stay together in the soup instead of crumbling into the broth. I peel them and cut them into 1-inch chunks, about the same size as the salmon. Red potatoes or another waxy potato can work, but I would skip Russets because they break down more easily as they cook.
Leek – Use the white and light green parts. Leeks are notorious for hiding dirt between their layers, so slice it first and wash it really well. There’s always more dirt in there than seems possible.
Carrots – Two medium carrots add sweetness and color without turning this into vegetable soup.
Seafood stock – This adds seafood flavor before the salmon ever goes into the pot. Vegetable stock is my first substitute. Chicken stock works, but it’s not going to taste the same. Seafood stock, sometimes labeled fish stock, is easier to find than you think. You’ve probably walked past it a hundred times without noticing it.
Heavy cream – This is what gives lohikeitto its creamy broth, but don’t expect it to make the soup thick. There’s no flour or roux in this recipe. The cream adds richness while the broth stays very much a broth.
Fresh dill – I use a full ½ cup because dill is part of the flavor of this soup, not something thrown over the top for a photograph. Fresh dill is the way to go for this recipe because dried dill doesn’t give you the same flavor.
Ground allspice – Allspice is one spice, not a spice blend, which is worth mentioning because the name has confused people forever. A small amount gives the broth a warm background flavor that goes really well with the cream and potatoes.
Ground white pepper – Of course there’s white pepper. My grandmother would probably come back and revoke my Eastern European credentials if there weren’t. It seasons the soup without leaving black specks throughout the pale broth.
Unsalted butter – I use it to cook the leek and carrots before adding the ground spices. Unsalted butter lets me control the salt myself, especially since seafood stocks vary.
Bay leaf – One goes into the broth.
Kosher salt – Start with the amount in the recipe and taste again before serving. Seafood stock can range from mild to salty, so this isn’t the place to go all in until you’ve tasted the finished broth.

How to Make Finnish Salmon Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (soften the leek and carrots)
Melt the butter in a large pot or Dutch oven over medium heat, then add the leek and carrots. Cook them for about 5 minutes, stirring once in a while, until the leek is soft and translucent. You don’t want browning because we’re not trying to caramelize the vegetables. They only need to soften.
Step Two (season the broth and cook the vegetables)
Add the allspice and white pepper and stir them around in the butter for about 30 seconds, then add the potatoes, seafood stock, salt and bay leaf. Bring it to a boil, lower the heat and let it simmer for 10–12 minutes. Before you move on, stick a knife into one of the potatoes and a carrot and make sure both are tender. Once the salmon goes in, that’s basically the end of the cooking, and you’re not sacrificing the fish because one stubborn potato needed another eight minutes.
Step Three (add the cream and salmon)
Stir in the heavy cream and let the soup come back to a gentle simmer, then add the salmon. Keep it at a simmer for 3–4 minutes, until the salmon is opaque and cooked through. I want chunks of salmon in the bowl, not a pot full of tiny flakes because I got distracted and boiled the heck out of it.
Step Four (finish with lots of fresh dill)
Take the pot off the heat, pull out the bay leaf and stir in the fresh dill. A full ½ cup looks like a lot until it’s in the soup, and then it’s just right. I add it after the heat’s off so it still tastes fresh. Taste the broth again for salt and white pepper, ladle the soup into bowls, add more dill on top if you want, and that’s it.

Recipe Tips

Make sure the potatoes and carrots are completely tender before the salmon goes in. This is the place to stop and check. If a potato still needs another eight minutes, give it those eight minutes before the salmon gets anywhere near the pot.
Keep the salmon pieces as even in size as you can. When the chunks are the same size, they finish cooking at about the same time, which is important when salmon is only in the broth for a few minutes.
Once the cream and salmon are in the pot, you want a simmer, not a rolling boil. Check a piece of salmon if you’re unsure whether it’s ready. It should be opaque and separate easily when tested.
You’ll want to taste the broth again after you add the cream. Cream softens the way salt and seasoning come across, so a soup that tasted seasoned five minutes ago may need another pinch of salt or white pepper before it goes to the table.
And don’t freak out because the broth looks thin. Finnish salmon soup is creamy, but this recipe is not a thick salmon chowder. There’s no flour or roux, so the broth is supposed to look like that.

Storage and Reheating

Store leftover Finnish salmon soup in an airtight container in the refrigerator for up to 3 days. I would reheat only the amount you plan to eat instead of warming and cooling the whole pot over and over because the salmon is already cooked and every trip back to the stove cooks it more.
Warm it slowly over low heat, stirring occasionally, until it’s hot, but don’t bring it back to a hard boil. The broth may look a little different straight from the refrigerator as the cream and fat chill, but low heat and a good stir should bring it back together.
I don’t recommend freezing this soup. Between the cream, potatoes and already-cooked salmon, there are too many textures that can come back from the freezer differently than when they went in. This is one to eat for lunch for the next couple of days.

FAQs

What is lohikeitto?
Lohikeitto is Finnish salmon soup made with salmon, potatoes and a creamy broth, usually with leek and lots of fresh dill. The name literally refers to salmon soup in Finnish.
How do you pronounce lohikeitto?
The Finnish pronunciation is roughly LOH-hee-kayt-toh, with the first syllable stressed and the double t held a little longer. I checked this against a native Finnish pronunciation before putting my American mouth on the record. Wink.
Is Finnish salmon soup the same as salmon chowder?
No. This soup is creamy, but the broth stays fluid. There’s no flour or roux in this recipe, so it should not have the thick consistency you would expect from an American-style chowder.
Can I use frozen salmon?
Previously frozen salmon is fine. Thaw it completely first, then cut it into 1-inch chunks and cook it the same way as fresh salmon. I wouldn’t add frozen chunks directly to the soup because then your 3–4 minute cooking time goes out the window.
What kind of potatoes are best for Finnish salmon soup?
I use Yukon Gold potatoes because they get creamy and tender without breaking down too much in the broth. Red potatoes or another waxy potato are my first substitutes. I would skip Russets because they break down more easily as they cook.
What can I substitute for seafood stock?
Vegetable stock is my first choice. Chicken stock can work, but the finished soup is not going to taste like seafood. Since the salmon only cooks in the broth for a few minutes, the stock is responsible for most of the seafood flavor in the broth.
Can I use half-and-half or milk instead of heavy cream?
Heavy cream is what I recommend. Half-and-half or milk will make the broth less rich and can be less forgiving if the soup gets too hot, so I wouldn’t call either one an equal substitution.
Can I use dried dill instead of fresh dill?
You can, but I don’t want you to if you can get fresh dill because it’s a main flavor in lohikeitto. If dried dill is all you have, I might start with 2 tablespoons, taste the finished soup and add more if you think it needs it. Dried dill doesn’t taste like fresh, so I wouldn’t try to match the full ½ cup of fresh dill tablespoon for tablespoon.

From My Kitchen Notes

Small observations from the margins.

Some traditions feel familiar before they have any right to.
If something needs too much explaining, I’m probably not into it.
I’ve stopped waiting to understand certain things before enjoying them.
I’ve gotten very good at knowing when something is almost right. And when it’s exactly wrong.
I notice patterns even when I wish I didn’t.
I don’t need every question answered to know when something has my attention.
There are things I simplify and things I don’t. Knowing the difference is most of life.
Four minutes of anything can change the whole situation.

Potatoes Have Never Hurt a Pot of Soup

Ham and Cabbage Soup – Ham, cabbage, potatoes, savory broth.
Loaded Baked Potato Soup – Potatoes, bacon, sharp cheddar, sour cream.
Corn Chowder – Sweet corn, smoky bacon, potatoes, creamy broth.
Chicken Pot Pie Soup – Chicken, potatoes, vegetables, thick creamy broth.
Dill Pickle Soup – Dill pickles, potatoes, tangy creamy broth.

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Finnish Salmon Soup (Lohikeitto)

Finnish Salmon Soup (Lohikeitto) has tender salmon, Yukon Gold potatoes, leeks and carrots in a creamy fish broth seasoned with allspice, white pepper and lots of fresh dill. Using prepared fish stock and skinless salmon keeps the recipe to about 40 minutes.

Course Main Course, Soup

Cuisine Finnish

Keyword creamy salmon soup, Finnish salmon soup, Finnish salmon soup lohikeitto, Finnish salmon soup recipe, Finnish soup, lohikeitto, lohikeitto recipe, salmon potato soup, salmon soup

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 627kcal

Author Cathy Pollak

Equipment

Dutch Oven or large pot. A 5- to 6-quart (4.7- to 5.7-liter) pot gives the vegetables and salmon enough room to cook without crowding.
chef knife For slicing the leek and carrots and cutting the potatoes and salmon into evenly sized pieces.
Cutting board Use a separate clean surface for cutting the salmon or thoroughly wash the board after preparing the vegetables.
measuring cups and spoons For measuring the stock, cream and seasonings.
wooden spoon For softening the vegetables and stirring the soup without breaking apart the salmon.

Ingredients

2 tbsps (28 g) unsalted butter
1 large leek white and light green parts only, thinly sliced
2 medium carrots sliced
¼ tsp (0.5 g) ground allspice
¼ tsp (0.6 g) ground white pepper plus more to taste
1 lb (454 g) Yukon Gold Potatoes peeled and cut into 1-inch (2.5 cm) chunks
4 cups (946 ml) seafood stock
½ tsp (3 g) kosher salt plus more to taste
1 bay leaf
1 cup (237 ml) heavy cream
1 lb (454 g) skinless salmon fillet cut into 1-inch (2.5 cm) chunks
½ cup (20 g) chopped fresh dill plus more for serving

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the leek and carrots and cook for about 5 minutes, stirring occasionally, until the leek is soft and translucent but has not browned.
2 tbsps (28 g) unsalted butter, 1 large leek, 2 medium carrots
Add the allspice and white pepper and cook for about 30 seconds, stirring constantly, until fragrant. Add the potatoes, seafood stock, salt and bay leaf. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes and carrots are tender when pierced with a knife.
¼ tsp (0.5 g) ground allspice, ¼ tsp (0.6 g) ground white pepper, 1 lb (454 g) Yukon Gold Potatoes, 4 cups (946 ml) seafood stock, ½ tsp (3 g) kosher salt, 1 bay leaf
Stir in the heavy cream and return the soup to a gentle simmer. Add the salmon and simmer gently for 3–4 minutes, or until the salmon is opaque and cooked through. Avoid boiling the soup vigorously once the salmon has been added so the pieces remain intact and the fish doesn't overcook.
1 cup (237 ml) heavy cream, 1 lb (454 g) skinless salmon fillet
Remove the pot from the heat and discard the bay leaf. Stir in the fresh dill while the soup is off the heat. Taste and season with additional salt and white pepper as needed.
½ cup (20 g) chopped fresh dill
Ladle the Finnish salmon soup into bowls and garnish with additional fresh dill. Serve immediately.

Notes

Cut the salmon into evenly sized 1-inch (2.5 cm) chunks so the pieces cook at approximately the same rate.
Make sure the potatoes and carrots are tender before adding the salmon, since the salmon needs only 3–4 minutes to cook.
Keep the soup at a gentle simmer after adding the cream and salmon. A vigorous boil can overcook the fish and break apart the salmon pieces.
Yukon Gold potatoes are my preference, but another waxy potato can be substituted.
If seafood stock is unavailable, vegetable stock is my preferred substitute. Chicken stock can also be used, although it will change the flavor of the soup.
Add the fresh dill after removing the pot from the heat.

Nutrition

Have you made this Finnish Salmon Soup? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Finnish Salmon Soup (Lohikeitto) appeared first on Noble Pig.

Almond Cream Bread Pudding

Cathy Pollak — Mon, 14 Sep 2026 14:40:17 +0000

This almond cream bread pudding has a separate almond filling layered between custard-soaked bread, then a buttery brown sugar glaze poured over the top after baking. Keeping the almond cream separate gives the pudding fuller almond flavor, and a softer, richer center.

Almond Bread Pudding with Almond Cream and Brown Sugar Glaze

I wanted this almond cream bread pudding to taste like almond, not like regular bread pudding with a splash of almond extract mixed into the custard. I kept thinking about marzipan and almond pastries, including almond cake, where I know what I’m tasting before I’ve even finished the first bite. Those are my favorite.

Bread pudding already has lots of custard, and I didn’t want the almond flavor to disappear into it. I gave the almond cream its own place in the recipe, separate from the custard, so I could taste the almond filling and the custard on their own even after everything had baked together.

I added the brown sugar butter glaze because after adding the almond cream, I saw no reason to hold back.

The Decisions Behind This Recipe

I kept the almond cream separate from the custard because mixing everything together wasn’t giving me enough almond flavor. Keeping it on its own gives the bread pudding the marzipan-like almond taste without adding more extract to the custard.
The almond cream is mostly almond flour with a small amount of all-purpose flour. The almond flour is where most of the flavor comes from, while the all-purpose flour helps the filling stay together once it goes into the custard and bakes.
The custard is less sweet than I normally might make it because the almond cream and brown sugar butter glaze are already doing enough. I still wanted this to be a very rich bread pudding, but not one where I was done after two bites.
The sliced almonds go on before baking so they can toast in the oven with the bread pudding. The pudding needs more time than the almonds do, so I keep the dish covered for most of the bake and uncover it near the end.
I pour the brown sugar butter glaze over the bread pudding while it’s still warm so some of it can soak into the top. I don’t want it sitting on the surface like frosting because I want some of that brown sugar and butter getting into the bread too.

Ingredients

Italian country loaf – I like a loaf with enough strength to soak up the custard without turning to mush. Day-old bread works best because it’s already dry and ready to take in more of the custard.
Eggs – You’ll need them for both the almond cream and the custard. They help the almond filling set and give the custard its soft texture.
Whole milk – This makes up most of the liquid in the custard, along with the heavy cream.
Heavy whipping cream – Some goes into the custard, and you’ll use more to finish the brown sugar butter glaze.
Granulated sugar – Sweetens both the custard and the almond cream.
Light brown sugar – You’ll use this in the custard and again for the glaze. If you’re out, you can make my homemade brown sugar.
Butter – (salted and unsalted) This goes into all three parts of the recipe, so you’ll use it for the almond cream, the custard and the brown sugar glaze.
Almond flour – This makes up most of the almond cream and gives it its strong almond flavor.
All-purpose flour – There’s only a small amount, but it helps the almond filling stay together as it bakes.
Almond extract – This goes into both the almond cream and the custard, so the almond flavor isn’t limited to the filling.
Vanilla extract – This goes into the custard and the brown sugar glaze.
Ground cinnamon – There’s enough in the custard to give it some cinnamon flavor without making this taste like cinnamon bread pudding.
Ground nutmeg – I use less nutmeg than cinnamon so it stays in the background with the custard.
Sliced almonds – These go across the top and add toasted almond along with the softer almond filling inside.

How To Make Almond Cream Bread Pudding

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the almond cream)
Coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray. In the bowl of a stand mixer, beat the almond flour, softened butter, sugar, almond extract and eggs until creamy, stopping to scrape down the bowl as needed. Add the all-purpose flour and mix again. The almond cream should be soft enough to pipe but still thick enough to stay in a mound when it comes out of the piping bag. Set it aside while you make the custard.
Step Two (mix the custard)
Preheat the oven to 350°F (177°C). In a large bowl, whisk together the eggs, whole milk, heavy cream, melted butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract and nutmeg. Keep whisking until the eggs are completely mixed in and you don’t have any streaks of egg white left.
Step Three (start with half the bread and custard)
Tear the bread into large pieces and put half of it into the prepared baking dish. Pour half of the custard over the bread and give it a minute to soak in. Press down lightly on any pieces that are still dry on top, but don’t mash the bread into the custard.
Step Four (add the almond cream)
Transfer the almond cream to a piping bag fitted with a wide opening and pipe it over the soaked bread, spreading it around the dish instead of putting most of it in one area. You don’t need to cover every inch of bread because the almond cream will still be spread throughout the pudding once the second layer of bread goes on.
Step Five (finish the layers)
Add the remaining bread, then pour the rest of the custard evenly over it. Scatter the sliced almonds across the top, pressing a few down between the pieces of bread so they aren’t all sitting in the same place.
Step Six (rest and bake)
Let the assembled bread pudding sit for 10 minutes before it goes into the oven so the bread has time to absorb the custard. Cover the dish loosely with foil and bake for 45 to 50 minutes, removing the foil for the final 5 minutes. It’s done when the center is puffed and set and you don’t see loose custard moving around when you give the pan a light nudge. The center can still feel soft because it will firm more as the bread pudding rests.
Step Seven (make the glaze and pour it on warm)
While the bread pudding finishes baking, melt the butter in a small saucepan and stir in the brown sugar until the mixture is smooth. Add the vanilla and heavy cream and whisk until the glaze is fully mixed. Pour it over the bread pudding while both are still warm, moving around the dish as you pour so the glaze gets over more than the center.

Recipe Tips

The almond cream should not be loose or pourable. If yours is, double-check the almond flour, butter and egg measurements before you continue.
Give the bread pudding about 10 minutes to rest after the glaze goes on before serving it. It will be very soft straight from the oven, and that short rest gives the custard and almond filling time to firm up.
I’ve only made this with an Italian country loaf, which is what I recommend. Brioche or challah can also be used, but both will give you a richer, softer bread pudding.
Store leftover almond flour in the freezer once the bag is open because the natural oils can eventually turn rancid. But now that the bag’s open, use it to make my almond cruffins or amaretti cookies.
Tear the bread instead of cutting it into neat cubes. The uneven pieces give the custard more places to soak in, and I like the way the bread pudding looks once it’s baked.
I keep the pieces of bread large. If you tear them too small, they absorb the custard much faster and the finished bread pudding can become softer than you want.
Use a piping bag with a wide opening for the almond cream. The bread below is already wet with custard, and piping makes it easier to spread the almond cream around the dish without having to press and smear it over the soaked bread.
Let the melted butter cool before whisking it into the custard. It can still be warm, but I don’t pour hot butter directly into the eggs.
Don’t decide the bread pudding is done based on how browned it looks on top. The sliced almonds and exposed bread can look ready before the custard in the center has finished baking, so the center is what tells me when it’s done.
If you don’t have a piping bag, use a large zip-top bag and cut off one corner. Make the opening wide so the almond cream can come through without having to squeeze the bag too hard.

Storage and Reheating

Let the bread pudding cool completely, then cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheat individual servings in the microwave until warmed through. For several servings, cover the baking dish with foil and warm it in a 300°F (149°C) oven until heated through.
The brown sugar glaze will soak farther into the bread as it sits in the refrigerator, so leftovers will be softer than the bread pudding was on the first day.
I like this bread pudding the day it’s baked, when the sliced almonds are freshly toasted and the brown sugar glaze is still warm, but the leftovers reheat well.

FAQs

Why does the almond cream taste a little like marzipan?
Almond flour, butter, sugar and almond extract give it some of the same flavors you get from marzipan and other almond pastry fillings. The almond cream is much softer because it also contains eggs and bakes between the custard-soaked bread.
Can I assemble almond bread pudding ahead of time?
You can assemble it a few hours before baking and keep it covered in the refrigerator. Wait to add the sliced almonds until you’re ready to bake so they aren’t sitting in the custard while the bread pudding waits.
Can I make this almond bread pudding without the brown sugar glaze?
You can, but it’s much better with the glaze. Without it, you’ll still have the almond cream and custard, but you’ll miss the brown sugar and butter that soak into the top after baking.
Why does this recipe use both almond and vanilla extract?
The almond extract goes into both the almond cream and the custard because I wanted almond flavor in both. I use vanilla in the custard and brown sugar glaze as a background flavor.
Can I reduce the sugar in this bread pudding?
I wouldn’t reduce the sugar in the almond cream or brown sugar glaze. If you want the bread pudding less sweet, hold back some of the glaze instead of changing the almond filling.

From My Kitchen Notes

Small observations from the margins.

I’ve never believed one kind of sweetness has to be enough.
I see the difference between soaking something in and losing it completely.
Sometimes the separate part is the reason it works.
I’ve stopped assuming more time fixes everything. It doesn’t.
If I have to hunt for it, there probably wasn’t enough.
Holding back is useful until it becomes the only reason you’re saying no.
Warmth is useful. So is knowing when something is done.
I don’t think everything needs to become part of something else to belong there.
The best parts should not require explanation.
The thing I thought was extra can turn out to be the best part.

When Stale Bread Gets Ambitious

Caramel Apple Bread Pudding – Brioche, apples, caramel, warm spices.
Mushroom and Leek Bread Pudding – Mushrooms, leeks, bacon, savory custard.
Chocolate Croissant Bread Pudding – Croissants, chocolate, custard, buttery pastry.

This post may contain affiliate links. Please read my disclosure policy.

Almond Cream Bread Pudding

Almond Cream Bread Pudding has a separate almond filling layered between custard-soaked bread and sliced almonds, then a warm brown sugar butter glaze poured over the top after baking.

Course Dessert

Cuisine American

Keyword almond bread pudding, almond bread pudding recipe, almond cream bread pudding, bread pudding recipe, bread pudding with almond cream

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 548kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm) For assembling and baking the bread pudding.
Stand Mixer or hand mixer. For mixing the almond cream until creamy.
mixing bowls (large) For whisking the custard.
Saucepan (small) For making the brown sugar butter glaze.
pastry bag or large zip-top bag. For distributing the almond cream over the soaked bread.
whisk (large). For thoroughly mixing the eggs into the custard.

Ingredients

cooking spray

Almond Cream:

2¼ cups (216 g) almond flour
¾ cup (170 g) unsalted butter softened
¾ cup (150 g) granulated sugar
1½ tsps (7 ml) almond extract
3 large eggs room temperature
3 tbsps (24 g) all-purpose flour

Bread Pudding Base:

6 large eggs room temperature
2 cups (480 ml) whole milk
1 cup (240 ml) heavy whipping cream
6 tbsps (85 g) salted butter melted and cooled
¼ cup (50 g) granulated sugar
½ cup (110 g) light brown sugar
1 tsp (3 g) ground cinnamon
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) almond extract
¼ tsp (0.5 g) ground nutmeg
1 lb (454 g) Italian country loaf torn into rough pieces, divided
½ cup (43 g) sliced almonds

Brown Sugar Glaze:

8 tbsps (113 g) salted butter
3 tbsps (40 g) light brown sugar
1½ tsps (7 ml) vanilla extract
2 tbsps (30 ml) heavy whipping cream

Instructions

Coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray, then add the almond flour, softened butter, granulated sugar, almond extract and eggs to the bowl of a stand mixer and beat until creamy, stopping to scrape down the bowl as needed. Add the all-purpose flour and mix again until the almond cream is soft enough to pipe but thick enough to stay in a mound when it comes out of the piping bag, then set aside.
cooking spray, 2¼ cups (216 g) almond flour, ¾ cup (170 g) unsalted butter, ¾ cup (150 g) granulated sugar, 1½ tsps (7 ml) almond extract, 3 large eggs, 3 tbsps (24 g) all-purpose flour
Preheat the oven to 350°F (177°C), then whisk the eggs, whole milk, heavy cream, melted and cooled butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract and nutmeg together in a large bowl until completely mixed and no streaks of egg white remain.
6 large eggs, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy whipping cream, 6 tbsps (85 g) salted butter, ¼ cup (50 g) granulated sugar, ½ cup (110 g) light brown sugar, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) vanilla extract, 1 tsp (5 ml) almond extract, ¼ tsp (0.5 g) ground nutmeg
Tear the bread into large pieces and place half in the prepared baking dish, then pour half of the custard evenly over the bread and let it soak in briefly, pressing down lightly on any pieces that remain dry on top without mashing the bread into the custard.
1 lb (454 g) Italian country loaf
Transfer the almond cream to a piping bag fitted with a wide opening and pipe it over the soaked bread, spreading it around the dish so most of the almond cream isn’t concentrated in one area.
Add the remaining bread and pour the remaining custard evenly over it, then scatter the sliced almonds across the top and press a few down between the pieces of bread.
½ cup (43 g) sliced almonds
Let the assembled bread pudding rest for 10 minutes so the bread can absorb the custard, then cover the dish loosely with foil and bake for 45 to 50 minutes, removing the foil for the final 5 minutes. The bread pudding is done when the center is puffed and set and you don’t see loose custard moving when the pan is lightly nudged.
While the bread pudding finishes baking, melt the butter in a small saucepan and stir in the brown sugar until smooth, then add the vanilla and heavy cream and whisk until the glaze is completely mixed.
8 tbsps (113 g) salted butter, 3 tbsps (40 g) light brown sugar, 1½ tsps (7 ml) vanilla extract, 2 tbsps (30 ml) heavy whipping cream
Pour the warm brown sugar glaze evenly over the bread pudding while it is still warm, then let the bread pudding rest for about 10 minutes before serving.

Notes

If your bread is fresh, tear it into pieces and dry it in a 250°F (121°C) oven for 10 to 15 minutes before assembling the bread pudding.
The almond cream should be soft enough to pipe but thick enough to stay in a mound. If it becomes too soft to pipe easily, refrigerate it briefly before continuing.
I tested this recipe with an Italian country loaf. Brioche or challah can also be used, although either will make a richer, softer bread pudding.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or cover the baking dish with foil and reheat at 300°F (149°C) until warmed through.

Nutrition

Have you made this Almond Cream Bread Pudding? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze

Cathy Pollak — Sun, 13 Sep 2026 17:03:21 +0000

I wanted a sweet potato Bundt cake where every extra step changed something I could taste, so I roasted the potatoes, browned the butter and used dark rum three different ways. The warm cake gets a buttered rum soak, the cooled cake gets rum caramel and toasted pecans, and I wouldn’t leave any of it out.

Roasted Sweet Potato Bundt Cake with Brown Butter and Dark Rum

Most of the time, I’m really easygoing about cooking and baking, or at least it seems that way if you’re standing in my kitchen. Then there are the recipes where science me gets involved and things get unnecessarily specific very quickly. It’s fun sometimes to turn my kitchen into a lab, especially when sugar is involved. This sweet potato Bundt cake with buttered rum caramel glaze is my exhibit one.

I kept removing variables until I knew exactly what each step was doing. Roasting the sweet potatoes gave me more control over their water content. Weighing the purée kept the cake from changing depending on the size of the potatoes. Browning the butter got me the flavor I wanted, but it also cooked off water, so I restored that loss instead of treating browned butter and melted butter as interchangeable. From there, almost every step became another way to control moisture, mixing, absorption or what the caramel does once it touches the finished cake. I get it. It’s a lot. Sometimes I’m standing in my own way.

The good news is you don’t have to care as much about any of this as I did. You only need to roast a couple of sweet potatoes, own a kitchen scale and be willing to follow directions from someone who has spent way too much time thinking about the water that left a pan of butter.

The Decisions Behind This Recipe

The goal was always a mega amount of sweet potato in this cake, but I didn’t want to add more water along with it. Roasting made more sense to me than boiling because the potatoes cook in their own skins, their flavor becomes more concentrated, and I end up with a purée I can control better. I use Garnet or Jewel sweet potatoes and purée the flesh until completely smooth because I don’t want chunks of sweet potato in the cake.
Two sweet potatoes can look close enough in size and give you very different amounts of purée, so once I had the amount I liked, I stopped measuring this part by the potato. I found that 340 grams was the right amount. That lets me buy potatoes without worrying too much about their exact size, and it keeps me from adding another spoonful of purée because I have some left and convincing myself it probably won’t make a difference. It does.
This is probably where I lost any remaining claim that I was going to be normal about this cake. I wanted brown butter, but browning butter means cooking water out of it, and I didn’t want to change the amount of liquid in the cake while I was changing the flavor. So I weigh the butter after browning and add enough water to get back to the weight I started with. I get all the toasted milk solids and still know how much butter and water I’m putting into the batter.
Putting more rum in the batter wasn’t going to give me everything I wanted from it, so I stopped asking one addition to do it all. Some goes into the batter, more goes into the buttered rum soak that I brush over the warm cake, and even more goes into the caramel after I take it off the heat. This gives me rum throughout the cake without turning the batter into an experiment it never agreed to be part of.
To get the buttered rum soak to disappear into the cake, I brushed it on gradually while the cake wass still warm and gave each pass a chance to absorb. The caramel had a completely different assignment. I waited until the cake wass cool and let the caramel cool too, because it took patience to get the slow drips down the Bundt instead of watching the caramel slide onto the plate.
There’s already a lot happening inside this cake, and I liked the pecans more once I moved them to the top. I toast the pecans first, chop them and add the pieces while the caramel is still wet. This is another reason I don’t want the caramel too hot, because thinner caramel can carry everything right down to the plate. The cake stays soft inside, and the pecans add something completely different when you get to the top of the slice.

Ingredients

Garnet or Jewel sweet potatoes – I used orange-fleshed sweet potatoes and roasted them instead of boiling. I puréed the flesh until it was smooth, then weighed out 340 grams. This wasn’t the place for an extra spoonful because I had some left.
Unsalted butter – I browned most of the butter, then weighed it and added back the water that cooked off. I saved some of the browned butter for the rum soak and used the rest in the cake. The caramel gets regular unsalted butter.
All-purpose flour – There’s a decent amount of sweet potato purée in this cake, so I needed enough flour to support it without making the cake too firm.
Granulated and light brown sugar – I used both in the batter, then used more brown sugar in the rum soak and caramel. If you’re out, make a batch of my homemade brown sugar.
Full-fat sour cream and whole milk – I used both to get the rise I want from a substantial batter that also has acidic sour cream. There were enough variables in this cake without seeing what reduced-fat sour cream would do to it.
Eggs – I used four large eggs and brought them to room temperature before mixing.
Dark rum – I used dark rum in the batter, the buttered rum soak and the caramel, so its flavor is important. Look for one with caramel, vanilla, oak or brown sugar notes. You don’t want to use white rum.
Vanilla bean paste – I used this in the cake, rum soak and caramel too. I love the vanilla bean specks in the caramel, and the flavor is really good with the dark rum and brown butter.
Ground cinnamon and freshly grated nutmeg – I used more cinnamon than nutmeg, but I wouldn’t leave the nutmeg out. Freshly grated nutmeg gave me something cinnamon alone didn’t.
Baking powder and baking soda – I used both because of the sour cream and the amount of sweet potato purée in the batter. I wouldn’t substitute one for the other.
Fine sea salt – I used it in the cake, rum soak and caramel. There are enough sweet ingredients in this recipe that I don’t consider the salt optional.
Heavy cream – Turns the butter and brown sugar into a smooth caramel and keeps it pourable once it has cooled enough to go onto the cake. I wouldn’t substitute milk.
Pecans – The pecans started out inside the cake, and I liked them much more once I moved them to the top. I toasted them before chopping, then added them while the caramel was still wet.
Water – Use enough water to replace what the butter lost while browning, so the amount can be different every time. Use filtered water if your tap water isn’t the best.

How to Make Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (roast and purée the sweet potatoes)
Roast the sweet potatoes at 400°F (204°C) until they’re completely tender. Let them cool enough to handle, remove the skins and purée the flesh until smooth. Weigh out 340 grams and let it cool completely. Don’t eyeball this part or use however much the two potatoes happen to give you, because this is one of the measurements I worked hard to stop from changing on me. I realize that sounds dramatic, but it’s true.
Step Two (brown the butter and put the water back)
Brown 285 grams of butter until the milk solids are golden and smell toasted, then pour everything into a bowl and let it cool for a couple of minutes. Weigh it and add room-temperature water until you’re back at 285 grams, then whisk it together well. Reserve 15 grams for the rum soak and keep the other 270 grams for the cake. This sounds way more involved than it is. The scale does all the thinking for you.
Step Three (make the cake batter)
Reduce the oven to 350°F (177°C) and prepare a 12-cup Bundt pan very well, including every crevice. Whisk the dry ingredients in one bowl and the sour cream, milk, rum and vanilla bean paste in another. Beat the restored brown butter with both sugars for about three minutes, until the mixture is smooth and slightly lighter, then add the eggs one at a time followed by the sweet potato purée. Alternate the dry ingredients with the sour cream mixture on low speed, ending with the dry, and stop mixing once the flour is gone. Give the batter a few folds by hand before spooning it into the pan.
Step Four (bake, turn it out and give it the rum soak)
Bake for about 60 minutes, until a long skewer comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes before turning it onto a rack. While it’s still warm, heat the rum, brown sugar, reserved brown butter, vanilla and salt only until the sugar dissolves, then brush the mixture over the cake a little at a time. Let each addition absorb before brushing on more, then leave the cake alone until it’s completely cool.
Step Five (toast the pecans and make the rum caramel)
Toast the pecans until fragrant and let them cool before roughly chopping. For the caramel, cook the brown sugar and butter together for about two minutes, slowly whisk in the cream and let it simmer until smooth and slightly thickened. Take it off the heat before adding the dark rum, vanilla and salt, then let the caramel cool until it pours slowly instead of running everywhere the second it leaves the spoon.
Step Six (finish the cake)
Move the completely cooled cake to your serving plate and spoon the rum caramel over the top, letting it drip slowly down the Bundt ridges. Add the toasted pecans while the caramel is still wet so they stay put, then give the finished cake at least 20 minutes before cutting it. After everything this cake went through, another 20 minutes is nothing.

Recipe Tips

Buy sweet potatoes that feel firm and heavy for their size, but don’t worry about finding two that weigh the same. You need 340 grams of cooled purée for the cake, and I’d buy a little more than you think you’ll need so you don’t come up short after roasting. You can also roast them ahead, make the purée and refrigerate it overnight, then let it return to room temperature before baking.
Prepare every part of the Bundt pan, including the center tube and all the decorative grooves. I use baking spray with flour or cake goop, and I’m less casual about this when the cake has this many hours invested in it.
Use a long wooden skewer instead of a toothpick to check the cake because you need to reach the thickest portion of the Bundt. Mine was finished at about 60 minutes and registered approximately 202°F (94°C), but I use the skewer and springback first, with temperature as another confirmation.
Put parchment or a baking sheet underneath the cooling rack before brushing on the buttered rum soak. Some of it will make its way through the cake or down the sides while you’re working, and catching it underneath saves you from scrubbing rum and sugar off the counter later.
The dark rum is open, so let’s not waste it. Use it to make my grilled pineapple sundaes with hot buttered rum sauce, dirty banana cocktail or gingerbread tiramisu.
If you still feel like baking, use the extra sour cream from this recipe to make my sour cream blueberry muffins or sour cream biscuits.
You could also roast a larger sweet potato so you have an extra ½ cup of purée for my sweet potato muffins with cinnamon-sugar coating. After everything I’ve said about weighing the purée for this cake, I’m not suggesting you put the extra in the Bundt.

Storage and Make-Ahead

Store the finished cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. I like serving it at room temperature, so let refrigerated slices sit out long enough for the cake and caramel to soften before serving.
You can bake the cake and add the buttered rum soak one day ahead. Once the cake has cooled completely, cover it well and keep it at room temperature, then make the caramel and add the toasted pecans before serving.
For longer storage, freeze the cake before adding the caramel and pecans. Wrap the completely cooled cake well and freeze for up to 2 months, then thaw it overnight in the refrigerator and let it return to room temperature before finishing it.

FAQs

What type of sweet potato is best for sweet potato Bundt cake?
I use orange-fleshed Garnet or Jewel sweet potatoes because they become creamy when roasted and give me the flavor and texture I developed the recipe around. Don’t use canned candied yams or sweet potatoes packed in syrup because the added sugar and liquid would change the formulation. I also wouldn’t substitute a white-fleshed sweet potato because I didn’t develop the cake with one, and you’ll lose the orange color.
Can I use canned sweet potato purée?
Plain canned sweet potato purée may work, but I haven’t tested it and moisture can vary by brand. I recommend roasting fresh sweet potatoes so you can control the purée more closely. Sweet potato pie filling should not be used.
Why are you adding water back to browned butter?
Butter contains water, and the amount varies by brand. Some of that water evaporates when you brown it. I wanted the flavor from the browned milk solids without changing the liquid-to-fat ratio of the cake, so I weigh the browned butter and replace enough water to return it to 285 grams.
Can I use regular melted butter instead of browned butter?
I haven’t tested the finished recipe with regular melted butter, and I wouldn’t substitute it without expecting a different cake. The browned butter is part of the flavor of both the cake and the buttered rum soak.
What kind of rum should I use?
Use a dark rum with caramel, vanilla, oak or brown sugar notes. I prefer it to white rum, which has a lighter flavor. Spiced rum would also introduce whatever spices and flavorings that brand contains, so I would stay with dark rum.
Does the alcohol cook out?
Not completely. Rum is used in the baked cake and heated soak, but it’s also stirred into the caramel after the pan comes off the heat. I wouldn’t consider the finished cake alcohol-free.
Can I leave out the rum?
I haven’t tested an alcohol-free substitution, and because rum is used in the batter, soak and caramel, I wouldn’t recommend removing it and guessing at replacement amounts. This cake was developed as a rum cake.
Why did my sweet potato cake turn out dense or gummy?
The first things I would look at are the amount and moisture of the sweet potato purée, how the flour was measured, how long the batter was mixed after adding the flour and whether the cake was completely baked. This is one recipe where weighing the flour and the 340 grams of purée is useful.

From My Kitchen Notes

Small observations from the margins.

Things can get better after I’ve stopped trying to keep them from getting too dark.
I’m learning there’s a difference between losing control and finally letting something happen.
I can spend a long time being careful with something and still want to know what happens when I pour it on.
I have good judgment. I don’t always use it.
There are moments I’m willing to wait for and others I’m interested in testing.
Holding back is useful right up until it starts interfering with the result.
I can be suspicious of anything that requires this much patience and still expects me to act normal at the end.
I’ve spent so much time measuring carefully. Eventually somebody has to pour.
I can wait twenty minutes for caramel. Other things have already had enough time.

The Bundt Pan Isn’t Going Away Yet

Peach Cobbler Bundt Cake with Bourbon Caramel – Peaches, Southern-style Bundt cake, bourbon caramel.
Brown Sugar Cinnamon Apple Bundt Cake – Fresh apples, brown sugar swirl, cinnamon.
Brown Butter Carrot Bundt Cake with Cream Cheese Frosting – Brown butter, carrots, spices, cream cheese frosting.
Italian Hangover Cake – Olive oil, ground almonds, citrus zest, liqueur syrup.

This post may contain affiliate links. Please read my disclosure policy.

Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze

Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze is made with roasted sweet potato purée, restored brown butter and dark rum, then brushed with a warm buttered rum soak and finished with cooked rum caramel and toasted pecans.

Course Dessert

Cuisine American

Keyword brown butter Bundt cake, buttered rum cake, holiday bundt cake, roasted sweet potato cake, rum cake glaze, rum caramel glaze, sweet potato Bundt cake, sweet potato cake, sweet potato dessert, sweet potato rum cake, Thanksgiving Bundt cake

Prep Time 45

Cook Time 2 10

Cooling and Finishing: 2

Total Time 4 55

Servings slices

Calories 520kcal

Author Cathy Pollak

Equipment

12-cup Bundt pan Provides enough capacity for the batter to rise without overflowing.
baking sheet Used for roasting the sweet potatoes and toasting the pecans.
parchment paper or foil. Makes cleanup easier after roasting the sweet potatoes.
food processor or immersion blender. Purées the roasted sweet potato flesh until completely smooth.
kitchen scale Important for measuring the sweet potato purée and restoring the browned butter to its original weight.
light-colored saucepan Makes it easier to see the milk solids change color while the butter browns.
Saucepan (small) Used for preparing the buttered rum soak and caramel glaze.
Stand Mixer with paddle attachment or electric hand mixer. Mixes the batter thoroughly while providing good control over mixing speed.
mixing bowls Keep the dry ingredients, sour cream mixture and other components separate until needed.
whisk Mixes the dry ingredients, dairy mixture and restored browned butter evenly.
rubber spatula Scrapes the bowl thoroughly and finishes the batter by hand without unnecessary mixing.
microplane grater Finely grates the nutmeg directly into the dry ingredients.
cooling rack Allows air to circulate around the cake while it cools and while the rum soak is applied.
skewer (long) Reaches far enough into the thickest part of the Bundt to check for doneness.
instant-read thermometer Provides an additional doneness check when inserted into the center of the cake.
pastry brush Applies the buttered rum soak gradually so it has time to absorb.

Ingredients

Roasted Sweet Potato:

2 medium-large Garnet or Jewel sweet potatoes enough to yield 1½ cups (340 g) smooth roasted sweet potato purée.

Brown Butter:

1⅓ cups (285 g) unsalted butter
room temperature water as needed to restore the browned butter to 285 g total weight.

Sweet Potato Cake:

baking spray with flour
1⅓ cups minus 1 tablespoon (270 g) restored browned butter from above (reserve the extra tablespoon for the rum soak)
3 cups (360 g) all-purpose flour
2 tsps (5 g) ground cinnamon
2 tsps (8 g) baking powder
1 tsp (6 g) fine sea salt
½ tsp (2.5 g) baking soda
½ tsp (1 g) freshly grated nutmeg
¾ cup (180 g) full-fat sour cream room temperature
¼ cup (60 ml) whole milk room temperature
3 tbsps (45 ml) dark rum
1 tbsp (15 ml) vanilla bean paste
4 large eggs room temperature
1½ cups (340 g) roasted sweet potato purée cooled
1¼ cups (250 g) granulated sugar
¾ cup (150 g) packed light brown sugar

Buttered Rum Soak:

2 tbsps (30 ml) dark rum
2 tbsps (25 g) packed light brown sugar
1 tbsp (15 g) restored browned butter reserved from above
½ tsp (2.5 ml) vanilla bean paste
pinch fine sea salt

Buttered Rum Caramel Glaze:

⅓ cup plus 1 tablespoon (75 g) packed light brown sugar
3 tbsps (42 g) unsalted butter
2 tbsps plus 2 teaspoons (40 ml) heavy cream
1½ tbsps (22.5 ml) dark rum
½ tsp (2.5 ml) vanilla bean paste
⅛ tsp (0.75 g) fine sea salt

Toasted Pecan Finish:

½ cup (45 g) pecan halves or pieces

Instructions

Preheat oven to 400°F (204°C). Scrub sweet potatoes and prick several times with a fork. Place on a lined baking sheet and roast for 50 to 70 minutes, until completely tender.
2 medium-large Garnet or Jewel sweet potatoes
Cool sweet potatoes until comfortable to handle. Remove skins and purée flesh until completely smooth. Weigh 340 grams purée and cool completely to room temperature.
Place 285 grams unsalted butter in a light-colored saucepan over medium heat. Cook, stirring and scraping the bottom frequently, until the milk solids are very golden brown and smell toasted and nutty.
1⅓ cups (285 g) unsalted butter
Immediately transfer browned butter and all browned milk solids to a heatproof bowl. Cool for 2 to 3 minutes, then weigh. Add enough room-temperature water to restore the total weight to 285 grams and whisk until fully incorporated.
room temperature water
Reserve 15 grams restored browned butter for the soak. Cool the remaining 270 grams until warm or room temperature but still fluid.
Reduce oven temperature to 350°F (177°C). Thoroughly coat a 12-cup Bundt pan with baking spray containing flour or cake goop.
baking spray with flour
Whisk flour, cinnamon, baking powder, salt, baking soda and nutmeg together in a medium bowl.
3 cups (360 g) all-purpose flour, 2 tsps (5 g) ground cinnamon, 2 tsps (8 g) baking powder, 1 tsp (6 g) fine sea salt, ½ tsp (2.5 g) baking soda, ½ tsp (1 g) freshly grated nutmeg
Whisk sour cream, milk, dark rum and vanilla bean paste together in a separate bowl until smooth.
¾ cup (180 g) full-fat sour cream, 3 tbsps (45 ml) dark rum, 1 tbsp (15 ml) vanilla bean paste, ¼ cup (60 ml) whole milk
Beat 270 grams restored browned butter with granulated sugar and light brown sugar on medium speed for about 3 minutes, scraping the bowl as needed, until smooth, cohesive and slightly lightened.
1⅓ cups minus 1 tablespoon (270 g) restored browned butter from above, 1¼ cups (250 g) granulated sugar, ¾ cup (150 g) packed light brown sugar
Add eggs one at a time, mixing well after each addition. Mix in cooled sweet potato purée on low speed until evenly incorporated.
4 large eggs, 1½ cups (340 g) roasted sweet potato purée
On low speed, add one-third of the flour mixture, followed by half of the sour cream mixture. Repeat, then add the remaining flour mixture and mix only until no visible flour remains.
Scrape the sides and bottom of the bowl and fold the batter several times with a rubber spatula. Spoon batter evenly into the prepared Bundt pan, smooth the top and tap the pan firmly against the counter several times to release large air bubbles.
Bake for about 60 minutes, until the top springs back when lightly touched and a long wooden skewer inserted into the thickest portion comes out clean or with a few moist crumbs. The center should register approximately 200 to 205°F (93 to 96°C).
Cool cake in the pan on a wire rack for 15 minutes. Carefully invert onto the rack and remove the pan.
While the cake is warm, heat dark rum, brown sugar, reserved 15 grams browned butter, vanilla bean paste and salt over medium-low heat, stirring until the sugar dissolves and the mixture is smooth. Do not boil.
2 tbsps (30 ml) dark rum, 2 tbsps (25 g) packed light brown sugar, 1 tbsp (15 g) restored browned butter , ½ tsp (2.5 ml) vanilla bean paste, pinch fine sea salt
Place parchment or a baking sheet beneath the cooling rack. Gradually brush the warm soak over the top and sides of the cake, allowing it to absorb between applications. Cool cake completely.
Toast pecans at 350°F (177°C) for 7 to 10 minutes, stirring once, until fragrant and lightly darkened. Cool completely and roughly chop.
½ cup (45 g) pecan halves
Cook brown sugar and butter for the caramel in a small saucepan over medium heat for about 2 minutes, stirring constantly, until the butter is melted and the mixture looks smooth.
⅓ cup plus 1 tablespoon (75 g) packed light brown sugar, 3 tbsps (42 g) unsalted butter
Slowly whisk in heavy cream. Bring to a gentle simmer and cook for 2 to 3 minutes, whisking frequently, until smooth and slightly thickened.
2 tbsps plus 2 teaspoons (40 ml) heavy cream
Remove caramel from heat and stir in dark rum, vanilla bean paste and salt. Cool for 10 to 20 minutes, stirring occasionally, until thickened but still pourable.
1½ tbsps (22.5 ml) dark rum, ½ tsp (2.5 ml) vanilla bean paste, ⅛ tsp (0.75 g) fine sea salt
Transfer the completely cooled cake to a serving plate. Spoon caramel over the top and allow it to run down the sides. Add toasted pecans while the caramel is wet and let stand for at least 20 minutes before slicing.

Notes

Use exactly 340 grams of cooled sweet potato puree. Too much purée or purée with excess moisture can make the cake dense or gummy.
Browning the butter removes water. After browning, weigh the butter and add enough room-temperature water to return the total weight to 285 grams before dividing it between the cake and rum soak.
Because the browned butter is fluid, the butter and sugars will not become pale and fluffy like traditionally creamed butter. Beat until smooth and lightened.
Apply the buttered rum soak gradually while the cake is still warm, allowing each addition to absorb before adding more.
Let the caramel cool until it falls from the spoon in slow, substantial drips. If it becomes too thick, warm it over low heat and add heavy cream 1 teaspoon (5 ml) at a time. If it's too thin, let it cool longer.
The finished cake is not alcohol-free. Rum is added to the caramel after it's removed from the heat.
The cake can be baked and soaked one day ahead. Add the caramel and toasted pecans before serving.

If you’re making this Sweet Potato Bundt Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze appeared first on Noble Pig.

Apple Pie Cinnamon Roll Monkey Bread

Cathy Pollak — Sat, 12 Sep 2026 16:09:29 +0000

Apple pie cinnamon roll monkey bread is made with cinnamon-sugar-coated pieces of refrigerated cinnamon rolls and apple pie filling baked under a buttery brown sugar sauce until it’s caramelized. Both containers of cinnamon roll icing go over the top while it’s still warm, because there was never any reason to hold back at that point.

Cinnamon Roll Monkey Bread with Apple Pie Filling and Brown Sugar Sauce

My biggest irritation with monkey bread has always been the center. I don’t care how good it looks, all caramelized on the outside, if I dig in and find a gummy wad of dough in the middle that has never fully baked. It has annoyed me forever, and figuring out how to prevent it from happening has taken many, many rounds of testing. Adding apple pie filling only made the problem worse, because now I was putting even more moisture into the exact place monkey bread already struggles.

So while I’m using a couple of shortcut ingredients, getting the combination right was the part that took some testing. The real challenge was making cinnamon rolls and apple pie filling work in a Bundt pan without producing wet, underbaked cinnamon-roll sludge in the middle.

This apple pie cinnamon roll monkey bread does have a lot going on before the icing gets involved. There are soft apples between the cinnamon roll pieces, brown sugar sauce caramelized around everything, and then I pour both containers of cream cheese icing over the top while it’s still warm. This is what I wanted someone’s mom to serve when I woke up at their house after a sleepover. I’m righting that wrong. And when I get to the middle, I’m not mad.

The Decisions Behind This Recipe

I wanted lots of apples in this, but not all the extra moisture that comes with a can of pie filling. Monkey bread already has enough trouble baking through the center. So I cut the apple slices up, added lemon juice to cut through the concentrated sweetness, then let the filling drain for five minutes. I still get a full can of apples in the bread, but I’m not pouring all of the extra sauce into the Bundt pan with them.
I cut each cinnamon roll into four pieces because smaller pieces bake more reliably, but they’re still big enough that you can see some of the cinnamon-roll spirals. And I don’t mash them down into the pan. They go in loosely, with room to expand as they bake. Packing the dough tightly only makes it harder for the pieces in the middle to catch up with everything already getting dark and caramelized around the outside.
The apples are layered between the cinnamon roll pieces instead of being tossed through them. I tested batches where everything was mixed together, and it gave me much less control over where the wet filling ended up. Layering lets me spread the apples throughout the monkey bread without coating every piece of raw dough in pie filling before it goes into the oven.
The brown sugar sauce goes over everything after the Bundt pan is assembled. I cook the butter, dark brown sugar and salt together first, then add the vanilla off the heat, so I’m pouring a smooth sauce over the monkey bread instead of adding the butter and sugar separately. As it bakes, it moves around the cinnamon roll pieces and apples and gives the outside the sticky, caramelized finish monkey bread is supposed to have.
And I don’t use color alone to decide when this is done. The top can be golden brown, the sauce can be bubbling and the pieces closest to the outside can look perfect while the thickest dough near the center is still underbaked. I check one of the thickest cinnamon roll pieces near the center with an instant-read thermometer and want it between 195°F and 200°F. That’s the number I trust.

Ingredients

Apple pie filling – Use one 20-ounce can. I cut the apple slices into smaller pieces so they distribute through the monkey bread more evenly, then drain off the excess sauce before layering them into the pan.
Lemon juice – Cuts some of the concentrated sweetness in the apple pie filling without adding much extra moisture.
Baking spray with flour – Use it generously in every crevice of the Bundt pan. There’s a lot of caramelized sugar in this recipe, and the flour in the spray gives you a much better chance of getting the bread out of the pan without leaving chunks behind.
Granulated sugar – Mixed with the cinnamon and used to coat the cinnamon roll pieces before they go into the pan.
Ground cinnamon – Mixed with the granulated sugar before the cut cinnamon rolls are tossed through it, adding more cinnamon outside the rolls to go with what’s already swirled through the dough.
Refrigerated cinnamon rolls with icing – I specifically use two cans of Pillsbury Flaky Grands Cinnamon Rolls with Cinnabon Cinnamon and Cream Cheese Icing. The larger rolls are still big enough to show some of their cinnamon spirals after I cut each one into quarters. Save both containers of the cream cheese icing for the top.
Unsalted butter – Melts with the dark brown sugar to make the sauce that caramelizes around the cinnamon rolls. Using unsalted means I can control the salt separately.
Dark brown sugar – Has more molasses than light brown sugar, which gives the sauce a stronger caramel flavor and helps create the sticky exterior around the monkey bread. If you’re out, make my homemade brown sugar.
Kosher salt – Important because there’s no shortage of sweet stuff in this recipe. It keeps the brown sugar sauce from tasting overly sugary.
Vanilla extract – I stir it into the brown sugar sauce after taking the pan off the heat so I’m not cooking away its flavor.

How to Make Apple Pie Cinnamon Roll Monkey Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the apples ready)
Spoon the apple pie filling into a bowl and use kitchen shears or a knife to cut the slices into roughly ½-inch pieces. Stir in the lemon juice, then transfer everything to a fine-mesh strainer and let the excess sauce drain for 5 minutes. I still want all of the apples in the monkey bread, but without all of the extra sauce hanging around the dough in the middle of the Bundt pan.
Step Two (coat the cinnamon rolls)
Stir the granulated sugar and cinnamon together in a large bowl. Open both cans of cinnamon rolls, set the icing aside for later, and cut each roll into four equal pieces. Toss the cut cinnamon rolls in the cinnamon sugar until they’re well coated, but don’t squeeze or mash them together. They should still look like cinnamon rolls, not dough blobs you’ve bullied into submission.
Step Three (make the brown sugar sauce)
Melt the butter in a small saucepan over medium-low heat, then add the dark brown sugar and salt. Cook for 2 to 3 minutes, stirring often, until the butter and brown sugar have become a sauce and it’s bubbling around the edges. Take it off the heat and stir in the vanilla.
Step Four (layer everything in the Bundt pan)
Coat the Bundt pan thoroughly with baking spray with flour. Add a third of the cut cinnamon rolls, keeping them loosely arranged, then spoon half of the drained apples over them. Repeat with another third of the dough and the remaining apples, then finish with the remaining cinnamon rolls and pour the warm brown sugar sauce evenly over everything. Resist the urge to start packing it all down because you’re worried it won’t fit; the cinnamon rolls need room to expand while they bake.
Step Five (bake until the middle is really done)
Bake at 350°F for 40 to 45 minutes. A golden top and bubbling brown sugar sauce are both encouraging, but neither one tells me what’s happening in the middle, and I’ve been betrayed by monkey bread too many times to trust appearances. Check one of the thickest sections of cinnamon roll dough near the center with an instant-read thermometer; I want it between 195°F and 200°F. That’s the number I’m looking for.
Step Six (turn it out and use all the icing)
Let the monkey bread rest for about 5 minutes, then run a thin spatula around the outside and around the center tube to loosen any caramelized sugar. Place a serving plate that’s larger than the Bundt pan over the top, hold the plate and pan firmly together, invert the whole thing, and slowly lift away the Bundt pan. Warm both containers of reserved icing in 5-second intervals until smooth and pourable, then drizzle all of it over the warm monkey bread because we did not come this far to stop now.

Recipe Tips

When you check the temperature, make sure the thermometer is in the cinnamon roll dough. If the tip slides into apple filling instead, move it and check again because the temperature won’t tell you whether the dough has finished baking.
Don’t worry about filling every empty space as you add the cinnamon rolls to the Bundt pan. The small gaps give the dough a place to expand, and they’re better than pressing everything together to make the layers look even.
Have your serving plate ready before the monkey bread comes out of the oven, and make sure it’s larger than the Bundt pan. Once the five-minute rest is over, you can loosen the bread and turn it out while the caramel is still warm enough to release.
The cream cheese icing only needs a few seconds in the microwave to become pourable. Heat it in 5-second intervals and stir between each one so you don’t accidentally turn two good containers of icing into something boiling hot.
If you want nuts, add about ½ cup of toasted pecans or walnuts with the apples as you layer the pan. Chop them small so large nuts aren’t making more obstacles for the dough as it expands.
Don’t throw away the sauce you drained from the apple filling. Spoon it over vanilla ice cream so the part I deliberately kept out of the monkey bread still gets eaten. I really dislike food waste.

Storage and Reheating

Apple pie cinnamon roll monkey bread is my favorite when it’s still warm. Store leftovers covered in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for about 15 to 25 seconds, depending on their size, until the dough is warm and the caramel has softened again.
I haven’t tested freezing this one yet, and with the apple filling, icing and caramelized sauce all involved, I’m not going to guess what the texture might be like after thawing. My suspicion is goo.

FAQs

Why is my monkey bread raw or gummy in the middle?
I’d look at three things first. There may have been too much moisture from the apple filling, the cinnamon roll dough may have been packed too tightly into the Bundt pan, or the bread may have come out before the center finished baking. The frustrating part is that the outside can look completely done while the middle is still gummy, so appearance isn’t a reliable way to judge it.
Can I use a different brand of refrigerated cinnamon rolls?
I tested this with 17.5-ounce cans of Pillsbury Flaky Grands Cinnamon Rolls. Another refrigerated cinnamon roll may work, but smaller rolls or cans will change how much dough is in the Bundt pan and may change the baking time, so I’d stay as close to that size as possible.
Can I use homemade apple pie filling?
I haven’t tested it, so I can’t tell you that it will act the same way. Homemade apple pie fillings vary a lot in how much liquid they contain, and that is important in a recipe where getting the center completely baked is already the issue.
Why does the monkey bread only rest for five minutes before I turn it out?
Five minutes gives the bread time out of the oven while the caramel is still warm enough to release from the pan. If you wait too long the brown sugar sauce starts acting like glue, which is not when you want to discover how well you greased your Bundt pan.
Can I assemble this ahead of time?
I wouldn’t assemble it ahead of time. I haven’t tested refrigerated cinnamon roll dough sitting for hours with the apple filling and brown sugar sauce, and both the rise and the amount of moisture the dough absorbs could change while it waits.

From My Kitchen Notes

Small observations from the margins.

There are times to act accordingly, and others to see what happens if I don’t.
I’ve spent enough of my life being responsible to know how much fun irresponsibility can be.
Monkeying around is only trouble when someone starts taking it seriously.
Some things get better when I stop trying to make them respectable.
I can have good judgment and still choose trouble on purpose.
Holding back has its place. I’m unconvinced that place is everywhere.
There are worse things than getting caught enjoying myself.
Some decisions only look reckless because everyone was expecting me to keep saying no.
There’s a definite difference between being careful and never finding out.

When Apple Pie Filling Has Other Plans

Apple Pie Baked Beans – Bacon, barbecue sauce, mustard, apple filling.
Snickerdoodle Apple Cobbler – Toffee, apple filling, snickerdoodle crust.
Apple Pie French Toast Casserole – Apple filling, French toast, overnight prep.
Easy Apple Crisp – Apple filling, oats, brown sugar, cinnamon.
Apple Spice Dump Cake – Apple filling, warm spices, cake topping.

This post may contain affiliate links. Please read my disclosure policy.

Apple Pie Cinnamon Roll Monkey Bread

Apple Pie Cinnamon Roll Monkey Bread layers cinnamon-sugar-coated refrigerated cinnamon rolls with apple pie filling and a buttery dark brown sugar sauce in a Bundt pan. Both containers of cinnamon roll icing are drizzled over the warm bread before serving.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword apple cinnamon roll monkey bread, apple pie cinnamon roll monkey bread, apple pie monkey bread, cinnamon roll monkey bread

Prep Time 20

Cook Time 40

Resting Time 5

Total Time 1 5

Servings

Calories 440kcal

Author Cathy Pollak

Equipment

Bundt pan Holds the cinnamon roll pieces in a ring so they bake around the center tube. A standard 10- to 12-cup Bundt pan is appropriate.
mixing bowls ( large and medium) For coating the cinnamon roll pieces evenly with cinnamon sugar and for chopping and seasoning the apple pie filling before draining.
large fine mesh sieve Removes excess sauce from the apple pie filling so additional moisture is not collecting around the cinnamon roll dough as it bakes.
kitchen shears or knife. Kitchen shears make it easy to cut the apple slices and refrigerated cinnamon rolls into smaller pieces.
Saucepan (small). For cooking the butter, dark brown sugar, and salt into the brown sugar sauce.
instant-read thermometer The most reliable way to determine whether the cinnamon roll dough near the center of the Bundt pan is fully baked. Look for 195°F to 200°F (91°C to 93°C).
microwave safe bowls (small). To heat the icing until it's pourable.

Ingredients

1 (20 oz /567 g) can apple pie filling
1 tbsp (15 ml) fresh lemon juice
½ cup (100 g) granulated sugar
1 tsp (3 g) ground cinnamon
2 (17.5 oz / 496 g each ) cans
refrigerated cinnamon rolls with cinnabon cinnamon and cream cheese icing
baking spray with flour

Brown Sugar Sauce:

½ cup (113 g) unsalted butter
½ cup (110 g) packed dark brown sugar
½ tsp (1.5 g) kosher salt
½ tsp (2.5 ml) vanilla extract

Instructions

Preheat the oven to 350°F (177°C).
Place the apple pie filling in a medium bowl. Using kitchen shears or a knife, cut the apple slices into roughly ½-inch (1.3 cm) pieces. Add the lemon juice and stir until evenly distributed. Transfer the apple filling to a fine-mesh strainer and drain for 5 minutes to remove excess sauce.
1 (20 oz /567 g) can apple pie filling, 1 tbsp (15 ml) fresh lemon juice
Combine the granulated sugar and cinnamon in a large mixing bowl.
½ cup (100 g) granulated sugar, 1 tsp (3 g) ground cinnamon
Open the cinnamon roll cans and reserve both containers of icing. Separate the cinnamon rolls and cut each roll into four equal pieces. Add the dough pieces to the cinnamon sugar and toss until evenly coated.
2 (17.5 oz / 496 g each ) cans
refrigerated cinnamon rolls with cinnabon cinnamon and cream cheese icing
Melt the butter in a small saucepan over medium-low heat. Add the dark brown sugar and salt and cook for 2 to 3 minutes, stirring frequently, until the butter and sugar are combined and the sauce is bubbling around the edges. Remove from the heat and stir in the vanilla extract.
½ cup (113 g) unsalted butter, ½ cup (110 g) packed dark brown sugar, ½ tsp (1.5 g) kosher salt, ½ tsp (2.5 ml) vanilla extract
Coat a Bundt pan thoroughly with baking spray with flour.
baking spray with flour
Arrange one-third of the cinnamon roll pieces loosely in the prepared Bundt pan without packing them together. Spoon half of the drained apple pie filling over the dough. Add another third of the cinnamon roll pieces, followed by the remaining apple filling. Finish with the remaining cinnamon roll pieces.
Pour the warm brown sugar sauce evenly over the assembled monkey bread.
Place the Bundt pan directly on the center oven rack and bake for 40 to 45 minutes, until the top is golden brown and the brown sugar sauce is bubbling. Check the thickest cinnamon roll pieces near the center of the pan with an instant-read thermometer; the dough should register 195°F to 200°F (91°C to 93°C).
Remove the Bundt pan from the oven and let the monkey bread rest for 5 minutes. Run a thin spatula around the outside of the bread and the center tube to loosen any caramelized sugar.
Place a large serving plate over the Bundt pan. Holding the plate and pan firmly together, carefully invert the monkey bread onto the plate, then slowly lift away the pan.
Transfer the reserved cinnamon roll icing to a microwave-safe bowl. Microwave in 5-second intervals, stirring after each interval, until smooth and pourable.
Drizzle both containers of warm icing over the monkey bread. Serve warm.

Notes

Arrange the cinnamon roll pieces loosely in the Bundt pan rather than pressing them together. Tightly packed dough makes it more difficult for the pieces near the center to bake completely.
Don't rely on the browned exterior alone to determine doneness. Check an actual piece of cinnamon roll dough near the center of the pan, avoiding the apple filling when positioning the thermometer. The dough should reach 195°F to 200°F (91°C to 93°C).
Keep the rest after baking close to 5 minutes. Turning the monkey bread out immediately can make it more likely to separate, while leaving it in the pan too long allows the caramelized brown sugar sauce to cool and adhere to the pan.
For added texture, ½ cup (about 55–60 g) chopped toasted pecans or walnuts can be added between the layers.
Choose a serving plate wider than the Bundt pan so there's enough room to invert and serve the monkey bread.

If you’re making this Apple Pie Cinnamon Roll Monkey Bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Apple Pie Cinnamon Roll Monkey Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Pie Cinnamon Roll Monkey Bread appeared first on Noble Pig.

German Plum Cake with Streusel

Cathy Pollak — Thu, 10 Sep 2026 17:05:38 +0000

German plum cake, or Pflaumenkuchen, is made with a thin, buttery yeasted dough covered with plums and lots of streusel before it goes into the oven. I leave the prune plums unsweetened because their tartness is part of what makes this cake so good.

A German Yeast Cake Covered with Plums and Streusel

I grew up with a plum tree in our backyard that produced an absurd amount of fruit, and my grandmother made a cake like this with those plums. I’m Polish, not German, but she knew the baking from that part of Europe well, from German apple cake to this plum cake, and I can promise you she wasn’t standing in the backyard worrying about whether she had the correct plum variety. She used the plums we had because we had so many of them, and every year there was a cake like this one.

Every August and September, the farmers market is full of Italian prune plums, and they’re what I use for this cake now. They’re smaller and firmer than the big plums you find at the grocery store, and they don’t give off as much juice while they bake, which is helpful when you’re putting this much fruit on a thin yeast dough.

But you don’t need Italian prune plums to make a good plum cake this way. My grandmother made hers for years with the large red plums from our backyard, and none of us were suffering through second-rate plum cake. If another plum is what you have, use it while it’s still firm enough to slice neatly and before it gets very soft and mushy.

The Decisions Behind This Recipe

I wanted the cake to stay thin because the plums and streusel are really the focus. Since this is an enriched yeast dough, not a regular cake batter, I spread a small amount across a 9 x 13-inch sheet pan so there’s enough soft cake to support the fruit and streusel without becoming a thick, bready base.
Once I’ve pressed and stretched the dough across the pan, I let it rise a second time before adding the fruit. Some of the air from the first rise is lost while working the dough into all the corners, so I give it time to puff back up. I wait until it looks noticeably thicker before the plums go on because I don’t want the dough flattened against the bottom of the pan.
I don’t sweeten the plums at all. There’s already sugar in the dough and enough in the streusel, and I like having the tartness from the fruit in the middle of all the sweetness. If every layer is sweet, the cake starts to lose the thing that makes the plums interesting.
I also cut the plums into narrow slices instead of leaving them in halves or big quarters. I want several strips of plum on each piece of cake, so I arrange them in 15 groups and alternate the direction of each group. I like how the pattern looks, but it also gives me a roadmap when I cut the cake into 15 pieces later.
And then there’s the streusel, which isn’t here to be unnoticed. I want enough of it that it has its own real estate. I use melted butter because I can mix it with a fork and get both smaller crumbs and bigger buttery pieces instead of one perfectly even sandy layer.

Ingredients

All-purpose flour – This is used in both the yeasted dough and the streusel. Regular all-purpose flour gives the dough enough strength to support the plums and streusel without making the cake too bread-like.
Granulated sugar – This goes into both the dough and the streusel. There’s enough in the dough to give it sweetness without competing with the tart plums.
Active dry yeast – This gives the cake its soft yeasted base instead of the crumb you’d get from a regular cake batter. Instant yeast also works in this recipe.
Whole milk – Use lukewarm whole milk, about 100–110°F (38–43°C), so it’s warm enough for the yeast without being too hot.
Unsalted butter – This goes into both the dough and the streusel, but it’s used differently in each. Soften the butter for the dough and melt it for the streusel.
Egg yolk – The yolk adds richness and color to the yeasted dough without adding the extra liquid of a whole egg.
Vanilla extract – I use vanilla in both the dough and the streusel, so make sure you divide it between the two when measuring your ingredients.
Lemon zest – It goes well with the plums, but there’s not enough to make the cake taste lemony.
Italian prune plums – These are my favorite for this cake because they’re smaller, firmer, and less juicy than larger plums, which makes them easy to cut into narrow pieces and arrange across the dough. They also keep some tartness as they bake. If you can’t find Italian prune plums, choose another plum that feels firm and isn’t overly juicy.
Table salt – A small amount goes into both the dough and the streusel to keep all that butter and sugar from tasting too sweet.
Ground cinnamon – I use a small amount in the streusel so you can taste the cinnamon without turning the cake into a cinnamon dessert.

How to Make German Plum Cake with Streusel

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the yeasted dough)
Add the lukewarm milk, yeast and sugar to the bowl of a stand mixer, then add the flour, salt, softened butter, egg yolk, vanilla and lemon zest. Mix with the dough hook on low until there’s no dry flour left, then increase the speed to medium-low and let it knead for about 5 minutes. The dough should be smooth, soft and still tacky when it’s ready, so don’t start throwing in extra flour because it doesn’t look like a stiff bread dough.
Step Two (give the dough its first rise)
Shape the dough into a ball, cover the bowl and leave it somewhere warm and draft-free for about an hour. I go by what the dough looks like, and I want it to look roughly doubled in size before I start pressing it into the pan.
Step Three (prepare the plums and streusel)
While the dough is rising, halve the Italian prune plums lengthwise, remove the pits and cut each half into four narrow pieces. For the streusel, stir the flour, sugar, cinnamon and salt together, then add the melted butter and vanilla and mix everything with a fork until crumbs form. I stop while there are still some bigger buttery crumbles mixed in with the smaller ones because I want both sizes scattered across the cake.
Step Four (press the dough into the sheet pan and let it rise again)
Butter a 9 x 13-inch (23 x 33 cm) sheet pan and line the bottom with parchment if you want to, then use lightly buttered fingertips to press and stretch the risen dough all the way across the bottom. It’s going to look very thin once you spread that amount of dough across the pan, and that’s exactly right. Cover it again and let it rise for about 30 minutes, until it looks noticeably puffier and has approximately doubled in thickness. Preheat the oven to 375°F (190°C) while it finishes rising.
Step Five (arrange the plums and add the streusel)
Arrange the plum pieces in 15 groups across the risen dough, alternating the direction of each group so you get the cross-hatch pattern across the top. I like doing it this way because the pattern ends up giving me a built-in guide when I cut the cake later, and every piece gets several strips of plum instead of one giant hunk of fruit. Scatter the streusel over everything, including the exposed dough, and leave some of those larger crumbs alone.
Step Six (bake and cool the cake)
Bake for 30 to 40 minutes, rotating the pan halfway through. Pay attention to the golden dough around the outside, streusel that has picked up some color, and plums that are tender with their juices bubbling around them. Let the cake cool in the pan for at least 20 minutes, then use the plum pattern as your guide to cut it into 15 pieces and serve it warm or at room temperature.

Recipe Tips

Use plums that are firm enough to slice into narrow strips. Very soft plums release more juice as they bake and can leave the cake wetter around the fruit.
Give the cake at least 20 minutes to cool before cutting it. The fruit juices will have time to thicken slightly, and the pieces are easier to cut while keeping the streusel on top.
If you bought too many plums for this cake, my shrimp and fresh plum stir-fry uses two of them.
My usual advice for dealing with the one leftover egg white from this recipe and others is to freeze it in an ice cube tray until you have enough to make my angel food cupcakes, or use it to make 5 to 6 small meringue cookies. Whip the egg white with 2 tablespoons granulated sugar and a pinch of cream of tartar to stiff peaks, then bake at 225°F for 1 hour.

Storage and Reheating

German plum cake is best the day it’s baked, when the yeasted cake is soft and the streusel has its best texture. Once completely cool, cover and refrigerate leftovers for up to 3 days.
Let refrigerated cake come to room temperature before serving, or warm a piece briefly in a low oven.
Freeze completely cooled pieces well wrapped in an airtight container for up to 2 months, then thaw at room temperature. The streusel will soften somewhat after freezing, but the cake freezes well.

FAQs

Can I use regular red or black plums instead of Italian prune plums?
Yes. My grandmother made this kind of cake with the large red plums from our backyard, so I’m not going to tell you the cake falls apart without a particular plum. Choose fruit that’s ripe but still firm and cut it into narrow slices so it bakes evenly. And if I’m being honest, I feel like the grocery store has more unripe than ripe plums anyway.
Is Pflaumenkuchen the same thing as Zwetschgenkuchen?
Both names are used for German plum cakes, although Zwetschgenkuchen refers more specifically to a cake made with Zwetschgen, the smaller prune-type plums commonly used for baking. Pflaumenkuchen is a broader name for plum cake, which is why I use it here.
Can I make the dough without a stand mixer?
Yes. You can mix and knead it by hand, although the soft, tacky dough will feel messier than a firmer bread dough. Knead until it becomes smooth and elastic without adding a lot of extra flour to make it easier to handle.
Do I need to peel the plums?
No. Leave the skins on. They soften as the cake bakes and help the plum slices hold together.

From My Kitchen Notes

Small observations from the margins.

Some things take longer because they’re becoming something else, not because they’re lost.
It’s okay to know where something came from without knowing where it’s going.
Sweetness is different when there’s something tart under it.
There are things I have because they were handed down and others because I chose them.
I can stretch something a long way without breaking it, but that doesn’t mean it should be stretched forever.
Sometimes my memories feel more like instruction than nostalgia.
There’s a point when my patience stops helping and starts costing me something.
What survives time isn’t always what stays unchanged.

When Fruit Gets Covered in Streusel

Brown Butter Peach Coffee Cake Muffins – Fresh peaches, brown butter, cinnamon streusel, vanilla glaze.
Lemon Blueberry Crumble Bars – Blueberries, creamy lemon filling, buttery oat streusel.
Blackberry Crumble – Blackberries, buttery oat crumble topping.
Caramel Apple-Walnut Crumble – Apples, walnut crumble topping, caramel drizzle.

This post may contain affiliate links. Please read my disclosure policy.

German Plum Cake with Streusel

German Plum Cake with Streusel is a traditional Pflaumenkuchen made with a thin, buttery yeasted dough, closely arranged prune plums, and a substantial melted-butter streusel topping. The dough gets a second rise in the pan before the unsweetened plums are added, keeping the shallow cake tender underneath the fruit.

Course Cake, Dessert

Cuisine German

Keyword Blechkuchen, German fruit cake, German plum cake, German plum cake with streusel, German plum yeast cake, Italian prune plum cake, Pflaumenkuchen, Pflaumenkuchen mit Streuseln, plum cake with streusel, plum streusel cake, prune plum cake, Zwetschgenkuchen

Prep Time 30

Cook Time 35

Rise Time 1 30

Total Time 2 35

Servings slices

Calories 325kcal

Author Cathy Pollak

Equipment

9 x 13-inch (23 x 33 cm) sheet pan The shallow sides are perfect for the thin yeasted base and make it easy to cut the finished cake into 15 slices.
Stand Mixer fitted with a dough hook. Kneads the enriched yeast dough until smooth and soft without requiring additional flour.
mixing bowls For preparing the streusel while the dough rises.
pairing knife For halving, pitting, and cutting the prune plums into narrow pieces.
parchment paper Can be used to line the bottom of the baking pan for easier removal.

Ingredients

Yeasted Dough:

½ cup (120 ml) whole milk lukewarm
2¼ tsps (7 g / 1 packet) active dry yeast or instant yeast
¼ cup (50 g) granulated sugar
3 cups (375 g) all-purpose flour
½ tsp (3 g) table salt
½ cup (113 g) unsalted butter melted
1 large egg yolk room temperature
1 tsp (4 g) vanilla extract
zest of one lemon

Plum Topping:

1-1¼ lbs (454-570 g) Italian prune plums or any plum that's not overly ripe

Streusel:

1½ cups (190 g) all-purpose flour
¾ cup (150 g) granulated sugar
½ tsp (1 g) ground cinnamon
pinch table salt
½ cup (113 g) unsalted butter softened
1 tsp (5 ml) vanilla extract

Instructions

Add the lukewarm milk, yeast, and granulated sugar to the bowl of a stand mixer fitted with the dough hook. Stir briefly to moisten the yeast, then add the flour, salt, softened butter, egg yolk, vanilla extract, and lemon zest.
½ cup (120 ml) whole milk, 2¼ tsps (7 g / 1 packet) active dry yeast, ¼ cup (50 g) granulated sugar, 3 cups (375 g) all-purpose flour, ½ tsp (3 g) table salt, 1 large egg yolk , 1 tsp (4 g) vanilla extract, zest of one lemon, ½ cup (113 g) unsalted butter
Mix on low speed until a shaggy dough forms and no dry flour remains. Increase to medium-low speed and knead for about 5 minutes, until the dough is smooth, soft, and slightly tacky. Avoid adding extra flour unless the dough remains excessively sticky after kneading.
Shape the dough into a ball and return it to the bowl. Cover and let rise in a warm, draft-free place for about 1 hour, or until approximately doubled in size.
While the dough rises, wash and thoroughly dry the Italian prune plums. Cut the plums in half lengthwise and remove the pits, then cut each half lengthwise into 4 narrow pieces so each whole plum yields about 8 pieces. Set aside.
1-1¼ lbs (454-570 g) Italian prune plums
To make the streusel, stir together the flour, granulated sugar, cinnamon, and salt. Add the melted butter and vanilla extract and mix with a fork until crumbs form, leaving a mixture of smaller crumbs and larger pieces. Set aside.
½ cup (113 g) unsalted butter, 1½ cups (190 g) all-purpose flour, ¾ cup (150 g) granulated sugar, ½ tsp (1 g) ground cinnamon, pinch table salt, 1 tsp (5 ml) vanilla extract
Butter a 9 x 13-inch (23 x 33 cm) sheet pan. Line the bottom with parchment paper if desired.
Transfer the risen dough to the prepared sheet pan and use lightly buttered fingertips to press and stretch it into an even layer across the bottom. Cover and let rise in a warm, draft-free place for about 30 minutes, until the thin layer of dough is noticeably puffier and approximately doubled in thickness.
While the dough completes its second rise, preheat the oven to 375°F (190°C).
Arrange the plum pieces over the risen dough in 15 groups, corresponding to the 15 portions of the finished cake. Alternate the direction of the plum pieces from one group to the next to create the cross-hatch pattern.
Scatter the streusel evenly over the plums and exposed dough, keeping some of the larger crumbs intact.
Bake for 30 to 40 minutes, rotating the sheet pan halfway through, until the dough is golden brown around the perimeter, the streusel is lightly browned, and the plums are tender with their juices bubbling.
Cool the German plum cake in the pan for at least 20 minutes before cutting into 15 pieces, using the arrangement of the plums as a guide. Serve warm or at room temperature.

Notes

The dough should be soft and slightly tacky after kneading. Avoid adding extra flour unless it remains excessively sticky.
After pressing the dough into the pan, let it rise until visibly puffy and approximately doubled in thickness.
Don't sugar the plums before baking. The dough and streusel provide enough sweetness.
Arrange the plums in 15 groups, alternating their direction to create the cross-hatch pattern and guide the portions.
For the streusel, leave a mixture of fine crumbs and larger pieces.
Rise times will vary with kitchen temperature, so use the appearance of the dough as your guide.
The cake is best the day it is baked. Refrigerate covered for up to 3 days or freeze well wrapped for up to 2 months.

If you’re making this German Plum Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this German Plum Cake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post German Plum Cake with Streusel appeared first on Noble Pig.

Crispy Gnocchi with Sage Brown Butter

Cathy Pollak — Wed, 09 Sep 2026 16:40:30 +0000

Crispy gnocchi with sage brown butter starts with tender potato gnocchi pan-fried until it’s golden, then finished with garlic, nutmeg, toasted walnuts and pecans, Parmesan and crisp sage leaves. Browning the gnocchi, nuts and butter separately gives each one the time it needs before the brown butter is spooned all over the finished dish.

Pan-Fried Potato Gnocchi with Brown Butter, Sage and Toasted Nuts

This crispy gnocchi with sage brown butter is one of the dinners that makes me unofficially decide fall has arrived, even if the calendar says otherwise. Yes, it’s warm outside, and tomatoes and late summer fruit are still everywhere, but I don’t really care. The minute I put brown butter in a skillet with sage, I’m mentally done with summer. Brown butter and sage are two of my favorite cooler weather flavors, especially once the sun is hanging a tiny bit lower in the sky.

I make gnocchi a bunch of different ways, but this is the one I want when dinner needs to happen without spending a good portion of the night on it. I like to brown my gnocchi first because I want the golden sides and slight crispness before I spoon anything over them. The centers stay soft and tender this way. The browning is important once the brown butter goes over them because I want the pan-fried texture under the sauce.

There’s also something about potato gnocchi that makes me think of my grandmother’s pierogi, even though they come from completely different culinary worlds. I think it’s the potato dumpling, and even more than that, the way she would fry her pierogi in butter until the outside was very brown. Gnocchi is hardly pierogi, but the combo of soft potato inside and buttery, browned dough reminds me of hers.

And then there’s the sage, which is the bigest reason I love this recipe as much as I do. I chop some of it into the butter, then fry whole leaves until they’re crisp, which means I eat a couple before the rest ever make it onto the plate. Try it. I toast the walnuts and pecans separately, because I want their flavor to match what the butter is doing without relying on the butter to toast them. Garlic and nutmeg go into the brown butter at the end, followed by Parm and black pepper once the gnocchi is ready to serve.

By the time I’m craving anything even remotely fall-ish, this recipe is usually where my mind goes. I’ll never complain about a skillet of browned gnocchi, enough fried sage, and a decent amount of brown butter on top is pretty much all I need during the ber-months.

The Decisions Behind This Recipe

I brown the gnocchi, toast the walnuts and pecans, and brown the butter separately because each one needs different timing. The gnocchi needs uninterrupted contact with the pan to develop color and the nuts only require a short toast. The butter needs absolute attention once the milk solids begin to brown. Keeping them separate means I can stop each one when it’s ready.
I divide the sage before it goes into the butter because the chopped and whole leaves give different results. The chopped sage goes into the brown butter, while the whole leaves fry until they’re brittle and crisp. Those whole leaves aren’t decoration. They’re meant to be eaten with the gnocchi and toasted nuts. They’re so good. And my favorite.
I wait until the butter is browned and off the heat before adding the grated garlic. Garlic paste has a lot of surface area that it can burn quickly, while the residual heat of the brown butter is enough to soften its raw flavor and distribute it through the sauce. Grating it works out really well for this recipe from a flavor perspective.
The nutmeg goes in after browning for a different reason. I’m watching the milk solids on the bottom of the pan to tell me when the butter is ready, and adding nutmeg earlier puts additional brown specks in the pan when I’m trying to see that color. I use only 1/8 teaspoon, enough to season the brown butter without making the sauce taste primarily of nutmeg. The visual clues are everything when making this.

Ingredients

Potato gnocchi – I use a 16-ounce package of potato gnocchi because this isn’t one of those times when I feel the need to make gnocchi from scratch. Refrigerated or shelf-stable potato gnocchi are both fine, so use whichever you normally buy. Can you make your own? Yes. But store-bought keeps this in the weeknight dinner category.
Olive oil – You only need a small amount for browning the gnocchi. I usually start with 1/2 teaspoon and add more between batches if the pan needs it.
Salted butter – This is what becomes the brown butter sauce, so use one you like.
Fresh sage – Definitely fresh for this recipe. You need enough leaves to chop some into the butter and leave the rest whole for frying, so dried sage isn’t a substitute.
Ground nutmeg – There’s only 1/8 teaspoon in the entire sauce. I want the nutmeg in the background with the brown butter and sage without making the finished dish taste distinctly of nutmeg.
Walnuts – Finely chopped and toasted. I love walnuts with sage and brown butter because of their earthy flavor, and to me they make the dish feel more like fall than pine nuts ever could.
Pecans – I use these with the walnuts because they’re sweeter and more buttery. You can use all walnuts or all pecans if that’s what you have, but I really love having both.
Fresh garlic – I grate it into a paste so there aren’t bigger pieces of garlic scattered through the gnocchi. One teaspoon is enough because the garlic is going directly into the brown butter.
Parmesan Cheese – Freshly grated is best, and I use about 1/4 cup over the finished gnocchi. I want Parmesan on top, but this is still very much a brown butter sauce instead of the cheesy sauce I use in my gnocchi mac and cheese.
Freshly cracked black pepper – Use as much as you like. I’m pretty liberal with it because black pepper with brown butter, sage and Parmesan is very hard to turn down.

How to Make Crispy Gnocchi with Sage Brown Butter

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (boil and dry the gnocchi)
Bring a large pot of salted water to a boil, add the gnocchi and cook for 2-3 minutes, or until they float to the top. Drain them really well, then spread them out on a paper towel-lined plate and pat away as much moisture as you can. They’re going into a hot skillet next, and the drier the surface is, the better chance they have of turning golden instead of steaming in the pan.
Step Two (get the sage and nuts ready)
Finely chop 5 of the sage leaves and leave the other 10 whole. Add the walnuts and pecans to a dry skillet over medium heat and toast them for 1-2 minutes, stirring often, until they smell really good and have darkened slightly. Get them out of the pan and into a bowl as soon as they’re done because nuts can go from toasted to burned while you’re standing there thinking about something else.
Step Three (crisp the gnocchi)
Heat 1/2 teaspoon olive oil in a large sauté pan over medium heat, then add the gnocchi in a single layer. Try not to mess with them too much at first. Give them some time in the hot pan so they can brown, then turn them and keep going for about 5-7 minutes, until you have good color on several sides. If your pan is not big enough, do this in batches and add more olive oil if you need it. Once they’re browned on several sides, take the pan off the heat and leave them alone while you make the butter.
Step Four (make the sage brown butter)
Add the cubed butter to a light-colored sauté pan over medium heat and stir as it melts and starts to foam, then add both the chopped sage and the whole leaves. Keep stirring and watch the bottom of the pan as the foam begins to subside and golden-brown flecks appear in the butter. Once you see those flecks, everything moves pretty fast. When the butter smells nutty and toasted, pull it off the heat. If the flecks turn very dark brown or black, you’ve gone too far, and sadly, that butter needs to go because there’s no fixing burned brown butter.
Step Five (finish everything)
Stir the nutmeg into the brown butter, pull out the whole fried sage leaves and set them aside for the top, then stir in the grated garlic, walnuts and pecans. The garlic goes in while the butter is still hot but off the heat because it’s grated so finely that the residual heat is enough to take away its rawness without risking burned garlic. Transfer the crispy gnocchi to a serving dish, spoon all the sage brown butter and the toasted nuts over the top, then finish with the fried sage leaves, Parmesan and lots of cracked black pepper.

Recipe Tips

Make sure the gnocchi is really well dried after boiling before it goes into the skillet. Water left on the surface works against browning, but it also makes the oil spit, which is another good reason to spend an extra minute with the paper towels.
Give the gnocchi enough room in the pan that most of the pieces can make direct contact with the skillet. If that means two batches, it’s a better choice than crowding them into one.
Use a light-colored pan for the brown butter if you have one. Brown butter is better judged by color and smell than by a timer, and a pale pan makes the milk solids on the bottom much easier to see.
Don’t walk away from the butter once the milk solids begin changing color. The heat in the pan doesn’t disappear the second you remove it from the burner, which is why I pull mine as soon as the flecks are golden brown and the butter smells toasted.
Once the walnuts and pecans smell toasted, get them out of the skillet and into a bowl. Leaving them in the hot pan while you move on to the gnocchi can continue cooking them past the point you wanted.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The gnocchi will lose a lot of its crisp exterior as it sits in the brown butter, so leftovers are still very good, but don’t expect the same texture you had when it first came out of the skillet.
For reheating, I like a skillet over the microwave. Warm the gnocchi over moderate heat so the outside has a chance to brown again, but keep the heat under control because the butter, garlic, sage and nuts are already cooked and can burn. The microwave works if you’re in a hurry, but the gnocchi will be softer.
I would not freeze the finished dish. Freezing and thawing works against the tender-inside, crisp-outside texture that makes this gnocchi worth pan-frying in the first place.

FAQs

Do I have to boil gnocchi before pan-frying it?
For this recipe, yes. I want the gnocchi cooked and tender first, then I use the skillet specifically for browning the outside. Some packaged gnocchi can be prepared without boiling, but that isn’t the method I use for this recipe.
Can I use refrigerated gnocchi instead of shelf-stable gnocchi?
Yes. I use packaged potato gnocchi, and either refrigerated or shelf-stable is fine. Follow the package directions for boiling if they differ from the timing in the recipe, then drain and dry the gnocchi well before browning.
Can I use gluten-free gnocchi?
Yes, although I would expect some variation in texture and browning between brands. Follow the package directions for boiling, then drain and dry the gnocchi well before it goes into the skillet.
Can I use unsalted butter?
Yes. Taste the finished dish and add salt as needed. Parmesan adds salt at the end too, so I would wait until after it goes on before deciding how much additional salt the gnocchi needs.
How do I know when brown butter is done?
The butter will melt, foam and then develop golden-brown flecks on the bottom of the pan. It should smell nutty and toasted. Once the milk solids turn very dark brown or black, the butter has burned.
Why did my gnocchi not get crispy?
The first things I would look at are surface moisture and pan contact. Gnocchi that’s still wet can steam, while an overcrowded pan or constant turning keeps the pieces from spending enough uninterrupted time in the hot skillet to brown.
Can I use dried sage instead of fresh sage?
I wouldn’t for this one. Fresh sage is doing two things, including the whole leaves that get fried until crisp, so dried sage really cannot give you the same result.
Can I make Crispy Gnocchi with Sage Brown Butter ahead of time?
You can prep parts of it ahead, but I would save crisping the gnocchi and browning the butter until close to serving. The walnuts and pecans can be toasted and the sage can be chopped earlier, but once the browned gnocchi sits in the sauce, the exterior begins to soften.

From My Kitchen Notes

Small observations from the margins.

Some things are better once they’ve been in the heat.
You can ruin a good thing by trying to improve it past the point where it was already perfect.
There’s a point where giving something more time stops helping it. Knowing when you’ve reached it can be harder than getting there.
A soft center doesn’t need a soft exterior.
Does everything need a sauce thick enough to hide in? I don’t think so.
Sometimes, everything that needs time, doesn’t always need distance.
Holding back can be useful. Too much and dinner gets cold.
I’ve found that giving everything the same amount of time usually means at least one thing gets more than it needed.
I don’t mind watching something closely when there’s a small window for getting it right.
There comes a point when what hasn’t happened is saying more that what has.

When Brown Butter Changes the Recipe

Gnocchi with Burrata, Pesto, and Brown Butter – Burrata, pesto, brown butter, toasty nuts.
Roasted Garlic Pumpkin Soup with Brown Butter – Pumpkin, roasted garlic, brown butter, fall spices.
Brown Butter Carrot Bundt Cake – Brown butter, warm spices, cream cheese frosting.
Brown Butter Peach Coffee Cake Muffins – Fresh peaches, brown butter, cinnamon streusel, vanilla glaze.
Cabernet Sauvignon Brown Butter Brownies – Red wine, brown butter, dense fudgy chocolate.

This post may contain affiliate links. Please read my disclosure policy.

Crispy Gnocchi with Sage Brown Butter

Crispy Gnocchi with Sage Brown Butter pairs pan-fried potato gnocchi with sage-infused brown butter, toasted walnuts and pecans, garlic, Parmesan and fried sage leaves.

Course Main Course, Side Dish

Cuisine Italian-Inspired

Keyword brown butter gnocchi, crispy gnocchi, crispy potato gnocchi, gnocchi with sage, pan-fried gnocchi, pan-seared gnocchi, potato gnocchi with burrata, sage brown butter gnocchi, sage brown butter sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 460kcal

Author Cathy Pollak

Equipment

large pot For boiling the gnocchi with enough water to cook freely.
Colander For draining the cooked gnocchi before drying.
paper towels Removing surface moisture helps the gnocchi brown in the pan instead of steam.
large sauté pan For pan-frying the gnocchi in a single layer. A large surface area also makes crowding less likely.
light-colored sauté pan or skillet. For browning the butter. The pale interior makes it much easier to see the milk solids turn golden brown before they burn.
skillet (small). For toasting the walnuts and pecans separately.

Ingredients

Gnocchi:

1 (16 oz / 454 g) package potato gnocchi
½ - 1 tsp (2.5 - 5 ml) olive oil plus more as needed

Sage Brown Butter Sauce:

15 fresh sage leaves
2 tbsps (15 g) finely chopped walnuts
2 tbsps (14 g) finely chopped pecans
½ cup (113 g) salted butter cubed
⅛ tsp ground nutmeg
1 clove, fresh garlic grated into a paste

Toppings:

¼ cup (25 g) freshly grated Parmesan cheese
freshly cracked black pepper

Instructions

Bring 4 quarts (3.8 L) of salted water to a rolling boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Drain well, then transfer the gnocchi to a paper towel-lined plate and pat dry. Removing the surface moisture helps the gnocchi brown instead of steam in the pan.
1 (16 oz / 454 g) package potato gnocchi
Finely chop 5 sage leaves, leaving the remaining 10 leaves whole. Set aside.
15 fresh sage leaves
Add the walnuts and pecans to a dry skillet over medium heat. Toast for 1-2 minutes, stirring frequently, until lightly toasted and fragrant. Transfer to a small bowl and set aside.
2 tbsps (15 g) finely chopped walnuts, 2 tbsps (14 g) finely chopped pecans
Heat ½ teaspoon (2.5 mL) olive oil in a large sauté pan over medium heat. Add the gnocchi in a single layer without crowding the pan, working in batches if necessary. Cook for 5-7 minutes, allowing the gnocchi time against the hot pan before turning, until browned on multiple sides. Add additional olive oil as needed. Remove from the heat and set aside while preparing the brown butter.
½ - 1 tsp (2.5 - 5 ml) olive oil
Add the cubed butter to a light-colored sauté pan over medium heat. Cook, stirring frequently, as the butter melts and begins to foam. Add the chopped and whole sage leaves and continue cooking as the sage fries and the milk solids begin to brown.
½ cup (113 g) salted butter
Watch the bottom of the pan closely as golden-brown flecks appear and the butter develops a toasted, nutty aroma. Remove the pan from the heat as soon as the milk solids are golden brown. Very dark brown or black flecks mean the butter has burned and should be remade.
Immediately stir in the nutmeg. Remove the whole fried sage leaves and set them aside for serving.
⅛ tsp ground nutmeg
Stir the grated garlic and toasted walnuts and pecans into the hot brown butter off the heat. The residual heat is enough for the finely grated garlic without risking burning it.
1 clove, fresh garlic
Transfer the crispy gnocchi to a serving dish and spoon the sage brown butter, garlic and toasted nuts over the top. Finish with the reserved fried sage leaves, Parmesan cheese and freshly cracked black pepper.
¼ cup (25 g) freshly grated Parmesan cheese, freshly cracked black pepper

Notes

Use a light-colored pan for the brown butter so you can clearly see the milk solids changing color.
Don't crowd the gnocchi while pan-frying. Work in batches when necessary so the gnocchi have enough contact with the pan to brown.
Fresh sage is important in this recipe because some of the leaves are fried whole and reserved for serving.
Gluten-free potato gnocchi can be substituted, although the texture and browning may differ depending on the brand.

If you’re making this Crispy Gnocchi with Sage Brown Butter, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Crispy Gnocchi with Sage Brown Butter? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Crispy Gnocchi with Sage Brown Butter appeared first on Noble Pig.

Baked Apples with Maple-Walnut Sauce

Cathy Pollak — Mon, 07 Sep 2026 12:55:00 +0000

Baked apples with maple syrup and cinnamon are finished with a maple-walnut sauce made from the sweet apple juices left in the pan. The apples stay tender enough to eat with a spoon, while toasted walnuts and lemon keep the sauce from feeling like too much.

Maple Baked Apples with Cinnamon, Maple Sauce and Toasted Walnuts

I have two Granny Smith apple trees, and when those apples start coming off them, they don’t show up in any reasonable quantity. They come in like I’ve somehow agreed to operate a small commercial orchard without being asked. I don’t mind it, though. These baked apples are one of the first things I make because I can use several at once without peeling a single one.

I cut the apples in half, core them and bake them with cinnamon, brown sugar and maple syrup, which is about as uncomplicated as I can make an apple dessert. There is no filling to mix, nothing to stuff back into the middle and especially no peeling, which becomes increasingly important when every flat surface in the kitchen seems to have apples on it.

The maple syrup is where I think the recipe gets better than its level of effort would suggest. As the apples bake, their juices run into the syrup in the bottom of the dish, along with some of the cinnamon and brown sugar. I pour all of that into a saucepan afterward and reduce it into the maple-walnut sauce that goes back over the apples.

I finish the sauce with lemon and toasted walnuts, then spoon it over the warm apples while they’re still soft enough to eat with a spoon. It’s simple, but it doesn’t feel like I gave up and baked some fruit because I had too many apples.

I’ve been making these for years, but having my own Granny Smith trees has made me appreciate them differently. When I’m standing in front of another counter full of apples, cutting four of them in half and putting them in the oven feels so much more realistic than deciding I’m about to peel thirty.

The Decisions Behind This Recipe

The part I care about most is the maple syrup in the baking dish. It’s not there only to sweeten the apples. As they bake, the fruit releases its juices into the syrup, and I spoon that liquid back over the cut sides so it picks up the cinnamon and brown sugar along the way. Once the apples are tender, that same liquid becomes the sauce. Life cycle complete.
I use a full cup of maple syrup because I need enough in the dish to cook with the apples and still have something left to reduce afterward. Apples don’t release the same amount of juice every time, so I don’t give the sauce a rigid reduction time. I cook it until it looks like something I want to spoon over the apples.
Cutting the apples in half across the middle gives the cinnamon and brown sugar a lot more exposed fruit to work with, and it gets them tender much faster than baking them whole. It also means I can get through a decent number of apples without peeling anything or hollowing out eight little cavities.
The lemon goes in twice for two different reasons. I use some on the cut apples before baking, then add more to the finished sauce after it has reduced. That second addition is important once the maple syrup and apple juices have concentrated.
I keep the walnuts out of the baking dish and toast them separately. They go into the sauce at the end so they still taste like toasted walnuts instead of spending half an hour getting soft in maple syrup.

Ingredients

Granny Smith apples – Their tartness is what I want with maple syrup and brown sugar, and they soften nicely without turning to mush. I use large apples from my own trees when they’re producing, but similarly sized Granny Smiths from the grocery store work just the same.
Fresh lemon juice – Some goes over the cut apples before baking, and the rest goes into the maple sauce at the end. That last little bit is important once the maple syrup and apple juices have reduced and gotten sweeter.
Light Brown sugar – I sprinkle it directly over the cut side of the apples so it melts into the fruit with the cinnamon as they bake. If you’re out, make a simple batch of my homemade brown sugar.
Ground cinnamon – This goes on the apples, not in the maple syrup. Some will naturally work its way into the baking liquid as you baste, but I want most of it on the fruit.
Pure maple syrup – Use real maple syrup, not pancake syrup. It does a lot more than sweeten the apples because the baking liquid eventually becomes the sauce.
Table salt – Enough goes into the finished sauce to keep the maple and brown sugar from becoming too much.
Walnuts – Toast them first and add them at the end so they keep their flavor and texture. Pecans would also be a very substitute.

How to Make Baked Apples with Maple-Walnut Sauce

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the apples ready)
Preheat the oven to 400°F. Cut the apples in half crosswise and remove the cores, then brush the cut sides with 1 teaspoon of the lemon juice and arrange them cut-side up in a baking dish.
Step Two (add the cinnamon sugar and maple syrup)
Stir the brown sugar and cinnamon together and sprinkle the mixture over the exposed apple flesh. Pour the maple syrup into the bottom of the baking dish around the apples. As they bake, their juices will run into the syrup and start making the liquid you’ll use for the sauce later.
Step Three (bake until tender)
Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for about 15 minutes more, spooning some of the maple liquid over the apples as they cook. Start checking them with a paring knife near the end. You want the knife to slide in easily, but the apples should still be firm enough to move to a platter without falling apart. Larger apples may need a few extra minutes.
Step Four (make the maple sauce)
Transfer the apples to a serving platter, then pour every bit of the maple syrup and apple juices from the baking dish into a small saucepan. Add the remaining lemon juice and salt, bring it to a boil and cook for 3 to 5 minutes, stirring often, until it has reduced and thickened slightly. Apples give off different amounts of juice, so I pay more attention to how the sauce looks than to the exact number of minutes.
Step Five (add the walnuts)
Take the saucepan off the heat and stir in the toasted walnuts. Spoon the warm maple-walnut sauce over the apples, making sure some stays on top and plenty ends up around them for serving.
Step Six (serve them warm)
Serve the apples while they’re warm, either as they are or with vanilla ice cream or whipped cream. If there is extra sauce in the pan, this isn’t the moment to be stingy with it.

Recipe Tips

Try to use apples that are close in size so they finish baking around the same time. Mine come straight from the trees and don’t seem to have any interest in uniformity, so I expect the larger halves to need a few extra minutes.
When you core the apples, remove the seeds and firm center without carving out half the fruit. A melon baller, apple corer or small paring knife will all get this done. These aren’t stuffed apples, so you don’t need a giant cavity in the middle.
Remember that the sauce will continue to thicken as it cools. If you take it too far on the stove, you can end up with something much thicker than you meant to make. I’ve done it.
Now that you’ve opened the maple syrup and still have more than half a bottle left, use it in my maple butternut squash and apple soup or my crispy maple mustard-glazed chicken cutlets.

Storage and Reheating

Store leftover baked apples and maple-walnut sauce in an airtight container in the refrigerator for up to 4 days. You can store them together, although I like keeping extra sauce separately because it makes reheating easier.
The sauce will get much thicker in the refrigerator. That’s normal. Warm it before deciding it needs anything added to it.
For one serving, microwave an apple half with some sauce in short intervals until warm. For several servings, place the apples in a covered baking dish in a 325°F oven until heated through, then warm the sauce separately and spoon it over the apples.
You can make these earlier in the day and reheat them before dessert, although I like them best the day they’re made. I wouldn’t freeze them. Cooked apples can get much softer after freezing and thawing, and there’s nothing to be gained from doing that to a perfectly good baked apple.

FAQs

What are the best apples for baked apples with maple syrup?
Granny Smith are my first choice because their tartness goes well with maple syrup and brown sugar. Gala apples are also fine, but the finished dessert will be sweeter and they may soften faster, so start checking them a little earlier.
Can I use pancake syrup instead of pure maple syrup?
No. The syrup becomes the base of the finished sauce, so its flavor is more important than it would be if you were only drizzling it over the top.
Do I need to peel the apples?
No. Leave the peels on. Halving and coring them is all the prep they need before baking.
Can I make these ahead of time?
Yes. Bake the apples and make the sauce earlier in the day, refrigerate them once cooled, then reheat before serving. I wouldn’t make them several days ahead specifically for an occasion.
Can I leave out the walnuts?
Yes. The sauce will still reduce normally without them.
Can I use pecans instead?
Yes. Toast them first and stir them in after the sauce comes off the heat.
Can I use dark brown sugar instead of light brown sugar?
Yes. Dark brown sugar will give you more molasses flavor, but either one is fine.

From My Kitchen Notes

Small observations from the margins.

There’s a difference between becoming softer and falling apart.
I’ve decided that not everything that gets sweeter needs more sugar.
There are times when the part left behind is the part worth keeping.
I don’t rush anything that’s already becoming what I wanted.
I pay attention to what stays after the obvious part is finished.
Too much can become enough if you know what to do with it.
Sometimes the second use is the better one.
Improvement can happen when you stop expecting something to stay exactly as it is.

When You Have More Apples Than Plans

Fresh Apple Bars – Granny Smith apples, golden raisins, walnuts
Crockpot Apple Crisp – Tender apples, crisp oat topping, slow cooker
Brown Sugar Cinnamon Apple Bundt Cake – Fresh apples, brown sugar swirl, cinnamon
Apple Cheesecake Bars – Caramel apples, cheesecake, brown sugar shortbread
Upside Down Apple Pie – Apples, brown sugar, butter, pecans

This post may contain affiliate links. Please read my disclosure policy.

Baked Apples with Maple-Walnut Sauce

Baked Apples with Maple-Walnut Sauce are Granny Smith apple halves baked with cinnamon, brown sugar and pure maple syrup, then served with a warm sauce made by reducing the maple syrup and apple juices from the baking dish with lemon and toasted walnuts.

Course Dessert

Cuisine American

Keyword apple maple sauce, apples with maple syrup, baked apples with cinnamon, baked apples with maple syrup, Baked Apples with Maple-Walnut Sauce, maple baked apples, maple cinnamon baked apples, maple-walnut sauce

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 257kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm) Large enough to arrange all eight apple halves in a single layer.
measuring cups and spoons For measuring the maple syrup, brown sugar, cinnamon, lemon juice and salt.
apple corer or small pairing knife. For removing the cores from the apple halves.
mixing bowls (small) For mixing the brown sugar and cinnamon.
pastry brush For brushing lemon juice over the cut apples.
Saucepan (small) For reducing the maple syrup and apple cooking juices into the sauce.
aluminum foil For covering the apples during the first part of baking.

Ingredients

4 large Granny Smith apples halved crosswise and cored
2 tsps (10 ml) fresh lemon juice divided
2 tbsps (25 g) packed light brown sugar (dark works too)
¼ tsp (0.5 g) ground cinnamon
1 cup (315 g) maple syrup (not pancake syrup)
⅛ tsp (0.75 g) table salt
½ cup (60 g) chopped walnuts toasted

Toppings:

vanilla ice cream (optional)
whipped cream (optional)

Instructions

Preheat oven to 400°F (204°C).
Brush the cut sides of the apples with 1 teaspoon lemon juice. Arrange the apples cut-side up in a baking dish.
4 large Granny Smith apples , 2 tsps (10 ml) fresh lemon juice
Stir together the brown sugar and cinnamon in a small bowl, then sprinkle the mixture evenly over the cut sides of the apples. Pour the maple syrup into the bottom of the baking dish around the apples.
2 tbsps (25 g) packed light brown sugar, ¼ tsp (0.5 g) ground cinnamon, 1 cup (315 g) maple syrup
Cover the baking dish with foil and bake for 10 minutes. Remove the foil and continue baking for about 15 minutes, spooning some of the maple cooking liquid over the apples as they bake. The apples are ready when a paring knife slides easily into the flesh but the halves are still firm enough to transfer to a serving platter without breaking apart. Larger apples may require additional baking time.
Transfer the baked apples to a serving platter. Carefully pour all of the maple syrup and apple juices from the baking dish into a small saucepan.
Add the remaining 1 teaspoon lemon juice and the salt to the saucepan and bring the mixture to a boil. Cook for 3 to 5 minutes, stirring frequently, until the maple-apple sauce has reduced and is slightly thicker. The amount of liquid released by the apples can vary, so use the consistency of the sauce as your guide instead of relying only on the cooking time.
⅛ tsp (0.75 g) table salt
Remove the sauce from the heat and stir in the toasted walnuts. Spoon the warm maple-walnut sauce over the baked apples.
½ cup (60 g) chopped walnuts
Serve warm, with vanilla ice cream or whipped cream if desired.
vanilla ice cream, whipped cream

Video

Notes

To toast the walnuts, spread them in a dry skillet over medium heat and cook for 3 to 5 minutes, stirring frequently, until fragrant and lightly toasted. Watch them closely toward the end because walnuts can go from toasted to burned quickly.
The baking time will vary depending on the size of the apples. Use a paring knife to check them instead of relying entirely on the clock, adding a few additional minutes if necessary.
Use pure maple syrup for this recipe, not pancake syrup. Because the maple syrup becomes the base of the finished sauce after baking, the flavor and composition of the syrup make a noticeable difference.
The apples release juice as they bake, and the amount can vary from one batch to another. If you end up with more cooking liquid, the sauce may need a little longer than 3 to 5 minutes to reduce to the right consistency.
Toast the walnuts before adding them to the finished sauce. Adding them after the sauce has reduced keeps them out of the wet baking dish and preserves more of their toasted flavor and texture.
One large apple makes two servings. Vanilla ice cream and whipped cream are optional and are not included in the nutrition estimate.

If you’re making these Baked Apples with Walnut-Maple Sauce, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Baked Apples with Maple-Walnut Sauce? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baked Apples with Maple-Walnut Sauce appeared first on Noble Pig.

Apple Snickerdoodles

Cathy Pollak — Sun, 06 Sep 2026 17:31:56 +0000

Apple snickerdoodles are thick, soft and chewy, with buttery cinnamon-spiced Honeycrisp apples folded through the dough and lots of cinnamon sugar on the outside. I cook the apples first because I wanted a lot of apple in these cookies without losing everything I love about a classic snickerdoodle.

Apple Snickerdoodles with Buttery Cinnamon-Spiced Apples

I’ve made more classic snickerdoodles for my youngest son than I could ever count. He has loved them since he was little and, unlike his mother (yes, me), generally believes a good thing should be left the way it is. I do respect that in theory, just not in practice.

Once apple season starts creeping toward my house, I’m immediately wondering what else I can do with the apples coming off my trees and whatever I bring home from apple picking in Hood River. I started tossing around the idea of apples in a snickerdoodle, but I didn’t want to make a plain apple cookie, roll it in cinnamon sugar and call it a snickerdoodle.

I knew I wanted a snickerdoodle with cream of tartar for its familiar tang, and a thick, chewy center with lots of cinnamon sugar and enough apple in it that I didn’t have to wonder why the word apple was in the name.

It sounds simple enough to add apple to a regular snickerdoodle recipe, but that’s not how things work. And regular snickerdoodles already have a bit of finickiness to them. The trouble is apples bring water with them, and cookie dough has feelings about that. So I ended up cooking the Honeycrisp first with butter, dark brown sugar and spices until the extra moisture had cooked away, chilling it completely, and folding it into the dough only a few times. That gave me enough apple to taste it throughout the cookie without turning the snickerdoodle cakey.

In the end, I managed to respect my classic-cookie adult child’s love of the snickerdoodle, I’m more ready for the onslaught of apple season, and technical me got to solve the problem. That’s how I like to create.

The Decisions Behind This Recipe

The biggest snag in putting fresh apples into a snickerdoodle is moisture. Apples add a lot of water, and when that goes straight into the dough, the cookie spreads differently, softens too much and becomes cakey. The answer was cooking the apples first with butter, dark brown sugar, cinnamon, nutmeg and vanilla until the extra liquid cooked away and the apple flavor became more concentrated.
Keeping most of the apple spices with the cooked fruit was the best way to preserve the cookie dough itself. I kept the cream of tartar and cinnamon in the dough so it still tasted like a snickerdoodle, with the tang I expect from one, instead of turning into a generic apple spice cookie. This was probably the most important thing to me.
The extra egg yolk adds richness and chew without adding another egg white’s worth of water. Once the dry ingredients go in, I stop the mixer while there are still a few streaks of flour because the chilled apples still have to be folded through by hand.
I only fold the apples in a handful of times. I don’t want them completely worked through the dough because that starts smearing the cooked apple mixture through everything, and I still want to see distinct pieces of apple when I break a cookie open.
Then the finished dough chills before baking, because chilling the cooked apples and chilling the finished dough solve two different problems. The apples need to be cold before they’re folded into the softened butter mixture, and after everything is together, the butter in the finished dough needs time to firm back up. That second chill helps control the spread so the cookies bake up thick instead of spreading all over the pan.

Ingredients

Honeycrisp or Pink Lady apples – I tested both and prefer Honeycrisp because it has more tartness, which is why it can handle all the different flavors on a fall appetizer board and go just as well with cinnamon sugar. Peel the apples and cut them very small, about ⅛- to ¼-inch, so the apple gets throughout the cookie without having too much in any one spot.
Unsalted butter – Some gets melted with the apples and the rest is softened for the cookie dough. I use unsalted so I can control the seasoning myself.
Dark brown sugar – I use dark brown sugar with the apples because its stronger molasses flavor works well with the butter and spices as everything cooks down.
Ground cinnamon – Cinnamon shows up three times in this recipe, as it should, in the apples, the cookie dough and the cinnamon-sugar coating. It sounds like a lot until you remember we’re making apple snickerdoodles.
Freshly grated nutmeg – I add the nutmeg to the apples instead of the cookie dough. It gives the fruit more spice without turning the cookie into apple pie.
Vanilla extract – Used in both the apple mixture and the dough. I add it to the apples after they come off the heat so more of the vanilla flavor stays with them.
Kosher salt – I use it in both the apples and the cookie dough, because there’s a lot of sugar between the two, and they both need it.
All-purpose flour – This recipe uses 375 grams, and if you have a scale, I would use it. The amount of flour affects spread a lot in a cookie like this, and measuring by weight takes one variable off the table.
Granulated sugar – Most goes into the cookie dough, with the rest mixed with cinnamon for the coating. The outside coating is part of what keeps them tasting like snickerdoodles.
Light brown sugar – Light brown sugar adds chew and extra moisture to the dough without adding as much molasses flavor as dark brown sugar does. If you’re out, you can make my homemade brown sugar.
Egg – I use one whole egg along with an extra yolk instead of using two whole eggs.
Egg yolk – The extra yolk adds richness and chew without adding another egg white’s worth of water, which is helpful when the recipe already has apples to deal with.
Cream of tartar – This is non-negotiable for me because without cream of tartar, we’re getting farther away from the snickerdoodle I was trying to preserve. It also works with the baking soda for leavening.
Baking soda – The baking soda reacts with the cream of tartar for leavening, while the amount used also affects how much the cookies spread.
Cinnamon-sugar coating – This is a full cinnamon-sugar coating, not a light dusting. Every dough ball gets a good roll before baking because a shy coating has no business on a snickerdoodle.

How to Make Apple Snickerdoodles

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (cook the apples)
Melt the butter in a large skillet over medium heat, then add the diced apples, dark brown sugar, cinnamon, nutmeg and salt. Cook, stirring often, until the apples are tender but still holding together and the liquid they give off has cooked away. They can still look moist, but you shouldn’t see any loose syrup in the pan. Take them off the heat, stir in the vanilla and spread them across a shallow plate so they cool faster. Once they’ve cooled completely, refrigerate them until they’re cold.
Step Two (make the snickerdoodle dough)
Whisk the flour, cream of tartar, baking soda, salt and cinnamon together in a medium bowl. In a separate large bowl, beat the softened butter with the granulated sugar and light brown sugar until light and fluffy, about 2 to 3 minutes. Beat in the whole egg, then the yolk and vanilla. Add the dry ingredients on low speed, but stop while you can still see a few streaks of flour. Don’t finish mixing the dough yet because the apples are coming in next, and folding them in will take care of the rest.
Step Three (fold in the apples and chill)
Use a rubber spatula to fold the thoroughly chilled apples into the dough about 5 to 8 times. Stop once the last streaks of flour disappear and the apples are unevenly scattered through the dough. I don’t want every scoop looking identical, and some cookies can have more apple than others. Cover the dough and refrigerate it for 1 hour.
Step Four (portion and coat the cookies)
When you’re ready to bake, preheat the oven to 375°F and line your baking sheets with parchment. Mix the granulated sugar and cinnamon for the coating in a shallow bowl. Portion the chilled dough into 55-gram pieces, about 3 tablespoons each, and shape them into balls without packing the dough too tightly. Roll each one in the cinnamon sugar. This isn’t the place for a light dusting.
Step Five (bake the cookies)
Arrange the dough balls about 3 inches apart and bake for 10 to 12 minutes, starting to check them at 10. Never place raw cookie dough on a warm baking sheet because the cookies will spread too quickly. I take them out when the outside looks set and lightly golden but the centers are still soft and puffed. If you wait until the centers look fully baked while they’re still in the oven, you’ve gone farther than I do.
Step Six (let them finish on the pan)
Leave the cookies on the baking sheet for 10 minutes after they come out of the oven. They’ll keep cooking a little from the heat of the pan, which lets the soft centers finish setting without giving them another couple of minutes in the oven. Then move them to a wire rack and let them cool completely.

Recipe Tips

Spread the cooked apples onto a shallow plate instead of leaving them heaped in a bowl. They’ll cool much faster this way.
Make sure the apples are completely cold before folding then into the dough. Even slightly warm apples can soften the butter and give you more spread than you want.
Weigh the dough if you can. I portion these at 55 grams each so the cookies bake at about the same rate, and because that amount gives me the thick center I think is completely necessary.
Don’t pack the dough tightly when you roll it. Shape it into a ball, but leave it alone once it holds together.
Be lavish with the cinnamon sugar. A snickerdoodle should look like it has been through something.
Start checking the cookies at 10 minutes and remember that the 10 minutes they spend on the hot baking sheet afterward are part of the bake. If you wait for the centers to look finished in the oven, they’ll be farther along than I want them.
Don’t worry about making every cookie perfectly round, you can by swirling the open part of a glass around them when they’re right out of the oven if you want. I like the irregularity and rustic look these cookies have just as they are.
You’re going to have one egg white leftover from this recipe, which is completely annoying. You can freeze it in an ice cube tray until you have enough to make my angel food cupcakes, or use it to make 5 to 6 small meringue cookies. Whip the egg white with 2 tablespoons granulated sugar and a pinch of cream of tartar to stiff peaks, then bake at 225°F for 1 hour.
If you bought more Honeycrisp apples than you need for this recipe, use two of them to make my Amish apple fritter bread.

Storage and Freezing

Store the cooled cookies in an airtight container at room temperature for 2 to 3 days. The apples make the cookies softer as they sit, which is normal.
For longer storage, keep them in the refrigerator and let them come back toward room temperature before serving if you want a softer texture.
The baked cookies freeze well for up to 3 months. Let them cool completely, then freeze them in an airtight container or freezer bag with parchment between the layers.
You can also freeze the dough. Portion it into 55-gram balls, freeze them on a sheet pan until firm, then transfer them to a freezer bag. I wait to roll them in cinnamon sugar until closer to baking.

FAQs

What are the best apples for apple snickerdoodles?
I tested Honeycrisp and Pink Lady, and both held their shape well after cooking. I prefer Honeycrisp because its tartness is particularly good with the cinnamon sugar.
Can I use another kind of apple?
Yes, but I’d stay with a firm, crisp apple that isn’t extremely tart. Fuji or Braeburn would be the first ones I’d try. I’d skip softer apples like McIntosh because they can break down too much while you’re cooking away the extra liquid, and I’d skip Granny Smith because I think it would be too sour with the amount of apple in these cookies.
Do I need to peel the apples?
Yes. With the apple cut this small, small amounts of peel are much more noticeable in the finished cookie than they would be in something with larger chunks of fruit.
Can I use raw apples instead of cooking them first?
I wouldn’t. The amount of apple in this recipe adds too much water with it to use raw, which can change how the cookies spread and make them cakier.
Can I use apple pie filling?
I wouldn’t substitute apple pie filling. It has a different amount of sugar and liquid, and usually contains a thickener, so it isn’t interchangeable with the cooked apples in this recipe.
Can I leave out the cream of tartar?
You can make a cookie without it, but I wouldn’t call that cookie a snickerdoodle. It changes both the flavor and the way the dough bakes.
Can I make the apple mixture ahead of time?
Yes. Cook the apples, cool them completely and refrigerate them in an airtight container. They are easy to make a day ahead.
Can I make the dough ahead of time?
Yes. Keep the covered dough refrigerated and bake it within about 24 hours for the best texture.
Why did my cookies spread too much?
The apples may have had too much liquid left in the pan, the apple mixture may not have been cold enough, the dough may have needed more chilling time, or the flour may have been undermeasured.
Why did my cookies turn out cakey?
Too much flour can make the cookies cakier, and so can extra moisture from apples that weren’t cooked down enough. Make sure there’s no loose syrup left in the skillet, and weigh the flour if you can.

From My Kitchen Notes

Small observations from the margins.

There are things that get better after they cool off enough to be handled properly.
There’s a difference between giving something time and giving it too much of yourself.
What looks like too much at first can turn into exactly the right amount.
I trust things more when they’ve had enough time to become what they were trying to be.
There are times when the best thing I can do is stop before I ruin what was already coming together.
Being warm is not the same thing as being ready.
There are things that can only hold together after they’ve been left alone for a while.
You can add something new without erasing what made the original worth keeping.
Sometimes what changes the recipe is not more of anything. It’s knowing when to stop.

More Ways to Snickerdoodle

Snickerdoodle Ice Cream – Cinnamon sugar, brown sugar, warm spices.
Snickerdoodle Apple Cobbler – Apple pie filling, toffee, snickerdoodle crust.
Eggnog Snickerdoodles – Eggnog, cinnamon, nutmeg, optional eggnog glaze.
RumChata Bundt Cake – Cinnamon, vanilla, snickerdoodle-inspired pound cake.

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Apple Snickerdoodles

Apple Snickerdoodles are soft, thick and chewy, with cinnamon-spiced Honeycrisp apples folded through classic snickerdoodle dough and a generous cinnamon-sugar coating.

Course Cookie, Dessert

Cuisine American

Keyword apple snickerdoodle cookies, apple snickerdoodles, fresh apple cookies, snickerdoodles with apples

Prep Time 30

Cook Time 12

Additional Time: 1 30

Total Time 2 12

Servings cookies

Calories 290kcal

Author Cathy Pollak

Equipment

large skillet For cooking the apples until tender and reducing the excess liquid.
kitchen scale Useful for weighing the flour, apple and 55-gram dough portions.
mixing bowls (large and small). For whisking the dry ingredients and the cinnamon-sugar coating.
Stand Mixer or hand mixer. For creaming the butter and sugars and mixing the cookie dough.
rubber spatula For folding the chilled apples into the dough without overmixing.
3 baking sheet For baking the cookies with enough room between them to spread.
parchment paper Prevents sticking and makes cleanup easier.
cooling rack For cooling the cookies completely after their initial rest on the baking sheets.

Ingredients

Apple Filling:

1 tsp (2.5 g) unsalted butter
1¼ cups (150 g) Honeycrisp or Pink Lady apple peeled and diced into ⅛- to ¼-inch (3- to 6-mm) cubes
2 tbsps (25 g) dark brown sugar
1 tsp (2.5 g) ground cinnamon
¼ tsp (0.5 g) freshly grated nutmeg
pinch kosher salt
1 tsp (5 ml) vanilla extract

Cookie Dough:

3 cups (375 g) all-purpose flour
2 tsps (6 g) cream of tartar
1 tsp (4.6 g) baking soda
½ tsp (1.5 g) kosher salt
1½ tsps (4 g) ground cinnamon
1 cup (226 g) unsalted butter softened
¾ cup + 2 tbsps (170 g) granulated sugar
⅓ cup (75 g) packed light brown sugar
1 large egg room temperature
1 large egg yolk room temperature
2 tsps (10 ml) vanilla extract

Cinnamon-Sugar Coating:

¼ cup (50 g) granulated sugar
1 tbsp (8 g) ground cinnamon

Instructions

Melt the butter in a large skillet over medium heat. Add the diced apple, dark brown sugar, cinnamon, nutmeg and salt. Cook, stirring frequently, until the apples are tender but still hold their shape and the released liquid has reduced completely. The apples should look moist and coated with the brown sugar mixture, with no syrup remaining in the skillet.
1 tsp (2.5 g) unsalted butter, 1¼ cups (150 g) Honeycrisp or Pink Lady apple, 2 tbsps (25 g) dark brown sugar, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.5 g) freshly grated nutmeg, pinch kosher salt
Remove the skillet from the heat, then stir in the vanilla extract. Transfer the apple mixture to a shallow plate and spread it out to cool. Once completely cool, refrigerate until thoroughly chilled.
1 tsp (5 ml) vanilla extract
Meanwhile, whisk together the flour, cream of tartar, baking soda, salt and cinnamon in a medium bowl. Set aside.
3 cups (375 g) all-purpose flour, 2 tsps (6 g) cream of tartar, 1 tsp (4.6 g) baking soda, ½ tsp (1.5 g) kosher salt, 1½ tsps (4 g) ground cinnamon
In a large mixing bowl, beat the softened butter, granulated sugar and light brown sugar with a stand mixer or electric hand mixer until light and fluffy, 2–3 minutes.
1 cup (226 g) unsalted butter, ¾ cup + 2 tbsps (170 g) granulated sugar, ⅓ cup (75 g) packed light brown sugar
Add the egg and beat until incorporated. Add the egg yolk and mix until combined, then mix in the vanilla extract.
1 large egg, 1 large egg yolk, 2 tsps (10 ml) vanilla extract
Gradually add the dry ingredients and mix on low speed until the cookie dough is almost combined, stopping while a few streaks of flour are still visible.
Using a rubber spatula, fold the thoroughly chilled apple mixture into the dough about 5–8 times. Stop once the remaining flour is incorporated and the apples are irregularly distributed throughout the dough rather than continuing to mix until the dough looks uniform.
Cover the dough and refrigerate for 1 hour.
When ready to bake, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Meanwhile, combine the granulated sugar and cinnamon for the coating in a shallow bowl.
¼ cup (50 g) granulated sugar, 1 tbsp (8 g) ground cinnamon
Portion the chilled dough into 55-gram portions, about 3 tablespoons each. Shape each portion into a ball without tightly compressing the dough, then coat generously with the cinnamon-sugar mixture.
Arrange the cookie dough balls about 3 inches (7.5 cm) apart on the prepared baking sheets.
Bake for 10–12 minutes, beginning to check at 10 minutes. The cookies are ready when the outside looks set and lightly golden while the centers remain soft and slightly puffed. Do not wait for the centers to appear completely set.
Finally, allow the cookies to cool on the baking sheets for 10 minutes so the centers can continue setting from the heat of the pan. Transfer to a wire rack and cool completely.

Notes

I tested these cookies with both Honeycrisp and Pink Lady apples. Both hold together well after cooking, but I prefer Honeycrisp because its apple tang is a little more noticeable in the finished cookie.
Keep the apple pieces between ⅛ and ¼ inch (3–6 mm). Larger pieces can concentrate too much fruit and moisture in one area of the cookie.
Cook the apples until they are tender but still hold together and no loose syrup remains in the skillet. The apples themselves should still be moist, so don't continue cooking in an attempt to dry them out.
Make sure the apple mixture is thoroughly chilled before folding it into the dough. Warm apples can soften the butter and affect how the cookies spread.
Stop mixing the dough while a few streaks of flour are still visible. Folding in the apples will finish incorporating the flour without requiring additional mixing.
Fold the apples into the dough only 5–8 times. The apple doesn't need to be uniformly distributed, and continuing to fold will increasingly blend the cooked apple mixture into the dough.
Portion the dough at 55 grams per cookie for the baking time and visual doneness cues given in the recipe.
The cookies should still look soft and slightly puffed in the center when they come out of the oven. They continue to set during the 10-minute cooling period on the baking sheet.
Cream of tartar is important to both the characteristic snickerdoodle tang and the leavening in this recipe, so I don't recommend omitting it.

Nutrition

Have you made these Apple Snickerdoodles? I’d love to hear how they turned out – leave a comment below and let me know.

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