Posts Tagged ‘coffeecake’

Coffee Cake Adventures

June 22, 2016

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First off I would like to apologize to my readers, we bought a home, moved to a new town, I started a new job and my husband deployed in the last few months so I have been so busy I have not had time to post. That does not mean of course that I did not have time to bake. I always have time to bake. I even baked just this morning, it is part of my weekly routine. Lately I have made lots of favorites from my blog, wacky cake, sour cream coffee cake, black moons, blueberry buckle, and more. Those are staples that are always crowd pleasers. I have also been enjoying a new brownie recipe I found that tastes like box mix, that is going to be my next post, along with my Kentucky Butter Cake I have been making a lot. I am getting back on track for regular posting, I promise! Since I love coffee cake in any language I was excited to recently try a new recipe. I subscribed to King Arthur Flour’s email newsletters and often yummy recipes catch my eye. I highly recommend you sign up if you are a baker.

This recipe for Norwegian Sour Cream Cake looked right up my alley. I made it for a church potluck and have to say it was a big hit. At first people were going for a dry brick like corn bread concoction till the word got out about my tasty cake. If you love pound cakes and bundt cakes you have to try this easy recipe. It was a light, moist cake with just the right sweetness and a great vanilla flavor. I had made a berry compote I use often for my cheesecakes from Martha Stewart to top it but I left it at home by mistake. I definitely think that would be a perfect topping, or even just sliced strawberries and cream. The texture of the cake would be perfect for strawberry shortcake and delicious for tea time. You can travel to Norway right in your own kitchen with this tasty new recipe!

NORWEGIAN SOUR CREAM CAKE

Ingredients:

1 cup butter, salted or unsalted
2 cups sugar
2 large eggs
1 teaspoon salt*
2 teaspoons baking powder
2 to 3 teaspoons vanilla, to taste
4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups sour cream

Instructions
Preheat the oven to 350°F. Lightly grease a full-size (10″) tube pan, bundt-style pan, or angel food pan.
In a large bowl, beat together the butter and sugar until well combined.
Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
Stir in the salt, baking powder, and vanilla.
Add the flour alternately with the sour cream, starting with the flour. Add the flour about 1 cup at a time, the sour cream 1/2 cup at a time. Mix at medium speed between additions, until ingredients are thoroughly combined. The finished batter will be quite stiff.
Scrape the batter into the prepared pan, leveling it with your wet fingers or a spatula.
Bake the cake for 60 to 75 minutes, until a cake tester, bamboo skewer, or long toothpick inserted into the center comes out clean.
Remove the cake from the oven, and gently loosen its edges.
After 15 minutes, carefully turn the cake out of the pan onto a rack to cool.
Store the cooled cake, well wrapped, at room temperature for several days. For longer storage, wrap securely and freeze.
Yield: 1 cake, about 20 servings.

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New York Crumb Cake

December 24, 2014

crumb

I have tried many coffee cake recipes and have yet to find one I did not like. But my most favorite type of coffee cake is a crumb cake. There are a few regular recipes I use but my mom always makes the NY crumb cake version and had given me the recipe. I did not try it until recently and I am glad I did. It was super easy to make and it was the best coffeecake I have made in a while. I should have know it was good because my mom gave it a 6 star rating. It tasted exactly like an Entenmann’s crumb cake, minus the ingredients you can’t pronounce. So if you need something sweet to start your holiday breakfast off right, try this easy treat and you won’t disappoint!

New York Crumb Cake

Makes 1 9×13 inch cake

Cake Ingredients:

2 Tablespoons of canola oil, plus more to brush the pan

1 1/2 cups of all purpose flour, plus more for pan

1/2 cup of granulated sugar

2 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 large egg

1/2 cup of milk

2 teaspoons of pure vanilla extract

Topping:

1 cup of light brown sugar, packed

1 1/2 teaspoons of ground cinnamon

1 cup (2 sticks) of unsalted butter, melted and cooled

2 1/2 cups of all purpose flour

+confectioners sugar for dusting after baking, a must!

1. Place rack in center of oven and heat oven to 325 degrees. Lightly brush a 9×13 inch pan with canola oil, dust with flour, tap out excess. Set aside. In a medium bowl, sift together flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. I think the canola oil is what makes the texture of this cake so soft and light like the store version, all of my coffee cake recipes usually call for butter. Spread the batter evenly in the prepared pan, it will be pretty thin and look like this:

 

batter

 

 

In a medium bowl combine topping ingredients: flour, brown sugar, and cinnamon. Pour melted butter over flour mixture and toss with rubber spatula until large crumbs form like this:
crumble

 

Sprinkle crumbs over batter so it looks like this, the white stuff is flour, not confectionary sugar (save that for after baking), I just had some flour in the bottom of my bowl.

cakebefore

Transfer pan to oven, and bake for 10 minutes. Rotate pan and continue baking until cake tester comes out clean, about 10 more minutes. Transfer pan to wire baking rack to cool. Dust cake with confectioners sugar using a metal strainer for a pretty effect. Cut into three inch squares and store in an airtight container for up to 3 days. Enjoy!!!

 

Pumpkin Crumb Cake

September 21, 2014

photoIt’s fall and pumpkin stuff is everywhere. From Starbucks to cheesy store fall decor, pumpkins make the fall season merry.  I saw a friend post a link to this recipe on FB and I knew I had to try it. I love crumb cake and adding the pumpkin gives it a new twist. We had company visiting which always gives me a reason to bake for our guests. The motive is less selfish when I can say I am making it for someone else and then I feel less guilt about eating the whole thing myself. I think it came out quite tasty. The crumb topping pairs well with the pumpkin flavor. The cake is more dense from the richness of the pumpkin pie filling, sort of like a pumpkin bar.So if you are craving fall flavors and want some coffeecake that doesn’t cost $5 a slice at Starbucks, check this out.

Pumpkin Crumb Cake

Ingredients

Cake
2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 cup butter, room temperature
2 cups sugar
2 eggs
1 Tbsp vanilla
1 (15 oz) can pumpkin
1 cup whole milk
Crumb
1/2 cup cold butter
1 cup light brown sugar
1 1/2 cups flour
1/2 tsp salt
How to Make

Preheat oven to 350°
Spray a 9×13 baking dish with cooking spray, set aside.
Whisk together flour, baking powder, salt and cinnamon. Set aside.
In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
Spread batter into pan evenly.
To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my hands and combine the ingredients once they are all mixed, and form larger clumps of crumb.
Spread this mixture on top of cake batter.
Bake for 45-55 minutes until center is set and toothpick comes out clean.
Can be served warm or at room temperature.

Coffeecake Conundrum

June 15, 2013

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The main issue I have with coffeecake is how delicious it is. It is pretty hard not to eat seconds or thirds. Lately we have been on a crumb coffeecake bender. I usually make my mom’s delicious sour cream coffee cake but this time I decided to venture out and try a new recipe she passed along. It is called a New York crumb cake and it is more crumbs than cake, my husband’s perfect ratio. Upon tasting it I was pretty stoked because it tastes just like Entenmann’s famous crumb cake, but instead of $6.99 it costs free ninety nine to make at home. Crumb cakes are easy to make and so incredibly tasty. So if you like to make stuff from scratch that tastes like a knockoff of the real thing or even better, then make this recipe!

New York Crumb Cake

INGREDIENTS

  • 2 tablespoons canola  or vegetable oil, plus more for pan
  • 4 cups all-purpose flour, plus more for pan
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • Confectioners’ sugar, for dusting

DIRECTIONS

  1. STEP 1

    Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

  2. STEP 2

    Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

  3. STEP 3

    Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more. – Check this, mine was way underdone even with the cake tester clean at the second 10 minute mark. I think it needed an additional 5 or 10 minutes, or 25-30 mins total

  4. STEP 4

    Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

Crowd Pleasin’ Coffeecake

November 24, 2012

Every time I know we will have company, I whip this recipe out. Luckily I didn’t have to make it this time, as my mom made it and saved me a slice. My mom has been making it for years. It is her Raspberry Cream Coffeecake and it looks so fancy and impressive but it is easy to make and also delicious. Think cheescake and raspberry preserves and almond coffeecake combined into one tasty confection. So if you have a sunday brunch to attend, holiday company, or you just want to have a weekend breakfast treat, check this recipe out:

Margie’s Raspberry Cream Coffeecake

Combine 2  1/4 C of flour  & 3/4 C of sugar, cut in 3/4 C of butter until crumbly. Reserve 1 C of this crumbly mixture and set aside. To the rest add 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp almond extract, 3/4 C of sour cream, 1 egg and blend in mixer. Spread on the bottom and up the 2″ of the sides of a greased and floured 9 1/2″ cheesecake pan. Next combine 8 oz of cream cheese, 1/4 C sugar, and 2 eggs, mix well. Spoon over crust. Then carefully spoon 1/3 C raspberry preserves over the cheesecake filling (in small dots). Combine your reserved 1 C of crumbs from earlier with 1/2 C sliced almonds and sprinkle over the top. Bake at 350 degrees for 45-55 minutes. Cool 15 minutes. Then remove sides of pan and cool completely. (can be made the night before) Slice into this delightful treat and enjoy a gourmet breakfast in the comfort of your own kitchen