Posts Tagged ‘Coffee cake’

It’s time for another Surprise Recipe Swap!

Every month, Jutta, from Hungry Little Girl, matches participants with another blogger. We choose a recipe we want to make, or re-create, and then we all post on the same day!

This month, I was given Nancy’s blog: On the Home Front. Nancy’s blog is full of information, from saving money tips, to gardening tid-bits, and of course, recipes! I chose to make her Overnight Coffee Cake.

While the recipe is geared towards making the batter ahead of time, you can also make and bake it right away. That is what I did, and it came out wonderful. I made very small changes: I didn’t use nuts, but added a handful of chocolate chips to half of the coffee cake, and I increased the salt and cinnamon. This is a wonderful recipe to have tucked away, both for that lazy weekend morning (make and bake) but also for that busy, run-around, “family is coming” brunch (make ahead)!

Overnight Coffee Cake

Overnight Coffee Cake

2 cups flour
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 cup buttermilk
11 tablespoons butter, melted
2 large eggs

Topping Mixture:
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped nuts (optional)

To make and bake:

Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with cooking spray and set aside.

In a large bowl, whisk together all the coffee cake dry ingredients. Add in the wet ingredients and stir until combined. Spread the batter evenly into the pan. To make the topping, combine the ingredients in a small bowl and stir until combined. Sprinkle evenly on top of the batter. Bake in a preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes. Serve and enjoy!

*Nancy’s information for making this ahead of time, is to cover the pan with plastic wrap or aluminum foil and then refrigerate for 8-12 hours. Preheat the oven to 350 degrees. Remove the covering and bake for 30-35 minutes.

Overnight Coffee Cake

Made with love, not calories!


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I found a bag of Meyer lemons at the grocery store the other day, and I knew I needed them. It’s kind of funny how that happens ūüôā

Meyer lemons are “a¬†citrus¬†fruit native to¬†China¬†thought to be a cross between a true¬†lemon¬†and either a¬†mandarin¬†or common¬†orange.” Source

I find that Meyer lemons are not as tart as regular lemons. They are delicious without making your mouth pucker! Ok, I just though of a horrible analogy (my apologies). Lemons are like a head-banging rock song, while Meyer lemons are like dancing to a slow song. (I told you I was sorry!)

Anyways! I made this coffee cake for a family get-together. I also made brownie bites, and marshmallows (vanilla bean and salted caramel (recipe to come!)), for S’mores. I wasn’t the only one to bring dessert…and there were only 21 of us. To say we had enough sweets is an understatement! Oh well, whenever I have an event or get-together, it’s always “go big, or go home”!!

Meyer Lemon Coffee Cake

Meyer Lemon Coffee Cake
Recipe lightly adapted from Martha Stewart

For the streusel:
1 3/4 cup flour
3/4 cup brown sugar, packed
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter

For the cake:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup (1 stick) butter, softened
1 cup sugar
3 tablespoons Meyer lemon zest (from 4 or 5 lemons)
2 eggs
1/2 teaspoon vanilla extract
1 cup Greek yogurt

For the glaze:
1 cup powdered sugar
1 to 2 tablespoons Meyer lemon juice

To make the streusel:
In a medium-sized bowl, combine the flour, brown sugar, and salt. Using a fork, cut in the butter until it resembles small pebbles. Set aside.

To make the cake:
Preheat oven to 350 degrees. Spray a 9-inch angel food cake pan with cooking spray and set aside.

In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. In a stand mixer, using the paddle attachment, cream together the butter and sugar. Add in the lemon zest, then mix for 2 minutes on medium speed. Turn the speed to low and add in the eggs and the vanilla. Stop the mixer and scrape down the sides. Turn the mixer back on low speed and slowly add in the flour mixture in 3 batches, alternating with the Greek yogurt (start and end with flour).

Spoon the batter into the prepared pan, then sprinkle the streusel evenly over the batter. Bake in a preheated oven for 50-55 minutes, or until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. After 10 minutes, run a knife along all the edges and the bottom of the pan. Remove the outer ring and let cool completely. Note: if you want to move this from the pan, after it has cooled, use 2 spatulas to move it.

To serve:
In a small bowl, whisk together the powdered sugar and the Meyer lemon juice. Drizzle the glaze over the cooled cake and let it set for 5 minutes before cutting and serving. Note: I used half of the glaze on the cake, then the other half I spooned onto plates before adding slices of the cake. Enjoy!

Meyer Lemon Coffee Cake

Made with love, not calories!

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Have you ever come across a picture that features food, and thought “I have to make this”?

I do. Sometimes it’s a gentle thought- hmm, that sounds good, or hey, that looks simple and quick. Then there are times that it just smacks me right in the face! MAKE ME!!!

That’s what happened when I saw a picture for a yeasted meringue coffee cake. I had never heard of such a thing, but I knew I needed to make it. Regardless of the ingredients. Regardless of how long it might take. Regardless that I had other recipes planned out to make. This picture just took over.

And I am so glad it did ūüôā

One year ago: Caramel Pecan Shortbread Cookies

Yeasted Meringue Coffee Cake
Recipe from Life’s a Feast

4 cups flour
1/4 cup sugar
3/4 teaspoon salt
1 package dry active yeast
3/4 cup milk
1/4 cup water
1/2 cup (1 stick) butter, softened
2 eggs

1/4 cup sugar
1/2 teaspoon cinnamon
1 cup mini chocolate chips

3 eggs whites, at room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla bean paste
1/2 cup sugar

Egg wash:
1 egg
1 teaspoon water

To make the dough:
In a small saucepan, combine the milk, water, and butter. Heat over medium heat until the butter is melted.

In a large bowl, combine 1 1/2 cups flour, sugar, salt, and yeast. Using a hand mixer, gradually add the warm liquid and mix until well blended. Increase the speed to medium and mix for 2 minutes. Add in the eggs and 1 cup of flour and mix for another 2 minutes.

Switch to a wooden spoon, and add in enough of the remaining flour to make a stiff dough. Turn the dough out onto a floured surface and knead for 8 to 10 minutes, until the dough is soft and elastic (adding additional flour as needed).

Place the dough into a lightly greased bowl (I used cooking spray). Cover the bowl lightly with plastic wrap and set aside to let rise until it has doubled in size (about 1 hour).

To make the filling:
In a small bowl, combine the sugar and cinnamon, then set aside. Note: I found it easier to sprinkle on the mini chocolate chips separately, instead of combining it with the cinnamon-sugar.

Once the dough has doubled, make the meringue:
In a stand mixer, beat the egg whites and salt until foamy. Add in the vanilla bean paste and slowly add in the sugar while the mixer is running. Beat the egg whites until you have stiff peaks.

To assemble the meringue cakes:
Line 2 cookie sheets with parchment paper. Punch down the dough and divide in half. On a lightly floured surface, roll out half of the dough to a 20 x 10 inch rectangle. Spread half of the meringue onto the dough, leaving 1/4 inch around all the edges. Sprinkle on half of the cinnamon-sugar mixture, then half of the mini chocolate chips.

Starting with the long side, roll the dough up jelly-roll style. Pinch the seams closed and very carefully transfer the dough onto one of the prepared cookie sheets. Form a ring with the dough and tuck one end into the other end, then pinch the dough to seal it. Using kitchen scissors or a sharp knife, make cuts along the outside edge of the roll, spacing about 1 inch apart, without going through the inside edge of the dough (see pictures below).

Repeat the process with the remaining half of the dough.

Lightly cover the coffee cakes with plastic wrap and set aside to rise for 1 hour.

Preheat your oven to 350 degrees.

Make your egg wash by combining the egg and water and mixing well. Remove the plastic wrap from the dough and brush the tops with the egg wash. Bake in a preheated oven for 25 to 35 minutes, or until lightly golden brown. Remove from the oven and let cool for 10 minutes. After 10 minutes, carefully move the coffee cakes from the parchment paper onto cooling racks and let cool completely.

Note: These are best eaten the same day or the next day.

Dough- before rising

Dough- after rising

Meringue spread on the dough…

then topped with cinnamon-sugar and chocolate chips!

I’m linked at: Chocolate, Chocolate, and More!, Flour Me With Love

Made with love, not calories!

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