Tag: coffee cake

Cakes · Cookies and Bars · New Favorite

Apricot Crumble Cake

cathysmaha2 Comments

Fresh Apricots are tangy yet sweet and not something I purchase on a regular basis. Last year our CSA delivered a large bag of apricots week after week. This recipe was a delicious way to use the fresh apricots and have a chewy, moist dessert or breakfast treat.

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FRESH APRICOT BARS

2 lbs ripe Apricots
2/3 cup sugar
1 Tablespoon orange liqueur (such as Grand Marnier) or orange juice
1 cup flour
1/2 cup packed brown sugar
1/2 teaspoon Kosher or Sea Salt
1/4 teaspoon Baking Soda
1/2 cup cold unsalted butter, cut into small cubes
1 cup old fashioned oats

  • Preheat oven to 350°F. Butter a 2 quart baking dish.
  • Combine the apricots and sugar in a saucepan. Cook over medium heat until the sugar is dissolved and the apricots are soft (will vary tremendously depending on the ripeness of the apricots-very ripe apricots will only take minute or two). Stir in the orange liqueur.
  • Puree the apricots in a blender or food processor until smooth. Pour into a bowl and set in freezer to chill while you make the crust.
  • In a bowl, whisk together the flour, brown sugar, salt, and baking soda. Pinch in the butter pieces into the flour mixture (or cut them into the flour with a pastry cutter), until it resembles coarse sand. Pinch in the oats until well combined.
  • Press 2/3rds of the crust mixture evenly into the bottom of the prepared baking dish. Spread the apricot puree over the crust bottom. Sprinkle the remaining crust over the top of the apricot puree.

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  • Bake for 1 hour or until the crust is golden brown.

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  • Allow to cool, then slice and serve. Store in the refrigerator.
Recipe Adapted from: WhiteOnRiceCouple.com.

 

New Favorite

Blackberry Peach Coffee Cake

cathysmahaLeave a comment

Fresh fruit…pies, cakes, coffee cakes or naked is my favorite dessert or breakfast treat.  This recipe, from Southern Living, caught my eye and with more beautiful peaches and a box of fresh blackberries, I had to try it.

My oven bakes a little hot, so the bottom is quite brown but still delicious.  This recipe will stay in my recipe box and perhaps a straight peach coffee cake will be in the plan for next summer!

BLACKBERRY PEACH COFFEE CAKE

Streusel Topping

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

  • Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

Cake:

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries

  • Preheat oven to 350°. Prepare Streusel Topping.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan (I used a small oblong pyrex baking dish).
  • Top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

 

  • Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

  • Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.
Holidays · New Favorite

Cranberry Coffee Cake for brunch, lunch, anytime!

cathysmahaLeave a comment

Cranberry Coffee Cake is a new recipe that my sister-in-law, Donna, shared with me several weeks ago.  The Mother’s Day weekend coffee/tea was a great time to try it. The cake is so moist and the extra treat of cranberry is so good.  I chose to go without nuts this time but the glaze was a wonderful touch.

This coffee cake is wonderful anytime of year but could be a wonderful addition to your holiday go-to-recipes.

CRANBERRY COFFEE CAKE

1 cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 teaspoon almond extract
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts (optional)

GLAZE:

1/3 cup confectioners’ sugar
5 teaspoons warm water
1/2 teaspoon almond extract

  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream butter and sugar.  Add eggs; mix well.
  • Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.  Add extract.
  • Spoon a third of the batter into a tube or bundt pan.  Top with a third of the cranberry sauce.
  • Repeat layers twice. Sprinkle with walnuts (optional).
  • Bake for 55-60 minutes until a toothpick inserted hear the center comes out clean.
  • Allow cake to cool and transfer to serving plate.
  • Optional:  Combine glaze ingredients and drizzle over cake.

New Favorite

Blueberry Coffee Cake for your morning coffee!

cathysmahaLeave a comment

Fresh blueberries are coming into season and a wonderful time for a warm, Blueberry Coffee Cake.  I served this yummy cake for my annual Mother’s Day Coffee.

It’s easy to make and I LOVE the crumb topping.  Great with a hot cup of coffee or tea with family and friends.

I typically double this recipe for a larger coffee cake.

BLUEBERRY COFFEE CAKE

CAKE BATTER:
3/4 cup sugar
1/4 butter, softened
1 egg, beaten
1/2 cup milk
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt (optional)
2 1/4 cups blueberries, fresh or frozen
1/2 teaspoon cinnamon

CRUMB TOPPING:
3/4 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 cup soft butter

  • Preheat oven to 375 degrees. Rinse and drain the blueberries.
  • Combine 3/4 cup sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/2 teaspoon cinnamon in a bowl and mix well. Add 1/4 cup soft butter, egg and mix. Add 1/2 cups milk and mix well. Stir in 2 cups of flour. The batter will resemble thick pancake batter. You may have to finish mixing by hand. Add the blueberries and gently mix in.
Blueberry Cake Batter
  • Grease and flour pans (9″ square pan or two loaf pans). Pour batter into pans, about 1/2 full.
  • Mix topping. Crumble evenly on top of batter.
Blueberry Coffee Cake ready for the oven
  • Bake for 45 minutes. If not brown on the top, bake a bit longer, checking every 3 to 4 minutes. Set the coffee cake on a rack to cool and enjoy.
Yummy baked Blueberry Coffee Cake