Zucchini Blueberry Coffee Cake #SundaySupper

Zucchini Blueberry Coffee Cake

I can feel the change coming.  I can feel it in my body, my mind, my spirit, my soul.  Summer is waning and fall and winter are rapidly approaching.

It was a delightful summer, which makes it all the worse to say goodbye.  I don’t want to give up the long days, the sunshine, the warmth, the sandals, the sundresses, the feeling of freedom that I’ve had for the past few months.

My body is starting to ache, to feel that chill, to grow tired as the sun sets earlier and earlier each day.  The little differences aren’t noticed by most but to me they are a warning that the time is growing precious and I must enjoy it.

Zucchini Blueberry Coffee Cake

My mind is leaning toward sadness.  Sadness that I am losing that feeling of freedom and happiness that does not come nearly as easily when the weather is crappy, the days are short, and home is where I spend most of my time.  The cold months drag and trick my mind into being sad, as the sun is rarely seen and when it is it is only a trick, not matching the warmth it brings to mind.

My spirit is being corralled.  Forced to rein in concerts and dinners out and walks around the neighborhood or town.  It is time to focus mostly on work, on a better future, which is good, but as my soul is showing it, not an easy task to accomplish.

Zucchini Blueberry Coffee Cake

This time of year is my reminder that another year has passed without accomplishing my goals.  It is another year I am stuck in Michigan and as just an aspiring writer, but at the same time, I feel I have inched closer to my goals and hope that very soon, I will take a giant leap forward.

Because I am grasping onto any remnants of summer, I have a summery Zucchini Blueberry Coffee Cake for you today.  It is incredibly moist from the zucchini and blueberries with a soft crumb.  The topping totally takes it over the top and makes it worthy for breakfast with a cup of coffee or tea or for dessert with a scoop of ice cream.

Plus, cakes like this freeze incredibly well.  So when winter has me down, I will definitely be reaching for a slice in the deep freeze.

Zucchini Blueberry Coffee Cake

Zucchini Blueberry Coffee Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 servings

Ingredients

Cake
3 large eggs
2 sticks unsalted butter, melted
1 tablespoon pure vanilla extract
2 cups sugar
3 cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 heaping cups grated zucchini
2 cups blueberries
Topping
¾ stick unsalted butter, melted
1 cup all-purpose flour
1/3 cup granulated sugar
½ cup packed light brown sugar
½ teaspoon kosher salt
2 teaspoons ground cinnamon

Instructions

  1. Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.
  2. In a large bowl, stir together eggs, melted butter, vanilla, and sugar until well combined. Add the flour, salt, baking powder, and baking soda. Mix until combined. Stir in the zucchini and blueberries. Pour batter into the prepared pan.
  3. Make the topping. In a medium bowl, stir together butter, flour, sugars, salt, and cinnamon until well combined and clumps form. Sprinkle evenly over the cake.
  4. Bake for 40 – 50 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from The View from Great Island

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/zucchini-blueberry-coffee-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!  Also a thank you to this week’s host The Wimpy Vegetarian!

Appetizers

Desserts

Entrees

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Carrot Cream Cheese Coffee Cake #SundaySupper

Carrot Cream Cheese Coffee Cake

I asked Mom what she wanted me to make for this Mother’s Day themed post celebrating her.  And she had nothing.  Not a single idea.

So I went ahead and chose something.  Something springy.  Something fancy but not too fancy.  Something Mom worthy, not that any dessert could really express how much I love Mom.

Carrot Cream Cheese Coffee Cake

So I decided on this Carrot Cream Cheese Coffee Cake.  It isn’t as fancy and laborious as a traditional layer cake, but it has all those classic carrot cake flavors, with the addition of crumb topping.  You can never go wrong with crumb topping.

This is so perfect for Mom too because it is a breakfast food.  While I typically don’t eat lunch and dinner can be a crazy frenzy full of interruptions, each and every day, Mom and I have a relaxing breakfast together.

Carrot Cream Cheese Coffee Cake

We sit and watch Today and enjoy our breakfast whether it is oatmeal, a smoothie, or this cake.  That time is by far my favorite part of the day, especially this time of year.  There are so many sunny mornings, full of hope and promise, and enjoying an amazing meal with my favorite person is a great way to spend a half an hour.

The time sets both of us up for a great day ahead.  It gives us time to talk and plan our days and think and sometimes sit in silence that isn’t awkward at all.  You know you really love a person when you can sit in silence without it being awkward.

Carrot Cream Cheese Coffee Cake

So back to this coffee cake and why you have to make it for the person you love most.  It’s crazy moist and a little dense in the best way.  Full of carrots and raisins and a decadent cream cheese swirl, I think this has forever spoiled all other coffee cakes for me.  The only thing I would change is to add some nuts to the streusel topping.  They would add the perfect crunch.  I meant to do it, but then it slipped my mind.

Don’t let this recipe or Mother’s Day slip your mind.  Here’s to many more breakfasts with Mom!

Carrot Cream Cheese Coffee Cake #SundaySupper

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 25 minutes

Yield: 8 servings

Ingredients

Cream Cheese Filling

1 8 ounce package cream cheese

½ cup granulated sugar

1 teaspoon vanilla bean paste

1 large egg

Cake

1 ½ cups all-purpose flour

2 teaspoons ground cinnamon

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

4 tablespoons unsalted butter, room temperature

½ cup packed light or dark brown sugar

1 teaspoon vanilla bean paste

1 large egg

1 cup milk (I used almond coconut blend – use what you love)

2 cups grated carrots

½ cup raisins (I always use Trader Joe’s Jumbo Medley – it is fab!)

Streusel

½ cup all-purpose flour

½ cup packed light or dark brown sugar

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, room temperature

¼ cup pecans or walnuts, optional

Glaze

2/3 cup confectioners’ sugar

2 teaspoons vanilla bean paste

2-4 tablespoons fresh orange juice

Instructions

Preheat oven to 350 degrees F. Butter a 9 inch round cake pan.

Make the cream cheese filling. In a medium bowl, stir together cream cheese, sugar, vanilla, and egg until mostly smooth. A few lumps are okay.

Make the cake. In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla bean paste and egg.

Alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the flour. Stir in half of the cream cheese mixture, followed by the carrots and raisins.

Pour batter into prepared pan and top with the remaining cream cheese mixture. Use a fork or knife to swirl the cream cheese mixture into the batter.

Make the streusel. In a medium bowl, stir together flour, sugar, and cinnamon. Cut in the butter using a pastry cutter, a fork, or your fingers until it resembles coarse meal. Stir in the pecans or walnuts if using. Sprinkle streusel evenly over the cake.

Bake cake for 50-55 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely in pan or serve immediately. Before serving, make the glaze. In a small bowl, stir together sugar, vanilla, and orange juice. Add more sugar or orange juice until you achieve the desired consistency.

Cake may be stored at room temperature in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.

Notes

Recipe adapted from Girl Versus Dough

http://piesandplots.net/carrot-cream-cheese-coffee-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Starters (Appetizers, Beverages, Breakfast):

Salads, Side Dishes, and Sauces:

Main Dishes:

Desserts:

Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Coffee Cake Cookies #Cookielicious

Coffee Cake Cookies

Now that Thanksgiving has come and gone, it’s time to officially start the holiday baking season. What are you looking forward to baking? Maybe family favorites that you’ve made for years. Or some new and exciting recipes. Better yet, maybe you are planning to whip up some of each.

There is just something about the holidays that makes me want to bake. Somehow amid all the craziness, the parties, the shopping, the traveling, there is nothing more satisfying than whipping up cake batter or cookie dough and turning on the oven.

Coffee Cake Cookies

Coffee Cake Cookies

Maybe it’s the stress relief of beating sugar and butter into fluffy goodness. Or the intoxicating smell that can never really be replicated by a candle even if we wish it could. Then again, maybe it’s just the taste of the treat when it’s all done that instantly makes us smile.

Whatever the reason you bake, whether you do it for a party, gifts, or just a midnight snack while you’re doing a bit of online shopping, be sure to heat up that oven a few times this season.

Coffee Cake Cookies

Especially if you are making these Coffee Cake Cookies. What’s the best part of coffee cake? The crumbs, right? These cookies pretty much taste like a giant coffee cake crumb. It really doesn’t get better than that.

These are easy to make and so fun because they are different. In a season of decorated sugar cookies and gingerbread men, these will stand out from the crowd and be the first to disappear. They melt in your mouth and have a light cinnamon flavor. These will be filling my oven again soon!

Coffee Cake Cookies

Coffee Cake Cookies #Cookielicious

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: About 20 cookies

Ingredients

Crumbs

1 stick unsalted butter, melted

1/3 cup packed light brown sugar

1/3 cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon kosher salt

1 2/3 cups all-purpose flour

Cookies

2 teaspoons baking powder

½ teaspoon kosher salt

3 ½ cups all-purpose flour

3 teaspoons ground cinnamon

10 tablespoons unsalted butter, room temperature

1/3 cup shortening, room temperature

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

Make the crumbs. In a medium bowl, stir together butter, sugars, cinnamon, salt, and flour. Put in the refrigerator while you prepare the cookies.

Make the cookies. In a medium bowl, stir together baking powder, salt, flour, and cinnamon. In a large bowl, cream butter, shortening, and sugars until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs and vanilla.

Add the flour and mix until just combined. Scoop or spoon batter into about 3 tablespoon sized balls. Make an indentation in each cookie. Top with as many of the crumbs as you can get on the cookies.

Bake for 12-15 minutes until set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

Notes

Recipe adapted from Cookies and Cups

http://piesandplots.net/coffee-cake-cookies-cookielicious/

Don’t forget to check out all the other cookie offerings!

Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper

Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.

Summer Peach Cake #SundaySupper

Summer Peach Cake

I talk a lot about Granny, my mom’s mom, but I haven’t spent much time talking about Grandma, my dad’s mom.

The truth is, like the rest of my grandparents, my memories of her have faded. I vaguely remember a couple parties thrown in her honor. I know we frequently went to her house and out to dinner with her, often for Chinese food. At nearly every holiday and birthday, we spent time with her, but I was so young for much of it, I can barely recall a single thing.

Summer Peach Cake

An even harsher truth is that I was kind of scared of her. She was a bit rough around the edges and when you’re an incredibly nervous child, that’s hard to understand and harder to deal with. But she did love me, I knew that then, and I know it now, looking at all the cards she sent me and photos we took with her.

Just like Granny, I miss her and wish that I had time now to get to know her. To talk to her and learn about her, to make memories with her. I have grown so much since I had the chance to see her and am a different person almost entirely. To share that with her would be something.

Summer Peach Cake

But I can’t do that, so I just have to think about it. Even her favorite things to cook aren’t known to me save for a few recipes. Apparently she was known for her chop suey. Mom also talks of one day she spent with her baking tons of different Christmas cookies. That sounds like something right up my alley.

Like I imagine sharing cinnamon rolls (and really whatever I make) with Granny, I imagine sharing this Summer Peach Cake with Grandma. I hope she’d like it. Maybe with a cup of coffee or tea – I don’t even know which she preferred. We could talk about her past and my future. We could bond.

Summer Peach Cake

I made a different version of this cake awhile ago based on Ina Garten’s recipe. Look at the photos if you dare! I revamped it this time, swapping the sour cream for almond milk, the pecans for walnuts, and most importantly the butter for olive oil. Something was just telling me this cake needed to be made with olive oil. With a bit of trepidation the cake wouldn’t bake up properly, I did it.

I am so glad I did. This is a much better version of the cake (sorry Ina!). It baked up perfectly and is so wonderfully moist. So let’s all make this cake and share it with the grandparents we may still have and remember the ones that are gone.

Summer Peach Cake

Summer Peach Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Yield: 8 slices

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

1 teaspoon ground ginger

4 teaspoons ground cinnamon, divided

½ cup olive oil

1 ½ cups granulated sugar, divided

¾ cup milk (I used almond – use what you love)

3 large eggs

2 teaspoons pure vanilla extract

3 large peaches, peeled and sliced

¾ cup walnuts

Instructions

Preheat oven to 350 degrees F. Oil a 9 inch round cake pan. Line the bottom with parchment and oil the parchment.

In a medium bowl, stir together the flour, baking soda, baking powder, salt, ginger, and 2 teaspoons of cinnamon.

In a large bowl, stir together the olive oil, 1 cup sugar, eggs, and vanilla until emulsified. Alternately add the flour mixture and milk, beginning and ending with the flour. Mix until combined.

In a small bowl, stir together remaining 2 teaspoons cinnamon and ½ cup sugar.

Pour half the batter in the prepared pan. Top with roughly half the peach slices, placing them in a decorative pattern. Sprinkle with half the cinnamon sugar mixture.

Pour the remaining batter over the peaches. Top with the remaining peaches using a decorative pattern. Sprinkle with walnuts, pushing them gently into the batter, and sprinkle with the remaining cinnamon sugar mixture.

Bake for 65-75 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs. Tent the cake if at any time it is getting too brown during the baking process. Cool cake completely in pan or serve warm (which I recommend). Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Ina Garten

http://piesandplots.net/summer-peach-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Sweets that are the Sweetest

Savory Meals with Special Memories

5 Tips for Preserving Family Recipes and a Grandparents Day Tribute by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Black and Blueberry Buckle

Black and Blueberry Buckle

It might be after Labor Day, but according to the calendar, it’s still summer. And I’m sticking with the calendar.

It’s still hot and sunny, and I’m still baking with all my favorite summer fruits. Plus, I’m not putting away my summer clothes yet. Sandals and sundresses for life!

Black and Blueberry Buckle

Even if you had to send your kids back to school or go back yourself, don’t give up on summer. Take some time to relish in what is left of it. Make time to take a walk. Or eat dinner outside. Listen to the birds singing. And stop to smell the flowers … literally.

Oh, and you’re definitely going to want to make this Black and Blueberry Buckle. I make a Blueberry Buckle every summer, if only to freeze for a reminder of summer when there’s a blizzard outside. But this year, I had the most beautiful blackberries. It’s hard to find juicy, plump blackberries, so when I did, I had to use them.

Black and Blueberry Buckle

The super moist vanilla cake matches with the cinnamon-y crumb topping. The fruit is the real star here though. The cake is overloaded with fresh blackberries and blueberries. They burst in your mouth. Some are super sweet, others a little tart. This is a cake I do and will continue to make again and again. After you try it, you will too!

Black and Blueberry Buckle

Black and Blueberry Buckle

Yield: 8 slices

Ingredients

Cake

1 stick unsalted butter, room temperature

2 cups all-purpose flour

1 ½ teaspoons baking powder

¾ cup granulated sugar

2 teaspoons pure vanilla extract

1 large egg

½ cup milk (I used skim – use what you love)

1 cup blackberries

4 cups blueberries

Topping

1 cup all-purpose flour

¼ cup packed light brown sugar

2 teaspoons ground cinnamon

6 tablespoons butter, melted

Instructions

Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan.

Make the cake. In a medium bowl, stir together the flour and baking powder. In a large bowl, cream the butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work. Beat in the vanilla and egg.

Alternately add the milk and flour mixture, beginning and ending with the flour. Mix until just combined. Stir in the fruit and spread into the prepared pan.

Make the topping. In a medium bowl, stir together flour, sugar, cinnamon, and butter, until combined and clumps of various sizes form. Sprinkle evenly over the cake.

Bake the cake on a cookie sheet to catch any drips. Bake for 65-75 minutes until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Martha Stewart

http://piesandplots.net/black-and-blueberry-buckle/

Sour Cherry Bundt Cake

Sour Cherry Bundt Cake

Are you tired of all my cherry recipes yet? I hope not. I can never have enough cherries. I eat them fresh for breakfast. Stir them into my oatmeal. Snack on them. Add them to kale salads. And of course, I bake with them a lot.

Unfortunately cherry season is quickly coming to an end. It does so without warning. One week the stores are full of cherries at reasonably low prices (not quite as much when you buy eight pounds of them, but still), and the next they’re gone. Replaced by grapes.

Sour Cherry Bundt Cake

Don’t get me wrong, grapes can be awesome too. They’re fun to snack on, roast, and bake with, but cherries are such a treat. One we haven’t even figured out how to grow year round as opposed to nearly all the other produce in the store.

This is most likely the last of my cherry recipes … until next year. Now we’ll just have to focus on peaches and blueberries, before gearing up for apple season. Let’s not get too far ahead of ourselves though, this is one tasty cherry recipe.

I made this for the first time four years ago. I’ve been wanting to make it for the blog since, but I never got around to it. I couldn’t let this year slip by without it.

Sour Cherry Bundt Cake

Sour Cherry Bundt Cake is pretty much the cake of my dreams. The tender, fine crumb vanilla cake is surrounded by crumb topping. Sure, the recipe says to only use some of it, but who doesn’t want extra crumb topping? Oh, and then there are those little ruby red cherries. They add a hint of tart, bright flavor and definitely pack a punch of juice.

Before you retire cherries for the summer, make this cake. And if they’ve already gone out of season, pick up some frozen ones. I think thawed, drained cherries would work just fine.

Sour Cherry Bundt Cake

Sour Cherry Bundt Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8-10 servings

Ingredients

Cake

1 stick unsalted butter, room temperature

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

1 cup milk (I used almond, use what you love)

2 cups sour cherries, pitted

Streusel

2 ¼ cups al-purpose flour

¾ cup packed light brown sugar

1 tablespoon ground cinnamon

½ teaspoon kosher salt

¾ cup canola oil

Instructions

Make the cake. Preheat oven to 350 degrees F. Butter and flour a large Bundt pan (even if it is nonstick).

In a medium bowl, stir together flour, baking powder, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work too. Beat in eggs one at a time followed by vanilla bean paste.

Add the flour and milk alternately to the batter, beginning and ending with the flour. Mix until just combined.

Make the streusel. In a medium bowl, stir together flour, brown sugar, cinnamon, and salt until combined. Add the oil and stir until clumps of various sizes form.

Add about half the streusel to the bottom of the prepared Bundt pan. Spread half of the batter over the streusel. Sprinkle evenly with cherries, trying to keep them away from the edge of the pan to prevent them from burning. Top with the remainder of the streusel, followed by the remainder of the batter.

Bake until a toothpick inserted in the center of the cake comes out with only a few moist crumbs, 50-60 minutes. Let cool about 15 minutes in the pan before carefully loosening the cake and inverting it onto a serving platter. Cool completely before slicing and serving.

Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.

Notes

Recipe adapted from Martha Stewart

http://piesandplots.net/sour-cherry-bundt-cake/

Sour Cherry Crumb Cake #SundaySupper

Sour Cherry Crumb Cake

I don’t know how to swim. Mom enrolled me in lessons when I was little, but it didn’t go well. I didn’t like being wet or going underwater, and I’m pretty sure I almost drowned when my instructor thought I could float.

The high point of the lessons was our trip to Taco Bell at the end. I haven’t eaten there in years, but stopping with Mom after being tortured was pretty cool. Needless to say the lessons didn’t last long (even with the fast food incentive) and I can’t so much as tread water.

Sour Cherry Crumb Cake

It’s not really an issue for me. I’m not a fan of the water. Don’t get me wrong, it’s beautiful. I love driving past lakes and looking at photos, but I don’t want to go on a boat and I certainly don’t want to go in the water. I’m a scaredy cat when it comes to those things!

So, I don’t know a lot about pool parties, although I have been to a few when I was little that my aunt had at her house. She has an awesome pool! I remember sticking close to Mom, particularly after a family member threatened to throw me in the pool, trying to be funny. I didn’t find it funny.

Sour Cherry Coffee Cake

But if you’re throwing a pool party, or any kind of party, you’ll want to serve this Sour Cherry Crumb Cake. I mean, every party needs dessert, right?

This will be gone in no time at your party. The tender vanilla cake is complemented by juicy, fresh sour cherries, and the crumb topping. Oh, the crumb topping. It adds a bit of texture and spice. Together, those three components make this cake completely irresistible.

Sour Cherry Crumb Cake

Sour Cherry Crumb Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8-10 servings

Ingredients

Topping

4 tablespoons unsalted butter, melted

¾ cup all-purpose flour

½ cup granulated sugar

¼ teaspoon kosher salt

1 teaspoon ground cinnamon

Cake

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

1 stick unsalted butter, room temperature

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla bean paste

¼ cup milk (I used almond, use what you love)

2 ½ heaping cups fresh sour cherries, pitted

Instructions

Preheat oven to 350 degrees. Butter and flour an 8 or 9 inch round baking pan.

Make the topping. Stir together butter, flour, sugar, salt, and cinnamon until well combined.

Make the cake. Stir together flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work. Beat in eggs and vanilla bean paste.

Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined. Pour into the prepared pan. Top with cherries and then crumb topping.

Bake 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Martha Stewart

http://piesandplots.net/sour-cherry-crumb-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Refreshing Beverages and Cocktails:

Appealing Appetizers and Snacks:

Super Sides and Salads:

Tempting Desserts and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Yeasted Sour Cherry Coffee Cake #SundaySupper

Yeasted Sour Cherry Coffee Cake

When I was little, my Granny came to visit often. During the summers she would come to watch me when Mom couldn’t find a baby-sitter or one quit without notice, while Mom went to work. I loved when Granny came, and she was always better than a baby-sitter (although I did like some of them as well.)

Sometimes I would sleep in, but one I reached about ten, I liked to get up when Mom left for work, around 6:30. Granny and I would watch movies and the news and then have a breakfast of Entenmann’s coffee cake. We liked either the cherry Danish or the cream cheese crumb coffee cake. It was the perfect breakfast.

Yeasted Sour Cherry Coffee Cake

I probably haven’t had either one of those since Granny passed, but this week’s Sunday Supper theme of copycat recipes and my desire to make this particular coffee cake for the past several summers, inspired me to recreate it.

Yeasted Sour Cherry Coffee Cake

While this isn’t an exact recipe, I know Granny and I would have enjoyed it even more than those store bought ones. There are a few steps, but it is not difficult to make, and it is well worth it. Combining those two favorite coffee cakes, this has a slight tang from cream cheese with that classic cherry flavor. I didn’t add a crumb topping, but the buttery, almost croissant like dough more than makes up for it.

I ate this coffee cake thinking of Granny, but really, I think of her every day. And I hope she thinks of me too.

Yeasted Sour Cherry Coffee Cake

Yeasted Sour Cherry Coffee Cake

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 55 minutes

Yield: 10-12 servings

Ingredients

Dough

1 envelope active dry yeast

¼ cup plus 2 tablespoons plus a pinch of granulated sugar

¾ cup warm milk (I used almond, use what you love)

1 large egg plus 1 large egg yolk

3 cups all-purpose flour, plus more for rolling

1 stick unsalted butter, room temperature

Milk or cream for assembly

Filling

2 cups pitted sour cherries

8 ounces cream cheese, room temperature

1 large egg yolk

½ cup confectioners’ sugar

1 tablespoon vanilla bean paste

Glaze

2 cup confectioners’ sugar

2-4 tablespoons milk or cream

Instructions

Make the dough. In a medium bowl, sprinkle yeast and a pinch of sugar. Let sit 5 minutes to proof. Mixture should become foamy. If not, the yeast is dead and you need to start over with fresh yeast.

Whisk the remaining ¼ cup plus 2 tablespoons sugar, egg and egg yolk into the yeast mixture.

In a large bowl (or the bowl of a stand mixer fitted with the dough hook), combine flour and egg mixture. Stir until combined, about 30 seconds. Add the stick of butter and knead until the butter is well combined and the dough is smooth, soft, and just slightly sticky, about 7 minutes. Roll dough into a ball and cover with a tea towel or plastic wrap. Allow to proof in a warm spot about 1 ½ hours until doubled in size.

Once risen, roll the dough out to about an 18 inch square (just do the best you can) on a floured work surface. Brush the edges with the milk or cream.

Make the filling, by mixing together the cream cheese, egg yolk, confectioners’ sugar, and vanilla bean paste. Spread the filling over the dough and top with the cherries. Roll the dough tightly into a jelly roll shape, then coil the roll into a snail shape.

Place dough on a parchment lined baking sheet, cover with plastic wrap and allow to proof for an additional 20-30 minutes.

In the meantime, preheat the oven to 350 degrees F. Once the cake has risen again, cut 6 slits in the top. Bake for 55 minutes, then reduce the oven temperature to 325 degrees F and bake for an additional 15-20 minutes. Cover the cake with foil if at any time is starts to get too brown.

Allow cake to cool before making the glaze by whisking together sugar and milk and drizzling over cake. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in plastic wrap and foil and placed in a zipper bag. Thaw at room temperature about an hour.

Notes

Recipe adapted from Martha Stewart Additional rising time is necessary

http://piesandplots.net/yeasted-sour-cherry-coffee-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Drinks

Appetizers

Condiments

Main Courses

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Coffee Cake Muffins

Coffee Cake Muffins

See these muffins? They look fluffy, rich, buttery. You want to reach through the screen and grab a crumb right off the top, don’t you? Would you believe me if I told you they aren’t made with butter? Not a drop. Instead they’re made with I Can’t Believe It’s Not Butter!

I Can’t Believe It’s Not Butter! was a staple of my childhood. I smeared it on wheat bread (I swear I can still taste that addition to dinner), I mixed it with spaghetti and parmesan cheese, I started my morning by spreading it on toast with blackberry jam. But then, it slipped from my refrigerator and diet.

I Can't Believe It's Not Butter

I’m so glad I rediscovered I Can’t Believe It’s Not Butter! now and realized it’s good for a whole lot more than spreading on toast. I mean, it’s still good for that, but it can also be used for sautéing, cooking, and even baking. I Can’t Believe It’s Not Butter! has enough recipes to keep you busy discovering the versatility of this product. And even better, it’s soft and spreadable right from the container, no waiting for it to come to room temperature. Woo hoo!

Even better, I Can’t Believe It’s Not Butter! has a new and improved formulation offered in Original, Light, and Olive Oil varieties. It has ingredients you’ll recognize and be able to pronounce: vegetable oils, water, and a pinch of salt. Plus, it’s the first spread from Unilever in the US to be made with non-GMO ingredients. All of that with a suggested retail price of only $3.09!

Coffee Cake Muffins

I Can’t Believe It’s Not Butter! is a great replacement for butter because it has 40% fewer calories and 70% less saturated fat than butter. It’s a good source of monounsaturated and polyunsaturated fatty acids, as well as omega-3 ALA. These fats are similar to the good fats found in avocados, walnuts, and almonds. Butter can’t say that! It also has 0 grams trans fat, is cholesterol free, and has no partially hydrogenated vegetable oils.

Now back to these muffins. Can you believe they have all those benefits from I Can’t Believe It’s Not Butter!? I couldn’t either.  The buttery flavor is remarkable. And when combined with that cinnamon streusel topping, the smell and taste is indistinguishable from traditional coffee cake. The muffins are fluffy and springy, the topping a little crunchy, and that gooey streusel center? Is it okay if I steal that out of all the muffins?

I baked them with Mom, which brought me right back to those childhood days of eating dinner with Mom and Dad, a tub of I Can’t Believe It’s Not Butter! on the table. Memories like that are so important to keep fresh in my mind, especially at the holidays. Creating new memories is pretty awesome too!

I say stock up on I Can’t Believe It’s Not Butter! because it is going to be a new staple in your cooking and baking routine. Traditional butter better watch out! Check out the new I Can’t Believe It’s Not Butter and then leave a review on www.TheNewICB.com.

Coffee Cake Muffins

Coffee Cake Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 10 muffins

Ingredients

Cake

1 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon kosher salt

2 teaspoons baking powder

½ cup I Can’t Believe It’s Not Butter

½ cup packed light brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

½ cup sour cream

Streusel

1 ¼ cup all-purpose flour

1 teaspoon ground cinnamon

½ cup packed light brown sugar

½ cup granulated sugar

½ cup I Can’t Believe It’s Not Butter

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.

Make the muffins. In a medium bowl stir together flour, cinnamon, ginger, salt, and baking powder.

In a large bowl, cream I Can’t Believe It’s Not Butter and sugars until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add eggs, one at a time, and mix until fully combined. Mix in vanilla. Add half of the flour mixture and stir it in until just incorporated. Stir in the sour cream. Stir in the rest of the flour mixture until a batter is formed.

Make the streusel. In a medium bowl, stir together flour, cinnamon, and sugars. Add the I Can’t Believe It’s Not Butter and mix with fingers, forks, or a pastry cutter until it is distributed in pea-sized pieces.

Using a small ice cream scoop, fill paper liners about ¼ of the way full. Sprinkle with a generous amount of streusel topping. Scoop remaining batter over top. Sprinkle with another generous amount of streusel.

Bake for about 30 minutes, until golden brown and a toothpick inserted into the center of the muffins comes out clean or with a few moist crumbs. Cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 1 minute.

http://piesandplots.net/coffee-cake-muffins/

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Red Plum Torte

Red Plum Torte

Did you hear the Farmers’ Almanac forecast for this winter? I’m trying to pretend like I didn’t. But with the days getting shorter, all this talk about the end of summer (even though it really doesn’t end until 9/21, people), and impending wintry doom, I can’t. I can’t pretend.

My brain is drifting back to those polar vortices. I don’t want any more polar vortices. I am not mentally or physically prepared for them.

According to the Almanac, we should expect more “shivery” and “shovelry.” I want to say what do they know, but last year they were pretty right on. However, I’m not sure how much faith I want to put into a publication that’s making up words.

Red Plum Torte

Our local meteorologist said after a record breaking cold winter, it would be unlikely to have a record breaking warm one. To that I say there is a first time for everything.

For now, I’m clinging to summer, particularly summer fruit. And I’m using it in delicious recipes like this Red Plum Torte. It’s an easy to make and perhaps a bit unassuming treat, but Mom declared it one of her favorite desserts after just one bite. I’m inclined to agree with her.

Red Plum Torte

It helps that I used the outstanding plums from Goldbud Farms that one of my local markets carries, but any ripe, juicy plums will work. Then there’s the buttery cake. Oh, and don’t forget the cinnamon sugar on top that adds just enough crunch. Because it’s loaded down with plums, the cake is a bit messy, but messy food tastes good. Hurry up and make this cake before summer officially slips away.

Red Plum Torte

Red Plum Torte

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 slices

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

1 cup granulated sugar, plus 1 tablespoon

1 stick unsalted butter, room temperature

1 tablespoon vanilla bean paste

2 large eggs

5 medium-large red plums, quartered

1 tablespoon ground cinnamon

Instructions

Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan. Line the bottom only with parchment. Butter the parchment.

In a medium bowl, stir together flour, baking powder, and salt.

In a large bowl, cream butter and 1 cup of the sugar until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla bean paste. Beat in the eggs one at a time until once again light and fluffy. Mix in the dry ingredients and stir until just combined. Pour into the prepared pan and spread into an even layer.

Arrange the plums on top of the cake batter, placing them as close together as possible. Sprinkle cake with cinnamon and then the remaining tablespoon of sugar.

Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few mist crumbs. Serve warm or at room temperature. Cake may be covered tightly with plastic wrap and stored at room temperature for up to 3 days or frozen in quarters wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 20 minutes.

Notes

Recipe adapted from Smitten Kitchen

http://piesandplots.net/red-plum-torte/

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