Tag Archives: coffee

Strawberry Coffee Cake

Posted by Emily in baked goods, breads, breakfast, brunch, cake and tagged with , , ,

See that square with the strawberries bursting out? Doesn’t it look cute? Like I fashioned it for a professional magazine photo? Think again. It’s only like that because I took this to my class and James wanted a piece before it was devoured. So that left me with a coffee cake that looked like someone cut a piece out of it (which is true)! So what was I to do? Creativity, my dear Watson. Throw those berries in with the coffee cake and instead of looking like a cover up, it looks like an intentional bouquet of strawberries. As for the cake itself…delicious. Every last crumb and strawberry was gone by the time it got home. Good thing I saved a piece!

strawberry coffee cake

Ingredients
Source: Joy the Baker
strawberry sauce
2 heaping cup sliced strawberries
1/3 cup sugar
2 T. flour
2 tsp. water
cake
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup vanilla or plain yogurt
1 tsp. vanilla extract
a few drops of almond extract (optional)

topping
3 T. cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 T. sugar

Directions
Preheat oven to 350. Line 8×8 glass baking dish with parchment paper
topping
1. Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set aside.
strawberry sauce
1. Combine strawberries, 1/3 cup sugar, water and cornstarch in a small saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down. Set aside to cool.
cake
1. Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla extract, and almond extract if you’re using it.
2. Sift dry ingredients together. Add the dry ingredients to the creamed butter in 3 parts alternating with the sour cream in 2 parts, beginning and ending with the dry ingredients. Beat just until combined.
3. Spoon 2/3 of the batter into the prepared pan. Spread the cooled strawberry mixture over the batter. Spoon the remaining batter onto the strawberries and spread evenly. Top with streusel topping and bake in the upper third of the oven. Bake for 50-60 minutes, until a knife inserted into the center of the cake comes out clean.

Voila!

Cherry Streusel Coffee Cake

Posted by Emily in baked goods, breakfast, brunch, cake and tagged with , , ,

I was almost ready to put the coffee cake in the oven. All I needed to do was add the streusel topping. I should have looked at the recipe and sprinkled the required one cup over the top. But no. Why make it easy? Instead, I had a brain-blank and poured the entire amount (about 3 cups) on top of the cake(!) Needless to say, it was way too much and by the end of the allotted 40 minutes the flour on top was still as dry as when it went in the oven.

I ended up spooning out most of the floury topping into the sink then put the cake back in the oven for another 15 minutes so it could finish baking. After that ordeal and despite amuch-less-floury streusel topping — which ended on on the bottom when I flipped the cake out of the bundt pan instead of re-inverting it –the cake is really quite good and moist.

Next time, I obviously won’t put as much streusel on top and I think it would be good to add some of the streusel to the cherry layer.

Lesson learned: trust your instincts.

cherry streusel coffee cake

cherry streusel coffee cake

Ingredients
Recipe courtesy of Everyday Food
streusel topping

    2 1/4 cups all-purpose flour
    3/4 cup packed light-brown or confectioners’ sugar
    2 1/4 tsp. ground cinnamon
    1 tsp. salt
    3/4 cup unsalted butter, room temperature

coffee cake

    1/2 cup unsalted butter, room temperature, plus more for pan
    2 cups all-purpose flour
    1 tsp. baking powder
    1 tsp. baking soda
    1 tsp. salt
    1 cup sugar
    2 large eggs
    1 tsp. pure vanilla extract
    1 cup sour cream
    1 cup frozen sour or sweet, pitted cherries, thawed and drained

glaze

    1 cup confectioners’ sugar, sifted
    2 T. milk

Directions
Preheat oven to 350 degrees and grease bundt pan.
1. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
2. In another larger bowl, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2-3 minutes.
3. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
4. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan’s edge, as they may stick or burn if not fully encased in batter.
5. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. 6. Sprinkle one cup streusel evenly over the top of the batter. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
6. Remove cake from oven and let cake cool about 10-15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely.
7. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.

Voila!

Blueberry Yogurt Coffee Cake

Posted by Emily in baked goods, brunch, cake and tagged with , , ,

Courtesy of Washington Post food section.

This is great as dessert, breakfast or brunch item! And it’s relatively healthy considering it has minimal oil and no butter or other fatty ingredients. Enjoy!

Ingredients

1/2 cups flour

1/2 cup whole-wheat flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnnamon

1 1/4 cups nonfat plain yogurt

1/3 cup canola oil

1/3 cup plus 1 teaspoon brown sugar or dark brown sugar (any brown sugar works)

1 large egg plus 2 large egg whites

1 1/2 teaspoons vanilla extract

1 1/2 cups blueberries (fresh or frozen)

1 cup low-fat granola

Directions

1. Preheat the oven to 350 degrees. Lightly grease a 10-inch round cake pan with nonstick cooking oil spray.

2. Combine and sift the flours, baking powder, baking soda, salt and cinnamon in a large bowl, whisking to mix well.

3. In a separate medium bowl, combine the yogurt, canola oil, 1/3 cup of the brown sugar, eggs and vanilla extract, mixing well.

4. Make a well in the flour mixture and pour in the yogurt mixture, stirring just until the dry ingredients are moistened. The batter will be lumpy.

5. Pour blueberries into small bowl. Sprinkle all-purpose flour over the blueberries until all are coated. This helps prevent the blueberries from drooping to the bottom of the coffee cake while cooking.

6. Use a spatula to gently fold in the blueberries.

7. Transfer to the prepared pan and sprinkle the granola evenly over the top, then sprinkle the remaining 1 teaspoon of brown sugar.

8. Bake for 30 to 35 minutes or until the center of the cake springs back when lightly tapped with your finger. Serve warm.