Tag Archives: coffee cake

Easy Cherry Almond Coffee Cake

Easy Cherry Almond Coffee Cake II @ NancyCI had a can of cherry pie filling sitting on my pantry shelf just begging to be used in something. And then I found a coffee cake recipe at BettyCrocker.com that seemed perfect for this cherry filling–it sounded quick, easy, and looked really yummy! I made a few changes to the recipe and was able to whip up a tasty coffee cake one Saturday morning in a short amount of time–it really was pretty easy to put together and tasted great!

This coffee cake is perfect when you want to make something simple, but also want something a little different! And it’s nice for a weekend breakfast or brunch, when you can linger a little longer over a nice large square of this coffee cake with a mug of your favorite coffee or tea!

EASY CHERRY ALMOND COFFEE CAKE adapted from BettyCrocker.com

Makes a 9×13″ pan

  • 4 cups baking mix (like Bisquick™)
  • 1/2 cup granulated sugar
  • 1/4 cup butter, melted
  • 1/2 cup milk
  • 1 1/2 teaspoons almond extract
  • 3 large eggs
  • 1 (21-ounce) can cherry pie filling

GLAZE

  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk or Half & Half (light cream)
  • Optional: 1/4 teaspoon almond extract
  • Optional: 2 Tablespoons sliced or chopped almonds, toasted or untoasted, for sprinkling on top

Preheat oven to 350˚F. Grease bottom and sides of a 9 x 13″ pan with butter or cooking spray.

In large bowl, mix the baking mix, sugar, melted butter, milk, and almond extract. Then add the eggs and mix everything well. You’ll end up with a very thick batter.

Spread 2/3 of the batter in a 9 x 13″ pan. Spoon pie filling over batter and spread to about 1/4″ from the edges of the pan. Drop remaining batter by heaping 1/2 tablespoonfuls onto pie filling.

Bake 23 to 24 minutes, until top batter and edges of coffee cake just start to turn lightly brown (don’t overbake, or coffee cake will be too dry).

While coffee cake is baking, make the glaze: stir  powdered sugar, milk or Half & Half, and almond extract until smooth and thin enough to drizzle.

Drizzle glaze over warm coffee cake, then sprinkle with sliced or chopped almonds. Serve warm or cool–I think it tastes best warm!

Easy Cherry Almond Coffee Cake @ NancyCI do like the added touch of having almonds sprinkled on top of this coffee cake!

Easy recipes like this really come in handy when you’re short on time. Do you have any easy coffee cakes you like making?

Linked to Fiesta Friday.

 

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Blackberry Crumb Coffee Cake

Blackberry Crumb Coffee Cake@NancyCreative.com

Crumb-topped coffee cakes are my favorite kind. That’s why I wanted to try this recipe–it’s actually a blueberry coffee cake recipe, but I substituted the blackberries I had recently picked. I doubled the original recipe so I could make it in a 9 x 13″ pan, but when it came to the topping, I doubled it twice because the original topping amounts seemed a little small. I’m glad I did that, because the topping ended up being just right–not too heavy and not too light.

The top of this crumble-covered coffee cake is a little bumpy, just so you know what to expect, and inside it’s moistened by the juicy blackberries and small chunks of cream cheese that are stirred into the batter. It’s great for a summer breakfast or brunch and a great way to use your blackberries!

BLACKBERRY CRUMB COFFEE CAKE by NancyC, adapted from Taste of Home

Makes a 9 x 13″ pan

  • 1/2 cup (1 stick) butter, softened
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 2 1/4 cups all-purpose unbleached flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Half & Half (light cream)
  • 1/2 cup milk
  • 2 cups fresh or frozen blackberries (or you can substitute blueberries)
  • 6 ounces of cream cheese, cut into small cubes (measure from an 8-ounce block, or use two 3-0unce packages)

For the Crumb Topping:

  • 1/2 cup all-purpose unbleached flour
  • 1/2 cup granulated sugar
  • 4 Tablespoons butter, chilled and cut into small pieces

Preheat oven to 375˚F. Grease a 9 x 13″ baking pan; set aside.

In large bowl, cream butter and sugar until light and fluffy. Beat in eggs; set aside.

In medium size bowl, combine 2 cups of the flour, baking powder, and salt; gradually add to creamed butter mixture alternately with Half & Half and milk.

In another medium size bowl, toss blackberries with remaining 1/4 cup of flour. Stir the blackberries and cubes of cream cheese into batter (batter will be thick). Spoon batter into prepared 9 x 13″ baking pan.

For topping, in a small bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375˚F for 40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack, then cut into squares and serve.

Note: If using frozen blackberries (or blueberries), use without thawing to avoid discoloring the batter.

Blackberry Crumb Coffee Cake II @ NancyCreative.com

Fresh blackberries taste great in so many things! I still have a few more blackberry recipes I’ll be posting soon! Have you tried any good blackberry recipes this summer?

Linked to Fiesta Friday, Simply Sundays, Sunday Features, Inspire Me Monday, Making Memories Monday, Merry Monday, Show and Share, Anti-Procrastination Tuesday, Wonderful Wednesday, Wow Me Wednesday, Wow Us Wednesdays, Wake Up  Wednesday, Inspiration Thursday, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Treasure Hunt Thursday, Share Your Style, Fabulous Foodie Fridays, Feathered Nest Friday.

10 Chocolate Chip Recipes

10ChocolateChipRecipes@NancyCreative.com

Today is National Chocolate Chip Day–WooHoo! It sounds like a great excuse to enjoy lots of chocolate chip goodies, doesn’t it? Here’s a little roundup of some recipes you may want to try…

ChocolateChipMuffins@NancyCreative.com

These Chocolate Chip Muffins are great for breakfast or anytime!

DarkChocolateCinnamonPecanCoffeCake@NancyCreative.com

Dark Chocolate-Cinnamon Pecan Coffee Cake is a really good breakfast treat, too!

DoubleDarkChocolateBananaBread@NancyCreative.com

For a snack, have a slice of this Double Dark Chocolate Banana Bread.

ChocolateChipLoaf@NancyCreative.com

Or maybe this frosted Chocolate Chip Loaf.

ChocolateChipSkilletCookie@NancyCreative.com

Later in the day, satisfy your chocolate chip sweet tooth with this Giant Dark Chocolate Chip Skillet Cookie–it’s thick, chewy, and really yummy!

DarkChocolateChipOreoCookieBars@NancyCreative.com

Or make some easy cookie bars–like these Dark Chocolate Chip Oreo Cookie Bars.. .

ChewyChocolateChipCoconutBars@NancyCreative.com

Or Chewy Chocolate Chip Coconut Bars

ChocolateChipConfettiBrownies@NancyCreative.com

Or the fun and colorful Chocolate Chip Confetti Brownies!

JumboOatmealChocolateChipCookies@NancyCreative.com

There’s nothing like a thick, chewy Jumbo Oatmeal-Chocolate Chip Cookie with a glass of milk in the afternoon or evening.

JumboChocolateChippers

But you may just want a good old chocolate chip cookie like these Jumbo Chocolate Chippers.

Hope you enjoy National Chocolate Chip Day this year and have a great weekend! 🙂

Linked to Fiesta Friday, Inspire Me Monday.

Apple Almond Coffee Cake

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Do you like breakfast pastry? Or how about coffee cake? If you do, then I think you’d really like this recipe, because it’s a combination of both. It has a thin, rich cakey layer that’s topped with apple pie filling and drizzled with a creamy glaze, which gives it that pastry touch. So it’s the best of both breakfast worlds!

This Apple Almond Coffee Cake is great if you need to make something that serves a larger group of people, too, because it’s made in a 10 x 15″ pan. If you’re not crazy about apple pie filling, you can substitute another fruit pie filling like cherry or peach–I thought apple would be good for autumn. This would be great for a special breakfast or brunch any time of year, but since the holidays are coming up, you may want to keep this in mind for a holiday weekend brunch. It could also work as a dessert too, served warm with a scoop of vanilla ice cream or dollop of whipped cream on top.

APPLE ALMOND COFFEE CAKE by NancyC, adapted from Taste of Home

Makes a 10 x 15″ pan, about 16-20 servings

  • 1 cup butter (2 sticks), softened
  • 1 3/4 cups granulated sugar
  • 4 eggs
  • 3 cups all-purpose unbleached flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 (21-ounce) can apple pie filling
  • 1/2 teaspoon ground cinnamon

ICING:

  • 1 1/4 cups confectioner’s sugar
  • 1/2 teaspoon almond extract
  • 3 Tablespoons Half & Half (light cream)
  • 4 Tablespoons sliced almonds, toasted or untoasted, for sprinkling on top of icing
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The coffee cake before it goes in the oven (left) and after it is baked and glazed (right)

Preheat oven to 350˚F. Grease or line a 10 x 15″ rimmed baking pan with parchment paper; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine the flour, salt, and baking powder; add to the creamed butter/sugar mixture and mix just until combined. Spread 3 3/4 cups batter evenly into prepared 10 x 15″ baking pan.

Spoon pie filling into a medium-size bowl and cut apples into smaller chunks with a knife. Stir in cinnamon, blending well, then spoon and spread filling, in a thin layer, onto the batter to within 1″ of edges. Spoon remaining batter in small dollops over the filling.

Bake at 350˚F for 22 to 28 minutes or until toothpick inserted near center comes out clean. Cool coffee cake in pan on a wire rack.

In small bowl, combine confectioner’s sugar, almond extract, and Half & Half (light cream). Drizzle over warm or cooled coffee cake (you don’t have to use all the glaze if you just want a light drizzle). Sprinkle glazed coffee cake with sliced almonds. Let glaze set at least 10 minutes, then cut into squares and serve.

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Did I mention this coffee cake was especially good in the morning with a nice hot cup of coffee? It helps make getting out of bed a little easier on a chilly morning! 🙂 Do you have a favorite coffee cake recipe you enjoy making this time of year?

Linked to Fiesta Friday at The Novice Gardener, Inspire Me Monday at Create with Joy, Show and Share at Coastal Charm, and Thursday Favorite Things at Katherine’s Corner.

Caramel Apple Coffee Cake

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Caramel apples are the best…I love the combination of gooey, buttery caramel and crisp, slightly sweet and tart apples. Yum! What could be better? Maybe nothing. Or maybe this Caramel Apple Coffee Cake! It has yummy bits of caramel and chopped apple, and a sweet, crunchy, brown sugar/oatmeal topping. There’s also some Greek yogurt mixed in the cake batter to make it extra moist. It’s a great combination, and it tastes best served warm, while the caramel bits are still soft and gooey. It makes a sweet autumn breakfast with a hot cup of coffee or tea!

This recipe also gave me a chance to try some samples of butter I had received from Président® Premium Butter–they had sent me a Butter Bar, a tub of Spreadable Butter, and a container of their Sea Salt Butter. It definitely is a premium butter–made from cultured cream–and is so good, whether you use it in baking, cooking, or just as a spread on crackers or bread. It’s actually the #1 butter in France. I used some butter from their unsalted butter bar for this recipe.

CARAMEL APPLE COFFEE CAKE by NancyC

Makes an 8 x 8″ coffee cake

  • 2 cups all-purpose unbleached flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/4 cup unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 2/3 cup chopped, peeled tart apple (I used a Granny Smith apple)
  • 2/3 cup Kraft Caramel bits

Topping:

  • 1/3 cup packed brown sugar
  • 1/3 cup quick-cooking oats
  • 1 Tablespoon butter, melted
  • 1 teaspoon ground cinnamon

Preheat oven to 350˚F. Grease and flour an 8 x 8″ baking pan; set aside (if you use a 9 x 9″ pan, your cake will be thinner and baking time will be a little less; I think this works best with an 8 x 8″ pan).

In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt.

In another bowl, whisk the egg, milk, yogurt, melted butter, and vanilla, blending well. Stir into dry ingredients just until moistened. Fold in chopped apple and caramel bits.

Pour or spoon batter (batter will be thick) into prepared baking pan. Combine topping ingredients and sprinkle evenly over batter.

Bake at 350˚F for 35 minutes or until a toothpick inserted in center comes out clean. Cool for 10 to 15 minutes before cutting. Serve warm.

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I had to do quite a bit of experimenting with this coffee cake before it came out right and my taste-testing friend Rick helped me refine it. I really appreciate those friends who taste-test for me and fortunately, they never seem to get tired of it! 🙂 Have you been baking any caramel-apple flavored desserts?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

Dark Chocolate-Cinnamon Pecan Coffee Cake

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The title read, A Cake You Can Eat for Breakfast and Dessert.” Well, that got my attention! The Yahoo Food article also said “A cup of coffee will disguise this treat as breakfast, and a scoop of ice cream transforms it into dessert.” Perfect! I always love recipes that give you that kind of flexibility! 🙂

So of course I had to try this coffee cake. I used more dark chocolate, added a little more cinnamon, and used pecans instead of hazelnuts. Yum! This coffee cake has a thick batter that bakes into a dense yet cakey chocolate-cinnamon treat. I found that my baking time was less than what the original recipe recommended, and you do want to be careful not to overbake this, or it will be a little dry.

This coffee cake is great for morning or anytime–especially if you are a fan of dark chocolate!

DARK CHOCOLATE-CINNAMON PECAN COFFEE CAKE by NancyCreative, adapted from Bon Appetit

Makes 9-12 servings in an 8 x 8″ pan

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for greasing pan
  • 1/2 cup pecans, chopped
  • 1 cup (6 ounces) dark chocolate chips
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar, divided
  • 2 cups all-purpose unbleached flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup plain whole Greek yogurt

Preheat oven to 350°. Butter 8” square baking pan; set aside.

Toss pecans, chocolate chips, cinnamon, and ¼ cup of the sugar in a small bowl; set aside.

In medium bowl, whisk flour, baking powder, baking soda, and salt; set aside.

In large bowl, using an electric mixer on high speed, beat butter and remaining ¾ cup sugar until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry flour mixture ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients. You’ll end up with a nice thick batter.

Spoon half of the batter into prepared pan and smooth top; top with half of the chocolate/pecan mixture. Spoon remaining batter over this and smooth top; top with remaining chocolate/pecan mixture. Bake cake until top of cake is golden brown and a tester inserted into the center comes out clean, 35-40 minutes (be careful not to overbake, or it will be dry! I recommend checking it after it has baked about 35 to 37 minutes). Transfer pan to a wire rack; let cake cool in pan before cutting into squares, and serve (if you want to eat it warm, let it cool about 10 minutes before cutting). I think this coffee cake tastes best warm myself!

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It’s been awhile since I’ve made a coffee cake, so this hit the spot! I have a few other coffee cake recipes I’ve been wanting to try. Have you made any good ones lately?

Linked to Thursday Favorite Things,  Foodie Friday, I’m Lovin’ It, Tickled Pink.

Sour Cream Coffee Cake Muffins

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This recipe gives you the best of both worlds…the yummy taste of a moist cinnamon streusel-topped coffee cake, drizzled with glaze and sprinkled with chopped pecans…all in an easy-to-eat muffin! It’s the perfect thing for breakfast or brunch (with a hot cup of coffee, of course). If you’re not a morning person, it makes getting out of bed a little easier knowing you have a delicious muffin to look forward to! 🙂  I found the recipe at myrecipes.com and made a few changes to it. This recipe makes 6 jumbo muffins or 12 regular-size muffins.

SOUR CREAM COFFEE CAKE MUFFINS by NancyCreative, adapted from myrecipes.com

Makes 6 jumbo or 12 regular-size muffins

Streusel:

  • 3 teaspoons butter, softened
  • 1  cup packed brown sugar
  • 1 cup chopped pecans
  • 2-3 teaspoons cinnamon

Batter:

  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 eggs (or 1/2 cup egg substitute)
  • 1 cup sour cream (regular or light)
  • 2 tablespoons milk or half and half
  • 1 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Glaze:

  • 6 tablespoons powdered sugar
  • 3 teaspoons orange juice
  • additional chopped pecans for garnish

Preheat oven to 375 degrees.

FOR STREUSEL, in small bowl, combine butter, brown sugar, chopped pecans, and cinnamon; set aside.

FOR BATTER, place granulated sugar and softened butter in large bowl; mix until well-blended. Add eggs or egg substitute and blend well. Beat in sour cream, milk, and vanilla.

Combine flour, baking powder, baking soda, and salt in another large bowl, stirring well with a whisk. Make a well in center of mixture and add sour cream mixture. Stir just until combined.

Place 6 jumbo paper muffin liners in a jumbo muffin pan or 12 regular-size liners in a standard muffin pan. Fill cups half full with batter. Sprinkle batter evenly with some of the streusel mixture (don’t use any more than half of the streusel; you’ll need the rest for the topping). Top muffins with remaining batter, then sprinkle with more streusel. Bake at 375 degrees for 22-25 minutes for jumbo muffins and 12-15 minutes for regular-size muffins, or until a wooden toothpick inserted in center comes out clean. Let muffins cool a few minutes, then place on a wire rack. Cool 10 more minutes.

FOR GLAZE, combine powdered sugar and orange juice in a small bowl, stirring until smooth. Drizzle glaze over muffins, and sprinkle with additional chopped pecans, if desired.

Then grab a cup of coffee and enjoy one of your muffins! 🙂

Linked to Sunday Showcase, Sundae Scoop, Potluck Sunday, Foodie Friday, I’m Lovin’ It! Friday, Sweet Tooth Friday, Sweets for a Saturday.
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