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coffee cake

Cranberry-Walnut Coffee Cake

November 20, 2021 by sblades 4 Comments

Thanksgiving is around the corner and just in time, this Cranberry-Walnut Coffee Cake came up as one of the selections for The Cake Slice Bakers’ monthly bake.

It has the flavors of the holiday – cranberries, walnuts, and fresh orange zest.  I knew it would be a good choice!

Close up of a slice of cranberry walnut coffee cake on a white plate

…

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Filed Under: All Recipes, Breakfast, Cakes Tagged With: brunch recipes, coffee cake, cranberries, walnuts

Moravian Sugar Cake

February 4, 2020 by sblades 2 Comments

This Moravian Sugar Cake (which surprisingly doesn’t have much sugar in it) is amazing to the second power! Another winner recipe from Richard Sax’s Classic Home Desserts.

Moravian Sugar Cake

If you’ve been reading my posts for the last two years, you’ve seen many great recipes from this book – Double Chocolate Pudding, Ligita’s Quick Apple Cake, Shoo Fly Cake, Lemon Molasses Marble Cake, and a few more.

I just adore this cookbook and have to thank my friend, Sherlynn, for giving it to me as a gift several years ago. She has incredible taste in cookbooks!

The name of this cake is what caught my eye. I was actually looking for the Fudge Chunk Brownies recipe and just couldn’t turn the page from this one. It intrigues me that this is a yeast-dough cake. The texture is amazing and really is a cross between a yeast bread and a cake. It’s hard to describe and is so delicious!

Moravian Sugar Cake

Of course, the brown sugar, cinnamon, and butter slathered on top that turns into a caramely, crunchy, buttery top is a definite draw, too.

The cake has an ultra soft texture with a lightly yeasty flavor. Oh, and the secret ingredient to keep it so moist? Mashed potatoes. Really. You can use leftover mashed potatoes or, like I did, just chop and throw a potato in water and boil for 10 minutes.

Moravia was a part of Czechoslovakia and then was consumed by the Czech Republic. Not much is known about this recipe and all I know is that it’s outstanding and surprisingly easy to make. Of course, you have to wait for the dough to rise since it has yeast in it, but the end result is way worth it. Yay Moravia!

Moravian Sugar Cake

Moravian Sugar Cake is one of my new favorites. I halved the original recipe – made it in an 8×8″ pan instead of a 13×9″ (recipe below is half of the original). Next time the full recipe will definitely be made.

I can see freezing this, too, and having it available if company pops up. Or maybe I’ll just keep it for myself.

Update: This cake lasts 3 days wrapped tightly in plastic wrap. Microwave for 15-20 seconds and it’s still great!

Moravian Sugar Cake

Moravian Sugar Cake

Yield: 9
Prep Time: 30 minutes
Cook Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours 45 minutes

Ultra-soft, yeast-dough cake - amazing texture and flavor. Cinnamon butter crunchy top.

Ingredients

  • 1 pkg active dry yeast
  • 2 1/2 tbsp sugar, divided
  • 1/8 C lukewarm milk
  • 1 1/2 C flour
  • 1/4 C mashed potatoes
  • 3 tbsp butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1/4 tsp salt
  • 1/8 C milk
  • Topping:
  • 1/4 C brown sugar, packed
  • 3/4 tsp cinnamon
  • 1/4 C butter, melted and cooled slightly

Instructions

  1. In a stand mixer bowl, stir together the yeast, 1/2 tablespoon sugar, and the lukewarm milk. Set aside in a warm place until bubbly, about 10 minutes. If it doesn't bubble/foam up, get new yeast!
  2. Add the remaining 2 tablespoons of sugar, 3/4 cup of the flour, the mashed potatoes, butter, egg, salt and milk to the yeast mixture. Mix with a dough hook on medium until the dough begins to come together. It will be quite liquid.
  3. Scrape down the sides of the bowl as needed. Mix for 2 minutes longer. Add the remaining 3/4 cup flour and mix until the dough is very smooth, about 5 minutes longer (if still too thin, add another tablespoon of flour - the dough will be sticky, but not runny).
  4. Dump the dough into a medium buttered bowl; turn to coat on all sides. Cover the bowl loosely with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  5. Butter the bottom and sides of an 8x8" square pan. Punch the dough down, then set it in the prepared pan. Don't fit it into the pan yet - that will happen after the next rise. Cover again loosely with the plastic wrap and set in a warm place to rise again (but not doubled), about 30 more minutes.
  6. After the second rise, pat the dough gently out to evenly fill the pan to the edges.
  7. For the Topping: stir together the brown sugar and cinnamon and sprinkle all over the dough. Gently dimple the dough with a finger (about 12 evenly spaced shallow dimples) and drizzle the melted butter over the top. Set aside.
  8. Preheat the oven to 375° while the cake sits and rises again for 20-30 minutes - until almost doubled in size. Place a cookie sheet or aluminum foil on the rack below the pan in case some of the butter bubbles over the sides of the pan.
  9. Bake the cake until it's a deep golden brown and crisp around the edges, about 15-18 minutes. Cool briefly in the pan, then run a knife around the edges and turn the cake out onto your cake plate. Serve warm. Wrap leftover cake with plastic wrap and store at room temperature. Warm leftover cake before serving - about 15 seconds in the microwave.
Nutrition Information:
Yield: 9 Serving Size: 1 grams
Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 168mgCarbohydrates: 26gFiber: 1gSugar: 8gProtein: 3g

Nutrition Values are Approximate

© Richard Sax - Classic Home Desserts
Category: Cakes

Filed Under: All Recipes, Breads/Muffins, Breakfast, Cakes Tagged With: cake, Cinnamon Cake, Classic Home Desserts, coffee cake, Moravian Sugar Cake, Richard Sax, sugar cake, yeast cake

Mixed Berry Ginger Crumb Cake

July 20, 2019 by sblades Leave a Comment

Vintage Cakes by Julie Richardson is a popular cookbook full of a wonderful combination of all kinds of different cake recipes (layer, cupcakes, rolls, angel, bundt, etc.).

This Mixed Berry Ginger Crumb Cake, published by Brown-Eyed Baker, is slightly adapted from Vintage Cakes (only the amount of berries is changed).

Berry Crumb Cake

It’s a coffee-cake-ish cake loaded with macerated berries and sprinkled with a buttery crumb topping. The cornmeal in it gives it an interesting crunch which I rather like.

It reminds me of sweet cornbread, just not quite as corn-mealy. Then you top it with a ton of those vanilla soaked (or brandy soaked, your choice) berries and it becomes a substantial, delicious cake.

Berry Crumb Cake

Berry Crumb Cake

Make sure and get that crumb topping very crumbly. I left a few big butter pockets and it results in pools of butter floating around while the cake is baking. Not to worry, it soaked it after it cooled, but it’s probably best to blend that butter in a little better.

My topping was more flat than crumbly, but good otherwise!

I won’t use candied ginger in the topping again as I don’t care for the bursts of ginger through it. That’s entirely subjective, though – you might like it.

We enjoyed this cake (the royal ‘We’ since Bret doesn’t like berries). It’s good for dessert, breakfast or a snack!

Berry Crumb Cake

Mixed Berry Ginger Crumb Cake

Yield: 9
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Spongy coffee cake loaded with macerated berries and a crumb topping. The corn meal gives it an interesting texture.

Ingredients

  • 1 lb. berries (about 5-6 cups), washed and patted dry, (blueberries, blackberries, raspberries and/or chopped strawberries)
  • 1/2 C (3 1/2 oz) sugar
  • 2 tbsp vanilla (or brandy if desired)
  • Topping:
  • 1/3 C (2 1/2 oz) firmly packed brown sugar
  • 1/4 C (1 1/4 oz) all-purpose flour
  • 1/4 C (1 1/2 oz) diced candied ginger
  • 4 tbsp (2 oz) butter, almost room temperature, cut into very small cubes
  • Cake:
  • 1 1/2 C (7 1/2 oz) all-purpose flour
  • 1/2 C (2 3/4 oz) fine cornmeal
  • 1/2 C (3 1/2 oz) sugar
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp salt
  • 6 tbsp (3 oz) butter, cut into very small cubes
  • 2 eggs
  • 2/3 C milk ( I used 2%)

Instructions

  1. Preheat the oven to 375°. Spray a 2 to 2 1/2 quart baking dish (or 9" square pan) and set aside.
  2. Put the berries into a medium bowl and stir in the sugar and vanilla until all berries are coated. Set aside, but stir occasionally.
  3. For the topping: Combine the sugar, flour, and ginger into a small bowl. Blend the butter into the dry ingredients, using your fingertips or a fork, until the mixture forms crumbs. Don't leave big blobs of butter - make sure it's blended in. Put the topping bowl into the freezer until ready to use.
  4. For the cake: Combine the flour, cornmeal, sugar, baking powder, ginger, and salt in a large bowl. Add the butter and use your fingertips to work it completely into the dry ingredients.
  5. In a separate small bowl, whisk the eggs together, then stir them into the dry ingredients until just combined and there are no more pockets of flour (don't overmix).
  6. Spread the thick batter into the prepared dish. Drain the berries if there's excess liquid, and spoon the berries evenly on top of the batter. Remove the crumble topping from the freezer and scatter it evenly on top of the berries.
  7. Bake for 40-45 minutes. It will be hard to tell when to take it out because of the juicy berry/buttery crumble topping, but do not bake it over 45 minutes (or it will be dry).
  8. Remove from the oven and place the cake on a wire rack to cool. It's best after cooled. Store well-wrapped at room temperature or in the refrigerator. If refrigerating, microwave the pieces of cake for 20-25 seconds in the microwave to get best texture before serving.

Notes

Tips and Stuff:

I used less than a pound of berries (about 4 cups) because that's what I had.

Be sure and mix the butter into the crumb topping until it's crumbs.  I left some big blobs of butter and they made a couple of big puddles on top of the cake while it was cooking.

Next time I won't use the candied ginger in the topping.  I didn't particularly care for biting into the little ginger pieces. 

I put a cookie sheet on the rack underneath the cake while it was baking.  Mine didn't bubble over, but if you use the entire 1 lb. of berries, it might. 

Nutrition Information:
Yield: 9 Serving Size: 1 serving
Amount Per Serving: Calories: 259Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 43mgSodium: 398mgCarbohydrates: 53gFiber: 3gSugar: 24gProtein: 6g

Nutrition Values are Approximate

© Julie Richardson (Vintage Cakes)
Category: Cakes

Filed Under: All Recipes, Breakfast, Cakes, Fruit Tagged With: berries, Brown-eyed Baker, coffee cake, crumb cake, ginger, snack cake

Raspberry Cream Cheese Coffee Cake

June 3, 2017 by sblades 2 Comments

 
Every once in awhile a recipe comes along that calls my name and this Raspberry Cream Cheese Coffee Cake is definitely one of those.

Bret brought home a double-pack of raspberries and I knew this was the recipe to make with them. To me coffee cakes are usually a little dry, but this one was light, fluffy, and barely sweet. Then you get the swirls of sweet cream cheese, fresh raspberries, and that wonderful buttery streusel on top.

The raspberries were very ripe and I didn’t want them to go bad, so I put them in a single layer on a cookie sheet and froze them, except for the cup or so I used for this recipe. Then I threw them in a zip-lock bag and will just thaw them out when I want them.

Bret’s not a berry fan, so I’ve learned that this is best way to freeze raspberries and strawberries so they won’t go to waste.

They definitely didn’t go to waste in this coffee cake. This combination is so incredibly good. Since you refrigerate the leftovers, be sure and nuke the cool cake for 15 seconds or so before pairing it with your favorite cup of coffee.

I’m planning on making one of these this weekend for a get together – mainly because mine will be gone by then and I’ll want some more!

Raspberry Cream Cheese Coffee Cake is one of those recipes you put in the make-again pile. You’ll make it again and again!

You Might Also Enjoy These Recipes!

  • Lemon Pie Coffee Cake
  • Earl Grey & Blueberry Tea Cakes
  • Mixed Berry Ginger Crumb Cake

Adapted from omgchocolatedesserts.com.

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Yield: 9 -12
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Tender cake topped with sweet cream cheese, raspberries, and buttery streusel.  Awesome.

Ingredients

  • Filling
  • 8 oz cream cheese, softened to room temperature
  • 1/4 C granulated sugar
  • 1 egg white
  • 1 1/4 C fresh raspberries, rinsed and dried well
  • Cake
  • 1 1/2 C all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 5 1/2 tbsp butter, softened
  • 1/2 C sugar
  • 1 whole egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tsp vanilla extract
  • 3/4 C buttermilk, room temperature
  • Streusel Topping
  • 1/3 C sugar
  • 1/2 C flour
  • 3 tbsp butter,, chilled and diced

Instructions

  1. Preheat oven to 350°.  Grease an 8x8" square pan.
  2. For the filling:  Mix together the cream cheese and sugar on medium speed until creamy.  Scrape down the sides of the bowl if needed.  Add the egg white and mix on low until just combined.  Set aside
  3. For the cake batter:  In a medium bowl, stir together the flour, baking powder, baking soda and salt.  Set aside
  4. Cream together the butter and sugar on medium.  Add egg, egg yolk, and vanilla.  Slowly mix in the flour mixture, alternating with the buttermilk.  Pour the batter into the prepared pan and smooth with a spatula.  Spread the cream cheese filling evenly on top.  Place the raspberries on top of the cream cheese.
  5. For the streusel:  Combine the sugar, flour, and chilled diced butter in a bowl.  Crumble together with your fingers or a fork until you get pea-sized crumbles.  Sprinkle the streusel evenly on top of the raspberries.
  6. With a knife, swirl the batter and toppings gently for a few strokes so the toppings will combine a little with the batter.
  7. Bake for 35-45 minutes until the cake is set.  A toothpick inserted will come out slightly wet because of the cream cheese. 
  8. Cool completely in the pan on a rack and serve room temperature.  Store leftovers in the refrigerator, then before eating again, warm the pieces for 15 seconds or so in the microwave.

Notes

Tips and Stuff:

I used 1/3 less fat Neufchatel and it was wonderfully creamy.

Be sure the raspberries are patted very, very dry so they won't bleed all over the cake.  Nothing worse than a bleeding cake...

This was adapted from a recipe from www.omgchocolatedesserts.com and she used a springform pan.  I found that the cake would have been too thin in that, so used an 8x8" square pan.

Nutrition Information:
Yield: 12 Serving Size: 1 piece
Amount Per Serving: Calories: 333Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 76mgSodium: 301mgCarbohydrates: 41gFiber: 2gSugar: 23gProtein: 5g

Nutrition Values are Approximate

© sblades
Category: Breakfast

Filed Under: All Recipes, Breads/Muffins, Breakfast, Cakes Tagged With: breakfast, coffee cake, raspberries, raspberry coffee cake, snack cake

Lemon Pie Coffee Cake

September 20, 2013 by sblades 3 Comments

Updated: October 2020

I could eat coffee cake as often as you set it in front of me. Number one because I like the cake, but most of all anything I can drink coffee with is tops in my book.

Lemon Pie Coffee Cake

I’ve had this Lemon Pie Coffee Cake recipe forever and promised myself one day it would get made.  It’s easy to throw together and, besides the pie filling, you’ll have all these ingredients in your cabinet.

The second time I made this, I used a “can” of lemon pie filling. It’s supposed to be 15 3/4 ounces, but I accidentally picked up a 22 ounce can. And I used it all. Whoops. That’s a lot of filling.

Lemon Pie Coffee Cake

Because of the little filling error, the second Lemon Pie Coffee Cake came out loaded with pie filling and not that much crust. We put a dollop of very lightly sweetened whipped cream and it became a luscious, layered, lemony dessert – almost like a trifle.

The final sugar sprinkled on the top gives it a nice crunch, so don’t forego that part.

A friend made it with blueberry pie filling and loved it – I can’t wait to experiment with the fillings!

Lemon Pie Coffee Cake

Next on the agenda is apple pie filling with a cinnamony-sugar topping. If you’d rather, use your favorite homemade pie filling. You can’t go wrong with this one.

Such an easy lemon coffee cake recipe with simple ingredients. This one is definitely a keeper!

Lemon Pie Coffee Cake

Lemon Pie Coffee Cake

Yield: 16 - 20 pieces
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Very tender coffee-cake texture loaded with lemon filling.  Try it with
different kinds of pie fillings!

Ingredients

  • 1 ¼ Cups sugar, divided
  • ¾ Cup vegetable oil
  • 4 eggs
  • 1/2 tsp. vanilla
  • 2 Cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 can (15 ¾ oz.) lemon pie filling

Instructions

  1. Preheat oven to 350°. Spray a 13x9" or 11 3/4 x 7 1/2" baking dish (see note under Tips and Stuff below) and set aside.
  2. In a stand mixing bowl, combine 1 cup sugar, oil, and vanilla; mix well.  Add eggs; beat until lightly lemon-colored. 
  3. In a mixing bowl, combine the flour, baking powder and salt. With mixer on low, add the flour mixture and mix until just combined. Give it a final stir by hand to make sure the flour isn't stuck at the bottom of the bowl.
  4. Pour half of the batter into the prepared pan. Carefully top with the pie filling, smooth to the edges with the back of a large spoon. Pour the rest of the batter over the top of the pie filling.
  5. Sprinkle the remaining 1/4 cup sugar over the top of the cake, then bake for 30-40 minutes, until the top is golden brown. Cool on a wire rack in the pan. Best served cool or right out of the refrigerator.

Notes

I've made this in a 13x9" baking dish (glass) and an 11 3/4 by 7 1/2" baking dish (glass) and both work fine. If using a smaller dish, bake the cake for five to ten minutes longer. I liked it a bit better in the smaller baking dish because it's thicker.

Nutrition Information:
Yield: 18 Serving Size: 1 piece
Amount Per Serving: Calories: 217Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 122mgCarbohydrates: 27gFiber: 0gSugar: 15gProtein: 3g
© SusanB
Category: Cakes

Filed Under: All Recipes, Cakes Tagged With: cake, coffee cake, dessert, lemon, lemon coffee cake, pie filling

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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