Irish Apple Cake for St. Paddy's Day!

 

The sweet juicy apples nestled in the 

delicious cake 

made a big hit here!

 

 

That awesome crumbly struesel topping makes the cake a glorious treat to enjoy with a "cuppa" to soothe your nerves any time!

Sour Cherry Coffee Cake

If there would be one thing I’d like to hoard, it would be cherries.  And I’d be in paradise if I had my own cherry orchard!

Photo credit:  Cooking Light

Cherries are not only delicious; they’re healthy too, being in the top 20 of antioxidant foods. They’re chock-full of vitamins and fiber, aiding in the fight against cancer, pre-diabetes and neurological diseases. They could possibly aid in a good night’s sleep due to their concentration of melatonin. 

 My parents both suffered, from time to time, with pain, stiffness and swelling of their joints from arthritis.  I remember them including cherries in their diet as a way of reducing the inflammation.  Dad was adamant that it helped.

Besides all of the above, they’re even a pretty, fun decorative image on everything from tablecloths to swimwear!

Photo:  Napa Valley Vintage Home

Photo:  The Fashion Police.net
Cherry earrings too!

The bags of cherries in the freezer, led to making this delicious coffee cake.  This recipe is adapted from Martha Stewart’s recipe and one you must try if you also have a cherry fetish.  

Frozen dark sweet cherries may be substituted for the sour cherries, or canned tart cherries may be used.  Let the frozen cherries thaw before using.  This recipe makes a lot of crumb topping and I used every bit of it; you may not want to.  The sour cherries add a bit of tartness and sweetness in every bite that’s perfect for breakfast, brunch or just a snack!

Sour Cherry Coffee Cake                     

For the topping:

4 tablespoons butter, melted, plus more for pan

¾ cup flour, plus more for pan

¼ cup granulated sugar

¼ cup packed light-brown sugar

¼ teaspoon salt

¼ teaspoon cinnamon

Stir together all ingredients and set aside.

Ingredients for the cake:

1½ cups flour

1 teaspoon baking powder

½ teaspoon salt

1 stick butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla

¼ cup buttermilk

2 cups fresh sour cherries, pitted, drained well and patted dry

Method:

Preheat oven to 350 degrees.

Butter a 9” round baking dish, dust with flour, tap out excess.

Whisk together flour, baking powder, and salt in medium bowl.

With an electric mixer, cream butter and sugar until pale and fluffy.

Beat in eggs and vanilla.

Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour. 

Beat until just combined.

Pour into prepared pan, and smooth with an offset spatula.

Dot top with cherries.

Sprinkle with crumb topping.

Bake until golden brown and a tester inserted into center comes out clean, about 1 hour.

Let cool before slicing.

SWEET!!!

Be sure to visit my friend, Linda, at My Kind of Cooking!  She always gives us good tips and good and easy recipes also!

Chocolate and Cappuccino Coffee Cake

So… you say you’re a chocolate addict and a coffee lover?  Then, there is no reason why you won’t like this coffee cake… 

But, even better, you adore a little coconut thrown in the mix?  Splendid!  A bite of this will surely put you on cloud nine!

Chocolate and Cappuccino Coffee Cake is made with a kitchen staple, “Bisquick.”  You know ~ that bright yellow box with the delicious looking pancakes on the front, that’s filled with baking mix.  I can’t say that I use it often but, it’s good to know it’s around and handy for quickly stirring up a fresh home- baked goodie. 

This coffee cake from Betty Crocker is easy to make and is a great sweet treat for breakfast or as a snack later in the day!

Chocolate and Cappuccino Coffee Cake

Ingredients:

1/3 cup flaked coconut
1/4 cup chopped pecans
1/4 cup sugar
1 tablespoon butter or margarine, melted
2 cups Original Bisquick
2/3 cup milk or water
1/4 cup sugar
2 tablespoons butter or margarine, melted
1 egg
1/3 cup semisweet chocolate chips, melted
2 teaspoons powdered instant coffee (dry) 

Method:

Heat oven to 400ºF.

Grease square pan, 8x8x2 inches.

Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.
Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly.

Beat on medium speed 4 minutes, scraping bowl occasionally.

Pour into pan.

Stir together chocolate and coffee; spoon over batter.

Lightly swirl chocolate mixture through batter several times with knife for marbled design.

Sprinkle coconut mixture evenly over top.
Bake 20 to 25 minutes or until light golden brown.

Serve warm.

ENJOY!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips on Tuesday’s and good and easy recipes every Friday!

Sunday Morning Quick Coffee Cake

 Sunday Morning

 Antonio Feralli

Good morning!  Ah, it’s Sunday morning and time for a coffee cake.  There’s nothing like it early in the morning with a cup of steaming coffee.  I love the aroma coming from the oven, filled with a great cinnamon fragrance.  It makes the house smell like a bakery…

This is a recipe of Mom’s; it’s moist, buttery and filled with plenty of good things!  She added 1 cup of sugar, I add ¾ cup; she had a great sweet tooth and loved her sweets.  It also combines sour cream and chopped nuts, with a nice flavorful streusel on top. 

This coffee cake is very good and quite easy to make; quick like she says!  Mix it together; pop it in the oven and Voila!  You are ready to enjoy it hot out of the oven, warm or room temperature.  And it even freezes well if you care to do so.  I like it right out of the oven myself!

So get to baking your coffee cake and brew up your coffee!     

Quick Sour Cream Streusel Coffee Cake

Ingredients:

1 stick butter

1 cup sugar

2 eggs

1 cup sour cream

1 teaspoon baking soda

1½ cups flour, sifted

3 teaspoons baking powder

2 teaspoons vanilla

Streusel topping:

½ cup pecans, chopped

½ cup sugar

2 teaspoons cinnamon

Method:

Cream butter and sugar.

Add eggs, one at a time, mixing all the time.

Add sour cream and baking soda.  Stir.

Sift flour with baking powder, add to mixture, stirring well.

Add vanilla and blend.

Combine ingredients for streusel, reserving 1/3 cup for top.

Grease 8” x 8” baking dish.

Pour half of mixture in pan.

Sprinkle with nut and cinnamon streusel mixture.

Spread remaining batter on top.

Sprinkle with remaining streusel mixture.

Bake at 350 degrees for 45 minutes or until toothpick tests clean.

I’m off to enjoy my big slice of coffee cake right now!  Here’s wishing you a wonderful Sunday! 

Mom’s Quick Streusel Coffee Cake

The subject was coffee yesterday so today it is time for a good coffee cake to go with the coffee.

I love coffee cake with this being a great one since it is as the title says:  quick, plus easy and delicious.  This coffee cake of Mom’s is moist with the addition of the sour cream and a treat for the morning or any time. 

Speaking of “easy”, this is how easy it is:  after dealing with 11” of snow in our driveway, we came inside and I put this coffee cake together in just a few minutes!  How easy is that?

This is the consummate old-fashioned classic coffee cake.  It is moist, delicious and perfect for a lazy Sunday breakfast or brunch.

Mom’s Quick Streusel Coffee Cake

Ingredients:

1 stick butter

¾ cup sugar

2 eggs

2 teaspoons vanilla

1 cup sour cream

1 teaspoon baking soda

1 ½ cups flour sifted

3 teaspoons baking powder

Streusel Topping:

Ingredients:

½ cup pecans, chopped finely

½ cup sugar

2 teaspoons cinnamon

Method:

Cream 1 stick butter with ¾ cup sugar.

Add eggs, one at a time, mixing all the time. 

Add vanilla.

Sift baking soda, flour and baking powder.

Add to creamed mixture alternately with sour cream. 

Pour half of the mixture into a greased 8”x8” pan.

In a small bowl, mix streusel topping ingredients:  nuts, ½ cup sugar and cinnamon.

Sprinkle all but 1/3 cup of streusel topping mixture over top of batter.

Spread remainder of batter on top.

Sprinkle remaining 1/3 cup of cinnamon sugar streusel topping over all.

Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.

Serve this and watch it disappear from the plate!

P. S.  By the way, it is still snowing with 3” more expected today. Wish you were here to enjoy the snow and the coffee cake with us!