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!

Peach-Pecan Muffins

Baking doesn’t get much easier than homemade muffins.   They’re easy to whip up and fill the house with a great fragrant aroma while they are baking. 

I don’t recall ever having a muffin filled with peaches so I had to try this recipe when I saw it in a recent Southern Living magazine.  The recipe makes a thick batter and the muffins rise well as they bake.   The spicy cinnamon complements the flavor of the peaches while the crunchy streusel topping is not overly sweet. 

These muffins are perfect with leisurely sips of coffee or tea!  

Peach-Pecan Muffins

Pecan Streusel: 
½ cup chopped pecans
1/3 cup firmly packed brown sugar
¼ cup flour
2 tablespoons melted butter
1 teaspoon cinnamon

Muffins: 
1½ cups flour
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter, melted
¼ cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced

Method:

Prepare streusel:  
Stir together pecans and next 4 ingredients until crumbly.

Prepare muffins: 
Preheat oven to 400 degrees.
Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Stir together butter, milk and egg; add to dry ingredients, stirring just until moistened.
Gently stir in peaches.
Place paper baking cups in (12-cup) muffin pan.
Spoon batter into cups, filling two-thirds full.
Sprinkle with Pecan Streusel.
Bake at 400 degrees for 20 to 25 minutes; or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes, remove from pan.
Serve warm or at room temperature. 

Delicious! 

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

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!