Posted in Baked goods, Baking, breakfast, Cake, Food, Uncategorized

Easy Cinnamon Crumble Coffee Cake

If you are looking for an easy coffee cake recipe that you can get to the table in no time at all, this is it! The base of the batter uses a boxed baking mix to add to the ease to which this coffee cake comes together. Great for the holiday season as you might have a few early morning guests in the house. It’s a winner!

Easy Cinnamon Crumble Coffee Cake


Cake:
2 cups baking mix
⅔ cup milk
2 tablespoons white sugar
1 egg
¼ teaspoon ground cinnamon
1 teaspoon vanilla

Topping:
⅔ cup baking mix
⅔ cup brown sugar 4 tablespoons butter, cold and cubed
½ teaspoon ground cinnamon
½ cup walnuts, chopped

Preheat the oven to 400 degrees. Grease a deep 9-inch pie pan. Combine baking mix, milk, sugar, egg, cinnamon, and vanilla in bowl; mix well. Spread into the bottom of the prepared pan.
For topping, in a medium sized bowl, combine baking mix, brown sugar, butter, cinnamon, and walnuts. Using a fork or pastry blender until crumbly. Spread topping mix over cake batter.
Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. (Optional: Drizzle with powdered sugar/water glaze.

Posted in Baked goods, Baking, Brunch, Cake, Food

County Fair Orange Cake

While rummaging through some piles of paper last week, I found a county fair cookbook that I had purchased many years ago. One of the dog-eared pages held this delicious recipe for County Fair Orange Cake. Looking further, I realized it was a cake that I had entered into the fair that year. While It didn’t receive the top prize, it’s always held a blue ribbon in my book. It’s incredibly easy to make and my family loves the bright citrus flavor of the orange juice, pudding mix and glaze. Yep, it’s a winner!

County Fair Orange Cake

1 (15.25-ounce) package yellow cake mix
1 (3.5-ounce) package lemon instant pudding mix
3/4 cup orange juice
1/2 cup canola oil
4 large eggs
2 teaspoons lemon zest


Orange Glaze:
1/2 cup sugar
1/3 cup orange juice
1/4 cup butter
1 teaspoon orange zest plus more for garnishing


Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick cooking spray and dust with flour.
In a large bowl, combine cake mix and pudding mix. Add the orange juice, oil, eggs and orange zest; beat with a mixer at low speed to combine. Beat an additional 4 minutes with mixer on medium speed.
Pour the batter into the prepared pan. Bake 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Transfer to a platter and poke holes all over with a skewer. Carefully, pour warm orange glaze over the cake. Garnish with more orange zest for serving.


For the Orange Glaze: Cook the sugar, orange juice, and butter in a saucepan over medium, stirring, until the butter is melted. Cook 2 more minutes and remove from the heat; stir in the orange zest.

Posted in Baked goods, Baking, Cake, Uncategorized

Georgia Fresh Apple Cake

Last weekend, we donned our masks and headed to the local apple orchard. It was a beautiful day and we were able to pick a variety of apples. After arriving home, I scrolled through a few YouTube videos to find new and unique apple recipes that I hadn’t tried before. I stumbled across this video and realized that I had the cookbook with the exact recipe on my kitchen shelf. I had purchased the cookbook many years ago when visiting Georgia. We had just eaten in Paula Deen’s restaurant and I picked up the cookbook in the souvenir shop on my way out of the building.
I hadn’t tried this recipe until I watched Paula pull all of the ingredients together to make a dense, moist, scrumptious looking cake.
Wow, this cake does not disappoint! I’ll be making it all season long!

In fact, I took the opportunity to bake it again for a birthday celebration. This cake travels well. I packed it up in a cake carrier and I’ll sprinkle it with extra powdered sugar before serving.

Scrumptious, moist, and full of apples, pecans, and coconuts… Then, soaked in a buttery sauce.
All packed up and ready to travel…
The original recipe from my Paula Deen Cookbook

Here’s the link for the Paula Deen recipe.

You’ve got to try it!

Georgia Fresh Apple Cake

Ingredients

  • 3 cups divided sugar 
  • 3 eggs 
  • 1 1/2 cups vegetable oil 
  • 1/4 cup orange juice 
  • 3 cups all purpose flour 
  • 1 1/2 teaspoons divided baking soda 
  • 1/4 teaspoon salt 
  • 1 tablespoon ground cinnamon 
  • 1 tablespoon vanilla extract 
  • 3 cups peeled and finely chopped apples 
  • 1 cup shredded coconut 
  • 1 cup chopped pecans 
  • 1/2 cup (1 stick) butter 
  • 1/2 cup buttermilk 

Directions

Preheat the oven to 325 °F. Generously grease a tube pan. 

For the cake: in a large bowl, combine 2 cups sugar, eggs, oil, orange juice, flour, 1 teaspoon baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut and pecans into batter. 

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours. 

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in 1 cup sugar, buttermilk and 1/2 teaspoon baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Desserts, Uncategorized

Easy Blueberry Coffee Cake

I have been without a proper kitchen for a number of months as the Corona Virus has ushered in a major kitchen appliance shortage in the US. We started a home remodel in May and everything is complete with the exception of a fridge, wall oven, cooktop, microwave and dishwasher. Ugh, this has been a bit of a pain.
Full disclosure, I have a second kitchen in my home and I’ve been using it to make quick and easy recipes. Most have a shortcut that I use so that I don’t have to pull out too many ingredients (many ingredients have been packed away in boxes from the original kitchen demo.)
I have to credit https://vintagerecipetin.com/blueberry-coffee-cake/ for this adapted recipe as I wanted to make a Sunday morning coffee cake with ingredients that I had on hand. This one included simple ingredients that made for a moist and delicious breakfast cake. I made a few changes to make the process even easier and to add a bit more flavor. I set up a small coffee bar and let everyone dig in while I pulled the rest of the meal together.

Easy Blueberry Coffee Cake

For the streusel:
1/2 cup brown sugar
2/3 cup all purpose flour
1/3 cup butter, softened
1/2 tsp. cinnamon

For the batter:
15.25 oz. white or yellow cake mix
3 eggs
8 oz. cream cheese
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup oil
3 cups blueberries

Optional drizzle:
1 cup powdered sugar combined with 1 tablespoon of milk. Thin with extra milk, if needed.

Preheat oven to 350 degrees. Spray a 9×13” pan with non-stick cooking spray. In a small bowl add the streusel ingredients. Mix with a fork until combined; set aside.
In a larger bowl add the cake mix, cream cheese, eggs, water, extracts and oil. Mix together with a hand mixer until smooth; fold in blueberries. Sprinkle streusel evenly over batter.
Place in the oven on the center rack. Bake for 45-50 minutes or until a toothpick comes out clean when inserted in the middle of the cake. Place on a cooling rack; cool. Drizzle with powdered sugar and water mixture. Serve warm or room temperature.

Posted in Baked goods, Baking, Bread, breakfast, Desserts, Food

Glazed Pear Cake

I recently purchased a bag of pears, brought them home and placed them in the fruit bowl on my kitchen table. Those pears sat there all week as the family seemed to choose every other fruit in the bowl when snacking. I watched as the pears began to get overly ripe. Not wanting to waste the fruit, I remembered an apple cake recipe that I frequently make during the fall months. I thought I could easily substitute the pears into the apple recipe. So, I peeled and chopped the remaining pears and tossed them in. I was making a Father’s Day meal and thought this would be a lovely dessert.

Well, I was right… this cake was super moist, and tasted delicious pared with a scoop of vanilla ice cream.  I’ll definitely be making this one again!

Glazed Pear Cake

1 cup sugar

1 cup brown sugar

3 eggs, slightly beaten

1 cup oil

2 teaspoons  vanilla

3 cups  flour

1 teaspoon  salt

1 teaspoon  baking soda

2 teaspoons  cinnamon

4 cups pears, peeled and diced (apples work well too)

1 cup chopped walnuts

TOPPING:

1⁄2 cup  brown sugar

1⁄4 cup  milk

1 stick of  butter

Cake:

Preheat over to 350 degrees.  Grease a 9X13” baking pan.   Mix all cake ingredients by hand in order the  listed. Pour batter evenly into prepared pan.

Bake at 350 degrees for 40-45 minutes; remove.

Topping:

In small saucepan mix topping ingredients; bring to a slow boil for 3 minutes.

Pour over hot cake and return to oven for 4 minutes. Cool completely before slicing.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Uncategorized

Banana Bread Pudding with Chocolate Chips

Our local market usually has a reduced-priced cart of day old bakery goods situated in the back of the store. I always make a point to stop to see what’s available to perhaps make a batch of fresh bread crumbs, garlic bread, or a bread casserole. Most times, I use the bread for a morning breakfast casserole that includes eggs, milk, sausage, vegetables and cheese. But today, I wanted to make something sweet to accompany a bit of vanilla bean ice cream that I had on hand. I also had a few bananas that were beyond their peak of ripeness.

This recipe is a keeper! Served warm with a few small scoops of ice cream, this has become a family favorite!

Banana Bread Pudding with Chocolate Chips

4 eggs

2 cups milk

1 cup sugar

1 tablespoon vanilla extract

4 cups French bread, cubed

2 bananas, sliced (overly ripe, if possible)

1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 7×11″ baking pan. In a large bowl, combine and mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let sit for 5-7 minutes for bread to soak up the liquid mixture. Pour into prepared pan. Bake for 30-45 minutes or until pudding is golden brown and center is set.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Uncategorized

Our Favorite Pound Cake

I’ve had this recipe in my file for many years. This is absolutely a “no fail”, simplistic batter that turns out the perfect pound cake every time. While I usually add almond extract to the recipe, using lemon, anise, or rum extract will all work out great, as well. Actually, any extract will do…. Simply delicious!

Our Favorite Pound Cake

1/2 cup butter

1 cup white sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

2/3 cup water

1 (8 ounce) container sour cream

1 (18.25 ounce) package yellow cake mix

1 cup all-purpose flour

Preheat oven to 350 degrees. Grease and flour a Bundt pan, set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, stir in the vanilla and almond extract. Beat in water and sour cream. Carefully, add and beat in the cake mix and flour. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Posted in Baked goods, Baking, Bread, breakfast

Fresh Blueberry and Cream Cheese Breakfast Braid

Nearly every Saturday, I peer into my over crowded refrigerator to see what left-over ingredients I can pull together to make a few quick weekend meals. This past Saturday, I wanted to make a warm coffee cake for the breakfast table. As I poked around the fridge and rummaged through various containers, I found all the ingredients needed to make this delicious, fruit-filled braid. If you’re looking for a quick baked treat, this is the one for you.

Fresh Blueberry and Cream Cheese Breakfast Braid

1 package crescent dough sheet

1 pint blueberries

8 ounces package of cream cheese, softened

¼ cup plus 1 teaspoon sugar

Zest of 1 lemon

1 tablespoon flour

2 teaspoons lemon juice

¼ cup milk

¼ teaspoon almond extract

½ cup powdered sugar

Preheat the oven to 375 degrees. On a slightly floured surface, carefully roll out the crescent dough into a thin, rectangular sheet. In a medium bowl, combine the cream cheese and 1/4 cup of granulated sugar until smooth and creamy.

Spread the cream cheese mixture onto the center of the crescent roll sheet. Leaving about an inch and a half of dough on either side of the mixture. In a separate bowl, toss the blueberries with the tablespoon of flour, lemon zest, and teaspoon of sugar. Carefully spread the blueberries over the cream cheese mixture.

To prepare the dough, make diagonal cuts into the dough from the exterior and cut about 1 ½” into the center on the long ends of the dough. Make roughly 8-10 cuts on each side. Pull the strips of dough over the top the blueberries, alternating sides. Transfer to a cookie sheet. Bake for about 15-20 minutes, or until golden brown.

While it is cooling, whisk together milk, almond extract, and powdered sugar to create a glaze.

When the blueberry braid has slightly cooled, drizzle the glaze over the top and serve.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake

Cinnamon Roll Cake

I just love easy, semi-homemade recipes. Last week, just before the Easter holiday, stores throughout my neighborhood had great deals on baking staples like sugar, flour, eggs, and cake mix. I took advantage of many of the sales buying lots of sugar for our bees and lots of cake mix for easy recipes like the one listed below. This is always one of the first items to go when set along side other items on the breakfast buffet. This cake also travels well so taking it to Easter brunch or a summer holiday party is great. Just slice the cooled cake into 1 ½” squares and serve it right out of an attractive baking dish.

Cinnamon Roll Cake

1 box yellow cake mix

4 eggs

3/4 cup vegetable oil

1 teaspoon vanilla

1 cup sour cream

1 cup brown sugar

1 tablespoon ground cinnamon

2 cups powdered sugar

2 1/2 tablespoons milk

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Coat a 9×13 Baking pan with nonstick spray and set aside.

In a large bowl, combine cake mix, eggs, oil, vanilla and sour cream. Mix on low for 30 seconds and then raise the speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.

Spread the cake batter evenly into your prepared pan. In a medium bowl whisk together the brown sugar and cinnamon. Sprinkle this evenly on top of your cake.

Using a butter knife gently swirl the cinnamon sugar throughout the cake batter. (Ribbons of sugar and spice.).

Bake for 35-40 minutes or until a toothpick entered into the center of the cake comes out clean. Cool cake for 15-20 minutes.

In a medium bowl whisk together the powdered sugar and milk. Pour this over the slightly cooled cake.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake

Banana Crunch Cake

This semi-homemade recipe is a true winner. A few simple ingredients are combined with a basic cake mix for a light and lovely dessert. Oats, brown sugar, and walnuts are combined to make a tasty crumble. While, eggs, sour cream, bananas, and a few extracts are combined with a basic cake mix to form a simple batter. I stock overly ripe bananas in my freezer for just such an occasion. All of these ingredients are layered into a tube pan to make a beautifully textured cake.

Banana Crunch Cake

½ cup flour

1 cup rolled oats

¾ cup firmly packed brown sugar

½ cup chopped walnuts

½ cup margarine or butter

1 ½ cups (2 large) very ripe bananas, mashed

½ cup sour cream

4 eggs

1 teaspoon butter extract

1 teaspoon vanilla extract

1 yellow or white cake mix

Heat oven to 350 degrees. Grease and flour a 10″ tube pan. In medium bowl, combine flour, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.

In large bowl, combine bananas, sour cream, extracts and eggs; beat at low speed until smooth. Add cake mix; beat until fully combined. Spread 1/3 of batter in prepared pan; sprinkle with 1/3 of brown sugar crumble mixture. Repeat layers 2 more times using remaining batter and brown sugar mixture, ending with brown sugar mixture.

Bake for 45-50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, crumble side up. Cool completely before serving. Sprinkle with powdered sugar, if desired.