Strawberry Shortcake

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Strawberry shortcake is a summer classic. All you need are juicy, ripe strawberries, shortcakes, which are really just biscuits with a bit of sugar added to them, and whipped cream. If you decided on adding some vanilla ice cream to the mix I don’t think anyone would be mad about it. I certainly wouldn’t be. Did I mention they’re really simple to make?

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It’s so simple because the strawberries are the shining star and don’t need much dressing up. If you try and make this when strawberries are out of season, even if you can find them in the grocery store, it just won’t be the same. This is a dessert that calls for strawberries ripened under the summer sun, bursting with flavor.

Do you want to know a secret? Strawberry shortcakes will reach the pinnacle of their goodness if you are able to pick the strawberries yourself! Not only will you be the one choosing the juiciest berries, but you’ll KNOW they’re as fresh as they come! Plus, you’ll taste the fruits of your own hard work and it makes it that much sweeter. Literally. I loved going strawberry picking with my mom as a kid. Strawberry season in Michigan is always in beginning to mid summer, usually end of June or early July, and we’d come home with baskets full. Then I’d help my mom hull and slice them, keeping some for eating, some for making strawberry shortcake and other desserts, and some for freezing and making jam.

Eat strawberry shortcake for dessert, or breakfast, snack, lunch, and dinner. I mean, biscuits and fruit sounds like a balanced and great way to start off the morning! Plus you’ll want to eat them as much as you can while the strawberry season lasts. A great thing about these is that you can add as little or as much sugar as you want! See notes at bottom of recipe for some ideas.

Recipe from my mama with tweaks from moi.


Strawberry Shortcake

Serves: 8-10

Ingredients:

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For the Macerated Strawberries

  • 4-5 cups strawberries, washed, hulled, and sliced

  • 3-4 Tbsp / 35-50g sugar or to taste

For the Shortcakes

  • 2 cups / 240g all-purpose flour

  • 1/4 cup / 50g sugar

  • 4 tsp / 19g baking powder

  • 1/2 tsp / 2g salt

  • 1/2 cup / 113g cold butter or scant 1/2 cup / 100g oil

  • 2/3 cup / 158g cold milk or buttermilk

For the Whipped Cream

  • 1 cup / 237g heavy whipping cream

  • 3-4 Tbsp / 35-50g sugar or to taste

  • 1 tsp / 4g vanilla extract

Directions:

Oven 450°F / 232°C. Have ready an ungreased baking sheet.

Make the Macerated Strawberries

  1. Place strawberries in a bowl, add sugar, and mash them a bit or a lot, as desired, with a fork or masher. Place in fridge while you prepare the shortcakes.

Make the Shortcakes

  1. In a large bowl whisk together the flour, sugar, baking powder, and salt.

  2. Cut in butter or oil until mixture resembles coarse crumbs.

  3. Make a well in the center of the flour mixture and pour in milk. Mix just until most of the flour is moistened, then turn mixture out onto a floured surface.

  4. Knead lightly, up to 10-12 times, until you have a soft but not too sticky dough. Don’t overwork or biscuits will be tough.

  5. Gently pat dough out into a circle about 1in / 2.5cm thick, checking to make sure underneath is still floured well and the dough isn’t sticking.

  6. Using a biscuit cutter or a round glass 2-3in / 5-7cm in diameter, cut out as many biscuits as you can. Place biscuits on baking sheet. Collect the dough scraps and reshape into a ball. Repeat patting into a circle and slicing biscuits until dough is used up. You’ll probably only repeat the cutting process 2-3 times at most, depending on the size of your biscuit cutter.

  7. Bake biscuits in preheated oven for 10-12 minutes, or until risen and lightly golden brown.

Make the Whipped Cream

  1. In the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer, whip the heavy cream until soft peaks form.

  2. Add the sugar and vanilla and continue whipping until stiff peaks form.

Assembly

Slice your biscuits open and spoon over strawberries and whipped cream!

Jenny’s Notes:

  • The sugar mixed in with the strawberries is traditional but not absolutely necessary. Although it helps soften the strawberries to lose their juice and create more of a soft sauce, I like it also without adding any sugar, because everything else in this recipe is already a bit sweet. On the other hand, if you love sweet strawberry shortcakes, feel free to up the sugar, it’s completely up to your taste!

  • The biscuit dough might seem too soft at first, but the moment the baking powder starts working and it hits the floured surface it should become very workable. Just be careful not to over work it, a little bit goes a long way.

  • When cutting the biscuits, cut straight down, no twisting, or this can seal the edges and prevent a good rise. You can dip the biscuit cutter in some flour to help prevent any sticking.

  • If you place the biscuits next to each other on the baking sheet they can help each other “climb” up and achieve a nicer rise! I know this feels counterintuitive, but give it a try!

American
Yield: 8-10 servings
Author:

Strawberry Shortcake

Classic strawberry shortcake recipe handed down from my mama. Homemade biscuits, juicy strawberries, and fresh whipped cream assembled together in a summery dessert.
prep time: 40 Mcook time: 12 Mtotal time: 52 M

ingredients:

For the Macerated Strawberries
  • 4-5 cups strawberries, washed, hulled, and sliced
  • 3-4 Tbsp / 35-50g sugar or to taste
For the Shortcakes
  • 2 cups / 240g all-purpose flour
  • 1/4 cup / 50g sugar
  • 4 tsp / 19g baking powder
  • 1/2 tsp / 2g salt
  • 1/2 cup / 113g cold butter or scant 1/2 cup / 100g oil
  • 2/3 cup / 158g cold milk or buttermilk
For the Whipped Cream
  • 1 cup / 237g heavy whipping cream
  • 3-4 Tbsp / 35-50g sugar or to taste
  • 1 tsp / 4g vanilla extract

instructions:

How to cook Strawberry Shortcake

Make the Macerated Strawberries
  1. Place strawberries in a bowl, add sugar, and mash them a bit or a lot, as desired, with a fork or masher. Place in fridge while you prepare the shortcakes.
Make the Shortcakes
  1. Preheat oven to 450F / 232C. Have ready an ungreased baking sheet.
  2. In a large bowl whisk together the flour, sugar, baking powder, and salt.
  3. Cut in butter or oil until mixture resembles coarse crumbs.
  4. Make a well in the center of the flour mixture and pour in milk. Mix just until most of the flour is moistened, then turn mixture out onto a floured surface.
  5. Knead lightly, up to 10-12 times, until you have a soft but not too sticky dough. Don’t overwork or biscuits will be tough.
  6. Gently pat dough out into a circle about 1in / 2.5cm thick, checking to make sure underneath is still floured well and the dough isn’t sticking.
  7. Using a biscuit cutter or a round glass 2-3in / 5-7cm in diameter, cut out as many biscuits as you can. Place biscuits on baking sheet. Collect the dough scraps and reshape into a ball. Repeat patting into a circle and slicing biscuits until dough is used up. You’ll probably only repeat the cutting process 2-3 times at most, depending on the size of your biscuit cutter.
  8. Bake biscuits in preheated oven for 10-12 minutes, or until risen and lightly golden brown.
Make the Whipped Cream
  1. In the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer, whip the heavy cream until soft peaks form.
  2. Add the sugar and vanilla and continue whipping until stiff peaks form.
Assembly
  1. Slice your biscuits open and spoon over strawberries and whipped cream!

NOTES:

The sugar mixed in with the strawberries is traditional but not absolutely necessary. Although it helps soften the strawberries to lose their juice and create more of a soft sauce, I like it also without adding any sugar, because everything else in this recipe is already a bit sweet. On the other hand, if you love sweet strawberry shortcakes, feel free to up the sugar, it’s completely up to your taste! The biscuit dough might seem too soft at first, but the moment the baking powder starts working and it hits the floured surface it should become very workable. Just be careful not to over work it, a little bit goes a long way. When cutting the biscuits, cut straight down, no twisting, or this can seal the edges and prevent a good rise. You can dip the biscuit cutter in some flour to help prevent any sticking. If you place the biscuits next to each other on the baking sheet they can help each other “climb” up and achieve a nicer rise! I know this feels counterintuitive, but give it a try!

Calories

436.99

Fat (grams)

24.15

Sat. Fat (grams)

7.94

Carbs (grams)

51.65

Fiber (grams)

2.77

Net carbs

48.88

Sugar (grams)

24.49

Protein (grams)

5.28

Sodium (milligrams)

368.72

Cholesterol (grams)

35.06
Nutritional Information is approximate.
Created using The Recipes Generator
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Pistachio Cake with Honey Vanilla Buttercream

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Pistachios remind me of Christmas.  In fact, just this morning I had my first pang of "I miss Christmas," which usually hits me around July.  My family rarely eats/buys/uses pistachios, but we always have bowls of them out for Christmas.  It's tradition.  Beyond that, I never thought too much of cooking or baking with them because they were only ever around when we were already over inundated with food.  And yes, they are expensive and you may have to shell them.  

Then I went to Europe where pistachio gelato is the best flavor and the line up of pastries always includes pistachio right next to the chocolate and vanilla.  Pistachio was this flavor, this nut, that I had not tapped into.  And I've only just started.  Oh the thrills!  This cake was a light bulb of "What have I been missing out on!?" My poor family and friends, all these years and I didn't make this for them.  How selfish of me.  Selfish no more, here is the recipe so you can revel in the glory with me!

This cake is fluffy, light, with a wonderful, nutty pistachio flavor that is not overbearing. It has a slight elegance to it, something about being more than 2 layers and the white frosting.

The cake ingredients are fairly standard aside from the pistachios. If you have pistachio flour ready-made available to you, you can save yourself step. Maybe try Amazon, you can find anything online these days! If not, pistachios should be readily available, and you can make pistachio flour yourself by grinding them for a few seconds in a food processor. I don’t have a food processor in Italy, so I get by with an electric coffee grinder which works great!

The frosting is a light and creamy, not-too-sweet cooked frosting. Ever since the first time I’ve made a cooked frosting, the raves come pouring in about how it’s the best frosting they’ve ever eaten. Between cooked frostings and Italian meringue buttercream, I’ve rarely looked back at the traditional American buttercream that is mostly sugar. It has its place, but it seems the general consensus between anyone who has tried some of my cakes and cupcakes that a not-too-sweet frosting is GREATLY appreciated. Give the cooked frosting below a try and see if you don’t fall in love with it!

Recipe adapted from Joanne eats well with others


Pistachio Cake with Honey Vanilla Buttercream

Makes 1 3 layer 6-inch round cake. Serves about 8

Ingredients:

For the Pistachio Cake

  • 1/2 cup / 125g shelled pistachios

  • 1 1/4 cups / 164g cake flour

  • scant 1/2 cup / 47g all-purpose flour

  • 1 1/2 tsp / 7g baking powder

  • 1/2 tsp / 2.5g baking soda

  • 1/2 tsp / 2.5g salt

  • scant 1/2 cup / 100g oil

  • 3/4 cup / 150g sugar

  • 1 1/2 tsp / 7g vanilla extract

  • 1 egg

  • 3/4 cup / 178g ice water

  • 1 egg white

  • 1/4 tsp cream of tartar

For the Honey Vanilla Buttercream

  • 3/4 cup / 150g sugar

  • 3 Tbsp / 20g all-purpose flour

  • 3/4 cup / 178g milk

  • 3 Tbsp / 44g heavy whipping cream

  • 3/4 cup / 170g butter, cubed

  • 1 tsp / 5g vanilla extract

  • 2 Tbsp / 42g honey

Directions:

Oven 350°F / 177°C.  Grease and line the bottoms of 3 6-inch cake rounds with parchment paper.

Make the Pistachio Cake

  1. Place the pistachios in a food processor and pulse until coarsely chopped.  Set aside 2 tablespoons.  Continue to pulse remaining pistachios until finely ground, like flour in texture.  

  2. In a medium bowl, whisk together pistachio flour, cake flour, all-purpose flour, baking powder, baking soda, and salt.  

  3. In a normal bowl or bowl of a stand mixer, beat together oil, sugar, and vanilla.  Add egg and beat until just combined.  

  4. With the mixer on low, add the pistachio flour mixture to the batter in three additions, alternating with the ice water, beginning and ending with pistachio flour mixture.  After each addition mix until just combined.  

  5. In another medium bowl, beat the egg white with cream of tartar until soft peaks form, about 3-4 minutes.  Gently fold the egg white into the cake batter, starting with just a spoonful to lighten the batter, then continue on with the rest.  

  6. Pour batter into prepared cake pans and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.  Allow cakes to cool in pans for 10 minutes, then flip onto a wire rack to cool completely while you make the buttercream.  Remove parchment paper from bottoms.  

Make the Honey Vanilla Buttercream

  1. In a medium saucepan, whisk together sugar and flour.  Add milk and cream and place over medium heat, stirring frequently, until mixture boils and thickens, about 5-10 minutes.  

  2. Once thickened, pour mixture into a bowl of a stand mixer.  Beat on high until cool, 8-10 minutes.  Reduce speed to medium low and add butter, piece by piece, until fully incorporated.  Increase speed and beat a few minutes, until light and fluffy.  Beat in vanilla and honey.  

Assembly

Use a serrated knife to level off the top of the cakes.  Cut off just as much as necessary to make the top of the cake level and flat.  If you prefer domed cakes, leave one layer uncut for the top. Place one leveled layer on desired serving plate, cut side down.  Generously spread frosting over top and place second layer on top, again cut side down.  Top with more frosting.  Finish with top layer, domed side up if desired.  Frost the whole cake.  Top with remaining 2 tablespoons chopped pistachios.   

Jenny's Notes:

  • For an 8 - 9in / 20-23cm 3 layer cake, double this recipe.  

  • If your buttercream seems too thin or soupy after you've added the butter, stick it in the fridge for a few minutes, then rewhip.  Most likely it has not cooled down enough to stabilize.  

cake,layer cake,pistachio flour,pistachio,roux,cooked frosting,buttercream,honey vanilla
American
Yield: 8 servings
Author:

Pistachio Cake with Honey Vanilla Buttercream

3 layer moist pistachio cake with a light and fluffy cooked honey vanilla buttercream frosting.
prep time: 1 H & 25 Mcook time: 30 Mtotal time: 1 H & 55 M

ingredients:

For the Pistachio Cake
  • 1/2 cup / 125g shelled pistachios
  • 1 1/4 cups / 164g cake flour
  • scant 1/2 cup / 47g all-purpose flour
  • 1 1/2 tsp / 7g baking powder
  • 1/2 tsp / 2.5g baking soda
  • 1/2 tsp / 2.5g salt
  • scant 1/2 cup / 100g oil
  • 3/4 cup / 150g sugar
  • 1 1/2 tsp / 7g vanilla extract
  • 1 egg
  • 3/4 cup / 178g ice water
  • 1 egg white
  • 1/4 tsp cream of tartar
For the Honey Vanilla Buttercream
  • 3/4 cup / 150g sugar
  • 3 Tbsp / 20g all-purpose flour
  • 3/4 cup / 178g milk
  • 3 Tbsp / 44g heavy whipping cream
  • 3/4 cup / 170g butter, cubed
  • 1 tsp / 5g vanilla extract
  • 2 Tbsp / 42g honey

instructions:

How to cook Pistachio Cake with Honey Vanilla Buttercream

Make the Pistachio Cake
  1. Oven 350°F / 177°C. Grease and line the bottoms of 3 6-inch cake rounds with parchment paper.
  2. Place the pistachios in a food processor and pulse until coarsely chopped. Set aside 2 tablespoons. Continue to pulse remaining pistachios until finely ground, like flour in texture.
  3. In a medium bowl, whisk together pistachio flour, cake flour, all-purpose flour, baking powder, baking soda, and salt.
  4. In a normal bowl or bowl of a stand mixer, beat together oil, sugar, and vanilla. Add egg and beat until just combined.
  5. With the mixer on low, add the pistachio flour mixture to the batter in three additions, alternating with the ice water, beginning and ending with pistachio flour mixture. After each addition mix until just combined.
  6. In another medium bowl, beat the egg white with cream of tartar until soft peaks form, about 3-4 minutes. Gently fold the egg white into the cake batter, starting with just a spoonful to lighten the batter, then continue on with the rest.
  7. Pour batter into prepared cake pans and bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Allow cakes to cool in pans for 10 minutes, then flip onto a wire rack to cool completely while you make the buttercream. Remove parchment paper from bottoms.
Make the Honey Vanilla Buttercream
  1. In a medium saucepan, whisk together sugar and flour. Add milk and cream and place over medium heat, stirring frequently, until mixture boils and thickens, about 5-10 minutes.
  2. Once thickened, pour mixture into a bowl of a stand mixer. Beat on high until cool, 8-10 minutes. Reduce speed to medium low and add butter, piece by piece, until fully incorporated. Increase speed and beat a few minutes, until light and fluffy. Beat in vanilla and honey.
Assembly
  1. Use a serrated knife to level off the top of the cakes. Cut off just as much as necessary to make the top of the cake level and flat. If you prefer domed cakes, leave one layer uncut for the top. Place one leveled layer on desired serving plate, cut side down. Generously spread frosting over top and place second layer on top, again cut side down. Top with more frosting. Finish with top layer, domed side up if desired. Frost the whole cake. Top with remaining 2 tablespoons chopped pistachios.

NOTES:

For an 8 - 9in / 20-23cm 3 layer cake, double this recipe. If your buttercream seems too thin or soupy after you've added the butter, stick it in the fridge for a few minutes, then rewhip. Most likely it has not cooled down enough to stabilize.

Calories

663.99

Fat (grams)

40.23

Sat. Fat (grams)

14.41

Carbs (grams)

70.29

Fiber (grams)

2.20

Net carbs

68.10

Sugar (grams)

43.45

Protein (grams)

8.20

Sodium (milligrams)

533.89

Cholesterol (grams)

77.11
Nutritional information is approximate.
Created using The Recipes Generator

Cream Cheese Coffee Cake

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Cream Cheese Coffee Cake. Think a delicate crumb, super moist with swirls of cream cheese making the coffee cake even softer, and a sweet crumble on top.

Coffee cakes (and scones) often get a bad rap for being dry. No one likes to eat something that makes their mouth feel like it’s full of sawdust. There is no need to make dry baked goods when there are so many good recipes out there! A good example? This Cream Cheese Coffee Cake recipe. I already have a few favorite NOT dry recipes like this Cinnamon Streusel Coffee Cake, but today’s Cream Cheese Coffee Cake really uh, takes the cake on the moist scale. I apologize if you don’t like the word “moist”, but I struggle finding suitable synonyms that get the same point across. If you have any ideas, I’m open to suggestions so I don’t offend some people’s sensibilities. :)

Now, post Valentine's Day, or Galentine's Day, you may need to take a break from chocolate.  No wait, never mind, that's silly.  Chocolate is always necessary.  What was I thinking?  But I'm sure you already have plenty of chocolate on your hands (maybe literally, put that candy bar down and get busy making this coffee cake) in the form of heart boxes, Dove dark chocolate with those hidden messages, Hershey's kisses, or in my case, Toblerone.  So instead, let's make a very white dessert (or breakfast, hey) with a delicate crumb and cheesecake filling.  Yes? Yes.


Cream Cheese Coffee Cake

Serves 12-16

Ingredients:

For the Filling

  • 8 oz / 225g cream cheese, softened

  • 1/4 cup / 50g sugar

  • 1/2 tsp vanilla extract

  • 1 egg

For the Cake

  • 1 1/2 cups / 180g all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 3 Tbsp / 42g oil

  • 1/2 cup / 100g sugar

  • 2 eggs

  • 1 tsp vanilla

  • 1/2 cup / 123g yogurt or sour cream

For the Streusel

  • 1/4 cup / 50g sugar

  • 1/4 cup / 30g all-purpose flour

  • 3 Tbsp / 42g cold butter, cubed

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan.

For the Filling

  1. In the bowl of a stand mixer beat cream cheese until smooth, about 30 seconds. 

  2. Add sugar, vanilla, egg and beat on medium-low speed until combined.  Pour into another bowl and set aside. 

For the Cake

  1. In a medium bowl whisk together flour, baking powder, baking soda, and salt. 

  2. In the bowl of a stand mixer combine oil and sugar.  Beat in eggs one at a time.  Add vanilla. 

  3. Alternate adding the dry ingredients and yogurt to the oil and sugar mixture.  Dry, yogurt, dry, yogurt, dry.  Mix only until just combined after each addition. 

For the Streusel

  1. Combine sugar, flour, and butter in a small bowl with a pastry cutter, fork, or your hands until crumbles the size of pebbles appear.

Assembly

  1. Spread half of the cake batter in the bottom of prepared pan. 

  2. Pour and spread cream cheese filling evenly over batter; gently swirl.

  3. Spread remaining half of cake batter over cream cheese filling. 

  4. Evenly sprinkle streusel over the top.

  5. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean. 

Jenny's Notes:

  • Love coffee cake or serving at a party?  You can double this recipe and bake in a 9x13 inch pan.  Increase baking time to about 40 minutes.

cream cheese, coffee cake, streusel, cream cheese filling, swirl, moist
Breakfast, Dessert
American
Yield: 12-16 Servings
Author:

Cream Cheese Coffee Cake

Super moist coffee cake with a thick cream cheese swirl and delicate streusel topping.
prep time: 45 Mcook time: 25 Mtotal time: 70 M

ingredients:

For the Filling
  • 8 oz / 225g cream cheese, softened
  • 1/4 cup / 50g sugar
  • 1/2 tsp vanilla extract
  • 1 egg
For the Cake
  • 1 1/2 cups / 180g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp / 42g oil
  • 1/2 cup / 100g sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup / 123g yogurt or sour cream
For the Streusel
  • 1/4 cup / 50g sugar
  • 1/4 cup / 30g all-purpose flour
  • 3 Tbsp / 42g cold butter, cubed

instructions:

How to cook Cream Cheese Coffee Cake

For the Filling
  1. In the bowl of a stand mixer beat cream cheese until smooth, about 30 seconds.
  2. Add sugar, vanilla, egg and beat on medium-low speed until combined. Pour into another bowl and set aside.
For the Cake
  1. In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  2. In the bowl of a stand mixer combine oil and sugar. Beat in eggs one at a time. Add vanilla.
  3. Alternate adding the dry ingredients and yogurt to the oil and sugar mixture. Dry, yogurt, dry, yogurt, dry. Mix only until just combined after each addition.
For the Streusel
  1. Combine sugar, flour, and butter in a small bowl with a pastry cutter, fork, or your hands until crumbles the size of pebbles appear.
Assembly
  1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan.
  2. Spread half of the cake batter in the bottom of prepared pan.
  3. Pour and spread cream cheese filling evenly over batter; gently swirl.
  4. Spread remaining half of cake batter over cream cheese filling.
  5. Evenly sprinkle streusel over the top.
  6. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean.

NOTES:

Love coffee cake or serving at a party? You can double this recipe and bake in a 9x13 inch pan. Increase baking time to about 40 minutes.

Calories

269.85

Fat (grams)

13.92

Sat. Fat (grams)

6.21

Carbs (grams)

31.96

Fiber (grams)

0.47

Net carbs

31.48

Sugar (grams)

18.21

Protein (grams)

4.58

Sodium (milligrams)

270.60

Cholesterol (grams)

58.08
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator

Cinnamon Streusel Coffee Cake

IMG_4443.jpg

Think of a delicately moist coffee cake with a cinnamon swirl and a crunchy, sweet streusel on top. That’s what we’re making today.

If the first thought that comes to your mind when you think of coffee cake is dry-crumbly-use-up-a-week's-worth-of-saliva-in-one-bite-cake, then think again.  No, no, no.  Coffee cake is supposed to be sweet, but not quite as sweet as regular cake, flavorful, and with a beautifully dense crumb.  That's fancy talk for moist.  But for the mental care of some readers who have an avid dislike for that term, I tried to avoid using it.  But I still did to explain myself.  Just can't win. 

Oh, and for some people who may be confused, there is (most often) no coffee involved in the batter.  The final product, however, pairs beautifully with a mug of coffee.  Hence the name.  (Speaking of words we don't like...mug?  No thanks.  It's like your mouth was too lazy to talk - "mmmm" - then made a huge effort and ended up with "ug."  Mmmmmmug.) 

On to more delicious sounding, looking, and tasting things!! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!


Cinnamon Streusel Coffee Cake

Serves 9-12

Ingredients:

For the Cake

  • 1/2 cup / 112g oil

  • 1/2 cup / 100g sugar

  • 1/4 cup / 50g brown sugar

  • 1 1/4 tsp baking powder

  • 3/4 tsp salt

  • 1 tsp vanilla extract

  • 1 egg

  • 1/2 cup / 122g plain yogurt

  • 1/2 cup / 119g milk

  • 2 cups / 240g all-purpose flour

For the Cinnamon Swirl

  • 1/2 cup / 100g brown sugar

  • 2 1/2 tsp cinnamon

  • 1 tsp unsweetened cocoa powder

For the Streusel

  • 1/3 cup / 67g sugar

  • 1/4 cup / 30g all-purpose flour

  • 1/4 cup / 23g rolled oats

  • 1 tsp cinnamon

  • 2 Tbsp / 28g butter, melted

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.

Make the Cake

  1. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined.  Beat in egg. 

  2. In a separate small bowl mix together yogurt and milk. 

  3. Add a third of the flour to the oil mixture, mixing until almost combined.  Add half of the yogurt mixture.  Continue adding flour and yogurt mixture to oil mixture until everything is just combined. 

  4. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside. 

Make the Cinnamon Swirl

  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder. 

  2. Sprinkle evenly over batter in pan. 

  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.

Make the Streusel

  1. In another small bowl, combine sugar, flour, oats, and cinnamon.  Add the melted butter and mix until crumbles form. 

  2. Evenly distribute crumble over batter in pan. 

  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. 

Jenny's Notes:

  • Watch that bake time.  Toothpicks are your best friend.  I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time.

  • REALLY like coffee cake?  Double this recipe and put in a 9x13 inch pan or two cake pans.  You can always freeze one pan!

  • Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone.  The dairy options are endless!!!!  I really liked fresh ricotta in this recipe. 

coffee cake, cinnamon swirl, brunch, streusel topping
breakfast, cake, dessert
American
Yield: 9-12 servings
Author:

Cinnamon Streusel Coffee Cake

Delicate, moist coffee cake with a cinnamon swirl and streusel to top it all off.
prep time: 30 Mcook time: 45 Mtotal time: 75 M

ingredients:

For the Cake
  • 1/2 cup / 112g oil
  • 1/2 cup / 100g sugar
  • 1/4 cup / 50g brown sugar
  • 1 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 cup / 122g plain yogurt
  • 1/2 cup / 119g milk
  • 2 cups / 240g all-purpose flour
For the Cinnamon Swirl
  • 1/2 cup / 100g brown sugar
  • 2 1/2 tsp cinnamon
  • 1 tsp unsweetened cocoa powder
For the Streusel
  • 1/3 cup / 67g sugar
  • 1/4 cup / 30g all-purpose flour
  • 1/4 cup / 23g rolled oats
  • 1 tsp cinnamon
  • 2 Tbsp / 28g butter, melted

instructions:

How to cook Cinnamon Streusel Coffee Cake

Make the Cake
  1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.
  2. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined. Beat in egg.
  3. In a separate small bowl mix together yogurt and milk.
  4. Add a third of the flour to the oil mixture, mixing until almost combined. Add half of the yogurt mixture. Continue adding flour and yogurt mixture to oil mixture until everything is just combined.
  5. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside.
Make the Cinnamon Swirl
  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder.
  2. Sprinkle evenly over batter in pan.
  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.
Make the Streusel
  1. In another small bowl, combine sugar, flour, oats, and cinnamon. Add the melted butter and mix until crumbles form.
  2. Evenly distribute crumble over batter in pan.
  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

NOTES:

Watch that bake time. Toothpicks are your best friend. I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time. REALLY like coffee cake? Double this recipe and put in a 9x13 inch pan or two cake pans. You can always freeze one pan! Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone. The dairy options are endless!!!! I really liked fresh ricotta in this recipe.

Calories

402.38

Fat (grams)

16.42

Sat. Fat (grams)

2.95

Carbs (grams)

59.80

Fiber (grams)

1.55

Net carbs

58.24

Sugar (grams)

35.85

Protein (grams)

5.08

Sodium (milligrams)

311.45

Cholesterol (grams)

29.23
Nutritional information is approximate and based on 9 servings.
Created using The Recipes Generator

Chocolate Chip Banana Cake with Peanut Butter Frosting

It's almost Christmas!!!  The most wonderful time of the year, filled with family, friends, delicious food, and cheery music.  Wasn't that a wonderfully cliché sentence?  Yes, but we hope it's true.  I am fortunate enough to say that it is for me.  I love all my family, I love Christmas music (I can't always vouch for it all being "good" music, but it lifts your spirit and you can mindlessly sing along while wearing a Santa hat and elf socks without anyone thinking twice), and we have an abundance of delicious food.  So much food. 

What is one to do when they have been indundated with rich holiday food?  Take a break?  No fun.  Stand by the vegetable tray all night?  Nah, I hear the conversation can get a little heated with those peppers.  Chew gum?  No, you need a compromise.  Something that will satisfy, but not put you over like your great-aunt's cousin-once-removed on your dad's side triple chocolate cake with chocolate buttercream, ganache, whipped cream, sprinkles, drizzled with caramel and bonbons on top.  Something more like a fruit based cake.  Banana.  With chocolate chips, because it is Christmas, and peanut butter because that makes the whole thing.  The bow on top of the present.  The icing on the cake...so very literally. 

Chocolate Chip Banana Cake with Peanut Butter Frosting

Makes 12-16 servings

Ingredients:

For the Cake

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup oil
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 4 overripe bananas, mashed
  • 1 cup mini chocolate chips

For the Peanut Butter Frosting

  • 1 cup unsalted butter (2 sticks, 8 oz), room temperature
  • 1 cup creamy peanut butter
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 - 2 1/2 cups powdered sugar

Directions:

Oven 350 Fahrenheit.  Grease and flour two 8 or 9 inch round cake pans.

Make the Cake

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.  Set aside.

In the bowl of a stand mixer, beat together oil and sugars.  Add vanilla and eggs; beat well.

Add 1/3 of the flour mixture to the egg mixture.  Mix in yogurt.  Add another third of flour mixture.  Add bananas.  Add final third of flour mixture.  Fold in chocolate chips.

Pour and divide batter evenly between the two prepared pans. 

Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean.   Allow to cool for about 10 minutes in the pans before flipping out onto cooling racks to cool completely. 

Make the Frosting

In the bowl of a stand mixer, beat butter and peanut butter together until light and fluffy.  Add vanilla and salt.  Add 2 cups of powdered sugar; add more as needed until frosting is thick enough to spread. 

Assembly

Center one cake layer upside down on a cake stand or plate.  Frost this layer within 1/4 inch of edge of cake. 

Place second layer on top, and frost cake with remaining frosting.  Sprinkle with additional chocolate chips, if desired. 

Jenny's Notes:

I prefer to use organic yogurt instead of sour cream in recipes simply because it's healthier.  I rarely have plain yogurt on hand, so I use vanilla yogurt and reduce the sugar in the recipe by 1/3-1/2 cup, depending on the amount of yogurt called for.  Feel free to use whatever you have on hand! 

Scrumptious Apple Cake

One of the many things I love about Michigan is the diversity of seasons.  Autumn is no exception, with the leaves turning brilliant shades of red, orange, yellow, burgundy, green, and brown.  I love a brilliant brown, don't you?  It's just the prettiest.  I kid, I'm already making fun of myself.  Back to how great Michigan and autumn is.  The dried cornstalks and gourds come out, decorating the fields and porches; pumpkins appear in all the stores, asking to be taken home and carved.  The air turns as crisp and refreshingly cool as the apples hanging on the trees in the orchards.  The cool, dewy mornings call for cozy sweaters, wool socks, warm scarves; the rainy afternoons make a crackling fire, a hot cup of apple cider, and a good book all but necessary.  Comforting squash soups and crusty breads, pumpkin pies and cinnamon rolls just out of the oven, and family nearby makes the dusk that comes sooner and sooner a welcome friend.  Autumn is wonderful, but Traverse City, Michigan, really is an idyllic place to experience it.   

Hannah, myself, and my mom apple picking

Hannah, myself, and my mom apple picking

And we all know, the food of choice in autumn is pumpkin.  So here is a recipe for Scrumptious Apple Cake.  Ha.  I just wanted to trick you into thinking this would be a recipe for something pumpkin.  Hehe.  There will be plenty of pumpkin in the near future, but today I wanted to share with you a guest recipe, Scrumptious Apple Cake by my mamma.  Yes, scrumptious is part of the title.  It is not simply a scrumptious Apple Cake, it is a scrumptious Scrumptious Apple Cake.  Trust her on this one.  

Now, if you have some fancy, two-tier frosted apple cake envisioned in your brain, erase that and think simple.  It's more like a moist bread.  9x13 pan.  I think I just felt some of you relax; "no cake tins?  Phew, 9x13 I can do..." and yes, it is so simple.  Did I mention scrumptious?   

The apples in this recipe are handpicked by my mom, Hannah, and yours truly.  Apple picking is one of the things I look forward to most in September, I recommend you find the nearest apple orchard and go!

Scrumptious Apple Cake

Ingredients:

For the Cake

  • 1 cup oil
  • 2 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups peeled chopped apples
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg

For the Cinnamon Topping

  • 1/4 cup sugar
  • 1 tsp cinnamon

Directions:

Oven 350 Fahrenheit.  Grease a 9x13 in pan. 

Make the Cake

In a large bowl combine oil, sugar, eggs, and vanilla; beat.  Stir in chopped apples. 

In a separate bowl whisk together flour, salt, baking soda, cinnamon, and nutmeg.  Add this mixture to first mixture and stir until combined.  Pour into prepared pan.

Make the Cinnamon Topping

In a small bowl combine sugar and cinnamon.  Sprinkle evenly over batter in pan and bake for 30-40 minutes or until toothpick inserted in the center comes out clean.  

Jenny's Notes:

My mom is very adverse to nuts in her desserts.  However, many people do enjoy nuts in their desserts, and if you do, a cup of chopped nuts added to the batter would do the trick.  You could also add about 1/2 cup chopped nuts to the topping.  *This note is not Jean-approved.  :)

2016-09-25 14.09.03.jpg

Amaretto Mascarpone Coffee Cake

Guest Photography featuring Bailey Shoemaker

Guest Photography featuring Bailey Shoemaker

When my roommate Rachel moved back to the States at the at the end of June, it wasn't possible to take everything with her.  Some things got left behind, and I got to inherit them.  Dishes? Yay, I don't have to eat off my hands.  Laundry hamper?  Keeping all the dirty clothes in one place, I like it.  Coffee grinder?  Yahoo, fresh ground coffee in the morning!  And a of bottle Disaronno?? Oh, joy! What baking adventures lie before us, my sweet (literally), Italian made, amaretto flavored, almond liqueur? Maybe cupcakes, coffee cake, and cookies, oh my! 

Today, coffee cake.  With a layer of slightly sweet mascarpone in the middle to balance the sweetness of the Disaronno and oatmeal crumble on top. 

Amaretto Mascarpone Coffee Cake

Ingredients:

For the Cake

  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup oil
  • 1 whole egg + 1 egg white
  • 1/4 cup amaretto
  • 1/3 cup buttermilk or sour milk

For the Mascarpone Filling

  • 8 oz mascarpone, room temperature
  • 1/4 cup sugar
  • 1 egg yolk

For the Oat Streusel

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup oats
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature

Directions:

Oven 325 Fahrenheit.  Grease well either an 8 in. spring-form or 8x8 pan. 

Make the cake

In a large bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda, baking powder, and salt.  Add oil and mix until crumbly.  Add eggs, milk, and amaretto and beat until smooth. 

Pour half of this batter into prepared pan.  Set remaining half aside while you make the mascarpone filling.

Make the Mascarpone Filling

In the bowl of a stand mixer or with a handheld mixer, beat mascarpone, sugar, and yolk just until creamy.  Pour over cake batter in pan and carefully spread to the edges. 

Pour remaining cake batter over mascarpone filling and spread to the edges. 

Make the Oat Streusel

In a bowl combine flour, sugar, oats, and salt.  Cut in the butter with a pastry cutter, fork, or clean hands.  Combine until coarse crumbs form.  Evenly crumble over the top of the cake batter.

Bake for 25-30 minutes or until center is almost set but still has a slight jiggle to it.  Allow to cool completely before slicing and serving. 

I suggest serving (to the adults, of course!) with hot coffee with a splash of milk and amaretto...your very own caffè corretto!  Caffè corretto means "corrected coffee."  Because we all know, coffee without alcohol isn't correct...haha.

Jenny's Notes:

Don't have mascarpone on hand, but do have cream cheese?  They can usually be substituted for each other, and certainly in this case if you wish.  Mascarpone is a decadently creamy Italian cheese, a touch thicker than cream cheese, but it is the same price here as the cream cheese, if not cheaper.  Despite what you've probably heard most of your life, even sadly from chefs and cooks on TV, it is not pronounced mas-car-pone nor mars-cah-pone, but mas-car-pone-NAY.  Let that Italian fly free and pronounce that hard E at the end!

You can get creative with what type of liqueur or liquor you use in this coffee cake!  Bailey's, rum, Kahlua, Triple Sec...

Adapted from Call Me PMc

Banana Cupcakes with Chocolate Cream Cheese Frosting

And Reeses's Cups. 

Cream cheese frosting is the staple frosting for pumpkin cake, carrot cake, spice cake, and red velvet cake.  I really think people like red velvet cake for the cream cheese frosting.  After all, red velvet cake is more of a barely chocolate cake with a bottle of red food coloring.  The original recipe wasn't originally artificially colored.  The color came from a natural reaction between some of the ingredients, but somewhere along the line someone decided to add a bottle of poison (aka Red Dye #40) to make it more red.  Lame.  So you will probably never see a red velvet recipe on this blog, unless it's colored with beets or something.  I'm so sorry, but red velvet is overrated.  But cream cheese frosting is not!  It's wonderful and tangy and creamy and delicious.  And if you add chocolate to it?  Ohhhh. 

Chocolate cream cheese frosting is new to my repertoire.  If it's not a part of yours, then I suggest you make this now and let the soft tang of the cream cheese awaken your taste buds while the smoothness of the chocolate soothes them over.  And it goes really well on these Banana Peanut Butter Cup Cupcakes.  Nom nom nom. 

Banana Cupcakes

Ingredients:

For the Banana Peanut Butter Cup Cupcakes

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup + 2 Tbsp oil
  • scant 1/2 cup sugar
  • 1/4 cup vanilla yogurt
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 2 medium ripe bananas, peeled and well mashed
  • 6 Reese's Cups, chopped (about 1 cup)

For the Chocolate Cream Cheese Frosting

  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1 8 oz package cream cheese, room temperature
  • 1/4 cup unsweetened cocoa powder
  • 3 oz semi-sweet chocolate, melted and cooled
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 1 -2 Tbsp milk

Directions:

Make the cupcakes

Oven 350 Fahrenheit.  Line a 12 cup muffin tin with cupcake liners.

In a medium bowl whisk together flour, baking powder, baking soda, and salt. 

In the bowl of a stand mixer mix together oil and sugar.  Add yogurt and vanilla.  Beat in eggs one at a time.  Slowly incorporate dry mixture into the wet mixture until thoroughly combined.  Stir in mashed bananas and Reese's. 

Using a measuring cup or ice cream scoop, fill each cupcake liner about 3/4 full.  Bake for 18-20 minutes, or until tops or lightly golden brown and a toothpick inserted in the center comes out clean. 

Allow cupcakes to cool for about 5 minutes in the pan, then remove onto a wire rack to cool completely. 

Make the frosting

While the cupcakes are cooling, beat cream cheese and butter together in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.

Add cocoa powder slowly so as not to create a cocoa powder cloud.  Then stir in cooled chocolate and vanilla until combined.  Slowly beat in powdered sugar.  Add in enough milk, 1-2 Tbsp, to make a spreadable or pipe-able frosting. 

Frost cooled cupcakes and top with more chopped Reese's, if desired. 

Jenny's Notes:

Banana cupcakes are very moist by nature, so be sure they get their full baking time.  Normally I would recommend taking cupcakes out of the oven when there are still small crumbs clinging to the toothpick, but not with banana cupcakes.  You want to make sure the toothpick is clean. 

I would recommend chopping the Reese's for the cupcakes small.  Too big and they will sink, too fine and they will get lost in the cupcake. 

You can easily substitute plain yogurt or sour cream for the vanilla yogurt in the cupcake recipe, just add a level 1/2 cup of sugar instead of the scant 1/2 cup.  (Scant in the baking world means "just less than" the designated amount.)