Kats’ Kitchen

Apple Cream Cheese Coffee Cake April 28, 2016

Filed under: Breakfast,cake,Uncategorized — stacielk @ 10:34 am
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I was planning to head to my mom’s one Friday.  My husband was going to be out of town for the weekend, my mom was having outpatient surgery the day before.  So I thought it would be nice for her to have some company and entertainment (aka my little ones)apple.

Before heading over there she started talking about this coffee cake she pinned.  She asked if I had a block of cream cheese.  I did.  I usually do have extra of those.  So I planned to bring it so she could whip this together.  My mom called back, “do you have flour” she asked.  I did, I ALWAYS have flour, plus some.  She was running low, so I lugged my flour container and block of cream cheese over.  Little did I know I was going to be ‘throwing’ this coffee cake together. :)

It was simple to make, maybe slightly time consuming because of the 3 components and the chopping of the apple.  But not difficult.

I popped it in the oven and before we knew it the house aroma was divine!  The coffeecake turned out great.  The sugery topping was a bit over the top…hence the comment on reducing the sugar in the recipe.  But otherwise, I loved it!  It was delicious slightly warm or chilled.  With a good cup of coffee.

Cream Cheese Apple Coffee Cake

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups chopped apples (chopped small)Cream Cheese Layer Ingredients:
  • 8 oz. softened cream cheese
  • 1 teaspoon vanilla
  • 3 tablespoons white sugarStreusel Ingredients:
  • 3/4 cup white sugar(reduce if you don’t like extremely sweet topping!)
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons cold butter

Preheat oven to 350ºF and grease an 8×8 inch square pan.

Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.

Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.

Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.

Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.

Bake for about 45 minutes or until the topping is browned.

Can be stored in the refrigerator.

Recipe from Yammie’s Noshery

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Apple Pecan Coffee Cake February 12, 2013

Filed under: Breakfast — stacielk @ 7:00 am
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Apple-Pecan-CCNot sure how much I have expressed my love for pecans on this blog, but they are my favorite nut!  I love almost all nuts, but pecans are at the top for me.  When I find recipes that have pecans in it, I usually hold on to the recipe hoping I will eventually have a chance to make it.  This is one of those recipes.  I pulled it out of a magazine that I was looking through while I had some down-time at the cottage.  My mom always has a handful of magazines around.  Not sure exactly which magazine this came out of but I want to say it was Country Woman…maybe…an old one, probably from 7-10 years ago.

I have an extremely hard time making recipes without looking at reviews, thanks to the internet, which I have a love/hate relationship with.  I wanted to search this recipe on the internet so badly, whether it was on allrecipes.com or even just a google search, but I held back and went ahead and made it.  So glad I did!  First of course my favorite part is the topping, which contained…PECANS!  Yum!  The cake part was a super tender cake and had a nice extremely thin layer of apple (unless you cut your apples thicker than I do) to bring about the apple flavor.  Loved it and the recipe will be staying in my ‘binder-of-coffeecakes’.

This recipe can easily be cut in half to make a 9 inch coffee cake instead of 2 – 9 inch coffee cakes, but I bet it would freezer really well for at least a couple of months!

Apple Pecan Coffee Cake

Cake:

1/2 cup shortening

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 3/4 cup buttermilk (I made my own=1 3/4 T vinegar + the remaining milk to come up with 1 3/4 cup liquid)

2 medium apples, peeled and thinly sliced

Topping:

1/2 cup all-purpose flour

1/2 cup sugar

1 1/2 tsp cinnamon

3 T butter

1/2 cup coarsely chopped PECANS

In a mixing bowl, cream shortening and butter.  Add sugar gradually, beating until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.  Spoon half of batter into two greased and floured 9-in. round cake pans.  Arrange apples slices over batter; top with remaining batter.

For topping, combine flour, sugar and cinnamon.  Cut in butter; stir in pecans.  Sprinkle EVENLY over batter.

Bake at 350 degrees for 45 minutes or until cake tests done witha  wooden pick.

Recipe from Ethel Hodges which was posted in an old magazine

 

Almond Coffee Cake August 6, 2012

Filed under: Breakfast — stacielk @ 7:00 am
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I first want to say I do not think this picture does this coffee cake justice.  I should have taken a picture of a cut piece of the coffee cake, but that probably wouldn’t have done much either.  My opinion, you just have to make it for yourself!

I get my almond paste during the holiday at a grocery store in my area called Walts.  They carry it in the bakery area in a fridge.  I have never used the stuff from a can so I can’t give an opinion on that stuff.  Almond paste freezers really well so I usually stock up around the holiday so I can have a special treat like this throughout the year.

This is a really moist rich almondy coffee cake.  I wouldn’t hesitate serving it as a dessert and leftovers for breakfast the next morning.

Almond Coffee Cake

1 ½ sticks margarine, softened (12 T)

1 cup sugar

2 eggs

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup sour cream

8 oz almond paste

½ tsp vanilla

Topping:

½ cup sugar

1 cup flour

½ stick margarine, softened (4 T)

Icing:

1 cup powdered sugar

½ tsp almond extract

2 T milk

Preheat oven to 375.  Mix first 3 ingredients.  Add flour, baking soda, baking powder, salt, sour cream and vanilla.  Mix well.  Crumble up almond paste, add to mixture and mix until broken in smaller pieces throughout batter.  Pour into a greased and floured 9×13.

Mix topping ingredients until crumbly and sprinkle on top of batter.  Bake at 375 for 25-30 minutes.  Test with a toothpick to make sure it is done.

Prepare icing and drizzle over cooled cake.

Recipe slightly adopted from Tried and True:  Real Recipes from Real Moms

 

Yum Yum Coffee Cake November 4, 2011

Filed under: Breakfast,cake — stacielk @ 7:00 am
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This is a go-to coffee cake for me.  My mom has been making it since I can remember.  It is a great recipe to make for a brunch or even could be used for dessert.   (If I remember right, my sister made this to bring over to a friend’s house as a dessert when I went to visit her in Nigeria a few years back…)  It’s really great any time of the day!

This week I was featured on a website called Be @ Home Best of the Web.  Head on over there to check it out!

So…my pictures out the most professional these days…sorry!  At least you get the idea of what it’s supposed to look like!

Yum Yum Coffee Cake

Cake:

1 cup softened butter

1 cup sugar

2 eggs

2 cups all-purpose flour (I have used half white and  half fine-stone ground whole wheat that I get from a cute little store in MI – the secret is ‘fine-stone’ – it doesn’t seem to change the texture as some whole wheat flours might)

1 tsp baking soda

1/2 tsp salt

1 tsp baking powder

1 cup sour cream (I have also used yogurt which turns out great also!)

1 tsp vanilla

Topping:

1/4 cup white sugar

1/2 cup brown sugar

1 tsp cinnamon

1 cup chopped walnuts

Heat oven to 350 and grease a 9×13 pan.

Cream sugar and butter.  Add eggs one at a time until thoroughly mixed through.  Add the remaining ingredients and mix just until blended.

Mix topping ingredients together in a separate bowl.

Spread just less than half the batter in bottom of pan (it may slide around on the bottom as you try to spread, but it should eventually cover the bottom.  Sprinkle half the topping ingredients on top of the batter in the pan.  Dollop the remaining batter on top of the first layer of topping, spread as best you can trying not to bring the topping ingredients above the remaining batter.  Sprinkle remaining topping evenly over the batter. (it can be tricky, but no matter what your coffee cake will turn out great!)

Bake 30-45 minutes until a toothpick comes out clean!

Recipe from Mom V.

 

March’s Daring Baker’s Challenge! March 27, 2011

Filed under: Breakfast,cake — stacielk @ 1:30 am
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The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

When I went to the Daring Baker’s website to check out what the challenge was this month I was pumped.  One, because I had all the ingredients and tools in my house and two, I haven’t done a challenge in a while…and knew I was going to this month!  So the next day I went ahead and started at it.  The Meringue Coffee Cake turned out to be a pretty simple baked good to make.  It did involve a little bit of time and skill between the dough rising and baking but overall it wasn’t to difficult.  I made Jamie’s version with the sweet filling. I didn’t have dark chocolate so used semi-sweet, which was probably a bit sweet for a morning breakfast, but still yummy!

As the instructions say, it is best eaten the same day it is baked so I guess I would suggest putting it together the day before and baking the next morning if you want it for a morning treat.  Otherwise you’d have to wake up at the crack of dawn.  If you don’t eat it the same day, I’d suggest refrigerating it and maybe microwaving it just slightly before serving.

You can find the recipe at either Ria of Ria’s Collection and Jamie of Life’s a Feast.

 

Blueberry Almond Cheesecake Tunnel July 30, 2009

Filed under: Breakfast,cake — stacielk @ 9:01 am
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After picking about 12 pounds of blueberries in two weekends, I think I can honestly say I’m about blue-berried out.  I’m not sure if I could swallow one more blueberry no matter how good these fresh-picked blueberries taste. 

Blueberry

So, after freezing a bunch for future pancakes, muffins, etc., I went on to make this Blueberry Almond Cheesecake Tunnel.  As you can tell by my picture, I wouldn’t consider mine a ‘tunnel.’  The recipe calls for a bundt pan, but I made half the recipe and put it in a loaf pan.  I served this for Sunday breakfast and it turned out delicious.  The leftovers went to my co-workers who also enjoyed it.  Next time I think I’ll try a bundt pan, that is, after I go buy one, or maybe get one for Christmas…

Blueberry Almond Cheesecake Tunnel

1/2 cup sliced almonds, finely chopped

Heat oven to 350 degrees.  Sprinkle chopped almonds in greased 12-cup bundt pan or 10-inch tube pan to coat; set aside.

Filling:

1/4 cup sugar

6 oz cream cheese, softened

1 egg

3 Tbsp all-purpose flour

1/2 tsp almond extract

Combine all filling ingredients in small bowl.  Beat at medium speed, scraping bowl often, until smooth.  Set aside.

Cake:Blueberry

1 cup sugar

1/2 cup butter, softened

2 tsp vanilla

3 eggs

1 cup sour cream

3 cups all-purpose flour (minus 1/2 to 1 cup)

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 3/4-2 cups fresh or rozen blueberries, thawed

Combine 1 cup sugar, butter and 2 tsp vanilla in a large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add eggs; continue beating until well mixed.  Reduce speed to low.  Beat, adding 3 cups flour, baking powder, baking soda and salt alternately with sour cream, until well mixed.  Gently stir in blueberries.

Spoon half of batter into prepared pan.  Make indentation about 2-inches wide and 1-inch deep into batter.  Carefully pour filling into indentation.  Spoon remaining batter over filling; spread to cover.  Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan.  Cool completely.

Glaze:

1 1/2 cups powdered sugar

2 oz cream cheese, softened

1/2 tsp vanilla

Combine powdered sugar, 2 oz cream cheese and vanilla in small bowl.  Beat at medium speed, scraping bowl often and adding enough milk for desired glazing consistency, until well mixed.  Drizzle glaze over cooled cake. 

Store cake refrigerated.

Recipe from Joan on Finch Lake

 

Cinnamon-Streusel Coffeecake June 18, 2009

Filed under: Breakfast,cake — stacielk @ 8:54 am
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King Arthur is a flour company that makes an assortment of different flours.  I’ve never ordered from them but I get their catalogue every now and then, which has great looking recipes in it, including the Cherry Almond Cake I made just recently. 

This Cinnamon-Streusel Coffeecake also came from King Arthur.  Their website is full of all different recipes, from cakes and cookies to soups and pizzas. 

This coffeecake turned out really good but the next time I make it, there would be some definite changes.  It was extremely sweet, due to the filling and streusal topping.  I would make half the amount of the topping next time.  The topping took over the cake and crumbled off when trying to eat it.  I would also take it out of the oven sooner.  I think I over-baked it just slightly, but that’s my own problem.  If you want to see step by step pictures on how to make and assemble and read a blog post about this coffeecake, click here

Cinnamon-Streusel Coffeecakecc

Streusel Topping

1 1/4 cup sugar

1/4 tsp salt

1 1/2 cups all-purpose flour

1 Tbsp ground cinnamon

6 Tbsp butter, melted

Whisk together the above dry ingredients and add the melted butter, stirring till well combined.  Set aside.

Filling

1 cup brown sugar

1 1/2 Tbsp ground cinnamon

1 tsp unsweetened cocoa pwd (opt)

Mixing together above three ingredients.  The cocoa powder is for color only, not flavor.

Cake

3/4 cup butter

1 tsp salt

1 1/2 cup sugar

1/3 cup brown sugar

2 1/2 tsp baking powder

2 tsp vanilla extract

3 large eggs

3/4 cup sour cream or plain yogurt

1 1/4 cups milk

3 3/4 cups all-purpose flour

Preheat oven to 350 degrees and lightly grease a 9×13 pan. 

In a large bowl, beat together the butter, salt, sugars, baking powder and vanilla until well combined and smooth. 

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the sour cream/yogurt and milk until combined (lumps are ok).

Add the flour to the butter mixture alternately with the milk mixture, beating gently until just combined.

Pour/spread half the batter into the prepared pa, spreading to the edges. 

Sprinkle the filling evently atop the batter, shaking pan side to side if needed.

Spread the remaining batter over the filling and gently swirl the filling into the batter using a knife. 

Sprinkle the topping streusal topping over the batter.

Bake the cake until golden brown around edges and a toothpick inserted into the center comes out clean, about 40-60 minutes depending on your oven. 

Recipe and picture from King Arthur