I’m back with another pumpkin recipe. I just can’t stay away! For some reason this time of year all I want to eat is pumpkin! Like these pumpkin doughnuts, or these pumpkin doughnuts, or these pumpkin muffins. I can’t believe I am about to say this, but I like it even more than chocolate right now. Pretty sure that will change in a month or so, but for now I’m embracing pumpkin everything! Continue reading
I spent this past weekend visiting my family in my hometown of St. Louis, Missouri. I always like to bake something when I am there (more people to eat my food!) so I decided to make a St. Louis original – Gooey Butter Cake! This cake is usually eaten as a breakfast coffee cake, and as the name indicates, it is rich!! The legend of the Gooey Butter Cake is that it was first made in the 1930s by accident. A German American baker in South St. Louis reversed the proportions of sugar and flour while trying to make regular cake batter, and the rest is history. (Read more about it here). There are several different recipes out there for this cake. The version that I grew up eating has a thin layer of dense, moist cake on the bottom and then is topped with a gooey, buttery filling. Yes, it is made with cake mix which some people might think is cheating. But I say why not take a little help when you can get it! This recipe came from my mom’s cousin, although it is very similar to Paula Dean’s recipe Continue reading
My absolute favorite fruit to eat in the summertime is a ripe peach (or nectarine – to me they are interchangeable!). They are so sweet and juicy – I just can’t get enough of them. And berries are a close second, so when I saw a recipe for a peachberry buckle on King Arthur Flour, I just knew I had to make it! They made up a word that fuses together my two favorite fruits, how could I not try it?! If you are wondering what the heck a buckle is, it is just a coffee cake made with fresh fruit. This version has a very light and fluffy cake layered with sweet peaches and berries and topped with a delicious cinnamon crumb topping. It is heavenly! The fruit keeps the cake moist and gives it an amazing flavor. You can use any kind of berry that you want. I used blueberries in mine and it turned out really well. The crumb topping has a splash of almond extract – you can omit this if you aren’t a fan of that flavor. This buckle / coffee cake is a perfect way to highlight summer’s delicious fruits! Continue reading
This weekend, I managed to bake something that TheBetterHalf liked more than I did! Now don’t get me wrong, I loved this coffee cake – as long as butter and sugar are the two main ingredients in a recipe, I am a fan – but TheBetterHalf is a little more discerning. So when he started raving about this cake, I knew it must be good! I had some leftover buttermilk to use (this seems to be a theme in my kitchen, always using up leftover buttermilk like here and here) so I decided to whip up a coffee cake for breakfast on Saturday morning. In just about an hour, I had this delicious cake ready for us to devour! It was so good – very moist, and studded with so many fresh blueberries! The glaze is optional on this cake. I thought the cake was sweet enough without it. TheBetterHalf really liked the addition of the glaze. So if you are in a glaze mood, go for it! And if not, this cake would be delicious on its own. You could top it with a dusting of powdered sugar for a little decoration. Continue reading
Apparently cake is not appropriate breakfast food. Or so I’ve been told. But add the word coffee in front and it automatically becomes acceptable to eat cake for breakfast! Now to be honest, this recipe for New York Style Crumb Cake is actually listed in the Cook’s Illustrated app under “dessert” rather than “breakfast.” However I’m adding the word coffee and turning it into a breakfast recipe!
Typically my breakfast is more whole grain and less whole stick of butter, so I decided this recipe would be the perfect thing to make for Easter brunch with my family. I have always been a huge fan of crumb cake. What’s not to love about butter and sugar baked together on top of cake?! And did I forget to mention Cinnamon?? The cake in this recipe is light and fluffy, the perfect complement to the rich, cinnamon crumbs. Next time I will double the recipe because this was gone before the morning was over!