Nutella Swirl Coffee Cake

Nutella swirl coffee cake.... need I say more? :)

Nutella Swirl Coffee Cake
Recipe from Sugar Crafter

1 1/2 sticks butter
1 1/2 cups sugar
1 1/2 tsp vanilla
3 eggs
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
12 ounces plain Greek yogurt or sour cream
1/2 cup nutella

Preheat the oven to 350 degrees and grease a 10×4″ bundt pan. In a large mixing bowl, cream together the butter and sugar.

Add in the vanilla and eggs, beating for about two minutes.

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

Add the dry ingredients to the wet ingredients alternately with the yogurt until well-blended.

Layer 1/3 of the batter in the pan, and then drizzle 1/3 of the nutella on top. Put the nutella in the microwave for about 20 seconds so it is easier to drizzle. Swirl with a knife. Repeat two more times.

Bake 45 minutes to an hour or until a knife inserted in the cake comes out clean. Let cool before removing from the pan. Store at room temperature in an airtight container or wrapped in aluminum foil.

TWD: Apple Muffin Cake

This is the perfect fall breakfast cake. Made with apple cider, chopped apples, raisins... it is fantastic! We served it for breakfast but it could also be served as dessert. My good friend, Michelle, of Flourchild, served hers with caramel sauce and ice cream. :) YUM! No matter what time of day you serve this cake it is sure to be a winner!

Thanks to Katrina of Baking and Boys for hosting this week. The recipe can be found at her blog!

TWD: Flip-Over Plum Cake

Holy wow is this DELICIOUS!!!!!! I made it right after the September recipes were posted and my family gobbled it right up. The plums are tossed with sugar, ginger, cinnamon, and coriander. The plums are placed on top of a delicious batter and then the batter bakes up around them. And the way it smells while cooking.... HEAVENLY!

Thanks to Becky of Project Domestication for hosting this week. The recipe (which you MUST get) can be found at her blog or on page 42 of Baking: From My Home To Yours.

TWD: Blueberry-Brown Sugar Plain Cake

I love cakes like this. Cakes that are quick to throw together, taste great, and aren't too fussy. Cakes that can be eaten for breakfast, snack, or dessert. This was so yummy and I'll definitely make it again!

Thanks to Cindy of Everyday Insanity for hosting this week. The recipe can be found at her blog.

Blueberry Breakfast Cake

I love blueberries. I love breakfast. I love cake. So, really, this recipe was a no-brainer! YUM!

Blueberry Breakfast Cake
Recipe from The Changeable Table

Streusel:
1/2 cup granulated sugar
1 cup flour
pinch of salt
zest of one fresh lemon
6 Tbs butter, softened
3-4 drops of lemon oil, or 1/8 tsp lemon extract

Cake:
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh or frozen blueberries, well drained.

Preheat oven to 350°. Lightly grease a 9” x 13” baking pan, or two 8” x 2” round pans.

For the streusel - whisk together the sugar, flour and salt. Add butter and lemon peel, cutting in with a pastry blender as shown until it resembles granola - some larger chunks, some smaller. Sprinkle on the lemon oil (or extract) and toss again to combine. Set aside.

For the cake - cream butter and sugar until light colored and fluffy. Add the eggs, beating well. Beat in the sour cream and vanilla. Add the dry ingredients (flour, baking powder, baking soda, and salt). Mix until combined. Avoid overbeating, or the cake may be tough. Gently fold in blueberries until well distributed throughout the batter, taking care not to overmix and mash berries as you do so.

Divide batter between the two pans (or place it all in the 9” x 13” pan). It’s helpful to use a food scale, if you have one. Sprinkle with the lemon streusel until evenly covered. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.

Yield: one 9” x 13” cake, or two 8” round cakes.

TWD: Swedish Visiting Cake

Remember the fantastic twisted coffee cake I blogged a little bit ago? I went on and on about a delicious almond butter cake that I loved from the German bakery. Of course, anything that remotely resembles it I have to try.

When Nancy from The Dogs Eat The Crumbs chose Swedish Visiting Cake for this week's TWD I was very excited. The picture in the book looks so similar to the almond cake I love. I knew that I would not be passing this week up!




A great plus for this recipe is that it is super simple to assemble and it uses basic ingredients. I believe Dorie said in the introduction to this recipe that it is said that you can make this cake as you see visitors coming down the road and it will be ready by the time they arrive. Okay, so it isn't that quick, but it is quite speedy!

I absolutely LOVED this cake. It was homey, but in a good way. A basic cake with good flavor. It wasn't exactly like my beloved almond cake, but it was close! It was gone quickly and I will definately be making it again and again!

Thanks to Nancy for hosting this week. Make sure to head over to her blog for the recipe.

CIA Homeschool: Coffee Cake (Twisted)

One of my favorite things about living in Germany was the amount of bakeries. I didn't go every day or even every week, but when I did go, it was always a wonderful thing. The pastries and breads were always delicious. There was one particular bread that was so delicious that an entire loaf could easily be eaten in a matter of hours. And, no, I am not talking about it being eaten by multiple people.... :)



Usually I would always get a loaf of that bread, but I liked to mix it up with a delicious almond cake. This cake was amazing and oh how I loved it. It was a sad day when I purchased my last one. Let me tell you... that almond cake is on my top 5 list of foods to get right away next time I am in Germany (and there WILL be a next time!).



With all of that said, you are probably wondering what that has to do with this coffee cake. Well, this coffee cake tasted almost EXACTLY like the almond pastry I love so much! JACKPOT!

By the looks of the pictures, it may seem like this is a difficult recipe. It actually was quite simple. It is a basic yeast dough filled with a frangipane (almond paste, sugar, eggs) filling. The dough is rolled out into a rectangle, the frangipane is spread on top, and then rolled up. The roll is then cut in half lengthwise and twisted together.

After baking, the coffee cake is brushed with an apricot glaze. Oh... my... yum! If you couldn't tell, I LOVED this cake!

Ah.... CIA homeschool is paying off! :)

List of recipes to be made from the CIA book:


Yeast Raised Breads and Rolls

Boule (White Wheat Lean Dough)
Split Loaf (Lean Dough with Pate Fermente)
Batard (Whole Wheat Lean Dough)
Baguette (Lean Dough with Poolish)
Grissini
Bagels
Ciabatta
Stollen
Pannetone
Soft Roll Dough (Knot Rolls & Parker House Rolls)
Brioche a Tete
Craquelin
Challah (6 Braid)
Coffee Cake (Twisted)
Pita Bread
Apple Fritters
Berliners (Jelly Doughnuts)
Yeast Raised Doughnuts

Yeast Doughs (Not listed above)

Prosciutto and Provolone Dough
Tomato Dough
Roasted Potato Dough
Apple and Walnut Sourdough

Quick Breads and Cakes

Ginger Cake
Buttermilk Biscuits
Bran Muffins
Lemon Buttermilk Cake
Polenta Cake
Devil’s Food Cake
Chocolate XS
Carrot Cake
Roulade
Chocolate Souffle Cake
Patterned Jaconde Sponge
Walnut Cheesecake

Cookies

Mudslide Cookies
Sand Cookies
Orange Coconut Macaroons
Fudge Brownies
Pecan Diamonds (Short Dough)
Mirror Cookies (1-2-3 Cookie Dough)
Citrus Crisps
Zedern Brot
Vanilla Kipferl
Checkerboard Cookies
Madeleines
Springerle
Vanilla Pretzels
Ladyfingers
Langues-de-Chat Sandwiches
Frangipane Cake (Made into Petit Fours)

Custards, Creams, Mousses, and Souffles

Crème Brulee
Pots de Crème
Vanilla Pudding
Lemon Curd
Chocolate Mousse
Bavarian Cream
Raspberry Souffle

Frozen Desserts

Chocolate Swirl Ice Cream
Lemon Frozen Yogurt
Orange Sorbet
Vanilla Bean Sherbet
Fresh Ginger Granita
Praline Parfait
Frozen Lemon Savarin

Pies, Tarts, and Fruit Desserts

Blueberry Pie
Warm Apple Charlottes
Lemon Fantasy Tart
Zesty Lime Tart
Cheese Tart
Clafoutis
Cranberry Pecan Tart
Apple Strudel

Filled and Assembled Cakes and Tortes

Bavarian Cream Torte
Charlotte Russe
Black Forest Cake
Opera Torte
Orange Mousseline Torte

Individual Pastries

Lemon Curd Tartlets
Pecan Cranberry Tartlets
Strip Tartlets
Pecan Passions
Classic Napoleons
Chocolate Peanut Butter Bombes
White and Dark Chocolate Mousse in Glasses
Trifles
Chocolate Eclairs
Bear Claws

Plated Desserts

Blueberry and Cream Cheese Crepes
Brown Sugar Roasted Pear
Funnel Cake with Maple Syrup and Summer Fruit Sauces

Chocolates and Confections

Milk Chocolate Truffles
Fujiyamas
Rochers
Candied Orange Peel
Soft Caramels
Hard Candies
Fudge
Nuss Bonbon
Marshmallows

FINAL PROJECT

TBD (Trying to pick a cake with gumpaste, modeling chocolate, and possibly pulled sugar)

Blueberry Poppy Seed Brunch Cake

I had brunch with my close friends a couple weeks ago (yes, I'm THAT far behind in posting!) and I made this delicious cake. I love poppy seeds but I usually only use them for lemon poppy seed bread or my grandma's poppy seed kolocky's.



This recipe has a hint of lemon from the zest in the crust and the option of using lemon juice instead of milk in the glaze. Everything works so well together in this cake. It was great right out of the oven and it was great the next day straight out of the fridge. You can't lose with this. I will definately be making this again and again!

Blueberry Poppy Seed Brunch Cake
Taste of Home July/Aug 2008

1/2 cup butter, softened
2/3 cup sugar
1 egg
2 tsp grated lemon peel
1 1/2 cups flour
2 TBSP poppy seeds
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cream

Topping:
1/3 cup sugar
2 tsp flour
1/4 tsp nutmeg
2 cups fresh or frozen blueberries

Glaze:
1/2 cup powdered sugar
1 TBSP milk
(Alternately, you could add 1 tsp EACH of lemon juice and milk and a little lemon zest)

In a small bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel. Combine the flour through salt; add to creamed mixture alternately with sour cream. Beat just until combined. Spread into greased 9" springform pan.

In small bowl combine sugar, flour, and nutmeg. Gently stir in blueberries until coated. Sprinkle over batter.

Bake at 350 for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes on wire rack; remove sides of pan.

In a small bowl, whisk together glaze ingredients. Drizzle over cake.

TWD: Blueberry Crumb Cake

It's no secret that I love breakfast. Okay, more specifically, I love sweet breakfasts. Let's face it... My blog could be called "Breakfast with Cristine" or, more honestly, "Cristine's excuse to have sugar at 8 AM"!

Given my love for a good sugar high in the morning, I was thrilled when Sihan of Fundamentally-Flawed chose Blueberry Crumb Cake for this week's Tuesdays with Dorie. Ah.... any excuse to HAVE to make a crumb cake!


This cake was mighty delicious! Full of yummy, fresh blueberries and topped with a fantastic crumb topping - it just doesn't get any better. I cut the recipe in half (I may love sweets but I have to control myself somewhere!) and baked it in a loaf pan. I also used pecans in the crumb topping because I was out of walnuts (how did that happen?). I loved, loved, loved it and will be making it again!

For the recipe, head over to Sihan's blog. And don't forget to check out the blogroll to see what the talented TWDers baked up!

Crumb Cake

Finally!!! A breakfast cake I really, really enjoyed! This cake was so amazing! Make sure you follow the instructions and let the cake come to room temperature. I have no patience with letting things cool and will burn my mouth eating something. I tried this cake straight out of the oven and it was just so-so. I had another piece a few hours later and MAN OH MAN was it delicious! So, definately let this cake cool, or better yet, make it the night before, cover it, and let it sit on the counter. A yummy breakfast will be waiting for you in the morning!

Lots of Crumb Cake

Recipe from Baking Bites

2 tbsp vegetable oil

4 cups all purpose flour, divided

1/2 cup granulated (white) sugar

2 ½ tsp baking powder

½ tsp salt

1 large egg

½ cup milk

2 tsp vanilla extract

1 cup light brown sugar

1 ½ tsp cinnamon

1 cup butter, melted

Preheat oven to 325F and grease and flour a 9×13 baking pan. In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt. In a large bowl, whisk together the egg, milk, canola oil, and vanilla. Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.

In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan.

Bake at 325F for 25-30 minutes, rotating once, until a tester comes out clean.

Cool completely on a wire rack before serving in large pieces.

TWD: Dimply Plum Cake

I seriously considered sitting this week out. This recipe just didn't sound good to me. I thought that there was no way I would like it. Why? I'm not sure. Maybe it was the word "Dimply" in the name. It just doesn't sound appetizing. But, I have issues and made it anyway!

I cut the recipe in half and baked it in a loaf pan. Man oh man! SO GOOD! This Dorie knows what she's doing! The combination of the cardamom and the orange zest is out of this world. Those are the two flavors that really stood out for me with the Danish Braid (Daring Bakers) and I loved them in this breakfast cake. YUM, YUM, YUM!!!

Head on over to Bake-en (thanks for a great choice, Michelle!) for the recipe and don't forget to check out the TWD blogroll to find out what everyone else thought!

Blackberry Breakfast Cake

I am about to write off all breakfast cakes. Two weeks in a row I have been less than satisfied. This week was better than last, but it still didn't knock my socks off. I have a Cream Cheese Coffeecake and a traditional crumb cake still to try, so I will wait before I give up all hope!

I found the recipe at A Southern Grace. By all means, this is not a bad recipe. I really enjoyed the cake part, but as soon as I got a bite with the blackberries, it wasn't as good. I found it odd considering I love blackberries. Hmmm.... not sure why I didn't like them here.

Also, I didn't toss my berries in with the dry ingredients and they all sank to the bottom. Another case of my hands working faster than my brain!

I am still posting the recipe as it was good... maybe I'll try it at another time with a different berry.

Blackberry Breakfast Cake

Cake:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice)
1/4 cup canola oil
1 cup quick oats
2 cups fresh blackberries
1/4 cup chopped nuts

Topping:
1/4 cup chopped nuts
1/4 cup quick oats

Preheat oven to 350 degrees F. Butter or coat with cooking spray an 8x8-inch pan.In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.In a separate large bowl, combine the sugar and eggs. Stir in the vanilla, buttermilk, and oil. Add in the dry ingredients, including the oats, and stir just until incorporated. Coat the blackberries and nuts in a bit of flour and then fold in until well blended.Pour the batter into the pan and gently shake it to even it out. Sprinkle the chopped nuts and oats evenly over the top of the cake.Bake for 45-55 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool at room temperature.

Day 30 - Recipe 53

Try something new... that's the whole theme of August, right? I wanted something sweet for breakfast and decided to make a coffeecake. I wanted to make more scones but figured I should venture out and make other yummy breakfast treats. I've made coffeecakes before and I have about 5 coffeecake recipes in my "To Try" file. I settled on Streusel Coffecake from Breakfast Blogger because it had the shortest prep/cooking time. I wish I could say I liked it, but I didn't care for it. It was overly sweet and I LOVE sweets! So that is saying something.....

I am including the recipe because I think if you cut back a little on the topping and frosting it would be better. Although, some of you may love super sweet coffeecakes!

And, by the way, don't mind the horrible picture. I took a bunch and then accidentally deleted all but one. Oops.......

Streusel Coffeecake

1 Cup milk

1 Egg

2 Cups flour

1 Cup sugar

1/3 Cup Butter, softened (not melted)

1 Teaspoon vanilla

3 Tablespoons baking powder

Dash of salt

Take all of the ingredients and mix them together. The butter shouldn't be completely incorporated, and small lumps of butter should be scattered throughout the batter. Set to the side.

For the streusel topping-

1 Cup brown sugar

2 Teaspoons cinnamon

1/4 Cup butter, melted

Mix all of the streusel ingredients together until crumbly. Add a pinch more cinnamon if desired. Set aside.

Pour the coffee cake batter into a greased 9×13″ pan. Sprinkle Streusel topping evenly over top the batter. Bake at 350 for about 20-30 minutes, or until the top is light golden brown and a toothpick inserted comes out clean.

Orange sugar glaze-

3 Tablespoons orange juice

2 Cups Powdered sugar

1 Tablespoon milk

Mix orange juice and milk together. Pour powdered sugar into another bowl. Drizzle orange juice/milk over top powdered sugar and mix until you have a thin icing consistancy.

When the coffee cake is still hot, spread the icing on top of the cake. Let cool slightly, serve warm.