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CHAPTER 1
Coffee Cakes
I have such a fondness for coffee cakes, probably because I associate them with special occasions, whether it's Christmas morning and everyone's still in their jammies or it's a quiet Sunday where I get to sleep in before getting started with my day. They add some pep in my step in the mornings, so it's always a joy to prepare my favorites.
Sour Cream Coffee Cake
Yield: Serves 8 | Prep Time: 20 minutes | Cook Time: 40 minutes
Sour cream adds density and moisture to a cake, which works well to differentiate a coffee cake from a fluffy dessert cake. The streusel topping adds a sweet cinnamon crunch to start off the morning.
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan. Line the pan with parchment paper, leaving an overhang on the long sides.
2. For the cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until fluffy. Add the eggs, one at a time, until mixed in. Add the vanilla and sour cream and mix well.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture and beat until combined; do not overmix.
4. For the streusel topping: In another medium bowl, combine the raisins, if using, walnuts, flour, brown sugar, butter, cinnamon, nutmeg, and salt. Using a pastry cutter or fork, mix until crumbly.
5. Pour half of the batter into the loaf pan and then top with half of the streusel topping. Add the remaining batter, then sprinkle with the rest of the streusel topping.
6. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 to 15 minutes. Using the parchment as a handle, transfer the cake to a wire rack and let it cool completely. Transfer to a serving plate.
7. For the glaze: In a small bowl, mix the confectioners' sugar with 3 tablespoons of the maple syrup, adding more syrup as needed for a pourable consistency. Drizzle over the cooled cake. Slice and serve.
Cinnamon Apple Crumb Cake
Yield: Serves 8 | Prep Time: 20 minutes | Cook Time: 35 to 40 minutes
The chunks of apple in this cake remind me of the texture of apple pie: soft, warm, and full of cinnamon-y goodness. The brown butter glaze on top seals in all of the sweet flavors.
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 350°F. Grease an 8-inch springform pan. Line the pan with parchment paper and lightly grease.
2. For the cinnamon streusel crumb: Mix the flour, walnuts, brown sugar, sugar, cinnamon, salt, cardamom, and nutmeg in a medium bowl. Add the melted butter and vanilla and toss.
3. For the cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with the sugar on medium speed until fluffy. Add the egg and mix well. Add the sour cream and vanilla and mix well. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Reduce the speed to low. Add the flour mixture to the butter mixture and beat until combined.
4. Spread half of the batter in the bottom of the pan. Sprinkle the chopped apple over the batter. Sprinkle 1 cup of the cinnamon streusel over the apple. Spread the remaining batter over the crumbs, then add the rest of the cinnamon streusel.
5. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 to 15 minutes, then remove the ring from the sides and let it cool completely. Transfer to a serving plate.
6. For the brown butter glaze: Heat the butter in a small saucepan, stirring continuously, until the butter begins to brown, being careful not to let it burn. Transfer to a small bowl. Whisk in the confectioners' sugar and vanilla, then the cream. Drizzle over the crumb cake. Slice and serve.
Cherry Coffee Cake
Yield: Serves 12 | Prep Time: 15 minutes | Cook Time: 35 to 45 minutes
While I used cherry pie filling for this particular recipe, it's a versatile dish, so you can make it any flavor you'd like. Exchange cherry pie filling for blueberry pie filling or apple pie filling with a hint of cinnamon. Make this coffee cake your own!
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 325°F. Lightly grease a 9 × 13-inch baking dish.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the melted butter and stir until the mixture is crumbly. Transfer ½ cup of the dry mixture to a small bowl, add the almonds, and stir to combine. Set aside.
3. In a small bowl, whisk the eggs, milk, and almond extract together. Add to the flour mixture and stir to combine. Pour the batter into the baking dish. Spread the cherry pie filling over the top. Sprinkle the reserved almond mixture over the pie filling.
4. Bake for 35 to 45 minutes or until the top is golden and the cake is set. Let cool on a wire rack for 5 to 10 minutes. Slice and serve.
Buttermilk Blueberry Coffee Cake
Yield: Serves 9 | Prep Time: 15 minutes | Cook Time: 35 to 40 minutes
Buttermilk gives this coffee cake a soft texture with lots of body, which makes this a buoyant, airy option for breakfast. I use fresh blueberries in this recipe, but you could easily switch those out for raspberries or blackberries.
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 350°F. Lightly grease a 9-inch square baking dish.
2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with ¾ cup plus 2 tablespoons of the sugar and the lemon zest on medium speed until fluffy. Beat in the egg, vanilla, and almond extract.
3. In a small bowl, toss the blueberries with ¼ cup of the flour. In a separate bowl, whisk the remaining 1 ¾ cups flour with the baking powder and salt. On low speed, add the flour mixture to the butter mixture in 3 batches, alternating with the buttermilk in 2 batches, beating until combined. Fold in the blueberries. Spread the batter into the baking dish. Sprinkle the remaining 1 tablespoon sugar over the batter.
4. Bake for 35 to 40 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool for 5 minutes. Slice and serve.
Cranberry-Pecan Coffee Cake
Yield: Serves 16 | Prep Time: 20 minutes | Cook Time: 50 minutes to 1 hour
The tart combination of cranberries with a bit of orange zest acts as a welcome wake-up call in the morning. And the sugar glaze makes this sweet enough to have a slice for dessert.
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 350°F. Grease and flour a 6-cup tube pan.
2. For the streusel: In a small bowl, stir together the butter, brown sugar, cinnamon, nutmeg, ginger, and pecans. Set aside.
3. For the cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter on medium speed for 1 to 2 minutes. Add the sugar and vanilla and beat until light and fluffy. Add the eggs one at a time and beat until combined.
4. In a large bowl, whisk together the flour, baking powder, and baking soda. On low speed, add the flour mixture to the butter mixture in 3 batches, alternating with the sour cream in 2 batches, beating until combined. Add the orange zest and beat to incorporate.
5. Spread half of the batter in the tube pan. Sprinkle half of the cranberries then half the streusel over the batter. Cover with the remaining batter, streusel, and cranberries.
6. Bake for 50 minutes to 1 hour or until the cake is golden and a toothpick inserted in the center comes out clean.
7. Let the cake cool completely in the pan on a wire rack, then transfer to a serving plate. Slice and serve.
Pecan Pie Coffee Cake
Yield: Serves 10 to 12 | Prep Time: 30 minutes | Cook Time: 40 to 45 minutes
The best part of a pecan pie is the addicting combination of crunchy and smooth that makes the texture so compelling. That same profile shines in this recipe, with a hard pecan topping contrasted against the smooth buttermilk cake.
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan.
2. For the cake: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, cream cheese, and butter on medium-low speed until light. Add the egg and white and beat well. Blend in the vanilla. In a liquid measuring cup, whisk together the buttermilk and sour cream.
3. On low speed, add the flour mixture to the cream cheese mixture in 3 batches, alternating with the buttermilk mixture in 2 batches; beat until blended (do not overmix).
4. Pour the batter into the cake pan and bake for 30 to 35 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack. Lower the oven temperature to 325°F.
5. For the topping: In a large microwave-safe bowl, combine the corn syrup, brown sugar, butter, and cinnamon. Microwave for 1 minute. Stir until the mixture is smooth. Stir in ½ cup of the pecans, egg, and salt. Using a wooden skewer, poke several holes in the cake. Pour the topping over the cake. Sprinkle the remaining ½ cup pecans on top. Bake for 10 minutes.
6. Let the cake cool completely in the pan. Dust with confectioners' sugar. Slice and serve.
CHAPTER 2
Bundt Cakes and Pound Cakes
Bundt cakes are the ultimate party cakes. Their unique shape allows the cake to stand out whenever it's put on display, and there are always plenty of pieces to go around. Plus, you can stash little treats or candies in the center for a pretty presentation!
And while some may call pound cakes oldfashioned, I like to think of them as stylishly retro. Their sweet flavor and dense texture make them a treat you can enjoy as is, or you can dress them up with frosting and glaze if you wish.
Kentucky Butter Cake
Yield: Serves 12 | Prep Time: 15 minutes | Cook Time: 1 hour 5 minutes to 1¼ hours
The butter in this recipe gives the cake extra moisture, so it's as soft and perfect as can be. Eating this cake is like eating a pound cake or an oversized doughnut.
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 325°F. Grease and flour a 12-cup Bundt pan.
2. For the cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the flour, sugar, butter, buttermilk, eggs, vanilla, salt, baking powder, and baking soda on low speed for 1 minute. Increase the speed to medium and mix until smooth.
3. Pour the batter into the Bundt pan and bake for 1 hour 5 minutes to 1 ¼ hours or until the cake is golden and a toothpick inserted in the center comes out clean.
4. For the glaze: When the cake is done baking, place the granulated sugar, butter, vanilla, and 2 tablespoons water in a small saucepan. Heat over medium-low heat until the butter is melted and the sugar is dissolved.
5. While the cake is still warm, poke several holes in the cake with a wooden skewer, then pour the butter glaze over the cake.
6. Let the cake cool completely in the pan. Invert the cooled cake onto a serving plate. Dust with confectioners' sugar and drizzle with caramel sauce. Slice and serve.
Lime Bundt Cake
Yield: Serves 8 to 10 | Prep Time: 20 minutes | Cook Time: 40 to 45 minutes
This unique cake is a hit at parties. I've made it for different spring holidays like Saint Patrick's Day and Easter, and it's also fitting for celebrating Halloween or Christmas. The lime zest provides a cheerful burst of flavor that works well for entertaining, too.
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 350°F. Grease and flour a 12-cup Bundt pan.
2. For the cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cake mix, yogurt, oil, eggs, and lime zest and juice on low speed for 1 minute. Increase speed to medium and beat for 2 minutes. Pour the batter into the Bundt pan.
3. Bake for 40 to 45 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert onto a wire rack and let cool completely.
4. For the glaze: In a large bowl, beat the confectioners' sugar, cream cheese, butter, and lime zest and juice until it's smooth and pourable, but thick.
5. Transfer the cake to a serving plate and drizzle the glaze over the cake. Slice and serve.
Samoa Bundt Cake
Yield: Serves 16 | Prep Time: 30 minutes | Cook Time: 50 minutes to 1 hour
I've learned to never bring Girl Scout cookies home because I can never bring home enough. During the fall after all of the cookies have disappeared, I like to make my husband this cake to help tide him over until the next year.
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 350°F. Grease and flour a 6-cup Bundt pan.
(Continues…)
Excerpted from "Cake!"
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