Posts Tagged ‘coffee cake’


Happy New Year!

January 11, 2012

It’s not to late to say Happy New Year, is it?  This month, New Year’s Day actually, commemorates my second year of blogging.  This post is actually my 275th.  I can’t believe it.  It really doesn’t seem like two years since I started sharing my thoughts and recipes with all of you.

To celebrate my second anniversary, I’m sharing my top five most viewed posts.  Funny thing is that these posts were most viewed last year, but were all written in 2010.  Makes me wonder what things will be looked at in 2012.

At the top of the list is one of my favorite coffee cakes.  It’s a blueberry raspberry coffee cake, but don’t be fooled.  I’ve made it with blackberries, too.  This cake is moist and so easy to make.

Next, is oreo cupcakes with oreo frosting.  These are so moist and yummy.  I’ve actually made cake pops with some leftover cupcakes and frosting.  These have been my go to cupcake for Meeshie’s birthday for the last two years.

How about a great yellow cake recipe?  Everyone should have one.  This is absolutely the best yellow cake recipe I’ve ever had, and I’ve had a lot of yellow cake.

Speaking of cake pops, my reindeer ones were a big hit last year.  I’m not sure why.  I’ve shared quite a few cake pops and I’m not sure why this one has risen to the top…

Last, is a cake from my husband’s childhood, bobovka.  It’s a moist cake made with yeast and poppy seed filling.   This is a great cake warm and equally great the next day.

Happy blogging and thanks for sharing your comments and encouragement!


Coffee Cake

January 10, 2012

I love a good coffee cake.  I especially love one that’s easy and uses things from my pantry.  I have a very similar recipe for a coffee cake that I make with butterscotch morsels.  This one has an icing and is only limited by your imagination or what you have on hand.  This could be made with white chocolate and cranberries, or how about some of those yummy caramel bits?  I’ve made other suggestions within the recipe too, but again the possibilities are limitless.

Because you use a box mix, it’s also very moist.  It’s so moist that it’s too difficult to remove from the 9×13 pan it bakes into to give a true coffee cake presence.  But, I’ve just come across a 9×13 springform pan that would be perfect for this.  Too bad my birthday is a few months away.

Meeshie and my husband have devoured this in just a few days.  My husband has actually asked when I plan to make it again.

Coffee Cake

  • 1/2 C Brown Sugar, packed
  • 1 1/2 t Cinnamon
  • 1/2 C Pecans, chopped (optional)
  • 1-18.5 oz Yellow Cake Mix
  • 1-6 oz Vanilla Pudding package
  • 1 C Sour Cream
  • 3/4 C Hot Water
  • 4 Eggs
  • 1/4 C Vegetable Oil
  • 2 t Vanilla Extract
  • 1/2 C Chocolate Chips (or dried fruit, or more nuts, or your favorite jam, or butterscotch morsels, or you get the idea)
  • Icing:
  • 1/3 C Brown Sugar, packed
  • 1 1/2 T Flour
  • 1/4 C Butter
  • 1/2 C Milk
  • 1/2 t Vanilla
  • Splash of Whiskey (optional and I actually used Bailey’s)

Grease and flour a 9×13 in pan.  Preheat the oven to 350 degrees.

In a small bowl, combine the brown sugar, cinnamon and nuts (if using).  Mix well and set aside.  In a separate bowl, measure your filling: chocolate chips, etc, and set aside.

In a large bowl, combine the cake mix, pudding mix, sour cream and hot water.  Mix well, the batter will be thick.  Add the eggs, oil and extract and mix until very few lumps remain.  Pour half of the batter into the prepared pan.  Sprinkle the brown sugar mixture over the cake batter.  Sprinkle the filling over the brown sugar.  Carefully spread the remaining batter over the filling and brown sugar.  Spread and swirl the cake batter and brown sugar mixture.

Bake for 35-40 minutes in a 350 degree oven until a toothpick inserted in the center of the cake comes out clean.  Remove from the oven and allow to cool slightly.

When the cake is almost finished, prepare the icing.  Combine the sugar and the flour in a small bowl and set aside.  In a sauce pan over medium heat, melt the butter until browned.  Whisk in the flour mixture.  Decrease the heat to low and keep stirring until the mixture comes together.  Stir in the milk and cook until the mixture becomes thick and smooth, like a gravy.  Remove from the heat and add the optional liquor and vanilla.  Let cool slightly and drizzle over the warm coffee cake.

Here’s the original.  Thanks again to Joy the Baker!


Swedish Flop

October 11, 2011

Have you ever had swedish flop?  It’s a coffee cake with a crumble top, powdered sugar and cream filling.  If you’re lucky, you can find it with a fruit layer added to the cream filling, usually strawberry.  When I was a girl, it was one of our favorite desserts.  Our local grocery store sold it in the bakery section.  It always reminds me of my younger brother because he always requested it for his birthday.

I had forgotten about it until recently when I saw it at the grocery store.  I’m not sure how I came across it because I rarely go into the bakery section, but there I was and I bought it.  I thought that Meeshie would enjoy the crumbly filled goodness of this dessert, and she did.  Then once I got it home and ate it, I knew that I had to make it.

Except I had a hard time finding a recipe.  Apparently swedish flop is a regional thing.   Every where I looked, people were looking for the recipe but not many out of the Chicagoland area had heard of it.  In my quest, I found a recipe that sounded close to what I wanted so I used it as a starting point.  I don’t even remember where I found the recipe, so I can’t even link you back to the page.  The crumb topping smelled heavenly, but wasn’t quite what I was looking for.  No recipe mentioned fruit, and since I didn’t go to the store for this, I used some strawberry jam.

The filling reminded me of a frosting from my childhood.  Have you ever made frosting which requires you to cook some flour and milk on the stove to form a paste before adding sugar and butter?  I have.  We call it French Cream and I’ve made so many times I’ve lost count.  It’s a denser frosting that when whipped properly tastes light but works well for decorating instead of buttercream.  It was always our go to way to frost any cake and was super easy to adapt for other flavors.  I’m talking orange or strawberry Wyler’s instead of sugar for a flavorful frosting.

Well this filling incorporates that method.  The key to the filling (or frosting) is to make sure that the flour and milk mixture incorporates itself into a paste, much like mashed potatoes.  Then you must make sure that the paste is cold, stick it in the fridge or freezer if needed before incorporating it into the rest of butter mixture.

Swedish Flop

  • Cake
  • 1 package Dry Yeast (2 1/4 t)
  • 1/2 C Milk
  • 1/2 C Butter, cold
  • 2 C Flour
  • 1/2 t Salt
  • 2 Egg Yolks, beaten
  • 1 t Vanilla
  • Topping
  • 1/4 C Butter, cold
  • 1/3 C Brown Sugar
  • 1 t Cinnamon
  • Filling
  • 3 T Flour
  • 1/4 t Salt
  • 1/2 C Milk
  • 1/2 C Butter, softened
  • 1/2 C Powdered Sugar
  • 1 t Vanilla
  • Additional Powdered Sugar for dusting

In a small sauce pan, scald the milk and set aside for 20 minutes to cool.  While the milk is cooling, sift the flour and salt and then cut the butter into small pieces.  Cut the butter and flour mixture together until incorporated into pea sized pieces.  Add the yeast to the milk and let sit for 5 minutes or until frothy.  Mix the eggs and vanilla together.  Add the yeast mixture to the eggs and then combine that into to the flour mixture.  Form into a ball, leave in the bowl, cover and refrigerate for one hour.

While the dough is resting, combine the butter, brown sugar and cinnamon together until crumbly.  After an hour, remove the dough from the bowl and spread into a well-greased pan.  I used a 10×7 inch pan, but you the recipe called for a 8×8 inch one.  I’ve always had sweedish flop in the shape of a long coffee cake not a square one so that’s why I used the longer pan.  Spread the topping over the dough.  Cover and let rest in a warm place for one hour.  Bake in a preheated 350 degree oven for 30-35 minutes.  Remove and cool.

While the cake is cooling, prepare the topping. Mix together the flour and salt in a small sauce pan over low heat.  Add the milk and stir constantly until the flour mixture has thickened to a paste.  Remove from heat and allow to cool completely.  Beat the butter, sugar and vanilla together until light and fluffy.  Gradually add the cooled flour mixture.  Mix until creamy.  Split the cake in half length-wise and spread the filling on the one layer.  Add the top layer and sprinkle with powdered sugar.  You can add a layer of fruit such as jam on top of the filling before adding the top layer if you like.



Sour Cream Coffee Loaf with Maple Glaze and Bacon

August 22, 2010

I saw this during the week and couldn’t wait to make it.

The original recipe doesn’t call for bacon, but I thought of bacon as soon as I saw the maple.  My husband loves bacon.  Meeshie loves to call him the baconator. 

He’s asked me to make bacon maple donuts every time he sees them on the Food Network.  I haven’t made the donuts yet.  I’m not really planning on it either.  He has great will power when it comes to the sweets that I bake, but not when it comes to donuts.  He loves donuts.  That would not be a good thing for his sugar.  At all. 

Now this cake is one of the moistest ones I’ve ever made.  It actually reminds me more of a bread, probably because you bake it in a loaf pan.  Regardless, it’s pretty easy to assemble and not overly sweet.

Sour Cream Coffee Loaf with Maple Glaze and Bacon

  • ¾ cup Granulated Sugar
  • 6 Tablespoons Butter, Softened
  • 1 whole Egg
  • ¾ teaspoon Vanilla Extract
  • 1-½ cups Flour
  • ¾ teaspoon Baking Powder
  • ¾ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt
  • 1 1/4 cups Sour Cream
  • ⅓ cup Brown Sugar
  • 1 teaspoon Cinnamon
  • 3 pieces of bacon, cooked and crumbled
  • _____
  • 1/2 cup Pure Maple Syrup
  • 1 cup Powdered Sugar
  • Preheat the oven to 350 degrees and grease a 9×5″ loaf pan. Cream the sugar and butter together in a medium bowl, and then beat in the egg and vanilla.

    Whisk together the flour, baking powder, baking soda, and salt. Beat into the butter mixture alternately with the sour cream just until combined.

    Whisk together the brown sugar and cinnamon in a small bowl. Spread a third of the batter into the loaf pan and sprinkle with 1/3 of the cinnamon-sugar mixture and some bacon. Repeat the layers 2 more times, ending with the top layer but reserve the remaining bacon for after the loaf has been baked.

    Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. While the cake is cooling in the pan, make the glaze. Stir the maple syrup into the powdered sugar gradually until the glaze is thick and smooth. (You can add additional maple syrup if the glaze is too thick.)

    Remove the cake from the pan and let cool on a rack. Drizzle with the glaze while still warm, and sprinkle with the remaining bacon.

    Here is the original recipe.  Check out Sugarcrafter’s site.   

    Note: in addition to the bacon, I added more sour cream and more syrup.  You don’t have to add the extra sour cream, but that little extra isn’t going to hurt anything.  Trust me.  Plus the glaze seemed way too thick until I added more syrup.


    Butterscotch Coffee Cake

    June 25, 2010

    When Meeshie was about a week old, my husband came home from work and handed me a piece of paper. 

    You have to make this recipe.

    I do?

    Yes.  I had this today at work and you have to make it.  It’s awesome.

    We had been invited to a get together at one of our neighbor’s houses that weekend so I decided I would give it a try.  Of course, I didn’t know these neighbors because we hadn’t been living in our house long before Meeshie came along.  I’m not afraid to make a new dish so I gave it a try.  It didn’t hurt that most of the ingredients are things that I keep in the pantry.

    It was such a big hit.  I’ve made this cake again and again.  It’s best when it’s still warm but since it doesn’t really stay around long once I make it, it doesn’t really matter what temperature it is.  The pudding in the recipe makes it extra moist and if you love butterscotch, you will love this cake.  I’ve had others say they have put brown sugar on the top instead of the granulated sugar, but I’ve not tried that yet.  I think that would add an extra layer of yumminess, don’t you? Or maybe mix some brown sugar with the granulated sugar.

    Butterscotch Coffee Cake

  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 1 box (3.4 Oz. Box) Instant Vanilla Pudding
  • 2 whole Eggs

  • ⅓ cup Sugar
  • ¾ cup Chopped Pecans
  • ¾ cup Butterscotch Morsels
  • Preheat the oven to 350 degrees.

    Mix the pudding as directed and let set. Add the cake mix and eggs to the pudding. Mix until blended and pour into a greased jelly roll pan. Mix the ingredients together for the topping, sprinkle on top of the cake. Bake for 30-35 minutes.

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