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Fruit Filled Coffee Cake

Fruit Filled Coffee Cake

Happy Thursday Baking Memories family!

First I must apologize for my long absence. While I have been doing some baking over the past months, I haven’t baked anything new in that time frame. But today I have a treat for you, a fruit filled coffee cake!

While this coffee cake has several steps, it is definitely a mixer free bake.

I’m going to break this recipe down into 3 sections, the filling, the cake, and the topping. To make things easier for a shopping list the ingredients for each section will be colored this time, so they are easier to find.

Let’s begin shall we?

For the filling which you want to do first you will need:

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1/4 c water

1 1/2 c diced fruit – apples, peaches, pears, raspberries, or blueberries. 

1/4 c sugar

2 Tbsp cornstarch

1 tsp Cinnamon if you’re using apples

First you want to chop up your fruit. Peeling the apples is optional – it all depends on your personal preference.

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Then add your water and your fruit to a saucepan and bring to a boil

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Cover, reduce heat, and let simmer for 5 minutes or until fruit is soft.

While your fruit is simmering, combine your sugar, cornstarch, and cinnamon if you are using it.

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Once your fruit is soft add your sugar mixture to your pan with your fruit

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Stir well and let thicken. Once thick cook over medium heat for 2 minutes

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Then remove your fruit from the heat and set aside.

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For the coffee cake itself you will need:

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1 1/2 c flour

3/4 c sugar

1/2 tsp baking soda

1/4 tsp baking powder

1/4 c butter or margarine

1 beaten egg

1/2 c buttermilk, or sour milk – or 2 Tbsp powdered buttermilk replacement plus 1/2 c water

1/2 tsp vanilla

To make the filling first combine all your dry ingredients in a medium-sized bowl, and cut in the butter until your mixture resembles coarse crumbs:

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In a small bowl combine your buttermilk, egg and vanilla

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Add the egg mixture all at once to your flour mixture:

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Stir with a spoon just until moistened. Mixture will be slightly lumpy, but this is ok

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Spread half of this mixture into the bottom of an Ungreased 8*8 or 9*9 pan:

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Add all of your fruit filling to the top of this mixture. I like leaving a slight gap before the edge of the pan so that when it’s cooked the fruit is sealed in.

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Then spoon the other half of your batter over the top of your fruit and carefully spread it evenly over the top of your fruit

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Set this aside and get ready to make your topping.

For the topping you will need:

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1/4 c flour

1/4 c sugar

1/2 tsp Cinnamon if you are using apples

2 tbsp butter or margarine

Combine all your ingredients in a bowl and cut the butter in until it resembles coarse crumbs:

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Then pour this evenly over the top of your coffee cake:

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Bake in a 350 oven for 40- 45 minutes, or until your coffee cake is golden brown. You can’t really insert a knife into the center, because the filling will stick to the knife.

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And there you have it! Fruit filled coffee cake!

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This is sure to be a crowd pleaser. Everyone in your family will love it!

Do you have a version of this you’d like to share? Or did you use this recipe and make your own? I’d love to see pictures and share your recipes with you, so please leave a comment below!

Until next time,

Happy Baking!

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Posted by on October 2, 2014 in Recipe of the week

 

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Struesel Coffee Cake

So I’m definitely in a baking and writing type of mood this week, and thought I’d share with you guys one of my favorite recipes I used to make growing up:

The Streusel Coffee Cake.

This is a great dish to make on a Sunday night and eat during the week for a quick breakfast. The kids will love it, and once you see how easy it is to make you will wonder why you hadn’t made it before.

To make this you will need:

2 1/2 c. flour

1 1/2 c packed brown sugar

1/2 t salt

2/3 c butter, margarine, or shortening

2 t baking powder

1/2 t baking soda

1/2 t cinnamon

1/2 t ground nutmeg

2 eggs

1 1/3 c butter milk or sour milk

1/2 c chopped nuts (optional)

To begin grease a 13×9 in pan. And preheat your oven to 350.

In a medium sized bowl, combine flour, salt, and packed brown sugar. It’ll look something like this:

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Cut in the butter until mixture resembles coarse crumbs like so:

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Set aside 1/2 cup of this mixture, you will use this later.

Stir in baking powder, baking soda, cinnamon, and nutmeg.

If you are like we are here, and you rarely bake with buttermilk, I suggest using this great buttermilk substitute. It is in a powdered form, and can keep in your fridge for quite a while without going bad. It can be found in the sugar/ baking aisle of any grocery store and will look like so:

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If you are using this substitute, add it to your mixture now.

At this point realize that when your husband said we were out of eggs, he didn’t mean “we don’t have enough eggs for that angel food cake, but still have enough to make something else.”  He actually meant “we don’t have any eggs so don’t bake unless you are going to the store first.”

Run to the store and remember why you don’t go during college move in week to Walmart when there are 2 colleges in town and only one Walmart….

Return home and continue baking.

In another bowl combine your eggs and buttermilk (water if you are using the substitute) and beat till combined.

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Add this all at once to your crumb mixture and stir till it is all incorporated.

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Spoon into your prepared pan:

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Combine your reserved crumb mixture with the chopped nuts if using them, and sprinkle it over your batter:

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Bake for 35 to 40 minutes until a wooden toothpick inserted near the center comes out clean.

This is best served warm, but can easily be reheated for 10- 15 seconds per piece in the microwave.

And voila! Look at that loveliness. All the little bits of brown sugar sitting on top. It’s delish!

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I hope you enjoy this wonderful recipe.

Until next time.

Happy Baking!

 
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Posted by on August 17, 2013 in Recipe of the week

 

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