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Strawberry Sour Cream Cake

A friend of mine linked me to this Strawberry Coffee Cake recipe when I told him that I had bought 3 pints of strawberries from the farmer’s market this morning. I asked him for this recipe because he said he had made it earlier in the week and that it was really good. I had some sour cream I wanted to get rid of and I had read a recipe the other morning for a blueberry sour cream cake. I doubled the original recipe and substituted the sour cream and some heavy cream (which I also wanted to finish up) for the 1 cup of milk in this recipe. I also didn’t like the topping suggestion on the main page so I did my go-to streusel topping that I adapted from the Better Homes and Gardens cookbook that just about everyone has. The cake came out moist and delicious. The strawberries are the perfect sweetness and with some coffee or tea, this cake would be absolutely to die for.

Strawberry Sour Cream Coffee Cake
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 cup heavy cream
1/2 cup sour cream
1/4 cup butter, melted and slightly cooled
3 cups sliced fresh strawberries, dusted in flour

TOPPING:
4 Tbsp Flour
4 Tbsp brown sugar
4 Tbsp oatmeal (old-fashioned)
3 Tbsp butter, softened and cubed
A sprinkling of cinnamon

Directions:

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter. Stir into dry ingredients just until moistened. Add half the sliced strawberries and fold gently so you don’t break them up too much.
2. Pour into a greased 9×13 inch. baking dish. Top with strawberries – try to keep it in a single layer of fruit.
3. To make the topping, combine all the ingredients in a small bowl. Break up with your fingers until the mixture resembles small crumbs. Sprinkle the topping over the top of the strawberries.
4. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. If you find that your cake is getting too brown too fast, lower the temperature to 350F.
5. Cut into squares; serve warm.

Pics of cake!

 
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Posted by on September 18, 2010 in The Bakery!

 

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Baked goods

I made two different baked items in the past week or so. The first was a crumb cake cupcake with a strawberry filling called “Breakfast in Bed” cupcakes. The second I made just today: Alton Brown’s recipe for graham crackers.

The “Breakfast in Bed” cupcakes are from theA Bakers Field Guide to Cupcakes book.

The Crumb Cake Cupcakes

Ingredients for Streusel:
* 1/2 cup unsalted butter, melted (a stick)
* 2/3 cup sugar
* 2 teaspoons ground cinnamon
* 1/2 teaspoon vanilla extract
* Pinch of salt
* 1 1/4 cups all-purpose flour
Ingredients for Cupcakes:
* 18 paper liners
* 2 cups all purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* Pinch of Salt
* 1/2 cup unsalted butter, at room temperature, cut into small pieces
* 3/4 cup plus 2 tablespoons sugar
* 2 teaspoons vanilla extract
* 1/4 teaspoon almond extract
* 2 large eggs
* 1 cup sour cream
* 1 1/2 cups fresh or frozen blueberries or raspberries or nuts finely chopped

Directions:
To make the streusel, in a large bowl, stir together melted butter, sugar, cinnamon, vanilla, and salt until well combined. Stir in flour until smooth. Mixture should clump and form crumbs when squeezed between the fingertips. Set aside.

To make the cupcakes, preheat oven to 350 degrees F. Place paper liners in all wells of one 12-cup and one 6-cup cupcake tin.

Whisk flour, baking powder, baking soda, and salt together in a small bowl to aerate and combine; set aside.

In a large bowl with an electric mixer on medium high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in extracts. Beat in eggs one at a time, scraping down the bowl after each addition. Add the flour mixture in 4 additions alternately with the sour cream. Begin and end with the flour mixture. Stop when there are streaks of flour still in the bowl. At this point, you can add any fruit or nuts you wish. If you are making the Breakfast in Bed version, do not add fruit to the mixture.

To make them Breakfast in Bed cupcakes, fill the cupcake wells a 1/4 of the way with batter and then place a teaspoon of your favorite jelly in the center. Cover with the remaining batter and then top with the streusel. Bake for about 22 minutes. When you test it, make sure you do not test it where the jelly is, you won’t get an accurate reading! When finished and completely cooled, sprinkle with powdered sugar.

These photos were taken of the very last cupcake last night. It had been a few days since I made them but they were still the best cupcakes I have ever made probably.

The second thing I made today actually. I had to look all over town to find the graham flour for this recipe. Laurgasms found it at amazon.com pretty fast but I didn’t want to pay the shipping unless it was absolutely necessary! I finally found it at a natural food store here in town.

Graham Crackers
Recipe courtesy Alton Brown, 2008
Show: Good Eats Episode: Flat is Beautiful: Going Crackers

Ingredients
* 8 3/8 ounces graham flour
* 1 7/8 ounces all-purpose flour
* 3 ounces dark brown sugar
* 3/4 teaspoon aluminum-free baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 1/8 teaspoon ground cinnamon
* 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
* 2 1/4 ounces molasses
* 1 1/2 ounces whole milk
* 1/2 teaspoon vanilla extract

Directions
Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
Yeah, its blurry.

So Yummy!

OMG Flash!

No flash is worse!

That’s a keeper!

I do not own a food processor large enough for this recipe. I only have a small prep one that I got at the grocery store. Needless to say, I had to do all the mixing and stuff by hand but it was not that bad. I used my fingers to break up the butter and mix it til it looked like cornmeal. I whisked the dry ingredients together with a whisk. Carter helped me out by mixing with his hands as well. It was pretty simple to do and they totally taste so much better than the graham crackers from a box. I was surprised at how similar they tasted although these were much fresher and more flavorful. I totally recommend them to anyone that likes to bake or even to a beginner. They are awesome and easy.

 
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Posted by on November 22, 2008 in The Bakery!

 

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