The recipe I am sharing with you today is a very old recipe that I have had for many, many years. It is not a coffee cake in the sense that there is any coffee at all in the cake, but in the sense that it is meant to be enjoyed with a hot drink . . . usually coffee, or tea . . . hence the term coffee cake.
It is a beautiful cake . . . with a lovely well flavoured moist batter . . . with a ribbon of cinnamon nut streusel running through the middle . . . as well as baked into and gracing the surface.
It is a recipe that I have been making since the early 1980's. I can't tell you where I got the original recipe as it comes from my Big Blue Binder and is handwritten in my own hand all those years ago. Home Internet wasn't even heard of back then, so the idea that I would ever be sharing these recipes with anyone other than my closest friends never occurred to me, so I never ever noted the source, unless it was from a friend.
I strongly suspect it came from a magazine clipping or the newspaper. I did not own many cookbooks back then. I had a Purity cookbook, a Fanny Farmer Cookbook, my BHG cooking encyclopedia and a cookbook I got free for subscribing to Chatelaine magazine. I still have all of those and this recipe isn't in them . . . . just in my Big Blue Binder.
When I went to make it today, I realised that this is the first time I have baked it since moving over here to the UK! I don't know why I haven't!
Its unbelievable as it is a really great cake. It has to have been at the very least 20 years since I have baked it, but it is a cake that I baked frequently when my children were growing up for the family and also for friends if I was entertaining a coffee party, or a family brunch for the extended family.
It makes a nine inch square cake, which cuts beautifully into exactly 16 squares.
The batter is a simple one made with sour cream, butter, eggs, etc. You could also use plain yogurt instead of sour cream if you wanted to. Today I did not have quite enough sour cream so I used part yogurt.
And both were full fat. I couldn't tell the difference.
The streusel is a very simple one . . . brown sugar, cinnamon, chopped nuts. The original recipe did not call for chocolate chips but for one reason or another I added them once, and it was so tasty that I have always added them ever since.
Half the batter gets spread into the pan and then topped with half the streusel . . . then the other half batter gets spread on top and the remaining streusel over all. The second half of the batter can be a bit difficult to spread over top so what I do is to dollop it all over the middle layer of streusel in smaller bits . . . and then carefully tease the bits with the back of a spoon until they meet each other and cover it. This is the best and easiest way to keep the layers distinct.
Oh but it smells like a little bit of heaven when it is cooking. Cinnamony and warm and toasty . . . just like every happy memory I have of home sweet home.
Yield: 16
Sour Cream Coffee Cake
prep time: 10 minscook time: 50 minstotal time: 60 mins
An incredibly moist and flavourful cake, with a streusel filling and topping, meant to be enjoyed with a nice hot cuppa! From my Big Blue Binder.
ingredients:
- 120g butter (1/2 cup)
- 190g caster sugar (1 cup)
- 2 large free range eggs, beaten lightly
- 1 tsp vanilla extract
- 120g sour cream (1 cup)
- 1 tsp bicarbonate of soda
- 245 g plain flour (1 3/4 cups)
- 2 tsp baking powder
For the Topping:
- 200g soft light brown sugar (1 cup)
- 60g finely chopped toasted nuts (walnuts or pecans)
- 1 TBS ground cinnamon
- 90g semi sweet chocolate chips (1/2 cup) optional
instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Line a 9 inch square baking tin with some baking paper. Set aside.
- To make the streusel combine all of the ingredients in a small bowl, mixing together well. Set aside. (The chocolate chips are an optional ingredient.)
- Cream the butter and sugar together until light. Beat in the eggs one at a time. Beat in the vanilla. Combine the sour cream and the soda. Sift the flour and baking powder together. Add the sour cream mixture to the creamed mixture alternately with the dry ingredients, making three dry and two wet additions, beginning and ending with dry. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over top. Cover with the remaining batter. Sprinkle the remaining streusel over all.
- Bake in the preheated oven for 45 to 50 minutes until a toothpick inserted in the centre comes out clean and the top springs back when lightly touched.
- Serve warm or cold, cut into squares.
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Todd polished off two pieces of it before I could say Jack Robin! Yes, it is that good of a cake. I hope you will give it a go! I guarantee you will fall in love. I don't think it will be another 20 years before I bake it again. At least I hope that it won't!
I usually like to bake something at the weekend for us to enjoy with a leisurely drink, either at breakfast or at some point during our busy day.
These delicious muffins fit the bill perfectly.
Tender and moist Orange muffins filled with the crunch of flaked almonds.
They are topped with more flaked almonds and then sweetly glazed with some orange marmalade after baking. I adore marmalade.
I adapted the original recipe from a book by the Australian Women's Weekly entitled "Madeleines, Muffins & More."
Its a great baking book, about the size of a magazine, and is filled with loads of recipes for small and delicious bakes and cakes, both sweet and savoury.
The original recipe makes 12 delicious muffins. I have adapted it to make only six. because we are a small household, and I reckon some of you are as well.
This is the small batch version I guess.
Its a fabulously moist muffin with a beautiful texture . . . not a cake per se, but a muffin.
A very, very good and tasty muffin.
The orange flavour comes from the use of orange zest in the batter and then a quantity of orange marmalade.
The marmalade is used both in the batter and then again in the bitter sweet glaze that is spooned over the finished muffins while they are still warm. Yummmm . . . .
There is a bit of crunch in the muffin as you stir some flaked almonds in the batter.
These also add flavour . . . I love muffins with nuts in them.
More are sprinkled on top of the batter prior to baking . . . they get all toasty. I love toasted nuts, don't you?
I believe that toasting enhances the flavours of all nuts. It somehow makes them nuttier!
I used my favourite Bonne Maman Bitter Orange Marmalade for these. You can use any good marmalade you have to hand.
Marmalade is something we always have in the house. We enjoy it on our toast of a morning, and I even like it stirred into my oatmeal from time to time.
It adds a certain "Je ne sais quois!"
Just look at that lovely texture. These were incredibly tasty and went down really well with a nice hot cuppa herbal tea.
I really hope you will want to bake some for yourself. I think you are really going to enjoy them! At least I hope you will!
Yield: 6
Orange & Almond Muffins
prep time: 10 minscook time: 25 minstotal time: 35 mins
This small batch muffin recipe yields six beautifully flavoured muffins, with a moist and tender crumb. It boasts a crunchy toasted almond topping and a tangy orange marmalade glaze! You can easily double the ingredients to make 12.
ingredients:
- 150g self raising flour (2 cup plus 1/2 TBS)
- 65g butter, cut into bits (4 1/2 TBS)
- 40g flaked almonds (1/2 cup)
- 75g caster sugar (6 TBS)
- 1/2 TBS finely grated orange zest
- 85g orange marmalade (1/4 cup)
- 1 large free range egg, lightly beaten
- 60ml milk (1/4 cup)
- couple additional TBS of flaked almonds to top
For the orange marmalade glaze:
- 2 1/2 TBS orange marmalade
- 1 TBS water
instructions:
- Preheat the oven to 200*C/400*F/gas mark 6. Butter a six cup muffin cup really well, or line with muffin papers.
- measure the flour into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs. Stir in the caster sugar, orange zest and almonds. Whisk together the marmalade, egg and milk. Add all at once to the dry ingredients. Mix just to combine. Divide between the prepared muffin cups. Sprinkle some additional flaked almonds on top of each.
- Bake in the preheated oven for 25 to 30 minutes until well risen and golden.
- While the muffins are baking whisk together the marmalade and water for the glaze. Spoon over the hot muffins when they come out of the oven. Let the muffins sit in the tin for about 10 minutes before scooping out onto a wire rack to cool.
- Store any leftovers in an airtight container.
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There was a bit of marmalade left on the spoon when I took it out of the jar. What else was I to do but spread it on my muffin??? Scrumdiddlyumptious!
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Thank you for visiting! Do come again!
What if I told you, you could make a delicious, light, flaky savoury scone using only three ingredients? Its true! You can and these lovely scones are just that!
I almost couldn't believe it when I read the recipe. Three ingredients? How could that be? What would they turn out like? I just had to try them out first hand. Three Ingredient Cheese Scones.
I was very pleasantly surprised. I did not expect such positive results. These were light, flaky and savoury. Chock full of cheese.
Light, flaky and savoury scones that really do use only three ingredients. Not only that, but they go together in a flash! What more could a person ask for!
These literally go together in about five minutes. Seriously! I kid you not!
You can put these together in about 5 minutes, pop them into the oven, bake and be enjoying them in less than half an hour. I was literally amazed at the speed and ease of preparation!
All you need is self-raising flour (self-rising), grated cheddar cheese and plain yogurt. That's it! Three simple ingredients.
Three ingredients I always, always have in my refrigerator. Refrigerator basics and of course the flour. I always keep a variety of flours on hand. Plain, self-raising, whole wheat, whole wheat self-raising, and a variety of bread flours.
Did you know that you can keep your flour in the freezer? In fact when it comes to whole grain or specialty flours that you may only use occasionally, it is the best way to keep them without them gong to waste.
Simply pop the flour into a sealed container and then put it into the freezer. It will keep for ages and ages. Just measure it out for any recipe you need it for and bring it to room temperature prior to using. Its that simple.
You can easily make your own self raising flour. Simply add 1 1/2 tsp of baking powder and 1/4 tsp salt for every 140g/1 cup of plain flour. Easy peasy!
Putting these scones together is a real doddle. You measure the cheese and the flour together into a bowl and then stir with a fork to combine. Once you have done that, you then
stir in the yogurt to make a soft dough. Pat the out to a rectangle . .
. cut . . . then bake.
I love that you simply cut the dough into rectangles rather than stamping them out with a round cutter. No waste and no rerolling of scraps.
That means that they all turn out perfect. Re-rolled/patted scones can sometimes come out a bit wonky and they won't rise quite as much. They will also be not quite as tender.
These rise really nice and tall . . . and are so flaky. Use a sharp knife to cut them into the rectangles.
I like to use a nice strong cheddar for plenty of flavour when I am baking. The stronger the cheese the more flavour. You also have the option of sprinkling more cheese on top prior to baking for a lovely finish. I say why not! More cheese please!!
These are lovely just served plain and on their own. They are excellent split and spread with softened butter.
And why not. A bit of butter elevates the taste of anything in my opinion. Well, all things savoury at any rate!
Look at that lovely texture of these. Isn't it beautiful? I think they are just perfect!
These are wonderful served for breakfast with butter, and yes, even jam. Cheese and jam go really well together.
They are wonderful served with salads also for a nice light lunch.
They are also pretty wonderful served with soups or, or stews for dinner.
These are quitet lovely no matter what or when you serve them. I can almost guarantee that they are sure to always be well received!
Yield: 10
Three Ingredient Cheese Scones
prep time: cook time: total time:
Light, flaky cheese scones that go together in a flash. You are sure to love these, and yes they only need three ingredients!
ingredients:
- 300g self raising flour (2 cups plus 3 TBS)
- 150g grated strong cheddar cheese (1 1/4 cups)
- 250g plain yogurt ( 1 cup)
Optional:
- 5 TBS grated strong cheddar to sprinkle on top
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with some baking paper set aside.
- Measure the cheese and flour into a bowl. Stir together with a fork to combine completely. Add the yogurt and quickly mix together to form a soft dough. Tip out onto a lightly floured surface and knead a couple of times until smooth. Pat out into a rectangle 6 by 10 inches in size, and about 1 inch thick. Cut into 10 rectangles. Place the rectangles spaced apart on the baking sheet. Sprinkle with the optional additional cheese if using.
- Bake for 18 to 20 minutes until well risen and golden brown. Scoop onto a wire rack to cool slightly before serving with plenty of cold butter for spreading. Delicious!
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I found the original recipe written on a scrap of paper. I suspect I had copied it out from a magazine at the Dentists or Doctor once upon a time. I adapted it to use both Metric and American measurements. You're welcome
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
The recipe which I am sharing today was adapted from a cookbook by Mary Younkin, entitled "The Weeknight Dinner Cookbook."
I have been keen to try it for a while now. Today was the day. (Tuesday as I write this.)
The flavours and simplicity of the dish really appealed to me.
I have cut the quantities in half as we are a small family and neither one of us is overly fond of leftover chicken on the bone reheated. I find it takes on a flavour that I find quite unappealing.
I had tried another recipe last week, which I did not share with you. It was not the best tasting dish. It was called Halfsies Chicken, and I got the recipe on Food52.
It had looked and sounded very appealing, but in all truth we both did not like it at all. It was far too garlicky and we found the smell was quite repugnant. (Just saying! Don't shoot the messenger!)
This one looked a lot more appealing and I can tell you it smelled a lot more appealing as well.
My refrigerator stunk like that other recipe for days afterwards, not to mention my house. This was very pleasant in contrast.
The recipe requires marinating bone in, skin on chicken thighs overnight, or for at least 6 to 8 hours, in a simple marinade, steeped with Greek flavours . . .
Thinly sliced red onions, thinly sliced garlic . . . along with dried thyme and oregano . . .
are mixed in a zip lock baggie along with some olive oil, lemon juice and red wine vinegar . . . along with some salt and black pepper of course . . .
You just mix together all of those ingredients in a zip lock baggie (or a bowl with a cover) and then pop in the chicken.
I massaged them a bit with the marinade to make sure that all the pieces were well coated.
After that you simply pop the bag into the fridge and forget about it until you are ready to cook it. (I did give the bag a bit of a shake whenever I remembered it.)
Ideally overnight, but you can also put it into marinade early in the day and then cook it that night for supper.
When you are ready to cook it, just remove the chicken from, and discard the marinade . . . pop it onto a baking sheet and roast in a hot oven.
You could also cook it outdoors on the grill, according to your manufacturers instructions.
She recommends cooking it over medium coals, lid down for about half an hour, and then flipping it, and continuing to grill for a further 20 minutes or so (lid down) until the juices run clear.
I think I might try that when the weather warms up a bit. I think it would be really good done on the BBQ and served with some salads when we have people over. Its really yummy and easy too!
We both really enjoyed this chicken. It smelled amazing when it was cooking and looked amazing also! I served it with some veggie rice and mixed vegetables on the side!
Yield: 3 - 4
Greek Chicken
prep time: 24 hourcook time: 1 hourtotal time: 25 hours
Plan ahead as the chicken needs to marinate overnight. The end result is moist and tender pieces of chicken, filled with delicious flavours!
ingredients:
- 6 small free range chicken thighs, bone in, skin on
- 1 small red onion, peeled and very thinly sliced
- 3 cloves of garlic, peeled and very thinly sliced
- 120ml olive oil (1/2 cup)
- 60ml fresh lemon juice (1/4 cup)
- 30ml red wine vinegar (1/8 cup)
- 1/2 TBS dried oregano
- 3/4 tsp dried thyme
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
To Serve (optional):
- fresh thyme leaves
- fresh chopped flat leaf parsley
- lemon wedges
instructions:
- Have ready a large plastic container with a lid, or a large zip lock baggie. Shake the olive oil, lemon juice, vinegar, salt, pepper, oregano, thyme, sliced onions and garlic together in the bag. add the chicken pieces and rub well into the marinade to coat all over. Zip the bag shut and place in the refrigerator overnight.
- When you are ready to cook the chicken, remove it from the refrigerator. Remove the chicken from and discard the marinade.
- Preheat the oven to 200*C/400*F gas mark 6. Line a large baking tray with aluminium foil. Place the chicken pieces on the baking sheet, skin side down.
- Roast for 30 minutes. Flip over so that the skin is now on top. Return to the oven and roast for a further 30 minutes, until golden brown and the chicken juices run clear. Let rest for 5 to 10 minutes, Sprinkle with the herb (s) and serve immediately with lemon wedges if desired.
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If you are a fan of juicy well flavoured chicken, you can't go wrong with this recipe! Nom nom!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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