Showing posts with label coffee break. Show all posts
Showing posts with label coffee break. Show all posts
I am excited to share this delicious Cinnamon Pecan Coffee Cake recipe with you today! In the UK the term coffee cake usually refers to a cake that is highly flavored with coffee. Here in North America the term coffee cake refers instead to a cake which is meant to be enjoyed with a hot drink, such as tea or coffee.
Everyone has their favorite recipes for coffee cakes here in North American as well.
Wikipedia refers to a coffee cake as the following:
North American coffee cakes are typically presented in a single layer, flavored with either fruit or cinnamon, and leavened with baking soda (or baking powder), which results in a more cake-like texture, or yeast, which results in a more bread-like texture. They may be loaf-shaped or baked in a Bundt or tube pan.
.jpg "Cinnamon Pecan Coffee Cake")
The recipe I am sharing with you today is a North American style coffee cake which has been leavened with baking powder and soda. The original recipe comes from the King Arthur Baking Companion Cookbook, but you can also find it here.
I have downsized it to a loaf sized cake, which is much more welcome in my kitchen, and I have also converted the measurements to metric for European bakers. I actually prefer baking by metrics myself. It is a much more precise method of measuring.
Not all measuring cups are equal. Some hold more than others, but that is not a mistake you will ever run into when you are baking by weight. A gram is always a gram, is a gram!
Once you get used to baking that way, you never want to revert to the other. I would not want to be without a good set of electronic kitchen scales, and that is one of the first items I purchased for myself when I moved back to Canada.
This is a lovely and tender cake with a beautiful crumb and flavor. That is largely due to the use of sour cream in the batter. You can also use plain yogurt if you don't have sour cream.
I kept the amounts for the streusel which both fills and tops this cake as the full-sized measurements. In my opinion you can never have too much streusel!
WHAT YOU NEED TO MAKE CINNAMON PECAN COFFEE CAKE (SMALL BATCH)
Simple everyday baking cupboard ingredients. The only hint for success I would give you is to make sure all of your ingredients are at room temperature, so take them out of the refrigerator about half an hour or so before you want to begin.
For the streusel:
- 1/2 cup (100g) granulated sugar
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 cup (60g) chopped toasted pecans or walnuts
For the cake:
- 1/4 cup (60g) butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large free-range egg at room temperature
- 1 cup (140g) all-purpose plain flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) sour cream or plain yogurt, at room temperature
There is the option for a more substantial and traditional streusel topping which I have not included in the recipe. You can find that option on the King Arthur Baking Page. Just scroll down to the bottom of the page.
The full-sized recipe is also there. It can be baked in a 9 1/2-inch Bundt pan or a 9-inch square pan. That is simply too much cake for little old me!
HOW TO MAKE CINNAMON PECAN COFFEE CAKE (SMALL BATCH)
This is a very easy cake to make. Just make sure all of your ingredients are at room temperature and follow the instructions. Success will be yours.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter and flour an 8X4X3-inch loaf tin, or butter and line with some baking paper. set aside.
Stir together all of the streusel ingredients until crumbly. Set aside.
Beat together in a medium sized bowl, the butter, sugar and egg. In a separate bowl, whisk together the flour, soda, baking powder and salt.
Add the flour mixture to the creamed mixture alternately with the sour cream or yogurt, stirring well to combine after each addition.
Spread half of the batter in the prepared loaf tin. Top with half of the streusel. top with the remainder of the batter and then top with the last of the streusel.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean or with just a few moist crumbs sticking to it.
Leave to cool in the pan for 10 minutes, then lift out to a wire rack to finish cooling. Can be served warm or at room temperature. Cut into thick slices to serve.
This really is a tender and moist cake to make. I have been baking this one or one similar to it for a great many years. When the children were growing up, I used to bake it in a 9-inch square baking tin. I also sometimes added mini chocolate chips to the streusel which they loved.
It's always been a real family favorite and if you bake it, you will know why. It's perfectly delicious!
Some other cake recipes I have shared on here that you might enjoy with a hot drink are:
SMALL BATCH ZUCCHINI COFFEE CAKE - Moist, delicious, flavored with browned butter and nicely spiced. Flecked with green specks of zucchini and topped with a moreish buttery sweet cinnamon brown sugar streusel and a sweet glaze.
BLUEBERRY COFFEE CAKE - A cake you will be proud to serve to anyone. A cake that you will be unable to resist sinking your fork into, again and again. You may even find yourself getting up in the middle of the night to enjoy a slice . . . if it lasts that long! A fabulously tasty cake with a lovely thread of cinnamon sugar swirl throughout . . . studded with plenty of plump sweet berries.
Yield: 1 (8X4X3) loaf
Cinnamon Pecan Coffee Cake
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A tender and delicious loaf cake filled and topped with a moreish cinnamon nut streusel.
Ingredients
For the streusel:
- 1/2 cup (100g) granulated sugar
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 cup (60g) chopped toasted pecans or walnuts
For the cake:
- 1/4 cup (60g) butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large free-range egg at room temperature
- 1 cup (140g) all-purpose plain flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) sour cream or plain yogurt, at room temperature
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter and flour an 8X4X3-inch loaf tin, or butter and line with some baking paper. set aside.
- Stir together all of the streusel ingredients until crumbly. Set aside.
- Beat together in a medium sized bowl, the butter, sugar and egg. In a separate bowl, whisk together the flour, soda, baking powder and salt.
- Add the flour mixture to the creamed mixture alternately with the sour cream or yogurt, stirring well to combine after each addition.
- Spread half of the batter in the prepared loaf tin. Top with half of the streusel. top with the remainder of the batter and then top with the last of the streusel.
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean or with just a few moist crumbs sticking to it.
- Leave to cool in the pan for 10 minutes, then lift out to a wire rack to finish cooling.
- Can be served warm or at room temperature. Cut into thick slices to serve.
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I put my hand up. I love C A K E! I love it in any way shape or form. I love all kinds of cake. Sweet cakes such as a chocolate or a vanilla. Layer cakes. Single layer cakes. Savory cakes such as cornbread.
I love cake for dessert. Cake with a hot drink. Cake with a glass of cold milk. Cake instead of lunch. Cake for breakfast. Cake for breakfast? Where do I sign up!!!
It seems like the most indulgent thing in the world, and after you taste this delicious cake you will wonder where it's been all your life. Pineapple and coconut are the perfect pairing, and they really shine in this super moist coffee cake!
.JPG "Pineapple Coconut Breakfast Cake")
That's because in the UK when you talk about a Coffee Cake, you are talking about a coffee flavored cake. Cakes like my Coffee Cake. This double layered cake is filled with a coffee buttercream and is a really great celebratory cake.
Then there is my Iced Coffee and Walnut Cake. This is a delicious loaf cake, flavored with coffee and filled with walnuts, and topped with a lush coffee frosting.
You can see where the confusion comes in.
.JPG "Pineapple Coconut Breakfast Cake")
In North America a Coffee Cake is a term and is meant to refer to a cake that is supposed to be enjoyed with a hot drink. There needn't be any coffee in the cake at all, just in the cup.
They are rustic cakes. Super moist and dense cakes. Cakes that go wonderfully with a hot drink and cakes which are wonderful served for a special breakfast or a brunch!
.JPG "Pineapple Coconut Breakfast Cake")
So that is why I am calling this a breakfast cake. Because it is meant to be enjoyed for breakfast, or coffee break, brunch, elevensies . . . or yes, even dessert, especially with a scoop of coconut ice cream.
Moist, buttery and delicious, with a lovely pineapple and coconut filling, and topped with a lime glaze and more coconut. I can't think of an occasion that this would not be welcome at!
.JPG "Pineapple Coconut Breakfast Cake")
WHAT YOU NEED TO MAKE PINEAPPLE COCONUT BREAKFAST CAKE
There are three components to this cake. None are complicated and if you have every thing ready before you begin, it goes together in a flash!
For the pineapple and coconut filling:
- 1 TBS vanilla extract
- 2 TBS fresh lime juice
- 1/3 cup (70g) soft light brown sugar, packed
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp salt
- 1 cup (165g) pineapple chunks in juice, well drained
- 1 cup (95g) shredded sweetened coconut
.JPG "Pineapple Coconut Breakfast Cake")
For the cake:
- 1/2 cup (120g) butter, softened
- 1 cup (200g) granulated sugar
- 2 large free range eggs
- 1 tsp vanilla extract
- 1 cup (140g) plain all purpose flour
- 1/2 tsp baking powder
- 1/2 cup (120ml) dairy sour cream
To finish:
- 2/3 cup (56g) icing sugar
- 1 TBS fresh lime juice
- 1/2 cup (47g) shredded sweetened coconut, toasted if desired
.JPG "Pineapple Coconut Breakfast Cake")
The pineapple you are meant to use in this is the pineapple you find in the tin in the canned fruit aisle at the grocery store. Pineapple chunks. The ones in the pineapple juice not syrup.
Make sure you drain them really well. I put mine in a strainer and then press them to get as much juice of them as possible.
I always use large free range eggs. I refuse to support an inhumane industry. In fact I am lucky enough to be able to buy my eggs from a producer right around the corner from my house where I can actually see the chickens out in the run!
.JPG "Pineapple Coconut Breakfast Cake")
HOW TO MAKE PINEAPPLE COCONUT BREAKFAST CAKE
It may seem like a lot of instructions, but that is only because there are three components to the cake. The cake itself. The filling. The glaze. None of it is hard or complicated!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch square or round glass baking dish really well. Set aside.
To make the filling, combine the vanilla, lime juice, sugar, flour and salt in a large bowl. Mix well together then add the pineapple and coconut to combine.
.JPG "Pineapple Coconut Breakfast Cake")
To make the cake cream the butter and sugar together until light and fluffy. Beat in the eggs and the vanilla.
Sift together the flour and baking powder. Stir into the creamed mixture, alternately with the sour cream.
Spoon half of the batter into the prepared baking dish. Spoon the pineapple filling over top. Spread the remaining batter over the pineapple filling to cover.
.JPG "Pineapple Coconut Breakfast Cake")
Bake for 35 to 40 minutes until golden brown and a toothpick comes out of the center with moist crumbs and some pineapple juice. Leave to cool completely.
Whisk together the icing sugar and lime juice for the glaze. Pour this over the cooled cake. Sprinkle with the coconut immediately. Leave to set.
Store at room temperature, loosely covered.
.JPG "Pineapple Coconut Breakfast Cake")
It really is an easy cake to make and oh so delicious. I am not sure why but some days it takes longer to bake than others. Today it took an extra ten minutes, but that is probably because I was baking it in a round dish rather than a square.
I do not recommend baking it in a metal pan. It will get too brown in a metal pan.
Just check it at the recommended time and if it needs a bit more time to set in the middle return it to the oven and bake it for a bit longer. You will truly be rewarded with a wonderful family friendly, beautiful breakfast cake at the end.
Put on your coffee pot and kettle, fry up some bacon and get ready to enjoy! This delicious cake is a winner all round!
Pineapple Coconut Breakfast Cake
Yield: 9 - 12 servings
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
This is a delicious moist cake with a fabulous coconut and pineapple filling. If you love pineapple and coconut you are going to really enjoy this!
Ingredients
For the filling:
- 1 TBS vanilla extract
- 2 TBS fresh lime juice
- 1/3 cup (70g) soft light brown sugar, packed
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp salt
- 1 cup (165g) pineapple chunks in juice, well drained
- 1 cup (95g) shredded sweetened coconut
For the cake:
- 1/2 cup (120g) butter, softened
- 1 cup (200g) granulated sugar
- 2 large free range eggs
- 1 tsp vanilla extract
- 1 cup (140g) plain all purpose flour
- 1/2 tsp baking powder
- 1/2 cup (120ml) dairy sour cream
To finish:
- 2/3 cup (56g) icing sugar
- 1 TBS fresh lime juice
- 1/2 cup (47g) shredded sweetened coconut, toasted if desired
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch square or round glass baking dish really well. Set aside.
- To make the filling, combine the vanilla, lime juice, sugar, flour and salt in a large bowl. Mix well together then add the pineapple and coconut to combine.
- To make the cake cream the butter and sugar together until light and fluffy. Beat in the eggs and the vanilla.
- Sift together the flour and baking powder. Stir into the creamed mixture, alternately with the sour cream.
- Spoon half of the batter into the prepared baking dish. Spoon the pineapple filling over top. Spread the remaining batter over the pineapple filling to cover.
- Bake for 35 to 40 minutes until golden brown and a toothpick comes out of the center with moist crumbs and some pineapple juice. Leave to cool completely.
- Whisk together the icing sugar and lime juice for the glaze. Pour this over the cooled cake. Sprinkle with the coconut immediately. Leave to set.
- Store at room temperature, loosely covered.
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Jam Tea Cake. This is a wonderful breakfast cake that is sure to become a firm favorite with your family! Its been a favorite of mine for a great many years, and no small wonder!
Its moist and delicious from a rich sour cream, buttery and almond flavored batter. Topped with swirls of your favorite preserves and flaked almonds, it always goes down a real treat. Breakfast, brunch, coffee break, teatime, whenever!
Not only is it moist and delicious, but it goes together very quickly. This makes it ideal to whip together for last minute breakfast guests, and I can tell you, nobody has ever been able to turn down a piece of this!
It is the ideal showcase for the wonderful sweetness and flavor or homemade preserves. If you are lucky enough to have rhubarb jam in the larder, you are in for a real treat!
.JPG "Jam Tea Cake")
But it really goes beautifully with any flavor of preserves. Some favorites here are raspberry, strawberry, cherry, and mixed berry. Red colored preserves really show up nicely!
But blueberry and apricot, or peach are also nice. And don't forget lemon curd, or even, dare I say it . . . . Nutella. If you are not fond of the flavor of almond extract, you can use vanilla in its place.
.JPG "Jam Tea Cake")
WHAT YOU NEED TO MAKE JAM TEA CAKE
Simple baking cupboard ingredients. There is nothing really out of the ordinary here. That's all a part of its simple charm!
- 1 1/2 cups (210g) unbleached all purpose plain flour
- 1/3 cup (65g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda (bicarbonate of soda)
- pinch of salt
- 4 TBS butter, melted
- 2 large free range eggs, beaten
- 1/2 cup (60g) dairy sour cream
- 1 1/2 tsp almond extract
- 1/2 to 2/3 cup (110g to 145g) thick fruit jam or preserves, or all fruit spread
- 1/2 cup (85g) flaked almonds
.JPG "Jam Tea Cake")
I have not made this using low fat sour cream, but I think it would probably work alright. You could also use plain unsweetened yogurt in the place of the sour cream if that is all you have.
I only keep one kind of butter in my kitchen, slightly salted. Oh how I miss the Lurpak butter I could get in the UK. It was the best.
All eggs are free range, large and organic if I can find them.
.JPG "Jam Tea Cake")
If I don't have homemade jam to use I use the best jam my money can buy. I really like the Bonne Maman Jams from France, and no, its not just because of the jar. They taste good and have plenty of fruit in them.
You can also use spreadable fruit.
.JPG "Jam Tea Cake")
HOW TO MAKE JAM TEA CAKE
This is probably one of the easiest cakes to make. It goes together just like a muffin or a quick bread in that you mix together the dry ingredients and the wet ingredients separately and then beat the two together!
.JPG "Jam Tea Cake")
Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch square baking tin and line with some baking parchment leaving an overhang on two sides.
Sift the flour, soda, and baking powder into a bowl. Stir in the sugar and salt.
Whisk the melted butter, sour cream, beaten eggs, and almond extract together. Add to the dry ingredients and beat until smooth and fluffy. Spread into your pan evenly.
.JPG "Jam Tea Cake")
Dot the top with the jam. Insert a butter knife straight into the batter and swirl it in gently a few times to distribute it through the batter.
Sprinkle the flaked almonds over top.
Bake in the center of the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let stand in the pan for 10 minutes before lifting out onto a wire rack to cool. Serve warm or at room temperature.
.JPG "Jam Tea Cake")
The batter is quite a thick batter. It is supposed to be thick. This is what prevents the jam from sinking all the way to the bottom.
You might think you are never going to be able to spread it out in the pan, but the back of a metal spoon helps to do this beautifully! I tend to dollop it into the pan in 9 big dollops and then spread it out from there!
Don't over swirl the jam. You want nice pockets of sweet preserves as well as a bit of swirl throughout the cake!
.JPG "Jam Tea Cake")
If you are fond of using jam in your baking there is no end to the recipes here in my kitchen using that fabulous resource. (We are real jam people!) Here are some of my favorites!
SMALL BATCH JAM CRUMBLE BARS - with the short bread base, jam filling and crumbled shortbread topping these tasty bars go down a real treat with a nice hot cuppa!
EASY JAM HEARTS - Heart shaped buttery cookies with scrumptious jam centres. No rolling out or cookie cutters needed. Dolloped on the baking sheet and shaped with your hands, they are very easy to make.
JAM DOUGHNUT MUFFINS - These are so scrumptious I once made them three times in one week! Moist and delicious with jammy centers and a cinnamon sugar coating.
.JPG "Jam Tea Cake")
This really is a fabulous breakfast cake. I guarantee your family is going to love it. Put the kettle on and make a pot of tea because a nice hot cuppa goes perfectly!
Note, I like to dust it lightly with some icing sugar to serve. It pretties it up very nicely!
Jam Tea Cake
Yield: Makes one 8-inch cake
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
This fabulous breakfast cake goes together very quickly and is a great way to use up whatever jam you have languishing in the refrigerator. I especially love to use raspberry, cherry or strawberry jam. Its also a really nice way to showcase some of your homemade preserves.
Ingredients
- 1 1/2 cups (210g) unbleached all purpose plain flour
- 1/3 cup (65g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda (bicarbonate of soda)
- pinch of salt
- 4 TBS butter, melted
- 2 large free range eggs, beaten
- 1/2 cup (60g) dairy sour cream
- 1 1/2 tsp almond extract
- 1/2 to 2/3 cup (110g to 145g) thick fruit jam or preserves, or all fruit spread
- 1/2 cup (85g) flaked almonds
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch square baking tin and line with some baking parchment leaving an overhang on two sides.
- Sift the flour, soda, and baking powder into a bowl. Stir in the sugar and salt.
- Whisk the melted butter, sour cream, beaten eggs, and almond extract together. Add to the dry ingredients and beat until smooth and fluffy. Spread into your pan evenly.
- Dot the top with the jam. Insert a butter knife straight into the batter and swirl it in gently a few times to distribute it through the batter.
- Sprinkle the flaked almonds over top.
- Bake in the center of the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let stand in the pan for 10 minutes before lifting out onto a wire rack to cool. Serve warm or at room temperature.
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