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Posts Tagged ‘coffee’

There are those weekends where I want to feel a real comfort, a comfort of memories and smells.  Those are the weekends where I break from bagels and cream cheese for breakfast and make some lovin’ from the oven.

I really love making coffee cakes because they’re relatively easy and don’t require any elaborate presentation.  They’re hearty and rustic and wonderfully satisfying.  The recipe below isn’t one of my FAVORITES but I’m certainly glad that I tried it.  I hope you do, too!

Coffee Coffee Cake

Streusel
1/3 cup dark brown sugar, packed
1 1/2 teaspoons cinnamon
1/2 tablespoon fine instant espresso powder
1/2 tablespoon cocoa powder
1/2 cup chopped walnuts

Cake
1 1/3 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon fine instant espresso powder
1 stick (1/2 cup) unsalted butter, softened
1/2 tablespoon vanilla extract
3/4 cup granulated sugar
1 egg
1 egg yolk
1 cup non-fat plain Greek yogurt

Preheat oven to 350 degrees F. Lightly grease a 9” springform pan.

For the streusel, combine all the ingredients and set aside.

For the cake, sift flour, baking powder, baking soda, salt, and espresso powder.

Cream butter and sugar until light and fluffy, about 3 – 4 minutes. Add vanilla and mix. Scrape down the bowl. Add eggs and yolk one at a time and continue to beat until mixture is light and creamy. Lower the speed and add flour mixture in three additions, alternating with yogurt in two additions, beginning and ending with the flour mixture.

Spread half the cake batter evenly in the prepared springform pan. Sprinkle with about 2/3 of streusel mixture, leaving a clean 1/2” border of cake batter around the edges. Top with remaining batter, smoothing it out to the edges. Finish with the remaining streusel, pressing gently into the surface.

Bake until a toothpick inserted in the center comes out clean, about 34 – 38 minutes. Cool on a wire rack.

Recipe adapted from pastry studio.

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Buzzed Bananas

This is round two of my banana haul.  I’m slightly obsessed with sweet breads so I sort of stuck to the same theme and went with a muffin recipe.  This recipe is nice because it’s not overly heavy but is incredibly satisfying.  I think it’s right up there with the banana bread that I just made.  Definitely give these a go — they’re perfect for breakfast or as a snack or even dinner if that’s how you roll.  I’m not judging.

Espresso Banana Muffins 

4 medium bananas, mashed
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/2 cup plain applesauce
1/4 cup milk
1 large egg
1 cup whole wheat pastry flour or whole wheat flour
1/2 cup all-purpose flour
2 teaspoons instant espresso powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup mini semisweet chocolate chips

Preheat the oven to 350 degrees F. Place liners in a 12-cup muffin pan.

In a large bowl, stir together the mashed bananas, sugars, applesauce, milk, and egg.

In a medium bowl, whisk together the flours, instant espresso powder, baking soda, baking powder, salt, and chocolate chips.  Add to the banana mixture. Stir until just combined.

Using a spring-loaded ice cream scoop or a spoon, fill each muffin cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Store muffins in an airtight container.  Feel free to freeze these if you won’t be using them within a few days.  Enjoy!

Recipe slightly adapted from Handle the Heat.

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