Tag Archives: coffee cake recipe

Cute Little Creamy Jammy Coffee Cakes

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There are layers upon layers of goodness to enjoy in these little coffee cakes.
There are layers upon layers of goodness to enjoy in these little coffee cakes.

Moms are so accustomed to sharing everything — their food, favorite sweater, the family car, and most of all, their time.

So, this Mother’s Day, gift her something that she can call her very own, something she can indulge in selfishly, thoroughly, and completely.

I’m talking “Creamy Jammy Coffee Cakes.”

Bigger than a standard muffin but clearly smaller than a full-on cake that requires slicing, these individual coffee cakes are the perfect size to feel pampered with.

The recipe is from “100 Morning Treats” (Chronicle Books), of which I received a review copy. It’s by Sarah Kieffer, the Minneapolis creator of the award-winning The Vanilla Bean Blog, and the baker who popularized the famed pan-banging, cookie-baking technique.

This fun book is filled with all manner of homey treats to enjoy for breakfast, brunch, and beyond. You’ll fall for everything from “White Chocolate and Fig Pound Cake,” “Giant Carrot Cake Cinnamon Roll,” and “Brioche Bagels” to “Sheet Pan Danish” and “Cheesy Croissant Casserole.”

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Baked Goods With A Twist, Part III: The Out-Of-The-Norm Blueberry Crumb Cake

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This isn't your ordinary blueberry cake -- not with whole wheat flour, plus a most unexpected ingredient.
This isn’t your ordinary blueberry cake — not with whole wheat flour, plus a most unexpected ingredient.

Blueberry cake is always a welcome guest.

But it’s the blueberry cake with a miso crumb topping that makes for a guest with gusto whom you won’t soon forget.

This unusual take on a classic spring treat incorporates mild — yet still salty and ever so fermented and funky — white miso into the mix.

“Blueberry-Miso Crumb Cake” is a recipe from Chef Chris Morocco for Bon Appetit magazine, published in the September 2020 issue.

Yes, it's white miso.
Yes, it’s white miso.

The cake is made with whole wheat flour, which gives it a hearty and nutty taste. Plus, it adds a healthful aspect, even if you are still eating cake. Or so you can con yourself.

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Meyer Lemons II: Sweet and Decadent

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Zest, juice and slices of Meyer lemon flavor this irresistible Meyer lemon coffee cake.

Zest, juice and slices of Meyer lemon flavor this irresistible Meyer lemon coffee cake.

 

April showers bring May flowers. But last winter’s deluge of rain nearly drowned my poor little Meyer lemon tree.

Usually flush with deep green leaves and bountiful with sunny yellow lemons, it looks more like Charlie Brown’s Christmas tree right now. In fact, I managed to pick all of about four decent-sized ripe lemons this year — not nearly enough to make this spectacular “Meyer Lemon Coffee Cake” by Martha Stewart.

But lo and behold, my friend Kiki to the rescue. With her tree overflowing with lemons, she gifted me a big bag of them — plenty to make this cake that requires a load of Meyers.

Thin slices of lemon are layered and baked right into the cake, which has a batter laden with lemon zest, too. Then, a mountain of crunchy streusel goes on top — an amount nearly as deep as the cake, itself. Finally, a Meyer lemon citrus glaze is drizzled over the top.

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