Raspberry Coffee Cake

This recipe comes from "Best of the Best from Indiana"  cookbook.  My in laws were in Indianapolis for the International Barbershop Convention years ago and got the book for me.  This recipe is always a favorite, it is quick & easy.  It can also easily be switched up with different fruit jams or different nuts.  "Best of the Best from Indiana" and "Christmas Thyme At Oak Hill Farm"  sited as the book they got the recipe from are both available on Amazon.



Raspberry Coffee Cake

Ingredients:

2 1/2 C flour
1 C sugar--divided
3/4 C  cold butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sour cream (I use plain greek yogurt)
1 tsp almond extract
2 eggs
1 8oz pkg cream cheese (mascarpone works well also if you prefer)
1/2 C best quality raspberry preserves
1/2 C sliced almonds

Directions:

Preheat oven to 350°, grease & flour 9-10inch spring form pan.

In large bowl mix flour & 3/4 C of sugar.  Chop cold butter into small pieces and cut into flour sugar mixture till crumbly.  Set aside about 1 cup of this mixture (you will use this at the end for topping).  To remaining mixture add baking powder, baking soda salt, sour cream, almond extract, 1 egg and blend well, batter will be stiff and sticky.  Spread batter over bottom and up sides of pan it should be about a 1/4 inch thick.  (I used a tart pan so with the shorter sides I put some extra batter into a small baking dish and made a mini one with the extra)

In another  bowl mix cream cheese, 1 egg and the reserved 1/4 c sugar mix well.  (This can be done that in food processor) Pour this over batter.

Carefully spread preserves over cream cheese mixture.  (I use a whole jar so it is more like a cup of jam just make sure it is a thicker jam)

Mix rest of flour mixture with nuts and sprinkle over top.  Bake for approx 45 min.  Cool 15 min before removing sides of pan, When completely cooled slide off bottom of pan onto serving dish, loosen with knife if necessary.  Cake will be browned and cream cheese will be set when done, watch closely at end to not over cook it.  This cake freezes well if you want to make it ahead.

**I have used all different jam flavors and citrus curds for this recipe, I have used walnuts & pecans in place of the almonds.  All the combinations have turned out great.

my  favorite raspberry preserves

I used tart pan so small dish in photo is the extra. 

Banana Muffins

This is a flour and sugar free recipe adapted from multiple recipes which turned out really well.  They rise nicely as they bake but as soon as they are out of the oven they begin to collapse.  The do retain a nice texture, lighter than I would have expected and very moist.  With such a super simple recipe these mix up quickly & bake in about 15 min.  You could change them up with different add ins, I used walnuts, chocolate chips, blueberries, but cranberries, any nuts would be good, diced apples the list is endless.  I also added 1/4 tsp almond extract the last time I made them for a slightly different flavor you could change that up also.  I first saw this recipe here: Fit and Healthy with Debbie she has some great recipes & lots of fitness information.


Banana Muffins

Ingredients:

2 1/2 c oats

1 6oz container plain greek yogurt

3 eggs

1/2 c agave syrup (honey works I just prefer agave flavor)

2 tsp baking powder

1 tsp baking soda

2 T ground flax seed

1 tsp vanilla

1/4 tsp almond extract (optional)

2 ripe bananas, cut into slices for better processing

Directions:

Preheat oven to 400° and prepare muffin pan even if I use paper cups I still lightly spray them with canola oil.

In food processor put dry ingredients oats, powder, soda, ground flax seed, run processor until oats are ground (just a few pulses for my processor).

Add the rest of the ingredients and blend well (banana lumps should not be visible)

I place one scoop of batter in each muffin cup paper then place the extras (nuts, chips, blueberries, apples, etc.) I'm using on top of that, fill the cups almost to the top, since they rise well but will deflate I  like the cup full.

Bake for about 15 min depending on your oven.

Batter is more than 12 muffin cups so I fill a ramekin with extra.

deflated right before my eyes

Pumpkin Oatmeal Muffins

                         Pumpkin Oatmeal Muffins

Fall is here in full swing, we had our first heavy frost this morning---scrape the car window kind.  I brought in the houseplants yesterday after soaking & cleaning them now on to fall recipes.  Anything pumpkin goes at this house, I can't make enough recipes using it.  These muffins didn't last long but so easy to make & you can throw it together quickly.  They are good for a quick breakfast, serve with soups, or use for dessert and they freeze well if yours make it to the freezer.

Makes 24 muffins

Ingredients:

1 1/2  c whole wheat flour

1 1/2 c all purpose flour

2 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

2 tsp pumpkin pie spice

2 c old fashioned oats

2/3 c brown sugar

1 c sugar

2 eggs

1 15oz canned pumpkin

1 1/2 c milk

2/3 c oil (I use canola, veg will work as well)

pecans & chocolate chips

optional topping: 

1/4 flour

4 T butter

1/4 c brown sugar

1/4 chopped nuts

Directions:

Line muffin tin with papers, I also lightly spray them.

Place eggs, pumpkin, milk, oil into bowl and mix.

Add all dry ingredients and mix thoroughly but don't over mix.

I usually make 1/2 a batch then mix in the chocolate chips and nuts, depending on who is  here.  You could also mix in dried fruits or other nuts as you like.

Place an ice cream scoop size of batter into each cup, I like it 3/4 full.

If using the topping mix ingredients till crumbly and top muffins before baking.

Bake @ 400° for 15 min.

French Breakfast Puffs

After 30 years my little hand mixer that was a Wedding shower gift quit working, so my husband just couldn't wait for me to replace it with this.   Wow, it is like an aircraft carrier compared to my little old mixer.  So far I love it!  My biggest concern was how much space it would take up in my small kitchen, but it is worth it.  So I was ready to bake when I saw a photo of these but no recipe, so after a little "googling" found the recipe posted a lot of places and going back to the 70's.  Not sure who to credit but I will make them again.  The simplicity of it caught my eye.  Very similar to my Snickerdoodle muffins and in fact I think these are even more tasty.

 French Breakfast Puffs              

Ingredients:

1/2 C unsalted butter
1/2 C sugar
1 egg
1 1/2 C all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon (I used even more)
1/2 C milk

Topping:

1/2 C unsalted butter
1/2 C sugar
1 tsp cinnamon

Instructions:

Heat oven to 350° F & line muffin tin with papers or grease well.

Mix dry ingredients.

Mix softened butter, 1/2 C of sugar, and the egg thoroughly.  Stir in dry ingredients alternately with milk to butter mixture.  Divide evenly into muffin cups.

Bake 20-25 min till golden brown.

While baking mix sugar and cinnamon from topping ingredients.  In a cup big enough for muffin melt butter.

While hot dip baked muffin into butter then dip into cinnamon/sugar mixture.  Serve warm.

Snickerdoodle Muffins

With extra people around over the holiday I like having breakfast options.  I love a snickerdoodle cookie so made into a muffin I justify this as a breakfast item.  The recipe can be found on many blogs, but this is the recipe I went with from Culinary Concoctions by Peabody.  It is also a good recipe for making ahead and freezing.






Snickerdoodle Muffins

ingredients:

2 sticks unsalted butter
1 c sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp freshly grated nutmeg
1 1/4 c sour cream
1 1/4 c all purpose flour

mixture for coating:
1/2 c sugar
1 Tablespoon cinnamon

Directions:

Cream butter & sugar until soft about 3-5 minutes.  Add vanilla, then add eggs one at a time.  Mix dry ingredients together in another bowl.  Add flour mixture and sour cream alternately till all incorporated (don't overmix flour).

Using ice cream scoop dip into batter and drop into cinnamon/sugar mixture till coated then place into muffin cup.  I used my small cookie scoop so did 2 scoops per muffin which incorporated more cinnamon mixture.  Bake at 350° for 20-22 minutes or till golden brown tops.

Homemade Pop Tarts

Yep, you heard me right homemade Pop Tarts.  I haven't bought these in years but when I saw this at Tasting Table DC I had to try them.  Buzz's Bakery in the Clarendon area of Arlington, VA has just opened this location and Tasting Table posted an adapted recipe of their  Peach Pop Tarts.  From the photo to the memory of a pop tart I had to make them.  They are made with whole wheat flour.....so sorta healthy, right?  Well working with the dough was a little difficult it must be refrigerated each time you work with it.  This make for a time consuming recipe, the butter softens the dough so it gets sticky quickly.  I spread cream cheese onto the pastry instead of their method of rolling out the cream cheese to fit.  I also used a raspberry jam to try the recipe out.  Once the dough was mixed the only work was rolling out the dough and assembling.  Mixing the dough up the night before left my morning to just rolling & assembly.  While baking they spread out more than I would have liked, but they are better than any pop tart I have ever had.  I think with practice the dough would get easier, I am an impatient baker for sure.  The whole wheat dough is so good!  I will definitely use these Raspberry preserves again. I can't wait for my next DC visit it will include a stop at Buzz Bakery! Let me know if you have been there already.

my version:

Raspberry Pop Tart


Ingredients:
1 1/2 sticks unsalted butter
1 c granulated sugar
1 1/4 c whole wheat flour
3/4 c all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 c buttermilk

Directions:
With mixer beat butter and sugar till light & fluffy.
In medium bowl mix flours, powder, & salt.
Alternately add flour mixture and buttermilk to butter/sugar mixture.
When dough forms divide into 2 balls, refrigerate at least 30min. (I did overnight)
Roll out dough on floured surface to about 1/4 in thick (I did this between saran wrap for ease of handling)
Cut dough into 3x4in rectangles place on baking sheet lined with parchment. Chill 30min.
Spread center of square with a think layer of spreadable reduce fat cream cheese.
Then put a dollop of Raspberry Jam on top of that and spread over cream cheese.
Top with another square, and seal edge with fork or pinch closed.
Refrigerate another 30 min.
Remove and place in preheated 350° oven bake 25min.
When cool spread glaze on top.

Glaze:

Ingredients:

1/2 c Powdered sugar

3-4 drops vanilla

1 T water (to desired consistency)

optional drop of food color 

Directions:

                                                                      stir together and spread on cooled tarts

Love these preserves!

a gadget I have for crimping ravioli, worked great on these

Buzz Bakery
818 North Quincy Street
Arlington, VA