Coffee Cake

A little over a month ago we had a breakfast party for my mother in law’s birthday. It was a wonderful morning…and there was lots and lots of food. I tried this New York Style Coffee Cake from Fake Ginger. The crumb topping is one of the most amazing things I have ever eaten atop a breakfast food…and I will be implementing on the tops of muffins very soon.

New York Style Coffee Cake 

For the crumb topping:

1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup (2 sticks) melted butter
2 1/2 cups all-purpose flour

For the cake:

2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter
1 1/2 cups granulated sugar
2 large eggs
1 1/4 cups plain (vanilla or honey flavor work too) yogurt
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9×13 pan. I did use a spring-form pan so the cake would be extra pretty. This requires longer baking time, I would even suggest a starting point of 1 hour at 325. Also, if you use a spring-form pan, you can get away with halving the crumb topping…if you want.

To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.

To make the cake, sift the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.

Cream the butter until it is smooth and ribbon-like  in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds. Add the yogurt and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.

To assemble the cake, pour the batter in the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look very thick.

Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving.

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The Most Amazing Chocolate Cake…

The Most Amazing Chocolate Cake…Ever. I will have to be honest, I was a little skeptical at first. That is a pretty tall order…but after taste testing (and having some of the best dessert critics, my family, around taste test)  I think I might have to agree.  The best part is, it is so easy and it is a cake mix with a few additions! I found the recipe while on Whipper Dish while gawking the other day so I tried this cake out for my mom’s birthday.

This recipe is that fabulous, I feel like this recipe can hold its own for a week…because we are off to the beach! I hope you have a great weekend, a great week and enjoy The Most Amazing Chocolate Cake…Ever!

The Most Amazing Chocolate Cake…Ever

1 Chocolate Cake Mix (any kind, I used Devil’s Food)

1 C Mini Chocolate Chips

1 C Sour Cream (I actually used 3/4 cup mayo)

1 Pkg. of Chocolate Pudding (small box 3.5 oz.)

Prepare cake as directed on box and add sour cream,  pudding and chocolate chips.  Pour into 2 9-inch round pans.  Bake as directed on box (you might need to add a minute or 2 to the baking time because of the added sour cream and pudding).  Place on wire rack to cool.

Equally Impressive Chocolate Frosting

I would venture to say this might be the most impressive part about the cake! For this cake I doubled the recipe. 

2 C butter at room temperature

6 oz. Ghirardelli 100% cocoa chocolate bar (I used 60% and it was AMAZING)

8 C Powered Sugar

Milk

Chop the chocolate, then place in double broiler until melted. Cream together butter, chocolate, and 4 cups of powered sugar, add milk as needed for desired consistency.  Combine until creamy, continue to add powered sugar and milk until it is the consistency and taste that you want.  Place one layer of cake on cake stand and frost the top, then add the second layer and frost the rest of the cake.

 

Garnish with chocolate curls.



 

Ice Cream Cake

Ice Cream Cake is on my top 10 list of favorite desserts. I distinctively remember in high school waiting for Dairy Queen to open with a group of my best friends. We ended up getting an ice cream cake with an extremely random fish on it and ate almost the entire thing right out of the box. I’m thankful to have friends that share the same love.

A couple of years after my friends and I devoured said ice cream cake, I fell in love with a Campbell boy. This is his mom’s recipe. I love it. I ask my mother in law, Ruth, for it for my birthday dessert every year. I especially like it when other members of the family ask for it…it is like a bonus. Thanks Ruth for all of the ice cream cake!

Ice Cream Cake

2 1/2 cups oreo cookies

1/4 cup melted butter

1 8 oz carton cool whip

1 jar chocolate fudge

1/2 gallon vanilla ice cream

Crush cookies to a fine consistency. Mix cookie crumbs with melted butter. Press into a 13×9 pan or a spring form pan. Divide slightly softened vanilla ice cream into sections and press into cookie crust. Spread fudge over the ice cream, it is a little easier to work with if it is slightly warm. Top with cool whip. Freeze at least 3 to 4 hours before serving.

It is also delicious to try different ice cream flavors. I especially like it with mint chocolate chip!

Mother’s Day Dessert

This Mother’s Day weekend was wonderful. I was able to spend time with many of the ‘moms’ in my life that are very special to me…as well as lots of quality time with my boys. I’m so thankful for my mom and other ladies in my life that continually give of themselves and love their families.

A few weeks ago my friend Erin made a rose cake and it was absolutely beautiful. She insisted that it was extremely easy and took little time. My sweet friend is extremely talented at decorating cakes and though her cake was closer to perfect than mine was, her statement was completely true and accurate. This cake looks amazing but takes little time and effort.  I thought it would be the perfect cake for Mother’s Day lunch.

I chose to make a chocolate cake with buttercream icing.

Buttercream Icing

2 sticks unsalted butter – room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner’s sugar
4-6 tablespoons very cold milk

Cream butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk slowly. Combining very well after each addition until you reach the desired consistency.

You can find the tutorial for the Rose Cake at I Am Baker. I would encourage you to try it, it is so elegant and easy!