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Posts tagged ‘coffee cake’

Pumpkin Apple Streusel Cake

Pumpkim APple Strussel Cake


Pumpkin Apple Streusel Cake

2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs, lightly beaten
1 cup pumpkin puree
2 cups apple, peeled & chopped

In a large bowl, combine first 5 ingredients: set aside In medium bowl, combine eggs, pumpkin, and oil. Add liquid ingredients to dry; Stir just till moistened. Stir in apples. Spoon into greased 9 x 13 inch pan

Prepare streusel topping by combining 2Tbsp. flour, 1/4 cup sugar and 1/2 tsp. cinnamon. Cut in 4 tsp. butter till crumbly. Sprinkle over batter.

Bake in 350 degree oven for 35 to 40 minutes.


Apple Oatmeal Coffee Cake


 Apple Oatmeal Coffee Cake

1 cup flour
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp allspice
1/4 tsp cinnamon
1 cup sugar
1 cup quick cooking oats, uncooked
1/2 cup oil
1 egg
1 tsp vanilla
1 cup apple, peeled and chopped
1/3 cup nuts, chopped

Mix dry ingredients together in bowl. Add remaining ingredients. Mixture will be quite thick. Pour into a greased 8×8 inch pan.

Bake at 350 degrees for 30-35 minutes.


Makes 9 servings


From Gooseberry Patch Christmas Volume 4




Got Rhubarb?

Buttermilk-Rhubarb Coffee Cake

1 1/2 cups chopped rhubarb (in 1/4 -inch pieces)

3 tablespoons sugar

Nonstick spray for the pan

1/2 cup (1 stick) unsalted butter, softened (see note)

2/3 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups unbleached all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1/8 teaspoon (large pinch) baking soda

1/2 cup buttermilk


2 tablespoons brown sugar

1/2 teaspoon cinnamon

Preheat the oven to 350 degrees (325 for a glass pan). Place the chopped rhubarb in a bowl, and sprinkle with 3 tablespoons sugar. Let stand while preparing the batter.

Spray an 8-inch baking pan with nonstick spray.

Place the softened butter in a mixing bowl. Add the sugar, and cream together until fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla.

In a second bowl, stir together the dry ingredients until uniformly blended.

Add the dry mixture to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally, until combined. Don’t overmix.

Fold in the rhubarb, and transfer the batter to the pan. The batter will be somewhat stiff, and might seem to resist being spread into the pan. Be patient, and give the spreading process a few minutes of your time and attention. If it doesn’t look completely uniform in the pan, that’s OK.

Use the same bowl (no need to clean it) to mix together the brown sugar and cinnamon, and sprinkle this on top of the batter.

Bake for 25 minutes, or until a toothpick inserted all the way into the center comes out clean. Serve warm or at room temperature.

Yield: One 8-inch square cake or 12 servings.

Note: Unwrap the butter ahead of time, and place it directly in the mixing bowl to soften.

Per serving: 211 calories; 9 g fat (5 g saturated fat; 38 percent calories from fat); 29 g carbohydrates; 58 mg cholesterol; 167 mg sodium; 3 g protein; 1 g fiber.

Mollie Katzen is author of the legendary “Moosewood Cookbook”


Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday.



1/4 cup biscuit baking mix
1/4 cup packed light brown sugar
1/2 tsp. ground cinnamon


1-1/2 cups biscuit baking mix
3/4 cup granulated sugar
1/2 cup vanilla or plain yogurt
1 large egg, lightly beaten
1 tsp. vanilla


1 to 2 tablespoons milk
1 cup powdered sugar
1/2 cup sliced almonds (optional)

1) Generously coat four-quart crock pot with butter or cooking spray. Cut parchment paper to fit bottom of stoneware and press into place. Spray paper lightly with nonstick cooking spray.

2) Prepare streusel; blend 1/4 cup biscuit baking mix, brown sugar and cinnamon in small bowl. Set aside.

3) Prepare batter: Mix 1 1/2 cups biscuit baking mix, granulated sugar, yogurt, egg and vanilla in medium bowl until well blended. Spoon 1/2 of the batter into the crock pot. Sprinkle 1/2 of the streusel over the top. Repeat with remaining batter and streusel.

4) Line lid with two paper towels. Cover tightly; cook on high 1 3/4 to 2 hours or until tester inserted in the center comes out clean and cake springs back when gently pressed. Allow cake to rest for 10 minutes. Invert onto plate and peel off paper. Invert again onto serving plate.

5) Prepare glaze: Whisk milk into powdered sugar 1 tablespoon at a time until desired consistency. Spoon glaze over the top the cake. Garnish with sliced almonds. Serve warm or cold.

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