coffee cake Archives - The Midnight Baker

Cream Cheese Coffee Cake

Judith Hannemann — Sat, 17 Apr 2021 23:00:15 +0000

Cream cheese coffee cake is a cross between crumb cake and cheesecake! A real treat!

Cream Cheese Coffee Cake

Here’s a cake where you get the best of both worlds. Since it has a cheesecake layer sandwiched between coffee cake and crumbs, it’s perfect for those who love coffee cake and cheesecake!

The cake itself is rich and buttery. So are the crumbs and there’s plenty of them too. I think that the crumbs are peoples’ favorite part of any coffee cake. Entenmann’s (famous to NYers) even make a cake that’s mostly crumbs due to their popularity.

Now if you didn’t think you could get much better than that, here’s this cake with it’s luscious cheesecake layer.

The Cheesecake Layer

This is where this simple recipe gets a bit tricky.

It’s always hard to spread a tenuous mixture, such as this cheesecake filling, over any batter. Trying to do it with a dry spatula can be daunting. My suggestion is to use a wet spatula because it’ll make the process a lot easier.

However, the easiest way I have found is to drop the cheesecake batter evenly across the top of the other layer than using your wet (but surgically clean) fingers to spread it evenly. I know it sounds gross, but it’s the best method to get the job done. And after all, the cake is going to be baked so worries about bacteria are eliminated.

These tips are good for the bottom layer as well.

Easy Crumbs

The way I make crumbs is easy and they come out perfect every time.

My “secret” if you can call it that is starting with melted butter. Any time I made them the other way by cutting the butter in, they’d melt and didn’t even look like crumbs. I picked up that trick years ago with a cranberry coffee cake. That cake was quite forgettable, but the crumb method used was a keeper.

The flour is variable when you make crumbs this way so start with the minimum amount (which is given in the recipe) and add more if you need it. It’s one of those methods where your eye will tell you if it’s right.

The Recipe

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Cream Cheese Coffee Cake

A great coffee cake with a cheesecake layer

Prep Time30

Cook Time45

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: cheesecake filled coffee cake, coffee cake with cream cheese, easy coffee cakes

Servings: 12

Calories: 588kcal

Author: Judith Hannemann

Ingredients

Cake:

1 cup sugar
1/2 cup butter
1 egg
1 cup sour cream
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda

Filling:

16 oz cream cheese
1/2 cup sugar
1 egg

Topping:

1/2 cup walnuts chopped
1/2 cup brown sugar
1/3 cup butter melted
2 tsp cinnamon
1/2 cup flour approximate

US Customary - Metric

Instructions

Preheat oven to 350F/175C. Coat a 9x13-inch baking dish (the best approximation outside the US is a 3L rectangular baking dish) with non-stick spray.
For the cake:
Mix the flour, baking soda and baking powder in a small bowl; set aside.
Beat the sugar, butter and egg until smooth. Add the sour cream and vanilla; mix well. Stir in the 3 cups of flour mixture until a sticky dough forms. Spread 1/2 of the dough evenly in the prepared pan. TIP--I distribute portions evenly around the pan them pat it to fit with wet hands. Alternately, you could use an offset spatula, but the damp hands work better.
Beat the cream cheese, 1/2 cup sugar and egg in another bowl until very smooth. Spoon mixture over the dough in the pan and spread it as evenly as you can.
Drop the remaining dough by spoonfuls over the cream cheese mixture.
Mix the topping ingredients together. If the crumbs seem a bit wet, add a tablespoon or two more of flour. Sprinkle the topping over the crumbs.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition

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Breakfast Pull-Apart Bread

Judith Hannemann — Fri, 11 Mar 2016 00:00:30 +0000

Gather the family around the breakfast table with this yummy breakfast pull-apart bread! You’ll never believe how easy this is to make!

Save a bit of that store-bought or home-made fruit pie. You’ll need it to make this bread! Yes, I said fruit pie. It’s the secret ingredient that makes this bread delectable!

The history of this bread goes back to the days I baked commercially after my late husband’s heart surgery (since I couldn’t leave him to travel for my real profession). We were throwing away too many pies because they were outdated and we couldn’t make less–the company had quotas you had to bake each day.

I like to experiment so I tried chopping up the pie and adding it to chopped up white bread dough, adding streusel crumbs, baking and glazing. This tasted delicious and it sold. And more importantly, we used pies we’d have ended up chucking out.

The bread is constructed so that you can just pull it apart. And that’s the best way to enjoy this anyway.

If you want it warm, don’t bother to glaze. Just put it out hot and let everyone enjoy. This is one I happen to prefer fully cooled, but tastes differ. You can also use more pie–up to 1/2 of a 8-inch pie. For my taste, 1/4 of a pie is the right balance. Then it’s not too sweet.

As the bread cools, sections of it will sink–but that is the way it’s supposed to be, so no worries!

Frozen white bread dough is very handy to have on hand. So handy that I recommend keeping a couple of loaves in your freezer at all times. Need rolls? Just defrost it and cut the “loaf” into 12 sections and shape for dinner rolls and 6 sections for sandwich rolls. I’ve even taken to substituting it for sweet roll dough for cinnamon rolls and my Orange Breakfast Rolls.

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Breakfast Pull-Apart Bread

Gather the family around the breakfast table with this yummy breakfast pull-apart bread! You’ll never believe how easy this is to make!

Prep Time2

Cook Time30

Total Time2 30

Course: breads, Breakfast, Brunch

Cuisine: American

Keyword: bread recipe, coffee cake recipe, pull-aparts

Servings: 1 loaf

Calories: 2010kcal

Author: Judith Hannemann

Ingredients

1 loaf frozen white bread dough
1/4 of a 8-inch fruit pie

CRUMBS

1 tbsp butter melted
2 tbsp brown sugar
1/3 cup approximate flour (see NOTES)

GLAZE

1 cup confectioner’s sugar
1-2 tbsp cream or milk

Instructions

Spray a sheet of plastic wrap with non-stick spray and wrap frozen bread dough up in it. Defrost in refrigerator overnight.
Grease a 9x5x3 loaf pan.
Chop up defrosted dough into 1-inch pieces. Chop up pie into small pieces.
Make crumbs by mixing together all ingredients.
Mix dough bits together with pie bits. Place in prepared pan. Top with the crumbs.
Cover with greased plastic wrap and rise in a warm, draft-free area 1 1/2-2 hours (since the dough is cold, it takes longer to rise) or until double in bulk.
Preheat oven to 350 degrees F.
Bake loaf for 25-30 minutes, until top is golden brown and internal temperature registers 190 degrees F on an instant-read thermometer.
Cool loaf completely in pan.
Mix glaze ingredients and drizzle over loaf.

Notes

You may need more flour to get the proper texture for the crumbs. The reason is, it's weather depended (humidity). The mixture should look dry and when squeezed will hold it's shape. Add any extra flour by tablespoonfuls.

Nutrition

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Mini Crumb Cakes

Judith Hannemann — Fri, 18 Dec 2015 00:00:47 +0000

Try these great mini crumb cakes for Christmas morning or any other time!

These mini crumb cakes have the perfect flavor!

They are easy to make and don’t rely on mixes either. There’s also a surprise inside–a ribbon of streusel filling that’s oh-so perfect.

I made these in Texas-sized muffin cups and used commercial parchment tulip liners, but you don’t have to get that fancy. You could use regular liners or even just grease the cups.

If you want to make them in regular-sized muffin tins, the same applies as above only instead of 6 cakes, you’ll get 12 smaller ones and they will cook slightly faster. I tend to like Texas-sized muffins and mini cakes, but that’s a personal choice.

If this is going to be a breakfast, then by all means use the Texas pan. As an accompaniment to coffee after breakfast, then the smaller size will be better.

The original recipe came from Food.com. What I did that was different was I made separate crumbs for the top because it just looks better! I also melt the butter for making crumbs and add just enough flour so I get a crumb consistency. This works way better than using the cold butter method because the crumbs keep their shape instead of the butter melting and having the tip look like it was a broiled topping with the cold butter method.

You can make them the day before then just microwave for about 20-30 seconds before serving to freshen them up, but they are best served the same day.

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Mini Crumb Cakes

Try these great mini crumb cakes for Christmas morning or any other time!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch, cakes

Cuisine: American

Keyword: crumb cake

Servings: 12

Calories: 287kcal

Author: Judith Hannemann

Ingredients

CAKES

1 3/4 cups flour*
1/3 cup white sugar
2 tsp baking powder
1/4 tsp salt
1 egg beaten
3/4 cup apple juice
1/4 cup oil

STREUSEL

1/3 cup brown sugar
3 tbsp flour
3 tbsp cold butter cut up small
2 tsp cinnamon

CRUMBS

4 tbsp melted butter
1/2 cup brown sugar
1/2 cup + 2 tbs flour
1 tsp cinnamon

Instructions

*flour needs to be lightly spooned into measuring cup. DO NOT use "dip & sweep" method
Preheat oven to 400 degrees F. Line or grease a Texas sized muffin tin or a regular muffin tin.
For streusel, mix the sugar, flour and cinnamon. Cut in cold butter until mixture resembles small crumbs. Set aside.
For crumbs, mix all ingredients together until mixture holds together in firm crumbs. You may have to add an extra teaspoon or 2 of flour.
Mix all dry cake ingredients together in a large bowl.
Mix all wet ingredients (egg, juice, oil) in a separate bowl.
Pour wet ingredients into dry cake ingredients, mixing only enough to wet all ingredients. A few lumps are OK
Place about 1 tablespoon of the cake mixture in the bottom of each muffin cup.
Place about 1 teaspoon of streusel on top of batter.
Distribute the rest of the cake batter over the rest of the cakes
Top with crumbs
If making Texas size--bake for 25-30 minutes or until toothpick inserted in the center comes out clean
If making regular-sized cakes--bake for 15-20 minutes or until toothpick inserted in center comes out clean.
Makes 6 Texas-sized cakes, 12 regular-sized cakes

Nutrition

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Raspberry Butter Crumb Cake

Judith Hannemann — Wed, 04 Mar 2015 00:00:00 +0000

Raspberry Butter Crumb Cake

Rich and buttery raspberry crumb coffee cake is made from scratch but even easier than a mix! Perfect with a cup of strong coffee and the closest I’ve come to real New York style coffee cake!

Here’s a from-scratch cake that’s easier than a mix! No kidding. It is.

This cake is whipped up in about 10 minutes. No waiting for butter to soften because the butter is melted.

The crumbs are just as easy and they too use melted butter. As a matter of fact, it’s just pretty much the recipe I always use for any crumb topping.

New York style!

I used to attempt to make crumbs with the cold butter cutting-in method, but the end result was never anything resembling crumbs–it always looked more like a broiled topping.

I made a quite-forgettable coffee cake years ago that came out of a magazine. While the cake was blah and not a keeper, the crumbs were. They used melted butter and for the first time, my crumbs looked like crumbs! I’ve stuck with the melted butter method ever since.

The original recipe for this came from Epicurious. I’ve altered nothing really in the cake part and only used their combo of sugars in the crumbs. IMO, there was too much butter in those crumbs. Too much butter produces wet crumbs and a few reviewers did say the crumbs were a bit wet. I preferred to stick to my flour-to-butter ratio for them since it never fails.

The cake is a bit sweet, but it has a lovely flavor. To me, raspberry is the perfect fruit jam to use here, but if you don’t care for it, use something else. Some reviewers made it with different flavored jams and said it was still superb.

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Raspberry Butter Crumb Cake

Rich and buttery raspberry crumb coffee cake is made from scratch but even easier than a mix! Perfect with a cup of strong coffee and the closest I’ve come to real New York style coffee cake!

Prep Time15

Cook Time25

Total Time40

Course: cakes, desserts

Cuisine: American

Keyword: crumb cake, raspberries

Servings: 9

Calories: 393kcal

Author: Judith Hannemann

Ingredients

CAKE

1 cup flour
1/2 cup sugar
1 3/4 tsp baking powder
1/4 tsp salt
1/2 cup milk
6 tbsp unsalted butter melted
1 egg
1/2 cup raspberry jam or flavor of your choice

CRUMBS

1 cup + 2 tbsp flour
1/4 cup packed brown sugar
1/2 cup sugar
4 tbsp unsalted butter melted
1 tsp cinnamon
1/4 tsp salt

Instructions

Preheat oven to 400 degrees F. Grease a 9-inch pan (square or round).
For crumbs:
Melt the butter in either a microwave-safe dish or in a small saucepan; remove from heat if applicable.
Stir in the sugars, salt and cinnamon; combine well.
Add the flour and stir to combine well. It's best to work this with your fingers after the flour is stirred in as the crumbs seem to form better. Set aside.
For cake:
In a large bowl, combine the flour, sugar, baking powder and salt. Stir well.
In a smaller bowl, whisk together the milk, melted butter and the egg.
Stir the milk mixture into the flour mixture until just combined. Don't overmix!
Pour into prepared pan. Drop teaspoonfuls of raspberry jam randomly over the top of the batter. Swirl gently with a spoon--just for a slight marbling effect. Don't combine the jam and the batter.
Top with crumbs. Bake at 400 degrees F for 25 minutes or until toothpick inserted in center comes out clean (of cake batter).
Cool completely on rack. Dust with confectioners' sugar if desired.

Nutrition

Raspberry Butter Crumb Cake

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Justin’s Apple Cinnamon White Cake

Judith Hannemann — Tue, 30 Sep 2014 23:00:00 +0000

Justin’s Apple Cinnamon White Cake

Perfect fall coffee cake! Warm cinnamon and juicy apples make it special.

Many members of a group I read on Facebook have made this cake and rave about it.

Loaded with fall flavors

It was originally posted by member Justin S. who makes this all the time. He was kind enough to share the recipe with group members, but he said he didn’t recall where he first found it.

The cake smells wonderful baking. Only thing I did differently was used 1 1/2 apples in the batter but placed thinly sliced apples in the center along with the cinnamon sugar.

I used Granny Smiths, but I guess any apple will do. I’d like to try it again with a sweeter, juicier apple as I think the flavor would be improved. Justin didn’t say which variety he used, so I went to one of my standby cooking apples. I really prefer Rome but my store didn’t have them, hence the Granny
Smiths.

Cinnamon sugar in the center

The cake is very sweet and perfect with coffee. I didn’t serve this warm, but I imagine it’s just marvelous if you serve it that way.

Justin’s Apple Cinnamon White Cake

1/3 cup brown sugar
1 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
2/3 cup white sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 cup flour
1 3/4 tsp baking powder
1/2 cup milk
1-2 apples, peeled & chopped

Preheat oven to 350 degrees F. Spray or grease a 9x5x3-inch loaf pan.

In a small bowl, mix the brown sugar and cinnamon; set aside.

In another bowl, mix the flour and baking powder; set aside.

In a large bowl, beat butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Stir in the flour, mixing well. Add the milk and beat until smooth. Fold in the apples.

Spread 1/2 of the batter in the pan. Top with 1/2 of the brown sugar/cinnamon mixture. Swirl through batter. At this point, I added a layer of thinly sliced apple as well.

Spread remaining batter over the top. Top with remaining brown sugar/cinnamon mixture.

Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted in the center comes out clean.

May either be served warm or completely cooled.

About 12 servings.

Apple Cinnamon White Cake

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Blueberry Lemonade Muffins

Judith Hannemann — Sat, 12 Jul 2014 23:00:00 +0000

Blueberry Lemonade Muffins

These cake-like blueberry lemon muffins are like a mini coffee cake in muffin form. Crunchy butter and lemon crumbs are the crowning glory.

Who doesn’t love a blueberry muffin? The perfect grab-and-go breakfast.

These muffins have a cake-like texture and a tart hint of lemon. Lemon and blueberry are one of my favorite combinations.

Loaded with fruit

I made these for a dear friend (and neighbor) who recently had knee surgery. I know blueberry is one of her favorite flavors and these will certainly cheer her up…she’s a week post-op and is in intensive therapy and at this point, the therapy is no fun…far from it.

I made these with frozen berries and kept them frozen until the very last minute when I had to add them. Thawing makes them get “juicy” and the juice will dye the batter. That’s OK, no difference in taste, but you’ll get purple muffins! You could use fresh if you want, should work about the same. I’ve never done this with fresh because I simply never buy fresh blueberries because they go bad very quickly.

Basket full of cheer

Also, this won’t work too well with very low or no-fat milk. STRONGLY resist the urge to save those 50 calories–the muffins will just not be good.

I always make Texas (large) sized muffins. It’s been years since I made the regular size, which now seem puny to me. The bake time I gave for them is approximate–do check them after 18 minutes or so for doneness. Since Texas muffins are twice the size of regular, you will get twice the amount of regular. Again, the yield is approximate since you could fill the cup differently to me. It’s just a guide.

Buttery lemon crumbs are irresistable

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Blueberry Lemonade Muffins

These cake-like blueberry lemon muffins are like a mini coffee cake in muffin form. Crunchy butter and lemon crumbs are the crowning glory.

Prep Time20

Cook Time35

Total Time55

Course: Breakfast, cakes

Cuisine: American

Keyword: blueberry muffins, breakfast muffins

Servings: 9

Calories: 468kcal

Author: Judith Hannemann

Ingredients

CRUMB TOPPING

1 cup flour
1 tsp baking powder
3 tbsp brown sugar
2 tbsp regular sugar
1 tsp grated lemon zest
6 tbsp butter melted

MUFFINS

1 3/4 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
1 cup sugar
2 eggs
3/4 cup milk don't use skim or 1%
1/2 cup oil
1/2 tsp lemon extract
3 tsp grated lemon zest
1 cup frozen blueberries do not thaw
1 tbsp flour

Instructions

Preheat oven to 375 degrees F. Grease or line with paper cups either a regular or "Texas" muffin pan. Regular makes about 18 muffins, "Texas" makes about 9. I made "Texas" size.
For crumb topping: in a small bowl, mix all ingredients except the melted butter. While stirring, add the butter until you get clumps about the size of small peas. You may have to add a tablespoon or 2 MORE flour to get good crumbs. This is weather dependent. Set aside.
For the muffins: In a medium bowl, stir the 1 cup flour, baking powder and salt together. Set aside.
In a large bowl, combine the sugar, eggs, oil, milk, extract and lemon zest. Beat with electric mixer until foamy.
Add the flour mixture to the liquid mixture and beat with electric mixer until well blended and there are no lumps.
In a small bowl, mix frozen berries with the 1 tbs flour (this stops them sinking). Stir berries into muffin batter.
Spoon into prepared pans. I use an old-fashioned ice cream scoop for this. Fill the cups 3/4 full. Top with crumbs.
Bake at 375 degrees F for 30-35 minutes for "Texas" muffins. Regular muffins bake about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Makes about 18 regular, 9 large.

Nutrition

Blueberry Lemonade Muffins

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Apple Cinnamon Breakfast Cake

Judith Hannemann — Sun, 30 Mar 2014 23:00:00 +0000

Apple Cinnamon Breakfast Cake

This apple cinnamon cake is perfect for breakfast, coffee time or any time! Fast and easy too.

Call this one an experiment. A few weeks ago, I made and posted a quick and easy Cinnamon Roll Cake because I felt like cinnamon rolls but didn’t want the fuss of making my Cinnabon Rolls with Orange Icing. Those are great when you have a sugar attack, but I wanted something much less sweet this time and with some fruit involved.

Perfect for breakfast

I always have cake mixes because I doctor them. Ditto cans of pie filling because now that I’m old (yes, I AM!), I rarely like to fuss with making a pie filling from scratch and especially as an ingredient in something other than a pie!

So I tried something that I thought would taste like an apple cinnamon sticky bun or fritter. Nothing much to lose here.

Any cake mix I make or doctor, I always substitute the water with a 2 parts evaporated milk to 1 part water. You’d be surprised at how this little trick makes a much better quality cake and makes it taste homemade from scratch.

Tender crumb

So I started with a layer of 1/2 the cake batter. Then chopped up the can of filling–feel free to leave it whole, but I wanted to spread it out better so I chopped it up–and put 1/2 of that on the batter, then topped with the rest of the batter then topped that with the rest of the chopped apple filling.

Didn’t want the usual crumbs so I just did brown sugar and some chopped nuts. In this case, walnuts, but you can use whatever you have on hand or like.

Brown sugar and buttered nut topping

This cake is superb! Not to sweet, not too light or too dense. In fact, it’s perfect. Great for a grab-it breakfast or with coffee or even dessert. Yes, it’s that good!

Beautiful Cream Old World Baker by Temp-Tations by Tara

The baking dish is my 2 1/2 quart Temp-Tations Old World baker in cream color. It’s available in this and many other colors at Temp-tations.com

Apple Cinnamon Breakfast Cake

Cake:
1 box (15-18 oz) butter-recipe gold/yellow cake mix
3 eggs
2/3 cup evaporated milk
1/2 cup water
1/3 cup very soft butter
Apple Filling:
1 can (21 oz) apple pie filling
2 tsp cinnamon
Topping:
1/4 cup brown sugar
1/4 cup chopped nuts
2 tbs melted butter
Glaze:
3/4 cup confectioners sugar
2-3 tbs cream or milk

Preheat oven to 350 degrees F. Spray or grease a 13×9-inch baking pan.

Chop up the can of pie filling so you get small chunks of apple. I used a food processor for this as it was easier. Stir the cinnamon into the chopped up pie filling.

For the topping, mix the chopped nuts with the brown sugar; set aside. Melt the 2 tbs butter and set aside.

Add the cake mix to a large bowl. Add the milk, water, eggs and soft butter. Blend until all ingredients are moistened and then beat for 2 minutes at medium-high speed.

Pour 1/2 of the cake batter into prepared pan, spreading batter evenly. Top with 1/2 of the apple mixture, spreading it best as you can (it’s very thick). Top with remaining 1/2 of the cake batter and top with remaining apple mixture (I just dotted it across the top as evenly as I could).

Sprinkle evenly with the brown sugar/nut mixture then drizzle with the melted butter.

Bake at 350 degrees F for 45-55 minutes. Remove from oven and cool for 20 minutes.

Mix glaze ingredients and drizzle over cake.

Serves about 12.

Apple Cinnamon Breakfast Cake

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Jack Daniels Apple Cobbler

Judith Hannemann — Wed, 13 Nov 2013 00:00:00 +0000

Jack Daniels Apple Cobbler

WOW! I can’t say more.

Buttery, Jack Daniels-y and apple-y. I don’t think there’s much MORE to say here. Just that this is easy as 1-2-3.

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Jack Daniels Apple Cobbler

Apple cobbler with a spike of Jack Daniels whiskey. This apple dessert is amazing!

Prep Time10

Cook Time40

Total Time50

Course: desserts

Cuisine: American

Keyword: apple cobbler, apple desserts, Jack Daniels

Servings: 6 -8

Calories: 519kcal

Author: Judith Hannemann

Ingredients

8 pieces refrigerated biscuit dough 16.3 oz large buttermilk biscuits (i.e. Grands)
21 oz apple pie filling
1 cup brown sugar
1 1/2 tsp cinnamon divided
6 tbsp butter melted
1/2 cup pecan halves
1/4 cup Jack Daniels whiskey optional if you prefer

Icing:

1 cup confectioner's sugar
1-2 tbsp heavy cream or half and half

Instructions

Preheat oven to 375 degrees F.
I used a 10-inch cast iron skillet. You can use a large round cake pan as well, but the butter will have to be melted in another container. When using the cast iron skillet, enough butter remains in the pan to grease it.
In a 10-inch cast iron skillet, melt the butter; let cool slightly.
Mix the brown sugar and 1 tsp of the cinnamon. Set aside.
Mix the apple pie filling with the whiskey and 1/2 tsp cinnamon. Set aside.
Cut each biscuit into quarters. Coat each biscuit quarter with melted butter and place in bowl with brown sugar mixture. Coat well.
Place half of the apple filling mixture in the pan. Top with sugar-coated biscuits. Top with remaining filling, making sure not to completely cover the biscuits. Place pecans evenly across top of pan.
Bake at 375 for 30-40 minutes, or until biscuits are done and golden brown. Cool completely.
For icing, place confectioner's sugar in a small bowl. Add ONLY enough cream to make a thick but pourable mixture (like the texture of hot fudge sauce). Drizzle over cobbler.
Serves 6-8

Nutrition

Jack Daniels Apple Cobbler

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Chocolate Chip Muffins

Judith Hannemann — Sat, 19 Oct 2013 23:12:00 +0000

Chocolate Chip Muffins

Just like the bakery. Loaded with chocolate chips!

I felt chocolate chip muffins today so went looking for something that was more like cake than a muffin so it’d last longer.

Didn’t have to look far. Found a great recipe over on King Arthur’s site. Only thing I changed was to reduce the chocolate and didn’t add additional flavoring, as was suggested. Oh, and I used regular flour instead of the fancy one in the original. You can check out the original recipe HERE.

What is important with this recipe is how you measure your flour. DO NOT “dip and sweep” otherwise they will be too dry. Lightly spoon the flour into the measuring cup and level off.

These are terrific but I think next time I use mini morsels or cut the chocolate down even more. Made like my version, it’s loaded with chocolate, and I know that’s not a problem to some LOL!!! But I’d like a higher percentage of the cake part personally. I’d also reduce the sugar a bit too as they are pretty sweet (made like this) but not overpoweringly so.

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Chocolate Chip Muffins

Chocolate chip muffins are perfect for breakfast or brunch, but they make a fantastic dessert, too.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: chocolate chip muffins, chocolate chips, muffin recipe

Servings: 12

Calories: 302kcal

Author: Judith Hannemann

Ingredients

1/2 cup butter softened
1 cup sugar *
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 eggs
1/2 cup milk
2 cups flour
1 cup chocolate chips or 1/2 cup mini chocolate chips

Instructions

Preheat oven to 350 degrees F. Grease or line with paper cups either a 12-count regular muffin pan or a 6-count Texas muffin pan.
In a large bowl add the butter, sugar, baking powder and salt. Beat until light and fluffy. Beat in the vanilla and eggs, beating well. Add the milk and beat until incorporated.
Stir in the flour and chocolate chips until well mixed. Distribute batter evenly between either 12 regular sized muffins or 6 Texas sized muffins.
Bake smaller muffins 25-30 minutes. Bake large Texas-style muffins 30-40 minutes, or until toothpick inserted in the center comes out clean.
Remove from oven and cool on wire racks.
Makes 12 regular or 6 Texas-sized muffins.

Notes

*You can reduce the sugar to 3/4 cup if you don't like them overly sweet.

You can also use 1/2 cup MINI chocolate chips if you want them smaller and more evenly dispersed AND to save fat and calories.

Nutrition

Chocolate Chip Muffins

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Old Fashioned Crumb Cake

Judith Hannemann — Thu, 12 Sep 2013 22:00:00 +0000

Old Fashioned Crumb Cake

Nothing better. Just add coffee.

This cake is so easy to prepare.

The different method here is the crumbs. I don’t cut in cold butter. I melt it, add sugar, then enough flour to form a crumb. This way, the cold butter does not melt when baked and the crumbs stay as crumbs. Learned this method ages ago from an old Taste of Home magazine. The coffee cake was quite forgettable (it was some cranberry cake I think) but I never forgot the crumb making method. Most times, my crumb toppings turned out looking like broiled toppings–where it forms a solid, one-piece sheet that crusts. After learning to do it this way, my crumbs remain CRUMBS!

This is the pan I used for this cake–

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Old Fashioned Crumb Cake

This old fashioned crumb cake recipe creates coffee cake that is tender and moist, with the perfect sugar crumb topping.

Prep Time15

Cook Time35

Total Time50

Course: desserts

Cuisine: American

Keyword: brunch, cake recipe, coffee cake, crumb cake

Servings: 12 -16

Calories: 399kcal

Author: Judith Hannemann

Ingredients

1/2 cup butter softened
8 oz cream cheese room temp
1/2 cup milk
2 eggs
1 tsp vanilla
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
2 cups all purpose flour

Crumb Topping:

1/4 cup butter melted
1/2 cup light brown sugar
10 tbsp all purpose flour 1/2 cup + 2 tablespoons

Instructions

Preheat oven to 350 degrees F. Grease the bottom of a 9 x 13-inch pan. Set aside.
Prepare crumbs by mixing all the crumb ingredients. More flour may be added until desired crumb density is achieved.
Using a heavy stand mixer, place butter and cream cheese in the bowl and cream very well.
In a separate bowl, beat together the milk, eggs and vanilla. Add gradually to the creamed mixture, beating until all liquid is incorporated. Add the baking soda, baking powder and salt. Beat until blended.
Add the flour and the sugar, beating well and until mixture is fully incorporated and very smooth.
Turn into prepared pan and even out batter. Distribute crumbs evenly across the top of the batter.
Bake at 350 degrees F for 30-35 minutes, or until toothpick inserted in center comes out clean. Remove from oven and place on rack to cool completely

Nutrition

Old Fashioned Crumb Cake

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