coffee cakes Archives - The Midnight Baker

Pumpkin Crumb Cake

Judith Hannemann — Sat, 16 Sep 2017 23:00:41 +0000

Your house will smell like fall when you bake this pumpkin crumb cake and the family will love it!

Fall Means Pumpkin

Since autumn is upon us, that means tons of pumpkins and recipes for using them!

There’s no exception in this house. I love pumpkin anything and I don’t just reserve that love for fall, but I will admit to eating more of it during that season.

I always like to add new recipes to my repertoire. Sometimes you don’t have to search for them because they come to you. That’s the way it was with this pumpkin crumb cake recipe.

Pumpkin, Nuts And Oats

As a pinning partner for BHG, I pin lots of their content.

This little gem of a cake came up in a “you may like these” suggestions at the end of another recipe. This looked so good, I knew I had to make it.

First, as I mentioned before, I’m a sucker for anything pumpkin, and when I read the ingredients in the crumbs, I knew I had to have this and have it soon!

The topping contains the usual sugar, butter and flour but in addition, it works in some pecans and oats. Well, when oats and nuts toast, as they do in this topping, the taste is unbelievably good.

Great With Coffee Or For Breakfast

This pumpkin crumb cake is so good with a nice hot cup of coffee since it’s got a typical coffee cake texture. It’s equally good for breakfast as well because it’s got the nuts, oats and pumpkin that’ll give you energy you need in the morning.

I might add that this cake keeps very well, but since it’s so good, it won’t hang around for long!

The Recipe

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Pumpkin Crumb Cake

Your house will smell like fall when you bake this pumpkin crumb cake and the family will love it!

Prep Time25

Cook Time40

Total Time1 5

Course: cakes, desserts

Cuisine: American

Keyword: crumb cake, pumpkin

Servings: 12

Calories: 526kcal

Author: Judith Hannemann

Ingredients

1 1/2 cups packed brown sugar
2/3 cup all-purpose flour
2/3 cup regular rolled oats
6 tbsp butter
1/2 cup chopped pecans
2 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup sugar
3/4 cup shortening
2 eggs
1 15 ounce can pumpkin

Instructions

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan. For topping, in a bowl combine 1/2 cup of the brown sugar, 2/3 cup flour, and oats. Using a pastry blender, cut in butter until pieces are pea size. Stir in pecans.
In a large bowl combine next five ingredients (through pumpkin pie spice).
In an extra-large bowl beat next three ingredients (through eggs) and remaining 1 cup brown sugar with a mixer on medium 2 minutes, scraping bowl as needed. Add flour mixture and pumpkin alternately, beating on low after each addition just until combined.
Spread batter in prepared pan; sprinkle with topping. Bake 40 minutes or until a toothpick comes out clean and topping is golden. Cool in pan on a wire rack.

Nutrition

*Adapted from BHG.com

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Blueberry Lemon Crumb Cake

Judith Hannemann — Mon, 09 Dec 2013 00:00:00 +0000

Blueberry Lemon Crumb Caker

Blueberry Lemon Crumb Cake combines the sweetness of blueberries with the tartness of lemon.

Versatile Coffee Cakes

Coffee cakes are versatile. They can be breakfasts, desserts or snacks.

Blueberries and blueberry flavorings are all the rage lately. But a simple blueberry coffee cake never seems to go out of style.The cake is easy to make and goes together in no time. Be careful not to overmix since the cake will be dry. Much like muffins, just mix in the flour until it’s combined with the wet ingredients. Resist the urge to overbeat!

This cake was also the maiden voyage of my brand-new KitchenAid Pro 6 QT mixer. I just upgraded from a 5 QT Artisan. OK, it’s the first PEOPLE treat I made with it. Day it arrived, I made my dog his Pumpkin Dog Biscuits LOL.

Yummy Blueberry Lemon Crumb Cake

The Crumbs Make It

The interesting part of this cake is the crumbs. No cinnamon or spice, but tart lemon zest with a hint of lemon extract.

The lemon’s tartness counteracts the sweetness of the blueberries giving this cake the perfect balance.

Blueberry Lemon Crumb Cake

The Recipe

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Blueberry Lemon Crumb Cake

Blueberry Lemon Crumb Cake combines the sweetness of blueberries with the tartness of lemon. It's perfect for brunch or a summer dessert.

Prep Time15

Cook Time40

Total Time55

Course: desserts

Cuisine: American

Keyword: blueberry desserts, crumb cake, lemon cake recipe

Servings: 12

Calories: 392kcal

Author: Judith Hannemann

Ingredients

Crumb Topping:

1/2 cup sugar
6 tbsp butter melted
1 cup all-purpose flour
1 tbsp grated lemon zest
1/4 tsp lemon extract

Cake:

1/2 cup butter at room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract
1 cup sour cream room temperature
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 cups all-purpose flour
2 cups fresh or frozen blueberries don't thaw if frozen

Instructions

Preheat oven to 350 degrees F. Lightly grease or spray a 13 x 9-inch pan.
For the crumbs, mix together the sugar, flour and lemon zest. Melt butter over low heat in a saucepan. Add the lemon extract. Add the flour mixture to the melted butter mixture and stir until crumbs form, breaking up large clumps. Crumbs should be about the size of peas or a bit larger. Set aside.
In a large bowl with electric mixer, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Blend in the sour cream and vanilla.
Mix together the flour, salt, soda and baking powder. Add to the creamed mixture, beating ONLY until flour is incorporated. Fold in blueberries.
Turn into prepared pan, spreading batter evenly in pan. Top with lemon crumbs.
Bake at 350 degrees F for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven to rack to cool. Cool about 30 minutes if you wish to serve the cake warm. Otherwise, cool completely.
Serves 12

Nutrition

Blueberry Lemon Crumb Cake

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Coconut Banana Spice Cake

Judith Hannemann — Thu, 17 Oct 2013 23:00:00 +0000

A timeless classic. Improves with age.

This is a cake I reworked ages ago out of an old Pillsbury book.

Made it as directed but it had only a very faint banana flavor and it was pretty heavy on the cloves too.

So I increased the banana, cut down the cloves, played with the flour and leavenings till I got it perfect. It was one of my husband’s favorite coffee cakes.

Perfect with a nice strong cup of black coffee!!

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Coconut Banana Spice Cake

Lovely warm spice cake perfect with coffee.

Prep Time30

Cook Time35

Course: cakes, Dessert

Keyword: banana cake, coffee cake recipe, spice cake

Servings: 12

Author: Judith Hannemann

Ingredients

2 cups flour
1 cup sugar
1 tsp cinnamom
1 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup cold butter
1 cup mashed banana about 3
1 egg
1/4 cup molasses
1/2 cup buttermilk OR sour milk
1 tsp baking soda
1/2 cup chopped nuts
1/2 cup shredded coconut

Instructions

Preheat oven to 350 degrees F. Spray or grease the bottom of a 13 x 9 -inch pan. Set aside.
In a large bowl, combine the flour, sugar, spices and salt. Cut in the butter until mixture has the consistency of small peas. Remove 1/2 cup of the mixture to reserve for crumbs.
To the remaining flour mixture, add the egg, buttermilk, banana, soda and molasses. Beat with electric mixer for 2 minutes. Pour into prepared pan.
In a small bowl, mix the reserved flour mixture with the nuts and coconut. Sprinkle on top of cake.
Bake at 350 degrees F for 35-40 minutes, or until toothpick inserted in the center comes out clean.Remove from oven and cool completely on rack.

Coconut Banana Spice Cake

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Cheese Danish Pizza

Judith Hannemann — Tue, 06 Aug 2013 23:00:00 +0000

Almond Cheese Danish Pizza

A different kind of pizza!! And a platter that doubles as a pizza stone!

I was sent this baking dish/platter by Revol to test, and I am in love!! This is very unusual porcelain; it’s their Basalt line. It looks just like slate, however it has all the properties of their other fine bakeware. The surface is rough just like stone, but don’t let that fool you. It’s totally non-porous and will not absorb any grease. I buttered the the surface of this before I laid the pizza dough on it, and when I cut it, all I saw was crumbs…no grease soaking through.

Revol Basalt Round Porcelain Dish

It doesn’t scratch like stone either. I cut this pizza with a sharp cutter and with a heavy hand too. Not a mark left. It also heats very evenly. The bottom of the crust was nicely browned and cooked all the way through. I’d HIGHLY recommend this baker–it’s very versatile. It can be used as a pizza stone, since it can take heat up to 575 degrees F as any Revol porcelain does. It can also double as a serving platter and as a cheese platter. I have the round, but it is available in rectangular as well. The rectangular style would make a fine cutting board because it’s non-porous and won’t let bacteria grow in any nooks and crannies.

The crust of this sweet pizza is unusual in that I used Greek yogurt. The original dough calls for sour cream, but I wanted to see if I could sub yogurt for it. Since I LOVE Greek yogurt, I just want to use it in everything!

So what better way to test my Revol dish *and* develop a recipe for Chobani®? The experiment was highly successful and delicious to boot.

I love almond-flavored ANYTHING, but if you don’t, feel free to replace the almond extract with vanilla extract or any other flavor. You can leave the nuts off the top and replace it with dollops of any fruit preserve if you want, or even fresh fruit.

Don’t let the long list of ingredients fool you–this is really EASY PEASY!! I used the instant (bread machine) yeast so my instructions are to add that in with the dry ingredients, but if you use ADY, then it must be dissolved in the warm water first.

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Cheese Danish Dessert Pizza

A dessert pizza that tastes like a cheese Danish! Two of the best sweet treats combined into one!

Prep Time30

Cook Time30

Rise Time8

Total Time9

Course: desserts

Cuisine: American

Keyword: cheese danish recipe, dessert pizza, pizza recipes

Servings: 12

Calories: 301kcal

Author: Judith Hannemann

Ingredients

For the Crust:

1/2 cup plain Greek yogurt or sour cream
1/4 cup sugar
1/4 cup butter cut into small cubes
1 pkg active dry yeast or 2 tsp bread machine yeast
1/4 cup warm water 110 degrees F water
1/2 tsp salt
2 cups flour

For the Topping:

8 oz cream cheese or neufchatel cheese, room temp
6 tbsp sugar, divided 1/4 cup + 2 tbsp
1 egg
1 tsp almond extract
1 pinch salt
1/2 cup sliced almonds lightly toasted

For the Icing:

1 cup sifted confectioner's sugar
1 tsp almond extract
2-3 tbsp cream or half and half

Instructions

In a small saucepan, combine the yogurt, sugar and butter. Heat over low heat, stirring occasionally, until butter is melted and ingredients are well combined. Remove from heat and cool to room temperature.
Place cooled yogurt mixture in a medium bowl and add the water, salt, yeast (if instant) and flour. Mix well. Dough will be very soft. Cover and refrigerate overnight. If using ADY, add the warm water and yeast to the bowl FIRST and dissolve yeast. Proceed as above.
Preheat oven to 375 degrees F. Lightly grease Revol Basalt Round Pan or any 12-inch pizza pan.
Punch down dough and turn out on a lightly floured surface. Knead a few times until smooth. Roll out dough in a 14-inch circle. Transfer to prepared pizza pan. Roll up the overhang so it makes a "wall" around the perimeter of the pan, like a pizza crust.
Prepare filling by beating the cream cheese (or Neufchatel), egg, salt and almond extract. Beat well so there are no lumps.
Spread filling in center of crust, up to the "walls." Top with lightly toasted sliced almonds.
Bake at 375 degrees F for 20-25 minutes or until filling is puffy and walls of crust are lightly browned. Remove from oven and cool completely.
For icing, mix confectioner's sugar and extract. Add cream tablespoon by tablespoon until icing is of a thick, but pourable consistency (I used an icing bag with a small round tip, so my icing was a bit stiffer than the usual "liquidy" kind). Drizzle over completely cooled pizza, or use a piping bag with a small round tip.
Serves 12

Nutrition

Cheese Danish Pizza

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Raspberry Cheese “Danish”

Judith Hannemann — Tue, 02 Jul 2013 23:00:00 +0000

Raspberry Cheese Danish

If you like Entenmann’s raspberry danish strip, you’ll love this….and the price.

I belong to a small recipe and chit chat group on Facebook. I forget who found this now, but member after member was making it and saying how delicious it was. It even spilled over into some other groups a few of the members are associated with.

Since I haven’t done anything really “sweet” for a while here, save the popsicles, I figured I’d give this one a try since I always seem to have a few spare tubes of crescent roll dough and I always have cream cheese.

However, I can absolutely NEVER make anything the way it says. I’ve been that way for years and it’ll always be that way. BTW, I just don’t do this with recipes!!!! But I digress…

While I like cheese danish, I prefer it with some fruit in it. I also didn’t care for the original glaze since I figured with all the sweet, you need a bit of tart to counteract that. I also decided to do 1/2 the filling–that was suggested by who originally posted the recipe. But honestly, while it tastes pretty good with the filling cut in half, next time I’d double the filling because it’s…GOOOOOOD. The recipe here is the one I made with the filling cut in half. Just double it if you want a thicker center. If you’d like *all* cheese, then just double the sugar I used, and cut out the preserves or you can check out the original recipe from Adventures of a Kitchen Girl.

Raspberry Cheese “Danish”

pastry:
2 tubes crescent roll dough
1 egg white
filling:
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
1 whole egg
1/2 tsp vanilla
1/4 cup seedless raspberry preserves
glaze:
1/2 cup confectioner’s sugar
1-2 tbs fresh lemon juice
1 tsp lemon zest

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

Prepare filling by beating all filling ingredients together except the raspberry preserves.

Open one tube of the crescent roll dough and separate in the center of the roll (on the perforation) into 2 rolls. Unroll each section–you will have 2 rectangles.

Pat one rectangle in half of the pan, repeat with the other half of the dough down the other end of the pan. Pat in the pan, forming a bottom crust and sealing the perforations as best you can.

Spread cheese filling on top of crust. Dot with the raspberry preserves and spread as best you can (it doesn’t matter if it’s sloppy) over the top of the cheese filling.

Open the other tube of crescents and repeat the procedure above, separating into 2 rolls along the center perforation.

Unroll each into a rectangle and place on top of the cheese/raspberry filling as you did for the crust. As best you can, try to close the perforations and cover the entire top. Again, if it’s a bit sloppy, it doesn’t matter.

Brush top with the egg white.

Bake at 350 degrees F for 30-35 minutes or until top crust is golden brown. Remove from oven and cool completely. Chill if desired about 2 hours.

Prepare glaze by mixing confectioner’s sugar, lemon zest and 1 tbs of lemon juice at a time to make a pourable glaze. Drizzle glaze on top of the danish.

Refrigerate any leftover portions.

Makes 12 servings

Raspberry Cheese Danish

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