Lazy Day Oatmeal Cake

Lazy Day Oatmeal Cake

INGREDIENTS

BATTER

• 1 cup uncooked rolled oats (instant or regular, I used rolled oats)
• 1 1⁄4 cups boiling water
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 1⁄2 cups flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg

TOPPING

• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 1⁄2 cup brown sugar
• 3 tablespoons cream or 3 tablespoons milk
• 3⁄4 cup flaked coconut
• 1⁄3 cup chopped nuts (optional)

DIRECTIONS

1. In a shallow bowl soak oats in boiling water for 20 minutes.
2. Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
3. Beat in eggs and vanilla.
4. Sift and measure flour, sifting again with the soda and spices.
5. By this time the oats will be soaked and cool.
6. Remove beaters from creamed mixture and fold in soaked oats.
7. Sift flour mixture over and fold in.
8. Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
9. Mix all the topping ingredients.
10. Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
11. Watch carefully.

Breakfast cake

Posted by mk in Breakfast, cake

Lazy Day Oatmeal Cake

Healthy Breakfast and Brunch Recipes

Healthy Breakfast and Brunch Recipes

Ingredients

• 5.6 ounces all-purpose flour (about 1 1/4 cups)
• 1/4 cup chopped walnuts, toasted
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• Dash of ground cloves
• Dash of ground ginger
• 1/4 cup brown sugar
• 3/4 cup low-fat buttermilk
• 1 tablespoon canola oil
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, lightly beaten 
• 2 cups finely grated carrot (about 1 pound) 
• Cooking spray 
• 3 tablespoons butter, softened 
• 2 tablespoons honey

Preparation

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
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Source myrecipes.com

Breakfast cake

Posted by mk in Breakfast, cake

Healthy Breakfast and Brunch Recipes

Buttermilk Cardamom Coffee Cake

Buttermilk Cardamom Coffee Cake

Makes: 12 servings

Active Time: 30 minutes

Total Time: 1 1/4 hours

INGREDIENTS

OATMEAL CRUMB

• 6 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup packed light brown sugar
• 1 cup old-fashioned rolled oats, dividedc
• 1/4 cup white whole-wheat flour, or whole-wheat pastry flour
• 1/2 teaspoon ground cardamom, or cinnamon
• 1/4 cup chopped walnuts

CAKE

• 2 cups white whole-wheat flour, or whole-wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon ground cardamom, or cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup packed light brown sugar
• 1 cup nonfat buttermilk, (see Tip)
• 1/4 cup canola oil
• 1 teaspoon vanilla extract

PREPARATION

1. To prepare oatmeal crumb: Combine butter, 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor. Process until the mixture is crumbly. Turn out into a bowl and add the remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.
2. To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
3. Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or cinnamon), baking soda and salt together in a large bowl. Whisk eggs and 1/2 cup brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil and vanilla. Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.
4. Spread half the batter in the prepared pan. Sprinkle half the oatmeal crumb evenly on top. Spoon the remaining batter over the crumbs and gently spread in an even layer. Top with the remaining oatmeal crumb.
5. Bake the coffee cake until browned and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes. Serve warm.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; add about 10 minutes to the baking time.
• Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Breakfast cake

Posted by mk in Breakfast, cake

Buttermilk Cardamom Coffee Cake

Buttermilk Banana Bread

Buttermilk Banana Bread

Ingredientes:

115g (1/2 cup) butter, softened

190g (1 cup) sugar (I used selfmade vanilla sugar – but you could add 1/2 teaspoon vanilla extract instead)

2 eggs

1 cup mashed banana (it is best if they already have brown sprinkles on their skin)

6 tablespoons buttermilk

200g (1 3/4 cups) flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

optional for glaze:

1-2 tablespoons powdered sugar

1-2 teaspoons milk

Directions:

1. Grease and maybe flour a big loaf pan, set aside. Preheat oven on 160°C (350° F).

2. First cream the butter in a bowl with a hand mixer for a bit, then add the sugar and whisk until well incorporated and creamy. Mix eggs in. Add mashed bananas, if used vanilla extract and buttermilk and mix the batter well

3. Now add flour, baking powder, salt and soda and mix on very slow speed. When all the white stuff is gone you can move on to a higher speed for a minute.

4. Put the batter into the loaf pan and then into the oven. Bake for approx. 60 minutes. When a toothpick comes out clean, it is ready.

5. Get the loaf pan out of the ofen and let it cool for 20 minutes. Then run a knife along the edges and loosen the bread. Put it out of the pan and onto a rack to cool completely. If you want you can decorate the cake with a little bit of glaze like I did. Just mix powdered sugar and the milk bit by bit until you have the consistency you like!

6. Enjoy – preferably with a lot of friends!! I can’t say how long it stays this beautifully moist because it was gone in a day!!
Source gingerlemonandspice.com

b cake

Posted by mk in b, cake

Buttermilk Banana Bread

Crumb Cake for breakfast

Crumb Cake for   breakfast

Total Time: 1 hr 5 min

Prep Time: 15 min

Oven Temp: 350

Ingredients

• Coconut-Pecan Topping:
• .5 cup(s) pecans, toasted and chopped
• .25 cup(s) unsweetened shredded coconut, toasted
• .25 cup(s) all-purpose flour
• .25 cup(s) packed dark brown sugar
• .25 teaspoon(s) ground cinnamon
• 2 tablespoon(s) butter or margarine

Banana Cake:

• 1.5 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• .5 teaspoon(s) baking soda
• .25 teaspoon(s) salt
• .125 teaspoon(s) ground cinnamon
• 4 tablespoon(s) butter or margarine, at room temperature
• .5 cup(s) packed dark brown sugar
• 3 tablespoon(s) pure honey
• 2 large eggs, lightly beaten
• 1 cup(s) mashed bananas (from 3 very ripe medium bananas)
• 1 teaspoon(s) vanilla extract

Directions

1. Prepare Coconut-Pecan Topping: In medium bowl, combine pecans, coconut, flour, brown sugar, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resem­bles coarse crumbs with a few pea-size chunks remaining.
2. Prepare Banana Cake: Preheat oven to 350 degrees F. Grease 9-inch springform pan; line bottom with parchment paper and grease parchment. On sheet of waxed paper, mix flour, baking powder, baking soda, salt, and cinnamon until well blended. In large bowl, with mixer on medium speed, beat butter, sugar, and honey until light and creamy, about 5 minutes, scraping bowl occasionally. Gradually add eggs, beating after each addition. On low speed, add half of flour mixture, then mashed bananas, and vanilla. Add remaining flour mixture and beat just until smooth.
3. Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and remove. Cool completely.(Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.)
4. More from Good Housekeeping

Breakfast cake

Posted by mk in Breakfast, cake

Crumb Cake for breakfast

Banana Crumb Cake

Banana Crumb Cake

Recipe adapted from Cookies and Cups

Ingredients:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 mashed, ripe bananas
• 1/2 cup room temperature butter
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 tsp vanilla
• 3 tablespoons heavy cream

Streusel:

• 1/2 cup room temperature butter
• 1 cup packed brown sugar
• 1 cup flour
• 2 tsp cinnamon

Glaze:

• 1 cup powdered sugar
• 2 tablespoons butter, browned
• 2-3 tablespoons heavy cream

Directions:

Preheat your oven to 350°.  Spray a 9×13 pan with non-stick cooking spray and line with a parchment paper sling.

First make your cake batter.  Cream together butter and sugar.  Add eggs mix well.  Mash bananas really well and add to mixture.  Add vanilla and give it all a good stir.  Add dry ingredients and mix until just combined.  Add heavy cream last, mixing until just combined.

Pour into prepared pan.

Using your clean hands, mash together all of the streusel ingredients until the butter is combined throughout and you have nice crumbs.  Sprinkle evenly over the top of the cake.

Bake for 35-45 minutes (start checking at 30) until a toothpick inserted into the center of the cake comes out clean.

Brown your butter by placing it into a saucepan over low heat until it is a nice, golden brown color.  Add powdered sugar and cream to the browned butter and mix well.

Drizzle over warm cake.  Enjoy!

Breakfast cake

Posted by mk in Breakfast, cake

Banana Crumb Cake

Fresh Raspberry Coffee Cake

Fresh Raspberry Coffee Cake

Fresh Raspberry Coffee Cake

Element :

for the filing:

2 cups fresh raspberries

1/4 cup water

1/4 cup sugar

2 tablespoons corn starch

for the cake:

1 1/2 cups flour

3/4 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

4 tablespoons butter, cut into small pieces

1 egg

1/2 cup buttermilk (or 1/2 cup milk + a splash of vinegar)

1 teaspoon vanilla

for the topping:

1/4 cup flour

1/4 cup sugar

2 tablespoons butter, cut into small pieces

Method:

Preheat the oven to 350 and prepare a 9 x 9 baking dish by buttering or spraying with cooking spray. To make the filling, whisk together the water, sugar, and corn starch in a medium saucepan. Mix in the raspberries and heat over medium heat until the mixture reaches a simmer. Let simmer 4-6 minutes, or until thickened. Set aside.

To make the cake, in a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Whisk together the egg, buttermilk, and vanilla, and add to the dry ingredients. Mix until just combined. Spread about half of the mixture in the prepared pan. Pour the raspberry filling over the batter, then drop remaining batter by spoonfuls over the raspberry filling.

To make the crumb topping, mix together the flour and sugar, then cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the batter. Bake 40-45 minutes or until light golden brown and cooked through.

adapted from Heather Homemade

cake

Posted by mk in cake

Fresh Raspberry Coffee Cake

Jaffa drizzle loaf

Jaffa drizzle loaf

Ingredients

• 140g butter, softened
• 200g self-raising flour
• 11⁄2 tsp baking powder
• 200g golden caster sugar
• 3 large eggs
• 6 tbsp milk
• finely grated zest 1 large orange
• To finish
• 3 tbsp orange juice
• 50g golden caster sugar
• 50g dark chocolate

Method

1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
2. Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
3. Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.

Breakfast cake

Posted by mk in Breakfast, cake

Jaffa drizzle loaf

Rhubarb Upside-Down Cake, Redux

Rhubarb Upside-Down Cake, Redux

Ingredients:

For the crumb topping (bottoming?  it is upside-down, after all):

• 1/2 cup white whole wheat flour
• 3 Tablespoons sugar
• 1/4 teaspoon salt
• 3 Tablespoons unsalted butter, melted

For the cake:

• Unsalted butter to grease the pan + 3 Tablespoons + 1/2 cup unsalted butter, room temperature, divided
• 1 pound (or a little extra) rhubarb, ends trimmed and cut into lengths at an angle (vary the lengths between 3-6″)
• 1-1/4 cups sugar, divided
• 1-1/2 cups white whole wheat flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 2 eggs
• Zest of one medium-sized orange
• 1 Tablespoon freshly-squeezed orange juice
• 1 cup buttermilk

Instructions:

To make the crumb topping, stir the flour, sugar, and salt together in a bowl with a fork.  Pour the melted butter over the mixture, and stir it in with the fork.  Refrigerate until needed.

Preheat the oven to 350°.  Cut a circle of parchment paper to fit the bottom of a 9″ springform pan and place the paper in the pan.  Butter (or oil, if you’d prefer) the sides of the pan and the parchment on the bottom.  Dot the parchment paper with 3 tablespoons of the butter.

Toss the rhubarb in a bowl with 1/2 cup of the sugar and set aside.

Combine the flour, baking powder, salt, and orange zest in a bowl and set aside.

In the bowl of a stand mixer with the paddle attachment, beat the remaining 1/2 cup of butter and the remaining 3/4 cup sugar until light and fluffy, about a minute.  Add the eggs one at a time, beating after each one and scraping the bowl down as needed.  Beat in the orange zest and juice.  Beat in the flour mixture in three additions, alternating with the buttermilk in two additions.  Only beat until the batter is consistent and the ingredients are incorporated.

Toss the rhubarb and sugar again, then arrange the rhubarb sections on the bottom of the springform pan, all facing in one direction.  Sprinkle with the sugar that remained in the bowl.  Pour the batter evenly over the rhubarb stalks.  Remove the crumb topping from the fridge and use a fork to help break it up into pea-sized pieces.  Scatter the crumb topping evenly over the batter.  Bake for about an hour, until the top is lightly golden and a toothpick inserted near the center comes out clean.

Cool the cake in the springform pan on a wire rack for 10 minutes, then carefully remove the sides of the pan.  Flip the cake rhubarb-side-up onto another cooling rack (I did this by sandwiching the cake between the cooling racks and carefully flipping the whole works).  Remove the bottom of the pan, which is now on the top of the cake, and let the cake cool completely on the rack unless you’re serving it immediately.

The cake keeps for about 2-3 days in an airtight container at room temperature.

Breakfast cake

Posted by mk in Breakfast, cake

Rhubarb Upside-Down Cake, Redux

breakfast donut ball coffee cake

breakfast donut ball coffee cake

Ingredients

Cake

• 3/4 cup butter, room temperatire
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup sour cream or plain yogurt
• 1 1/4 cups milk
• 3 3/4 cups All-Purpose Flour

Filling

• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• Glaze
• 2 cups confectioners sugar
• 2-4 tablespoons milk
• 1 tsp vanilla (optional)
• 1 package donut balls

Instructions

1. Preheat the oven to 350°F. Prepare two 8-inch round cake pans.
2. Prepare the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set aside.
3. Cake
4. In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
5. Add the eggs one at a time, beating well after each addition.
6. In a separate bowl, whisk together the sour cream or yogurt and milk till well combined.
7. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
8. Pour/spread half the batter, roughly 1 1/3 cups, in each pan.
9. Sprinkle the filling evenly atop the batter.
10. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
11. Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, 50 to 55 minutes for the 8" round pans. When pressed gently in the middle, the cake should spring back. If the cake starts to get too brown, cover with aluminum foil for remaining cooking time.
12. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.
13. To assemble cake:
14. Prepare glaze. You will want the glaze to be slightly firm, much like a thick pancake batter. The thicker the glaze is the most white it will appear, the runnier it is the more translucent it will become. Vanilla is options for purely vanity reasons. Omit if you prefer a bright white glaze.
15. Place one layer of coffee cake on cake stand and cover in about 1/4 cup of glaze.
16. Place other layer of coffee cake on top of that. Cover in about 1/4 cup of glaze, letting some spill over sides.
17. Let glaze set for about 15 minutes or long enough that it is no longer wet to the tough.
18. Starting at the center, place a donut ball on the cake. Nestle it into the glaze and make sure it is stuck.
19. Start placing donut balls around center ball until you can covered the cake.
20. Take remaining glaze and add up to 1 teaspoon more of milk. It will spill over the donut balls easier if it is runny. Pour about 1/4 cup of glaze over layer of donut balls letting it spill over and down sides of cake.
21. Place another layer of donut balls on top of existing layer and add more glaze. Go as high as you are comfortable with.
22. When all done pour remaining glaze over cake (or not, it just depends on how much glaze you want!) and then refrigerate until ready to serve. The fridge helps the glaze to set quickly so that the donut balls do not slide off.
23. When read to serve, cut into cake with a sharp knife and then place piece on plate. Heat piece of cake for 15-30 seconds or until warm and gooey.

Breakfast cake

Posted by mk in Breakfast, cake

breakfast donut ball coffee cake

One-Bowl Blackberry Cake

One-Bowl Blackberry Cake

Ingredients:

*1 cup all-purpose flour

*1/2 tsp. baking powder

*1/2 tsp. baking soda

*1/4 tsp. salt

*2/3 cup sugar (plus 1 1/2 Tbsp. extra for top)

*1/2 stick (4 Tbsp.) butter, melted

*1 large egg

*1/2 cup milk (I use 2%)

*1 tsp. almond extract

*1 tsp. lemon juice

*1 cup fresh blackberries 

Instructions:

*Preheat oven to 400*F. Butter and flour a 9-inch cake pan (I used a 10-inch tart pan, which worked nice, too). 

*In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. 

*Add the melted butter, egg, milk, almond extract, and lemon juice to the bowl and stir (by hand) until ingredients are well-combined and batter is smooth.

*Pour batter into the cake pan. Top with the blackberries and sprinkle the top of the cake with 1 1/2 Tbsp. sugar. 

*Bake for 20 to 25 minutes, until a wooden pick comes out clean when inserted into the center. (For the 10-inch tart pan, bake 18-20 minutes.) Cool on wire rack.

Happy Baking!

Breakfast cake

Posted by mk in Breakfast, cake

One-Bowl Blackberry Cake

Paleo Marble Cake

Paleo Marble Cake

Ingredients

• 1½ cups almond flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 tablespoons butter, room temperature
• ¼ cup organic coconut palm sugar
• ½ cup full fat coconut milk
• 2 teaspoons vanilla extract
• 1½ tablespoons raw cacao powder
• 2 large eggs
• ¼ to ½ cup chopped macadamia nuts
• chocolate chips to garnish (Enjoy Life Chocolate Chips)

Instructions

• in a medium bowl, mix the almond flour, baking soda and salt
• in a separate bowl, beat together the butter and coconut palm sugar with an electric mixer until fluffy
• add the eggs, one at the time, beating after each addition, then mix in the coconut milk, and vanilla extract until smooth
• using a rubber spatula, gently mix in the almond flour mixture with the wet ingredients
• gently fold in the macadamia nuts and reserve some to garnish the top of the cake
• remove about ½ cup of the batter and place it in a separate bowl. Add the cacao powder and mix to combine
• line an 8½ x 4½-inch medium loaf pan with parchment paper and pour in half the vanilla batter, evenly coating the bottom of the pan. Then pour in the chocolate batter and top it off with the remaining vanilla batter
• using a knife swirl the chocolate and vanilla batter together
• sprinkle the reserved macadamia nuts and chocolate chips on top
• bake at 350°F until a toothpick inserted into the center of the cake comes out clean, approximately 30 minutes
• cool on a wire rack completely before serving

I used this awesome 8 ½” x 4 ½” loaf pan to make the Paleo Marble Cake:

cake

Posted by mk in cake

Paleo Marble Cake

Frozen Yogurt Layered Cake

Frozen Yogurt Layered Cake

Ingredients:

• 20-24 chocolate wafers, pulverized
• 5 tbsp. melted butter, divided
• 1 or 2 tbsp. granulated sugar
• 6 oz. bittersweet or semi-sweet or a combination of both, melted
• 24 oz. or ¾ qt chocolate chip cookie dough frozen yogurt
• 24 oz. or ¾ qt vanilla bean frozen yogurt
• 6 chocolate chip cookies pulverized

Directions:

1.     Butter bottom and sides of 8-inch spring form (releasable bottom) cake pan.
2.     Pulverize 20-24 chocolate wafers in blender or place them in a plastic bag and use a rolling pin to make fine crumbs. Add 2 tbsp. granulated sugar and mix well. Remove to small bowl.
3.     Melt 2 tbsp. butter. Pour butter into chocolate wafers and mix well until all of the crumbs have been wetted.
4.     Pour crumb mixture into bottom of spring form. With the bottom of a glass or using your hands, pat the crumb mixture into place—flat and even. Place the spring form in the freezer for 15 minutes.
5.     Remove the first container of frozen yogurt and let it start to soften. In the meantime, in a double boiler, melt 6 oz. bittersweet chocolate and 3 tbsp. butter, mixing until incorporated. Remove top sauce pan from boiling water and set aside to cool. Using an ice cream scoop or large spoon, scoop out 24 oz. of the first container of frozen yogurt, in this case, chocolate chip cookie dough into a medium size bowl. The frozen yogurt should still be somewhat stiff. Use a large spoon to push all of the scoops together.
6.     Remove the spring form pan from the freezer. Spoon the frozen yogurt over the cookie wafer layer. Be sure to smooth this layer. Return to the freezer for 15 minutes.
7.     Take the spring form from the freezer and spoon the cooled chocolate mixture over the frozen yogurt. Return the spring form to the freezer for 15 minutes. Remove the second yogurt from the freezer and let it begin to soften. Using an ice cream scoop or large spoon, scoop out 24 oz. of the second container of frozen yogurt, in this case, vanilla bean into a medium size bowl.
8.     Take 6 chocolate chip cookies and pulverize them in an electric blender or place them in a plastic bag and crush with a rolling pin. Spread this mixture over the second layer of frozen yogurt. Press the crumbs in with the bottom of a glass or use the back of your fingers.
9.     Cover with plastic wrap and return spring form to the freezer. Keep frozen until ready to serve.
10.  Serving suggestions: remove spring form from freezer. Take a sharp knife, dip it into a glass of hot water and wipe the blade with a towel. Run the knife around the perimeter of the spring form between the metal and the frozen yogurt. This step will make it easier to release the cake from the pan. Release the form and voila! You will have an impressive multi-layered frozen yogurt cake. To serve, continue to dip the knife into a glass of hot water and wipe the blade before cutting each slice. I put a chocolate chip cookie on each plate along with the frozen yogurt slice. You can also garnish with chocolate sauce or whipped cream or chocolate shavings.
11. You can adjust this recipe to assemble the cake into a loaf pan. In this case, you will need to line the pan with either tin foil or plastic wrap.

12. Enjoy! You’ll receive accolades.

Breakfast cake

Posted by mk in Breakfast, cake

Frozen Yogurt Layered Cake

Coffee-Coconut Ice Cream Bombe

Coffee-Coconut Ice Cream Bombe

Ingredients

• 1 1/2 quarts vanilla ice cream, slightly softened
• 1 quart coffee ice cream, slightly softened
• 1 10 -to-12-ounce pound cake, cut lengthwise into 1-inch-thick slices
• 3 tablespoons bourbon (optional)
• 2 cups sweetened shredded coconut, toasted

Directions

1. Line a 3-quart, 9-inch-diameter bowl with plastic wrap. Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes.
2. Remove the plastic wrap and scoop the coffee ice cream into the vanilla ice cream crater. Gently pack in the ice cream and smooth the top.
3. Brush both sides of the pound cake slices with the bourbon. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours.
4. Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days.

Recipe courtesy of Food Network Magazine

Breakfast cake

Posted by mk in Breakfast, cake

Coffee-Coconut Ice Cream Bombe

Cake Fresh Grape Cake~ Easy Breakfast Cake

Cake Fresh Grape Cake~ Easy Breakfast Cake

Ingredients

• 5 tablespoons unsalted butter, at room temperature, plus more for buttering the pan

• 2/3 cup plus 1 tablespoon cane sugar

• 2 large eggs and 1 large egg yolk

• 3 tablespoons extra-virgin olive oil

• 1 3/4 cups unbleached all-purpose flour, plus more for flouring the pan

• 1 teaspoon baking powder

• 1/4 teaspoon fine sea salt

• 3/4 cup low fat buttermilk ( if you do not have buttermilk, make your own. Add 1 tablespoon of vinegar in a measuring cup than add the milk to equal 1 cup of the milk mixture )

• 2 1/4 cups (3/4 pound) red or black seedless grapes.

• If you do not have fresh grapes you can add cranberries & raisins. etc.

Directions

• Preheat oven to 350°F.
• Butter a 9-inch metal cake pan and line the bottom with a round of parchment paper. Butter the paper and then coat the pan with flour.
• 
  
• In the bowl of an electric mixer, cream together butter and 2/3 cup sugar until light and fluffy, stopping to scrape down the sides of the bowl frequently.
• 
  
• in eggs one at a time. Beat in yolk, followed by olive oil.
• Sift together flour, baking powder and salt in separate bowl.
• 
  
• On low speed, beat in the flour mixture in three additions, alternating with additions of buttermilk and scraping down the sides of the mixing bowl.
• in half the grapes and pour the batter into the prepared pan.
• Sprinkle the top with remaining grapes and remaining 1 tablespoon sugar.
• 
  
• Add more sugar if you like a sugary topping.
• Bake until the cake is browned on top and springs back when pressed lightly with your finger, 50 to 60 minutes.
• 
  
• Cool the cake in the pan 15 minutes.

Breakfast cake

Posted by mk in Breakfast, cake

Cake Fresh Grape Cake~ Easy Breakfast Cake

Almond Berry Coffee Cake

Almond Berry Coffee Cake

Ingredients

• 2 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup fresh blackberries
• 1 1/2 sticks unsalted butter, softened
• 1/4 cups granulated sugar
• 3 Large eggs
• 2 tsp pure vanilla extract
• 1 1/4 cups sour cream
• 1 cup all purpose flour
• 2/3 cup packed light brown sugar
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup sliced almonds, toasted slightly
• 1/2 cup unsalted butter
• 1 1/4 tsp finely grated lemon zest

Instructions

• Preheat oven to 350 degrees.
• In a small sauce pan combine 3 oz berries with 3 oz of water and 3 tbs of sugar. Bring to a boil for 5 minutes.
• Mash with a potato masher or fork until berries are broken down and mixture has thickened. Set aside.

Make the topping:

• Whisk the 1 cup flour, brown sugar, cinnamon, 1/2 tsp salt, and almonds in a medium bowl.
• Using your fingers, work in the 1/2 cup butter until mixture forms coarse crumbs ranging in size from small peas to marbles.

Make the cake:

• Butter and flour a tube pan with a removable bottom. Place pan on a baking sheet.
• Sift together flour, baking powder, baking soda, and salt into a medium bowl.
• Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium.
• Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low.
• Mix in half the reserved flour mixture, followed by the sour cream.
• Add remaining flour mixture; beat until just combined.
• Spoon half the batter into prepared pan.
• Mound berry mixture in a ring in center of batter. Top with remaining batter.
• Using a small offset spatula, smooth top.
• Sprinkle with the topping.
• Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes.
• Let cool slightly on a wire rack, 10 to 15 minutes.
• Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan.
• Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then re-invert onto rack to cool completely.

Breakfast cake

Posted by mk in Breakfast, cake

Almond Berry Coffee Cake

GÂTEAU DE CRÊPES (CREPE CAKE)

GÂTEAU DE CRÊPES (CREPE CAKE)

Yield: One 8-inch cake

Cook Time: 40 minutes (plus 5 hours chilling)

INGREDIENTS

Crêpes

• ¾ cup plus 2 tablespoons cake flour
• 
  
• ¾ cup plus 1 tablespoon all-purpose flour
• 
  
• ¼ cup granulated sugar
• 
  
• 2 teaspoons kosher salt
• 
  
• 4 large eggs
• 
  
• 5 large egg yolks
• 
  
• 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
• 
  
• 2 cups whole milk
• 
  
• 3 tablespoons Armagnac or cognac

Nonstick pan spray

• Tiramisu Filling
• 1¼ cups confectioners' sugar
• 
  
• 4 cups mascarpone cheese
• 
  
• ½ cup sweet Marsala wine (or half as much rum or coffee liqueur)
• 
  
• ¼ cup natural cocoa powder

DIRECTIONS

1. Make the crêpe batter: In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour and sugar. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.

2. Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Lightly coat with nonstick pan spray. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crêpe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crêpe, then flip the crêpe over using a spatula, a more vigorous jerking motion, or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crêpe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you'll end up with about 20 crêpes total, and will need 18 for the cake). Refrigerate the crêpes on the baking sheet until completely chilled, at least 2 hours or overnight.

3. Make the tiramisu filling: To a fine-mesh sieve set over a large sheet of parchment paper, add the confectioners' sugar. Transfer the confectioners' sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), and add the mascarpone cheese and the Marsala wine. Use the paddle attachment to combine the mixture on low speed until well combined.

4. Remove the crêpes from the refrigerator. Insert an 8-inch cake round (a cardboard circle for the cake to rest on) into an 8-inch cake ring. Add 1 crêpe to the cake round so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crêpe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes, leaving the last crêpe on the top plain (refrigerate the leftover filling; you'll use it to finish the cake). Leaving the cake in the cake ring, chill the cake in the refrigerator for at least 2 hours or overnight.

5. Remove the cake from the refrigerator and use a blow-dryer to warm the sides of the cake ring and loosen it (a hot, wet and wrung-out kitchen towel pressed against the sides of the ring works too). Remove the ring by setting the cake on top of a tall, quart-size cylindrical can (a 28-ounce can of tomatoes works well). Slide the cake ring down (if it sticks, apply more heat); the ring should slide right off while the can supports the cake. Remove the cake from the can and set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.

cake

Posted by mk in cake

GÂTEAU DE CRÊPES (CREPE CAKE)

Peaches and Cream Coffee Cake

Peaches and Cream Coffee Cake

Ingredients

• 2-1/2 cups all-purpose flour
• 1 c. brown sugar, packed
• 3/4 cup butter, softened
• 2 eggs, separated
• 1 cups heavy whipping cream (or milk)
• 1/2 tsp salt
• 1 tsp. cinnamon
• 1/2 tsp nutmeg
• 2-1/4 tsp baking powder
• 1 can (21 oz.) Peach Pie Filling (I like Luck Leaf)
• for icing
• 1 Tbsp. butter
• 1 tsp. vanilla
• 3/4 cup powdered sugar
• 3-5 Tbsp. heavy whipping cream (or milk)

Instructions

1. Preheat oven to 350°
2. Mix flour, sugar, cinnamon, nutmeg and butter (will be crumbly). Take out one cup of this and save for topping.
3. Mix egg yolks with cream and add to remainder of flour mixture. Add salt and baking powder and mix until very smooth.
4. Gently fold in egg whites.
5. Pour into greased springform pan.
6. Put pie filling evenly over top of batter. Sprinkle with crumb mixture.
7. Bake for 55-65 minutes. Until lightly brown on top.
8. Allow to cool for five minutes then remove from pan.
9. Drizzle with vanilla icing.
For the Icing:
10. Melt butter in microwave, then add vanilla.
11. Slowly stir in powdered sugar. (will be clumpy)
12. Add 3 tablespoons of cream (or milk) stir until creamy and smooth. Add more cream 1 tablespoon at a time until right consistency (runny enough to drizzle over cake).

Breakfast cake

Posted by mk in Breakfast, cake

Peaches and Cream Coffee Cake

ZEBRA CAKE

ZEBRA CAKE

Source  robinhood

INGREDIENTS

• ½ cup (125 mL) butter, softened
• 1 cup (250 mL) granulated sugar
• 2 eggs
• 2 tbsp (30 mL) vanilla extract
• ½ tsp (2 mL) almond extract
• 2 cups (500 mL) Robin Hood® Original All Purpose Flour
• 1 ½ tsp (7 mL) baking powder
• ½ tsp (2 mL) salt
• 1 ⅓ cups (325 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
• ¼ cup (50 mL) cocoa powder, sifted

DIRECTIONS

• Preheat oven to 350°F (180°C). Grease a 9” (23 cm) round cake pan.
• Cream butter and sugar in a medium bowl, using an electric mixer, until light and fluffy. Add eggs, vanilla and almond extract. Beat well.
• Mix flour, baking powder and salt in a separate large bowl. Beat in half of dry ingredients to butter mixture. Add evaporated milk and remaining dry ingredients. Mix well.
• Divide batter in half. Stir cocoa into half of batter until well combined.
• Drop approximately 3 tbsp (45 mL) of vanilla batter into the centre of prepared pan, allowing it to spread. Drop 3 tbsp (45 mL) of chocolate batter into the centre of vanilla batter and allow it to spread. Continue alternating using 2 tbsp (30 mL) of batter at a time, until batter is done.
• Bake in preheated oven for 35 to 40 or until a toothpick inserted in centre of the cake comes out clean. Cool 10 minutes, then remove from pan.

cake

Posted by mk in cake

ZEBRA CAKE

Sausage and French Toast Bake

Sausage and French Toast Bake

INGREDIENTS

• 1/2 pound breakfast sausage
• 2 tablespoons Durkee® Minced Onion
• 1/4 teaspoon Durkee® Ground Sage
• 1/2 teaspoon Durkee® Imitation Maple Flavor
• 1/2 teaspoon Durkee® 100% Pure Vanilla Extract
• 2 tablespoons Karo® Light Corn Syrup
• 1/4 cup butter OR margarine
• 1/2 cup brown sugar
• 8 slices white bread, crusts trimmed
• 3 eggs
• 3/4 cup milk
• 2 teaspoons Durkee® 100% Pure Vanilla Extract
• 1 teaspoon Durkee® Imitation Maple Flavor
• 1/4 teaspoon salt

DIRECTIONS

Brown sausage and onion in skillet over medium-high heat until sausage is browned. Drain fat; mix sage, 1/2 teaspoon maple flavoring and 1/2 teaspoon vanilla into the meat. Set aside.

Heat corn syrup, butter and brown sugar in a saucepan over medium heat until butter is melted and sugar is dissolved. Pour mixture into an 8-inch square baking dish. Place 4 slices of bread in a single layer over the syrup, top with the sausage, then place the remaining 4 slices of bread on top of sausage. 

Whisk eggs, milk, 2 teaspoons vanilla, 1 teaspoon maple flavoring and the salt. Carefully pour over bread. 

Cover; refrigerate 8 to 24 hours. 

Preheat oven to 350º F. Bake uncovered for 35 to 45 minutes. Remove from oven; let stand 5 to 10 minutes. Cut into squares. Invert each piece when serving.

------------------------------

Source durkee.com

Breakfast cake

Posted by mk in Breakfast, cake

Sausage and French Toast Bake