Tag Archives: Coffee Cake

Plum Coffee Cake

28 Sep

Has anyone noticed the lack of posts recently? I apologize. I had been fairly good at scheduling posts a week in advance, but being out of town for the last 2 weekends have not helped.

But have no fear!! I have some delicious upcoming posts coming your way. Mostly having to do with the goodies we received in our CSA. I’m so sad that it is almost OCTOBER (where did this month go exactly?) which means our CSA will be coming to a close soon enough. Even though I love Fall, I dislike this part (and the cold) the most.

We’ve been getting a ton of plums in our CSA recently, and I’ve had to find different ways of using them other than mixing them in yogurt (although that is delicious). I decided to use up the weeks worth of plums we got by making a delicious plum coffee cake for a party we went to.

I was pleasantly surprised by how well received it was and how almost an entire sheet pan was consumed in a couple of hours! The crumble did not come out exactly like I wanted (I think I mixed it too much) but everyone still ate it up. We took a couple of leftovers home, but they were quickly devoured by my husband. Thanks for leaving me some 😛

Plum Coffee Cake
As seen on The Kitchn


  • 8-10 small ripe plum
  • 3/4 cup butter – room temperature
  • 1.5 cups light brown sugar
  • 3 eggs
  • 1.5 cups yogurt
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 3 cups flour
  • 1/2 tsp salt
  • 1.5 tsp baking soda
  • 1.5 tsp baking powder

Cinnamon Streusel

  • 1/2 cup butter, melted
  • 1 tsp cinnamon
  • 1/2 cup brown sugar
  • 3/4 cup flour


  • 1 tbsp lemon juice
  • 1/4 cup milk
  • 1-2 cups powdered sugar
– Preheat oven to 350 degrees. Butter and flour a 9×13 baking pan. Pit the plums by halving them, discarding the pits, and cutting them in half again. Set aside.
– In the bowl of a stand mixer, cream the butter and sugar until light and fluffy on medium speed. Add in the eggs one at a time, waiting for the egg to be fully incorporated before adding the next one. Add the vanilla and yogurt and mix until light and fluffy
– In another bowl, sift the nutmeg, flour, salt, baking soda and baking powder. Reduce the mixer to low and gradually add the flour mixture. Beat until almost smooth.
– Turn the stand mixer off and use a spatula to incorporate the batter. Pour half the batter into the pan and smooth. Stick the plum quarters cut side down into the batter. Pour the remaining half of the batter over the plums and smooth it out.
– In a small bowl mix the melted butter, brown sugar, flour and cinnamon until crumbly (but not wet!) and sprinkle over the plums.
-Bake for about 50-60 minutes or until a knife comes out clean and the top is nicely brown. Let cool for at least 15 minutes before applying glaze.

– Whisk the milk, lemon juice and sugar together until it is a thin but spreadable consistency. Drizzle over cake. Serve warm but not hot.

Cream Cheese Coffee Cake – Bloggers Bake for Hope

19 Apr

Guys and gals, I need to tell you about a fantastic thing going on that I’m super proud to be a part of.

Cara from Cara’s Cravings and Jen from Beantown Baker are hosting a virtual baking sale to benefit Massachusetts Komen for the Cure. Breast cancer is something that is very prevalent in my family so I’m all for supporting this wonderful cause.

The rules of the bake sale are pretty simple. Bloggers Bake for Hope will take place between May 4-6. You’ll have the chance to bid on LOADS of baked goods (from at least 35 bloggers so far, check out some of the submissions). All proceeds will go to Komen for the Cure. Minimum bids start at $15.

Think about it. Who doesn’t love to eat baked goods? And sometimes you just don’t want to bake them yourself. And the best part is that it goes to a good cause! Win win for everyone! I’ll even let you tell people YOU made it. I’m that generous.

So what am I making you may ask? Well, it’s no secret that I love America’s Test Kitchen. I follow them on Twitter, I like them on Facebook. I have a magazine subscription to Cook’s Illustrated and I also have a membership to the website. I just bought their Slow Cooker Revolution cookbook. I watch their show every weekend.

Let’s just say I have dreams of working in the Test Kitchen. It’s kind of a big deal. And they are located in Brookline and sometimes when I pass by the Test Kitchen I want to knock on the door to see if Chris Kimball will answer.

So when I was thinking of what I wanted my submission to be, I knew I didn’t want to go the cookie or brownie route since there were already A LOT of those (not that it’s a bad thing!). I wanted to stand out in the crowd, if you catch my drift. Then I thought about an episode I watched recently where they featured a Cream Cheese Coffee Cake. It was perfect! Out of the box, but still able to be shipped easily. And based on the episode, it looked DELICIOUS.

I didn’t have a tube pan, so I had to use my bundt pan, but I still like how it came out. (Which reminds me, I need to get a tube pan now!) Beautiful swirls of cream cheese filling, and the lemon in the recipe just makes everything POP! And the almond lemon sugar mix that goes on top? Almost makes me want to bid on it for myself.

I’m going to be an evil little food blogger and NOT post the recipe. You can most certainly get it if you subscribe to America’s Test Kitchen. BUT, if you DO win this lovely cake for Bloggers Bake for Hope, I’ll include the recipe for you.

Sneaky, aren’t I?

So DON’T FORGET to head on over to Bloggers Bake for Hope May 4-6 and BID BID BID!!!

Daring Baker’s: Meringue Coffee Cake

27 Mar

This was another Daring Baker/Cook’s Challenge that was done at the last possible minute. Last night at around 11:30PM to be exact. And photos were taken this morning. How’s THAT for procrastination? Just call me the Queen.

I’m always trying to enhance my knowledge of baking with yeast. And this Challenge was no exception. I was extremely happy with the rise on the bread, and even happier with the addition of the meringues (I’ve finally conquered meringues and their fickleness! Hooray!). Now I just need to work on making it look….pretty.

See what I’m saying? Ah well, as long as it tastes good right?

Hubby thought it tastes more like a babka and not a traditional coffee cake a la Entenmman’s. I gave him the side eye for it. While it’s not traditional coffee cake by any means, it’s still delicious.


The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Yeasted Meringue Coffee Cake

Recipe from Life’s a Feast

Coffee Cake Dough

  • 4 cups flour
  • 1/4 cup sugar
  • 3/4 tsp salt
  • 2 1/4 tsp active dried yeast
  • 3/4 cup 1% milk
  • 1/4 cup water
  • 1 stick unsalted butter at room temperature
  • 2 large eggs at room temperature

In a stand mixer with the paddle attachment combine 1.5 cups of  flour, sugar and yeast. Mix together then add the salt.

In a small saucepan, combine the butter, milk and water and stir until the butter has melted. Add to the flour mixture and mix on low speed until blended. Increase the speed to medium and beat for another 2 minutes. Add the eggs and another cup of flour and beat an additional 2 minutes.

Remove bowl from mixer and using a wooden spoon add as much of the remaining flour in order to form a cohesive ball. Dump the mixture onto a floured surface and knead the dough for 8-10 minutes, adding the remaining flour until it forms a soft and smooth ball.

Place into a lightly greased bowl and make sure the ball is covered with oil on all sides. Cover with plastic wrap and a towel and let rise until doubled, about 45-60 minutes.

Meringue & Filling

  • 3 egg whites, at room temperature
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 4 oz chocolate, chopped roughly
  • 1/2 cup sugar
  • 2 tbsp cinnamon

In a VERY clean stand mixer with the beater attachment, add the egg whites and beat on low for 30 seconds. Increase the speed to as high as your stand mixer will go. Once the egg mixture begins to bubble and foam slightly add the vanilla extract. 1 tbsp at a time add the sugar until incorporated and stiff peaks form.

In a separate bowl, combine the sugar and cinnamon and stir to combine. Set both aside

When the dough is ready punch it down a little and dump onto a floured surface and divide into 2 mounds. Roll each mound into about a 10×20″ rectangle. For each roll, dump half of the meringue mixture, followed by half the cinnamon sugar, and half of the chopped chocolate. Roll it up the long way until it forms a long roll and pinch the ends.

Gently transfer to a lined baking sheet and join the two ends to form a circle, making sure the pinched side is facing down. Using scissors, cut deeply into the roll every inch or so. The deeper you snip the better! I don’t think I snipped mine nearly as deep as I should have!

Cover with plastic wrap and a towel and let rise an additional 45-60 minutes.

Towards the end of the rising time, preheat oven to 350. Mix up an egg wash (I didn’t have any whole eggs left so I combined 2 leftover egg yolks and some water. Worked out beautifully!) and slather it onto the rolls. Sprinkle additional cinnamon sugar if you wish.

Bake for 25-30 minutes, turning once, until the top is golden brown.



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