I’m kind of in a caramel apple mindset this autumn! I recently posted a recipe for Caramel Apple Oat Squares and now I have another caramel apple recipe to share. I think I like caramel apples so much because of the gooey, buttery caramel and crisp, slightly Continue reading
I had a can of cherry pie filling sitting on my pantry shelf just begging to be used in something. And then I found a coffee cake recipe at BettyCrocker.com that seemed perfect for this cherry filling–it sounded quick, easy, and looked really yummy! I made a few changes to the recipe and was able to whip up a tasty coffee cake one Saturday morning in a short amount of time–it really was pretty easy to put together and tasted great!
This coffee cake is perfect when you want to make something simple, but also want something a little different! And it’s nice for a weekend breakfast or brunch, when you can linger a little longer over a nice large square of this coffee cake with a mug of your favorite coffee or tea!
EASY CHERRY ALMOND COFFEE CAKE adapted from BettyCrocker.com
Makes a 9×13″ pan
- 4 cups baking mix (like Bisquick™)
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1/2 cup milk
- 1 1/2 teaspoons almond extract
- 3 large eggs
- 1 (21-ounce) can cherry pie filling
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or Half & Half (light cream)
- Optional: 1/4 teaspoon almond extract
- Optional: 2 Tablespoons sliced or chopped almonds, toasted or untoasted, for sprinkling on top
Preheat oven to 350˚F. Grease bottom and sides of a 9 x 13″ pan with butter or cooking spray.
In large bowl, mix the baking mix, sugar, melted butter, milk, and almond extract. Then add the eggs and mix everything well. You’ll end up with a very thick batter.
Spread 2/3 of the batter in a 9 x 13″ pan. Spoon pie filling over batter and spread to about 1/4″ from the edges of the pan. Drop remaining batter by heaping 1/2 tablespoonfuls onto pie filling.
Bake 23 to 24 minutes, until top batter and edges of coffee cake just start to turn lightly brown (don’t overbake, or coffee cake will be too dry).
While coffee cake is baking, make the glaze: stir powdered sugar, milk or Half & Half, and almond extract until smooth and thin enough to drizzle.
Drizzle glaze over warm coffee cake, then sprinkle with sliced or chopped almonds. Serve warm or cool–I think it tastes best warm!
I do like the added touch of having almonds sprinkled on top of this coffee cake!
Easy recipes like this really come in handy when you’re short on time. Do you have any easy coffee cakes you like making?
Crumb-topped coffee cakes are my favorite kind. That’s why I wanted to try this recipe–it’s actually a blueberry coffee cake recipe, but I substituted the blackberries I had recently picked. I doubled the original recipe so I could make it in a 9 x 13″ pan, but when it came to the topping, I doubled it twice because the original topping amounts seemed a little small. I’m glad I did that, because the topping ended up being just right–not too heavy and not too light.
The top of this crumble-covered coffee cake is a little bumpy, just so you know what to expect, and inside it’s moistened by the juicy blackberries and small chunks of cream cheese that are stirred into the batter. It’s great for a summer breakfast or brunch and a great way to use your blackberries!
BLACKBERRY CRUMB COFFEE CAKE by NancyC, adapted from Taste of Home
Makes a 9 x 13″ pan
- 1/2 cup (1 stick) butter, softened
- 1 1/3 cups granulated sugar
- 2 large eggs
- 2 1/4 cups all-purpose unbleached flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Half & Half (light cream)
- 1/2 cup milk
- 2 cups fresh or frozen blackberries (or you can substitute blueberries)
- 6 ounces of cream cheese, cut into small cubes (measure from an 8-ounce block, or use two 3-0unce packages)
For the Crumb Topping:
- 1/2 cup all-purpose unbleached flour
- 1/2 cup granulated sugar
- 4 Tablespoons butter, chilled and cut into small pieces
Preheat oven to 375˚F. Grease a 9 x 13″ baking pan; set aside.
In large bowl, cream butter and sugar until light and fluffy. Beat in eggs; set aside.
In medium size bowl, combine 2 cups of the flour, baking powder, and salt; gradually add to creamed butter mixture alternately with Half & Half and milk.
In another medium size bowl, toss blackberries with remaining 1/4 cup of flour. Stir the blackberries and cubes of cream cheese into batter (batter will be thick). Spoon batter into prepared 9 x 13″ baking pan.
For topping, in a small bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375˚F for 40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack, then cut into squares and serve.
Note: If using frozen blackberries (or blueberries), use without thawing to avoid discoloring the batter.
Fresh blackberries taste great in so many things! I still have a few more blackberry recipes I’ll be posting soon! Have you tried any good blackberry recipes this summer?
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Today is National Chocolate Chip Day–WooHoo! It sounds like a great excuse to enjoy lots of chocolate chip goodies, doesn’t it? Here’s a little roundup of some recipes you may want to try…
These Chocolate Chip Muffins are great for breakfast or anytime!
Dark Chocolate-Cinnamon Pecan Coffee Cake is a really good breakfast treat, too!
For a snack, have a slice of this Double Dark Chocolate Banana Bread.
Or maybe this frosted Chocolate Chip Loaf.
Later in the day, satisfy your chocolate chip sweet tooth with this Giant Dark Chocolate Chip Skillet Cookie–it’s thick, chewy, and really yummy!
Or make some easy cookie bars–like these Dark Chocolate Chip Oreo Cookie Bars.. .
Or the fun and colorful Chocolate Chip Confetti Brownies!
There’s nothing like a thick, chewy Jumbo Oatmeal-Chocolate Chip Cookie with a glass of milk in the afternoon or evening.
But you may just want a good old chocolate chip cookie like these Jumbo Chocolate Chippers.
Hope you enjoy National Chocolate Chip Day this year and have a great weekend! 🙂
Do you like breakfast pastry? Or how about coffee cake? If you do, then I think you’d really like this recipe, because it’s a combination of both. It has a thin, rich cakey layer that’s topped with apple pie filling and drizzled with a creamy glaze, which gives it that pastry touch. So it’s the best of both breakfast worlds!
This Apple Almond Coffee Cake is great if you need to make something that serves a larger group of people, too, because it’s made in a 10 x 15″ pan. If you’re not crazy about apple pie filling, you can substitute another fruit pie filling like cherry or peach–I thought apple would be good for autumn. This would be great for a special breakfast or brunch any time of year, but since the holidays are coming up, you may want to keep this in mind for a holiday weekend brunch. It could also work as a dessert too, served warm with a scoop of vanilla ice cream or dollop of whipped cream on top.
APPLE ALMOND COFFEE CAKE by NancyC, adapted from Taste of Home
Makes a 10 x 15″ pan, about 16-20 servings
- 1 cup butter (2 sticks), softened
- 1 3/4 cups granulated sugar
- 4 eggs
- 3 cups all-purpose unbleached flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 (21-ounce) can apple pie filling
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups confectioner’s sugar
- 1/2 teaspoon almond extract
- 3 Tablespoons Half & Half (light cream)
- 4 Tablespoons sliced almonds, toasted or untoasted, for sprinkling on top of icing
Preheat oven to 350˚F. Grease or line a 10 x 15″ rimmed baking pan with parchment paper; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine the flour, salt, and baking powder; add to the creamed butter/sugar mixture and mix just until combined. Spread 3 3/4 cups batter evenly into prepared 10 x 15″ baking pan.
Spoon pie filling into a medium-size bowl and cut apples into smaller chunks with a knife. Stir in cinnamon, blending well, then spoon and spread filling, in a thin layer, onto the batter to within 1″ of edges. Spoon remaining batter in small dollops over the filling.
Bake at 350˚F for 22 to 28 minutes or until toothpick inserted near center comes out clean. Cool coffee cake in pan on a wire rack.
In small bowl, combine confectioner’s sugar, almond extract, and Half & Half (light cream). Drizzle over warm or cooled coffee cake (you don’t have to use all the glaze if you just want a light drizzle). Sprinkle glazed coffee cake with sliced almonds. Let glaze set at least 10 minutes, then cut into squares and serve.
Did I mention this coffee cake was especially good in the morning with a nice hot cup of coffee? It helps make getting out of bed a little easier on a chilly morning! 🙂 Do you have a favorite coffee cake recipe you enjoy making this time of year?