Coconut Streusel Coffee Cake

Coconut Streusel Coffee Cake
I am a big fan of coconut in all kinds of baked goods. Not only do I love the sweet, buttery and tropical flavor of coconut, but I like the texture that shredded coconut adds to breads, cakes and pies. This Coconut Streusel Coffee Cake is a buttery, tender cake packed with coconut …

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Coconut Streusel Coffee Cake
I am a big fan of coconut in all kinds of baked goods. Not only do I love the sweet, buttery and tropical flavor of coconut, but I like the texture that shredded coconut adds to breads, cakes and pies. This Coconut Streusel Coffee Cake is a buttery, tender cake packed with coconut and topped with a crisp cinnamon toasted coconut streusel! It’s a delicious cake to make for brunch or to serve up for dessert, and it is sure to be a hit with anyone who enjoys coconut.

The buttery cake is easy to make and is absolutely loaded with coconut. In fact, you’ll need just about a whole 15-oz bag of sweetened shredded coconut for this recipe (that’s the standard size that they sell in the baking aisle). I usually suggest that you can use sweetened shredded coconut or unsweetened shredded coconut in most recipes, but in this case I recommend using sweetened shredded coconut. Most shredded coconut that you can find in grocery stores is sweetened. I recommend it because the cake in this recipe is not overly sweet on its own, and the extra sweetness in the coconut helps to boost the coconut flavor.

The cake is buttery, with a touch of vanilla and a hint of tangy buttermilk. It is a relatively thin cake – although it remains very moist despite its stature. It is topped with a streusel layer that is almost, but not quite, as thick as the cake (the streusel is about 1/3 of the total coffee cake height). The streusel is also buttery, but bakes up to be crunchy and with a nice dose of cinnamon. It is also packed with shredded coconut, which toasts up during baking and deepens the overall coconut flavor of the cake.

This is a great brunch cake, but I usually serve it for dessert instead. The recipe makes a sheet cake that can be cut into generous pieces, so don’t feel like you need to wait for a crowd to bake it up – just treat yourself instead!

Coconut Streusel Coffee Cake
2 cups all purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1 cup buttermilk
1 1/2 tsp vanilla extract
4 cups sweetened, shredded coconut
1/2 cup butter, melted and cooled

Streusel Topping
1 cup all purpose flour
1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup butter, room temperature
1 cup sweetened, shredded coconut

Preheat oven to 350F. Line a 9×13-inch pan with parchment paper and lightly grease.
Make the cake batter. Combine flour, sugar, baking powder and salt in a large bowl. In a small bowl, whisk together egg, buttermilk and vanilla. Add in shredded coconut and melted butter and stir until batter is uniform. Pour batter into prepared pan and spread into and even layer.
Make the streusel. Combine flour, oatmeal, brown sugar, salt and cinnamon in a medium bowl.
Blend in butter using a mixer at low speed or a pastry blender until mixture resembles wet sand. Stir in shredded coconut. Sprinkle evenly over cake batter, squeezing the streusel mixture in your fist to form larger crumbles.
Bake for 45 to 50 minutes or until top is golden. Cool completely before slicing.

Serves 9-12.

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Lemon Curd Crumb Cake

Lemon Curd Crumb Cake
I do a lot of baking with citrus in the spring. The bright, zesty flavors of lemon and limes (among others) are perfect for brightening up baked goods. This Lemon Curd Crumb Cake is the perfect dish to bake for a spring brunch – but it is easy …

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Lemon Curd Crumb Cake
I do a lot of baking with citrus in the spring. The bright, zesty flavors of lemon and limes (among others) are perfect for brightening up baked goods. This Lemon Curd Crumb Cake is the perfect dish to bake for a spring brunch – but it is easy enough that you can whip it up that you don’t need to wait for a crowd to serve it! The moist sour cream coffee cake has a generous swirl of lemon curd running through it and is topped with a buttery streusel!

The coffee cake has a dense and tender crumb, enriched with plenty of sour cream. I prefer using a full fat sour cream in this recipe to get the maximum tenderness in the cake, but it works with lowfat sour cream, too. In the event you don’t have sour cream on hand, you can substitute plain, full fat yogurt. I added a couple of teaspoons of vanilla to the cake batter to give it a wonderfully round flavor. It’s good on its own, but it is a great canvas for other ingredients, like lemon curd.

You can use homemade lemon curd in this recipe or pull a jar of prepared lemon curd out of your pantry. The lemon curd should be dolloped on top of the cake batter in small spoonfuls after the batter is spread evenly in the pan. Next, take a knife and gently swirl the lemon curd into the cake batter. You want to have an even distribution of lemon curd over the cake, but you don’t want to swirl it to the point where it has been stirred in, so swirl gently!

Finally, the crumb topping is sprinkled over the curd before baking. The streusel is easy to make and has a nice sweetness, with a faint hint of salt that makes it downright addictive.

The cake is ready to eat as soon as it has cooled down. I recommend lining the pan with lightly grease aluminum foil or parchment paper, as the lemon curd can stick to the edges of the pan during baking. Lining the pan also means that you can simply lift the liner to easily remove the whole cake in one go! The cake will keep for several days after baking if stored in an airtight container.

Lemon Curd Crumb Cake
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup prepared lemon curd

Crumb Topping
1/2 cup all purpose flour
1/2 cup sugar
1/2 tsp salt
4 tbsp butter, room temperature

Preheat oven to 350F.
Make the cake: Line a 9-inch square baking pan with aluminum foil or parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by the vanilla extract. Stir in half of the flour mixture, followed by the sour cream. Stir in the remaining flour mixture and mix until batter is just combined with no streaks of dry ingredients remaining. Pour into prepared pan and spread into an even layer.
Dollop small spoonfuls of lemon curd all over the cake batter. Working gently, use a butter knife to swirl the curd lightly into the cake batter. Set aside while you prepare crumb topping.
Make the topping: In a medium bowl, whisk together flour, sugar and salt. Add softened butter and cut in using a fork until mixture resembles wet sand. Grab handfuls of the crumb mixture and squeeze them in the palm of your hand to form clumps. Sprinkle evenly over the top of the lemon curd.
Bake for about 40 minutes, or until a toothpick inserted into the cake comes out with only a few moist crumbs and the top of the cake springs back when lightly pressed.

Serves 9-12

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Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel

Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel
When you think of baking with pumpkin, the first dish that comes to mind is probably pumpkin pie. as delicious as pumpkin pie is, pumpkin puree is a versatile ingredient that can – and should – show up in many other bakes in your kitchen during the fall and winter holiday season. This …

The post Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel appeared first on Baking Bites.

Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel
When you think of baking with pumpkin, the first dish that comes to mind is probably pumpkin pie. as delicious as pumpkin pie is, pumpkin puree is a versatile ingredient that can – and should – show up in many other bakes in your kitchen during the fall and winter holiday season. This Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel is a cake that is perfect for serving up at holiday brunches and can also serve as a wonderful alternative to pie after a holiday meal. The coffee cake is a moist pumpkin cake topped with a delicious spicy-sweet streusel that is packed with toasty pecans.

The cake itself is simple to put together. It contains pumpkin puree – and canned pumpkin is just fine in this case – along with a generous helping of pumpkin pie spices. The spices, of course, get their name because they’re frequently found in pumpkin pie and other desserts. They include cinnamon, ginger and cloves – all of which compliment the natural sweetness of the pumpkin puree. The cake also contains buttermilk, which helps to ensure you get a moist and tender cake. If you don’t have buttermilk, sour cream makes an excellent substitution.

The streusel for this cake is rich with brown sugar and warm pumpkin pie spices. It will sink down a bit into the top of the cake after it comes out of the oven, due to the sugar melting slightly, so don’t be alarmed if that happens. The cake itself is also not overly sweet, so the crisp, spicy brown sugar topping makes for a nice contrast. The streusel also contains chopped pecans, which add a little bit of extra texture to this bake. If you’re not a pecan fan, you can use walnuts or hazelnuts. Since the baking time is relatively long, you don’t need to use toasted nuts in this recipe, as they will toast up nicely in the oven.

The cake is ready to eat as soon as it has cooled, but it will keep for at least 2-3 days after baking if stored in an airtight container. Feel free to microwave a slice for a few seconds before serving, too, to recreate that just-baked warmth!

Pumpkin Spice Coffee Cake with Brown Sugar Streusel
Topping

1/4 cup flour
3/4 cup light brown sugar
1/4 teaspoon salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/4 cup butter, chilled
1 cup pecans, coarsely chopped

Cake
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 cup butter, room temperature
3/4 cup sugar
1/4 cup light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup pumpkin puree
2/3 cup buttermilk

Preheat oven to 350F. Lightly grease a 10-inch round tube pan.
Prepare the topping: In a medium bowl, stir together flour, sugar, salt and spices. Cut butter into small chunks and rub into sugar mixture with your fingertips, making sure no pieces larger than a pea remain. Mixture should be crumbly, with some small pieces of butter visible.
Stir in nuts. Set aside.
Prepare the cake: In a medium bowl, whisk together flour, baking soda, baking powder, salt and spices.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla extract. With the mixer on low, blend in half of the flour mixture, followed by the pumpkin puree and buttermilk. Blend in remaining flour mixture, stirring only until the batter just comes together and no streaks of dry ingredients remain.
Pour batter into prepared pan and spread into a even layer.
Using your hands to squeeze the topping mixture into clumps (grab handfuls and squeeze to form clumps of streusel), sprinkle batter evenly with the topping mixture.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and cake springs back when lightly pressed.
Cool in the pan on a wire rack before slicing.

Serves 10-12

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Blueberry Orange Bundt Cake

I have a gigantic stack of cookbooks that I have been meaning to bake and cook from, but sadly they have sitting on my dining room table (along with heaps of legos and papers to be sorted and summer homework that hasn’t been started and laundry t…

Blueberry Orange Coffeecake

I have a gigantic stack of cookbooks that I have been meaning to bake and cook from, but sadly they have sitting on my dining room table (along with heaps of legos and papers to be sorted and summer homework that hasn’t been started and laundry to be folded and and and…) while I finished working on my next book (and the manuscript is in! And the photographs! And two rounds of edits!). So here it is the middle of August, and I am finally getting to other-than-cookbook-baking.  The first book up is Sarah Copeland’s Every Day is Saturday, which is a beautiful book (photographed by the amazing Gentl + Hyers) filled with recipes and strategies for easy cooking, every day of the week. Copeland sums up the book this way: I’m not suggesting we can have it all. We all know good things take time, and often, sacrifice. They take intention. But I do think the feeling of having it all, of having life in abundance, is within our reach…By stealing back a few hours from the weekend, queuing your favorite podcast, and working through a short list of sauces and sides to tuck away in the refrigerator, you […]

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Blueberry Banana Coffee Cake

Blueberry Banana Coffee Cake
Ripe bananas can be incorporated into all kinds of delicious banana baked goods. While a classic banana bread is always a good option, I like to mix things up from time to time. This Blueberry Banana Coffee Cake is made with a banana cake base that is packed with blueberries and topped with …

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Blueberry Banana Coffee Cake
Ripe bananas can be incorporated into all kinds of delicious banana baked goods. While a classic banana bread is always a good option, I like to mix things up from time to time. This Blueberry Banana Coffee Cake is made with a banana cake base that is packed with blueberries and topped with a buttery cinnamon streusel.

The cake was inspired by a kitchen full of bananas that were ripening far too quickly in the summer heat, and a fridge full of blueberries that I picked up when they were on sale. Berries often sink to the bottom of cake batter, but the batter for this recipe is thick – similar to that of more traditional banana breads – and it has plenty of strength to hold up those berries. The cake is also both moist and tender, with a lovely balance of blueberries and banana in each bite!

I prefer to bake this cake in the summer using fresh blueberries. The have the slight advantage of holding their shape a bit better than frozen berries do. That said, you can absolutely use frozen blueberries in this recipe. If opting for frozen, use completely frozen (not defrosted) berries and toss them in 2 tbsp all purpose flour before folding them into the batter to prevent their color from bleeding.

The streusel is the finishing touch on this cake, which is almost – but not quite – as delicious even without the topping. It is a mixture of
butter, brown sugar, flour and cinnamon that can be mixed up in just a minute. The mixture resembles wet sand in the mixing bowl, but can be easily shaped into nice clumps by simply squeezing handfuls of the mixture together in your fist. Simply make the crumbles as large or small as you like, then sprinkle evenly over the batter before baking.

This cake is ready to eat as soon as it has cooled, but it keeps very well for at least a day or two after baking, so feel free to bake it in advance of when you plan to serve it.

Blueberry Banana Coffee Cake
Cake
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 large bananas, very ripe (about 1 cup)
1 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup butter, melted and cooled
2 cups blueberries (pref. fresh)

Streusel
1/4 cup butter, room temperature
3/4 cup brown sugar
1/2 cup all purpose flour
1 tsp ground cinnamon
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.
For the cake:In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, mash the bananas with the sugar, then incorporate the eggs and vanilla extract. Slowly stir in the flour mixture, followed by the melted butter. Mix until the butter is completely incorporated, then quickly fold in the blueberries.
Pour batter into prepared pan and set it aside while you prepare the streusel.
For the streusel: Beat together butter and brown sugar in a medium bowl. With the mixer on low speed, add in the flour, cinnamon and salt. Mix until everything comes together and resembles wet sand. Grab handfuls of the mixture and squeeze it together to form crumbles. Sprinkle evenly over the blueberry cake.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Allow cake to cool completely before slicing.

Serves 12

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