Apple Crumb Cake

I was at my friends house this past week end. They have a apple tree in the back and I took some home. I wasn't sure what to make and while searching online this morning i came across this recipe. I did change it some to my liking. I hope you enjoy it as much as I did. It would be great with a cuppa coffee or tea.

♥

☺~~HAPPY BAKING~~☺

INGREDIENTS


4 to 5 medium or small apples - about 4 cups worth of peeled, cored and cut up  apples,  but you can do it with a bit more or less
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
1 large egg, beaten
1/3 cup melted butter

DIRECTIONS

Peach Streusel Coffee Cake

Well fresh Jersey peaches are out and they are juicy and sweet. So I decided to make a peach coffee cake. I usually make  Peach Kuchen, a german cake past down from my grand mother.  I am sure with all the peaches that are out I will be making that next. I am bringing half this cake to dads tomorrow . He will be my taste tester. I am SURE it is Yummy

♥

☺~~HAPPY BAKING~~☺

INGREDIENTS


1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp. baking powder
½ tsp. salt
1 egg
4 tbsp. (1/2 stick) unsalted butter, melted
½ cup milk
1 ½ tsp. vanilla extract
2-3 peaches, 1 lb. total, fresh or frozen, chopped into eighths


DIRECTIONS


Preheat oven to 350°. Grease a 9-inch round pan.


To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, and vanilla extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.


Fold in chopped peaches.

 Spoon some of the batter into the prepared pan and spread evenly. 

Sprinkle with some of the streusel.( recipe below)  

Then pour in rest of batter and sprinkle rest of crumbs evenly

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Serve the cake warm or at room temperature, cut into wedges.




INGREDIENTS OR STREUSEL

1/2 cup all-purpose flour
1/4 cup packed light brown sugar
3 tbsp granulated sugar
1/2 tsp ground cinnamon
3 tbsp cold unsalted butter, cut into small pieces

 In  a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. 

Blueberry Buckle

It's Blueberry time again. Well it has been for a while here in south jersey. We have a blueberry farm around the comer from us. we have yet to go pick our own but we do buy them from the farm market. So I've been making some goodies with them. I made blueberry scones and blueberry pancakes and cookies. Now i am going to make this recipe next.

♥

~~ HAPPY BAKING ~~

Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1/2 cup white sugar
1 egg
1/3 cup milk
2 cups fresh blueberries

1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup softened butter

Directions

Pineapple Upside-Down Cake

                            This is my hubby's favorite cake! I don't make
                   it as often as he would like but he is always very happy when i do.
                                         There is never any leftovers lol
                                             ~~HAPPY BAKING~~
                                                           ü 

1 - 9 inch round cake

1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

Preheat the oven to 350 ' F (175 degrees C).

In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture. Put the maraschino cherries

Sift together flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition.

Spread the batter evenly into the prepared pan.
Place the cake in the middle of the oven.
Bake for 45 to 55 minutes, or until a tester comes out clean.
Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

Blueberry-Buttermilk Bundt Cake

Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes. Also lightly dust the blueberries with flour to keep them making batter blue.
HAPPY BAKING ~~ENJOY ü


Makes 12 servings

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 2/3 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs

1 tablespoon grated orange peel

2 teaspoons vanilla extract

3/4 cup buttermilk

2 cups frozen blueberries

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan.
 Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. Transfer cake to plate,  Drizzle Buttermilk Glaze over cake, or dust with powder sugar and serve.



Buttermilk Glaze

1 cup confectioner’s (powdered) sugar

2 tablespoons buttermilk

2 teaspoons vanilla extract

in a small bowl, mix all 3 ingredients and stir until you reach a uniform consistency. add or reduce milk to reach desired thickness.

Drizzle glaze evenly over  cake

Pflaumem Kochen (German cake)

  This is an old family recipe past down on my dad's side. MY mom taught me how to make this. Ive used different fruits over the years. I just made it for hubby using raspberries. ( used 2 containers). I also double the Crumbs. You can use a smaller pan or a round pan if you want a thicker crust.
                                          Happy Baking ~ ENJOY~

Preheat oven 350'
2lbs small purple plums, apples, peaches or any fruit you desire

Cake Crust
2 Cups flour
1/2 teaspoon baking powder
1 1/2 sticks butter
2/3 Cup sugar
1 egg

Crumb Topping
1/2 cup butter
1/2 cup flour
1/4 cup sugar
Cinnamon if using apples

Add all ingredients in a bowl and mix together with a fork lightly, then knead dough by hand until smooth. Grease and flour 8' by 14' pan.

        
 Put dough in pan and pat dough evenly leaving a little higher around edges.

                                     Pour fruit in a single layer.

                                         Top with crumb topping.

Place in center of oven at 350' and cook for 35 minutes. Should be a nice light golden brown. Cool and sprinkle with powdered sugar if desire.

Raspberry Coffee Cake

Raspberry Streusel Coffee Cake Recipe

Prep: 25 min   Bake: 50-55 min.   Yield: 12-16 servings.

Filling:
1 1/4 cups sugar
1/3 cup cornstarch
3 1/2 cups fresh or frozen raspberries
1 cup water
2 Tbsp lemon juice

Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup butter
1/2 cup chopped nuts (optional)

Batter:
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup cold butter
2 large eggs
1 cup sour cream (I used fat free)
1 tsp almond extract or vanilla



For filling:
Combine sugar and cornstarch in a large pan. Stir in water and lemon juice, then raspberries. Cook and stir over medium heat. Boil for 2 minutes, stirring constantly. Set aside.


For topping:
Combine flour and sugar. Cut in butter till crumbly; stir in nuts.


For batter:
Combine flour, sugar, baking powder, soda, and salt. Cut in butter with a pastry blender (or use a food processor). Combine eggs, sour cream, and almond extract. Stir into dry ingredients. Batter will be very thick.


Spread half of batter in the bottom of a greased 9×13" pan. I actually had to pat mine into the pan with wet hands. Pour topping over the batter. Take remaining batter and drop by spoonfuls over the filling. (It's alright if there are gaps.) Sprinkle crumb topping over the top of the coffee cake.

Bake in a preheated 325° oven for about 50-55 minutes.

Nutritional Facts 1 serving (1 piece) equals 462 calories, 20 g fat (11 g saturated fat), 75 mg cholesterol, 265 mg sodium, 65 g carbohydrate, 2 g fiber, 5 g protein.

Cinnamon Roll Coffee Cakes

I Love Coffee cake and this one is marvelous . It is perfect for a family gathering or as a gift for a special friend. Great with coffee or tea and some good conversation. Took me a couple tries to get it to look like the picture but no matter how it looked it taste great. Nothing taste better then homemade goodies . You can also add chopped up apples to the filling.  ENJOY-Happy Baking ♥

INGREDIENTS:
1 (.25 ounce) package active dry yeast

2/3 cup warm water (110 degrees to 115

degrees)

1/2 cup warm milk (110 to 115 degrees F)

1/2 cup butter, melted

1 eggs, beaten

1/4 cup sugar

1/2 teaspoon salt

2-3/4 cups all-purpose flour

FILLING:

1/2 cup butter, softened

1/4 cup packed brown sugar

1-1/2 teaspoons ground cinnamon

3/4 cup chopped pecans

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 2- 3/4 cups flour; beat until smooth. Stir in a little more flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a floured surface. Divide into two portions. Roll each portion into a 12-in. x 8-in. rectangle.

 In a mixing bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
Place each roll seam side down in a greased 15-in. x 10-in. x 1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous strip.
Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350 degrees F for 20-25 minutes or until golden brown.
Remove from pans to wire racks to cool.

ICING:

3/4 cup confectioners' sugar

1/4 teaspoon vanilla extract

1 tablespoon milk

Combine icing ingredients; drizzle over coffee cakes.