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      Wild Strawberry and Lemon Verbena Layer Cake

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      Alternating flavors of wild strawberry and lemon verbena are stacked, filled, and frosted with tangy lemon Swiss meringue buttercream in this spring-inspired cake.I think we’re all in need of some happy colors and springtime flavors just about now. This cake is absolutely bursting with beautiful, bright flavors thanks to some special, new-to-me ingredients. A couple of weeks ago I had the opportunity to try products by Amoretti, makers of artisan flavorings. I absolutely loved the results, so I had to share them here!

      This recipe begins with my favorite white cake recipe, which happens to use white cake mix as an ingredient. It’s adapted from the popular White Almond Sour Cream (WASC) cake by Rebecca Sutterby, which is famous with bakers of wedding cakes. I always use it when I need colors and flavors to ‘pop’ because it is the perfect blank canvas with which to work.

      Amoretti flavors are easy to use, and because they are so concentrated just a little goes a long way. The naturally flavored Wild Strawberry Compound gave the cake layers sweet, bold berry flavor. It is perhaps my favorite of all the ingredients I tried. Its aroma was intoxicating and it has the appearance of strawberries that have been cooked down like jam.The Lemon Verbena Swirl was pungent upon first sniff, but added to cake batter, it mellowed and gave the finished layers a wonderfully fresh herbaceous note. I can’t wait to use it in my favorite Orange Pound Cake recipe.
      I also had the opportunity to test their oil soluble Wild Strawberry Extract. Oil soluble flavoring can be added to chocolate without fear of it seizing. I added a small dose to two melted white chocolate Baker’s bars (along with some red powdered food color) for the prettiest and tastiest chocolate curls!
      The entire cake is wrapped in silky Swiss meringue buttercream flavored with Natural Lemon Artisan Extract.
      We relished every last bite of this delicious cake, and I’m eager to experiment with more of Amoretti’s flavors. If you’d like to try them for yourself, right now you can receive a 15% discount on your order using the code SPRINGBAKING at Amoretti.com.Enjoy!

      Wild Strawberry and Lemon Verbena Layer CakeYields One 6-inch four layer cakeThis recipe is adapted from the ever-popular WASC cake formula by Rebecca Sutterby. Swiss meringue buttercream recipe is from the Sprinkle Bakes book.Prep: 45 minutes, total time about 3 hoursThis cake starts with a box of white cake mix but is improved upon with additions of sugar, flour, sour cream and delicious flavorings by Amoretti (see blog post for resources).Wild Strawberry and lemon verbena cake layers1 box (16.25 oz.) white cake mix1 cup (128g) all-purpose flour1 cup(200g) granulated sugarPinch of salt1 cup (242g) sour cream1 cup (8 oz.) cold water3 large eggs3 tablespoons Amoretti Wild Strawberry Compound2 tablespoons Amoretti Lemon Verbena Swirl1-2 drops liquid red food color (optional)1 drop yellow food color (optional)Preheat oven to 350◦F. Coat four 6-inch round cake pans with flour-based baking spray.Whisk together the first 4 ingredients in a large mixing bowl. In a four-cup measure, stir together the sour cream, water, and eggs. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again until all ingredients are consistently incorporated. Divide the cake batter into two mixing bowls. To one bowl add the three tablespoons wild strawberry compound and mix well by hand (also add the optional red food color, if desired). To the other bowl, add the lemon verbena swirl and mix well by hand (also add the optional yellow food color, if desired). Divide the wild strawberry batter between two pans; divide the lemon verbena batter between the remaining two pans.Bake the cakes for 30-35 minutes, or until they spring back when pressed in their centers. Let cool in the pans 5 minutes; turn out on wire racks to cool completely. Level cakes using a cake leveler or serrated knife.Lemon Swiss Meringue Buttercream5 egg whites1 cup (200g) sugarPinch of salt1 lb. unsalted butter, cubed, softened (room temperature works too, but takes longer to come together)2 teaspoons Amoretti Natural Lemon Artisan FlavorSet a saucepan filled one-third full of water over medium-high heat and bring to a simmer.Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.Beat on medium speed for 2 minutes. Increase to medium-high until stiff peaks are formed.Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture will deflate with the butter addition, this is normal – keep going – adding butter a little at a time. When all of the butter is incorporated, increase the speed to high and beat until thick and smooth. Add the lemon flavoring and beat again until incorporated.Frost the cake: Place a lemon verbena layer on a cake plate. Top it with approximately 1/2 cup of lemon buttercream and spread evenly. Center a wild strawberry cake layer on top of the frosting and top with 1/2 cup lemon buttercream; Repeat this process with the remaining lemon verbena layer and end with the final wild strawberry layer on top. Use the remaining frosting to cover the outside of the cake. Smooth using a cake smoother or an offset spatula. Refrigerate the cake until the frosting is firm, about 25 minutes.Strawberry-white chocolate curls and other garnishes8 oz. white chocolate, chopped (tested with Baker’s chocolate)1 teaspoon Amoretti Oil Soluble Wild Strawberry Extract2-3 drops pink or red oil soluble food color (or stir in a little red petal dust)2-3 whole strawberries with stemsWhite food safe flowers or other food-safe greeneryMelt chocolate in the microwave at 30 second intervals; stir until smooth. Turn a cookie sheet upside-down and pour on the chocolate. Spread evenly with an offset spatula. Place in the refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. Place curls in a small bowl and store in refrigerator until ready for use. Chocolate melts at body temperature, so handle them as little as possible. If you have particularly hot hands, use a spoon to transfer the curls to the top of the cake.Garnish cake with chocolate curls, whole strawberries with stems and food safe flowers. Bring the cake to room temperature before serving. Keep leftovers in the refrigerator loosely covered with plastic wrap.
      link Wild Strawberry and Lemon Verbena Layer Cake By Heather Baird Published: Monday, March 16, 2020Monday, March 16, 2020Wild Strawberry and Lemon Verbena Layer Cake Recipe LEGGI TUTTO

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      Hot Cross Buns

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      679 SharesHot Cross Buns are a soft, sweet bread roll made with a vanilla icing cross on the top, traditionally eaten on Good Friday in some countries, but they should definitely be enjoyed all year long!If you’re new to yeast baking make sure to try my Cinnamon Rolls Recipe! They’re amazing and easy enough for beginners!Hot Cross Buns Are A Classic Easter RecipeHot Cross Buns are a treat I grew up eating on Easter morning. I know there are lots of different traditions when it comes to Hot Cross Buns, but I always looked forward to having them once a year. Honestly, though, there is no reason why these can’t be enjoyed all year long! They are a sweet bread, usually made with dried currants or raisins (I used Craisins), and topped with a sweet icing. We always had them warm with a nice spread of butter too. SO good!Baking With Yeast Is Easy!I have been on a roll lately baking with yeast, and I am not about to stop anytime soon. My Sweet Dinner Rolls have been a weekly recipe! To imagine there was a time when the idea of baking bread from scratch made me a little nervous is crazy! It’s actually very easy and using Rapid Rise (Instant) Yeast makes it quick too!Honestly, if you think about yeast as just another ingredient it takes the worry out of it. AND once you do it once, you will see how uncomplicated the process really is. You can make bread by hand, or if you have a mixer with a hook attachment that works for the kneading portion too!My Main Bread Making TipKnowing when to be done kneading is the question I get most. So here’s my PRO TIP: After you knead the dough for the recommended period of time, press it gently with two fingers, and it springs back, you’re done kneading! It should be smooth and elastic to the touch.What Are Hot Cross Buns?I did a little research to find out the history of Hot Cross Buns and found lots of interesting facts. They say that the cross on the bun represents…well, a cross, and the bread represents the end of Lent. There are also many theories on the origin of Hot Cross Buns.One of the interesting myths behind the recipe is that buns baked and served on Good Friday will not spoil or grow moldy during the subsequent year. Another myth is if the buns are hung in the kitchen, they are supposed to protect against fires and ensure that all your bread turns out perfectly! I kind of like that idea!!Anyhow, there are countless stories and traditions around Hot Cross Buns, but what I know is that they are delicious!How Do You Make Hot Cross Buns?Working with RapidRise® Yeast makes the process easy! The dough comes together very quickly, and requires about 4-6 minutes of knead time, which you can do with your hands, or with the dough hook attachment on your stand mixer!The dough will be soft for these, so add your flour in small increments, to make sure you don’t add too much!Allow 350-45 minutes for the dough to rise. I like to cover the dough and put into an oven that was heated just to warm, and then turned off.Hot Cross Buns should be soft, and chewy, like any good bread. You have the subtle sweetness from the dried fruit, and the icing on top, paired with that distinct yeast flavor.I hope these become a tradition in your house too!Looking for More Yeast Bread Recipes? Try These:PrintHot Cross Buns Description:Easy, classic Hot Cross Buns RecipeIngredients:1/2 cup dried cranberries or currants3-1/4 to 3-3/4 cups all-purpose flour3 tablespoons granulated sugar1 (1/4- ounce) envelope Fleischmann’s® RapidRise Yeast1 teaspoon kosher salt1/4 teaspoon ground cinnamon1/2 cup milk1/4 cup water1/4 cup butter 2 eggs1 egg white, lightly beatenIcingInstructionsPlace dried cranberries in a small bowl. Cover with boiling water and let sit for 5-10 minutes, or until plumped. Drain and set aside.Combine 1 cup flour, sugar, undissolved yeast, salt, and cinnamon in the bowl of your stand mixer fitted with the paddle attachment.In a microwave-safe bowl heat the milk, water and butter for 30 – 45 seconds until very warm (120° to 130°F). Stir this into the flour mixture.Mix the eggs, cranberries, and enough remaining flour to make soft dough (I generally use 3 1/2 cups total). Replace the paddle attachment with a dough hook and knead on medium speed for 4-6 minutes. Alternately, you can knead the dough on a lightly floured surface until smooth and elastic, 4-6 minutes. Cover the dough with a clean dish towel and let it rest for 10 minutes.Line a large baking sheet parchment paper and coat lightly with nonstick spray.Divide the dough into 12 equal pieces. Form each piece into a ball and place 3- inches apart on prepared sheet. Cover and let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.Preheat oven to 375°F.With a sharp knife, cut a shallow cross in top of each bun. Brush egg white over tops and bake for 15-18 minutes until golden brown. Allow the buns to cool before icing.For the icing, mix together the powdered sugar, vanilla, and cream in a bowl until smooth. Place the icing in small zip-top bag with a corner snipped off and pipe the icing onto the buns in a cross shape.Notes:Store airtight at room temperature for up to a day. Best served same day.Keywords:: hot cross buns, bread, yeast, rapid rise yeast, quick yeastWant To Save This Recipe?PIN for later: LEGGI TUTTO

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      Fluffy Japanese Pancakes (Soufflé Pancakes!)

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      749 SharesThese Fluffy Japanese Pancakes are an easy breakfast idea your entire family is going to love! These thick, soft soufflé pancakes are a fun twist on a classic. I’m showing you all my tips and tricks on how to make them!Looking for a more classic pancake recipe? Make sure to try my Buttermilk Pancakes or my delicious Brown Sugar Pancakes!What ARE Japanese Pancakes?Let’s start with the obvious question…what are Japanese Pancakes anyway? I first saw these tall, puffy pancakes on Instagram a few years back. Sometimes called Soufflé Pancakes, they are a fun breakfast idea that made its way into the social media world for being so dang photogenic.Essentially Japanese Pancakes / Soufflé Pancakes are thick, fluffy pancakes. They are almost soufflé-like in consistency thanks to folding egg whites into a batter that is cooked in a round mold. Japanese pancakes taste like a delicious buttermilk pancake, but not as dense. AND they sure do get an A++ in the looks department. Top them with butter and a healthy drizzle of syrup and you will be the hero of your breakfast.I don’t claim to be an expert in Japanese cuisine, but after doing some research and lots of trial and error I think I can say I make a pretty mean Japanese pancake! Or at least the Americanized version!Japanese Pancake IngredientsThe great thing about this recipe is that you won’t need to hit up a specialty food store or an Asian market. The ingredients are pretty much the same as any other buttermilk pancake recipe!ButtermilkEggs…you will need 3 egg white whipped to stiff peaks and 1 yolk. I know this leaves you with 2 extra yolks, but I couldn’t find a way around this and garner the same results.Baking powder/saltVegetable oilPowdered sugarVanilla ExtractBut What Special Tools Do You Need?While the ingredients are pretty standard you DO need molds. That’s what gives the Japanese Pancakes their distinct height and shape! I purchased my molds on Amazon and if you’re interested THESE are the ones I bought.Other than the molds, you just need a nonstick skillet with a lid, tongs, and a spatula! I’ve linked all my tools in the shoppable image below… Skillet With Lid Cooking Mold Tongs Spatula (similar) How To Make Japanese Soufflé PancakesNow for the fun part. I will say these took me a few tries to get right. Once I was sure I had the recipe right, I played around with the cooking technique until I figured out a way (in my opinion) that was easiest!You see, you cook the pancakes in the molds, but you’re supposed to flip the molds so the pancakes cook on both sides…which left me with kind of a mess. My molds are fairly tall, so the batter always spilled out. So let me walk you through the steps that I believe are the easiest…AND in the above image you can see the steps if you are a visual person like me!Make the batter according to the recipe instructions. Make sure you’ve whipped your egg whites to stiff peaks before folding them into the batter to ensure the right texture and height of your pancakes!Heat your skillet over low heat. Place your molds into the skillet. TIP: The first one you make, make it ALONE in the pan so you get the hang of the process. NOTE – Cooking these pancakes on LOW heat is paramount to success. If you increase the heat you will easily burn the bottoms leaving the insides raw. So be patient! The first pancake might take a little extra time if you don’t allow it to preheat fully, just just make note of that!Once the molds are placed evenly into the skillet, coat the skillet and the insides of the molds with nonstick spray.Now fill each mold with 1/3- cup of the batter. You can use a large cookie scoop or a measuring cup for this.Place the lid onto the pan and allow the pancakes to cook in the molds for 6-7 minutes on LOW heat, OR until the bottoms are golden and the sides are set. It is important that the sides are set because in my method you will remove the molds from the pancakes instead of flipping the entire mold over. Once the sides set up you can gently remove the molds, using tongs, and the pancakes will hold their shape! This way you can gently flip them over using a spatula.Once you’ve flipped the pancakes, return the lid to the pan and cook for an additional 3-4 minutes, or until they are set and the bottom side is golden as well.Let me explain why this technique WORKS…In every other recipe I researched, you would cook the pancakes equally on both sides, and use tongs to flip the entire mold over halfway through the cooking process.I tried this time and time again and the batter spilled out because it was not set on top or on the sides, and when I flipped it, it leaked everywhere. Trust me, the frustration was REAL!What I learned was allowing them to cook LONGER before flipping, like a traditional pancake, allows it to set, so flipping is much easier and there is no loose batter. You can certainly keep it in the mold if you like, but once it’s set it’s much easier to ditch the mold and flip it using a spatula.Can You Make These Different Sizes?Sure! Japanese Pancakes can be all different sizes or thickness. I have written this recipe cooking 1/3 cup of batter in 3- inch round molds. The height of the mold doesn’t make a HUGE difference, as long as it’s deep enough for 1/3 cup of the batter. FYI – My molds are 2.75- inches deep, which is more than deep enough.You will need to adjust the cook time on these if you choose to make larger, or thicker pancakes. But remember ALWAYS cook on LOW!How To Serve Japanese PancakesWell, this is totally up to you and your taste preference, but long story short, serve these exactly like you would a regular pancake! We love simply topping them with butter and syrup! But here are a few more delicious ideas:Dust them with powdered sugar.Serve with fresh berries.Nutella would be delicious spread of drizzled onto these!Honey would be amazing…or honey butter!Dolloped with whipped cream.How To Reheat These PancakesIf you are cooking for a crowd the best method would be to turn your oven to 200°F, and place the pancakes on a large baking sheet in the warm oven as they are done, so they’ll all still be warm when you’re ready to serve!If you have leftovers you can store them at room temperature for up to 2 days and just pop them into the microwave for a few seconds to warm them up.You can also freeze these for up to a month in an airtight container. Allow them to thaw at room temperature and place in a preheated 350°F oven for 3-4 minutes!Looking For More Pancake Recipes? Try These:PrintJapanese Soufflé Pancakes Description:These extra tall, fluffy pancakes are easy to make and will be the hit of your next weekend breakfast!Ingredients:3 egg whites, plus 1 egg yolk1 1/4 cups buttermilk1/4 cup vegetable oil1 teaspoon vanilla extract1 1/2 cups all purpose flour1/2 cup powdered sugar2 teaspoons baking powder1/4 teaspoon kosher saltInstructionsPlace 3 egg whites in a large glass bowl. Using a hand mixer, beat the egg whites on medium-high speed until stiff peaks form. Set aside.In a small bowl, whisk together the egg yolk, buttermilk, vegetable oil, and vanilla.In another large bowl whisk together the flour, powdered sugar, baking powder, and salt until combined.Pour the buttermilk mixture into the flour mixture and whisk until smooth.Using a rubber spatula, fold in the egg whites until combined.Heat a large skillet (with a lid) over low heat. Place two – four, 3- inch round molds into the skillet. Coat the bottom of the pan and the insides of the molds with nonstick spray. Fill each mold with 1/3 cup of pancake batter. Place the lid onto the skillet and cook for 5-6 minutes, until the bottoms are golden brown and the sides have set.Using tongs, carefully lift the molds up, removing them from the pancakes. If you notice the sides are releasing, you can run a butter knife carefully around the edges, OR cook them for 1-2 more minutes until the edges have set.Once the molds are removed, carefully flip the pancakes over using a spatula.Cover and cook for an additional 3-4 minutes.Notes:NOTE: The first batch might take longer to cook, as the pan isn’t quite as hot.When the pancakes are golden on both sides transfer the pancakes to a platter and repeat with all the batter. You will need to spray the pan and the molds with every batch.Serve warm with butter and syrup, or a dusting of powdered sugar.Keywords:: cookies and cups, pancakes, japanese pancakes, pancake recipe, souffle pancake, fluffy pancakes, how to make japanese pancakes Want To Save This Recipe?PIN for later: LEGGI TUTTO

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      Baked Raspberry Oatmeal

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      104 SharesThis Baked Raspberry Oatmeal is my new favorite breakfast idea! Baked Oatmeal is warm, cozy and comforting…plus it’s super easy to whip up. Make this your new weekend breakfast staple!Baked Oatmeal Is My New Favorite Way To Eat Oatmeal!Looking for a cross between oatmeal and a cake? Baked oatmeal is the recipe you’ve been looking for. I’ve never been an oatmeal for breakfast kind of girl. I don’t know if it is a texture thing…or the fact that I grew up with my mom buying the Instant Oatmeal packets…but I just never loved it.But Baked Oatmeal has taught me that THIS is the way oatmeal for breakfast was meant to be consumed! Yes, it takes a bit longer than an Instant Oatmeal, but I you can even make this the night before and heat it up in the morning to save time, or as a great brunch item when you’re entertaining.What Ingredients Are In Baked Oatmeal?Don’t let the ingredients list fool you…it looks a little long, I get it…but let me break down the key ingredients what you need:Oats. Of course you need oats! Use old fashioned (or rolled oats) in this recipe. The bake time is written for rolled oats, not Quick Oats!Coconut Milk. You can ABSOLUTELY use regular milk. Coconut milk is just a nice option!Applesauce. This is a great flavor-maker, as well as a healthy way to add moisture.Brown Sugar. You can use honey, maple syrup, or agave syrup if you prefer. If you do choose to use a liquid sugar, measure out 1/4- cup in a liquid measuring cup!Here’s How You Make Baked Raspberry Oatmeal…I feel like baked oatmeal is even easier than cooking oatmeal on the stove top. All you do is whisk together the simple ingredients and bake! Like, literally that’s all you do. It’s really THAT simple!Do You HAVE To Use Raspberries?Nope! You can leave out the fruit element altogether, OR you can add other types. Here are a few ideas:Any other types of berries…blueberries, strawberries, blackberries…Sliced bananas would be amazing!Diced apples…yum!Chopped peaches…giving you peaches and cream oatmeal vibes!Can You Make This Baked Oatmeal Ahead?Absolutely! You can make this on the spot, or make it the night before. To reheat the oatmeal just cover it and place in a 350°F preheated oven for 10-ish minutes. Or heat up individual portions in the microwave!What Can You Top This Baked Oatmeal With?So many options!!! Here are a few that I love…A drizzle of browned butter. OMG YES.A few teaspoons of milk or heavy cream.Maple SyrupWhipped CreamA sprinkle of brown sugar.Looking For More Oatmeal Recipes? Try These:PrintBaked Raspberry Oatmeal Description:This Baked Raspberry Oatmeal is my new favorite breakfast idea! Baked Oatmeal is warm, cozy and comforting…plus it’s super easy to whip up.Ingredients:1 1/2 cups old fashioned rolled oats1/2 cup loose packed light brown sugar1 tsp baking powder1/2 tsp ground cinnamon1/4 tsp salt1/2 cup canned light coconut milk1/4 cup applesauce1 egg1 tsp vanilla1 Tbsp butter, melted2/3 cup fresh raspberriesInstructionsPreheat oven to 350°Spray a small baking dish with spray. I used a small 2 serving round oval dish.In a large bowl whisk together oats, brown sugar, baking powder, cinnamon and salt. In a separate bowl whisk together coconut milk, applesauce, egg and vanilla. Slowly add melted butter, whisking constantly. Pour this mixture into the oat mixture and stir to combine.Gently stir in the raspberries and transfer to prepared dish.Bake oatmeal for 25 minutes until top is lightly golden.Drizzle with additional coconut milk if desired.Notes:recipe from Seriously DelishJessica’s recipe also suggests drizzling 2 Tbsp of brown butter on top of the oatmeal. This would be AMAZING, I just opted not to, trying to keep the fat a little lower..but you should totally try it!Keywords:: baked oatmeal recipe, healthy baked oatmeal, how to bake oatmeal Want To Save This Recipe? LEGGI TUTTO

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      Pecan Sour Cream Coffee Cake

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      Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Looking for more coffee cake recipes? Don’t forget to try my recipe for The Best Coffee Cake ever! You won’t be disappointed!Pecan Sour Cream Coffee Cake Is Going To Be Your Favorite Breakfast Cake! I will always be an advocate for cake for breakfast. Cake just tastes better in the morning if you ask me…and if you call it a “coffee cake”, it automatically becomes less taboo and more nostalgic. And to prove to you how PRO Cake For Breakfast I am here are some of the other breakfast cake recipes I have here on my site:Let’s Talk About How To Make Pecan Sour Cream Coffee Cake!First, I’ll begin with how easy it is. I promise you. Of course there are a few steps, you have the filling and topping, the cake itself, and the easy icing drizzle. But none of these elements is difficult in anyway. Plus, the pecan streusel is OUTRAGEOUSLY DELICIOUS. Like I can’t keep myself from eating half of it with a spoon before I assemble the cake. It’s a sweet, crunchy, cinnamon, buttery mixture that should be illegal.What Does the Sour Cream Do?Some of my most favorite cake recipes use sour cream. Now, before you tell me you don’t like it, let’s just clarify that you don’t TASTE the sour cream. What it does is add the exact right amount of moisture, while the acidity in the sour cream aids in giving the cake a tender crumb.It works a lot like buttermilk, but adds a little more weight making the cake slightly denser, which works perfectly for a coffee cake.THE TOPPING!!Oh, blessed be. The pecan streusel in this cake is absolutely everything. It is the most perfect combination of finely chopped pecans, butter, salt, cinnamon, and brown sugar.I can’t seem to keep my spoon out of the mixture, all in the name of taste-testing of course, while I am making this cake.It adds the exact right amount of crumbly-crunch that all good coffee cakes need.Serve this Coffee Cake Warm, At Room Temperature, Or Freeze It For Later!This cake is incredibly versatile. Of course enjoying a slice warm is the ultimate indulgence, but it’s perfect to make the night before so it’s ready and waiting for breakfast.How Do You Freeze Coffee Cake?Or absolutely make this and freeze it for later! Here’s what you do:Bake the cake and allow it to cool completely.Don’t drizzle it with icing. Wait and save that step for when you are ready to serve it. The icing will melt a bit and get sticky if you freeze and thaw it out.You can freeze it right in the pan you baked it in so if that pan has an airtight lid that will work great. Or I would recommend baking it in a disposable aluminum pan if you’re planning on making it and freezing it.Cover the pan tightly in plastic wrap and then again in aluminum foil. Freeze it for up to 30 days.To thaw, allow it to thaw at room temperature. If you would like to reheat it, cover the cake in foil and bake it at 300°F for about 15 minutes, or until warmed through.Here Are Some More Sour Cream Cake Recipes You Might Like:PrintPecan Sour Cream Coffee Cake Description:Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Ingredients:Pecan Streusel3 tablespoons butter, melted2/3 cup light brown sugar1 teaspoon ground cinnamon1/2 teaspoon kosher salt2 tablespoons all purpose flour1 1/2 cups finely chopped pecansCake1/2 cup butter, room temperature1 cup granulated sugar2 eggs1 tablespoon vanilla extract1 cup sour cream1/2 teaspoon kosher salt1 teaspoon baking powder3/4 teaspoon baking soda1 3/4 cups all purpose flourIcing3/4 cup powdered sugar1 tablespoon milkInstructionsPreheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.Streusel: Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.Cake: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the sugar together on medium speed for 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until combined.Turn the mixer to low and add int he flour until just combined. Don’t over mix.Spread half of the batter in the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Carefully spread the remaining batter on top of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on top.Bake for 30-35 minutes.Icing: Whisk together the powdered sugar and milk until no lumps remain. Drizzle this on top of the cake while warm.Notes:Store airtight at room temperature for up to 3 daysKeywords:: cookies and cups, coffee cake, pecan cake, sour cream coffee cake, easy coffee cake, best coffee cake Want To Save This Recipe?PIN for later LEGGI TUTTO

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      Bran Muffins

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      This is the Best Bran Muffins Recipe ever! Moist, packed with flavor and easy to make, this recipe starts with bran cereal and be prepped the night before!It’s great to have classic muffin recipes that always turn out great, so make sure to try my Blueberry Muffins and my Banana Muffins too!Bran Muffins Don’t Have To Be Boring!Forget what you have always thought about Bran Muffins. Yep, let all that go. If you grew up in a house where Bran Muffins meant dry, tasteless, “healthy” muffins we’re about to push all that to the side and start fresh. I mean, don’t get me wrong, I won’t say these aren’t healthier than a chocolate chip muffin…they certainly have more protein and fiber which is awesome. BUT I won’t bog you down or try and to trick you into thinking they’re health food. Especially if you spread on some butter which I believe is a non-negotiable. Plus, the Nutrition Facts are there in plain site below the recipe for all to see.They aren’t a bad option AT ALL. In fact, I feel confident serving these to my children for breakfast knowing that their bellies will be full because Bran Muffins are a rather hearty muffin option if we’re playing the comparison game.But my long-winded point here is to forget anything you thought you knew about Bran Muffins and make these. You will not be disappointed. The texture is dense, but moist. The flavor is subtly sweet in the best way possible, and the addition of turbinado sugar on top adds the perfect crunch!This Bran Muffin Recipe Is From the Cookbook Midwest Made!This is one of the many fantastic recipes from the book Midwest Made by Shauna Sever. I became online friends with Shauna many years ago and she has knocked it out of the park with her books like Marshmallow Madness, Real Sweet, and Pure Vanilla. Midwest Made is her latest and it’s a cozy blanket of a book filled with food from my childhood.There were so many recipes in this book that I wanted to feature, but I get asked SO frequently for a delicious Bran Muffin recipe, I knew it was the one I had to make first. And I was right. You guys are going to LOVE these muffins! Turbinado Sugar Mixing Bowl Muffin Pan How Do You Make Bran Muffins?This muffin recipe is ultra easy and you don’t need any special or fancy ingredients…no specific flours, or health-food-style ingredients. You make them all in one bowl, which is always a bonus and the “secret” bran ingredient is one you might not expect!Do You Use Cereal In Bran Muffins?The answer here is yes! Like I said, there are no fancy bran flour or bran meal in this recipe, it’s regular old bran cereal that you can easily (and cheaply) find in any supermarket! You might even have a box of it in your pantry that you need to use up and this is the PERFECT way to do so!You could even use Raisin Bran and pick out the raisins before you crush the cereal. You can easily add the raisins back into the batter later if you would like to make a Raisin Bran Muffin! How good does that sound?I simply pulverize the cereal in my blender or food processor. You could also use a zip-top bag and a rolling pin, just make sure you crush them up finely!This Bran Muffin Recipe Can Be Prepped the Night Before!One of the things that I absolutely love about this recipe is that you can prep it the night before. You need to let the batter rest for at least 4 hours, but overnight works too! The cereal needs time to soften up and absorb the moisture.Is the Batter Supposed To Be THAT Thick?Yep! After the batter rests it will be very thick. When you scoop it into your muffin tins it will be like a fluffy ice cream! And go ahead and fill those muffin tins up…while the batter rises while it bakes it doesn’t “spill” over like a traditional muffin. It puffs up and creates a crackly texture, which along with the turbinado sugar creates a lovely crunchy top.What Else Can I Add To Bran Muffins?This is a recipe begging for add-ins, so get creative! Here are a few starter ideas and I would add about a cup of any of these:RaisinsFresh Fruits like blueberries, diced apples, or raspberriesPumpkin SeedsChocolate ChipsLooking For More Muffins Recipes? Try These:PrintBran Muffins Description:These moist, flavor-packed Bran Muffins are a classic and this recipe is the best ever!Ingredients:3 cups bran flake cereal, finely crushed1 1/4 cups all purpose flour2/3 cup light brown sugar1 1/2 teaspoons baking soda1/2 teaspoon kosher salt1/2 teaspoon ground cinnamon1 cup buttermilk1/3 cup vegetable oil1 large egg1 teaspoon vanilla extract3 tablespoons turbinado sugar for sprinklingInstructionsCombine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.Notes:Store in an airtight container for up to 3 days.Keywords:: cookies and cups, muffin recipe, bran muffins, bran cereal, easy bran muffins, best bran muffins Want To Save This Recipe? LEGGI TUTTO