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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

    • in Recipes

      Pumpkin Scones

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      787 SharesThese Pumpkin Scones are soon to be your favorite pumpkin recipe! They are flaky and buttery with the perfect amount of pumpkin flavor. The perfect cross between a muffin and a biscuit topped with a brown sugar icing, this scone recipe can be enjoyed as a breakfast treat, a snack, or even as dessert!I love scones so much, and if you do too you should try my Bacon Cheddar Scones, or my Chocolate Chip Cream Cheese Scones!Pumpkin Scones are the Ultimate Fall Scone Recipe!I am SO excited about today’s scone recipe. SO EXCITED! I am big scone guy, and today’s Pumpkin Scone Recipe MIGHT be my favorite of all time.If you have ever had a bad scone experience…we all know what I mean, dry, crumbly, flavorless…you might not be too anxious to try again. I do understand. Truly.ORRRR if you’re one of those “I don’t like pumpkin” people, this recipe might be easy to skip over. But please, oh please, do yourself a favor and try my recipe. My husband who “doesn’t like scones” loved these, and my son who “doesn’t like pumpkin” said these were amazing. Two glowing reviews from two of my harshest critics, so those are supremely high accolades!This Recipe Makes Light, Flaky, Moist Scones!Like I said before, if you’ve ever had a dry scone you might not be so inclined to try another one…but if you’ve had a good one, I think you will be matching my enthusiasm today!This is an easy scone recipe, literally made in minutes. I took the base recipe from my Chocolate Chunk Orange Scones and tweaked it to incorporate the pumpkin and the results are DELICIOUS!!How Do You Make Pumpkin Scones?That’s why we’re all here today…not to look at pretty scone pictures, but to learn how to make them, right? So let’s get to it!What Ingredients Do You Need?Simple, everyday ingredients are what makes these scones easy to make and perfectly flavorful.All Purpose FlourSugar – I used granulated sugar, but you could absolutely use light brown sugar as well!Salt and Baking PowderButter – I used salted butter in my scone recipes because I prefer the slightly balanced sweet and salty dough, a lot like a biscuit. AND make sure it’s COLD COLD COLD! I’ll explain a little more in depth below.Heavy Cream – this adds so much richness to the scone, while also adding a little more fat which assists in keeping these extra moist!Pumpkin Pie SpicePumpkin Puree – Make sure you use 100% pumpkin here (like Libby’s) and not canned Pumpkin Pie MixDo You Have To Make the Icing?Well, of course not…especially since you will have the sweet crunch of the turbinado sugar on top…BUT. The brown sugar icing on these is absolutely delicious and takes this scone recipe to the next level FOR SURE.How Do You Make Flaky Scones?My trick to flaky, almost layered scones is using COLD BUTTER! A lot like my Pie Crust Recipe you will want to use very cold butter and cut it into the flour mixture using a pastry cutter. This will leave small pieces of butter throughout the dough, like in the image above.Also, when you form the scone dough into a ball and then a flat circle, try not to handle the dough too much. The less you handle the dough, the flakier it will be. The more you knead this dough, the butter will warm with the touch of your hands, and strands of gluten will form as it’s kneaded like in bread, which you want to prevent!You can see in the second image above the flaky layers. AND when you break it open it will look like this…See all those glorious, moist yet flaky layers? THAT, my friends, is scone perfection!I only use 1/4 cup of pumpkin in these scones, which adds the pretty color and the perfect subtle pumpkin flavor. That, combined with the Pumpkin Pie Spice isn’t overpowering, but perfectly pumpkin.AND wondering what you should do with that extra pumpkin from the can? Try my Pumpkin Mug Cake!Scones Aren’t Your Thing, But Pumpkin Is? Try These Other Pumpkin Recipes:PrintPumpkin Scones Description:These Pumpkin Scones are buttery, flaky, sweet, and PERFECT!Ingredients:2 cups all purpose flour2 teaspoons baking powder1/2 cup granulated sugar1/2 teaspoon kosher salt1/2 cup cold, salted butter, cut into cubes1/2 cup + 2 tablespoons heavy cream2 teaspoons pumpkin pie spice1/4 cup pumpkin puree2 tablespoons turbinado sugar (like Sugar in the Raw) for garnishIcing2 tablespoons butter1/4 cup light brown sugar1 tablespoons milk1/4 teaspoon pure vanilla extract1/3 cup powdered sugarInstructionsPreheat oven to 425°F. Line a baking sheet with parchment paper and set aside.In a large bowl whisk together the flour, baking powder, sugar and salt. Set aside.Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. There will (and should be) some larger pieces of butter.In a medium bowl whisk together 1/2 cup heavy cream, pumpkin puree, and pumpkin pie spice.Make a well in the center of the dry mixture and pour the wet ingredients into the well. Mix the dough together using a wooden spoon or rubber spatula. It should have a slightly dry texture and hold together, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.Place the dough onto a lightly floured work surface and form it into a ball. Flatten the ball into a circle about 1 1/2- inches thick.Using a knife or a pizza cutter, cut the dough into 6 wedges.Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar.Bake for 15-20 minutes, or until the lightly golden.To prepare the icing place butter and brown sugar in a small saucepan over medium heat. Bring mixture to a bowl stirring frequently. Allow the mixture to boil for 3 minutes and then remove from the heat. Immediately whisk in the milk, vanilla, and powdered sugar until smooth and no lumps remain.Drizzle the icing onto the scones and allow it to set.Serve warm or at room temperature.Notes:Store airtight for up to 2 days. You can cut the scones into smaller wedges, just adjust the bake-time down slightly.Keywords:: cookies and cups, scone recipe, pumpkin scones, pumpkin recipe, fall baking Want To Save This Recipe? LEGGI TUTTO

    • in Recipes of the Day

      Gluten Free Pumpkin Hemp Seed Granola

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      You won’t believe how easy this Gluten Free Pumpkin Hemp Seed Granola is to make! Try it once, you’ll never want to get the store-bought stuff ever again!

      Seriously… Granola in general is so easy to make, I often wonder why I sometimes fall for the “easy and convenient option” and find myself buying some of the ready-made stuff at the store.
      After all, homemade IS so much better, not only for your taste buds, but also for your body; indeed, by making your own, you get to control exactly what goes into your morning cereal! No canola oil or refined sugar for me, thank you very much!
      This particular Pumpkin and Hemp Seed variety even happens to be gluten free, and it is so crazy crunchy and deliciously sweet, you’ll want to sprinkle some on top of everything! Try a handful over yogurt, ice cream, fruit salad, or even over your morning oatmeal!
      Oh yeah! You’ll thank me for that… 

      To start, preheat your oven to 325°F. Then, in a large mixing bowl, combine all your dry ingredients and toss really well.
      Grab a small saucepan and, in it, combine all your wet ingredients; heat that over medium heat until the coconut oil is completely melted and then pour it right over your reserved mixed cereal.

      Give everything a delicate stir until all the ingredients are evenly coated.
      And just like that, all the work is pretty much behind you now… Told you it was easy, didn’t I? 

      All that’s left to do now is dump your raw granola onto a large baking sheet and spread it into an even layer. No need to even line that baking sheet! 

      Bake your granola for about 20 to 25 minutes, or until it becomes beautifully golden brown and deliciously fragrant.
      When I say deliciously, I really mean deliciously… me says you’re probably want to be making granola regularly, if only to enjoy its aroma while it bakes! 

      Once it’s baked to your liking, remove the cereal from the oven and allow it to cool completely in the pan, then transfer it to an airtight container; store at room temperature for up to a few months.
      Yeah… like it’s ever gonna last that long! 

      Gluten Free Pumpkin Hemp Seed Granola

      You won’t believe how easy this Gluten Free Pumpkin Hemp Seed Granola is to make! Try it once, you’ll never want to get the store-bought stuff ever again!
      Servings: 24 servings

      US Customary – Metric

      Dry Ingredients

      Wet Ingredients

      Preheat oven to 325°F.

      In a large mixing bowl, combine the dry ingredients; mix well and set aside.

      Combine the wet ingredients in a small saucepan and heat over medium heat until the coconut oil is completely melted.

      Immediately pour the wet ingredients over the dry and stir delicately until evenly coated. Spread this mixture in an even layer onto a large baking sheet and bake for 20 to 25 minutes, or until the granola is beautifully golden brown and deliciously fragrant.

      Remove the cereal from the oven and allow it to cool completely in the pan, then transfer to an airtight container; store at room temperature for up to a few months.

      *I originally made this recipe using barley flakes instead of rolled oats, as I find them to be a tad crunchier than the latter! If gluten is not an issue for you and you can get your hands on the barley flakes, you should totally give them a try!

      Serving: 0.25cup, Calories: 192kcal, Carbohydrates: 20g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Sodium: 31mg, Potassium: 104mg, Fiber: 3g, Sugar: 7g, Vitamin A: 45IU, Vitamin C: 0.2mg, Calcium: 45mg, Iron: 2.2mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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