Subterms
Known as pflaumenkuchen or zwetschgenkuchen depending on what variety of plums are used, this coffee cake-meets-flatbread is popular throughout Germany, Austria, and Switzerland, and it’s frequently served with a cup of strong coffee for breakfast, a sweet wine for dessert, or a spiced beer for an afternoon snack. Peaches, plumcots, and apricots all work well in place of plums. LEGGI TUTTO
Step into a world of zesty delight with our collection of lemon poppy seed recipes. From cakes and cookies to bread and scones, enjoy these endlessly snackable creations.
We used the reverse creaming method to create a cake batter that bakes up nice and level with a delicate crumb to absorb every drop of the lemon curd between its layers.
These soft, cake-like cookies stay moist for days thanks to a buttery dough that’s enriched with creamy ricotta cheese. Refrigerating the dough firms it up for easier scooping.
Using candied fruits to decorate is a simple, easy way to elevate the look of your cakes as well as add another layer of texture in every bite.
Poppy seeds are the traditional filling of these cookies, which are associated with the Jewish holiday Purim. The name refers to the villain of the Purim story, Haman.
The delicate crunch of the streusel topping gives way to an aromatic, soft crumb. With added texture from the poppy seeds, you won’t be able to get enough of this Lemon-Poppy Seed Streusel Bread loaf. It’s great for breakfast, brunch, dessert, or an anytime treat.
This Lemon Poppy Seed Coffee Cake is summer’s sweetest wake-up call. Buttermilk in the batter gives this one-layer wonder a cakey crumb that contrasts beautifully with the crunchy streusel topping. LEGGI TUTTO
Easter weekend is almost upon us and we’re egg-cited to share 12 marvelous bakes perfect for any gathering. Whether you’re gearing up to host a lavish Easter feast, searching for a standout recipe to impress your family, or simply eager to try something new, we’ve got you covered. These bakes are guaranteed to steal the spotlight at any celebration, be it brunch, lunch, dinner, or even a simple snack time. With flavors that sing of spring and festive touches like colorful mini eggs, get ready to discover a new recipe that will become a cherished tradition in your holiday lineup for years to come.
There’s no reinventing the lemon meringue pie, so why not reimagine it—as Lemon Meringue Nests? Taking flavor cues from its classic inspiration, this recipe puts delicate, crunchy meringue in the spotlight with a sweet-tart lemon curd centerpiece.
Yes, from its banana-and-Vanilla Wafer base to its toasted Swiss Meringue topping, this decadent Chocolate-Hazelnut-Banana Pudding is made completely from scratch—but with a chocolate-hazelnut twist.
If you love lemon bars, you will LOVE this Meyer Lemon-Olive Oil Coffee Cake. Meyer lemons are less acidic and slightly sweeter than the standard lemons found in the grocery store, and provide a perfect balance against the tart lemon curd swirled into this silky batter.
With spring officially sprung, there’s no better recipe to celebrate with than this light yet luscious Hummingbird Pie with Pecan Crust. This pie’s crust may look like any other, but it packs a surprising punch of Schermer Pecans, lending a light, toasted crunch to the deliciously flaky and buttery base of this pie. The nutty, slightly rich notes of pecan act as the perfect counterpoint to the sweet, fruity flavors of the filling. Slices of fresh banana are layered on top of the crisp pecan crust and then blanketed in a smooth pineapple coconut cream. Topped with a cloud of light and fluffy Whipped Cream, this pie is a cool treat sure to satisfy all through spring and even into the dog days of summer.
Simple, elegant, and a touch whimsical, this Almond Bundt Cake with Coconut Glaze was made with Easter in mind. Nordic Ware’s 6 Cup Heritage Bundt Pan lends a mesmerizing swirl to this sour cream pound cake, forming the perfect canvas for our rich Coconut Glaze. Plus, the pan’s 6-cup capacity also offers a perfect portion of cake for a cozy family dinner. Finish the cake off with toasted coconut and candied chocolate eggs to make a centerpiece-worthy Easter egg nest.
With just a touch of aromatic orange zest mixed in with the creamy condensed milk and flaked coconut base, these classic macaroons pair notes of chocolate and citrus within their sweet snowball packages.
This sheet cake is our answer to those Italian Cream Cake cravings when time is short. Each bite crunches with buttery pecans and sweet coconut flakes, complemented by a swooping layer of whipped cream on top.
Triple your berry intake in the morning with these richly frosted buns. Slathered with Strawberry Cream Cheese Frosting and packed with poppy seeds and Strawberry Cream Cheese, these Strawberry Poppy Seed Buns are the splurge that you—and your strawberries—deserve.
Who needs cream cheese frosting when you’ve got a layer of cheesecake filling? These bars combine two of our favorite cakes in one: crumbly chunks of carrot cake baked into a velvety layer of cheesecake. Fair warning: you may not be able to have one without the other again.
A nostalgic ode to Easter candy, this Cadbury egg-studded cookie is all about the texture. Crispy on the outside, chewy on the inside, and with a boost of crunch from the candy-coated chocolate eggs, it’s a new and improved way to indulge in the iconic Easter treat.
A true Easter delight, these Resurrection Rolls are meant to represent the empty tomb of Christ after being resurrected. The magic of these rolls lies in the marshmallow. Surrounded by a soft, sweet dough, as these rolls bake, the cinnamon sugar-coated marshmallow placed inside melts away, leaving a pocket of air in its place. They’re sweet, warmly spiced with cinnamon, and incredibly fun to bake for adults and kids alike.
This recipe for Chocolate Cherry Hot Cross Buns supports the claim that chocolate does, in fact, make everything better. Add in tangy dried cherries, apple juice, and a finishing touch of our just-tart-enough apricot glaze, and this chocolate twist on the hot cross bun gives a whole new meaning to the word “irresistible.” LEGGI TUTTO
The origin of Hungarian coffee cake is a true masterpiece called aranygaluska, which translates as “golden dumpling.” The recipe can be traced back to the 1880s in Hungarian literature. By the mid-20th century, it began popping up as Hungarian and Hungarian Jewish immigrant bakers and home cooks migrated and introduced it to the US. In […] LEGGI TUTTO
Danish Coffee Cake is buttery, flaky, sweet, and best enjoyed with a cup of coffee or tea! Also known as a “Kringle,” it’s easy to make and absolutely delicious!
This recipe is made in partnership with Imperial Sugar. Find the FULL RECIPE HERE!
Easy Homemade Danish Coffee Cake
Anyone else have a sweet tooth no matter what time of day it is? Dessert is great and everything, but dinnertime feels so far away when its 9am and you’re craving sugar. That’s when coffee cake, aka dessert for breakfast, comes in really handy.
But not just any coffee cake – this Danish Coffee Cake, which is also traditionally called Kringle. It’s light and flaky, and topped with the perfect amount of sweet vanilla icing. Paired with a cup of coffee, this homemade pastry is the perfect way to kick off your day!
What is Danish Kringle?
Danish Kringle is a Danish pastry that is traditionally made up of multiple layers of buttery dough, and topped with icing. Some people like to put nuts and fruits inside of the layers before baking, but I prefer to top the whole thing with chopped walnuts at the end.
Variation Ideas
This Danish coffee cake recipe has sweet but subtle flavors. The dough becomes a buttery, pastry-like base, tasting somewhat like a homemade pie crust. It’s then topped with a filling made from butter and eggs, baked in wide strips, and drizzled with sweet vanilla icing. When you mix in the walnuts there is a delicious nutty crunch in each bite, which ties the whole thing together!
I love the simple vanilla flavor when enjoying this pastry with a cup of coffee, but there are other flavor combinations that you could try! Here are a couple of ideas:
Orange: You could make an orange-flavored icing with a little orange zest. The same thing could be done with lemon juice/lemon zest.Chocolate: Add chocolate chips to the pastry, or make a chocolate glaze instead of a vanilla one. Add-Ins: Throw some pecans, almonds, raisins, or other fruit into the pastry dough.
Tips for the Best Danish Coffee Cake
Check out the FULL RECIPE HERE, but first, here are some tips on how to make the best Danish Kringle! Here are some of my suggestions:
Forming the Kringle: Traditional Kringle usually takes the shape of an oval, but I like to bake the dough in recatngles instead. You’re just going to cut it up anyway in the end, so why not make life a little easier?Have a Mixer Handy: To make the base layer you’re going to need to combine flour and cubed butter, which is a pain to do by hand, so I recommend having an electric mixer handy. For a Lighter Cake: If you’re looking to cut some calories off of this coffee cake, drizzle thin lines of icing back and forth over the Kringle, instead of spreading it on the whole thing.
How Do You Serve a Kringle?
I like to enjoy this Danish coffee cake with coffee, obviously, or a nice cup of tea. If you’ve got kiddos, I suggest serving this pastry with a big glass of milk. Kringle can be served cold, at room temperature, or warm – add a small drizzle of caramel or a little cinnamon if you want to!
How to Store Danish Coffee Cake
Store Kringle in an airtight container in the refrigerator for up to 3 days. Because the icing is made with dairy, you don’t want to leave it out at room temperature.
CLICK HERE FOR THE FULL RECIPE
More Pastry Recipes to Try
Looking for more easy pastry recipes? Try some of these: LEGGI TUTTO
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
