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Danish Coffee Cake
ha scritto per te admin 30 Luglio 2021, 10:00
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
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Pull-Apart Scones with Grilled Nectarines
ha scritto per te admin 1 Luglio 2021, 17:24
Grilled nectarines with pull-apart scones. These no-fuss pull-apart scones have a golden, tender crumb thanks to the unparalleled richness of Kerrygold Unsalted Butter. The perfect balance of crisp on the outside and moist on the inside, these scones might just become your new go-to quick bread. Want to take them to the next level? Fire […] LEGGI TUTTO
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Cinnamon-Vanilla Sugar Pretzels
ha scritto per te admin 24 Giugno 2021, 07:33
A sweet twist on a classic, these vanilla bean seed-speckled soft pretzels are coated in a crunchy sugar blend punctuated with the aromatic flavors of cinnamon and Heilala Pure Vanilla Bean Paste. ¾ cup (150 grams) plus 3 teaspoons (12 grams) granulated sugar, divided 1⁄4 cup (55 grams) plus 1 tablespoon (14 grams) firmly packed […] LEGGI TUTTO
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Zucchini Muffins
ha scritto per te admin 19 Maggio 2021, 10:00
My Easy Zucchini Muffin Recipe makes soft, moist, and flavor-packed muffins! This is a great way to use up an abundance of zucchini in the summer months, or when you’re just craving a delicious muffin. Add chocolate chips and walnuts to make them an extra special treat!
Make sure to try my Zucchini Bread recipe too!! It’s delish!
This Is My Favorite Zucchini Muffin Recipe!
During the summer months I load up on all the fresh fruits and veggies! I don’t have a green thumb…like AT ALL…but I am first in line at the farmers market!
I love zucchini, using it as a side dish, roasting it, in salads, and especially in baking! Using zucchini when baking adds extra moisture, fiber, and vitamins without imparting any real flavor. It’s kind of the perfect way to get in your veggies!
Here Are More Zucchini Recipes You Will Love:
But Are Zucchini Muffins Healthy?
Well…the do include zucchini, so I can guess they are healthER than a regular muffin…but I won’t try to spin this recipe as health food…especially with the addition of chocolate chips! You can adjust this recipe a little to make them slightly more healthful, though! Here are a few ideas:
Sub out half of the all purpose flour for whole wheat flour! This recipe works perfectly as written with this simple adaptation. I don’t prefer using all whole wheat flour in this, as you would need more adjustments to prevent the muffin from being dry. But a simple 50% swap works great!Reduce the amount of sugar by up to 1/4 cup. You will lessen the sweetness of the muffin, but still maintain the texture.Swap out the vegetable oil for coconut oil (measure in its liquid form), or even light olive oil!Sub in 1/4 cup of unsweetened applesauce for the egg. This will lighten the calories a bit!
Ingredients:
all-purpose flourgranulated sugarbaking sodaground cinnamonsalteggvegetable oilbuttermilkvanilla extractshredded zucchinioptional – miniature semisweet chocolate chips and/or chopped walnuts
How To Make Zucchini Muffins:
Luckily for this recipe there is no mixer needed!! You simply whisk all the dry ingredients together, then separately whisk the wet ingredients together. Add the wet into the dry and fold until combined! Then you just stir in the chocolate chips and/or nuts and portion out into your muffin tin!
They’re really just that simple, and can be prepped and in the oven in minutes!
Adding In Chocolate Chips or Nuts…
I mean I am a big proponent for adding both chocolate chips AND walnuts into these zucchini muffins, but it’s completely up to you! You can even get a little more creative as well! Here are a few more ideas of add-ins:
Dried fruit, like raisins or dried cranberries. Just 1/2 cup will be great!Shredded coconut is delicious in these too! 1/2 cup as well!Any other type of nut you prefer like pecans, or pistachios…even cashews!Sub in 1/4 cup mashed banana for the egg and it will give it a nice banana flavor too!
Can You Freeze Zucchini Muffins?
Yes! These muffins freeze great! Just pop the leftovers in a large zip top bag and freeze them for up to a month for best freshness. Just thaw them at room temperature and they’ll be good to go!
I Have So Many More Muffin Recipes! Here Are A Few You Will Love:
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Zucchini Muffins
Description:
These delicious Zucchini Muffins are soft and moist! a favorite in our house!
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded zucchini
optional – 1/2 cup miniature semisweet chocolate chips
optional – 1/2 cup chopped walnuts
Instructions
Preheat oven to 350°F. Line a muffin tin with liners. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, cinnamon, and salt.
In a medium bowl whisk together the egg, vegetable oil, buttermilk, and vanilla.
Add in the wet ingredients into the dry, stirring until just combined. Add in the shredded zucchini, chocolate chips, and walnuts and stir to combine.
Fill liners 2/3 full with batter and bake for 20 – 23 minutes, until a toothpick inserted into the center comes out clean.
Serve warm or at room temperature.
Notes:
Store airtight for up to 3 days.
Freeze for up to 30 days
*nutrition values do not include chocolate chips and/or nuts
Keywords:: cookies and cups, muffins, zucchini muffins, zucchini recipe
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Blueberries and Cream Muffins
ha scritto per te admin 7 Maggio 2021, 10:00
Blueberries and Cream Muffins are a delicious and easy muffin recipe! Soft blueberry muffins topped with a crunchy crumb topping, and filled with a sweet cream cheese filling!
Make sure to try my classic Blueberry Muffin Recipe too! They’re amazing!
Blueberries and Cream Muffins Are A Decadent Blueberry Muffin Recipe!
We love blueberry muffins! I mean doesn’t everyone? I have tons of blueberry recipes here on my site as well. They’re just an easy fruit to bake with.
But today’s Blueberries and Cream Muffins are for anyone who loves the classic, but wants to mix it up! These are a soft, sweet muffin, filled with a rich cream filling, topped with crunchy crumb topping! What’s not to love?
What’s the Filling In These Blueberries and Cream Muffins?
The “cream’ part of these Blueberry Muffins is a sweet cream cheese filling a lot like cheesecake! It is rich, and smooth, and pairs PERFECTLY with the blueberries. Plus, it’s a simple filling to incorporate in this recipe, as well as most muffin or cupcake recipes!
Ingredients:
This recipe has a few elements: the crumb topping, the muffin, and the filling. The exact measurements and steps are in the full recipe card at the bottom, but here is a quick list to make sure you have everything you need in your kitchen:
granulated sugarlight brown sugar kosher saltmelted butterall-purpose flourcream cheesevegetable oileggsvanilla extractbaking sodasour creamfresh blueberries
Don’t Forget the Crumb Topping!
Ok, sure you CAN make these without the crumb topping (aka streusel), but who doesn’t love a crunchy, sweet crumb? The textures of this muffin is so great because you have the softness of the cake, the creaminess of the filling, and the crunchy topping. It’s pretty perfect!
How To Store Blueberry Muffins:
If you are eating these right away don’t worry abut storing them! But if you want to save some for the next day, I recommend refrigerating them due to the cream cheese in the center!
How To Freeze:
These Blueberries and Cream Muffins also freeze beautifully. Just freeze them airtight for up to 30 days (for best freshness) and allow them to thaw in the refrigerator or at room temperature. You can also reheat them if you would like in the microwave for just a few seconds!
Love Blueberries? Here Are More Recipes You Might Love:
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Blueberries and Cream Muffins
Description:
Blueberries and Cream Muffins are a delicious and easy muffin recipe! Soft blueberry muffins topped with a crunchy crumb topping, and filled with a sweet cream cheese filling!
Ingredients:
Crumb Topping:
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 teaspoon kosher salt
1/2 cup butter, melted
1 1/2 cups all-purpose flour
Cream Cheese Filling:
4 ounces cream cheese, room temperature
1/4 cup granulated sugar
Muffins:
1/2 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 cups all purpose flour
1 cup sour cream
1 cup fresh blueberries (or frozen and thawed)
Instructions
Crumb Topping: In a large bowl combine the granulated sugar, brown sugar, salt, and melted butter. Add in the flour and stir to combine. Mixture should form large crumbs. You can use your hands to mix this as well. Set aside.
Cream Cheese Filling: In a medium bowl stir together the cream cheese and granulated sugar until combined. Set aside.
Muffins: Preheat oven to 350°F. Line muffin tin with liners or coat with nonstick spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix together the oil, sugar, eggs, and vanilla on medium speed until smooth. Add in the salt and baking soda and mix until incorporated.
Turn the mixer to low and in alternating portions add in the flour and sour cream, beginning and ending with the flour until incorporated but not over-mixed. Stir in the blueberries.
Assembly: Fill each liner with 2- tablespoons of muffin batter. Top with 2 teaspoons of cream cheese filling. Top with another 2 tablespoons muffin batter. Sprinkle the crumb topping evenly on top of the muffins.
Bake for 25 – 30 minutes, or until lightly golden and set.
Allow the muffins to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.
Notes:
Store airtight in the refrigerator for up to 3 days.
Keywords:: cookies and cups, breakfast, muffins, blueberry muffins, blueberries and cream
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Strawberry Brioche Tarts
ha scritto per te admin 1 Maggio 2021, 13:00
A hybrid between enriched bread and delicate pastry, brioche is the best of both worlds. The addition of eggs, butter, and milk to a sweetened dough is the secret to a luxurious crumb, making brioche the picture-perfect base for fillings and toppings. For our Strawberry Brioche Tarts, we highlight the season’s freshest fruit. These light-as-air […] LEGGI TUTTO

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