Ingredients for Coffeecake:
1/2 cup butter
3/4 cup light brown sugar
1 1/2 cups unbleached, all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 tsp. pure vanilla extract
1 cup light sour cream
3/4 cup light brown sugar
1 1/2 cups unbleached, all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 tsp. pure vanilla extract
1 cup light sour cream
Ingredients for Crumb Topping:
1/2 cup sugar
1/2 cup flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup melted butter
1 cup chopped walnuts
1/2 cup flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup melted butter
1 cup chopped walnuts
- Preheat oven to 350(F).
- With an electric mixer, cream butter and brown sugar.
- Add baking powder, baking soda and salt.
- Scrape down sides of bowl.
- Add eggs and vanilla.
- Add flour.
- Fold in sour cream.
- Lightly spray a non-stick bundt pan (or any 9″-10″ pan) with canola oil. If you are not using a non-stick pan, grease the pan thoroughly and dust with flour.
- Smooth batter into pan and set aside.
- In a bowl combine chopped walnuts, flour, sugar, cinnamon and nutmeg and stir together.
- Add melted butter and combine.
- Sprinkle mixture on top of batter.
- Bake for 35 - 40 minutes.
- Let cool for 15 minutes before removing from pan.
- To remove from pan, gently cut along the sides of the pan lifting cake as you cut to loosen the bottom before tipping onto a serving plate.
Classic Lemon Bars
1 C butter, softened
1 C butter, softened
2 1/4 C all purpose flour
1/2 C powdered sugar
1/8 tsp salt
2 C sugar
4 eggs, beaten
6 Tbls fresh lemon juice
Zest of lemon
- Combine butter, 2 cups flour, powdered sugar and salt; mix well
- Press into an ungreased 9X13 pan.
- Bake at 350 degrees for 15 minutes.
- Combine sugar and remaining flour in a large bowl; stir in eggs, lemon juice and zest.
- Pour onto slightly cooled crust.
- Bake at 350 degrees for 25 minutes.
- Cool; sprinkle with powdered sugar.
- Makes 15 - 18 bars.
Banana Coffee Cake with Chocolate Chip Streusel
-recipe from Bon Appétit Magazine
1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup (packed) golden brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk
2/3 cup (packed) golden brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk
- Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan.
- Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
- Sift all purpose flour, baking soda, baking powder, and salt into medium bowl.
- Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk.
- Add dry ingredients and blend well.
- Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.
- Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.
