Cinnamon Chip Coffee Cake with Streusel Topping

Cinnamon Chip Coffee Cake with Streusel Topping

Cinnamon Chip Coffee Cake with Streusel Topping

I woke up this morning to discover that it was 10 degrees below zero outside. Yesterday our high temperature never got above zero degrees, and it appears today is going to be a very similar day.

On days like this, one of my favorite ways to heat up my kitchen is by baking. Since today is a holiday and I have the day off from work, I decided to bake a breakfast treat for my family – a Cinnamon Chip Coffee Cake with Streusel Topping.

I just love a nice, warm piece of coffee cake alongside a piping hot cup of coffee – especially when the coffee cake has a crisp, streusel topping, like this one does. I also added a cup of applesauce to the batter, which makes the coffee cake really moist and helps lower the fat content. That means I can have more than one piece, right?? 🙂

~Enjoy~




Cinnamon Chip Coffee Cake with Streusel Topping

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
2 large eggs
1 cup applesauce
1 teaspoon vanilla extract
1 cup cinnamon chips

Topping
1 cup granulated sugar
2/3 cup flour
1 teaspoon ground cinnamon
1/2 cup cold butter

Directions:
Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan.

In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl, beat butter and sugar with an electric mixer until creamy. Add eggs, one at a time, beating until combined. Add dry ingredients to butter mixture. Beat at low speed until blended. Stir in applesauce and vanilla. Fold in cinnamon chips. Spread batter in prepared baking pan.

For topping, stir together sugar, flour, and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean.

Cool in pan on a wire rack. Cut into squares.

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Pumpkin-Maple Coffee Cake

Pumpkin-Maple Coffee Cake

Pumpkin-Maple Coffee Cake

One of my favorite things to do on a lazy Sunday morning, is to sip on a cup of coffee, munch on a piece of coffee cake, and leisurely thumb through the Sunday newspaper. This Pumpkin-Maple Coffee Cake is going to make my morning routine tomorrow that much more enjoyable.

This coffee cake is super moist, and it’s loaded with some of my favorite Autumn flavors – pumpkin and maple. Plus, it has that crackly, crunchy topping that I really enjoy on a coffee cake.

The only drawback is that I made the Pumpkin-Maple Coffee Cake this afternoon, and now I’m not sure if I can hold on until tomorrow morning before I enjoy a piece. I guess I’m about to find out just how much willpower I really have. 😉

~Enjoy~




Pumpkin-Maple Coffee Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar, packed
2 eggs
1/2 cup pumpkin puree
1/3 cup unsweetened applesauce
1/2 teaspoon maple flavoring
2/3 cup milk

Topping:
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon maple flavoring

Directions:
Preheat oven to 350 degrees. Spray bottom of 9-inch baking pan with nonstick cooking spray.

In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, combine brown sugar, eggs, pumpkin, applesauce and maple flavoring. Mix well.

Alternately add dry ingredients and milk to pumpkin mixture. Stir until well combined.

Prepare topping: In a small bowl, combine the 1/2 cup sugar and cinnamon. Add 1 teaspoon maple flavoring and mix with fork until well combined.

Spread half of batter in prepared baking pan. Sprinkle with half of topping mixture. Spoon remaining batter over top; spread evenly. Sprinkle with remaining topping.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 15 minutes. Serve warm.

Skillet Blueberry Streusel Coffee Cake

Skillet Blueberry Streusel Coffee Cake

Skillet Blueberry Streusel Coffee Cake

Skillet Blueberry Streusel Coffee Cake

Skillet Blueberry Streusel Coffee Cake

When they say that this cold & flu season is going to be a bad one, boy they aren’t kidding. For over a week now, I’ve been suffering with a horrible cold. It’s absolutely one of the worst colds I’ve ever had.

I’m just beginning to feel better, but in an attempt to help speed up the healing process, I decided to bake this wonderful Skillet Blueberry Streusel Coffee Cake. 🙂

I don’t know about you, but a fresh baked goodie always makes me feel better. 😉

~Enjoy~




Skillet Blueberry Streusel Coffee Cake

Cake

4 cups flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/4 cups milk
1/2 cup butter, softened
2 large eggs
2 cups blueberries

Topping

1 cup granulated sugar
2/3 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup cold butter

Preheat oven to 375 degrees. Grease a 12-inch cast iron skillet, or make sure it’s well seasoned.

Combine all cake ingredients, except blueberries, in a large mixing bowl.
Beat until batter is well mixed. Gently stir in blueberries by hand.
Pour batter into skillet.

Skillet Blueberry Streusel Coffee Cake batter

Skillet Blueberry Streusel Coffee Cake batter

For topping, stir together sugar, flour, cinnamon and nutmeg in a medium bowl. Cut in butter until mixture resembles coarse crumbs.
Sprinkle over batter.

Skillet Blueberry Streusel Coffee Cake topping

Skillet Blueberry Streusel Coffee Cake topping

Bake for 40-45 minutes, or until toothpick inserted in center comes out clean.



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Peach Streusel Coffee Cake

Peach Streusel Coffee Cake

One of my favorite weekend activities, is to head down to our local Barnes & Noble bookstore, pick up a Chai Tea Latte in the cafe, and then browse through the bargain book section in the bookstore to see if there are any new cookbooks I can’t live without.

On my last visit to Barnes & Noble, I came across a cookbook entitled “Made Simple Baking”, which had some really beautiful photos and delicious sounding recipes – including this Peach Streusel Coffee Cake. The bargain price on the cookbook was $6.00…so how could I resist. 🙂

I made this Peach Streusel Coffee Cake last night, and just enjoyed a piece with my morning coffee. It was heavenly. The cake is moist and loaded with peaches, and who doesn’t love streusel topping! 🙂

~Enjoy~



Peach Streusel Coffee Cake

1 1/2 teaspoons Ener-G Egg Replacer
2 tablespoons warm water
2 cups Heart Smart Bisquick baking mix
2/3 cup skim milk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pound frozen peaches, thawed and diced

Streusel Topping
1/2 cup Heart Smart Bisquick baking mix
1/2 cup brown sugar
1/2 cup chopped nuts
3 tablespoons butter, diced

Preheat oven to 375 degrees. Grease and flour a 9-inch square baking pan.

In a small glass or bowl, combine Ener-G Egg Replacer and warm water. Stir well. Set aside.

In a medium bowl, combine Bisquick, milk, egg replacer, sugar, cinnamon and vanilla extract. Stir until well blended. Add peaches and stir just until blended. Pour batter into prepared pan.

For topping, combine Bisquick and brown sugar in a small bowl. Stir until well blended. Add nuts and butter. Toss gently (do not break up small pieces of butter). Sprinkle evenly over batter.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool on wire rack.

Makes 9 servings.

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