Tag Archives: cake

coffee cake

The Dish: Mother’s Day Coffee Cake

Skip the crowded breakfast spots this Mother’s Day and show mom how much you love her by preparing one of her favorites! Share with us in the comments some of your mom’s favorite recipes. Who knows, maybe it’ll be featured on The Dish someday!

To start things off I’ll share one of my mom’s favorites.

My mom is a New Yorker through and through. She loves her back-east baked goods and always brings a suitcase full of bagels and bialys home with her each time she visits.

Another favorite that’s a bit more difficult to fit in her carry-on is coffee cake. The combination of soft, moist cake and crumbly topping go great with your morning coffee. It was ages before I found a recipe that did justice to a true New York style coffee cake. Trust me, make this recipe for mom and she’ll never want the stuff from Starbucks again!

As always, you can find this recipe and many more Mother’s Day inspriation at Scottsdale Living: The Dish on Pinterest!

Sour Cream Coffee Cake

Serves 12 or more

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, softened
1 1/4 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, coarsely cut
1/2 cup chopped pecans
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees F. Grease a 1 1/2-quart Bundt or tube pan.

Sift the flour, baking powder, baking soda and salt into a bowl. Cream the butter in a separate bowl. Add 1 cup of sugar to the butter and gradually beat until the mixture is blended, 2 to 3 minutes.

Add the eggs to the creamed butter mixture one at a time, beating well in between additions. Beat in the dry ingredients and sour cream alternately, beginning and ending in flour. Add the vanilla.

In a separate bowl, combine the chocolate, pecans, the remaining 1/4 cup sugar and cinnamon.

Sprinkle a third of the chocolate and nut mixture into the bottom of the greased pan. Spoon in half of the cake batter. Sprinkle more of the chocolate and nut mixture over the batter, reserving some for the top. Pour the remaining batter into the pan. Smooth it out evenly and top with the remainder of the chocolate and nut mixture.

Bake for 45 minutes or until tester inserted in the center comes out clean. Cool. Remove from the pan to a rack.

Goes great with just a nice hot cup of coffee or sliced and served as part of a brunch buffet.

Share with us your Mother’s Day favorites and be sure to give her a big kiss this year!
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The Dish: Porter Cake

If you’re like me, you’re over the bar scene associated with St. Patrick’s Day. Skip the green beer this year and make yourself a proper Irish breakfast. Pour a nice cup of Irish Breakfast tea or better yet an Irish coffee and enjoy a slice of Porter Cake.

If you’re interested in a true Irish breakfast check out this guide to a proper fry up. For other Irish recipes and many more featured on The Dish check out the Pinterest board where I pin my inspirations for all the recipes you enjoy each week.

This cake tastes even better when its had a week or so to let the flavors meld.

Porter Cake

1 cup butter, at room temp
1 cup brown sugar
3 cups flour
pinch of salt
1 tsp baking powder
1 tsp pie spice
3 eggs
2 3/4 cups mixed dried fruit (golden raisins, dried cherries, cranberries, currants, chopped apricots, etc…)
zest of 1 orange
1/2 cup chopped pecans or walnuts
2/3 cup stout, such as Guinness

Preheat oven to 325°F. Grease and line the bottom of an 8 inch round cake pan with parchment paper or grease a bundt pan.

In a bowl, sieve the flour, salt, baking powder and spice. Set aside.

Cream the butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time adding a 1/4 cup flour with each egg. Beat well after each addition. Mix well and add remaining flour. Add stout until batter is a soft consistency. Add fruit and nuts and mix well.

Scrape mixture into prepared pan and bake for 1 hour. Reduce heat to 300°F and bake for another 1-1 1/2 hours until the top springs back when touched and skewer comes out clean. Cool cake in pan.

*If baking in a bundt pan cook cake for 45 minutes at 325°F, reduce temp to 300°F and cook for another 30 minutes.

When cool, turn out cake and remove paper if using a cake pan. Wrap in parchment paper and store in an airtight container in a cool dry place.

You can eat it right away but it tastes best when it has had up to a week to let the flavors mellow and meld. Enjoy spread with butter alongside a hot cup of Irish Breakfast tea.