I have some strawberries headed south, so I think I'm going to make little coffee cake muffins using this recipe as a base. Mmm cream cheese involved? :) I will dice the strawberries and add right to the batter rather than use jam.
post baking notes: The strawberries in the batter made it a big too moist, I over filled my jumbo cups (made 6, should've at least made 8), I subbed sour cream for yogurt (its what I had), and I added 1 tsp vanilla and 1/4 tsp cinnamon to the batter. Great flavor though :) May try just a few slices of strawberry or Jam under the cream cheese layer next time.
My Mom hated corned beef and cabbage but would make it for my Grandpa when he was alive because he was pretty much 100% Irish and loved it. So, since she hated it and I also think it reminded her of Grandpa, she never made it. Ever. So I was walking thru Meijer today with Chris and he talked me into agreeing to make corned beef this year. I said sure but no cabbage because he won't eat that ;) So I am going to make this one (and do the recommendation of adding the seasoning packet with the brown sugar) and this soda bread. Will probably do the corned beef in the crock with 1 can Guinness and 1 can's worth of water, since I'm not a HUGE Guinness fan. Also will throw potatoes and carrots in with it towards the end. Was going to make beef stew for St. Pat's but NO ;) I don't recall even really eating corned beef except as lunch meat. Dad has a meat slicer so we can slice the leftovers and they can enjoy it again ;)
Will let you know how my experiments turn out. *evil laughter*
edited to add: I wasn't a fan of the corned beef, but I am not a huge fan of Guinness so that could be why ;) my husband liked it. I put carrots, potatoes, and onion diced up on the bottom, then the corned beef with brown sugar and the seasoning packed sprinkled on it, then 2 bottles of Guinness in my crock and let it cook about 9 hours. The Soda bread turned out pretty good, even with a cup of wheat flour in it since I ran out of AP flour. ;)
Showing posts with label coffee cake. Show all posts
Showing posts with label coffee cake. Show all posts
Sunday, March 15, 2009
Monday, January 12, 2009
Emeril's Strawberry Crumb Coffee Cake
This is really really good. I don't remember where I got the original recipe, but it was online not a cookbook so I should be okay to share :)
Emeril's Strawberry Crumb Coffee Cake
Ingredients
1 Teaspoon plus 3/4 cup unsalted butter, at room temperature
4 cups strawberries, hulled and sliced
1 1/2 cups granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 cup confectioner's sugar
2 tablespoons Steen's 100 percent Pure Cane Syrup or other cane syrup
2 tablespoons milk
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 by 2- inch round cake pan with 1 teaspoon of the butter. CAUTION: I made this in a 9x13 pan and it bubbled over like crazy. I now use my deeper glass one and put a junk cookie sheet under this because it will burp.
2. In a medium-size nonreactive saucepan, combine the strawberries, 1/2 cup of the granulated sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the strawberry mixture and cook, stirring, until it thickens, about for 2 minutes. Remove from the heat and let cool completely.
3. In a large mixing bowl, cream 1/4 pound of the butter with the remaining 1 cup granulated sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Into a medium mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with an electric mixer until everything is incorporated.
4. In another medium-size mixing bowl, combine the remaining 1/4 cup butter, the remaining 1/2 cup flour, the brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs.
5. Spread half of the batter in the prepared pan. Spread the strawberry mixture over the batter. Drop heaping spoonfuls of the remaining batter over the mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown about 40-50 minutes. Remove from the oven and let cool slightly.
6. In a medium-size mixing bowl, whisk together the confectioner's sugar, cane syrup, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve.
I have assembled it the night before and just threw it in the oven in the morning and it turned out great :)
Emeril's Strawberry Crumb Coffee Cake
Ingredients
1 Teaspoon plus 3/4 cup unsalted butter, at room temperature
4 cups strawberries, hulled and sliced
1 1/2 cups granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 cup confectioner's sugar
2 tablespoons Steen's 100 percent Pure Cane Syrup or other cane syrup
2 tablespoons milk
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 by 2- inch round cake pan with 1 teaspoon of the butter. CAUTION: I made this in a 9x13 pan and it bubbled over like crazy. I now use my deeper glass one and put a junk cookie sheet under this because it will burp.
2. In a medium-size nonreactive saucepan, combine the strawberries, 1/2 cup of the granulated sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the strawberry mixture and cook, stirring, until it thickens, about for 2 minutes. Remove from the heat and let cool completely.
3. In a large mixing bowl, cream 1/4 pound of the butter with the remaining 1 cup granulated sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Into a medium mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with an electric mixer until everything is incorporated.
4. In another medium-size mixing bowl, combine the remaining 1/4 cup butter, the remaining 1/2 cup flour, the brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs.
5. Spread half of the batter in the prepared pan. Spread the strawberry mixture over the batter. Drop heaping spoonfuls of the remaining batter over the mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown about 40-50 minutes. Remove from the oven and let cool slightly.
6. In a medium-size mixing bowl, whisk together the confectioner's sugar, cane syrup, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve.
I have assembled it the night before and just threw it in the oven in the morning and it turned out great :)
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