Skip to main content


Cinnamon Coffee Cake

Ingredients

Cake Batter
  • 3/4 cup (150g) sugar
  • 1/4 cup (1/2 stick or 60g) soft butter or margarine
  • 1 egg
  • 1/2 cup (120 ml) milk
  • 1 1/2 cups (190g) flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Filling
  • 1/2 cup (110g) brown sugar, packed
  • 2 tablespoons flour
  • 1 to 2 teaspoons cinnamon
  • 2 tablespoons (30g) butter or margarine


Method
  1. Preheat oven to 350ºF or 180ºC.
  2. Grease a 9- by 9- by 2-inch baking pan.
  3. Beat sugar, 1/4 cup butter or margarine, and egg until creamy. Stir in milk.
  4. Mix flour, baking powder, and salt thoroughly.
  5. Stir flour mixture into creamy mixture.
  6. Stir until dry ingredients are barely moistened.

Filling
  1. Combine brown sugar, flour and cinnamon.
  2. Cut in 2 tablespoons butter or margarine until crumbly and add it to the dry ingredients.
  3. Spread half the batter in the cake pan.
  4. Top with half of the brown sugar filling.
  5. Top with remaining batter.
  6. Top with remaining brown sugar filling.
  7. Bake 30 minutes or until cake tests done. A toothpick inserted in the center will come out clean.
  8. Serve warm or cool. Serves 9 at 275 calories a serving.


Comments

Popular posts from this blog

Decadent Coffee FudgeIngredients 284 g white chocolate, chopped170 oz bittersweet chocolate, chopped1 300-mL can sweetened condensed milk2 Tbsp coffee powder½ Tbsp water

Method Line a 8x8 inch baking pan with parchment paper; set aside.In a small bowl, dissolve coffee powder in water (it will be thick).In a heatproof bowl over a pot of barely simmering water, melt together the white chocolate, bittersweet chocolate, sweetened condensed milk, and coffee mixture, stirring constantly until smooth, about 5 minutes.Scrape chocolate mixture into prepared pan, smoothing the top. Refrigerate for at least 3 hours, or overnight, until fudge is firm.Lift fudge out of pan (by grabbing the parchment paper) and place on a cutting board. Cut into squares using a hot knife.

Home Made Malva PuddingThis recipe serves 2
Ingredients
For the Pudding  1/2 coffee cup of sugar 1 egg 25g butter 2 spoons smooth apricot jam (I used Mirabelle plum jam - Mirabelle is a round and yellow type of plum quite common in France and a specialty of the region I come from) 1 coffee cup of flour (I used soya flour, which is gluten free) flour 1 coffee cup of milk 1 tablespoon vinegar( I used white wine vinegar) 1 teaspoon bicarbonate of soda

For the Sauce  50g butter 1/2 coffee cup sugar ½ coffee cup water 1 coffee cup cream or milk (I chose the evil option: double cream - I don't regret it!) 1 teaspoon vanilla essence

Method
Making the Pudding:  Mix the sugar, egg, butter and jam together well Add the flour and milk. Mix well Add the bicarb and vinegar and mix again Pour in earthenware, bake at 180°C, covered, until set

Making the Sauce:  Melt together the butter, sugar and water Add the cream or milk and bring to the boil Remove from the heat and add the vanilla essence

Once the p…
The Best Homemade Peanut ButterIngredients
BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts1/4 to 3/4 teaspoon kosher salt1 to 2 teaspoons honey1 to 3 teaspoons peanut or vegetable oil, if needed

ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts1 cup (150 grams) unsalted whole almonds1/4 to 3/4 teaspoon kosher salt1 to 2 teaspoons honey1 to 3 teaspoons peanut or vegetable oil, if needed

CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts1/2 teaspoon kosher salt2 tablespoons peanut oil or vegetable oil, plus more as needed1/2 cup (45 grams) unsweetened cocoa powder1 1/2 cups (170 grams) powdered sugar

Method
ROAST NUTS Heat oven to 176 degrees C. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, they can burn quickly). Let cool until you can handle them.
BASIC PEANUT BUTTER If you are making crunchy …