My sister came up to visit us a couple weekends ago. It’s such a blessing to be staying in a place where we have room for guests to stay when they come to visit! My sister and I are super close, more so now than when we were younger. There are eight years in between us, and when you’re graduating elementary school, while your sister is starting elementary school, it’s hard to relate to one another. But as we’ve grown into adulthood, we developed a strong bond and she is my very best friend. We have more in common now, too, which makes spending time together even more enjoyable.
She spent the weekend here, and it was nice just to talk and visit. I haven’t seen her since the holidays, so it was nice to catch up. We went to the mall, watched a few movies, and went out for lunch a couple of times. Some much needed quality “girl time”. And of course, we HAD to find some time to bake in there. I think she likes to bake just as much as I do (or is she just being the agreeable younger sibling to her first born sister? 😉 ).
We decided to bake a coffee cake. Something sweet that would accompany our
addictionfavourite morning drink…you guessed it – COFFEE! We’re pretty big fans of any caffeinated bevy. A cinnamon streusel coffee cake. Streusel means “something strewn” in old German – easy to throw together! It’s topped with a sweet glaze, which is perfect for it. And has a delicious inner circle of cinnamon. Everyone needs a solid coffee cake recipe in their repertoire, so here ya go!
Cinnamon Streusel Coffee Cake:
Streusel Topping and Center:
1 3/4 cups all-purpose flour
1 cup light brown sugar, packed
1 1/4 tsp. ground cinnamon
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups pecans, coarsely chopped
For the Cake:
1 stick unsalted butter, room temperature
2 cups all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 cup granulated sugar
2 lg. eggs
1 1/2 tsp. vanilla extract
1 cup sour cream (I used plain greek yogurt)
For the Glaze:
1 cup confectioners’ sugar
2 tbsp. milk
Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. I put some plastic wrap on the top, and popped it in the fridge until I was ready to use it.
For the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream (or greek yogurt!), beginning and ending with flour. Continue to beat until well combined.
Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an spatula. Sprinkle streusel topping mixture evenly over batter.
Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 50 mins – 1 hr. Once a bit cool, remove from pan and transfer to a wire rack. Let cool completely.
Make the glaze: Once completely cooled, you can glaze it up! Mix together confectioners’ sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.
** Best enjoyed with a hot cuppa java 😉 **
Recipe adapted from Southern Food
I usually bake at least one item/treat/baked good for Matt to be able to pack in his lunch. I rather like this domesticated diva business over these past several months 😉 . I usually see carrot cake cookie recipes iced with a cream cheese frosting. Well, that would be delicious, but I didn’t happen to have any cream cheese on hand. Did that stop me from making these?! Nooooo way! Mine were iced with a fresh, citrusy orange glaze instead – it was the perfect match for them! This a great, Spring-y recipe that results in soft, chewy cookies. Mmm! 😀 The perfect recipe if you’re looking to make cookies for Easter.
Carrot Cake Cookies:
Makes about 30 cookies
1/2 cup butter, softened
1/2 cup brown sugar
1/2 tsp. vanilla
1 1/2 cups flour (I used all-purpose)
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. b. soda
1/2 tsp. salt
1 cup carrots, coarsely grated
1/2 cup raisins (optional)
1/2 cup walnuts (optional)
1 cup confectioners (icing) sugar
1 tbsp. butter, melted
1 tbsp. juice of an orange
1/2 tsp. orange zest
Preheat oven to 350*. In a large bowl, cream butter, brown sugar, and vanilla. Add egg and mix well. Add flour, cinnamon, nutmeg, baking soda and salt and mix until completely combined. Fold in carrots (and raisins and walnuts, if using them). Place spoonfuls of dough on an ungreased baking sheets and bake for 9-12 minutes. Remove from cookie sheet and place on cooling rack. Ice cookies with orange glaze once they have cooled to room temperature.
In a small bowl, whisk together icing sugar with butter and orange juice. Add more or less butter and icing sugar (depending on how thick you want it). Spread glaze over cookies and top with orange zest.
*Recipe inspired by From Cupboard to Cupboard*
Well, I hope you give these a go! They truly are delicious.
What are some of your favourite cookie recipes? Please share!