I finally finished up the last couple of black bananas —yay! They were really ripe but that’s OK. The recipe calls for ripe bananas! This cake has all my favorite ingredients —bananas, cinnamon, ricotta, and chocolate chips. I added the pecans in here to give it texture but you can totally leave it out if you are not a nut person.
Had it for dessert after dinner and it was the perfect ending to the meal. Of course, you can have it before dinner or for dinner if you choose to. I won’t judge. 🙂
It’s that time again when I have leftover bananas that’s overly ripe and no one here will touch them. They’re at the point where they won’t last another day. When I peeled it, half of it fell off —that’s how overly ripe it was. To be honest, I prefer banana cakes, bread, muffins, etc. over the actual bananas. If you make this you’ll see why I prefer to bake with them. This will also be a great addition to your Easter brunch, if you’re hosting one. Happy Friday!
I recently discovered Biscoff spread and Biscoff cookies. For those of you who aren’t familiar with Biscoff spread or cookies, they are a Speculoos/Speculaas cookie spread made with butter, brown sugar and spices. They taste similar to gingersnaps, and have a consistency like peanut butter. The name Biscoff came from the words BIScuits and COFFee (source: Biscoff.com and Baking Bites).
I recently started drinking more tea and just absolutely love pairing it with Biscoff cookies. Since it’s that good, why not bake with it? If you like gingersnaps, you’ll love this cookie and spread. And if you love the cookie and spread, you’ll love this coffee cake!
I still have a ton of blueberries left so I thought I’d bake a Blueberry Buckle. In case you don’t know what a buckle is, it is a single layer cake, very dense, made with berries in the batter and streusel type toppings –similar to a coffee cake. While blueberry buckle is the classic version, you can make this with any seasonal fruit. When the cake bakes, the batter rises encasing the fruit, which causes the streusel topping to “buckle” giving it a crumbled look (source: wiseGEEK). So if you like coffee cake and blueberries, this is a good one to make.
I baked this breakfast cake for my dear friend Lisa as she has been going through a rough patch. I thought baking something for her might bring a smile to her face. I had such a huge success with my Orange Cranberry Breakfast Cake which I adapted from Pam’s Buttermilk Blueberry Breakfast Cake from For the Love of Cooking that I thought I’d make another one. This time, I thought I’d try to keep it as close to the original recipe as possible. I have to say it was delicious –thanks Pam! And I hope Lisa will enjoy it as much as I have. Love you Lisa!
Chris and I were supposed to host a Super Bowl shindig today but he’s got the flu and has been bedridden since Tuesday. We had to cancel at the last minute so there goes my turkey chili recipe I was going to post. Instead, I was thinking about how it has been a while since I last baked so here’s a little sweet treat. Go Niners!
I’ve been itching for something sweet with my morning coffee and this fits the bill. I had a smidge of this a few hours after baking last night and had lukewarm feelings about this coffee cake. I didn’t think it was good enough to post. However, my feelings were totally changed when I had a bite of it this morning. It was slightly dense and nutty with a nice crunch at the end, from the streusel topping. So if you crave something chocolaty with your cup of Joe —this is a delicious coffee cake to make.
I’m always looking for breakfast baked good recipes and I recently discovered breakfast cakes! They look similar to coffee cakes but minus the crumb toppings. If you do a search on breakfast cakes, there are a ton of recipes out there. Sweet, savory or a bit of both —I had no idea! So I decided to make one with oranges since I had so many in my fruit basket. The turbinado sugar topping and the firm texture of this cake tasted just like a scone. And it paired so beautifully with my morning coffee. If you enjoy a scone-like baked good, you’ll love this breakfast cake!
I had some leftover crumb topping from my Cranraisin Eggnog Muffins that I wanted to use up. I also had some pears and ricotta cheese that was about to go bad so I decided to make this coffee cake. I listed the measurements and instructions for the streusel topping but didn’t use it. Feel free to use this one or the topping recipe from the Cranraisin Eggnog Muffins. Both are delicious! But whatever you do, be sure to use pear brandy for that extra pear flavor in the coffee cake. If you don’t have pear brandy, regular brandy will do too.
I know I’ve been on an eggnog binge (kinda) lately with all these baking with eggnog. In just a few weeks, there won’t be any left in the stores so I thought I take this opportunity to go crazy with it. Chris and I picked up a couple of bottles of aged spice rum at the Duty-free shop in Mexico. We added some into our eggnog last night and it tasted fantastic! This aged spice rum is smooth and has a very slight hint of sweetness so I thought it would be phenomenal in this Eggnog Coffee Cake. If you like eggnog and you like coffee cake, you’ll dig this one.
uni homemaker 