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.
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 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.
I baked these blondies today for my new neighbors. Since this is our first holiday in the new house, I wanted to do something nice for them. I wanted to bake something with a festive ingredient and also something that was easy to package. Chris and I sampled these blondies and were delighted to discover that they tasted like a pumpkin pie with eggnog. So if you dig pumpkin pie, bake a batch of these blondies today!
I recently discovered blondies. They’re all over the baking aisles at the market during the holiday season and for the longest time; I didn’t know what they were. I finally looked it up and found out it was a lighter version of brownies. And since I had some dark peanut butter cups lying around, which I’m not too fond of (I’m a milk chocolate fan), I thought —why not bake some and throw those in there?
Chris is a big fan of pumpkin. And every year, I bake a pumpkin pie around the fall time. This year, I thought I change things up and bake him a coffee cake instead. He loved it so much; he’s not willing to share it. If you’re a big pumpkin fan, this is a good recipe to try.