I"m getting alittle tired of my own recipe for coffee cake but it carries over beautifully the next day. Does anyone have a personal favorite that I can make on Saturday and send coworkers home on Sunday night for Monday? Thanks!
Care to share yours? I only make coffee cake once in a while, but the Cafe Beaujolaise cake (you can google for it--all over the place.)
What you may be interested in is the Blueberry Crumbcake I made from Nick Malageri's How to Bake. I slightly overcooked it and it came out dry, but I put it in a tupperware overnight and it softened and moistened. It was just perfect and really not too overly sweet like some. Plus you get a nice dose of healthy blueberries in what is usually an unhealthy product. I used frozen right from the bag. It was tasty. Also this recipe is made in a jellyroll pan (15x10) and makes a huge amount.
I have been making a recipe that I adapted from Cooking Light that everyone loves...it is made with cream cheese and apples/cinnamon. Moist and great with Vietnamese cinnamon. Last year (and this year as well) I bought the paper baking pans from King Arthur catalog. They made great gifts! If the recipe interests you let me know and I will post...I have to begin my baking for pups teachers NOW!!!
Here's a link to a recipe that we can't live without: Cream Cheese Raisin Pound Cake.
We make it in a bundt pan and dust with confectioner's sugar before slicing. It keeps extremely well, I often make it on a weekend for a mid-week event, just cutting it before the party. Enjoy!
Sorry, I just checked and it's almond paste but it is really good. It's from the Jr League of SF cookbook. Let me know if my directions below don't make sense.
8 oz. canned almond paste
1/4 cup sugar
1 c. butter, softened
1 tsp vanilla
1 c. sour cream
2 c. flour
1 tsp. baking powder
3/4 tsp. salt
1/2 c. chopped almonds
1/4 c. brown sugar
1/4 c. flour
1/4 c. butter
Preheat oven to 325. Crumble almond paste w/ fingers. Add sugar and beat. Gradually add softened butter. Add eggs, one at a time, then vanilla and sour cream. Sift together flour, b. powder, salt. Fold into sour cream mixture. Pour into buttered and floured 10" tube pan. Mix almonds, brown sugar, flour and butter until crumbly. Sprinkle over cake. Bake 1 hour until toothpick inserted comes out clean.