Swedish Cardamom Cake | A Man Called Ove | #FoodnFlix

You never really know what's going on behind closed doors. Ove is a man who is never satisfied. He's extremely particular and practical, calling anything fancier than meat and potatoes (aka saffron) "putting Christmas into it". He is the type of man who yells at feral cats to get off of his private property, and locks bicycles in garages if they are left about. Basically, he's miserable, surly, and entirely bad-tempered.

Chocolate Chip Walnut Streusel Coffee Cake

Are you ready to make the most insane, over-the-top coffee cake in the history of ever? We're talking a super thick layer of streusel sitting boldy atop a sour cream cake swirled with a spiced cocoa and walnut mixture and dotted with chocolate bits. You'll have no less than 5 dirty bowls staring you in the face once you slide the pan in the oven, but every single one is worth it.

Yogurt Plum Coffee Cake

Let me ask you a question. Do you eat coffee cake for breakfast or for dessert? I've always thought of it as an a.m. food—surely because that's how we ate it in my house growing up. It's just like having a Danish or something. A nice slice alongside your...duh...coffee!

I only ask because I've noticed a fair amount of people who consider coffee cake dessert here in this wide world of food blogging. Is it a regional thing? A family-specific thing? A who-gives-a-f*ck thing? (I'm guessing that last one is the majority.) For me, it will always be a breakfast or brunch offering, though.

Cake in the morning just makes sense anyway. You know, more hours to burn it off.

Blueberry Buttermilk Breakfast Cake

Welcome to another edition of the Blogger C.L.U.E. Society, where we are (semi-) secretly assigned another member's blog to "investigate" and find a recipe that fits our theme for the month—all the while learning a little bit more about each other (more details at the bottom of this post, if you're interested). Our theme this month is Berries, and the blog I had the good fortune of spending time at Rebekah's blog, Making Miracles.

Making Miracles is a blog about food, family and making memories. Rebekah is a mom and a wife, and has also been the surrogate mom for 4 little girls—how amazing is that! You can learn more about Rebekah and her surrogacy experiences on her about page. But now, on to the food! Making Miracles is full of family-friendly recipes of all sorts, including a page of baby/toddler food recipes. But what I was on the hunt for was berries!

Can I just tell you that I love the process of searching and exploring a blog each month? I really do. I like searching a general term, then more specific terms, all the while clicking on recipes that catch my fancy. I usually wind up with about 10 tabs open, and then try to narrow things down to about 3 to choose from.

Nut Roll Coffee Cake {Bread Baking Babes}

At first glance, this recipe seemed pretty straight forward.  But after diving in, it turned out to have a few tricks up its sleeve.  I think it's one of those recipes that takes a few go-rounds and tweaks before it comes out just right.

Now, I've only made it once.  So far.  But after at least a short break (read: not health food or anywhere close to it), I will try it again.  You see, if you look at the photos, you'll see how the inside looks pretty wet.  And though I baked it to the longest recommended time, I know it could have used at least another 10 minutes.  But this is the type of bread/loaf that you can only tell for sure once you've cut into it.  Or baked it a few times.

That being said, a room temperature proofing of the dough once it is in the pan...and before going into the oven...may resolve the recommended cooking time (see Jamie's).

Another tricky bit is the amount of filling.  Once you whip up those whites, it's got itself some body!  I may try cutting it down to two egg whites on my next go-round, just to see what happens.  It may help the inside cook through a bit better/quicker, as well.  But I actually didn't mind the amount of delicious, make-the-kitchen-smell-like-the-holidays filling one bit!

But after all was said and done, even if it was a bit under-baked, it was entirely delicious.  And extremely rich.  I really do see this as something that I want to have ready to bake on Christmas morning.  The smell, the mingling of the walnuts and the cinnamon, the (indulgent) comfort of it in my belly.  It just begs to be made during the cold, winter holiday season!

Nut Roll Coffee Cake

by Heather Schmitt-Gonzalez

Prep Time: 2 hours (mostly unattended) + overnight

Cook Time: 45-55 minutes

Keywords: bake bread breakfast dessert eggs nuts Christmas Dia de los Muertos New Year cake winter

Ingredients (1 (10") Coffee Cake)

For the dough:

• 1-1/2 tablespoons (2 packages) active dry yeast
• ¼ cup (65 ml) warm water (110°F - 115°F)
• 16 tablespoons (225 g/8 ounce/2 sticks) unsalted butter, melted
• ½ cup (125 ml) warm milk (110°F - 115°F)
• 4 large egg yolks
• 2 tablespoons sugar
• ¾ teaspoon salt
• 2 ½ cups (~350 g) bread flour, more as needed

For the filling:

• 3 egg whites
• 1 cup + 3 Tbs sugar, divided
• 2 cups ground walnuts
• 2 tablespoons milk
• 2 teaspoons ground cinnamon
• pinch of sea salt

Instructions

the day before you want to bake:

Place warm water in a large bowl, and sprinkle the yeast over. Stir a bit and let sit until the yeast looks creamy. Using a wooden spoon, stir in the melted butter, milk, yolks, sugar, salt, and flour; beat until smooth. Mixture will still be slightly sticky, but it will pull away from the sides of the bowl and gather around the wooden spoon.

Cover with plastic wrap and refrigerate overnight (8-12 hours).

(day of baking) prepare the filling:

Set the bowl out at room temperature for 30-60 minutes (go for less if your kitchen is warm), until the chill is off of it a bit.

Place the egg whites into a medium bowl with high sides and beat until soft peaks form. Gradually beat in 1 cup of the sugar on high speed until it has all incorporated.

In another medium-large bowl, stir together the ground walnuts, milk, cinnamon, sugar, and sea salt. Gently fold the meringue into the mixture by thirds.

putting it all together:

Preheat the oven to 350°F (180°C). Grease a 10-inch tube pan with a good coating of butter.

Turn the dough out onto a well-floured work surface and divide in half. Set half aside for now. Roll one section of the dough into  18"x12" rectangle. Spread half of the filling over the dough, leaving a 1/2" border all around. Starting with a long side, roll up jelly-roll style. Pinch the seams together to seal. Some filling may seep out...no worries.

Carefully lift into the prepared tube pan, seam side up. Repeat with remaining dough and filling. Lift into pan, seam side down.

*The original recipe did NOT say to allow the loaf to rise before baking, but after experimentation among the group (Bread Baking Babes), it seems that covering with a tea towel or plastic and allowing to double in size may be a good idea. It's up to you.*

Slide into preheated oven and bake for 45-55 minutes, or until puffed and golden brown (I would err on the browner side to be sure the inside is cooked). Remove pan from oven and let cool on a rack for 10 minutes before removing the coffee cake from the pan. Let cool completely (or for as long as you can) on a rack.

You can eat it just like this, dust it with powdered sugar, or make a glaze and drizzle it over the top.

adapted from Taste of Home Bakeshop Favorites

The Bread Baking Babes are:   Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Feeding my Enthusiasms - Pat/Elle | girlichef  - Heather | Life's a Feast - Jamie | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | My Kitchen In Half Cups - Tanna | Notitie Van Lien - Lien | Paulchen's Foodblog - Astrid | Provecho Peru - Gretchen | Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Bibliothécaire)

The Bread Baking Buddies are: YOU!

If you'd like to bake along as a buddy this month, head on over to the hosting Babe's kitchen for this month (Jamie at Life's a Feast) for the base recipe (you're welcome to adapt) and any special instructions.  Then send her your post by the chosen date to receive your buddy badge and be included in the Bread Baking Buddy roundup.  I hope you join us!

Sending this bread to:
Yeastspotting + BYOB-Il Cestino del Pane

Cream Cheese and Almond Coffee Cake

Growing up, my family didn't go on my vacations.  At least not that I remember very well.  The ones we did go on happened when I was fairly young, before my younger siblings were born. Or at least before the last two were born.  I'm seven years older than the oldest of them and then nine and twelve years older than the next two.  So I imagine the dynamics of everything changed once the others started popping up.

It's funny, because I know we used to drive up to Boyne Mountain for picnicing, camping, and skiing.  At least I imagine that's what we did.  I don't actually remember much about actually being there.  I remember a bunch of other kids all in a big circle eating fat, juicy watermelon slices. I wasn't eating them, because even back then I didn't like watermelon.  But I remember trying it.  I've always tried to like it.  Just never succeeded.

Anyhoo.  I also remember playing the Monchichi hand clap game. Monchichi monchichi, I can do karate.  Monchichi monchichi, I can play Atari.  Monchichi, monchichi...oops, I'm sorry!  I remember sticking Bugles on the tips of my finger and pretending I had long, pointy fingernails.  I remember scooping up big heaps of bean dip using corn chips.

this Blueberry is about to Buckle from the heat

  Did I just refer to myself as a blueberry?  Case in point...I am slowly losing my mind.  I'm officially declaring Mother Nature and myself at odds.  It is completely wrong to live in Northwestern Indiana and have to deal with 100° temperatures.  WRONG!  Perhaps I wouldn't be so adverse to it if it were more sauna-like as opposed to the blanket of water I encounter when sticking one toe out the front door.  And I have small toes.  Ask anyone.  My sisters love to give me a hard time (especially youngest sis aka finger toes).  I don't know if it's just the fact that I'm getting old or what, but I've come to despise extreme temperatures in either direction.  In all fairness though, I'm 99.99% positive that if some magical person came over and installed an underground pool in my backyard, I'd totally take back the curses I've yelled out thus far.  Maybe growing up with a pool (in some form or another...grandparents, our house, neighbors, community pool) tainted my sense of heat perception before now (as in the last 10 years or so).  Or maybe it was el niño or la niña or whichever one of those two caused this.  I do hate to be a negative nelly, so I'll stop complaining now...but that wish for a pool-fairy stands.

Something that we get tons of from such wet heat, though...berries!  I'll stand up and clap for that.  I used a big ol' crop of them to make this coffee cake-style "buckle" a few weeks ago.  When we had some actual awesome days in the 70°'s.  Low 70°'s. {sigh}

Traditionally, a buckle is a rich cake batter that has fruit scattered over it and a streusel topping.  While it is baking, the cake batter rises up and around to encase the fruit in batter, which in turn causes the streusel to buckle, creating its distinctive crinkly appearance.*

 

Blueberry Buckle

inspired by Simply Recipes

cake:
  1 c. spelt flour + more for tossing w/ blueberries (I used King Arthur Organic Whole Spelt Flour)
  1 c. all purpose flour  (I used King Arthur unbleached)  

2 tsp. baking powder
    ½ tsp. fine sea salt
    ¼ c. (½ stick/2 oz.) unsalted butter, room temp.
    ¾ c. vanilla sugar (or regular)
    1 large egg
    ¾ c. buttermilk
    1 pint (2 c.) blueberries

streusel:
    ¼ c. unsalted butter, room temp.
    ½ c. brown sugar
    ⅓ c. spelt flour (I used King Arthur Organic Whole Spelt Flour)
pinch fine sea salt
    freshly grated nutmeg

Preheat oven to 375° F. Grease an 8" spring form pan and set aside.

Sift together the flours, baking powder and salt. Set aside. Cream the butter with sugar until fluffy. Beat in the egg. Add the flour mixture in three parts, alternating with the buttermilk. Toss the berries with a Tbs. or so flour (this helps to separate the berries and hold them up in the cake) and fold in. Pour batter into the prepared pan. Set aside.

Combine ingredients for the streusel with your fingers or a fork until crumbly and pea-sized (just grate as much nutmeg as you'd like...I use ~⅓ of a whole nutmeg). Scatter evenly over batter.

Bake for ~45-50 minutes, or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.  Gently run a thin-bladed knife around edge of pan to help release buckle and remove from pan.

*source: wiseGEEK

**King Arthur Flour sent me a coupon for one free bag of flour.  This in no way influenced any of my opinions stated in this post.

I am sharing this post with:
Ott,A's Iron Chef Challenge: King Arthur Flour

Mexican Chocolate Streusel Cake (Pastel de Chocolaté Mexicano)

Here I am again...a pie-girl baking another cake.  Pretty soon I'll have to answer "cake" to that question.  NEVER! I'll just answer..."that all depends..."  I have had my eye on this cake for ages (another recipe from the Master).  Only mine didn't turn out like the picture in the book. Huh.  Not that it looks bad; matter of fact, I think it looks pretty good, but I was expecting a chocolaty-brown color to the cake itself as opposed to just the delicious streusel topping.  Not that it matters...just sayin'.

I think I've mentioned before that I'm super fortunate to have friends & family who travel to and/or from Mexico fairly often...and a couple of those regularly bring me homemade Mexican Chocolate.  For those of you who love that good, cinnamon-y, rustic texture of the stuff you get in the market...the homemade would blow your socks off! One day I hope to take some cacao beans, canela, almonds and sugar and grind it up and make my own version of Mexican Chocolate...but until then, I look forward to my hand-delivered, hand-made goodies!  Can I just mention how soft it is, too? Whew, I'm gettin' the shakes over here just thinking about it.  When you get that package of chocolate discs from your grocer, they're pretty hard. Not hard bad, just hard regular...or expected...I mean, it's a disc of chocolate.  But when they're handed to you still warm and pliable, with that inviting aroma seeping through the soft paper they've used to wrap it in...it's a sensation like no other!

Mexican Chocolate Streusel Cake (Pastel de Chocolaté Mexicano)

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Keywords: bake dessert vegetarian soy-free mexican chocolate cake Mexican

Ingredients (serves 12 (or more))

• 18 -19 ounces Mexican Chocolate, roughly chopped

for the streusel topping:

• 1 large egg yolk
• 1/2 teaspoon sea salt
• 3-1/2 ounces (7 tablespoons) butter, at room temperature
• 1 cup (4.5 ounces) all-purpose flour

for the cake:

• 1-3/4c. (8 ounces) all-purpose flour
• 1-1/4 teaspoons baking powder
• 8 ounces cream cheese, at room temperature
• 8 ounces (1 cup) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 4 large eggs, at room temperature

to finish:

• powdered sugar, optional

Instructions

Streusel topping:

In a food processor, pulse half of the chocolate until it is the consistency of coarse crumbs. Remove and set aside for the batter. Add the remaining chocolate to the processor and process it to the consistency of coarse crumbs. Add egg yolk and salt in small bowl, stirring to dissolve the salt.

Add to processor along with butter and flour. Pulse just until everything is thoroughly combined-it should look crumbly, not be processed to a paste; set aside.

The Cake:

Preheat the oven to 350° F. Butter and flour a 13" x 9" baking pan. Sift together the flour and baking powder.

In the bowl of an electric mixer, beating on medium, combine the cream cheese, butter and granulated sugar. Beat until light and fluffy, 2-3 minutes. One at a time, add the eggs, beating until each one is thoroughly incorporated before adding the next. Add the sifted flour mixture, scrape down the sides of the bowl and beat for 1 minute, just until flour is incorporated. Last, use a spoon to stir the reserved chocolate into the batter.

Scrape the batter into the prepared pan and smooth the top. Crumble the streusel topping evenly over the batter, making sure there are no large lumps- lumps may sink during baking. Bake in center of oven until springy and passes toothpick test, 35-40 minutes.

Cool on wire rack, cut into squares and serve dusted with powdered sugar, if you wish. This will keep, tightly wrapped for several days.

notes:

Serve warm. If you like, have some vanilla, caramel, or cinnamon ice cream on the side.

-ever-so-slightly adapted from Mexico One Plate at a Time by Rick Bayless

What crazy forces are at work in the universe that want to turn me into a cake-lover?  That I do not know...but they're pretty powerful.

So many foodie temptations...and me with no computer!

Foodie stimulation. Missing it. Me. You may (or may not) have noticed that I've been somewhat absent lately! It's not because I don't love drooling over your delicious food anymore, it's because my computer has temporarily taken leave of its senses. I'm trying to visit various "public" computers while it works through things...and I'll catch up one of these days. Promise. So, until then I'll show you this delicious Orange Pecan Coffee Cake that I saw over at A Blog About Food a while back (yup, I drooled).

Okay, recipe...on my computer. Argh. I'll give you the basics...I know it is a Paula Deen recipe. It is an amazingly simple coffee cake...for those with little time or a big fear of making yeast breads at home (hmmmm...or both like me). It's sweet, decadent and I say best made when there are lots of people around to help you eat it...or you may just eat it all yourself (and there's lots of butter & sugar...Paula, remember)! Nutty Orange Coffee Cake

By Paula Deen

3/4 cup sugar

1/2 cup chopped pecans

2 teaspoons orange zest

2-12 oz cans refrigerated biscuits

1 8 oz package cream cheese (I really only used ~4oz of this)

1 stick melted butter

1 cup confectioners sugar

2 tablespoons fresh orange juice

Preheat the oven to 350 degrees.

In a small bowl, combine the granulated sugar, nuts, and zest; set aside.

Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit.

Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture.

Place the biscuits, curved side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.

Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners sugar and orange juice, stirring well; drizzle the glaze over a warm cake. Serve warm. ....mmmmm- look at that center!

I'll be home and various spots eagerly awaiting the attuning of my computers chakras....until then, enjoy some Nutty Orange Coffee Cake!