The best coffee cake. Ever.
This is the claim of The Pioneer Woman aka Ree Drummond. I think I have to agree!
I made her recipe last week on the morning of some relatives’ arrival for a week-long stay. To my delight, they were all coffee cake lovers and polished off this breakfast delight easily.
I made a couple of adjustments but as I write this at 1:23am, I can’t recall those little changes. No doubt I will remember when I make this again this weekend.
The recipe comes from The Pioneer Woman’s cooking blog. Delish!
- FOR THE CAKE:
- 1-½ stick Butter, Softened
- 2 cups Scant Sugar
- 3 cups Flour, Sifted
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1-¼ cup Whole Milk
- 3 whole Egg Whites, Beaten Until Stiff
- FOR THE TOPPING:
- 1-½ stick Butter, Softened
- ¾ cups Flour
- 1-½ cup Brown Sugar
- 2 Tablespoons Cinnamon
- 1-½ cup Pecans, Chopped
- Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
- Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
- In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
- Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!
Our family loves pancakes. It goes back to my own childhood when my Mom often treated us to homemade “hot cakes”.
Even when she comes to visit, we are all treated to light and fluffy pancakes. Her pancakes are always better than mine even though we both use the same Aunt Jemima mix.
But, I’ve finally found a recipe that makes delicious pancakes with little fuss and muss. I found it at All Recipes. I usually double the recipe and make mini-pancakes. It’s somewhat time-consuming but I can then lay out the extras in a single layer, freeze for a couple of hours and then pop them all into ziplock for easy morning access.
Most days, I add chocolate chips. When our niece, Jessica, was here last January we learned that eating frozen chocolate chip pancakes was a hit. Even easier morning access (or snacking for DH).
It’s much easier to give the kids mini chocolate chip pancakes that don’t need syrup. The bit of sugar in this recipe actually is enough, in my opinion, that syrup isn’t necessary. However, I am the only one in my family with that opinion. 🙂 The only change I’ve made to this recipe is to add a dash of pure vanilla. Yum.
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- dash of vanilla
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour batter onto the griddle. I use a small ladle to make mini-pancakes.
- Brown on both sides and serve hot.
You can also easily freeze these: layer on a cookie sheet or in my case, I use a silicon cutting board (Ikea!). If you have several left overs, top your first layer with wax paper and then set your next layer. Pop into the freezer for an hour or so and then simply drop them into a ziplock.
My family likes to eat them frozen but if you’re into eating them like a normal person would, the George Foreman grill is a great option for heating these little treats up very quickly.
While Mom was in town visiting us this summer, I made French Toast – nothing fancy: slices of bread, dipped in a milk/egg/vanilla extract/cinnamon mixture and then grilled in light butter.
Mom noted that Lolo Io (her father) used to make the best French toast. She didn’t know the recipe but luckily Uncle Manny does! Here it is:
- 1 egg
- evaporated milk
- unsliced bread, cut into thick slices
- mix egg, evaporated milk & vanilla together
- place on buttered grill
- grill until golden brown on both sides
Thank you, Uncle Manny!
I haven’t tried this recipe yet but it’s on my list for the weekend. It makes two loaves. I’ll report back on this one!*
- 1 cup butter, softened
- 2 cups sugar
- 7 large ripe bananas, mashed
- 1 1/2 teaspoons vanilla extract
- 4 eggs, slightly beaten
- 3 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- Cream the butter and sugar. Blend in the bananas, vanilla and eggs.
- Whisk together the dry ingredients.
- Add to the banana mixture and mix until just combined. Pour into two greased 9×5 inch loaf pans.
- Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.
I JUST put 3 loaf pans of banana bread in the oven…we’ll see what it tastes like in about an hour. I did find a great site for banana bread recipes that look delicious:
Banana Bread Recipes
One of the recipes is very similar to the above but called for a 1/2 cup of vanilla yogurt. I happen to have some plain yogurt sitting in the fridge so I decided to add 3/4 cup (the recipe I’m using is larger). Hopefully, it will help make a moist banana bread!