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सोमवार, 14 सितंबर 2020

Coffee Cake

This classic Coffee Cake is super easy to whip up and makes a great companion to your morning routine. It will soon become your favorite sweet brunch dish to serve for any celebrations you’re hosting or just any time the mood strikes.

If you love coffee cake everything, you will for sure love these Coffee Cake Muffins, or these Coffee Cake Scones, or this Skinny Blueberry Coffee Cake.

Cross section of a coffee cake

Coffee Cake Recipe

When I first discovered coffee cake, I was surprised to find out it doesn’t actually have any coffee in it. But instead it’s a soft, moist and delicious cake laced with cinnamon streusel in the middle and on top. The sweet cinnamon compliments breakfast wonderfully and gives an extra sweet treat in the morning!

Making the Streusel:

Mix Together: The cinnamon streusel is made with a mixture of flour, sugar, just a tiny pinch of salt, lots of cinnamon and butter. You can use a pastry blender to cut the cold butter into the flour mixture, or simply use your fingers if you don’t have a pastry blender.
Butter Tip: You want to work the butter into the mixture such that it becomes crumbly like wet sand, but work quickly so you don’t melt the butter. Keep the streusel in the freezer until you are ready to use it. If you don’t have space in the freezer, keep it in the refrigerator.
Keep it Cold: Keeping the streusel cold is important so it becomes crumbles once baked instead of melting into the cake completely.

Making the cinnamon streusel in a bowl

Making the Cake Batter:

Beat Wet Ingredients: This cake batter is very simple, just beat together the wet ingredients which include sour cream, melted butter, eggs, and vanilla extract. I use sour cream in this recipe, but you can replace it with yogurt or buttermilk if you wish.
Sift Together: You’ll need a separate mixing bowl to sift together the dry ingredients, then fold the flour mixture into the wet ingredients until just combined. Don’t overmix the batter to avoid drying out the cake.

Coffee cake batter in a mixing bowl

Assemble for Baking:

To get the classic layer of cinnamon streusel in the middle of your cake, you’ll need to do a little bit of assembling before baking.

Get your cake pan ready before assembling the cake. I’m using an 8” cake pan here. Brush it with melted butter and line with parchment paper as shown.
Add half the cake batter to the prepared pan, spread it into a flat layer.
Add half the streusel on top, you may need to break up some of the larger clumps to spread it evenly over the cake batter.
Dollop the remaining cake batter on top of the streusel layer.
Use your fingers to nudge it into an even layer.
Sprinkle the rest of the streusel on top.

Now your cake is ready for the oven. This recipe bakes in 45 minutes at 350°F using an 8” round cake pan.

You can use whatever size pan you have but if your pan is larger, your cake will bake faster, so check the doneness using a toothpick inserted in the middle of the cake. If the toothpick comes out clean, your cake is done.

A collage of how to assemble coffee cake

Storing Leftover Cake:

This coffee cake can be kept at room temperature in an airtight container for up to 3 days. You can also keep it refrigerated for up to a week.

Coffee cake slices on a wooden board

More Amazing Breakfast Cake Recipes:

A slice of half eaten coffee cake

Coffee Cake

This classic Coffee Cake is super easy to whip up and makes a great companion to your morning coffee. It will soon become your favorite sweet brunch dish to serve for any celebrations you’re hosting or just any time the mood strikes.

Course Breakfast, brunch, Cake, Dessert

Cuisine American

Keyword coffee cake, coffee cake recipe, coffee cake recipes

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings slices

Calories 388kcal

Author Trang Doan

Ingredients

Coffee Cake

1 ⅓ cup all-purpose flour
⅔ cup granulated sugar
½ teaspoon kosher salt
½ teaspoon baking soda
¾ teaspoon baking powder
1 cup sour cream room temperature
2 large egg room temperature
4 oz unsalted butter melted & cooled
1 teaspoon pure vanilla extract

Streusel

¾ cup all-purpose flour
¼ cup dark brown sugar packed
¼ cup granulated sugar
A pinch of kosher salt
1 ½ teaspoon cinnamon
3 oz unsalted butter cold & cubed

Instructions

Make the streusel by combining flour, brown sugar and granulated sugar, just a pinch of salt, and cinnamon in a small bowl, mix together thoroughly with a whisk.
Cut the cold butter into small cubes and add to the dry mixture. Use a pastry blender to cut the butter into the dry mixture or pinch it together with your fingers until the texture is of wet sand. Cover and freeze until ready to use.
Preheat the oven to 350°F.
Melt the butter in a microwave-safe bowl for about 30 seconds.
Use the melted butter to brush an 8” cake pan, line the pan with two pieces of long parchment paper and a piece of round parchment paper to cover the bottom of the pan, let the excess hang over the sides for handles. Then brush the parchment paper with melted butter as well.
Set the baking pan aside and allow the rest of the melted butter to cool.
In a medium mixing bowl, add sour cream, eggs, the cool butter, and vanilla extract, beat with a whisk until smooth.
In another mixing bowl, sift together the flour, baking soda, and baking powder. Add salt and sugar and whisk to distribute evenly. Then add the flour mixture to the wet ingredients. Fold with a spatula until just combined.
Add half the cake batter to the prepared pan, and use a spatula to spread it into a flat layer. Sprinkle half of the streusel over the top, about 1 cup. Then add the rest of the cake batter over the streusel layer in dollops and gently nudge it into a flat layer with your fingers. Sprinkle the rest of the streusel on top evenly.
Bake for about 45 minutes until an inserted toothpick comes out clean.
Let cool on a wire rack completely before unmolding the cake. To remove the cake from the pan, take a butter knife to gently loosen the side then lift the cake out of the pan using the parchment paper “handles”.

Notes

You can bake this coffee cake in a 9” cake pan or a 8” square baking pan but bake time will be shorter.
Using a springform pan will make unmolding the cake easier. But be sure to place the springform pan on a baking sheet when baking since the springform pan may leak a little bit.
You can substitute sour cream with plain yogurt or buttermilk.

Nutrition

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रविवार, 13 सितंबर 2020

Cheesy Stuffed Tomatoes with Sausage

Cheesy Stuffed Tomatoes with Sausage are tomatoes stuffed with a hearty sausage and rice filling and topped with gooey cheese. These are a perfect way to use those sweet sun ripened tomatoes from the garden or the vine ripened tomatoes from the store.

Looking for more tasty ways to use up those garden tomatoes? Try these fresh ideas: Parmesan Garlic Roasted Tomatoes, Chilled Cucumber Tomato Salad, and don’t forget to try this Classic Fried Green Tomatoes before they all ripen.

Cheesy Stuffed Tomatoes with Sausage are tomatoes stuffed with a hearty sausage and rice filling and topped with gooey cheese.

Amazing Cheesy Stuffed Tomatoes with Sausage:

This is such a fun meal to serve because you get to eat the vehicle it comes in! It’s super easy and quick to throw together, yet it is sophisticated enough to serve at a nice get together with friends or family. It’s light and hearty at the same time, making it a perfect main dish. Serve with a nice salad and some crusty bread for a satisfying dinner or even brunch.

There’s just something about cooking tomatoes that brings out their plump juicy sweetness that makes them irresistible. Paired with the seasonings, rice, cheese and sausage it’s a perfect combination of little bit sweet and savory. It’s a comforting meal that mimics the flavors of pizza, but a much healthier version. It’s a unique main dish that will soon become a favorite.

Cheesy Stuffed Tomatoes with Sausage Ingredients:

The savory perfectly spiced filling balances out the tang and acidity of the tomatoes. It’s a surprisingly light and delicious meal, your loved ones will want more of.

Tomatoes: Use large tomatoes all the same size
Salt and Pepper: Just to taste
Ground Sausage:
Rice: Use long grain rice for great texture
Colby Jack Cheese: You can use pre-shredded cheese for quicker prep
Parmesan Cheese: This also comes pre-shredded for easy prep.
Basil: Fresh basil is divine if you do use dried only use 1 Tablespoon.
Italian seasoning: Adds just enough spice for amazing flavor.

How to make Stuffed Tomatoes:

Prep Tomatoes: Preheat oven to 425 degrees. Cut off the tops of the tomatoes and scoop out the insides being sure to leave a good edge all the way around. Place the tomatoes in a baking dish.
Cook: In a medium skillet over medium high heat cook and crumble the sausage. Drain the grease and add to a bowl with the rice, one cup of the Colby jack cheese, Parmesan cheese, basil and Italian seasoning, stir to combine.
Fill: Stuff each tomato with the mixture. Top them with the remaining Colby Jack cheese and bake 15-20 min.

Cutting the tomatoes, making the filling and stuffing the tomatoes.

Tips and Variations for Great Stuffed Tomatoes with Sausage:

Tomatoes: Pick tomatoes that are firm so they don’t fall apart when you scoop out the insides. Beefsteak tomatoes are a favorite. Make sure they are the same size so ensure even cooking.
Scoop: Use a melon baller or a grapefruit spoon to make getting the insides out easier. You want the shell intact as much as possible.
Fill and Bake: If you have extra filling bake it in pan with the tomatoes, don’t over fill them. And don’t over cook the tomatoes, they’ll split. Fill the tomatoes but don’t overstuff. Excess filling can be baked in the pan next to the tomatoes if desired.
Sausage: You can use a spicy sausage if you like a little more heat. Turkey or Chicken Sausage, ground beef or ground chicken can also be substituted.
Cheese: You can mix up the cheese, try a sharp cheddar, Monterey jack, Gouda, or pepper jack for some kick.
Rice: Try using brown rice or quinoa instead of white rice for a heartier meal. Try orzo pasta for different texture and taste.

Cheesy Stuffed Tomatoes with Sausage are tomatoes stuffed with a hearty sausage and rice filling and topped with gooey cheese.

Saving and Making Ahead these Amazing Stuffed Tomatoes:

Make Ahead: Make the filling ahead of time and refrigerate till ready to stuff. You can even freeze the filling to use at a later time. Stuff the tomatoes right before your ready to bake, so they don’t get too soft.
Storage: These scrumptious vitals are best served right out of the oven but they are almost better the next day as the flavors have had time to meld together. Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Microwave until heated through, or place under the broiler or toaster oven for about 5 min.

Cheesy Stuffed Tomatoes with Sausage are tomatoes stuffed with a hearty sausage and rice filling and topped with gooey cheese.

More Tasty Stuffed Recipes:

It’s so fun to stuff already tasty foods with even more flavorful mixtures. Here are some yummy ones to try.

Cheesy Stuffed Tomatoes with Sausage

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword stuffed tomatoes, tomatoes with sausage

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings Tomatoes

Calories 609kcal

Author Alyssa Rivers