Deep Dish Peach Pie with Streusel Topping
Sep 2, 2011 Crusts, Desserts, Peaches, Pies and Tarts
This year has been a slow year for the blog, and I’m really sorry about that. I hope that in the months to come I can remember to take pictures of the food I make and tell everyone about it, but it’s been hard. My job got busier (but I love it), and my dog is so dang cute and playful. It’s hard to stay in my chair when I sit down to write and he comes and looks up at me with a ball in his mouth. I’ve been really happy, but I do miss sharing things on here so hopefully I can get back into it.
I knew I couldn’t let summer pass without telling you about this peach pie though. This pie was amazing. I’ve said before that I’m a big fan of streusel, and pretty much any pie with streusel on top makes me extremely happy. This was really easy to make, and if you are in the market for a peach pie during the last days of summer I highly recommend this one.
Tags: best peach pie, bon appetit peach pie, Peach Pie, peach pie recipe, peach pie recipes, streusel topping, summer pie
Easiest Coconut Cake
I’ve decided to join Team Coconut.
There are definitely two teams in this world. Team Coconut and Team Won’t-touch-coconut-with-a-ten-foot-pole. I’ve only recently begun to like coconut. After years of turning down wonderful looking desserts and granola because they contained shredded coconut I asked myself why I was saying no. I realized I didn’t really have a reason. I hadn’t even tried anything with coconut since I was little, and maybe my taste buds had changed. I decided that I was going to try it again with an open mind. The result was delicious.
My mom likes coconut, and this year for Mother’s Day I made her this cake. It is a simple cake to make, and the result is extremely moist and delicious. I was a little reluctant to make a cake that sounded so easy for Mother’s Day. I felt like I was cheating using a cake mix and pudding mix in the same cake, but Tyler Florence recommended it and I trust him completely. You should too. This is a fabulous cake. Read the rest of this entry »
Tags: coconut cake, tyler florence cake, tyler florence coconut cake, tyler florence cookbook, tyler's ultimate coconut cake
Sour Cream Coffee Cake with 4-way Streusel
The thing about birthdays is that it’s all about the birthday boy or girl. The dessert is one that they choose, and that they love, regardless of what the other people in the room want. It’s their personal right, as the birthday person, to have their favorite dessert ready for them with candles and a room full of people singing happy birthday.
There have been some attempts to include more choices in desserts than only the birthday person’s wish. The half chocolate/half white cakes were a good start. The Great Divide Ice cream is another excellent addition to the dessert world. The assorted cheesecakes where every slice is different are another great idea. But what do you do if your mom asks for bundt cake, and you have a room full of people who like different flavors?
Actually this didn’t happen. My family all likes bundt cake and my mom did not demand any type of dessert. She actually just wanted me to make what was easiest for me (she’s so sweet) until I forced her to say something that sounded good to her, and she said coffee cake. I think she knew it was easy (she’s so sneaky) but it was something she actually really does love so it worked out. When I started planning out the recipe I decided to make the cake into four sections and use four different types of streusel, just to make things interesting.
But, this really would work if you had a crowd of people who were strongly opposed to almonds.
What I did was I took a normal sour cream coffee cake recipe, and I made regular pecan streusel. When I got to the part where I spread the streusel in between the cake layers before baking, I simply added other ingredients to the mix in four sections. Then, I put the rest of the batter on top, and put the remaining streusel on using the same method and putting the same toppings over the spot I had put them in the middle of the cake. I baked the cake like normal. When I flipped it over, I kept track of which spot contained which ingredient, then topped the cake with a little bit of that ingredient on it’s section so people knew what was in each section. Then I put the glaze on. It was magic.
As you can see, I ended up with a regular pecan section, an almond section, a coconut section, and a raisin section.
You want to know what everyone picked? I guessed everyone right.
My mom (the birthday girl) picked coconut. My dad and Brian both picked raisins. Christy (my sister) picked pecan, and I picked almonds. I’m all about almonds. Each of the 4 sections were picked. It felt like a huge success.
I’ll be really honest though, the actual cake was a little dry. It may be because I made it the day before the party, but I’m not sure. What I would do is make this recipe instead for Almond Streusel bundt cake and not the one I made. Or, you can take your chances and just make sure you eat it the same day. It was by no means bad, just a little dry.
Sour Cream Coffee Cake with 4-way Streusel, adapted from Ashkenazic Sour Cream Coffee Cake from Epicurious.com
Serves about 8
Ingredients
Streusel Topping:
- 1/2 cup granulated or brown sugar, or 1/4 cup each
- 1/2 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)
- 1/4 cup (1/2 stick) unsalted butter or margarine, softened
- 1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination
Batter:
- 2 cups all-purpose flour
- 1 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter or margarine, softened
- 1 cup granulated or brown sugar or 1/2 cup each
- 4 large egg yolks, or 3 large eggs
- 1 cup (8 ounces) sour cream or plain yogurt
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest (optional)
Glaze (optional):
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla or almond extract
- 1 to 2 tablespoons milk or water
Directions
1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.
2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. Divide this mixture into 2, 3, or four bowls, depending on how many different streusel toppings you will be using. Stir into each bowl your pecans, almonds, raisins, coconut, or a mixture of each.
3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.
4. Spread half of the batter in the prepared pan. Sprinkle with streusel keeping each streusel type in a well defined section. Carefully cover with the remaining batter and sprinkle with the remaining streusel, being careful to top each section with the right type of streusel so it matches the streusel in between layers.
5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Flip cake over and top with a tablespoon of each streusel topping over the section where that topping is so your guests know what piece they are getting. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
7. Eat while drinking coffee or hot tea and talking with your family or friends.
Tags: abraham lincoln bundt cake, almond cake, birthday bundt cake, bundt cake, coconut cake, party bundt cake, pecan cake, raisin cake, sour cream bundt cake, sour cream coffee cake, streusel bundt cake, streusel cake, streusel toppings
Two Holiday Cookie Recipes
Dec 6, 2010 Chocolate, Coffee, Cookies, Desserts
This weekend I was invited to my friend Erin’s house for Catan, Cookies, and Companionship. The OU vs Nebraska game was on that night, and Matt and Erin wanted to have people over to play Settlers of Catan (a game I’ve never played but it looks rivetting), make cookies (well, Erin and I made cookies) and companionship (ie: let out screams of excitement or dread when anything happens, positive or negative, to OU). I think Erin likes having me over when people play Settlers of Catan because I’ve never played and I would rather sit and drink coffee with her or make cookies than put forth the effort to learn. She bribes me with cookies, coffee, and good conversation every time to get me away from the game and she always wins. I’m sure ultimately everyone is happier this way.
Apple Pie with Oat Streusel
Nov 26, 2010 Apples, Desserts, Pies and Tarts
On Wednesday I made the best apple pie I’ve ever made. It was also the second apple pie I’ve ever made, but I honestly believe that if I had made 100 apple pies before it would still be the best apple pie I’ve ever made.
Apple desserts are perfect for fall get togethers of any kind, but we often save apple pie for Thanksgiving. This recipe is one that I can happily say is versatile enough to be used as a Thanksgiving pie or as a get together with friends pie, or a it’s a cold fall afternoon and I want something great to go with my coffee pie. There is something rustic and warm about it, but also impressive and delicious. Apple pies are often intimidating and proud, but this one is more humble and comfortable. You might have to try it to know what I’m talking about. I think the streusel topping helps it seem a little less formal.
I will definitely be making this again before this fall is over.
Tags: apple dessert, apple pie, apple pie with streusel, best apple pie, bon appetit apple pie, bon appetit pie, oat streusel, streusel, streusel pie topping
