Sticky Crumble Sourdough Coffee Cake

Breakfast, Desserts, Recipes, snacks

Ahh, this is the kind of coffee cake I’ve always dreamed about eating! Light and moist, not too sweet, and with some texture on the top. It is marvelous!

I should also mention that I make this cake with sourdough starter discard! YES! no more throwing away your starter discard. If you don’t have sourdough starter “discard” then by all means, sour cream or yogurt would work heavenly here as well! However, I highly recommend the starter discard because I firmly believe that funky, fruity, smelly starter really helped achieve that UMPH in this lovely cake 🙂

About sourdough starter/ starter discard:

If you’re not sure what sourdough starter is- allow me to explain (even though I’m no professional he he). Sourdough starter is simply a combination of warm water, and flour. It is mixed together, then placed in a large enough jar to ferment in the course of about a week. Everyday that week, the starter rises overnight (ferments) and requires “feeding” which means you “throw away” about half of what has risen and then feed it with more warm water and flour. Now, I HATE throwing away food…it hurts…so when I found out there’s actually a way to use that “discard” I was very pleased! And let me tell ya, it’s GOLD :). You can actually use that “discard” to make a lot of delicious baked treats! Pancakes, waffles, pizza, heck…even bread! I used this sourdough starter recipe in case you’re interested in making some of this gold too!

Sticky Crumble Sourdough Coffee Cake

  • Servings: 6
  • Difficulty: easy
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Yields 6 slices

INGREDIENTS:

For the sticky crumble:

  • 5 tablespoons butter melted
  • 2 tablespoons maple syrup
  • 1/3 cup brown sugar
  • 1/8 tsp salt
  • 1 packet instant apple cinnamon oatmeal (can sub for 1/3 cup rolled oats or an extra 1/3 cup nuts)
  • 1/3 cup pecans or nuts of choice
  • For the coffee cake:
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cups white granulated sugar
  • 1 cup starter discard (or sour cream/ yogurt)
  • 1 egg
  • 2 tablespoons melted butter
  • 3 tablespoons canola oil

DIRECTIONS:

Preheat the oven to 350 degrees F and grease your round pan (I used a springform pan but a 9×9 works) with butter and dust with flour (to prevent cake from sticking).

Melt the butter in a small saucepan then add brown sugar, maple syrup, instant oatmeal, and salt. Pour the caramel to the bottom of the buttered pan then sprinkle with nuts. Set it aside while working on the cake batter.

In a medium sized bowl mix together the flour, baking soda, and salt together. Add the rest of the ingredients – sugar, starter, egg, melted butter (cooled), and oil. Mix until everything is just combined. The batter will be slightly sticky and thick.

Spoon the batter by spoonfuls on top of the caramel until you’ve spooned it all then spread it evenly with a spatula or the back of a spoon.

Bake it in the oven for 20 -25 minutes until it has set and an inserted toothpick comes out clean. Let it sit on a cooling rack for 5 minutes.

  • Loosen edges of cake with a knife and invert a large platter over the cake. Using hot pads, grasp edges of cake pan and flip over. Remove pan and spoon any topping in pan back onto cake.
  • Let cool 5-10 minutes before serving. It’s best eaten the day of but can be left in the fridge for a couple days or the fridge for a couple weeks. Simply pop it in the microwave and heat up 10 seconds or so.

Enjoy!

Hilda

Apple Crumble Tart

Desserts, Recipes

Hands up if you want the recipe for the easiest, coziest, summer dessert! Warm apples with a luscious caramel sauce on a bed of buttery flaky crust.

Top it off with some vanilla ice cream, or eat it warm. It’s sure to please any crowd!

Please note- If you prefer store bought pie dough- that works perfectly fine! However, I’d still bake the crust before putting the filling inside. This is not a traditional pie or tart recipe since the filling and crust are baked before the crumb topping but I promise it’s delicious!

Apple Crumble Tart

  • Servings: 6
  • Difficulty: easy
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Yields 6 slices

INGREDIENTS:

For The Crust:

  • 1 1/3 cup white all purpose flour
  • 3/4-1 teaspoon salt
  • 1 stick butter or 1/2 cup
  • 3 tablespoons vegetable shortening
  • 3 tablespoons iced cold water

For The Filling:

  • 2 apples cored and sliced into cubes
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/2 stick of butter or 1/4 cup
  • 1/4 teaspoon corn starch
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 teaspoon salt
  • 2 tablespoons half and half milk

For The Crumble:

  • 3 tablespoons butter cubed
  • 2 tablespoons canola or vegetable oil
  • 1/4 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar

DIRECTIONS:

For the crust:

  • Start by preheating the oven to 450 degrees F and making the crust.
  • Mix the flour and salt together, then add the cold cubes of butter, and vegetable shortening and mix everything together with a pastry cutter or fork until you have pea sized pieces in the dough.
  • Add the cold water and mix with your hands until you form a the dough. Add extra flour if the dough is too sticky or extra water if the dough is too stiff.
  • Cut the dough into 2 equal pieces and save one half in a plastic bag in the freezer! You can use it for another time or use it to make empanadas 🙂
  • Roll the dough into a circle and place it on a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much.
  • Bake the crust for 16 minutes- it should be golden in color.

For the filling:

  • Grab a frying pan and melt the butter at medium high heat, add the apples and brown them up, add the cinnamon, sugar, salt, corn starch, and milk and mix everything together. The apples will soften up and the sauce will get nice and thick and caramel like.
  • Turn off the heat, and pour the apple filling onto the prepared crust.

For the crumble topping:

  • Mix all of the crumble ingredients together until it forms a crumbly dough. Then pour it on top of the tart.
  • Bake the tart for 16 minutes or until the top is golden brown, and the crumble topping is cooked through.
  • Allow the tart to cool 15 minutes, then slice and serve with vanilla ice cream! It stores well in the fridge for 5-6 days.

-Enjoy!

Hilda ❤

Jim’s Cheesecake

Desserts, Recipes

I’ve made this cake for as long as I can remember. I named this one after my husband since it’s his favorite cake! It’s so divine, decadent, and full of flavor. If you ever have a bad day, just have a slice of this and you’ll have the best day of your life. It’s so good! It’s a favorite. You just can’t beat cheesecake.

Jim's Cheesecake

  • Servings: 12
  • Difficulty: moderate
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Yields 12 Slices

INGREDIENTS:

For the crust:

  • 1 3/4 Cup Graham Crust
  • 1/4 Cup Granulated Sugar
  • 1/4 tsp Salt
  • 1/3 Cup Melted Butter

For the Cheesecake:

  • 3- 8 oz Packages of Softened Cream Cheese
  • 1 Cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 1 Cup Sour Cream
  • 3 Lemon Juice
  • Zest of Two Lemons
  • 1 Tablespoon Flour
  • 1/4 tsp Salt

For the Berry Topping:

  • 1 Cup Frozen or Fresh Berries
  • 2 Tablespoons Sugar
  • Juice of Half of a Lemon

DIRECTIONS:

Crust

  1. Preheat the oven to 350 degrees. Fill a large and steep baking sheet with water half way through ( it doesn’t need to be hot). This will be the water bath that prevents the cheesecake from cracking (optional but recommended).
  2. In a blender or food processor blend the graham crackers and sugar, and salt.
  3. Pour the ground cracker mix in a bowl and mix with the melted butter.
  4. Mix everything together until combined, and press it into your 9″ springform pan.

Cheesecake

  1. Beat the softened cream cheese, sugar, sour cream, and vanilla until creamy about two minutes.
  2. Add the eggs one at a time on low speed until combined. Bump the speed to medium for another two minutes until everything is creamy and completely combined.
  3. Pour the batter into the 9″ springform pan on top of the crust, and place the springform pan on top of the large baking sheet that you filled with water.
  4. Bake for 1 hour – 1 hour 10 minutes. Let it cool completely, then refrigerate for at least 6 hours or overnight then top it with the berry topping.

Berry Topping

  1. While the cheesecake is baking, make the topping! In a small saucepan heat the berries, sugar, and lemon on medium heat until it starts to bubble and thicken up. This should take about 6-8 minutes. Pour your berry topping into a separate bowl until you’re ready to top the cheesecake.

Enjoy!

❤ Hilda

Gingerbread Loaf

Breakfast, Desserts, Recipes, Sweet Bread

This is such a wonderful bread – it smells like the holidays there’s no doubt about that but it’s special all year round. I am sitting here on a cozy, rainy, spring morning sipping on my coffee and enjoying the perfect slice as we speak. It makes you happy, it tastes nostalgic, it’s delightful. Go ahead make this delicacy for your perfect cozy morning, afternoon treat, or just because ;).

Gingerbread Loaf

  • Servings: 8
  • Difficulty: easy
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Recipe: Yields 1 loaf (8 Slices)

Ingredients

  • 1 ½ Cup of All Purpose Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 ½ Teaspoon Ground Ginger
  • ¾ Teaspoon Ground  Nutmeg
  • ¼ Cup of Sugar
  • ½ Cup of Molasses
  • 1 Cup of Buttermilk
  • 2 Eggs
  • ⅓ Cup of Melted Butter (Cooled)
  • 1 Teaspoon Vanilla
  • Powdered Sugar For Dusting

Directions

  • Preheat the oven to 325 degrees, and grease your loaf pan with nonstick cooking spray or butter (I used a 3×9 which is smaller than your standard pan).
  • In a small bowl, mix the dry ingredients ( Flour, BP, BS, Salt, Ginger, Nutmeg).
  • In a separate bowl mix the wet ingredients (Sugar, Molasses, Buttermilk, Eggs, Butter, Vanilla).
  • Pour the wet ingredients into the dry ingredients and mix it with a spatula until it is just combined (do not over mix – the dough will be lumpy). 
  • Pour the mixture into your loaf pan.
  • Bake it for 46 minutes or until the toothpick comes out clean
  • Let it cool for about 20 minutes, then you’re ready to take it off the pan! Run a knife around the edges then turn it into a plate.
  • Let it cool completely, then dust it with powdered sugar.

Enjoy! 🙂

-Hilda