Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes release from the pans.
Mix the dry ingredients: flour, baking powder, baking soda, salt and set aside.
Make your buttermilk if you don’t have a store-bought one on hand – I mixed the milk with apple cider vinegar and let it sit for 5 minutes.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
Pour the batter evenly into the cake pans. Bake for around 21-26 minutes or until the cakes are completely baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy. Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat 2-3 minutes. Add more confectioners’ sugar if the frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if the frosting is too sweet.
Assemble and decorate:Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd cake layer and evenly cover the top with frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides.
I love decorating with extra lemon shavings or keeping it simple with strawberry slices and fresh mint. It makes for a beautiful cake!
*You can substitute buttermilk for the milk+ apple cider vinegar mix. Use 1 cup of buttermilk instead.*
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!
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)
2 tablespoons melted butter
3 tablespoons canola oil
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.
Ahh, there’s nothing quite like a delicious buttery pastry to start your morning with a cup of coffee. These pastries are very simple to make! Not much rolling and folding required -but there is some of course ;).
The flavor is absolutely delicious. It’s almost like a cross between a buttery brioche and a croissant. These danishes will rock your world. Feel free to also add your own fillings! It’s such a versatile recipe and there’s a little bit of everything for everyone. Hubby’s personal favorite (and mine) is the cheese danish filling. AHHH!
I made a combination of cheese, lemon curd, and strawberry fillings…all delicious (details in the notes down below). I hope you love this recipe as much as we do! We love pastries for breaky, and really all time of day 😉
2 and 1/4 teaspoons Active Dry Yeast (1 standard packet)
1/4 cup granulated sugar
1/2 cup half and half at room temperature (can use whole milk as well)
1 large egg
1 teaspoon salt
14 Tablespoons cold unsalted butter (cut into cubes)
2 and 1/2 cups all-purpose flour (plus extra for generously flouring hands, surface, and dough)
For the Filling:
2/3 cup filling total * see notes (I used a combination of a Cheese, Strawberry Jam, and Lemon Curd filling)
For the Egg Wash:
2 Large Egg Yolks
1 Tablespoon milk
For the Vanilla Icing:
1 Cup Powdered Sugar
2 Tablespoons half and half
1 teaspoon pure vanilla extract
To make the pastry dough: start by activating your yeast. Mix the warm water, yeast, and 1 Tablespoon of the granulated sugar in a large bowl. Let it sit for 5 minutes (you’ll see bubbles rise to the top and that’s how you know it’s working!)
Add the remaining sugar, egg, half and half, and salt and set the bowl aside to rest.
In a food processor place the cold unsalted butter cubes, and the flour and pulse 15-18 times. The butter pieces will be distributed throughout. Be careful not to over pulse. You may also use a pastry cutter if you don’t have a food processor.
Very gently, fold the flour mixture into the yeasted mixture with a rubber spatula. Fold just until the flour mixture is moistened. Dough will be very sticky and that’s what we want!
Turn the dough into a surface with a large sheet of plastic wrap and cover it tightly. Place it in the fridge for 4-48 hours.
Now, we will begin rolling and folding for 3 times total. Apply a generous amount of flour to your surface, and place the sticky dough on top. Flour your rolling pin and begin to form a rectangle with the dough.
Fold each edge into the middle as if it was a business letter, and then turn it clockwise and roll it out into a 15 inch long rectangle again. Then, fold into thirds again. Turn it clockwise. You’ll repeat rolling and folding 1 more time for a total of 3 times.
Wrap up the dough and let it sit in the refrigerator again for at least 1 hour.
Take the dough out of the refrigerator and cut in half (you may freeze one half for later and defrost overnight when ready).
Line your baking sheet(s) with parchment paper.
Now, we start putting together our pastries. Place half of the dough into a floured surface and cut into another half, then cut into 4 equal pieces each (8 total pieces of dough).
Shape the dough into rounds and then make a small well in the center for the dough. Continue doing this for each little dough.
Fill each dough with 2-3 tablespoons of your filling of choice.
Make your egg wash by whisking the yolks with the milk, then brushing the sides of the dough with the egg wash.
You may chill the pastries in the refrigerator while you preheat your oven to 400 degrees F for at least 10 minutes.
Bake for 22 minutes or until gold and puffy!
You can make the vanilla icing while they bake and pop it in the fridge until ready to drizzle. Just mix all of the icing ingredients until you get the desired consistency.
Allow them to cool completely then drizzle with vanilla icing on each pastry if desired.
For the strawberry filling: mix 1/3 cup strawberry jam, a pinch of nutmeg, and splash of lemon juice into a small sauce pan until bubbly then cool in the fridge to allow it to thicken.
For the lemon curd filling: you’ll need 2 large egg yolks, 1/3 cup granulated sugar, 1/2 tablespoon lemon zest, juice of 1 1/2 lemon, 1/4 teaspoon salt, 3 tablespoons butter. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a whiskuntil completely blended, then continue to whisk as the curd cooks. It will thicken up and should be about the consistency of hollandaise. Remove from the heat then add butter and continue to whisk (butter will melt). Place in a tight container in the fridge for up to 10 days.
For the cheese filling (hubby’s favorite): beat one 8 ounce block of full-fat cream cheese that is softened at room temperature in a medium bowl until smooth. Beat in 1 large egg yolk, 1/3 cup granulated sugar, 1/2 teaspoon fresh lemon juice, and 1/2 teaspoon pure vanilla extract until smooth. Make about 1/2 of this filling if using another filling as well 🙂
Other fillings: You can use other jams or preserves, pumpkin butter, or Nutella- the possibilities are endless!
Juice of 1/2 grapefruit + zest (optional but extra yummy!)
1/2 cup confectioners (powdered) sugar
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg, and egg white one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Transfer to a small greased loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and powdered sugar to make the glaze.
Remove bread from oven. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Drizzle grapefruit glaze over bread and slice or chill in the refrigerator.
*Note: this bread can keep well in the fridge for 5-6 days. If you want a thicker glaze, you can add more powdered sugar, or extra juice or water to thin it out.
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!
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.
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.
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).
In a blender or food processor blend the graham crackers and sugar, and salt.
Pour the ground cracker mix in a bowl and mix with the melted butter.
Mix everything together until combined, and press it into your 9″ springform pan.
Beat the softened cream cheese, sugar, sour cream, and vanilla until creamy about two minutes.
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.
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.
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.
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.
These scones taste like you went out in the field, and picked your own strawberries. They are so delicious, fresh, and springy. Don’t mind if I sit on the patio with 1, 2, or 3 of these with my cup of tea ;).
To top it off, these are incredibly guilt free. The scone has only the best kind of fat from the nut butter making it still decadent and delicious. There are also no added sweeteners in the scone itself. The glaze is made with greek yogurt and sweetened with a touch of honey and that incredible strawberry powder from the freeze dried strawberries. YUM!
I do have to say, that the texture will not be like your “traditional” flakey buttery scone because it doesn’t have butter. But they are still marvelous! And the texture and taste are still delightful. It truly is a wonderful afternoon guilt-free treat.
1/4 cup unsweetened almond milk + more for topping
1 mashed banana
1/4 cup runny almond butter
1/2 cup fresh strawberries
3/4 cup greek yogurt
1tsp honey or maple syrup
1/3 cup blended freeze dried strawberries
Preheat the oven at 425 degrees before anything else! & Spray the bottom of a pizza pan with non-stick cooking spray. I also recommend dusting flour to the bottom to assure that nothing sticks! ( or you can use a silicone non-stick matt and not worry about it 😉 )
In a blender blend the rolled oats until flour consistency, and then in a medium bowl add the oat flour. Mix in the baking powder, baking soda, salt, and then add the almond butter and mix with a fork until evenly distributed throughout the mix.
Create a well in the center, and add the rest of the wet ingredients, and strawberries and mix with your hands until you form the dough (remember not to over mix…combine everything and just form dough)
Press the dough down like a large cookie, but don’t press too much (3/4 of an inch thick).
Using a pizza cutter slice into 8 even slices and separate the scones slightly.
Brush with 2 tsp almond milk over the top.
Bake at 425 degrees for 18 minutes (it will rise).
While the scones bake, make the glaze! Blend 1/3 cup of the freeze fried strawberries and mix with the greek yogurt and honey- that’s it! Let it sit in the fridge until the scones are completely cooled.
Once the scones are done, allow them to cool completely about 15 minutes.
Smoother each scone with the strawberry glaze.
These scones freeze beautifully for weeks or store in the fridge for about a week.
If using regular flour or whole wheat flour start at 1 1/2 cup then add more or less depending on the texture ( not too sticky or too tough)
These dreamy donuts melt in your mouth because they are so soft, and incredibly moist. If you love that fresh coconut taste and smell you will LOVE these donuts! The coconut isn’t over powering. It’s the perfect spring dessert!
This is hands down the best chocolate cake I have ever made. It’s super moist, and decadent. I love this recipe because it’s simple to make! Isn’t that everyone’s favorite recipe? Ha! Another thing that I wanted to mention is that I used an old fashioned buttercream frosting here because I didn’t have powdered sugar. I promise this is absolutely DIVINE! If you want to use a classic buttercream frosting with powdered sugar – then by all means, but this came out perfect. I hope you enjoy this wonderful cake with your loved ones 🙂
Heat the oven to 350°F then grease and flour two 9″ round baking pans.
Stir together the flour, sugar, cocoa, espresso powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake it at 350°F for 30-35 minutes or until a wooden pick in the center comes out clean.
Cool the cakes for about 10 minutes then place them on wire racks to cool completely. (Very important to cool COMPLETELY before frosting :))
For the Frosting:
Whisk milk, flour, and salt together in a saucepan over medium-low heat. Keep stirring until the mixture gets very thick and bubbly.
Remove from heat and let cool to room temperature.
In a mixing bowl using an electric mixer beat sugar and butter, and cream cheese together until smooth and creamy. Beat in the cooled flour mixture until it is light and fluffy (this takes about 2 minutes or until its lighter in color). Beat in the vanilla.
Put the frosting in a piping bag or a bowl and let it cool in the fridge until you’re ready to frost the cakes!
Tip* If you want the frosting to be thicker, you can add more sugar. If you want to speed up the cooling process of the cakes, you can put them in the freezer to cool faster!