Apple Crumb Coffee Cakes


Apple Crumb Coffee Cakes
Apple Crumb Coffee Cakes I like to make sweets on the weekend. Make these little coffee cakes a day ahead to take to work for an awesome morning snack or enjoy all day!
Recipe type: Breakfast
  • For the Streusel
  • 1 cup all purpose flour
  • ½ cup light brown sugar
  • ½ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into small pieces
  • For the Crumb Cakes
  • 1 ½ cups all purtpose flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1 stick cold unsalted butter, cut into small pieces
  • ¾ cup sour cream
  • 1 large egg, beaten
  • 1 large Granny Smith apple, peeled and finely diced
  1. Make the Streusel first. Preheat oven to 350
  2. In a small bowl, combine the flour with brown sugar and salt. Add the butter using a pastry cutter or a fork until the mixture resembles coarse meal; continue mixing until very small clumps form. Transfer the streusel to a large plate and refrigerate until well chilled about 10 minutes. Meanwhile start the cakes.
  3. Line a 12 to 18 muffin cups with paper liners. Best to spray with non stick cooking spray because they will stick! In the mixer bowl, combine the flour, granulated sugar, salt, baking powder, baking soda and cinnamon. Add the butter and beat at low speed until the mixture resembles coarse meal. Add the sour cream and egg; beat until the batter is smooth. Add the apple, beat just until incorporated.
  4. Fill the muffin cups about ¾ ways with the batter. Press the streusel into clumps and sprinkle on top. It’s ok to be generous. Bake the cakes in the center of the oven for 30 minutes, until risen, golden and springy to the touch. Let the cakes cool slightly before serving.
  5. Tip: if you would like the tops to be a little more browned, put under the broiler for about a 1 minute while leaving the oven door open. Don’t walk away!!! Just watch to desired color.


Gingerbread Cake


Gingerbread Cake
This recipe is adapted from Martha Stewart best of holidays. I have been making this for Thanksgiving since 1995. This recipe is deliciously moist and never fails to get my Sister Diane excited every year. I have never given up this recipe to her no matter how much she begged. This is for you Sis! Love you!
Recipe type: Dessert
  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 2 ½ cups all purpose flour
  • 2 teaspoons ground ginger (make sure its not older than 5 months)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoons cloves
  • 2 teaspoons baking powder
  • 8 tablespoons (1stick) unsalted butter ( room temperature)
  • ¾ cup dark brown sugar
  • 1 cup unsulfured molasses
  • 2 large eggs, lightly beaten
  • Confectioners sugar, for dusting.
  • Whipped cream, for garnish
  • Candied Ginger (see recipe)
  1. Preheat oven to 350
  2. Butter a 9 by 13 inch pan. You can also use cupcake pans, but I have found making it in the cake pan seems to keep it more moist.
  3. Combine the hot water with baking soda in a small bowl, set aside.
  4. In a large bowl, sift together flour, spices, and baking powder. Set aside.
  5. In another large bowl, cream butter. Add sugar and beat until fuluffy. Beat in molasses and baking soda mixture. Beat in flour mixture. Add eggs and beat well.
  6. Pour batter into pan and bake for 35 minutes ( a toothpick should come out clean).
  7. Cool on wire rack in pan.
  8. To serve, dust with confectioners sugar and top with whipped cream and a few slices of Candied Ginger.
Display them on a nice platter and watch how fast they disappear!

See Recipe for Candied Ginger