The Better Baker: cinnamon

Showing posts with label cinnamon. Show all posts

Friday, October 1, 2021

Streusel Apple Coffee Cake

This is a luscious new fall recipe that I've already made a few times.

And you can be sure, I'll be looking for more reasons to make it again soon! *-*

The bottom layer is a light coffee cake...with a luscious middle

layer of sauteed apples in butter, topped

with a beautiful brown sugar/cinnamon streusel that can't be beat!

I topped it with a Salted Caramel Sauce..just for fun.

You could try this 5-Minute Salted Caramel Sauce..

from Crazy for Crust, guaranteed to be wonderful!

Trust me, it's wonderful without it!

This would be wonderful for breakfast or brunch, or any time of day!

Tis the season for apples...enjoy this any time of the year, but don't

miss having it soon!

I made a couple for my last bake sale at my local Farmer's Market and

they didn't take long to sell. I sure wanted to follow them home....

I cut back on sugar amounts and I thought this was plenty sweet...

Always be sure to read through the recipe completely before

beginning to make it....

(hover over photo to pin)

STREUSEL APPLE COFFEE CAKE

APPLE LAYER:

1 Tb. (un)salted butter

2 large firm apples, peeled and diced (about 2 cups)

2 Tb. white sugar

1/2 tsp. cinnamon

CAKE:

1-1/2 c. all purpose flour

2 tsp. baking powder

*TIP below* 1/2 tsp. salt

1 tsp. cinnamon

1/4 c. butter, melted & cooled a few minutes

1/2 c. white sugar

1 lg. egg

1/2 c. milk

STREUSEL:

3 Tb. butter, melted

3/4 c. brown sugar, packed

3 - 4 Tb. all purpose flour

1-1/2 tsps. cinnamon

Preheat oven to 350*. Spray and 9" square or round cake pan with non-stick cooking spray; set aside.

Peel, core and dice apples into bite sized pieces.

(TIP: IF USING SALTED BUTTER, REDUCE SALT BY HALF THE AMOUNT.)

APPLE layer: Melt butter in large skillet over medium heat; in small bowl,

combine sugar and cinnamon (keeps the cinnamon from clumping on the apples). Add apples to warmed skillet, cooking about 3 - 4 minutes, just until the apple

is cooked, but still white. Stir in sugar/cinnamon mixture; heat thoroughly. Remove from heat; cool.

Cake: in a medium bowl, whisk flour, baking powder, salt and cinnamon together. In a large bowl, combine melted butter with sugar, egg and milk.

Stir dry ingredients into wet; stir just until combined. (I do this with a spatula).

Pour into prepared pan. Sprinkle cooled apples evenly over top of cake batter.

Streusel: In medium bowl, combine all ingredients together. (Add a little more flour if it isn't crumbly) Sprinkle (using your hand) over apples.

Bake 30-35 minutes (placing on a cookie sheet to catch anything that may spill over) or until toothpick comes out clean when stuck in the middle of the cake.

Serve warm. Cover and refrigerate leftovers.

May freeze up to a month.

Yield: 8 servings

(or 4 if I'm cutting it!) *-*

Recipe inspired by Crazy for Crust

Wednesday, September 15, 2021

PUMPKIN SPICE MUFFINS (3 INGREDIENTS - LOWFAT!)

ONE OF MY MOST FAVORITE FALL TREATS!

And I really don't want you to miss out on enjoying these!

This is one of the first recipes I posted on my blog...

they were Weight Watcher friendly when I shared it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now??...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive!

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 16 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure)

cinnamon chips, optional

(look for cinnamon chips at Walmart in baking aisle or order from Amazon)

Preheat oven to 350. Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners. Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth. Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups. Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack.

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags.

Lowfat Pumpkin Spice Muffins - 3 ingredients! (Updated)

ONE OF MY MOST FAVORITE FALL TREATS!

This is one of the first recipes I put on my blog...

they were Weight Watcher friendly when I posted it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive!

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 18 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure)

cinnamon chips, optional

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags.

Linked to Weekend Potluck

Tuesday, October 29, 2019

Marsha's Knockoff Orange Streusel Loaves

I really do enjoy baking for my farmer's market stand in the summertime!

One of my biggest sellers the last 3 years has been these flavorful
Orange Streusel Loaves,

using a Duncan Hines orange cake mix as a base.

Lo and behold - they stopped making Orange cake mixes this year.

BOO HOO!

So with the help of my sis-in-love, we came up with a recipe that comes

VERY close to the original.

This moist and tasty bread has a creamsicle flavor and the streusel on top just makes it even better! If you can imagine!

Pour the coffee or tea and enjoy!

The orange color is perfect for this time of year!!

These freeze great - just wrap tightly in saran wrap in pop into a ziploc
freezer bag - label the bag and you're ready for drop in company!!

Or Thanksgiving!!

I recently took a small loaf to a friend...she texted me when she got
home and said she just told her hubby he'd better eat some before
she ate the whole thing!!

Yes, it's that good!!

MARSHA'S KNOCKOFF ORANGE STREUSEL LOAVES

CAKE:

1 box (16 ozs.) yellow cake mix

1 sm. box (4-serv. size) instant lemon pudding mix

3 Tb. orange jello, dry

4 large eggs

1 c. sour cream

1/3 c. vegetable oil

1 tsp. orange extract, optional

Preheat oven to 350. Grease and flour 2 - 9" X 5" loaf pans.

In a large bowl, combine all cake ingredients (reserving 2 Tb. cake mix for streusel). Beat for 3 minutes at medium speed. Pour into prepared pans.

(Batter will be very thick). Sprinkle evenly with streusel, lightly pressing into the batter (I use the backs of my fingers). Bake 45 - 50 minutes or until toothpick inserted in center comes out mostly clean. Cool in pans for about 10 minutes; loosen loaves, invert onto cooling rack. Cool completely.

Top with a powdered sugar/orange juice glaze if desired.

(If freezing...add glaze after loaves are thawed)

If making 5" loaves, bake about 33 minutes.

STREUSEL TOPPING:

2 Tb. dry cake mix
3 Tb. all purpose flour
2 Tb. brown sugar
1 tsp. ground cinnamon
1 Tb. butter, softened
1/2 c. finely chopped pecans, optional

In a small bowl, combine cake mix, flour, brown sugar, cinnamon and butter; mix with a fork until blended; add pecans; set aside.

Linked to
Meal Plan Monday

You might also enjoy...

Amish Cinnamon Swirl Bread (Copycat Bob Evans Cinnamon)

Paula Deen's Moist Zucchini Bread

Friday, September 27, 2019

Flashback Friday - Fabulous Muffins for Fall

WELCOME TO FLASHBACK FRIDAY!

I've loved muffins for all my life...and I've loved baking

for almost that long too...hope you enjoy these tasty treats as you

warm up your kitchen in the cooler temps!

Pumpkin Muffins with Cream Cheese Filling

With reduced sugar, these luscious treats will make you feel good about eating them!

Oatmeal Raspberry Muffins with Choc Chips

These amazing and moist muffins are terrific for snacking. They are
considered 5 Weight Watchers Freestyle Points too. You won't be able to stop
eating just one...or even two!

Pumpkin Cinnamon Chip Muffins (3 ingredients - lowfat!)

Dark chocolate is good for you you know...and zucchini is too...
GO.FOR.IT!

Dark Chocolate Zucchini Muffins with Ganache

Tuesday, September 24, 2019

Simple Amish Stove-Top Custard

This is a very easy dish and the custard tastes wonderful!

You simply mix milk, eggs, sugar, vanilla and salt together...pour into custard cups (or coffee mugs), set in water in a pan on the stovetop...bring to boil and turn off heat..let stand a while.

I was excited to get a copy of Wanda Brunstetter's

THE BEST OF AMISH FRIENDS COOKBOOK COLLECTION

You can see it here online..

This is a photo of the cover...

Wanda shares historical facts about Amish settlements across the country and their history..very interesting reading.

And lots and lots of unusual recipes. This is the first I've tried in the book, but have a list of others to try as well.

I did use part xylitol (sugar substitute) and allowed the custard to set 10 minutes longer...it was still a softer set, but tastes mighty fine!

AMISH STOVE-TOP CUSTARD

2 c. milk

2 eggs, beaten

1/2 c. sugar (or less)

1 tsp. vanilla

dash salt

few dashes of nutmeg

(Directions shared just as they are in the book)

Mix all ingredients just until blended. Pour into four custard cups (or coffee cups) and set cups in a kettle with an inch or two of cold water. (Pan should have a tight-fitting lid). Bring to boil, turn off heat, and let set for 45 minutes. Unbelievable, but this makes perfect custard.

(Shared by Clara Yoder of Windsor, MO)

Linked to

Meal Plan Monday

Thursday, July 5, 2018

Amish Cinnamon Swirl Bread (Copycat Bob Evans Cinnamon Bread) UPDATED

If you've never been to a Bob Evans Restaurant (go..today!) ..you

might be familiar with their wonderful and awesome breads!

Folks seem to LOVE the Copycat Bob Evans Banana Bread that I make

for market (Just realized I don't have a post for that...will work on that soon..) They have great blueberry or pumpkin breads too, but this

Cinnamon Swirl Bread is fast becoming my favorite.

My sis-in-love, Vicki, use to be a manager at a Bob Evans...she knows GREAT...and she thinks this tastes as good as the kind you get at BE!

That's quite a compliment...I dare say!!!

Soon after my hubby began dialysis in March 2017...one of our sweet friends (Thanks Cathy!) sent over a loaf of this amazing bread. I knew I HAD to have the recipe, and was rather shocked at how simple the recipe is!

It uses buttermilk, (You always get BEST results when you use the real thing**see note below) which explains why it melts in your mouth, and the

only 'extra' ingredient is baking soda. HUH? So you have the 'regulars'...sugar, butter, flour, eggs and buttermilk, the only other ingredient you add (to the batter...not including the streusel topping...is baking soda!

So get yourself to the kitchen and try this wonderful bread.

I love that it makes 2 loaves...You can easily cut it half to make 1...I always double the recipe when making it for farmer's market. Don't believe I've ever had any of it left over!

I like using some raw brown sugar in the streusel topping...another special sis-in-love, Heidi, brought it back for me from the island of St. Kitts (where she and my brother have a villa) It has bigger granules and adds a little more texture, but plain white/brown sugar (combo) works just fine too.

UPDATE:**I've also learned that when making your own buttermilk... 1 Tb. acid is not enough...try adding 2 Tb. of vinegar or lemon juice per 1 cup of milk, to make it taste like real buttermilk!

It freezes nicely when wrapped in saran wrap and stored in a ziploc freezer bag or container.

Perfect for drop in company...or not. Enjoy a slice or two with your morning coffee...

You're gonna love this!

AMISH CINNAMON SWIRL BREAD

Batter:

1 c. butter, softened

1-1/2 c. sugar

(reduced from 2 c.)

2 eggs

2 c. buttermilk

**(substitute by adding 4 Tb. vinegar or lemon juice to 2 c. milk...

allow to stand 5 minutes before using)

4 c. all purpose flour

2 tsp. baking soda

Streusel:

1/3 c. white sugar

1/3 c. brown

(or all of one kind)

2 tsp. cinnamon

Preheat oven to 350*. Spray 2 - 8" loaf pans with non-stick cooking spray;

set aside.

In large bowl, cream together butter, 1-1/2 c. sugar and eggs; beat until smooth. Add buttermilk, flour and baking soda. Pour 1/4 of the batter in bottom of each of the loaf pans. Sprinkle 3/4 of the cinnamon mixture, dividing evenly over the tops of each pan. Add remaining batter to pans; sprinkle with the last of cinnamon mixture. Swirl with a knife or toothpick. Bake 40 - 45 minutes or until a toothpick inserted in the center comes out almost clean.

Cool in pan for 10 minutes before removing to wire rack to cool.

NOTE: You can bake this batter in muffin tins (it helps with portion control!) for about 18 minutes (be sure to check before time is up) or in 5" mini loaf pans for about 30 - 32 minutes..

Linked to
Meal Plan Monday