Pumpkin Coffee Cake With Brown Sugar Glaze

It was a beautiful day for some leftover pumpkin coffee cake. 

Celebrating Birthdays and a Honey Bun Cake

We celebrated the Spring/Summer Birthdays in my family with a brunch.

Blueberry Buckle

I had two pieces of this fabulous blueberry buckle leftover from my family brunch!  

Sourdough Cinnamon Crumb Coffee Cake

Let's have some tea on the patio and a piece of Sourdough Coffee Cake.  We can sit and chat and listen to the sound of my waterfall.  

Cinnamon Roll Coffee Cake

Please join me for some delicious Cinnamon Roll Coffee Cake.  You can see my leprechaun that is perched on my ladder, that my sister sent me years ago.  Don't you love my pretty potted plant that my daughter gave me for Valentine's Day?

My friend, Colleen, gave this Royal Albert March trio set that she wasn't using.  People know that I love teacups, and they send them my way!

I brought lunch to sweet Ella at her school this past week, and we visited her Book Fair. 

Yield: 12 + depending on how you cut the coffee cake

Author: Made in Kitty's Kitchen, but recipe is from Molly and Cissy

Cinnamon Roll Coffee Cake

My daughter told me that Cissy made this coffee cake and everyone loved it. I made it for a group of ladies at my church, and they loved it, too. 

ingredients:

• CAKE:
• · 3 cups Flour
• · 1/4 teaspoon Salt
• · 1 cup Sugar
• · 4 teaspoons Baking Powder
• · 1 1/2 cups Milk
• · 2 Eggs
• · 2 teaspoons Vanilla
• · 1/2 cup ( 1 stick) Butter, melted
• TOPPING:
• · 1 cup ( 2 sticks) Butter, softened
• · 1 cup Brown Sugar
• · 2 Tablespoons Flour
• · 1 Tablespoon Cinnamon
• GLAZE:
• · 1 cups Powdered Sugar
• · 2-3 Tablespoons Milk
• · 1 teaspoon Vanilla

instructions:

How to cook Cinnamon Roll Coffee Cake

1. Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.
2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.
3. For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
4. Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.
5. FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

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Sour Cream Coffee Cake

Please join me for a delicious piece of this coffee cake.  I needed to take a coffee cake to a ladies church group, this past Saturday.  We had about 12 ladies in attendance, and I had enough for two ladies to take some home, and I  had plenty to take  home, too. 

I love sipping tea from my Johnson Bros The Ice House, Friendly Village teacup.

This darling Goebel sledding pair was given to me from my beloved dad, back in the late 1970's.  I always bring them out in January.

Yield: I say 16-20+, although Ina says 8-10!

Author: Made in Kitty's Kitchen; recipe is from Barefoot Contessa Parties Cookbook

Sour Cream Coffee Cake

I took this coffee cake to a ladies church group and it was well received.  It served around 12 ladies, and I gave some away and had some to bring home. Individual slicesreheat wonderfully in the microwave.

ingredients:

• 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature (I used salted butter, and omitted the salt, below)
• 1 1/2 cups granulated sugar
• 3 extra-large eggs at room temperature (I used 3 large)
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour  (or use 2 and 1/4 cups all-purpose flour  + 1/4 cup cornstarch)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt (I omitted)
• For the streusel:
• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt (I omitted)
• 3 tablespoons cold unsalted butter, cut into pieces (I used salted butter)
• 3/4 cup chopped walnuts, (I used pecans), optional
• For the glaze:
• 1/2 cup confectioners' sugar
• 2 tablespoons real maple syrup

instructions:

How to cook Sour Cream Coffee Cake

1. Preheat the oven to 350 degrees .  Grease and flour a 10-inch tube pan (I used a bundt pan).
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts (pecans), if desired.
4.  * See NOTE, below.  Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes ( start checking the cake at 40 minutes.  Mine took about 45 minutes), until a cake tester comes out clean. 
5. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

NOTES:

Since I used a bundt pan, I sprinkled about 3/4 cup streusel on first, then added half the batter, and spread it evenly, then added the rest of the streusel and the remainder of the batter.

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Cherry Coffeecake

 It's teatime inside today for we've had sooooo much rain in the Dallas area lately!  Can you join me for some cherry coffee cake?  I'll pour you a cup of tea, too.  I'm using my darling cherry apron and tea holder that was gifted to me a few years ago from Stephanie.  My deacon's bench has been in my life for about 47 years now, and is a staple around my home, and has moved from Ohio, to Michigan to Texas.

 Don't you just love this cherry teacup that was also gifted to me?  It's so vintage looking, don't you think?

Yield: 15-18, or more, depending on size cut

Author: Kitty, taken from Southern Living 1994

Cherry Coffee Cake

This is a quick and easy coffee cake, using a cake mix, but containing yeast. My family loves it!

ingredients:

For Cake:

• 1 (18.25-ounce) package yellow cake mix, divided (See NOTE)
• 1 cup flour
• 1 package yeast
• 2/3 cup warm water (120-130 degrees)
• 2 eggs
• 1 can cherry pie filling (or any other fruit filling)
• 1/3 cup butter

• Glaze:
• 1 cup powdered sugar
• 1 T. light corn syrup
• 1 T. water ( may need a little more)

instructions:

How to cook Cherry Coffee Cake

For Cake:

• Combine 1 & 1/2 cups cake mix, flour, and yeast in a bowl; add warm water, stirring until smooth. Stir in eggs.
• Spoon batter into a greased 13 x 9 x 2-inch pan. Pour cherry pie filling evenly over batter; set aside. Cut butter into remaining cake mix with pastry blender or fork until mixture is crumbly. Sprinkle over pie filling.
• Bake at 350 degrees for 25-30 minutes. Cool in pan on wire rack. Drizzle with Glaze, and cut into squares.

For Glaze:

• Combine all ingredients; drizzle over cake.

NOTES:

Since cake mix sizes have changed in weight, and now weigh 15.25 ounces, I buy an extra cake mix to weigh out the additional measure to equal 18.25 ounces.

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 My son, Tim, and DIL, Julie, along with my granddaughters, Avery, and Ella treated me to Brunch at a nearby restaurant, on the day before Mother's Day.   

 My grandson, Caiden, turned 14 on Mother's Day!!  Happy Birthday, sweet boy!

 My daughter, Molly and her four kids brought brunch over to my home.  It was so tasty, and Cissy helped make the food.  In the  back row, left to right is Connor, Riley, and my son, Mike. 

I hope you all had a wonderful Mother's Day!  Thank you for your visit!  xo

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Dishing It! & Digging It!

Pecan Coffee Cake

 I love when I can use my Holiday Tree Bundt pan!  Isn't the tree form pretty for Christmas time?  The tea set was one that my youngest son gave me years ago, and it's so pretty sitting on my coffee table.  the angel was gifted to me by a friend who passed away five years ago.  Reminders of friends always warms my heart.  

Yield: 1 bundt cakeAuthor: Kitty

Pecan Coffee Cake

I got this recipe from a friend, and it is so tasty, and perfect for brunch. I sprinkled some powdered sugar on to resemble snowfall, but I intend to make the glaze and pour on before serving.

ingredients:

Cake:

1 package yellow cake mix

3 eggs

1 - 4 oz vanilla instant pudding mix

1/2 cup  oil (canola)

1 teaspoon vanilla

3/4 cup water

1 teaspoon butter extract

Streusel mixture:

1/2 cup chopped pecans

1/2 cup sugar

4 teaspoons cinnamon

Glaze:

1 cup powdered sugar

2 tablespoon milk

1/2 teaspoon butter extract

instructions:

Mix all cake ingredients on high speed of mixer for about  5 minutes.

Hand Mix in separate bowl the streusel mixture.

Spray bundt pan with nonstick cooking spray.  I used a spray that had flour in it, such as Baker's Joy.

Sprinkle bottom of Bundt pan with 1/4 c. streusel mixture.

Pour 1/3 of batter in pan, layer with 1/2 of streusel , then another third of batter, rest of streusel,  and final third of batter.

Bake 45-55 minutes at 350 degrees.

Let cool on a cooling rack for about 10 minutes, and then remove the cake from the pan.  Let cool. 

Mix ingredients for the glaze and pour over the cake. 

Enjoy!

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Four year old Harper was in her school's Nativity performance, as a sweet angel.  I'm always happy to attend important events in my grandchildren's lives.

 

Merry Christmas to each and everyone of you!  May God's grace and blessings surround you during this most special season.  

I am sharing this with these lovely parties:

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Blueberry Buckle

 Aren't sunflowers the cheeriest, happiest flower?  I had to buy a bunch at the grocery store and I'm sure they'll last for awhile.  I also made a Blueberry Buckle that is bursting with blueberry flavor.

 I so love using this teacup that I received awhile back, in a teacup exchange that my friend Stephanie had at the Enchanting Rose.  She will be having another one in September if you'd like to join in, and you don't need to have a blog to participate. 

 I just love scenes on teacups and this is the saucer.  Don't you just love the setting?

This recipe comes from my very old Betty Crocker Cookbook that I received as shower gift back in 1970.  The recipe is listed under Favorite Coffee Cake, and the Blueberry Buckle is a variation. I hope you'll try it!  I used fresh blueberries, but spread them out on a rimmed cookie sheet to freeze quickly.  This easy trick makes for folding them in a lot easier and also, the batter doesn't turn an unpleasant purple.  The topping makes this coffee cake extra special. 

Blueberry Buckle

2 cups flour

3/4 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup shortening ( I used softened butter)

3/4 cup milk

1 egg

2 cups blueberries (freeze them first as they are easier to fold in and won't turn the batter purple)

   Topping (below)

Heat oven to 375 degrees.  Grease a round 9" pan, or an 8 x 8" or 9 x 9" square pan.  

Blend all ingredients together, except for blueberries and topping.  Beat vigorously for 1/2 minute. 

Fold in the  frozen blueberries and then spread in prepared pan.

Sprinkle topping over batter and bake 45-50 minutes.

Topping 

Mix 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup soft butter. 

This past week, I took my grandsons out to the movies and to dinner.  It's always fun to be with my guys!

This sweet picture of Harper was taken when she was eight months old.  She is nine months old right now and is crawling everywhere, and pulling herself up.  It won't be long and she'll be walking!

I am sharing this with these lovely parties:

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Friends Sharing Tea

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Cooking and Crafting with J & J 

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Thank you for your visit!  xo

Raspberry Buckle and My Paper Rose Lights

I walked out to make breakfast on Valentine's Day morning and found the most beautiful string of light-up paper roses.  I have to tell you that I broke down and cried when I saw what my sweet son, who lives with chronic pain, had made for me.   He had them strung on my kitchen counter as a surprise. 

 Here's a close-up of the rose.  He made spirals and then painted them and put each rose around a string of lights.  It's so pretty!

 

I found a Rose Chintz teacup on Ebay for $3.00 and finally bought one.  Don't we all think of Sandi at Rose Chintz Cottage when we see this pattern?  I have been wanting one for so long and it just went perfectly with my string of paper rose lights.  I'm thinking of stringing the lights somewhere in my bedroom to enjoy every night.

Today I've made a Raspberry Buckle to have with our tea.   I recently tried this buckle at a Widow's Breakfast that is held once a month at my church.  The lady who makes the food told me that the recipe is in the Better  Homes and Gardens Cookbook, under Blueberry Buckle.  It's so good and perfect for those of us who adore raspberries.  Here's the recipe:

2 cups flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup shortening

3/4 cup sugar

1 egg

1/2 cup milk

2 cups fresh or frozen raspberries (or blueberries)

Topping

1/2 cup flour

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup butter or margarine

Directions

1. Grease bottom and 1/2 inch up sides of a 9x9x2-inch or 8x8x2-inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
2. In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 1/2 cup sugar. Beat on medium to high speed until light and fluffy. Add egg; beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with raspberries.
4.  In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over raspberries. Bake in a 350 degree F oven for 50 to 60 minutes or until golden. Serve warm. Makes 9 servings.

 

Here's my BHG Cookbook that I've had since I was a new bride, back in 1970.  It's tattered, worn, and the binding is taped together.  I'm hoping that maybe one day a granddaughter will want it, and cherish it.  

I am sharing this with:

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Tuesday Cuppa Tea 

Friends Sharing Tea

Tea Cup Tuesday 
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Share Your Cup

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Thank you for your visit!  xo

 

Blueberry Kuchen

 

 We are having Blueberry Kuchen for our tea on the patio today.  I'm using my dishes that I purchased last year from the thrift store.  The teddy bear figurines were another thrift store find. 

 I'm having tea in my special mug.  I just love this Liberty stoneware pattern.  

 This Blueberry Kuchen recipe from my Penzey's catalogue is so tasty.  I hope you give it a try!

1 1/2 cups flour

3/4 cup sugar

2 t. baking powder

1 1/2 t. grated lemon peel

1/4 -1/2 t. ground nutmeg (I love freshly grated)

1/2 t. cinnamon

1/4 t. salt

2/3 cup milk

1/4 cup melted butter

1 egg, beaten

1 t. vanilla

2 cups fresh or frozen blueberries

Topping

3/4 cup sugar

1/2 cup flour

1/4 cup melted butter

Preheat oven to 350°. In a large bowl, sift together the flour, sugar, baking powder, lemon peel, nutmeg, cinnamon and salt. Add the milk, melted butter, egg and vanilla. Beat until well blended, about 2 minutes. Pour into a greased 9x13 pan.

For the topping, combine the sugar and flour. Add the butter and mix with a fork until the topping is crumbly. Sprinkle the blueberries over the cake batter and then sprinkle the topping over the blueberries. Bake at 350° for 40 minutes or until the batter is golden brown.

The flowers are from Costco and are perfect for the 4th of July!

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
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Tea Cup Tuesday 

Share Your Cup
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Fresh-Cut Friday

Pumpkin Coffee Cake with Brown Sugar Glaze

 

Tea today is pumpkin chai with some delicious pumpkin coffee cake.  I'll split this for us and we can each have some.   Care to join me?

I made this wonderful coffee cake last year,  and felt like it should be shared again.  This would be the perfect coffee cake to have on hand for Thanksgiving morning.  Your guests will rave about it!  I hope you give this recipe a try.  I know you won't be disappointed.

Cake
1/3 cup water
1 (15-oz) can pure pumpkin
2 eggs
1 T. vanilla
2 t. pumpkin pie spice
1 (18-oz.) box yellow cake mix
1 t. baking soda

Topping (get this ready first and set aside)
1/2 cup brown sugar
1/2 cup flour
4 T. butter, melted
1/3 cup chopped  walnuts (I used pecans and more like 1/2 cup)

Brown Sugar Glaze (recipe follows)

1.  Preheat oven to 350 degrees.

2.  Grease a 9 x 13-inch pan with butter.  I actually used an 8" square pan and three mini loaf pans today and checked them after 25 minutes. 

3.  In a large bowl mix together the water pumpkin, eggs, vanilla and pumpkin pie spice until well combined.  Add the cake mix and baking soda and mix until just combined.  Pour batter into prepared pan.

4.  In a small bowl, mix together brown sugar, flour, melted butter and nuts.  Use your fingers to sprinkle mixture over the top of the cake.  Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

5.  Poke holes in the top of the cake with a toothpick.  Pour warm glaze over the cake, making sure to cover all surfaces.  Serve cake warm or at room temperature.

Brown Sugar Glaze:  (make while cake is baking)

In a saucepan, combine 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 t. vanilla and 1/4 cup heavy cream.  Bring to a simmer.  Remove from heat and stir until all sugar is dissolved. 

I am sharing this with:

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           Thank you for your visit!  xo

Cowboy Coffeecake

 

When we moved to Texas,  back in 1986, I bought my first pair of boots.  I thought for today's tea, I'd fill them with some pretty flowers (a glass filled with water is down in the boot). 

 How about some Cowboy Coffeecake and a cup of Eggnogg'n tea? 

 

 

 

This recipe is one I've been making for over 40 years and comes from my BHG cookbook. Another name for this is Sugar 'n Spice Coffeecake, depending on what edition the recipe comes from. It's a really good recipe, which makes two cakes. The whole recipe can be done by hand, which is another plus. I hope you try it and keep one and give one away.  You'll make someone happy!!

Combine :
2 1/2 cups flour
2 cups brown sugar
1/2 t. salt
2/3 cup shortening

Mix until crumbly (I use a pastry blender). Reserve 1/2 cup of this mixture and set aside.

To remaining crumbs, add and mix thoroughly:

2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. nutmeg

Add 1 cup sour milk (put 1 T. white vinegar or lemon juice in measuring cup and fill the rest up with milk) and 2 beaten eggs. Mix well.

Pour into 2 greased 8 x 8 x 2-inch pans; sprinkle with the reserved crumbs. Bake in a 375 degree oven for 25-30 minutes.

 

Do you have any old boots in your closet?

I am sharing this with:

On the Menu Monday

Mix It Up Monday

Make It Pretty Monday

Tea Time Tuesday

Inspire Me Tuesday
Friends Sharing Tea

Full Plate Thursday
Share Your Cup
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Festive Friday Fiesta
Weekend Potluck

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               Thank you for your visit!  xo