Pumpkin Spice Coffee Cake

 I was looking for a unique fall breakfast and stumbled upon this one. Wow! So good! It got rave reviews from everyone so this is a definite keeper. --Mark

Ingredients

For the streusel:

1/2 cup (100 grams) light brown sugar
1/4 cup (32 grams) all-purpose flour
1/2 cup (60 grams) finely chopped pecans
1 teaspoon ground cinnamon
3 tablespoons (43 grams) unsalted butter, melted

For the cake:
2 cups (254 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (100 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1 cup (244 grams) pumpkin puree
1/2 cup (100 grams) vegetable oil
4 ounces (113 grams) sour cream, at room temperature
2 large eggs, beaten

For the glaze:
1/2 cup (63 grams) powdered sugar, sifted
2 tablespoons maple syrup

Directions

Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.

Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.

Make the topping:

In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.

Notes

Instead of individual spices, I just substituted pumpkin pie spice and it turned out great.

Pumpkin Cheesecake Muffins

So fall means pumpkin, and pumpkin means lots of delicious dessert options, and dessert options mean hours of baking and many pounds to be gained. If you're going to gain a few pounds there are worse ways to do it than these muffins. You will want to eat all of them at once. I promise. --Mark

Ingredients:

1 (8 ounce) package cream cheese
1 egg
1 tsp vanilla extract
3 T brown sugar

4 1/2 T all-purpose flour
5 T white sugar
3/4 tsp ground cinnamon
3 T butter
3 T chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

Instructions:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.

To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.

Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Notes:

*Cut back sugar in cream cheese from 5 to 2 *Added cloves to the nutmeg *Substitute applesauce

http://allrecipes.com/Recipe/Pumpkin-Cream-Cheese-Muffins/Detail.aspx

German Chocolate Cake

Out. Of. This. World. This is the best cake I've ever eaten. Ever. And I'm not just saying that because my awesome wife spent the better portion of two days preparing this for my birthday. I'm saying this because German chocolate cake is the exception to my "I don't even like cake that much" rule, and this is the best cake I've ever tasted. Did I mention that it was the best? I'd tell you that it's worth the work, but Stacy would be the better judge of the work aspect of it. It was worth sitting on my backside and eating, though. --Mark

Ingredients:

1/2 cup water

4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 tsp vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 tsp baking soda
1/2 tsp salt
4 egg whites

1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 tsp vanilla extract

1/2 tsp shortening
1 (1 ounce) square semisweet chocolate

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

http://allrecipes.com/Recipe/German-Chocolate-Cake-III/Detail.aspx

Pumpkin Cheesecake in a Gingersnap Crust

Stacy had this one year at our favorite fancy restaurant in town. They do a seasonal menu and this pumpkin cheesecake was on the menu. She came home and, after recovering from her food-induced stupor, found the recipe for it. We don't even like cheesecake that much, but it's so good. Be sure to share with friends or you'll add 10 to you already holiday 10. --Mark

Ingredients:

1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted

3 (8 ounce) packages cream cheese,
softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs

Instructions:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.

With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

http://allrecipes.com/Recipe/Pumpkin-Cheesecake-in-a-Gingersnap-Crust/Detail.aspx

Sour Cream Chocolate Chip Cake

The secret to some of the most moist cakes we've made is a little sour cream in the batter. It makes it so much better. --Mark

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
6 ounces semisweet chocolate chips

1/2 cup finely chopped walnuts
1/4 cup white sugar
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans. In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla. Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.

Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.

Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top. Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.

http://allrecipes.com/Recipe/Sour-Cream-Chocolate-Chip-Cake-II/Detail.aspx

Coffee Cake

This breakfast cake is great for breakfast, dessert, anytime, when you want a sweet snack time, whenever. It's simple to make and came from the Katie, Stacy's roommate collection. --Mark

Ingredients:

1/4 cup vegetable oil

1 egg, beaten

1/2 cup milk

1 1/2 cup flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp salt

Topping:

1/4 cup brown sugar

1 T flour

1 tsp cinnamon

1 T butter, melted

Instructions:

Combine oil, egg, and milk. Mix well. Add dry ingredients. Pour into a 9x9 baking pan. Combine ingredients for topping and sprinkle over the batter. Bake at 375 for 25 minutes.

Strawberry Lemon Shortcake

This is a recipe that we got from our favorite food website, Allrecipes.com. We love this recipe in the spring/summer. It's delicious, light, and zesty! --Stacy

Ingredients:

1 1/2 cups sliced fresh strawberries
2 T sugar

Shortcake:

1 cup all-purpose flour
2 T sugar
3/4 tsp. baking powder
1/8 tsp. salt
2 T cold butter
3 T milk
1 egg yolk, beaten
3/4 tsp. grated lemon peel

Lemon Butter:

1 T butter, softened
1/4 tsp. grated lemon peel

Whipped Cream:

1/3 cup heavy whipping cream
1 tsp. sugar

Instructions:

In a small bowl, combine strawberries and sugar; cover and refrigerate until serving. In a bowl, combine the flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk, and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky). Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 3/4-inch thick circle. Place 2 inches apart on an ungreased baking sheet. Bake at 400° F for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes. Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a fourth of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream.

Notes:

The citrus zest really brings out a delicious flavor in the strawberry shortcake!

Easy Fudgey Pudding Cake

This is a recipe I found on Hershey's site. I don't remember if I've made it or not, but I did save it, so it must have at least looked good! -- Stacy

Ingredients:

1 cup all-purpose biscuit baking mix
1/4 cup cocoa
1 can (14 oz.) sweetened condensed milk, divided
1 tsp. vanilla
3/4 cup Hershey's syrup, divided
3/4 cup hot water
whipped topping or ice cream (optional)

Instructions:

Heat oven to 375° F. Grease 8-inch square baking pan. Combine baking mix and cocoa in medium bowl; stir in 1 cup sweetened condensed milk, 1/4 cup syrup, and vanilla until blended. Spoon evenly into prepared pan. Combine remaining sweetened condensed milk, remaining 1/2 cup syrup, and water in small bowl. Pour liquid mixture carefully over top of mixture in pan; do not stir. Bake 25-30 minutes or until center is set and cake begins to pull away from sides of pan. Let stand 10 minutes; spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm. Garnish with whipped topping, if desired. Cover; refrigerate leftover dessert. 6-8 servings.

Notes:

I'll have to try this and report back. It looks good (and rich)!

Strawberry Angel Cake

This is a recipe that I found and made as a teen. It's pretty simple and a nice, spring/summer kind of cake to make and enjoy. --Stacy

Ingredients:

2 cups heavy cream
1/2 cup sugar
2 cups strawberries (measure, then slice)
1 9-inch angel food cake

Instructions:

In a chilled bowl, whip the cream until stiff peaks form, gradually adding sugar. Fold in berries and refrigerate. Slice the Angel Food Cake horizontally into 3 layers. Spread 1/3 of the berry mixture over the 1st layer. Top with 2nd layer. Spread with 1/3 of the mixture. Top with 3rd layer and remaining mixture. Refrigerate for several hours or overnight before serving. Serves 8.

Notes:

Garnish the top with fresh strawberries!
Lovely presentation as well as taste!

Pound Cake

Another standard recipe. This one is from my ex-sister in law Tammy. --Stacy

Ingredients:

2 sticks butter
1/2 cup Crisco
2 cups sugar
5 eggs (room temperature)
1/2 tsp. baking powder
1/2 tsp. salt
3 cups flour
1 cup milk
1 tsp. vanilla
1 tsp. butter flavoring

Instructions:

Combine flour, baking powder, and salt. Sift 3 times. Cream butter, Crisco, and sugar. Add flour, alternating with milk. Add flavorings. Lastly, add 1 egg at a time and beat. Pour into 2 loaf pans (greased and floured). Bake for 1 hour and 20 minutes.

Notes:

Yeah, that doesn't look fattening at all.

Carrot Cake

A standard recipe to have. I got this one from my old college roommate Katie Dahl. -- Stacy

Ingredients:

2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 cups shredded carrots
1 cup oil
4 eggs

Instructions:

Mix dry ingredients. Add wet ingredients. Bake at 350° F for 30-35 minutes.

Notes:

Good with cream cheese frosting!

Frosting

This is a recipe that Mark and I got from a mutual friend we met our Freshmen year in college. Jill Cherrington's family made this kind of whipped frosting for all cake desserts. Since I don't love thick, heavy buttercream frostings, this is right up my alley. -- Stacy

Ingredients:

1 package dream whip
1 package instant chocolate pudding
1 1/2 cups milk
A little vanilla

Instructions:

Beat to death. Refrigerate after spreading on a cake.

Notes:

Light and fluffy. And delicious!

Double Chocolate Cake

I think this is another recipe I looked up one time and just liked. We aren't big cake fans, but if you're going to make a cake, make a yummy one. -- Stacy

Ingredients:

1 package devil's food cake mix
1 small package chocolate instant pudding
4 eggs
1 cup (8 oz.) sour cream
1/2 cup cooking oil
1/2 cup warm water
12 oz. package semi-sweet chocolate chips

Instructions:

Preheat oven to 350° F. Combine dry ingredients in a large mixing bowl. Blend in liquid ingredients. Beat at medium speed for 4 minutes. Fold in chocolate chips. Pour into greased and floured Bundt (or other) pan. Bake at 350° for 1 hour. Cool on rack. Sprinkle with sifted powdered sugar.

Notes:

Make both a lovely and delicious presentation.

Apple Cream Cake

I got this recipe from a coworker (Kristen Bond) back in my temp-job-at-NuSkin days. We all exchanged recipes and this is one of the ones I received. --Stacy

Ingredients:

One package yellow cake mix
3 cups sliced apples
1/2 cup sugar
1 tsp. cinnamon
1 cup whipped cream

Instructions:

Mix cake batter as directed and pour into pan. Over the top of that, pour the next three ingredients mixed. Pour whipped cream (or melted ice cream) over apples. Bake at 350° F for 45-60 minutes.

Notes:

Seems simple enough and sounds good. Will have to try this one.

Sour Cream Chocolate Chip Cake

I don't remember where we got this recipe, but I know I looked for a from-scratch recipe for Maxim's train party. I made this cake, but made several small cakes in mini bread loaf pans (to make train cars). This recipe was really delicious and a keeper as far as cakes go. -- Stacy

Ingredients:

2 1/4 cup flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 cup butter
1 1/2 cup sugar
3 eggs
1 1/2 tsp. vanilla
1 1/2 cup sour cream
9 oz. chocolate chips

Streusel:
1/4 cup and 2 T sugar
1 1/2 tsp. cinnamon

Instructions:

Preheat oven to 350° F. Mix flour, baking soda, and baking powder. Set aside. Cream butter and sugar. Add eggs one by one, mixing with butter/sugar mixture. Blend in vanilla. Add sour cream gradually, alternating with flour mix. Add chocolate chips. Pour half of the batter into floured 9X13 pan. Sprinkle streusel mixture then add remaining batter. Bake for 45 minutes.

Notes:

Tastes so much better than anything made from a cake mix!