Wow! This recipe will knock your socks off! I try not to eat everything we serve in the store on Saturdays or else I’d be as big as a horse. I was actually able to hold off on this gem for two days before I tasted a bit (thank goodness for left-overs). Man, what a treat. It was so good I was thankful there was only one little tiny 2×2 inch square–I could have eaten an entire pan full!
The slight crunchiness of the streusel layer, the brightness of the apples (a bit tart and not over-sweet), the cheesecake-like layer–all of this combined into a single dessert well worth every calorie-filled bite! Seriously…make this today!
Cream Cheese Apple Coffee Cake
Preheat oven to 350F and grease an 8x8 inch pan. Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.
Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing until just combined. Stir in the chopped apples. Spread into the prepared pan.
Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.
Combine the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.
Bake for about 45 minutes or until the topping is browned. Cool and serve.
Items needed for this recipe that can be found at The Kitchen Company:
- brown sugar
- stand mixer or hand mixer
- mixing bowls
- measuring cups
- measuring spoons
- 8x8 square baking pans
- silicone spatulas and spoons
- bowl scrapers
“Tis the season!
The season for cakes and cookies and pies and brownies and hot cocoa and mulled wine and spiced cider and hot toddies and cold weather and gifts and visitors and sharing meals and breaking bread and telling stories…so many good things about the holiday season. We love sharing a little bit of sweetness each weekend at The Kitchen Company and, as busy as it can be, the holiday season doesn’t change that for us. Last week we shared so many different goodies but the Rum & Eggnog Bundt Cake was certainly a highlight! If you were able to get a sample, we hope you enjoyed it. If not, below is the recipe for you to make your own.
We hope your holiday season is wonderful!
Frosting recipe here.
Rum & Eggnog Bundt Cake
Preheat the oven to 350F and spray PAM on a 10 or 12-cup Bundt pan
In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
Using a stand mixer fitted with the paddle attachment. beat butter until smooth.
Add sugars and beat on medium-high until pale and fluffy (2-3 minutes).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 additions of eggnog). Fully incorporate after each addition. Do not overmix.
Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan flatly against the counter to evenly distribute.
Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
Place the pan on a wire rack to cool for 10 minutes. Whack the pan flatly on the counter to loosen the cake and then turn it out on to a wire rack to cool completely.
Things needed for this recipe that we carry in the store:
- light brown sugar
- bundt pans
- wire racks
- PAM Cooking Spray
- KitchenAid stand mixers (really pretty colors)
- measuring cups
- measuring spoons
- cake testers
- bundt pan cleaning brushes
Buttermilk pancakes are pretty much the staple in home cooking as they are easy to prepare and delicious to consume. Whether you choose to eat them with sweet condiments or savory condiments, you’ll find that a good pancake recipe can be one of the most versatile for breakfast, lunch, or dinner. We’ve chosen this recipe from Martha Stewart’s collection. It is a tried and true, never-fail buttermilk pancake recipe that will serve you well for many years. See the original post here.
Did you know that pancakes have been a part of the human diet for thousands of years? Apparently, Otzi the Iceman had remnants of ‘pancakes’ in his stomach when he was discovered in the Italian Alps about 5300 years after he died. You can read about him (and pancakes) here on the National Geographic website. At least when he died, he’d just enjoyed a hearty meal!
Apparently, buttermilk has a long history, too. And the buttermilk you buy in the store today doesn’t necessarily resemble the buttermilk (from actually churning sweet cream into butter) from yesteryear. The acidity in today’s “cultured” buttermilk works with the baking soda to give a lighter texture to your pancake (or any baked goods). You can read more about it here.
We hope you’ll try (and enjoy) this recipe, courtesy of Martha Stewart. Let us know in the comments below how you like your pancakes. Sweet? Savory? Fluffy? Thin? Tiny? Huge? The variations are unlimited.
NOTE: This recipe calls for salt. We have several varieties of salt at The Kitchen Company. We also have just the right pancake flipper, ladle, and measure cup or spoon. We even have pancake dispensers for those who really, REALLY like to have uniform pancakes! Come by and see – we’ll be waiting for you!
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps. Source: Martha Stewart Living, February 1998
Heat griddle to 375 degrees f. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tbsp melted butter; whisk to combine. Do not overmix. Batter should have small to medium lumps
Heat oven to 175 degrees f. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off the griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 tsp butter onto the griddle. Wipe off excess with a paper towel.
Using a 4-ounce ladle (about 1/2 cup) pour pancake batter in pools two inches away from one another. When pancakes have bubbles on top and are slightly dry around the edges (about 2 1/2 minutes) flip over. Cook until golden on the bottom, about 1-2 minutes.
Repeat with remaining batter, keeping finished pancakes on a heat-proof plate in the oven. Serve with your favorite condiments.
These pancakes are my go-to item when having guests for breakfast or brunch and they are always a hit. The recipe is tried and true. I found it in a book we used to carry in the store called The Cornbread Gospels by Crescent Dragonwagon. We are no longer able to get the book for the store but it is available through Amazon private sellers and at Barnes & Noble online. At the time of this writing, Powell’s Book Store in Portland was out of stock.
I hope you get as much enjoyment from this recipe as I have.
Orange-Blueberry Cornmeal Pancakes
Combine the cornmeal, white and whole wheat flours, sugar, baking powder, baking soda, and salt in a medium bowl
In a smaller bowl, beat the egg then stir in the orange zest, orange juice, and buttermilk. Stir in the melted butter.
Pour the liquid mixture into the dry mixture and whisk quickly to blend the ingredients thoroughly. Do not overbeat. Stir in the blueberries.
Heat a skillet or griddle over medium-high heat. If it is non-stick you will not need oil or butter. If not, melt some butter in the pan and coat. When the skillet is nice and hot, lower the heat slightly to medium and spoon the batter onto it using about 2 tablespoons of batter per pancake.
Cook until bubbles appear on the surface and the edges look cooked then flip once and cook until done.
Serve with your favorite tasty toppings - butter, pure maple syrup, coconut flakes, toasted pecans - the list goes on.