Mom's Coffee Cake

This is a moist streusel coffee cake, but with a twist. The sreusel is baked inbetween two layers of cake, then a simple, thin icing is poured over top. You can do this in a bundt pan or a 9X13 (I don't have a bundt pan). I made this with just a couple of changes for the altitude and it turned out great. As usually, the high-altitude adjustments are in orange. (A personal note on cakes and high altitude, I have only had success with Betty Crocker cake mixes.) Oh, and thanks to my mom for this recipe.

What you need
Streusel filling:
2 Tbs golden butter cake mix
2 Tbs brown sugar
2 tsp. cinnamon
1 cup finely chopped pecans

Cake:
the rest of the cake mix + 1/4 cup flour
4 eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water + 1-2 Tbs water
1/4 cup sugar

Mix the streusel ingredients in a medium bowl, set aside. Mix the cake ingredients in a large mixing bowl on medium speed for 2 minutes.

Grease and flour you pan (if you're going to keep it in the 9X13 pan, only grease). Pour 2/3 batter into the pan (if you're using 9X13 pan, pour 1/2 batter into pan), spread it out, it will be thick. Sprinkle streusel filling ontop, leave about 1/2 inch around the edge to prevent it sticking to the sides. Spoon the remaining batter into the pan and spread it around gently.



Bake at 375 degrees for 30-35 minutes for a 9X13 pan (if you're using the bundt, consult the back of the cake mix box for times and temps.) or until a toothpick comes out clean. Allow cake to cool completely in pan before removing it.



Glaze:
1 cup powdered sugar
1-2 Tbs milk

After cake is completely cooled and removed from pan (if that's what you're doing), stir sugar and milk together with a whisk, getting all lumps out. Pour over cake. (I, unfortunately, do not have a picture with the glaze. I completely forgot, like usual, the final shot!)

Serve with coffee, tea or a big glass of cold milk!

Thank you, Mom!

Apple-Pecan Cinnamon Rolls

People, get out and make these guys! I made them for Adam's teachers today and they were fighting over who could lick the pan. Ok, that's an exaggeration. A gross exaggeration. Ha ha ha. But seriously? Get out and make these guys. I'm not sure what you're supposed to "get out" of, but it sounded right when I wrote it.

Ok.

So, thank you Rachel Ray. You are my hero. That said......

High altitude adjustments are in orange.

What you need

2 tart apples, Granny Smith are good, peeled, cored and sliced 1/4 inch thick
1 1/4 cups plus 1 Tbs. brown sugar
1 1/2 cups butter, softened
2 cups flour /plus 1-2 Tbs
1/4 cup granulated sugar
1 Tbs baking powder /just a bit less than 1 Tbs
3/4 tsp. salt
2 large eggs
1 cup heavy cream /plus 1-2 Tbs
1 cup chopped pecans
1/2 tsp ground cinnamon
2 Tbs honey

Preheat oven to 400/450 degrees. Place apples, 1 Tbs brown sugar and 1 Tbs butter on baking sheet (you can put foil or parchment paper down so it doesn't stick, but I don't think this made much difference), mix it around, cover with foil and bake for 15 minutes /may take 20-25 minutes, just watch them, or until apples are tender. Remove from oven, and lower oven temp to 350/375 degrees.

In your mixer, blend flour, granulated sugar, baking powder and 1/4 tsp. salt at low speed. Add 5 Tbs. butter and mix until crumbly. In small bowl, whisk eggs with 1/2 cup cream, then mix into dry ingredients. (May need a bit more flour so it's not too sticky in your hands.)

On a lightly floured surface, roll or pat out your dough to form a 9 x 13 inch rectangle (this is very approximate). In a small bowl, mix 1/2 cup brown sugar, pecans and cinnamon. Smear onto your dough about 2 Tbs butter, just sort of dotted all over. Sprinkle the pecan mixture on top and cover evenly with the roasted apples. Roll up dough, jelly roll-style, and cut crosswise into 9 slices. Place slices cut side down into 9 x 9 inch pan that's been well greased. Bake till golden, about 35-40 minutes.

Meanwhile, in a saucepan, bring the remaining 4 Tbs butter, 3/4 cup brown sugar, 1/2 cup cream, 1/2 tsp salt and honey to boil, stirring. Whisk until reduced, about 2 minutes. Let cool slightly then poor it on the rolls.

So good. So, so good. Get out there and make these guys!.

Oh, and I'm embarrassed to say I don't even have a final shot of them, they got eaten so fast! You'll have to go make your own to see it to believe it.


These are super easy to double. Also, make everything the day or night before (except for that last sauce that you pour over the cooked buns), then bake it in the morning. Perfect, and easy.