Autumn in a Slice Coffee Cake

fall coffee cake

Here’s what happened: I posted this image, a slice of the coffee cake I made on Instagram and was about to leave it at that, but you guys kept asking for the recipe so I’m gonna share it here as well. And happily, too!

There is no story to this really, I just wanted to bake up something simple for us to enjoy over the weekend. November is showing its uglier face lately, it’s dark and wet and windy… switching the oven on and filling the house with the smell of cake seemed to be just the right thing to do.

What I love about coffee cakes is how simple yet versatile they are. The base ingredients in the batter are things I’m sure you have in your pantry right now. If you want to mix things up a bit, just add whatever suits your fancy: fruits, nuts, seeds, chocolate chips, whatever. This time for me it was the very best of fall, namely carrots, apples and walnuts. Also featuring a seeded streusel topping, because why not.

The result is a crumbly and moist cake, crunchy on top. Not too sweet, subtly spiced. Reason to sit down and gab over a cup of coffee, even impressive enough on a pretty cake stand for entertaining (but easy enough that you’ll still have some pep in your step when the guests arrive).

Back to spices for a sec, is it just me, or do you also find it hard to practice self-control when it comes to cinnamon? I love it, I really do but wanted to let the other ingredients have their moment too – it took several batches to adjust the amount so it wouldn’t overpower everything else.

That said, you’ll find the instructions below to the cake I call Autumn in a Slice. Enjoy! Also feel free to tag me @fruzsi_farkas if you made it.

Autumn in a Slice Coffee Cake

  • Difficulty: easy
  • Print

Moist coffee cake with a crunchy streusel topping. Simple to make, featuring the best of fall ingredients.

Ingredients

For the streusel topping:

25 g old fashioned rolled oats

25 g pepitas (or hulled pumpkin seeds)

15 g sunflower seeds, hulled

20 g sugar

¼ tsp salt

75 g AP flour

50 g unsalted butter, cold, cut into cubes

For the cake:

200 g AP or whole wheat flour

100 g walnut meal

2 tsp baking powder

4 eggs

½ cup (125 ml) neutral vegetable oil

250 g brown sugar

½ tsp cinnamon

¼ tsp salt

180 g carrots, grated

180 g apples, grated

Directions

  1. Make the streusel topping: whizz the butter, salt, sugar and flour in a food processor until coarse and crumbly. Add oats and seeds, mix with a spoon to combine. If texture is too dry, add 1 tbsp of cold water. Set aside in the fridge.
  2. Preheat oven to 175°C (350°F), line the bottom of a 24 cm (9”) spingform pan with parchment paper. If pan is not non-stick, grease sides as well.
  3. In a bowl, mix dry ingredients: flour, walnut, baking powder and salt to combine.
  4. In another bowl, whisk eggs with oil, sugar and cinnamon. Add carrots and apples, mix well to combine.
  5. Gradually add dry ingredients to wet ingredients, mix to just combine (do not overmix, some visible lumps are fine).
  6. Pour batter in prepared pan, crumble steusel evenly on top.
  7. Bake 10 min, lower the temp to 150°C (300°F) and bake an additional 30-40 min, or until golden brown and a toothpick inserted in the middle comes out clean.
  8. Cool on a wire rack 15 min, remove from pan and cool completely before serving. Enjoy!

Love,

Fruzsi

Mother’s Day Gift Idea: Flavored Sugars

infused sugar

I’ve first encountered flavored sugars at my local Lidl, and even though I consider myself a conscious consumer, the marketing totally worked. I mean let’s be honest, who wouldn’t want something called Deluxe Baked Apple Flavour Sugar? Especially on a dark and rainy fall afternoon.

Although I love this product, at one point I started thinking how difficult could it be to make something similar at home. A quick Pinterest search later I realized these fancy sugars are a hit! Bonus points for being inexpensive and virtually endless in variety.

Anything you’d use plain white sugar in/on can be spruced up with infused sugars: they are wonderful to have on hand for stirring into coffee, sprinkling over oatmeal, waffles, pancakes, cookies, even to garnish the rim of a cocktail glass. They take anything up a notch.

The technique for making infused sugars is so straightforward I wouldn’t even call it a recipe, pretty much like infused salts. You will need 4 parts plain ol’ granulated sugar, brown sugar or powdered sugar, plus 1 part flavor of your choosing. Let the sugar sit for at least one week to get optimal flavor.

Spices may be added ground or whole, or both for a pretty presentation (you can always strain the infused sugar into a separate bowl before using to flavor something where bigger particles are not welcome).

Store your creations in small airtight jars (I love these affordable ones from Ikea). My  vanilla-cinnamon sugar is kept in a sifter-shaker so it’s ready for a generous dusting whenever inspiration strikes, which is often.

Flavored sugars made with dry ingredients (like vanilla, cinnamon or culinary-grade lavender) last for months, while varieties with wet ingredients (like fresh mint leaves or citrus rind) have a shorter shelf life of a few weeks. Don’t forget to mark the date you made each batch on the container. Your infusion might clump up a little while drying, but a good shake helps break it up before using.

Consider creating a gift set for Mother’s Day with nice tags and suggestions to use. Have fun experimenting with interesting flavor combinations, and don’t forget to tell me about it!

Love,

Fruzsi

*Disclaimer: I like and use products mentioned in posts on My Chest of Wonders, what I write about such items represent my genuine and unbiased opinion. I am not being compensated through sponsorship, commissions or gifts. No affiliate links are included in this post.*

Simple, Basic Coffee Cake with Hazelnut & Pear

pear hazelnut coffee cake

You blink once, and holiday lights are going up in the city. I love this festive time of the year: it makes me want to nestle in, slow down and make the house smell amazing by baking something every day.

In theory. The reality is my days are already bursting at the seams with work and commute and all the other stuff life throws at you, but heck, I’ll find the time to bake something on the weekend.

It’s gonna be a simple and easy coffee cake.

I like simple and I do simple often. More often than not, to be honest. It doesn’t always have to be something lifestyle magazine-worthy. Baking should be about bringing joy: to you during the process, and to those who you share the fruit of your work with. At the end of the day only the smiles count, no matter how simple or complicated the recipe was.

If you are a novice baker, I say you start with coffee cakes – success guaranteed, provided you measure the ingredients properly. Cups are great, but get a scale (Christmas wish list alert).

Coffee cake generally refers to a sweet cake intended to be enjoyed with coffee or tea so basically it can be any cake-like substance, but for me a proper coffee cake is always a variation on the plain yellow cake with the moist and tender crumb.

My go-to recipe was pirated from my granny’s hand-written recipe collection but don’t expect big surprises here, these dense cakes are made with pretty much uniform ingredients and techniques.

Once you have your basic recipe mastered, the sky is the limit for what you can stir or layer into the batter. Wherever you stand on glaze, streusel and fillings, it doesn’t really matter as long as you stay true to the roots, that is: easy and down-home delicious, the reason why coffee cakes are on major repeat in most kitchens.

What you need for this informal, everyday sweet treat is stuff you already have in your pantry, namely butter, sugar, flour and eggs. I love nuts, so I always add either ground hazelnuts or walnuts too (I reserve almonds for butter cookies). And to top the cake, my favorite fruit is pear. And apples. Or plums. Oh, the plums! Here’s the recipe before I get further carried away:

Hazelnut & Pear Coffee Cake

  • Difficulty: easy
  • Print

Simple, basic coffee cake with fruit and nuts.

Ingredients

for the cake:

200 g butter

200 g white sugar

4 eggs

1 tsp vanilla

225 g AP flour

75 g hazelnut meal

1 tsp baking powder

¼ tsp salt

for the topping:

2 medium pears

2 tsp cinnamon

1 tbsp sugar

Directions

  1. Mix sugar with cinnamon for the topping in a small bowl.
  2. Wash, peel, core and slice pears.
  3. Preheat oven to 160°C / 320°F, grease and flour a 23 cm / 9” springform cake pan.
  4. Mix flour, ground hazelnut, salt and baking powder in a bowl. Set aside.
  5. Beat butter and sugar with a handheld electric mixer (or in the stand mixer equipped with the paddle attachment) on medium until creamy.
  6. Add vanilla and eggs, one at a time, beating until blended after each addition.
  7. Add flour mixture to butter mixture by tablespoons, beating on low until combined.
  8. Pour batter into the prepared pan and spread evenly with a spatula.
  9. Arrange pear slices on top, sprinkle with the cinnamon sugar.
  10. Bake for 45 min. Cover loosely with aluminum foil to prevent excessive browning and bake an additional 25 to 30 minutes or until center is set.
  11. Cool in the pan on a wire rack for 30 minutes; remove sides of pan. Cool completely before slicing.

pear hazelnut coffee cake

Love,

Fruzsi

Friday Finds

Waving goodbye to September while buying out my supermarket’s cinnamon supply.

Apple Pie Smoothie by Eden of Sugar and Charm:

apple pie smoothie

Cinnamon Toast Bundts by Olivia of Liv for Cake:

cinnamon toast bundts

Spreadable Cinnamon Apple Caramel by Jane of Little Sugar Snaps:

apple cinnamon caramel

Cinnamon Dolce Latte by Megan of With Salt & Wit:

cinnamon latte

Baked Cinnamon and Sugar Donuts by Jessica of A Happy Food Dance:

baked cinnamon sugar donuts

Happy weekend!

Fruzsi