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Sourdough Sticky Lemon Pull-Apart Loaf

February 20, 2014 By Korena in the Kitchen 34 Comments

Fair warning: February is turning into a carb-heavy month around here. I personally have no problem with this – when it’s this cold and disgusting outside, I want all the comfort food I can get, and this winter I’m putting those calories to good use with some good ol’ strength training as per this idea. I guess you could say my personal fitness philosophy at the moment is eat the bread, lift the weights. For me, they balance each other out. Although when you’re baking a lemon-scented pull-apart loaf with cream cheese drizzle that’s made with sourdough to boot, the bread might have the upper-hand…

None of this is to say that all I eat is bread and carby baked goods. OK, I eat my fair share, as evidenced here, but the rest of my diet is mostly from scratch (just like the baking) and includes a good balance of leafy greens, fruit, veg, and protein – just so we’re clear about why I don’t weigh 300 pounds. 😉

…

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Filed Under: Bread, Breakfast & Brunch, Recipes Tagged With: baking, bread, citrus, coffee cake, converting yeast to sourdough, lemon, recipe, sourdough, Sourdough Surprises

Plum Coffee Cake

October 13, 2012 By Korena in the Kitchen 18 Comments

When late summer/early fall hits and I start seeing dark purple plums showing up in the grocery store and at the farmers’ markets, all I want to do is make plum coffee cake – which, contrary to the name, doesn’t actually have any coffee in it. Instead, it contains plums (of course) and a cinnamon struesel topping, the combination of which is much more than just the sum of its parts.

My Nana had a recipe for a great plum coffee cake, but unfortunately neither my Mum nor I could find it anywhere. Luckily I found a pretty similar recipe on the internet, and it came out exactly the way I was hoping: moist, deep cake studded with jammy puddles of plum, topped with crumbly struesel and finished off with a drizzle of lemony glaze. So good as a mid-morning pick-me-up, or mid-afternoon snack, or dessert, or pre-bedtime nibble…

We had our first “fall” day a few days ago, and while I made this cake while it was still warm and sunny, it is definitely an appropriately cozy treat for cool, crisp weather. This makes a large amount of cake, but Nate and I weren’t complaining. Plus it meant I had some to take to my co-workers, who weren’t complaining either…

Plum Coffee Cake with Cinnamon Struesel

Adapted from The Kitchn. Makes a 9″ x 13″ cake. I used tiny purple Damson plums, but use any kind you want – we had an Italian prune plum tree growing in our yard when I was a kid and they made excellent coffee cake. Also, I used frozen leftover struesel from making muffins to top the cake, so the final product according to the recipe as written might look slightly different than mine.

Preheat oven to 350ËšF. Grease a 9″ x 13″ baking pan and set aside.

Depending on how big they are, pit and cut into quarters or sixths:

about 20 small, ripe plums (or equivalent – the more, the better, in my opinion!)

Set aside.

In a large bowl, cream together:

3/4 cup soft, unsalted butter

1 1/2 cups brown sugar

One at a time, beat in:

3 eggs

Stir in:

1 1/2 cups plain yogurt

1 tsp vanilla

In a smaller bowl, mix together:

3 cups all purpose flour (I used 2 cups all purpose and 1 cup whole spelt)

1/2 tsp salt

1/2 tsp nutmeg

1 1/2 tsp baking soda

1 1/2 tsp baking powder

Sift the flour mixture over the wet ingredients and fold with a spatula to combine thoroughly.

Spread half the batter in the prepared pan and top it with half the plums, cut side up. Gently spread the other half of the batter on top and cover it with the remaining plums.

For the struesel topping, combine in a small bowl:

1/2 cup melted unsalted butter

1 tsp cinnamon

1/2 cup brown sugar

3/4 cup all purpose flour

Mix until crumbly, then sprinkle evenly over the top of the cake. Bake in the preheated 350ËšF oven for about 60 minutes, until a toothpick inserted in the middle comes out with a few moist crumbs sticking to it. Let cool for about 15 minutes.

In a glass measuring cup, combine:

1 1/2 cups icing sugar

1 tbsp lemon juice

Stir in enough milk to make a not-too-runny glaze, and drizzle it over the baked coffeecake. Serve warm or at room temperature. It will keep, covered in plastic wrap at room temperature, for a few days.

Filed Under: Breakfast & Brunch, Cakes & Pies, Fruit, Recipes Tagged With: autumn food, baking, brunch, cinnamon struesel topping, coffee cake, fall food, fruit, plums, recipe

Daring Bakers: Armenian Treats

April 27, 2012 By Korena in the Kitchen 47 Comments

The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.

Armenian baking is not something I had ever contemplated before this challenge, which may ring true to many (have you ever contemplated Armenian baking?). However, Nate’s paternal forebears came from Armenia several generations ago, and he has a very Armenian last name, so it does surprise me just a little bit that, me being me, I never looked into it. That’s totally something I would do….

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Filed Under: Cakes & Pies, Daring Bakers / Daring Kitchen Challenges, Other Baked Goods & Sweets, Recipes Tagged With: Armenian baking, baking, coffee cake, Daring Bakers, dessert, ethnic cuisine, nazook, nazouk, nutmeg cake, recipe

Strawberry Rhubarb Coffee Cake with Ginger

May 10, 2011 By Korena in the Kitchen 6 Comments

I’ve been on a rhubarb kick lately. I bought about 4 kilograms of local rhubarb a few weeks ago and it’s now in my freezer, waiting to be used in something delicious. Seeing as the strawberry rhubarb pie I made at Easter didn’t quite satisfy my craving for slightly tart rhubarb-y goodness, I decided to make a coffee cake instead. This is based on a recipe that I’ve had in my little recipe notebook since high school – I think it is from making goodies for the concession at a school concert or something, but I have no idea of the original source. I took some inspiration from this recipe from a baking group called “Tuesdays with Dorie” (they are baking their way through a cookbook by Dorie Greenspan, of Julia Child fame) and modified the coffee cake to use strawberries and rhubarb, with some ground ginger in the cake and candied ginger in the fruit and brown-sugar struesel topping. I also used whole wheat pastry flour, which gives the cake a slightly “toasty” flavour and stands up well to the more assertive rhubarb flavour. You actually wouldn’t even know it was made with whole wheat because the cake was still moist and light.

The candied ginger I used was marked “mild” and I could have easily used twice as much to get a better ginger taste. I could have also used more ground ginger in the cake batter, and the recipe below is how I would make it next time, ie: with more ginger! If ginger isn’t your thing, feel free to omit it, however it is a really nice addition to the classic strawberry rhubarb combination.

One thing to note: you can use fresh or frozen fruit, but don’t mix it together with the sugar and lemon juice until just before you are really to sprinkle it over the batter, otherwise you will end up with a bunch of liquid in the bottom of the bowl that you have to discard because it will make your cake soggy :(…

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Filed Under: Cakes & Pies, Fruit, Recipes Tagged With: baking, coffee cake, food, ginger, recipe, rhubarb, strawberry, sweet, whole wheat

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.

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