Sunday, May 19, 2013

Banana-Almond Coffee Cake

Aahh...nothings' better than a Banana-Almond Coffee Cake in the morning! As I flipped through my Betty Crocker book i was curious as to what I should bake for a little breakfast treat. So my mom told me our Bananas were gonna go bad soon so i decided to make the coffee cake with bananas instead of raspberries (which is what the recipes calls for), and almonds (that were included in the ingredients). I have never made a coffee cake, so this should be exciting!

What i like to do before i start baking is making sure i have all the ingredients (as you can see...).

Then I started my streusel. That was a pain in the butt, 'cause of the butter and crumbling it.

After the streusel, I started my batter. Those brown glops were almond pie filling.

Then I grabbed my streusel and started sprinkling it on my 1st layer of coffee cake, and then I cut my bananas and plopped them everywhere, too.

When my cake was done, it was a bit hard to get out of the bottom so I should've put more shortening!

 I liked how in the middle of my cake I could taste the creamy pie filling, and for the bananas I was shocked and delighted because I'm not a banana fan but it turned out pretty good! I hope you enjoy!

pg. 45
Raspberry-Marzipan Coffee Cake (we made it banana-almond coffee cake)

PREP: 20 min., BAKE: 50 min. @ 350 degrees
Makes 12 servings (seriously though? like 6)

Make almond streusel first and set aside.
1/4 cup firm butter
1/3 cup all-purpose flour
1/4 cup sugar
1/3 cup slivered almonds (we food-processes whole almonds)

Then make the batter.
2 cups all-purpose flour
3/4 cup sugar
1/4 cup softened butter
1 cup milk
2 tsp. baking powder
1 tsp. vanilla (we used almond extract)
1/2 teaspoon salt (we accidentally used 1 tsp., it was good!)
1 large egg
1/2 package of almond paste finely chopped (we used almond pie filling from a can)
1 cup fresh raspberries (we used overripe bananas - yum!)

Fill the pie tin halfway, then glop on some streusel and pie filling and bananas. Then pour the other half of the batter and then more streusel and pie filling. Then bake!

Monday, May 13, 2013

This is Sarai, and these are her blueberry muffins made from scratch!

pg. 40
PREP: 20 min, BAKE: 25 min (dozen)

Streusel Topping:
2 tbsp firm butter
1/4 cup all purpose flour
2 tbsp packed brown sugar
1/4 teaspoon cinammon
Prepare first and put in the fridge. 

1 cup milk
1/4 cup vegetable oil (we used canola)
1/2 teaspoon vanilla (we used orange extract)
1 large egg
2 cups all purpose flour (or whole wheat)
1/3 cup sugar (not too bad, eh?!)
3 tsp baking powder
1/2 tsp salt
1 cup fresh or canned (drained) blueberries (we used 1.5 cup frozen). 

Beat milk, oil, vanilla, and egg in a big bowl. Stir in flour, sugar, baking powder, and salt all at the same time. The batter will be lumpy, and that's okay. Then gently fold in the blueberries. Top with a couple of spoons full of streusel.

Ours took about 23 minutes at 400 degrees. They tasted as good as they look! If you tried this recipe, let Kitchen Betties know how it turned out!