Greetings! Today has begun the official transition into spring...or at least I hope so. The snow is nearly melted and there is, despite the chilliness, a wind that ushers in the glories of springtime. My tulips and daffodils are starting their ascent and are popping their little heads out of the ground. I really enjoy this time of year and as always I enjoy baking, no matter what season it is. I was not able to blog last week about my baked good, because I was battling a cold. But alive and thriving this week, I have two new recipes to share with you.
The first recipe which I did last week, was my own creation. Now before you think...AMAZING, she's the next Martha Stewart ( I kind of wish) let me assure you that this creation was super simple and anyone skilled or not skilled can do it. It was sort of like the raspberry trifle I made last year, but instead I used bananas and a few other goodies. I used pound cake (recipe found under Raspberry Trifle Post) as the base, crumbled it up and pushed it into the bottom of a glass bowl (enough for 12 people). Afterwards I mashed bananas with some cloves into a bowl and then spread it on top of the pound cake. Then I used whipped cream on top and sprinkled chopped chocolate and almond bits on top. Chilled it in the refrigerator for 30 minutes before serving. It looked fabulous and I hate to say it, but in my cold-state, I forgot to take any pictures of this lovely chilled dessert. But here's where your part comes in, you can just imagine all the ingredients I stated and put them together and hopefully you will see a nice dessert you can serve to anyone. My next dessert, which is being served tomorrow morning, is a streusel topped coffee cake. I got this recipe from a good friend of mine and it is currently filling my house with exceptional smells as it bakes. I have been wanting to make a good coffee cake for a while and I think this recipe hit the target for me. It consists of cardamom as it's main flavoring and cinnamon in the streusel. Yummy! This cake was super easy and quick to whip up. If you have 30 minutes or so to spare, you can have a hot, fresh coffee cake ready to serve to visiting friends. This I would totally recommend with a steaming cup of coffee.
Until my next post...enjoy the sights and smells around you.
Barefoot and Baking in the kitchen
Streusel topped coffee cake
Getting ready to bake
Recipe for Streusel Topped Coffee Cake
1 egg
3dl sugar--->1 Cup
100 grams butter/margarine (softened)--->1/4 Cup
3dl milk--->1Cup
7.5dl flour--->3 Cups
4tsp. cardamom
4tsp. baking powder
2tsp. vanilla
Streusel topping:
100 grams butter (softened--->1/4 Cup
3dl sugar--->1 Cup
3dl oats--->1 Cup
2tsp. cinnamon
1dl chopped almonds (optional)--->1/4 Cup
(Note: Measurements were converted online, so I am not sure if they are exact. This is the hard thing with living in a place where I bake with deciliter measurements, but also use my American measurements too. Hopefully your cakes will turn out.)
Mix the sugar and egg together until creamy. Add butter and milk and stir (will be lumpy). Then add dry ingredients stir and pour into baking pan. In a separate bowl mix streusel mixture and then sprinkle on top of cake batter. Bake 225C or 400F for 15-30 minutes. ( I am currently baking and this cake has been in for about 30 minutes and still not done. So it does take a while, but it might go faster for you)
Enjoy!!
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