Healthy Mediterranean Cooking at Home

Category Archives: Coffee Cake

Jumbo Blueberry Muffins

Makes 6 muffins

Ingredients

3 cups all-purpose flour (lightly scoop, don’t pack down)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Chopped walnuts and coarse sugar for sprinkling on top

Directions

Preheat oven to 425 F degrees. Spray a jumbo 6-cup muffin tin with non-stick spray. Set aside.

In a large bowl, gently toss together the flour, baking powder, salt, and cinnamon. Set aside.

In a medium bowl, whisk together the eggs and sugar until combined. Add the buttermilk, oil, and vanilla and whisk.

Fold wet ingredients into dry ingredients and mix together with a spatula. Avoid over mixing. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of walnuts and coarse sugar.

Bake at 425 F degrees for 5 minutes.

Reduce the oven temperature to 375 F degrees and continue to bake for 25-30 minutes until the tops are lightly golden and a cake tester comes out clean when placed into the center of the muffins.

Allow to cool for 10 minutes and remove to a wire rack to cool.

Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.

Easy Pecan Sticky Buns

Ingredients

Sticky Syrup
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup large pecan halves

Dough
2 cups self-rising flour
1 cup heavy cream

Cinnamon Filling
4 tablespoons softened butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans

Directions

Preheat the oven to 425°F.

Lightly grease a glass 9″ round cake pan or pie pan.

To make the syrup:

Melt the butter in the glass pan in the microwave. Add the brown sugar and maple syrup.

Stir well and spread evenly over the bottom of the pan. Place the pecan halves over the syrup in a single layer.

To make the dough:

Stir together the flour and cream to make a smooth dough. Turn it out onto a lightly floured work surface.

Gently roll the dough into a 12″ x 8″ rectangle.

To make the cinnamon filling:

Combine the brown sugar, cinnamon and chopped pecans in a small mixing bowl.

Spread the softened butter over the entire surface of the dough.

Roll the dough into a log. Position it so the seam is facing down.

Slice the log into 10 pieces, and place them in the prepared pan.

Bake the buns for about 20 minutes, until they’re bubbly and lightly browned on top.

Remove the buns from the oven, and immediately turn them out onto a serving plate.

Scrape any leftover syrup from the pan onto the buns.

To serve later, cool completely, then wrap well and store at room temperature for up to a couple of days.

Reheat in a 325-degree F oven. Freeze for longer storage.

Adapted from a King Arthur recipe.


Apple Flavored Baked Doughnuts With Maple Glaze

Makes 10

Doughnuts

1/4 cup vegetable oil
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsweetened applesauce
1/2 cup apple butter
2 tablespoons orange juice
1 1/2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 cups whole wheat pastry flour

Glaze

1/4 cup maple syrup
1 cup powdered sugar
1 teaspoon honey
Pinch of salt

Directions

Preheat the oven to 350°F. Lightly grease two standard doughnut pans.

Beat together the oil, eggs, sugars, applesauce, apple butter, orange juice, vanilla, apple pie spice, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill 10 of the wells of the doughnut pans to the rim; using a scant 1/3 cup of batter in each well.

If you have a little dough left add a little to each of the doughnuts.

Bake the doughnuts for 15 minutes or until a cake tester inserted into the center of one comes out clean.

After about 5 minutes, remove the donuts from the pan and transfer them to a wire rack to cool.

Allow the doughnuts to cool completely before glazing.

To make the glaze:

Mix together all of the glaze ingredients, stirring until smooth.

Place waxed paper under the racks holding the donuts.

Spread the doughnuts with glaze (or dip tops in the glaze); return to the rack until the glaze is set.


HOMEMADE CINNAMON BREAD

Leftover slices of bread make delicious French toast.

Ingredients

For the dough:
6 cups bread flour, divided
2 packages (4½ tsp, ½oz, 14g) Instant Baking Yeast
½ cup of sugar
1 teaspoon salt
3/4 cup whole milk
1/2 cup of water
1/2 cup unsalted butter
2 large eggs

For the filling:
1/2 cup packed brown sugar
1 tablespoon cinnamon
2 tablespoons butter, melted

Directions

Add 3 cups flour, the yeast, sugar, and salt to the bowl of a stand mixer fitted with a paddle attachment; mix on low for 30 seconds to combine ingredients.

In a saucepan or microwave-safe dish, heat milk, water, and butter until warm (120°-130°F; butter does not need to melt).

Add milk mixture to the flour mixture. Mix on low until just combined. Add eggs. Blend at low speed until moistened; mix 3 minutes at medium speed.

Turn the mixer down to low and slowly add enough of the remaining flour until dough comes together around the paddle. Switch to the dough hook.

Turn mixer to medium-low speed and knead for 6-8 minutes, or until dough becomes smooth and elastic.

Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise, about 60-90 minutes.

Prepare Filling: Place brown sugar and cinnamon in a bowl, whisk to combine; set aside.

Punch down dough. Divide into in half. On a lightly floured surface, roll or pat each into a 14 x 7- inch rectangle.

Brush each half with half of the melted butter; sprinkle half of the filling over each dough. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.

Place in greased 9 x 5- or 8 x 4- inch bread pans, seam-side down. Cover; let rise in a warm place until an indentation remains after lightly touching, about one hour.

Bake in a preheated 350°F oven for 35 to 40 minutes until golden brown. Cool in pans for 30 minutes before removing. Transfer to a wire rack to cool completely.


Blueberry Breakfast Cake

Ingredients

1 1/4 cups granulated sugar, divided
1/2 cup plus 2 tablespoons room temperature butter, divided
2 eggs
2 1/2 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
3/4 cup heavy cream
1/4 cup water
2 cups fresh blueberries
2 teaspoons grated lemon zest, divided
Powdered sugar

Directions

Cream together 1 cup sugar and 1/2 cup butter until light and fluffy in an electric mixer; add eggs, one at a time, mixing well after each addition.

In a separate bowl, combine 2 cups flour, baking powder, and salt. In a large measuring cup combine the cream and water; whisk together.

Add to the flour mixture to the creamed mixture alternately with the cream liquid. Pour the batter into a greased and floured 13 x 9-inch baking pan.
Toss the blueberries in 1/4 cup flour and 1 teaspoon lemon rind. Spoon the berry mixture over the batter.

Combine the remaining ¼ cup sugar, ¼ cup flour and the remaining teaspoon of lemon zest.r; cut in the remaining 2 tablespoons butter with a pastry blender, two knives or your fingers until the mixture resembles coarse crumbs. Sprinkle over the berries.

Bake in preheated 375 degrees F oven for 45 minutes. Cool on a wire rack. Dust the top of the cake with powdered sugar before serving.

Blueberry Scones

Ingredients

3 1/4 cups all-purpose flour, plus more for counter
½ cup packed brown sugar
1 tablespoon. baking powder
1 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 cup fresh blueberries
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup heavy cream, plus more for brushing
Coarse sugar, for sprinkling on the top

Directions

Preheat oven to 400°F and line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and, using a pastry cutter or your hands, cut butter into the flour until the size of peas. Add fruit and toss to coat.
Make a well in the mixture and add the eggs and heavy cream. Mix with your hands until just combined. Turn dough out onto a lightly floured board or counter and pat into an 8″ round. Cut into 8 triangles and place on the prepared baking sheet.

Brush with heavy cream and sprinkle with coarse sugar. Bake until lightly golden, 20 to 22 minutes.
Let cool 5 minutes on the baking sheet, then transfer the scones to a rack to cool completely.


Christmas Morning Coffee Cake

Almond Cream Cheese Coffee Cake

Dough

1/2 cup sugar
1/2 cup butter, room temperature
1/2 teaspoon salt
2 packages (1/4 ounce) or 4 ½ teaspoons instant yeast
1/2 cup warm water (110° to 115°)
2 eggs, lightly beaten
4 cups all-purpose flour

Filling

1 package (8 ounces) cream cheese, softened
8 ounces almond paste

Glaze

2 cups confectioners’ sugar
2 to 4 tablespoons milk
1/2 teaspoon almond extract

To Make the Dough:

Combine the flour, yeast, and salt in a medium bowl and set aside.

Cream the butter and sugar in the electric mixer bowl fitted with the paddle attachment until light and fluffy. Add the water and eggs and beat until well combined.

Mix in the flour until the dough comes to a ball or comes away from the sides of the mixer bowl.

Switch to the dough hook and knead the dough for about 5 minutes or until you’ve made a soft, smooth dough.

Remove the dough to a floured surface. Grease the bowl and return the dough to the bowl. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it’s puffy (though not necessarily doubled in bulk).

To Make the Filling:

While the dough is rising, prepare the filling by beating the cream cheese and the almond paste together until smooth. Chill until ready to use.

Assembly:

Cover a large baking pan with parchment paper. I use a pizza pan.

Transfer the dough to a lightly floured work surface and roll into a large rectangle, about 20 x 14 inches.

Spread the filling on the dough, leaving a half-inch border all around the dough.

Roll the dough up from the long side (jelly roll style). Seal the edge tightly. Form the roll into a circle and pinch the ends together to form a ring.

Place the cake on the prepared pan. Using kitchen scissors, cut two-thirds through the dough from the outer rim of the circle at 1 inch intervals.

Allow the ring to rise, covered with plastic wrap or a kitchen towel for 1 hour until almost doubled in size.

Baking:

Preheat oven to 325 degrees F. Place an oven rack in the center of the oven.

Bake the ring for 35 to 40 minutes until the crust is golden brown.

Remove the pan from the oven and cool on a wire rack. Wrap well and freeze until the day before Christmas. Defrost the cake at room temperature overnight.

For Christmas Morning

To make the glaze:

Combine the powdered sugar, almond extract, and enough milk to make a frosting that can be poured over the cake. Sprinkle with sliced almonds, if desired. Allow the glaze to set before serving.


Our blueberry bushes are producing lots of berries this month. I have used them in salads, pancakes, and desserts. Though I would share with you a few breakfast breads, I just made this week to use up some our bounty. There will also be plenty to freeze for the winter months.

Blueberry Bread

You can use any flavoring you like in this bread, It doesn’t have to be lemon.

12 servings

Ingredients

1 ¾ cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 lightly beaten egg
1 cup milk
¼ cup vegetable oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
2 cup fresh blueberries

Topping
2 tablespoons lemon juice
1 tablespoon sugar

Directions

Preheat oven to 350 degrees F. Grease the bottom and sides of an 8×4-inch loaf pan; set aside.

In a medium bowl stir together flour, 3/4 cup sugar, the baking powder, and salt. Make a well in the center of flour mixture; set aside.
In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter into prepared pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.

Stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While the bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in the pan on a wire rack for 10 minutes. Remove the bread from pan. Cool completely on a wire rack. Wrap and store overnight before serving.

Blueberry Scones

Ingredients

Dough
2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup (1 stick) cold butter
1 cup fresh blueberries
2 large eggs
2 teaspoons vanilla extract or the flavoring of your choice
1/2 cup milk

Topping
2 teaspoons milk
2 tablespoons cinnamon sugar

Directions

Preheat the oven to 425°F.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the butter just until the mixture is uneven and crumbly;.
Stir in the blueberries.

In a separate mixing bowl, whisk together the eggs, vanilla, and milk.
Add the liquid ingredients to the dry ingredients and stir until all is moistened.
Line a baking sheet with parchment. Sprinkle some flour on the parchment.
Scrape the dough onto the floured parchment, and form into a circle about 3/4″ thick.
Brush each circle with milk, and sprinkle with cinnamon sugar.
Using a knife or bench knife slice the circle into 8 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

Bake the scones for 20 to 25 minutes, or until they’re golden brown.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.


Italian Hazelnut Ricotta Cheesecake

Ricotta cheesecake is tops in our family and I have shared several versions with you over the years. This version is especially suited for a holiday or for when you have guests. It makes a beautiful presentation. It can also be adjusted for special diets.

Ingredients

1 1/2 cups hazelnuts
2 tablespoons unsalted butter at room temperature
1/2 teaspoon cinnamon
32 oz whole milk ricotta cheese
4 oz cream cheese
4 large eggs
1 1/2 cups sugar or equivalent sugar substitute for baking
3 tablespoons all-purpose or low carb or gluten-free flour
1 tablespoon hazelnut flavored syrup
Strawberry Sauce, recipe below

Directions

For the crust:

Heat the oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Coat the inside of the springform pan with cooking spray.
Process the hazelnuts until finely ground in a food processor. Combine the hazelnut flour, butter, and cinnamon in the processor until the mixture is crumbly.
Pat the mixture onto the bottom and sides of the pan. Bake the crust until golden, 10-12 minutes; cool on a wire rack.

For the cheesecake:

In the food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar or sugar substitute, flour, and hazelnut syrup. Process until smooth, scraping down the sides as needed. Pour filling into cooled crust; smooth top.

Place the pan in a larger pan and add water to reach halfway up the sides of the springform pan. Bake the cheesecake in the water bath for 1 hour. Turn off the oven and let the cheesecake finish baking in the turned off oven with the door closed for 30 minutes.

Remove the pan from the oven, remove the foil and cool to room temperature on a wire rack, then refrigerate. When well chilled, remove the cheesecake from the springform pan, cut into wedges and serve with the Strawberry Sauce.

Quick Strawberry Sauce

Ingredients

1 cup sliced fresh strawberries
2 tablespoons honey
1 teaspoon hazelnut flavored syrup

Directions

Combine the ingredients in a microwave-safe dish. Heat in the microwave for one minute. Remove the bowl from the microwave and stir well. Cover and refrigerate. Serve a little of the sauce over slices of the ricotta cheesecake.

Polish Easter Nut Bread

My mother-in-law made this bread every year for the holidays. I remember what it tasted like and that it took her several days to make this traditional bread. She also made about 8 loaves to share with the family. The recipe was in her head and never written down. I looked at a number of Polish recipes for Easter Nut Bread but none of them seemed to be like hers. Her version was round, not long like most photos I saw on the internet. So I created a version of this bread that tastes like hers but with a lot less work.

Dough Ingredients

This dough is very tender and delicious, not at all heavy or dense.

3 cups bread flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/2 teaspoons instant yeast
1/2 cup water
1/2 cup heavy (whipping) cream
1 large egg
4 ounces (1 stick) unsalted butter, room temperature

Directions

Combine the flour, sugar, salt, and yeast in the bowl of electric mixer fitted with the paddle attachment. Mix for a few turns to evenly distribute the ingredients. Add the butter cut into cubes and the egg, water, and cream. Mix until combined and the dough begins to stick together. Switch to the dough hook and knead the dough for about 7 minutes. It should be smooth and soft.

Put the dough in a large buttered bowl and cover it with a towel. Let it rise in a warm place for about 1 1/2 hours, until doubled.

While the dough is rising, prepare the walnut filling:

Ingredients

10 ounces walnuts
4 ounces (1 stick unsalted butter)
1/2 cup brown sugar
2 large eggs, divided
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon

To make the walnut filling:

Put the walnuts in a food processor until finely ground.

By hand or in a mixer, cream the butter and the brown sugar until smooth. Stir in one egg, vanilla extract, and cinnamon. Add the ground walnuts and mix until incorporated. Set aside.

To make the pastry:

Place the risen dough on a lightly floured board and roll it into a 20- by 15-inch rectangle.

Spread the walnut filling evenly over the dough. From the long end, roll up the dough, pinching the ends to the sides to seal it. Pull the dough to a length of 25 inches and twist the roll into a circle. Place it on a large parchment-lined baking sheet.

Let the dough rise for about 1 1/2 hours until doubled.

Preheat oven to 325 degrees F. Lightly beat the remaining egg and brush it on the dough. Bake the walnut roll for 40 to 45 minutes, until it is a dark golden brown color and registers 200 degrees F on an instant-read thermometer.

Let the walnut roll cool for 15 minutes and then slice it yo serve it warm. The pastry can also be reheated in a 350 degree F oven.


For me, holiday baking doesn’t just include what would be served on the holiday itself, but it also includes breakfast breads and desserts for the days surrounding the holidays. That is because I usually have family or house guests visiting for several days over a holiday. So I plan ahead and bake several breakfast items that can be heated and served and have at least one or two desserts on hand. Here are recipes for a few favorites that are all easy to make.

Lemony Ricotta Pie

Ricotta pie or cheesecake are very popular in our family.

Crust
2 cups almond flour
1 tablespoon sugar
4 tablespoons melted butter

Filling
4 large eggs
2 cups whole milk ricotta cheese
½ cup sugar
1 tablespoon honey
1 teaspoon lemon extract
¼ teaspoon kosher salt

Garnish
Candied lemon and orange peel

Directions

For the crust:

Preheat the oven to 325 degrees F.

Combine the crust ingredients and press into the bottom and sides of a 9 inch pie pan.

Bake for 10-15 minutes until a light golden brown. Remove from the oven.

For the filling:

In a large mixing bowl, whisk the eggs. Add the sugar and honey and whisk. Add the ricotta, salt and lemon flavoring.

Whisk until thoroughly mixed. Pour into the pie pan over the baked crust.

Return the pie to the oven and bake for about 60 minutes until the filling is completely set.

Remove the pie from the oven and set on a cooling rack.

Decorate the top of the pie with pieces of candied lemon and orange peel.

When cooled to room temperature, refrigerate until serving time.

Easy Pecan Sticky Buns

Ingredients

Sticky Syrup
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup large pecan halves

Dough
2 cups self-rising flour
1 cup heavy cream

Cinnamon Filling
4 tablespoons softened butter
1/2 cup brown sugar
1 teaspoons ground cinnamon
½ cup chopped pecans

Directions

Preheat the oven to 425°F.

Lightly grease a glass 9″ round cake pan or pie pan.

To make the syrup:

Melt the butter in the glass pan in the microwave. Add the brown sugar and maple syrup.

Stir well and spread evenly over the bottom of the pan. Place the pecan halves over the syrup in a single layer.

To make the dough:

Stir together the flour and cream to make a smooth dough. Turn it out onto a lightly floured work surface.

Gently roll the dough into a 12″ x 8″ rectangle.

To make the cinnamon filling:

Combine the brown sugar, cinnamon and chopped pecans in a small mixing bowl.

Spread the softened butter over the entire surface of the dough.

Roll the dough into a log. Position it so the seam is facing down.

Slice the log into 10 pieces, and place them in the prepared pan.

Bake the buns for about 20 minutes, until they’re bubbly and lightly browned on top.

Remove the buns from the oven, and immediately turn them out onto a serving plate.

Scrape any leftover syrup from the pan onto the buns.

To serve later, cool completely, then wrap well and store at room temperature for up to a couple of days.

Reheat in a 325 degree oven. Freeze for longer storage.

Adapted from a King Arthur recipe.

Jumbo Blueberry Muffins

Makes 6 muffins

Ingredients

3 cups all-purpose flour (lightly scoop, don’t pack down)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Chopped walnuts and coarse sugar for sprinkling on top

Directions

Preheat oven to 425 F degrees. Spray a jumbo 6-cup muffin tin with non-stick spray. Set aside.

In a large bowl, gently toss together the flour, baking powder, salt and cinnamon. Set aside.

In a medium bowl, whisk together the eggs and sugar until combined. Add the buttermilk, oil, and vanilla and whisk.

Fold wet ingredients into dry ingredients and mix together with a spatula. Avoid over mixing. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of walnuts and coarse sugar.

Bake at 425 F degrees for 5 minutes.

Reduce the oven temperature to 375 F degrees and continue to bake for 25-30 minutes until the tops are lightly golden and a cake tester comes out clean when placed into the center of the muffins.

Allow to cool for 10 minutes and remove to a wire rack to cool.

Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.



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