Friday, March 28, 2014

Raspberry Coffee Cake with Cream Cheese Frosting

Spring time is here and  berries are starting to appear in the stores. With so any different ways to enjoy these beautiful little fruits, you just cannot resist them.  One of my favorite ways to enjoy berries is baking something up at the Avenue Hotel Bed and Breakfast for guest to linger over. This cake is a rich dense fruity morning delight!

1 large egg
1 cup granulated sugar
1 cup all- purpose flour
1/2 cup of sour cream
1/4 cup buttermilk
1/4 cup vegetable oil
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups fresh raspberries. (other fruit can be substituted blueberries, blackberries, strawberries, peaches, nectarines, or frozen fruits)

For the Vanilla Cream Cheese Frosting:
3 ounces cream cheese, softened
1 cup confectioners' sugar ( granulated sugar prevents glaze from getting as crunchy when exposed to air,but doesn't incorporate as smoothly as confectioners sugar)
1 teaspoon pure vanilla extract
1 teaspoon lemon juice

Preheat oven to 400 F. Spray a 9 -inch spring-form pan with cooking spray, or grease and flour the pan; set aside (an 8-inch or 9-inch square pan will also work)
In a large mixing bowl using a hand mixer, combine the first 10 ingredients and mix on medium high speed until smooth and combined, about 2 minutes.
Stop, scrape down the sides of the bowl and mix on medium high speed until smooth about 1 minute.
Transfer batter to prepared pan. Arrange raspberries uniformly over the top of the batter ( looks like a lot but they will sink down and while baking.
Sprinkle with 2-3 tablespoons sugar evenly over the berries.
Bake at 400 F for 30 minutes. Lower the temperature to 375 F and bake for another 20 - 25 minutes, or until cake is golden brown and set in the center. and toothpick inserted comes out clean.  Moist crumbs dangling ok but no batter.  If you're using fresh berries your cooking  will be considerably less.  Watch your cake not the clock.
Place on cooling rack. While cake cools make frosting.

For frosting:
 Combine all ingredients in a small bowl and beat until smooth.  This does make more frosting than some may like so be the judge of how much to put on your coffee cake.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, March 5, 2014

Chocolate Chocolate Chip Muffins

This chocolate muffin will satisfy your chocolate needs! A great addition to brunch or any coffee break. The secret is the chocolate chips which add the creamy rich semi-sweet bits. They bake up beautiful and are an easy recipe to make and have ready.

2 cups all-purpose flour
3/4 cup cocoa powder
3/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon instant coffee
2 eggs, beaten
1/4 cups milk
2 tablespoons butter, melted
1/3 cup vegetable oil
1 teaspoon pure vanilla
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Combine flour, cocoa powder, sugar, baking powder, salt, and instant coffee in a large bowl and whisk.  In a separate smaller bowl beat eggs; add milk, butter, oil and vanilla.  Pour wet ingredients  into dry ingredients and mix just until incorporated. Do not over mix. Fold  chocolate chips into the batter. Spray muffin tins with non-stick cooking spray. Spoon batter into muffin tins about 2/3 full.  Bake 18 - 20 minutes or until toothpick inserted comes out clean.  Remove muffins from pans and cool.  Dust with powder sugar when cool. Makes 18.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast