Tag Archives: coffee cake

Delicious Ways To Enjoy Homemade Yogurt

Homemade Yogurt via SweetRevelations

Remember a while back, I shared with you my recipe for DIY Homemade Yogurt?  I couldn’t believe then, how simple the process was, and how much I loved the idea of making this creamy, tangy staple for my family.  I’ve pretty much got the process down to a fine science now, making it faithfully every Sunday evening before bed, and waking up to the magic of fermentation each Monday morning.  If you’re making it too, you might find that you end up with more yogurt than you know what to do with, so I’m sharing with you some of the ways we enjoy this 2 ingredient gem.

1. For Breakfast

Use it in smoothies or smoothie bowls, with overnight oats, or on its own with nuts and honey or a swirl of jam.  Figs, honey and pistachios are my current morning favourite.   If you process your yogurt in small jars, breakfast to go is made even easier.

yogurt

2.  Frozen Yogurt

One of my most loved uses for extra yogurt.  There are endless options for Homemade Frozen Yogurt that don’t require an ice cream maker and you get the added pleasure of knowing exactly what ingredients are in there.  Here’s one of our summertime, or anytime, favourites.  Peanut Butter Chocolate Chunk Frozen Yogurt.  You’re welcome.

Peanut Butter Frozen Yogurt via SweetRevelations

3.  Cakes and Breads

If you’ve made and drained homemade yogurt, the remaining whey (the leftover liquid) can be used instead of water in bread making recipes.  Yogurt is also an easy substitution, cup for cup, for sour cream in most cake recipes.  This Blueberry Buckle Coffee Cake from King Arthur Flour, is one of our family favourites (I use 1/2 cup of yogurt and 1/4 cup milk in the batter).

Blueberry Coffee Cake made with Homemade Yogurt via SweetRevelations

4.  Yogurt Cheese {Labneh}

When you drain yogurt overnight or for several hours, the result is yogurt cheese.  It’s thick and tangy and has almost the consistency of cream cheese.  You can add fresh herbs and seasonings to flavor this easy spreadable cheese or eat it plain.  It’s delectable when spread on Rye Crisps with apple slices and pumpkin seeds (a drizzle of honey is super too!).

Homemade Yogurt via SweetRevelations

5.  Fast Dessert

Did dinner company arrive at the last minute?   You can throw together a super quick Eton Mess in no time flat.  Mix some thickened homemade yogurt with macerated strawberries (or strawberry sauce) and crushed meringue nests.  Layer in a dessert glass with fresh berries and cream.

Homemade Yogurt via SweetRevelations

Now that I’m using my own yogurt I don’t think I’ll ever go back to store-bought again.  I have the comfort of knowing exactly what’s in it and I can flavor it to my own liking.   I’m curious to know, do you make your own yogurt?  Is it something you might be willing to try?

Happy baking friends,

Renee

xo

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Filed under Breakfast, Cake, Extra Special, Ice Cream, Tutorial

Reese Krantz Cake

It’s officially fall now, which means I start baking all of the glorious recipes that signify autumn (think pumpkin everything!) and I get back into the routine of baking different kinds of bread every week-end.  It’s something I’ve done for years, and a process that I get so much satisfaction from.   There are so many amazing yeasted bread and cake recipes out there to try, and literally nothing makes the house smell better!

Reese Krantz Cake

I do especially love to make yeasted coffee cakes, or sweet breads, for friends and company.  Krantz Cake is one such treat; a stunning, chocolate-y swirled, sweet yeasted cake that is rolled and twisted into a beautiful decadent loaf.  Once baked, it is brushed generously with a simple syrup that creates a shiny loaf that’s almost too pretty to eat!  I decided to make a Reese version, and bake it in a springform pan instead of a loaf pan, which created this gorgeous twisty cake.  The folks at Hershey’s Canada kindly sent me some Reese Spread to try, and I knew as soon as I licked that first spoonful, it was destined to be in a yeasted cake.

The process couldn’t be simpler, and I easily adapted my homemade white bread recipe to include more eggs and butter.  I left this rich egg-y dough to rise and then spread it with 2 gloriously chocolate-y, peanut-y, cups of Reese Spread and sprinkled it with chopped peanuts before baking.  Once out of the oven, I brushed it with a simple syrup and left it to cool.  I had to guard this warm, delicious cake with my life as others were eager to dig in!  Once cool, the flavor was just as I suspected, a sweet, soft yeasted cake full of little pockets of Reese peanut butter decadence.  Reese swirls everybody! Reese swirls!

Reese Krantz

Don’t be intimidated by working with yeast.  I used a rapid rise version, which requires no proofing and is simply added to the flour at the beginning of mixing.  Most Krantz recipes call for refrigerating the dough overnight, but I’ve opted to skip that step with outstanding results.   A stand mixer makes this process ridiculously easy and there is very little hands on time.  The dough has two rise times before baking, which leaves plenty of time to do other things in between.

Reese Krantz Cake

I’ve made this a few times already.  The last time I promptly divided the cake into thirds and delivered it to friends.  Honestly, something this good is meant to be shared.

Happy peanut-y, chocolate-y, finger licking Reese baking friends,

Renee

Reese Krantz Cake

  • 4 1/2 cups of flour (up to 5 cups if needed)
  • 2 tsp rapid rise yeast
  • 1/2 cup honey
  • 1 cup milk, warmed to 110°
  • 1/2 cup soft butter cut into chunks
  • 2 tsp salt
  • 3 large eggs
  • 2 cups Reese Spread
  • 1/2 cup + 2 tbsp. chopped peanuts
  • 2/3 c water
  • 12 tbsp. sugar
  1. In a stand mixer with the dough hook attachment, add two cups of flour, the yeast and honey.  Stir for about one minute.  Add another cup of flour, the milk, and salt.  Mix until dough starts to combine.  Add another cup of flour, the eggs (one at a time) and slowly add the butter.  Add the last 1/2 cup of flour and knead the dough for 3 minutes, adding an additional 1/2 cup if needed, just until the dough starts to pull away from the side of the bowl.  It will be tacky to touch.  Place the dough in a large bowl sprayed with non-stick spray, cover with a tea towel and leave in a warm, draft free area for 2 hours.  The dough will rise very little.
  2. After the first rise, roll the dough out, onto a floured surface, into a rectangle that is approximately 15″ x 20″, with the longest side facing you.  Spread the dough with the Reese Spread (right to the edges) and sprinkle with the 1/2 cup of chopped peanuts.  Roll the dough up into a long tight log and use both hands to even out the long piece.  Using a sharp knife slice the entire log in half (lengthwise), exposing the gorgeous layers of Reese Spread and dividing the log into two long halves.  With the cut sides facing up, gently press together one end of each half, and then lift the right half over the left half. Repeat this process, but this time lift the left half over the right, to create a simple, two-pronged twisted plait, keeping those Reese layers at the top.  Gently place this twisted dough into a well sprayed 10″ springform pan, winding it as best you can, to make it fit. Sprinkle with the remaining peanuts. Cover again with the tea towel and leave to rest for an hour.
  3. Bake at 375° for approx. 27 minutes.  While the cake is in the oven, make the simple syrup.  In a small saucepan bring the water and 12 tbsp. of sugar just to a simmer.  Remove from heat.  Once cake is removed from the oven, brush all over with most of the simple syrup while it’s still hot.  I didn’t use it all, there were a few teaspoons of syrup left when I was done.  Release the pan once the cake is cool.  This cake kept very well in a covered cake carrier for a few days.  It never lasted longer than that!

Notes:

  1.  This cake can easily be made in two 9″ loaf pans.  Once the dough is twisted, cut it in half and place each piece in a well sprayed loaf pan.  Cover with a tea towel for an hour and bake as directed above.

 

*This post has been sponsored by Hershey’s Canada and I have been compensated both monetarily and with product.  All opinions here are my own.  I wouldn’t endorse any product unless I thought it was fantastic and I’m happy to share it with you!

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Filed under Breakfast, Cake, Scones and Breads

Apple Coffee Cake

This cake is kind of confusing….

It’s a coffee cake, made with a sweet buttery brioche dough, full of apple slices, and topped with an oat streusal topping.

It’s kind of like an apple crisp.

It’s kind of like a coffee cake.

It’s kind of like a sweet bread.

It’s kind of awesome!

cake

If you’ve been following me for a while you know about my love affair with bread (this is awkward because I believe I’m also having an affair with chocolate, cake and frosting…but let’s carry on).  I started making bread several years ago and it’s something I still love to do.  There’s nothing quite as gratifying.  Honestly, don’t let  yeast scare you.

I’ve made this several times and I’ve never made the same cake twice.  It’s made with Brioche Dough from The New Artisan Bread in Five Minutes.  These folks aren’t lying, they’ve really created some masterpiece yeasted doughs that literally take only five minutes prep.  This is one of my books that is completely dog-eared and never leaves the kitchen.   The dough can be made up to five days ahead and refrigerated.  At a moments notice you have a rich, buttery Brioche Dough ready for this Apple Coffee Cake, sticky buns or doughnuts.   The options are endless!

 

slice

I added pepitas, dried cranberries and walnuts along with the apple to the cake this time.  My last one had blueberries and pecans.  Both were sensational.   The cake is fully assembled and then left on the counter to rest for a little over an hour.  Then it’s into the oven and done in an hour.  Nothing to do after but wait for it to cool so you can cut it and enjoy it.

That’s my kinda cake.  Uh bread.  Umm Apple Crisp?!  You get the idea.

I’m sharing the link here to the BreadIn5 website,  for their Brioche Dough.   You will not find a simpler recipe for Brioche Dough anywhere.  Just mix it and leave it, literally.   The following is the recipe for the cake.

Apple Streusal Coffee Cake

*adapted from BreadIn5

For the Topping:

  • 1 cup large flake oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 1 cup chopped walnuts
  • 1/2 cup pepitas
  • 1 cup melted unsalted butter
  • 1/2 teaspoon cinnamon

1.  To make the streusel, place all of the ingredients in a small bowl and mix until combined.  Set aside.

For the Cake:

  • 1 pound of the chilled Brioche Dough
  • 2 1/2 small apples thinly sliced – I used honey crisp apples
  • 3/4 cup dried cranberries
  • 3 tablespoons brown sugar
  • streusel topping (above)

To make the cake:

Preheat oven to 350° and grease and flour an 8 x 3 inch cake pan or springform pan.

1.  Mix the apple slices, cranberries and brown sugar in a small bowl and set aside.

 

2. Split your pound of brioche dough into two equal pieces.   Roll out each piece to be a circle slightly larger than the cake pan.  Place one dough circle in the bottom of the pan.  Top with half of the apples and 3/4 cup of streusel.   Place the remaining dough circle on top and layer again with apples and the remaining streusel.

3.    Let the cake rest, uncovered, for an hour and 20 minutes.  Bake for approx. 45 minutes or until a cake tester comes out clean.

4.  If you used a cake pan, invert the cake onto a plate and then quickly invert back to a cake plate.

 

Enjoy!

Renee

 

30 Comments

Filed under Breakfast, Cake, Scones and Breads