This yummy coffee cake recipe is so moist and is a perfect “make ahead” coffee cake for Christmas morning. You can freeze it and thaw it Christmas morning while you open presents. Anytime I can make something and freeze it the easier my morning is when fixing breakfast for family or friends on any holiday. My friend, Heather S. has always made this cake for me for years when I head up to Salt lake City, Utah for a visit. She knows anything she makes for me I will love, but she also knows this is one of my favorite treats! I did change the recipe a bit, as we all do. I call it modifying my favorite recipes. This coffe cake is not your usual dry and crumbly coffee cake. You could actually serve this for a dessert “as is” without any frosting. I am a cream cheese frosting lover and even I don’t need a frosting on this fluffy moist creamy like textured cake. Add a few mini chocolate chips and this is a perfect addition to any meal. The subtle cinnamon flavor is the best!
Here is the recipe:
|Prep time||15 minutes|
|Cook time||55 minutes|
|Total time||1 hours, 10 minutes|
|Meal type||Breakfast, Dessert|
|Pre-heat oven to 350 degrees. Place all the ingredients in a large mixing bowl EXCEPT the chocolate chips, cinnamon, brown & white sugars. After blending the dry ingredients with the eggs and water, fold in the chocolate chips. Blend the white sugar, brown sugar & cinnamon, set aside. Pecan nuts are optional. Grease a Bundt pan. Scoop half of the batter into the Bundt pan and sprinkle 1/2 of the cinnamon mixture on top of the first layer of batter. Spread the last of the batter and sprinkle the remaining cinnamon-sugar mixture on to the top of the last layer of batter. Use your spoon to partially blend the last of the cinnamon mixture into the batter. Bake for about 55-60 minutes or until a toothpick comes out clean.|
Happy Thanksgiving! We want to take a moment and tell you how much we appreciate you for following us and being a part of Food Storage Moms I read every email and answer every one of them myself. I want all my readers to know that I’m truly THANKFUL for each of you. Knowing you read, appreciate and use the ideas presented on this site makes the effort so worthwhile. Although we live in a crazy world where being prepared is so critical, we all have much to be thankful for. Most of us have good health. We live in a country where freedom of speech, religion and so much more are taken for granted. Most have families they love and cherish time with. We all have a chance to learn, love, live and grow based on our own initiative and hard work. What a blessing to have a warm place to sleep, quality food to eat and clothes to protect us and make us feel good about ourselves. Most have friends who make us laugh, make us feel loved and appreciated and who will jump in and help share the pain we all experience from time to time. Yes, we are blessed and should thank God everyday for all we have and enjoy. May we show our thanks by sharing our good fortune with those less fortunate, help those who struggle to help themselves, and do all we can to make the world a better place to live.
This is my all time favorite whole wheat bread recipe, that also makes the best whole wheat dinner rolls. Here’s the deal, if you start with fresh ingredients anyone can make the most delicious bread. You can save money on your food budget at the same time. I grew up with my mother making bread. I absolutely love the smell of baking bread coming from the kitchen. There is just something about the feel of bread dough in your hands that is so therapeutic to me. When my girls were little they would love to have a chunk of dough to play and mold their own loaf. My grandkids and “adopted” neighbor grandkids have all loved playing with real bread dough. Well, I did a post showing how to make my no-fail white dinner rolls and I received many emails asking for a whole wheat recipe dinner roll.
Here they are ready to bake. Today I used the recipe below and made 5-one pound loaves and one cake pan with 12 dinner rolls. I make them about 2 to 2-1/2 inches in diameter balls. I tuck the edges underneath and space them about one inch apart in the greased 9 inch by 13 inch cake pan. (more…)
This time of year it is so nice to have an easy whole wheat pumpkin bread recipe to make! This bread recipe came from my friend, Lynda. She is an amazing cook, baker, you name it! I love just about anything with pumpkin in it. Pumpkin pie, cookies and bread. This recipe is very moist and absolutely yummy! What is really fun about this particular recipe is the fact that this bread was baked in regular loaf pans, and also in the pumpkin puree can! It really is a fun looking loaf of sweet pumpkin bread to take to someone special. I plan to have these loafs of bread as part of my Thanksgiving dinner. I also plan to give a loaf or two to some neighbors I know who don’t do a lot of baking, but who really love fresh bread of any kind. This bread also adds color to your dinner table as you try to make things look and feel more festive. Try the bread plain, with butter or with your favorite jam or jelly. You can feel good about serving this bread as a dessert with some whipping cream, it’s delicious!
This is such an easy recipe to make and then to bake it in the pumpkin can or the loaf pans….LOVE it! (more…)
It’s that time of the week again for Talking Tuesday – Over the Fence! In years past we always shared things with our neighbors over the fence, gossip or maybe a recipe or two. Here is our version of that today. Thank you to everyone that shared their favorite recipes or craft last week.
Meet my Co-host Linda Loosli at Food Storage Moms
Let’s Get This Party Started!
The most viewed posts were
Chocolate Covered Chocolate & Cookie Butter Whoopie Pies from Living Better Together
16 Tablescape Ideas for Thanksgiving from I Dig Pinterest
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