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Be Mine, Coffee Cake

Be Mine Coffee Cake

In our Valentine’s breakfast planning, we realized it’s far better to make all the dishes ahead of time than rise at four.

This coffee cake can be made up to two days ahead.
(But I’d recommend the night before. Less temptation that way.)

It’s made in a Bundt pan, which on the surface seems like one more thing you need to find a place for in your kitchen. But let’s just face it, if we’re going to commit to this entertaining thing, we’re going to need to find a place for a Bundt pan.

I got this recipe from an old copy I have of the Williams Sonoma “Entertaining” cookbook. The version of the Williams Sonoma cookbook in the previous link is all fresh and new, but the version I have is so charmingly 1990s I get lost in the sun dried tomatoes and feta of it all.

Not that there’s sun dried tomatoes and feta in this coffee cake. That’s not recommended.

There are almonds and dried cherries in my version.
And that is recommended.

Be Mine, Coffee Cake

2 cups sugar
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (or 12 tablespoons) butter, room temperature
3 eggs, lightly beaten
1 1/4 cups sour cream
1 1/2 tsp. vanilla extract

Filling ingredients:
1 1/2 tablespoons sugar
1/4 cup chopped almonds (or almonds put in a baggie and smashed to pieces with a hammer [which is my method])
1/2 cup chopped dried cherries
1 teaspoon ground cinnamon

Heat your oven to 350°F.
In the meantime, butter and flour your Bundt pan.

In a small bowl, combine the filling ingredients, the sugar, cinnamon, almonds and cherries. In another bowl, combine the flour, baking powder, baking soda and salt. Toss until combined and set aside.

In a large bowl or the bowl of a mixer, beat the butter on medium until creamy. Slowly add 2 cups sugar and increase the speed to medium high. Beat until smooth — or five minutes. Stop the mixer at minutes two and four to scrape down the bowl.

Slowly add the eggs and beat at medium until the mix has doubled in volume, another 5 minutes. Beat in the sour cream and vanilla, 2 minutes more.

Slow the mixing to a slow speed and add the flour mixture (half and half again) until smooth but no longer than 2 minutes.

Pour half of the batter into the prepared pan and spread out to the edges.

half the batter in the Bundt pan

Sprinkle the almond-cherry-cinnamon-sugar mix over the batter. Spread the remaining batter over the top.

Put in the oven and bake until the top is golden brown and the cake has pulled away from the sides of the pan, 60 minutes.

Set the pan on a rack or your range to cool. Put on a plate and flip out — your trusty Bundt pan should release it just beautifully. Each slice will have almonds and dried cherries and a boatload of flavor.


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