Banana Caramel Coffee Cake

It could be argued that I buy too many bananas.

I am picky about the bananas I consume "as is." They need to have the perfect tinge of green. And if they start showing their age spots, they are no longer in the eat-as-is category. (I know I should be more tolerant of age spots these days. I certainly have my share.)

Randy is less picky than I am and will eat some of what I deem too far gone. Invariably, though, I end up with bananas languishing on my kitchen counter.

There is an upside: There's no shortage of ripe banana recipes in this world. And I tried a new one last weekend - Banana Caramel Coffee Cake. It was Mother's Day weekend, so a special breakfast treat only made sense, right? This one has several parts, which may seem daunting when looking at the recipe, but the combination of tender cake, tangy cream cheese caramel swirl, buttery crumb topping and glaze made for a yummy combination and was worth the extra steps to produce the finished coffee cake.

The swirl is made by canned dulce de leche, which can be found in many grocery stores near the sweetened condensed milk or in the Mexican food aisle.

 

With graduation ceremonies on the calendar for many this coming weekend, this recipe would be a perfect addition to a breakfast or brunch buffet to celebrate a graduate ... or the end of school ... or a lazy weekend morning ... or just any old day. Enjoy!

Banana Caramel Coffee Cake

Adapted from Inside Bru Crew Life blog

For the Cake:
1/2 cup butter, softened
8 ounces cream cheese, softened
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 cup mashed ripe bananas
2 tsp. vanilla
2 1/4 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

For the Caramel Filling
1 14-ounce can dulce de leche
4 ounces cream cheese, softened

For the Crumb Topping
1 cup flour
1/2 cup brown sugar
2 tsp. cinnamon
6 tbsp. butter, softened

For the glaze
1 cup powdered sugar
5 teaspoons butter
Milk, as needed

Preheat oven to 350 degrees. Spray a 9- by 13-inch baking pan with nonstick spray. Set aside.

For cake: Beat the butter, cream cheese and sugars until creamy. Add the eggs, banana and vanilla and beat again. Mix together dry ingredients and add slowly to the creamed mixture. Spread in the prepared pan. The batter is fairly thick. Set aside.

For filling: Put dulce de leche into a microwave-safe bowl. Heat for 15 to 20 seconds or until slightly softened. Mix the cream cheese in until it is incorporated and creamy. Place big spoonfuls of the caramel mixture on top of the batter. Use a knife to swirl into batter evenly.

For crumb topping: Mix together all ingredients until big crumbs form. Sprinkle on top of cake. Bake for 55 minutes to 1 hour or until the cake tests done with a toothpick inserted in the center. Cool completely.

For glaze: Mix together powdered sugar and melted butter. Add milk, if necessary, to make glaze consistency. Drizzle over top of the cake and serve. Note: You can pour on the glaze while the cake is still hot or warm. It will provide a glaze, rather than the "ribbons" of frosting.

The Tradition Continues

Tradition can get you in hot water. It can also be as soothing as a hot "bath." It's that delicate balance that's the tricky part.

Sometimes people look at tradition as an impediment to change. We get comfortable in our old, comfy shoes, and we don't care if they make us look dumpy. We know a new pair would give our whole look an update, but they might squeeze our toes.

But tradition can also be a way to build the future, while honoring the past. Since 1923, the women of the Stafford United Methodist Church have organized some kind of fundraiser to support church missions. The first fundraisers were banquets, since the church basement was one of the larger places in town. Nobody seems to know when the annual bazaar started, but it's been more than 30 years (since I've been around that long)!

It's pretty amazing when you think about it: For nearly 90 years, United Methodist Women (and some men these days) have worked together to accomplish a common goal.

One of those long-time traditions is UMW Apple Butter. At the end of September, we again got together to make apple butter flavored with red hots.

When I first joined the workdays in the UMW kitchen many years ago, we started the process from scratch. We peeled apples and cooked them down to applesauce. Then we turned it into the brightly-colored spread.
But as lives have gotten busier and there are fewer helping hands, we now start with canned applesauce. I'm sure it was a hard transition to make for people who've been doing it the other way for decades.

But, in the long run, I don't think people can tell the difference. It's still our red-hot colored, cinnamon-flavored spread.

There are other changes to the bazaar. We don't have the "treasure" room or the used clothing room anymore. But we will still have some of those hallmarks that make the bazaar the bazaar - like apple butter, frozen apple pies and chicken & noodles.

If you come to the Stafford UMW bazaar on Election Day, November 6, from 9 AM to 2 PM, you'll still see tradition. It might even be wearing new shoes.

Note: This blog post is reprinted from last year (with a few minor updates). Besides two days of cattle duties, I've been making quick breads and cookies for the bazaar. Today, it's cinnamon rolls and crescent rolls! Thus, here's a re-run. Have a wonderful weekend! We will. Kinley is coming to the farm, along with her parents, of course.

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I always have to pick up a few jars of apple butter so that I can make one of our favorite coffeecakes. Jill wants me to get some for her this year, so she can make it, too. Enjoy!

Apple Butter Coffee Cake

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1 tsp. soda
1 tsp. baking powder
1 cup apple butter
1 cup dairy sour cream
1 tsp. vanilla
Topping (see below)

Cream butter and sugar. Add eggs and beat well. Mix dry ingredients together, and add alternately with sour cream. Add vanilla and apple butter. Put half the batter into a greased 13- by 9-inch pan. Sprinkle with topping. Place other half on batter on top and sprinkle with rest of the topping. Bake at 350 degrees for 45-50 minutes or until toothpick inserted comes out clean.

Topping

1/3 cup flour
2 tbsp. butter
1 tsp. cinnamon
3/4 cup brown sugar
3/4 cup chopped nuts
1/2 tsp. nutmeg

Combine all ingredients and sprinkle over batter.

If you want a "fancier" presentation, you may put this is a Bundt or tube pan. I usually put half the batter into the pan and sprinkle with half the topping. Then I use the rest of the batter and sprinkle on the remaining topping. Let the cake cool in the pan for 10 minutes before removing onto a pretty serving platter.

I usually glaze the coffee cake with a thin frosting made of melted butter, powdered sugar, vanilla and a little milk. This time, I made a brown sugar icing by melting butter and brown sugar together until the sugar was dissolved. Then add powdered sugar, vanilla and milk to make a frosting glaze.

If you're making a Bundt or tube cake, drizzle the frosting in "swags," creating a decorative pattern. You will need to wait for it to cool a little before frosting, so the frosting stays in place and doesn't puddle on the plate.

When I use the extra large tube pan (the cake pictured above), I make 1 1/2 recipes to fill it. 

When I make this recipe, I use the UMW Apple Butter. The red hot cinnamon candies in the recipe give our version the distinctive pink color. But you may use any apple butter. It just might not have that lovely pink tinge.

A Breakfast for Your Valentine

Love can be sweet. It also has its tart moments. So what better way to celebrate a Valentine's breakfast than with a coffee cake that combines both those elements?

I first made this Cranberry-Apple Coffee Cake for a PEO brunch. And while it's not totally guilt free, it is a recipe from Eating Well. Some fruit and a little whole wheat flour make it a little healthier choice than the normal coffee cake.

Its bright red topping would be perfect for your Valentine's Day breakfast table. I know my husband would be thrilled to see something other than cereal for breakfast. Enjoy!

Cranberry-Apple Coffee Cake from Eating Well: October/November 2005

Topping:
1/2 cup light brown sugar
1 tbsp. cornstarch
1/4 tsp. ground cinnamon
1 1/2 cups cranberries, fresh or frozen, chopped
1 1/2 cups peeled, finely chopped tart apple (such as Granny Smith), about 1 large
1/2 cup cranberry juice cocktail, orange juice or apple juice

Cake:
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
1/4 cup canola oil
3 tbsp. butter, slightly softened
3/4 tsp. freshly grated lemon zest
3/4 cup granulated sugar, plus 1 tablespoon for sprinkling
1 large egg
3/4 cup low-fat milk
2 tsp. vanilla extract

Preheat oven to 375 degrees. Coat a 9-inch springform pan with cooking spray.

To prepare topping: Whisk brown sugar, cornstarch and cinnamon in a medium non-reactive saucepan until combined. Stir in cranberries, apple and juice. Bring the mixture to a boil over medium-heat heat, stirring. Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool.

To prepare cake: Whisk flours, baking powder, salt and baking soda in a medium bowl. Beat oil, butter and lemon zest in a large mixing bowl with an electric mixer, first on medium speed, then on medium high, until well combined, about 1 1/2 minutes. Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended. Add egg and beat until the batter is smooth, about 1 minute longer. With the mixer on low speed, beat in half the flour mixture until just incorporated. Gradually beat in milk and vanilla until just incorporated. Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed. Scrape the batter into the prepared pan, spreading to the edges. Spread the topping in an even layer over the batter; do not stir.

Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean, about 40 to 50 minutes. The fruit topping will still be moist. Sprinkle the remaining 1 tablespoon of sugar over the top. Transfer the pan to a wire rack. Let stand until cooled to warm, about 20 minutes. Remove the pan sides. Cut the cake into wedges to serve.

Serves 12. Nutrition per serving: 268 calories: 8 g fat, 26 mg cholesterol, 47 g carbohydrates, 4 g protein; 3 g fiber; 113 mg sodium, 114 mg potassium.

Tips and Notes: To make quick work of chopping cranberries, put whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

Blueberry Coffee Cake

Randy would always vote for Blueberry Coffee Cake. When I made this for a recent PEO coffee, I doubled the recipe. I put about 1 1/2 recipes in a large tube pan and put the rest in a 9-inch square pan.

Or try Raspberry Cream Cheese Coffee Cake

Your Valentine will enjoy any of these special breakfast treats!

Heath Brickle Coffee Cake

Do you have overnight guests coming for Thanksgiving? This coffee cake is a yummy way to wake up your guests.

But don't try to get all impressive and put it in a Bundt pan. I speak from experience. It sticks. Half of it remains in the pan. Then, if you're making it for a church gathering, you have to do it again. I wrote it in big letters in my cookbook: Don't put in a Bundt pan. So I'll save you the trouble.

Even if it's not as fancy as the Apple Butter Coffee Cake I took to the church brunch, it's just as tasty. And just think: You can learn from my mistakes. What a deal!

Enjoy!

Heath Brickle Coffee Cake

1/2 cup butter
2 cups flour
1 cup brown sugar
1/2 cup sugar
1 cup buttermilk
1 tsp. soda
1 egg
1 tsp. vanilla
1/2 cup Heath Bits o' Brickle chips

Topping
1/2 cup Heath Bits o' Brickle chips
1/4 cup pecans

Blend the flour, sugars and butter. Take out 1/2 cup of this mixture; set aside.

To the rest, add the buttermilk, soda, egg, vanilla and 1/2 cup brickle chips. Blend well. Pour into a greased and floured 9- by 13-inch pan. Top with topping, which you make by combining the 1/2 cup of reserved crumbs with the additional brickle chips and pecans. Sprinkle evenly over the top of the batter and bake in a 350-degree oven for about 30 minutes or until done. I made a glaze with melted butter, powdered sugar, vanilla extract and a little milk and spread over the warm cake. Then I sprinkled it with additional brickle bits.

Raspberry Cream Cheese Coffee Cake

We all have go-to recipes in our arsenal. When our church gathers for a breakfast or brunch, I often volunteer to bring coffee cakes.

Banana Spice Cake with banana frosting is a favorite. So is Apple Butter Coffee Cake, made with homemade apple butter purchased at our annual United Methodist Women bazaar. Randy's favorite is Blueberry Coffee Cake.

This summer, I added a new recipe to my repertoire: Raspberry Cream Cheese Coffee Cake. It was a Kansas State Fair winner from way back and took top honors in the Land O' Lakes Sour Cream contest.

Since you make it in a springform pan, it doesn't serve quite as many as a cake made in a Bundt or tube pan. But with the rich cream cheese and raspberry jam layer, you don't need a huge piece to be satisfied.

It was a favorite at a church baby shower brunch this summer. It would be perfect to make for a special Labor Day brunch or breakfast. Enjoy!

Raspberry Cream Cheese Coffee Cake

2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup light sour cream
1 egg, beaten
1 1/2 tsp. almond extract

Filling:
1 8-oz. pkg. cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds

In a large mixing bowl, combine flour and sugar. Cut in butter as for pastry. Remove 1 cup and set aside. Cut in the remaining 1/4 cup flour. Add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in bottom and 2 inches up the sides of a 9-inch springform pan.

For filling, beat cream cheese, sugar and egg in a small bowl; mix well. Pour over batter. Spoon raspberry jam on top. Sprinkle with reserved crumbs and almonds.

Bake at 350 degrees for 55 to 60 minutes. Let stand 15 minutes before removing sides from pan.

Drizzle with glaze made with butter, powdered sugar, a little milk and a little vanilla. If you're serving it for an "event" and not just at home, put the frosting in a decorator's tube and drizzle over the cooled cake. Otherwise, you can just drizzle or spread the icing across the coffeecake.