Lemon Raspberry Coffee Cake

Hey there–  This coffee cake was inevitable.  Andi from next door dropped by with a big bag of lemons.  There were leftover raspberries moldering in the fridge.  Then I ran across this pretty coffee cake on Pinterest.  It all came together for a tender tart fruity cake warm from the oven.  I think it will show up again soon around here…


1/ 2 cup sugar
1/3 cup flour
1/4 cup butter (1/2 stick)

2 cups flour
3/4 cup sugar
2  1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup unflavored yogurt
1/4 cup canola oil
1 egg
2 tab. lemon juice
1 tab. finely grated lemon peel
1  1/2 cup fresh raspberries

1/2 cup powdered sugar
1 tab. lemon juice

To make the streusel, mix together the 1/2 cup sugar and 1/3 cup flour in a small mixing bowl.  Then cut in the 1/4 cup butter with a pastry blender (or two forks).  Set aside.

For the cake, in a mixing bowl stir together the 2 cups flour, 3/4 cup sugar, baking powder and salt.  Then add the milk, yogurt, oil, egg, lemon juice and grated lemon peel and stir it all until it is blended together.  Then gently fold in the raspberries.

Spoon the batter into a 9″ cake pan (or I used a 10″ tart pan) and then sprinkle the streusel evenly over the top.  Pop it into a 350 degree oven for 45 to 50 minutes.

After you pull the cake from the oven, let it cool 10 or 15 minutes and then drizzle the glaze over the top.  Beautiful– and ready to eat!


Pecan Pie Coffee Cake


Hello– I love those industrial size bags of pecans from Costco.  A couple years, my mom has given me Costco bags of pecans and walnuts for a birthday gift (she knows what I love!) and it feels luxurious having all those nuts ahead in the cupboard.  Sad to say, making this cake, I poured out at the last dregs of pecans. Time to restock!

And the cake– sweet and rich because you poke holes in the baked cake to let the “pie sauce” seep down inside.  And then there’s all those pecans!!  Perfect for breakfast coffee, or add a scoop of ice cream for a fine dessert.



1/4 cup butter (1/2 stick), room temperature
3/4 cup sugar
1/4 cup unflavored yogurt
1 egg
1 tsp. vanilla
1  1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup buttermilk*

1/3 cup light corn syrup
1/4 cup brown sugar
2 tablespoons butter, melted
1 cup pecans, coarsely chopped
1 egg
garnish:  powdered sugar


To make the cake, beat together the 1/4 cup butter, sugar, yogurt, egg and vanilla with an electric mixture until it’s smooth.  Then beat in the flour, baking powder  and salt.  Finally beat in the buttermilk.

Spoon the batter into a 9″ cake pan that has been sprayed with cooking spray.  Put it into a 350 degree  oven for 30 to 35 minutes, until it is firm to the touch.

For the topping, mix together the corn syrup, brown sugar, melted butter, pecans and egg until it’s thoroughly blended.

Poke holes into the cake with the handle end of a wooden spoon.  Then drizzle the pecan topping over the cake, letting the syrupy part fill in the holes.

Pop the cake with the topping back into the 350 degree oven for 10 minutes more. Sprinkle powdered sugar over the cake sifting through a sieve.   Delicious served warm from the oven!

*If you don’t keep buttermilk (who does?), pour 2 tab. cider vinegar in your measuring cup and add milk to make 3/4 cup.  Let it sit a few minutes to thicken.


Blueberry Streusel Coffee Cake

IMG_3121Hi friends– This is not the first blueberry cake to cross paths with this blog.  It’s an old favorite of mine and when I saw this streusel-ly version I jumped right on it.

I’m taking it to “Snack’n’Yak”.  Our group at church skips class time this first Sunday of the year.  We all just bring food and catch up after the busy Christmas break– hear all the news about kids come home for Christmas, about celebrations and about plans ahead for the New Year.  I’m looking forward to it…


1/4 cup melted butter (4 tab.)
1/2 cup brown sugar
1/2 cup flour
1/2 cup walnuts, chopped fine

1/2 cup sugar
6 tab. canola oil
1/4 cup sour cream
1/4 cup milk
1 egg
1 tsp. vanilla
1 cup flour
1  1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 cup blueberries, divided*

3/4 cup powdered sugar
1 to 2 tab. milk

To make the streusel, melt the butter in the microwave.  Then stir in the 1/2 cup flour, brown sugar and walnuts.  Set aside.

For the cake, stir together the sugar, oil, sour cream, milk, egg and vanilla.  Then mix in the flour baking powder and salt.

Scoop the batter into a 9″ or 10″ cake pan than has been sprayed with cooking spray.  Sprinkle 1 cup of the berries one the batter.  Then with your fingers, sprinkle the streusel over the top.  Take the remaining blueberries and distribute them over the streusel.

Pop the coffee cake into a 350 degree oven for 35 to 40 minutes until it is firm to the touch and cooked through.

While the cake is cooling, whisk together the powdered sugar and milk for the glaze.  Add one tab. of the milk first and if it seems too thick, add a bit more.  Drizzle it over the cooled cake and you are ready to eat it up!

*I used Trader Joe’s tiny organic frozen berries.  I like how they look pretty on a cake.


Creamy Citrus Cake

DSC00564Hey there– In the grayish days of winter, we could all use a little sunshine– like this bright orange/lemon little coffee cake.

There’s lots of baking around here– so I try to have just one piece of what comes out of the oven and share the rest around.  But this cake stayed on our counter and I ate most of it– inch by inch, lemony nibble by nibble, every time I walked by in the kitchen.  It didn’t take long to polish it off!  It’s a good cake.


1/2 cup flour
1/4 cup sugar
3 tab. butter
powdered sugar for dusting

Cream Cheese Layer:
8 oz. cream cheese–at room temperature*
1/4 cup sugar
1 egg
1  1/2 tsp. lemon juice

Cake Layer:
1  1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/2 cup canola oil
1/2 cup yogurt
1 egg
grated peel of 1 lemon & 1 orange
3 tab. lemon juice

To make the crumb topping– Mix together the flour & sugar.  Then cut int he butter with a pastry blender or 2 forks until it looks like coarse crumbs.  Set aside.

To make the cream cheese layer– with an electric mixer beat together the cream cheese and sugar.  Then beat in the egg and lemon juice.  Set aside.

To make the cake layer– Stir together the flour, baking powder, salt and sugar.  Then mix in the oil, yogurt, egg, orange & lemon peel and the lemon juice.

Spoon the batter in to a 9″ square or round pan** that has been sprayed with cooking spray.  Then spread the cream cheese layer evenly over the cake batter.  Top it all by sprinkling the crumb mixture over the top of it all.

Pop it into the oven at 350 degrees for 34 to 40 minutes, until it’s firm to the touch.

Let the cake cool just a bit and then dust the top of the cake with powdered sugar shaken through sieve.  Delish with mugs of tea– hope you like it!

*If your cream cheese is coming out of the fridge, take off the wrapper and microwave it for jut 5 or 6 seconds to warm it up a bit.
**I used  10 1/2″ tart pan– so it’s flatter cake, and the cooking time was a couple minutes less.


Cranberry Cream Cheese Coffee Cake

IMG_2725Hello there– I made a couple of these coffee cakes for a Thanksgiving breakfast with about 30 girl friends from church.  It was a grand morning.  They all streamed talking and laughing and pulling out phones to show the the latest grand-kid pics.

We sat down to breakfast all over the house and spilling out from room to room.  Then Sue and Carol tuned up their violin and guitar for some sweet Thanksgiving hymns and we talked and prayed through all our Thanksgiving blessings.  I love those friends– so thankful.


Cranberry topping:
1/2 cup sugar
2 tab. cornstarch
1  1/2 cup fresh cranberries
1/2 cup water

Cream cheese layer:
8 oz. cream cheese
1/4 cup sugar
1 egg

Cake layer:
1  cup flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sour cream
1 egg
1 tsp. vanilla

IMG_2731Make the cranberry topping first.  Stir together the 1/2 cup sugar and cornstarch in a stove top pan until the cornstarch is all dissolved into the sugar.  Then drop in the cranberries and water and bring it to a simmer stirring for 5 or 6 minutes until the cranberries all pop their skins and the sauce thickens.

Set it aside to cool.  (I put it in another cool pan and stuck in the fridge to cool– just because I’m impatient!)

Next, make the cream cheese layer.  With an electric mixer, beat together the cream cheese, 1 egg and 1/4 cup sugar until it’s smooth.  Set that aside as well.

For the cake, Stir together the 1 cup flour, 1/2 cup sugar, baking powder and salt.  Then mix in the oil, sour cream, egg and vanilla.

Spray a 10″ round pan or a 9″ square (I used my 11″ flatter tart pan) with cooking spray.  Then spoon the cake batter into the pan.

Gently scoop the cream cheese mixture over the cake batter.  Then drizzle the cranberry sauce over the top of the cream cheese layer.

Put it into the oven at 350 degrees for 30 to 40 minutes.

Orange Chocolate Streusel Coffee Cake

IMG_2414Hello friends–  There’s a reason I love coffee cakes– They’re easy and homey and always good with mugs of tea (or possibly coffee, being “coffee cake”!!)   This one has a lot to recommend it– a pronounced citrusy flavor, tiny bits of sweet chocolate, and that crumbly, nutty streusel over the top. Yogurt makes it moist.  It’s pretty darn good!


1  cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup walnuts (or pecans), chopped

3 cups flour
1 1/3 cups sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup canola oil
3 eggs
1  1/2 cups unflavored yogurt
1  1/2 tsp. vanilla
grated peel of one orange
1/4 cup orange juice
1 cup mini chocolate chips*

IMG_2400To make the streusel, stir together the brown sugar and 1/2 cup flour.  Then cut in the butter with a pastry blender (or use a food processor if you don’t mind cleaning it all up!) until it’s like coarse sand.  Mix in the walnuts and set it aside.

For the cake, stir together the flour, sugar, baking powder and salt.  Then mix in the oil, eggs, yogurt and vanilla.  Finally blend in the orange peel, orange juice and chocolate chips.

Spoon the batter into a 9″x13″ baking dish (or I used an 11″ spring form pan) that has been sprayed with cooking spray.  The sprinkle the streusel over the top.

Pop it into the oven at 35o degrees for 35 to 45 minutes, until it is firm to the touch.


Honey Pecan Oatmeal Cake

IMG_2343Hello there–  What’s more warming and wholesome than a big bowl of oatmeal for breakfast?  My Larry has Olympian size bowls of oats most mornings for to start off this day.  And I occasionally brew up a bowl of my own.

But when Glenda asked me to bring along something for breakfast with friends at her house one Saturday morning I knew I couldn’t just be oatmeal in a bowl. So I did they only thing that made sense– Oatmeal in a cake!  Not too sweet and oatmeal hearty.  Just about right for a sunny fall breakfast with friends around the table.

1/2 cup honey
1/3 cup butter, melted
2 tab. light corn syrup
1/2 cup chopped pecans
1 cup old fashioned oats
1  1/2 cups flour
3/4 cup brown sugar
1/2 cup shopped pecans (again)
1  1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
2/3 cup buttermilk*
1/4 cup butter, melted
1  1/2 tsp. vanilla
extra honey to drizzle on the cake

IMG_2371In a small bowl combine the 1/2 cup honey, the 1/3 cup melted butter, corn syrup and 1/2 cup of the pecans.  Pour this mixture into a 9″ or 10″ cake pan sprayed with cooking spray. Set aside.

In a large mixing bowl, stir together the oats, flour, brown sugar, baking powder and salt.  Then mix in the eggs, buttermilk, 1/4 cup melted butter and vanilla.  The batter will be a little lumpy (in the nicest sort of way).

Carefully spoon the batter over the top of the of the pecan mixture in the cake pan, spreading it evenly.

Bake up the cake in a 350 degree oven for 30 to 35 minutes until the cake is cooked through and firm to the touch.

Then immediately invert the cake pan on to a pretty plate.  Scoop any pecan mixture that sticks to the pan and add it to the cake.  Drizzle a little extra honey on the cake if you want it to be extra good.  Best eaten with friends!

*If you don’t have that a carton of buttermilk in your fridge, just pour 2 tab. of cider vinegar into your measuring cup and fill with milk to the 2/3 mark.  Let is sit a couple minutes to thicken.