Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: pecans

Crumb Topped Coffee Cake

My sister-in-law has made this cake for as long as I can remember and it’s a huge hit in our family.

You can call it Crumb Cake, or you can call it Coffee Cake.  It fits both bills.  Although, there is no actual coffee in this cake, it’s great with a cup of coffee and the crumbs on this cake really make it perfect.  My husband and I have always loved Coffee/Crumb Cake, but you can’t always find the perfect piece.  Often times the cake is thick and dry and the crumb topping is sparse.  To me, the secret to a perfect Crumb Cake is a perfect balance of moist cake underneath, and a thick and buttery crumb topping to adorn it. 

This to me is a nice balance.  Not to mention since you use a boxed cake mix, it’s perfectly easy as well.

There are a few changes I have made from the original recipe as given to me by my sister-in-law.  First, she uses a yellow cake mix.  Which is very good.  I had vanilla cake mix so I used that.  It was just as good.

The other thing she does different is she bakes this in shallow foil pans.  I don’t have the dimensions of the pans she uses, but I would estimate they are probably about 2 inches deep as well, but longer and wider than the one I used.  I know she uses two of these to make one recipe.  I didn’t have these  type of pans, of which I don’t know the measurements, but if I saw them in the store I would know.  The only pan I had was a 13″x9″x2″ pan.  It’s not terrible in this size pan, but I do prefer it in the more shallow one she uses.  It ends up coming out less cake-y and more crumbly, if that makes any sense at all.  Which after reading this last paragraph and all of my convoluted sentences, I wouldn’t blame you if you had no idea what I was talking about.  At this point I’m not even sure if I know.

The recipe I’ve giving below is based on a bake time for the size cake I made in the 13″x9″x2″ pan.  I plan on finding out the exact dimensions of the pans she uses and I will update the recipe once I do. 

Crumb Topped Coffee Cake

  • 1 Box Duncan Hines Moist Vanilla Cake Mix
  • Note:  Mix the cake mix according to the directions on the box, but replace the water with milk.  I used 1%. 

Crumb Topping Ingredients:

  • 3 Sticks of Unsalted Butter, melted
  • 3/4 teaspoon vanilla
  • 3 Cups All Purpose Flour
  • 3/4 – 1 Cup White Sugar
  • 1/4 teaspoon Salt
  • 3 teaspoon Cinnamon
  • 3/4 teaspoon Nutmeg, optional
  • 1/2 cup Chopped Pecans, optional

Preheat oven to 350 degrees.

Mix cake batter according to directions on the box remembering to replace the water with an equal amount of milk.

Grease and flour a 13″ x 9 x 2″ baking dish

Pour batter into prepared baking dish and bake in oven for 15 minutes. 

While cake is baking, melt the butter and add the vanilla extract.  In a separate bowl, mix together the flour, sugar, salt, cinnamon, nutmeg and pecans.  Gradually add the melted butter and vanilla to the flour mixture, stirring well to get it all incorporated.

The flour mixture will be moist and begin to turn somewhat solid. 

After the cake has baked for 20 minutes, remove it from the oven.  When you remove the cake from the oven the center will not be completely baked.  If it’s somewhat soft, you can proceed with the directions from here.  If it’s very jiggly still, put it back in the oven and check it after each additional minute.  You don’t want the middle to be super soft and jiggly or else the weight of the crumb topping will sink to the bottom of the pan.

Break off pieces of the crumb topping and gently cover the top of the cake with it.

After you have the top of the cake covered, return it to the oven and bake until completely done.  My cake baked in my oven on the first round for 22 minutes, then I added the topping and cooked it for an additional 13 minutes.  Every oven will vary, as well as the pan you are using, so watch it and check for it to be done.  When you can insert a toothpick into the center of the cake and have it come out clean it’s done.

Allow to cool and serve with a good cup of coffee.

Coconut Bread

If you love coconut you will absolutely love this moist and delicious coconut quick bread.

If you like coconut, you will absolutely love this moist and delicious coconut quick bread.

There are many food blogs I love to visit that are both mouth-watering and inspiring.  One of these blogs is from Kathy at Polwig.  If you aren’t sure what Polwig means, check out Kathy’s blog and she will tell you.  It’s a brilliant choice for the description of her blog, which features both cooking and raising children.   There is something for everyone, so give her blog a visit.  You won’t be disappointed.

When I was reading her blog a few weeks ago I came across a photo of this Coconut Quick Bread and could not get that recipe out of my brain.  Finally, I made this bread this other day and was not at all disappointed.  It lived up to the mouth-watering picture and turned out easy, perfect, moist and dense.

I’m not going to give you the recipe here, but I will give you the link to Kathy’s site and you can check out how to make this Coconut Bread for yourself. I will tell you the few changes I made.  The recipe originally called for vanilla extract, but I had a bottle of coconut extract so I used that instead.  I also had some pecans just waiting to be used in something, and since I’m a nut for nuts, I added about a 1/2 cup of chopped pecans.  Perfection.

I do have one suggestion when you toast the coconut for this bread.  Actually, two suggestions.  The first one is don’t even think about leaving the oven when you do this.  It goes from toasted to burnt in mere seconds. Literally.  I opened the oven, checked and figured it could go just a “bit” more. I opened the oven 30 seconds later and it was black and burnt to a crisp.  Luckily I had enough coconut to toast a second batch.  This batch I actually stood right next to the oven the entire time turning it and watching it closely.

The second suggestion would be to toast a little extra coconut.  If you are like me you will be eating some of this goodness right out of the oven and wanting to make sure you still have enough for the recipe.  I could have eaten a bowl of just toasted coconut and nothing else.  Consider yourself warned.

This would be a great bread to make for the holidays and package up for gifts.  It’s something different when you think of the typical Banana Nut or Zucchini quick breads.  Which are both equally delicious as well, but the coconut puts a completely different twist on things and makes for something out of the ordinary.

Try it!  We truly enjoyed it!

Thanks, Kathy for sharing a great recipe!

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Mega Chocolate Cake

That’s not the official name of this cake, but it’s the name I have given it.  Then again, I’ve changed the original recipe by almost half of what it was, that it’s the name that fits it best.  If you are like me, and live and breathe for chocolate, this is the cake for you.  It’s deep, rich, chocolatey, and moist.  Not to mention, super easy to make. 

I adapted this recipe from a book I bought at my son’s school last year during their book fair.   I made it the way the recipe called for, but believe it or not, found that the amount of chocolate chips they added were a bit much.  So I decreased it, and added a few different twists of my own.

Do you get nervous when you know you have to pull a cake out of the oven, cool it and then turn it out to a cake dish?  I hate that moment.  Drives me crazy.  Especially when you use a Bundt cake pan and there will be no hiding the imperfections if it comes out wrong.  Or, doesn’t come out at all!

Taking a deep breath:

Holding it in…

Letting it out…

Breathing again!  Perfect!

Here is my version:

Mega Chocolate Cake:

  • 1 Box Chocolate Cake Mix (I used Betty Crocker Dark Chocolate)
  • 1 Box Instant Chocolate Pudding Mix
  • 3 Tbsp. Dutch Cocoa
  • 2 Eggs
  • 2 Tbsp. Vegetable Oil
  • 1 3/4 Milk
  • 1 Cup Semi-Sweet Chocolate Chips
  • 1 Cup Chopped Pecans
  • 1 tsp. Almond Extract

Heat the oven to 350 degrees.

In a large bowl, mix together the cake mix, pudding mix, cocoa, eggs, milk, vegetable oil and almond extract.  Mix on low-speed for two minutes, or until completely blended, scraping down the sides as you go.

Once the batter is completely mixed, stir in the chocolate chips and the pecans.

Grease a Bundt cake pan well, and pour in the batter.  Bake for 50 to 60 minutes.  Check the cake after the first 45 minutes to see if it is done.  Once done, remove from the oven and allow to cool for 15 minutes before turning out to your cake dish.

Sprinkle with confectionary sugar and get your self a huge cup of coffee.  Then sit and get ready for a huge chocolate experience.  Delish!

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