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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Sour Cream Coffeecake Recipe

Some of my best childhood memories are of warm sour cream coffeecake. My parents would take us to a restaurant which offered cornbread muffins with whipped honey butter or sour cream coffeecake choice with breakfast. I could never decide which one I loved best.

Sour Cream Coffeecake

Some of my best adult moments are being able to make either one from scratch whenever I like. Being an adult is totally awesome.

Sour Cream Coffeecake Recipe

  • 1 c. unsalted butter, softened
  • 2 c. sugar
  • 4 eggs
  • 2 1/2 c. sour cream
  • 1 1/2 t. vanilla
  • 1 1/2 t. salt
  • 2 t. baking powder
  • 2 t. baking soda
  • 4 1/2 c. flour

First, cream butter and sugar until fluffy. Add eggs, sour cream, and vanilla. Mix in dry ingredients until combined. Spoon half of batter into a buttered (or you can use baking spray if you’d rather) bundt or 10 x 10 cake pan. Cover with half the streusel recipe below.

Streusel

  • 1 cup chopped walnuts or pecans
  • 1 1/2 t. cinnamon
  • 1 c. brown sugar

Carefully spoon remaining batter over the streusel. Finally, top again with remaining streusel. Bake about 45 minutes or until toothpick comes out clean.

You will want to keep this recipe handy so you, too, can enjoy sour cream coffeecake whenever you like… in between cornbread muffins.

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Almond Coffeecake Recipe

My years spent sleeping on bakery shelves before grade school are paying off for you once again. Today, I share with you the Almond Coffeecake.

Almond Coffeecake Recipe

Almond Coffeecake Ingredients

  • 5 teaspoons yeast
  • 1/2 cup lukewarm water (110°F or lower)
  • 1/2 cup sugar
  • 3/4 cup instant mashed potatoes stirred together with 3/4 cup lukewarm water
  • 1/4 cup shortening or unsalted butter
  • 2 eggs
  • 2 1/2 teaspoons salt
  • 5-6 cups white flour
  • 1 egg, beaten (for sealing and top of coffeecake)
  • 1 cup sliced almonds

Filling Ingredients

  • 7 ounces almond paste
  • 1 egg
  • 1/4 cup sugar
  • 2 teaspoons almond extract

Frosting Ingredients

  • 1 1/2 cups powdered sugar
  • 2 tablespoons water

Place yeast into a large mixing bowl. Add warm water and sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough. When it looks bubbly & frothy, it is ready.


Whisk mashed potatoes, shortening, eggs, and salt into yeast mixture.

Add in flour a cup at a time, stirring in between each addition. At about 4-5 cups, you will need to start kneading with your hands and evaluate whether or not you even need more flour. Continue to knead for about 5 minutes. The dough should be able to be formed into a smooth ball. Let sit in a warm place to rise for one hour. Using a KitchenAid mixer with a dough hook is a great way to knead dough. When the dough clings to the dough hook and is still very elastic-y, it has enough flour.

Place dough in a large bowl, cover with a towel, place in a very warm place, and allow to rise for about an hour or until doubled in size. If it’s too cold, it will take longer.

Preheat oven to 350°F.

Stretch dough into a long piece and place on a baking sheet lined with parchment paper.  Use a rolling pin to roll out the dough. Dough should end up about 1/2 inch thick,  18-20 inches in length, and 6 inches wide.

Place almond filling ingredients in a food processor and process for few minutes. Spread down the middle of the dough along the whole 20 inches and about 2 inches in width. Bring the bottom of dough up. Use beaten egg to brush the bottom flap. Bring the top of dough down to attach to end with egg coating. Turn coffeecake over so sealed side is on the bottom. Make into a circle and connect the ends.

Allow coffeecake to rise again until doubled in size. Brush top with remaining beaten egg and sprinkle sliced almonds over top.

Bake for 15-20 minutes.

Allow coffecake to cool to almost room temperature. Make frosting and drizzle over top of coffeecake.

I just had a piece and it’s heavenly. I’m so happy. All I need now is a bakery shelf to nap on.

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Penuche Coffeecake Recipe

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Sometimes life is about breaking the rules. Like, who says penuche is only for German Chocolate Cake?

For new readers, I worked in one of the Seattle area’s most popular bakeries back in the eighties & nineties. It is where my love of all things small business, all things sugar, all things Scandinavian, and all things yeast started.


At Scandia Bakery, there were penuche danish and penuche coffeecakes coming out of the ferris-wheel oven daily. So I must share with you my remix (cue auto tune music) of this beloved sweet and golden uprising – the penuche coffeecake. Everybody got time for dat.

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Pastry Ingredients

  • 2 1/2 teaspoons yeast
  • 1/4 cup warm water (110F or cooler)
  • 1/2 c sugar
  • 1/3 cup of instant mashed potatoes stirred together with 1/3 cup of warm water
  • 3/4 cups warm milk (110F or cooler)
  • 1 egg
  • 1/4 cup shortening
  • 1 teaspoons salt
  • About 3 1/2 cups all-purpose flour

Place yeast and warm water into a large bowl. Give a little swirl and let sit for about 10 minutes to become foamy.

After foaminess has developed, whisk in sugar, instant mashed potatoes (premixed mixed with water as listed above), milk, eggs & shortening. Mix until well combined and shortening is about the size of peas. Finally, stir in salt.

Continue mixing with a wooden spoon and add a cup of flour.

Slowly continue adding about a cup of flour at a time. When you can no longer stir the dough easily with a spoon, begin kneading in the remaining flour. You can keep it in the bowl while doing this or on the counter – whichever you find easiest for you.  Knead by hand for about 5 minutes or until dough is somewhat elastic.

Cover with a clean warm, damp towel and let dough sit in a warm place for about an hour or until dough has doubled in size. This can sometimes take longer in the winter because of the weather so be sure to place dough in a warm place.

This is a great time to make filling (recipe below) and then set aside to use at the right time.

Turn happily risen dough onto flour-covered countertop. Coat dough with a little bit of flour so it’s easier to work with and punch down.

Prepare baking pan. Spray with non-stick baking spray or coat with butter. You can use a large circle cake pan like I do (about 12-inch), or any pan you have that will fit comparably like a 9X13. You’ll need room for dough to rise one last time and the filling. The coffeecake will also expand while baking. Place dough into pan. Press dough to fit pan bottom and side. Allow to rise for another hour (or until about double in size again).

Preheat oven to 350F. Press dough down in the middle of pan. Pour filling into dough. Top with streusel (recipe below). Bake with a sheet pan underneath to catch drips (just in case).

Bake for 35-45 minutes. When bottom pastry dough is cooked (edges should be golden brown), coffeecake is done baking. Allow to cool to room temp so that coffeecake will be easier to remove from round pan and your coffeecake will look glorious upon a round platter. If using a 9X13, you can just serve in the pan. Drizzle with frosting (you guessed it, recipe below).

Penuche Filling Ingredients

  • 1/2 cup unsalted butter, cut into small pieces
  • 1 cup heavy whipping cream
  • 1 egg
  • 1/4 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 cups pecans, chopped & lightly toasted
  • 7 ounces sweetened coconut,shredded]

Melt butter in a medium saucepan over low heat. Add heavy cream, egg yolks, sugars, vanilla. & salt. Whisk well. Cook over medium-high heat for 10-15 minutes or until thickened. Watch closely. Stir in pecans and coconut. Allow to cool to room temperature and then save in refrigerator until cake is ready.

Streusel Ingredients

  • 1 stick of butter cut into small pieces
  • 1 1/2 cup of flour
  • 2/3 cup of powdered sugar
  • dash of salt
  • 1 egg
Place streusel ingredients into food processor and press pulse until combined but still crumbly (about the size of peas). Sprinkle onto pastry. If you have extra, this can be frozen for another day. It’s handy for bakers to have on hand.
Frosting Ingredients
  • 2 cups powdered sugar
  • 2 tablespoons water

Stir together until smooth. Cover with plastic wrap until ready to use.

Step aside, German Chocolate Cake. I love you; but, Penuche Coffeecake in the hero of this sweet rebellion.

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Chocolaty Sweet Potato Sour Cream Coffeecake Recipe

Fall. A time for all things, well, you know. Fallish. A time for to be thankful. A time for layers. A time for cashmere and raincoats. A time for blankets and boots. It is time to place the teeny tiny outfits on the top shelf and bring down the scarves and sweatshirts. It is time to cozy up and hang on tight for the winds and rains are coming. Each one must choose how they will cope for it is fall. A time for layers.

Preheat oven to 350F.


INGREDIENTS:

  • 1 cup butter, softened
  • 2 cup sugar
  • 2 eggs
  • 1 – 15 ounce can sweet potatoes in syrup, pureed (including syrup)
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cloves
  • 1/2 teaspoon freshly ground nutmeg
  • 2 teaspoons baking powder
  • 2 cup flour

Topping:

  • 1 cup chopped walnuts,
  • 1 1/2 teaspoon cinnamon
  • 3/4 cup brown sugar
  • 3 cups semi-sweet chocolate chips

Cream butter, sugar & eggs. Puree sweet poatoes by pour entire can (including syrup it’s packed in into the blender and blend until it becomes a puree). Mix sour cream & sweet potato puree into batter then slowly add remaining ingredients. Pour half of batter into greased 9X13 baking pan. Place walnuts, cinnamon and brown sugar in food processor until walnuts are chopped. Cover first cake layer with 1 1/2 cups chocolate chips then walnut streusel. Pour remaining cake batter over streusel then layer remaining chocolate chips and streusel again. Bake about 45 minutes or until toothpick comes out clean.

Who needs layers of cashmere and rain coats when we can stay in and have layers of moist coffeecake and chocolate around the fireplace. Please pass the wine and let us enjoy our denial together in a layered fashion.

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Drunken Triple Berry Coffeecake Recipe

Sometimes you just need to make something so old-fashioned that it screams joy. And bourbon. And berries. Start planning a picnic today just so you can make this. Because I love you.

COFFEECAKE INGREDIENTS:

  • 1 c. butter, softened
  • 2 c. sugar
  • 2 eggs
  • 1 t. pure vanilla
  • 1 t. salt
  • 1 t. baking powder
  • 2 c. cake flour
  • 1 1/2 c. sour cream
  • 4 cups mixed fresh berries
  • 2 cups sugar
  • Juice from 1/2 fresh lemon
  • 1 cup bourbon
  • 4 tablespoons cornstarch

Place berries in a medium bowl. If using strawberries, cut them into small pieces. This time I used strawberries, blueberries and raspberries.  My favorite to mix in though is normally blackberries. They are so purple-y and divine.

Add sugar, lemon juice and bourbon.

Give a stir and allow to sit for at least a half an hour.

Mix cake and place in a cheesecake pan coated with baking spray.

Preheat oven to 350 degrees.

After berries have had time to rest, place in a sauce pan.

While cold, stir in cornstarch until well-mixed.

Turn onto medium high heat while continually stirring. Watch for filling to boil and keep stirring until thickened. Remove from heat.

Pour filling over cake mixture and gently spread over the whole cake. Place a pan under cake when baking to prevent dripping messes.

This coffeecake can be served upside-down or right-side-up. This time I made mine upside-down but if you’d like to serve it right-side-up, add streusel to the top after about 30 minutes into baking time.

STREUSEL INGREDIENTS:

(optional)

  • 1/2 stick butter (cut into small pieces)
  • 3/4 cup flour (GF = 1/2 cup King Arthur GF Multi-Purpose Flour + 1/4 cup Bob’s Red Mill Almond Meal/Flour)
  • 1/3 cup powdered sugar
  • 1/8 teaspoon salt
  • 1 small egg

To make streusel, place ingredients into food processor and pulse until they are well combined but don’t let the crumbles get bigger than about the size of peas. Watch closely. If you have leftovers, you can store them in a Ziploc in the freezer for next time.

Bake until a fork poked into the middle of the cake comes out clean. Bake time is about one hour.

After removing cake from oven, allow it to set for a few hours (or make the day before and set overnight). When cooled, remove the pan carefully.

Frost. Just because.

FROSTING INGREDIENTS:

  • 2 cups powdered sugar
  • 1 – 2 tablespoons water

Mix together until it is the consistency you would like and there are no lumps.

Old-fashioned moist cake with drunken triple berries. You’re welcome.

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Banana Coffeecake with Maple Frosting Recipe

When I moved into the B&B house, I found a little recipe card tucked away in one of the drawers. I had been looking for this recipe card, quite honestly, for 15 years and it wasn’t even mine. I had been on the look-out for a great – not good – but great banana bread recipe. Why? Because some of my fondest memories of childhood are hopping off the school bus and smelling mom’s homemade soup and banana bread. The bakery was closed on Monday, so it was the day we scored a dinner that took all afternoon to make and perhaps, even homemade banana bread..

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Of course, once I found the perfect recipe, I had to turn it into something that required streusel and frosting. It’s a gift. And a curse. And a gift.


Pre-heat oven to 350 degrees.

  • 1/2 cup of shortening
  • 1 cup of sugar
  • 2 eggs
  • 1 cup bananas (about 3)
  • 2 teaspoon fresh lemon juice
  • 2 cups of cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon of salt
  • 1 cup of chopped walnuts.

Cream together butter and sugar then mix  rest of ingredients except for walnuts in well. Then, gently stir walnuts in.

Butter and then flour a pan large enough to bake batter in, leaving enough room for rising. Something comparable to 2 loaf pans… perhaps muffin pans, a large tart pan (my favorite) or a 9X13 cake pan. (Baking times may vary depending on the pan style you choose).

Fill pan with banana goodness.

And because every decent coffeecake must have a streusel…

Streusel Ingredients:

  • 1 stick cold butter cut into small pieces
  • 1 1/2 cup flour
  • 2/3 cup of uncooked oatmeal
  • 2/3 cup brown sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup walnuts

Pulse in small amounts in food processor, watching texture to be sure it clumps only in pea-sized bits or a little larger. If you place food processor on low, the streusel will become doughy. Paying attention to these details is how we bake with love. The streusel & frosting can be used if you are making a loaf too.

Sprinkle oats-y, nutty goodness all over top of coffeecake.

Bake for about 30 minutes or until a fork inserted comes out clean. Do not over-bake or coffeecake will become dry. Allow to cool for about 20 minutes and then make maple frosting.

Frosting Ingredients:

  • 2 cups of powdered sugar
  • 2-3 teaspoons maple flavoring
  • 2-3 teaspoons of water

In a medium bowl and whisk frosting ingredients together until all lumps from powdered sugar are dissolved. Drizzle daintily yet liberally over your coffeecake. Serve with love to your family next Monday after school. They will be forever grateful. And pleasantly plump. And forever grateful.

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Pumpkin Pecan Coffeecake with Cream Cheese Swirls Recipe

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Nothing says autumn more than colorful fall leaves and pumpkin desserts. With the leaves still falling at the inn, I just had to make an autumn breakfast treat for our guests. One mention of it on Facebook and Twitter made for recipe requests. This recipe was just invented last night and deserves to be shared. Enjoy the taste of autumn!


Pumpkin cake:

  • 15 ounces of pumpkin (1 small can)
  • 5 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 1/2 cups sugar
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 tablespoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 1/2 cups chopped pecans (optional)

Pre-heat oven to 350 degrees. Spray baking spray into 9×13 pan or two 10-12 inch round cake pans (I used two 12 inch tart pans – the kind that the bottom is separate from the edges).  Place wet ingredients into mixer & blend. Stir in chopped pecans. Add dry ingredients & mix until combined. Pour into pan (or pans) and set aside.

Cream cheese swirls:

  • 2 eight ounce packages of cream cheese, softened
  • 3 teaspoons of lemon juice
  • 2/3 cup of sugar

Mix well & place into a pastry or decorating bag. Decorate pumpkin cake with swirls (or just drop by tablespoons full all around the top of the cake).

This is why the call it baking with love. It takes time and lotsa dirtied bowls to create masterpieces.

Streusel:

Place ingredients in a food processor.

  • 1 stick of cold butter
  • 1 1/2 cup flour
  • 2/3 cup powdered sugar
  • 1 teaspoon of salt
  • 1 egg

Pulse food processor until streusel forms into crumbly pieces. If it forms into a ball, you have pulsed it too long. If you end up with a big ball of streusel, it’s okay. It happens to the best of us. Just make tiny pieces & sprinkle over coffeecake.

Finally, bake your lovely autumn-y coffeecake for about 45 minutes, checking occasionally with a fork. Poke fork into coffeecake & when the fork comes out of the pumpkin cake clean, your loveliness is ready to come out of the oven.

Frosting:

  • 2 cups of powdered sugar
  • A couple of tablespoons of water

Place powdered sugar and water into a bowl & stir well. Add additional water a teaspoonful at a time if needed until it reached a pourable yet somewhat think consistency. Allow coffeecake to sit for about 30 minutes & then drizzle icing all over the coffeecake.

Taste autumn. Serve to guests & wow friends.

Come back and leave fun comments soon!

xo!

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