Banana Coconut Coffee Cake with Macadamia Nut Streusel for #SundaySupper

Nov 11, 2012 by

I’ve been looking at this recipe for a few days now. I was determined to make it and thanks to #SundaySupper, I’m able to share it with you all today. You see, we are entering a wonderful season of giving – Thanksgiving in the USA, and of course Christmas is almost upon us. It is a beautiful thing to give a thoughtful home-made gift to family and friends at this time of the year. This weeks theme for #SundaySupper is Gifts From The Kitchen. The host this week is our very own Susan from The Wimpy Vegetarian. With our usual spectacular line up, we hope to inspire you with gift ideas for the season. Please take a look out our baked items, condiments, soups, snacks, drinks and yes, without a doubt…sweets. Maybe you’ll find something special and thoughtful for you to give as a gift.

I chose this recipe because of the ingredients and how easy it was to prepare. The aroma was just something to talk about. It was awesome when my husband came home from work and the house smelled wonderful. He was a nicer man and I know this cake had something to do with it!

 

Banana Coconut Coffee Cake with Macadamia Nut Streusel

 

I gave one cake away already to a friend and she and her mother loved it. Giving home-made gifts are always nice, but it is very important to consider food sensitivities. I plan to bake another set without the macadamia nuts. I’m sure it will taste just as fabulous. The nuts are there to give added texture. Either way will be fine. The streusel has a nice crunch because of the Turbinado sugar.

 

Banana Coconut Coffee Cake with Macadamia Nut Streusel for #SundaySupper

Recipe Type: Cake, Dessert
Author: Adapted from Food Gifts 2012, Better Homes & Gardens SIP
Prep time:
Cook time:
Total time:
A wonderful cake infused with banana and coconut with a sweet and crunch streusel topping. A perfect gift for any holiday season.
Ingredients
  • Dry Ingredients:
  • 3 1/2 Cups All Purpose Flour, Unbleached
  • 3/4 Cups Flaked Coconut (sweetened or unsweetened)
  • 1 Tbsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • Wet Ingredients:
  • 1 Cup (2 Sticks) Unsalted Butter, Softened
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Coconut sugar
  • 4 Eggs
  • 3 Ripe Bananas, mashed
  • 1/4 Cup Strong Brewed Coffee
  • 1/4 Cup Coconut Milk
  • 2 Tsp Vanilla Extract
  • Streusel Topping:
  • 1/4 Cup All Purpose Flour
  • 2 Tbsp Coconut sugar
  • 2 Tbsp Turbinado sugar
  • 1/2 Tsp Ground Cinnamon
  • 4 Tbsp Cold Butter, cut up in small pieces
  • 1/2 Cup Macadamia Nuts, coarsely chopped (optional)
Instructions
  1. Preheat oven to 350F
  2. Grease and flour three 8X1/2-inch round foil cake pans and set aside
  3. In a medium bowl, add flour, coconut, baking powder, baking soda and salt. Sift to combine. Set aside
  4. In a large mixing bowl, add butter, granulated sugar and coconut sugar. Beat with a mixer until fluffy and fully combined
  5. Add eggs, one at a time, beating well after each addition
  6. Beat in coffee, coconut milk and vanilla.
  7. Beat in mashed bananas on low speed, just until combined
  8. Spread batter evenly in prepared pans. (about 3/4 full)
  9. For the streusel: In a small bowl, add streusel ingredients and mix with a fork, combining until it appears to be like coarse clumpy crumbs. Stir in the macadamia nuts. Sprinkle evenly over the cake batter
  10. Bake for 35 minutes or until a wooden toothpick inserted in the centre comes out clean.
  11. Allow to cool in the cake pans for about 30 minutes before serving.

 

I made a few adjustments to make it a little more interesting. I replaced brown sugar with coconut sugar. I replaced the milk with coconut milk. For the streusel, I went half and half with coconut sugar and turbinado sugar instead of using brown sugar. I believe this gave it a more coconut flavour than just the shredded coconut in the body of the cake itself.

 

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

The cakes came out beautifully. They were fully baked at 35 minutes as per the recipe.

 

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

I didn’t wait too long to taste the cake. It is an absolute MUST that the cook and the official testers sample the cakes before they are given away. Unless of course, its something that you bake all the time and you know exactly what you’re going to end up with.

 

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

I for one, was completely satisfied with this cake. It is a nice item to bring as a gift while making your rounds over the holiday season, and its something that can be easily shared among a small group of people. I was very grateful for the inexpensive foil baking pans. It made the gift convenient to bake in, and portable! I enjoyed dressing these cakes up. I’m sure they will put a smile on anyone’s face :-)

 

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

Here are the gifts from the #SundaySupper team:

 

Breads / Breakfast

Condiments / Ingredients

Soup and Snacks

Sweets

Drinks

Please join on us on Twitter throughout the day during #SundaySupper on November 11.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your own posts for Gifts From the Kitchen on our #SundaySupper Pinterest board to share them with all of our followers, too.

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Cherry Almond Spiced Muffins with Almond Streusel for #MuffinMonday

Nov 5, 2012 by

Hi folks! It’s the start of the start of a brand new week and I’m happy to be joining #MuffinMonday today. It has been a rough couple of weeks and I’m doing all I can to get back into the kitchen more often for blogging purposes. One of my biggest challenges of course, is this season of limited natural light which is ideal for food photography. It’s a common complaint. But I’ve decided that no matter what, I will be taking photographs. If I’m not happy with the result, then at least I tried. For a long time, I refused to do my shoots after dark, even with the equipment that I had. The result just wasn’t pleasing to me. I’ve since then tried to come up with solutions to give me decent images after dark or with low lighting. So todays photos are my first with a weird and wacky temporary set up. I laugh about  it because its nothing like the bright home studio with windows from floor to ceiling that I often day-dream about.

Today’s recipe is from Taste.com.au and is filled with nutty goodness. I made my substitutions based on what I had on hand. I  had some dried cherries that I wanted to use and wouldn’t you know, I had just enough to make this recipe. I also wanted a streusel topping instead of crumbling crushed nuts on top.

Cherry Almond Spiced Muffins with Almond Streusel

 

 

Cherry Almond Spiced Muffins with Almond Streusel for #MuffinMonday

Recipe Type: Muffin
Author: Lyn via Taste.com.au
Prep time:
Cook time:
Total time:
A dense, nutty muffin with chunks of cherries and an almond streusel on top
Ingredients
  • 1 Cup Dried Cherries
  • 2 Cups Self-Raising Flour
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Slivered Almonds
  • 2 Tsp Ground Ginger
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Nutmeg
  • 3/4 Cup Buttermilk
  • 1/2 Cup Vegetable Oil
  • 1 Egg, lightly whisked
  • For the streusel:
  • 1/4 Cup Almond Flour
  • 1/4 Cup Unbleached, All-Purpose Flour
  • 1/2 Cup Turbinado Sugar
  • 5 Tbsp Cold Butter, diced
  • 1/2 Tsp Cinnamon
Instructions
  1. Preheat oven to 392°F
  2. Line 12 x cup muffin pan with paper cases.
  3. Soak cherries in boiling water for about 10 minutes. Drain and set aside.
  4. In a large bowl, add flour, sugar, slivered almonds, ginger, cinnamon, nutmeg and cherries.
  5. In a small measuring cup, combine buttermilk, oil and egg with a whisk.
  6. Add buttermilk mixture to flour mixture and stir until just combined (do not overmix).
  7. Spoon evenly among the lined pans.
  8. Combine the the ingredients for the streusel in a small bowl and sprinkle over the muffins.
  9. Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested.
Notes

This recipe yields 12-15 muffins

 

The first thing I noticed was that the streusel was very crumbly but also delightfully crunchy due to the turbinado sugar. I like crunchy, so thats ok.

 

Cherry Almond Spiced Muffins with Almond Streusel

 

Because the streusel has ground almonds, the nutty flavour was heightened.

 

Cherry Almond Spiced Muffins with Almond Streusel

 

My greatest delight about this muffin, is the burst of tart  flavour if you are lucky enough to sink your teeth into a piece of cherry. Its not too sweet, not too tart but certainly perks you up a bit.

 

Cherry Almond Spiced Muffins with Almond Streusel

 

Have an amazing week!

 

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Link to the Muffin Monday page: http://bakerstreet.tv/muffin-monday/

Link to Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

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