Pecan Streusel Coffee Cake (THB)

A delicious classic Coffee Cake with rich pecan streusel that I've baked last week . Love the sweet cinnamon crunchy topping & soft crumb cake . YUM! I've made the full recipe using low fat yogurt & reduced the sugar to 1/3 cup . Turned out great & not overly sweet .  Thanks to Mich from A Piece Of Cake who has sellected this recipe for all of us at The Home Baker (THB) to try out this month . This event is organized by Joyce from Kitchen Flavours & we are baking all the recipes from Lou Shibert Pappas's cookbook - Coffee Cake .  For the full recipe please go over to Mich & more lovely bakes from THB member HERE
 

 

 For the full recipe HERE

Chocolate - Almond Soufflé Cake (THB)

Just in time for our 34th bake at The Home Bakers (THB) . This event is oraganized by Joyce from Kitchen Flavours  . We are currently baking from Lou Seibert Pappas's cookbook - Coffee Cake  . Grace from Life Can Be Simple has sellected this recipe .  My cake turned out to be quite dence as you can see . I guess that it's because I've added 1/4 cup flour with 1/4 cup of almond meal instead of 1/2 cup of flour .  Nevertheless it's a nice nutty flavour cake , great with a cup of Mocha . Please hop over to Grace for the full recipe . For more of this bake from the members of THB HERE

Lemon Curd Cheesecake (Curtis Stone)

Cheesecake & lemon curd , how can I say 'NO' !!  And I don't regret even one bit after eating more than half of this cheesecake ! No kidding .. LOL   So heavenly tasty & delicious . You've got to try it out to really know what I mean ! =D 

Linking this post to Cook Like A Star, All Star Anniversary hosted by Zoe from Bake for Happy Kids together with Joyce of Kitchen Flavours & Mich from Piece Of Cake

 Lemon Curd Cheesecake

Adapted from Recipe. Coles. Com

Ingredients:

200g plain biscuits ( I’ve used Digestive Biscuits)

125g butter – melted

500g cream cheese – softened

½ cup sugar

2 Tbsp lemon zest , plus extra for topping

2 eggs

For Lemon Curd

2 Tbsp lemon zest

¼ cup lemon juice

½ cup sugar

40g butter- chopped & softened

2 egg yolks , lightly beaten 

Methods:

1)      Preheat oven to 180°C or 160°C fan. Grease a 20cm springform cake tin. Pulse biscuits in a food processer until finely chopped. Transfer to a bowl & add butter. Stir until combined. Spoon biscuit mixture into prepared cake tin and press evenly on base and sides. Cool in the fridge for at least 30 mins .

2)      In a medium-sized bowl, combine cream cheese, sugar and lemon zest with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition, until combined. Pour mixture into tin and place on a baking tray. Bake for 25-30 mins, or until just set in the centre. ** Turn off oven and leave cheesecake in the oven with the door ajar for a couple of hours or until oven is completely cool. Chill in the fridge for 2 hrs. 

3)      For the lemon curd, combine lemon zest, juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5-10 mins, or until mixture thickens. Strain through a fine sieve onto a dinner plate or flat tray (**this helps the lemon curd cool more quickly). 

4)      Pour curd over cheesecake & spread evenly .  Making swirl wave with a fork  & chill the cheesecake  till serving . Sprinkle lemon zest over the cheesecake before serve .

Raspberry - Almond Coffee Cake (THB)

Another keeper recipe from Lou Seibert Pappas 's cookbook , Coffee Cake that we're currently baking at THB . The Home Bakers (THB)  event is hosted by Joyce of Kitchen Flavours .  We really enjoy this moist ,crumbly & flavourful cake. This awesome recipe is selected by  Angela from The Charmed Cupcake  .  What a great pick, Angela!  Angela has baked this cake with a lovely layering of the streusel in the middle that gaves a wonderful effect & so appetizing . For the recipe HERE  & all the yummy bake of this cake from the members of THB HERE .

Sunflower Seed Pull-Apart Focacia (THB)

This is the #31 bake for The Home Bakers(THB)  event ,this month . This recipe is selected by our organizer & baking buddy ,  Joyce of Kitchen Flavours  . We're baking every single recipe from Lou Seibert Pappas's coobook - Coffee Cake .  Joyce has baked this focacia beautifully shaped even better than the picture in the cookbook .  Being a huge fan of focacia , I was really looking forward for this bake as I'm  intrigued by the shape of this focacia too ! Sounds silly is it ?!! LOL  Thanks to Joyce for step by step tutorial pictures on how to shape it . PHEW! That really save the day ! LOL For full recipe & tutorial HERE . For more this delicious focacia from all the members of THB HERE  I've made the full recipe &  added only 1 cup of room temperature water but still the dough turned to be sticky & difficult to handle even with 4 full cups of bread flour . Finally I've managed to shape it with some olive oil & by 2nd proofing time, it turned out great . I've added more olive oil on the forcacia that it calles after baking , just to give it a more shiny look. I'm quite happy with the end result , looks o;kay ( even the shape was not that even ) & taste delicious  .  My family enjoy this focacia very much . This is another keeper recipe which I'm certainly making again .

White Chocolate Cheesecake with Raspberry Coulis (THB)

I can never say NO to cheesecake ! LOL I'm  glad that I've made it  for our 29th bake at The Home Bakers (THB) .The Home Bakers event is organized  by Joyce of  Kitchen Flavours .  Currently we're baking from Lou Seibert Pappas's  cookbook - Coffee Cakes . Mimi from Mimi Bakery House  has selected this decadent cheesecake .  She has baked this cheesecake so beautifully that I'm  tempted to try one myself .   My family is not keen of white chocolate & even so ,they simply LOVE this cheesecake  .   I've added my favorite Biscuits Roses de Reims as the base & I've made some raspberry coulis too .

 Love the combo .  This is a sweet, delicate & soft cheesecake topped with raspberry coulis ..... heavenly devine ! Heart melting moment for sure! LOL  Do hop over to Mimi for the recipe  .  For more of this delicious bakes from all the members of THB HERE

A wonderful Valentine's Day treat

Cranberry-Oatmeal-Walnut Cake (THB)

It' s my turn to host  the 26th bake for The Home Bakers event  organized by Joyce of Kitchen Flavours . We are currently baking from Lou Seibert Pappas 's cookbook- Coffee Cake . Well, I've chosen this recipe just because I love cranberries .  I've used dried cranberries for this recipe as I can't find fresh or frozen ones .  I've made the full recipe & baked  12 huge muffins .   They turned out nice but a little too dense  .  I like the fact is they're not overly sweet & great for breakfast  with a cup of cappuccino . For more of this bake from all the members of THB... HERE .

Cranberry-Oatmeal-Walnut Cake (THB)
Adapted from Lou Sheibert Pappas - Coffee Cake

Ingredients for 12 large muffins
1-1/2  quick-cooking or old fashioned rolled oats
2 eggs
1/2  cup firmed packed light or dark brown sugar
1/2 cup canola oil
1-1/2 cups buttermilk or low fat yogurt (I've used yogurt)
1/4 cup dark molasses
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups fresh or frozen cranberries ( I've used dried cranberries)
1/2 cup chopped walnuts, pecans or toasted & skinned hazelnuts

Directions:

1) Preheat oven to 180°C & flour muffin pan .

2) Spread oats in a rimmed baking sheet & bake for 8 to 10 minutes or till lightly toasted . Let cool .

3) In a large bowl , beat eggs, sugar & oil till blended . Stir in buttermilk or yogurt, molasses & vanilla extract .

4) In anothet bowl , combine flour, toasted oats, baking powder, baking soda , salt & 1 teaspoon of cainnamon . Stir to blend & add the dry ingredients to buttermilk mixture . Beat for 1 minute till smooth . Stir in cranberries & scoop out mounds of batter using an ice-cream scoop into muffin pan or cups . Toss the nuts & remaining 1 teaspoon cinnamon together & sprinkle evenly over the top . Bake for 20 minutes till a cake tester inserted in the center of the a muffin comes out clean .