Trellis House Coffee Cake

I tried a new recipe for my Saturday night baking ritual — The Trellis House signature coffee cake.   You can read all about our fabulous trip to Ogunquit, Maine here last October and our stay at this Trip Advisor 2019 Travelers’ Choice winner The Trellis House Bed & Breakfast. The proprietor, Laurence Plotkin, has a cookbook full of the delicious recipes they prepare for their guests.  I picked up a signed copy during my stay.  Glen and Laurence, and their adorable dog Bentley, are the perfect hosts.  We fell in love with them and still keep in touch.  We are even preparing for another trip in October.  And, Laurence hinted that when I visit if I bring friends with me he will lead a lobster dinner cooking class.  Do I hear the sound of my friends out there booking a reservation?!  Wouldn’t that be the best ever to fill the house with Home with a Twist readers!

Laurence graciously offered to let me share his recipe for this yummy coffee cake.

At the Trellis House we must have the perfect breakfast coffee cake!  This is our signature recipe and we couldn’t be more proud of it.  We adapt the recipe by adding 2 cups of blueberries, raspberries, diced apples, or any fruit that is at its peak and it is perfect each time.  This recipe can be made up ahead of time and refrigerated or frozen before baking…a real time-saver.

Streusel:

1/3 cup of packed light brown sugar

1/3 cup sugar

1/3 cup all-purpose flour

4 TBL butter, softened

1 TBL ground cinnamon

1 cup finely chopped pecans or walnuts

Cake:

3 cups all-purpose flour, plus 1 TBL to toss with berries

1 TBL baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp salt

1 3/4 cups sour cream room temperature

1 cup light brown sugar

1 cup sugar

3 large eggs, room temperature

7 TBL butter, melted and cooled

2 cups fresh berries (or other fruit) sorted and stemmed

For the streusel:  Using your fingers, mix brown sugar, sugar, flour, butter and cinnamon together in bowl until mixture resembles wet sand.  Stir in pecans.

Adjust oven rack to middle position and heat oven to 350.  Butter two 9-inch square cake pans.  Whisk flour, baking powder, baking soda, cinnamon and salt together in a large bowl.  In a separate bowl, whisk together sour cream, brown sugar, sugar, eggs and melted butter until smooth.  Gently fold in egg mixture or other fruit with one tablespoon of flour and then fold into batter.  Scrape batter equally into prepared pans, smooth tops, and sprinkle with topping.

Gently tap pans on counter to settle batter.  Bake cake until tops are golden and puffed and toothpick inserted in centers comes out with few crumbs attached, 25-30 minutes.  Let cakes cool in pans for 30 minutes.  Serve slightly warm or at room temperature.

Laurence’s cookbook is a must for your library.  It’s full of those delicious, yummy recipes we long for after we’ve returned home from vacations.  It features first courses and starters, breakfast breads, pancakes, french toast and waffles, egg dishes, happy hour and sides, turndown favorites and Glen’s favorites.  You can purchase a signed copy directly from The Trellis House or from Amazon.

Blueberry Lemon Quickbread

On Saturday nights I bake for church the next day.  I was reading through my latest issue of Magnolia Journal and spied a few quickbread recipes.  Click on this link to access three quickbread recipes, but I made it easy for you and included the Blueberry Lemon Quickbread recipe below for you to make tonight!

Note:  I made a few changes to the recipe.  First, I love to bake with buttermilk so I swapped the milk for buttermilk.  I added 2 tsp. of lemon extract for a more intense lemony flavor, and I increased the blueberries to 1 cup.  I did follow the suggestion for the glaze over the warm bread.

This recipe is a keeper!  Happy baking to you.

Super Easy Sweet — Grown Up S’Mores

Miss Bee and I made these at Sister’s house a few summers ago and we still enjoy making them.  So easy and is reminiscent of the traditional s’more, but with a twist — of course!

All you need is a fresh baguette loaf, soft butter, a family size package of chocolate bars, your choice, course vanilla sea salt and fresh raspberries.

Slice the bread into 2 inch slices and slather on soft butter on both sides.  Place slices on a parchment lined baking pan.  Turn up oven to 450 degrees or light your gas grilled if you want grill marks.  Place bread in the oven for about 3-5 minutes until lightly brown and crispy.  Watch carefully, because the bread can burn quickly.

Remove from the oven and place a slice of chocolate on top of the slice of bread.  Sprinkle with a pinch Jacobsen vanilla sea salt and return to oven to help warm the chocolate — maybe 1-2 minutes.  Remove from the oven, place on serving platter and press a raspberry into the warm, melty chocolate.

Have fun trying different chocolate varieties — dark, milk or bittersweet, caramel or raspberry, orange infused chocolate.  Really, any chocolate of your pleasure works.  It’s the perfect touch of sweet after dinner to enjoy with bubbly or a dessert wine.  Give it a try!

Blueberry Muffin Cookies

We’ve been making alot of cookies lately.  Sugar cookies to be exact for Miss Bee’s fundraiser at church.  So, when I came across this recipe for Blueberry Muffin Cookies from Sally’s Baking Addiction I thought they would be a nice treat for bookclub.  They are a soft lemon cookie, full of juicy blueberries and taste very much like the top of a blueberry muffin.  And the added touch of lemon zest icing make for a surprisingly nice cookie.

Ingredients:

  • 2 and 1/2 cups (310g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 2 teaspoons lemon zest
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1/4 cup (60ml) milk
  • 2 cups fresh or frozen blueberries (about 1 and 1/2 6-ounce packages)*

Lemon Glaze:

  • 1 and 1/2 cups (180g) confectioners’ sugar, sifted
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1-2 Tablespoons (15-30ml) half-and-half (or heavy cream or milk)

Directions:

  1. Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  2. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the egg, vanilla extract, lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients and milk. Beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. With a spoon or rubber spatula, carefully fold blueberries into cookie dough. Handle with care because some may break a little. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 30-45 minutes and up to 2-3 days.
  3. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Remove cookie dough from the refrigerator. Scoop cookie dough, about 1.5 Tablespoons each, and place 3 inches apart on the baking sheets. If desired, sprinkle each with a little coarse sugar. Gives the cookies an extra crunch. Bake for 15-16 minutes or until a cookie springs back when lightly poked with your finger. (That’s how I test them!)
  5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
  6. Make the glaze: Whisk the confectioners’ sugar, lemon juice, and half-and-half together until smooth. Add more confectioners’ sugar to thicken or more lemon juice/half-and-half to thin, if desired. Spoon over cookies. If applied lightly, the glaze will set within a couple hours.
  7. Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

Be sure to check out all my other cookie recipes on Pinterest.