Cardamom-Espresso Potato Cakes

Filling:

1/3 cup (75 mL) packed brown sugar

3 tbsp (45 mL) chopped pecans

2 tbsp (25 mL) each: dried cherries, dried blueberries

2 tbsp (25 mL) diced dried apricots

1/4 tsp (1 mL) ground cardamom

Cake Batter:

1-3/4 cups (425 mL) all-purpose flour

2 tsp (10 mL) baking powder

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) cardamom

1/4 tsp (1 mL) salt

3/4 cup (175 mL) butter, softened

3/4 cup (175 mL) packed brown sugar

3 eggs

1 tbsp (15 mL) vanilla

2 tsp (10 mL) instant espresso powder or coffee granules

1 cup (250 mL) mashed Ontario potatoes, cooled

Filling: In bowl, combine sugar, pecans, cherries, blueberries, apricots and cardamom; set aside. In another bowl, whisk together flour, baking powder, soda, salt and cardamom.

In large bowl, beat together butter and brown sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. In small bowl, combine vanilla and espresso powder. Add to butter mixture. Alternately beat in flour mixture and mashed potato making 3 additions of flour and 2 of potato until smooth and well combined. Spoon 2/3rds of the batter among 10 greased Yorkshire pudding pans or 6 greased mini bundt pans. Sprinkle with filling mixture. Spoon remaining batter over top, spreading evenly.

Bake in 350°F (180°C) oven 20 minutes or until cake tester inserted in center comes out clean.

Makes 10 to 12 servings.

Source: www.ontariopotatoes.ca

- www.newscanada.com

Photo Credit: YappsCotta

Simply Cinnamon Coffee Cake

* 1 cup sugar
* 2 eggs
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* Dash of salt
* ¼ cup butter
* ¼ cup shortening
* 1 small can evaporated milk
Topping
* 1 teaspoon cinnamon
* ½ cup sugar, mixed with the cinnamon
* ¼ cup chopped pecans or walnuts, if desired

In a large bowl, cream shortening and sugar. Add eggs, flour, baking powder, salt, and milk. Pour half of batter into greased 8×8 inch pan. Sprinkle with half the cinnamon and sugar mixture. Pour remaining batter into pan and sprinkle with the other half of the cinnamon and sugar mixture. Add chopped nuts, if desired. Bake in 350-degree oven for one hour or until toothpick inserted near center comes out clean. Serves 10-12.

Anniversary Coffee Cake with Chocolate Cinnamon Streusel

Prep Time: 20 minutes

Cook Time: 50 – 55 minutes

1/4 cup sugar brown, packed

1/4 cup all purpose flour

1/2 tsp Club House Ground Cinnamon

1/4 cup semi-sweet chocolate chips

2 tbsp butter salted, cold

2 cups all purpose flour

1/2 tsp baking powder

1 1/2 tsp baking soda

3 tsp Club House Ground Cinnamon

1 tsp McCormick Gourmet Ground Allspice

1 tsp McCormick Gourmet Ground Ginger

3/4 cup butter salted, softened

1 cup sugar brown, packed

2/3 cup Billy Bee Honey

2 eggs whole large

2 tsp Club House pure Vanilla Extract

1/2 cup strong brewed coffee, cold

2/3 cup sour cream regular

1. Preheat oven 325 degrees

2. Combine brown sugar, flour and cinnamon in a bowl. Add butter and work into mixture with a pastry knife until it resembles coarse crumb. Stir in chocolate chips. Set aside.

3. Sift together flour, baking powder, baking soda and ground spices. Set aside.

4. Cream the butter and brown sugar with an electric mixer. Add honey and beat until combined. Beat in eggs one at a time. Add vanilla and coffee. Beat until combined. (Mixture will look like it has separated.)

5. Add flour mix in 3 parts, alternating with sour cream in 2 parts. Beat until combined, scraping down the sides of the bowl as required.

6. Pour into a prepared square cake pan (9” x 9” with 2” depth). Smooth batter with a spatula. Sprinkle Chocolate Cinnamon Streusel topping over batter.

7. Bake in preheated oven for 50 – 55 minutes or until a toothpick inserted into the center comes out clean.

- News Canada