So, in the past I've listed for you guys a few things this New England girl is totally missing out here in paradise. Now, I would never ever in a million years move back to Massachusetts because Hawaii living is just too darn amazing. However, I miss 2 items in particular sooo much: Coffee Milk and Fluff.
Those reading who aren't familiar with these items, let me explain. Coffee Milk is a Rhode Island thing apparently but anywhere you go in MA, you can find it. It almost tastes like those frappuchino in the glass bottles things that Starbucks sells. Fluff is marshmallow creme. Out here they offer the Kraft brand and no offense to Kraft but they ain't got nothin' on the Fluff brand. Not to mention its three times the price I paid for Fluff back east.
My wonderful friend Casey sent me Fluff and Coffee Syrup to make coffee milk and I was beyond excited. It inspired me to get a little creative, so I chose to use some of the coffee syrup in this Coffee Cake. (If you don't have access to coffee syrup like me, I would just substitute some vanilla extract or even a little Kahlua if you're feeling sassy.) I always wondered why it was called Coffee Cake and it had no coffee flavor. Then I realized it's because you're supposed to eat it alongside coffee. Duh, Cait.
Anyways, When making this coffee cake, I realized a little too late I didn't have enough all purpose flour. So, I ended up using some whole wheat flour. I wanted to explain because I didn't want you to read the recipe like "dude, this has 2 sticks of butter in it, did this chick honestly think swapping in some whole wheat flour was going to make a difference?!" So, I'm listing the recipe exactly how I made it but you can feel free to go all purpose, all the way if you'd like!
2 sticks butter, room temperature
1 cup brown sugar
1 cup granulated sugar
2 eggs, room temperature
3/4 cup sour cream
1 tsp vanilla extract
2 tsp coffee syrup
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
Crumble:
1/2 cup whole wheat flour
3/4 cup brown sugar
5 tbsp melted butter
1 tsp cinnamon
1 tsp coffee syrup
Preheat oven to 350 degrees. Lightly grease 9x13 baking dish. Beat together butter and sugars. Add in egg one at a time. Mix in sour cream, vanilla extract and coffee syrup. In a separate bowl, sift together flours, baking powder, salt, cinnamon and nutmeg. Slowly add into wet ingredients. In a separate bowl, mix together flour, sugar, melted butter, cinnamon and coffee syrup until well combined and "crumbly".
Pour half of the wet mixture into baking dish. Cover with half the crumble. Layer remaining wet mixture and top with remaining crumble mixture. Bake for 40-45 minutes until a knife inserted into the middle comes out clean. Drizzle with a glaze if desired (1 cup powdered sugar whisked with 2-3 tbsp milk).
Those reading who aren't familiar with these items, let me explain. Coffee Milk is a Rhode Island thing apparently but anywhere you go in MA, you can find it. It almost tastes like those frappuchino in the glass bottles things that Starbucks sells. Fluff is marshmallow creme. Out here they offer the Kraft brand and no offense to Kraft but they ain't got nothin' on the Fluff brand. Not to mention its three times the price I paid for Fluff back east.
Anyways, When making this coffee cake, I realized a little too late I didn't have enough all purpose flour. So, I ended up using some whole wheat flour. I wanted to explain because I didn't want you to read the recipe like "dude, this has 2 sticks of butter in it, did this chick honestly think swapping in some whole wheat flour was going to make a difference?!" So, I'm listing the recipe exactly how I made it but you can feel free to go all purpose, all the way if you'd like!
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| Total fail on getting a decent picture of this one, Sorry! |
2 sticks butter, room temperature
1 cup brown sugar
1 cup granulated sugar
2 eggs, room temperature
3/4 cup sour cream
1 tsp vanilla extract
2 tsp coffee syrup
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
Crumble:
1/2 cup whole wheat flour
3/4 cup brown sugar
5 tbsp melted butter
1 tsp cinnamon
1 tsp coffee syrup
Preheat oven to 350 degrees. Lightly grease 9x13 baking dish. Beat together butter and sugars. Add in egg one at a time. Mix in sour cream, vanilla extract and coffee syrup. In a separate bowl, sift together flours, baking powder, salt, cinnamon and nutmeg. Slowly add into wet ingredients. In a separate bowl, mix together flour, sugar, melted butter, cinnamon and coffee syrup until well combined and "crumbly".
Pour half of the wet mixture into baking dish. Cover with half the crumble. Layer remaining wet mixture and top with remaining crumble mixture. Bake for 40-45 minutes until a knife inserted into the middle comes out clean. Drizzle with a glaze if desired (1 cup powdered sugar whisked with 2-3 tbsp milk).
