My mom and I were drinking coffee together yesterday morning wishing we had some kind of sweet to go with our coffee when the bag of Aunt Jemima self rising flour caught our eye. My mother told me to save recipes on the back of products that I like so I have new things to try to make when I realized that there was a recipe for a scrumptious sounding coffee cake on the back of the flour! We checked it out and there it was, a recipe for Cinnamon Apple Coffee Crumb Cake! Ahhh! Just what we were craving! Now, anyone who knows me, knows that I love southern cooking! I love the feel of making it at home and I love the taste as well! Traditional southern cooking is pretty interesting, if you ever see a southern cookbook, take a look because you will find the most wild recipes ever! I love trying new things and I love crumb cake so why not try this recipe, right? Oh, sooo right....this crumb coffee cake came out sooooo good that it was gone in a day and a half! It has that soft texture on the inside with layers of sliced apple and cinnamon crumbs on the inside and the top! I will never buy another crumb cake again when I can make this heavenly cake at home in no time at all. Simple and delicious, this cake recipe is now a staple cake to have in my cookbook. This would make a great cake to bake before company is coming over or something to bake and bring over someones house. Aunt Jemima made a definite crowd pleaser and did us all the favor of putting the recipe on the back of her flour package for all to enjoy :)
Aunt Jemima's Cinnamon-Apple Coffee Cake
Makes a 9 inch square cake or a regular size bundt pan
Cinnamon Topping:
1/2 cup sugar
1/2 cup Aunt Jemima self rising flour
2 teaspoons of cinnamon
1/4 cup butter melted
Cake:
1/4 cup butter
3/4 cup sugar
1 egg
2 cups Aunt Jemima self rising flour
1 cup milk
2 medium apples, peeled and thinly sliced
For cinnamon topping, combine dry ingredients, add butter, and mix until crumbly.
For cake, beat together butter and sugar until creamy; blend in egg. Add flour alternately with milk, mixing well after each addition. Spread half of batter into greased 9 inch pan, top with half of the sliced apples and with half of the cinnamon crumb top. Repeat with remaining batter, apples and topping. Bake in preheated oven (375 degrees F) for 45 to 50 minutes. Cool slightly, serve warm. Pour yourself a cup of coffee or a glass of milk, cut a slice of this cake and enjoy a heavenly experience :) Oh no, don't thank me, thank Aunt Jemima!
This cake is phenomenal, smashing, tasty, scrumptious, delicious!
Friday, August 24, 2012
A journey to the past....with dessert of course!
Okay, it's new recipe time.
I was sitting at the kitchen table with my mom and my sister Paula and my sister's mother in law Sue, when my mom starts telling us about this Puerto Rican dessert that my great grandmother, Bella, used to make. My mother is busy telling how she has not been able to replicate this decadent, custard-like dessert called natilla but my great grandmother used to make it for the kids as a treat. My great grandmother did not like to make dessert too often but this one made an impression because my mother spoke so fondly of this dessert and how she enjoyed it so when Bella would make it. I was immediately intrigued by a Puerto Rican dessert because we are Puerto Rican but the only ethnic dessert I have ever made was my mother's flan (which came out soooo delicious). My sister and I pulled out my mothers Puerto Rican Cookery cookbook written my Carmen Aboy Valldejuli and we searched for this natilla dish. We looked....and looked....and......
we found it!!
Natilla
Serves 4
1 tablespoon cornstarch
1/8 teaspoon salt
2 egg yolks (Yes just yolks, this helps to thicken the dish. You can always use the whites for an omelet for breakfast. I love egg white omelette's with red and green peppers and ham and cheese mmmhhh, I suppose my egg white omelette's are not healthy but they taste yummy)
2 cups of milk
1/2 cup sugar
1 thin cinnamon stick
1 lime or lemon peel, rinsed and drained
In a saucepan, blend the cornstarch and salt with part of the milk. Add the egg yolks and mix well. Add remaining milk, sugar, cinnamon stick, and lemon peel. Place the saucepan over moderate high heat and bring to a brisk boil, stirring constantly with a wooden spoon. Remove immediately and strain into a dessert bowl or 4 individual cups. Allow to cool on counter and set in the refrigerator. Sprinkle some powdered cinnamon over the natilla before you serve it, maybe place a little bit of lemon peel for decoration...whatever you like!
I made this moments after we found the recipe in the cookbook. It came out so delicious!! The texture reminds me of a pudding or a custard but lighter. It is a bit sweet so you can adjust the sugar a bit ( I would not add 1/2 a cup of sugar next time, just a little bit less than that for my taste). My mother LOVED it! She said it tasted just like my Bella's dessert. Bella loved Natilla, and now we all do too! Although she has been gone for quite some time now, we can all share this recipe and when we whip up this tasty and simple dessert, we can think of her.Thanks Bella!
I was sitting at the kitchen table with my mom and my sister Paula and my sister's mother in law Sue, when my mom starts telling us about this Puerto Rican dessert that my great grandmother, Bella, used to make. My mother is busy telling how she has not been able to replicate this decadent, custard-like dessert called natilla but my great grandmother used to make it for the kids as a treat. My great grandmother did not like to make dessert too often but this one made an impression because my mother spoke so fondly of this dessert and how she enjoyed it so when Bella would make it. I was immediately intrigued by a Puerto Rican dessert because we are Puerto Rican but the only ethnic dessert I have ever made was my mother's flan (which came out soooo delicious). My sister and I pulled out my mothers Puerto Rican Cookery cookbook written my Carmen Aboy Valldejuli and we searched for this natilla dish. We looked....and looked....and......
we found it!!
Natilla
Serves 4
1 tablespoon cornstarch
1/8 teaspoon salt
2 egg yolks (Yes just yolks, this helps to thicken the dish. You can always use the whites for an omelet for breakfast. I love egg white omelette's with red and green peppers and ham and cheese mmmhhh, I suppose my egg white omelette's are not healthy but they taste yummy)
2 cups of milk
1/2 cup sugar
1 thin cinnamon stick
1 lime or lemon peel, rinsed and drained
In a saucepan, blend the cornstarch and salt with part of the milk. Add the egg yolks and mix well. Add remaining milk, sugar, cinnamon stick, and lemon peel. Place the saucepan over moderate high heat and bring to a brisk boil, stirring constantly with a wooden spoon. Remove immediately and strain into a dessert bowl or 4 individual cups. Allow to cool on counter and set in the refrigerator. Sprinkle some powdered cinnamon over the natilla before you serve it, maybe place a little bit of lemon peel for decoration...whatever you like!
I made this moments after we found the recipe in the cookbook. It came out so delicious!! The texture reminds me of a pudding or a custard but lighter. It is a bit sweet so you can adjust the sugar a bit ( I would not add 1/2 a cup of sugar next time, just a little bit less than that for my taste). My mother LOVED it! She said it tasted just like my Bella's dessert. Bella loved Natilla, and now we all do too! Although she has been gone for quite some time now, we can all share this recipe and when we whip up this tasty and simple dessert, we can think of her.Thanks Bella!
Subscribe to:
Posts (Atom)