Super Fast Cinnamon Sugar Biscuits

Sometimes, you just need a biscuit.

Nothing fancy, just a bite of bready goodness to get you started on the right track.  Or maybe you just came back from a run and think you need some carbs to replenish your glycogen stores...because you know, 3 miles really wipes you out.

This would be the recipe for you.  I made these free-form, which is code for ugly.  You could shape them and an egg wash to the top to make them prettier, if you're into that sort of thing.  But that would make them just regular cinnamon sugar biscuits, instead of super fast. 

Super Fast Cinnamon Sugar Biscuits

2 cups whole wheat flour
1/4 cup dark brown sugar
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk (I used unsweetened almond milk)
1 egg

Preheat oven to 425.

In a medium mixing bowl, add whole wheat flour, dark brown sugar, cinnamon, baking powder, and salt.  Using either your hands or a pastry cutter, mix well until brown sugar is well incorporated and distributed into the flour mixture.

In a separate bowl, add the milk and egg.  Gentle whisk to combine.

Add milk mixture to the flour mixture and mix until just combined.

Using a 1/4 measuring cup, measure out 6 biscuits.  Place them on an ungreased cookie sheet.

Bake for 10 minutes. Place on rack and cool slightly.  Best served warm with butter and jam. 

 

Total time: 15 minutes.  From oven to blog in 30.  

Desperately seeking autumn

I think I'm losing my Texas flair.

I'm hot ALL.THE.TIME.  And I hate it.

There, I said it.  

I'm hot and it's only been 80 degrees this week.  I realize it's somewhere near 110 in Dallas and that I am completely lame for complaining about a hot New England summer.  

In my defense, I must say that I am attached to a small person for at least 10 hours a day and he is a freaking furnace!  This kid sweats all the time.  I don't know how many times I've checked his temperature only to find out he's a totally normal 98.6. 

Since I'm hot all the time, the most logical thing would be to bake, no?  I realize I am a masochist, but I had a very important playdate to attend and treats were necessary.  And because I am so desperately longing for fall, I figured I could transport my taste buds forward with a well-chosen cake. 

When I think of fall, I think of cinnamon: apple pie, spice cookies, chili.  Cinnamon adds warmth to any dish.  To indulge my autumnal desires, I found the Sour Cream Spice Cake recipe in my very favorite cookbook- Betty Crocker's Picture Cookbook.  I love my 1st edition- it is so charmingly retro and informative. 

Cinnamon Swirl Coffee Cake

Adapted from the Betty Crocker Picture Cookbook:

For one 13x9 oblong cake:

3 eggs
1 1/2 cups sugar
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp vanilla (my addition)
1/2 tsp salt
1 1/2 cups sour cream (I used low-fat)
3 tbsp salted butter, melted
1/4 cup dark brown sugar
2 tsp cinnamon

Preheat oven to 350.  Grease the 13x9 pan. 

In a small bowl, combine the flour, baking powder, baking soda, and salt.  Stir to combine and set aside.  

In a stand mixer, add eggs and beat until very thick (5 minutes).  Then, gradually beat in the sugar.

To the egg and sugar mixture, alternate adding the flour mixture and sour cream until all combined.  Pour the batter into the pan and spread evenly.

To make the cinnamon swirl, combine the melted butter, cinnamon, and sugar.  Stir until well combined.  Dollop the mixture on top of the batter.  Using a knife or offset spatula, carefully swirl the cinnamon sugar into the batter.  Start by putting the tip of the knife in one corner of the batter- it should be touching the bottom.  Without removing the knife, drag it in a straight line through the batter to the other end of the pan.  Move it over about 1 inch and repeat.  Do this until you have waves of cinnamon sugar in one direction.  Repeat going the other direction.

Bake about 30-35 minutes. 

2 year old approved!

Mom approved!


More scenes from the day:

I swear, someday they will be the best of friends.

They just don't know it, yet.

-

Sour Cream Coffee Cake

I've been craving coffee cake for quite sometime. During the Christmas season, the husband introduced me to something incredible: My Grandma's Coffee Cake There is something special about this cake- it's tender and sweet. Even better, it's made by a small Boston-based company founded in 1990.

Once I tasted that coffee cake, I was convinced I could make something just as tasty. Plus, I'd never made coffee cake before. Time for something new!

Cast of characters: butter, white sugar, brown sugar, baking soda, baking powder, white flour, whole wheat flour, eggs, sour cream, walnuts, cinnamon, nutmeg, vanilla



Cream the butter and 1 cup of white sugar in your Kitchen Aid (you could also use a hand mixer) until light and fluffy. Then add the sour cream, eggs, and vanilla. Mix until well-combined.



While you are waiting for the butter and sugar to reach the fluffy stage, chop up some walnuts. You want the pieces to be pretty fine.

In a skillet, toast the nuts. This is optional, but I really think toasted nuts are nuttier than raw nuts. Agree? To toast, keep the heat just under medium heat, stirring frequently. Once you can smell them, they're done. Remove quickly- burned nuts are on par with burning rubber and burned hair on the scale of things you don't want to smell or eat.

I'm not into sifting- it's just not how I roll. Instead, I combine all my dry ingredients in a separate bowl and whisk vigorously.


Add dry ingredients to the egg/butter/sour cream mixture. Mix until just combined- do not overmix. Overmixing is why cakes become rubbery and cookies are tough. Just.say.no.
*Side note- see my cute spatula handle. It's engraved with our names- a wedding gift from the husband's aunt.

The topping/filling consists of white sugar, brown sugar, cinnamon, nutmeg, and the toasted walnuts. Mix together in a small bowl. Do your best not to just spoon it directly into your mouth.

Grease a bundt pan and spread half of the batter in the bottom. Sprinkle half of the filling over the batter, making sure to cover it evenly. Top with the rest of the batter. This is a little tricky, since the batter wants to stick to the filling. This trickiness is why there are no pictures of this step- it was a bit hands-on, smoothing out the batter. Top the batter with the rest of the filling.

Put cake in an 325 degree oven and bake for 50 minutes. When there are 10 minutes left, remove cake and drizzle the bottom with 2 tablespoons of melted butter. Place back into oven to finish baking.

This was what it looks like when it's done. See the big brown splotch at the bottom? That's the filling- yum!


Drizzle the cake with a buttermilk glaze for shine and some extra flavor.


Cross-section of deliciousness. See the thick layer of filling and the crunchy crust on the bottom. Fantastic! We both had a big slice last night and I sent the rest to work with the husband because I would eat the rest. By myself. Alone. In the dark. *sigh*

Sour Cream Coffee Cake

For the cake:
1/2 cup butter (1 stick), softened
1 cup sugar
2 eggs, room temp
1 cup sour cream, room temp (leave out for 30 minutes)
1 tsp vanilla
1 cup AP flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon

For the topping/filling:

1/4 cup white sugar
1/3 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 cup chopped nuts, toasted

For the glaze:

1/4 cup powdered sugar
2 tablespoons buttermilk

Preheat oven to 325. In a stand mixer, cream butter and sugar until fluffy. Add eggs, sour cream, and vanilla. Mix well.

Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Whisk to combine. Add to wet mixture and mix gently until just combined.

In a greased bundt pan, spread half the batter on the batter. Sprinkle evenly with half of the filling. Spread the rest of the batter over the filling. Sprinkle with the rest of the topping.

Bake for 40 minutes. Remove and drizzle bottom with 2 tablespoons melted butter. Bake an additional 10 minutes. Remove and let cool.

Drizzle with prepared glaze. Eat.