This sour cream coffee cake has everyone talking. It is moist, with a nice crumb; buttery rich, but light at the same time. It’s infused with brown sugar and cinnamon and drizzled with a maple syrup glaze. Seriously, what’s not to love here?
Just a ripple of brown sugar and cinnamon runs through the center of every slice.
Any way you slice it, it’s the perfect treat for breakfast or teatime, but elegant enough for dinner.
Serve it once, and your guests will request it again and again.
We call these “doughnut muffins,” since the cakey texture resembles that of cinnamon and sugar doughnuts. Each one is baked, brushed with butter and sprinkled with cinnamon and sugar. They are the perfect treat for breakfast or tea time!
Ask us about catering your next office event. Why order stale bagels and commercial muffins when you can have these baked to order?
To order contact us at : firstname.lastname@example.org | 917.375.0898 or visit our Etsy Shop.
Macaroons are a Passover classic. Around here, none of us really cared for them. Until now.
I set out to make a macaroon that had a smoother texture, an interesting flavor, and was not cloyingly sweet. These definately fit the bill.
I added a little cinnamon to the mix, and drizzled them with a spicy dark chocolate that had just hint of cayenne pepper in it. The result was a rich, almost creamy cookie, that melted in our mouths. The coconut seemed to meld seamlessly with the rest of the cookie, and the cinnamon and spice balanced out the sweetness.
The final verdict: “Nailed it!”
These three coconut macaroon haters must have been converted, because shortly after these photos were taken, the cookies disappeared.
Don’t worry though; we’ll make more!
And did we mention that they are gluten free?