My recipe for Mini Coffee Cakes is served up with a smile!
I’m a girl who loves to eat.
Also, I’m a girl who MUST bake.
So today I’m sharing a recipe I developed.
I’m calling them
Michele’s Mini Coffee Cakes.
O my goodness, those words tickle
my ears like a 6-month old baby’s laughter.
The lovechild of a cupcake and a muffin? Coffee cake.
My Swedish Gram (not a blood Grandma
but the Gram who took care of us in childhood)
always had coffee cake for us to spread with butter.
Also Swedish Pancakes which are the only
pancakes our children know.
Food memories are powerful, yahhhh?
Swedish Gram didn’t speak English and
always responded with the long yahhhhhhhh.
I came up with the recipe on a whim
at midnight last week when I had a craving,
blueberries, granny smith apples, and a kitchen
full of 21 year old nightowls cheering me on.
Since I am sensitive to gluten, I made mine g-free.
Better Batter gluten-free flour is DA friggin BOMB.
It’s high quality schtuff you must discover if you
are eliminating or minimizing gluten in your diet.
They are so moist, you will freak.
Rich and sweet, you can skip
buttering em if you like.
A beautiful French dishtowel from
The Enchanted Home
makes a lovely mini table runner
for mini cakes on a teeny plate
by Rae Dunn…and a mini candle
from Diptyque works magic too.
Not a coffee drinker like Gram?
Neither am I.
OJ with calcium works for me with these.
My family is loving m’cakes,
and there is little chance I’ll ever turn into my crabby neighbors
who wouldn’t dream of sharing a yummy family recipe…
they will never taste the joy of
giving and spreading pastry love!
Gram taught me that feeding scrumptious fare
to the ones you love is more than
a simple act of nurturance…
it creates sweet memories to last a lifetime.
Peace to you right where you are.
Michele’s Mini Coffee Cakes
Makes 2 dozen
2 1/4 cups flour
2 cups high quality gluten-free flour (Better Batter is my fav)
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 stick butter, room temperature
1 cup sugar
1 tsp. vanilla
1/2 cup sour cream
1 medium Granny Smith apple, peeled and grated
1 medium Granny Smith apple, peeled and diced small
3/4 cup to 1 cup fresh blueberries
More sugar for topping (optional)
Preheat oven to 350 degrees.
Spray standard muffin tins with non-stick spray.
Sift dry ingredients in bowl.
In a separate large bowl, cream butter and sugar.
To butter, add vanilla and eggs.
Begin stirring dry mixture into butter mixture
alternately with sour cream and grated apple
just until combined (do not overmix).
Fold in diced apples and blueberries.
Divide evenly between 24 muffin cups.
Optional: Top each cake liberally with sugar.
Bake until golden brown, 15-20 minutes.
Let cool completely on wire racks.