recipes

Cinnamon Dessert for Fall

lizellyn Sweets , , , , , , ,

WARNING: This cake has never survived overnight in my house.

If you’re looking for an easy fall baking recipe that makes your kitchen smell incredible, this Honey Bun Coffee Cake is it.

Honey. Cinnamon. Brown sugar. A soft, tender cake with a sweet glaze poured over the top while it’s still warm.

Basically? Fall in a 9×13 pan.

And yes, this is the kind of cake that causes arguments over who gets the last piece. 😅

The best part? No complicated baking techniques required.

Tips for the perfect honey bun cake:

  • Use full-fat sour cream for the moistest texture.
  • Don’t skip pressing the honey-cinnamon topping into the batter. It creates those delicious swirls throughout the cake.
  • Pour the glaze over the cake while it’s warm so it melts into every corner.
  • Let it cool just enough to slice… if your family will wait that long.
    This cake is also perfect for Jewish holidays, brunch, Rosh Hashanah, or any fall gathering where you want something homemade without spending all day in the kitchen.

The Recipe

Cake:

  • 1 plain yellow cake mix
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • 4 large eggs
    Mix together and pour into a sprayed 9×13-inch baking pan.

Topping:

  • Drizzle ⅓ cup honey over the batter.
  • Mix ⅓ cup brown sugar with 1 tablespoon cinnamon and sprinkle over the honey.
  • Use a knife to gently press the topping into the batter.
    Bake at 350°F for 38–40 minutes, until the cake springs back when pressed.

Glaze:
Mix together:

  • 2 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla
    Pour over the warm cake.
    And about long-term storage?
    I have no idea.

This cake has never lasted more than one day in my house. 😂

Would this Honey Bun Coffee Cake survive overnight at your house, or would it disappear before breakfast?

#EasyBakingRecipes #JewishHolidayRecipe #FallBaking

Spooky Ube Pancakes for Halloween

lizellyn Sweets , , , , , , , , ,

Ube Pancake Recipe (with Ube Powder)

Ingredients

  • 1 cup all-purpose flour (or substitute with oat flour or cake flour)
  • 2 tablespoons ube powder
  • 2 teaspoons baking powder
  • 2 tablespoons sugar (adjust to taste)
  • ¼ teaspoon salt
  • ¾ cup milk or coconut milk (warm, to help dissolve ube powder)
  • 1 tablespoon melted butter or neutral oil
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ to 1 teaspoon ube extract (for strong ube flavor and deep purple hue)

Instructions

  1. Bloom the ube powder:
    In a small bowl, whisk ube powder with 2-3 tablespoons of warm milk until it forms a smooth, deep-purple paste. This step intensifies flavor and color.
  2. Mix dry ingredients:
    In a large bowl, combine flour, baking powder, sugar, and salt.
  3. Combine wet ingredients:
    In another bowl, whisk egg, remaining milk, melted butter, vanilla extract, and the ube paste.
    Add ube extract here as well.
  4. Combine and rest:
    Slowly add the wet mixture to the dry ingredients, stirring just until no dry flour remains. The batter should be slightly thick. Let it rest for 10-15 minutes for fluffier pancakes.
  5. Cook:
    Heat a nonstick pan over medium-low heat and lightly grease it. Pour about 1 cup batter per pancake. Cook 2-3 minutes per side until bubbles form and edges set before flipping.

White Chocolate Stabilized Whipped Cream

ingredients

  • 8 oz (about 230 g) white chocolate bars, not baking chips
  • 1½ cups (360 ml) heavy whipping cream, divided

Instructions

  1. Melt the chocolate:
    Chop white chocolate into small pieces and place it in a heatproof bowl.
  2. Heat the cream:
    In a small saucepan or microwave, heat ½ cup of the cream until just below boiling (tiny bubbles forming at the edges).
  3. Make a ganache:
    Pour the hot cream over the chocolate. Let it sit for 2 minutes, then stir slowly from the center outward until smooth and glossy. If any clumps remain, pour through a strainer to remove.
  4. Cool completely:
    Cover the bowl with plastic wrap (touching the surface) and refrigerate for at least 4 hours, or preferably overnight, until well chilled.
  5. Whip the remaining cream:
    Once the ganache is cold, place it in a mixing bowl. Add the remaining 1 cup of chilled heavy cream.
  6. Whip to soft peaks:
    Using a whisk or electric mixer, whip on low speed and gradually increase to medium-high until soft-stiff peaks form. The mixture will lighten to a creamy ivory shade.
  7. Use or chill:
    Use immediately for frosting or piping. For best stability, chill the finished cream 15-30
    minutes before using. It stays stable up to 5 days in the fridge. foodmeanderings +1