Fresh Pineapple Cake

Most of the things in my life are analyzed, researched, and all consequences are weighed. Because of this quirk I am extremely neat and organized (I think this is why I enjoy baking so much) person. Also, I am usually a leader rather than a follower. Except when it comes to my personal life.

...Ah, the part of my life that is riddled with weaknesses. If you know me you're probably saying "...What??!! You're not weak." But I am. You see, I have never told another person that I loved them even when I did.

For instance, one person in particular told me he loved me only after knowing me for a couple weeks. In response to his declaration of love, I said "...how can you love me when you know so little about me?" (It would have been an incredibly romantic moment except for the fact that I ruined it be questioning his love for me.) In turn he responded with "What I know about you so far I love..."

My question to you is "...What is real/true love? And what does it feel like?" Is there a magical moment when true love smacks you in face and you realize ...holy crap I'm in love? Now that I have divulged all my insecurities the one thing I am confident about is how delicious and incredibly easy this pineapple crumb cake is.

It's a beautiful and tasty coffee cake to serve to holiday visitors. Also, it freezes well and the flavors of the cake intensify amazingly well after a day. Just dust the cake with a touch of powdered sugar before serving to make it a true coffee crumb cake.

Print: Pineapple Crumb Cake

Fresh Apple Cake

I was born and raised in the Midwest and try to live my life by showing appreciation for the simple things like: good food, health, love of family, and friends. And maybe it's those Midwestern values that draw me towards blue collar pastries.

For example, my father worked the steel mills of East Chicago until he retired. Our family was never one for fancy cakes and such. My favorite childhood memories involve cold winter mornings, hot cups of coffee, and splendid coffee cakes. I can still remember my mom telling me to add more milk to my coffee because it was too dark. I still enjoy coffee cake to this day, but the portions are smaller and occur less frequently.

I recently baked this lovely cake that is spiked with fresh apples, dark raisins, and walnuts. It's incredibly moist, hearty, and fills one's kitchen with a wonderful autumnal scent. It is a magnificent cake to start the morning off with, whether one drinks coffee or not.

Print recipe: Fresh Apple Cake
One Year Ago: No Bake Mini Cheesecakes

Cinnamon Walnut Coffee Cake

Oh, how I wish the computer came with some sort of scent transmitter. This coffee cake will make your whole kitchen smell like cinnamon, vanilla, and sugar. Oooh, and the longer the cake sits, the better it seems to get. (Why is that?) I love coffee cakes, but I hardly ever bake them. Why?

Hello, my name is Gigi and I am a coffee cake addict. It always starts off the same way. I cut a small wedge for myself, with the intentions of giving away the rest of the cake. It just never seems to quite work out for me. I'll go back for another "small" wedge, and then before you know it, the cake is too "small" to share with co-workers. Trust me, this time I WILL bring the coffee cake to work. Just one more slice for the road!

Cinnamon Walnut Coffee Cake
by Nick Malgieri

• 2 cups of flour
• 1 teaspoon of baking powder
  
• 1/2 teaspoon of soda
• 8 ounces of butter at room temperature
• 1 1/2 cups of sugar
• 2 large eggs
• 1/2 teaspoon of vanilla
  
• 8 ounces of sour cream

For the topping:

• 1 cup of walnut of coarsely chopped walnuts
• 1/4 cup of sugar
• 2 teaspoon if cinnamon

Preheat the oven to 350F degrees. Grease and flour a 12 cup tube pan; set aside.

Whisk together the dry ingredients in a small bowl.
In a large bowl cream the butter and sugar for 5 minutes on medium speed. Add eggs one at a time on low speed. Add vanilla.

On low speed and 1/3 of flour, then add 4 ounces of sour cream, and repeat making sure to end with flour. (scrape the bowl in between flour additions)

Add 1/2 the batter in the pan and sprinkle with 1/2 the walnut topping. Top with the remaining batter and sprinkle with walnut mixture.

Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 30 minutes; then remove and finish cooling on a rack.