Sour Cream Walnut Coffee Cake

2 sticks butter, softened

2 cups granulated sugar

1 pint (16-ounces) sour cream

2 teaspoons baking soda

4 large eggs, room temperature

1 tablespoon vanilla extract

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Streusel Filling and Topping

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 9-1/2 x 13 x 2-inch baking pan. (If baking pan is shallow, use a 10 x 14-inch pan.) Mix sour cream with baking soda; set aside. In a small bowl, mix streusel ingredients; set aside. Cream butter and sugar. Add eggs one at a time, blending well after each addition. Sift together flour, baking powder and salt.

Alternately, add flour mixture and sour cream mixture to the creamed mixture, blending until just mixed after each addition. Pour half of batter into prepared pan. Spoon half of streusel mixture evenly over batter. Spoon remaining batter over the streusel, then top with remaining streusel. Place pan in lower third of oven and bake for 50-55 minutes, or until cake tests done. (If top browns too much before cake is done, cover lightly with a piece of aluminum foil.) Makes 24, 2-inch squares.

Martha Stewart Brown Butter Toffee Blondies

 

1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan


2 1/4 cups all-purpose flour, plus more for pan

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 cups packed light-brown sugar

1/2 cup granulated sugar

3 large eggs

2 1/2 teaspoons pure vanilla extract

1 cup chopped walnuts (about 4 ounces)

1 cup toffee bits

Directions

1.Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.

2.In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.

3.In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.

4.Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days

Read more at Marthastewart.com: Brown Butter Toffee Blondies - Martha Stewart Recipes

Apple Blueberry Walnut Crisp

• 

4 cups sliced peeled tart apples (I like granny smith or pink ladies)

2 cups blueberries (fresh or frozen or even dehydrated)

2 tablespoons sugar

1cup of flour (white lily is my fav!)

3/4 cup brown sugar

· 1/2 teaspoon salt

· 1/2 teaspoon ground cinnamon

· 1/4 teaspoon ground nutmeg

1 cup quick cooking oats

1 stick salted butter, melted

Grease 9x13”baking dish then

Add the apples

Next add the the blueberries.

Mix sugar and 2 tablespoons flour; sprinkle over fruit.

Combine brown sugar, oats, salt, cinnamon, nutmeg and remaining flour.

Stir in melted butter with a fork until mixture is crumbly.

Sprinkle over fruit;

Top with walnuts . Bake at 350° for 55-60 minutes or until apples are tender.

Serve warm.

Vanilla Ice Cream is an excellent topping for it!