Cinnamon Coffee Crumb Coffee Cake

I have my usual quick dessert recipes which I make often. But at times, I get bored of making the same. This is a new recipe which had some raving reviews from my friends. This recipe has been adapted from Trisha Yearwood’s recipe on Food Network. Though there is quite a large amount of coffee added, the distinct taste is of cinnamon with an after taste of coffee. You could reduce the cinnamon by half if you do not like the taste of cinnamon. This cake was really soft almost like a sponge cake. I made a yogurt honey sauce to go with it, but it was good without the sauce too.



  • 1 3/4 cup all-purpose flour
  • 1/2 tsp cinnamon powder
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp cardamom powder
  • 1/2 cup strong brewed coffee
  • 1/3 cup sour cream or yogurt
  • 225 grams (1 cup) unsalted butter
  • 2 eggs
  • 1 tsp vanilla extract

Coffee Crumb Topping

  • 1/2 cup all-purpose flour (maida)
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon powder
  • 1/2 tsp instant coffee powder
  • 4 tbsp melted unsalted butter
  • a pinch of salt


  • Preheat oven to 350ºF (180ºC)
  • Prepare a 9 by 9-inch baking pan. Line it with parchment paper and butter it.
  • For the cake: Beat sugar and butter together until light and fluffy. Add eggs and vanilla and beat till well mixed.
  • Sift together the flour, salt, cinnamon, cardamom, baking soda, and baking powder.
  • In a small bowl whisk sour cream (or yogurt) and coffee until smooth.
  • Add sour cream mixture and dry ingredients to the sugar-butter mixture and mix well.
  • Pour the batter into the pan.
  • For the crumb: Mix all ingredients except butter. Add melted butter. Mix.
  • Top the cake batter evenly with the crumb topping
  • Bake for 45 minutes till a skewer comes out clean
  • Cool for 30 minutes before serving
  • Enjoy with a cup of tea or coffee

Yogurt Honey Sauce

  • 1 cup plain yogurt
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • a pinch of cinnamon
  • Mix ingredients till smooth and serve with cake.

Molten Chocolate Lava Cake

Happy Valentine’s Day!

There was a restaurant called Atlas World Grill in Iowa City (heard they have closed down). They had some very good food there. One of the favorites was their chocolate molten flourless cake. You had to order it when you order the main course as you had to wait for 40 minutes to get it. Though I had always wanted to make it, I was always scared that it will not be good. Finally, I mustered the courage to make it. It turned out really well. Do use good quality dark or bitter chocolate.

The recipe is from master chef Jean-Georges Vongerichten. This recipe below serves four. I halved it and made two. I baked only one as it is quite rich and shared it. I froze the other one and baked it the next day. (My frozen one rose higher than the first one but did not get a picture of that) Perfect for your spouse’s birthday, a special romantic meal, valentine’s day or to make any meal special! Or maybe make one just for you and enjoy it all by yourself! The best part is that it is really easy to make! Believe me!

Serves: 4


  • 4 oz (1/2 cup) butter
  • 6 oz ( 1 cup/ 150 g) bittersweet (I used 72ºC dark chocolate) chocolate
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 2 tbsp all-purpose flour


  • Preheat oven to 450ºF (230ºC)
  • Butter and flour 4 5-6 oz ramekins. Dust the extra flour out. Set aside.
  • In a double boiler, over boiling water, melt the chocolate and butter. Whisk until smooth
  • In another medium bowl, beat eggs, sugar, and salt at high speed till pale and thickened.
  • Once chocolate is smooth, quickly fold in the egg mixture and flour and whisk. (Be careful at this stage, if you do not mix quickly you will end up with scrambled eggs as the chocolate is hot. A tip is to pour the eggs a little at a time and whisk quickly)
  • Spoon the batter into the ramekins and bake for 12 minutes until the sides are firm and the center is soft. Cool for a minute.
  • Cover a plate and invert it. Carefully unmould.
  • Serve immediately just by itself or cream, some strawberries or vanilla ice cream.
  • Tip: Make and keep the batter ahead. Bake it after dinner as it takes only 12 minutes to bake. Do not overbake it!
  • Enjoy!

Roasted Pineapple with A Sprinkling of Spices

What would you do with pineapples, other than eat it fresh, juice it or make a pineapple upside down cake? Roasting the fruit, brings out its sweetness and pepper and chilli on it makes it wonderful. I added a couple of tablespoons of Bacardi rum at the end of the roasting. Try it, it is really worth it and so simple!


  • 1 pineapple, peeled and cored
  • 1 tsp chilli flakes
  • 1 tsp cracked black pepper
  • 2 tbsp brown sugar
  • 1 tbsp butter (vegan butter)
  • 1-2 tbsp Bacardi Rum (optional)


  • Preheat oven to 180ºC/ 35ºF
  • Butter a baking pan
  • Slice cored pineapple into 1/2 inch slices
  • Mix sugar and chill flakes on a plate
  • Coat the pineapple slices with the mixture and place on a baking pan
  • Sprinkle cracked pepper on the slices.
  • Top with butter
  • Bake in the oven for 30 minutes, basting with butter every 10 minutes.
  • If using rum, pour over the pineapple slices at the end of 20 minutes and bake for another 10 minutes
  • Serve it just like that or as a dessert with some whipped cream or ice cream
  • Enjoy!

Sunday Morning Breakfast -Apple Cinnamon Pancakes

It is a cold Sunday morning. I am not in the mood for eggs. I do not have dosa batter in the fridge and too lazy to make any other Indian breakfast. I am in the mood for something warm. I find an apple on the counter, waiting to be cut. I had a yearning to eat a pancake. Most pancake batters call for milk, but I decided to add water instead (would have added soy milk or almond milk if I had some). I went easy on the butter, used olive oil instead and whole wheat flour instead of all-purpose flour. I threw in some apples and can safely call it a healthy breakfast. I made it in less than 10 minutes, easy and quick to make! A cup of tea, with it and it did hit the spot! This recipe makes 2 servings.


  • 1 egg
  • 2 tbsp sugar
  • 2 tbsp oil
  • 1/2 -3/4 cup water (or almond/soy milk)
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt
  • 1 apple chopped
  • 1/4 tsp butter (optional) or oil
  • 1 tsp brown sugar


  • Whisk egg, oil, water, and sugar together
  • Add in flour, baking powder, cinnamon powder, and salt and mix till combined
  • If it is too thick, add some more water and mix.
  • Heat up a nonstick pan on medium heat
  • Let pancake batter rest while the pan is heating up
  • Add oil or butter to the pan
  • Pour about 1/3 cup of batter in the pan
  • Top the pancake with chopped apples and sprinkle brown sugar on top
  • You should see bubbles on top and the bottom should be golden brown
  • Flip the pancake and cook till golden brown
  • Serve hot

Serve it plain or with honey or maple syrup. Enjoy!

Chocolate Chip Nut Brownies

I had posted a brownie recipe earlier. You cannot have enough brownie recipes in your repertoire. This is from a recipe book ‘Chocolate’ by Christine McFadden and Christine France. These brownies and gooey and fudgy. Do try! It is a really simple, easy and a quick recipe. I whipped this up in 10 minutes and then into the oven.


  • 1/2 cup dark chocolate, chopped into pieces
  • 1/2 cup vegetable oil
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup cocoa powder
  • 3/4 cup chopped walnuts
  • 1/4 cup chocolate chips


  • Preheat oven to 350ºF / 180ºC.
  • Lightly grease a shallow square 8-inch pan
  • Melt the dark chocolate in a heatproof bowl over a pan of warm water. (You can also melt it in a microwave, but keep mixing every minute.)
  • Mix oil, sugar, eggs, and vanilla in a large bowl. Stir in the melted chocolate and mix until smooth.
  • Sift the flour, baking powder, salt, and cocoa powder.
  • Fold in and mix thoroughly.
  • Stir in chopped nuts and chocolate chips. Pour into prepared pan and spread evenly to the edges
  • Bake for 30-35 minutes or until the top is firm and crusty.
  • Cool and cut into pieces. Enjoy!




Candied Orange Peel

This is a versatile condiment to have. Throw it in the freezer and use it whenever you want. Top chopped bits on ice creams or add it to an orange, chocolate or fruit cake. Dip these in melted dark chocolate and let it dry for a few minutes and you have a delectable treat.

This recipe is from Epicurious. I make it when oranges are in season, make this instead of throwing away the peels.


2-3 oranges

4 cups sugar



  • Cut the oranges into four pieces. Peel oranges and remove the pith (white part) of the peel. Cut into 1/4th inch wide strips
  • Boil water. Add the orange peels into the water and let it cook for 15 minutes. This removes the bitterness. Drain water, rinse and drain again.
  • In a saucepan, add 3 cups of sugar to 3 cups of water and let it boil. Stir to dissolve the sugar.
  • Add the peel and let it simmer for about 45 minutes till the peel is soft. Drain
  • Toss the peel in the remaining one cup of sugar. Lift the peel and place it on an aluminum foil. Let it stay till the coating is dry. (1 -2 days).
  • Freeze for up to 2 months

    Candied orange