Vintage Confections

Cookies

Texas Ranger Cookies (With Cornflakes!!)

These Texas Ranger Cookies are thick, super chewy, and pack an irresistible crunch. With old fashioned oats, pools of melty chocolate, and a super addictive cinnamon cornflake crunch, these cookies are just what your next sweet tooth needs!!

several texas ranger cookies on wooden surface

If there is one cookie you need in your cookie jar rotation its this one!! This Texas Ranger Cookie recipe checks all the boxes and then some:

Super thick? Check

Chewy? Check

Chocolate pools? Check

Irresistible cinnamon cornflake crunch (yep, you heard that right)? SUPER CHECK

How can you go wrong with a cookie that is buttery, crunchy, chewy and oh so chocolatey all at the same time? You just can’t my friends, you just can’t!!

Why are they called Ranger Cookies?

When they taste as good as they do, one could argue does it matter why they are called Ranger Cookies?!! Just give me those insanely chewy gooey centers and slightly crisp edges. I mean that’s all we really care about right? But with a little digging, you may find that it shares many similarities to another cookie – the Cowboy Cookie. Ranger Cookies differ in that they often contain cereal such as cornflakes or puffed rice cereal and dried fruit. Ranger Cookies are also thought to be originally created as energy snacks for cowboys, hikers, campers, and yep you guessed it, rangers.

ingredients for texas ranger cookies

Ingredients for Texas Ranger Cookies

So, what exactly are Ranger Cookies made of? Let’s break down all the ingredients shall we?!!

  • Muscovado – I know you are looking at your screen and asking yourself why muscovado? Why not just use brown sugar. If you wish to take that route, you totally could. Light brown sugar can be used in place of muscovado in this recipe. But my intention is to take this cookie from basic to out of this world. The rich, caramel notes that muscovoado imparts to baked goods transform them from ordinary to extraordinary. It works the same as regular brown sugar adding a rich, depth of flavor and moisture.
  • Granulated Sugar – Sugar adds sweetness and absorbs the liquid in the dough which slows down gluten development and helps provide those crisp edges.
  • Oatmeal – Old fashioned rolled oats not quick oats are the go to in this recipe and help give this cookie its chewy texture.
  • Cinnamon Cornflake Crunch – I am going to tell you the secret to making the best cookies ever!! Add this cinnamon cornflake crunch to every cookie recipe you bake from here on out. Am i joking? Of course…maybe. You could definitely add just regular old cornflakes but I wanted to take it a step further and really jazz them up a bit. All you need is a little bit of butter, brown sugar, cinnamon, and salt. Even better? they stay crunchy even after the cookies are baked!!
  • Chocolate – I love adding a bar of chopped chocolate to any baked good that requires it. There is just something about a chocolate pool I cannot resist. For this recipe, I used Valrhona 56 % cacao bittersweet chocolate bar and chopped it into medium sized chunks. You can also use a bag (12 oz) of mini chocolate chips. My favorite brands are Valhrona, Ghirardelli and Guittard.
  • Cream butter, both sugars, eggs, and vanilla
  • Add oatmeal and cornflake crunch
  • Mix in chopped chocolate
  • Scoop and roll cookie dough into even sized balls

How to make Ranger Cookies

Now we know the ingredients, lets break down how to make these bad boys.

  1. In a medium bowl, sift or whisk together flour, baking soda, baking powder, and salt. Set aside.
  2. Cream together butter and both sugars and mix until smooth.
  3. Add eggs and beat one at a time until combined. Beat in vanilla.
  4. Add in flour mixture and mix until mostly combined.  After adding flour mixture, add oatmeal and cornflake crunch and mix for 1-2 minutes. Add 2 cups of the chopped chocolate and mix on low until just combined being careful not to over-mix dough.
  5. Cover with plastic wrap and refrigerate for 1 hour to overnight.
  6. Scoop dough into balls (about 2 ½ tablespoons) and place 6 balls of dough onto a lined baking sheet, about two inches apart. Bake one sheet at a time until cookies have slightly gooey centers and golden brown edges.
  7. Remove from the oven and let cookies sit on baking sheet for 3-5 minutes before transferring cookies to a wire rack to cool completely.

Cinnamon Cornflake Crunch

The cinnamon cornflake crunch can be made a day ahead. Simply combine crushed cornflakes, cinnamon, salt, and brown sugar to a medium size bowl. In a small saucepan, melt 4 tablespoons of unsalted butter and immediately add it to the cornflake mixture. Using a rubber spatula, mix cornflake mixture together until all the cornflakes are well coated. Spread onto a sheet pan lined with parchment paper and bake for 20 to 25 minutes until nice and toasty.

hand holding texas ranger cookie on parchment paper

Tips for making Ranger Cookie Dough

  1. Chill the dough – Chilling the dough not only prevents the cookies from spreading too much but also helps the flavors to develop. More importantly, it allows the gluten to relax ensuring you have a tender cookie.
  2. Measure your flour accurately – It is important to measure your flour accurately and have your cold ingredients at room temperature. Using too much flour will change the texture of the cookies making them dense. Fluff your flour with a fork first before spooning it into your measuring cup. Use the back of a butter knife to then level off the excess flour.
  3. Don’t over-mix!! – Over mixing will result in a dense cookie as well. Mix your dough until all the ingredients are just combined. When scooping the cookie dough, I like to use a 2 1/2 inch scoop. If you have a scale, you can also weigh your dough!! The dough should equal approximately 1.7 ounces.
  4. Don’t overbake – Under-baking cookies are the best to ensure those gooey centers. These cookies will take anywhere between 9 to 11 minutes to bake. Mine were done at 11 minutes. After removing them from the oven, those gooey centers will harden as they cool.

Recipe Variations

These Texas Ranger Cookies are totally adaptable to whatever ingredients you may have on hand. Some other variations include:

  • dried fruits (cranberries, raisins, blueberries)
  • nuts (pecans, walnuts)
  • or you can even use another crispy cereal such as crispy rice cereal

Can Ranger Cookie Dough be Frozen?

If you are not ready to bake your cookies, form cookie dough into balls and place them on a baking sheet. Freeze until the dough is solid then place balls into a freezer friendly container until ready to use. Add 2 to 3 minutes to your baking time.

close up of texas ranger cookie on wooden surface

How to store Texas Ranger Cookies

These cookies should be stored in a airtight container for up to five days. If you only need to bake a small amount, bake what you need then freeze the rest. You can freeze the dough for up to 3 months. This cookie dough can also be made a day in advanced and stored in the fridge. Just make sure the dough is covered tightly with plastic wrap until you are ready to bake.

texas ranger cookie on white plate on grey surface
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Texas Ranger Cookies (With Cornflakes!!)

Thick and chewy, with an addictive cinnamon cornflake crunch, these Texas Ranger Cookies are the perfect treat to satisfy your sweet tooth!!
Prep Time45 mins
Cook Time11 mins
Total Time56 mins
Course: Dessert
Cuisine: American
Keyword: ranger cookies, texas ranger cookie, texas ranger cookies with cornflakes
Servings: 33 cookies
Calories: 195kcal
Author: Lauren Newsome

Equipment

  • Stand Mixer

Ingredients

  • 1 cup unsalted butter room temperture (2 sticks)
  • 1 cup granulated sugar
  • 1 cup light muscovado sugar packed
  • 2 eggs large
  • 2 teaspoons pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups old fashioned rolled oats
  • 2 cups semi-sweet chocolate, chopped into large chunks (12 ounces)

Cinnamon Cornflake Crunch

  • 2 cups cornflakes
  • 4 tablespoons unsalted butter, melted
  • 4 tablespoons light brown sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon

Instructions

  • In a medium bowl, shift together flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy.
  • Reduce speed to low and add eggs one at a time beating well after each addition. Add in vanilla.
  • Add flour and mix until mostly combined.  Some flour streaks in dough are ok.
  • Add oatmeal and cornflake crunch. Mix on low until just combined being careful not to overmix dough. Overmixing the dough will result in dense cookies. Dough will be thick. Stir in chopped chocolate.
  • Cover with plastic wrap and refrigerate for 1 hour to overnight
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Scoop dough into balls (about 2 ½ tablespoons). If you have a food scale, dough should equal 1.7 ounces. Place 6 balls of dough onto the lined baking sheet, about two inches apart.
  • Bake one sheet at a time for 9-12 minutes until the edges are golden brown (mine were done at 11 minutes).  Cookies are better when they are slightly underbaked.  They should look slightly gooey in the center and will harden as they cool.
  • Remove from the oven and let cookies sit on baking sheet for 3-5 minutes before transferring cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days.

Cinnamon Cornflake Crunch

  • Preheat oven to 300 degrees and line a baking sheet with parchment paper.
  • Place cornflakes into a medium size bowl and crush by hand until they are about half their size.
  • Add cinnamon, salt, and brown sugar to cornflakes and mix to combine.
  • Melt butter in a small saucepan over medium heat. Pour butter over cornflake mixture and stir to combine.
  • Pour the cornflake mixture onto a prepared baking sheet and bake for 20 to 25 minutes until golden brown and toasty
  • Allow the cornflake crunch to cool completely before using.

Notes

Did you make this recipe? 
Be sure to tag vintage_confections!!
 

Nutrition

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 27.2g | Protein: 2.6g | Fat: 9.5g | Saturated Fat: 5.6g | Cholesterol: 25mg | Sodium: 154mg | Fiber: 1.5g | Sugar: 16.3g

Cake

Blood Orange Cardamom Bundt Cake

Give Spring the welcome it deserves with this Blood Orange Cardamom Bundt Cake!! Super rich, lightly spiced, and bursting with citrus flavor, this bundt is the perfect way to celebrate the arrival of Spring!!

45 degree photo of sliced blood orange bundt cake with two glasses of milk on gray surface

Blood Orange Cardamom Bundt Cake

Spring is in the air. Which for me means we are slowly inching our way out of the winter fog and into the fresh Spring air. I don’t know about you, but whenever Spring comes, I start to crave all things light and citrus. Enter this blood orange cardamom bundt cake. Citrusy blood orange combines with floral cardamom and rich, tangy sour cream. This cake screams welcome Spring in all the best ways.

Blood oranges are only in season for a short period of time, so whenever I see them in the grocery store, I make sure to buy multiple bags. I mean who can resist that beautiful red, orange skin? They are slightly tart and wonderfully sweet. I could not let the season go by without baking with these beauties.

This cake is everything a bundt cake should be. It has a perfectly moist crumb, a citrus flavor profile that would knock anyones’ socks off, and the right amount of sweetness that will have you craving it all day long.

whole and sliced blood oranges with small bowl filled with cardamom and empty vases on gray surface

Ingredients needed to make Blood Orange Cardamom Bundt Cake

Butter – I used unsalted butter in this recipe but feel free to use salted instead. If you do use salted butter, make sure to omit the salt when mixing your dry ingredients.

Eggs – Eggs play such a vital role in pound cakes. Not only do they provide richness and structure but also flavor.

Sugar – I used granulated sugar to sweeten this cake.

Blood orange juice and zest – The star of the show next to cardamom!! I used 1/4 cup of blood orange juice and 2 tablespoons of blood orange zest. If you want more blood orange flavor, you can always increase the amount of zest.

Sour cream – Sour cream adds moisture and a subtle tang. I always use full fat sour cream when baking bundt cakes to ensure a light and fluffy cake.

Flour – I used all purpose flour in this recipe.

Ground Cardamom – When I first tested this cake, I added 1 1/2 teaspoon of ground cardamom which completely overpowered the cake. This cake is supposed to be a harmonious blend of both blood orange and cardamom. I wanted both of the flavors to stand out, not one overpowering the other. I found that with only adding 3/4 teaspoon, you can still get that light, floral spice without overwhelming the cake. Feel free to up the cardamom if you feel like you need a little more spice.

Vanilla Extract – Vanilla extract blends perfectly with both the cardamom and blood orange.

whole blood orange cardamom bundt cake on cake place on gray surface

How to make Blood Orange Cardamom Cake

First things first, ensure all of your ingredients are room temperature before starting. I like to set my eggs and butter out on the counter for at least an hour before I start making my batter.

  1. Pre heat your oven to 325 degrees Fahrenheit and grease your 15 cup bundt pan liberally with baking spray with flour and set aside . Alternatively, you can butter and flour your pan.
  2. Zest your blood oranges until you get two tablespoons of zest. This will also be a good time to go ahead an juice your oranges as well. You will need 1/4 cup juice for the cake, 1/2 cup for the simple syrup, and 3 tablespoons for the glaze.
  3. In a large bowl, sift together all of your dry ingredients and set aside.
  4. Cream your butter, sugar, and zest together for 7 minutes. I know that may seem like a long time but the goal is to make sure air bubbles are being incorporated into the cake mixture. These air bubbles will expand and help leaven the cake batter. If you fail to produce enough air in the butter/sugar mixture, you will end up with a dense cake. Adding the zest to the butter/sugar mixture will help release the oils in the orange.
  5. Next, add in your eggs one at a time and mix until each one is incorporated before adding the next.
  6. Stir in your vanilla extract and blood orange juice.
  7. With your mixer on low alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture. Make sure to only mix until just combined after each addition and be sure not to over mix!!
  8. Pour batter into prepared bundt pan and bake for 1 hour to 1 hour and 15 minutes. Mine was done at one hour. Begin checking the cake for doneness at 50 minutes. The cake will be ready when a toothpick or cake tester when inserted, comes out clean.
  9. Remove cake from oven and cool in pan on wire rack for 10 minutes before inverting cake from pan.
sliced blood orange cardamom bundt cake with beige linen on cake plate on gray surface

Tips for making a moist pound cake

Everyone knows the secrets to ensuring a moist pound cake, but sometimes, even with our best intentions, they come out dry. AND WE DONT WANT A DRY POUND CAKE!! So here are some tips to ensure a moist pound cake every time!!

  1. Make sure you start with room temperature ingredients – The main goal of the butter, sugar, and eggs is to create an emulsion. The purpose of the butter/sugar mixture is to create air bubbles that will help leaven our cake. The eggs help create an emulsion that holds in the air bubbles which expand during baking. This helps gives us the rise in our cakes and also effects the texture of the cake. Cold ingredients do not create a harmonious emulsion.
  2. DO NOT OVER MIX!! – over mixing your cake batter is a no no. Over mixing your flour once it has been added promotes more gluten formation which will ultimately result in a tougher cake. Only mix until you no longer see streaks of flour or sour cream.
  3. Dairy for the win – Using buttermilk, sour cream, cream cheese, or milk gives more moisture and flavor. The acid helps to tenderize gluten to create a finer crumb.
hand holding a spoon above a jar of blood orange simple syrup on wooden surface

Blood Orange Simple Syrup

I usually do not use a simple syrup on my bundt cakes unless I am using it as my final glaze. This time however, I wanted the blood orange flavor to really sing. The simple syrup is brushed on the cake while it is still warm. The cake is then cooled completely before adding the final glaze. Simple syrup is a versatile addition to any cake and is so simple to make. All you need is equal parts sugar and water and a sauce pan. Another added bonus? The simple syrup and glaze help seal in moisture and keep your cake moist!!

To make a your simple syrup, combine 1/2 cup blood orange juice and 1/2 cup of granulated sugar, and 1/4 teaspoon of vanilla extract in a medium saucepan. Bring mixture to a boil and then reduce to a simmer. You are only cooking the glaze until all the sugar has dissolved. Once dissolved, remove the saucepan from heat and allow the glaze to cool. This recipe makes 1/2 cup but I only use 1/4 cup to brush on the cake. You can use the remainder of the syrup to make drinks, a glaze for another cake, anything your heart desires!!

Once your cake is out of the oven and on the wire rack, brush the syrup generously on the warm cake.

Blood Orange Glaze

Last but not least, that gorgeous, pink blood orange glaze!! In a large bowl, combine sifted powdered sugar, blood orange juice, vanilla extract and cardamom and whisk until combined. This creates a thin glaze. If you prefer a thicker glaze, feel free to add more powdered sugar until you reach your desired consistency.

Blood orange season is short. So do yourself a favor a pick up a bag or two of blood oranges and make this cake!! You’ll be so happy once you do and think to yourself what ever took you so long!!

Happy Baking and Happy Spring!!

Want more citrus bundt cakes?! Check out my 7 UP Cake Recipe or my Southern Lemon Pound Cake !!

slice of blood orange cardamom bundt cake on two white plates on gray surface
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Blood Orange Cardamom Bundt Cake

Give Spring the welcome it deserves with this Blood Orange Cardamom Bundt Cake!! Super rich, lightly spiced, and bursting with citrus flavor, this bundt is the perfect way to celebrate the arrival of Spring!!
Prep Time30 mins
Cook Time1 hr
cooling time2 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: blood orange bundt cake, citrus, orange cardamom cake
Servings: 16 slices
Calories: 419kcal
Author: Lauren Newsome

Equipment

  • Stand Mixer
  • 15 cup bundt pan

Ingredients

  • 1 cup unsalted butter 2 sticks
  • 5 large eggs
  • 2 1/2 cups granulated sugar
  • 2 tablespoons blood orange zest
  • 1 tablespoon vanilla extract
  • 1/4 cup blood orange juice
  • 1 cup sour cream full fat
  • 3 cups all purpose flour sifted
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cardamom

For the simple syrup

  • 1/2 cup blood orange juice
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract

For the blood orange glaze

  • 1 cup powdered sugar sifted
  • 3 tablespoons blood orange juice
  • 1/2 teaspoon vanilla extract
  • 1 pinch ground cardamom

Instructions

  • Before preparing the cake, zest blood oranges until you get two tablespoons of zest.

For the cake

  • Preheat oven to 325 degrees Farenheit. Liberally spray a 15 cup bundt pan with baking spray with flour, set aside.
  • In a large bowl, sift together flour, baking soda, baking powder, salt, and cardamom, set aside.
  • In the bowl of the stand mixer fitted with the paddle attachment, cream butter, sugar, and zest until light and fluffy for 7 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in 1/4 cup of blood orange juice and vanilla extract.
  • With the mixer on low, alternate adding flour and sour cream, starting and ending with flour. Mix only to combined, be careful to not overmix. Make sure to stop and scrape your bowl before adding the next addition.
  • Pour batter into prepared bundt pan (lightly tap pan on counter after adding batter to get rid of any air bubbles) and bake for 1 hour to 1 hour and 10 minutes. (Mine was done at 1 hour). Cake is done when cake tester comes out clean and cake bounces back when lightly pressed. Let cake cool in pan on wire rack for 10 minutes. Invert and remove from pan.

For the simple syrup

  • When the cake is almost done (about 20 minutes left), combine granulated sugar, blood orange juice, and vanilla in a small saucepn. Bring mixture to a boil and then reduce to a simmer. Simmer until sugar is fully dissolved. Remove from heat, and allow syrup to cool to room temperature.
  • After cake has cooled for 10 minutes and has been inverted from cake pan on to wire rack, brush warm cake with 1/4 cup of simple syrup. Allow cake to cool completely before pouring blood orange glaze.

For the blood orange glaze

  • In a medium size bowl, combine powdered sugar, 3 tablespoons of blood orange juice, vanilla, and cardamom and whisk until smooth. Pour glaze over cake.

Notes

Did you make this recipe?
Be sure to tag vintage_confections!!

Nutrition

Serving: 1slice | Calories: 419kcal | Carbohydrates: 65.4g | Protein: 5.1g | Fat: 16.3g | Saturated Fat: 9.7g | Cholesterol: 95mg | Sodium: 224mg | Potassium: 145mg | Fiber: 0.8g | Sugar: 46.1g | Calcium: 54mg | Iron: 2mg

Cake

Banana Cake with Fig Jam and Mocha Buttercream

Dessert elegance at its finest, this Banana Cake with Fig Jam and Mocha Buttercream features moist banana layers filled with the most lusciously sweet fig jam and a decadent coating of rich mocha buttercream. This truly is a dessert fantasy come true!!

Hey friends, serious question: How deep is your love for figs? If you said your love knows no bounds, then let me be the first to tell you that not only are you in good company (I am obsessed) but that you have come to the right place. This banana cake is filled with the sweet, jammy figgy goodness you know and love and I couldn’t be more excited to share it with you!!

Growing up, I was always on the fence when it came to figs. I know, I know what was I thinking!! My grandmother always had figs in the kitchen. Fresh figs, dried figs, fig preserves, you name she had it. And although they were right in her kitchen, in my grasp, they felt almost too fancy to eat. Younger me just could not comprehend that these teardrop jewels were not something I should be second guessing but devouring.

It was during one hot Texas summer spent at my grandmothers house that I finally decided to take the dive and try my first fig. Once I bit into that soft, luscious skin and tasted that sweet/fruity-floral combination, my love affair with figs was born. I wanted them everyday!! Fresh, dried, in cookie form, or made into jam and slathered on a piece toast. It didn’t make any difference to me. When it comes to figs, the more, the better.

Creating the Banana Cake and Fig Jam

So, you could only imagine how hard it was for me to contain my excitement when it came time to partner with my good friends, Valley Fig Growers, to showcase their delicious California Dried Figs. It was an honor to partner with a brand who truly values their commitment to the quality of their Orchard Choice and Sun-Maid products. Their figs are California grown in the rich, fertile San Joaquin Valley. California produces 100% of the nation’s dried figs and 98% of the fresh figs. Not only do they produce THE best dried figs, but their fig-grower owned cooperative is the largest handler of figs in North America!! How amazing is that?! Extra bonus? their high quality dried figs are available year round, making all of our figgy dreams come true!!

This banana cake with its epic fig jam and insanely rich mocha buttercream was a true labor of love. Figs are so amazingly versatile in their flavor pairings. It was important to me to choose ingredients that not only highlight the figs, but elevate them to another level. Banana and chocolate are already a power food couple on their own. But add figs to the mix and you’ve got yourself one epic combination. These three flavors work in perfect harmony, playing off one another beautifully.

bowl of figs and fig jam on cake plate on grey surface
overhead shot of cut banana cake with fig jam on cake stand with bowl filled with figs on grey surface

Why I Choose Black Mission Figs

Black Mission Figs are super flavorful and are the sweetest of the dried fig varieties. Plus, how could you not fall in love with that dark purple skin and golden interior!! The sweetness of the mission figs was the perfect complement for the more subtle sweetness of the banana cake.

How to make Fig Jam

Essentially dried figs could be used two ways in this recipe. Either chopped and folded into the cake batter or made into a jammy filling. The lure of a sweet, sticky, jammy filling was calling my name and impossible for me to resist. I started the process by first removing the stems from the dried figs and chopping them in 1/4-inch pieces. I then placed them in a medium sized saucepan with water to rehydrate them. Not only does rehydrating dried figs make them softer, but easier to cook. The addition of cinnamon, lemon juice, lemon zest, vanilla and a pinch of salt were all perfect accompaniments to the figs and really propelled this jam to the next level.

Not only is this quick jam the star of the show, but it literally takes less than 30 minutes to make. After simmering on the stove until the figs are softened, the figs and their liquid are put into a food processor and pulsed until smooth. The mixture is then returned to the saucepan and cooked down until its nice and thick. The most important rule of thumb here is don’t leave your jam unattended while its cooking!! No one wants burnt jam!!

This recipe will make more than what you need to fill the cake, but I doubt you will have any trouble finding other uses for it. This jam is so addicting, I was literally eating it by the spoonful.

cake batter in round cake pans on grey surface

Tips for making Banana Cake

Please believe me when I say that this cake tastes just like your favorite banana bread. But in cake form!! Warm hints of cinnamon, rich caramel notes from the brown sugar, and vanilla come together to create the most flavorful banana cake. This cake is a breeze to make and if you follow these simple steps, you’ll have perfect banana layers every time.

  1. Use room temperature ingredients – It always important to use room temperature ingredients but especially for this cake. When your ingredients are at room temperature, it is easier for them to create a emulsion and trap air. This ensures a good rise and perfect texture.
  2. Brown Sugar – Brown sugar not only contributes to the sweetness but also adds moisture. You can use either light or dark brown sugar. I opted for light brown sugar for this cake but if you choose to go with dark brown, expect a more intense molasses flavor and a darker bake. Also, be sure to de-clump your brow sugar. Whether it be with a knife or your fingers. The last thing you want to do while chewing your cake is to bite into a a clump of sugar.
  3. Use ripe bananas – My absolute favorite bananas to use for baking are spotty (not blackened). The spottier they are, the sweeter the banana!! Depending on how much muscle you want to put into it, you can mash your bananas one of three ways. With a fork, with a potato masher, or you can use my favorite method the handheld mixer. Chop your bananas in large chunks then beat them with a handheld mixer until they are thoroughly mashed.
close up of mocha buttercream in glass bowl on grey surface

Mocha Buttercream

The rich decadence that mocha buttercream brought to this cake was unreal!! The touch of coffee brings out the flavor of the chocolate and makes it more robust. It also helps balance out the sweetness of the buttercream so it is not as overly sweet like traditional American buttercream. To really make the coffee flavor sing, I added both espresso powder and brewed coffee. It is also important to use a high-quality Dutch processed cocoa powder and a pinch of salt to balance the flavors.

Assembling Banana Cake with Fig Jam and Mocha Buttercream

Now this is where the fun starts!! Here are some basic rules when assembling this cake to make sure it looks glamorous every time.

  1. I like to start by making my fig jam ahead of time since it takes a while to cool. After it is finished cooling, I then transfer it into a mason jar and place it in the fridge until I am ready to use it.
  2. Make sure your cakes are completely cool before assembling your cake. Right when I take them out of the oven, I let them cool for about ten minutes before inverting them onto wire racks and letting them cool completely. If you are preparing your cake the night before, you can wrap them tightly in plastic wrap until you are ready to assemble your cake.
  3. Once you are ready to assemble your cake, place one layer on a cake stand and with your piping bag (which should be filled with your frosting) pipe a border around the edges of your cake. This border will serve as a barrier for your fig jam and prevent it from oozing out when slicing your cake.
  4. Next, fill the center of your cake with the fig jam using an offset spatula to smooth the jam to edges of the chocolate border.
  5. Lastly, place the second layer on top and refrigerate the cake for 20 minutes before frosting. If you skip the refrigeration, you run the risk of your filling and frosting oozing out when sliced. Once filled and frosted, refrigerate the cake for another 15 to 20 minutes.
overhead shot of fig jam in mason jar on cake plate on grey surface

What can be made in advance

If this cake is a little too much for you to make in one day, feel free to prepare the jam in advance and refrigerate when ready to use. The cake can also be prepared in advanced but I would not recommend making it more than a day in advance because of the bananas.

The frosting can be made in advance and stored in an airtight container. When you are ready to use, allow the frosting to come to room temperature. Re-whip with a handheld mixer or stand mixer until you reach a smooth buttercream consistency.

slice of banana cake and fork on white plate on grey surface

How to store Banana Cake with Fig Jam

If you have not yet sliced your cake, you can store it in the refrigerator as is. If it is sliced, cover all sliced areas with plastic wrap and refrigerate. Refrigerate all cut slices in an airtight container.

So friends what are you waiting for? Take your Spring brunch to the next level with this elegant showstopper!! And then secretly eat the rest of the fig jam when no one is watching. I promise I won’t tell!!

two slices of banana cake with fig jam and white bowl filled with figs on white plates on white linen
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Banana Cake with Fig Jam and Mocha Buttercream

Light and fluffy banana layers filled with sweet fig jam and covered in mocha butterceam, this decadent layer cake is a dessert dream come true!!
Prep Time1 hr 20 mins
Cook Time45 mins
1 hr
Total Time3 hrs
Course: Dessert
Cuisine: American
Keyword: banana, chocolate, fig, layer cake, spring
Servings: 12 people
Calories: 687kcal
Author: Lauren Newsome

Equipment

  • Stand Mixer
  • Hand mixer
  • 2 8-inch cake pans

Ingredients

For the Cake

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 3 large eggs room temperature
  • 1 1/2 cup buttermilk room temperature
  • 1 1/2 cup mashed ripe bananas

For the Fig Jam

  • 8 ounces dried Misson Figs Orchard Choice or Sun-Maid California Mission Figs (I used Orchard Choice)
  • 1 cup water
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon kosher salt

For the Mocha Buttercream

  • 1 cup unsalter butter room temperature, 2 sticks
  • 3 1/2 cup powdered sugar
  • 3/4 cup Dutch processed cocoa powder
  • 2 tablespoons brewed coffee room temperature
  • 2 teaspoons espresso powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy whipping cream
  • 1/4 teaspoon kosher salt

Instructions

Banana Cake

  • Pre heat oven to 325 degrees F. Grease two 8-inch round cake pans with baking spray with flour. Line bottom of cake pans with a circle of parchment paper.
  • Mash bananas thoroughly until no chunks remain. You can do this with fork, potato masher, or my favorite the hand held mixer. Measure out 1 1/2 cups of mashed bananas and set aside. I used four medium sized bananas.
  • In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars together on medium-high speed until light and fluffy. About 3-5 minutes.
  • Add eggs, one at a time, and beat well after each addition.
  • Next, stir in lemon juice, vanilla extract and mashed bananans.
  • With the mixer on low speed, slowly add flour mixture (flour should be added in 3 rounds and buttermilk in two) alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined after each addition, being careful not to overmix. Be sure to scrape down the sides as necessary after each addition. Mix ingredients just until incorporated. At the end, I like to take a large spatula and mix the batter (about 10 strokes) making sure to reach all of the batter at the bottom of the bowl to ensure all the butter is incorportated.
  • Divide batter evenly into prepared cake pans and bake for 35-45 minutes (mine were done at 45 minutes). Bake until a toothpick inserted into the center comes out clean.
  • Allow cakes to cool in cake pans for ten minutes on wire rack. Invert and remove cakes from cake pans. Let cake cool completely on wire rack. Do not frost cake until completely cool.

Fig Jam

  • Remove stems from figs and chop into 1/4 inch pieces.
  • In a medium sized saucepan, combine figs, water, sugar, lemon juice, lemon zest, vanilla extract, cinnamon, and salt. Bring to a boil, reduce the heat, and simmer for 5-8 minutes, stirring occasionally, until the figs are softened and the sugar has dissolved.
  • Remove pan from heat and allow mixture to cool slightly, about 10 minutes. Pour mixture into a food processor and blend until smooth.
  • Transfer puree to the same saucepan used to cook the figs and cook on medium heat for about 8 minutes, stirring constantly. The puree will start to thicken into a jam like consistency. Once thickened, remove from heat and allow jam to cool completely. Store in a mason jar into ready to use. Any left over jam should be stored in the refrigerator for up to 1 week.

Mocha Buttercream

  • In a medium size bowl, sift together powdered sugar, cocoa powder, espresso powder, and salt. Set aside.
  • In the stand mixer fitted with the paddle attachment, cream butter until light and fluffy. About five minutes.
  • With the mixer on low, add the sifted powdered sugar one cup at at time, scraping down the bowl after each addition. Make sure each cup is fully incorporated before adding the next cup. Mixture will be very thick.
  • Add vanilla, coffee, and heavy cream and mix on low until incorporated.

Assembling the Cake

  • Smear a tiny amount of frosting on a cake stand or cake board. Place first cake layer on top. Using a piping bag fitted with a large piping tip, pipe a border of frosting around the rim of the top of the cake layer. Spread 1 cup of the fig jam inside the dam. Stack the second cake layer on top. Cover cake with a thin layer of buttercream (crumb coat) and refrigerate for 10 minutes. Remove cake from fridge and apply final coat of buttercream. Return cake to refrigerator for about 15-20 minutes before serving.

Notes

Did you make this recipe? 
Be sure to tag @vintage_confections

Nutrition

Serving: 1slice | Calories: 687kcal | Carbohydrates: 109g | Protein: 8g | Fat: 27.2g | Saturated Fat: 16.6g | Cholesterol: 114mg | Sodium: 545mg | Potassium: 506mg | Sugar: 76.1g | Calcium: 127mg | Iron: 3mg

Cake

7 UP Cake Recipe

Rich, moist, and filled with the ultimate lemon lime combo, this old fashioned 7 UP Cake Recipe is the perfect dessert to welcome citrus season!!

7 UP cake with lemon glaze on cake plate on gray surface

And just like that, the holidays are over. Which can leave you either two ways. Sad, yearning for the simpler days of endless egg nog, cookies, and Christmas movies. Or hopeful for the new year ahead. For me, I choose to focus on the latter. Because with the new year comes citrus season and there is nothing better than that tart, zesty lemon lime flavor. Case in point, this 7 UP cake recipe. Its the perfect cake for the start of the new year. Sweet, buttery, and filled with yep, you guessed it 7 UP. I know, it sounds a little strange. But please believe me when I say one bite will have you devouring your first slice and happily reaching for your second.

What is 7 UP pound cake?

This 7 UP cake recipe is an old fashioned Southern favorite. It also happens to be one of the first pound cakes I ever learned to make. 7 up cake is essentially a lemon cake. Its decadent and rich from the ample amount of butter and sugar in the batter. That lemon lime combo is taken to the extreme with the addition of lemon juice and lemon zest. You get that crusty exterior, which I could eat all day. And that famous dense (not dry), moist, tight crumb that pound cakes are known for.

Ingredients Needed

  • Unsalted Butter – This is a butter cake all the way!! The butter not only provides the fat but gives us that richness we know and love.
  • Eggs – Eggs not only provide moisture in our cake but also add stability.
  • Lemon juice / Lemon zest – I like using both lemon juice and lemon zest in this recipe. When zesting your lemons, make sure to only zest until you see a hint of white. If not, you will end up with the bitter white pith in your cake. And trust me, you don’t want that!!
  • 7 UP – The star of the show!! Make sure you use an unopened bottle of 7 UP. If not, you run the risk of your soda being flat which would ultimately lead to not enough carbonation or rise to your cake. Also, I have never used any other brand when it comes to this cake, only 7 UP. Because I am not sure you would have the same results, I would not recommend switching out the soda with any other brand.
sliced lemons and limes on a plate on gray surface

Tips for making a moist 7 UP cake

  1. Make sure your ingredients are at room temperature. This includes the butter and the eggs. In order to make sure our ingredients come together and create a harmonious emulsion they need to be at room temperature. If your ingredients are not at room temperature, your batter will begin to curdle. If you forget to take out your eggs ahead of time, no worries. Just put them in a bowl of warm water for 15 minutes before adding them to your butter.
  2. Cream your butter!! Just when you think you are done, cream again. You want your batter to be pale, almost white in color. It is imperative to cream your butter for at least 6-7 minutes to add air to the batter. The more air in your batter, the better your cake rises.
  3. Sift your flour. I know, sifting flour is a pain but trust me its worth it. Sifting aerates the flour and makes it lighter resulting in a lighter, fluffier cake!!
  4. Make sure you scrape your bowl. In order to ensure every morsel of butter is mixed properly it is important to scrape your bowl several times during mixing. I like to scrape my bowl while creaming the butter, after adding the eggs, and at the end after the addition of all the ingredients. Not only does this make sure there is nothing left at this bottom on the bowl but also ensure you don’t get those unsightly holes in your cake.

What does soda do to cake?

So I know you may be reading the ingredient list and thinking to yourself, “hey, where’s the leavening agent?” Well I am here to tell you that his cake does not need one!! Why? because the 7 UP is a triple threat: it serves as the leavening agent, the liquid for the cake, and it amps up that lemon lime flavor combo. The carbonation from the soda creates that foam and fizz to help the cake rise.

Using soda as an ingredient in the South is nothing new. Baking with soda originates all the way back to the Great Depression. Due to the lack of baking staples and rationing, cooks had to look for alternative ways to sweeten and leaven their baked goods. Think of 7 UP taking the role of buttermilk in baked goods. The acidity helps to tenderize the strands of gluten creating a softer crumb and also helps the cake to rise.

overhead view of uncut 7 UP cake on gray surface

7up Glaze

This glaze is fairly simple. I like to not only utilize the 7 UP in the cake batter but also in the glaze to ensure you get that lemon lime flavor in every bite. To make sure my powered sugar is clump free, I like to sift it first before adding any other ingredients. Depending on how thick or thin you want your glaze, you might want to add more or less of the 7 UP to achieve the consistency you love. If you prefer a lemon glaze only, feel free to omit the 7 UP and increase the amount of lemon juice until you reach your desired consistency.

uncut 7 UP pound cake with glass bowl filled with lemon glaze on gray surface

Cake serving options

This cake already has an amazing glaze, but if you wish, you could fore go the glaze all together and this cake would still taste amazing.

You could also serve this cake with a dusting of powered sugar, a dollop of whipped cream and fresh fruit, or alongside a scoop of vanilla ice cream. The options are endless and all delicious. However my favorite will always be that amazing glaze.

How to store the cake

This cake will stay fresh for up to 4 days at room temperature. Store cake in a air tight container or wrap cake tightly in plastic wrap and store in the refrigerator for up to one week. You could also wrap your cake in plastic wrap and store in the freezer for up to three months.

Get a head start on citrus season and make this cake!! Epically moist, rich, and with a tart glaze to match, this 7 UP cake recipe is the perfect Southern comfort.

Craving some more soda loving cakes? Don’t forget to check out my Old Fashioned Coca Cola Cake!!

slices of 7 UP cake on gray surface
slice of 7 UP pound cake on cake plate on gray surface
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7up Cake Recipe

Moist lemon scented cake with a tangy glaze to match, welcome citrus season with this Southern classic!!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: southern
Keyword: bundt cake, citrus, lemon, old fashioned recipes, pound cake, pound cake recipes, southern 7up pound cake
Servings: 16 slices
Calories: 511kcal
Author: Lauren Newsome

Ingredients

  • 1 1/2 cup unsalted butter 3 sticks, room temperature
  • 3 cups granulated sugar
  • 5 eggs large, room temperature
  • 3 cups flour sifted
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1 cup 7 UP

Lemon Glaze

  • 2 cups powdered sugar sifted
  • 1 teaspoon lemon juice
  • 3 tablespoons 7 UP
  • 1/4 teaspoon vanilla extract

Instructions

For the cake

  • Preheat oven to 325 degrees. Generously spray a bundt pan with baking spray with flour, set aside.
  • In a medium size bowl, sift together flour and kosher salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat for 2-3 minutes. Slowly add sugar to butter and mix until light and fluffy. About 6-7 minutes.
  • Add eggs, one at a time, and beat well after each addition.
  • Turn mixer to lowest speed and add flour to butter mixture in three additions. Mix each addition until just combined, scraping down the sides as necessary. Be careful not to overmix.
  • Lastly, add lemon juice, lemon zest, vanilla extract, and 7 UP. Mix until just combined, scraping down the sides as needed.
  • Pour batter into prepared bundt pan and bake for 1 hour to and 1 hour and 10 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Let cake cool in budnt pan on wire rack for 10 minutes. Invert and remove from pan. Let cake cool completely on a wire rack.

For the glaze

  • In a medium bowl, sift powdered sugar. Add lemon juice, 7 UP, and vanilla extract and whisk until combined. Pour glaze over cooled cake.

Nutrition

Serving: 1slice | Calories: 511kcal | Carbohydrates: 83.7g | Protein: 4.6g | Fat: 19.1g | Saturated Fat: 11.5g | Cholesterol: 104mg | Sodium: 244mg | Potassium: 54mg | Sugar: 65g | Calcium: 17mg | Iron: 1mg

Cake

Classic Gingerbread Cake

Sweet molasses and warming spices come together to create the ultimate holiday Classic Gingerbread Cake!!

sliced pieces of classic gingerbread cake in baking pan

It’s Christmas time which only means one thing. Well two things. One, we are stuffing our faces with cookies on repeat. And two, this classic gingerbread cake is warming not only our bellies but our souls. Its comfort in cake form. Something we all need a little extra of right now. I feel like if Christmas had a scent, gingerbread would be it. The spices entangle the senses and surround you like a warm hug. And lets not forget about the star of the show, molasses. Its sweet, its smoky, and oh so perfect for creating the most epic holiday cake.

Gingerbread is a pretty big deal in our house. My Aunt Clara was famous for her gingerbread. Everyone raved about how moist, epically spiced, and just how plain good it was. So naturally, I had to try my hand at her recipe. And let me tell you, it did not disappoint. One bite, and I could see what all the hype was about. Every morsel was perfection with the right amount of ginger to sweetness There’s something about a vintage recipe. You can taste the love and the thought in each bite.

sliced classic gingerbread cake in baking pan on a grey surface

Tips for baking soft Classic Gingerbread Cake

  • Granulated Sugar – Before settling on granulated sugar, I first tried using light brown sugar. My thought was that the flavor of the brown sugar would marry beautifully with molasses and spices. Although it was a good combo, I found that brown sugar did not impart the sweetness I was looking for so I decided to go with granulated instead.
  • Molasses – There are many different types of molasses, each of which has a distinct flavor. I used Grandma’s unsulphured molasses in this recipe. We will get in a little more detail about different types of molasses below!!
  • Spices – Cinnamon, nutmeg, and cloves are the standard spices when baking your standard gingerbread. Aunt Clara used a teaspoon of each in her recipe, but I find that clove can be very overpowering when used in a large amount. I cut back and used 1/2 teaspoon instead. I also increased the ground ginger from 1 teaspoon to 1 1/2 teaspoon to get more of that ginger flavor.
  • Hot water – When making the batter for this gingerbread cake, you will notice that it is very thick. Hot water is used to help thin the batter. It also helps loosen the strands of gluten in the flour ensuring a lighter textured gingerbread.

Types of molasses

  • Unsulphured vs Sulphured Molasses – Unsulphured molasses is made from the juice of sun-ripened sugar cane. The sugar cane is cut, crushed, and the juices are extracted. The extracted juices are boiled down creating a rich, thick syrup. During this first boiling process, only a small amount of sugar is extracted resulting in the dark liquid that is molasses!! Sulphured molasses is made from sugar cane that has not yet matured. Because of this, it is treated with the preservative sulphur dioxide during the sugar extraction process. This second boil makes sulphured molasses darker in color, less sweet, and it has a more pronounced and slightly chemical flavor.
  • Dark or Robust Molasses – Dark molasses results from the second boiling of sugar cane.  It is less sweet, thicker and darker in color than light molasses. 
  • Blackstrap Molasses – Blackstrap molasses results from the final boiling of molasses. Blackstrap molasses is the darkest and thickest of the three. It is less sweet and has an almost bitter flavor. It is also the healthiest because it retains its vitamins and minerals!! Blackstrap molasses is better utilized in savory dishes.

Choosing the right molasses can be daunting. But unsulphured molasses is usually the way to go in most baking recipes.

sliced classic gingerbread cake in baking pan with glass of milk on a grey surface

How to make Classic Gingerbread Cake

  1. In a medium size bowl, sift together flour, baking soda, spices and salt. Set aside.
  2. In a large bowl, cream butter and sugar until smooth.
  3. Add egg and molasses and mix until combined.
  4. Add flour mixture to wet mixture in three batches and mix to combine. To ensure the flour is incorporated, I find it easiest to mix first with with a handheld mixer then finish with a spatula. Because the batter is thick, adding the flour in batches will ensure the flour is fully incorporated.
  5. Once the flour is combined, slowly add hot water and mix until smooth. Batter will be very thin.
  6. Pour into prepared 9 x 13 pan and bake!!
sliced gingerbread cake on parchment paper

How to store

This gingerbread cake is the ultimate Christmas cake so don’t be surprised if you don’t have any leftovers. However if you do, it is best stored in an air tight container at room temperature for up to four days or in the refrigerator for up to a week. You can also wrap it in plastic wrap and freeze in plastic bags until you are ready to enjoy!! Make sure you allow your cake to cool until it is room temperature before freezing. When you are ready to enjoy, thaw your cake in the refrigerator or at room temperature. I suggest microwaving for at least ten seconds after its thawed because gingerbread is always at its best when its warm.

How to serve

There are so many ways you can serve gingerbread. This is a choose your own adventure kind of cake!! You can serve it with whipped cream, vanilla ice cream, a dollop of mascarpone, or get a little crazy and frost it with a little buttercream. Many vintage recipes also call for a little lemon glaze on top. My favorite way to eat gingerbread however will always be plain, or with a sprinkle of powdered sugar. I like to taste the spices and molasses without anything getting in my way.

Also a must, eating it right after it slight cools. Nothing can compare to a warm, fluffy soft slice of gingerbread straight from the oven. I’m getting excited just thinking about it. So do yourself and your family a favor this Christmas and make this gingerbread cake. I promise it will taste like Christmas with every bite!!

sliced gingerbread on parchment paper
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Classic Gingerbread Cake

Sweet molasses and warming spices come together to create this ultimate holiday Classic Gingerbread Cake!!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Christmas baking, gingerbread, gingerbread recipe, holiday baking, molasses
Servings: 15
Calories: 249kcal
Author: Lauren Newsome

Equipment

  • 9 X 13 cake pan

Ingredients

  • 1/2 cup unsalted butter 1 stick
  • 1 cup molasses unsulphured
  • 1 large egg beaten
  • 1 cup hot water
  • 1 cup granulated sugar
  • 2 1/2 cups flour sifted
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

Instructions

  • Pre heat oven to 350 degrees farenheit. Grease a 9 x 13 pan with cooking spray and line with parchment paper.
  • In a large bowl, cream together granulated sugar and butter until light and fluffy
  • Add slightly beaten egg and molasses, mix well until combined.
  • In a medium size bowl, sift together flour, baking soda, salt, and spices.
  • Add dry ingredients to wet mixture in three batches. Stir to combine with spatula, batter will be thick.
  • Slowly add hot water to batter and stir and until smooth. Batter will be very thin.
  • Pour batter into prepared pan and bake until 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool slightly in pan on wire rack. Slice into sqaures and serve warm with whipped cream, powdered sugar, or vanilla ice cream. Or eat it plain!!

Notes

Did you make this recipe?
Be sure to tag @vintage_confections on Instagram!!

Nutrition

Serving: 1slice | Calories: 249kcal | Carbohydrates: 45.9g | Protein: 2.7g | Fat: 6.7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 261mg | Fiber: 0.7g | Sugar: 25.6g | Calcium: 54mg | Iron: 2mg

Looking for more holiday bakes? Be sure to check out my Chocolate Chip Toffee Cookies!!

Cookies

Chocolate Chip Toffee Cookies

Melty chocolate pools, buttery rich toffee, and crunchy toasted pecans, these Chocolate Chip Toffee Cookies are your ULTIMATE go to for the holiday cookie season!!

close up of chocolate chip toffee cookies

It is officially cookie season and I couldn’t be more excited!! Nothing makes me happier than baking up batches of cookies and sharing them with friends and family. These Chocolate Chip Toffee Cookies are definitely the gift that keeps on giving. I should note that there aren’t any chips but rather chunks of chopped chocolate that form those melty pools is wish I could live in. But what makes this cookie even more special is the chunks of rich toffee. If chocolate and toffee aren’t a match made in heaven, I don’t know what is. Mix it all together with toasty pecans and you have reached cookie HEAVEN!!

stack of cookies on two white plates on a grey surface

Ingredients for Chocolate Chip Toffee Cookies

  • Unsalted Butter – The butter in this cookie is slightly melted. Melting the butter will give you a chewier cookie. Now you don’t want to cook the butter. We are just slightly melting it. There should be some chunks of butter left. If you cook the butter for too long, you will start to loose the moisture. If you loose your butter moisture, the cookies will be dry instead of nice and chewy. You also want to make sure you allow your butter to cool and return to room temperature after melting. If not, the hot butter will melt your sugars resulting in a greasy cookie.
  • Light brown / Granulated sugar – Light brown sugar not only ensures we get a moist, chewy cookie every time, it also gives the cookie a richer flavor. Granulated sugar however, gives us those crunchy edges we love.
  • Chocolate – Ok so you know my love for a good chopped chocolate bar. I used a semi-sweet chocolate bar in this recipe and chopped it into medium sized chunks. You can also use a bag (12 oz) of semi-sweet chocolate chips. If you prefer milk chocolate or bittersweet chocolate, they can also be substituted. My favorite brands are Ghirardelli and Guittard.
  • Pecans – I know you’re saying toasted pecans?! WHY?? But let me tell you, the toasted pecans not only help bring out the nutty flavor of the actual pecan, but it also enhances the flavor of any baked good.
  • Toffee – Oh rich buttery toffee!! Toffee is the perfect accompaniant to chocolate. If you want to make your own, please do!! I however, used the next best thing. A Heath Bar. You still get that rich buttery/chocolate combo that takes this cookie to the next level.
chocolate chip toffee cookies on parchment paper

How to make Toffee Cookies

  1. Melt the butter. You can either melt your butter in the microwave or on the stove. I melted my butter in the microwave in 10 second increments. Make sure you check your butter each time before heating again. Remember, you only want your butter slightly melted not all the way. If you do happen to melt it all the way, you can still use it. Just make sure you allow it to cool and come back to room temperature.
  2. Chop chocolate bar into medium size chunks, set aside.
  3. In a large bowl, whisk together flour, salt, and baking soda. Set aside.
  4. Add sugars. Once butter has cooled, add melted butter to both sugars and whisk to combine.
  5. Add eggs and vanilla extract, whisking to combine.
  6. Lastly, add in flour and with a spatula, mix until just combined. Once combined, add the toffee and toasted pecans. Then its time for the best part, rolling them into balls and baking!!
Chocolate chip toffee cookies on baking sheet with glasses of milk

Tips for making Chocolate Chip Toffee Cookies

  • I know we all know this one, but always be sure to correctly measure your flour. Spoon your flour into your measuring cup and remove excess flour with the back of a butter knife. If you add too much flour, your cookie will be cake-y and dry.
  • Because we did melt the butter, you will need to chill these cookies in the refrigerator for one hour up to overnight. If you leave your cookies in the refrigerator to rest over night, you will have to add extra baking time. While testing this recipe, when dough was left overnight, the cookies baked for 14 minutes vs 1 hour, the cookies baked for only 11 minutes.
  • A slightly under baked cookie always tastes the best to me. I always like to roll my cookie balls taller rather than wider. This creates that gooey center and crisp edge. Also, to ensure all of my cookie balls are uniform, I use a scale to make sure each cookie is the same weight of 1.7 ounces.
  • To mix or not to mix. Of course if you are not a nut fan, feel free to omit the pecans. Or if you prefer another nut such as walnuts, you can definitely substitute them. Or, you can go a step further and top them with sea salt.

So if you’re like me and you:

a. want a chewy on the inside crunchy on the outside

b. buttery

c. sweet

chocolate chip cookie that is next level, make this cookie!! I promise you, you won’t be disappointed.

Wanting more cookie goodness?! Be sure to check out The Best Ever Cowboy Cookies!!

chocolate chip toffee cookie broken in half on parchment paper
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Chocolate Chip Toffee Cookies

Melty chocolate pools, buttery and rich toffee, and crunchy toasted pecans make this your go to ULTIMATE cookie for the holidays!!
Prep Time20 mins
Cook Time11 mins
chill time1 hr
Total Time31 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip, cookies, toffee
Servings: 30 cookies
Calories: 248kcal
Author: Lauren Newsome

Equipment

  • 2 baking sheets

Ingredients

  • 1 cup unsalted butter 2 sticks, slightly melted
  • 1 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 3/4 cup toasted pecans roughly chopped
  • 2 4 oz Heath Bars or 1 1/2 cups, chopped
  • 1 cup semi-sweet chocolate bar, chopped into large chunks plus 1/2 cup to place on top of cookie if desired

Instructions

  • In a large heat proof bowl, place two sticks of butter and partially melt. Butter should be halfway or 80% melted and have visible chunks. Let butter cool to room temperature before adding sugars.
  • Chop chocolate, set aside.
  • In a large bowl, mix together flour, baking soda, and salt. Set aside.
  • Pour room temperature melted butter into large bowl with both sugars and whisk until combined.
  • Add eggs one at a time to butter mixture and mix until combined. Add and stir in vanilla.
  • Add dry ingredients to butter mixture and mix with a spatula until just combined. Once blended, add chopped chocolate, toasted peans, and chopped toffee bars.
  • Cover bowl with plastic wrap and chill for up to 1 hour or overnight.
  • Pre heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  • Scoop dough into balls (about 2 ½ tablespoons). If you have a food scale, dough should equal 1.7 ounces. Place 6 balls of dough onto the lined baking sheet, about two inches apart. Press 1/2 cup of chocolate chunks into dough if desired.
  • Bake one sheet at a time for 10 – 14 minutes. If choose to chill your dough overnight, cookies may take up to 14 minutes to bake due to the dough being colder. I found that when I only chilled my dough for an hour, cookies took 11 minutes to bake. Cookies are better when they are slightly underbaked.  They should be slightly brown around the edges and slightly cracked and gooey in the middle.
  • Remove from the oven and let cookies sit on baking sheet for 3-5 minutes before transferring cookies to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to five days.

Notes

Did you make this recipe?
Be sure to tag @vintage_confections!!

Nutrition

Serving: 1cookie | Calories: 248kcal | Carbohydrates: 31.7g | Protein: 2.9g | Fat: 12.3g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 122mg | Potassium: 100mg | Fiber: 1.1g | Sugar: 20.5g | Calcium: 47mg | Iron: 1mg

Cookies

The Best Ever Cowboy Cookies

Soft, chewy, and filled to the brim with oats, chocolate, pecans, and shredded coconut, these legendary Cowboy Cookies are the ULTIMATE comfort food!!

cookies in rectangle container on grey surface

I’ve never met a cookie I didn’t like. These Cowboy Cookies are no exception. This cookie has been on repeat in my house and for good reason. How could you not love a cookie that has oatmeal, chocolate, shredded coconut and toasted pecans?! Now I have to admit, I am not the biggest coconut lover. But after tasting these cookies, it became apparent that the coconut is what made the cookies so special. Combined with oatmeal, coconut gives these cookies an amazing texture. Put that together with melty chocolate pools and toasty pecans and you have cookie perfection.

Cowboy Cookie, A History

Cowboy Cookies have been around for ages and there are many stories of how they came to be. But they really rose to fame when they debuted in a Family Circle magazine courtesy of Laura Bush. During the 2000 Presidential election, Laura Bush’s cowboy cookie went head to head with Tipper Gore’s gingersnap cookie. Family Circle had each of the candidates wives submit a recipe and readers were asked to vote which one was their favorite. The Cowboy Cookie won by a landslide and became an instant favorite.

Of course my all knowing grandmother was the first person to tell me about this cookie and its history. After hearing all of the delicious ingredients, only one thing came to mind….I had to recreate my own version.

chopped chocolate on cutting board

Cowboy Cookie Ingredients

  • Light brown sugar – I love using brown sugar in cookies!! Brown sugar not only gives baked goods a rich, depth of flavor, it also adds moisture.
  • Oatmeal – Old fashioned rolled oats not quick oats are the go to in this recipe. Using quick oats will result in a different cookie texture.
  • Shredded coconut – I used sweetened coconut, but if your prefer unsweetened coconut, you can definitely use that as well. Shredded coconut is also preferred over coconut flakes or desiccated coconut.
  • Chocolate – Nothing compares to a bar of chocolate!! I used a semi-sweet chocolate bar and chopped it into medium sized chunks. You can also use a bag (12 oz) of semi-sweet chocolate chips. If milk chocolate or bittersweet chocolate are more your jam, they can easily be substituted. My favorite brands are Ghirardelli and Guittard.
  • Pecans – No you don’t have to toast your pecans, but you would be so much cooler if you did. A good rule of thumb is to toast your pecans first before chopping them. This ensures the small pieces of chopped pecans do not burn. You can bake them in the oven at 350 for ten minutes and finish prepping your other ingredients as they cool before giving them a rough chop.

What I love most about this recipe is its simplicity. They are totally customizable and taste AMAZING regardless of the add-ins. My favorites so far have been toffee, peanuts, walnuts, a sprinkle of sea salt (if you’re craving that sweet/salty combo), the options are endless. Or if you want to get rid of the nuts all together, you can. You do you and make it your own, no judgement here.

Cookie dough in a silver mixing bowl on a gray surface
Balls of cookie dough on a wax paper

Tips for making the best Cowboy Cookies

  1. You’re hungry, you need that chewy goodness in your life right now, believe me I get it. No one likes going through the motions of creating a cookie dough only to let it chill in the fridge for an hour. But believe me when I tell you, you must. Chilling the dough prevents the cookies from spreading too much and helps the flavors to develop.
  2. It is important to measure your flour accurately and have your cold ingredients at room temperature. Using too much flour will change the texture of the cookies making them dense. Fluff your flour with a fork first before spooning it into your measuring cup. Use the back of a butterknife to then level off the excess flour.
  3. Don’t over-mix!! Over mixing will result in a dense cookie as well. Mix your dough until all the ingredients are just combined. It is important to mention that the dough will be thick.
  4. When scooping the cookie dough, I like to use a 2 1/2 scoop. If you have a scale, you can also weigh your dough!! The dough should equal approximately 1.7 ounces.
  5. I love a slightly under baked cookie. These cookies will take anywhere between 9 to 11 minutes to bake. Mine were done at 11 minutes. One thing to look out for when checking for cookie doneness is if they look slightly gooey in the center. Don’t worry, you want them to look that way. After removing them from the oven, they will harden as they cool.
  6. My best tip is to reserve a little chopped chocolate and add a small chunk of chocolate on top of your cookie dough before placing them in the oven. This creates those melty pools we all know and love.
  7. If you are not ready to bake your cookies, form dough into balls and place them on a baking sheet.  Freeze until the dough is solid then place balls into a freezer friendly container until ready to use. Add 2 to 3 minutes baking time.
Baked cowboy cookies on brown parchment paper

What do Cowboy Cookies Taste Like

This cookie tastes like a glorified oatmeal cookie but oh in all the best ways!! With one bite, you are transported. The chewy, oatmeal gives way to the gooey chocolate pools who create a literal chocolate pond in your mouth.  The warmth of the cinnamon combined with the crunch of the toasted pecans imparts a earthy, nutty flavor.  And for the grand finale, the shredded coconut intertwines with the oatmeal resulting in a chewy explosion. Are you drooling yet? I know I am!!

stacked cowboy cookies sitting on top of cake pan

How to store

These cookies should be stored in a airtight container for up to five days for maximum freshness. If you only need to bake a small amount, bake what you need then freeze the rest. You can freeze the dough for up to 3 months. This cookie dough can also be made a day in advanced and stored in the fridge. Just make sure the dough is covered tightly with plastic wrap until you are ready to bake.

hand holding two halves of a cowboy cookies
cookies in rectangle container on grey surface
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5 from 2 votes

The Best Ever Cowboy Cookies

Soft, chewy, and filled to the brim with oats, chocolate, pecans, and shredded coconut, these legendary Cowboy Cookies are the ULTIMATE comfort food!!
Prep Time15 mins
Cook Time11 mins
Course: Dessert
Cuisine: American
Keyword: cookies, cowboy cookies, fall, oatmeal
Servings: 30 cookies
Calories: 186kcal
Author: Lauren Newsome

Equipment

  • Stand Mixer

Ingredients

  • 1 cup unsalted butter room temperture (2 sticks)
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs large
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 cups old fashioned rolled oats
  • 2 teaspoons pure vanilla extract
  • 2 cups semi-sweet chocolate, chopped into large chunks (12 ounces), plus 1/2 cup to place on top of cookie if desired
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup pecans, toasted and roughly chopped

Instructions

  • In a medium bowl, shift together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy.
  • Reduce speed to low and add eggs and vanilla, beat until well combined.  About 1-2 minutes.
  • Add flour and mix until mostly combined.  Some flour streaks in dough are ok.
  • Add oatmeal, shredded coconut, toasted pecans, and 2 cups of the chopped chocolate.  Mix on low until just combined being careful not to overmix dough. Overmixing the dough will result in dense cookies. Dough will be thick.
  • Cover with plastic wrap and refrigerate for 1 hour to overnight
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Scoop dough into balls (about 2 ½ tablespoons). If you have a food scale, dough should equal 1.7 ounces. Place 6 balls of dough onto the lined baking sheet, about two inches apart. Press 1/2 cup of chocolate chips into dough if desired.
  • Bake one sheet at a time for 9-12 minutes until the edges are golden brown (mine were done at 11 minutes).  Cookies are better when they are slightly underbaked.  They should look slightly gooey in the center and will harden as they cool.
  • Remove from the oven and let cookies sit on baking sheet for 3-5 minutes before transferring cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days.

Notes

Did you make this recipe? 
Be sure to tag vintage_confections!!
 

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 22.4g | Protein: 2.5g | Fat: 10.2g | Cholesterol: 27mg | Fiber: 1.4g | Sugar: 11.7g

Cake

Pumpkin Spice Bundt Cake with Maple Glaze

Bring on the fall flavors with this Pumpkin Spice Bundt Cake with Maple Glaze!! Filled with warming spices, a cinnamon pecan streusel, and topped with the most decadent maple glaze, this cozy bundt is sure to become your new fall classic!!

Thanks to my sponsor, Rodelle, for supplying the free product to help me write this post today! This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!

close up of slice of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper

It’s fall which only means one thing. We are knee deep in all things pumpkin and spice. Personally I wouldn’t have it any other way. Fall baking is where I shine. I live for the spice and decadence that fall desserts bring. This pumpkin spice bundt cake with the most delicious maple glaze is the ULTIMATE little indulgence we need this time of year. And I think I can say that after this year, we all can agree we could use a little extra indulgence.

Pumpkin Spice Bundt Cake without glaze and bottle of Rodelle pumpkin spice extract on grey surface

Why Pumpkin Spice?

Pumpkin bundt cakes are nothing new. Silky smooth pumpkin puree and warming fall spices were made for each other. This pumpkin bundt goes the extra mile with the addition of a rich ripple of cinnamon pecan streusel and an extra indulgent maple glaze. Not only is this pumpkin spice bundt a fall dream come true, it is epically moist and perfectly spiced.

It is no secret that the magical flavor of pumpkin spice is the epitome of fall baking. But add Rodelle Pumpkin Spice Extract to the mix and you have the ultimate flavor explosion. Not only does it contain a splash of their signature pure vanilla extract (which I am totally obsessed with), cinnamon, nutmeg, cloves, ginger, and pumpkin seed oil are also combined resulting in a rich blend of pure fall decadence.

Using high quality ingredients in everything I bake is always at the utmost importance. Rodelle has always been my go to choice because of their commitment to quality. Not only are their products unmatched in flavor, but they are passionate about creating a line of ingredients to transport your culinary adventures to new heights. Rodelle has also created a vertically integrated supply chain in which they work directly with vanilla farmers in their quest to create quality ingredients you know and trust. It brings me great joy to work with a company who shares my passion in creating delectable fall recipes using quality ingredients like this one!!

close up side view of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper

How to achieve a moist, tender crumb

You guys know my love for bundt cakes. They are easy to make and the flavor options are endless. Just check out my Vanilla Buttermilk Pound Cake and Southern Lemon Pound Cake!! They are the ultimate comfort dessert. Plus they have that elegant natural beauty from whatever pan they are baked in. And this pumpkin spice bundt cake is no exception.

The most important component of a bundt cake is a moist and tender crumb. This cake has help from not only the pumpkin puree in the batter but also sour cream. The fat in sour cream helps contribute to the moistness and richness of a cake every time. I know a lot of recipes use oil or water but I feel the richness that butter and sour cream provide in this cake are unparalleled. Now when it comes to the pumpkin puree, I was lucky enough to find it stocked at my local grocery store. Farmer’s Market Pumpkin Puree by far has to be my favorite pumpkin puree. I have tried other brands and I feel like none of them have come close to the texture or flavor.

Trust me when I say that sour cream and pumpkin puree is the combo you need. It made this cake so moist that I was able to leave it out UNCOVERED and it did not dry out!! True story.

Also, it is important to add that whenever you are making a bundt cake, it is imperative not to over mix. My rule of thumb is after adding flour, mix until no streaks of flour are seen. I often taste test the batter to make sure the flour is incorporated. If you still have a slight flour taste, mix the batter for an additional 10 to 20 seconds. If you find that your ingredients aren’t fully mixed at the bottom of your bowl, I find it good practice to take a spatula and mix the the batter for about ten strokes.

slices of pumpkin spice bundt cake on wax paper

How to make the best pumpkin spice bundt cake

hand holding bottle of Rodelle Pumpkin Spice Extract over bowl of batter on grey surface

Even though this cake is made using a stand mixer, it is super quick to whip up. Just follow these simple instructions:

  1. Preheat oven to 350 degrees
  2. Grease a 10 cup bundt pan with baking spray, set aside.
  3. In a small bowl, combine brown sugar, toasted pecans, and 1 teaspoon of ground cinnamon with a fork. Set aside.
  4. Sift together your dry ingredients, set aside. Now we can’t forget about the star of the show, the pumpkin spice. I wanted to complement the flavors of the pumpkin spice extract to ensure you get a mouthful of spice in every bite!! 1/4 of nutmeg, ginger, and clove are added to elevate the extract and make the flavors sing. To ensure the spices are evenly dispersed, they are sifted together with the flour.
  5. Mix together the butter and sugar, then the eggs one at a time.
  6. Stir in sour cream, pumpkin puree, and Rodelle Pumpkin Spice Extract.
  7. Gradually add flour mixture to butter mixture in three additions and mix until just combined.
  8. Pour half of the pumpkin spice batter into prepared pan. Sprinkle evenly with cinnamon pecan streusel. Spoon remaining batter evenly over streusel.
  9. Bake for 50 to 55 minutes until a cake tester inserted into center of cake mostly comes out clean. Mine was done in 55 minutes.
  10. Let the cake cool completely before topping with maple glaze.

Cinnamon Pecan Streusel

This cinnamon pecan streusel may be simple to make but it delivers a WOW factor in the flavor department. 1/2 cup of firmly packed light brown sugar, toasted pecans, and a teaspoon of ground cinnamon and boom, you’ve officially arrived in flavor town!! If you don’t have pecans, walnuts would make an excellent addition. This streusel is the happy little surprise in the middle of this cake

Maple Glaze

OK so recap: we’ve got a moist, delicious pumpkin bundt, addicting cinnamon pecan streusel, and last but not least the most indulgent maple glaze. When testing this cake, I first tried it with a rum glaze. But after tasting it, I felt that the rum took over the flavor of the cake significantly. I really wanted to showcase the rich flavors of the pumpkin and spice and felt that the rum was trying way to hard to run the show. The addition of the maple glaze however was a complete game changer. It wasn’t too sweet or too overpowering. It elevated the pumpkin and spice and added a richness that was just unparalleled. Literally could eat this glaze by the spoonful.

How to store Pumpkin Spice Bundt Cake with Maple Glaze

Well as I mentioned before, this cake literally stayed moist for hours uncovered on the kitchen counter. But to keep this cake super moist, it is best stored in an airtight container or wrapped in plastic wrap at room temperature for 7 days. Or if you prefer, you can wrap the cake tightly in plastic wrap and store in the freezer for up to three months. You can also prepare this cake a day in advanced and glaze when ready. If you can wait that long.

Its fall y’all!! The holidays are just around the corner. Let this cake give you the comfort you deserve. Sharing is as always optional, but I hope you do. This cake is too good not to share!!

close up side view of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper
half of pumpkin spice bundt cake on wax paper on grey surface
close up of slice of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper
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Pumpkin Spice Bundt Cake with Maple Glaze

Bring on the fall flavors with this Pumpkin Spice Bundt Cake with Maple Glaze!! Filled with warming spices, a cinnamon pecan streusel, and topped with the most decadent maple glaze, this cozy bundt is sure to become your new fall classic!!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: bundt cake, fall, pumpkin spice, streusel
Servings: 16 people
Calories: 436kcal
Author: Lauren Newsome

Equipment

  • Bundt pan
  • Stand Mixer

Ingredients

For the Cinnamon Pecan Streusel

  • 1/2 cup light brown sugar firmly packed
  • 1/2 cup chopped pecans toasted
  • 1 teaspoon ground cinnamon

For the cake

  • 1 cup unsalted butter (2 sticks) room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups sour cream
  • 1 cup pumpkin puree
  • 1 1/2 teaspoon Rodelle Pumpkin Spice Extract
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

For the Maple Glaze

  • 2 cups powdered sugar sifted
  • 1/4 cup Grade A maple syrup
  • 1 teaspoon pure vanilla extract
  • 3-4 tablespoons heavy whipping cream

Instructions

  • Preheat oven to 350 degrees. Grease 12-cup bundt pan with baking spray with flour
  • In a small bowl, combine brown sugar, toasted pecans, and 1 teaspoon of ground cinnamon with a fork until combined. Set aside.
  • In a large bowl, sift together flour, baking soda, kosher salt, spices, set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. About five minutes.
  • Beat in eggs, one at a time, beating well after each addition.
  • Stir in sour cream, pumpkin puree, and pumpkin spice extract.
  • Gradually add flour mixture to butter mixture in three additions and mix until just combined. Do not overmix.
  • Pour half of the pumpkin spice batter into prepared pan. Sprinkle evenly with brown sugar mixture. Spoon remaning batter evenly over streusel. Bake for 50 to 55 minutes or until a a cake tester inserted into center of cake mostly comes out clean.
  • Allow cake to cool in pan for 10 mintues on wire rack. Invert and remove from pan. Let cake cool completely on a wire rack.
  • While cake cools, make the maple glaze. In a medium size bowl, combine sifted powdered sugar, maple syrup, vanilla, and heavy whipping cream. Whisk until smooth and pour glaze over cooled cake.

Notes

Did you make this recipe?
Be sure to tag @vintage_confections on Instagram!!

Nutrition

Serving: 16g | Calories: 436kcal | Carbohydrates: 68.2g | Protein: 3.5g | Fat: 17.8g | Cholesterol: 45mg | Sugar: 47.7g

Cake

Sour Cream Coffee Cake with Spiced Streusel

Celebrate the beginning of fall with this sour cream coffee cake with spiced streusel!! Buttery, rich cake combined with the warmth of a cinnamon and nutmeg streusel, this coffee cake is sure to make your fall mornings extra cozy.

Sour cream coffee cake on wire rack

Fall is here and I couldn’t be more excited. It is my favorite time of year. Hot summer days give way to cool cozy nights. Well as cool as you can get in Texas. Leaves change, spices come to life, and the world is made new. And most importantly, its my birthday!! I can’t think of any other way than to welcome this time of year with the warm, comforting goodness that is coffee cake.

An ode to coffee cake

To me, coffee cake is like your favorite warm sweater. You can always count on it to keep you cozy and never let you down. Sure you can have coffee cake any time of the year. But there’s something about a warm slice of coffee cake, a huge cup of coffee, fluffy socks, and an equally comfy blanket to match during those cool fall days.

The rich, lustrous cake. The crunch sound the streusel makes when you take a bite. I can only describe it as a flavor explosion of decadence and spice.

When I was in middle school, my mom would have to be at work very early in the morning. She would drop me off at my friend Jennifer’s house and her mom would take me to school. I would arrive in wee hours in the morning with my blue cup filled to the brim with Honey Nut Cheerios, sit in the living room and watch Charlie Brown until everyone woke up.

It was at Jennifer’s house that I was given my first proper introduction to coffee cake. Now this wasn’t homemade coffee cake, it was Sara Lee. But boy was it magical. The rich, buttery cake melted in my mouth. The spicy streusel made my taste buds dance with glee. I was hooked. So much so that I had my mom buying coffee cake from the grocery store every week and we would eat it every Saturday morning for breakfast. With bacon. Always with bacon.

Flash forward to today, I was determined to create a coffee cake that rivaled the one of my youth,. It had to be rich, it had to be buttery, but most importantly the streusel had to knock everyone’s socks off.

What is coffee cake

Coffee cake is thought to have originally come from Germany. American coffee cake is sweet and has the texture of pound cake, whereas German coffee cake resembles more of a sweet bread. Unlike its German counterpart, American coffee cake is usually laced with a cinnamon sugar layer and a crunchy streusel on top. There isn’t any actual coffee in coffee cake. It is actually called coffee cake due to it being the perfect accompaniment to coffee!!

cut sour cream coffee cake on wire rack and parchment paper

How to make the perfect sour cream coffee cake

There’s not much standing in between you, a handful of ingredients, and the perfect coffee cake!!

  • Sour Cream – The star of the show….besides the streusel. Sour cream ensures that this coffee cake will have a moist, tender crumb.
  • Baking soda/Baking powder – So we get that good rise!!
  • Sifted flour- Sifting the flour beforehand guarantees that it is clump free. It also helps aerate the flour.
  • Eggs – For added moisture
  • Butter – For that melt in your mouth, buttery richness.
  • Granulated sugar – To make our cake nice and sweet!!
  • Vanilla Extract – Because no cake is complete without a little extra flavor.

It is important to note that after preparing, your batter will be very thick. I found it best to spray the 8×8 inch pan with baking spray before lining it with parchment paper. This will help your parchment to stay in place as you smooth your batter with an offset spatula.

Also, do not over mix!! Mix batter in a stand mixer until you no longer see any streaks of flour then stop.

Spiced Streusel

Streusel is like the holy grail of coffee cake. I know I can’t be the only who purposefully eats all the streusel before eating the actual cake. I tried many different ratios before settling on what I believe is the perfect streusel. 3/4 cup flour, a mixture of not only brown sugar but granulated sugar as well, cold butter, and the warm aroma of cinnamon and nutmeg. All are combined together to create the perfect streusel to go alongside this golden, buttery perfection.

white bowl filled with streusel on grey surface

How to serve sour cream coffee cake with spiced streusel

Would it be bad for be to say one slice for each hand, plate or napkin optional? Honestly there is no wrong way to eat coffee cake. Eat for breakfast as the morning light makes its way across your kitchen floor. Eat it for an afternoon snack, or as dessert when you know you can’t possibly fit anything else in your stomach but you can’t say no to cake. Either way you enjoy it, just know there is no wrong way to eat cake. The only wrong way is not eating it at all.

How to store Sour Cream Coffee Cake

This coffee cake is super moist so be sure to store it in an airtight container. Or you can also wrap it in plastic wrap. Sour Cream Coffee Cake will stay fresh for 7 days at room temperature. I love to heat mine up for a couple of seconds in the microwave before devouring.

sliced coffee cake on wire rack and grey surface
Sour cream coffee cake on grey surface
sliced coffee cake on wire rack on grey surface
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Sour Cream Coffee Cake with Spiced Streusel

Celebrate the beginning of fall with this sour cream coffee cake with spiced streusel!! Buttery, rich cake combined with the warmth of a cinnamon and nutmeg streusel, this coffee cake is sure to make your fall mornings extra cozy.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 45 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, cinnamon, coffee cake, fall, streusel
Servings: 16 people
Calories: 279kcal
Author: Lauren Newsome

Equipment

  • 8×8 inch square baking pan

Ingredients

  • 1 cup sour cream
  • 1/2 cup unsalted butter, room temperature 1 stick
  • 2 large eggs well beaten
  • 1 cup granulated sugar
  • 1 3/4 cup all purpose flour sifted
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract

Spiced Streusel

  • 3/4 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 6 tablespoons cold butter cubed
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a 8×8 inch square baking pan with baking spray and line with parchment paper. Set aside
  • In a small bowl, combine sour cream and baking soda. It will double in size
  • For the streusel, sift together flour, both sugars, spices, and salt. Cut cold butter into small cubes and add to flour mixture. Using a pastry blender, cut butter into flour mixture until it forms a crumble. If you do not have a pastry blender, you can pinch the flour and butter together with your fingers until it forms a crumble. Place in refrigerator until ready to use.
  • For the cake, sift together flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add eggs one at a time and beat well. Add vanilla.
  • Reduce speed to low and add flour mixture in three additions, alternating with sour cream. Begin and end with flour mixture. Batter will be very thick.
  • Spoon half of the batter in prepared baking pan and smooth with offset spatula. Lightly tap pan on counter to reduce air bubbles. Sprinkle half of the spiced streusel on top of batter. Cover streusel with remaining batter. Sprinkle with the remainder of the spiced streusel.
  • Bake for 45-50 minutes until cake is golden, springs back to touch, and toothpick inserted in the center comes out clean. A few crumbs is ok. Start testing for doneness at 45 minutes to prevent overbaking. Remove from oven and allow cake to cool on wire rack for ten minutes. Using the parchment over hang, lift cake from pan and let cool on wire rack for 45 minutes to an hour. Slice into 16 pieces and serve warm or at room temperature.

Notes

Did you make this recipe?
Be sure to tag vintage confections on Instagram!!

Nutrition

Serving: 16g | Calories: 279kcal | Carbohydrates: 36.2g | Protein: 3.4g | Fat: 13.9g | Saturated Fat: 8.5g | Cholesterol: 56mg | Sodium: 278mg | Sugar: 20.7g

Cake

Southern Lemon Pound Cake

Tart, zesty lemon combines with rich tangy buttermilk to create the ultimate Southern Lemon Pound Cake. The perfect cake to celebrate the end summer!!

cut cake on gray surface

We have reached the precipice. That weird time where summer is winding down and the cozy fall vibes are slowly starting to take over. This is always my favorite time of year. Lazy afternoons evolving to balmy summer nights filled with BBQs, family get togethers, and water gun fights. The hot Texas sun relentless, showing no mercy barreling down on you until you give up in defeat. Hot, sweaty, but oh so happy defeat.

In my family, these bright, sunny days are always filled with love, laughter, and most importantly, cake. And not just any cake, lemon pound cake. For me, this cake always marks the end of summer. A final farewell and thank you for all of the happiness and fervor that summer brings. A subtle nod that gently says its ok to let go and let the comfort of fall take over. Summer is not summer without this cake.

What makes this Lemon Pound Cake Special

Cut pound cake on cake plate surrounded by slices of cake on gray surface

First of all, lemon is a special ingredient all on its on. Its diversity in the kitchen can wield it to be either sweet or savory. But oh does a sweet pound cake do it justice. The tart, moist crumb will transport any lemon lover into a state of bliss. An ample amount of not only lemon juice but also lemon zest, takes this cake to another level and ensures that you get that lemony goodness in every bite. Now I must say that this recipe does get a little fussy when it comes down to the mixing. But worry not!! I am here to break down the process to ensure that you get a perfect lemon cake every time.

Lemon pound cake with cake slice and fork

How to make the perfect Southern Lemon Pound Cake

First, lets take take a look at our ingredients.

  • Butter – Provides the fat we need for a rich and moist cake.
  • Granulated sugar – Sugar not only provides sweetness and moisture for our cake, but will also create bubbles of air in the butter when mixed for the proper length of time. These air bubbles help to leaven the cake batter.
  • Eggs – So this is where our recipe gets a little fussy. The eggs are separated prior to adding them into the cake. The egg yolks are blended with the butter and sugar mixture while the egg whites are beaten to a stiff peak and folded into the batter prior to being added to the cake pan. The eggs whites are whipped until they form an egg white foam. Because the foam contains a lot of air, it helps to lighten and leaven our pound cake.
  • Lemon Juice and Lemon Zest – The star of the show!! I like to use both lemon juice and lemon zest to make sure the flavor of the lemon really shines. The addition of lemon zest adds a stronger citrus flavor than just the lemon juice on its own. When zesting your lemons, be sure to avoid the white flesh. If not, you will end up with bitter rinds in your cake.
  • Buttermilk – Ok if you know me, then you know that this should not come as a surprise. I use buttermilk in most of my pound cake recipes. The addition of buttermilk will help ensure a moist crumb. Also, the tanginess of the buttermilk and tartness of the lemon make it a match made in heaven. As always, I recommend whole buttermilk for this recipe.
  • Flour – To equally distribute all of your ingredients, sift your dry ingredients together to prevent any clumps.
  • Baking Soda – Due to the addition of the eggs whites to help leaven our cake, only baking soda is needed ensure a chemical reaction with the buttermilk

For more tips on how to create the perfect pound cake, be sure to check out my Vanilla Buttermilk Pound Cake post!!

Whole pound cake with lemon glaze on gray surface

Lemon Glaze

Just like the lemon pound cake, this lemon glaze is just as zesty and tart. Not to mention such an ease to make. All you need is powdered sugar, lemon juice, butter, and some light cream. Light cream is a lighter version of heavy whipping cream. It contains about 20 percent of fat and ensures a rich and creamy glaze. If you cannot find light cream, you can always substitute milk. After whisking all of your ingredients together, the only thing left to do is pour that creamy goodness on top of your cooled cake and try not to eat it while doing it!!

How to serve Southern Lemon Pound Cake

Since this cake is already rocking that tart tangy glaze, you are covered. But if you are feeling extra fancy, you can always add some sliced strawberries to your slice to really make this cake even more delicious. Pound cakes are always better the next day after they are baked and the flavors have had time to really set in. Feel free to make this cake in advanced and glaze right before serving.

There’s no better way to celebrate the end of summer and the beginning of fall than with this cake. Enjoy that last late night BBQ and then sit back and savor the last bit of sunshine with the perfect end of summer dessert. We made it friends!!

Slice of cake on white place on gray surface
cut lemon pound cake on gray surface
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Southern Lemon Pound Cake

Tart, zesty lemon combines with rich tangy buttermilk to create the ultimate Southern Lemon Pound Cake. The perfect cake to celebrate the end summer!!
Prep Time20 mins
Cook Time1 hr
Resting time10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: lemon, pound cake
Servings: 12
Calories: 574kcal
Author: Lauren Newsome

Equipment

  • Tube Pan

Ingredients

  • 1 cup unsalted butter softened
  • 3 cups granulated sugar
  • 6 eggs separated
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest

Lemon Glaze

  • 2 cups powdered sugar sifted
  • 2 tbsp softened butter
  • 2 tbsp lemon juice
  • 3-5 tbsp light cream

Instructions

  • Preheat oven to 350 degrees F. Generously spray a 10-inch tube pan with baking spray with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and granulated sugar at medium speed for 5 minutes until light and fluffy, stopping to scape down the sides of the bowl.
  • Add egg yolks, one at a time, mixing well between each addition
  • Add lemon extract and lemon zest, mix to combine
  • In a large bowl, sift together flour, baking soda and salt.
  • Add flour mixture alternatively with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  • In a separate bowl, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites into batter. Pour batter into prepared greased 10-inch tube pan.
  • Bake for 1 hour to an 1 hour and 10 minutes. Or until cake tester comes out clean and cake bounces back when lightly pressed. Let cake cool in pan on wire rack for 10 minutes. Invert and remove from pan. Let cake cool completely on a wire rack.

Lemon Glaze

  • In a large bowl, sift powdered sugar. Add softened butter, lemon juice, light cream and whisk to combine. Depending how thick you want your glaze, you can add anywhere from 3 to 5 tablespoons of light cream. I used 5 tbsp of light cream in this glaze. The more cream you add, the thicker your glaze will be. Pour glaze over cool cake.

Notes

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Nutrition

Calories: 574kcal