Easy Coffee Cake

Easy Coffee Cake

From Scratch:

2 Tbsp Butter, room temperature
1 2/3 Cup Sugar
1/2 Cup Vegetable Oil (or Canola)
4 Eggs
2 tsp Vanilla Extract
1 Pint (16 oz) Sour Cream
2 1/4 Cup Flour
2 tsp Baking Powder
1 tsp salt

2 Tbsp Flour
3/4 Cup Pecans
3/4 Cup Brown Sugar
1 1/2 tsp Cinnamon

1 – Preheat Oven to 350 degrees.
2 -In a stand mixer, mix 2 Tbsp Butter, room temperature and 1 2/3 Cup Sugar on med-high speed for 2 min.
3 – Meanwhile, in a separate bowl, combine 2 1/4 Cup Flour, 2 tsp Baking Powder, and 1 tsp salt.
4 – Add 1/2 Cup Vegetable Oil (or Canola) to stand mixer and mix for 1 more minute.
5 – Slowly add 4 Eggs and 2 tsp Vanilla Extract to stand mixer. Once combined, add 1 Pint (16 oz) Sour Cream.
6 – Slowly add flour mixture to stand mixer, 1/3 at a time, and mix until combined.
7 – Grease 10 inch bundt cake pan.
8 – Alternate pouring the cake batter mixture, then topping, then batter, then topping, and end with the mixture.
9 – Bake at 350 for 60 min.

From Box mixes:

Mix ingredients below:
1 pkg yellow
1 pkg instant vanilla pudding (5.1 oz)
1 pint sour cream
4 eggs
1/2 cup salad oil

In separate bowl, mix topping ingredients below:
1/2 tbsp flour
1/2 cup nuts
1/2 cup sugar
1 tsp cinnamon

-Grease 10 inch tube pan.
-Put some topping on bottom, alternate topping and mix, end with topping.
-Bake at 350 for 1 hour

Banana Cake w/ Cream Cheese Frosting

Banana Cake
350 degrees
Bake 35 minutes
Cool 10 minutes

2/3 cup shortening
2 1/2 cups sifted cake flour
1 2/3 cups sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups or 3 fully ripe bananas
1 cup buttermilk
2 eggs
2/3 cup chopped walnuts (optional)
1/2 cup mini chocolate chips (optional)

Place shortening in mixing bowl, sift in cake flour, sugar, baking powder, baking soda, and salt. Add mashed bananas and 2/3 cup buttermilk. Mix until moistened, beat 2 minutes at medium speed on electric mixer. Add 1/3 cup buttermilk and 2 eggs. Beat 2 minutes longer. If desired fold in walnuts and chocolate chips. Bake in 2 greased and lightly floured 9″ round pans.

Cream Cheese frosting

Double this

1 cup butter (softened)
16 oz cream cheese (softened)
2 tsp vanilla extract
2 lb powdered sugar

Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and sifted powdered sugar and beat until nice and smooth. Test the consistency of the frosting. Too thin? Add powdered sugar 2 tablespoons at a time. 
Too thick? Add a teaspoon of milk at a time.
Frost cakes or cupcakes as desired.

Hanger Steak with Red Wine Sauce


For the Steak
2 7-oz hanger steaks
salt and crushed black pepper
For the Wine Sauce
1 shallot, thinly sliced
2 tbsp butter (cold)
1 small bottle (or a glassful, or the equivalent of a cupful) of dry red wine
1 small container (about 1 cup’s worth) beef stock (chicken stock will work too, if you have some lying around)
1 tablespoon whole grain mustard


Season the steak with salt and pepper on both sides (I like very coarsely ground pepper for this) and leave at room temperature.
Heat a heavy-bottomed skillet over low heat for about 5 minutes until hot. Turn the heat to high and leave for 1 minute. Add in a splash of oil (enough to almost coat the bottom of the pan) and leave for 30 seconds. Add the steaks to the pan and cook for 2 1/2 minutes per side (for rare) or 3 minutes per side (for medium rare).
Allow the steaks to rest for 10 minutes before slicing thinly, and against the grain.
To make the sauce
Heat a small saucepan over medium high heat. Melt 1 tablespoon of butter in the pan, add the shallot, and cook until just translucent. Lower the heat to medium, add the wine and cook until almost all the wine has evaporated (it should just be covering the shallots), about 5 minutes. Add in the beef stock and cook until reduced by half, about 5 more minutes.
Remove the pan from the heat and continue once the steak is resting.
Reheat the sauce and add the mustard. Swirl to combine. Season to taste with salt and pepper. Just before serving, add the final tablespoon of cold butter and swirl the pan (don’t stir!) until it’s melted into the sauce.