I was at the lake cabin last weekend for yet another fabulous weekend of summer festivities with 10 of our good friends.  I got to live vicariously through my friends who have the most adorable 5.5 month-old baby girl

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and I got to cook and bake to my heart’s content.  I kept joking that I felt like I was running an adult summer camp because of the meal planning and organizing I did for us.  Thankfully everyone was super helpful which made meal time and cleanups a breeze.

Of course, I was excited to make another coffee cake since I had lots of mouths to feed and I decided on this Strawberry Rhubarb Cream Cheese Streusel Coffee Cake.  I really didn’t want the name of this cake to be so long, but each part of it is worth documenting in the title!

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

This Strawberry Rhubarb Cream Cheese Streusel Coffee Cake begins with a regular white cake which gets topped with a cream cheese filling that I folded macerated strawberries and rhubarb into.  That creamy layer is topped with the remaining cake batter and sprinkled generously with a traditional, crumbly streusel topping.  When strawberries and rhubarb are no longer in season, they could be substituted with any of your favorite fresh or frozen fruits.

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 pieces

1 piece (1/12 of cake)

Soft and tender cake with a creamy, fruity filling and topped with a generous layer of crumbly streusel

Ingredients

    For the cake
  • 2 1/2 cups flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (12 Tbsp) unsalted butter, softened
  • 3 eggs
  • 2 tsp vanilla
  • 2/3 cup buttermilk
  • For the filling
  • 2 (8 oz.) packages cream cheese, softened at room temperature
  • 1/2 cup sugar, plus 1 Tbsp
  • 1 egg
  • 1 cup chopped strawberries
  • 1 cup diced rhubarb
  • For the streusel topping
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 1 1/2 cups flour
  • 1/2 cup (8 Tbsp) unsalted butter, melted

Instructions

  1. Preheat oven to 325 degrees and grease and flour a 9X13" baking pan.
  2. Place chopped strawberries and rhubarb into a bowl and sprinkle with 1 Tbsp sugar. Set aside.
  3. For the cake
  4. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Mix in softened butter.
  5. Add eggs, vanilla and buttermilk* and mix well.
  6. Pour 2/3 of batter into prepared pan and spread evenly. Set aside.
  7. For the filling
  8. In a medium bowl, using an electric mixer, mix together the cream cheese, sugar and eggs. Fold in macerated fruit.
  9. Spread evenly over cake batter in cake pan.
  10. Top with remaining cake batter (it does not have to be an even layer nor does it need to look smooth).
  11. For the streusel topping
  12. Combine all ingredients in a medium bowl with your hands and sprinkle evenly over top of batter.
  13. Bake about 45 minutes or until toothpick inserted into center of cake comes out clean (or with only cream cheese on it).
  14. *Note: If you do not have buttermilk on hand, pour 2/3 cup of regular milk into a liquid measuring cup and add 1 tsp white distilled vinegar. Allow mixture to sit while you prepare other ingredients.
  15. **I also like to keep powdered buttermilk in my refrigerator so that I can combine that with some regular milk when I need buttermilk for a recipe.
  16. Recipe adapted from Shugary Sweets

Notes

Per piece: Calories: 300 Carbohydrates: 32g Fat: 15g

spread 2/3 of batter into prepared pan

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top with cream cheese filling

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top with remaining batter

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sprinkle with streusel topping

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bake and serve

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

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I feel very fortunate to say that this summer has been filled with many weekends with family and friends at our lake cabin.  I love to host and one of my favorite parts about entertaining guests for the weekend is planning the menu.  It makes the weekend so much more relaxing and enjoyable for me when I have meals planned and some of the prep work done before we hit the road.

For breakfast last weekend at the lake, I made The Ultimate Blueberry Streusel Coffee Cake.  It truly was the best coffee cake I have ever tasted and my excitement about this cake was shared with everyone else who tasted it.  The cake stayed so moist and had a subtle cinnamon flavor and each bite was bursting with juicy blueberries and crunchy streusel topping.

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

The Ultimate Blueberry Streusel Coffee Cake would be well adapted to other flavor combinations.  A combination I plan to try is swapping the blueberries for pitted fresh cherries and adding sliced almonds to the streusel.

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com} The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

I swapped the sugar in the streusel topping for Splenda to bring the carb count down a bit for my husband and I usually detect a strange aftertaste with artificial sweeteners, but with all of the other flavors in this cake, all I tasted was pure deliciousness.  Also, I used frozen blueberries because I feel that frozen berries stay juicier when baked in a cake like this.

The Ultimate Blueberry Streusel Coffee Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 8-inch cake (12 servings)

The Ultimate Blueberry Streusel Coffee Cake is bursting with juicy blueberries and has a fantastic crunchy topping

Ingredients

    For the topping:
  • 1/2 cup flour
  • 1/2 cup Splenda (or sugar)
  • 1 Tbsp molasses
  • 1/2 tsp cinnamon
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature
  • For the cake:
  • 10 Tbsp unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 2 cups frozen blueberries

Instructions

    For the topping:
  1. Mix all ingredients together in a small bowl until it resembles coarse sand. Don't worry if there are still clumps of butter.
  2. Set aside.
  3. For the cake:
  4. Preheat oven to 350 degrees.
  5. Grease an 8-inch round springform pan (or you could use a regular 9-inch cake pan) and place a circle of parchment paper in the bottom of the pan.
  6. In a large bowl, using a mixer, cream together butter and sugar.
  7. Add eggs and vanilla and mix well.
  8. Mix in salt, flour and baking powder until well incorporated.
  9. Mix in blueberries.
  10. Pour cake batter into prepared pan and sprinkle topping evenly over the batter.
  11. Bake for about an hour or until a toothpick inserted into the center of the cake comes out clean.
  12. Cool completely before serving.
  13. Recipe adapted from Brown Eyed Baker

Notes

Per piece (1/12 of cake) Calories: 270 Carbohydrates: 32g Fat: 15g

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

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I, like most other humans I have come into contact with, absolutely love the combination of chocolate and peanut butter together.  In fact, I may be so bold to say that it is my favorite flavor combination of all.  Peanut butter alone is a food item that I cannot go more than a couple of days without enjoying in some form or another.  I will never outgrow bringing a plain old PB & J sandwich for lunch.  This Double Chocolate Banana Bread with Peanut Butter Icing is a tribute to my love of peanut butter and chocolate.

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

Sour cream is a key ingredient in my mom’s banana bread recipe that keeps the bread extremely moist for days.  This Double Chocolate Banana Bread with Peanut Butter Icing incorporates that same magic ingredient to give the super chocolatey bread a cake-like texture.  Rather than incorporating peanut butter directly into the batter, I elected to make a simple peanut butter frosting that really takes this bread over the top and into dessert territory.

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

The semisweet chocolate chips that are mixed into the batter for Double Chocolate Banana Bread with Peanut Butter Icing remain whole through baking so that each bite gives you s satisfying amount of richness.  To top it all off, I just happened to have about 1/4 cup of Mini Reese’s Pieces in my baking stash, so I couldn’t resist sprinkling them over the freshly frosted bread.

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

Double Chocolate Banana Bread with Peanut Butter Icing

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 1 9X5\" loaf (about 12 servings)

1/12 of loaf

Moist, tender and chocolatey banana bread packed with chocolate chips and drizzled with a smooth peanut butter icing

Ingredients

    For the bread:
  • 1/2 cup (8 Tbsp unsalted butter) room temperature
  • 3/4 cup sugar
  • 2 large overripe bananas
  • 1 egg
  • 1/2 cup light sour cream
  • 2 tsp vanilla
  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 tsp baking soda
  • 3/4 cup semisweet chocolate chips
  • For the frosting and decoration:
  • 1/2 cup peanut butter
  • 3/4 cup powdered sugar
  • 1/4 cup milk
  • 1/4 cup Mini Reese's Pieces

Instructions

    For the bread:
  1. Preheat oven to 350 degrees.
  2. Spray 9X5" loaf pan with nonstick cooking spray.
  3. In a large bowl, beat butter and sugar together for 2 minutes until light and fluffy.
  4. Add bananas and mix well.
  5. Add egg, sour cream and vanilla and mix to incorporate.
  6. Add flour, cocoa powder and baking soda and mix well.
  7. Mix in chocolate chips.
  8. Pour into prepared pan and bake until toothpick inserted into center of bread comes out clean, about 45-50 minutes.
  9. Cool completely before frosting.
  10. For the frosting:
  11. In a microwave safe bowl, microwave peanut butter for 30 seconds until runny. Stir sugar and milk into peanut butter and mix until combined.
  12. Drizzle over top of bread and top with Mini Reese's Pieces.
  13. Recipe adapted from Peanut Butter Comfort by Averie Sunshine

Notes

Per slice (1/12 of loaf) Fat: 12g Calories: 244 Carbohydrates: 33g

cream butter and sugar together

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add bananas

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add egg, sour cream and vanilla and mix

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add dry ingredients, then chocolate chips and mix well

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bake, then drizzle with icing once cooled

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

This recipe is adapted from a cookbook that I literally want to make every recipe from.  Peanut Butter Comfort by Averie Sunshine is so visually and descriptively appetizing that I was giddy with excitement upon perusing it for the first time.

Peanut Butter Comfort Review

Peanut Butter Comfort has recipes for breakfast, bars, cookies, no-bake treats and candies most of which star peanut butter as the key ingredient.  There is a large, bright photo with every single recipe, which I love because I like to have a visual before I begin a recipe anytime I can.  Next up on my list of what to make from this cookbook will be either Peanut Butter & Jelly Puff Pastry Pinwheels (how fun would these be for breakfast??),

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Peanut Butter-Filled Chocolate Brownie Cookies

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or these Marshmallow Butterscotch Fluffernutter Bars.

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*Skyhorse Publishing provided me with a review copy of the book, but all opinions are, as always, my own.

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How can I be sure that these are The Best Strawberry Rhubarb Muffins?  Well because everyone who tasted them said they were the best muffins they had ever had!  I owe it all to my favorite fruit combination of all time.  What’s not to love about sweet strawberries combined with tart and tangy rhubarb?  And I think the fact that rhubarb is only around for such a short time each year, makes anything you put it in that much more special.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

These Strawberry Rhubarb Muffins are so incredibly moist because of the amount of fruit that I packed into each one.  The recipe is relatively small so that when you make the muffins, the batter will look like a bunch of fruit with just a light coating of muffin batter.  But when the oven warms the fruit into soft, gooey perfection, the result is a muffin that stays incredibly moist thanks to the moisture from the fruit!  I sprinkled a bit of turbinado sugar on top of each muffin because I love that it provides a subtle crunch when you take a bite.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth} You can make The Best Strawberry Rhubarb Muffins in one bowl and have the batter ready to go in about 5 minutes!  Ok, maybe a little longer since you have to chop the strawberries and rhubarb, but literally, these could be a special breakfast treat that you could make any morning of the summer.  Once rhubarb is no longer available, substitute blueberries, blackberries or peaches.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

The Best Strawberry Rhubarb Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 15 muffins

The Best Strawberry Rhubarb Muffins: incredibly moist, cake-like muffins bursting with soft, gooey berries and rhubarb

Ingredients

  • 1/3 cup canola oil
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 cup chopped rhubarb
  • 3/4 cup chopped strawberries
  • turbinado (raw) sugar for topping

Instructions

  1. Preheat oven to 400 degrees and grease or line muffin pan with liners.
  2. In a medium bowl, combine flour, sugar, salt and baking powder and set aside.
  3. In a large bowl, mix oil, egg, milk and vanilla by hand or with a mixer until well blended.
  4. Add dry ingredients and mix until well incorporated.
  5. Fold in strawberries and rhubarb.
  6. Fill muffin cups 1/2-2/3 full of batter and sprinkle tops with turbinado sugar.
  7. Bake ~20 minutes or until toothpick inserted into muffin comes out clean.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

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With my husband’s new lifestyle change, I wanted to come up with a relatively healthy and low carb treat for Easter weekend.  I will admit that I am not the biggest fan of Splenda, but until I try out some other zero calorie sweeteners, I know that it is a safe choice that I can bake with while keeping the carb count to a minimum.  These Low Carb Carrot Cupcakes with Cream Cheese Frosting taste anything but healthy, but are truly a dessert you can feel good about eating!

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

I actually cut the amount of flour down in this recipe and the consistency was quite perfect.  These Low Carb Carrot Cupcakes were so soft and moist which also was a result of the cup of grated carrots that is added into the batter.  Who can complain about getting some additional veggies in your diet while eating a cupcake??

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

The cream cheese frosting on top of these cupcakes is just as luscious as any frosting you have ever tasted and it only has 1/4 cup of powdered sugar!  Flavored extracts are so great for adding sweet flavor without adding too much extra sugar.

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

We felt so good about eating these Low Carb Carrot Cupcakes that I called them “muffins” and we ate them for Easter breakfast!

I mentioned that I will be including some nutritional values in my recipes from now on, so please find that information at the bottom of the recipes if you are interested.

Low Carb Carrot Cupcakes

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 10 cupcakes

1 cupcake

Low Carb Carrot Cupcakes are deceivingly healthy and blatantly delicious!

Ingredients

    For the cupcakes:
  • 1 cup grated carrots
  • 2 eggs
  • 3 Tbsp canola oil
  • 1 cup Splenda (or sugar)
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tsp vanilla
  • 1/2 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • For the frosting:
  • 3 Tbsp unsalted butter, room temperature
  • 4 oz. 1/3 less fat cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 2 tsp vanillla

Instructions

    For the cupcakes:
  1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
  2. In a large bowl, mix together carrots, eggs, oil, Splenda, yogurt and vanilla.
  3. Add flours, cinnamon and baking powder and mix well.
  4. Fill muffin cups 1/2 full of batter.
  5. Bake 14 minutes or until toothpick inserted into muffins comes out clean.
  6. Cool completely before frosting.
  7. For the frosting:
  8. Mix all ingredients until smooth and creamy.
  9. Top each cupcake with frosting.

Notes

Per cupcake: Carbs: 15g Calories: 184

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

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