Coffee cakes seem like a blast from the past. I don’t see them in bakeries much, even though they are a great choice for serving a group. The following cake has two layers: The bottom cake is enriched with sour cream for a fluffy interior, and the second layer is a crumbly sweet layer of crispy streusel.
This moist sour cream coffee cake is Seriously Simple to put together and is worth making for last-minute breakfast of brunches. Cinnamon-spiced streusel is a fond childhood taste memory for many of us. Serve this old-fashioned coffee cake for breakfast or brunch, or as an afternoon pick-me-up with a cup of hot tea.
—Diane Rossen Worthington, Tribune Content Agency ___ French toast is a breakfast classic— serve it with a platter of crispy bacon and a fried egg, and you’ll be ready to greet the day. Classic French toast, or “pain perdu,” usually relies on day-old or stale bread, but for this recipe we’ve got our eye on another bakery find. Hawaiian sweet rolls are often reserved for savory party sliders, but these tender, three-bite wonders have found their calling in French toast.
—Patty Catalano, TheKitchn.com ___ These grab-and-go breakfast cookies contain a medley of dried fruit, oats, nuts and nut butter to start your morning off right. Feel free to use a different unsweetened dried fruit in place of the blueberries, or swap out the cashew butter for almond or peanut butter for a different flavor profile.
Transform these cookies into a dessert by adding so.
