‘Tis the season to be folly, Fa-La-La, and sooo, we eat cake for breakfast! Follow me in merry measure as I attempt to emulate the genius of two of my favorite baking sources in decking out a Morning Cake with ground coffee, toasted pecans, and more!
Before making this morning cake, I had never made a coffeecake or tasted poached quince fruit, but I fondly remembered the fruit as a paste eaten with cheese, so I picked up a few quince for experimenting. First, I turn to David Leibovitz’s blog for general poaching ingredients and instructions, and then, King Arthur Flour, for an easy sour cream coffeecake recipe. I couldn’t help but embellish both recipes to embody the contrasts among a season of generosity and indulgence.
The starting point for this cake is part of my early mornin breakfast routine. Everyday I pour myself a big glass of Siggi’s filmjölk – don’t worry about pronouncing that, it’s Swedish – I just call it yogurt drank. I love the tangy, yet buttery flavor, subtle sweetness and thinner-than-yogurt-thicker-than-milk consistency, but also, I appreciate getting a healthy dose of protein first thing in the morning, and calcium too.
Cultured milk is better for our bellies, acting as a probiotic. These 5 AM baker shifts require strength and stamina, so ya gotta fuel up those muscles and bones and, most importantly, arrive to work awake and alert! I can do that thanks to Siggis. Ya see, I love Filmjölk so much, I naturally craved experimenting with it in a baked good.
Still stuck on breakfast, the mind wonders, “Where’s the coffee though?”, my first priority in the mornings, if I’m being honest. So now we’ve got cultured milk and coffee getting to know one another. At this point, I’m all consumed by the first meal of the day. I decide to give in to the tide; relinquishing my racing thoughts, I am pulled into my kitchen and I begin to craft a yogurt coffee morning cake made in the name of BREAKFAST, not brunch. Coffee beans, Siggis Filmjölk, oats and pecans find their way into my mixing bowls.
I hope you may be curious enough to make a morning cake of your own! You can poach pears for a lovely seasonal variation, or substitute your favorite milk or yogurt product for the Filmjölk. There is also a myriad of different texture inducing ingredients to be incorporated in your streusel topping. Have fun and use your favorite breakfast items to create a morning cake made of your waking dreams. If simplicity and getting some green first thing in the morning is more your thing, check out my other recipe for a pleasant Zuchinni Bread. Bon appétit!
Vanilla Skyrr Morning Cake With Poached Quince Fruit
- 1 3/4 cups water
- 1/4 cup sugar
- 2 tablespoons honey
- 1/4 lemon
- 2 teaspoons vanilla extract
- 1 star anise
- 1 cinnamon stick
- 2 quince fruits peeled, cored and quartered
- 1/4 cup sugar
- 1/4 cup light brown sugar firmly packed
- 1 teaspoon ground cinnamon
- 1 tablespoon coffee beans medium ground
- 1/4 teaspoon salt
- 1/4 cup oats
- 1/2 cup pecans chopped
- 2 tablespoons unsalted butter
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Siggis vanilla skyrr
- 1 teaspoon vanilla extract
Poached Quince Fruit
Fill a saucepan with water, sugar, honey, lemon, vanilla extract, star anise and a cinnamon stick. Stir the pot and bring this mixture to a boil. Reduce the heat on your stove top to maintain a simmer. Add your quince fruit to the simmering liquid. Place a cut out round of parchment paper on top of the fruit to keep them submerged in their poaching liquid. Simmer the quince for about an hour before checking their tenderness. You want them to be easily pierced with a pairing knife and a blush color. If they are not tender enough, continue simmering, checking their tenderness every fifteen minutes, until they are done to your liking. Pour the liquid and the fruit into a bowl; set aside to cool.
Combine the sugars, cinnamon, ground coffee, salt, oats and chopped pecans in a large bowl. Toss in your butter and work it into the mixture with your fingertips, the way you would for a pie dough, leaving chunks of butter to form yummy streusel clumps; it should be extremely crumbly. Sit aside until you have your cake batter in the tin.
Beat your butter and sugar together until pale and fluffy, using an electric mixer. Beat in the eggs one at a time. Whisk to combine the flour, baking powder, baking soda, and salt in a separate mixing bowl. Mix vanilla extract into the Siggis vanilla skyrr in a small bowl.
Add about a third of the dry ingredients mixture to the butter, sugar, and egg bowl, stirring on low speed, and pour in a third of the vanilla skyrr. Alternate adding the dry ingredients and the wet ingredients into the bowl of your stand mixer until everything is incorporated in a smooth batter. Do not mix it vigorously or for too long.
Pre heat your oven to 350. Grease and line a large loaf pan with parchment paper. Artfully arrange your quince in the bottom of the pan or however you would like to do it really. I left mine in large chunks so that the blushing color wouldn't get overlooked. Pour half of your batter into the pan and over the quince fruit. Smooth the batter down and sprinkle half of the streusel topping evenly over it. Pour the rest of your batter into the pan, smooth it out again and sprinkle the rest of the streusel on top. Place your cake on the middle rack in the oven and bake for 40-50 minutes. Check to make sure it's done baking by inserting a toothpick and withdrawing it. It is done when the toothpick comes out clean. Allow the cake to cool for at least 10 minutes before turning it out of the pan.