Gooey Butter Cake

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I spent this past weekend visiting my family in my hometown of St. Louis, Missouri.  I always like to bake something when I am there (more people to eat my food!) so I decided to make a St. Louis original  – Gooey Butter Cake!  This cake is usually eaten as a breakfast coffee cake, and as the name indicates, it is rich!!  The legend of the Gooey Butter Cake is that it was first made in the 1930s by accident.  A German American baker in South St. Louis reversed the proportions of sugar and flour while trying to make regular cake batter, and the rest is history. (Read more about it here).  There are several different recipes out there for this cake. The version that I grew up eating has a thin layer of dense, moist cake on the bottom and then is topped with a gooey, buttery filling.  Yes, it is made with cake mix which some people might think is cheating.  But I say why not take a little help when you can get it!  This recipe came from my mom’s cousin, although it is very similar to Paula Dean’s recipe   … 

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Peachberry Buckle (Peach Blueberry Coffee Cake)

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My absolute favorite fruit to eat in the summertime is a ripe peach (or nectarine – to me they are interchangeable!).  They are so sweet and juicy – I just can’t get enough of them.  And berries are a close second, so when I saw a recipe for a peachberry buckle on King Arthur Flour, I just knew I had to make it!  They made up a word that fuses together my two favorite fruits, how could I not try it?!  If you are wondering what the heck a buckle is, it is just a coffee cake made with fresh fruit.  This version has a very light and fluffy cake layered with sweet peaches and berries and topped with a delicious cinnamon crumb topping. It is heavenly!  The fruit keeps the cake moist and gives it an amazing flavor. You can use any kind of berry that you want.  I used blueberries in mine and it turned out really well.  The crumb topping has a splash of almond extract – you can omit this if you aren’t a fan of that flavor. This buckle / coffee cake is a perfect way to highlight summer’s delicious fruits!  … 

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Raspberry Cream Cheese Muffins

Raspberry preserves are swirled into a cream cheese muffin batter. These Raspberry Cream Cheese Muffins are so tender and have an amazing flavor!

Raspberry Cream Cheese Muffins | chezcateylou.com

Sorry for the lack of posts this past week. TheBetterHalf and I were on vacation in Italy!  If you follow me on Instagram, you can see some pictures from the trip. I can’t wait to share more details from the trip with you, so stay tuned.  In the meantime, I have a delicious breakfast recipe for you – Raspberry Cream Cheese Muffins. I had a block of cream cheese to use up before we left , so I decided to make this recipe from the Magnolia Bakery Cookbook. The book calls them breakfast buns, but they are really more like a muffin so I changed the name! My mom bought this cookbook for me after our first trip to the bakery 8 years ago!  … 

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Overnight Oats

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Today I have a healthier recipe for you. Because as much as I wish every breakfast could be coffee cake and pancakes, most mornings it is an english muffin and berries or some oatmeal. I love steel cut oats in the winter, but in the summer it is just too hot for that! That’s why this recipe is perfect for summer – oatmeal that you don’t need to cook, and that you eat cold! It sounds strange, but it is so good. There are so many variations on this dish and you can customize it for your preferences…. 

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Easy Cinnamon Bread

This easy cinnamon bread is made with yeast, but it requires absolutely no kneading. Just mix up the dough, let it rise for an hour, and bake. So easy!

Easy Cinnamon Bread - a yeast bread that requires no kneading! | ChezCateyLou.com

When I made this cinnamon bread for breakfast last Saturday morning, TheBetterHalf said, “Can you make this every weekend?”  That’s how I know I have a good recipe!  And as a bonus, it could not be easier to make.  It is a hybrid between a yeast bread and a baking powder bread, but there is absolutely no kneading required!  Just mix up the ingredients, let it sit for an hour, and then bake it!  It is so simple, and so delicious.  We are both cinnamon lovers, and this bread is full of warm, sweet cinnamon flavor!  It reminds me of coffee cake.  The aroma when it is baking is unreal!  The cinnamon bread is great plain, and even better toasted.  Don’t let the top part of the bread fall in your toaster though – I may or may not have started a mini fire in our toaster oven…

I used cinnamon chips from King Arthur Flour, and have also used Hershey’s cinnamon chips.  They can be tricky to find, so I like to order them online.  I have made this recipe several times, and will definitely be making it again!  … 

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