kanakuk’s famous coffee cake

kanakuk's famous coffee cake via she likes to eat
as some of you may know, i grew up going to a camp called kanakuk. in the summers as a kid, worked there every summer while i was in college, and now my husband directs one of the camps full-time. crazy the places you never think you’ll end up..

if you know kanakuk, you know that this wonderful little camp is famous for many things, but one thing they are especially famous for is their coffee cake. i dreamed about it during the school year as a kid and constantly begged my mom to make it all year. and when i got to camp? you know i made it MY JOB to eat that coffee cake every sunday when they served it.

the recipe that was given to me years ago by a camp cook was for massive quantities and i was not really sure how to cut it down so much.. (insert nervous face). so i got a new recipe in the last 5 years or so that made a much smaller batch. this is that original recipe from the camp cook, but i have increased the topping portion to make it a little bit thicker (i am sure there are no objections there). also, i initially had some trouble with the topping sinking into the cake (because it is so deliciously heavy) so i now bake the cake for a bit before taking it out, adding the streusel topping, and then finish baking it.

i have only tweaked it a little, but this is the honest, true kanakuk coffee cake recipe. if you have never had kanakuk’s coffee cake, just take my word for it. go make it.

i promise you’ll quickly understand why it’s so famous.

kanakuk’s coffee cake

ingredients for the topping

1 cup brown sugar

1/3 cup plus 1 tbsp all purpose flour

4 tsp cinnamon

6 tbsp cold butter, cut into small pieces

ingredients for the cake

2 1/4 cups all purpose flour

1 3/4 cups granulated sugar

4 tsp baking powder

1 tsp coarse sea salt

3 eggs

1 tbsp vanilla

1 1/2 sticks butter

3/4 cups water

1/2 cup (4 oz) evaporated milk (like milnot)

directions

1. preheat the oven to 350. spray a 9×13 baking dish with coconut oil or cooking spray.

2. in a medium bowl combine topping ingredients. work cold butter in with your fingers until the mixture resembles coarse crumbs and all of the butter chunks have been worked in. put in a ziploc bag, seal it, and place in the fridge.

3. in a large bowl, combine flour, granulated sugar, baking powder, and salt – whisk to incorporate. in a separate large bowl, beat the eggs a minute or two, until foamy + fluffy. add in vanilla and evaporated milk.

4. melt butter in a small bowl in the microwave, about 1 minute. add water to melted butter, gently stir to make sure all the butter has completely melted. add melted butter & water to egg mixture and whisk well to incorporate. add half of dry ingredients into the egg mixture and whisk. add second half of dry ingredients and mix until combined and no longer lumpy. pour batter into prepared baking dish. bake for 20 minutes.

5. remove cake from oven. sprinkle chilled streusel topping evenly over the top of the batter, making sure to cover well and get the edges too. bake for 20-25 minutes more, until center is no longer jiggly and a toothpick inserted into the center comes out clean. let cool for about 8-10 minutes, then serve warm or at room temperature.

mixed greens salad with dijon champagne vinaigrette, toasted walnuts, and herbed goat cheese wrapped in basil leaves

via she likes to eat

a little over a year ago, my other half took me to a cooking class at whole foods for a birthday present. it was, truly, one of my favorite gifts he has ever given me.

we went together, after leaving the girls at home with my parents, and cooked an incredible menu with about 5 other couples. we laughed, ate well, drank good wine, and met new people while learning a few new things in the kitchen. for real, it was one of my favorite nights ever.

the menu included a wonderfully hearty beef stew with wild rice, a rustic berry tart, buttery biscuits, and this lovely salad. the whole technique with the goat cheese really intrigued me, as i had never seen it done before but thought was crazy brilliant. at our station we had a little bit of the goat cheese leftover after wrapping the rest in the basil leaves.. you can bet i ate that straight out of the bowl. and the dijon vinaigrette has become a staple in my house, one of my favorite basic vinaigrettes that can go on pretty much any salad.

mixed greens salad with champagne dijon vinaigrette, toasted walnuts, and herbed goat cheese wrapped in basil leaves
makes 6-8 salads

ingredients

6 cups mixed greens (i like to use a combo of bibb, romaine, and spinach), cleaned + rinsed

1/3 cup walnuts, toasted + chopped

3/4 cup olive oil

1/4 cup champagne or white wine vinaigrette

1 tbsp dijon mustard

1 tsp agave nectar, or honey

4 oz plain goat cheese, at room temperature

small bunch basil leaves (you’ll need about 8-10 large-sized leaves)

juice of 1/2 lemon

1 tsp fresh rosemary, chopped*

1 tsp fresh thyme, chopped*

olive oil

coarse sea salt & freshly ground pepper

directions

1. in a small bowl, stir together the goat cheese, lemon juice, and a drizzle of olive oil. (if your goat cheese is harder, add a little more olive oil to soften.) add a small pinch of salt and freshly ground pepper – a couple twists of the grinder. mix well, cover with saran wrap, and place in fridge to chill.

2. preheat oven to 350. spread out walnuts on a dry cookie sheet. roast in the preheated oven for 5-7 minutes. place on drying rack to fully cool.

3. in a mason jar, mix 3/4 cup olive oil, vinegar, dijon, agave/honey, and another small pinch of salt and freshly ground pepper. shake vigorously until well incorporated.

4. after the goat cheese mixture has had at least 15-20 minutes to chill, remove from fridge. on a clean surface or cutting board, remove stems from basil leaves and roll each leaf out flat. place a bit of goat cheese mixture onto the base of each leaf, and then roll the leaf up, wrapping the goat cheese mixture completely with the leaf. once rolled, using a serrated or very sharp small knife, carefully (saw the knife gently back + forth as to not break the leaf) slice the rolled leaf into small sections (you should get about 3-4 slices per leaf.) continue until all basil leaves have been used and sliced.

5. in six or so salad bowls, begin to assemble the salads. first the greens, then the basil leaf/goat cheese slices, sprinkle with toasted walnuts, and drizzle generously with vinaigrette.

*i stress using fresh herbs here, if possible.