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Skillet Sour Cream Coffee Cake with Walnut Crumble

Skillet Sour Cream Coffee Cake with Walnut Crumble

Ingredients

For the Cake
¾ cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar
¾ cup full fat sour cream
2 large eggs
1 tsp pure vanilla extract
1 ¾ cups unbleached all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
For the crumble
½ cup unbleached all-purpose flour
½ cup light brown sugar
2 tsp ground cinnamon
4 tbsp cold unsalted butter, cut into small pieces
1 cup finely chopped walnuts
1 pinch salt

Directions

For the coffee cake

Pre heat oven to 350˚ Fahrenheit. Grease a 10 inch cast iron skillet with butter or vegetable oil.

Using a stand mixer and the paddle attachment, beat the butter, granulated and brown sugar until light and fluffy. Beat in the sour cream, eggs one at a time and vanilla.

In a large bowl, whisk together the flour, baking powder, baking soda and the salt. Add the flour mixture to the butter mixture in 3 additions. Combine well but don’t over-mix.

Spread 1/2 of the batter into the prepared pan, smooth with a knife or offset spatula. Sprinkle 1/2 of the crumble onto the batter. Spread and smooth the rest of the batter over the crumble. Top with the rest of the crumble, pressing in very gently.

Bake for 40-45 minutes or until a wooden skewer comes out virtually crumb free.

For the crumble

Whisk together the flour, brown sugar and cinnamon in a bowl. Add in the butter and mix with clean hands or a pastry cutter. The crumble should stick together and the pieces of butter should be no larger than peas.

~ Marla Meridith

Recipe: Blueberry Walnut Mascarpone Muffins

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Pecan Morning Muffins

Ingredients

Directions

~ Marla Meridith

Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette

We love this healthy and delicious Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette recipe, a gluten free, vegetarian dish great for the holidays!

Ingredients

2 cups Maple Cinnamon Roasted Sweet Potatoes (see notes)
for the salad
8 cups baby spinach
1 firm pear, thinly sliced
1 cup toasted walnuts
3/4 cup crumbled goat cheese
salt and pepper to taste
freshly chopped parsley
sea salt and pepper to taste
for the dressing
1 shallot, finely chopped
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
pinch of fine sea salt
drizzle of honey
freshly ground black pepper
1/3 cup olive oil

Directions

Roast the sweet potatoes (see notes)

Assemble the spinach, pear and roasted sweet potatoes in a large bowl or serving platter.

Place all the dressing ingredients in a mason jar or bowl. Shake or whisk the ingredients to combine. Adjust ingredients to taste.

Drizzle the dressing over the salad, top with the walnuts and goat cheese. Season to taste with salt and pepper.

Sprinkle with some fresh parsley and serve.

~ Marla Meridith

Recipe: Roasted Brussels Sprouts & Shallots

Ingredients

Directions

~ Marla Meridith

Recipe: Coffee Cake Banana Bread

Ingredients

Directions

~ Marla Meridith

Recipe: Strawberry Feta Salad with Balsamic Dressing

We love this simple, fresh and healthy Strawberry Feta Summer salad with a delicious homemade balsamic dressing. Enjoy as a side dish or main course.

Ingredients

‘–for the salad
6 cups artisan lettuce, rinsed, dried and coarsely chopped
2 cups fresh strawberries, chopped
1 1/2 cups feta cheese, cut into 1/2 inch cubes
1 cup toasted pecans, chopped
for the dressing
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 tsp garlic powder
salt to taste
freshly ground black pepper, to taste

Directions

Combine the salad ingredients in a large bowl.

To make the dressing: Add all ingredients into a mason jar. Shake until well combined. Using a piece of lettuce for tasting, dip it into the dressing and add salt and pepper to taste.

Toss the salad with dressing to taste before serving.

This dressing will last for a few weeks stored in the refrigerator, simply shake before serving to emulsify it again.

~ Marla Meridith

Recipe: Banana Nut Granola

Ingredients

Directions

~ Marla Meridith

Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans

Ingredients

Directions

~ Marla Meridith

Recipe: Perfect Vegan Veggie Burgers

Ingredients

Directions

~ Marla Meridith

Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Pumpkin Pie with Pecan Streusel Topping

Ingredients

Directions

~ Marla Meridith