I tried a new recipe for my Saturday night baking ritual — The Trellis House signature coffee cake.   You can read all about our fabulous trip to Ogunquit, Maine here last October and our stay at this Trip Advisor 2019 Travelers’ Choice winner The Trellis House Bed & Breakfast. The proprietor, Laurence Plotkin, has a cookbook full of the delicious recipes they prepare for their guests.  I picked up a signed copy during my stay.  Glen and Laurence, and their adorable dog Bentley, are the perfect hosts.  We fell in love with them and still keep in touch.  We are even preparing for another trip in October.  And, Laurence hinted that when I visit if I bring friends with me he will lead a lobster dinner cooking class.  Do I hear the sound of my friends out there booking a reservation?!  Wouldn’t that be the best ever to fill the house with Home with a Twist readers!

Laurence graciously offered to let me share his recipe for this yummy coffee cake.

At the Trellis House we must have the perfect breakfast coffee cake!  This is our signature recipe and we couldn’t be more proud of it.  We adapt the recipe by adding 2 cups of blueberries, raspberries, diced apples, or any fruit that is at its peak and it is perfect each time.  This recipe can be made up ahead of time and refrigerated or frozen before baking…a real time-saver.

Streusel:

1/3 cup of packed light brown sugar

1/3 cup sugar

1/3 cup all-purpose flour

4 TBL butter, softened

1 TBL ground cinnamon

1 cup finely chopped pecans or walnuts

Cake:

3 cups all-purpose flour, plus 1 TBL to toss with berries

1 TBL baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp salt

1 3/4 cups sour cream room temperature

1 cup light brown sugar

1 cup sugar

3 large eggs, room temperature

7 TBL butter, melted and cooled

2 cups fresh berries (or other fruit) sorted and stemmed

For the streusel:  Using your fingers, mix brown sugar, sugar, flour, butter and cinnamon together in bowl until mixture resembles wet sand.  Stir in pecans.

Adjust oven rack to middle position and heat oven to 350.  Butter two 9-inch square cake pans.  Whisk flour, baking powder, baking soda, cinnamon and salt together in a large bowl.  In a separate bowl, whisk together sour cream, brown sugar, sugar, eggs and melted butter until smooth.  Gently fold in egg mixture or other fruit with one tablespoon of flour and then fold into batter.  Scrape batter equally into prepared pans, smooth tops, and sprinkle with topping.

Gently tap pans on counter to settle batter.  Bake cake until tops are golden and puffed and toothpick inserted in centers comes out with few crumbs attached, 25-30 minutes.  Let cakes cool in pans for 30 minutes.  Serve slightly warm or at room temperature.

Laurence’s cookbook is a must for your library.  It’s full of those delicious, yummy recipes we long for after we’ve returned home from vacations.  It features first courses and starters, breakfast breads, pancakes, french toast and waffles, egg dishes, happy hour and sides, turndown favorites and Glen’s favorites.  You can purchase a signed copy directly from The Trellis House or from Amazon.