Cinnamon Streusel Coffee Cake Recipe

Cook Time:  30-40 minutes

Prep Time: 5 minutes

Difficulty: Easy

**Updated February 2025**

Hi friends. Is it cold where you are? After several years of mild winters, Old Man Winter has finally taken hold here in Pennsylvania. It's downright freezing! We've experienced unseasonably cold temperatures and more snow and ice than I can remember. So, what do you do when it's too cold to go outside, you've exhausted movie and game nights, and you've finished yet another challenging puzzle? You bake.

During winter break, our youngest was home from college, and with all her energy (and a touch of boredom), she turned to baking—something she loved to do as a child. I cherished those baking moments with our kids when they were younger, and seeing them tackle recipes independently as young adults is genuinely priceless (and messy). Among the many delicious treats she made was a fabulous Cinnamon Streusel Coffee Cake featuring Cherchies® sweet apple butter and a tangy lemon glaze.

What's great about this recipe? It starts with a boxed cake mix! If you've been following our blog (thank you!), you know I enjoy making homemade recipes. However, when the urge to "bake something" strikes late at night, there's nothing wrong with having a boxed cake mix in the pantry. A happy college student equals a happy life! Trust me, as flavorful and moist as this coffee cake is, no one will suspect you had a little help from a boxed mix.

This delicious coffee cake recipe is moist and laced with Cinnamony goodness, and we guarantee your family and friends will enjoy it as much as we do!

Thanks for stopping by:) Comment below if you have tried this recipe. Revisit us for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Coffee Cake Ingredients 

• 1 box yellow cake mix with pudding (We used Betty Crocker Super Moist Yellow Cake Mix)- *Note, if you do not have cake mix in your pantry, have no fear, there are many resources online for homemade cake mix. Here are a couple, in particular, I like from I am Baker and Kitchen Nostalgia.

• 2/3 cup Cherchies® Apple Butter Spread

• 1 cup buttermilk (*Substitute 1 cup milk plus 1 Tablespoon white vinegar, stir, and let sit for a minute)

• 4 eggs, room temperature

  Streusel Mix Ingredients

• 1-2 Tablespoons (Tbsp) ground cinnamon

•  2/3 cup brown sugar

  
  Icing Ingredients

• 2 Tablespoons lemon juice

• 3/4 cup powdered sugar
  
  

 Preparation

Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. (Occasionally, we will use this recipe in muffin tins to create muffins. We used jumbo muffin tins from Wilton to make them extra special. See *Note).

In a small bowl, mix the streusel ingredients with a fork. (You will be using half of the streusel mix for the layering effect mentioned shortly and the other half on top before baking).

Mix the coffee cake ingredients in a medium bowl with a hand mixer and beat for two minutes.

So here is the fun part. The goal is to layer half of the batter, followed by a little streusel mix, then add the remaining batter. Pour half of the batter into the baking dish and use a spatula or spoon to smooth the batter. Sprinkle half of the streusel mix evenly over the batter. Pour the remaining batter over.

After carefully layering the batter, take a butter knife and gently run the knife through the batter to make swirls. You will only need a couple of swirls. Finish by sprinkling the remaining streusel mix over the batter. Place the baking pan in the oven and bake for 30-40 minutes or until a toothpick comes out clean. Depending on your oven (see *Note above), begin checking for doneness at 30 minutes.

While the coffee cake is baking, mix the icing ingredients in a small bowl and set aside. When the coffee cake is finished, remove it from the oven and allow it to cool for about 15 minutes. The coffee cake can be slightly warm but not hot, or it will melt the icing. Drizzle the icing over the coffee cake, and enjoy!

Happy Baking!

Comment below and let us know if you made this tasty recipe.

Thank you for visiting! Come back again.

Teresa's Ham & Asparagus Quiche Recipe

Teresa’s Ham & Asparagus Quiche Recipe

I know it is cliché, but real people (men and women alike) eat quiche;). Quiche is a versatile, crowd-pleasing meal often made for brunch, lunch, dinner, or even as a mini appetizer for parties, and it can include meats, vegetables, and cheeses. This tasty egg dish is perfect for any occasion and features fresh asparagus, salty ham, eggs, cheese, and Cherchies® Champagne Mustard. 

It is the Champagne Mustard that elevates this egg custard from average to excellent because it adds that "je ne sais quoi" (French for "I don't know what") to the eggs, making it a sure hit with your guests.

For a meatless version, load up on the asparagus, add various veggies, or substitute crab or shrimp for the meat.  

Grab a jar of Cherchies® Champagne Mustard and try this ultimate crowd-pleasing recipe today! You will not be disappointed. Serve this quiche with our soup mixes, Strawberry Spinach Salad, or Fruit Salad With Champagne Dressing for a complete meal.

Comment below and let us know if you have tried this recipe.

As always, thank you for visiting, and stop by again.

Ingredients

• 1 Tbsp low-fat sour cream

• 1 Tbsp. Cherchies® Champagne Mustard

• ¾ cup half & half (Teresa uses fat-free)

• 4 eggs or 1 cup egg beaters, whipped

• ¼ - ½ teaspoon (tsp) nutmeg

• 1/2 teaspoon (tsp) Cherchies® Garlic 'n Herbs Seasoning

• Dash white pepper

• 1 pie shell 9" (we used pre-made pie dough in this recipe)

• 6 slices ham, chopped (Teresa uses Healthy Choice sandwich ham. You can substitute leftover holiday ham)

• 1 can asparagus, drained and chopped into 1 inch pieces, or 1 1/2 cups of 1 inch uncooked fresh asparagus

• 1 cup Swiss cheese or Swiss & - Asiago blend

Preparation

Preheat oven 350 degrees.

Cut bottoms off of asparagus if using fresh asparagus.  Cut asparagus into 1- 1/2 inch pieces, reserving tops for the end.  

Blend sour cream and mustard. Slowly add half and half blending to keep from lumping. Add egg and seasonings.

Place ham, asparagus and cheese in 9” uncooked pie shell. 

Pour egg mixture over pie shell.  Bake for 40-50 minutes. 

Let set up and cool 15-20 min.  Serves 8

Enjoy!

Cinnamon Streusel Muffin Recipe

Cinnamon Streusel Muffin Recipe

Cook Time:  30-40 minutes

Prep Time: 5 minutes

Difficulty: Easy

**Updated

Do you have a case of the Winter Blues? A spread of Apple Butter a day keeps the doctor away; that's how the saying goes, right? Happy National Muffin Day! These delicious Cinnamon Streusel Muffins, laced with sweet cinnamony apple butter, will chase away any cold weather gloominess and put a smile on your family's face.

What is the perfect cure for those winter day blues, you ask? "Bake the world a better place!" (Sorry, I couldn't help myself). And better yet, bake with your children! We love baking together as a family, and these muffins, tinged with Cherchies® Apple Butter Spread and cinnamon and drizzled with a lemony glaze, are "just what the doctor ordered." ;)

So fire up the fireplace, turn on your oven (maybe light a Winter-scented candle), grab the family, and get ready to create a striking, Winter-scented dish everyone will love!

Thanks for stopping by:) Comment below if you have tried this recipe. Return for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

* Note- I usually make this as a coffee cake in a 9X13 pan, but I made muffins this time.  I used jumbo muffin tins from Wilton, but this recipe will also work in regular muffin tins (you may need to lower the cooking time to 30 minutes).

Muffin Ingredients 

• 1 box yellow cake mix with pudding (We used Betty Crocker Super Moist Yellow Cake Mix)-

• 2/3 cup Cherchies® Apple Butter Spread

• 1 cup buttermilk (*Substitute 1 cup milk plus 1 Tablespoon white vinegar, stir and let sit for a minute)

• 4 eggs, room temperature

  STREUSEL MIX INGREDIENTS

• 1-2 Tablespoons (Tbsp)

•  2/3 cup brown sugar

  ICING INGREDIENTS

• 2 Tablespoons lemon juice

• 3/4 cup powdered sugar
  
  

 Preparation

Preheat the oven to 350 degrees. Spray the muffin tins with cooking spray. (We used jumbo muffin tins from Wilton to make them extra special. See *Note). In a small bowl, mix the streusel ingredients with a fork. (You will be using half of the streusel mix for the layering effect mentioned shortly, and the other half on top before baking).

Mix the muffin ingredients together in a medium bowl with a hand mixer and beat for two minutes.

So here is the fun part. The goal is to layer the batter, followed by a little streusel mix, then add more batter on top, not exceeding filling the muffin tin to 2/3 full.

After you have carefully layered the batter, take a butter knife and gently run the knife through the batter to make swirls. You will only need a couple of swirls. (This picture I accidentally filled the muffin tin more than 2/3 full…oops, sorry!) Finish by sprinkling the remaining streusel mix over the muffins. Place the muffin tins in the oven and bake for 30-40 minutes or until toothpick comes out clean. Depending on your oven and the size of the muffin pan (see *Note above), begin checking for doneness at 30 minutes.

While muffins are baking, mix the icing ingredients together in a small bowl and set aside. When muffins are done, remove from oven and allow them to cool for about 15 minutes. The muffins can be slightly warm, but not hot, or it will melt the icing. Drizzle icing over muffins and enjoy!

Happy Baking!

Cajun Eggs Benedict Recipe

Cajun Eggs Benedict Recipe

I did not think breakfast could get better than classic Eggs Benedict, but I was mistaken. What is not to love about perfectly poached eggs, rich, tangy Hollandaise sauce, savory Canadian bacon, and lightly toasted English muffins? To me, it is heaven on a plate; or at least that was my thought until I recently changed up my favorite breakfast meal.  I swapped out the Canadian Bacon for Andouille sausage, added Cherchies Cajun Seasoning to the Hollandaise sauce, and created this bold, Louisiana-inspired dish to share with you.  I present to you, Cajun Eggs Benedict Recipe. 

Oh my!  Talk about a flavor party in your mouth! This classic breakfast dish went from awesome to sinfully delicious!  So, if you're looking to spice things up at breakfast or brunch and wow your guests, consider making this robust version of Eggs Benedict and savoring the bold flavors of Louisiana.  I guarantee, this simple recipe will soon become a family favorite!

Let us know when you try this decadent recipe and thank you for visiting our blog!  

Ingredients

Eggs Benedict Ingredients (this recipes serves 4)

• 2 English muffins, fork split in half, lightly toasted

• 4 eggs, room temperature

• 2 links of Andouille sausage, cooked and sliced in half

• 2 Tablespoons (Tbsp) chopped fresh chives for garnish

• Hollandaise sauce (below)

Homemade Hollandaise sauce:

• 2 egg yolks, room temperature

• 2 tsp. lemon juice

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 1 Tablespoon (Tbsp) Cherchies® Cajun Seasoning Blend

• 1/2 cup (1 stick) butter, melted

Preparation

Add egg yolks, lemon juice, salt, Cherchies Cajun Seasoning, and Cherchies® Champagne Mustard to a blender.  Blend until ingredients are incorporated.  Turn the blender on again and slowly add the melted butter.   *The emulsion process (thickening) works better when the eggs are at room temperature.  If the hollandaise sauce gets too thick, blend in a few teaspoons of water to loosen it before serving.  Set aside.

In a large deep skillet or 2 quart pan, add two inches of water.  Bring the water to a boil.  Turn the temperature down so the the water is at a gentle boil.  Gently break the eggs, one at a time into a coffee cup, small bowl or measuring cup.  Or, so the eggs can cook at the same time, use four different cups.  Carefully pour the eggs into the slow boiling water as close to the water as possible.  This will begin the poaching process.   See link from Betty Crocker.

While the eggs are cooking, toast the English muffins until lightly toasted.  Now it's time to assemble the Eggs Benedict.  Place the English muffin halves on plates.  Slice the Andouille sausage in half and in half again and equally divide among the English muffin halves.  Carefully remove the poached eggs from the water with a slotted spoon and place on top of sausage.  (The eggs should be slightly jiggly).  Dollop the eggs with the hollandaise sauce and garnish with the chopped chives.  Sprinkle the eggs with a little more Cajun Seasoning for effect.

Look at that, heaven on a plate!  Enjoy!