Welcome back to Foodie Friday!
every 2nd Friday of the month I, Sandra from A Dash of Sanity,
will be sharing one of my favorite recipes with the friends and followers of
Love Bakes Good Cakes.
memories from my childhood summers was camping!
because we got to shot the bow and arrow, fish, hike, roast marshmallows or
play tag with our friends, it was because of all the yummy food!
classics: Frito bean dip and chips, large breakfast with all the fixings, hot
chocolate, toasted s’mores and then came all of Shelia’s treats! Oh, man they
were the best! She made the most amazing desserts and coffee cakes. I have a
recipe on my blog called the Original Coffee Cake, a recipe that Shelia gave us
and made for us all growing up. Shelia passed away several years ago, but her
desserts and treats are always on my mind and in my heart, especially during camping
season. Today, I share a twist on my “other mom” Shelia’s coffee cake.
camping trip memories to yours!
White Chocolate Raspberry Crumb Bake
Yield: 10-12 Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 25 minutes
don’t not follow the directions on the back!
water, raspberry yogurt and instant pudding in a mixer for 7 minutes (this is
key to make the pudding set). I love to use my Kitchen Aid mixer for this!
together the sugar, brown sugar and cinnamon. Set aside.
and sprinkle with remaining sugar.
sugar, sugar, cinnamon, salt and chilled butter. Cut chilled butter into pieces
using your hands or pastry blender, until it resembles coarse crumbs. Stir in
chocolate chips. Sprinkle evenly over cake. Place in oven and bake 45-55
minutes, or until edges are golden brown and separating away from the pan and
toothpick comes out clean.
they would love to have this for dessert that evening, too bad there won’t be
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