As I mentioned before, I received so many great Mother’s Day brunch ideas at the Sauza/Cathy Riva event that I attended last week. Today, I am writing about the food ideas that I liked the most.
1. Cathy was kind enough to share her recipe for a simple coffee bundt cake. I don’t drink coffee (except for Starbucks Caramel Frappuccinos!), but I still enjoyed the taste.
Coffee-Streusel Bundt Cake
Makes 6 Servings
Prep time 30 minutes
Items needed: 10-cup Bundt pan
Ingredients:
Streusel filling:
3 tablespoons all purpose flour
3 tablespoons dark brown sugar
3 tablespoons chopped hazelnuts or almonds
2 tablespoons instant espresso powder
1 tablespoon melted butter
Cake:
1 1/2 cups white whole-wheat flour
11/2 cups all purpose flour
1 tsp baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
11/2 cups reduced fat sour cream
1-teaspoon vanilla extract
4 tablespoons unsalted softened butter
1/4 cup canola oil
2 cups granulated sugar
2 large eggs
2 large egg whites
Glaze:
1/2 cups confectioners’ sugar
1 teaspoon instant espresso powder mixed with 2 tablespoons hot water Garnish with hazelnuts or almonds
Directions:
Preheat oven to 350
Coat a 10-cup Bundt pan with cooking spray.
To prepare streusel:
Combine 3 tablespoons of all-purpose flour, brown sugar and nuts, 2 tablespoons espresso powder and melted butter in a small bowl.
To prepare cake:
Whisk white-whole wheat flour, all purpose flour, baking powder, salt, baking soda in a medium bowl.
Stir sour cream and vanilla in a small bowl.
Beat butter, oil, and granulated sugar in a large mixing bowl with an electric mixer on medium, until well combined. Add egg and egg whites.
Add the dry ingredients then sour cream mixture and then add the rest of the dry ingredients. Beat on low after each addition.
Spoon half the batter into pan then add streusel and then the remaining batter.
Bake the cake about an hour. Cool for 15 minutes, and then turn over onto a wire rack to cool completely.
To Prepare Glaze:
Add confectioners’ sugar and 1-tablespoon espresso liquid into a bowl; add more liquid to thin glaze to desired consistency. Drizzle over cake.
Garnish with nuts.
2. Another idea was to have pancake stations where you have various toppings in ramekins. This is an especially good idea if kids will be at the brunch. (They love to make their own “creations”.)
3. One last idea that I especially loved was to use a “Mom” cookie cutter to shape the toast. I found one at coppergifts.com for $14.95. (I want to get the “Dad” one for Father’s Day!)
(Bagels and lox, scrambled eggs, stuffed tomatoes and a Canadian Bacon Strata were also served.)
Serving any of these dishes with the Pear Ginger Fizz would definitely make a special brunch – for Mother’s Day…or any day!