Happy Fourth of July. I hope everyone has a relaxing and safe holiday. My kids and I had so much fun making these Buttermilk Cupcakes last week. The cupcake recipe comes from Southern Living magazine from several years ago. It’s so easy and one of my favorites. Frost with homemade cream cheese icing or store-bought, and top with sprinkles or these adorable Fourth of July marshmallows by Jet Puffed.
Coffeecakes have always been one of my favorite baked items. Serving and eating a piece with a cup of coffee or tea always make me feel warm and comforted. A friend recently shared a version of this recipe for Almond-Apricot Coffee Cake with me from the “Cooking with Paula Dean” magazine. I lightened it up a bit substituting egg white for some of the eggs, used reduced-fat cream cheese instead of regular and nonfat Greek yogurt for the sour cream. Apricots and almonds are two special ingredients to twist this recipe a bit, and they make this coffee cake even better. This is a great breakfast treat to serve to the kids, special snack, brunch recipe, bridal or baby shower recipe and, of course, dessert recipe.