Category Archives: Fruit Desserts

Apple-Molasses Upside-Down Cake

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Apple Mollases Upside Down Cake

Cast Iron pans are a secret weapon.  Yes, they are heavy enough that they could actually be used as a weapon, but that’s not what I am talking about.  I love my cast iron pan, but I hardly ever use it!  The problem is, because I don’t use it very much, whenever I go to use it – I usually have to re-season it.  It is not that hard, but kind of a pain.  It is always completely worth it though – particularly for baking.  The one thing I have not done yet is use my cast iron pan to bake something on the Big Green Egg…now we’re talking.

The other week I signed up to bring dessert for book club.  I decided that I would make two desserts – one for the kids, and one for the adults.  What did I make for the kids?  Of course these…but I wanted to do something completely different for the adults.  Something that was easy, not too heavy, but that looked appetizing enough for everyone to try it.  I was so happy when I found this recipe in Bon Appetit, and it called for a cast iron pan.  It had been a while since I baked on my cast iron pan, and it was time.

It was a little risky to make this when we were trying to think spring, but I think I pulled it off.  The apples really made this dish – the cake had such an intense flavor that the apples offset it nicely.  Most of the Moms had a taste, and many of the kids did too.  Now, all I have to do is make this on the Egg to give it a nice smoky flavor…now that would be something else.

Ingredients

  • 5 tablespoons unsalted  butter
  • 1 3/4 cups all-purpose  flour
  • 1 1/2 teaspoons kosher  salt
  • 1 teaspoon ground  cinnamon
  • 3/4 teaspoon baking  soda
  • 1/2 teaspoon baking  powder
  • 3/4 cup mild-flavored (light) molasses
  • 1 large egg
  • 2 teaspoons grated  peeled ginger
  • 1/2 cup sugar, divided
  • 1/3 cup sour cream
  • 1/4 cup whole milk
  • 3-4 Honeycrisp or Pink Lady apples,  (about 2 pounds), peeled

Preparation

Place a rack in middle of oven; preheat to 350°. Melt butter  in a 10-inch (as measured across the bottom) cast-iron or other ovenproof  skillet; set aside. Whisk flour, salt, cinnamon, baking soda, and baking powder  in a medium bowl.

Whisk molasses, egg, ginger, and 1/4 cup sugar in a large  bowl. Whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3  tablespoons melted butter from skillet. Set aside.

Place 1 apple on a work surface  stem up. Cut a large piece of  apple from 1 side, leaving core behind. Rotate apple and repeat twice for a  total of 3 large pieces (a triangular core will remain). Repeat with remaining  apples.

Add remaining 1/4 cup sugar to butter in skillet. Cook over  medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples; stir  to coat. Cook apples rounded sides down for  3 minutes, then turn over and cook  flat sides down until beginning to soften, about 5 minutes longer. Space apples  evenly in skillet flat side down and pour cake batter over.

Transfer skillet to oven. Bake until a cake tester inserted  into the center comes out with a few moist crumbs attached, 30-40 minutes.

Let cake cool in skillet for 10 minutes, then carefully invert  onto a plate. Serve cake warm or at room temperature.

For a printer-friendly version of this recipe, please click here:  Apple Mollases Upside Down Cake

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Apple Trefoils Crisp

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Apple Trefoil Crisp

It is that time again – just when the holiday blues start wearing off, when you see those brightly colored boxes of delicious cookies.  Yes, it is Girl Scout Cookie time!  And like last year, the Girl Scouts of Western Washington are having another recipe contest.  Since I came in 2nd place last year, I figured I had to try again. And again, like last year – if I can win some money out of this contest, I would like to do something really special - I would like to donate the money to a charity – and I am going to ask you – my readers – to choose the charity.  That’s right – so stayed tuned for more on that – no sense in giving more details if I am not a finalist.

Unlike last year, where the sky was the limit when it came to making up a recipe – I really had to control myself this year.  After all, I am still on this simplicity kick – and not only that, I wanted to make something a little healthier.  I thought about fruit, and what I could do with Girl Scout Cookies and fruit, and then I remembered where I live – in Washington State…so how could I not make something with Washington Apples??  It is extremely important to support your local economy – especially in the midst of a contest.  So – there it was, staring me in the face – an apple crisp, and what could be better than making a topping using the tried and true Trefoils Shortbread Cookie.

I was pretty impressed with how good this came out.  I made it in a skillet and then put that skillet in the oven – how’s that for simplicity?  The crisp was delicious, especially the topping – but combined with those caramelized apples, boy was it a treat – and the best part of all, I let my kids have seconds.  I actually felt good about serving it for dessert.

Just a few reminders – Girl Scout Cookies are on sale from March 1-17! There is an awesome cookie locator, as well as an app, that tells you exactly where girls are selling cookies in your neighborhood! They won’t be updated until closer to the sale, but are very good to keep handy.  Then you too can buy some cookies and make this awesome and simple crisp, that supports our local farms!

Ingredients

Topping

  • 1 1/2 sleeves of Trefoils Girl Scout Cookies
  • 3/4 cup old-fashioned rolled outs
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted

Filling

  • 3 pounds Golden Delicious apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup apple cider
  • 2 teaspoons juice from 1 lemon
  • 2 tablespoons unsalted butter

Preparation

Make the topping:  Adjust the oven rack to the middle position and heat oven to 450 degrees.  Put the Girl Scout cookies in a food processor and crush until fine.  Combine the cookies, oats, brown sugar, cinnamon, and salt in a medium bowl.  Stir in butter until mixture is thoroughly moistened and crumbly.  Set aside while preparing the fruit filling.

Make the filling:  Toss the apples, granulated sugar, and cinnamon (if using) together in a large bowl;  set aside.  Bring cider to a simmer in a 12-inch oven-safe skillet over medium heat; cook until reduced to 1/2 cup, about 5 minutes.  Transfer reduced cider to a bowl or liquid measuring cup; stir in lemon juice and set aside.

Heat butter in a now empty skillet over medium heat.  When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes.  (Do not fully cook apples.)  Remove pan from heat and gently stir in cider mixture until apples are coated.

Sprinkle topping evenly over fruit, breaking up any large chunks.  Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes.  Cool on a wire rack until warm, at least 15 minutes, and serve.

Serve the apple crisp warm or at room temperature with vanilla ice cream, whipped cream – or just by itself.

Serves 6-8

For a printer-friendly version of this recipe, please click here:  Apple Trefoils Crisp

Honey-Lemon Custard with Fruit

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I am back from my quick trip to China – and what an amazing experience it was.  I really had no expectations – it was a work trip, and I was focussed on the content I was there to present.  I loved getting to know the employees in our Beijing offices, I loved the food, the silk market - and I loved getting a Chinese foot massage (that is really like a body massage) where they kick the crap out of you, and it actually feels amazing – if you can control yourself from laughing.

So when I go to new cities, there is one place I always want to see – the super market.  I know it sounds crazy, but that is how I really embrace the culture.  I was a little afraid to tell the people I was travelling with about my quest – so I decided to keep it quietly to myself.  I was pretty sure I wouldn’t find one, since I had very little time to explore – so I told myself not to be disappointed.  After the first few meals, I was so impressed, I almost stopped thinking about trying to find one.  The dumplings kept me happy enough – oh, and the breakfast at the hotel – it was a global breakfast dream.  They had everything and anything you can think of – the highlights were the pork dumplings, honey yogurt and the watermelon smoothies.  Believe me when I say, you could get ANYTHING.

The weather in Beijing could not have been any better – it was blue sky, high 60s and clear as can be.  I could see the mountains, and again, I had no idea how beautiful it was going to be.  I finished my meetings at 3:00 in the afternoon, and decided to take a little walk around the office building.  I heard there was a shopping mall not too far down the road, and I needed a little adventure.  On my way there, I saw a sign – for Carre Four – I found it!!!!  That is a French super market that I love going to in Paris – I couldn’t believe it!  I had to go down a big escalator, and then walk quite a bit through these subway tunnels – but I finally found it.  They had a big dollar section right when I walked in – but in China, it was like the penny section – I bought some noodles for pennies.  I loved walking around and seeing all the packaged and fresh foods – the flat chickens were really the most unusual.  They were hanging with the salami – and they looked like they had been flattened and then dried.  Wow.

I could go on and on about the food – like the night we went for Peking Duck, and after they carved the meat off the bones, they crushed the bones, and deep-fried them.  The man sitting next to me just went to town – crunching away.  Or, the night we went to a 4.5 star dumpling place that looked like a fast food joint.  The food was pretty good (although the first dumpling place we went to was better), but they brought this mango custard that was amazing.  We weren’t really sure what it was, but I had to try it – and I was so glad I did – it was my favorite part of that meal.

I found this recipe in Bon Appetit, and had made it before I left for China.  It was not as sweet as what I ate there, but this was also amazing.  Let it sit for a day or so before eating, so the flavors really have a chance to develop.  I put mango on the top, but really any fruit would be excellent.  If you like a lemon custard, this is your dessert – and you don’t have to travel thousands of miles to try some!

Ingredients

  • 2 cups heavy cream
  • 4 tablespoons honey, divided
  • 3 tablespoons sugar
  • 1/2 vanilla bean, split lengthwise
  • 3 2-inch strips lemon peel
  • 6 tablespoons fresh lemon juice, divided
  • 1/4 cup light rum
  • 1 cup berries or sliced mango

Preparation

Place ramekins on a rimmed baking sheet. Heat cream, 2 tablespoons honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean; add bean. Add lemon peel; remove from heat. Let steep for 5 minutes (cream should register about 160°F on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 tablespoons lemon juice.

Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.

Whisk remaining 2 tablespoons honey and 1 tablespoon lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.

For a printer-friendly version of this recipe, please click here:  Honey-Lemon Custard with Fruit

Stawberry-Lemon Shortcakes

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I just love shortcake season – which also just happens to be the same time of year as cobbler and crisp season as well.  They are all so delicious, it is hard to decide which one to make.  Usually I have to make a few of each kind during the summer, just to try out some new recipes.

Over the years though, I have really started favoring shortcakes, for a few reasons:

  • I never cook the fruit, therefore, if you have some wonderful sweet and ripe berries, you get to eat them in their glory – I tend to make crisp and cobblers with fruit that is not as ripe.
  • You get to eat the leftover shortcakes the next day – warmed in the toaster or microwave, with a little butter and jam on them, just like a scone.
  • I love individualized desserts that you get to build yourself…ok, is this just me?

So, when I saw this recipe in Cooking Light, I couldn’t wait to give it a try.  I loved how these were made – basically putting the dough in a cake pan, and letting the shortcakes all bake together – although there was still a slight separation so it was easy to break them apart when they were done.  These were perfect shortcakes, nice and tender, but not too sweet – letting the strawberries do their job to add the sweetness.  I bet you can guess what my favorite part was though…that’s right, eating them the next day for breakfast – and believe me, I will be making these more and more, giving me just another excuse to make more of this.  Like I needed another excuse?

Ingredients

  • 9 ounces all-purpose flour (about 2 cups)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter, cut into small pieces
  • 1 1/4 cups low-fat buttermilk
  • 1 tablespoon grated lemon rind
  • Cooking spray
  • 1/2 cup all-purpose flour
  • 1 tablespoon butter, melted
  • 1 tablespoon turbinado sugar
  • 4 cups sliced strawberries
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 1/4 cups frozen fat-free whipped topping, thawed (or real whipped cream, which is what I used)

Preparation

Preheat oven to 425°.

Weigh or lightly spoon 9 ounces (about 2 cups) flour into dry measuring cups, and level with a knife. Combine 9 ounces flour, 1/4 cup granulated sugar, baking powder, baking soda, and 1/4 teaspoon salt in a large bowl. Cut in chilled butter with a pastry blender until the mixture resembles coarse meal. Combine 1 1/4 cups buttermilk and grated lemon rind. Add the buttermilk mixture to flour mixture, and toss gently with a fork to combine. (Dough should be wet and about the texture of cottage cheese.)

Coat a 9-inch round metal cake pan or baking sheet with cooking spray. Place 1/2 cup flour in a shallow dish. Scoop 10 equal dough portions into dish. Gently shape each portion into a round by tossing in flour to help shape the dough. Arrange in pan. Discard excess flour. Brush dough with melted butter, and sprinkle evenly with 1 tablespoon turbinado sugar. Bake at 425° for 22 minutes or until the shortcakes are lightly browned. Cool in pan on wire rack for 10 minutes. Remove shortcakes from pan. Cool on wire rack.

Combine berries, 1/4 cup granulated sugar, and lemon juice; toss to coat. Let stand for 15 minutes. Split each shortcake in half; spoon about 1/3 cup berry mixture and 2 tablespoons whipped topping into each.

For a printer-friendly version of this recipe, please click here:  Stawberry-Lemon Shortcakes

Roasted Pineapple with Honey and Pistachios

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I came into work a little later today, my husband was travelling, and I needed to get the kids off to school.  I like to be the first person at work in my area, with only the security guards wandering around – and when I am not, it usually throws off my entire day.  This morning, when I finally did get in, everyone was there, and my boss mentioned that she had donuts in her office.  It is not often that we have sweet treats like that in the morning, and I figured it would be nice to have with my tea. It turns out, one of my co-workers went to a new donut shop near her house and brought them in for all of us to try.  These were no ordinary donuts, they were basically like cupcakes in the shape of donuts.  I cut off a tiny taste of about 4 kinds, and they just about did me in for the rest of the day.  The universe was already a bit off by me coming in so late, but those donuts were just too much…talk about over the top.  I was craving fruit for the rest of the day – which if you know me, does not happen very often.

I grew up in a house that was against fruit for some reason.  My grandmother pushed fruit on my mother to the extreme, so in revolt, my mother banned it from the house.  Ok, not exactly, but I swear I can hardly ever remember seeing it when I was growing up.  On the other hand, when I would visit my grandmother, it was a course at every meal.  Don’t forget the fruit!  My husband has had to train me over the years to purchase fruit for the house – he sometimes will make a special trip to the market just so there is enough, and it always has to be fresh.  My girls love fruit – especially berries – so I am definitely the outlier of the house when it comes to this part of the food pyramid.

I saw this recipe in Bon Appetit, and I thought my family would be proud of me.  It would satisfy my need to make something, but in the end, we are talking about fresh fruit.  It was certainly a big hit – I loved the yogurt on the side – the pineapple was so sweet, it was a welcome accompaniment.  I didn’t end up pouring more syrup on the top, because it didn’t need it.  I ended up using the extra syrup on top of the extra plain yogurt – delicious.  So – if you are in the mood for something sweet, and want to feel like you are being healthy – here is the perfect dessert for you.  Then you can wake up the next morning and stop for a red velvet donut…

Ingredients

  • 1/2 cup(packed) dark brown  sugar
  • 1/2 cup orange juice
  • 3 tablespoons honey
  • 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8  wedges
  • 1/4 cup crème fraîche or  yogurt
  • 1/3 cup natural unsalted pistachios, coarsely  chopped
  • 2 tablespoons torn fresh mint  leaves

Preparation

Preheat oven to 450°. Line a large rimmed baking sheet with  parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves.  Add pineapple; toss to coat.  Let marinate, tossing occasionally, for 10  minutes. Place pineapple, one flat side down, on prepared sheet; reserve  marinade.

Roast pineapple for 15 minutes. Turn, brush with marinade, and  roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade  over; let cool slightly.

Divide pineapple among plates. Spoon crème fraîche alongside.  Garnish with nuts and mint.

For a printer-friendly version of this recipe, please click here:  Roasted Pineapple with Honey and Pistachios

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Apple-Phyllo Strudel

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When fall arrives, fortunately apples come with it, and in Washington State, we are talking a lot of apples, all shapes, colors, and varieties.  Growing up I was never too fond of apples desserts, but the older I get, the more I like them.  I remember my grandmother’s apple crisp – I loved the crisp topping, but never wanted to eat any of the apples.

The first time I really enjoyed an apple dessert was when I was studying abroad during college.  We had two weeks off for spring break to travel, and that’s exactly what we did.  We probably went to 10 countries in 14 days, and it was awesome.  The motto for the trip was to experience all the “specialties of the region.”  Mostly that meant food, although it included activities as well.  It was on that trip that I had my first apple strudel, and it was amazing – the crust was so flakey, and the apples were so cooked that they almost melted in my mouth.  The strudel was warm, and just incredible, especially for someone who wasn’t fond of apple desserts.  It was not served with ice-cream, unlike the american apple pie.

The other week we were invited to a traditional October-fest, and the host asked me to bring something Bavarian.  I went to Epicurious, and this was what I chose.  It was pretty easy to make, and came out delicious.  The dried cherries were a really nice addition.  It was not as good as I remember in Austria, but definitely worth making – especially if you are not fond of apple desserts…yet.

Ingredients

  • 6 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
  • 1/2 cup dried cranberries or cherries
  • 1 1/2 cups brown sugar
  • 1 tsp cinnamon
  • 6 sheets phyllo dough, thawed
  • Vegetable-oil cooking spray
  • 1/2 cup amaretti cookie or graham cracker crumbs

Preparation

Heat oven to 350°F. In a 12-inch nonstick pan over medium heat, cook apples with dried fruit, sugar and cinnamon until tender, about 10 minutes. Let cool, reserving liquid for optional sauce. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/3 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Coat a cookie sheet with cooking spray. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool. Cut into 8 pieces. Place a slice on each plate;

Optional sauce: Mix yogurt with reserved liquid and drizzle over slices.

For a printer-friendly version of this recipe, please click here:  Apple Phyllo Strudel

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Sticky Toffee Banana Pudding

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I am having another one of those weeks where every minute of every day is taken up by meetings.  Those are the kinds of weeks that cause me to fall behind on my blog, because after I get home and spend a little time with my family, I am right back at the computer trying to catch up on the real work that happened during the day.  I often wonder if life was a lot simpler before we became constantly connected.  I wasn’t in the workforce for very long before the email boom hit, but I distinctly remember having to write memos when I needed to communicate something.  I had to print them off, then send them off to different people.  Mail was a big thing, you usually checked your mailbox at least a few times a day.

This was also before blogs existed, and the only way to look at beautiful food pictures was to read a magazine or a book.  I remember spending hours sitting in a bookstore flipping through the pages of cook books – only wanting to buy ones with lots of pictures, although one of my favorites is still The Fanny Farmer Cookbook – which has no pictures what so ever.  I got very good at imagining what things would look like.  Occasionally I find recipes to make without any pictures – and I usually make the dish first, and then look online to see how mine compared.

I found this recipe in Bon Appetit, where there was a beautiful picture that made my mouth water.  I love banana bread, so this just sounded heavenly.  Well, I was right – this was pretty amazing, and the toffee sauce was so smooth and delicious – fortunately I had a lot leftover so I was able to enjoy it in yogurt for the rest of the week.  This was definitely a special dessert, one in which I ate while typing away at my computer, trying to catch up on the days work.  Wouldn’t it taste just a little better without the distraction of work?  Well, let me just catch up on everything, and I will let you know…

Ingredients

Toffee Sauce

  • 1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup dark corn syrup
  • 1/4 cup (1/2 stick) unsalted butter

Banana Cake

  • 2 cups unbleached all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2/3 tablespoons (packed) dark brown sugar
  • 2 large eggs
  • 1 cup mashed very ripe bananas (2 to 3)
  • 1 tablespoon dark rum
  • 1 1/2 teaspoons vanilla extract
  • Sliced bananas (optional)

Preparation

Toffee Sauce

Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and  1/8 teaspoon salt to boil in heavy small saucepan over medium heat, whisking  until sugar dissolves. Reduce heat to medium-low and cook at gentle boil until  sauce coats spoon thickly and is reduced to 1 1/2 cups, whisking occasionally,  about 15 minutes. Remove from heat and cool. Whisk in 3 tablespoons or more  cream to thin sauce to desired consistency.

DO AHEAD Can be made 2  days ahead. Cover and chill. Rewarm slightly before  using.

Banana Cake

Preheat oven to 350°F. Butter 8x8x2-inch nonstick metal baking  pan. Dust baking pan with flour, tapping out excess.

Whisk flour, baking powder, and 1/2 teaspoon salt in medium  bowl. Using electric mixer, beat butter and sugar in large bowl until well  blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla  (batter may look curdled). Add dry ingredients in 4 additions, beating just to  blend after each addition. Spread batter evenly in prepared baking  pan.

Bake cake until tester inserted into center comes out clean,  35 to 38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to  oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan  on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12  rectangles. Serve cake slightly warm or at room temperature with toffee sauce  and top with sliced bananas, if desired.

For a printer-friendly version of this recipe, please click here:  Sticky Toffee Banana Pudding

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Blueberry Cake

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I know that blueberry season is over, but this cake is just too good not to share.  This summer when we were back east visiting my family, my mother served her blueberry cake for dessert one night.  This blueberry cake is always a huge hit – especially the cinnamon sugar topping that is spread thick and evenly over the top before baking.  For me, that is the best part.  It is super sweet and crunchy, and just plain wonderful.  My younger daughter is definitely the sweet tooth of the family – the more sugar the better.  Where as my older one is pretty balanced, everything in moderation.  Would you believe that this topping was too sweet for my younger one??  She made me cut off the top every night this was served – and my older one was right there begging for the leftovers – it was hilarious – complete role reversal.

But, there was something about this cake that never hit me until this visit.  It is completely dairy free – and it is amazing.  So, what did I do with that bit of information?  I made another as soon as we got home, and my trying-to-be-dairy-free-husband who is obsessed with cinnamon, was so happy.  It was so nice to be able to make a dairy-free somewhat decadent dessert for a change that he could enjoy as well as the rest of the family – that is, except the topping, that my younger one gladly gave to her older sister.  If only her older sister would remember that the next time she doesn’t like something sweet…

Ingredients

Cake

  • 4 eggs
  • 2 cups sugar
  • 1/4 cup orange juice concentrate
  • 1 cup oil
  • 1 tablespoon vanilla
  • 3 cups flour
  • 1 tablespoon baking powder
  • 2 cups frozen blueberries (can be fresh, then frozen just to mix in)

Topping

  • 3/4 cups sugar
  • 1 tablespoon cinnamon

Preparation

To make the cake, beat the eggs in a mixer until foamy.  Add the sugar, orange juice concentrate, oil and vanilla and beat well.  Whisk together the flour and baking powder in a medium bowl.  Add to the egg mixture, and mix until combined.  Fold in berries.  The batter will be thick.  Pour into greased and floured  9 x 13 baking pan.  Mix the sugar and cinnamon together to make the topping.  Pour evenly over the top of the cake.

Bake at 350 for approximately 55 –60 minutes or until a toothpick inserted in the loaves is removed clean, about 45-50 minutes.

For a printer-friendly version of this recipe, please click here:  Blueberry Cake

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Plum Kuchen

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What a week, and it isn’t over yet…ugh.  I am staring at the mound of bills and papers on my desk at home, just wondering when I am ever going to get through everything – let alone the emails in my inbox that just keep piling up.  If I owe you a mail, I am not ignoring you, I swear.  I hate these types of weeks.  After a week like this, I need an entire day just to bake.   It is the only way I can get through it.  I have already decided what I am making this weekend…and I can’t wait.  The swimming pool closed last weekend, which means fall is here – and fall baking is my absolute favorite.

Last weekend my neighbor dropped off a huge bag of plums from their tree.  I am pretty sure they are not bakers – and they do not know I have a blog – but I figured I had no excuse not to make something with all those plums.  I saw a recipe a while ago in Cooking Light for Plum Kuchen, and made it soon afterwards – and it was surprisingly delicious.  I don’t even like plums, but the cake had a layer of caramelized sugar around it, and the plums basically baked right into the batter.  It was pretty awesome.  I even made it for my family when I was visiting them back east, and everyone seemed to love it (or else they were just happy to have me bake).  I barely made a dent in the plums they gave me, so can you guess what I am baking this weekend?

Ingredients

  • 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
  • 2/3 cup plus 2 tablespoons granulated sugar, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 3/8 teaspoon salt, divided
  • 1/8 teaspoon ground cardamom
  • 7 tablespoons butter, divided
  • 1/2 cup fat-free milk
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray
  • 1 1/2 pounds plums, quartered and pitted
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon ground allspice

Preparation

Preheat oven to 425°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.

Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.

Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.

Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture. Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges.

For a printer-friendly version of this recipe, please click here:  Plum Kuchen

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Strawberry Cobbler

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Today is such a significant day – not for food, but for life.  This day 10 years ago was one of the saddest days I can remember, and what followed in my life a few days later changed my life forever.  I remember getting into my car a little after 6am PST to drive to the gym before heading to work, and they were talking about how an airplane just hit the World Trade Towers.  I was shocked, and immediately called my husband to turn on TV.  Both of us very naively just assumed it was an accident – but then not too long afterwards, it happened again.  I knew then it was not an accident.

At this point I was at the gym watching for myself on the television screens.  I was in awe, I loved those buildings, I had visited the top deck many times, and it was one of my favorite places to visit in NYC.  I kept thinking about the people inside, and how they were all going to get out.  I thought about the people I knew that worked around that area, hoping they were safe.  When the towers came down, it just about killed me.  What killed me more though was how little people understood out in Seattle the true magnitude of what had happened.  Most of the people I worked with had never visited these buildings.  I barely made it through the day, it was all I could think about – and that lasted all week.  I walked around in a haze, my heart going out to all the people who lost someone, and to the people of NYC whose city was invaded.

Saturday of that week, I learned that I was pregnant with my first daughter.  Unfortunately I wasn’t even happy about it at the time, I was just too consumed with what had happened that week.  Eventually my mind shifted to our new baby, and away from the World Trade Towers, but it took a while.  When she was born, it was love at first sight – and to this day, I am reminded of the wonderful gift I received that week, when so many people were suffering.

This recipe was all her idea – I wanted to make a cobbler, but she wanted a strawberry dessert – so she convinced me to try a strawberry cobbler.  I looked for a recipe, but found nothing, so instead, I used one from the Mixed Berry Cobbler in Bon Appetit and adapted it heavily.  This was outstanding, one of the best cobblers I have ever made.  I loved the strawberry color all baked into the crust – it was sweet, and delicious, the perfect summertime dessert.  I am reminded daily of the wonderful gift I received that week – although my heart goes out to the people who continue to suffer…

Ingredients

Filling

  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 7 cups (1 3/4-2 pounds) fresh strawberries (halved if  large)

Dough

  • 1 1/2 cups unbleached all-purpose flour plus more for surface
  • 1/4 cup sugar plus more for sprinkling
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into ½” cubes
  • 1/2 cup chilled whole milk plus more for brushing
  • Vanilla ice cream (optional)

Preparation

Filling

Position a rack in middle of oven and preheat to 400°. Whisk sugar and cornstarch in a large bowl. Add strawberries to bowl and toss to coat.  Transfer berry mixture to a 2-quart baking dish about 2″ deep. Set aside to  macerate while making dough.

Dough

Whisk 1 1/3 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; using fingertips, rub in butter until coarse meal  forms. Add 1/2 cup milk and stir just until dough forms. Gather dough into a  ball and transfer to a lightly floured surface. Gently knead 5 or 6 times, then  pat or roll dough into a 9×6″ rectangle. Cut dough in half lengthwise, then  crosswise 3 times, forming 8 rectangles. Arrange biscuits 1/2″ apart over fruit.  Brush tops lightly with milk and sprinkle with sugar.

Bake until fruit is bubbling and biscuits are just cooked  through and golden all over, about 35 minutes. Let cool at least 30 minutes;  serve with vanilla ice cream.

DO AHEAD: Cobbler can be made up to 3  hours ahead. Rewarm at 350° if desired.

For a printer-friendly version of this recipe, please click here:  Strawberry Cobbler

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