Yield: One 10 or 11-inch round loaf
- 1 1/2 cups buttermilk, cold (you may need a little less or more)
- 2 large eggs, cold
- 1 teaspoon baking soda
- 2 cups all-purpose flour, plus more for dusting
- 2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/4 cup granulated sugar
- 1 teaspoon coarse salt
- 6 tablespoons (3/4 stick) unsalted butter, COLD, cut into smaller chunks, plus more for greasing the baking dish
- 1 cup dark seedless raisins
- 1/2 cup golden raisins
- Equipment: one 10- or 11-inch round, ceramic or glass baking dish. A round, straight-sided dish is best (not a pie dish with slanted sides). You could substitute a metal cake pan but not a very dark metal non-stick pan, because the top will likely burn before the interior of the loaf is cooked.
- Position oven rack in center of oven. Preheat oven to 375° F, preferably on convection. Use the “extra” butter to generously grease the baking dish. Dust the baking dish with flour: scatter a small handful of flour inside the dish and shake it around so that bottom and sides are coated. Turn dish over and tap out any excess flour.
- Pour buttermilk into a medium bowl or measuring cup. Break eggs into buttermilk and whisk with a fork to just combine. Add baking soda and whisk to just combine. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Scatter 6 tablespoons of COLD butter over the flour mixture. Cut the butter into the flour using a pastry cutter or, if you don’t have one, use two table knives in a criss-cross motion from edge-to-edge of the bowl to cut in the butter. The butter should be visible in small bits throughout the flour, not completely absorbed.
- Gently stir in raisins. Make a well in the center of the flour mixture.
- Pour 1 cup of the buttermilk mixture into the well. Stir gently with wooden spoon (do not use your hands) until flour is moistened. Use a spatula to gently fold any dry flour from the sides and bottom into the wetter dough. (Fold gently, don’t whip the dough or over-stir.) Add more of the buttermilk mixture as needed, in small amounts, to create a dough that is neither too wet or too dry. You may need more or less than the 1-1/2 cups buttermilk called for. If you need more liquid, plain buttermilk is fine. The dough should look lumpy and be more wet than dry.
- Dust a little flour on your hands, then shape dough quickly and roughly into a ball, without over-handling it. Transfer dough ball to the greased and floured baking dish. Use the back of the wooden spoon to spread dough in as few strokes as possible to edges of dish.
- Use the handle end of the wooden spoon or your index finger to make a shallow cross (1/4 inch deep) on top of the dough, top to bottom and side to side. This is to encourage the bread to rise in quarters for easier slicing. Very lightly scatter a tiny bit of flour over the dough.
- Place baking dish in oven. Baking time will be about 35 to 45 minutes. Check after 30 minutes: bread should be golden brown and look set. Test by inserting a knife in the center of the bread. If there is wet dough on the knife, bake for up to 10-15 minutes more. Do not over-bake.
- Remove from oven and let bread cool in baking dish about 10 minutes. Remove from baking dish and let cool completely on a wire rack before slicing. (It will crumble if you try to slice when still warm.) Keeps very well for a few days, wrapped tightly in foil or plastic wrap. (I let mine cool in the baking dish.)
Posted in Baking, Bread, Coffee Cake, Holiday, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, buttermilk, golden raisins, Irish, quick bread, raisins, snack, soda bread, St. Patrick's Day, whole wheat
I made this super moist and tender breakfast cake with my precious Meyer lemons. It could be made with regular lemons too, of course. I did think that the tangy glaze was a little over the top, so I modified the recipe to make half of the amount next time.
This recipe was adapted from Bon Appétit, via The View from the Great Island.com. I incorporated whole wheat pastry flour in addition to cake flour and baked the bread on convection in a Pullman loaf pan. Special and tasty. 🙂
For the Cake:
- zest of 1 Meyer lemon
- 1 cup granulated sugar
- 2 sticks unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 3/4 cup whole wheat pastry flour
- 1 cup cake flour or all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp coarse salt
- 1/2 cup buttermilk
For the Glaze:
- 3/4 cups powdered sugar
- freshly squeezed Meyer lemon juice to thin, start with 1 tablespoon and add more as necessary
- Preheat oven to 350 degrees, preferably on convection.
- Lightly butter (or spray with cooking oil spray) a Pullman loaf pan or 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing. Crease the ends so that they do not fold over onto the cake while it is baking.
- Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
- Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
- Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
- Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
- Whisk together the flours, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
- Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for about 40 minutes in a Pullman pan, or up to 50-55 minutes in a standard loaf pan, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine).
- Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
- Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.
Posted in Baking, Bread, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, brunch, cake, cake flour, coffee cake, dessert, glaze, lemon, meyer lemon, quick bread, whole wheat, whole wheat pastry flour
By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.
This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.
Yield: 8 servings
For the Topping:
- 1/4 cup canola oil or other neutral-tasting oil
- 1/2 cup plus 1 T almond meal or slivered almonds
- 1/2 cup old-fashioned rolled oats
- 1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
- 1/4 cup packed light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp coarse salt
For the Filling:
- 3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
- 1/4 cup pure maple syrup
- freshly squeezed juice from 1/2 of a lemon
- 1 T cornstarch
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Preheat the oven to 350 degrees, preferably on convection.
- Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.
To Make the Topping:
- If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
- Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
- Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.
To Make the Filling & Finish the Dish:
- Combine the pears, maple syrup and lemon juice in a large bowl.
- Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
- Transfer to the prepared baking dish.
- Crumble the topping over the pears.
- Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
- Let cool for 10 minutes before serving. Serve with ice cream, if desired.
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: almond meal, almonds, Bartlett, breakfast, brown sugar, comfort food, crisp, crumble, dessert, fruit, healthy, light, maple syrup, oats, pear, rolled oats, slivered almonds, whole wheat, whole wheat pastry flour
My husband came home from work with special homemade rolls that one of his co-workers had brought in for a pot luck celebration. We couldn’t believe that any of them were leftover! They had an amazing texture and were absolutely delicious.
Thankfully, she was happy to share the recipe with me. 🙂 I’ve made them several times. Easy and perfect.
Yield: 8 rolls
- 250g bread or all-purpose flour
- 200g cold water
- 10g bread yeast
- 5g coarse salt
- 10g granulated sugar
- Combine all ingredients in a bowl. (I use a stand mixer and knead the dough on medium speed for 1-2 minutes.)
- Lightly oil the top surface of the dough and turn to completely coat the outside of the dough.
- Cover the bowl with plastic wrap and place in a proofing oven or warm spot for 1 hour.
- Remove dough from the bowl and place on a lightly floured surface. Divide into 8 equal pieces.
- Roll into rounds or oval shapes.
- Place on a parchment paper-lined rimmed baking sheet. Let rest for 15-20 minutes in a proofing oven or a warm spot.
- Bake at 400 degrees, preferably on convection, for 15-20 minutes.
Posted in Baking, Bread, Recipes
Tags: appetizer, bread, breakfast, brunch, easy, Portuguese, rolls, sandwich, snack, yeast
My daughter is obsessed with donuts- specifically donuts with pink icing and sprinkles. Her new bicycle bell is a life-size pink frosted donut with sprinkles! 🙂
I must say that she was quite pleased with this cinnamon sugar variation. When we debated over whether or not they were too heavily coated with cinnamon sugar, both of my kids informed me that such a problem was not even possible. 😉
This recipe is from Sally’s Baking Addiction. Using my mini donut pans, this recipe made 12 donuts. I substituted 1/2 cup of buttermilk instead of a combination of yogurt and milk and I reduced the amount of butter in the topping. They made a very special breakfast.
Yield: 8 standard size donuts or 12 mini donuts
For the Donuts:
- 1 cup (125g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 large egg, at room temperature
- 1/3 cup (65g) packed light brown sugar
- 1/4 cup (60ml) buttermilk (or skim, 1%, 2%, or whole milk, almond milk, soy milk, or coconut milk), at room temperature
- 1/4 cup (60g) yogurt or sour cream (nonfat, low-fat, vanilla, plain, Greek or regular yogurt), at room temperature (I used another 1/4 cup of buttermilk)
- 2 T (30g) unsalted butter, melted
- 1 1/2 tsp pure vanilla extract
For the Coating:
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- 4-5 T unsalted butter, melted
To Make the Donuts:
- Preheat oven to 350°F (177°C), preferably on convection. Spray a donut pan with non-stick spray. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
- Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
- Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
- Bake the remaining donut batter and transfer to the wire rack. Allow donuts to cool down until you can handle them.
To Coat with Cinnamon Sugar:
- Combine the sugar and cinnamon in a medium bowl.
- Brush the melted butter, on the top or on the top and bottom, as desired; dunk into the cinnamon sugar mixture coating all sides.
- Donuts are best served immediately.
- Leftovers keep well covered tightly at room temperature for up to 2 days.
- You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave, usually a few seconds.
Posted in Good Sweets, Good Eats (Desserts), Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: almond milk, baked, breakfast, brunch, buttermilk, cinnamon sugar, coconut milk, dessert, donuts, doughnuts, easy, Greek yogurt, mini, nutmeg, sour cream, soy milk, vanilla, yogurt
A friend shared this wonderful recipe with me knowing that I go strawberry picking every June. I couldn’t wait for my fresh picked berries to make it though. 😉 It was such a crowd pleaser, I will have to make it again with my special berries! It’s a summertime version of French Apple Cake. We ate it for dessert but it would also be fabulous as a coffee cake.
This recipe was adapted from Foodtastic Mom, via The View from the Great Island. I used 3 large eggs instead of jumbo eggs and modified the baking time. The recipe suggests baking the cake in a springform pan or a cast iron skillet. Next time, I’ll have to try the skillet version. Amazing!
Yield: Serves 6 to 8
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp coarse salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar, divided
- 1 1/2 tsp pure vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 14 ounces fresh strawberries, hulled and sliced
- Set oven to 350°F, preferably on convection.
- Lightly spray a 9 or 10 inch springform pan with cooking oil spray. (Alternatively, a 10-inch cast iron skillet can be used.)
- Whisk together the flour, baking powder, and salt and set aside.
- Cream the soft butter with 1 cup of granulated sugar in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Beat in the eggs, one at a time, and then beat in the vanilla.
- Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but be careful not to overmix.
- Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with the remaining 1/4 cup of granulated sugar.
- Bake for 35 to 40 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. This cake is meant to be custardy in the center. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test. (I baked mine for 38 minutes in a 9-inch springform pan.)
- Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. If using a skillet, serve the cake right out of the pan.
- Cool completely on a rack before slicing.
- This version uses half sour cream and half buttermilk, but you can use all sour cream, all buttermilk, half and half, full fat yogurt, or full fat milk for this cake.
- Other berries or fruit can be substituted for the strawberries.
Two Years Ago: Whole Grain Blueberry Muffins with Orange Streusel
Three Years Ago: Dori Sanders’ Blueberry Cornmeal Muffins
Four Years Ago: Alton Brown’s Berry Muffins
Five Years Ago: Whole Wheat Raspberry Ricotta Scones
Posted in Baking, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes
Tags: blueberries, breakfast, buttermilk, cake, cast iron skillet, coffee cake, dessert, French, peaches, skillet, sour cream, strawberries
A couple of my friends thought that I was joking when I told them that I try not to bake that much! I am trying not to… 😉
That being said, I was dying to make these as soon as I saw them on Marisa’s Italian Kitchen. She made them in the most darling muffin pan too. This recipe was adapted from New York City’s Clinton Street Baking Company Cookbook, via Marisa’s Italian Kitchen. I incorporated white whole wheat flour, modified the proportions, and reduced the baking time.
They were a very special breakfast. 🙂
Yield: 10 muffins
For the Crumb Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon grated lemon zest
- 1/8 tsp cinnamon
- 2 T unsalted butter, cubed
For the Muffin Batter:
- 4 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1 large egg
- a teaspoon grated lemon zest
- ½ cup all-purpose flour
- ½ cup white whole wheat flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup sour cream
- 1 cup fresh or frozen raspberries or blueberries, plus 10 additional raspberries for topping (or 20+ blueberries)
- Crumb Topping (above)
- In a small bowl, mix together all the Crumb Topping ingredients using a pastry blender, until the mixture resembles coarse crumbs. Refrigerate the crumb mixture until your ready to use it. (This can be prepared in advance.)
- Preheat the oven to 350 F, preferably on convection.
- Line a muffin pan with 10 paper muffin cups or coat with cooking oil spray.
- Using an electric mixer, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes.
- Add the egg and the lemon zest to the mixture and blend until combined.
- Whisk the flour, baking powder and baking soda in a separate bowl.
- Mix in ¼ cup of the sour cream into the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!
- Gently fold in the 1 cup of raspberries with a rubber spatula until evenly distributed.
- Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
- Bake for 20 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
- Allow to cool, then serve.
One Year Ago: Crisp Toffee Bars
Three Years Ago: Tate’s Shortbread and Gooey Cinnamon Squares
Four Years Ago:
Five Years Ago:
Posted in Baking, Cupcakes, Fruit Desserts, Good Sweets, Good Eats (Desserts), Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: blueberry, breakfast, Clinton Street, crumb, crumb cake, cupcakes, dessert, lemon zest, muffin, raspberry, whole wheat