There is a lot of (self-imposed!) pressure to use our beautiful freshly picked strawberries in the best possible way. 🙂 I have several treats that we make annually, but I try to select a few new things to make. I had my eye on this spoon cake after seeing it in the New York Times. I loved the name too! Spoon cake.
This recipe was adapted from The New York Times, contributed by Jerrelle Guy. I doubled the strawberries and used a larger baking dish. I also weighed the ingredients, including the berries. I may bake it in a 10-inch cast iron skillet next time.
We ate it for dessert with vanilla ice cream. It could be served as a very special breakfast as well. Delicious.
Yield: Serves 4 to 6
- 1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
- 10 ounces/290 grams (about 2 cups) fresh, hulled strawberries (or thawed frozen strawberries)
- 2/3 cup/150 grams packed light brown sugar
- 1/2 cup/120 milliliters whole milk, at room temperature
- 1/2 teaspoon kosher salt
- 1 cup/130 grams all-purpose flour
- 1 teaspoon baking powder
- vanilla ice cream, for serving
- Heat oven to 350 degrees, preferably on convection.
- Grease an 8, 9, or 10-inch (square or round) baking dish with butter. Set aside. (I used a 10-inch round ceramic baking dish.)
- Using your hands or the back of a fork, lightly mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
- In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt.
- Add the flour and baking powder and continue whisking just until the batter is smooth.
- Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
- Spoon the strawberries and all their juices over the top of the cake batter.
- Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. (I baked mine for 22 minutes in a 10-inch round dish.)
- Remove from the oven and allow to cool for 3 to 5 minutes before serving.
- Serve warm with ice cream.
Posted in Baking, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: berry, cake, coffee cake, custard, dessert, easy, fruit, pudding, quick, spoon cake, spring, strawberry, summer
As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.
This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.
Yield: 2 loaves or 24 muffins
- 3 large eggs
- 1/2 cup unsalted butter
- 1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
- 1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/8 tsp freshly ground nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 1/2 cup chopped walnuts or pecans, optional
- 1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
- Preheat oven to 350 degrees, preferably on convection.
- Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
- Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
- Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
- Stir in zucchini.
- Gently stir in flours, mixing only until incorporated.
- Fold in any add-ins, if using.
- Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
- Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.
Posted in Baking, Coffee Cake, Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, brunch, chocolate chips, cinnamon, coffee cake, cranberries, muffins, nutmeg, pecans, quick bread, raisins, Smitten Kitchen, snack, turbinado sugar, walnuts, whole wheat, zucchini
As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.
This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.
For the Streusel:
- 6 T unsalted butter, room temperature, plus more for the pan
- 1/2 cup all-purpose flour
- 1/4 cup white whole wheat flour
- 1/3 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 1/2 cup chopped pecans
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp Kosher salt
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup buttermilk
- 1 cup banana purée from 2-3 very ripe bananas, mashed
- Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
- Coat a 9-by-5-inch loaf pan or Pullman loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
- Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
- Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
- In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
- Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
- Spoon half of the batter into the prepared pan.
- Sprinkle half of the streusel evenly over the batter.
- Add the remaining batter, then sprinkle remaining streusel over the top.
- Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes in a standard loaf pan (tenting with foil after 1 hour if browning too quickly), or 1 hour in a Pullman loaf pan.
- Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.
Posted in Bread, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: banana, banana bread, breakfast, brown sugar, brunch, cake, coffee cake, dessert, pecans, quick bread, snack, streusel, 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
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.) Update: The (also delicious) 10-inch cast iron skillet version made with freshly picked berries baked for 35 minutes. I may even check it slightly earlier next time.
- 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