Summer Fruit Buckle

This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.

Yield: one 9-inch cake

  • 1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
  • 1/2 cup/100 grams granulated sugar, more for sprinkling
  • 1/4 cup/55 grams light brown sugar
  • 3 large eggs, at room temperature
  • finely grated lemon zest from 1 large lemon
  • 1 teaspoon/5 milliliters vanilla extract
  • 1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
  • 1/2 teaspoon fine sea salt
  • 1/4 to 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon baking powder
  • 4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
  •  cinnamon, for dusting, optional
  •  Confectioners’ sugar, for dusting
  1. Heat oven to 375 degrees, preferably on convection.
  2. Butter a 9-inch round cake pan. (or coat with cooking oil spray)
  3. In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
  4. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
  5. In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
  6. Add dry ingredients to egg mixture and mix until just combined.
  7. Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
  8. Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
  9. Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.

Blueberry & White Peach Graham Galette

This fabulous galette was oozing with delicious juices. I loved that the crust incorporated crushed graham crackers. It was fabulous with and without vanilla ice cream.

This summer galette recipe was adapted from Bon Appétit, contributed by Samantha Seneviratne. I modified the method, used white peaches, and sprinkled the dough with turbinado sugar. I weighed the dry ingredients as well.

Yield: Serves 8

For the Dough:

  • 4 graham crackers (about 2 oz)
  • 1 cup (125 g) all-purpose flour
  • 1 T granulated sugar
  • 3/4 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
  • 10 T chilled unsalted butter, cut into pieces

For the Filling & to Finish:

  • 2 large peaches (about 12 oz), halved, pitted, & thinly sliced (I used white peaches)
  • 2 cups fresh blueberries
  • 1 T cornstarch
  • pinch of coarse salt
  • 3/4 tsp finely grated lemon zest (I used the zest of 1/2 of a large lemon)
  • 1/4 tsp ground cinnamon
  • 1/3 cup (67 g) granulated sugar
  • all-purpose flour (for rolling dough)
  • 1 large egg, beaten to blend
  • 2 T chilled unsalted butter, cut into pieces
  • turbinado sugar, for sprinkling
  • vanilla ice cream, for serving, optional

To Make the Dough:

  1. Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined.
  2. Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining.
  3. Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed (2–4 tablespoons).
  4. Pat into a 1-inch thick disk and wrap tightly in parchment paper or plastic wrap. Chill at least 1 hour.

Do ahead: Dough can be made 3 days ahead. Keep chilled. (I made the dough 2 days in advance.)

To Make the Filling & to Finish:

  1. Preheat oven to 400°, preferably on convection.
  2. Toss peach slices, blueberries, cornstarch, salt, lemon zest, cinnamon, and 1/3 cup (67 g) granulated sugar in a large bowl.
  3. Unwrap dough and roll out between lightly floured sheets of plastic wrap or parchment to a 12″ round. The round will be approximately 1/8-inch thick.
  4. Transfer dough to a piece of parchment paper the size of a rimmed baking sheet.
  5. Arrange fruit on top, leaving a 1 1/4-inch border.
  6. Lift dough edges up and over fruit, pleating as needed.
  7. Using parchment paper, slide galette onto the rimmed baking sheet; chill 10 to 15 minutes.
  8. Brush top of pastry with egg and sprinkle with turbinado sugar.
  9. Dot filling with butter.
  10. Bake galette until fruit is softened and crust is deep golden brown, 40–50 minutes (some juice may leak out). (Tons of juice leaked out of mine!)
  11. Serve galette warm or at room temperature with scoops of ice cream, if desired.

Nigella Lawson’s Strawberry Sour Cream Streusel Cake

Every year, we make a double batch of strawberry shortcake cookies to share. This year, I had the intention of sharing this cake as well, but…oh my! We ate the entire cake (well, almost) in one sitting. Oops.

My husband said that it was one of his “favorites” and my son described it as “like our homemade strawberry ice cream- but warm.” ❤ It was slightly crispy on the outside, moist on the inside, and the strawberry filling oozed just perfectly.

The recipe was adapted from The New York Times, contributed by Nigella Lawson. I incorporated whole wheat pastry flour, unsalted butter, coarse salt, used homemade strawberry-vanilla bean jam in the filling, and modified the baking time.

Although similar to one of our favorites, warm strawberry crumb cake, it was different enough for me to justify indulging in both this strawberry season. 🙂

Yield: one 9-inch cake

For the Strawberry Purée:

  • 8 ounces strawberries
  • 3 tablespoons strawberry jam
  • 2 teaspoons cornstarch
  • 2 teaspoons pure vanilla extract

For the Cake:

  • vegetable oil or cooking oil spray, for greasing the pan
  • 1 cup whole wheat pastry flour
  • 1 cup plus 2 T all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda, sifted
  • scant 1/2 teaspoon coarse salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup sour cream
  • 1 large egg
  • 1 tablespoon pure vanilla extract

For the Crumb Topping:

  • 2 teaspoons Demerara or turbinado sugar

To Prepare Strawberry Purée:

  1. In a blender, combine strawberries and jam. (I used a Vitamix.)
  2. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth. Set aside.

To Prepare the Cake:

  1. Heat oven to 375 degrees, preferably on convection.
  2. Grease a 9-inch springform pan and place on a parchment paper-lined, rimmed baking sheet; set aside.
  3. In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
  4. Sprinkle in butter cubes and incorporate with a pastry blender until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside.
  5. Combine the sour cream, egg and vanilla in a glass measuring cup. Add to the large flour mixture. Mix well.
  6. Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
  7. Add the strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it.
  8. Cover with remaining cake mixture.

To Prepare the Crumb Topping and Bake:

  1. In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar or turbinado sugar.
  2. Stir with a fork to mix. Sprinkle evenly over cake.
  3. Bake cake until lightly golden, about 35 minutes in a convection oven or up to 45 minutes in a standard oven. (I baked mine for 37 minutes on convection.)
  4. Cool completely before serving. (We ate it warm! This may have created the oozing filling- which we loved.)

Danish Pear-Apple Bars

My husband isn’t partial to summer fruit- with the exception of freshly picked strawberries. He loves bananas, Bartlett pears, and cantaloupe. 🙂 Before the summer berry and peach baking season, I made these pie bars to embrace sweet and juicy Bartlett pears.

The bars have a Danish-style pie crust which very tender because it incorporates milk and egg yolks instead of ice water. It was really delicious. I also loved the cream cheese glaze spread over the top.

This recipe was adapted from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. I weighed most of the dry ingredients as well as the peeled and cored fruit. I also used fine sea salt and omitted the brandy.

It was a wonderful springtime dessert but it would also be fabulous for Thanksgiving.

For the Crust:

  • 1/2 cup (120 g) whole milk, plus 1 or 2 T if needed
  • 2 large egg yolks
  • 2 1/2 cups (355 g) all-purpose flour, plus more for dusting
  • 2 T granulated sugar
  • 1 tsp fine sea salt
  • 2 cup (2 sticks or 227 g) cold unsalted butter, cut into 20 pieces

For the Apple-Pear Filling:

  • 8 cups (1100 g) Bartlett pears, peeled, cored and sliced 4mm thick (I used 6 organic pears)
  • 1 cup (150 g) peeled and grated Gala apples (I used one large Gala apple)
  • 1/3 cup (65 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar, plus 2 T for sprinkling
  • 3 T cornstarch
  • 1 tsp freshly squeezed lemon juice
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp fine sea salt
  • 2 T unsalted butter, melted
  • 1 T brandy (I omitted it)
  • 1 tsp pure vanilla extract

For the Egg Wash:

  • 1 large egg
  • pinch of fine sea salt
  • 1 T (15 g) water

For the Cream Cheese Glaze:

  • 2 oz (57 g) cream cheese, at room temperature
  • 2 T whole milk
  • 1/2 tsp pure vanilla extract
  • pinch fine sea salt
  • 1 to 1 1/4 cups (120 to 145 g) confectioners’ sugar

To Make the Crust:

  1. In a small bowl or liquid measuring cup, combine the milk and egg yolks. Place in the refrigerator.
  2. In the bowl of a stand mixer fitted with a paddle, mix the flour, granulated sugar, and salt on low speed until combined.
  3. Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute.
  4. Add the rest of the butter and continue mixing until the butter is broken down in various sizes. (most should be the size of small peas but some pieces may be larger) Make sure that all of the flour is moistened.
  5. With the mixer running on low speed, slowly add the milk-egg mixture, and mix until the dough starts to come together. If the dough is having trouble coming together, add 1 or 2 more tablespoons of milk.
  6. Divide the dough in half, place each piece on a separate piece of plastic wrap and flatten each slightly into a square.
  7. Cover and refrigerate until cool but still soft, about 45 minutes.
  8. On a lightly floured piece of parchment paper, roll one square of the dough into a 9×13-inch rectangle (22×33 cm). (I covered the top with plastic wrap and rolled the dough 1/8-inch thick, using a bench scraper to cut pieces and patch to form the proper shape.)
  9. Transfer the dough to a 9×13-inch metal baking pan. Gently pat the dough into the bottom. Place the pan in the refrigerator while you make the filling.
  10. Roll out the second square of dough into a 9×13-inch (22 by 33 cm) rectangle using the same method. Place on an inverted sheet pan in the refrigerator while you make the filling.

To Make the Filling:

  1. Use a food processor to slice the pears 4mm thick and coarsely grate the apple(s).
  2. Combine the sliced pears, grated apple, brown sugar, 1/4 cup (4 T or 50g) granulated sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt in a large bowl.
  3. In a small liquid measuring cup or bowl, combine the melted butter, brandy (if using), and vanilla. Pour over the pear-apple mixture and toss to combine.

To Make the Egg Wash:

  1. Whisk the egg, salt, and water together in a small bowl; set aside.

To Assemble:

  1. Fill the prepared pie shell with the pear-apple mixture and smooth the top.
  2. Remove the top crust chilling on the inverted sheet pan from the refrigerator. Place the dough over the top of the filling. (It does not need to be sealed to the bottom layer.) Trim any excess with kitchen shears or a sharp knife.
  3. Gently cut a few steam vents into the top layer of dough. (I cut 11 vents.)
  4. Chill the pie in the pan in the freezer for 20 minutes while the oven preheats.
  5. Adjust an oven rack to the lowest position. Preheat the oven to 400 degrees F (200 degrees C).
  6. Place a sheet pan on the oven rack while the oven is preheating. (The preheated sheet pan helps crisp the bottom of the pie crust.)
  7. When the pie is ready to bake, brush the top of the pie with the egg wash. Sprinkle the top with the 2 T reserved granulated sugar.
  8. Transfer the pie to the preheated sheet pan and bake for 45 to 60 minutes, rotating halfway through, until the crust is golden brown and the juices are bubbling. (I baked mine for 50 minutes.)
  9. Transfer the pan to a wire rack and let cool while you make the icing.

To Make the Cream Cheese Glaze:

  1. In a small bowl, use a hand mixer to mix the cream cheese, milk, vanilla, and salt until smooth.
  2. Add 1 cup (120 g) of the confectioners’ sugar and mix again until smooth. If the mixture is too thin, add more confectioners’ sugar until the desired consistency is reached.
  3. Once the bars are cool, top them with the glaze; spread to the edges.

Note: The pie bars are best eaten the same day they are made but can be refrigerated in an airtight container for up to 2 days.

Apple Strudel

My Mother-in-Law makes this delicious strudel every Christmas Eve as part of the traditional Ukrainian 12-course feast. It is always a highlight of the meal for me. 🙂

I used tart apples (Granny Smith) but may use a combination of tart and other firm sweet-tart apples next time. I also used a mandoline to slice the apples. My Mother-in-Law has the magic touch… hers tastes better than mine, of course, but I did use her recipe! Yum.

Yield: One Strudel, about 8 servings

  • 2 1/2 to 3 tart and firm apples, such as Granny Smith, peeled, cored, and sliced 1/8-inch thick
  • 1/2 cup granulated sugar
  • 1/2 cup raisins
  • lemon zest from 1/2 large lemon
  • 1/2 tsp pure vanilla extract
  • ground cinnamon, to taste
  • 2-3 T fine bread crumbs, plus more for sprinkling
  • 8 sheets of thawed phyllo dough
  • 1 stick (1/4 pound) unsalted butter, melted
  • 1/4 cup light brown sugar
  • strawberry preserves

To Make the Filling:

  1. Peel, core, and thinly slice the apples. (I used a mandoline to slice the apples 1/8-inch thick.)
  2. Mix the sliced apples with the sugar, raisins, lemon zest, vanilla, cinnamon, and 2-3 tablespoons of bread crumbs.

To Make the Strudel:

  1. Preheat the oven to 375 degrees.
  2. Unroll the phyllo dough and cover with a damp towel and plastic wrap.
  3. Remove on sheet of phyllo dough and place on a piece of parchment paper.
  4. Brush the entire surface with melted butter, sprinkle lightly with bread crumbs, sprinkle with brown sugar, and dot with strawberry preserves (use very little preserves).
  5. Repeat this process for the next 7 layers of phyllo dough.
  6. After the dough is prepared, place the filling evenly on top of the dough, starting at the shorter end and leaving 1-2 inches uncovered at the opposite end.
  7. Lift the edge of the parchment paper closest to the filling to help roll the dough and form the strudel.
  8. Place the roll, seam side down, on a parchment paper-lined baking sheet. Brush with remaining melted butter.
  9. Bake in preheated oven for 35 minutes, or until golden brown.

Caramel Apple Skillet Cake with Browned Butter Glaze

I have made this sweet treat on a couple of occasions. I love skillet desserts! This one is perfect for fall or even in the winter. It has an amazing texture.

This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I used a browned butter glaze from our favorite apple pie bars instead of the salted caramel frosting suggested in the original recipe. I also modified the method. Yum.

Yield: One 10-inch round cake, about 10 to 12 servings

For the Caramel Apples:

  • 4 tablespoons/55 grams unsalted butter
  • 2 large baking apples (about 12 to 16 ounces/340 to 454 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
  • 1/2 cup/110 grams dark brown sugar
  • 1/4 teaspoon fine sea salt

For the Cake:

  • 1/2 cup/115 grams unsalted butter (1 stick), at room temperature
  • 1 1/3 cup/290 grams dark brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 2/3 cup/215 grams all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

For the Browned Butter Glaze:

  • 1 tablespoon unsalted butter, melted
  • 1/2 cup confectioners’ sugar
  • milk or heavy cream, as necessary, to achieve desired consistency
  • pinch of coarse salt or fine sea salt
  1. Make the Caramel Apples: In a 10-inch cast iron skillet, melt the butter over medium heat.
  2. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Set aside and let cool to room temperature.
  3. Heat the oven to 350 degrees, preferably on convection.
  4. Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes.
  5. Add the eggs one at a time, beating well after each addition, and mix to combine.
  6. Scrape the bowl well, then beat in the vanilla.
  7. In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine.
  8. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
  9. With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
  10. Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 40 minutes. Let cool completely. (I baked it on convection for 30 minutes but may add a couple of minutes onto the baking time next time.)
  11. Make the Glaze: In a small pot or pan, melt the butter. Continue to cook until browned and fragrant.
  12. In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
  13. Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
  14. Drizzle glaze over cooled cake before slicing.

Sparkling Nectarine & Honey Cocktail

This simple sparkling drink is a very light and refreshing end of summer cocktail. It can easily be diluted with club soda or seltzer, to taste.

The recipe was adapted from drinkoftheweek.com. I used a white nectarine and lemon seltzer instead of club soda. The original recipe also suggests using plums, peaches, cherries, or apricots instead of nectarines.

Yield: One drink

  • 1 1/2 oz vodka
  • 1 oz honey syrup (half honey, half warm water)(I used Italian Melata di Bosca honey)
  • 1/2 oz lemon juice
  • 1/2 nectarine, sliced, plus more for garnish
  • club soda or lemon seltzer
  • fresh mint, for garnish, optional
  1. Muddle the nectarine slices in the honey syrup.
  2. Add the vodka and lemon juice and stir.
  3. Top with ice and club soda or seltzer.
  4. Garnish with nectarine slices and/or mint, as desired.

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