Yo! I have a cake for you today.
And if you bake this cake…you will have cake tomorrow.
It goes along the lines of the proverb … give a man a fish, and you feed him for a day, but teach a man to fish…
Proverbs don’t just pop into everyone’s brains randomly?
It happens to me all day long…well, not proverbs, but thoughts that have no purpose for being there.
Such as, when you walk down a wide hallway (i.e a hospital hallway) and you pass someone going the opposite way, you both keep to the right, same is said for bike paths, and sidewalks. We go to the right. So, in England and other parts of Great Britain (all of Great Britain drives on the wrong side…err the left side of the road, no? I need to wikipedia this…), do they then keep to the left? I don’t remember encountering this situation when I was there years ago…but I was in a large group and we just took up the whole damn sidewalk. Suppose I go back … I need to figure this out…don’t want to look like a silly American or get run-over on a bike path.
And I wonder this in all seriousness.
Also, we are getting purple scrubs for the pharmacy department. They are considered lilac in color. Or Barney-esque. I am super pumped to wear scrubs when I roll out of bed 20 minutes late (or later…let’s be honest) and every pair of dress pants I own are scattered about the floor and wrinkled and the rest of my clothes are in the laundry room half in/half out of the dryer…and did I mention that I still need to jump in the shower? And they call me a grown adult! Ha! These mornings I will gladly darn my purple scrubs. However, this week I thought it great if the whole department could wear the purple scrubs, take a group photo, and title it ‘What a Grape Bunch’. Even right now, this makes me giggle uncontrollably. Do you get the pun?? Hilarious. Picture the fruit of the loom grape dude (minus the horse).
Seriously. Puns. Funny.
No one found it as funny as I.
And if they did laugh, they were probably just laughing at the mere sight of me doubled over in laughter.
The picture has to happen.
Randomness just pops in. And has a habit of staying awhile.
But this cake…not so random. This was 100% premeditated cake baking. My CSA two weeks ago provided me with fresh yogurt, peaches, and blueberries. The yogurt, while I am sure would have been excellent eaten alone, in a parfait, blended into a smoothie, etc…but when I get fresh yogurt I prefer to bake with it. Nothing adds moisture like yogurt. If a cake calls for sour-cream or buttermilk (anything with a bit of an acidic bite) – I substitute with yogurt, if available.
And the peaches and blueberries…well I refrained from just eating them, straight up. It was tough. I LOVE BLUEBERRIES. And there is nothing better than eating a peach while perched over the kitchen sink while juice runs down your chin and forearm, eventually finding its way to the tip of your elbow. That my friends, is summer.
The yogurt cake I have for you today is amazingly simple…and quick. I almost guarantee that you have all the ingredients. And the pan…well, I recommend using a springform pan because it does rise, but I think a regular round cake pan (with high sides) would do the trick. I think. But don’t shout if things go a-rye…I confessed that I truly had no clue. So if you are worried and are cursing me that you don’t have a springform pan, I am sure your neighbor does…or perhaps your sister or that weird aunt across town. Just ask. It is totally worth it.
And the compote. Seriously easy. Seriously delicious. And the leftovers (if you are lucky enough to have them) can totally be eaten by the spoonful or swirled into your morning oatmeal, morning parfait, or atop your waffles and pancakes. Oh! and don’t forget about ice cream or perhaps lemon sorbet…holy smokes. DO THIS. NOW! It is a total summer must.
Also another summer must…blowing a bicycle tire and walking the remaining 3-ish miles home…Total summer must. I think I am about to learn how to fix a bicycle tire…
- 1+1/2 Cups Full Fat Yogurt
- ⅔ Cup Olive Oil – use best quality you can get your hands on
- 1 +1/4 Cup Granulated Sugar
- 3 Eggs
- 1 Teaspoon Pure Vanilla Extract
- 2+1/2 Cups All-Purpose Flour
- 2+1/2 Teaspoon Baking Soda
- ½ Teaspoon Salt
- Peach and Blueberry Compote
- 2 Peaches, peeled and diced (large)
- 1 Cups Blueberries
- 2 Tablespoons Brown Sugar mixed with 1 Tablespoon cornstarch (so there is no clumping)
- ¼ Cup Water
- Juice of ½ Lemon
- Preheat oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper ( or grease with butter).
- In a small bowl, whisk together flour, baking soda, and salt – set aside.
- In a large mixing bowl, whisk together yogurt, olive oil, sugar, eggs, and vanilla. Whisk in dry ingredients and mix until batter is smooth and no bumps remain.
- Pour cake batter into prepared springform pan and place in preheated oven and bake for 50 to 60 minutes until toothpick comes out clean. Place tinfoil over cake towards the end of the baking time if the top begins to brown.
- Remove from oven and let cool on wire rack for about 10 minutes before releasing the sides of the pan.
- While cake is cooling, prepare compote.
- In a medium sized saucepan, combine all ingredients for compote and set over medium heat. Bring contents to a boil and then reduce heat and let cook for about 10 to 15 minutes, until mixture thickens. Stir occasionally.
- Remove from heat and let cool before spooning over cake.
- Store in refrigerator in a sealed container and use as you like. Can be reheated in microwave (about 30 seconds, stir).
Cake recipe is slightly adapted from The Kitchn
Note: This cake would be great with any kind of citrus zest. Lemon, lime, or orange zest, grated and rubbed into the sugar and then go on with baking as you would have otherwise. Oh! and no peaches? Try some plums. Or straight up berries. I’m not sure you could screw this up.
Here we are, right on the verge of the unofficially last official weekend of the summer. A final weekend to head to the beach, the neighbor hood pool, or maybe one final barbeque bash to sign off the summer. Maybe some of you have already escaped for this weekend, stretching a three day weekend into four or five days. To you I say, well done! Well done, indeed. However, if you, like me, are stuck on the job for a few more hours…a few more hours until you are able to escape to freedom and bask in the glory of a three day weekend….while you are day dreaming, let me help you plan the perfect weekend breakfast. It is the least I can do.
First though, I need to tell you about Chef Dennis over on A Culinary Journey. I met him back in July at The Big Summer Potluck and I am so glad that I did. BSP was my first ever food blogging conference/retreat, so you can imagine my nervousness going into that first evening. I knew no one. NO ONE. Not a single soul. I knew of a few of the bloggers, but I knew them, they hadn’t a clue who I was. So, yeah…nervous is putting mild. I walked into the hotel lobby Friday evening nervous and shy and all kinds of awkward, however within moments I was pulled into conversation and from there on out, for the remaining weekend, I was more at ease than I ever could have imagined. In the hotel lobby, the group that pulled me into conversation contained Chef Dennis and instantly I knew he contained a wealth of knowledge. Beyond being a professional chef ( he knows his way around the kitchen – just a quick glimpse at his blog and you know he is the real deal) he is overflowing with information from SEO to how Google+ works and how it can benefit your blog. I could have picked his brain for hours! So you can imagine, when Chef Dennis invited me to write a guest post on his blog, I didn’t have to think twice.
So, today…Today I am sharing my recipe for Blueberry Lemon Dutch Baby over on Chef Dennis’ blog, A Culinary Journey. A Dutch Baby (or maybe you call it a German Pancake or just a Giant Popover)…is the ideal breakfast fare for a long relaxing weekend. A breakfast dish that highlights the bright flavors of summer but is also full of carb lovin’ comfort…perfect pairing for the crisp fall air that is slowly creeping into our mornings. Please head on over there and check out not just my recipe, but take stroll around Chef Dennis’ blog…there are some serious recipes over there!
Have a safe and happy holiday weekend!Read More
What do you do with peaches that won’t make it through the weekend? A weekend in which you won’t be around to enjoy a big ole’ juicy peach with breakfast or post weekend morning run? You know … with the juice running down your chin and also down your forearm until it drips off your elbow. Peaches that are best eaten over the sink or in the back yard with your head pitched forward, which causes your butt to kinda stick out as well…all so the juice doesn’t drip down your chin and down your frontside. And the slurping…peach eating is always accompanied by slurping, which kinda drives me bonkers, but is totally necessary. Peaches should be served with bibs…kinda like lobster dinners.
What does a girl do when she finds herself, ready for a weekend away, with 2lbs of ripe peaches on her counter, late Friday afternoon? Oh, and she is me?
Well, you take the pint of blueberries that were meant for your roadtrip snack ( yeah, I am that girl eating fruits and veggies on road trips…along with beef jerky. Always beef jerky.) and you slice the peaches, foregoing any peeling ( and then hours later, you will find yourself telling your brother to suck it up when he mentions he doesn’t like the texture of peach skin in his desserts, because I could have just left the peaches to rot or simply given the dessert away, and it must not have bothered him too much seeing how he had several servings…brothers can be such buttheads. He is also the brother that doesn’t like too much chocolate…how are we even related?!?!?) Anywho…you take said blueberries and perfectly ripe peaches, toss ‘em in a deep dish pie plate, smother ‘em with a hefty dose of coconut crumble, throw it in a preheated oven, squeeze in a quick workout (because we all know that workouts do not happen on weekends spent at home home. I always have good intentions but sleeping in, motorcycle rides, rocketering – totally a thing, socializing, and playing with the niece and nephew always takes precedent…) … snap a few quick pictures and load up the piping hot crumble in the car and hit the road…all the while praying that there are no quick stops along the way, because hot peach blueberry crumble would not be pretty inside my Jeep.
hands down…i am the best influence these kids have…
because where else would they learn illegal moves on a playground?
I know this might be my 1,986th recipe for peaches this summer, but I don’t think there has been a week that I haven’t been overloaded (in the best possible way) with peaches…and since I post what I am eating…peaches it is!
This crumble is very similar to my peach pie from a few weeks ago…so(ooo) if you were wondering if could just forgo the crust and make it a crumble, by golly you can!
- 1 Cup Old Fashioned Oats ( do not use instant)
- ¾ Cup All-Purpose Flour
- ½ Cup Dark Brown Sugar
- ½ Cup Sweetened Shredded Coconut
- ¼ Teaspoon Salt
- ½ Teaspoon Ground Cinnamon
- 1 Stick Unsalted Butter, melted and slightly cooled
- 5 Large Peaches, pitted and sliced evenly (peeling is optional)
- 1 Pint Fresh Blueberries, picked over for stems
- 3 to 4 Tablespoons Cornstarch (use more if peaches are overly juicy)
- ½ Cup White Granulated Sugar
- ½ Teaspoon Almond Extract
- ½ Teaspoon Ground Cinnamon
- pinch of salt
- Preheat oven to 375F.
- In a medium size mixing bowl, combine all topping ingredients ( oats, flour, dark brown sugar, coconut, salt, cinnamon, and melted butter) and mix with a fork until well incorporated. Place in fridge until ready to use.
- In a large mixing bowl, gently toss together peaches, blueberries, cornstarch, sugar, almond extract, cinnamon, and salt. Pour mixture into a deep dish pie plate or any oven safe dish that is at least 2 to 3 inches deep.
- Remove crumble topping from fridge and evenly top the fruit with the mixture.
- Place dish on a cookie sheet ( to prevent your oven from getting coated in fruit drippings). Place in preheated oven for 45 to 60 minutes (check in on it every 20 minutes or so) until topping is golden brown and the juices around the edge are bubbling. If the topping is getting too brown, just tent the dish with a piece of tinfoil for the remainder of the baking time.
- Remove from oven and let cool before serving.
- Best served with a scoop of vanilla or lemon ice cream!
Working the weekend…kinda sorta stinks. Like dirty socks.
It is hard. And cruel. And unfortunately, necessary.
Wanna know what makes them easier? Blueberry muffins and a decent Pandora station. Fact.
Oh! and coffee….lots and lots and lots of coffee. Which, thankfully goes very well with blueberry muffins and good music. It is like they knew weekend mornings spent at work would be hard…they joined forces to make the whole situation bearable. Because if you have to work the weekends, you might as well make them easy breezy and enjoyable.
You can probably guess what I did this weekend….oh yeah, I worked. And it was awesome. Well, mainly because of the coffee, muffins, and music. The actual work bit was a bit overrated, because lets be real, it was the weekend and no one likes to work the weekend, including myself. But I am all about doing what needs to be done…and so I did it. In yoga pants and a ponytail. Did I mention the constant flow of coffee? Or how about the music?
What is your favorite Pandora station? Currently, I am stuck on Ryan Bingham. That voice, serioiusly!?! I can not get enough. But this weekend, I mixed it up with a bit of The Boss and The Avett Brothers…and whatever else Pandora thinks I should listen to. Which included some Paul Simon and The Stones.
And to add a bit of sweetness to the whole bitterness of working weekends ( you can tell I am a fan of weekend work!)…muffins are a must. I knocked out some blueberry muffins this time around. Oversized muffins, nesteled in rustic parchment paper muffin cups ( rustic = forgot to buy actual liners), bursting with blueberries, doused with a heavy coating of crunchy sweet struesal topping. These are weekend muffins. Destined to make your co-workers love you.
Dry ingredients. Wet ingredients. Muffins are that simple.
Ever so gently.
And into the muffin tins. No paper liners? No biggie…parchment paper to the rescue!
Top with streusel.
- 1 + ⅓ Cup All-Purpose Flour
- ⅓ Cup Cornmeal
- ⅓ Cup Old Fashioned Oats
- 1 Cup White Granulated Sugar
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Cup Buttermilk
- 2 Large Eggs
- 1 Stick Unsalted Butter, melted and slightly cooled
- 1 Teaspoon Vanilla Extract
- 1 Pint Blueberries
- Streusel Topping
- 3 Tablespoons Butter, melted
- ¼ Cup White Granulated Sugar
- ¼ Cup Old Fashioned Oats
- ¼ Cup All-Purpose Flour
- Preheat oven to 400F. Line muffin tin with liners.
- Make topping first. In a small bowl, combine 3 tablespoons of melted butter, ¼ Cup sugar, ¼ cup oats, and ¼ Cup flour. Mix well and place in fridge until ready to use.
- In a large mixing bowl, whisk together all-purpose flour, cornmeal, old fashioned oats, sugar, baking powder, baking soda, and salt. Set aside.
- In a smaller bowl or large measuring cup, whisk together buttermilk, eggs, melted butter and vanilla extract.
- Pour wet ingredients over dry ingredients and with a rubber spatula, gently mix ingredients just until everything is incorporated. Do not over mix. Fold in blueberries.
- Scoop batter into prepared muffin cups, about ¾ full. Remove streusel topping from fridge and press about 1 to 2 tablespoons of streusel on top of each muffin.
- Place in preheated oven and bake for 18-20 minutes until toothpick comes out clean. Remove from oven and let cool on a wire rack. Can be stored in an air tight container once completely cool. Will keep at room temperature for a few days.
Summer needs a cake.
A cake with berries.
Made in a bundt pan, because they are retro and cool and make you feel like your grandmother, which is freakishly OK, even though she is 88 and you are 29. And if the cake comes out cleanly, you will feel like a rock star, because lets face it…those pans are a circular baker’s nightmare. And if parts get stuck…well that is why you drizzle cakes with glaze. Glaze = cake make-up. It’ll hide those imperfections. If you want to hide them. Personally, I like imperfections…in people and cakes.
But I also love glaze…so glaze away.
To ensure rock star-ism…liberally, and I do mean liberally, butter and flour your bundt pan. I don’t trust non-stick spray with bundt cakes…I don’t think our grandmothers used non-stick spray. Just sayin’.
Those blueberries are totally checking themselves out … Do you think blue makes my eyes pop? For sure!
My favorite cake, is a cake full of blueberries. OK, anything full of blueberries I will devour. I have no self-control when it comes to blueberries. Zero. I simply just can’t be trusted. Tell me a secret and I’ll keep it to the grave. Tell me to save you a piece of blueberry something or other and I’ll eat it before you even get a glimpse of it. And I will have no regrets nor will I try to hide the evidence…
Bundt cake success!
This cake does not disappoint in the blueberry department. It is chock-full…down right loaded with sweet blueberries. The batter is rich and thick…no blueberries drowning on my watch. And the final cake is light, yet dense (is that even possible?) and tender. Perfect for an after dinner dessert or a Saturday morning breakfast, or mid-day snack…
Buttermilk Blueberry Bundt Cake
3 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 Sticks Butter, browned and chilled (you want it to be solid again)
1 Cup White Sugar
2/3 Cup Light Brown Sugar, firmly packed
Grated Zest of 1 Lemon
4 Large Eggs
2 Teaspoons Vanilla Extract
1 Cup Buttermilk
2 Cups Fresh Blueberries
4 ounces Cream Cheese, room temperature
- 1 Tablespoon Butter, room temperature
- 1/2 Teaspoon Vanilla Extract
1+1/2 to 2 Cups Powdered Sugar
Pinch of salt
2-4 Tablespoons Milk ( add slowly until desired consistency is reached)
Preheat oven to 350°F and liberally butter and flour your bundt pan. Set aside.
Sift together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the solidified browned butter, white sugar, brown sugar, and lemon zest. Add eggs, one at a time, beating well between each addition. (*remember to scrape down the side and bottom of bowl between additions as well). Add vanilla.
With mixer on low, beat in the dry ingredients alternating with the buttermilk. It’ll look like this…1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry. With a rubber spatula, give the batter a few stirs by hand to get everything well mixed. Fold in the blueberries.
Pour batter into the prepared bundt pan and place in preheated oven for 45-55 minutes until toothpick, when inserted, comes out clean. Remove from oven and let cool for about ten minutes before removing cake from pan and letting it cool completely on a wire rack.
Once cool, make glaze and pour generously over the cake.
To make the glaze, beat together cream cheese and butter. Add vanilla. With mixer on low, slowly beat in the powdered sugar. Beat in milk, tablespoon by tablespoon, until desired consistency is reached. Pour over cake and let run down the side of the cake.