Tag: Baked

Blackberry Coffeecake

Blackberry Coffeecake // Serious Crust by Annie Fassler

Blackberry Coffeecake // Serious Crust by Annie Fassler
Blackberry Coffeecake // Serious Crust by Annie Fassler

I do hope I’m getting you this blackberry coffeecake recipe before it’s absolutely impossible to find blackberries. Please don’t hate me if I’m not.

I’m feeling really torn about summer’s departure and fall’s arrival. I know earlier I said I was excited, but now that it’s happening, and there’s that chill in the air, and there have been a few days of drizzle, I find myself kind of having to mentally prepare myself for the gray that comes and stays for months and months and months. I like the chill, and I can’t wait to wear sweaters and drink tea and cook the food that comes with fall… but I don’t know. It doesn’t have that same carefreeness that summer has.

But I’ll live. This recipe came from my having leftover blackberries, and just really wanting to make coffeecake. I woke up one morning, Jonah was still in bed, the roommates were out of town, and I snuck downstairs and made a coffeecake (adapted from Tide and Thyme) on a Sunday morning. It was a lovely peaceful way to spend the morning. And everyone likes coffeecake. Everyone.

Blackberry Coffeecake

Ingredients

Crumb Topping

½ cup all-purpose flour
1/3 cup brown sugar
1/2 tsp lemon zest
4 tbsp. (2 oz.) unsalted butter, melted and cooled slightly
1/2 cup sliced almonds

Blackberry Cake

1 3/4 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh blackberries

Instructions

Crumb Topping

Preheat your oven to 350 degrees. Butter and flour a 10-inch springform pan (which, by the way, I’m convinced might be the greatest things ever, if you grease it enough). Make the crumb topping by combining all of the ingredients except the almonds in a bowl and mixing it up to combine. It should be kind of crumbly. You can also add some oats if you’d like. Set the topping aside.

Blackberry Cake

In a large mixing bowl (perhaps maybe the bowl of an electric mixer), combine the flour, sugar, baking powder and soda, and salt. In a separate mixing bowl, use a whisk to mix together the eggs, sour cream, and vanilla. Make kind of a well in the middle of the dry ingredients, pour in the wet, and stir it up just until it’s evenly combined and there are no flour patches or streaks. Pour the batter into the prepared springform pan and make sure it’s evenly distributed. Place the blackberries gently on top, making sure they are evenly distributed (wow, can’t get enough of that phrase, huh?) and covering the top of the batter. Now sprinkle the crumb topping on top of the blackberries, and then top with the sliced almonds.

Bake the coffeecake until the top looks all perfectly golden brown, and it passes the clean toothpick/knife test, 40-50 minutes. Put the pan on a cooling rack, and let it cool for ~20 minutes, or as long as you can wait. Run a knife around the edge before removing the sides of the springform. Slice it up and serve with coffee or tea, and maybe a bowl of fruit.

Lemon Baked Cod

Lemon Baked Cod

Lemon Baked Cod

The other day I went to the grocery store in search of something to make for dinner. There was this lovely cod fillet that looked especially appetizing, and, knowing there was a lemon in the fridge with which to dress it, I bought some. After looking at a few recipes online, I decided to make up my own little recipe for lemon baked cod. It was really light and delicious AND easy.

Lemon Baked Cod

Ingredients

1 lb of cod fillet (I actually used about 3/4 of a pound, but this rounds things out and you’ll have leftovers)
1/4 cup butter, melted
2 Tbl lemon juice
1/4 cup flour
1/2 tsp salt
a pinch of pepper
paprika

Instructions

Preheat your oven to 350 degrees. Cut the fish into serving sized pieces. In a small bowl, mix the butter and lemon juice. In another small bowl, combine the flour, salt, and pepper. Dip each piece of fish into the butter mixture to coat, and then into the flour mixture, turning to coat. After dipping, you can put the fish on a baking sheet or dish. Pour the rest of the butter/lemon mixture over the fish and sprinkle it with paprika. Bake for 25-30 minutes, or until the fish flakes easily with a fork. Enjoy! We served ours with couscous and spinach. Yum.

Easy Peasy Cranberry Scones

Cranberry Scones

Cranberry Scones
Cranberry Scones

The other morning, before Jonah went to work, I decided to whip up some cranberry scones. There is no better way to start your day than with a fresh, warm, baked good. I found an easy recipe on Martha’s website (marthastewart.com) that didn’t require me to go out and buy anything, so it’s the one I went with in the end. Although, I’ll tell you it did call for fresh cranberries, but I substituted dried because it’s what I had.

Cranberry Scones

Makes 8 scones

Ingredients

2 cups all-purpose flour, plus more rolling out
5 Tbl sugar, plus 1 tablespoon for sprinkling atop
1 Tbl baking powder
1/2 tsp salt
6 Tbl chilled unsalted butter, cut into pieces
2/3 cup, plus 1 tablespoon milk or half-and-half
1/2 cup cranberries (halved if fresh, or dried)

Instructions

Preheat your oven to 425 degrees. I used my food processor, and combine flour, 5 Tbl sugar, baking powder, and salt. Add in the butter and pulse until you’ve got coarse crumbs. Now pour in 2/3 cup milk and pulse again until the dough comes together.

At this point, I dumped my dough out onto a floured surface and folded in the cranberries by hand by throwing them on top in a pile and then kneading the dough a few times. Now pat the dough into a 1-inch-thick disc. Cut the disc into 8 wedges and put the wedges on a baking sheet a couple of inches apart. Brush the tops of the scones with the remaining milk and sprinkle with the remaining sugar. Bake them for 12-15 minutes or golden brown.

After removing the scones from the oven, transfer them to a wire rack to cool. But don’t wait too long to eat them! These are best warm with some butter, jam, and accompanied by a nice mug of tea. Enjoy!