Child's Play - Blueberry Buckle

From the kitchen of One Perfect Bite...Here is the buckle I promised yesterday. I am, however, adding a conditional provision to my claim that it's the world's greatest blueberry buckle. Every word of that is true, if you are working with seasonally ripe berries that are packed with flavor. There is not much to a buckle and if the berries are a bust it is not worth making. It's a fruit cake that's topped with a streusel that makes the surface of the cake look buckled. If the berries are not spectacular, I'm afraid the cake may disappoint. The recipe I use is, arguably, one of the easiest in the dessert repertoire, and it is a perfect exercise for young cooks. The cake is made with a simple batter that requires no special equipment, and save for a bowl or two, clean up is a snap. I use frozen berries to make this buckle. The batter is so stiff that the folding of fresh berries into it would crush them and cause them to bleed into the batter. Purple cake is a real turnoff. The crackly sugar crust makes this dessert a favorite of those who have a sweet tooth. I do hope you'll give this recipe a try. It is one of the simplest I've ever tried. Here is how the cake is made.

Child's Play - Old-Fashioned Peach Coffee Cake for Mom

From the kitchen of One Perfect Bite...I wanted to include at least one cake that Dad and the kids could make to surprise Mom on her special day. This old-fashioned cake is best served warm for breakfast, but it makes a great evening snack if served with a scoop of really good ice cream. It is simple to make and almost foolproof. The only problem I've ever had with it was the result of little fingers too eager to see what they had wrought. Slammed at the wrong time, an oven door is a weapon of mass destruction that can cause the cake to fall. I speak from bitter experience and prefer not to dwell on the experience. While the cake is best made with fresh peaches, the canned variety can be used, making it easier still for the kids to make this cake for Mom. This is a cake that I treasure for the memories it invokes. It is a nice cake, especially if viewed through that prism. Here is how it is made.

Blueberry Streusel Coffee Cake

From the kitchen of One Perfect Bite...This lovely cake would be perfect for brunch on Mother's Day, and if you are a mother cooking for your mother, know that she will love it and appreciate your efforts. The recipe comes from Bon Appetit magazine and it is almost perfect. I do have a couple of thoughts to share with those of you who are tempted to try it, however. If you have a standard oven, this cake will need more time to bake than suggested in the recipe below. Mine took almost 1-1/2 hours for the center of the cake to properly set. I suspect the time discrepancy can be attributed to the type of oven used to test the original recipe. I'm guessing it was tested using a convection rather than a standard oven. Based on the comments that accompanied the recipe, it is clear that others also needed extra time for baking. I also think you'll have better results with this recipe if you use fresh, rather than frozen, blueberries. Thawed berries are fragile and they will bleed into the cake, adding additional moisture that you don't want here. If you watch the time and use fresh berries, you'll have a really special cake to show for your efforts. The cake keeps well for a day, so there is no last minute effort required to serve something special to your guest of honor. I do hope you'll give this recipe a try. You won't be sorry. Here is how the cake is made.

Cream-Filled Cinnamon Coffee Cake

From the kitchen of One Perfect Bite...I made this coffee cake for a realtors' open house and I was so pleased with the results that I wanted to share the recipe with you. The cake received rave reviews and the house sold, so I must have been on the right track when I selected it. It's an easy cake to make if you prepare it in stages, and it's a perfect choice for those of you who regularly bring baked goods to meetings or afternoon tea. While the cake tastes best when served at room temperature, it should be sliced when cold and refrigerated until an hour or so before you plan to serve it. I suspect that leftovers won't be a problem, but should there be any, return the cake to the fridge for storage. Now all I need to do is find a cake that makes packing easier. We have found a new home and will be moving at the end of this month. Hopefully, the stitches in my eye, which by the way is doing well, can be removed by that time and I can go back to being a regular person. I am a lucky lady and thank God and my surgeon in equal measure. I do hope you'll give this cake a try. We have some holidays coming up and it would be a stand-out on your brunch table. Here is how the cake is made.

Cream Cheese, White Chocolate and Almond Coffee Cake

From the kitchen of One Perfect Bite...This coffee cake is a bit of a cheat. It gets a head start by using frozen bread dough which can be homemade or the kind you purchase at the supermarket. Once the dough has thawed, this ladder-style coffee cake can be table ready in about 90 minutes. The recipe is simple and straight forward, but there is one point at which you might get into trouble. The filling for the ladder should be spreadable but not runny. Sometimes a large egg will add too much liquid to the filling and cause it to spill out from the dough. You can avoid this by using a smaller egg, or adding the large egg by tablespoons until the filling can be spooned onto the bread dough and still hold its shape. While this coffeecake is over the top when made with Danish or puff pastry, it is still quite good when ordinary bread dough is used. If you like white chocolate and need a new recipe for coffeecake, why not give this one a try. Here is how this simple cake is made. 

Apple Crumb Coffee Cake

From the kitchen of One Perfect Bite...I will stop short of saying it's the best apple cake ever, but this crumb cake is awfully good and will give all the others you've tried a run for their money. The cake was developed by Rose Levy Beranbaum and the version I'm sharing with you tonight is an adaption that comes from the blog Big Girls Small Kitchen. A layer of fresh apples gives the cake a wonderful moist quality, and the substitution of applesauce for sour cream heightens the cake's apple flavor. This is not a difficult cake to make, but it is a bit more involved than most and you'll want to read the directions carefully before you undertake it. For starters, the crumb topping is actually refrigerated before it is used and the cake is baked in a two step process.The cake gains flavor if  the apples and nut topping are given the opportunity to ripen. I like to make this cake early on the day I plan to serve it, but others like to serve it  warm from the oven. I do hope you'll give this cake a try. It is a marvelous fall dessert and I know your families will love it. Here is how the cake is made.

Apple Crumb Coffee Cake...from the kitchen of One Perfect Bite courtesy of Rose Levy Beranbaum and the blog Big Girls Small Kitchen

Ingredients:
Crumb Topping
1 cup pecans
1/3 cup + 2 tablespoons sugar
1 1/2 teaspoons cinnamon
1/2 cup flour
4 tablespoons butter, melted
Cake
1 apple, peeled and thinly sliced
1 teaspoon lemon juice
2 eggs
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1-3/4 cups flour
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, at soft room temperature

Directions:
1) Preheat the oven to 350 degrees F. Generously butter a 9-inch round cake pan with high sides. Line bottom of pan with parchment paper and butter it.
2) To make crumb topping: Combine nuts, sugar, and cinnamon in a food processor. Pulse to coarsely chop, then remove about 1/2 cup and set aside. Add 1/2 cup flour and 4 tablespoons butter to processor and pulse until it resembles crumbs. Refrigerate while making cake batter.
3) To make cake: Combine apple and lemon juice. Toss to coat and set aside. Whisk together eggs, 3 tablespoons of applesauce, and vanilla until combined. Set aside. Using a handheld or stand mixer, mix together flour, sugar, baking powder, baking soda and salt. Add both softened butter and remainder of applesauce and mix for about a minute and a half, until dry ingredients are really well absorbed. Add egg mixture in two parts, beating for a minute in between. Scrape down sides of bowl and mix once more.
Scrape about 2/3 of batter into prepared cake pan. Sprinkle batter with the 1/2 cup of reserved nut/sugar mixture. Top with overlapping apple slices. Spread remaining batter on top of apple layer.
4) To bake cake: Transfer cake to oven and for 35 minutes. Remove crumb topping from refrigerator and sprinkle it over top of cake. Bake for another 20 to 30 minutes, or until a toothpick inserted in center of cake comes out clean. Let cake cool in pan for 10 minutes, then loosen sides, invert cake and let cool cool completely on a rack. Yield: 10 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Two Years Ago Today: Thai Chicken Thighs with Garlic and Lime

Three Years Ago Today: Clam Chowder

Four Years Ago Today: Kobe Kiwi Wings with Japanese Relish

Coffee Crumb Cake

From the kitchen of One Perfect Bite...The coffee cake we know today was not a unique creation.  It evolved in progressions that began with ancient honey cakes and galettes and  morphed into the yeasty sweet rolls, crisp Danish and quick breads that we've come to associate with our breakfast and morning coffee today.  The concept of a coffee cake, or sweet cake that is served with coffee, probably originated in Europe during the 17th century. We have the Germans, Dutch and Scandinavians to thank for them and immigrants from those countries brought their cakes with them to the new world.  The Scandinavians, however, were the group most responsible for making American's a nation of coffee drinkers and coming up with the kind of food that goes well with pots of the steaming brew. While German women brought the Kaffeeklatcsh, an occasion that combined gossip and coffee drinking to the new world, the pot of coffee brewing on the back of stoves in Scandinavian kitchens became synonymous with hospitality and became America's version of England's tea. Despite waves of immigration the term coffee cake  was not used until 1879 when it began to appear now historic cookbooks. Following World War II, promotional campaigns sponsored by organizations representing coffee importers highlighted coffee breaks and the assortment of plain cakes served during those breaks were renamed coffee cakes and  recipes for them became popular in home kitchens.  The recipe I'm featuring today is one of those recipes. It was developed by Nick Malgieri for Saveur magazine. It is a lovely cake and very easy to make.The cake layer is topped by a thick, almost obscene, layer of crumb topping that I think you will love. The crumb layer is so thick that it is hard to tell when the cake is done and I let mine bake for an additional 10 minutes. The next time I make this cake I plan to use a larger pan and cut back on the amount of streusel I place on top of it.  There is such a thing as wretched excess. Having said that, I must again say this cake is delicious and I think those of you try this recipe will be more than happy with the results. Easter is coming and this would be  a great addition to your breakfast or brunch table. Here is how the cake is made. 

Coffee Crumb Cake...from the kitchen of One Perfect Bite courtesy of Nick Malgieri and Saveur magazine

Ingredients:
Crumb Topping
1-1/2 cups flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
12 tablespoons unsalted butter, cubed and chilled
1/2 cup finely chopped walnuts
Cake
8 tablespoons unsalted butter, softened, plus more for pan
2 cups flour, plus more for pan
1 tablespoon  baking powder
1/2 teaspoon kosher salt
3/4  cup sugar
1 teaspoon vanilla extract
1 egg
2/3 cup milk

Directions:
1) To make  crumb topping: Whisk together flour, sugar, cinnamon, baking powder, and salt in a bowl.  Add butter, and rub into flour mixture with your fingers until large clumps form. Stir in walnuts, and refrigerate until ready to use.
2) To make cake layer:  Heat oven to 350 degrees F.  Grease and flour an 8 x 8-inch baking pan and set aside. Whisk together flour, baking powder, and salt in a bowl and set aside. Beat butter, sugar, and vanilla in another  bowl on medium-high speed with a hand mixer until pale and fluffy, about 3 minutes. Add egg; beat until smooth. Alternately add dry ingredients and milk in 3 batches, beginning and ending with dry ingredients and beating after each addition until just  combined. Scrape batter into pan. Smooth top. Break topping up into large clumps and sprinkle  evenly over batter. Bake until topping is lightly browned and a toothpick inserted in  middle comes out clean, about 40 minutes. Yield: 10 servings.







One Year Ago Today: Irish Cream Pudding Parfait













Two Years Ago Today: Chicken Picadillo in Tortilla Cups with Chili Lime Sauce














Three Years Ago Today: Thai Tuna Salad














Four Years Ago Today: Sticky Rice and Alms Giving in Luang Prabang

An Eggless Buttermilk Coffee Cake with Blackberries

From the kitchen of One Perfect Bite...The really simple recipe was developed by Julia Moskin for The New York Times. It is a riff on the buttermilk cake that is sold by Cranberry Island Kitchens in Portland, Maine. The original version of the cake was baked in individual mussel-like molds. The Times riff was baked in loaf pans, while mine baked in a 13 x 9-inch cake pan. Can there be a riff of a riff? I clipped this recipe last fall to use for our next family vacation. We inevitably find ourselves in huge old houses that have scads of bedrooms but kitchens in which only Wilma Flintstone would be comfortable. This recipe caught my eye because it requires only a bowl and spoon to prepare and it sounded perfect for summer breakfasts. I gave the cake a try and was happy enough with the results to save the recipe in my vacation file. I hadn't planned on making it again until the gang was assembled, but this weekend we had a breakfast guest who is allergic to eggs. I remembered the cake and pulled out the recipe to serve for breakfast on Sunday morning. I thought this cake would be perfect for her. Oregonians are a bit like squirrels, but we stash blackberries as well as hazelnuts for winter use. I used them in the cake, but I doubled the amount the recipe called for. Because I used a baking pan, I had more surface area to cover and a cup of blackberries looked pretty foolish sitting on the cake batter. The blackberries added a lovely nip that helped balance the sugar in the cake, and my friend, who generally has tea, toast and orange for breakfast, loved having something different for a change. I wanted to share it with you, because there are not a lot of recipes for eggless cakes floating through cyberspace. I thought you might like to add this one to your files. Please make a mental note that the flour is sifted before measuring and then sifted again when it is combined  with the baking soda. This is a nice, almost effortless cake that I think your family will enjoy. Here is how it is made.

Eggless Buttermilk Coffee Cake with Blackberries...from the kitchen of One Perfect Bite courtesy of The New York

Ingredients:
1 tablespoon butter, for greasing the pans
1 cup vegetable or canola oil
1-3/4 cups sugar, plus 2 tablespoons for sprinkling
2 teaspoons nutmeg
1 teaspoon salt
4 cups sifted flour, plus extra for dusting pans
1 teaspoon baking soda
1-1/3 cups buttermilk
1 cup ripe blueberries, raspberries, or blackberries (optional)

Directions:
1) Heat oven to 325 degrees. Grease and lightly flour two 9-by-5-inch loaf pans or a 9-by-13-inch rectangular pan.
2) In a bowl, mix oil, 1-3/4 cups sugar, nutmeg and salt. Sift flour and baking soda together and add to bowl. Mix in buttermilk and pour batter into prepared pans. If using berries, pour in half of batter, sprinkle on berries and pour remaining batter on top.
3) Sprinkle the 2 tablespoons sugar over the surface and bake 30 to 40 minutes, or until a tester comes out clean. Let cool in the pan. Yield: 12 servings.

One Year Ago Today: Round-Up of Food to Celebrate the Year of the Dragon

Two Years Ago Today: Spaghettini with Garlic and Lemon

Three Years Ago Today: Black Bread

Pecan Streusel Coffee Cake

From the kitchen of One Perfect Bite...On the off chance that your holiday menu is not yet set in stone, and you are still looking for a coffee cake to start the day, I'd like to recommend this sinfully rich concoction that comes from the recipe developers at Martha Stewart Living. This cake is as sweet as it is rich, so if you have a more European sensibility and prefer barely sweet treats, you might want to bypass this recipe. IT IS SWEET. The cake is not difficult to make if you divide it construction into workable segments. The only problem you might have in making it, is deciding when it is actually done. As is the case with many filled cakes, a toothpick or cake tester will probably fail you miserably. You'll get crumbs even when the cake is done. I've found that a thump in the center of the cake is a better predictor of doneness than a toothpick. Time-wise, I've found 60 minutes works well for me and my oven. Please keep in mind that ovens are calibrated differently and what works for me may not work for you. I'd also like to recommend lining the the bottom of the tube pan with parchment paper. This cake wants to stick and your mission, should you choose to accept it, is to prevent that from happening. If your pan is well-greased, lined and floured, you won't have any problems when you unmold it, especially if you swear. I hope those of you who really enjoy sweet things will give this recipe a try. I don't think you'll be disappointed. Here's how the cake is made.

Pecan Streusel Coffee Cake...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:
Streusel Topping
1 3/4 cups all-purpose flour
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1-1/2 sticks cold unsalted butter, cut into small pieces
1/2 cup coarsely chopped toasted pecans
Streusel Filling
1/4 cup packed light-brown sugar
1/4 teaspoon cinnamon
1 cup coarsely chopped toasted pecans
Cake
1 stick unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons pure vanilla extract
1 cup sour cream
Glaze
1 cup confectioners' sugar
2 tablespoons whole milk

Directions:
1) Preheat oven to 350 degrees F. Generously grease a 9-inch tube pan with removable bottom with butter or coat with a nonstick baking spray. Set aside.
2) To make streusel topping: Mix together flour, brown sugar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
3) To make streusel filling: Mix together brown sugar, cinnamon, and pecans. Set aside.
4) To make cake: Sift flour, baking powder, baking soda, and salt into a bowl. In a separate bowl, beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined. Spoon half of batter into pan. Sprinkle streusel filling mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
4) To make glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving. Yield: 12 servings.

Cook's Note: Coffee cake can be stored at room temperature for up to 5 days.

One Year Ago Today: Muhammara

Two Years Ago Today: Lemon-Mint Snap Peas with Lima Beans or Edamame

Three Years Ago Today: Savory Mushroom Puff

Night Before Christmas Cold Oven Coffee Cake

From the kitchen of One Perfect Bite...On the off chance that you've not yet tried this coffee cake, I wanted to post instructions for making it before your holiday menus are set in stone. This is a great candidate to serve on Christmas morning and if you have an electric mixer you'll find this yeasted coffee cake is very easy to make. The cake is topped with streusel and a glaze that makes it festive enough for a holiday breakfast. The ingredients for the cake are combined and beaten until a shaggy dough forms. The dough is allowed to rise and once it has doubled in size it's scraped into a baking dish and covered with streusel topping. The pan is then transferred to a cold oven where it sits overnight. Come morning, the oven is turned on and the cake bakes for 30 minutes. That's all there is to it, but the end result is a sweet and buttery cake that looks and tastes like it has come from a high-end bakery. I drizzle the still warm cake with a glaze to further improve its appearance, but this step is really not necessary. I have one caution to share with you. This cake is wonderful when it is served warm from the oven. It becomes less wonderful the longer it sits and the day old cake is quite ordinary. As far as I have been able to determine, this recipe was originally developed by Kay Smittle and her recipe can be found here. I suspect that those of you who try this recipe will be pleased with the results. It is hard to beat something that is both easy and delicious. Here's how the coffee cake is made.

Night Before Christmas Cold Oven Coffee Cake...from the kitchen of One Perfect Bite courtesy of Northpole.com

Ingredients:
Cake
1/2 cup sugar
1/4 cup (1/2 stick) butter
2 eggs, beaten
1/2 cup warm milk
1 package yeast (2-1/4 teaspoons) dissolved in 3 tablespoons warm water
3 cups flour
1 teaspoon salt
1/2 teaspoon vanilla
Topping
1 tablespoon cinnamon
4 tablespoons melted butter or margarine
1/2 cup toasted pecans or walnuts
2/3 cup sugar
Glaze
1/2 cup confectioners' sugar
1tablespoon milk

Directions:
1) Cream together sugar and butter. Add eggs, milk, yeast (with warm water), flour, salt and vanilla. Beat all of these ingredients together. Cover bowl with plastic wrap or a clean kitchen towel and let rise in a warm spot until doubled in bulk, about 2 hours.
2) When dough has doubled is size, pat it into a 9 x 13-inch baking pan. The dough will be stringy and sticky. You will find it easier to shape if your hands are damp or floured.
3) Combine sugar, cinnamon, melted butter and nuts in a small bowl. Mix well. Spread topping over cake. Stretch plastic wrap over cake and place it in a cold oven to rise overnight.
4) Next morning, remove plastic wrap from pan. Leave pan in cold oven. Turn oven to 350 degrees F. and bake for 30 minutes. Remove pan from oven and transfer to a cooling rack. Cool in pan for 20 minutes. While cake cools, make glaze by mixing milk with confectioners' sugar. Drizzle over cake. Serve cake warm. Yield: 12 servings.

One Year Ago Today: Candied Almonds

Two Years Ago Today: Bean Burger

Three Years Ago Today:  Pan de Polvo

Almond Kringler for St. Lucia day

From the kitchen of One Perfect Bite...St. Lucia Day's is nearly here and because I've exhausted the recipes usually associated with the holiday, I've decided to feature a few other Scandinavian treats that would be perfect for her feast day. The reasons that might explain why the world's only practicing Catholic, Quaker, Buddhist celebrates a Swedish holiday are many, but their roots can be found in a childhood friendship and adventures shared with Claire, whose story can be found here. Claire, loved crisp, crumbly pastries and she'd be an enormous fan of the almond kringler that I'm featuring today. Its origins are fuzzy. Some insist the cake is a Danish creation while others contend it's Swedish through and through. I strongly suspect the real truth can be found in the test kitchens of Betty Crocker, but more of that later. We do know that in the late 1800's a group of Danish immigrants settled in Wisconsin and brought with them a filled pastry they called a kringle. Their kringle was originally pretzel-shaped, but over time it morphed into a circular or rectangular form. It's country of origin also became cloudy, with some boldly attributing creation of the crisp and buttery pastry to the Swedish. The impass might never have ended had Betty Crocker not introduced American homemakers to her "Danish Puff" cake in the late 1960's. The original recipe, found here, immediately became popular and it is still treasured by many who consider it to be a family heirloom. The cake, which is buttery and flakes like a true Danish, is incredibly easy to make and looks like it was made by a pastry chef. The kringler is delicious and I highly recommend this recipe to all of you who have not yet made it. I used the version developed for the King Arthur website. It adds a layer of jam to the cake that was not part of the original recipe. It is also less sweet because it uses less glaze. I really hope you will give the almond kringler a try. You won't regret it and it would be perfect way to start to your Christmas morning. Here's how is made.

Almond Kringler...from the kitchen of One Perfect Bite courtesy of King Arthur Flour

Ingredients:
First Layer
1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes
1 cup unbleached all-purpose flour
1/4 cup water
*If you're using unsalted butter, add 1/4 teaspoon salt.
Second Layer
1 cup water
1/2 cup (1 stick) butter*
1 cup unbleached all-purpose flour
3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
1 teaspoon almond extract
*If you're using unsalted butter, add 1/4 teaspoon salt.
Topping
2/3 cup jam or preserves
1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350 degree F oven for about 7 to 10 minutes, or until they're a light, golden brown
Icing
1/2 cup confectioners' or glazing sugar
1 teaspoon vanilla
4 teaspoons milk or water (approximately)

Directions:
1) Preheat oven to 350 degrees F. Lightly grease (or line with parchment) a large cookie sheet.
2) To make first layer: In a medium-sized mixing bowl, combine butter, flour, and salt (if you're using it), working butter into flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in water. Dough will become cohesive, though not smooth. Divide dough in half; if you're using a scale, each half will weigh about 4-5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat logs into 10 x 3-inch rectangles on sheet, leaving at least 4-inches (but preferably 6") between them, and 2" on each side. These puff up in oven and you need to leave them room for expansion.
3) To make second layer: In a medium-sized saucepan, bring water and butter to a boil. Stir until butter melts, then add flour (and salt, if you're using it) all at once. Stir mixture with a spoon till it thickens, begins to steam, and leaves sides of pan; this will happen very quickly.
    Transfer dough to a mixing bowl, or bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit. Add eggs one at a time, beating well after each addition; beat until dough loses its "slimy" look, and each egg is totally absorbed. Mix in almond extract.
    Divide batter in half. Spread half of batter over one of dough strips on pan, covering it completely. Repeat with remaining batter and dough. With a spatula (or your wet fingers) spread batter until it completely covers entire bottom layer of dough. Smooth it out as best you can.
    Bake pastry for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from oven, and transfer each pastry to a wire rack.
4) To make third layer: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.) Sprinkle toasted almonds atop jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is to be expected.
5) To make icing: Stir together sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing. Drizzle icing atop pastries. Cut into squares or strips to serve. Yield:12 to 16 servings.

One Year Ago Today: Suliman's Pilaf and Duck Breast with Cherries

Three Years Ago Today: Irish Boxty and Jewish Latkes

Pecan Streusel Coffee Cake

From the kitchen of One Perfect Bite...I tend to shy away from overly sweet desserts, but I must admit I have a real weakness for coffee cake. I've been testing recipes this past week in an attempt to find something new to serve for breakfast or brunch during the holidays. Fortunately, I'm still in meeting mode, so I have lots of testers and I'm getting lots of feedback about my efforts. When I saw a photo of this cake on the Huffington Post, I knew I had to try it. The recipe was originally developed for Food and Wine magazine and I backtracked to their site for the recipe. At first glance, the recipe appeared overly involved, but as I stepped through it I could see that is was divided into three distinct parts, and none of them was difficult. I decided to give it a try. The finished cake is quite nice, but I found it to be a bit dry. I will be making it again because the flavors are delicious, but I plan to use less flour in the cake and I want to cut back on the amount of streusel that's used to top it. I never thought I'd say a cake has too much streusel, but I've meet my match here. The pecan and cardamom crumbs are delicious, but I think they weigh the cake down and contribute to its dryness. Less would be more. I hope I haven't discouraged you because this is a wonderful coffee cake and I hope you will give it a try. Here's how it is made.

Pecan Streusel Coffee Cake...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
Crumb Topping
2 cups pecans
1 cup unsalted butter, melted
3/4 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon ground cardamom
1/2 teaspoon salt
2-2/3 cups all-purpose flour
Cake
3 cups all-purpose flour
1-1/4 cups sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
Glaze
1/2 cup confectioners' sugar
2 tablespoons unsalted butter, melted
2 teaspoons whole milk
1/2 teaspoon pure vanilla extract

Directions:
1) Preheat oven to350 degrees F. Position a rack in center of the oven. Butter a 9-by-13-inch metal baking pan.
2) To make crumb topping: Spread pecans on a rimmed baking sheet and toast for 8 minutes, until browned. Let cool, then coarsely chop nuts. In a medium bowl, stir melted butter with both sugars, cardamom and salt. Add flour and stir until clumpy. Stir in chopped nuts.
3) To make cake: In a large bowl, whisk flour with sugar, baking powder and salt.
In a medium bowl, whisk eggs with milk, melted butter and vanilla. Add egg mixture to dry ingredients and stir until just combined. Scrape batter into prepared baking pan, smoothing the surface. Scatter crumbs in large clumps over cake; crumb layer will be quite deep. Bake for about 55 minutes, until crumbs are golden and firm and a tester inserted in center of the cake comes out clean. If crumbs brown before the cake is done, cover the cake loosely with foil. Transfer pan to a rack to cool.
4) To make glaze: In a bowl, whisk all of glaze ingredients together. Drizzle glaze over cake; let cool slightly. Serve warm or at room temperature. Cake can be kept covered at room temperature for up to 3 days. Yield: 15 servings.

One Year Ago Today: Baked (American) Indian Pudding

Two Years Ago Today: Broccoli Pesto and Pasta with Pesto and Peas

Three Years Ago Today: Cranberry Bread Pudding with Orange Hard Sauce

Strawberry Summer Cake

From the kitchen of One Perfect Bite...This is another seasonal treat that would be perfect for the 4th of July. I made it for the first time last week with berries left from my jam making marathon. The recipe comes from Martha Stewart and it is wondrously easy to make. A simple batter is topped, actually completely covered, with strawberries that melt into it as it bakes. The finished cake looks like pockets of jam have been tucked into it. It is not overly sweet, but there is enough sugar in the cake to please those who have a sweet tooth. While Martha's directions say the cake can be kept for two days, I strongly suggest you serve it the day it is made. The cake tends to become overly moist if it sits for too long a time. I served mine soon after baking. It was scrumptious and I'll be making it again and again. I suggest you use very ripe berries to top the cake. This is a dessert that is about the fruit used to make it, and, while the cake layer is lovely,  it really is nothing more than a vehicle to support the jam-like berries. I do hope you will give this recipe a try. I don't think you'll be disappointed. It is, after all, "a good thing". Here's the recipe.

Strawberry Summer Cake...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
6 tablespoons unsalted butter, softened, plus more for pie plate
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup + 2 tablespoons sugar, divided use
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Directions:
1) Preheat oven to 350 degrees. Butter a 10-inch pie plate or a 9-inch springform pan.
2) Sift flour, baking powder, and salt together into a medium bowl.
3) Put butter and 1 cup sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
4) Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pan. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
5) Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pan on a wire rack. If using a springform pan, let cool for 10 minute, then release sides of pan. To serve, cut cake into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days. Yield: 8 servings.










One Year Ago Today: Watermelon and Tomato Salad
















Two Years Ago Today: Apple Raisin Chutney















Three Years Ago Today: Arista - Tuscan Herbed Pork Roast

Lemon-Glazed Blueberry Cake

From the kitchen of One Perfect Bite...This is a wonderful cake to keep in mind for the 4th of July. It is easy to make and nothing speaks to summer better than a pint of blueberries, except, perhaps, a pint of blueberries suspended and baked in a light and luscious batter. This is not a cake for the sophisticated. If, however, you love parades and fireworks and hot dogs, I think you'll find this cake very tempting. The recipe I'm featuring  was developed by Pat Concree and it was published in the Boston Globe several years ago. While the cake is best made with fresh berries, frozen fruit can be used as long as it is not allowed to thaw. Soft berries will bleed into the batter and spoil its color. I do have one suggestion to make. This is a very moist cake and it will become soggy if it sits too long in the pan. While not specified in the recipe, I turn my cake on a wire rack so the bottom has a chance to dry. I love to serve this warm, but it is also delicious when it is served at room temperature. It is not a good keeper, so try to serve it when you have a gang to feed. I think those of you who try this cake will love it. Here's the recipe.

Lemon-Glazed Blueberry Cake...from the kitchen of One Perfect Bite courtesy of Pat Concree and the Boston Globe

Ingredients:

Cake

1 pint (2 cups) fresh blueberries, picked over
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, separated
1/2 cup (1 stick) butter, at room temperature
2 cups sugar
1 cup whole milk

Glaze

1/2 cup confectioners’ sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind

Directions:
1) Preheat oven to 350 degrees F. Butter and flour a 13 x 9 x 2-inch pan, tapping out excess flour.
2) Place blueberries in a bowl and toss with 1 tablespoon flour.
3) Mix flour, baking powder and salt together in a separate bowl.
4) In another bowl, beat egg whites until stiff peaks form.
5) Place butter and sugar in the bowl of an electric stand mixer and cream together. Beat in egg yolks, one at a time.
6) With mixer set on its lowest speed, beat flour mixture into batter alternately with milk, beginning and ending with flour. Fold in whites, then fold in the blueberries.
7) Bake cake for 40 to 45 minutes or until it pulls away from the sides of pan and top springs back when pressed with a fingertip.
8) To make glaze: Sift confectioners' sugar into a bowl. Stir in lemon juice and zest. Add additional lemon juice as necessary to make a mixture that pours easily. Yield: 8 to 12 servings.










One Year Ago Today: Rhubarb Custard Pie
















Two Years Ago Today: Deviled Eggs with Curry and Cilantro















Three Years Ago Day: Buttermilk Tarts

Cherry and Cream Cheese Coffee Cake

From the kitchen of One Perfect Bite...I am always on the prowl for dishes that work well for brunch. It is my favorite way to entertain, and because we have so much repeat company, I make a conscious effort to avoid serving the same things over and over again. That means I'm open to testing new recipes when I come across them, and when a search came up with this coffee cake, I was more than ready to give it a try. The recipe for the cake was an award winner in a contest held by Country Woman magazine, and, while it was a bit more involved than many of their other breakfast pastries, it sounded delicious and immediately moved to my must-try list. The recipe is straight forward and easy to follow, but I have a few tips to share with those of you who decide to give it a try. If at all possible, use a 10-inch springform pan to bake the cake. The bake-time given in the recipe should be viewed as a suggestion rather than a rule. The first time I baked the cake, I used a 9-inch pan and I found the time to be way off. The edges of the cake were overdone before the center of the cake was set. The larger pan helped resolve the issue, but both versions of the cake had a center that fell slightly as it cooled. The cake batter is not easy to work with. It is damp and sticky and will resist attempts to build sides that are one inch high. For best results, keep your hands damp when you do this, or use the back of a cold spoon to push it into place. I also advise making the cake the night before you plan to serve it. It will be impossible to slice if the cheese layer is not well-chilled. These are all annoyances, but the finished cake is delicious and worth the aggravation.  I hope you will give it a try. Here's the recipe.

Cherry Cream Cheese Coffee Cake...from the kitchen of One Perfect Bite courtesy of Taste of Home's Country Woman Magazine

Ingredients:

Cake

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract

Filling

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
1 can (21 ounces) cherry pie filling
1/2 cup slivered almonds

Directions:
1)In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in egg, sour cream and almond extract until blended. Press onto bottom and 1 inch up sides of an ungreased 9-inch springform pan with removable bottom.
2) For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. Bake at 350 degrees F for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Chill well before serving. Store in the refrigerator. Yield: 8-10 servings.

One Year Ago Today: Lemon Garlic Chicken Kabobs

Two Years Ago Today: Hot-Pepper Jelly