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Monthly Archives: September 2010

Strawberry Sour Cream Cake

A friend of mine linked me to this Strawberry Coffee Cake recipe when I told him that I had bought 3 pints of strawberries from the farmer’s market this morning. I asked him for this recipe because he said he had made it earlier in the week and that it was really good. I had some sour cream I wanted to get rid of and I had read a recipe the other morning for a blueberry sour cream cake. I doubled the original recipe and substituted the sour cream and some heavy cream (which I also wanted to finish up) for the 1 cup of milk in this recipe. I also didn’t like the topping suggestion on the main page so I did my go-to streusel topping that I adapted from the Better Homes and Gardens cookbook that just about everyone has. The cake came out moist and delicious. The strawberries are the perfect sweetness and with some coffee or tea, this cake would be absolutely to die for.

Strawberry Sour Cream Coffee Cake
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 cup heavy cream
1/2 cup sour cream
1/4 cup butter, melted and slightly cooled
3 cups sliced fresh strawberries, dusted in flour

TOPPING:
4 Tbsp Flour
4 Tbsp brown sugar
4 Tbsp oatmeal (old-fashioned)
3 Tbsp butter, softened and cubed
A sprinkling of cinnamon

Directions:

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter. Stir into dry ingredients just until moistened. Add half the sliced strawberries and fold gently so you don’t break them up too much.
2. Pour into a greased 9×13 inch. baking dish. Top with strawberries – try to keep it in a single layer of fruit.
3. To make the topping, combine all the ingredients in a small bowl. Break up with your fingers until the mixture resembles small crumbs. Sprinkle the topping over the top of the strawberries.
4. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. If you find that your cake is getting too brown too fast, lower the temperature to 350F.
5. Cut into squares; serve warm.

Pics of cake!

 
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Posted by on September 18, 2010 in The Bakery!

 

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Broccoli and Feta Galette

We got a new cookbook! It is called Frame by Frame Baking. What makes this book awesome is that it gives you photos of each step of each recipe. It is pretty cool. The first recipe we chose to try was the Broccoli, Pancetta, and Bleu Cheese Galette. It says that it serves four and I think it could easily serve four people. If you were using it as an appetizer, it might even serve six. As you will see, I modified it a little bit from the original recipe.

Ingredients:
1 sheet of puff pastry dough (Half a box)
3 cups of broccoli florets – halved (I used frozen broccoli florets so I didn’t bother steaming them)
4.5oz/125g Pancetta, diced
1 small red onion (I substituted half a white onion because I already had it)
3.5oz Bleu cheese, chopped (I used crumbled feta cheese instead)
ground black pepper
toasted pine nuts, for garnishing (I left this out)
(I added 2 cloves of garlic as well)

Directions:
Preheat the oven to 400F/200C. Place the puff pastry – defrosted – on a baking sheet with a silicon mat or parchment paper (Or foil). Lightly score a line around the square only cutting halfway through the pastry to 1/2in(1cm) of the edge of the pastry square.

Steam or boil the broccoli for 4-5 minutes. If you use frozen broccoli, the cooking time in the saute pan is enough to warm it through.

Fry the pancetta with the onions and garlic, if you add it until everything is golden brown. Add in the broccoli and black pepper and stir.

Spread the filling over the puff pastry square, making sure to stay within the scored lines.

Scatter the pieces of cheese over the top evenly.

Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and has risen up. Garnish with the toasted pine nuts and serve it warm.

The finished product:

It was very delicious. Ratalon said that it would be much better with the Bleu Cheese so next time, we will use that. I am just not a big fan of that type of cheese so I thought Feta would be a good replacement. This is looking good for our new cookbook. I always love when I get a new cookbook and the first recipe I choose to try is amazing like this one was. It gives me lots of faith that the rest of the recipes will be awesometastic as well! 😀

This one is simple and certainly worth trying!

 
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Posted by on September 11, 2010 in General Food, Meals!

 

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