cake
The many layers of Gâteau de Crêpes aux Fraise are festive and satisfying year-round, but they feel special at Easter as a nod to those Catholic and Orthodox traditions that relinquish eggs and dairy during Lent and return to them joyously when honoring the resurrection of Jesus Christ.
Read MoreChocolate Chip Bundt Cake is good enough to share because the buttermilk and nutmeg make the cake taste amazing. The flavors are subtle—people won’t know why the cake is so good. The other secret to its spectacular is a dusting of cinnamon and powdered sugar.
Read MoreWhen I (Amelia) tried a bite of this cake not less than four days after it came out of the oven, I was shocked and delighted to find that it was still soft, moist, and completely delectable. Sporting a crackling, crisp cinnamon and sugar crown and soft, apple kissed layers hidden beneath, it’s the best apple cake I’ve ever had. Frankly, it’s one of the best CAKES I’ve ever had.
Read MoreApplesauce Cake is good for sharing because it travels well, stays fresh for several days, and makes two loaves. Also, the flavor. Each bite subtly conveys apple season and a bit of warmth. The cake tastes like the golden light that illuminates trees and so entrances us in the fall.
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For the chocolate hunger.
Read MoreHappy blueberry season everyone!
To celebrate blueberries’ arrival, I (Amelia) thought we should all make a giant pancake. I adapted this from Mel’s Kitchen Cafe, adding lemon and vanilla, swapping the white sugar for brown, and using kosher salt instead of table for a more present flavor. The result was a perfect weekend breakfast, one that does not require individual flipping, scooping, and burning and feeling bad about yourself because you can’t even get pancakes right. Instead, you can enjoy the weekend with something delicious and simple.
Serves 5
3 tablespoons butter, melted
3/4 cup (3.75 ounces) regular whole wheat flour
3/4 cup (3.75 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon packed brown sugar
Zest of 1/2 medium lemon
1/2 teaspoon vanilla extract
1 1/4 cups buttermilk
1 large egg
1 1/2 cups blueberries
White sugar, for sprinkling
Heat the oven to 350 degrees, melt the butter in a medium bowl (doing this earlier will give it time to cool before it meets the egg), and grease a 9x 13-inch baking pan.
Mix the flours, baking powder, baking soda, and kosher salt together in a large bowl. Whisk the brown sugar into the melted butter in a medium bowl, followed by the lemon zest, vanilla, buttermilk, and egg. Pour the wet ingredients into the dry and stir with a spatula until just combined. Carefully dot the batter in blobs with the spatula over the pan (pouring it all in at once will make it much trickier to get an even layer) - it’s VERY thin! It will make you a little nervous, but just do your best to get all of the surface area covered and trust in the power of leaveners. Sprinkle the blueberries on top, followed by about 1/2 tablespoon of white sugar, and bake in the oven for 10-15 minutes. Serve warm with your favorite syrup!
Chocolate chip oven pancake: Replace the blueberries with 1 cup of chocolate chips and omit the lemon zest, sprinkling the chocolate chips on and baking it just like the original.
I would try to eat this within the first day. Leftovers look a little sad, though toasting helps.
Lemon Bundt cakes rank with tea parties, fresh lilac bouquets, and country dinners al fresco at the heart of gracious living. With its subtle lemon flavor, crisp exterior, tender crumb, and impeccably balanced flavors, the following recipe is the epitome of every beautiful fantasy that lemon cakes evoke.
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