simply delicious

Happy Father’s Day everyone! We like making coffee cakes for breakfast and today was no exception.

This cake is SO GOOD for either a coffee cake or dessert. It’s yummy warm (especially with a nice scoop of vanilla ice cream) but personally, I think it’s even better cool. We use fresh blueberries for this recipe but I’m sure frozen ones will work, too–just make sure they’re thawed before using them or else they’ll make the cake runny (gross).

This is a slightly modified version of Ina Garten’s Blueberry Crumb Cake. The original recipe can be found here: http://www.foodnetwork.com/recipes/ina-garten/blueberry-crumb-cake-recipe/index.html

Blueberry Cake

Yield: 8 servings

Ingredients:

Topping:

• 1/4 cup granulated sugar
• 1/3 cup brown sugar, packed
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 stick salted butter, melted
• 1 1/3 cups all-purpose flour

Cake:

• 6 Tbsp salted butter, room temperature
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 Tbsp grated orange zest
• juice from 1 orange
• 2/3 cup plain yogurt (we use Greek yogurt)
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups fresh blueberries

Directions:

1)  Preheat oven to 350 degrees. Combine all ingredients for topping, mix well (until crumbly) and set aside.

2)  For cake, mix butter and sugar well, until creamy. Add eggs, one at a time. Then mix in vanilla, orange zest, orange juice, and yogurt.

3)  In a separate bowl, combine dry ingredients.  Add flour mixture to batter until well incorporated. Carefully stir in blueberries.

4)  Pour batter into a 9-in round cake pan. Add crumbled topping and bake at 350 degrees for about 45 minutes (until an inserted knife comes out clean). Wait about 15-20 minutes before enjoying, so the cake doesn’t fall apart.

Whoops haha I forgot to post yesterday! Sorry about that. I’ve been very busy recently working and looking for a new job (all that fun stuff), leaving not as much time for the actually fun stuff, like baking. So here’s my late post and I’ll be sure to post again tomorrow.

This is what I’d call a cake loaf. I might be making that up but it’s a cake that you make in a bread pan so it makes sense to me. It’s very light and fluffy with a delicate flavor–it reminds me a lot of an angel food cake, so I decided to name it so. It’s wonderful with fresh berries and whipped cream. YUM!

Orange Angel Food Cake Loaf

Yield: 1 loaf

Ingredients:

• 1 and 1/2 cups flour (or 1 and 3/4 cups cake flour)
• 3/4 cup orange juice
• zest of one orange
• 1 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 4 egg whites
• powdered sugar, for decoration
• fresh berries and whipped cream (opt)

Directions:

1)  Preheat oven to 350 degrees. In a large bowl, combine dry ingredients (except for powdered sugar). Add oil, orange juice, and orange zest.

2)  In a seperate bowl, beat egg whites on high until stiff peaks form (this means the egg whites will be able to stand up on their own). GENTLY fold egg whites into orange mixture.

3)  Pour batter into a buttered 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for the first 25 minutes and then drop temperature down to 325 degrees for an additional 30-35 minutes, or until an inserted knife comes out clean.

4)  Cool for 10 minutes before removing. Place on wire rack and cool completely. Dust with powdered sugar before serving. Eat by itself or with berries and cream.