Cuisine Eric

This is a delicious, festive cake, studded with fresh apples and blueberries, and topped with a flavorful cinnamon crunch. Great for desert or as a coffee cake. A simple wonderful desert, especially served with vanilla ice cream! 1 stick butter, room temperature   1/2 cup cane sugar 1 tsp vanilla extract   2 eggs 1/2 cup yogurt   Dry ingredients: 1-1/2 cup all purpose flour   2 tsp baking powder   1 tsp baking soda   1/2 tsp salt 1   large apple, peeled, cored and cut into 1/4-inch cubes (I used Honey Crisp) 1/4 cup fresh blueberries   Cinnamon Crunch topping: 1/4 cup brown sugar 1 Tbsp butter, melted   1 tsp dried ground cinnamon Sugar drip topping (optional): 1/4 cup confectioner’s sugar 1 Tbsp milk Preheat oven to 350F.   With a mixer, blend the butter and sugar together until smooth. Add the vanilla, eggs and yogurt and mix until smooth and blended. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. To...

This is a delicious berry cake, not too sweet, allowing the berries to shine.  A bit of quinoa adds some texture and protein - my excuse for having this for breakfast! Serve with vanilla ice cream for a great 4th of July treat. 1 stick butter (1/4 lb) at room temperature 1/2 cup dark brown sugar 2 eggs 1 tsp vanilla extract 1/2 cup cooked rainbow quinoa, cooled to room temperature 1 cup all purpose flour 1 tsp baking powder 1/4 tsp salt 1 pint blueberries 12 oz strawberries, trimmed and quartered 1-2 Tbsp coarse sugar for topping (if you have it - otherwise regular cane sugar) vanilla ice cream - the ‘white’ Preheat oven to 350F. Cream the sugar together with the butter with a mixer.  Add the eggs and vanilla and mix well.  Mix in the quinoa.  Then mix in the flour, baking powder and salt.   Fold in 3/4 of the berries into the batter.   Transfer to a buttered 9- or 10-inch springform pan.   ...

Here is a real winner for the holidays, and simple to prepare. This derived from a recipe for cake with fruit we have been using for a long time in the family, but also parallels that of Marion Burros' (New York Times) FAMOUS recipe which was at one time attempted to be stopped.  But the public outcry was so great, the NYT continued to publish. Probably the difference is the lack of eggs here - but we will try eggs and let you know!  Here's to Marion Burros - she'd like our family desserts! 1 stick butter 3/4 cup sugar, softened to room temperature 1 cup all purpose flour 1 tsp baking powder dash salt (about 1/4 tsp) 2 cups blueberries, rinsed and dried 5 plums, halved, pitted Preheat oven to 350F. Cream the sugar and the butter together (I use a Kitchen Aide blender with wire whisk).  Add the flour, baking powder, and salt and just mix together.  Remove blender from bowl and manually fold in the blueberries into the batter gently...