Help! Breakfast meeting at my house tomorrow. Got a favorite recipe for a baked good?

We love Dorie Greenspan's Blueberry Breakfast Cake...

Blueberry Breakfast Cake

Recipe By: Dorie Greenspan
Serving Size: 12

Ingredients:

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
Pinch each salt and cinnamon
1 stick unsalted butter
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1/2 cup buttermilk
1 pint fresh blueberries

Directions:

1. Preheat oven to 375ºF. Butter a 7x11” baking pan. Whisk together flour, baking powder, baking soda, salt, and cinnamon.

2. Using a mixer, beat the butter and sugars until smooth. Add eggs one by one and beat for 1 minute. On low speed, mix in half of the flour mixture, the buttermilk, then the rest of the flour mixture. Gently stir in berries. Pour into baking pan.

3. Bake for 40 to 45 minutes. Cool before cutting.

Variation:

Brown Sugar-walnut Streusel

10 tablespoons unsalted butter, at room temperature
1/2 cup sugar
2/3 cup (packed) light brown sugar
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts

Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface. Refrigerate until needed.

Notes:

Covered well, the crumb mixture can stay in the refrigerator for up to 3 days.
This is a little more than you need for the 7-x-11-inch breakfast cake

 
wig's Sour Cream Cranberry Cake is very good! Frozen cranberries at Whole foods!

after searching every store in my entire county.

 
My all-time favorite REC is Blueberry Pecan Sour Cream Coffeecake from Sandi in Hawaii. It also has

vanilla & orange zest in it and is YUM. Sandi posted it on June 18, 2002.

Original post for recipe is ==>:
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94653

I included some of my comments just below the recipe site as listed above. See the following for my comments:

http://www.eat.at/swap/forum1/94725_cheezz_if_Ure_inquiring_about_the_Blueberry_Pecan_Sr_Crm_Coffee_Cakeits_DELIC

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94653

 
If you have time to fool w/ a yeast coffeecake, this REC for Overnight Danish Braids is delicious.

Overnight Danish Braids
(from Dec 1986 FARM WOMAN magazine)

1 cup butter, room temperature
5 cups all-purpose flour
1/2 teaspoon salt
3 eggs, beaten
1 package active dry yeast
1/4 cup warm water
3/4 cup warm water
1/2 cup sugar

FILLING:
1 cup butter, softened
1 cup brown sugar
1 Tbsp cinnamon
1 cup chopped pecans

GLAZE:

1-1/2 cups confectioners' sugar
1 to 2 Tbsp hot milk
3 tsp melted butter
1/2 tsp vanilla extract

Cut butter into flour and salt in a large mixing bowl with pastry cutter until mixture resembles cornmeal. Add eggs, yeast dissolved in 1/4 cup warm water, 3/4 cup warm water and sugar. Mix by hand until dough is well mixed (batter may be sticky). Refrigerate, covered, for 5-6 hours or overnight. Bring dough to room temperature, about 1 hour. Divide dough into four equal parts. Roll each part into a 12- x 9-inch rectangle (like thin cinnamon roll) on floured surface. Prepare filling by combining ingredients until well-mixed. Using 1/2 cup filling per braid, spread in a 3-inch-wide strip down the center of each rectangle. With kitchen shears, cut sides toward center in strips 3 inches long and 1 inch wide. Fold strips over filling, altermating from side to side. Place on greased cookie sheet; cover and let rise until double. Bake at 350 degrees F. for 20-25 minutes. Carefully remove to wire rack. Cool slightly. Top with glaze made by mixing ingredients until smooth. Yield: 4. (Braids freeze beautifully.)

Note: (I also stud with drained and halved maraschino cherries. The red and green ones look nice for Christmas, and the pretty braid is said to resemble the swaddled Christ child.)

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=88427

 
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