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Upside Down Coffee Cake

This Wine & Dine Wednesday is Mister Sive walking you through his crazy yummy coffee cake. Above is a blueberry version he made a few weeks ago. Below a cherry concoction he made the other evening, which we have been enjoying since. Morning, noon or night, this coffee cake is sure to please. Take it away TPS!

My mother encouraged us kids to cook from a very young age.  I remember the first “adult” dish I cooked was a paella, I think in 7th grade, and in high school I cooked one dinner a week. Like many households in the 70’s, The Joy of Cooking was a key reference, and inspired the following recipe. Ted and I have Mom’s old copy, with her notes on the sides of which of us five kids liked which dishes. I’m not sure, though, that Mom would approve of the importance of Breakfast Dessert in the Watson Sive Household… Maybe I’m old enough now to ask her on my next visit.

This coffee cake uses a pastry dough and has a marvelous caramelized top. I bake it in a 9” springform pan, which makes the flipping-over-after-baking-and-keeping-it-all-together a bit easier. 

Grease that pan with a good 2 tablespoons of butter, to be sure the cake slips out easily. Mix together ½ cup lightly chopped walnuts and ½ cup dark brown sugar and spread evenly in the bottom of the pan. Set aside.

For the dough, stir with a fork: 2 ¼ cup flour, 1 cup of white sugar, 2 tablespoons of baking powder, a tiny pinch of salt, and ¾ teaspoon ground nutmeg. Then, cut 1 stick (8 tablespoons) of cold butter into ¼ inch cubes, and cut into the flour mixture. Everyone has their own favorite method; mine is with a quick, light touch by fingers. As always with pastry dough, less is more.

Whisk together: 1 whole egg and 1 egg white, ¾ cup of whole milk, and 2 teaspoons vanilla. Pour this over the pastry mixture, and stir lightly, maybe ½ way to fully mixed. Then, add 2 cups of fruit in small bite sizes (perhaps whole blueberries, half cherries, or cubed peaches) and lightly fold, until just mixed.

Spoon the wet dough over the sugar and nuts, and spread evenly. Bake in a 350 degree oven for 55 minutes, until it springs back when touched and a toothpick comes out clean.  

Transfer to a cooling rack, run a knife along the side, and immediately release the side of the springform pan. Let cool a few minutes, and then carefully flip the cake and peel off the bottom layer of the pan. 

Serve while warm and you’ll be someone’s favorite person for the day.






Blueberry Coffee Cake

This week Wine & Dine Wednesday Mister Sive is at the helm with his always popular blueberry coffee cake recipe. He made this the past week and I have been savoring every little morsel. We enjoy this for a breakfast treat with coffee, but also in the eve as dessert.

Cake is far too wonderful an invention to limit it to dinner! Breakfast, too, is followed by dessert. The following is a fairly simple recipe, good with a range of berries. This version highlights some fab blueberries that seemed just the bright sweet thing for a winter treat this week. The yoghurt is a great mix with the tang of the berries, the sweet dough, and the crunchy hearty cinnamony crumble. 

For the cake: 1 ½ cup flour, 1 cup white sugar, 3 teaspoons baking powder, 1 cup of whole milk yoghurt, 2 eggs, 1 cup blueberries

For the crumble topping: ¾ cup flour,  ½ cup butter, ½ cup of oatmeal, ½ cup of chopped walnuts, 1 cup brown sugar, 1 ½ teaspoon cinnamon

Prepare the topping by adding all the ingredients to bowl, and mushing/massaging together with your finger tip until there’s a mix of larger and smaller crumbles. Set aside.

Preheat the oven to 350. Combine the flour, sugar, and baking powder with a fork. Beat the yoghurt and eggs and until mixed. Add the flour mix to the wet mix and beat until just smooth. Don’t overbeat. Spoon the dough into a buttered 9×9 pan.

Spread the blueberries evenly on top of the dough, and lightly push in, keeping the blueberries toward the top of the batter. (Don’t mix the blueberries in the batter, as that will break the skins.) Lightly spread the crumble over the top. Bake for 35 or so minutes, until a toothpick comes out clean.

Serve with piping hot coffee and remind yourself that since it’s got oatmeal and walnuts, it’s really healthy.





Blueberry Dutch-Baby

This has become one of my new favorite desserts, sort of a cross between a pancake and a soufflé, to make this Summer as the blueberries have been exceptional on both coasts this season.  But I plan on making this year round.  I first saw a recipe for this in a magazine when we were at Hawthorne and gave it a try.  I have since seen mention of it as a breakfast option, which I think would be yummy too, but I really love serving it as a dessert.

A black cast iron pan/skillet from 8 to 12 inches is best, but I have also make one in a non-stick pan and it worked swell.  Turn on the oven to heat up to a hot 425 degrees while you mix up this batter.  In a good sized bowl add a half of a cup of flour, half of a cup of whole milk, 2 eggs, 2 tablespoons of sugar, and an 1/8 of a teaspoon of both salt and ground nutmeg. Mix all together.  Don’t worry, fine if a tad lumpy. Set aside.

Then add 3 tablespoons of unsalted butter to the pan/skillet which is on the stovetop on medium high heat.  Let the butter melt being sure it is covering the entire interior surface of the bottom of the skillet. Then add the mixture to that. Working quickly, scatter a half to a cup of fresh blueberries to the mixture.  It is now ready to go into the now quite hot oven for 15 to 20 minutes.  Check at 15 and if it not inflated and brown edged, cook a bit longer.  It is the prettiest, puffiest darn thing right when it comes out of the oven (which makes it soufflé like) but will deflated quite quickly (which makes it pancake like) while still so yummy looking.  Take a half cut lemon and squeeze over the entire thing.  Cut and serve with a spoonful of maple syrup over each piece and to guild the lily, add a sprinkling of powdered sugar right when ready to serve.  I promise you will have happy guests. Enjoy!



5 Pound Bag of Blueberries

20150726-075412.jpg I just could not pass it up. We are big fans of the blueberry. My favorite organic farmer at the Market had these heaping bags yesterday. One came out to the island with us last eve. My mind is swirling with the possibilities–crostata, crisp, over oatmeal, muffins. What are some of your favorite ways to use blueberries?

A lovely Sunday to you all,