Triple Summer Berry Buttermilk Bundt Cake

36288139215_e3cb3d31c6_z

This was very tasty and definitely a keeper.

Triple Berry Summer Buttermilk Bundt

www. smitten kitchen.com

Cake
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 cups (350 to 450 grams) mixed berries

Glaze
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon (15 grams) unsalted butter, very, very soft

Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.

In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.

Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you’d like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.* Updated note, due to comments about cake sticking: If you have a nonstick Bundt, just a coat of butter or nonstick spray should do. However, if you have a regular Bundt, not nonstick coated, you’re really going to want to make sure every nook and cranny is well-coated with butter or even shortening (the solidity of both helps them stick to the cake walls), and then dust the inside with flour. Setting your cake pan in the fridge or freezer (to set the coating even further) while you make the cake batter will provide even more insurance. I hope this improves the release rate of the cake!

Apple Pie Squares

My Grandma Holzheimer always made these.  The recipe was originally from the first Utopia Beach Club cookbook in the late 1970s.

Filling

  • 10-12 medium apples – Grandma Holz always used Granny Smith
  • 1 1/4 cup sugar
  • 1/4 t. salt
  • 1 t. cinnamon
  • 1/2 t. cloves
  • 1/2 mace
  • 3 T. flour
  • 2 t. lemon juice
  • 3/4 cup raisins
  • 1/2 cup chopped walnuts (we usually don’t add these)
  • 1/4 cup butter

Pastry

  • 1 cup shortening
  • 3 cups flour
  • 1 t. salt
  • 1 egg yolk
  • 1/2 cup milk

Topping

  • 1 egg white, stiffly beaten
  • 1 T. sugar
  • 1/8 t. cinnamon

Glaze

  • 1/2 cup sifted confectioners sugar
  • 2 t. milk – approximately

For filling: prepare apples, toss with remaining ingredients, except butter.  Set aside.

For pastry: In bowl, cut shortening into flour and salt.  Beat egg yolk with milk and stir into flour mixture until ball forms.  Divide dough in half.  Roll one part out on a floured cloth to a slightly larger than 15 1/2 x 10 x 1/2 jelly roll pan.  Fit into bottom and up sides of pan.  Top with apple mixture.  Dot with the 1/4 cup of butter.  Roll out the remaining dough and fit over the top.  Seal edges.  Cut vent into top crust.

For topping: combine stiffly beaten egg white with sugar that has been mixed with cinnamon.  Brush over top of pie.

Bake in preheated 375 degree oven for 50 to 60 minutes.

For glaze: Combine confectioners sugar with enough milk to make a thin glaze. Drizzle over pie while still hot.

Notes: 1/2/2016: I made these for the first time yesterday and they worked out well – but I just realized I forgot to do the egg white topping before baking.  Ooops. They were still good.  I would also probably make 1 1/2 time the amount of dough and decrease the amount of spices just a bit.

Macarons

lemon macarons

Grace and Sophia have become obsessed with macarons.  I first had some in Quebec City and then I started bringing them home from Coquette Patisserie, the great new patisserie in University Circle. The girls can think of little else.  They are expensive little suckers – usually $2 a piece, so we thought we can make them ourselves surement. I am very proud that we conquered them with surprisingly little trouble.  We have made two batches over the past two weekends and they both turned out great.  Sophie had done a lot of research looking at recipes, reading tips and watching videos which helped a lot.

We bought some almond flour at Whole Foods. While expensive, I don’t think grinding your own almonds would yield the same results. We’re on the lookout for a cheaper source.
The egg whites and sugar need to be beaten until very stiff peaks are formed and you can turn the bowl upside down with everything staying put.
Mixing the dry into the wet is where most of the judgement call is made. You need to mix it more than I thought you would. Pastry chefs call it the ribbon stage… where the mixture flows off the spatula like a ribbon. It was pretty satisfying when we knew we hit that exact point.
the master
pre-oven
post oven. they have their signature “feet” but are still shiny on the top.
et voila

Macarons

makes about 12 -18 completed macarons depending on how big you make them

  • 3 egg whites
  • 1/4 cup white sugar
  • 2 cups confectioners sugar
  • 1 cup almond flour
  • pinch of salt
  • 1/2 t. cream of tartar

Sift together the almond flour and confectioners sugar into a bowl.  In a separate bowl mix the egg whites, salt and cream of tartar to mix.  Add the 1/4 cup of white sugar.  Then mix on high until hard peaks are formed.  About 5 minutes or so.  Add whatever food coloring you’re using now and mix well.  Also any other flavors that you want with your cookies.  With a spatula, mix the dry mixture into the meringue a little bit at a time. Take your time. Once all is mixed together continue to mix until the batter is smooth and the ribbon stage.  this took us about 5-8 minutes.  You want it to be incorporated and smooth.  Put your batter in a piping bag and pipe onto a cookie sheet covered with parchment paper into 1 inch rounds.  They will spread a bit as they sit.  Let the cookie sheets sit for 1/2 hour to get slightly hard on the top.  Preheat the oven to 300 degrees.  Our oven took about 15-18 minutes.  Don’t brown them at all.  Let cool and ours popped right off the parchment paper.  Make your favorite filling, pipe some onto flat side of one cookie and then very gently press another cookie onto the filling.  Keep refrigerated and let sit at room temperature for a bit before eating – doesn’t usually happen.

Our raspberry macarons had no flavoring in the cookies – just red food coloring – which is typical of most recipes.  We then made a buttercream filling with fresh raspberry puree.  The lemons ones we added a 1/2 t of lemon juice and 1 t of zest in the cookies and made another buttercream with lemon juice and zest.

Strawberry Rhubarb Crisp

We had our first Fresh Fork Market CSA bag of goodness this Friday. There was a nice bunch of rhubarb in it and we had three containers of strawberries in the fridge so I googled rhubarb and strawberries and Ina Garten’s strawberry rhubarb crisp was first on the list… so that’s what I made.  It was very good I must say.

I love the colors of rhubarb
…add some strawberries…
…and whip up some crisp – it’s an Ina Garten recipe so lots of butter…
…and eat it outside in front of the fire on a perfect early summer Friday night.

Strawberry Rhubarb Crisp

Ina Garten – Barefoot Contessa: How Easy is That?

  • 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
  • 4 cups fresh strawberries, hulled and halved, if large
  • 1 1/4 cups granulated sugar
  • 1 1/2 teaspoons grated orange zest
  • 1 tablespoon cornstarch
  • 1/2 cup freshly squeezed orange juice
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup quick-cooking (not instant) oatmeal, such as McCann’s
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • Vanilla ice cream, for serving

Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Lemon Meringue Bars

A bag of lemons in the refrigerator was calling my name last evening.  I love me a good lemon square but I thought I’d try something a little different on this cold blustery January eve.  This recipe is completely ridiculous…1 3/4 cups plus 2 T. flour; 2 1/4 cups plus 2 T. sugar.  Come on…seriously?  So silly.  But I must say… it came out perfectly.  Buttery crust, lots of super lemony filling and meringue is great on everything.

…and lots of butter always helps.
the crust before going into the oven. it came together really easily using a mixer which I never did before.
the filling ingredients – lots and lots of lemon juice.
Grace made the meringue topping… cracking up separating the eggs.
ripples of lovely meringue
et volia!

Lemon Meringue Bars;   Martha Stewart Living

  • 2 sticks (16 tablespoons) unsalted butter, softened
  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 1/4 cup plus 3 tablespoons confectioners sugar
  • 2 tablespoons plus 1 teaspoon freshly grated lemon zest
  • 1/4 teaspoon coarse salt
  • 6 large eggs, plus 4 large egg whites
  • 2 1/4 cups plus 2 tablespoons granulated sugar
  • 3/4 cup plus 3 tablespoons fresh lemon juice
  1. Preheat oven to 350. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.

  2. Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.

  3. Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep oven at 350.

  4. Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.

  5. Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.

Peach Pie

This didn’t last long enough to get a good picture of the finished product
the peaches have been great this summer
beautiful colors
all done
Happy Birthday Jack. 21! He always asks for pie instead of cake.

We have made this twice in the past two weeks. Made two pies yesterday for Jack’s birthday that were gone in 15 minutes.  Both times I also threw some blueberries in also.  I made regular pies instead of the mini pies in the recipe and the strussel topping is y u m m y.

Peach Pie
adapted from America’s Test Kitchen via http://www.mimis-kitchen.blogspot.com
2 1/2 lb peaches, peeled pitted and sliced about 7 cups
1 to 1 1/4 cup sugar
3 to 4 tablespoons corn starch (I used 4 as peaches were ripe and juicy)
1 Tablespoon instant tapioca (I didn’t use this)
Juice and zest of one lemon
Pinch salt
Freshly grated nutmeg
Toss the sliced peaches with lemon juice and zest, 1 cup of sugar, 3 tablespoons cornstarch and 1 tablespoon tapoica, salt and nutmeg.  If your peaches are tart add up to 4 tablespoons more sugar.  If they are very juicy add an additional tablespoon cornstarch. Divide filling among  4 mini pie tins or 1 nine inch pie pan lined with unbaked pie crust.
Strussel Topping
Adapted from America’s Test Kitchen
1 cup all  purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
1 tablespoon fine ground cornmeal.
pinch salt
6 tablespoon unsalted butter, melted
.
In a small bowl, mix all of the dry ingredients together. Drizzle with the melted butter and stir with a fork until roughly combined.
Cover pie(s) with streusel topping and bake in a preheated oven at 425 degrees for 25 minutes.  Reduce heat to 375 degrees and continue baking until the juices are bubbling and the crust is golden brown, about 25 minutes longer. Cool before serving.