Cherry Sour Cream Coffee Cake

I love summer cherries, and they are wicked cheap at Haymarket, so I've been doing all sorts of things with them. I thought cherry coffee cake would be particularly appropriate for Independence Day, so I made this (picture will post later)

Made Cherry coffee cake this morning:


1 stick butter

1 cup sugar

2 eggs

1 cup sour cream

... 1 1/2 cup flour

1/2 cup almond flour (or just do 2 cups flour)

1tsp baking powder

1tsp baking soda

1 tbsp lemon zest

1 tsp almond extract 1/4 cup cherry preserves

1 1/2 cup pitted fresh cherries



cream butter and sugar, add eggs and rest of wet ingredients (except cherries and preserves)

sift and gradually add dry ingredients

Stir preserves in by hand and pour into baking pan

top with pitted cherries



Optional Crumb Topping

1 stick butter

3/4 cup flour

3/4 cup oatmeal

1 cup brown sugar



Cut butter into dry ingredients until pea sized crumbs, then sprinkle on top of coffee cake



bake at 350 for half an hour

Fist Full of Blueberries

We got a little container of blueberries in the farmshare, and I saw a recipe on The Gingered Whisk for Blueberry Cornmeal Pancakes. Blueberry pancakes tend to be a bit too fluffy and sweet for me, and don't stand up well to the blueberries. This recipe is fluffy, with some crunchy. I added some lemon zest to enhance the flavor of the blueberries. I also used 2 cups milk and the juice of one lemon instead of buttermilk.

Blueberry Cornmeal Pancakes (Eat Live Travel Write)

From More Cupcakes!

1.5 cups cornmeal
¾ cup flour
¼ cup sugar
1 tablespoon baking powder
1 tsp baking soda
1 tso coarse kosher salt

zest 1/2 lemon
2 cups buttermilk
2 large eggs
¼ cup canola oil
Melted Butter
1 cup fresh blueberries
Maple syrup for serving

Whisk the dry ingredients in a large bowl.
In a medium bowl, whisk buttermilk, eggs, and oil.
Add the wet ingredients to the dry, whisk to blend, and let stand for 20 minutes.
Preheat oven to 200 degrees, and place a baking sheet in the oven to warm.
Preheat griddle/cast iron skillet over medium heat and brush with some melted butter.
Working in batches, spoon ¼ - ½ cup of batter onto the griddle for each pancake.
Sprinkle each pancake with a tablespoon of blueberries.
Cook until golden brown and just cooked through, about 2 minutes per side.
Transfer to the baking sheet in the oven to keep warm until you are finished cooking all the pancakes.
Serve with maple syrup.

Oatmeal Pancakes

Oatmeal Pancakes
Originally uploaded by kel h

adapted from AllRecipes

Ingredients

1/2 cup all-purpose flour
1/2 cup quick cooking oats
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons vegetable oil
zest of 1/2 orange
1 egg beaten

Heat the buttermilk in the microwave for 30 sec. Pour the oatmeal into the warmed buttermilk and let it sit for a minute. Combine all of the ingredients and then cook on a griddle. Makes four good sized pancakes. I ate all four, but they're pretty hearty so you could probably feed two with this recipe.