Apricot Upside Down Cake
Note: Any stone fruit is good here: nectarines, peaches, cherries, or a mix!
1/2 stick (1/4 cup) unsalted butter
1/2 cup packed light brown sugar
10 or 11 small (2- to 2-1/4 inch) fresh apricots (1-1/4 lb), halved lengthwise and pitted
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 … Read more
1 sheet frozen all-butter puff pastry, thawed
10 apricots, halved and pitted
2 tablespoon. sugar
1 tablespoon. orange liqueur
1/2 cup (5 oz./155 g) thick apricot preserves
1 teaspoon. ground cinnamon
1/2 teaspoon. ground cardamom
2 tablespoons. honey
Preheat an oven to 400°F (200°C). Have ready a 10-inch (25-cm) square tart pan with a removable bottom.… Read more
The streusel lends itself to a bit of improv—try more orange zest or lemon, instead. Leave the coffee out or add powdered cocoa. Play around with a mix of your favorite spices. Use walnuts instead of pecans…you get the idea.
Sour Cream Coffee Cake with Streusel
Makes one 10-cup bundt cake or a 4”x11” loaf cake
1-1/3 cups (about … Read more
Here’s a delicious lazy person’s cookie—mix all ingredients in a food processor, pat into a 10″ circle, press in some chocolate chunks, and bake!
One Big Chocolate Chunk Cookie
Yield: one 10″ cookie
6 tablespoons unsalted Kerrygold butter, softened
3/4 cup (135g) brown sugar
1/4 cup (55g) superfine sugar
1 organic egg
2 teaspoons Madagascar vanilla extract
1/4 teaspoon LorAnn … Read more
This is a King Arthur Flour recipe and makes the most splendid, fluffy, lightly-spiced Hot Cross Buns. It’s really worth the time to make.
I’ve added all my collected notes so that you have a prettier outcome than I did with my first batch (yes, I recommend multiple batches).
To make the buns a day or two ahead, try the … Read more