WOOOOOOO!!!
So I am finally done the horrendous nightmare that has been this past outage at work. No more nightshift. No more 12 hour days. No more eating every meal out of the microwave. I am supremely happy that I am done for another cycle. There has been a rather unfortunate development over the past month, however, which is that Favorite and I are no longer keepers of that which is called, The Internet. The Internet has been taken away from us for the time being and as such I only have access to my blog portal when I am at work. The most unfortunate part of this being that I can not take pictures and immediately upload them. Well, I have managed to get the pics to work to upload so here goes:
I have a recipe book called something like Light Desserts
which has a ton of recipes made with fresh fruit. I figured, since it is berry season now, that this would be the best time to try one out. I showed Favorite a narrowed selection of berry recipes and he chose the crumb cake (I knew he would). The recipe was for blueberries, but based on Favorites preference in berries we decided to go with mostly blackberries with a few raspberries thrown in the mix.
The cake base was coffee cake like in density and sweetness and had some fresh lemon zest thrown in to brighten it up. The batter went in to a round cake pan followed by beautiful, fresh, fat blackberries and raspberries. On top of this went a cinnamony brown sugar crumb topping and into the oven it went. The cake came out brown and springy, the crumb golden and sweet, and the berries, hot and glorious (very, VERY, hot! I burnt my fingers a bit turning it out to cool). Favorite was about to dig in to his piece
when I convinced him it wouldn't be right to eat it without a dollop of fresh, lightly sweetened whip cream and a couple of fresh berries. He managed to hold off woofing it down and he was glad he did. The blackberries were quite sweet with a good bit of tang that was tempered by the more overt sweetness of the raspberries and the crumb topping. It also went splendidly with a cup of vanilla camoro black tea. Overall I felt it was a good opening to the next couple of months of being able to bake in season. I hope I get to do a couple more of these recipes with super fresh tasty fruit.
So I am finally done the horrendous nightmare that has been this past outage at work. No more nightshift. No more 12 hour days. No more eating every meal out of the microwave. I am supremely happy that I am done for another cycle. There has been a rather unfortunate development over the past month, however, which is that Favorite and I are no longer keepers of that which is called, The Internet. The Internet has been taken away from us for the time being and as such I only have access to my blog portal when I am at work. The most unfortunate part of this being that I can not take pictures and immediately upload them. Well, I have managed to get the pics to work to upload so here goes:
I have a recipe book called something like Light Desserts
which has a ton of recipes made with fresh fruit. I figured, since it is berry season now, that this would be the best time to try one out. I showed Favorite a narrowed selection of berry recipes and he chose the crumb cake (I knew he would). The recipe was for blueberries, but based on Favorites preference in berries we decided to go with mostly blackberries with a few raspberries thrown in the mix.The cake base was coffee cake like in density and sweetness and had some fresh lemon zest thrown in to brighten it up. The batter went in to a round cake pan followed by beautiful, fresh, fat blackberries and raspberries. On top of this went a cinnamony brown sugar crumb topping and into the oven it went. The cake came out brown and springy, the crumb golden and sweet, and the berries, hot and glorious (very, VERY, hot! I burnt my fingers a bit turning it out to cool). Favorite was about to dig in to his piece
when I convinced him it wouldn't be right to eat it without a dollop of fresh, lightly sweetened whip cream and a couple of fresh berries. He managed to hold off woofing it down and he was glad he did. The blackberries were quite sweet with a good bit of tang that was tempered by the more overt sweetness of the raspberries and the crumb topping. It also went splendidly with a cup of vanilla camoro black tea. Overall I felt it was a good opening to the next couple of months of being able to bake in season. I hope I get to do a couple more of these recipes with super fresh tasty fruit.
This berry cake is delicious. I think I have eaten about three times as much of it as Kerri has. I even took a piece to work today! MMmmmS!!
ReplyDeleteHehe, I wrote the post yesterday and posted the pics today and JUST realized that I put a little more than a dollop of cream on that cake.
ReplyDeleteCongrats on being finished with the outage! I'm so excited to start cooking/baking with fresh berries. Oh, and you can never have too much cream on your cake :)
ReplyDelete