I really love breakfast foods. And I adore coffee cake. But the stuff that’s usually sold at Starbucks and coffee shops just doesn’t do it for me. Too sweet…too much like…cake?
When I got this Williams-Sonoma dessert cookbook I was bored and rummaging my way through the Virginia outlet stores. If you’re not already aware of the insanely great deals at the outlets, well, you have some exploring to do!
The book itself was 50% off, making it a cool $7. Plus it’s organized by color. Which, is appealing in its own OCD way. “Yes, I’m only eating BLUE foods this week. Thank you.”
The cake part of this coffee cake is made with sour cream. I love the tartness it adds to the mix. It’s the perfect balance to the sweet blueberries. And the crunchy walnut topping brings a zing in the texture department.
I think you’ll like it. It looks so pretty too…however you make it…in a muffin pan or a springform pan.
Good lord is this post late on the comin’! I made these delicious pancakes and lemon curd WEEKS ago…then I left forAustin, TX without writing down the lemon curd recipe! Bagh! How annoying!
Anyhoot ‘n hollar. Here we go. I very much wanted to recreate these farmer’s cheese pancakes I had in St. Louis…and I got close! I have a tendency to over cook pancakes…why, I do not know! And the lemon curd wasn’t as thin as the stuff on my St. Louis pancakes…HOWEVER…it was quite yummy and I was very proud of myself.
Have you ever made something that has you texting/phoning/tweeting everyone you know about it? Yeah…the lemon curd was that thing for me.
Aren’t they beauties?! So fresh and yellow and…lemony! You’d be surprised at how easy the lemon curd is to make. Only word of caution on this recipe: watch the pot! Don’t. Walk. Away. From. The pot! Keep stirring and pay close attention to the consistency. There’s really not such a thing as too thin, I learned. But there IS such a thing as, “Oh look! The eggs just curdled!” Yeah. So watch that.
I liked it better with cranberries.
See, I made this cake for co-workers over the Christmas holiday. A gift of sorts. People went nuts for it. Over fudge and magic dream bars even. I was kind of surprised. It was good…but, over fudge?!
Anyway. I decided to make it again and since cranberries aren’t in season and I stupidly didn’t freeze twenty bagillion bags of fresh ones…well…blueberries were my only option. And they were on sale. Ok, I guess I could have used raspberries or something but. Whatever.
Bottom line is, I like this cake better with cranberries. I love the density of the cake…it’s not a crumb-y cake. It doesn’t fall apart in your hand. Actually it is quite the opposite. You could even add a brown sugar crumble to the top and call it a coffee cake if you were so inclined.
But for the love of God…make it with cranberries.