Desserts, Other, Recipes

Peach Raspberry Clafouti

Another peach recipe in a hurry! I certainly did not plan well on this front–I made this amazing fruity custard back in June, people! But alas, some things just have to be shared, no matter the practicality of the season.

Like this Peach Raspberry Clafouti! Eeeek!

It is just the perfect warm summer dessert. It’s a gooey, creamy pudding-like dessert studded with sweet, juicy raspberries and peaches. Though this version of a clafouti isn’t authentic [the original French version is made with cherries], it’s pretty darn amazing.

If you wanted you could add a little spice for extra flavor, but it didn’t really seem necessary… fresh fruit on its own is just perfect!

And maybe a little more amazing with a dab of real whipped cream? Mhmm, that’s what we thought too. This gooey, custardy fresh fruit delight is a fun out of the ordinary dessert that I will definitely be trying with other fruits, and maybe a bit of chocolate too! Enjoy!

Peach Raspberry Clafouti [adapted slightly from About.com]
click to print

Ingredients:

  • 1 cup raspberries, rinsed
  • 2 cups sliced fresh peaches
  • 1/2 cup all-purpose flour
  • 2/3 cup sugar
  • 1 1/4 cup milk
  • 3 eggs, beaten
  • 1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Spray a 2 quart baking dish with cooking spray [I used a large round casserole dish].

Place raspberries and peaches in baking dish.

Then, whisk together flour and sugar, then pour in milk, eggs, and vanilla. Whisk until well combined. Pour over fruit, then bake for 45 minutes or until golden brown, puffy, and set in the middle.

Cool 5-10 minutes before serving with whipped cream.
Time: 60 minutes [5 minutes active].
Yield: 6 servings.

 

Breakfast, Coffee Cake, Recipes

Royal Berry Coffee Cake

So, it’s springtime… but not quite berry season yet. Never mind–frozen berries work just fine in this fluffy, light coffee cake that features not just one but two kinds of delicious berries for your enjoyment. Drool! Raspberries and blueberries pair perfectly in this indulgent breakfast-y dessert treat. There’s just something so special about raspberries, huh? I think so, anyway.

slice of royal berry coffee cake on a plate with text reading "royal berry coffee cake" in the backgroundRoyal Berry Coffee Cake was the product of a recent Saturday night baking experiment. Those are the best! I started the tradition in high school when I’d bake at night after getting home from running at a cross country or track meet, watching classic TLC shows like “Trading Spaces.” Sometimes friends would be over baking with me, other times it’d just be me and the pets. Now, it’s me and the kitty… with Ben someplace nearby.

The recipe originally was my mom’s, pulled from a newspaper or newsletter of some sort [the credit goes to a woman from at Purdue… just googled her, apparently she’s a chef at at dining hall]. My mom had noted that it was delicious in August 2006, and I am happy to report that it was absolutely phenomenal in April 2012. 🙂 Sweet!

The main change I made to the original recipe was doubling it and baking it in a Bundt pan instead of a 9×13 pan. I did not double the amount of berries [because I wouldn’t have had enough otherwise], so feel free to halve the recipe if that works better for you–just bake it for about 30 minutes instead.

slice of royal berry coffee cake on a plateHowever you make it, this springtime cake is sure to satisfy. Each bite of vanilla cake is dotted with berries, and looks impressive when it’s really a cinch to make. The hardest part is waiting for it to bake… the smell is just incredible, and it tastes even better! Make this now!!

What are you baking this spring?

Royal Berry Coffee Cake [adapted from Grace Brutsman, Hillenbrand Hall]
click to print

Ingredients:

  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2/3 cup unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups milk
  • 2 teaspoons vanilla
  • 1 cup frozen red raspberries
  • 1 cup frozen blueberries

Directions:

Grease and flour a 12-cup bundt pan, then set aside. Preheat oven to 350 degrees.

Stir together flour and baking powder. Set dry ingredients inside.

Then, cream butter in a stand mixer, incorporating sugar gradually, beating well after each addition until mixture is fluffy and light. Stir in eggs one by one, beating for 1 minute to combine.

Stir vanilla into milk in a measuring cup. Then, alternate adding dry and wet ingredients into bowl of stand mixer, beating well after each addition.

Place half of each type of berry in bottom of prepared pan. Cover with half of cake batter, add rest of berries, and top with remaining batter.

Bake in preheated oven for 65-75 minutes, or until toothpick inserted in cake comes out clean. Cover with foil after about 45 minutes if the cake starts to get dark.

Cool for 15-25 minutes before inverting on cooling rack, loosening edges with plastic knife if necessary.

Time: 85 minutes [10 minutes active].

Yield: 16-20 servings.

Cakes, Desserts, Recipes

Lime Yogurt Cake with Raspberry Sauce

I found this recipe back in April and have been drooling over it ever since. However, I never had an occasion to make it. So I found one.

Lime Yogurt Cake with Raspberry Sauce
love these two together! color + flavor 🙂

The occasion? Sunday afternoon. 🙂

Lime Yogurt Cake with Raspberry Sauce
together, they make this!

I hardly made any changes from the original recipe, with the main change being a swap from blackberries to raspberries for the sauce. Raspberries happened to be on sale and looked pretty, plus my husband had mentioned a hankering for them so I decided to go for it. And do not regret it one bit. Be sure to pop over to Smitten Kitchen to read the original recipe [even that one was adapted], because she gives some great tips and tricks to make this cake absolutely divine. The cake isn’t rich. Instead, it’s light and almost buttery in your mouth, which is perfect for a hot summer day. The tang of the lime and plain yogurt coupled with the sweetness of the berries is a fabulous contrast, and leaves you wanting more. And more. And more. I just had to have seconds. 🙂

Lime Yogurt Cake with Raspberry Sauce

  • Servings: 8
  • Print

from Smitten Kitchen

Ingredients:

  • 1 cup plain unsweetened yogurt <— I used Dannon nonfat because it was all I could find, however, whole milk or 2% Greek is recommended in the original.
  • 1/3 cup coconut oil  <— vegetable or olive oil is recommended, but I loved the tropical flavor of coconut oil
  • zest of one lime
  • 1/4 cup + 1 tablespoon lime juice, divided [approximately 1 1/2 – 2/3 limes]
  • 2 eggs
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 6 ounces fresh raspberries
  • 1/4 cup water
  • 3 tablespoons sugar
  • cooking spray

Directions:

Preheat the oven to 350 degrees. Use cooking spray to grease a 9″ springform pan. In a large mixing bowl, stir together the yogurt, oil, sugar, lime zest, and lime juice.

In a second smaller bowl, combine flour, baking powder, and baking soda. Set aside. Add eggs, one at a time, to the yogurt mixture, whisking well in between. Then, sift the flour mixture into the batter. This will make the batter so light and fluffy! Stir gently with a wooden spoon until combined.

Pour batter into pan and bake for about 30-40 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. [Recommended time was 35-40 minutes; mine was done in 32.] Cool in pan on cooling rack for 10 minutes, then remove side of springform pan and cool until serving.

Meanwhile, make the sauce. In a food processor, combine raspberries, water, sugar, and 1 tablespoon lime juice. Purée until smooth. Drizzle over cake before serving [if you will be eating the whole cake in one sitting… not you yourself, but the collective you! :)], or drizzle over individual pieces.

Notes:

So my cake fell in the center. See? I’m not entirely sure the cause of this, but it may be due to the coconut oil, the heat [110 heat index, anyone?!], my wonderful *sarcastic* apartment oven, etc. It definitely was cooked all the way through and my ingredients are not old. Any other ideas? It still tasted great though.

Lime Yogurt Cake with Raspberry Sauce

Lime Yogurt Cake with Raspberry Sauce
zest zest zest away!

Lime Yogurt Cake with Raspberry Sauce