• Fresh Strawberry Bundt Cake

    So it’s been a while!! Almost 3 months exactly…yikes. I have to say, cooking for fun just isn’t as easy or possible when you only go to the grocery store once a week, and I have found myself feeling really unmotivated to experiment. But! Now that summer is here, and open-air farmstands are open, I’m starting to feel better and miss the feeling of baking something “just because”. Embarrassingly enough, I baked and shot this cake back in MAY, thinking that I would feel like writing about it way sooner than this, but hey, better late than never! Taken from this New York Times Cooking recipe by Yossy Arefi, this cake is the perfect summery dessert, moist and light, but with SO much fresh strawberry flavor.

    A few notes on this- when reading the recipe on NYT, a 16 cup bundt pan is mentioned as the recommended size. I have never seen a 16 cup bundt pan, nor do I own one. I don’t even know what size mine is, but I suggest using what you have, and simply fill the pan 3/4 of the way full. That way you don’t have to worry about the pan overflowing in the oven, and you still have a beautiful looking cake, with some leftover batter (put it in muffin tins maybe??). Also, this recipe very specifically says whole milk yogurt, not Greek yogurt. Because I am a dummy, I read this too quick and specifically got greek yogurt instead. Fear not! If that is all you can find, measure out 1 cup of greek yogurt and fill the rest of the 1/4 cup with whole milk. This will thin it out enough and add a nice tang. Finally, this goes without saying, but try to find the freshest strawberries possible, and do NOT under ANY circumstances, use anything but fresh lemon juice. But I’m sure you already knew that.

    Okay! Before we get started, you know what time it is! Since I have left my “Things To Be Happy About” book in my apartment, I’ll make these ones up from scratch today, here goes!
    ONE. Taking all your downtime at home and turning it into something productive.
    TWO. Finally seeing a friend after months apart.
    THREE. Settling into a work from home routine.
    FOUR. Writing down five things you’re grateful for each day.
    FIVE. Wearing your mask outside, because you care about the safety of the people around you 🙂

    Let’s bake!

    Fresh Strawberry Bundt Cake Ingredients
    (adapted from NYT Cooking)

    1½ sticks unsalted butter, softened (plus more for greasing the pan)
    3 cups all-purpose flour (plus more for dusting the pan)
    1½ tsp baking powder
    ½ tsp baking soda
    1¼ tsp kosher salt
    1¾ cups granulated white sugar
    1 tsp lemon zest (from 1 lemon)
    3 eggs
    1¼ cups whole milk yogurt (or 1 cup greek yogurt + ¼ cup whole milk)
    ¼ cup lemon juice
    1 tsp vanilla extract
    2¾ cups (~1 pound) fresh strawberries, hulled and chopped into pieces


    Fresh Strawberry Glaze Ingredients

    ¼ cup fresh strawberries
    2 cups confectioner’s sugar
    2-3 tsp fresh lemon juice


    Steps

    Move one rack to the center of the oven, and preheat to 325 degrees F. Generously butter and flour your bundt pan, making sure every crevice is covered.

    In a large bowl, whisk together the flour, baking powder + soda, and salt. Set aside.

    In the bowl of a stand mixer (or separate bowl with electric mixer), combine together the butter and sugar until uniform. Add the lemon zest, and beat this mixture until light and fluffy, at least 5 minutes.

    Turn the mixer down to low and add the eggs, one at a time, mixing after each addition and scraping the bowl as necessary. Add the yogurt, lemon juice, and vanilla, then mix on medium speed until combined. The mixture may look curdled at this point, I promise it fixes itself once the flour is added!

    At this point, carefully add in all the flour mixture at once, and mix on low speed until almost fully combined. Remove the bowl from the mixer and, using a rubber spatula, stir around the sides and bottom to make sure everything is incorporated evenly.

    Take a ½ cup of the batter from the bowl and drop it, a tablespoon at a time, around the bottom of the prepared pan, until almost fully covered, smoothing out as you go. This will make sure that the strawberries don’t all sink to the bottom and stick.

    Add the chopped strawberries to the rest of the batter and mix until even. The batter will be quite thick! Spoon evenly into the pan and smooth out the top. Remember, if you’re using a bundt pan smaller that the 16-cup, only fill the pan about ¾ of the way full to prevent overflowing. Tap the pan on the counter a few times to release any air bubbles.

    Bake the cake until the top is golden and a toothpick or cake tester comes out clean. It should be about 70 minutes, but I would start checking around 1 hour. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely before glazing.

    To make the glaze: in a medium bowl, use a fork to mash the strawberries until smooth. Whisk in the confectioner’s sugar and 2 teaspoons of lemon juice to start. The glaze should be quite thick, but still pourable. If it seems too thin, add some confectioner’s sugar, if it’s too thick, add the extra teaspoon (or more) of lemon juice.

    Place the cake (still on the cooling rack) onto a rimmed baking sheet and pour the glaze evenly over the whole thing, catching all the excess drips on the baking sheet. Let it set for at least 10 minutes before serving.

    xoxoxoxD

    Looking for more summery fruit desserts? Look here, here, and here!

  • Julia Child’s Blueberry Clafoutis

    Hellooooooo my friends it’s September isn’t that wild? Are you ready for summer to be over? I am for sure, I really was that girl that got a pumpkin spice latte the day it came out, even if it was still August. I won’t apologize for it either so don’t even ASK. But, before we get to this fricken Blueberry Clafoutis, I hope we all had lovely Labor Day Weekends! I started mine off seeing the Jonas Brothers in concert (for the 4th time!!) and crying my eyes out, and finished by moving into my apartment! What a time to be alive, I can’t wait to start cooking in my tiny bb kitchen.

    Today’s recipe is a classic by Queen Julia Child, one that I’ve similarly tried before here, but this Blueberry Clafoutis is the real deal. Kind of like a cross between a pancake and a dutch baby, a clafoutis is maybe one of the easiest desserts to make. It can be done in one blender (or one bowl with a whisk and some determination), and be in the oven in 10 minutes. It can be customized with other fruits and spices however you’d like. Sound good? Cool cool cool we’ll get to that in just a second.

    Before we get started you know what’s coming next, here are 5 things to be happy about today!!
    ONE. Coming home from a long day and pouring yourself a glass of wine.
    TWO. A phone call that turns your day around.
    THREE. Having a crush.
    FOUR. Finding a new song that you never want to turn off.
    FIVE. Feeling a chill in the air.

    Let’s bake!!

    Julia Child’s Blueberry Clafoutis

    One bowl, 10 minutes, full of jammy blueberries and a custardy base, there's literally no excuse not to make this right NOW!
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Dessert
    Servings 12 people

    Ingredients
      

    • Butter; to grease the pan
    • cups whole milk
    • cup granulated sugar
    • 3 eggs
    • 1 Tbsp vanilla
    • pinch salt
    • 1 cup flour
    • 1 pint blueberries
    • powdered sugar; for topping

    Instructions
     

    • Preheat your oven to 350°F and generously butter a medium-sized (I used 9×13 inch) baking dish.
    • In a blender or large bowl, add the milk, ⅓ cup sugar, eggs, vanilla, salt, and flour. Blend for 1 minute until smooth, or whisk vigorously until no lumps are present.
    • Pour a ¼-inch amount of batter into the baking dish and place in the oven for 2 minutes, until slightly set. Add the blueberries, sprinkle the remaining ⅓ cup sugar evenly over them, and then pour on the remaining batter.
    • Bake for 50 minutes, until set and slightly golden on top. Dust with powdered sugar before serving, warm, cold, or room temp!!
    Keyword blueberries, clafoutis, dessert, french
  • Peachy Cobbler

    Good news for anyone who doesn’t think they have time to make this summer peach cobbler today. If I can go to a Scottish Festival and a Shawn Mendes concert on Saturday, spend Sunday college shopping with my sister, AND still have time to make this, so can you. So let’s unpack this. Peaches. Don’t even need to be peeled, just sliced, slathered in batter, and baked until the top is shiny and crisp. Delicious and wonderful and purely peachy. Have I convinced you yet?

    This weekend, as mentioned above, I went to a Shawn Mendes concert with two of my sisters. Full disclosure, I bought these tickets last March, and anticipated being just a chaperone. BUT. Oh boy did I have a blast! Don’t you love when that happens? Aside from being in the literal last row of the Barclay’s Center, we were dancing and yelling and oh man that boy is cute.

    Buuut, since that was my Saturday, and my Sunday was full of errands, I didn’t even think I would have time to make a post this week. Then, all I could think about were peaches because it’s the end of summer and there’s no better time to have a mind completely occupied by peaches am I right? Then, this recipe came along, and it was fate! I tinkered with some proportions, but I had never tried a recipe where the top is flooded with hot water before baking, and I’m intrigued! Combine that shiny top with the jammy peaches and you’ve got the perfect summer peach cobbler.

    Before we get started, here are 5 things to be happy about today:
    ONE. Switching from your summer wardrobe to your fall wardrobe.
    TWO. The first pumpkin-flavored treat of the season. (PSL’s I see you!)
    THREE. British Cadbury candies.
    FOUR. Sneakers with ankle socks.
    FIVE. A pair of fuzzy slippers to put on when you come home from a long day.

    Peachy Cobbler

    An incredibly low maintenance peach dessert, these peaches don't even need to be peeled before they're sliced, slathered in a brown sugary batter and flooded with sugar and hot water for a shiny, shattery crust.
    Prep Time 30 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 40 mins
    Course Dessert
    Servings 12 people

    Ingredients
      

    • 8 peaches; cut into 8 wedges each
    • Juice + zest of ½ a lemon
    • 1 stick butter; softened
    • cups white sugar
    • 1 Tbsp brown sugar
    • cups all-purpose flour
    • 2 tsp baking powder
    • ¾ cup whole milk
    • 1 tsp vanilla extract
    • ½ cup hot water

    Instructions
     

    • Preheat the oven to 350°F. Line a baking sheet with foil, which will catch the drips from the cobbler. Place the sliced peaches into a 9"x13" baking dish, then add the lemon zest and juice on top.
    • In the bowl of a stand mixer, beat together the butter, 1 cup of the white sugar, and the brown sugar, until fluffy. Add the flour and baking powder until the mixture is evenly sandy. Turn the mixer to low and slowly add in the milk and the vanilla, mixing for an extra 2 minutes until the batter is light.
    • Drop dollops of the batter evenly over the top of the peaches in the dish and, using an offset spatula, smooth the batter out so that the peaches are barely visible and the batter is no more than ½ inch thick in any place.
    • Sprinkle the remaining white sugar over the batter evenly, then drizzle the hot water on top. Bake for 60 to 70 minutes, until the top is crackled and golden.
    • Allow to sit for 30 minutes so that the filling can thicken, then serve warm. YUM!
    Keyword cobbler, dessert, peach

    Looking for more fruity summer desserts? Look here, here, and here!