See? you have no excuse now
It’s a perfect summer day. A perfect bread baking day.Blue skies, good temperature. The kind of morning that gets people out and about in a good mood.
Oil large bowl. Add dough; turn to coat. Cover with clean towel and let rise in warm, draft free area until doubled, about 50 minutes.
in need of an emergency recipe.
Yield 8 slices
You can use other stone fruit, such as apricots, peaches or nectarines.
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1/8 teaspoon cardamom
- 5 Tbs. (80 grs) butter, at room temperature
- ¾ cup packed light brown sugar
- 2 large eggs
- 1/3 cup oil, such as canola or safflower
- Grated zest of 1 orange
- 1 ½ teaspoons pure vanilla extract
- 6 to 8 purple or red plums, halved and pitted
- 1 Tbs light brown sugar + pinch cinammon
- Preheat oven to 350ºF (180ºC)
- Butter a loaf pan 8x5 inch (11x22 cm), dust the inside with flour, tap out excess.
- Whisk the flour, baking powder, salt and cardamom together.
- Working with a stand mixer or a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy, about 3 minutes. Add the sugar and beat for another 2 minutes. Add the eggs one at a time, beating for a minute after each addition.On medium speed, beat in the oil, orange zest and vanilla. The batter will look very light and smooth, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.
- Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the plums cut side up in the batter, jiggling the plums a tad just so they settle comfortably into the batter.
- Mix 2 Tbs sugar and cinnamon and dust the top evenly.
- Bake for 45 to 50 minutes, or until top is honey brown and puffed around the plums and a tester inserted into the center comes out clean.
- Transfer to rack and cool, then run a knife around the sides of the pan and unmold the cake.Invert onto serving plate.
It all began with my grandmother. I remember learning from her my first recipe.
For that reason I like it to be my first post in this new place where I hope to share my hunger for all things culinary. And they are many.
Back then, there were no real measures. Watching was the way to learn. And writing everything down. We had recipe notebooks.
Maybe 3 spoons of flour from a very old soup spoon, which was almost double the tablespoon measure we use now.
Very simple, it is just an Apple Crisp. Or crumble.
And very good with cream poured directly from the container.
- ⅚ apples, peeled, cored and cut inmedium wedges
- Juice of half a lemon
- 2 Tbs sugar
- ½ teaspoon cinnamon
- 1 cup (140 grs) all purpose flour
- ¾ (150 grs) cup sugar
- ½ cup (110 grs) butter, cold
- Preheat the oven in 350ºF (180ºC).
- Butter a 9x9 inch (23x23 cm) glass dish.
- Arrange the apples in the bottom and drizzle with the lemon juice.
- Mix together sugar and cinnamon and put over apples.
- (you can vary this quantity if you like it less sweet or more cinnamony).
- For the crumble: In a food processor, with the steel blade, put flour and sugar. Pulse once or twice.
- Add cold butter and pulse until the butter is the size of peas.
- Put this mixture over the apples, distributing evenly.
- Bake for 35 to 40 minutes or until golden brown.