Monday, July 27, 2009

Coffeecakes, Blueberry and otherwise

Coming to the end of July, we are still in a time when some kind of berry can usually be found at a bargain price in the supermarkets, at the farmers' market or, if you are really lucky, in your own backyard or nearby country roads. Strawberry season may be coming to a close, but there are still reasonably priced blueberries, raspberries, mulberries, and blackberries most weeks.

Today's recipe is infinitely adaptable to any kind of berry--as well as many other fruits--and can be used to stretch a precious cup or so of berries across a lot of servings. It is a good one to keep around in the winter months too, as frozen berries are easily substituted for fresh.

This is a great recipe for a weekend breakfast, with just some juice and coffee, or as a dessert after a light salad meal. It's also an always welcome addition to a potluck brunch. It's a very basic cake that can be found in multiple variations in most comprehensive cookbooks, so it is also a good one for kids who are learning to cook to prepare as a special treat for the family.

Is the house too hot to think about turning on the oven? I've included some instructions for the microwave too. This variation probably isn't as attractive, but it still can bring some variety to summer meals.

Berry Coffeecake

1/2 c oil
1/2 c sugar
1 egg
2 1/2 t baking powder
1/2 c water
1/4 c nonfat dry milk (OR use milk instead of water and omit dry milk)
2 c flour--may substitute up to 1 cup whole wheat for white flour
1 to 2 c blueberries

Crumb topping
1/2 c sugar--may use white, brown, or a mixture of both
1/4 c butter
1 t cinnamon
1/2 t nutmeg
1/2 c white flour, whole wheat flour, oatmeal, or a mixture of these
1/4 c chopped nuts (optional)

Beat oil, sugar and egg together and stir in the dry milk powder. Sift the four and baking powder together and add alternately with the water, stirring just until smooth. Fold in the berries and pour into a well-oiled 7 X 11 1/2 inch pan.

Cut all the crumb topping ingredients into the butter and spread evenly over the cake. Bake at 350 degrees for 40 to 45 minutes.

If frozen berries are used, allow to thaw only about 5 minutes (should still be quite firm) and then add 5 to 10 minutes to overall baking time.

Variations:

Spread half the batter in the pan, top with most of the crumb mixture, and then cover with remaining batter. Sprinkle remaining crumb mixture over top.

Use crushed cereals whole grain cereals like wheat flakes as a substitute for part of the flour in the crumb mixture.

Other fruits that can be used: any berries, including sliced strawberries, sliced or chopped cranberries, raspberries, mulberries, or blackberries. Finely chopped peaches, apples, nectarines, pears, or plums may also be used instead of the berries.

Instead of whole fruit, decrease water to 1/4 cup and stir in 1 1/2 cups applesauce in its place. Add 1/2 to 1 teaspoon cinnamon or apple pie spice to the batter.

Microwave version:

(Best if made in a deep 9 inch round baking dish, though the rectangular pan can be used.)

Prepare coffeecake batter and crumbs as in main recipe, but do not fold fruit into the batter. Spread about one third of the crumb mixture in the bottom of the pan, then layer the fruit over the crumbs. Cover with half the batter, then add a layer of all but 1/3 cup or so of the remaining crumbs. Finish with the rest of the batter and then sprinkle with the remaining crumbs. Microwave for 7 to 9 minutes at power level 7 (medium to medium high), until a toothpick inserted in the center comes out clean.

Do not overbake--the cake will not be as brown as in the oven. The color will be much improved if you use brown sugar in both the cake and the crumb topping.







Wednesday, July 22, 2009

Mulberries this time

Summer travel, a crashed hard drive, and suddenly it's the end of July with only one post since May--not the way to run a blog!!

I am in the middle of the first crop of my everbearing raspberries and enjoying the luxury of going out to pick a handful just for snacking. Sometimes I bring the berries in first and weigh them (yes, part of my secret weirdness I guess, this love of measuring and counting) and think of how much that little pile would cost at the store. Once again, I can't stress enough that, if you live in raspberry country and have even a little space, start some plants this year.

Today's recipe, however, has nothing to do with raspberries but instead features two other "crops" that are often close to free if you have them in your yard or know others who grow them: rhubarb and mulberries.

Mulberries are an often forgotten fruit that many see as only a mess maker in the yard. Their flavor is very mild but they can be substituted for blackberries or other berries in a lot of recipes. Adding quite a bit of lemon juice will help perk up whatever you put them in, and I noticed a lot of the recipes online include good dashes of almond flavoring.

Rhubarb of course is that great Midwestern backyard staple that needs a lot of help to make it palatable. Still, it is so common here in MN that it isn't too hard to find someone with plenty to spare.

I was the recipient this weekend of a few cups of shiny purple mulberries, and I wasn't up to making pie, the usual use for these berries around here, so I went looking for ideas and found a recipe for a quick jam that I adapted slightly. "The boys" (grandsons ages 3 and almost 5) sampled it with peanut butter on whole wheat bread and were ready for more, more. With something this easy and inexpensive, it seems like a good thing to keep on hand in the summer.


Mulberry Rhubarb Jam

2 c sugar
1 c finely chopped rhubarb, packed
1 c mulberries, packed
1 3 ounce package lemon gelatin

Combine the sugar, rhubarb, and mulberries in a saucepan and stir. Bring to a boil and simmer for 15 minutes. Stir in the gelatin, return to a rolling boil, and remove from heat. Store in the refrigerator.

Makes about one pint.

I still have some mulberries left so I plan to use them in place of blueberries in this tried and true coffee cake recipe based on one from the 1962 Better Homes and Garden New Cook Book, Revised Edition.


Berry Buckle

1/2 c butter (may substitute 1/3 c canola oil)
1/2 c sugar
1 egg
1/3 c nonfat dry milk powder
1/2 c water (use milk if you aren't going to add dry milk powder)
2 c flour--up to 1 cup may be whole wheat
2 1/2 t baking powder
1/2 t vanilla OR almond extract
1 t lemon juice (optional)
2 c berries, fresh or frozen (see NOTE)

Crumbs:
1/4 c butter
1/2 c sugar (may use white or brown sugar)
1/2 c flour
1 t cinnamon
1/2 t nutmeg (optional)
1/2 c chopped nuts (optional)

Cream butter and sugar and stir in egg, vanilla, and dry milk powder. Beat well. Sift flour, baking powder, and spices and add alternately with water. Fold in berries.

Combine all ingredients for the crumbs.

Pour half of batter into a well oiled 7 X 11 OR 9 inch square pan. Spread about a third of the crumbs over this layer and then drop the rest of the batter evenly over the top. Finish by spreading the rest of the crumbs evenly over the top. Bake at 350 degrees for about 45 minutes.

NOTE: This works well with blueberries, raspberries, blackberries and mulberries. Chopped apples or even finely chopped peaches or plums can also be used. For these latter fruits, you may want to spread the fruit over the first layer of batter rather than stirring the fruit in.

If you are using frozen berries, do not thaw them before adding; add about 5 minutes or so to the baking time.