Almond-Berry Coffee Cake

From Martha Stewart Living Omnimedia

This recipe calls for raspberries, but you can use any other berry (or mix of berries) that you like to create your own, one-of-a-kind version of this classic coffee cake.

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Courtesy of Martha Stewart

Serves: 10 Edit

Yields: 10 to 12 servings

Oven Temp: 350

Ingredients

Topping:

• 1 cup(s) all-purpose flour
• 2/3 cup(s) packed light-brown sugar
• 1/4 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) salt
• 3/4 cup(s) sliced almonds, toasted
• 1/2 cup(s) (1 stick) unsalted butter, softened
• 1/4 teaspoon(s) pure almond extract

Cake:

• Vegetable oil cooking spray
• 2 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 6 ounce(s) (1 1/2 cups) raspberries
• 2/3 cup(s) blackberry jam
• 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
• 1 1/4 cup(s) granulated sugar
• 1 1/4 teaspoon(s) finely grated lemon zest
• 3 large eggs
• 2 teaspoon(s) pure vanilla extract
• 1 1/4 cup(s) sour cream

Directions

1. Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
2. Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
3. Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
4. Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
5. Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.

Cardamom Streusel Coffee Cake

From Martha Stewart Living Omnimedia

Plain, low-fat yogurt in the batter helps keep this fragrant coffee cake moist without weighing it down. A middle layer of buttery cardamom-spiced streusel sweetens the deal.

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Courtesy of Martha Stewart

Serves: 10 Edit

Yields: 10 to 12 servings

Oven Temp: 350

Ingredients

Streusel:

• 18  whole cardamom pods
• 2 3/4 cup(s) all-purpose flour
• 1 cup(s) packed light-brown sugar
• 1/2 teaspoon(s) salt
• 1 cup(s) (2 sticks) unsalted butter, softened

Cake:

• Vegetable-oil cooking spray
• 2 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 2 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) salt
• 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
• 1 1/4 cup(s) sugar
• 3 large eggs
• 1 1/4 cup(s) low-fat plain yogurt
• 1 teaspoon(s) pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Bake cardamom pods on a rimmed baking sheet until fragrant, about 10 minutes. Transfer sheet to a wire rack; let cool completely. Finely grind cardamom in a spice grinder. Pass through a large-mesh sieve; set aside.
2. Make the streusel: Whisk flour, brown sugar, 3/4 teaspoon ground cardamom, and the salt in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs; set aside.
3. Coat a 10-inch nonstick angel-food-cake pan with cooking spray; set aside.
4. Make the cake: Sift flour, baking powder, baking soda, 3/4 teaspoon ground cardamom, the cinnamon, and salt into a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Reduce speed to medium. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the yogurt. Mix in vanilla.
5. Spoon half of the batter into prepared pan. Sprinkle with 2 1/2 cups streusel. Top with remaining batter. Squeeze remaining streusel into large and small clumps; sprinkle on top of batter. Bake until golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack; let cool 10 to 15 minutes. Remove cake from pan by slightly raising removable center piece; invert onto baking sheet, and then reinvert onto wire rack to cool completely.

Lucille's Coffee Cake

From Martha Stewart Living Omnimedia

This recipe comes to us from Martha Stewart Living Television senior producer Caroline Kelly; it was passed down to her from her great-great-grandmother Lucille.

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Courtesy of Martha Stewart

Yields: 4 cakes

Oven Temp: 375

Dough:

• 2 cup(s) whole milk
• 1/2 cup(s) granulated sugar
• 1 pinch(s) granulated sugar
• 3/4 cup(s) (1 1/2 sticks) salted butter, plus more for bowl
• 2 teaspoon(s) salt
• 2  (1 scant tablespoon each) packets active dry yeast
• 1/2 cup(s) warm water (110 to 115 degrees F)
• 2 large eggs, lightly beaten
• 6 cup(s) (up to 8) all-purpose flour, plus more for work surface

Filling:

• 1 cup(s) (2 sticks) salted butter, melted, plus more for baking sheets
• 1 cup(s) granulated sugar
• 2 teaspoon(s) ground cinnamon
• 8 cup(s) firmly packed light-brown sugar
• 6 cup(s) raisins, dried cranberries, dried cherries or coarsely chopped pecans or walnuts

Icing:

• 2 cup(s) confectioners' sugar
• 1/4 cup(s) water

Directions

1. In a medium saucepan, combine milk, 1/2 cup sugar, butter, and salt over medium-low heat. Bring just to a simmer, then remove from heat. Let stand until cool.
2. Meanwhile, combine yeast, water, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. Add yeast mixture and eggs to milk mixture, stirring to combine.
3. Butter a large bowl; set aside. Place 6 cups flour in a large bowl. Slowly stir in the milk mixture. Add enough of the remaining 2 cups flour to create a dough that comes together around the spoon, being sure not to add more than 8 cups. Transfer to a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to prepared bowl, cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
4. Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Cut into 4 equal pieces. Place on a baking sheet, cover with plastic wrap, and let stand until doubled in bulk, about 1 hour.
5. Preheat oven to 375 degrees. Prepare the filling: Brush 2 baking sheets with butter; set aside. Combine granulated sugar and cinnamon in a small bowl; set aside.
6. Roll each piece of dough into a rectangle about 12 inches wide and 17 inches long. Brush each rectangle generously with butter. Sprinkle each rectangle evenly with 2 tablespoons cinnamon sugar mixture, 2 cups brown sugar, and 1 cup fruit or nuts. Roll up from long side like a jelly roll. Place 2 rolls on each baking sheet. Cut diagonal slits into the tops of rolls about 1 inch apart. Brush rolls with remaining butter. Sprinkle each roll with 2 tablespoons cinnamon sugar and 1/2 cup dried fruit or chopped nuts, pressing into slits.
7. Let stand for 15 minutes. Transfer to oven and bake for 15 minutes. Reduce oven to 350 degrees F and continue to bake until light golden brown, about 20 minutes more. Transfer baking pans to wire racks and let cakes cool briefly.
8. Prepare the icing: In a medium bowl, combine confectioners' sugar and water, stirring to make a smooth glaze. Drizzle generously over warm coffee cakes.

French Peasant Flat Bread

From A Great Bowl of Soup

These easy bread squares are best served right out of the oven.

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GettyImages/StockDisc

Serves: 30 Edit

Total Time: 50 min

Prep Time: 25 min

Cook Time: 25 min

Oven Temp: 425

• 4 1/2 cup(s) unsifted all-purpose flour plus more for the plate
• 2 cup(s) warm water (110 to 115 degrees)
• 1 envelope(s) active dry yeast
• 1 tablespoon(s) sugar
• 2 teaspoon(s) coarse sea salt or kosher salt
• 7 tablespoon(s) extra virgin olive oil
• Cornmeal for dusting the pan
• 2 tablespoon(s) finely chopped fresh rosemary or sage leaves
• 1 tablespoon(s) freshly ground black pepper
• Water in a spray bottle for misting

Directions

1. Sprinkle a dinner plate with flour. Combine the water, yeast, sugar, and 1 teaspoon salt in a warm, large mixing bowl and stir with a wooden spoon until the yeast, sugar, and salt dissolve. Stir in enough flour to form a loose dough and scrape out onto the prepared plate with a rubber spatula. Immediately slide the dough back into the bowl, flour side down. Cover the bowl with plastic wrap and let rise in a warm place, such as on a running clothes dryer or kitchen counter over a running dishwasher, for 45 minutes.
2. Grease a rimmed baking sheet with 3 tablespoons olive oil and sprinkle lightly with cornmeal. Spread the dough over the pan, flattening it and pressing it down with the fingertips of both hands, rather than pushing and stretching it, to entirely cover the bottom of the pan. Work from above so the angle of your fingers hits the dough at 90 degrees to create an evenly dimpled surface.
3. Brush or sprinkle the dough with 3 tablespoons olive oil, then sprinkle evenly with the rosemary, pepper, and remaining 1 teaspoon salt. Loosely cover the dough with plastic wrap and let rise about 45 minutes, depending on how thick you want the cooked bread to be. (Make it once, letting it rise 45 minutes, and decide how much more or less thick you'd like it next time.)
4. Preheat the oven to 425 degrees. Bake the dough 10 minutes, remove from the oven, and drizzle with the remaining 1 tablespoon oil. Mist lightly with water in a spray bottle and return to the oven. Reduce the heat to 375 degrees and bake the bread until the crust is crisp and sizzling on the underside, about 15 minutes. When the bread is cool enough to handle, slide it onto a cutting board and cut it into pieces as desired with kitchen shears, a chef's knife, or a cleaver.

Orange Upside-Down Cake

From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute

Upside-down cake came to fame courtesy of canned pineapple — and a 1925 Dole Pineapple recipe contest with GH on the judging panel. Of the 60,000 submissions, some 2,500 were for upside-down cake, and the dessert's ease was part of its popularity. That piece-of-cake preparation — place fruit in the bottom of a skillet, pour in batter, bake — is the same here, but with navel oranges subbing for the pineapple.

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Con Poulos

Serves: 8 Edit

Total Time: 1 hr

Prep Time: 20 min

• 1 tablespoon(s) butter or margarine, softened
• 1/2 cup(s) packed light brown sugar
• 3  navel oranges
• 1 1/4 cup(s) all-purpose flour
• 3/4 cup(s) granulated sugar
• 1/4 cup(s) cornmeal
• 1 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1/2 cup(s) milk
• 1/4 cup(s) olive oil
• 1 large egg
• 1 teaspoon(s) vanilla extract

Directions

1. Preheat oven to 350 degrees F. In bottom of 10-inch cast iron or heavy skillet with ovenproof handle, spread butter. Sprinkle evenly with brown sugar.
2. From oranges, grate 1 teaspoon peel; set aside. Cut peel and pith from oranges; discard. Slice oranges crosswise into 1/2-inch-thick slices; arrange in single layer over sugar in skillet (if necessary, cut 1 or 2 slices into pieces to fit into spaces).
3. In large bowl, with wire whisk, combine flour, granulated sugar, cornmeal, baking powder, and salt. In small bowl, whisk milk, oil, egg, vanilla, and orange peel until blended. With mixer on low speed, add milk mixture to flour mixture and beat until blended. Increase speed to medium and beat 1 minute. Spoon batter over oranges and spread evenly.
4. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Run knife around side of cake to loosen from skillet. Place platter on top of skillet; carefully invert cake onto platter. Remove skillet. Let cool 30 minutes.