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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...
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Saffron Infused Cinnamon Raisin Biscotti

A hint of saffron in this recipe for cinnamon raisin biscotti makes them extra special. I used white and whole wheat flour here. The whole wheat flours makes them a little less dense than biscotti made with all white flour.



Saffron Infused Cinnamon Raisin Biscotti
Makes about 20 pieces

Ingredients
  • 3 tablespoons butter
  • 1/3 cup brown sugar
  • 1/2 teaspoon crushed saffron dissolved in 1/2 teaspoon hot water
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1/2 cup all purpose flour, sifted
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder, sifted
  • 1 tablespoon ground cinnamon
  • 1/3 cup raisins
Directions
  1. Preheat oven to 350F.
  2. Cream butter with brown sugar, saffron water and vanilla until light and fluffy. About 3 minutes on high speed. Add egg and continue to mix for another minute. Switch to a wooden spoon and mix in the dry ingredients until a firm yet sticky dough forms. Stir in the raisins.
  3. Transfer mixture to a parchment lined baking sheet and form a log about 14 inches long by 7 inches wide. Press down in the centre to flatten slightly and round the edges with your fingers. Bake for 25 minutes.
  4. Remove from the oven and set aside to cool for 15 minutes. Reduce oven temperature to 300F.
  5. After 15 minutes, transfer biscotti to a cutting board and with a sharp knife, make slices about 1/2 inch thick. Place the slices onto the baking sheet in a single layer and bake for 20 minutes or until crisp. Set aside on wire racks to cool.

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