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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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Bulgar Salad with Fresh Tomatoes

I used bulgar because I was out of couscous but you could easily substitute one for the other. Adjust the red pepper paste to your tastes, or leave it out completely if you don't want your salad spicy.

Use veggie bouillon to veganize.


 Bulgar Salad with Fresh Tomatoes
Makes 4-6 servings

Ingredients
  • 1 cup tomato juice
  • 1 cup vegetable broth
  • 1 chicken flavoured bouillon cube
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 cup dry bulgar
  • Juice of 1 lemon
  • 1/2 teaspoon hot red pepper paste
  • 1 clove garlic, minced
  • 1 large tomato, seeded and diced
  • 2 tablespoons fresh chopped parsley
  • salt
  • pepper
Directions
  1. In a medium sized pot, bring tomato juice, broth, bouillon and 1 teaspoon olive oil to a simmer over high heat. Turn off the heat and stir in the bulgar or couscous. Put the lid on and leave it alone for 20 minutes then fluff with a fork.
  2. Transfer the bulgar to a bowl and (while it's still warm) gently toss in the rest of the ingredients including the other 1 tablespoon of oil with the fork. Cover and refrigerate until cooled and ready to serve.


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