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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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Sholeh Zard (saffron rice pudding)

This is a wonderful Persian recipe for rice pudding. The saffron, rosewater and cinnamon are a great combination.

You might be thinking that 6 cups of water is too much but you really want to cook the rice so it gets very soft.


Sholeh Zard (saffron rice pudding)
 Adapted from Group Recipes

Ingredients
  • 6 cups water
  • 1 cup basmati rice
  • 1 1/2 cups sugar
  • 1 teaspoon saffron, crushed
  • 1/4 cup rosewater
  • 1/2 cup slivered almonds
  • slivered almonds, pistachios and cinnamon for garnish
Directions
  1. Bring the rice and water to a boil in a large nonstick pot on high heat. Once boiling, reduce the heat to medium high and cook until the rice is very soft, 30-40 minutes.
  2. Then, add the sugar and stir well.
  3. Stir in the saffron and rosewater until well combined. Then add the almonds.
  4. Cover the pot with a lid and let it cook on low heat for 20 minutes. It should be thick by now, if not, keep cooking it until the liquid is absorbed into the rice.
  5. ransfer the rice pudding to a glass dish and allow it to cool to room temperature. Then, decorate it with cinnamon and nuts. Refrigerate for several hours to firm up. I like to serve it cold.


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