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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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Almond Coconut Cookies

I made a Masurka cake for Easter that only used the yolks of the eggs, so I had to find a way to use up the whites. I wasn't in the mood for an omelette, but I'm always in the mood for some sugar.

These cookies were crispy, chewy and delicious! And really easy to make. I made the first few on a Silpat and they didn't want to come off easily. Parchment worked a little better.

They spread quite a bit, so leave at least 2" between them. You can see in my image below, that they were spreading quickly. I took the picture immediately after I put the tray in the oven. The next few batches I only baked 6 at a time.

Above: It's a little less runny after 10 minutes.



Almond Coconut Cookies
Makes 24-26 cookies

Ingredients
  • 1 1/2 cups ground almonds
  • 3/4 cup ground sweetened coconut
  • 3 egg whites, room temperature
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon rose water (optional but delicious)
Directions
  1. Place all ingredients in a bowl and beat with a wooden spoon for just about a minute until it comes together. Let the mixture rest for 10 minutes so it can thicken a bit. 
  2. In the meantime, preheat your oven to 350F and line a cookie sheet with parchment paper.
  3. Using a small cookie scoop, place mounds of dough at least 2" apart. Bake for about 8 minutes or until the edges start to turn golden.
  4. Let them cool almost completely before transferring to a wire rack, or they will fall apart as you try to lift them. I made them yesterday, stored them on a plate covered with plastic wrap and they're still crispy and chewy today.
Tip:
  • I just gave my almonds a buzz in the Vitamix (skin and all), then measure. I did the same for the sweetened shredded coconut. 

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