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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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Cherry Chia Jam

During the summer, I had a bag of cherries that I had to use up before they went bad. I ended up making cherry chia seed jam. Yum Yum.


Cherry Chia Jam

 Ingredients
  • 2 cups pitted, fresh, sweet cherries (you could probably use frozen). Berries and peaches (without skin) also work.
  • maple syrup to taste
  • 2 tablespoons water
  • 1/4 teaspoon vanilla
  • 1 tablespoon fresh lime juice (or lemon)
  • 2 tablespoons chia seeds
Directions
  1. Combine cherries, syrup and water in a medium pot. Start with 1 teaspoon of syrup and taste it. Add more later if needed. You could also try honey for a different flavour.
  2. Simmer over medium heat until the cherries start to break down and the juices thicken a bit. Press some of the cherries with a fork. Don't let it get too thick as the chia will need some juice to soak up.
  3. Stir in vanilla, lime juice and chia seeds.
  4. Allow to cool before storing in a glass jar in the fridge. You'll want to wait several hours before serving so the seeds can work their magic.
  5. This jam should be good for a week in the fridge.
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