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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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Soft Oatmeal Raisin Cookies

These oatmeal raisin cookies are chewy, cake-y and perfect for dunking in your coffee or tea. You can use chocolate chips in place of the raisins - this was actually a recipe for chocolate chip oatmeal cookies, originally.







Soft Oatmeal Raisin Cookies
Adapted from Allrecipes.com
Makes 40 cookies

Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 2 teaspoons vanilla 
  • 2 large eggs
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup raisins
Directions
  1. Preheat the oven to 325F and line some baking sheets with parchment.
  2. Beat butter, sugars and vanilla on medium speed until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Add flour, baking soda, cinnamon and salt to the bowl. Mix on low just until combined. 
  5. Stir in the oats, nuts and raisins by hand.
  6. Use a small cookie scoop or tablespoon to drop batter onto the prepared pans about 2" apart.
  7. Bake for 10-12 minutes until the edges start to turn golden.
  8. Allow to cool on the pans for 2 minutes before transferring to wire racks to cool completely.
  9. Store in an airtight container for several days, or freeze for several weeks. 
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