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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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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times! 

Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy! 






Maple Pecan Blondies
Makes 9-12 servings
Original recipe from Bigger Bolder Baking

Ingredients
¾ cup butter, melted or browned
1¼ cups dark brown sugar
½ cup maple syrup
1 large egg 
2 teaspoons vanilla
1/2 teaspoon salt
2 cups all-purpose flour
¼ teaspoon baking soda
I ¼ cups pecans, toasted and chopped 

Directions 
Preheat the oven to 350°F.

Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner.

Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt.

Stir in the flour and baking soda just until combined. 

Stir in the pecans.

Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to three days or freeze to enjoy later. 
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