Triple Lemon Loaf

This loaf of lemony goodness has converted me to the brighter side.

Before this lovely recipe I was always a little “eh” about lemon recipes. Sometimes it was really refreshing, sure, like after a hot day in the summer a nice lemon sorbet would be fabulous! But when it really came down to it, chocolate was always the answer. Always.

“Do you want the lemon meringue pie or the brownie covered in caramel and pecans?”

Stupid question. Brownie. Done.

But this cake/loaf/bread, whatever you want to call it, is exceptional. Maybe it is because there is lemon in the cake, then a lemon syrup is poured over it, and then to top it off a lemon glaze. So yeah, there is a lot of lemon, but if you’re going to go for lemon you may as well go hard!

The cake is so moist and packs a little punch in your first bite, but not over powering, it’s just the right amount.

It rained all day today with lightening and thunder so bad that the house vibrated. So this cake was a nice reminder that summer is almost here, and that this crazy weather is just a mini speed bump.

If you’re going to bake this in a decorative loaf pan, beware! I oiled that thing up like it was nobody’s business, but the top of it still stuck in there!

Luckily, the second one came out perfectly! Lesson learned: decorative pans just aren’t worth the grief for this.

Tip: Wait 30 minutes for the cake to cool because when you pour that glaze on it’s going to soak into a warm cake, like mine did. I really wanted to wait, I really did. It would have looked so pretty if I had waited. But I couldn’t…I’m sorry.

This recipe is from the cookbook Baked: New Frontiers in Baking written by Matt Lewis and Renato Poliafito who run a bakery, called Baked, in good ole’ Brooklyn.

Enjoy,

Madeline

Rum Cake {Emphasis On The Rum}

I started drinking coffee again.

I stopped drinking coffee & almost all other caffeine back in December. My weird little body started to get confused about how coffee is supposed to make it feel. Instead of feeling perky and awake, you would find me passed out on the couch within 30 minutes. Coffee = sleep. Why? I don’t know. So I figured, hey let’s try and give it up for a while and reset the system, so to speak. (Not like I did anything else to cleanse my system, if anything I up’d the amount of sugar intake)

I never gave myself an end date to this “coffee break”, I just figured one day I would decide it was ready. That day happened five days ago when I was meandering around Cost Plus (honestly, how amazing is that place) to find they now sell Cafe Du Monde’s coffee!

If you haven’t heard of Cafe Du Monde, you should. It is down in Nawleans (New Orleans), and they serve the best beignets. Don’t know what beignets are? Are you ready? Fried dough, covered in a serious amount of powdered sugar. That paired with a nice cup of coffee with chicory….yum.

So here I am, Day 5, and I feel AWESOME. Go Coffee, go!

In honor of Mardi Gras and the copious amounts of alcohol my friends are enjoying down south, I made you guys a ridiculous rum cake. Seriously. My face was tingling a little after eating a large piece. This is most definitely NOT kid friendly.

Mixer, meet Rum. Rum, meet mixer.

The best part of this cake is when you get a bite with the walnuts. When I make this again, I’m definitely adding more walnuts to the recipe, instead of just as a layer on the top of the cake.

Right out of the oven, pre alcohol syrup soaking.

I don’t think you understand how moist and delicious this cake is. You could dial down the alcohol to water ratio for the syrup that is poured over it, and this would still be an amazing cake. So glad I found this recipe over on Always Order Dessert‘s blog.

Enjoy!

Madeline

#44 Blueberry Crumb Cake

Let me just say, I’m so excited to share this post with you guys! I bought this giant case of blueberries the other day when my brother and sister-in-law were in town with the baby. My intention was to make some blueberry muffins for the fam, but baking with an adorable little toddler running around dosent work for me. She’s just too cute!

I’ve already made blueberry muffins a bunch of time so I figured I would try something new with blueberries. Whenever I go to coffee shops, I get crumb cake with my coffee (or Madelines, which I made a few weeks ago!) This crumb cake definitely gives Starbucks and Coffee Bean a run for their money.

I found this recipe over on Bake or Break. This blog is full of stunning, simplistic pictures of food and inspires me to take better pictures myself.

I hope you’ll give these a try. You could package them up and bring them in your purse to the coffee shop, show them who is boss :).

Blueberry Crumb Cake

For the Cake
1  1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 1/2 cups blueberries

1. Preheat oven to 350°. Line a 9″x 13″baking pan with foil and butter the foil by melting butter and using a brush.
2. Stir together flour, baking powder, and salt. Set aside.
3. Using a mixer on medium speed, beat butter and sugar until soft and light (about 5 minutes). Add whole eggs, one at a time, beating well after each addition. Beat in vanilla.
4. On low speed, add half the flour mixture and mix well. Add yolks, mixing well, then add remaining flour mixture.
5. Scrape batter into prepared pan. Smooth the top. Sprinkle blueberries over the batter.

For the Topping
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, melted

1.Combine flour, sugar, cinnamon, and nutmeg. Stir in melted butter and combine with your fingers until the mixture is coarse crumbs. Scatter the crumbs evenly over the berries.
2.Bake for 40 minutes, or until cake is firm. Cool cake in pan on wire rack.

Adapted from Bake or Break.

Enjoy!

Madeline