Tuesday, May 10, 2016

The Baking Bible: Sour Cherry (supposed to be blueberry) Buckle

I like the idea of this buckle. It is essentially pie filling with a thin sour cream cake top. It reminds me of the Lemon Pudding Cake a little bit, probably just because of the thin cake top. Although this cake top has much more flavor and better texture than that one.


Technically the recipe calls for fresh blueberries--a lot of fresh blueberries--and there just aren't many of those around these parts right now. But I did have a full bag of sour cherries in the freezer so I decided to use them. Since the cherries were frozen, I decided to defrost the fruit and then, following the measurements and directions for the sour cherry pie, cooked it on the stove with the sugar and cornstarch until thick. Then I poured the filling into my 8x8 baking dish and made the cake topper.

The cake topper is a simple sour cream butter cake, which is my favorite kind of cake even when in a thin little layer on top of fruit. Especially when on top of fruit! The batter is plopped onto the fruit in a doughnut-shaped circle and then the whole thing goes into the oven to bake.


Rose gives a temperature of the baked cake, which I decided to ignore but I am warning you not to. My cake was nicely browned on top and looked perfectly done, but the middle was oozy underneath.I didn't really mind, but it's not the prettiest.

a bit oozy

We all loved it. I thought we could call it cakepie, because that's sort of what it is but the name didn't stick. Ah well.

Monday, May 02, 2016

The Baking Bible: Crumpets

I cannot hear the word "crumpet" without thinking of Crumpet the Elf , which is no help when making crumpets from scratch. My only experience with crumpets is when, sometime in my teens, my dad brought home a package of crumpets he had found at the store. My sister and I asked him if they were out of Thomas' English Muffins. Which we decided we preferred.

However the batter for this yeasted bread which is cooked on a griddle is really simple, and as published just makes six so it seems like an easy thing to try out. And double or triple, if you end up liking them. I think I like them, but I would like to make them again before I decide for sure. I had no idea crumpets weren't meant to be split open like an english muffin and that the holes formed while griddling are supposed to go all the way through. So, my crumpets didn't come out as well as I thought. Plus, my batter only yielded 5 crumpets and we ate three of them right away which were good. But the last crumpet which I ate that afternoon, had much more interesting flavor. So, I'd like to try again. But cooking them on the griddle was fun.

griddling

wherefore art thou, oh sixth crumpet?

insides. that you're not supposed to see.

with butter and strawberry jam