July 17, 2008


This coffeecake is delicious without the berries, too, but since I had beautiful ripe currants in the garden this morning, I decided to make this with fruit. You can use fresh blueberries or raspberries instead if you don't like the tartness of currants.

1/4 c. sugar

1/4 c. shortening

1/2 c. milk

1 egg

1 c. flour

1 1/2 t. baking powder

1/8 t. salt

1/2 c. fresh red currants


1/4 c. sugar

Grated rind of one lemon

1/8 t. ground nutmeg

2 T. melted butter

Preheat oven to 425 F. In small bowl, combine topping ingredients and set aside. Cream sugar and shortening. In separate bowl, combine dry ingredients. Whisk egg into the milk in a small bowl. Then add half of the dry ingredients and half of the milk mixture to the creamed sugar and whisk until smooth. Repeat with remaining flour and milk mixtures. Gently fold in berries (if using). Spread in a lightly greased 9 x 9" pan. Drizzle topping ingredients onto batter. It will form buttery, sweet tunnels in the cake. Bake for 15-20 minutes until golden brown. Cool, cut and serve. Lovely with tea!


Haley said...

We would like to feature your coffee cake on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)



Anonymous said...

The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.

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