Okay, okay…we do have our own fig tree but you can buy them at the market and they are truly fabulous, raw, baked, whatever. I love them. When we operated our Bed and Breakfast, we would drive into Vancouver to the Granville Island Market, buy some and then return home. No one grocery store would bring them in, which is too bad.
- 1 1/2 lbs. fresh figs, stemmed and quartered
- 1 cup sugar
- 6 oz. butter, room temperature
- 1 cup brown sugar
- 2 large eggs, lightly beaten
- 2 1/4 cups flour, sifted
- pinch of salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 tbsp. finely chopped crystallized ginger
- 1 tsp. vanilla
- 1 cup whole milk
Preheat oven to 350 degrees. In a bowl, mix the figs with the sugar. In a cast iron skillet, melt 1/2 of the butter and saute for 2 minutes.
For the batter, cream the remaining butter and brown sugar. Stir in the eggs, one at a time. Sift together the flour, salt, baking soda, baking powder and cinnamon.
Combine the vanilla and milk. Add the flour mixture and milk to the egg mixture. Mix well. Fold in the ginger, combining well. Pour this over the figs and bake in the oven for about 40 minutes until the cake is a golden colour and pulls slightly away from the edges of the skillet.
Cool for about half an hour and invert onto a large platter.
When serving, be sure to add a generous dollop of sweetened whipping ceam or ice cream.
I know, you can’t stop eating it. You are so welcome.
Old Fashioned Cheesecake With Ginger
Thanksgiving is fast arriving and this would be a great way to show your family just how thankful you all are. It is truly delightful. If you are having a ‘heavy’ meal, then simply sit around the table, talking and enjoying each other for a short while THEN have it.
- 1 1/2 cups crushed ginger snaps
- 4 tbsp. melted butter
- 1 tbsp. sugar
- 1 tsp. cinnamon
- 3 pkg. cream cheese (not light), softened
- 3/4 cup sugar
- 1 tbsp. flour
- 1 1/2 tsp. vanilla
- 3 large eggs
- 1 large egg yolk
- 1/4 cup milk
- 1 1/2 cup whipping cream
- 2 tbsp. finely chopped crystallized ginger.
Preheat oven to 375 degrees. In a 9 inch springform pan, mix the crumbs, butter, sugar and cinnamon. With a closed fist, firmly press the crumbs up the sides and bottom. Save 1/4 cup for later. Bake for 10 minutes and cool on a rack.
Turn temperature down to 300 degrees. In mixing bowl, with a medium speed, beat the cream cheese and sugar until light and fluffy. Add the flour and vanilla until well combined.
Reduce speed to low and add the eggs, one at a time, mixing each one well. Add the milk until JUST blended.
Pour into the prepared crust. Bake for 50-60 minutes until set but just slightly wiggly in the center. It should be a pale gold at the edge.
Cool completely and sprinkle the remaining crumbs on top.
Serve with a large dollop of whipped cream with added finely chopped crystallized ginger.
All you need here is a glass of ice wine, properly chilled.
Voila! Damn you did it again.
Painted Peach Cake With Hot Tamale Centre
Gotcha! This is a perfectly delightful cake. It is quick and easy to make as you use a cake mix but it is as different to make as can be.
Each slice will look like a sun-kissed peach with a cinnamon kick.
- 1 pkg. white cake mix
- 2 pkg. cream cheese (not light)
- 5 large eggs
- 2 medium ripe peaches, peeled and sliced in wedges
- 1/3 – 1/2 cup of red cinnamon Hot Tamale candies, frozen
In your electric mixer combine the cake mix, cream cheese and 5 large eggs. Mix until smooth (about 2 minutes). Spray a bundt cake pan with Pam really well and spoon 1/2 of the cake into the prepared pan.
Arrange the peaches all around making sure they do not touch the cake pan. You should be able to get 2 rows all around the cake without touching the pan edges.
Remove the candies from the freezer and place in a sealable plastic bag. Get out the trusty rolling pin and smash the candies almost to crumbs. Sprinkle these on top of the sliced peaches and top with the remaining cake mixture.
In a preheated oven at 350 degrees, bake the cake for 35-45 minutes until the cake tests done.
Cool on a rack completely. Drizzle with a glaze made from 1/2 sifted icing sugar and 1-2 tbsp. lime juice.
Fresh Peach/Pistachio/Raisin Cake
This is the season of peaches and yes, we have our own peach tree. Right now, the branches are really drooping from the weight of them all, so it is time to get busy…desserts, jam making….on and on.
- 1 1/4 cups Crisco oil
- 1 1/4 cups sugar
- 1/2 cup packed dark brown sugar
- 4 extra large eggs
- 3 cups flour
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- pinch of salt
- 1/2 tsp. nutmeg
- 3 1/2 cups peeled, diced peaches
- 1/2 cup golden raisins
- 1/2 cup coarsely chopped pistachios
Beat the oil, sugars and eggs in your mixing bowl. Combine the next 6 dry ingredients. mixing well to combine.
Add the peaches, pistachios and raisins, stirring until just combined. Spread out in a 10 inch tube pan (angel food pan) that you have sprayed with Pam.
Bake in a preheated 325 degree oven for about 1 1/2 hours or until a toothpick inserted in the centre, comes out clean.
Cool 15 minutes on a rack and then invert onto the rack until it cools completely.
To serve, sprinkle the cake top with icing sugar or add a generous dollop of whipped cream on each slice, once plated.
Enjoy!
A New Upside Cake – Citrus Fruits
It doesn ‘t have to always be pineapple upside down cake. This one is made with lime, oranges and even grapefruit (pink). Try it…Mikey likes it.
- 1 1/3 cups packed dark brown sugar
- 1/2 cup melted butter
- 1/4 cup water
- 5 to 6 limes, grapefuit and oranges. Mix it up, slice thin
- 2 cups flour
- 2 tsp.baking powder
- 1/2 tsp. cardamon
- 4 eggs, room temperature (they have more volume)
- 2 cups sugar
- 1 cup milk
- 1/4 cup butter, cold – cut up
In a bowl, stir together the brown sugar, melted butter and water. Combine well. Spread evenly over a 13 x 9 inch baking dish. Spray pan with Pam first, so the cake will release easily.
Preheat oven to 350 degrees. In a medium bowl stir together the flour, cardamon and baking powder. Set aside. In a large electric mixer, beat the eggs on high speed (4 – 5 minutes) to thick.
Reduce speed to medium and slowly add the sugar. Beat this for 5 minutes. Add the flour (low speed) until combined. This will be very thick.
In a saucepan, heat together the milk and butter until the buttter has completely melted. Pour into flour mixture. Mix up the sizes of the fruit and cover the bottom of the brown sugar mixture in pan.
They will be colourful and, when baked, lacy looking. No other decoration will be needed.
Carefully add the flour mixture to the pan, covering all the fruit. Bake for 45-50 minutes until a toothpick, when inserted in the cake centre, comes out clean. Let cool on a rack for 20 minutes.
Run a sharp knife around the edges of the cake, invert on a platter and Drizzle any remaining sauce in baking pan over the cake top.
Whip some cream and serve to all those hungary people at your table. A cup of freshly brewed coffee and all is well with the world. Enjoy!
Sticky Bun Cake
If you like sticky buns/cinnamon buns, then you will love this version of a coffee cake with the ooey-gooey sticky topping.
This cake has a super topping, a streusel middle and the texture of a coffee cake. Now, all you need is a pot of coffee and the day is, once again, wonderful.
- 1 cup plain Greek yogurt
- 3/4 tsp. baking soda
- 2 cups flour
- 1 1/2 tsp. baking powder
- pinch of salt
- 2/3 cup butter
- 1 cup sugar
- 2 large eggs
- 1/2 tp. good quality vanilla extract
Preheat oven to 350 degrees. Grease a round cake pan (9 inch) with at least 2 inch high sides. Line the base with parchment paper.
Combine the yogurt and baking soda and set aside. In another bowl sift together the flour, baking powder and salt. In the electric mixer bowl cream the butter, sugar and eggs, beating well with each addition. Add the vanilla and now turn the speed to low. Add the flour and yogurt in alternating additions, ending with the flour.
Streusel
- 1/4 cup dark brown sugar
- 1/4 cup sugar
- 1/2 cup flour
- 1 tbsp. ground cinnamon
- 1/4 cup chilled butter, cut into pieces
In a bowl, combine the sugars, flour and cinnamon. Using a pastry blender cut in the butter until the mixture is crumbly.
Topping
- 1/3 cup butter, melted
- 1/3 cup corn syrup
- 1/4 cup brown sugar, packed
- 1 cup chopped pecans
In a saucepan melt the butter, add corn syrup and sugar, whisking until smooth.
Spread the topping over the prepared cake pan base. Sprinkle the pecans evenly. Spread one half of the cake mixture over the base and sprinkle one half of the streusel evenly over that. Spread remaining batter over the streusel and sprinkle the remaining streusel mixture over the top.
Bake for 40-45 minutes until a toothpick, when tested, comes out clean. Co0l on a rack for about 4 minutes and run a small knife round the edges of the cake and remove cake from the pan.
Yum!
Blueberry Pecan Cake
This makes a great cake when the girls come over for coffee. It is even more delicious with a dollop of whipped cream to go with the caramel sauce. What more can we ask for?
- 2 1/2 cups flour
- 2 tsp. baking powder
- generous pinch of cinnamon and allspice
- 3 tbsp. butter, room temperature
- 3/4 cup sugar
- 1/4 cup dark brown sugar, packed
- 2 large eggs
- 1 cup whole milk
- 2 cups fresh blueberries
- 1 large peach, peeled and chopped
- 3/4 cup chopped pecans
- caramel sauce
- whipped cream
Preheat oven to 350 degrees. Grease and flour a 9 inch square baking pan. Tap lightly to remove excess flour. Set aside.
Combine the flour, baking powder, cinnamon and allspice well. Set aside.
In your mixing bowl, beat the butter for 25 seconds on high speed and beat in the sugars. Beat for another 30 seconds until light and fluffy. Add the flour mixture and milk alternating each addition, beating until well combined.
In a small bowl combine the blueberries, pecans and peach with remaining 1/2 cup of flour, tossing to coat. Fold into the batter gently. Spoon into the prepared cake pan.
Bake 45-50 minutes until a toothpick comes out clean.
For a spectacular showing, top the cake with more fresh fruit. Slice and add a dollop of whipped cream and spoon some caramel sauce over the cake.
Make a fresh pot of coffee and call the girls. It is time to sit and chat.
To make the caramel sauce combine 1 cup packed brown sugar, 1/2 cup butter, 1/2 cup whipping cream, 1 tbsp. corn syrup in a saucepan and bring to a boil to dissolve the sugars. This could take a couple of minutes. When completely dissolved, remove from the heat and add a tsp. of vanilla. Cool a little (serve warm).
Cheesecake With Fresh Figs
You may think this is an impossible Cheesecake to make due to the fact it is made with fresh goat cheese, but it is beyond delicious.
- 1 cup finely grated gingersnap cookies
- 2 tbsp. melted butter
- 1 tsp. ground cinnamon
- 2 pkgs. Philadelphia cream cheese, room temperature
- 1 cup soft, fresh goat cheese
- 3/4 cup sugar
- 1/2 cup sour cream
- 1 tbsp. fresh lime juice
- 1 tsp. vanilla
- pinch of salt
- 1 large egg plus 1 large yolk
- 1 tbsp. flour
- 6-8 fresh figs, sliced in half, lengthwise
Preheat oven to 300 degrees. Spray an 8 inch springform pan with nonstick Pam. Combine the gingersnap cookie crumbs, butter and cinnamon together and press into the bottom of the pan.
In a bowl of your electric mixer, beat the cream cheese and goat cheese together until completely smooth. Scrape down the sides of the bowl and add the sugar, sour cream, lime juice, vanilla and salt and combine until really well mixed. Add the whole egg and yolk and beat to combine. Sift the flour into the mixture and mix only to combine.
Scrape the mixture into the pan and bake for one hour. When the cake is done, it will look set but still a slight wiggle in the centre. The surface will not be tacky when touched.
Allow to cool down for 30 minutes. Remove the sides of the pan but leave the bottom on. Refrigerate 4 hours ( or overnight). It may crack while cooling but that is okay. I always put a pan of water in the bottom of the oven while baking and this eliminates the cracking. Just let cool down in the oven as well.
When ready to serve, cut into 12 slices, and make sure you run the knife under hot water after each cut. Serve with a dollop of whipped cream and a half of the fig on top.
Add a lovely dessert wine and enjoy. The conversation will be endless and that is what entertaining is all about.
Yum!
Maple Syrup Cake With Maple Syrup Icing
Spring is just around the corner and the running of the maple syrup down East will give this cake the justice it deserves. Just kidding! It somehow sounded like it all related. You just have to remember that using maple syrup affects the length of cooking time. (all good things take time).
- 3 cups flour
- 1 tbsp. baking powder
- pinch of salt
- 1/2 cup unsalted butter, room temperature
- 2 tbsp. solid shortening
- 2 cups maple syrup ( Grade B, if you can get it)
- 3 large egg yolks
- 1 large egg
- 1 1/4 cups whole milk
- 1 cup pecans, coarsely chopped
Preheat oven to 325 degrees. Butter two 8″ round cake pans with at least 2″ high sides. Line the bottoms with buttered parchment paper. Dust with flour and set aside.
Sift the flour, baking powder and salt into a medium bowl. With an electric mixer, beat the butter and shortening until light and fluffy. Add the maple syrup and beat until smooth (about 3 minutes). Add the egg yolks and egg, one at a time, mixng well to combine. Beat the flour and milk alternately in 2 additions. Fold in the pecans.
Divide equally in the cake pans (about 3 1/2 cups each pan) smooth the tops with an off-set spatula.
Bake the cakes until a toothpick inserted in the center comes out clean. (about 55 minutes). Cool the cakes in the pans for 20 minutes. Run a sharp knife around the edges to loosen and invert on cake racks. Remove the parchment and cool completely.
- Icing
- 3 cups icing sugar
- 1 – 8 oz. pkg. of Philadelphia cream cheese
- 1/2 cup unsalted butter
- 2 tbsp. maple syrup
- toasted pecans for garnish
Sift the icing sugar into a medium bowl. In your electric mixer, beat the butter and cream cheese until completely smooth. Add the powdered sugar and maple syrup slowly and beat until smooth. Do not overbeat as it may become too soft.
Put one cake on a pretty plate and spread about 1 cup of the frosting over the cake. Add the second layer and frost with the remaining icing. Arrange the pecan halves around the edge of the cake.
Slice, serve and you will hear all the accolades for days. This cake sounds super sweet but it isn’t.
Whiskey Pumpkin Cheesecake
I love cheesecake…..any kind….and this is a really nice one to present to company. Sit down, pour a coffee and read through. Gather all the ingredients needed and go for it.
Crust
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup melted unsalted butter, cooled
pinch of cinnamon (secret ingredient)
Filling
1 1/2 cups pure pumpkin (not pie filling)
3 large eggs
1/2 cup brown sugar, packed
2 tbsp. whipping cream
1 tsp. really good vanilla
1 tbsp. whiskey
1/2 cup sugar
1 tbsp. cornstarch
1 1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
pinch of salt
3 x 8 0z. pkgs. Philadelphia cream cheese, room temperature
Topping
2 cups sour cream
2 tbsp. brown sugar
1 tbsp. whiskey
Garnish
Toasted pecans, coarsely chopped
Invert the bottom of a 9 inch springform pan (create a flat bottom, making it easier to remove cake later). Then lock on the side and butter the pan.
Put the rack in the middle position of your oven and preheat to 350 degrees.
Whisk together the pumpkin, eggs, brown sugar, cream, vanilla and whiskey, until well combined.
Stir together the sugar, cornstarch, cinnamon, nutmeg, ginger and salt in a large bowl. Add the cream cheese with an electric mixer at high speed until creamy and smooth (about 3-4 minutes). Reduce speed to medium and add pumpkin mixture and beat until completely smooth.
Pour filling into the crust, smoothing the top with an off-center spatula. I always wrap the pan in tin foil (to catch any leaks, if there are any). Put a bowl of water in the bottom rack, and place the pan on the middle rack and bake for about 55-60 minutes.Transfer to a rack to cool for 5 minutes.
Leave the oven on….Whisk together the sour cream, brown sugar and whiskey until smooth and spread over the cake, sprinkle the top with the toasted pecans and bake for 5 minutes. Remove and cool for 3 hours. Chill, covered until cold.
When ready to serve, simply remove from the pan and take to the table to show the cake to your company then return to the kitchen to cut and serve.
Beyond yummy and damn you did it!
Sour Cream Peach Cake
It is really an upside down peach cake but sooooooooo yummy! I think it is even better than pineapple upside down cake. Try it and tell me what you think.
- 2 lbs. peaches, peeled, pit removed and sliced thin
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. freshly grated nutmeg
- 2 cups, plus 1 tbsp. sugar
- 1 1/2 sticks butter, room temperature
- 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- pinch of salt
- 2 1/4 cups flour
- 2 large eggs
- 1 tsp. almond extract
- 1 cup sour cream
- 2 cups sweetened whipped cream
In a large mixing bowl, toss the peaches with 1/2 tsp. of the cinnamon and 1 tbsp. sugar.
In a large oven-proof skillet combine the 1/2 stick of butter and 1/2 cup of the sugar over medium high heat, stirring constantly until the sugar melts and become caramalized and very syrupy. Remove from the heat.
Lay out the peach slices in a decorative pattern.
Now, cream the remaining sugar and butter until light and fluffy. Add the remaining ingredients, not including the flour. Sift the flour and slowly add, beating well after each addition.
Pour this batter over the peaches and bake in a 350 degree oven for approximately 40-45 minutes until golden and begins to pull away from the side of the pan.
Remove from the oven and let cool down for about 15 minutes and invert on a pretty plate. Serve with whipped cream.
OMG, this is a comfort food for sure. Yummy, yummy, yummy.
Blackberry/Cranberry Coffee Cake
This recipe is very popular with all who have eaten it. Always asking for the recipe. Here it is.
- 2 1/3 cups of flour
- 1/2 cup sugar
- 3 tsps. baking powder
- pinch of salt
- 2 large eggs
- 3/4 cup whole milk
- 1/4 cup Crisco oil
- 1/2 cup fresh cranberries, chopped
- 1/2 cup fresh blackberries
- 1/3 cup dark brown sugar
- 1/4 cup butter
- 1/4 cup chopped pecans
- 1 tsp. ground cinnamon
Preheat oven to 350 degrees. Sift together 2 cups of the flour, sugar, baking powder and salt in mixing bowl. In your electric mixer, beat the eggs until frothy and add the milk and oil.
Pour the egg mixture into the flour and mix together until blended. Add the cranberries and carefully fold in the blackberries so as not to break them up. Place in a greased tube or bundt pan.
Now mix together the remaining flour, brown sugar, butter, nuts and cinnamon. Sprinkle evenly over the top of the cake batter. Bake in the oven for about 50 minutes.
Cool the cake in the pan for about 10 minutes then invert on your prettiest cake plate. “Damn I did this”……AGAIN! When plating, add a dollop of whipped cream and a couple of blackberries.