One Perfect Bite: cinnamon sugar

Monday, February 10, 2014

Sugar-Crusted Popovers

From the kitchen of One Perfect Bite...I made these sugar-crusted popovers for our breakfast this morning. While our ice encrusted landscape is beginning to thaw, I'm still confined to my castle and cooking with stores that are already stocked in the pantry and refrigerator. The recipe for these sweet popovers was developed by David Lebovitz for The New York Times and once I saw it, I knew I had to give it a try. We are popover people and having enjoyed both plain and savory versions, I knew that a sweet version would be happily accepted at my table. They are almost effortless to prepare and if you have even a minimally stocked pantry you'll be able to make these for your family. I decided to feature the recipe because the popovers would be a wonderful way to make Valentine's Day breakfast special. The recipe, for which I can take no credit, is a Lebovitz treasure and I know your family will enjoy his sugary puffs. Do give this recipe a try. Here is how these sweet popovers are made.

Sunday, August 28, 2011

Rhubarb Coffee Cake with Cinnamon-Sugar Topping

From the kitchen of One Perfect Bite...This simple coffee cake is perfect to serve for a weekend or holiday breakfast. It's easy to prepare, and it's a crowd pleaser that I think you'll be happy to share with your family and friends. The cake has a lovely balance of sweet and tart that I think you'll find quite interesting. I suggest you make it with fresh, rather than frozen, rhubarb, and while it can be made well in advance of serving, the cake is definitely best when freshly made and still warm from the oven. I hope you'll give it a try. Here's the recipe.

Rhubarb Coffee Cake with Cinnamon-Sugar Topping ...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup shortening
1 cup packed brown sugar
1 cup granulated sugar, divided use
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups diced fresh rhubarb
1 teaspoon ground cinnamon

Directions:
1) Preheat oven to 350 degrees F. Grease a 13x 9 x 2-inch baking pan.
2) Cream shortening, brown sugar and 1/2 cup granulated sugar in a large bowl until light and fluffy. Add egg and vanilla and beat for 2 minutes.
3) Combine flour, baking soda and salt in another bowl. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb.
4) Scrape into prepared pan. Level batter with an off-set spatula. Combine cinnamon and remaining granulated sugar in a small bowl. Sprinkle over cake batter. Bake for 40-45 minutes or until a toothpick inserted near center of cake comes out clean. Serve warm. Yield: 12-16 servings.