Berry Pudding Cake

From the kitchen of One Perfect Bite...I hesitated before posting this recipe tonight. I had two concerns. This dessert lacks eye appeal and I was afraid its bearly sweet nature would be off-putting to many of you. The cake is completely dependent on the quality of the berries used to make it. If they are sweet and packed with flavor, you will love the cake and forgive its homely appearance. Obviously, the reverse is true when the berries are found wanting. Simplicity and ease of preparation make this a great family dessert. A layer of fresh berries is covered with a thin batter that's similar to the one used to make crepes or popovers. The finished dessert is a bit like an individually portioned clafouti, though it is less sweet. This is a dessert that should be served shortly after it is made. It, unfortunately, does not keep or age well, so I suggest those of you with small families make half the recipe that appears below. If you are looking for a quick family recipe that can utilize the last of your berries, look no further. Here is how the berry pudding cake is made.

Berry Pudding Cake...from the kitchen of One Perfect Bite inspired by Better Homes and Gardens

Ingredients:
Nonstick cooking spray
2 large eggs
1/4 cup sugar
1 teaspoon vanilla
Dash salt
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3 cups assorted fresh berries (such as raspberries, blueberries, and/or sliced strawberries)

Directions:
1) Preheat oven to 400 degree F. Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray. Arrange in a 15x10x1-inch baking pan; set aside.
2)In a medium bowl, combine eggs, granulated sugar, vanilla, and salt; whisk until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk until smooth.
3) Divide berries among prepared quiche dishes. Pour batter over berries. (Batter will not cover berries completely.) Bake about 20 minutes or until puffed and golden brown. Serve warm. If desired, sift powdered sugar over each serving. Makes 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Peaches and Cream Pie

Two years Ago Today: Golden Cream and Apple Tart

Three Years Ago Today: Bistro Potato Salad

Four Years Ago Today: Kona Coffee Kebobs and the Kona Coast

Mocha Pudding Cake

From the kitchen of One Perfect Bite...This is a variation of a dessert that most people call a hot fudge cake. It's  really an old-fashioned pudding cake that makes it's own fudge sauce as it bakes. The first of these cakes was created in the early 1920's by Emelyn Hartridge while she was a student at Vassar College in New York. Fudge had just become popular and she wanted to develop a recipe that would would blend fudge with cake. When she was satisfied with her efforts, she presented her new fudge cake at an auction where she sold 40 pounds of it to students and friends of the college. The idea caught on and history was writ. The cake consists of two layers, the first of which is a fairly standard cake batter. The batter is covered with a pudding layer that puffs and bubbles, lava-like, as the cake bakes. That molten pudding sinks as the cake cools and the cake rises to the top, completely reversing the order of the original layers. This is an incredibly rich, intensely chocolate cake that should be served warm and in small portions. Rich or not, it still begs to be topped with a dollop of cream. When the cake first comes from the oven the pudding layer is sauce-like, but as it cools, it firms and becomes more like a very soft fudge. The version of the cake I'm featuring today was developed by Aida Mollenkamp for CHOW. She adds coffee to the standard ingredient mix and makes a lovely mocha flavored cake, that I suspect chocolate lovers will really enjoy. The flavors here are intense and this cake definitely falls into the death by chocolate category. Here's the recipe.

Mocha Pudding Cake...from the kitchen of One Perfect Bite courtesy of Aida Mollenkamp CHOW.com

Ingredients:
1 cup all-purpose flour
1 cup unsweetened cocoa powder, divided use
2 teaspoons baking powder
3/4 teaspoon kosher salt
3/4 cup granulated sugar, divided use
1 cup whole milk
4 tablespoons unsalted butter (1/2 stick), melted and cooled slightly
1 large egg
1 tablespoon vanilla extract
3/4 cup packed dark brown sugar
3/4 cup strong brewed coffee, at room temperature

Directions:
1) Arrange a rack in middle of oven and preheat to 350 degrees F. Coat an 8 x 8-inch square baking dish with butter and set aside.
2) Combine flour, 3/4 cup of the cocoa, baking powder, and salt in a medium bowl and whisk to break up any lumps.
3) In a large bowl, whisk together 1/2 cup of the granulated sugar, milk, butter, egg, and vanilla until evenly combined and smooth.
4) Add flour mixture to milk mixture and whisk until just combined (some lumps will remain).
5) Transfer batter to prepared baking dish and spread evenly. Combine remaining 1/4 cup cocoa, remaining 1/4 cup granulated sugar, and brown sugar in a small bowl, stirring until combined. Sprinkle mixture over batter. Pour coffee over batter, do not stir, and place in oven.
6) Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving. Yield: 6 to 8 servings.

One Year Ago Today: French-Style Yogurt Cake with Lemon

Two Years Ago Today: Inside outside Ravioli - Pasta Nudi

Three Years Ago Today: Straw and Hay Pasta

Blueberry Pudding Cake + The Floating Post Office

Sometimes we stumble across traditions that are so charming they are meant to be shared with others. Those associated with the floating post office on Lake Winnipesaukee are among them. The Motor Vessel (M/V) Sophie C.  is the oldest floating post office in the United States and she has provided summer mail service to islands in the lake since 1892.  The mail is delivered daily, but the ship also carries ice cream and other treats for children on the islands to purchase. The ship sounds her horn when approaching a mail drop and the children, young and old, gather on the pier and wait for the boat to dock.  Once mail bags have been exchanged, they swarm onto the Sophie and pick their treat for the day. The children traditionally thank the mailcrew with a diving exhibition as the ship pulls away from their island. The islands are quite diverse. Some house million dollar estates, while others, like that owned by the Appalachian Mountain Club, provide residents with very modest shelters, an outhouse and kerosene lanterns. The property, named long before the Pennsylvania nuclear plant was built, is called Three Mile Island. The name was not changed following the partial meltdown that occurred at the plant. Oversight? Intentional irony? Who knows?




From the kitchen of One Perfect Bite...This simple pudding cake is a delight to make and eat. It comes from Gourmet magazine and has been designated a favorite of the magazine's editorial staff. The cake requires no special equipment and can be made in about 15 minutes. It consists of a simple batter that is covered with quickly stewed and sweetened blueberries. The berries sink as the cake bakes and the end result is an old-fashioned pudding cake that is delightful when served warm with a scoop of really good ice cream. This is a great cake for young or novice cooks to make. Here's the recipe.


Blueberry Pudding Cake...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
1/3 cup + 1/2 cup sugar, divided use
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz. blueberries (2 cups)
1 cup all-purpose flour
1-3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla

Directions:
1) Place oven rack in middle position and preheat oven to 375 degrees F. Butter a 9-inch square baking pan.
2) Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
3) Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
4) Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
5) Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

One Year Ago Today: Red Pepper Soup with Ginger and Fennel

Two Years Ago Today: Pasta with Zucchini, Parmesan and Garlic Oil