Blueberry Buttermilk Breakfast Cake

Plan to make it this weekend, or today.

It's called a breakfast cake, but trust me, it is delicious any time of the day.  I made this last weekend and it was gobbled up in two days.  Blueberries are on sale, so I think making another one soon is a sure thing.

Buttermilk is a good thing! It makes the cake moist and velvety without being too rich. I have found this great buttermilk at Whole Foods. I like that it comes from grass fed cows.  I believe that grass fed cows are healthier and that means healthier milk for me!

When cooked, the fresh blueberries got plump and juicy and the sprinkled vanilla sugar on top added the perfect sweetness to every bite.


I found the recipe HERE on Alexandra's Kitchen. The only thing I changed in the recipe was I substituted Vanilla Sugar to sprinkle on top before baking.

I love this cake! 
(and you will too)

Apple Cake with Browned Butter Frosting

I totally forgot I had this recipe to share until I was looking through my pictures and remembered how fabulous this was!  On my October visit to Vermont, I brought back apples that I used to make this cake. With apples still available at the store, you can make this cake too. The browned butter frosting was the perfect topping.  I loved the caramel, nutty flavor of this frosting. 

Apple Cake  adapted from Southern Living

1 cup pecans, chopped

1 stick butter, melted

2 cups sugar

2 large eggs

1 tsp vanilla extract

2 cups all purpose flour

2 tsp cinnamon

1 tsp baking soda

1 tsp salt

2 1/2 lb apples (about 4 large), peeled and cut into chunks

Toast pecans in shallow pan 5-7 minutes in 350 degree oven. Set aside.  

In large bowl, mix butter, sugar, eggs and vanilla until blended.

In separate bowl, combine flour, cinnamon, baking soda and salt. Add to butter mixture, stirring until mixed.  Add apples and 1/2 cup pecans.  Batter will be thick.  

Spread batter into greased 9 x 13 inch pan.

Bake for 45 minutes at 350 degrees or until a toothpick inserted in the center comes out clean.

While cake cooks prepare frosting.

Browned Butter Frosting

2 sticks butter

1 (16 oz) powdered sugar

1/4 cup milk

1 tsp vanilla extract

In small sauce pan over medium heat, cook butter for 6-8 minutes, stirring constantly. When butter starts to turn golden brown, remove pan from heat and pour into a small bowl.  Cover bowl with plastic wrap and chill for 1 hour or until cooled and beginning to solidify.

With an electric mixer, beat butter at medium speed until fluffy.  Add powdered sugar alternating with milk. Begin and end with powdered sugar.  Beat on low speed until blended.  Mix in vanilla.

Once cake is cool, cover with frosting and top with remaining 1/2 cup pecans.

Cherry Salsa

I love cherries and look forward to cherry season! So it was no surprise when I couldn't resist buying a large tub of cherries at the Farmer's Market yesterday. With the help of my cherry pitter they are easier than ever to eat.  My family loves fresh fruit, but don't want to work too hard for it.  I have found, that if I prepare it, they will eat it.   I bought a  cherry pitter a few years ago, after my sister sang the praises of hers. The ease of this tool has made eating and baking with cherries so much easier. It shoots the pit right out leaving the cherry whole.  The newer models have a splatter guard, which is a great addition because  pitting cherries can be a juicy task.

With plenty of cherries on hand I decided to use them to make salsa.  I typically don't like fruit with spicy flavors, but I really enjoyed a blueberry salsa I made last summer  so I thought cherries would work nicely too.  Cherry Salsa may sound weird, but the flavors work.  It is a great twist on traditional salsa with the goodness of fresh seasonal fruit. Quite a refreshing taste!

Cherry Salsa

3/4 cup fresh cherries, chopped

2/3 cup chopped nectarines

1 green onion, chopped

1 small jalapeno, chopped

1 garlic clove, finely chopped

1 tsp. lime juice

1/2 tsp cider vinegar

1 tbs cilantro, chopped

1/2 tsp salt

1/4 tsp pepper

Combine cherries, nectarines, onion, jalapeno and garlic.  In separate bowl, stir together lime juice, vinegar, cilantro, salt and pepper.  Add to cherry mixture, stir to coat.

Let stand in refrigerator for 10-15 minutes for flavors to blend. 

Serve with tortilla chips.