An Early Birthday Present

 Raspberry Cream Cheese Coffee Cake. 

My birthday isn't until August, but when I was in Cleveland County last week, my friend Peggy gave me an early birthday present.  Peggy knows I like to cook, and she knows I like to stay at B & B's so this cookbook of signature recipes from B&B's around the state is just the perfect gift.  Thank you so much Peggy.

The cookbook.

This morning I made one of the recipes: A Raspberry Cream Cheese Coffee Cake, the signature recipe of the White Doe Inn in Manteo, NC. 


The White Doe Inn (Photo from their blog.)

Here's the recipe:

Directions:  Preheat oven to 350F. Grease and flour a 10-inch springform pan.

Grease and flour the springform pan.

 In a large bowl, combine flour and 3/4 cup of sugar.  Cut in butter with a pastry blender or two knives until mixture is crumbly.  Remove 1 cup of flour mixture and set aside for topping. 


Cut in butter with pastry blender.

Reserve one cup of flour mixture.

Add baking powder, baking soda, almond extract, sour cream and 1 egg to flour mixture in the large bowl; mix well and spread mixture over bottom and 2 inches up sides of pan.

Spread mixture over bottom and up sides of pan.

Combine cream cheese, remaining 1/4 cup of sugar and remaining 2 eggs; mix well and spoon over crust. 

 

Spoon cream cheese mixture over crust.

Carefully spoon raspberry preserves over cream cheese mixture. 

Spoon raspberry preserves over cream cheese mixture.

Combine reserved 1 cup of flour mixture and almonds; sprinkle over preserves.

Add almonds to reserved cup of flour mixture.

Add topping to cake. 

Bake for 45-55 minutes.  Cool for 15 minutes in pan, then remove sides of pan and cool cake completely. 

Cool in pan for 15 minutes.
 

Remove sides of ban and cool completely.

Ready to eat. 

Enjoy. 

Maple Walnut Upside-Down Cake

Maple-Walnut Upside-Down Cake.

I'm sharing Amy Traverso's Blog today.  It looked so appealing and her photos were so nice. 

Today’s weather is such an improvement over the past, oh, five months, that I want to fire up the grill and eat corn on the cob. But rather than get ahead of myself, I’m opting to share a terrific maple-pecan cake recipe that I discovered in a 1975 cookbook called Treasured Recipes from Early New England Kitchens.

Maple-pecan upside-down cake

The book was written by Marjorie Page Blanchard and published as a joint venture between Garden Way Publishing and Harrington’s, the longstanding purveyor of Vermont hams, Cheddar, maple syrup, and the like.
The recipe itself is simple: Pour maple syrup into a cake pan and sprinkle with nuts (the original calls for walnuts; I used pecans). Make a batter using the conventional creaming method, pour into the pan, spread carefully and bake. I made a few tweaks (increasing the nuts, decreasing the sugar and baking powder) and found the recipe to be a real charmer, perfect for an early spring dessert.
Maple-Nut Upside-Down Cake
The charm of this cake lies in its tender, buttery crumb and rich maple-nut flavor. Because it’s so similar to pineapple upside-down cake, we wondered if we’d miss the addition of the tart fruit, but it’s perfectly delicious on its own.
Total time: 1 hour, 10 minutes; hands-on time: 20 minutes
Yield: 8 servings

• 1 cup maple syrup
• 3/4 cup roughly chopped pecans or walnuts
• 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon table salt
• 2/3 cup milk
• Garnish: whipped cream, maple syrup

Preheat your oven to 350° and set a rack to the middle position. Generously butter a 9-inch cake pan. Pour the maple syrup into the pan and sprinkle all over with the nuts.

Maple syrup and nuts in bottom of pan.

In the bowl of a standing mixer (or, if using hand-held beaters, in a large bowl), beat the butter with the sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, mixing well after each. Add the vanilla and beat to combine.
In a medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three batches, alternating with the milk, and mixing after each.
Using a large spoon, add the batter to the prepared cake pan in large dollops.

Add dollops of batter to the prepared pan.

Use a spatula (preferably an offset spatula) to carefully spread the batter around the pan and over the syrup and nuts. It helps to dip the spatula in warm water so the batter doesn’t stick to it.

Spread batter over maple syrup and nuts.

Transfer the pan to the oven and bake until a tester inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let the cake stand for 15 minutes. Run a knife around the edge of the pan and turn the cake out onto a serving plate. Serve topped with whipped cream and a drizzle of maple syrup.

Author:

Amy Traverso

Biography:

Senior lifestyle editor Amy Traverso oversees Yankee's Food and Home & Garden departments and contributes articles to the magazine. Amy's book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American.  Photos by Amy Traverso.

I made the cake today.  I used walnuts instead of pecans. It was delicious as a coffee cake for breakfast, but it would be equally good as a dessert.

Here's my cake:

Maple Walnut-Upside Down Cake.