The Covered Dish
By Debbie Dance Uhrig
If it’s one thing I truly enjoy for breakfast it is scrambled eggs, sausage, bacon or ham and a coffeecake. They fill the bill for so many different situations. Not only are they good for morning, but they’re a good snack or sweet treat all day long!
This recipe was written in early spring with the hopes of it debuting at the culinary school, in March. Since that did not happen I’ve given up the wait and I’m sharing in the column. What you will like the best is the overnight abilities.
As you look into the recipe, once again look at just the body of the cake. Then turn on the creative spirits and think outside the box. Prepare the fruit portion with your personal choices. If you have difficulty thinking of flavors that complement each other then look on line, to get a few ideas. There are so many situations where the batter of dishes can be made in advance and refrigerated.
When you have questions on some of your recipes compare them against the ingredients in this coffeecake. Because of my job in culinary I am more readily able to ‘test’ than most home cooks. For example, most of you wouldn’t want to risk wasting a loaf of homemade bread, in order to see if it can be frozen or not.
This week I froze a loaf of my sourdough bread, with the hopes of using it at a later time. I’ll let you know how that experiment pans out.
Over the past 2 weeks I have had the opportunity to stay with a friend who was injured in an accident. For once in my life I was available, I could assist, and I’ve never been able to in my entire life. It’s a ‘good’ feeling too. Oh yeah, the boys have missed not having me around to take care of them. They have survived just fine, in fact it’s good for them.
This week I am anxiously waiting for the tomatoes to ripen. Because of May rains our garden did not get in the ground until the last week of the month. Therefore the tomatoes and zucchini are just starting to produce. I’ve already had a couple of fresh bacon, lettuce and tomato. Somehow when they come from your own garden, they’re even better!
The peaches at our grocery store this week were absolutely delicious. Before the sale ends I’m going back for another bag. Sweet and full of flavor. I like peaches, but I don’t latch onto them unless they taste ‘really’ good. ‘lf’ I can find the time I’d like to make a fresh peach chutney to serve with chicken, pork, bagels, etc. We’ll see how things unfold.
This week, weather permitting, we are getting a new roof on our home. In some ways I’m glad I’ll be gone for a couple of days. All the wind and hail this spring did a number on our shingles.
Set some goals friends, plan ahead, get things in order. Start increasing the pantry again. Put a few things in the freezer so you can have project days and not worry about the meals. Enjoy each other, see you next week. Simply yours, The Covered Dish. www.thecovereddish.com
Overnight Apricot/Almond Coffeecake
Cake Body
2 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup light brown sugar
2/3 cup room temperature butter
2 large eggs
1 cup buttermilk
1 teaspoon almond extract
Topping
8 ounces cream cheese, room temperature
1 cup apricot jam or preserves, room temperature
1 cup sliced almonds
Glaze
1 cup powdered sugar
1/2 teaspoon almond extract, (May want to raise)
2 tablespoons whole milk
Combine all dry ingredients and set to the side. With a mixer, cream butter and sugars together until fluffy. Bring in eggs one at a time. Alternately add the dry ingredients and the buttermilk and extract into the creamed mixture. Do not overbeat. Pour into greased 9 x 13 baking pan. Set to the side.
With a spoon or mixer, whip the cream cheese until smooth and fluffy. Stir in room temperature preserves and blend. Evenly drop spoons full over the entire cake. If possible pull a sharp knife or kitchen tool through the filling to spread.
Cover cake with saran and refrigerator 8 hours or overnight.
The Next Day
Preheat oven to 350 degrees. Remove saran and evenly sprinkle sliced almonds over the top. Tap cake to remove excess air bubbles. Bake for approximately 45 minutes or until a toothpick inserted in the cake comes out clean. Suggest checking doneness at 30 minutes due to difference in oven temperature. Cool for a few minutes before drizzling on the glaze.
Mix glaze ingredients until smooth and drizzle over the warm cake before serving.
