Cardamom Dried Cherry Crumb Cake Bars

April 23rd, 2011 § 0 comments § permalink

Makes 12 bars


For the crumb topping

½ cup all purpose flour
½ cup walnuts, chopped
13 cup sugar
1 tablespoon grated orange zest
½ teaspoon instant espresso
½ teaspoon ground cardamom
4 tablespoons (½ stick) butter, cut into pieces

For the cake

2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1¼ teaspoon ground cardamom
23 cup sugar
½ cup dried cherries, chopped
4 ounces melted butter, cooled
2 eggs
½ cup milk
½ cup strong coffee
1½ teaspoons vanilla extract


Preheat oven 400°F. Butter an 8″ square pan and add cut parchment paper to bottom of pan.

For the crumb topping

In a medium sized mixing bowl add flour, walnuts, sugar, orange zest, instant espresso, ground cardamom and combine. Add butter and mix by hand to form crumbs. Set aside.

For the cake

In a large bowl, add flour, baking powder, salt, ground cardamom, and dried cherries.

In another bowl add cooled butter, eggs, milk, coffee and vanilla extract and combine well. Pour wet ingredients over dry ingredients. Stir to mix but not beat. Stir only to get an evenly moistened batter.

Scrape into pan and evenly cover with crumbs. Pat crumbs gently into batter and bake 30-35 minutes or until cake has risen and golden brown. Insert a knife to test if cake is done, if it comes out clean, it’s finished. Cool, cut into squares and serve with coffee.

Recipe Property of Shawona Jones

Blissed Bread’s Roasted Pumpkin Custard Bread

November 19th, 2010 § 0 comments § permalink

Makes 2 breads

I call this recipe a “custard bread” because the additional eggs give the bread a wonderfully spongy, moist, texture. Please assume all ingredients are organic whenever possible!


3 cups all-purpose flour sifted
1 cup whole wheat flour sifted
1 teaspoon salt
4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon clove
2 teaspoon ginger
4 eggs
2 cups packed brown sugar (I’ve made it with 1½ to 2¼ cup sugar, depending on preferences re: sweetness)
¾ cup (12 tbs) melted butter
3 teaspoon pure vanilla extract
1-2 small pie pumpkins (to make 3 cups roasted, 1 may be enough)


Preheat oven to 350°F. Cut pumpkins in half, clean out seeds, spread out on tray and spray oil/butter over seeds, salt and throw in lower rack of oven (optional-but who wants to waste yummy healthy seeds) place cut side down on baking sheet and bake for approx 40 minutes (seeds will be done in 20 min). Take pumpkin out and allow to cool while assembling other ingredients. Grease and flour the loaf pans, or for a nice caramelized bottom substitute granulated or brown sugar for the flour… easy to lift the loaves out and delicious! Sift together all dry ingredients in a large bowl. In a food processor, blend the pumpkin with approx half the melted butter, streamed in the food hatch-just enough to get the pumpkin blended. This may have to be done in batches, depending on the size of your processor. I do it in a small 4 cup, and it makes 3 batches. Don’t worry if you need more butter, use whatever is necessary! Cream in mixer brown sugar, pumpkin, remainder of butter… adding in vanilla and each egg, one at a time. Blend wet into dry ingredients, being careful not to over mix.

Pour into two standard size loaf pans, two thirds of the way – this bread will rise high!

Bake until toothpick comes out dry, approx 50 minutes (ovens vary), Streusel topping (optional!). I look for any excuse to add more butter and cinnamon in a bread, what’s better than that?

Streusel Topping


½ stick cold butter, cut in pieces
½ cup brown sugar
1 cup quick cook oats
2 teaspoon cinnamon
½ teaspoon salt


Blend all ingredients in a processor or with fingers until crumbly and mixed together. Add more sugar if you like it sweeter.

Sprinkle generously over breads before baking!

©Recipe Property of Jennie Giammasi

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