Cinnamon Apple Strudel

Ingredients

6 layers phyllo dough
1/4 brown sugar
1 stick butter
1 teaspoon cinnamon
3 granny smith apples, peeled, cored and diced
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup raisins

Directions

Preheat oven to 350 degrees. Stack layers of dough brushing each layer with butter before topping with next layer. Brush top layer with butter. In a bowl combine apples, raisins, sugar and cinnamon. Spoon filling down the left longside of phyllo rectangle. Fold top edge down and bottom edge up by about 2 inches to cover filling. Roll dough up along long side to enclose filling. Brush log with butter and sprinkle with cinnamon sugar mixture. Bake for 30 minutes or until golden and puffed

Plum Skillet Cake

From Martha Stewart

4 tbs unsalted butter, room temperature, plus more for skillet
1 cup all-purpose flour, plus more for skillet
½ teaspoon baking powder
¼ teaspoon baking soda
Coarse salt
¾ cup plus 2 tbs sugar
1 large egg
½ cup low-fat buttermilk
2 ripe medium plums, thinly sliced

Preheat oven to 375°. Butter an 8-inch ovenproof skillet (preferably cast-iron); dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and ½ teaspoon salt. Beat butter and ¾ cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared skillet, and smooth top with an offset spatula. Fan plums on top, and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly.

Some important tips to share: Wait until the cake is halfway done baking before adding the plums.  The top row is the first cake I made, and you can see that the beautiful plums sank into the batter as the cake baked.  Also, the plums were only in the center of the cake, so the outer edges didn't have any of the delicious fruit.  In the bottom row, I added the plums after 15 minutes of baking, and you can see that they barely sank in.  I also increased the number of plums to four, so every slice of cake has plenty of fruit.

Peach and Plum Crumble

Adapted from Everyday Food July/August 2012 Issue
Serves 8

1½ pounds peaches, cut into ½-inch wedges (about 4 peaches)
½ pound plums,cut into ½-inch wedges (about 2 plums)
½ cup granulated sugar (add 2 tbs if your fruit is not very sweet)
1 tbs lemon juice
4 tsp cornstarch
½ tsp coarse salt
12 tbs unsalted butter, at room temperature
½ cup light brown sugar
2 cups all-purpose flour
½ tsp coarse salt

Preheat oven to 375°.  Stir together peach and plum slices, granulated sugar, lemon juice, cornstarch, and salt, then pour into an 8-inch square baking dish or 10-inch deep-dish pie plate.

Beat butter and brown sugar until combined, then add flour and salt.  Gather handfuls of the mixture and squeeze, then gently break up the clump with your fingers and scatter over the filling.  You'll have big and small pieces.

Bake 30 minutes, then cover loosely with foil.  Bake 20 more minutes, until the filling is bubbling.  If using 6-ounce ramekins fill each to the rim with fruit before sprinkling with crumb topping, bake 20 minutes, then cover loosely with foil, and bake another 20 minutes.  Cool for 2 minutes before serving.

Tropical Mahi Mahi

• 2 mahi mahi fillets (approximately 6 ounces each)
• 3 limes
• 6 tablespoons light coconut milk
• 1 tablespoon ginger, peeled and minced
• 1/2 green bell pepper, diced (approximately 1/2 cup)
• 1/2 red onion, diced (approximately 1/2 cup)
• 1 mango, diced (approximately 1 cup)
• 1 – 8 ounce can crushed pineapple, drained
• 1 tablespoon fresh mint, chopped
• Extra virgin olive oil
• Kosher salt

In a shallow dish, combine the juice from 2 of the limes, 4 tablespoons of light coconut milk, and the minced ginger.  Whisk to combine and form a marinade.  Season both of the mahi mahi fillets with salt before placing in the marinade.  Cover and refrigerate for 20-30 minutes.

While the fish marinates, combine the bell pepper, onion, mango, and pineapple in a mixing bowl.  Add the zest and juice from the remaining lime.  Add the mint and the remaining coconut milk, stirring to combine.  Refrigerate until ready to serve.

After the fish has marinated, heat a grill pan over medium heat.  Drizzle with a small amount of olive oil.  Cook the fish for 4-5 minutes on each side (adjusting based on the thickness of the fish).

Serve immediately, topped with the mango salsa.

Ginger Soy Mahi Mahi with Grilled Pineapple Salsa

serves 4
Marinade
3 tablespoons honey
3 tablespoons tamari or wheat-free soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
2 teaspoons olive oil
4 filets mahi mahi, about 6 ounces each


Salsa
1/2 large pineapple, skinned, cored, and cut into 1-inch rounds
1 small red bell pepper, seeded and diced
1 medium jalapeno pepper, seeded and minced
1 small red onion, finely diced
1/2 cup loosely-packed, finely chopped cilantro
1 small lime, juiced

Whisk together the marinade ingredients in a small bowl. Place the fish filets in a resealable plastic bag and cover with the marinade. Press out as much of the air in the bag as you can and seal tightly; turn several times to coat the fish. Place in the refrigerator and marinate for at least 30 minutes, but no longer than an hour.

Prepare and heat your grill, depending on type – if using charcoal, make sure you have a bed of hot coals, covered in ash, spread evenly beneath the grate. Grill the pineapple slices until lightly browned on both sides, about 2 to 4 minutes per side. Remove from the grill, dice, and place in a medium sized bowl with the bell pepper, jalapeno, cilantro and lime juice. Toss to mix well; taste and season with salt and pepper if needed.  Set aside.

Remove the mahi mahi filets from the bag and discard the marinade. Place the fish on the grill and cook until it flakes easily with a fork, 3 to 4 minutes per side. Place each filet on a plate and top with about 1/4 cup of salsa and serve immediately.

Grilled Peaches with Mascarpone and Balsamic Syrup

Ingredients:
1 peach (cut in half and stoned)
1/4 cup balsamic vinegar
1/2 tablespoon honey
2 tablespoons cup mascarpone
1/2 tablespoon honey

Directions:
1. Grill the peach with the cut side down until soft, about 5-10 minutes.
2. Simmer the balsamic vinegar and honey until it thickens, about 5-10 minutes.
3. Mix the mascarpone and honey.
4. Serve the grilled peaches with topped with the mascarpone and the balsamic syrup.

Strawberry Cobbler

6 C. - Strawberries (cut into thirds)
1/3 C. - Sugar
2 C. - Flour
2/3 C. - Sugar
2 Tsp. - Baking Powder
1/4 Tsp. - Baking Soda
1/4 C. - Salt
3/4 C. - Butter
1 C. - Buttermilk
1 Tbs. - Sugar
1/2 Tbs. - Cinnamon

Preheat the oven to 375 degrees. Lightly grease a 3 Quart dish or 8 medium ramekins, place the berries in the baking dish and sprinkle with 1/3 c. sugar and mix well. In another bowl mix the flour, 2/3C. sugar, baking soda, baking powder and salt. Using a pastry blender or 2 knives and cut the butter into the flour mixture until it's coarse and crumbly. Add the buttermilk and mix until fully blended and a thick batter forms. Spoon the batter over the berries and using the back of a spoon spread the batter evenly over the top of the berries, don't worry about if you have holes in the batter because it will fill in while baking. Sprinkle the top of the cobbler with some of the cinnamon sugar then bake for about 35 minutes or until golden brown.

Blueberry Boy Bait

Serves 12, generously

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake:
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Apple & Blueberry Shortcake

from Bill's Food, by Bill Granger*

4 large Granny Smith apples
finely grated zest from 1 lemon
2 tbsp sugar
125g (4 1/2 oz) unsalted butter
125g (1/2 cup) caster (superfine) sugar
1 egg
185g (1 1/2 cups) plain (all-purpose) flour
1 tsp baking powder
155g (1 cup) blueberries
demerara or granulated sugar, for sprinkling

Peel and core the apples, then cut into about 16 slices. Put the apples, lemon zest, the 2 tablespoons of sugar, and 2 tablespoons of water into a medium saucepan, then cover and stew over a low heat for about 10 minutes, until the apples are soft but not mushy. Allow to cool.

Cream the butter and caster sugar together in a bowl until fluffy and smooth. Add the egg and mix well. Sift the flour and baking baking powder into the mixture and stir until combined. Turn onto a lightly floured surface and knead until smooth. Divide into two and refrigerate for 30 minutes.

Preheat the oven to 180°C / 350°F / gas 4. Roll each half of cake dough into a circle approximately 22cm (8 1/2 inch) across. Press one circle into a 24cm (9 inch) non-stick springform cake tin. Spread the apples over the dough, leaving a small border around the edge. Sprinkle with blueberries. Place the other round of dough on top and press the edges together. Brush with water and sprinkle with sugar.

Bake for 35 to 40 minutes, then allow to cool in the tin for 20 minutes before removing. Serve with cream or vanilla ice cream. Serves 8 to 10.

Blueberry scones

Ingredients:
2 cups plus 1/4 cup all-purpose flour
1/8 cup sugar
1 tablespoons baking powder
1 teaspoons kosher salt
zest of 1 orange and 1 lemon
3/8 pound (1.5 stick) cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 cup fresh blueberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/8 cup raw (turbinado sugar) for sprinkling

Directions:
Preheat the oven to 400 degrees F.

In the bowl, mix 2 cups of flour, 1/8 cup sugar, the baking powder, salt and half of the zest.

Add the cold butter and mix with a hand mixer until the butter is the size of peas.
Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture and mix until just blended. The dough will look lumpy and sticky.

Combine the blueberries, the rest of the zest and 1/8 cup of flour, add to the dough, and fold in until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and knead the dough 3/4-inch thick. You should see small bits of butter in the dough.

Roll the dough into a log and cut triangles of dough. Place the scones on a baking pan lined with parchment paper or silpat.

Brush the tops of the scones with egg wash, sprinkle with raw sugar, and bake for 20 to 22 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for a couple minutes on the baking sheet before transferring to a cooling rack.

Rhubarb Crumble Recipe

Ingredients
Filling:
2 lbs rhubarb, cut into 1-inch pieces
1 1/4 cups white sugar
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
Crumble Topping:
1 cup all purpose flour
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup of butter (1 stick), cut into cubes

Method
1 Preheat oven to 375°F. In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom. Spoon into a 9 x 13-inch baking dish.
2 In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar. Add the butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry ingredients together and cut the butter in with two knives or a pastry cutter.) Spread topping mixture over rhubarb mixture.
3 Place in oven and cook for 35-45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least a half an hour before serving.
Serve with vanilla ice cream or whipped cream.
Serves 8.

Cranberry Chocolate Bars

1 1/4 cups (2 sticks + 4 tbs) butter, softened
3/4 cup granulate sugar
1/2 cup packed brown sugar
2 eggs
2 tsps pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tbsps orange zest
1 1/2 tsps baking powder
1/4 tsp salt
2 1/4 quick cooking oats
2 cups semisweet chocolate chips
1 1/4 cups coarsely chopped fresh or dried cranberries (soaked in hot water 10-15 minutes to soften)
1/2 cup chopped pecans (optional)
1/4 cup chocolate chips for drizzel (optional)

Preheat oven to 325 deg F. Lightly grease 9x12 pan. In bowel, cream butter and sugars. Beat until light and fluffy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, orange zest, baking powder and salt. Beat until well mixed. Stir in oats, chocolate chips and cranberries. Spread into prepared pan. Top with chopped pecans if desired. Bake 30-35 minutes or until edges are light golden brown. Cool completely on rack. Drizzle with melted chocolate if desired. Cut into bars.

Makes 48 bars.

Pork Chops with Balsamic Peaches

Serves 4

For the pork chops:
1/2 tablespoon good quality chili powder
1/2 tablespoon ground cumin
1/2 teaspoon salt
freshly ground black pepper [I didn't measure this—use a generous hand]
4 bone-in pork chops, about 1/2 pound each
2 tablespoons canola oil

For the peaches:
2 firm ripe peaches, sliced
1 tablespoon balsamic vinegar, preferably white
a drizzle of olive oil, plus more for the pan
1/4 teaspoon cayenne pepper
1/2 cup sliced shallots

Prep the pork chops. Combine the chili powder, cumin, salt and black pepper in a small bowl. Pat chops dry with a paper towel and season on both sides with spice mix, rubbing it into the chops. Set chops aside.

Prep the peaches. Place peach slices in a shallow bowl. If peaches are on the firm side of ripe, taste a slice. If it’s puckery tart, sprinkle on a little sugar, stir gently and taste again. You don’t want to make the peaches overly sweet, but just aim for balancing the tartness. Drizzle peaches with balsamic vinegar and olive oil and stir gently to coat. Sprinkle on cayenne pepper and stir again. Set aside.

Heat a large nonstick skillet over a medium-high flame. Add canola oil, then add chops. Sear on one side for 5 minutes, then turn. Reduce heat to medium and cook until chops are just cooked through 4 to 5 minutes, depending on thickness. I covered the pan after turning the chops to retain a little more moisture. Transfer chops to a plate and tent with foil.

Heat a medium nonstick skillet over a medium flame. Add a tablespoon or so of olive oil and sauté shallots for a few minutes until they’re just getting tender and translucent. Add peach slices to pan and cook for just a minute or two until they’re heated through, turning them carefully. Transfer peaches and shallots to a bowl to stop the cooking process. Plate chops and top with peaches/shallot mixture. Serve.

Blueberry Muffins

MAKES 12 MUFFINS

Lemon-Sugar Topping
1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon

Muffins
2 cups (about 10 ounces) fresh blueberries, picked over
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12½ ounces) unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk (see note)
1½ teaspoons vanilla extract

Note: If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
4. Following photos above, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

BEST BLUEBERRY MUFFINS WITH FROZEN BLUEBERRIES
Note: Our preferred brands of frozen blueberries are Wyman’s and Cascadian Farm.Follow recipe for Best Blueberry Muffins, substituting 2 cups frozen berries for fresh. Cook 1 cup berries as directed in step 2. Rinse remaining cup berries under cold water and dry well. In step 3, toss dried berries in flour mixture before adding egg mixture. Proceed with recipe from step 4 as directed.

Berry Crumble

makes 1 large pie-sized or 6 ramekins

For the filling:
1 ½ lbs (4 to 5 cups) berries (I used raspberries and blueberries)
¾ oz (3 tbs) cornstarch
5 ½ oz (2/3 cup) granulated sugar
2 tbs lemon juice

For the topping:
4 ½ oz (1 cup) all purpose flour
2 3/8 oz (1/3 cup) granulated sugar
2 1/8 oz (1/3 cup packed) brown sugar
pinch of salt
8 oz (1 stick) cold butter, diced
1 5/8 oz (½ cup) quick-cooking or regular rolled oats
1 5/8 oz (1/2 cup) sliced almonds

Begin by making the topping. In a food processor, pulse the flour, sugar, brown sugar, salt and butter until you get a coarse mixture. I like to add the oats and pulse a couple of times to break them up a little. Transfer the mixture to a large bowl and add the almonds. Mix in the almonds making clumps (although it will still be pretty loose).

In another large bowl, combine the granulated sugar and cornstarch and mix until all the cornstarch is mixed in with the sugar. Add the fruit and lemon juice and carefully mix, trying not to mash the fruit. Transfer the fruit into a large baking dish (or ramekins) and press the topping on. I like to make sure the fruit is completely covered. Bake in a 350F oven (on a sheet pan to catch the juices) until bubbly and the topping is golden.

Serve warm, with a scoop of ice cream.

Rhubarb Raspberry Crisp

serves 2

1 pint raspberries
2 cups rhubarb, chopped
1/4 tsp lemon zest
1 tbs lemon juice
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup whole wheat pastry flour
1/4 cup old fashioned oats
1/4 tsp ground cardamom
1/4 tsp salt
3 tbs unsalted butter, cut into small cubes

preheat oven to 375 degrees F. in a small bowl, combine raspberries, rhubarb, zest, juice and granulated sugar. toss together and put in a greased 1-quart baking dish. in another bowl, combine brown sugar, flour, oats, cardamom and salt. add butter and cut in with a fork or use your fingers to combine until mixture resembles a coarse meal. sprinkle evenly over fruit. bake 25-30 minutes or until bubbly and lightly brown on top. enjoy!

Blueberry Crumb Bars

3 cups all-purpose flour
1/2 cup brown sugar
1/2 cup + 1/4 cup white sugar, divided
1 tsp baking powder
2 sticks of cold butter
1 egg, beaten
1 tsp of vanilla extract
1/4 tsp salt
Zest and juice of one lemon
4 cups fresh blueberries
4 tsp cornstarch

Preheat the oven to 375 degrees. Coat a 9 x 13 glass baking pan with cooking spray.

In a medium bowl whisk together flour, brown sugar, 1/2 cup white sugar, baking powder, salt and lemon zest. Use a fork or pastry cutter to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla. Dough will be crumbly but will stick together when squeezed. Pat half of the dough into the pan.

In another small bowl, mix 1/4 cup white sugar, cornstarch and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over the blueberries.

Bake in the oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Enjoy.

Strawberry Rhubarb Sponge Pudding

1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1 cup chopped fresh strawberries
1/3 cup (packed) golden brown sugar
2 tablespoons water
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk
Softly whipped cream

Preheat oven to 375°F.

Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.

Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.

Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream. Makes 8 servings.

Rasberry Buttermilk Cake

Makes one thin 9-inch cake, which might serve eight people

1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Make your own buttermilk: No need to buy buttermilk especially for this or any recipe. Add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, buttermilk!

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Bake Cherry Crumble

Ingredients
Cherries1/2
Cup of Flour
4 Tbsp. Of Butter
1/2 Cup of Brown Sugar
2 Tbsp. of White Sugar
1 Tsp. of Cinnamon
A Pinch of Salt

Steps
Preheat your oven to 350°F.

Prepare the cherries by washing and pitting them. Cut the cherries in half and line them on a bottom of a 8×8″ baking dish or whatever sized baking dish you have on hand. Sprinkle the white sugar over the cherries.

Next, in a large mixing bowl, combine the dry ingredients with the butter. Mix everything until it forms together. After the dough has formed, take pieces of it and layer them over the cherries.

Place the baking dish into the oven for 20-25 minutes.