My happy place is definitely light, fruity creations that pair well with bottomless coffee. I found myself in the ER this week with a severe case of strep throat, and now I’m trying to inject citrus and Vitamin C into my routine more than ever. A little orange juice probably wouldn’t have prevented my scary doctor visit, but it wouldn’t have hurt! When you’re sick, it’s essential to surround yourself with bright, happy things, and this recipe does the trick. Just be sure to have your friend bake it for you!
I made this mimosa bread last month, perfect for hot summer days when you just want to hide inside and crank the AC. Who knew that it would come in handy now? Indulge in thick slices of tangy citrus bread baked with real champagne. Lavish with glaze, and you’re sure to be back on your feet in no time. Even if you’re feeling better than ever, this bread makes a great addition to any gathering with your girlfriends or breakfast in bed with your SO.
In addition to this week’s health hoopla, I managed to move to Bushwick, and boy am I glad to be closer to Manhattan. The hour plus train ride to work can really take its toll on even the hardiest of souls. Now I’m surrounded by beautiful flashes of street art, and I can’t seem to go on a walk in the evening without stumbling onto a spirited block party. There’s a cafe/bar next door called Sunrise/Sunset that I’m pretty sure will turn into my second home. Time will tell if the mimosa on their brunch menu comes close to matching this bread!
Scroll down for the recipe, and be well!
- 1 3/4 cups all purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 3/4 cup champagne
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- zest of 1 orange
- 1/2 cup powdered sugar
- 2 teaspoons orange juice
- 1 teaspoon champagne
- orange zest
- Preheat the oven to 350 degrees.
- In a medium bowl, combine flour, sugar, baking powder, and salt.
- In a separate mixing bowl, combine the beaten egg, champagne, sour cream, orange juice, vegetable oil, and orange zest.
- Add the wet mixture to the dry flour mixture until just combined.
- Fill a greased baking pan (8x4x2 inch) with the batter. Bake for 50-55 minutes.
- Combine all glaze ingredients and mix well. Pour on bread immediately after removal from the oven.
I don’t think you’re ready for this jelly…
This cherry jam spice cake has swoon-worthy crumbs and is topped with a billowy peanut butter frosting. A layer of roasted cherries is sandwiched between the two layers of this naked-style cake.
Everyone remembers the peanut butter and jelly sandwiches that marked their formative years in grade school. I’ve updated the lunchbox staple with a sophisticated, country chic version that will please the most refined adult palate.
This cake will be the perfect centerpiece at your rustic wedding gathering or reunion with friends. You can easily add more tiers, and the naked-style lends itself to simple elegance. This stress-free cake will allow you to worry about other things on your special day!
Grab a fork and prepare yourself for nostalgic decadence. Scroll down for the recipe!
Cherry Spice Cake
(Makes two round 9 inch cakes)
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon fine sea salt
- 1 1/2 cups cherry jam
- 3/4 cups buttermilk, at room temperature
- 3/4 cups unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 eggs, at room temperature
- fresh cherries, for roasting/garnish
- Preheat oven to 325 degrees
- In a large bowl, sift together flour, baking soda, spices, and salt. Whisk to make sure the ingredients are evenly distributed.
- In a separate bowl, mix together the jam and the buttermilk.
- In a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time.
- Alternate the incorporation of the flour and the buttermilk mixture. After each addition, mix until just barely blended to prevent over-mixing the flour.
- When both the flour mixture and buttermilk mixture are incorporated, distribute the batter evenly between two greased and floured round 9 inch cake pans.
- Bake 35 minutes, or until a toothpick comes out clean. The cake centers should be just barely firm when lightly touched.
- Let cool before frosting.
Peanut Butter Buttercream
(Double recipe according to your peanut butter addiction)
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup natural crunchy salted peanut butter, at room temperature
- 2 1/2 cups confectioners sugar (sifted)
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- Using a stand mixer with a paddle attachment, beat the butter with the peanut butter until smooth.
- Gradually incorporate the confectioners sugar until smooth.
- Add cream and vanilla. Beat until the frosting is light with an even consistency.
To Assemble: Pit one cup of fresh cherries and spread on a baking sheet. Bake for ten minutes at 400 degrees. Let cherries cool. Let cake cool completely before frosting. Using a piping back with a round tip, pipe a thick layer of peanut butter frosting on top of one of the cake rounds. Sprinkle roasted cherries generously on top of the frosting. Place second layer of cake on top. Repeat process. Garnish the cake with roasted cherries or fresh cherries.