Treat Mom to Something Sweet Made with REAL Butter

Written by admin   // May 1, 2012   // 0 Comments


Mother’s Day Brunch calls for dishes that go above and beyond everyday breakfast. After all, hasn’t she always gone above and beyond for you? The bloggers at Go Bold With Butter are treating Mom to a buffet of sweet treats. Beginning Monday, May 7, the blog will feature a week’s worth of recipes made especially for mom. Here’s a sneak peak at what we have in store:

  • · Hummingbird Coffee Cakefrom Annie of Annie’s Eats is a brunch-inspired take on the southern classic. The cake is flavored with bananas, coconut and pineapple, and topped with a cream cheese glaze.
  • · Bree of Baked Bree shares one of her all-time favorite cake recipes – Meyer Lemon Crumb Cake. This tender cake has a bright lemon flavor that’s accented by the lemon glaze.
  • · Strawberry Crostata from Karen of FamilyStyle Food is part cheesecake, part shortbread and covered in fresh, seasonal strawberries.

A photo of Hummingbird Coffee Cake is attached. For more hi-res images and recipes, contact Joanna Miller, or (773) 661-9950. Visit for additional recipes.



Hummingbird Coffee Cake
By Annie, Annie’s Eats

Makes 16 servings



For cake:

8 tablespoon (1/2 cup or 1 stick) unsalted butter, at room temperature, plus more for preparing the pan

1 cup all-purpose flour, plus more for preparing the pan

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract (optional)

1 cup low-fat plain Greek yogurt

2 mashed bananas (about a scant 1 cup)

2/3 cup shredded coconut

1 cup finely chopped pineapple


For glaze:

2 ounces cream cheese, softened

2 tablespoons milk

1/2 teaspoon vanilla extract

3/4 cup confectioners’ sugar, plus more as needed


To finish:

1/3 cup shredded coconut

1/3 cup coarsely chopped walnuts, macadamia nuts, or pecans



Preheat the oven to 350˚F. Thoroughly butter a bundt pan. Coat the inside with flour, tapping out the excess. In a small bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, baking powder, baking soda, salt and cinnamon. Whisk to blend; set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Mix in the eggs one at a time, blending well after each addition. Blend in the vanilla and coconut extracts. Beat in the yogurt until well incorporated. With the mixer on low speed, beat in half of the dry ingredients, mixing just until incorporated. Beat in the mashed bananas and then the remaining dry ingredients, again mixing just until incorporated. With a silicone spatula, gently fold in the coconut and chopped pineapple.


Transfer the batter to the prepared bundt pan and smooth into an even layer. Bake, rotating halfway through baking, until a toothpick inserted in the cake comes out clean, about 50-55 minutes. Let cool 20-30 minutes in the pan placed on a wire rack. Gently loosen the cake from the sides of the pan with a knife, and carefully turn out onto the cooling rack. Allow to cool completely.


To make the glaze, whisk together all ingredients in a small bowl. If the glaze is too thin, whisk in more confectioners’ sugar. If the glaze is too thick, whisk in additional milk 1 teaspoon at a time. Drizzle the glaze over the top of the cooled cake. Sprinkle with shredded coconut and chopped nuts for garnish. Let glaze set before slicing and serving.



Meyer Lemon Crumb Cake

By Bree, Baked Bree



For streusel:

1 3/4 cups all-purpose flour

3/4 cup light brown sugar

1 teaspoon salt

3/4 cup butter, cold


For cake:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1/2 cup butter, room temperature

1 cup sugar

2 eggs

3 tablespoons Meyer lemon zest

3 tablespoons Meyer lemon juice

1 teaspoon vanilla extract

1 cup sour cream


For glaze:

1 cup powdered sugar

4 tablespoons Meyer lemon juice



Make the streusel by mixing together flour, brown sugar and salt. Cut in the butter with a fork or pastry cutter until small clumps form. Cover and refrigerate, up to 3 days.


Preheat the oven to 350°F. Butter a 9-inch springform cake pan. Whisk together flour, baking powder, baking soda and salt. In a separate bowl, cream together butter and sugar until light and fluffy; about 5 minutes. Add the eggs one at a time. Add the lemon zest, lemon juice and vanilla. Reduce the mixer to low, and add the flour mixture in 3 additions, alternating with the sour cream.


Pour the batter into the prepared cake pan. Sprinkle the streusel over the top of the cake. Bake for 50 to 55 minutes. Let cool in the pan 15 minutes. Remove from the springform pan, cool completely on a cooling rack.


Whisk together powdered sugar and lemon juice. Drizzle over the cooled cake. Let the glaze set, and slice.



Strawberry Mascarpone Crostata
By Karen, FamilyStyle Food

Makes 8 servings



For crust:

2 1/3 cups unbleached all-purpose flour

1/3 cup sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1 1/2 sticks (3/4 cup) cold unsalted butter, cut into ¼-inch cubes

1 egg, plus 1 egg yolk

1/4 cup whole milk


For filling:

1 cup Mascarpone Cheese

1 cup Greek yogurt

2 eggs

1 vanilla bean, split and scraped

1/2 cup sugar

3 tablespoons unbleached all-purpose flour

1/4 teaspoon salt

1 quart strawberries, hulled and sliced

Sugar to taste



To make the crust, pulse the flour, sugar, salt and baking powder in a food processor 3 or 4 times to blend; scatter the butter over the flour and process until the mixture looks sandy and you can’t see any butter chunks.


In a small bowl, whisk together the egg, yolk and milk; add to the flour mixture and pulse a few times until the dough just begins to come together (but not until the mixture forms a ball over the blade, which will toughen the dough). If it seems dry, add some ice water drop by drop. Remove the dough from the workbowl and knead it gently to form a ball. Flatten it into a disc, wrap in plastic wrap and chill in the refrigerator about 1 hour until firm but not hard. If the dough gets too cold and seems hard, leave it out for 15 minutes until it’s workable.


Lightly dust the dough with flour and put it on a lightly floured surface (a smooth countertop is ideal). Cover with a large piece of plastic wrap or parchment and roll the dough out to a 12-inch diameter circle. Carefully peel off the plastic wrap, roll the dough onto the rolling pin and unroll over the tart pan. Press the dough into the pan and up the sides, trimming the top edges of the dough flush with the pan by running the rolling pin over the top. Put the pan into the refrigerator to chill while you make the filling.


Preheat oven to 325°F.


Beat the Mascarpone, yogurt, eggs, vanilla bean, sugar, flour and salt in an electric mixer or by hand with a whisk until smooth. Scrape into the tart pan, place the pan on a baking sheet and bake until the filling no longer jiggles in the center, 35 to 40 minutes.


Cool completely on a wire rack then place in the refrigerator to chill, 2 to 4 hours.


Just before serving, toss the strawberries with sugar to taste and either arrange over the top of the tart or pile them up for a more rustic presentation.

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