Macrina Bakery Lemon Sour Cherry Coffee Cake

at mimi's table macrina bakery lemon sour cherry coffee cakeat mimi's table macrina bakery logo seattle washington

 

Macrina Bakery’s Lemon Sour Cherry Coffee Cake is one of the best cake recipes in my arsenal. The Macrina Bakery is in Seattle. I’ve not been there, but it is a well-loved bakery in the area. You know, like the Magnolia Bakery in New York. I’ve never been there either, but have their cookbook.

The original Macrina cake was presented upside down. The round edges of the bundt were hitting the plate, which made for a flat top. The glaze was poured over and pooled on top and dripped down the sides. Then garnished with rehydrated dried sour cherries on top. Lovely, very lovely.

However, I like my bundt cakes right side up. It’s easier to cut that way, right, but a fabulous presentation is theirs. I’ve also baked the cake in two large loaf pans, so we can eat one and freeze the other. I’ve taken this cake in its various forms everywhere. Ladies bridge (lame, but that’s the kind of Mimi I am), church pitch-ins, family gatherings – it’s perfect – loads of compliments!

at mimi's table macrina bakery lemon sour cherry coffee cake 1 seattle washington

This recipe makes a large batter. It fit perfectly in my 10-cup bundt pan but would work in a 12-cup pan, too. And little mini bundts or mini loaves – another idea for individual service – so cute!

at mimi's table 10 cup nordic ware party bundt cake pan

Talk about CUTE! Take a look at this Nordic Ware Party Bundt pan. My lovely friend Beth and I talked about how much I coveted this bundt pan. Perfect slices. No more straddling between peaks and valleys in a traditional bundt. Then, for crying out loud, she gifted it to me at Christmas. It is perfect. Thanks, Beth!

Why do I love this recipe? It has lots of lemony flavor. Anything with sour cherries and lemon is a win-win in my book. And Greek yogurt is used in the recipe instead of sour cream. Yogurt can be used as a substitute for any recipe that calls for sour cream. Did you know that? I do substitute often to help cut down on fat in lots of different recipes, sweet and savory. But, I mean, it’s cake. The recipe calls for a cup of butter in addition to yogurt. Why am I cutting down on fat? I don’t know. It makes me feel righteous, I guess, and somehow health conscious. Whatever …

at mimi's table macrina bakery lemon sour cherry coffee cake 3

Isn’t this beautiful out of the pan? If you try this cake recipe, I’d love to hear your comments.

Shall we make a beautiful lemony-cherry cake? I think so.

 

Macrina Bakery Lemon Sour Cherry Coffee Cake
Macrina Bakery's Lemon Sour Cherry Coffee Cake is one of the best cake recipes in my arsenal. Perfectly moist with a balanced taste of lemon and sour cherry, this cake will become one of your favorites.
Cuisine: American
Recipe type: Cake
Serves: 24 slices
Cook time: 
Total time: 
Ingredients
  • For the Cake
  • 1½ cups dried tart cherries. I used dried Montmorency cherries from Trader Joe's.
  • 4 cups unbleached flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks unsalted butter, at room temperature
  • 2¼ cups granulated sugar
  • 3 Tablespoons freshly grated lemon zest
  • 1 teaspoon lemon extract
  • 5 eggs
  • ¼ cup freshly squeezed lemon juice
  • 1 cup plain yogurt
  • For the Glaze
  • 1 cup confectioners’ sugar
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
Instructions
  1. DIRECTIONS
  2. Preheat oven to 325F.
  3. Spray a 10-12-cup bundt pan with non-stick cooking spray.
  4. Place the dried cherries in a medium bowl and cover with hot tap water.
  5. Let the cherries soak for 10 minutes, then drain thoroughly and pat dry between two
  6. sheets of paper toweling; set aside.
  7. Sift the flour, baking powder, baking soda and salt into a large bowl; whisk and set aside.
  8. Combine the butter, sugar and lemon zest in the bowl of a stand mixer.
  9. Using the paddle attachment, mix on medium speed for 5 to 8 minutes, until the mixture
  10. becomes smooth and pale in color.
  11. Add the eggs one at a time, making sure each egg is fully incorporated before adding
  12. another.
  13. After all the eggs have been incorporated into the batter, slowly add the lemon juice, and mix for 1 more minute.
  14. Scrape down the sides of the bowl, and mix for 30 more seconds.
  15. Remove the bowl from the mixer and alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon or spatula until all dry ingredients are incorporated.
  16. Set aside 10 – 12 cherries for garnish, then gently fold the remaining cherries into the batter. be careful not to overmix.
  17. Pour the batter into the prepared bundt pan, filling two-thirds of the pan.
  18. Bake on center rack of the oven for 1 hour and 10 minutes, or until the top of the cake is golden brown.
  19. Check the center of the cake with a skewer; if it comes out clean, the cake is done.
  20. Cool the cake on a wire rack for at least 20 minutes.
  21. Invert the pan to remove the cake, and let it cool completely.
  22. Sift the confectioners’ sugar into a medium bowl; add the lemon zest and lemon juice.
  23. Mix with a spoon until smooth, then drizzle over the cooled coffee cake.
  24. Top with the reserved plump cherries.
Notes
Macrina Bakery gets all the credit for this recipe. I added 1 teaspoon lemon extract, but the rest is theirs. Please read about the Macrina Bakery and visit their website. Enjoy!

 

Quick Blueberry Slab Pie

at mimi's table blueberry slab pie 1

I adore any sort of pie. Sweet or savory, it makes no difference. And I love blueberries.

My mother made the best pie crust for 60 years. For a two-crust 9″ pie it was 2 cups flour, 2/3 Crisco, 2 teaspoons sugar, pinch of salt, and 4-6 Tablespoons ice water. That was it! I made her crust for years until I got my Cuisinart and read online that all butter was a better way to go.

Phooey! I over mixed in the food processor. Beside the fact that butter is  more expensive, I didn’t care for the flavor of a butter crust. I know! Right? What’s wrong with me?

Lard makes everything better, especially pie crust. So I’ve settled on a new mix: 2 1/2 cups flour, 1/2 cup cold lard, 1/2 cup vegetable shortening, 1 Tablespoon sugar, pinch of salt, and 5-7 Tablespoons ice water.

at mimi's table blueberry slab pie 7

My kids and grandchildren were coming over for dinner Sunday. I always make dessert for a Sunday meal, particularly because the boys were coming. I love to spoil them!

I decided a slab pie would do the trick! Sweeten us up and leftovers! I wasn’t in the mood to make pie crust, and I’d have to make a lot for such a big pie. Alas, I reverted to refrigerated store bought pie crust. And fresh blueberries – how simple and quick is that. Just rinse ’em off and they’re ready to be baked up into a scrumptious pie!

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Here’s a tip!

If you decide to make this delicious slab pie or any slab pie, you’ll need two boxes of refrigerated pie crust. When you roll it out, place one circle on top of the other, and then roll it into a rectangle. And do the same for the top crust.

It was the perfect size. More than enough to drape over the sides of a jelly roll pan (15″x10″), and to crimp the edges.

A college roommate of mine bakes pies and desserts for her restaurant. She told me that store bought crusts are made with lard. Wow! That does make a difference. The finished crust is flaky and browns beautifully.

Admittedly, over the years I developed into a pie crust snob, believing homemade ones were the only way to go. After all, Mom did it all her adult life. I’ve had to rethink my attitude about refrigerated store bought pie crust. Think of it this way – I will bake more pies! Yes!!

at mimi's table blueberry slab pie 6

Let’s Bake!

at mimi's table blueberry slab pie 7

Preheat your oven to 400°F.

Roll the bottom crust and place it in a 15″x10″ jelly roll pan.

Put 2-3 pounds of fresh blueberries in a bowl. Add zest of one lemon – blueberries and lemon are remarkable. Mix and set aside.

at mimi's table blueberry slab pie 5

In a small bowl, mix together 1/2 cup of sugar, 1 teaspoon cinnamon, 3 Tablespoons flour (or cornstarch or tapioca flour – I use tapioca to thicken fruit pies.) Mix and pour over the blueberries. Gently mix until all the berries are coated with the flour mixture.

at mimi's table blueberry slab pie 3

Pour the berry mixture into the crust. Really, I could have used 3 pounds of berries and will next time.

at mimi's table blueberry slab pie 2

Roll the top crust and place over the filling and edges of the pan. Crimp along the outside. And, using a sharp paring knife, cut vents along the sides of the top crust. And cut something cute in the middle -I designed an “M” for Mimi!

Brush the top with a beaten egg. I sprinkled demerara sugar on top. You can use regular sugar, but I like the color and texture of demerara on flaky pastry desserts. It also adds a little crunch.

Bake for 30-40 minutes, until the berry juices bubble and the crust is golden, brown, and delicious.

at mimi's table blueberry slab pie 1

I mean, seriously, in 20 minutes my slab pie was in the oven. Remarkable!

Try your hand at one. Don’t like blueberries, use sour pie cherries or apples, make a lemon meringue slab pie or how about strawberry-rhubarb? Yum!

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Scrumptious Raspberry Cheesecake Squares

at mimis table scrumptious raspberry cheesecake bars

I love cheesecakes.  They’re rich.  They’re decadent.  They’re scrumptious!  I know I’ve really had dessert when I’ve plowed through one or two pieces.  YUM!!!

My daughter and her former college roommates were having a barbecue get-together at one of the girl’s parent’s home.  So, we pulled up a chair at their kitchen table a few weekends back, and enjoyed fun stories and great food.

I had bricks of cream cheese in the fridge.  I searched the Internet for an easy bar recipe, and came across this one at The Pioneer Woman.  The recipe looked easy, and just what I wanted to share will my daughter, her family, her friends, and our hosts.

The bars are easy to put together, bake up beautifully, and the flavor and texture is memorable.  Don’t skip the vanilla and pecans in the crust – it made a difference in my taste test.  I used raspberries rather than blackberries or blueberries, because they were much cheaper in the store.  If you wanted to make this into a lemon-raspberry recipe, substitute lemon zest and lemon extract in the cheesecake batter.  I plan on that substitution next time, along with lemon curd as the topping.

Versatile, scrumptious, these cheesecake bars should be included in your recipe quiver.

at mimis table piece of cake icon  Let’s eat cheesecake!  Mimi

 

Scrumptious Raspberry Cheesecake Squares
Creamy, flavorful, scrumptious - these cheesecake bars will be a sure favorite with your crowd. Can be made the day before.
Author:
Cuisine: American
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Crust:
  • 10 oz. or 2 sleeves graham crackers
  • ½ cup pecans or walnuts
  • ½ cup butter, melted
  • 1 teaspoon vanilla extract
  • Filling:
  • 3 - 8oz. packages cream cheese, softened
  • 1½ cup sugar
  • 1½ teaspoon vanilla extract
  • 4 large eggs, room temperature
  • ½ cup sour cream
  • Topping:
  • 4 cups raspberries
  • ¼ cup water
  • 2 Tablespoons cornstarch
  • 4 Tablespoons water
Instructions
  1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick cooking spray, or smear with butter. Line the pan with parchment paper or foil, making sure the parchment or foil extend over the sides of the pan. Once the cheesecake is baked, you can use these as handles to lift the cooked bars out for easy cutting.
  2. For the crust: Add the graham crackers, sugar, and pecans into the bowl of a food processor. Pulse until they become fine crumbs. Add the melted butter, and pulse until incorporated. Add the vanilla extract, and pulse again until it's all mixed together. Pour the crumb mixture into the prepared pan, and smoosh the crumbs firmly into an even layer. Set aside.
  3. For the filling: Beat the cream cheese, sugar, and vanilla extract together until smooth. Add the eggs, one at a time, beating after each addition. Add sour cream, and beat until all mixed together.
  4. Pour the filling into the crust, and smooth the surface. Bake for 45 minutes. Then, turn off the oven and leave the door closed for 10 minutes. Finally, open the oven door halfway, and leave the cheesecake in the oven for another 10 minutes. Remove the pan from the oven, and let the cake cook completely.
  5. For the topping: Add raspberries, sugar, and ¼ cup water into a saucepan. Gently mix and bring to a boil. Cook until slightly thickened, 4-5 minutes. In a small bowl, combine the water and cornstarch, mix into a slurry. Add the slurry to the berries, and let boil for 1 more minute. Remove from stove, and let cool for 1-2 minutes.
  6. Pour the berry mixture over the cheesecake. Place the pan in the fridge, and allow to set for 2 hours.
  7. When ready to serve, lift parchment paper or foil handles slightly to release the cake from the pan. Once it's loose, lift the whole cake to a cutting board. Cut into squares.
Notes
You can use any berry your wish: blackberries, strawberries, blueberries, or a mixture. If you want to make this into lemon cheesecake bars, add the zest of one lemon, 1½ teaspoonsful of lemon extract, and top the cheesecake with lemon curd.

 

Mouthwatering Strawberry Rhubarb Pie

at mimis table strawberry rhubarb pie

Last week, my daughter took her two younger boys and me to go strawberry picking. We landed at Spencer Farms in Noblesville, Indiana. These folks have grown strawberries and raspberries since 1982. They have lots of pie making produce in their farm store, fresh and frozen.

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Refreshing Creamsicle Cake

grannie geek refreshing orange flavored creamsicle cake

Don’t get me wrong, I love chocolate and other rich desserts as much as anyone. But after the holidays, Valentine’s Day and St. Patrick’s Day, my tastebuds need to be revitalized. I look for something lighter in a citrus-type dessert. This recipe for Refreshing Creamsicle Cake fits the bill. It’s pretty, too!

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Cherry Cranberry Crumble

grannie geek, cherry cranberry crumble

I love cherry desserts.  Good fresh fruit isn’t too easy to find in the dead of winter, especially in Montana.  But why not use frozen fruit?  Yep, I’ve got frozen cranberries left over from the holidays on hand as well as a lovely bag of dark, tart, pitted frozen cherries.  Yippee!!

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Peach Crumble Pie

grannie geek, peaches for piePeaches are in all over Billings.  A local hardware store advertised fruits and vegetables in bulk this weekend for canning, just in time for those who don’t plant gardens or to supplement garden bounty that perhaps wasn’t as bountiful as they’d hoped.  Oh, by the way, this hardware store sells canning supplies of all types and sizes. Even late into the season.  Last year when I needed to can pepper jelly in October using a bucketful of jalapenos from my garden, other outlets replaced their canning stock with Christmas decorations.  But my trusty hardware store had everything I needed.

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Extraordinary Blackberry Ice Cream

grannie geek cuisinart ice cream machine
Say “Hello” to my little friend

Everyone who loves ice cream should have an ice cream maker.  Of course, who doesn’t love ice cream?  I prefer the cold, creamy concoction to almost all other desserts, except pie – I love pie and ice cream!  I grew up going to family reunions on farms in Terre Haute, Indiana, when I was very young, and ice cream was the highlight at the end of a long day.  My dad gave me his old electric maker many years ago.  I’ve made many a gallon, mainly vanilla and peach, but it’s just me and Richard now, and I’m gearing up for smaller batches.

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Best Ever Peanut Butter Sheet Cake

Peanut-Butter-Sheet-CakeThis is the best peanut butter cake I’ve ever baked.  Richard loves peanut butter, so I’ve made several attempts over the years for a successful recipe.  To me, there’s never been enough peanut butter flavor, but this one did not disappoint.

It’s a rich sheet cake with a yummy peanut butter frosting that you cook on the stove top in a jiffy and pour over the warm moist cake.  You get plenty of creamy fudge-like frosting with each piece.  The directions for this recipe are a little different for me.  You boil the peanut butter, butter, and water before added to the dry ingredients.  No creaming the butter and sugars.  Sure makes for a nice moist cake.

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