Coffee Cake

This coffee cake recipe is so good, and so easy, that I have already made it 5 times! It's moist and light, and the crumb topping is to die for.


(BLUEBERRY) COFFEE CAKE

1 stick butter, softened
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup frozen or fresh blueberries (thawed and drained, if frozen)
1 cup streusel (recipe below)
powdered sugar glaze (recipe below)

Preheat oven to 350 degrees. Butter an 8 or 9 inch tube pan, set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream butter, sugar, eggs and vanilla until light and fluffy. Add 1 cup of flour, salt, baking powder and baking soda and beat until combined. Add 1/2 cup of sour cream, mixing well. Repeat process with the remaining flour and sour cream.

Spoon half of the batter into the prepared pan. Arrange the blueberries in a single layer on top of the batter - making sure to keep them away from the sides of the pan so they don't burn. Top with remaining batter, making sure it is evenly distributed. Sprinkle the streusel over the top.


Bake for 60 minutes, or until cake is golden and center is completely set. Transfer pan to a wire rack and let cool for 15 minutes. Remove cake from pan, and let cool completely. Before service, spoon the glaze over the cake, letting it drip down the sides. Dig in!


STREUSEL

2 1/4 cups flour
3/4 cup packed light brown sugar
2 1/4 tsp ground cinnamon
1 tsp coarse salt
1 1/2 sticks butter, room temperature

In a medium bowl, combine the flour, sugar, cinnamon and salt. Cut in butter using a pastry fork until large, moist clumps form. Makes 4 cups.


GLAZE

1 cup confectioner's sugar
2 tbsp milk

Whisk sugar and milk together until completely smooth. Immediately drizzle over cake.

Marinated Flank Steak

Hooray for the first post of 2009! I won't say that increased blogging is my New Year's resolution, because you know how those things go...but I have taken an oath to myself to cook for *me* more and this blog will most likely reap the benefits.

I now find myself looking for ingredients that will do double (or triple) duty for me. For example - flank steak. I can cook it once - then use the leftovers to make a whole new meal of fajitas with just the addition of some grilled peppers and onions! No waste, and my taste buds still can rejoice.

MARINATED FLANK STEAK

2 1/2 pounds flank steak, trimmed, excess fat removed
4 tbsp extra virgin olive oil
4 tsp black pepper*
4 tsp salt*
2 garlic cloves, bruised
2 tsp paprika
*or to taste

In a large plastic food storage bag, combine all ingredients, with beef. Marinate at room temp for 30 minutes, or longer if desired. Preheat broiler to 400 degrees. Using a meat thermometer at the very center of the steak, broil until internal temperature reaches 145 degrees - medium rare. (The ends will be more well done.) It took about 10 minutes.

Allow the steak to rest for 3-5 minutes before slicing to redistribute juices. Hold a very sharp knife at a 45 degree angle and slice the steak across the grain into thin slices. Carving this way makes the steak extremely tender!

I served the steak with some basic roasted fingerling potatoes and my own raw vegetable salad (recipe below). Of course, if you have a grill working during these winter months, go ahead and grill the steak instead of preparing it in the oven/broiler...it'll probably taste better too.


RAW VEGETABLE SALAD

1 large pepper, any color (or combination), julienned
1 small red onion, sliced
1/4 cup frozen corn, thawed and drained
1/2 cup green beans, thawed and drained
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt and pepper, to taste
fresh parsley, finely chopped

Combine all ingredients in a bowl, and let chill at least 3 hours prior to service. Wonderful color!