Blueberry Crumb Cake

Source: Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake (Little, Brown & Company, 2019), pg. 43. 
Also: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 96.

It has taken me a long time to try this wonderful recipe and it has to be one of Maida's best. Although it calls for fresh blueberries, I used frozen ones that I had in the freezer from last year. It was delicious. It is especially a wonderful treat with coffee in the morning. 

A very easy recipe to put together - 

Topping:

• 1/3 cup sifted all-purpose flour
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 2 oz. (1/2 stick) cup butter

Cake:

• 2 cups fresh blueberries (about 1 pint)
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 oz. (1/2 stick) cup butter
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1 egg
• 1/2 cup milk
• Finely grated rind of 1 lemon
• 1/2 cup walnuts, cut medium fine
• Confectioners sugar (0ptional)

The recipe as written can be found at the Pittsburgh Post Gazette.

When using frozen blueberries vs. fresh, I am usually perplexed as to whether or not you try to dry them after thawing. I did put them on a paper towel and pat them lightly. I don't think that did very much and it certainly did not seem to affect the recipe. I think the best option would be to use them frozen and not let them thaw. Nevertheless, thawing did not seem to make a difference. Sprinkle about 1 1/2 tablespoons of the dry ingredients on the berries and softly stir.

Make the topping by using a pastry blender to cut the butter into the flour, sugar and cinnamon mixture.

Beat the butter

Add egg and beat for one minute

Add the sifted ingredients alternately with...

 the milk

Add the lemon zest

Add the batter to the berries (it will be stiff)

Fold gently

Spread the batter into the prepared pan

Sprinkle the nuts on top

Add the reserved topping. Baker in 375 degree oven for 40-50 minutes until the top is brown. Let it cool in the pan for 30 minutes before removing.

The recipe says this is good served either warm or cold. I tried it both ways (of course!) and it is good either way. You can sprinkle confectioners sugar on it but I did not do this.Yum

Sour Cream Black Fudge Loaf Cake

Sour Cream Black Fudge Loaf Cake 

Source: Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake (Little, Brown & Company, 2019), pg. 43.

I've been looking through Maida Heatter's new book Happiness Is Baking which is a collection of her best known recipes. I have made most of them although there are still quite a number I haven't gotten to yet. One of them was this one. It is a fairly simple loaf cake with an intense chocolate flavor. It definitely needs the icing or it would be a bit bland.

Of the recipes I've have not tried yet, I am looking forward to trying the "Abby Mandel's Boule de Neige (Snowball)" and the Cranberry Upside Down Cake. I still can't believe I have not made the "Queen Mother's Cake" yet!

I was also not familiar with the "September 7th Cake" and do not recall seeing this recipe in any of my books. I may have just overlooked it. This is one of her favorites and she plans to have it on her upcoming 103rd birthday! It has to be awesome.

2 oz. unsweetened chocolate, coarsely chopped
2 tsp. dry instant coffee
1 cup boiling water
2 cups sifted all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 lb. sweet butter
1 tsp. vanilla extract
1 3/4 cups brown sugar, firmly packed
2 large eggs
1/2 cup sour cream

Icing

2 oz. unsweetened chocolate
2 TBS butter (room temperature)
1/2 tsp. vanilla extract
1 cup strained powdered sugar
1 large egg

The full instructions for the recipe can be found at Genius Kitchen.