Classic comfort, made a little lighter
Photos and recipes by Lauren Furey
My mom makes a legendary blueberry coffee cake, and I dream about it often. This cornmeal loaf cake has similar citrus and berry flavors, but it uses non-fat yogurt and olive oil. Sour cream can be used instead of yogurt and vegetable oil in place of olive oil, if that is more accessible. Yogurt and olive oil tag team to create a luscious cake.
Cornmeal Loaf Cake with Berries and Citrus
Yields one 8 x 4 inch loaf cake
Ingredients
- 2/3 cup granulated sugar
- Zest and juice of half an orange (or lemon)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 cup extra virgin olive oil
- 1 cup Greek yogurt (I use non-fat plain Greek yogurt, but you may use your favorite Greek yogurt)
- 3 large eggs
- 1 3/4 cup all-purpose flour plus one tablespoon for coating the fruit
- 1/4 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups blueberries, cherries, blackberries and/or raspberries (fresh or frozen)
Directions
1.) Preheat the oven to 350F. Grease and flour a loaf pan.
2.) In a large mixing bowl, combine the sugar and orange or lemon zest. Pinch the sugar with the zest until the sugar has a citrus scent. Pinching the sugar with the zest will release the oils of the zest.
3.) Add the citrus juice, vanilla extract, almond extract (if using), olive oil, yogurt and eggs (add eggs one at a time) to the bowl. Whisk until thoroughly combined.
4.) In a large bowl, combine 1 3/4 cup flour, cornmeal, baking powder, and salt. Mix the wet ingredients into the dry ingredients just until smooth.
5.) In a small bowl, combine the berries with one tablespoon flour. Flour coats the berries and keeps them from sinking into the bottom of the cake. Fold the coated berries into the cake batter.
6.) Pour the batter into the prepared cake pan and bake for about one hour until a toothpick inserted into the thickest part comes out clean. Remove and run a knife around the perimeter of the cake while it is warm to ensure that it will not stick. Let cool in the cake pan completely on a wire rack before serving.
Serve with a dollop of whipped cream or berries for extra pizzazz.
You can individually wrap each slice in a plastic bag for accessible slices.
Cecina (Chickpea Flatbread)
Yields four servings
Cecina is a gluten free chickpea flatbread. It is called “farinata” in Genoa and “cecina” in Tuscany. It is tasty when served by itself, cut into squares or triangles, or as an appetizer with cold cuts or farm vegetables. During a recent visit to Florence, I enjoyed cecina from the Sant’Ambrogio market while walking! I ate it right out of the paper bag.
Ingredients
- 1 cup chickpea flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 1/3 cups of warm water
- 1 tablespoon olive oil, plus a little more for lightly greasing the pan
- 1 tablespoon freshly chopped rosemary, plus more to garnish
- Flaky sea salt, to garnish, optional
Directions
1.) In a medium mixing bowl, whisk together the chickpea flour, salt, and pepper until the mixture is free of lumps. Whisk in the warm water, olive oil, chopped rosemary, and combine until the batter is smooth. It should be a loose batter.
2.) Preheat the oven to 450F. Place a 10-inch baking dish or skillet in the oven while it preheats. Carefully grease the heated pan well with olive oil, using a paper towel to spread the oil around the pan. You may also use spray.
3.) Pour the batter into the greased pan. There should not be more than a 1/4-inch thick layer of batter on the bottom of the pan. Add more chopped rosemary on top and bake for 15-20 minutes or until the batter starts to pull away from the sides of the pan.
4.) Remove from oven and let sit in the pan at least 15 minutes before serving.
Cecina is delicious when warm or at room temperature. Top with flaky sea salt, if desired.
