I love Brunch. Triple Berry Coffee Cake, Parfait, and Cold Brewed Iced Coffee

Brunch is the perfect meal. It is synonymous with lazy Sunday mornings, sweet treats, and champagne before noon, all of which I strongly approve of.  This last Sunday, one of my favorite people came over to our house for brunch where we feasted on: triple berry coffee cake, strawberry/mango parfait,  mimosa, and cold brewed iced coffee. I may have gone a little overboard considering there were only three of us…

Triple Berry Coffee Cake

This recipe is from Smitten Kitchen and it is heavenly. This is a great base recipe that you could stir any combination of seasonal fruits into. Here, I used raspberry, blueberry, and blackberry.  I have a flat of ripe peaches on my counter, and family to visit mid-week, so I think this cake may be making another appearance in my life in a peach version.

Triple Berry Coffee Cake, from Smitten Kitchen 

  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • zest of one lemon
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 3/4 cup buttermilk
  • 1 cup each of blueberries, blackberries, and raspberries (or 3 cups of any fruit)
  • 2 Tablespoons of all purpose flour, for dusting the berries.

Preheat the oven to 350F and butter and flour a bundt pan. Sift together the 2 1/2 cups of flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the lemon zest, vanilla, and eggs, one at a time. With the mixer running on low, add half of the flour mixture, then half of the buttermilk, then the remaining flour mixture, and then the remaining buttermilk. Mix until just combined. Toss the berries (or fruit) with 2 tablespoons of flour, and then gently fold into the batter with a rubber spatula.  Spread evenly in the prepared bundt pan, and bake for 55-60 minutes, or until a toothpick comes out clean.

Fresh Fruit, Yogurt, and Granola Parfait

Everybody loves parfait, and this really couldn’t be simpler. Layer yogurt, fresh fruit, and granola in a pretty glass and top with a particularly photogenic strawberry. Easy, delicious, and refreshing on these hot summer days.

Cold Brewed Iced Coffee

“Cold Brewed” makes this sound very posh, but in reality it is very easy, and a godsend for people like me who need coffee before they are able to make coffee in the morning. It’s especially wonderful in the summer, where I want iced coffee, but am always disappointed by either pouring hot coffee over ice, or just refrigerating hot coffee.

You will need: ground coffee, cold water, a large jar, a strainer and some cheesecloth (or coffee filters)

Before going to bed, put some coffee in the jar and fill with cold water. I used 1/3 cup coffee in a 1 quart mason jar, but you can adjust this to your preference depending on how strong you like your coffee. Just leave the jar on the counter and go to bed for at least 8 hours. When you wake up, strain the coffee through a cheesecloth or coffee filer lined strainer. That’s it! Enjoy over ice, and if you want to really take it to another level, stir in a big spoonful of sweetened condensed milk. I know it sounds strange, but it will make the most delicious sweet creamy glass of iced coffee you have ever had.

Add in some good company, conversations, dancing, and cold glasses of mimosa, and your Sunday will be off to a very good start indeed 🙂

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