If you recall, the first of this month, Susan, at My Mother's Apron Strings, chose me to receive her March apron.
Today, I will wear the apron for the last time, before sending it off to another recipient. If you click on Sisterhood of the Traveling Susan Apron, you can read how this wonderful gift I've received, will begin another journey.
This Morning, while having my breakfast tea, I decided the Lemon-Raspberry Coffee Cake would be the send-off recipe. The coffee cake recipe came from the April issue of Better Homes and Gardens.
I decided to use my two favorite bowls. Then I checked my list of ingredients.
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, softened
2 eggs (1 for each layer mixture)
1 teaspoon vanilla
3/4 cup buttermilk
3 ounces cream cheese, softened
1 teaspoon finely shredded lemon peel
1 cup fresh or frozen raspberries
Powdered (confectioners) sugar (optional)
1. Preheat oven to 375 degrees. Lightly grease bottom of pan with parchment. Grease and lightly flour pan; set aside. For cake, in a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
Note: Layering the batters…..Keep the cheesecake filling from mixing into the cake layer. Spread half the cake batter into the pan and evenly top with the cheesecake filling. Using two spatulas, dollop remaining cake batter over the filling and carefully smooth top.
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, softened
2 eggs (1 for each layer mixture)
1 teaspoon vanilla
3/4 cup buttermilk
3 ounces cream cheese, softened
1 teaspoon finely shredded lemon peel
1 cup fresh or frozen raspberries
Powdered (confectioners) sugar (optional)
2. In medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined. Add 1 egg and the vanilla. Beat on low to medium 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.
3. For cheesecake filling, in small mixing bowl beat cream cheese and remaining ¼ cup granulated sugar on medium to high until combined. Add lemon peel and 1 egg. Beat until combined.
4. Spoon half the cake batter into prepared pan, spreading to edges. Pour
cream cheese layer, carefully spreading to edges of pan. Then top with remaining cake batter.
5. Bake 20 minutes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges of cake from pan; remove from pan. Sprinkle with powdered sugar, if desired.
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| Still warm and smells so yummy! |
I have to admit, I did fret over naming the first kitchen the apron would visit. I wanted to send each of you an apron. But, there is only one apron!
In the end, I decided to send the apron to Elaine at Pear Tree Log.
So look out UK, The Sisterhood of the Traveling Susan Apron will soon be on holiday, traveling to your beautiful country.
I will keep you up-to-date as it moves from kitchen to kitchen.
Enjoy your week end
Meggie Mac
