This Blackberry Blood Orange Breakfast Cake is a summery twist on an Italian classic. Juicy blackberries and hints of tangy blood orange give this lightly sweet yogurt cake plenty of personality to accompany your morning coffee.
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I'm so excited about this recipe for so many reasons.
In 2016, I traveled with my husband, bonus parents and bonus sister to Italy. It was incredible, and I'm pretty sure I belong there. Yes, I know it's one of the most overly-romanticized places on Earth. Yes, I know there are problems there too—I watch Last Week Tonight. But really, I've spent so much time since trying to replicate the feeling of being there at home.
This cake feels like Tuscany. The flavor and texture. The ingredients. The simplicity. Everything.
It was inspired by a traditional yogurt and olive oil cake made in the medieval hill town of San Gimignano in the Siena, Tuscany region of Italy. Torta allo yogurt is a classic. Don't be afraid of the olive oil. You won't taste it in this recipe any more than you would taste the flavor of canola oil, and it's incredibly common in Italian baking, which is all about what's available locally.
Part of the reason this dessert caught my eye is that the first variation of this recipe I saw in A Family Farm In Tuscany: Recipes and Stories from Fattoria Poggio Alloro by Sarah Fioroni (about a farm near where we took an agrotourism excursion) is so simple that it uses a yogurt cup as a form of measurement for the flour, oil and sugar. I just love that.
I chose not to do that here because packaging can be so different here in the U.S. and I personally buy it in bulk, but the sentiment is pretty beautiful. It honors the idea that baking is about ratios, but it's also rustic. It's the kind of thing my Ya-ya would teach me to do.
Making it seasonal
Yogurt and olive oil cake is also practical because it uses ingredients most people who cook regularly will already have on hand, and you can add any seasonal touches you may have. In winter you could totally make it a cranberry or rosemary orange cake. Spring? Hello, lavender and honey. Fall? Cinnamon spice sounds good!
My version, blackberry blood orange breakfast cake, plays up some of my favorite fresh flavors of summer. I've been very into blood oranges lately. Partially because they have folate in them which is good for pregnancy, and partially because they are DELICIOUS. They're a little more tart than regular oranges, and I personally think they're more flavorful in general.
It doesn't hurt that they're gorgeous, either.
As for the blackberries, I have never not been into those juicy little summer candies. They're wild and beautiful, tart then sweet. A little seedy, but in a good way. Blackberry is one of my go-to flavors, whether for preserves, compote, flavored water or sweets—but honestly none of that can compare to a gooey, just overripe blackberry baked into this cake.
Blackberries are also rich in polyphenol antioxidants, which give them their dark, jammy color. The science on just how beneficial those phytochemicals are is a little shaky, but loading up can't hurt right? They're also a good source of dietary fiber, vitamin C, vitamin K, and too many blackberries is probably better than other foods that tout polyphenols like olive oil and red wine, right?
This cake isn't super fluffy like your typical dessert cake. It's on the firmer side and light, like so many great Italian treats. Think about crunchy biscotti soaking up your cappuccino, or chewy ciabatta drenched in olive oil and dried herbs. It's incredible with coffee or tea in the morning, but don’t rule it out for dessert.
Plus, it's beautiful. I didn't even work all that hard to arrange the fruit on top and look at it. I know this is almost the same as the main shot above, but seriously. STRIKE A POSE, CAKE.
Just like that. STRIKE IT.
Baking the cake
Making it is simple too. Totally beginner-level. If you are a true beginner, there's one place I really want you to pay attention, and that's when you're beating the eggs and sugar. If you just do it quickly like with a lot of typical cake recipes, you're not going to get the volume you need. You really do want to let it go about five minutes or until it doubles in and looks creamy-yellow and foamy, like the photo below.
Sweetening the deal
I love serving this cake with whipped cream. Even better? Blood orange whipped cream! It only takes a few minutes and one extra ingredient to whip up, and you're already zesting oranges, so it's honestly crazy not to. Besides, if you've never made whipped cream, learning how allows you to level-up approximately 1,000 desserts.
Just do it, okay?
Seriously, I hope you make this and I hope you love it as much as we do over here! If you do, let me know by sharing a photo with the hashtag #whipsmartkitchen and tagging me on Instagram, Facebook or Twitter. You can also use the "tried it" feature on Pinterest to help out others looking for a tasty seasonal cake!
Let's get baking!
Blood Orange Blackberry Breakfast Cake Nutrition Info
Blood Orange Whipped Cream Nutrition Info
Light and fluffy peanut butter pie deconstructed into a dip with plenty of texture from chocolate cookie crumbs and peanut butter cups. Perfect for parties and no wait time (or slicing) necessary.
Disclaimer: This post contains affiliate links. That means I get a small commission if you buy products I recommend at no additional cost to you. I only recommend products I believe in from companies I believe in—either I use them myself or I've at least done thorough research and vetting. Please reach out if you have any questions!
Today I've got a super simple but incredible dessert recipe for you. FLUFFY PEANUT BUTTER PIE DIP. You're welcome.
This peanut butter pie dip comes together super quickly, and unlike actual pie, you don't have to wait for it to chill, or bake or even slice it because everyone says they're afraid to mess it up.
Another perk of this recipe? It feeds a crowd, for real. It would be a game-changing Super Bowl party addition this weekend, and it comes together quickly enough to keep you from spending all day in the kitchen.
I definitely wouldn't call it nutritious, but I think it's perfectly healthy to indulge from time to time. That being said, another perk of the dip variation is that your guests can have as little or as much as they want, and if you put out apples or strawberries with it they can at least get some vitamins.
This recipe was inspired by my Great Aunt Sue-Sue's recipe for peanut butter pie. When I was little she made the desserts at my favorite restaurant in the Outer Banks, RV's (now closed, in its place is Sugar Creek Soundfront Seafood Restaurant).
People would ask for her recipes so much that she wrote a cookbook, which was—and still is—the COOLEST THING in the world to me. "How to Put the Caramel in the Middle of the Cake: Ten Requested Dessert Recipes from the Turtle Lady" by Sue Wilcox.
Oh, and that turtle lady part? A reference to her most famous dessert: caramel turtle fudge cake. She and my Ya-ya have dueling turtle cake recipes with different interpretations of where the caramel should go. My Aunt's stance is pretty clear from the book title, I think.
During the fall, I cater the press box of the same DII football team I sideline report for. I was trying to figure out a new dessert to make one week, and flipped through her book for inspiration. Then I saw it: her peanut butter pie recipe. I really wanted to make it, but I had about 50 people to serve and I transport everything myself... so pie was a no.
But pie dip? Peanut butter pie dip could work. I mean, I do make a lot of dips. Chocolate chip cookie dough dip, s'mores dip, cannoli dip—and those are just some of the sweet ones.
I decided the best way to keep this pie-ish was to crumble up the pie crust and put it right in the dip, and that was a great decision if I do say so myself. It adds a nice texture along with the peanut butter cups. It also keeps the dip from being overwhelmingly and/or monotonously sweet.
One tip: don't completely pulverize the pie crust. You want different sized pieces in there so it's not all sandy. Besides, it will break down more when you stir it in.
This recipe went over so well that for Christmas we made several batches and gave out jars of it to my husband's department at work. According to reports, most of these jars did not make it home. Sorry if I'm outing anyone to their family for not sharing!
A few things worth noting here:
- I used my KitchenAid standing mixer for the creamed cheese, peanut butter and powdered sugar, but you could easily use a hand mixer. It's also doable with just a bowl and spoon. It's slower, but it's a good workout!
- This makes more fluffy peanut butter pie dip than pictured in this purple container.
- I mentioned using this recipe for catering. I had to double the recipe to serve all those people. It's mostly gone by halftime, but know that this does go a long way with other snacks.
- You can easily store this in the refrigerator ahead. I haven't tried freezing it (it's never lasted that long), but I would imagine you could as it's similar to a cream-based pie. Maybe test it before freezing it for guests.
- OH and if you're a newbie...
What does folding in mean in a recipe? Can't I just stir?
If you're really new to this, you might not know why or how to fold in the cream. For the record, it's super easy! Folding is the process of mixing in an ingredient without flattening it by squashing the air out.
Think about making shaving cream art in kindergarten (or now. No judgement here). If you played with it for too long it disappeared, leaving only residue on the paper. If you do that to this recipe, you'll be left with the creamed cheese/peanut butter mixture from before, but like... watery and weird.
Opinion: Flat peanut butter pie dip does not sound as appetizing as fluffy peanut butter pie dip. Luckily, folding is literally just what it says—and it's more fun than folding clothes, thank God.
How to fold in ingredients
- Lightly drag your spatula through the mixture, lifting some as you go (this is called cutting).
- Gently turn over (fold) your spatula to drop what you lifted on top of the rest of the mixture.
- Repeat until the mixture is all the same color.
See! Easy, peasy.
Like I said above, it's Super Bowl weekend! Will you be watching? I refuse to believe everyone who reads recipe blogs is anti-sports (I'm clearly not), so let me know if you're with me!
I want to know, who do you want to win? I'm generally not all that invested in any team if my Steelers aren't in, but this year I'm rooting the Eagles because of Vinny Curry. We went to Marshall at the same time and I used to sideline report football for WMUL-FM when I was in school, so go Vinny!
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Let's get mixing!
A light and airy dessert with fluffy maple brown sugar meringue, velvety maple whipped cream, and tangy raspberry compote.
Disclaimer: This post contains affiliate links. That means I get a small commission if you buy products I recommend. I only recommend products I believe in. That means I've used it myself in most cases, and at the very least I've researched it thoroughly and find the company trustworthy—I would never recommend anything I wouldn't buy and use myself. Please reach out if you have any questions!
We are waist-deep in the season of all-pumpkin-everything. Pumpkin spice lattes, pumpkin bagels, pumpkin butter, pumpkin festivals and, of course, pumpkin pie. Listen. I love pumpkin. I love all the things previously mentioned. Give me a pumpkin spice latte float with pumpkin ice cream, I'll drink it happily! Do not doubt my pumpkin devotion.
That being said, if you're ready to change up your sweets menu, I get it. Autumn brings us so many more flavors to play with, and honestly there is such a thing as taste fatigue. That's exactly why I came up with maple pavlova with raspberry compote.
After so many heavy, ultra-sugary, dense desserts, I needed something completely different. Pavlova was in my mind, and maple syrup was in my fridge. Mad food scientist mode: engage.
Pavlova is a light and fluffy dessert with a crisp exterior, a marshmallowy interior and contested origins. Everyone seems to agree it was created for prima ballerina Anna Pavlova sometime in the early 20th century, but the where is less clear. Some say the first one was made in New Zealand, some say Australia, some even say the United States. I won't speculate, as I'm mostly interested in it's uncontested deliciousness.
Take a minute to look at this thing. It's imperfect—ahem, rustic—but that give it a beautiful quality more composed desserts can't quite recreate. Curious that it was made for a ballerina, because it's more the dancing scene from Harriet the Spy than Swan Lake.
A wild little cloud of deliciousness.
It's not exactly a meringue, but it's in the family. Meringues are typically a fairly uniform texture–crispy and crumbly throughout. Pavlova, on the other hand is soft and cushiony in the middle. It's typically dressed with whipped cream and fruit, which is what first drew me to it. I was looking for a light dessert I could make in a summer I knew would be swimming-heavy. I stumbled across a recipe for chocolate swirl pavlova with raspberries, and I've made my version of it more times that I can count. For parties, for family and at least twice, around midnight for no real reason.
One of the things I love most about pavlova is that it simultaneously feels light and incredibly decadent. Actually, the way I make it probably has something to do with that. I almost always layer one on top of another, drizzle a ton of melted dark chocolate over and grate more chocolate on top...
Anyway, the wafers (for lack of a better word) combined with the whipped cream melt in your mouth, and the contrast between crisp and creamy keep things rich and interesting. The longer it sits in the refrigerator, the softer the wafers become, but in a good way. Almost like eating a really light mousse pie.
But... raspberry and maple?
You may be questioning the maple-raspberry combo, and I don’t blame you, but I swear they go together. I did it on my own to see how it would be, but later found out it’s an actual thing. They’re listed together in Karen Page and Andrew Dornenburg's The Flavor Bible, which is about as legit as you can get.
You can always make this without the raspberry compote. I've done it both ways, and both are great. Still, the maple and raspberry are really fun together, and I mean, why not?
Whipping it up, in practice
Pavlova is pretty easy to make, but there are some things to pay attention to if you're a baking newbie. First measure the ingredients exactly. Second, be mindful of how things look and feel at all times. It's really important that the batter is set up correctly when you bake it.
Stiff peaks are what you're looking for, and I do mean stiff peaks. When you bounce the whisk lightly into the surface of the batter, pull it up, and flip it upside down. The peaks that form should be short and stand straight up. If you plunge it too far, the peaks will still be long and soft, so make sure you’re doing it lightly. In this case, over-beating is better than under-beating.
I actually find the look of the batter itself to be a better indicator. Make sure the mixture is shiny and a little silvery—pearlescent. It should look almost like a cross between marshmallow cream and extremely thick shaving cream. The air you’ve beaten in is so well incorporated that the batter is rich and smooth, and when you move a spatula through or pile up spoonfuls, it holds its shape.
When cooked, the pavlova should be light and airy. The outside should be crisp and crumbly, and the inside should be soft and a little spongey, but still lighter than angel food cake. All of it should melt in your mouth.
In this recipe I use cake pans because pavlova does best when all parts are baked very consistently. If one of the wafers is getting more heat than the other, you might run into two very different layers. Maybe event a burnt one. The cake pans guarantee you can fit both wafers on the same rack of a standard oven. If you're willing to risk it though, you can definitely try using sheet pans on different racks. I've done it that way as well, and it can be done.
If you do use the cake pans, I recommend cutting down the parchment paper into rounds just a couple inches wider than the pan, and pressing it into the bottom as best you can. If you leave it in big sheets, the edges tend to pop up and the bottom of the wafers won't bake flat.
Baking in the pans does make the sides a little less smooth-looking than a typical pavlova, but I actually like the way it looks both ways. Either way, the pavlova should peel away from the parchment paper fairly easily if baked correctly.
One of the best things about this recipe is that you can make the wafers and the compote ahead. The meringue part can be made the day before, and the compote can be made several days before. You could technically make the whipped cream ahead too, but I think that part is best fresh, and takes no time to whip up.
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So let's get baking!