I’ll bet that was delicious!
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Looks great. I wonder if it would work with blueberries. I have some frozen.
Seeing a friend tomorrow, so made David Lebovitz’s tahini CCCs… haven’t made them for a while, but always popular.
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Yeasted Sugar Cake
This is just plain impressive for a plain plain cake. Flour, butter, sugar, yeast, milk, eggs – it takes 2 shortish rises (45 minutes, then 30 minutes) and a pre-bake topping of butter and sugar. Not even a drop of vanilla! Less is more here. I tasted while still warm, hope it doesn’t disappoint tomorrow! Found in my “Cake” folder, no idea how old it is or where I found it. Ah-- Google search says it’s from Epicurious, long ago.
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I think so. I think I’ll try it with a variety of fruit. I like the acidic ones best so I’d add some lemon to the blueberries.
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Sounds great! I used to make a Moravian Sugar Cake that I loved. It was yeasted and had leftover mashed potatoes, I think.
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I love yeasted sweet breads. Please report back on how it holds up on day 2+.
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Had to go look this up - I might have to try this.
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An Apple Crumble, made with Jonagolds, McIntosh and a 3rd firmer type of apple (a newish variety, can’t remember the name, I think it may have been Pazazz, as I seem to remember some Zs) . The topping was made of sugar, flour, oatmeal, butter and cinnamon.
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First bake of the year (finally!) — blondies, with my friend’s kids (at their house, I brought back ONE for myself 
).
Cheated and started with a mix because the family does not cook or bake much, but the boys want to start “from scratch” next time, so there will be a next time.
The blondies turned out really delicious despite almost over baking (bec I left one of the boys in charge of the timer, and he said “I told you 5 mins ago that it went off!" but of course he didn’t – luckily I had set it for 5 mins less than the low end of the range).
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I want to make this for Sunshine!
I just did a “screen capture” from the Epicurious website.
Thanks!!
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Jammy’s Chelsea Buns.
I wanted to bake these for breakfast, and to give myself a head start, made the preferment the afternoon before and immediately put in on a low shelf in the fridge. By early morning, it had grown quite nicely, and after 30 minutes on the counter was ready to mixed into the dough.
I probably spent too much time thinking about how best to configure 12 buns into my new 9” x 14” USA pan jelly-roll pan. Ultimately, I just placed them all in there symmetrically, and hoped for the best. I did struggle with getting them all the same size, but ultimately decided not to stress about it.
Mine were done in 14 minutes, although I might have been able to pull them at 13. Sprinkled with cinnamon and sugar after baking.
These came out great – big, soft, pillowy, and tasty. An easy (and as promised) not overly sweet treat. Will make again.
@Jammy: if you’re reading, can you share the name of the source this came from? TIA!
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I’ve had this book for over 30 years. The recipes I’ve tried out of it have been solid. It’s good, old fashioned cooking. If one can have affection for a book, Farmhouse Cookery has mine.
Your Chelsea buns look delicious! I’d reach out and nab one if I could. 
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Thank you! And thanks for the bun recipe - it’s a winner.
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More cream to use up so made this salted caramel pound cake which is dangerously good… I was practically licking the pot I made the glaze in. https://www.lottieanddoof.com/2015/03/salted-caramel-pound-cake/ Having to reuse an old photo since I forgot to take one before I took it in to work… was devoured in pretty short order.
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I’d love to try this in a bundt pan.
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Last night – after Sunshine finished her Pineapple Cobbler for dessert, she turned to me and said “I want Chocolate!”
So, I asked her “Do you want some ‘Chocolate Peanut Butter Rolls/Candy’?” Which for the first time that I can remember – she said no, that she had eaten enough chocolate candy over the Valentine’s Day (holiday). Her suggestion was a chocolate cake with chocolate icing.
Although, I made one a few weeks ago, apparently my girl doesn’t get tired of chocolate cake with chocolate icing. So I whipped up a chocolate cake last night and made some chocolate butter cream frosting this morning.
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You just reminded me that I bought sour cream ages ago for some mysterious reason.
Baking would be a good way to use it up (seeing as I have NO recollection of what the originally intended use was )
Does sour cream go bad? It’s sour to start with. 
