February 2

Sundays are usually our cooking days. Even though the days are getting longer, I have been working so much during the days that Sundays have now also become blog recipe making days. I whip a few things together that I’ve been waiting to make all week and photograph furiously while the sun is out. This morning, we were meeting people for brunch at 10 am and I woke up at 9. Needless to say, I got these muffin tin cakes cooked and out of the oven, and my self showered and ready all under 45 minutes.


I have to admit, I do work fast but nevertheless, these are such a simple, quick little dessert (or snack, or brunch dish, depending on your mood) to put together, it’s a great recipe to have in the repertoire. Basically all it is, is some fruit that stews at the bottom of the muffin tin with a simple, tasty cake on top. The cake absorbs the juices from the berries and is moist where they meet but still has a nice crunchy top to it. You can substitute any berry, and I bet even peaches would be great when the season rolls around.


I was pleasantly surprised how well these set after letting them cool. I could scoop the whole thing out of the tin without any mess, although I am sure if you have the luxury of eating them straight out of the oven, goopy and warm, topped with whipped or ice cream, no one would complain. The original recipe for this, which I barely changed, is from top with cinnamon. She makes them in individual ramekins, which I think is a lovely idea, especially if you are having guests. Either way, I hope that you try these and enjoy them as much as I did.