Coffee cake walks a fine line between breakfast and dessert. This is not your typical coffee cake, with fluffy vanilla-flecked cake, the topping crispy and sweet, and the center full of fresh, tart cranberry. I served this for breakfast, but would just as quickly scooped a bit of vanilla ice cream on top and enjoyed a late night movie. This recipe can be easily altered to include blueberry or cherry or a dash of cinnamon. Anyway you want it, enjoy it—morning, noon, or night.
So I am now the proud new owner of a tart pan. This of course means that there will be a large number of tart posts in the near future as it’s something new and unexplored. I’ve only really been exploring baking for the past 6 months or so, and as I’m sure you’ve experienced, there is a pan for everything. Meaning there is always a pan you
want need. Luckily my very kind husband is understanding and very encouraging, and I know all the right places to look to find a decent deal. And all of this led to my new pan, and a whole list of must-make-soon tarts. This one in particular was a hit—especially a la mode. It’s perfect for those with a sweet tooth, and the blackberries and pistachios lure in the rest (those people who ordinarily would “no thanks, I’m on a diet” me when I offer them a slice). And this recipe is from scratch–the most simple homemade recipe I have ever made. Really.
One look at this tart and I’m betting that you are thinking the same thing I did—I must make that. In this recipe’s case, a picture does say a thousand words. Apples, butter, and sugar. It’s beautiful and simple, a no frills kind of dessert. Though I wouldn’t turn away a healthy sized scoop of vanilla ice cream if it came your way.