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1. Lightly coat a 9-inch square baking pan
with nonstick cooking spray and line with
parchment paper; reserve.
2. Prepare the crust. Put the butter and
sugars into a medium mixing bowl.
Mix on Speeds 2 to 3 until creamy.
Add the remaining crust ingredients and mix
on Speed 2 until combined. Transfer the
crust mixture into the prepared pan and
press down firmly to pack into the bottom
of the pan. Chill in refrigerator until firm.
3. While the crust is chilling, prepare the
filling. Put the sugars, tapioca starch, salt,
and spices in a large mixing bowl; mix
on Speed 1 to combine. Add the vanilla
extract and blueberries and stir until
blueberries are well coated. Then mix on
Speed 1 until about half of the blueberries
have burst open, about 2 minutes. Reserve.
4. Put all of the topping ingredients, except
for the butter, in a medium mixing bowl.
Mix on Speed 1 to combine. Add the
butter and mix on Speed 2 until large
crumbs form.
5. Once the crust has sufficiently chilled,
preheat oven to 350°F with the rack in
the middle position. When the oven is
preheated, bake until crust is firm and
golden at the edges, about 20 minutes.
Remove and spread filling on top of the
hot, baked crust and return to the oven for
an additional 15 minutes, or until bubbling
at the edges. Cover evenly with the crumb
topping and return to the oven for a final
15 minutes. The bars are done when the
topping is evenly browned.
6. Cool completely prior to cutting and serving.
Nutritional information per bar:
Calories 282 (41% from fat) • carb. 39g • pro. 3g
fat 13g • sat. fat 8g • chol. 35g • sod. 143mg
calc. 4mg • fiber 2g
Golden Layer Cake
The go-to cake recipe for all of the
“yellow cake” lovers out there. This goes
well with just about any filling and frosting,
but we especially love it with our
summer-inspired Berries and Cream
Frosting (recipe follows).
Makes two 9-inch layers, 12 servings
Nonstick cooking spray
3
cups cake flour, not self-rising
1¾ cups granulated sugar
1
tablespoon baking powder
¾
teaspoon kosher salt
2
large eggs, room temperature
2
large egg yolks, room temperature
1½
cups buttermilk, room temperature
2
teaspoons pure vanilla extract
1
cup vegetable oil
1. Preheat oven to 350°F with the rack in the
middle position. Spray two 9-inch cake
pans with nonstick cooking spray and line
with parchment paper. Reserve.
2. Put the flour, sugar, baking powder, and
salt together in a large mixing bowl. Mix on
Speed 1 to fully combine, for a minimum of
30 seconds. Reserve.
3. Put the eggs, yolks, buttermilk, and vanilla
extract together in a medium bowl. Mix on
Speed 3 to combine.
4. Reduce to Speed 2, then gradually add
the oil to the dry ingredients and mix until
combined, then increase speed and mix until
completely homogenous, about 1½ minutes.
5. Gradually add the egg/buttermilk mixture
and mix on Speed 2 until completely
combined.
6. Divide between the two prepared cake
pans. Tap gently on the countertop to
remove bubbles and place in preheated
oven. Bake until the center springs back
to the touch and a cake tester comes out
clean when inserted in the center, about
25 minutes.
7. Remove from oven, cool in pans on a wire
rack until cool to the touch. Remove from
pans, then transfer cakes to a wire cooling
rack to cool completely before frosting.
Nutritional information per serving:
Calories 432 (42% from fat) • carb. 58g • pro. 5g
fat 21g • sat. fat 2g • chol. 63mg • sod. 300mg
calc. 69mg • fiber 1g
Berries and Cream Frosting
The flavor, and color, can be adjusted by
the amount of freeze-dried berries that
are used in the recipe. Start with ½ cup
and then add more as desired.
Makes about 3 cups, enough to frost one
9-inch layer cake,12 servings
8
tablespoons (1 stick) unsalted butter,
cut into 8 pieces, room temperature
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