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Gooseberry Coffee Cake


(I am not a pretty picture, but you get the point)

Hello again!  And apologies for such measly posting.  It’s been a busy summer, and while I have still been cooking plenty, few original recipes came out of the kitchen, mostly returns to old favorites, lots of grilling and various things tossed together.  I have posted some of my food related travels, new favorite products and such over on my Twitter page, as well as on my Facebook page, so swing by for a visit!

I got a little of my baking mojo back with this little coffee cake, inspired by the gorgeous basket of fresh gooseberries I had purchased at the Dieppe farmer’s market a couple of weeks ago.  I topped and tailed them and popped most of them into the freezer where they will join other baked goodies and maybe some chutney as the fall wears on.  While at the same market, I picked up a container of Quark from Armadale Farms, one of my favorite stops !  And so, that too was destined for baking.  At lower fat content and with 10 grams of protein in 1/3 cup, this stuff is one of my new favorite products, finding its way on top of potatoes and mixed into scrambled eggs.  Love it!   If you can’t find quark cheese nearby, you can substitute an equal quantity of cream cheese in this recipe.

On to the recipe!  This cake is lemon flavored as well as studded with those beautiful gooseberries, topped with a quark mixture and a crumble topping.

Preheat your oven to 350 degrees.

In your stand mixer or large bowl combine:

  • 2 cups white flour
  • 1 cup white sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Then blend in:

  • 3/4 cup lemonade
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 tbsp grated lemon peel
  • 2 cups gooseberries (if large, chop them down a little)

When mixed, turn into a greased 9 inch springform pan, set aside.

Mix together:

  • 8 ounces Quark cheese
  • 1/3 cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract

Spread this mixture over top of cake batter.

Use a pastry blender to combine into crumbs:

  • 3/4 cup white flour
  • 1/2 cup white sugar
  • 1/2 cup butter

Sprinkle this over top of cake.  Bake for 60-70 minutes until tester comes out relatively clean (cheese may stick to tester).  Run a knife around inner edge of cake and allow to cool completely before removing sides and bottom of pan.  Cut, serve and share!


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