Sunday Baking

Wishing all you dads out there, whether you are dad to a fur-kid or the human kind, an awesome Father's Day!

I have no dad to celebrate Father's Day with as my own dad passed away in 2006.  He's always on mind though, and someone I'm dedicating today's blog post to.

Today I baked something really delicious.  The recipe for Apricot-Blackberry Cornmeal Kuchen comes from a worn copy of Low Fat Cooking by Sunset Magazine.  I've had this cookbook for 20 years now, I think. I remember making the vegetarian lasagna on page 66 for my mom who requested that recipe numerous times.  She's no longer alive but her spirit and love for cooking inspires me to be a better and better cook.

If you love fresh apricots then I highly encourage you to check this recipe out.  First of all, it's really easy to put together.  Seriously!  And second of all, it uses very little fat so it doesn't have a whopping ton of calories in it.  And finally, it's delicious.

If you can find some juicy, sweet organic apricots like I did at the Pasadena Farmer's Market yesterday, then all the better.  The organic blackberries I used came from Whole Foods market however but they're still really good too.

Okay, enough of my chatter...here's the recipe!

Ingredients--
1/2 Cup EACH AP flour and yellow corn meal
1 and 1/2 tsp baking powder
1 egg
1/3 cup firmly packed brown sugar
1/2 cup lowfat buttermilk
2 tablespoons vegetable oil (I used melted coconut oil)
5 medium sized fresh organic apricots, cut in half and pits removed
10 organic blackberries
2 tablespoons granulated sugar

Directions-In a large bowl, stir together the flour, cornmeal, and baking powder, until well blended. Set aside.In a medium sized bowl, combine egg, brown sugar, buttermilk, and oil. Beat with a whisk until well blended. Add buttermilk mixture to cornmeal mixture and stir just until dry ingredients are evenly moistened.
Spread battering in a greased 8-inch round baking pan or quiche pan. Gently press apricot halves, pitted sides up, into batter. Place a berry in hollow of each apricot half.
Bake in a pre-heated 350 degree farenheit oven until center of cake feels firm when lightly touched (approx. 30-35 minutes). Sprinkle with granulated sugar. Let cool slightly, then cut into wedges and serve warm. Makes 8 generous servings.