The Good Hearted Woman

Home Cooking & Cozy Living

Cranberry Crumb Sourdough Coffee Cake

By 3 Comments

In this moist, buttery Cranberry Crumb Sourdough Coffee Cake, fresh cranberries provide a tart contrast to the sweet vanilla pound cake and double layer of rich, walnut-crumb topping. Perfect for a relaxing weekend morning or afternoon snack.

Cranberry Crumb Sourdough Coffee Cake

This post may contain affiliate links, but don’t worry – they won’t bite.

If you’ve not yet jumped on the Sourdough Train, this Cranberry Crumb Sourdough Coffee Cake might just be the thing that punches your ticket! 

My mom use to mix up a coffee cake on Sunday mornings once or twice a month. It took nearly an hour to bake, and in that time, our house would fill with the scents of roasting walnuts, caramelizing brown sugar, and warm vanilla cake.

There were only two things wrong with Mama’s coffee cake: it took way too long to bake, and there was never enough of that sweet, nutty, crumb topping! 

I can’t change the baking time problem – it’s still going to take almost an hour to bake. But I’ve definitely resolved the crumb dilemma! This recipe makes double the amount of crumb traditionally used. (If you prefer your coffee cake with less crumb topping, it’s an easy fix: just make less of the topping.) 

3 Plates of Cake

This sourdough coffee cake is an excellent way to use up extra sourdough starter, too! It’s easy to make, tastes amazing, and is perfect for any occasion when you want a little something sweet.

You can use a hand mixer if you want, but I prefer mixing this cake entirely by hand. Either way, it will take you about 15 minutes to get it in the oven.

Cranberry Sourdough Coffee Cake

No cranberries? No problem! You can use any berry you want (blueberries work especially well!) or leave the berries out altogether. Any way you make it, it’s going to be delicious! 

Cranberry Crumb Sourdough Coffee Cake
5 from 2 votes

Cranberry Crumb Sourdough Coffee Cake

In this moist, buttery Cranberry Crumb Sourdough Coffee Cake, fresh cranberries provide a tart contrast to the sweet vanilla pound cake and double-layer of rich, walnut-crumb topping.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: cake, cranberries, sourdough
Servings: 16 servings
Calories: 339kcal
Author: Renée | The Good Hearted Woman

Equipment

Ingredients

Crumble Topping

  • 2 cups finely chopped walnuts or pecans, or filberts, or almonds
  • 2/3 cup light brown sugar firmly packed
  • 2 tablespoons all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoons salt
  • 1 teaspoon vanilla
  • 3 tablespoons butter melted

Cake Batter

  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup sourdough starter UNFED
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup milk room temperature
  • Zest of 1 orange
  • 1 cup fresh or frozen cranberries room temperature
US Customary - Metric

Instructions

  • Preheat oven to 350°F | 176°C.
    Grease a 9" square pan, or spray with cooking spray.

Crumb Topping

  • Chop walnuts.
    I usually chop nuts for recipes by hand, but for this recipe, you want them a little finer. I use a small food processor for this step, processing the nuts a handful at a time, pulsing quickly a few times with each batch. You want most of the walnuts to be finely chopped, but you don't want to make nut butter. It's good to have a few bigger pieces here and there. It gives the Crumb Topping a more interesting texture, too.
    Chopping walnuts
  • Whisk together nuts, brown sugar, 2 tablespoons of flour, cinnamon, and salt in a medium bowl.
    Mixing crumb topping
  • Add vanilla and melted butter and mix until thoroughly combined. Set aside.
    Crumb topping mixture

Cake Batter

  • In a large mixing bowl, use a wooden spoon to break down butter.
    It is critical that the butter be at least 65°F [18.3°C] or it will be too hard to mix the cake. Optimally, butter should be about 70°-72°F.
  • In a large mixing bowl, use a spatula to combine sugar and butter. It doesn't need to be pretty; just mix it in thoroughly.
    Mix butter and sugar
  • Add eggs to butter and sugar mixture one at a time, stirring thoroughly to combine after each addition.
    Mixing in eggs
  • Stir in vanilla and sourdough starter. Set aside.
    Mix in Sourdough
  • In a medium bowl, whisk or sift together 2 cups of flour, baking powder, baking soda, and salt.
    Sifted Dry Ingredients
  • Add dry ingredients to Starter mixture and stir to combine. Add milk and mix until smooth.
    Mix in Flour
  • Stir in orange zest and cranberries.
    Add Cranberries to Sourdough
  • [A] Spread one-half cake batter in the bottom of a prepared pan.
    [B] Sprinkle one-half crumble mixture over the top. Press the crumble down very lightly with your hands.
    [C] CAREFULLY distribute the rest of the batter on top of the first crumb layer. The idea is to mix in as little of the crumb mixture into the cake batter as possible.
    I do this by dropping dollops of batter over the top of the crumb layer, and then carefully spreading it to the edges using a frosting spatula or the back of a spoon.
    [D] Sprinkle the second half of the crumble mixture over the top. Press the crumble down very lightly with your hands.
    Butter
  • Bake in preheated oven for 35 minutes. Open the oven door and gently cover the cake top with a piece of foil. Basically, just lay the foil over the top.
    This will keep the topping from over browning during the final minutes of baking.
    Close the oven and continue baking for an additional 10-20 minutes (for a total of 45-55 minutes cooking time), or until a skewer comes out clean.
  • Remove from oven and cool on rack.
    Coffee Cake - baked

Notes

This coffee cake can be stored at room temperature for several days. It also freezes well. 

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 253mg | Potassium: 117mg | Fiber: 2g | Sugar: 22g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Making this Coffee Coffee Cake Recipe: A Closer Look 

Sourdough Coffee Cake Ingredients

I usually chop nuts for recipes by hand, but for this recipe, you want them a little finer. I use a small food processor for this step, processing the nuts a handful at a time, pulsing quickly a few times with each batch. You want most of the walnuts to be finely chopped, but you don’t want to make nut butter, and it’s good to have a few bigger pieces here and there. It gives the Crumb Topping a more interesting texture, too.

Chopping walnuts

Assembling the coffee cake is easy, but Step C does takes just a bit of patience. 

[A] Spread one-half cake batter in the bottom of a prepared pan.

[B] Sprinkle one-half crumble mixture over the top. Press the crumble down very lightly with your hands.

[C] CAREFULLY distribute the rest of the batter on top of the first crumb layer. The idea is to mix in as little of the crumb mixture into the cake batter as possible.

I do this by dropping dollops of batter over the top of the crumb layer, and then carefully spreading it to the edges using a frosting spatula or the back of a spoon.

[D] Sprinkle the second half of the crumble mixture over the top. Press the crumble down very lightly with your hands.

Butter

Stages of a Healthy Sourdough Starter

Use Unfed Starter or Discard for this recipe. 

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

Cranberry Crumb Sourdough Coffee Cake

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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Cranberry Crumb Sourdough Coffee Cake  Cranberry Crumb Sourdough Coffee Cake

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Kaylen’s Bread (Easy Sourdough Bread Recipe)

By 111 Comments

This Easy Sourdough Bread recipe is perfect for beginning bakers and old sourdoughs alike! (Recipe makes a long-rise dough, and requires only sourdough starter: no added yeast.)

Easy Sourdough Bread

This post may contain affiliate links, but don’t worry – they won’t bite.
My First Loaf of Sourdough Bread

My First Loaf of Sourdough Bread

Some years ago, when I first embarked my own sourdough baking journey, I took a deep-dive into the science of sourdough. I studied as much as I could, and got a feel for the process by testing out all the best beginner bread recipes I could find.

From that experience, plus advice from experts and lots of trial and error, I created this easy, beginner sourdough bread recipe – one that can be easily repeated over and over again with consistent, delicious results. 

If you fall in love with sourdough baking, this may not always be your forever-sourdough recipe: you’ll probably find bigger, better, crustier loaves to bake. Artisan loaves. Breads with Attitude. But this recipe is a wonderful, forgiving beginner recipe with a high rate of success – Everything you want in your first loaf!

You Always Remember Your First Loaf

Since this post was first published in 2013, I’ve received hundreds of pictures and messages from excited new sourdough bakers who have made my bread recipe. I am so proud of and honored by everyone who has shared pictures of their “first loaf” with me over the years! 

Happy baking, and I hope you love this bread as much as we do! 

P.S. If you make a loaf of Kaylen’s Bread, be sure to tag it with #thegoodheartedwoman #GHWfirstloaf #KaylensBread

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POST UPDATE: March 30, 2020
[Originally published September 17, 2013]
This post has been so popular over the years that, with the recently renewed interest in sourdough baking (in particular sour dough that does not require any additional yeast), I decided it was long overdue for a complete overhaul.
For longtime readers: The recipe is basically still the same, but I’m constantly fine-tuning the process. I’ve added some new information, as well as images for each step. 
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Your Go-To Basic Sourdough Bread Recipe

Compared with many sourdough bakers, my skill level barely scratches the surface. That’s probably one of the reasons I keep going back to this recipe over and over again.

This Basic Sourdough Bread recipe is easy and straightforward, and it consistently bears excellent results (even when I forget it for an extra hour or five). Moreover, the bite is amazing: chewy and tender, with a mild, pleasant sourdough tanginess. In a nutshell, it’s one of the best all-round breads I’ve ever made. 

Easy Sourdough Bread

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What is True Sourdough, and Why Do I Care?  

This bread is a true sourdough bread, which means that it does not rely on the addition of any extra yeast. It depends solely upon the natural yeast in the Starter for leavening.

True sourdough bread is significantly slower to rise than dough that relies on added traditional yeast to do the heavy lifting. For example, from the time you stir first the ingredients through the final post-baking rest time, this Easy Sourdough Bread takes a minimum of nine hours to make. 

Don’t stress about the time element, though. Sourdough is both easy to work with and very forgiving. Once you get the rhythm and flow of the sourdough baking process, you’ll be able to throw a loaf of this bread together with only about 20 minutes of actual hands-on time. The rest of the time, you’ll just be waiting around for it to do its thing.

About the Rising Times in this Recipe

When you stir up a batch of sourdough bread dough, your dough goes through a number of phases on its way to becoming bread; most notably, the bulk fermentation (first) and proofing (second) rise times. 

BULK FERMENTATION: This bread recipe requires a minimum 6-hour bulk fermentation (1st rise); however, I personally recommend allowing it to rise at least 8 hours before moving on to proofing (2nd rise), when you form your loaf or boule. A longer rise will yield a chewier crust, and intensify the sourdough flavor in your bread. 

PROOFING: Proofing (2nd rise) can take anywhere from 2-3 hours on the countertop to 12 hours overnight in the refrigerator. 

My personal preference is to proof overnight in the fridge and bake my bread first thing in the morning. This gives me a house that smells like fresh bread all day, and I don’t have to heat the kitchen up during the day. 

Easy Sourdough Bread

How (and Why) to Fold Sourdough Bread Dough (Instead of Punching It)

This Sourdough Bread recipe calls for you to “fold the dough” a couple of times during the bulk fermentation (first rise), and I thought it might be helpful to some people if I explained what that means. (If you are a seasoned dough-folder, you can skip this section.) The folding helps to encourage those long gluten strands, and create those lovely sourdough bubbles.

Many, if not most, bread recipes call for you to punch down the dough after rising. Punching down the dough does a number of things. Most importantly, it removes some of the gas bubbles from the dough and redistributes the yeast cells, sugars, and moisture so that they can ferment and rise again during the proofing stage.

Folding yields similar results: it too expels the carbon dioxide produced during fermentation, strengthens the dough by stretching the gluten strands, and redistributes cells, sugars, moisture and heat spots in the dough to even out the rising.

Punching dough down will result in a fine crumb, which is desirable when making sandwich breads or pastries. Folding, on the other hand, will give you a loftier rise and a looser crumb – resulting in all those lovely little air pockets in our sourdough and artisan breads that we love so much. 

Folding dough is a relatively easy process:

How to Fold Bread Dough - Steps

Sometimes, because this dough is so sticky, it works easier “fold-and-stretch” your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.

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Below you will find my recipe for Basic Sourdough Bread. The links I used for guidance can be found at the bottom of the post. You may find them helpful as well. 

4.92 from 12 votes

Basic Sourdough Bread

Super-basic. No bells, no whistles - just bread.
Prep Time8 hrs
Cook Time30 mins
Rest Time30 mins
Total Time9 hrs
Print Recipe Pin Recipe
Course: Bread
Keyword: baking, bread, sourdough, sourdough bread
Servings: 18 Slices
Calories: 130kcal
Author: Renée | The Good Hearted Woman

Equipment

Ingredients

Sourdough Bread Dough

Additional Ingredients

  • 6 tablespoons extra-light olive oil or other neutral cooking oil, for oiling bowl
US Customary - Metric

Instructions

  • Feed your starter 12-24 hours before beginning.
    Rye SOurdough Starter - Day 4

AUTOLYSE (Mix Dough)

  • In a large stand-mixer bowl, mix together water, flour, syrup or honey, starter, and salt thoroughly with wooden spoon.
    Allow to rest for at least 15 minutes, and up to an hour.
    Measuring the Starter: The vigor of your Starter will affect its density. Stir Starter down before measuring, especially if use a measuring cup. (I highly recommend using a kitchen scale to get more consistent results.)
    Sourdough - First Mix
  • While dough is resting, lightly coat a medium-sized bowl with olive oil. The bowl needs to be a big enough to allow the dough to double in size.
    I use about two tablespoons of oil to coat the bowl the first time.

KNEAD

  • Put the mixer bowl on the stand-mixer. Knead dough with bread hook for 10 minutes.
  • NOTE: This normally is a very sticky, soft dough. However, depending on the actual hydration of your starter, you may find that you need to add a little more flour to get things started.
    I often end up adding an extra 1/2 cup during the kneading step. Try not to add more than 1/2 cup of flour, though. You can work in a little more flour during the folding process if you need to.

BULK FERMENTATION (1st Rise)

  • Remove dough from mixer, place on a well floured board, knead by hand a couple of times, and shape into ball.
    After you form the ball, it should kind of slowly settle onto the board, like an old man into a lounge chair. It won’t hold its shape for a long time, but it also shouldn’t just melt into a puddle. You need to find a happy medium. 
  • Put dough ball into the oiled bowl, smooth-side down first. Then flip it smooth-side up so that all sides of the dough are covered with oil.
    Cover bowl with plastic wrap and set in a warm place.
  • Allow dough rise at least 6 hours, folding every 30 minutes for the first 2 to 2½ hours.
    To fold, turn dough out onto a floured surface and pat down to remove most of the air bubbles. Fold as illustrated and return to bowl, smooth side up.
    Cover and proceed with the rising process.
    Re-oil the bowl with a tablespoon or two of oil the first two times you fold the dough.
    The folding at the beginning of this step helps to align those long gluten strands, and create those lovely sourdough bubbles.
    You should notice a discernible change in the texture of your dough after folding the first couple of hours. By the end of this step, your dough should feel more "stretchy" and less "sticky" than when you started.
    Sometimes, because this dough is so sticky, it works easier to "fold-and-stretch" your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.
    How to Fold Bread Dough - Steps

PROOF (2nd Rise)

  • After the dough has risen for at least 6 hours (folding every 30 minutes for the first 2-2½ hours), form bread dough into a boule* and place it on a square of parchment paper.
    Place the dough, parchment and all, back into the bowl.
    *A boule is a round bread loaf.
  • Cover loosely with a damp towel and allow to rise for 1½- 3 hours, or until it has approximately doubled.
    If it is late in the day and your bread needs more time to rise, you can slow the process by allowing it to rise in the refrigerator overnight, and then baking it first thing in the morning.
  • In the last 30 or 40 minutes of the last rise, move your oven rack to the bottom third of oven.
    Put an empty cast iron Dutch oven with lid in the cold oven.
    Preheat to 500°F [260°C] for 40 minutes.

SLASH

  • Remove the hot Dutch oven from the oven. Remove the lid from the Dutch oven and put the boule in by picking up the corners of the parchment and gently setting it in.
    Be very careful - the Dutch oven and lid are very hot!
    With a wet, serrated knife, cut a couple of slashes on the top of the boule. (I often forget to do this step, and everything still turns out just fine.)

BAKE

  • Put the lid back on the Dutch oven. Put the Dutch oven back into the oven.
    Immediately reduce oven temperature to 450° [232°C], and bake for 13-14 minutes with the lid ON.
    [Image: After first 13-minute baking time]
    If you don't have a cast iron Dutch oven, you can use a baking stone. If you use a baking stone, cover the boule with a big roaster lid or something like that. The idea is to create some steam for the first part of the baking process- this is what gives it that awesome chewy crust.
  • Remove the lid and bake for another 13-14 minutes with the lid OFF.
  • Using the parchment corners, carefully remove bread from the Dutch oven and place on a wire rack to cool for 30 minutes.
    DO NOT slice the bread until it has set for 30 minutes - this resting time is part of the baking process.

Notes

Weigh your ingredients: doing so will yield more uniform results.
UNFED Starter [as called for in this recipe] is Starter that is due to be fed right before you begin making the bread. It should have been fed in the last 12-24 hours. Unfed Starter is mature, active, and hungry for food.
For comparison, FED Starter is Sourdough Starter that has been fed very recently compared to when you begin making the bread recipe. It isn't as hungry. 
For more information, see Stages of Sourdough in post.

Nutrition

Serving: 1slice | Calories: 130kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Like each baker, every loaf has a personality all its own. The loaf of bread pictured here below was made using the exact same techniques and recipe as the one above the recipe, with just one small variation. Instead of proofing on parchment and going directly from there to the Dutch oven, it was proofed in a bowl lined with a floured tea towel, and the turned out onto parchment just before baking.

Sourdough Bread

Wavy LineWho is Kaylen, and Why is this Her Bread? 

The original spark that set off my interest in sourdough baking was ignited by my BFF, Jenny. Jenny has an amazing daughter, Kaylen, who has some medically serious digestive issues. Gluten is not at all Kaylen’s friend, but she missed real bread “that does not taste like sand” [Kaylen’s words]. Jenny asked me about sourdough bread after reading that it might be able to help those who are gluten-intolerant. 

One study using sourdough bread made with specific strains of bacteria found that it could reduce gluten intolerance in people sensitive to wheat gluten. While that doesn’t mean that people diagnosed with gluten intolerance can eat sourdough bread with impunity, it does suggest that the bread is more easily digested than other breads made with wheat flour. (Reader’s Digest)

Remember that long rise I mentioned earlier, when I explained what true sourdough is? Well, it is during that long rise that the wild yeast and bacteria in a sourdough starter break down some of the carbohydrates and proteins in the flour, which (in theory) makes true sourdough bread more tolerable for folks with gluten sensitivity than bread leavened with traditional yeast. 

When Jenny asked me to bake some sourdough bread for Kaylen, I was all in. (I’ve known Kaylen since she was six and love her like my own daughter: of course I’m going to bake her bread.) After developing a new Sourdough Starter and working out the kinks in my recipe, I carefully made Kaylen a loaf, using a minimum 14-hour rise and not adding any additional flour (during folding) after Hour 4.

After I dropped off her first loaf of bread, here’s what I found on Facebook when I got home:

EASY SOURDOUGH BREAD - Want to make someone feel really special? Want to feel great yourself? Give a loaf of homemade sourdough bread!!

Want to feel really happy? Give someone you love a loaf of fresh bread!!

Made me cry. You just don’t get a better feeling than that, you know? 

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Stages of a Healthy Sourdough Starter

Use Unfed Starter for this recipe. 

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

If you are curious about why this recipe uses UNFED Starter instead of FED Starter, you might find this conversation on The Fresh Loaf helpful. 

Easy Sourdough Bread Recipe

References for this recipe include:

If you have additional questions about the recipe, just leave a comment and I’ll reply asap. Be sure to check out the comments below, too. We’ve had so many people share their sourdough knowledge here, and there is a lot to be learned from their experience. Like most of us, I’m here to learn, too. 

Want to make this adorable Redwork chicken tea towel? Check out our easy DIY tutorial! [Free Pattern]

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of The Good Hearted Woman. ? Be sure to PIN this post!

   Easy Sourdough Bread | The Good Hearted Woman

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Easy Sourdough Recipes & Advice for Beginners

Kaylen's Bread [Easy Sourdough]

Rye Sourdough Starter

Lazy Sourdough Caretaker's Guide

Mom's Sourdough Hotcakes

Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com

Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk

Reactivating Dry Sourdough Starter

Rye Sourdough Spaetzle

Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com

Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com

Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com

Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com

Pumpkin Spice Sourdough Scones

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

How to Make Rye Sourdough Starter [100% Hydration]

By 31 Comments

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

How to make Rye Sourdough Starter [100% Hydration Starter] Rye sourdough starter is – by far – the easiest sourdough to start. All you need is rye flour and water. | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

My mother kept a sourdough starter when I was young, and the pancakes and bread she made are now a treasured food memory. It’s time to continue the tradition. 

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IMPORTANT NOTE: It takes about 5 days to establish a new Rye Sourdough Starter. Once established, Starter can easily be converted to a white or whole wheat flour starter: it all depends on what kind of flour you choose to use going forward.

How to Make Rye Sourdough Starter

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

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What does 100% hydration mean? 

This Rye Sourdough Starter is a what is referred to in the sourdough world as a “100% hydration starter.” A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. (For example, 2.25 ounces water to 2.25 ounces of flour.) 

By contrast, a 166% hydration starter is fed with equal volumes of flour and water. For example, 1/2 cup of water (4 ounces) to 1/2 cup flour (2.25 ounces). 

A Note about Water: When I made this starter the first time, I used plain old tap water, and everything bubbled up just fine.

Nevertheless, many sourdough professionals discourage the use of tap water in favor of distilled water, as the chlorine and other chemicals found in treated water can kill the microorganisms that need to flourish to create sourdough. 

I now use distilled water for all my sourdough, but I wanted to share my experience with tap water because unless your city uses an excessive amount of chlorine in your water supply, it’s not a  deal-breaker. (If you would rather use tap water, but want to remove at least some of the chlorine, there are a couple of ways you can dechlorinate water at home.)

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Keep your Starter Cozy, Not Sweltering

According to those aforementioned sourdough pros, 70°-80° F [21° – 27° C] is the ideal temperature range at which to keep your sourdough starter.

If I am actively using my starter on a regular basis, I keep it on my kitchen counter near my stove. (I’ve also had good luck in the past keeping it on top of the fridge.) If I am taking a break from sourdough baking, I let my starter chill in the fridge.

If kept below 70°F [21°C], the natural yeast in the starter incubates very slowly; above 80°F [27°C], the starter will tend to ferment alcoholically, which is not desirable. NEVER leave the starter in direct sun.

Troubleshooting: If you ever forget your starter in the back of the fridge and it looks scary when you take it out, be sure to check out The Lazy Caretaker’s Guide to Sourdough.

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Get a kitchen scale! 

If you don’t already own a kitchen scale, now might be the time to get one – and this is coming from someone who usually measures everything by pinch and palm! 

I honestly don’t know how I ever lived without a good kitchen scale. Weighing the water and flour for your sourdough starter keeps the hydration consistent, which in turn gives you more consistent results in your cooking and baking. (I don’t even use measuring cups anymore when I make bread – I weigh everything!)

Yield: 1 Rye Sourdough Starter

How to Make Rye Sourdough Starter

Rye SOurdough Starter - Day 4

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

[100% Hydration Starter]

Prep Time 25 minutes
Additional Time 5 days
Total Time 5 days 25 minutes
Difficulty Easy

Materials

Tools

Instructions

Day 1 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Using a wooden spoon, mix the rye flour and water in a mason jar or non-reactive bowl. Cover loosely and place in a dark place at 70°F for 24 hours. (I put mine up against the counter right next to my stove.) Rye Sourdough Starter - Day 1 Your unfermented Starter will be the consistency of thick cook dough. It will loosen up over time.

Day 2 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated. Cover loosely and place in a dark place at 70°F for 24 hours. Rye Sourdough Starter - Day 2

Day 3 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated. Cover loosely and place in a dark place at 70°F for 24 hours. Rye Sourdough Starter - Day 3

Day 4 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

If bubbles have started to form and the flour has begun to ferment, discard ⅔ of the mixture in the jar. Add the flour and water to the remaining ⅓ and mix for 30 seconds until the flour is well incorporated. (If the mixture has not started to ferment repeat step 3.) Rye SOurdough Starter - Day 4

Day 5

The starter should be mature by this point and is ready to use. Use the starter as needed. After use, see feeding instructions. If you want to convert your starter to a white flour or whole wheat Starter, you may begin feeding it with all-purpose flour from this point on.

Notes

Weekly feeding (or every time starter gets used):

Healthy Starter can be refrigerated for up to a week between feedings. (Honestly, I often leave it FAR longer with no problems.) However, most sourdough experts recommend feeding Sourdough Starter at least twice a week for best results.

This is a 100% Hydration starter. A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour.  (If you don’t have a kitchen scale, that equates to about 2/3 to 3/4 cup of water for every cup of flour.)

The amount you feed your sourdough starter depends on how much of it you have to start with. You want to approximately double your starter each time you feed it. So, for example, if you have 8 ounces of Starter, you will feed it 4 ounces of water and 4 ounces of flour.

If, however, you have more starter on hand than you anticipate using for baking, you can toss (or share!) a cup or more of Starter and then double what remains.You always want to have at least 8 ounces of Starter after baking to keep the process going.

  • Always use a wooden spoon to stir when you feed your Starter. (Never allow metal to come in contact with your sourdough starter.)
  • Always leave enough room in your Sourdough Jar for the Starter to triple in size! (It usually only doubles, but you want to leave some wiggle room!)
  • Allow the starter rest in a dark 70°F place for 12 hours and then place in the refrigerator if you will not be using it in the next 24 hours.

Recommended Products

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© The Good Hearted Woman, Harmony Cat LLC
Project Type: Baking / Category: Bread

What should I do with my Starter if I want to bake with it? 

First, you need a mature Starter. Then you need to determine if your recipe calls for Fed, Active, Ripe, Unfed Starter or Discard. (For example, my Easy Sourdough Bread recipe calls for Unfed Starter). 

Stages of a Healthy Sourdough Starter

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

NOTE: Many recipes, including most bread recipes, call for feeding your starter the night before and using it in the morning. When you do this, you are technically using Ripe or Unfed Starter, depending upon the vigor of your starter and how much time elapses between last feeding and usage. 

DID YOU KNOW? You don’t need a special recipe to sourdough starter. Nearly all of your favorite yeast bread recipes can be adapted to use sourdough starter, as can many quick breads. 

Wavy LineCovering your Starter

I thought I’d close this post with an important piece of advice: NEVER use a solid lid to cover your Sourdough Starter! 

The natural fermentation process creates gas, and that gas need to have a place to go, so you need to cover your container with something that will allow some of that gas to escape.

I have successfully used all of the following methods: 

  1. Rubber Band and a clean cloth. Not pretty, but it works. 
  2. Mason jar ring and a piece of clean cloth. I usually use muslin in this case. 
  3. Pickle Pipes (or other lid designed for fermentation)

I discovered Pickle Pipes about a year ago, and I LOVE LOVE LOVE them! For the money, they are (IMHO) the best solution for the job. (Just to clarify, this is NOT a Sponsored post.)

    • Pickle Pipes feature one-way airlocks that vent gas automatically so they require no burping or babysitting.
    • Prevent spoilage by releasing the gas that builds up during the fermentation process.
    • Some people like to call them Pickle Nipples, which is fun to say. (Try it 3 times fast… and GO!)
    • They prevent oxygen and airborne contaminants from getting inside.
    • They are food-safe. (e.g., BPA-free, no phthalates)
    • They are Dishwasher-safe.

Pickle Pipes

Wavy Line

Easy Sourdough Recipes & Advice for Beginners

Kaylen's Bread [Easy Sourdough]

Rye Sourdough Starter

Lazy Sourdough Caretaker's Guide

Mom's Sourdough Hotcakes

Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com

Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk

Reactivating Dry Sourdough Starter

Rye Sourdough Spaetzle

Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com

Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com

Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com

Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com

Pumpkin Spice Sourdough Scones

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How to make Rye Sourdough Starter [100% Hydration Starter] Rye sourdough starter is – by far – the easiest sourdough to start. All you need is rye flour and water. | The Good Hearted Woman  How to Make Sourdough Starter
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

 

UPDATED: Originally published September 14, 2015

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

By 26 Comments

Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party! 

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} is a no-stress, easy-to-make appetizer and a total crowd-pleaser at any celebration. Baked brie holds up well if it needs to be transported, and brings just the right amount of “fancy” to practically any occasion. 

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

The “recipe” for this Baked Brie in Puff Pastry is nearly bulletproof. Here I’m sharing one of my favorite variations, Raspberry-Almond Bake Brie, but you can swap out the raspberry jam for any thick jam or preserve: orange marmalade, apricot preserves, and Marionberry jam are all great choices. Or how about fig spread or cranberry sauce to create a new holiday tradition?

Whatever jam you choose to enhance your baked brie, the process is the same.

How to Make Puff Pastry Baked Brie with Jam

1. Preheat oven to 350°. Defrost puff pastry according to direction.

2. Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.

3. Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)

4. Layer the almond paste circle in between the two brie circles.

Raspberry-Almond Baked Brie | The Good Hearted Woman

5. With your palms, form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.)

This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam. 

6. Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.

(My brie baker, as you may note from the images below, looks suspiciously like an oversized ashtray.) 

7. Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.) 

8. Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.

9. Bake at 350° for 40-45 minutes, or until pastry is golden brown. Allow to cool 5-10 minutes before serving. 

We like to serve puff pastry baked brie with apple slices and hearty, whole grain crackers. 

5 from 5 votes

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: American
Keyword: appetizer, cheese, Holidays
Servings: 16
Calories: 164kcal
Author: Renée | The Good Hearted Woman

Ingredients

Instructions

  • Preheat oven to 350°. Defrost puff pastry according to direction.
  • Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.
  • Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)
  • Layer the almond paste circle in between the two brie circles.
  • Form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.) This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam. 
  • Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.
  • Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.) 
  • Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.
  • Bake in preheated oven for 40-50 minutes, or until pastry is golden brown. Allow to cool for 5-10 minutes before serving.
  • Serve with whole grain crackers and sliced apples.

Nutrition

Serving: 1slice | Calories: 164kcal | Carbohydrates: 12.9g | Protein: 4.2g | Fat: 10.8g | Saturated Fat: 3.1g | Cholesterol: 12mg | Sodium: 117mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 4.4g | Calcium: 33mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

Baked Brie with Jam is perfect for any occasion, from uptown parties to outdoor gatherings.

NOTE: You can find almond paste in the baking section of your grocery store, usually near the canned pie fillings. You can also make it from scratch, but I’ll save that for another time. 🙂

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Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman     Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman    Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

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UPDATED: This post was originally published 2014.12.8. 

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Sweet Skillet Cornbread {with Pan-fried Maple Corn}

By 18 Comments

Sweet Skillet Cornbread perfectly straddles the border between savory Southern cornbread and its honey-sweet Northern cousin – not too sweet, not too savory – and gets an added pop in the form of delicious pan-fried maple-glazed corn.  

This post may contain affiliate links, but don’t worry – they won’t bite.

My mother was raised in Missouri (which she adamantly pronounces “Missour-rah,” in case you’re wondering), and most of the food she cooked for us when I was a child reflected her Show Me State roots. Her cornbread was no exception, with a texture and flavor that perfectly straddled the border between savory Southern cornbread and honey-sweet Northern cornbread. 

This Sweet Skillet Cornbread recipe isn’t my mother’s, although I wish it was. (I’m still looking for that one.) However, it does come close, especially with regard to texture: neither too cakey nor too gritty, this cornbread resides in a happy middle ground.

As far as sweetness, this skillet cornbread leans a little more north than my mom’s cornbread ever did (I may have a a bit of a sweet-tooth), but it definitely isn’t as sweet as those squares of yellow cake they serve on the side at your local rib chain.

When you make cornbread, consider sugar a variable: if you prefer your cornbread less sweet, just reduce the sugars accordingly. On the other hand, if you like your cornbread honey-sweet, increase the sugar or maple syrup a bit.

What Makes This Sweet Skillet Cornbread Recipe Unique? 

  • Cornmeal Presoak – I imagine that people have been presoaking their cornmeal ever since the first person made the first corn-cake and everyone complained about how much it hurt their teeth. Presoaking the cornmeal in warm milk significantly reduces the cornmeal’s gritty texture, but does not completely destroy it as regrinding the cornmeal can. You can skip this step if you prefer that super-crunchy cornmeal grittiness, but it really does make a difference. 
  • Hot Skillet Start – When you transfer the cornbread batter into the preheated skillet [Cornbread, Step 5], you are essentially starting to fry a giant cornbread pancake. This results in a nice toasty brown on the bottom and gets the baking process going quickly. 
  • Pan-fried Maple Corn – Gotta say, I’m giving myself a pat on the back for coming up with this idea. ??. Not only does the pan-fried maple corn gives the cornbread a little extra texture, but it delivers a nice little pop of flavor, too.
Baking Tip: Reduce the grittiness in homemade #cornbread by presoaking the cornmeal in warm milk before making the batter. ? More tips, plus Sweet Skillet Cornbread {with Pan-fried Maple Corn} #recipe. #bakingtips Click To Tweet

PREP NOTES:

  • Do not use a mixer for this recipe, as it will result in over-beating. This cornbread batter can and should be made entirely by hand. 
  • Be sure to use medium grind cornmeal, not course grind. 
  • Add an extra egg if you like your cornbread to be more cake-like. 
  • I use a cast iron skillet to pan-fry the corn and a cast iron pie dish for baking the cornbread, but you can use one or the other for the entire recipe.
5 from 6 votes

Sweet Skillet Cornbread {with Pan-fried Maple Corn}

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Print Recipe Pin Recipe
Course: Bread, Comfort Food, Side Dish
Cuisine: American
Keyword: cornbread
Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

Pan-fried Maple Corn

  • 1 cups frozen corn
  • 2 tablespoons butter
  • 2 tablespoons maple syrup

Instructions

  • Preheat the oven to 425° F [220°C].
  • Heat milk in medium microwave-safe bowl for 30-45 seconds, until very warm (about 105°F | 40°C). Stir cornmeal into warm milk and set aside to soak for at least 15 minutes.

Pan-fried Maple Corn

  • Heat 9- or 10-inch cast iron pie dish or skillet over medium heat. Add 2 tablespoons butter to skillet and allow it to partially melt. Add frozen corn and increase heat to medium-high.
  • Stir corn and butter in skillet until water released by corn has completely reduce and corn begins to brown slightly, about 8 minutes.
  • Reduce heat to low, and drizzle 2 tablespoons maple syrup over corn. Stir for 2 minutes and remove from heat. Remove corn from skillet and set aside.
  • Place the pie dish or skillet in the oven to preheat while you make the cornbread mixture.

Cornbread

  • In a medium bowl, combine flour, baking powder, salt, and baking soda. Set aside.
  • Whisk brown sugar and white sugar into the milk and cornmeal mixture that has been soaking. Whisk in eggs. Stir in 3 tablespoons of melted butter, plus vegetable oil, vanilla, and remaining maple syrup. Reserve the last tablespoon of butter for buttering the pie dish/skillet.
  • Add dry ingredients to wet ingredients. Stir in 1/2 of the maple-glazed corn.
  • Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F [190°C]. Using a pastry brush or paper towel, brush the baking surfaces of the hot skillet with the reserved 1 tablespoon of melted butter.
  • Pour the batter into the hot skillet. Sprinkle the remaining maple-glazed corn evenly over the top, and place on the center rack of the oven.
  • Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 30-35 minutes for 10-inch skillet or cast iron pie dish. Allow to cool for 10 minutes before serving.

Notes

IMPORTANT: This cornbread batter can and should be made entirely by hand. Do not use a mixer, as it will result in over-beating. 
You can add an extra egg if you'd like the texture of your cornbread to be a little more cake-like.
If you are using a 12-inch skillet, reduce baking time by 5-7 minutes. 
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Note: Cornbread does not keep well, and is best if eaten immediately. I like to freeze any leftover cornbread for use in recipes or as cornbread crumbs. (I have a delicious recipe for Leftover Cornbread Breakfast Bake coming to the blog later this summer!)

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

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Sweet Skillet Cornbread {with Pan-fried Maple Corn} | The Good Hearted Woman    Sweet Skillet Cornbread {with Pan-fried Maple Corn} | The Good Hearted Woman
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Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Sweet Skillet Cornbread {with Pan-fried Maple Corn} | The Good Hearted Woman

Southern-style Coconut Cake with Coconut Buttercream {from Scratch}

By 44 Comments

This sweet southern scratch-made Coconut Cake with coconut buttercream frosting is moist, tender, melt-in-your-mouth perfection. 

Southern-style Coconut Cake with Coconut Buttercream {from Scratch}

This post may contain affiliate links, but don’t worry – they won’t bite.

Last summer, I caught an unexpected bug: the Cake Baking Bug! Specifically, a yen to bake up rich, decadent, double- and triple-layer Southern-style cakes. Traditional, old-fashioned, fancy-pants cakes with layers and frosting and everything. No boxes, no preservatives, no shortcuts. Just Cakes. From Scratch.

I have no idea where this cake-baking urge came from. To begin with, I’m not particularly a cake person: sure, I’ll take a piece if it’s offered, but cake is way down on my list of preferred indulgences. Also, I’m about as Southern as Santa Claus. But mostly, I’ve always considered myself to be more of a Cook than a Baker.

Southern-style Coconut Cake with Coconut Buttercream {from Scratch}

From my perspective, bakers are, of necessity, meticulous, methodical recipe-followers who measure everything with the slice of a knife. Bakers are good at following rules. Me: not so much. I tend to measure with my hands and throw in extra ingredients and leave out others, and bend a recipe until it comes out the other side as something altogether different than it was when it started. I mean, I can follow recipe if I really want to, but I rarely want to.

Then Mr B and I traveled to Tennessee this August (for the second time in a year) and I returned to Oregon all full of cake dreams and determined to make triple-layer strawberry cake from scratch before fall arrived.

Which I did.

Southern Triple-layer Fresh Strawberry Cake {from Scratch} | The Good Hearted Woman

And it was Fabulous.

After working through the recipe for that first cake, I was hooked. Because while I’m may not be big on measuring and rule-following, I relish a good challenge – and developing a cake recipe that truly sings (and can be successfully replicated by others) is an honest challenge. Now I have a whole list of cakes to learn, tinker with, and roll out on the blog over the next few years!

Southern-style Coconut Cake with Coconut Buttercream {from Scratch}

Wavy Line

Happy Birthday, Elvis!

After successfully perfecting my strawberry cake, I decided that a coconut cake needed to be next on the docket. Why? Because coconut is one of my all-time favorite flavors. Plus, it’s white and fluffy like snow, and eating a cake in winter that looks like snow is kind of like seasonal eating, right? And also, coconut cake was Elvis’ favorite, and Elvis’ birthday is today [January 8th], and I can’t think of a better reason than that to make it a January tradition.

(If you’re not an Elvis fan, feel free to celebrate David Bowie’s birthday today instead.)

[ATTENTION : LIVING MUSIC LEGENDS – If you are currently a living Legend of Rock & Roll and/or a standing member of the Grand Ole Opry and would like to have a delicious scratch cake dedicated to you on this blog, please Tweet me up! Seriously. {Tom Scholz, I’ll be waiting… Also, Peter Frampton: not. even. kidding.} ? ] 

Coconut Cake with Triple Coconut Buttercream Frosting {from Scratch}

I took what I learned about the cake batter science from my Strawberry Cake and ended up with this Amazing Coconut Cake. As in, delicate, tender, melt-in-your-mouth Amazing. As in, loaded with coconut flavor and light as a cloud Amazing. If you are a coconut lover, you are going to Love it!

Southern-style Coconut Cake with Coconut Buttercream {from Scratch}

Wavy LineCake Batter Science 

I think the real key to this coconut cake is how and when you introduce the meringue to the rest of the cake batter. Most recipes similar to this one have you make the meringue, take it to medium or stiff peaks, and set it aside while you make the rest of the cake batter. However, I’ve learned that you get a discernibly lighter cake if you mix up the batter before you whip up the meringue. 

Meringue is basically a mixture of proteins and water. Air whisked into the egg white becomes trapped and surrounded by a network of proteins, and adding sugar stabilizes this protein network. Making the meringue after the batter allows you to gently fold it in immediately after whipping it up. This way, the meringue’s protein network doesn’t have time to start breaking down or setting up, and more teeny tiny meringue bubbles make their way into your cake, ultimately making it lighter. 

Southern-style Coconut Cake with Coconut Buttercream {from Scratch} | The Good Hearted Woman #cakerecipe
5 from 15 votes

Coconut Cake with Coconut Buttercream Frosting

This sweet southern scratch-made Coconut Cake with coconut buttercream frosting is moist, tender, melt-in-your-mouth perfection. 
Prep Time1 hr
Cook Time25 mins
Cooling time1 hr 15 mins
Total Time2 hrs 40 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: Southern
Keyword: cake, coconut
Servings: 24 servings
Calories: 456kcal
Author: Renée | The Good Hearted Woman

Equipment

Ingredients

Coconut Cake [3 Layers]

Coconut Buttercream Frosting

Instructions

Cake Layers

  • Position oven rack in the center (or just below center) of the oven.
    Preheat oven to 350°F [175°C].
    Grease and flour three round cake pans. Line pans with parchment paper for easy release and clean-up.
    NOTE: 8" or 9" cake pans will work for this cake. (They must, however, all be the same size!)
  • Measure sifted cake flour, baking powder, and salt; sift together three times. Set aside. 
  • Combine sour cream and coconut milk in a small bowl and set aside. 
  • Using an electric mixer with a large mixing bowl, cream butter and sugar together until light and fluffy. Add coconut extract and mix to combine. Add flour mixture alternately with coconut milk and sour cream mixture, beating after each addition. Remove bowl from mixer and set aside. 
  • [DO NOT begin this step until you have completed the previous step.] In a medium mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, beating until meringue will hold soft peaks. 
  • [Do this step by hand. Do not use a mixer.] Carefully fold beaten egg whites into batter.  
  • Pour batter evenly into the three prepared cake pans.
    Bake layers in preheated oven: 22-25 for 9" cake pans / 25-30 minutes for 8" cake pans - or until a toothpick or skewer comes out clean.
    (If your oven cooks unevenly, carefully rotate pans on rack at the 15-minute mark.)
  • Allow cakes to cool in their pans over wire rack for 10 minutes. Carefully tap out onto wire rack to cool completely. Wrap and chill layers in refrigerator for at least an hour (or up to a week if you need to).

Coconut Frosting

  • Using an electric mixer, beat butter on medium-high until light and fluffy. Add coconut and vanilla extracts and salt and mix to thoroughly combine. 
  • Slowly add powdered sugar, mixing well after each addition. 
  • Add coconut milk, one tablespoon at a time time, beating on medium-high until fully incorporated. 

Cake Assembly

  • Once the cake is completely chilled, trim the layers.
  • Spread the top of the bottom layer of cake with frosting. Add the middle layer and frost top. Add the top layer. 
  • Apply a crumb coat to the entire cake. (A crumb coat is a thin layer of frosting that covers the top and sides of a cake.) Return the cake to the refrigerator for another 15 minutes.
  • Frost the entire cake with a generous layer of frosting. Sprinkle flaked coconut over top and sides of cake before the frosting sets.

Notes

VERY IMPORTANT: Sift the flour, and THEN measure it! (If you're wondering why, try measuring it first, sifting it, and then measuring again.)

Nutrition

Serving: 1slice | Calories: 456kcal | Carbohydrates: 58.3g | Protein: 3.2g | Fat: 24.7g | Saturated Fat: 17.2g | Cholesterol: 47mg | Sodium: 188mg | Potassium: 178mg | Fiber: 1.3g | Sugar: 43.1g | Calcium: 42mg | Iron: 3mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Southern-style Coconut Cake with Coconut Buttercream {from Scratch}

Bake your life easier: Line your cake pans with parchment paper!

Wavy LineIngredient Notes

FLOUR – It is vital that you use cake flour for this coconut cake! 

Cake flour is a finely milled, delicate flour that results in a fine crumb and a good rise. The primary difference between cake flour and all-purpose flour [AP] is that cake flour has slightly less protein, which translates to less gluten in your cake, which means you will have a more tender cake. My personal cake flour preference is Bob’s Red Mill Super Fine Cake Flour. And I cannot stress this enough: when it comes to flour in baking, sift THEN measure.

  • If you really don’t want to buy cake flour just for this cake, try this easy Cake Flour Substitute: For each cup of cake flour, measure out 1 cup of flour, then remove 2 tablespoons from the cup. Add 2 tablespoons cornstarch, and sift together.

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This sweet Southern scratch-made Coconut Cake with Coconut Buttercream Frosting is moist, tender, melt-in-your-mouth perfection. #cake #scratchcake #birthdaycakes #birthdayparty #baking     This sweet Southern scratch-made Coconut Cake with Coconut Buttercream Frosting is moist, tender, melt-in-your-mouth perfection. #cake #scratchcake #birthdaycakes #birthdayparty #baking

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

The Best Triple-layer Strawberry Cake {from Scratch}

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Perfect for any occasion, this Southern Triple-layer Strawberry Cake (made from scratch – no boxed cake mix!) is a moist, amazingly delicious cake with a fresh, bright strawberry buttercream frosting. 

Southern Triple-layer Fresh Strawberry Cake from Scratch | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

For me, baking is often about memories. Sometimes I bake memories for people I love: pineapple-upside down cake when we go camping, peach cobbler in August, pumpkin pie for my mother’s birthday. Other times, baking is a path that takes me back in time.

Recently, Mr B and I traveled to Tennessee, where we had the honor of attending the Change of Command and Retirement Ceremony for one of his best friends from his Navy days.

If you’ve never attended the retirement rites of a senior military officer, I highly recommend it. It may very well renew (or redeem) your faith in both our country and the people who protect it. (And if the flag passing ceremony of Olde Glory doesn’t move you to tears, I don’t know what will.)

Three Old Sailors

After the formal ceremonies concluded, we were ushered into a reception room filled with sailors decked out in their full dress whites, along with families and friends. My eyes roamed from one small cluster to the next; to the smiling faces, the convivial conversations, the warm embraces.

In the middle of the reception room was a long refreshment table with two large, beautifully decorated cakes on either end. Centered between them sat a modest, unpretentious pale pink layer cake.

A memory flickered.

That pink cake. My mother always told me that Southerners love their cakes. I plated a small piece and took a bite.

In an instant, I was four…maybe five, sitting on my stool at my Pop’s yellow chrome and formica kitchen table. I don’t know the occasion, but I remember that cake. Smooth, sweet, pink, and perfectly strawberry.

It tasted like summer.

Southern Triple-layer Fresh Strawberry Cake {from Scratch} | The Good Hearted Woman

Standing in that reception room in Tennessee, I had not tasted strawberry cake in fifty years, but as that single bite melted on my tongue, it was yesterday.

When Mr B and I returned home to Oregon, I set about baking myself a memory.

Building a Perfect Strawberry Cake Recipe

Perfecting a recipe for a Strawberry Cake from scratch wasn’t easy. Nearly every recipe source I could find required a boxed cake mix, and I was intent on baking a cake *from scratch.*

In my quest, I consulted at least fifteen different recipes, cookbooks, and bakers’ websites before I finally felt confident about my game plan. However, once I got the ratios for everything right (the sugar levels were especially tricky) and recognized that those whipped egg whites make all the difference, it all fell into place.

I couldn’t be happier with the outcome!

This strawberry scratch cake is far and away easier to make than you might imagine; and in my opinion, working with the triple layers is easier than two thicker layers. My recipe for Strawberry Cake from scratch results in a moist, amazingly delicious cake with a fresh strawberry buttercream frosting. You are going to love it!!!

Southern Triple-layer Fresh Strawberry Cake {from Scratch} | The Good Hearted Woman

Frosting Philosophy 

There are two basic schools of thought about frosting: (1) the cake is a necessary conveyance for getting as much frosting as possible into your mouth; and (2) the cake is the star, and frosting is, well… frosting. It is for sealing the cake and adding additional texture and sweetness, but don’t go all crazy and let it overpower the cake.

I belong to the second, “less-is-more” group. You may notice that, in the images here, there is only enough frosting between the layers to hold them together, and that the outer frosting isn’t spread on very heavily. For my tastes, this amount of frosting provides the perfect balance for this cake.

If, however, you lean toward the first, “the-more-frosting-the-better” group, be assured that you will not run short of strawberry frosting with this recipe. I had well over a cup leftover when this cake was done. (Hello, late-night frosting-n-graham-crackers!)

Southern Triple-layer Fresh Strawberry Cake from Scratch | The Good Hearted Woman

Southern Triple-layer Fresh Strawberry Cake {from Scratch} | The Good Hearted Woman
5 from 15 votes

Triple-layer Strawberry Cake with Fresh Strawberry Buttercream Frosting

Perfect for any occasion, this Southern Triple-layer Strawberry Cake (made from scratch!) is a moist, amazingly delicious cake with a fresh, bright strawberry buttercream frosting.
Prep Time40 mins
Cook Time20 mins
Cooling time2 hrs
Total Time3 hrs
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American
Keyword: Strawberry Cake
Servings: 16 servings
Calories: 610kcal
Author: Renée ♥ The Good Hearted Woman

Ingredients

Strawberry Puree

  • 8 ounces fresh hulled strawberries
  • 2 tablespoons white sugar

Strawberry Cake

  • 4 egg whites room temperature
  • 2 1/2 cups sifted cake flour VERY Important: Sift, THEN measure.
  • 1 tablespoon baking powder
  • 1 cup unsalted butter room temperature
  • 1 3/8 cups white sugar
  • 1 3-ounce pkg Strawberry flavored Jell-O®
  • 1 teaspoon salt
  • 3 egg yolks
  • 1 cup milk 2% or whole
  • 1/2 cup fresh strawberry puree
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon vanilla

Strawberry Frosting

  • 6 cups powdered sugar
  • 1 1/2 cups unsalted butter room temperature
  • 1/3 cup strawberry puree
  • 1 tablespoon strawberry jam or 1/2 tsp. strawberry extract
  • 1/2 teaspoon salt
US Customary - Metric

Instructions

Make Strawberry Puree

  • Combine fresh strawberries and two tablespoons of sugar in a blender. Pulse until strawberries are reduced to a pulp.
    DO NOT blend until smooth. (You will use 1/2 cup of the puree for the cake. Reserve the remaining puree to use in the frosting.) 
    Set aside and allow to macerate further while you perform next few steps.

Make the Cake Layers

  • Preheat oven to 350°F [175°C].
    Grease and flour three 9-inch round cake pans. 
  • Whip eggs whites until they form medium peaks. Set aside. 
  • Combine sifted flour and baking powder. Set aside. 
  • Whisk together milk, strawberry puree, lemon zest, and vanilla. Set aside. 
  • In a large mixing bowl, cream together butter, sugar, dry strawberry Jell-O®, and salt.
    Beat in eggs yolks one at a time. 
  • Stir flour mixture into batter alternately with strawberry-milk mixture. 
  • Gently fold in whipped egg whites. 
  • Pour batter evenly into the three prepared cake pans.
    Bake in preheated oven for 20-25 minutes, or until a toothpick or skewer comes out clean. 
  • Allow cakes to cool in their pans over wire rack for at least 10 minutes. Carefully tap out onto wire rack to cool completely. 

Make Strawberry Frosting

  • Using an electric mixer, beat butter on medium-high until light and fluffy. 
  • With mixer on low, add powdered sugar to the whipped butter alternately with 1/3 cup pureed strawberries.
    Combine thoroughly into a soft, creamy mixture that will hold its shape.
    Cool in the refrigerator for 10 minutes, or until it has firmed up slightly.

Assemble the Cake

  • Spread the top of the bottom layer of cake with frosting.
    Add the middle layer and refrigerate again until the frosting has firmed up a bit.
    Add the top layer and frost sides and top of cake. 
    For a cleaner frosting, apply a crumb coat first to keep the crumbs out of your final frosting.
    If you are spreading the frosting on thick, you may want to refrigerate the cake after you apply the frosting between each layer until the frosting has firmed just a bit; about 10-15 minutes for each layer. (If you are frosting it thin, you probably won't need to do this.)
  • Decorate with fresh strawberries if desired. 

Notes

Cake freezes well. 

Nutrition

Serving: 1piece | Calories: 610kcal | Carbohydrates: 82g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 114mg | Sodium: 325mg | Potassium: 100mg | Fiber: 1g | Sugar: 66g | Vitamin A: 960IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
The BEST Strawberry Cake Ever (from scratch - no boxed mix!) with Fresh Strawberry Buttercream Frosting ? You are going to love it! #strawberries #cakes #baking Click To Tweet

Cakes are Persnickety, and Ingredients Matter

Flour: It’s important to use cake flour for this cake. Cake flour is a finely milled, delicate flour that results in a fine crumb and a good rise.

The primary difference between cake flour and all-purpose flour [AP] is that cake flour has slightly less protein, which translates to less gluten in your cake, which means you will have a more tender cake. My personal cake flour preference is Bob’s Red Mill Super Fine Cake Flour.

I cannot stress this enough: when it comes to flour in baking, sift first, THEN measure.

Jell-O®: Y’all know that I try to avoid the boxes, but this recipe just doesn’t fly without Jell-O®. If possible, avoid using off-brand gelatin: the strawberry flavor in them usually tastes like cheap kids’ candy.

Strawberries: Fresh and frozen will both work.

Slice of strawberry cake
Egg White Whipping Stages

  • Soft peaks barely hold their shape, and flop over as soon as the beaters are lifted.
  • Medium peaks can hold their shape, but the peak curls over when the beaters are lifted.
  • Stiff peaks stand straight up when the beaters are lifted.

Pink Cake on Stan

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Southern Triple-layer Fresh Strawberry Cake from Scratch | The Good Hearted Woman

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P.S. Did I mention how much I LOVE LOVE LOVE my new cake pans!?!  I finally took the plunge and bought three – count ’em: 3 – matching 9″ cake pans. As in, they are all the same size, shape, and weight! As in, I can put them all in the oven at the same time and take them out at the same time because they all bake evenly!! Aaahh!

I was so excited to get my new pans that I completely cleaned out my baking shelf so that they would have a cozy new place to hang out when they aren’t in use. (For those of you who regularly bake a lot of cakes, this might sound ridiculous, but this is the first time in my life that I’ve ever had more than two cake pans that match exactly, and I am going to celebrate it! Whoohoo!)

If you are thinking of buying a new set of cake pans, check these out; they are the ones I have now.


I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Spicy Polenta Pizza Crust {Gluten-Free}

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Not just another “gluten-free option,” this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up under a load of pizza toppings! 

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

For the past few weeks, I have been kicking around the idea of making a polenta-based pizza. I have all kinds of ideas about what to put on top of the corn-base crust (I’ll be sharing one of my favorites next week!) but first I had to come up with a tasty, dependable, easy-to-make crust. A pizza crust that isn’t just a “gluten-free alternative” (and to be clear, I’m not GF). I wanted a crust that could stand up flavor-wise to traditional crust, and hold up to a pile of toppings without crumbling. I’m super happy with how it turned out on all counts.

(Technical Point: Before any “Polenta Purists” start calling me out, let me clarify: I know this crust isn’t technically “polenta.” It’s actually more of a Polenta-Meets-a-Giant-Johnny-Cake, but that is simply too long to put in a recipe title, so let’s just go with “polenta” and call it good, ok?)

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

As you can see by the pictures, I made this pizza crust in a cast iron griddle, which I believe is the best tool for the job. Cast iron is basically nonstick – as long as you keep it well-seasoned, which is a non-issue if you cook with it regularly. Plus, you can avoid all those all those mysterious lab-created non-stick chemicals that can become toxic and break down at high temperatures. Cast iron is generally relatively inexpensive, by cookware standards. Moreover, cast iron will last you a lifetime: I’ve even heard of people handing their down to children or grandchildren at the end of life.

If cast iron is something you’re thinking about investing in, I suggest starting with a 10-inch chef’s skillet and following it up with a 10-inch round griddle. These are the two cast iron items I use most often, followed closely by my beautiful cast iron pie plate!

One final word about cast iron. If you find a cheap second-hand pan that looks rusted and lost, grab it, hold it close, and run home fast! With a little elbow grease and some patience, you will have beautiful, shiny new pan in no time. (Here’s a great tutorial on “Reviving Old Cast Iron.“)

This Shrimp & Grits Pizza {with Gluten-free Polenta Crust} honors the flavors and essence of its classic Southern roots, while presenting the components of this time-honored favorite in a deliciously unique way. | The Good Hearted Woman

Sneak peek! Look what’s up next week!

TIP: This recipe makes exactly enough pizza crust “batter” to make one 10-inch pizza. If your skillet is larger or smaller, adjust amounts accordingly.

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman
5 from 1 vote

Spicy Polenta Pizza Crust

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! 
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: Gluten-free
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 cup medium-grind cornmeal I use Bob's Red Mill Medium Grind Organic Cornmeal
  • ½ cup flour I use Bob's Red Mill GF Flour
  • 2-3 teaspoons Spicy Skillet Dry Rub RECIPE Below (or use your own spice blend)
  • ½ teaspoon baking powder
  • 1 cup milk
  • 2 tablespoons butter
  • 1 egg lightly beaten
  • 1 tablespoon olive oil or a little more
  • 1 cups shredded cheese Your choice!

Instructions

  • Preheat oven to 400°F.
  • In a large bowl, whisk together cornmeal, flour, salt, baking powder, and Spicy Skillet Dry Rub.
  • In a medium saucepan, heat milk and butter over medium heat until tiny bubbles begin to appear around the edge of the pan. Remove from stove and stir until butter is completely melted.
  • Add the hot milk mixture to the dry ingredients and stir to blend. Whisk in the beaten egg and thoroughly combine. Let set briefly while you prepare skillet.
  • Heat a 10-inch cast iron skillet or round griddle over medium heat until a drop of water sizzles on the surface. Add a tablespoon of olive oil to the skillet and swirl oil to thoroughly cover pan. Give the cornmeal mixture one more good whisking, then carefully pour prepared cornmeal batter into hot griddle and spread evenly with spatula.
    Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman
  • Remove prepared crust from oven, and switch oven to broil.
  • Optional: If you wish, you can flip the crust over at this time. I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.
  • Sprinkle prepared pizza crust evenly with a generous cup of shredded cheddar cheese, then place under broiler for 1-2 minutes to melt the cheese. 
  • Remove from oven and distribute toppings of your choice over pizza. Return to broiler just long enough to warm toppings and melt any topping cheese; about 2-3 minutes.

Notes

This recipe makes one 10-inch pizza. If your skillet is larger or smaller, adjust amounts accordingly. This is meant to be a basic crust recipe. If you want to change things up to go with your pizza toppings, go for it! Simply substitute in your favorite spice blend for the Spicy Skillet Dry Rub, and you're good to go!
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

Step 6: Bake in preheated oven for 8-9 minutes, or until the top is set and the bottom is beginning to brown.

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

Step 8: (Totally optional) If you wish, you can carefully flip the crust over at this time. I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.

Tip: You can find the ground pasilla pepper and ground New Mexico chili pepper used in the following dry rub in the Mexican/Hispanic foods aisle of most grocery stores (in my area, Winco, Freddy’s, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc). I found the ground chipotle pepper in the bulk section at Winco. All of the dried ground peppers are very inexpensive and the recipe makes a lot of dry rub, so it will go a long way.

5 from 12 votes

Spicy Skillet Dry Rub

Prep Time5 mins
Total Time5 mins
Print Recipe Pin Recipe
Course: Condiment
Author: Skillet, Seattle, WA [IFBC 2015]

Ingredients

  • 5 tablespoons smoked paprika
  • 1 tablespoons garlic salt
  • 2 1/4 teaspoons ground ginger
  • 1 tablespoons ground pasilla pepper
  • 2 teaspoons ground chipotle pepper
  • 1 tablespoons ground New Mexico chili pepper
  • 1/2 tablespoon ground mustard powder
  • 5 teaspoons white granulated sugar
  • 2 tablespoons kosher salt

Instructions

  • Mix all ingredients. Store in an air-tight container. 

Notes

Ingredient Substitution: If you don't have all the dried peppers on hand, just substitute 3 tablespoons of regular chili powder for the ground pasilla, chipotle, and New Mexico chili peppers. 
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

♥︎ Did you love this Cast Iron Spicy Polenta Pizza Crust recipe? If so, I would appreciate it so much if you would give it a star review in the comment section below! Also, be sure to snap a picture of your finished pizza and share it with me on Instagram using the hashtag #thegoodheartedwoman.

This Shrimp & Grits Pizza {with Gluten-free Polenta Crust} honors the flavors and essence of its classic Southern roots, while presenting the components of this time-honored favorite in a deliciously unique way. | The Good Hearted Woman

Disclosure: This post may contain affiliate links, which means we may receive a small commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running, and at the same time allow us to keep traditional advertising to a minimum. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings! | The Good Hearted Woman

Pennington Farms Blackberry Buckle

By 11 Comments

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley. 

Pennington Farms, Applegate Valley - Jacksonville Inn - Travel Oregon: A Day in Jacksonville | The Good Hearted WomanIf you ever find yourself traveling through southern Oregon’s beautiful Applegate Valley between Medford and Grants Pass, Pennington Farms is one stop you must plan to make. I fell in love with the place the first time I visited.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman
My visit to Pennington Farms was included as part of a Travel Oregon press trip. As always, all opinions and images are my own. This post may contain affiliate links, but don’t worry – they won’t bite.

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

So begins the saga of Pennington Farms, which welcomes visitors as soon as they step through the bakery door.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

Open year-round, a visit to Pennington Farms  recalls a simpler time, filled with ripe, juicy berries fresh from the vine and scratch-made baked goods like your grandma used to make. 

Founded by the Sam and Cathy Pennington back in the mid-‘90s, this 90-acre family-run farm now grows between 38-50 varieties of berries each year, including many hard-to-find heirloom varieties. As stewards of the land, the Pennington family is committed to a farming philosophy that relies on organic, biodynamic methods, with a goal of working in harmony with the earth’s natural rhythm.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

The Country Bakery at Pennington Farms is a delight for the senses and aromatherapy for the soul. Beautiful scratch-made pastries, pies, and cookies, homemade jams and syrups. Surfboards from a former life decorate the walls and seasonal berries line the shelves. Good vibes abound.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

Pennington Farms focuses on cultivating harder-to-grow heirloom berries, which typically produce fewer, smaller berries that must be picked by hand. The trade-off for this extra labor is an intensity of true berry flavor that, according to Cathy Pennington, newer hybrid varieties simply don’t deliver.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

How to Enjoy Berry Season Year-round

Berry season is fleeting and fresh berries off the vine have a very short shelf life; nevertheless, with just a minimum of effort you can have berries year-round.

  1. When you bring fresh berries home, cull them and immediately discard any moldy or overripe berries.
  2. Put the remaining berries, unwashed, into a container lined with paper towels to absorb any moisture.
  3. Do not wash berries until just before eating, and then only briefly in cold water.
  4. To freeze berries, distribute dry berries in a single layer on a clean cookie sheet and put them in the freezer until frozen. Remove from freezer just long enough to pour into a plastic freezer container or sealable freezer bag and return them to the freezer immediately. Berries can be frozen for up to one year.
  5. When baking with frozen berries, do not thaw before using.
Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman
5 from 1 vote

Pennington Farms Blackberry Buckle

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Print Recipe Pin Recipe
Course: Dessert
Servings: 8
Author: Pennington Farms, Grants Pass, OR

Ingredients

Batter:

  • 2 cups flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter softened
  • ¾ cup sugar
  • 1 egg
  • ½ cup milk
  • 2 cups fresh or frozen blackberries

Topping:

Instructions

  • Preheat oven to 350°F. Grease a 9x9 baking dish. 
  • In a medium bowl, combine flour, baking powder, and salt. Set aside. 
  • In a medium mixing bowl, beat butter on high until pale and fluffy. Add sugar and continue mixing until they are thoroughly creamed. Beat in egg. 
  • With mixer on low, add flour mixture and milk to creamed mixture a little at a time, alternating between the two and beating until smooth. 
  • Spoon batter into prepared pan. Evenly distribute berries over top. 

Topping

  • In a small bowl, combine flour and sugar, and then cut in butter with a pastry blender, fork (or your fingers) until the mixture resembles oatmeal. Sprinkle over berries. 
  • Bake in preheat oven 50-60 minutes, or until golden brown. Serve warm, preferably with a scoop of vanilla ice cream. 
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

To get to Pennington Farms, take the “long way” between Grants Pass and Medford on the Jacksonville-Williams Highway [Oregon Route 238]. The Pennington Farms bakery and farm market are open almost year round, and their products are available at the farmers’ markets in Ashland, Medford and Grants Pass, as well as specialty shops throughout the area.

Pennington Farms
11341 Williams Hwy
Grants Pass, OR 97527
541.846.0550
[email protected]

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

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Blackberry Buckle Recipe, Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman   Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted WomanWavy Line

Disclosure: My visit to Pennington Farms was included as part of a Travel Oregon press trip. This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Southern Oregon Travel & Food on GHW

One Day in Ashland, Oregon

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Four Scenic Stops on the Applegate Valley Wine Trail

Take a drive on the Applegate Valley Wine Trail and experience the best of Southern Oregon wine country: stunning scenic beauty, small-town warmth, uncrowded tasting rooms, and artisan winemakers committed to their craft.

One Fine Day in Jacksonville {Oregon}

Blending small town ambience with sophisticated taste, this 1850’s gold-rush town is booming with music, wine, and history.

McCully House Inn - Jacksonville, Oregon {Plus a Ghost Story!}

Relax, unwind, and take a trip back through Oregon history – at the McCully House in beautiful Jacksonville, Oregon. {Plus a Ghost Story!}

Pennington Farms Blackberry Buckle

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

This stop at the Southern Oregon Artisan Corridor is all about cheese... creamy, salty, savory, delicious, handcrafted, award-winning, internationally-acclaimed Rogue Creamery Blue Cheese.

At the Corner of Music & Chocolate {Lillie Belle Farms}

Lillie Belle Farms chocolates can be found at the unique crossroads of Music and Chocolate – and that is where the magic happens.

Meyer Lemon & Cranberry Shortbread Hearts

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Surprise your Sweetheart with some homemade sunshine! These Meyer Lemon & Cranberry Shortbread Cookies are perfect for Valentine’s Day – or any day!

Meyer Lemon & Cranberry Shortbread Hearts

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Brief and fleeting, Meyer lemon season is anticipated by cooks and bakers everywhere. But what makes Meyer lemons so special?

Thought to be a cross between a regular lemon and a mandarin orange, Meyer lemons bring a bright, naturally sweet, slightly tart punch to everything they touch. In addition to being sweeter than a regular lemon, they are generally smaller, with a scent noses more civilized than mine describe as “a spicy bergamot fragrance that tastes and smells more like an herb or a spice.” Meyer lemons start arriving in US stores around the end of November and disappear by late March.

Meyer Lemon & Cranberry Shortbread Hearts | The Good Hearted Woman

Meyer lemons were first introduced to the US in 1908 by agricultural explorer (LOVE that job title!) Frank Meyer of the US Department of Agriculture. It seems Frank brought a sample home with him from a trip to China, where they are often grown ornamentally; however, Meyer lemons didn’t take off in culinary circles until the late 1990’s, when celebrity chefs “discovered” them and made them popular with their audiences.

Meyer Lemon & Cranberry Shortbread Hearts

I’d been toying with the idea of making cranberry shortbread hearts for Valentine’s Day this year for some time, but I hadn’t quite committed to the idea until I stumbled onto a bag of Meyer lemons last week. I was certain that the Meyer’s complex citrus profile, combined with the tart-sweet of dried cranberries, would elevate this unassumingly little tea cookie to the next level. Turns out, I was right! ? ?

Meyer Lemon & Cranberry Shortbread Hearts

Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}
5 from 8 votes

Meyer Lemon & Cranberry Shortbread Cookies

Print Recipe Pin Recipe
Course: Sweets & Treats
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt (omit if using salted butter)
  • 1 cup unsalted butter softened
  • 1 cup powdered sugar sifted and divided
  • 2 teaspoons vanilla
  • Zest of 2 Meyer Lemons (See notes)
  • 1 1/2 cups dried sweetened cranberries

Instructions

  • Combine flour, cornstarch, and salt in a medium bowl and set aside. 
  • In a food processor or blender jar, pulse cranberries and 1/4 cup powdered sugar together until cranberries are about the size of coarsely chopped nuts. The powdered sugar will keep them from getting too clumpy, but don't pulse too long or you will have puree. Set chopped cranberries aside. 
  • With an electric mixer, beat butter on high until it is very light and fluffy - at least 5 minutes. Beat in remaining 3/4 cup powdered sugar and beat until vey smooth and fluffy. Add vanilla and zest and mix to thoroughly combine.
  • Mix in chopped cranberries. 
  • Add flour mixture and mix on low just until dough forms a ball on comes away from the sides of the mixing bowl. 
  • Remove dough from bowl and form into  two logs about 1 1/4" - 1 1/2" in diameter. (Tip: Two shorter logs are much easier to work with than one long log.) Chill 1 hour. 
  • If you just want to keep things simple and make shortbread rounds, leave the dough-logs in the fridge for two hours and proceed to "Baking" steps.
    Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}

How to form Heart-shaped Shortbread Log

  • After one hour, remove prepared dough logs from refrigerator. 
  • With the shortbread dough still in plastic wrap, shape the bottom point of the heart by resting the log on a cutting board and using the back of a spatula perpendicularly against a cutting board to form a point. (You will need to rotate the log from one side to the other a couple of times to get it all even.) When you have the bottom point the way you want it, use a large skewer or chopstick to form the indentation opposite the point. I spend a little time hand-shaping the curves so they look like they should. 
  • If your heart doesn't look the way you want it, just round it up and pop it back into the fridge for about 10 minutes; then you can get a fresh start. 
  • Once your Heart-Log is shaped the way you want, pop it back into the fridge for at least another hour before slicing. 

Baking:

  • Preheat oven to 350° F [175° C].
  • Using a clean, sharp knife, slice cookies 1/4" - 3/8" thick and place on a cookie sheet lined with parchment paper or a Silpat mat.  
  • Arrange shortbread slices on baking sheet about 3/4" apart. Bake in preheated oven 8-9 minutes, or until just firm. Watch carefully, and do not allow edges to brown. 

Notes

Can't find Meyer Lemons? Here's a couple of handy substitutions: One Meyer Lemon ➢Juice = 1 tablespoon lemon juice + 1 tablespoon tangerine or orange juice | Zest = 1/2 teaspoon tangerine or orange zest + 1/2 teaspoon lemon zest 
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Meyer Lemon & Cranberry Shortbread Hearts

One of the keys to this recipe is the whipped butter. Make sure that your your butter is at room temperature then put it into the mixer bowl, start your mixer and *walk away.* I cream the butter for no less than 5 minutes before adding anything else. The butter should be very pale before you move on to the next step.

Meyer Lemon & Cranberry Shortbread Hearts

Pairing Notes: These sweet little shortbread tea cookies pair especially well with a cup of Earl Grey!

Meyer Lemon & Cranberry Shortbread Hearts

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Meyer Lemon & Cranberry Shortbread Hearts

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Looking for more delicious Meyer Lemon Recipes?
Check out 30+ Meyer Lemons Recipes to Brighten Your Day!

Meyer Lemon & Cranberry Shortbread Hearts

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Meyer Lemon & Cranberry Shortbread Hearts | The Good Hearted Woman
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