Friday, 4 June 2010
The next time you have company for the weekend that you want to easily impress . . . or even if you are just looking for something special to thoroughly spoil the Mr and the kidlets with for a change . . . try out these.
Delectably scrummy Sour Cherry and Almond Breakfast Buns.
Tasty little breakfast cakes, composed of a light almond flavoured rich cream cheese batter, with little pockets of sour cherry jam throughout and a crunchy topping of toasted almonds.
Can you say M-O-R-E-I-S-H???
It is pretty difficult to say with a mouth full of scrumptious cake, jam and toasted nuts . . . but . . . you can do it if you really try . . .
Served barely warm, these are heavenly to say the least . . .
Even cold they are pretty delectable . . .
I'd wager to say a couple of days old, toasted and crumpled into a bowl with lashings of cream . . .
they'd be even better . . . hmmmm . . . do ya think????
Naaahhh . . . they'll never last that long. Ohhhh baby . . .
*Sour Cherry and Almond Breakfast Buns*
Makes Printable Recipe
These are very moist muffins with lovely sour cherry preserves swirled throughout and a crunchy almond topping.
245g plain flour (1 3/4 cups)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 ounces cream cheese (1/2 pound)
4 ounces unsalted butter, softened (1/2 cup)
200g caster sugar (1 cup)
2 large free range eggs, at room temperature
2 ounces milk (1/4 cup)
1/2 tsp vanilla extract
1/4 tsp almond extract
125g sour cherry conserve (approx 1/2 cup)
4 TBS flaked almonds
Sifted icing sugar
Preheat the oven to 180*C/350*F/Gas mark4. Grease and flour 9 large muffin cups. (I use a Texas size muffin pan and a couple ramekins)
Whisk together the flour, baking powder, soda, and salt. Set aside. Stir together the milk and extracts.
Cream together the cream cheese, butter and sugar until smooth. Beat in the eggs one at a time. Whisk in the dry ingredients, alternately with the milk. Spoon into the prepared pans, filling them about 2/3 full. Drop three small dollops of jam on the top of each, trying not to touch the sides. Swirl through the batter with a round bladed knife. Bake for 30 to 35 minutes until well risen and when the top springs back when lightly touched. Remove from the oven. Let stand in the pan for about 5 minutes or so before removing. They will fall a bit, but that's ok! Allow to cool for about half an hour before sprinkling the tops with sifted icing sugar and serving. Delicious!