Open Monday through Saturday 7:00 am to 9:00 pm • Sunday 8:00 am to 9:00 pm

Saturday, May 23, 2009

Happy Threeday Weekend!

In the pastry case this morning we have Cinnamon Swirl Muffins and Walnut Raspberry Scones.

Sandwich special is a Hot Meatloaf Sandwich - a whole mini meatloaf and ketchup in a subroll (cheese is optional). We also have the Cafe Mac & Cheese which is served with a side salad. The Mac & Cheese is also available as a side with any sandwich for an additional $2.50.

Hope everyone has a fabulous Memorial Day weekend. This cake (which eats like a pie) is great for picnics or traveling because you can transport it in the pan. My father was definitely a pie man, but I made this for his birthday one year and he loved it. With or without ice cream, I hope you enjoy Bob's Birthday Piecake.

Blackberry Apple Piecake
3/4 cup butter, softened + more for greasing pan
1 cup sugar
3 eggs
1 1/2 cups self-rising flour *
2 apples, peeled cored and grated
2 cups (approx.) blackberries (frozen are fine)

* you can substitute a scant 1 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder and 1/4 teaspoon salt

Preheat the oven to 350°. Line the bottom of a 9 inch round cake pan (regular or spring form) with wax paper or parchment and grease the pan and paper with butter. Reserve 2 Tablespoons sugar. With a mixer, cream the butter and remaining sugar in a large bowl until almost white, then beat in eggs one at a time until thoroughly incorporated. Fold in the flour by hand.

Spoon about 2/3rds of the batter into prepared pan (it will barely cover the bottom). In a bowl, mix the apples, berries and reserved sugar. Spoon this over the cake batter then drop remaining batter over the top in a random pattern. Bake until risen, golden and just firm to the touch - about 1 hour. (If in doubt, bake an extra 5 minutes. All the fruit will help keep the cake moist). Let cool in the pan.

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