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A Giveaway and A Recipe: Honey by Rebekah Peppler

by evh on June 26, 2014

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I am a bit of a book nerd or at least I used to be. For many years I didn’t have a t.v. and my main form of home entertainment was often reading a book. Some fiction and some non-fiction sprinkled in with my growing cookbook collection. Is that weird? To read cookbooks in bed? I love to read and I am one of those that prefer the old school way of a tangible book made out of paper versus a computer screen of sorts. These days, my bedside table can still be found with books upon it (which now include a few kids stories) but the majority of books are still the ones about food and the one thing I wish I had more time to do would be to read. Recently, I was introduced to the Short Stack Series. Where has this been all my life? A genius way to break up large cookbook into a series of specialized cooking material. It’s like a cliff note version of sorts and I love the idea of a small-format publication focused on inspiring ingredients and dependable recipes, created by the culinary world’s brightest talents. The series categorizes things down to a single ingredient –– from Eggs by Ian Knauer to Strawberries by Susan Spungen to Grits by Virginia Willis and now to the most recent book –– Honey by Rebekah Peppler.

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Author Rebekah Peppler didn’t always like honey, in fact, she loathed it in her early years. After traveling for a bit and seeing the globe, her eyes and her tastebuds began to open up to the world of honey and its complex yet, simply sweet flavors. This book is dedicated to her acceptance and love for the liquid gold that she has grown to adore and her recipes thoughtfully and deliciously capture mother nature’s sweet treat.

I am a BIG honey lover and choosing a recipe for this post was very difficult. Things like Pork Chops with Burnt Whiskey Honey Glaze, Riesling Honey Jelly, Honey-Malt Ice Cream, Honeycomb Candy, and Baklava Sticky Buns (whoa!) made this decision very difficult. This book may be small but it’s mighty, well-crafted, and loaded with fresh ideas to incorporate honey into some glorious recipes.

Ultimately, I went with a classic and it is blueberry season, Rebekah Peppler’s Honey-Blueberry Coffee Cake –– “a tender, moist crumb, pops of sweet berries and plenty of buttery, crisp streusel” –– um, I’ll take two please.

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The genius of this recipe is not only the honey paired with blueberries but the touches of cardamon and orange zest.

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Gorgeous blues.

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Layer the blueberries into the middle of the cake before baking.

I love this fact: each book is printed locally on high-quality paper and stitch-bound by hand using baker’s twine.

I love this fact: each book is printed locally on high-quality paper and stitch-bound by hand using baker’s twine.

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Is that pacman? No, it’s Honey Blueberry Coffee Cake ~ grab your coffee and dig in!

GIVEAWAY IS OVER but you can order Rebekah Peppler’s Honey Cookbook Here!

To learn about Short Stack or to find them at a store near you or to subscribe for a book series or visit them HERE!

Honey-Blueberry Coffee Cake by Rebekah Peppler
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Print Recipe
Servings Prep Time
1 9 inch cake 10-15 minutes
Cook Time Passive Time
90 minutes 60 minutes
Servings Prep Time
1 9 inch cake 10-15 minutes
Cook Time Passive Time
90 minutes 60 minutes
Honey-Blueberry Coffee Cake by Rebekah Peppler
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
1 9 inch cake 10-15 minutes
Cook Time Passive Time
90 minutes 60 minutes
Servings Prep Time
1 9 inch cake 10-15 minutes
Cook Time Passive Time
90 minutes 60 minutes
Ingredients
for the streusel:
  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon kosher salt
  • 5 Tablespoons unsalted butter chilled and cubed
  • 1/2 cup walnuts chopped
for the cake:
  • 2 cups all-purpose flour plus more for the pan
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamon
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter melted, plus more for the pan
  • 1/2 cup orange blossom honey
  • 1 1/2 cups granulated sugar
  • 1 cup sour cream
  • 2 large eggs room temperature
  • 1 medium orange finely grated zest only
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup fresh blueberries rinsed and dried
Servings: 9 inch cake
Units:
Instructions
  1. Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan with removable bottom and tap out the excess flour.
  2. Make the streusel: In a medium bowl, mix together the flour, sugar, espresso powder and salt. Add the butter and using your fingers, mix until the streusel clumps together in large crumbs. Mix in the walnut and set aside.
  3. Make the cake: In a medium bowl, whisk together the flour, baking powder, cardamon, and salt and set aside.
  4. In a large bowl, combine the butter, honey, sugar, sour cream, eggs, orange zest, and vanilla and whisk until well combined. Add the flour mixture and mix until just combined, taking care not to over mix. Spread half the batter in the prepared pan and sprinkle evenly with the blueberries. Top with the remaining batter, then sprinkle with the streusel. Bake, rotating once, until the cake is golden brown, springs back when gently pressed and a toothpick inserted in the center comes out clean, about 1 hour and 30 minutes. Let the cake cool for one hour in the pan, then remove the sides of the springform pan and let it cool completely before cutting into wedges and serving.
Recipe Notes

*I substituted Texas pecans for the walnuts*

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**Disclosure: The fine folks at Short Stack supplied me with an advanced copy of the book. My opinions and  comments are my own.**

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