I had a couple of Kiwi's on hand this Morning.... and I got this wild idea about baking a breakfast cake with them *wrings hangs* Mwuhaaa...haa... :P After all what could be better than a warm, fruity breakfast bread with a buttery blonde crumb topping and a little crunch of toasted sweet coconut...... yes?! ...are you with me?... ;) If so... let's get baking......
Jane Dough's Kiwi Coconut Wild Cake
2 ripe Kiwi, peeled ( I use very ripened, so they process well)
1 tsp. Coconut Extract
6 tblsp. unsalted Butter, melted
1/3 cup Sugar
1/3 cup Light Brown Sugar
1 1/2 Cups All Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 cup Sugar
1/2 cup All Purpose Flour
4 Tblsp. unsalted Butter, melted
Grease a 9x9 inch baking pan. Preheat Oven to 350'.
Start by food processing Kiwi that you have peeled and sliced. ( Don't process to fully liquefy, leave small chunks of Kiwi as well if you can.)
Place Kiwi in a medium mixing bowl, add in Coconut Extract, melted Butter, Sugars, Egg , Baking Soda and Baking Powder, mix until creamy.
Mix in flour until you have a smooth batter and pour into your greased pan.
Make the Crumb topping by combining flour, sugar and melted butter in a small bowl. Mix with a fork, until a crumb texture is achieved. Sprinkle Crumb mixture onto your cake batter.
Bake at 350' until the cake becomes golden and a toothpick inserted into the center of the cake comes out clean. The 'Blonde' crumb topping will stay light in color.
For final... you're out of your bloomin' mind.. decadence.. I lightly toasted Coconut. I took 2 tblsp. of Powdered sugar with a little tap water and made just a drizzle of glaze for the top... then sprinkled the Coconut over top.... I know... we best hit the gym after this one....But it is really good.... and by the way, Kiwi is a low calorie, high fiber fruit , rich in Vitamin C..... :P
Often over-looked is the wonderful berry, called Persimmon. Yes, it is in fact a berry, and it's name
means 'divine fruit', or literally 'Wheat of Zeus'. So, why not indulge in the sweetness of a fully ripened Persimmon? Persimmons are high in tannins, and therefore, if eaten soon after harvest, can be bitter. Best, sweetest flavor, is had when this fruit is allowed to rest and fully ripen once harvested. This is a sweet bread I recently baked for our Breakfast.....Check it out and love a Persimmon today. :)
2 Cups All Purpose Flour
1 Tsp. Baking Soda
1/2 Cup Butter, softened
3/4 Cup Brown Sugar
2 Large Eggs
2 Cups Mashed ripe Bananas
1 Cup peeled , diced very ripe Persimmon (fully ripe, will to some extent have a jelly-like quality and incorporates fully into the batter)
1 1/2 Tsp. Cinnamon
1/4 Tsp. Nutmeg
Grease a loaf pan with nonstick cooking/ baking spray. Preheat oven to 350'.
Cream Butter and Brown Sugar. Stir in Eggs, mashed Bananas, diced Persimmon. Add in Baking soda, Cinnamon and Nutmeg, incorporating well. Finally, Stir in the Flour to fully blend and moisten throughout.
Pour / Spread into your loaf pan. Bake at 350' until golden brown and your bread passes the old toothpick test. ( that is a toothpick inserted into the center, once withdrawn from the bread, comes out clean. ) This bread is great served warm from the oven with your favorite coffee or tea. Enjoy!
Let Formidable Mountains Fortify us
and Fences frame our Desire
Thoughts like seeds
of you and me
Growing in Knowledge
That We are the Root
and the Light
of Brilliant new Days.
Let our Diverse Nature Lift us
and Dance as Wind-swept Reeds
Calls Bridging breeze
of you and me
Flowing in Unison
Where we are the Flow
and the Flight
to Brilliant new Ways.