Food & Drinks

This Czech Coffee Cake Puts Summer Fruit Front and Center

Crack 2 eggs into a medium-size bowl and add half a mug of sugar, 2 tsp. vanilla extract, and some lemon zest or orange zest to taste. If zest isn’t your thing, you can do without. Whisk the ingredients together by hand until combined.

Add one mug of milk and half a mug of neutral oil, like grapeseed oil, to the bowl and whisk until combined.

To finish the batter, add 2 mugs of all-purpose flour, 2 tsp. baking powder, and a pinch of salt. Mix it all together until smooth.

Pour the batter into your pan and top with the fruit, halved or chopped into bite-size pieces depending on what you’re using. Bake until a toothpick inserted in the center comes out clean and the top is golden brown, anywhere from 20 to 40 minutes, depending on the pan and your oven. Eat it immediately, or save it for your next cup of coffee. It will keep in a sealed container for a few days.

If you’re looking for a little extra sweetness, you can also make a drobenka, or “quick crumble,” to top the cake before putting it in the oven. Combine 4 Tbsp. sugar, 4 Tbsp. room temperature butter, and 5 Tbsp. flour. Use your hands to work the mixture into a crumble, chill it for a few minutes, and then add it on top of your fruit.

Even when it feels like you’re too busy to do anything, let alone bake, you have time to pull together a bublanina. Better yet—make two, and take one to your neighbor.

Samantha Tatro is a journalist and social media manager based in Prague. She covers third culture identity, current events, and culture in the U.S. and Europe. Her work has been featured in NBC 7 San Diego, NBC News, the Boston Herald, and more.

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