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Cake for breakfast? Um yes, please! This delicate, crumbly treat is as delicious to look at as it is to taste.

Ingredients for crumble topping: 4 tbsp. unsalted butter, melted ¾ cup all-purpose flour ⅓ cup granulated sugar 1 tbsp. fresh lemon juice zest from one lemon

Ingredients for the cake: 2 cups all-purpose flour ½ tsp. salt 2 tsp. baking powder ½ cup unsalted butter, room temperature zest from two lemons (preferably organic) ¾ cup granulated sugar 1 large egg, room temperature 1 ½ tsp. vanilla bean paste (vanilla extract will also work) ½ cup well-shaken buttermilk ¼ cup fresh lemon juice (about two lemons) powdered sugar for dusting DIRECTIONS: 1. Melt 4 tbsp. of butter in a small bowl. Add the flour, sugar, lemon juice and zest. Mix with a fork to combine. Set aside. 2. Preheat oven to 325 degrees. Invert the bottom of an 8-inch springform pan (to make it easier to slide the cake off the bottom), then lock on the sides of the pan. Grease and flour the bottom and sides of the pan. Set aside. 3. In a small bowl, combine the flour, salt, and baking powder. Set aside. 4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, lemon zest, and sugar. Beat for several minutes until light and fluffy, scraping down the sides of the bowl as needed. 5. Beat in the egg and vanilla bean paste until just blended. 6. In a measuring cup (preferably with a spout) combine buttermilk and lemon juice. Add a third of the buttermilk mixture and half of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Repeat until both the buttermilk and flour mixtures are incorporated. 7. Pour batter into the prepared pan and spread evenly. Sprinkle with the crumble topping (leaving some in large clumps) and bake for 40 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out almost clean. 8. Cool the cake on a wire rack. Let cool completely before removing springform sides. Carefully slide cake onto a serving plate and dust with powdered sugar. 9. Dollop with lemon curd whipped cream if desired.


Oatmeal might not be found on a fancy weekend brunch spread, but it does make for a quick, healthy, and filling breakfast option for busy weekday mornings. These two make-ahead, delicious overnight oat recipes will put an end to mornings of skipping breakfast, as you can just grab-and-go from the fridge. What are overnight oats? So glad you asked. Rolled oats soak overnight in milk or milk alternative in the fridge and are soft and chewy by morning. Add in healthy toppings and sweeteners, and there are literally endless options for fast and healthy breakfasts on the go. Mason jars work well as individual containers.

Blueberry Muffin Oats Ingredients (makes two servings): 1 cup rolled oats ½ cup blueberries, mashed with a fork 2 tbsp. chia seeds 1 tsp. vanilla extract 1 tbsp. honey 1 tsp. lemon zest (organic is best) pinch of salt ½ cup vanilla Greek yogurt ¾ cup almond milk, unsweetened DIRECTIONS: 1. Mash ½ cup blueberries in a large bowl. Add in yogurt and almond milk, and mix until smooth. Add in the rest of the ingredients and mix to combine. Place in the refrigerator, covered, for at least two hours or overnight. Serve cold (may need to add a little almond milk if too clumpy). Top with granola, lemon zest, and fresh blueberries if desired.

Chocolate Chia Oats Ingredients (makes two servings): 1 cup rolled oats 3 tbsp. cocoa powder 1 tbsp. chia seeds pinch of salt ¼ cup Greek yogurt, plain 1 cup almond milk, unsweetened 2 tbsp. pure maple syrup 1 tsp. vanilla extract DIRECTIONS: 1. In a large bowl, stir together oats, cocoa powder, chia seeds, and salt. Then add yogurt, almond milk, maple syrup, and vanilla extract. Mix until thoroughly combined. Place in the refrigerator for at least two hours, or until morning. Top with fresh strawberries, chunks of dark chocolate, and a dollop of Greek yogurt if desired.


Profile for Preview 918

August 2017 (Vol. 31, No. 8)  

Where to Dine. What to Do. Where to Find It. When It's Happening. Preview 918 For over 30 years, Preview has been the best resource for dis...

August 2017 (Vol. 31, No. 8)  

Where to Dine. What to Do. Where to Find It. When It's Happening. Preview 918 For over 30 years, Preview has been the best resource for dis...