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Tidewater Kitchen up, and allow them to cool for a few more minutes before serving. Note: If you are baking a small number of muffins, avoid overbaking them by filling the empty cups halfway with water. APRICOT BLUEBERRY CORNBREAD COFFEE CAKE The peak seasons for apricots and blueberries coincide brief ly in July and August. Seize the moment and make this upside-down cornbread coffee cake with its beautiful caramelized topping. Fruit Topping: 3 T. unsalted butter

1/4 cup sugar 2 T. fresh orange juice 1/2 t. ground cinnamon 3-4 ripe fresh apricots or peaches 2/3 cup fresh blueberries, stemmed Cornbread: 4 T. unsalted butter 1/3 cup sugar 1 egg 2/3 cup medium-grain stoneground cornmeal 1-1/4 cups all-purpose flour 2 t. baking powder 1/2 t. salt 2/3 cup milk Preheat oven to 375째. To prepare the topping, melt the butter in an 8-inch ovenproof skillet over medium-high heat. Gently

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Profile for Tidewater Times

July 2013 ttimes web magazine  

Tidewater Times July 2013

July 2013 ttimes web magazine  

Tidewater Times July 2013