Category: Breakfast

Upside Down Apricot Olive Oil Cake

If spring had a flavor, I’m convinced it would be apricot. Bright, sweet, a little tangy — just like the season itself. And while their moment is short, these golden gems are worth the wait. That’s why I like to seize the season and turn them into something truly special: this Upside-Down Apricot Olive Oil Cake. Yes, it’s fruity. Yes, it’s fabulous. And yes, we’re flipping it — literally.

Don’t sleep on olive oil in cake! Seriously, it brings this subtle, fruity richness that plays perfectly with the tang of fresh apricots. The result? A tender crumb that’s plush without being heavy, and a flavor that gets better with every bite (and honestly, the next day too — if it lasts that long).

Think of this cake as the Mediterranean vacation your dessert table didn’t know it needed!

Pro Tips for a Flippin’ Good Cake:

Use apricots that are ripe but still firm — soft ones will turn to mush (and no one wants that drama).
Choose a fruity olive oil that’s not too bitter. If it smells amazing, it’ll taste amazing.
Don’t skip the parchment! It’s your insurance policy for a smooth flip.

Upside Down Apricot Olive Oil Cake

1/4 cup apricot jam
8 fresh apricots, halved and pitted
1 ⅓ cups all-purpose flour
1 cup sugar
1 teaspoon kosher Salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup extra virgin olive oil
3/4 cup full fat coconut or creamy almond Milk
2 large eggs
1 tablespoon orange zest
3 tablespoons orange juice

Method:

Preheat oven to 350 degrees. Spray a 9″ round cake pan with cooking spray and line with parchment paper. Brush the apricot jam over the parchment paper and arrange the apricots cut-side-down on top of the jam.

In a large bowl, whisk the flour, sugar, salt, baking soda and baking powder. In a second bowl, combine the olive oil, milk, eggs, orange zest and juice. Pour the wet batter into the dry batter and mix until creamy. Pour the batter over the apricots.

Bake for 1 hour or until a toothpick inserted comes out clean. Allow cake to cool for 10 minutes and then turn it over onto a cake tray. Allow cake to cool completely before serving.

Related Recipes:

olive apricot chicken
honey lavender chicken with apricot salsa
moscato poached apricots

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Chaim’s Fluffy Pita

Some friends are handier than others. And then there’s Chaim — a former pastry chef turned lighting consultant and handyman with a toolkit as refined as his pastry skills, and a heart just as generous. Since Chaim is Israeli and he has worked in the food industry, we often discuss recipes I’m working on, and I ask him my baking questions because pastry is not my strong suit.

We hadn’t planned on cooking – he was out in my backyard assembling an egg swing I had ordered on Amazon and we were both starving. It was Yom Ha’atzmaut so I suggested making an Israeli spread for lunch, when Chaim offered to make homemade pita! Breadmaking always intimidates me, so I was happy to learn from a pro, and before I knew it, Chaim had already rolled up his sleeves and started weighing out the flour (you know he’s a former pastry chef when he starts to do that!).

I had some soft boiled eggs in the fridge, a jar of roasted eggplant, and plenty of veg in the frige, so we started working on some salads to make sabich sandwiches. An hour later, we had prepared an elaborate spread that rivaled some of the best Israeli hummusiya’s! And the pita? Oh. Em. Gee. the pita. It was the stuff of dreams!!

What should I have Chaim teach me next?

Chaim’s Fluffy Pita
(you know it’s a pastry chef’s recipe when he measures everything out in grams! Apologies!)

500 grams bread flour
10 grams sugar
10 grams salt
10 grams active dry yeast
300 grams warm water (or more, if needed)
10 grams extra virgin olive oil

Method:

In a large bowl, whisk the flour, sugar, salt and yeast. Pour the water and olive oil into a measuring cup and slowly add it to the flour, incorporating it with your hands until it comes together into a dough, adding a bit more water, if needed.

Turn the dough onto a floured counter and knead for 8-10 minutes, until smooth and elastic. Cover the dough and allow to rise for 30 minutes.

Use a bench scraper or knife to divide the dough into equal balls, about 80-100 grams each (50 grams for mini pitas). Keep the balls covered with a kitchen towel as you start to roll them out.

Using a rolling pin, flatten out the balls of dough into a circle about ¼ inch thick and 6–7 inches wide. Let them rest in a kitchen towel for 10 minutes.

Heat a dry cast-iron or stainless steel skillet over medium-high heat. Add one pita at a time, cooking for about 1 minutes per side, flipping 3 times until it puffs up into a pocket. Set aside and wrap in a towel to keep warm.

NOTES:

Don’t roll the dough too thin or it may not puff.
If your pitas aren’t puffing, your oven/skillet might not be hot enough.
Store leftovers in an airtight bag for up to 3 days or freeze for later.

Related Recipes

arayes pita pockets
smash shawarma pita
pita chips

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Steel Cut Oatmeal Latte

This has been a cold weather favorite of mine forever! I cook up some hearty steel cut oats (the quick-cooking kind so it doesn’t take forever!), I mix in some sweetener and top with a shot of espresso. So simple and oh. so. delicious!

Steel Cut Oatmeal Latte

3/4 cup whole milk
1/4 cup water
1/4 cup quick cooking steel cut oats
pinch of salt
pinch of cinnamon
maple syrup, to taste
1-2 shots espresso

Method:

Bring the milk and water to a simmer, add the oats and simmer over low heat for about 8 minutes, stirring constantly. If it gets too thick, add a bit more water. Add salt, cinnamon and maple syrup and top with espresso!

NOTE: if you don’t have an espresso machine, you can use 1 tbsp strong coffee dissolved in 3 tbsp hot water per shot.

Related Recipes:

maple iced coffee
gingerbread ice latte
lavender iced latte
amaretto affogato

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Toaster streusel

If you can make toaster strudel then you can also make toaster streusel!! Which is basically a way better version, baked in your toaster oven. I love these for breakfast on the side of coffee, Or as a to-go snack! Just make sure to use the best quality jam that you can find, None of that squeeze-bottle stuff that you use for PB&J sandwiches. I used on my Bonne Maman raspberry apricot jam, I’ve been buying them exclusively Ever since that holocaust story came out!

Toaster streusel

1 1/2 c all purpose flour
3/4 c oats
1/2 c granulated sugar
1/2 c dark brown sugar
1/2 tsp baking powder
1/4 tsp kosher salt
1/2 c neutral oil
1/2 tsp pure vanilla extract
1 cup good quality jam

Method:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the flours, oats, sugars, baking powder, salt, oil, and vanilla. Mix with your hands until a dough forms.
3. Press 2/3 of the dough into a parchment lined 1/8 baking sheet or a 8×10 pan.
5. Spread jam over the bars and crumble on remaining dough.
6. Bake in a toaster oven for 20 minutes or until browned. Cool completely; cut into squares.

Related Recipes:

 More Dessert Recipes

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Cookie Danish


I took the viral Crookie – Cookie Croissant – and made it Jewish by stuffing a single serving of cookie dough into a danish!! I don’t know about your, but I’m team cinnamon over chocolate – I know, I know, not your typical – but I’m cinnaman and proud!

What about you?


Cookie Danish

¼ cup + 2 teaspoons flour
3 tablespoons brown sugar
Pinch of kosher salt
1 egg yolk
¼ teaspoon vanilla
2 tablespoons oil
2 tablespoons chocolate chips
1 pre-baked Cinnamon or chocolate danish

Method:

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, combine the flour, brown sugar, salt, egg, vanilla and oil. Mix with a spoon until a dough forms and add in the chocolate chips.

Slice danish into half like a book. Spread most of the cookie dough over the danish, then close and top some more cookie dough.

Bake for 10-12 minutes, until the cookie dough on top of the danish is baked through.

Related Recipes:

Election Cookies!
Jelly Donut Linzer Cookies
Hazelnut Chocolate Chip Almond Butter Cookies
Ice Cream Sundae Cookies

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