Every spring I hafta make this coffee cake and this is not just any old coffee cake, it’s my Rhubarb Coffee Cake with a Vanilla Streusel and to top it all off, a Vanilla Sauce. Did you get all that? It’s a one, two, three punch of sweet tart goodness. Over the top and out of bounds, hands down, this is one of my all time faves. This spring, I’m rewriting & reposting with new photos. (Look at the pic at the bottom of the page and you’ll see why! And besides, you need this for Mother’s day!!)
One of my summer/fall favorites is this marvelous Sour Cherry Compote. It’s a little sweet, a little tart and goes so well with so many things. I often make up a batch and can or freeze so I have it to pull out in the winter, too.
I can’t wrap my head around it – some people call it Caramel Sauce, others Butterscotch. But they’re all talking about a rich, delicious, luscious sauce.
This is just a fun little whisper of a dessert, barely sweet and absolutely scrumptious. I don’t know why it took my so long to grill plums and serve them for dessert. I just didn’t “get” it. Now I do. Brushed lightly with honey and seared over high heat for just a minute totally intensified the flavor.
Depending on where you live (and if you don’t have a Mexican market nearby) Dulce de Leche can be pretty pricey.
Salted Caramel – while the name evokes a gourmet treat (and it is) it always makes me want to snort just a little. Make caramel sauce and add a little salt. I know it’s fantastic, but people seem to just go nuts over the name! Anyway, salted or not, you just can’t beat a rich, luscious home-made caramel sauce.