Have a Cup With These

In the spirit of today’s coffeehouses, here are recipes to serve if you have friends over for coffee--or tea. Be sure to have a bowl of strawberries or finger-cut pineapple or melon to balance the mix. The muffins and cake would also enhance a brunch menu.

I like to warm up the muffins and cake in the microwave just before serving. Use 10% power and check every 20 seconds (by touching them) so that they are not overheated.

Don’t forget the milk and lemon wedges for tea drinkers when setting the table.

*

Lemon Poppy Seed Muffins

Active Work Time: 25 minutes * Total Preparation Time: 1 hour, 10 minutes

Serve these with Maple Lemon Butter.

Butter for preparing pan, optional

1 cup plus 2 tablespoons sugar, divided

1 cup buttermilk, shaken well

1/2 cup oil

1 egg

2 tablespoons finely grated lemon zest

1 tablespoon poppy seeds

2 1/2 cups cake flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon lemon extract

1/4 cup lemon juice

Heat the oven to 375 degrees. Butter a 12-cup muffin pan or line the cups with paper liners.

Place 1 cup of the sugar, the buttermilk, oil, egg, zest and poppy seeds in a large bowl. Use a wooden spoon to mix well. Add the flour, baking soda, salt and lemon extract. Stir until just combined; do not overmix. Spoon the batter into the prepared cups.

Bake the muffins until lightly browned and a toothpick inserted into the center of one comes out clean, about 20 minutes. Let cool in the pan for 5 minutes.

Combine the 2 tablespoons of sugar and the lemon juice in a small bowl and microwave on high for 1 minute. Dip the tops of the muffins in the glaze while still hot. Let the muffins rest at least 20 minutes before serving.

12 muffins. Each muffin: 276 calories; 175 mg sodium; 18 mg cholesterol; 10 grams fat; 1 gram saturated fat; 43 grams carbohydrates; 4 grams protein; 0.69 gram fiber.

*

Maple Lemon Butter

Active Work and Total Preparation Time: 30 minutes

1/4 cup (1/2 stick) unsalted butter, room temperature

2 tablespoons maple syrup

2 tablespoons powdered sugar

1 tablespoon lemon juice

1/2 teaspoon finely grated lemon zest

Mix the butter, syrup, sugar, lemon juice and zest in a mini-processor until smooth. This can be made a day ahead; refrigerate. Let soften slightly before serving.

8 to 12 servings. Each of 12 servings: 48 calories; 1 mg sodium; 10 mg cholesterol; 4 grams fat; 2 grams saturated fat; 4 grams carbohydrates; 0 protein; 0.01 gram fiber.

*

Caramel Glazed Applesauce Cake

Active Work Time: 55 minutes * Total Preparation Time: 1 hour, 55 minutes

CAKE

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for preparing pan

2 cups cake flour, plus more for preparing pan

3/4 cup walnuts

3/4 cup brown sugar, packed

3/4 cup granulated sugar

2 eggs

1 1/4 cups unsweetened applesauce

1/2 cup sour cream

2 teaspoons dark rum or vanilla extract

3/4 cup dried currants

2 teaspoons cinnamon

1 1/2 teaspoons baking soda

1 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon salt

Heat the oven to 350 degrees. Butter a 9-inch square pan and lightly coat with flour. Tap out any excess flour.

Place the walnuts on a rimmed baking sheet and toast until lightly browned, 8 to 10 minutes. Let cool; coarsely chop.

Cream the butter and brown and granulated sugars until fluffy. Add the eggs; beat until smooth.

Add the applesauce, sour cream and rum or vanilla; mix well. Add the flour, walnuts, currants, cinnamon, baking soda, allspice, cloves and salt. Mix well. Transfer to the pan and smooth the top.

Bake until the cake is lightly browned and a toothpick inserted in the center comes out clean, about 50 minutes.

GLAZE

1/4 cup whipping cream

1/4 cup (1/2 stick) unsalted butter

1/2 cup dark brown sugar, packed

1 teaspoon dark rum or vanilla extract

Combine the cream, butter and brown sugar in a small saucepan over medium-high heat, cooking until smooth, about 5 minutes. Remove from the heat. Stir in the rum or vanilla.

Heat the broiler with a rack 7 inches from the heat. Pour the glaze over the hot cake, gently brushing to evenly coat the top. Broil until the entire surface is bubbly, about 1 to 2 minutes.

Use a serrated knife to cut the cake into 12 or 16 pieces.

12 to 16 servings. Each of 16 servings: 347 calories; 206 mg sodium; 63 mg cholesterol; 18 grams fat; 9 grams saturated fat; 44 grams carbohydrates; 4 grams protein; 1.33 grams fiber.