Buttermilk Breakfast Cake w/Early Apricots

July 2, 2011

The Monterey Market, in Northeast Berkeley, is one of my little gems. Its not an unknown gem, for sure – but perhaps this makes it so spectacular.

Just blocks from my office, next door to the pool, and along my most frequented biking route lies this little family owned market that, in my opinion, is the cornerstone of produce in our little neighborhood. It was underneath the covered areas, in the wooden fruit stalls of this little market that the bounty of summer fruits in California was unveiled to me. More types of cherries, berries, apricots and peaches than I had ever imagined existed.

I had the opportunity to showcase an early picking of apricots one morning when we were out of cereal – all of the ingredients were already on hand in the pantry, with the fresh fruit being the most important part. I must say, this was a very nice way to start the day. If you don’t have apricots, you could use dates, peaches, berries – any fruits you have on hand. The juices of the fruits seep into the cake and truly flavoring the buttery crumb.

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