You might call this a coffee cake, afternoon tea cake, or jazz it up with berries and cream for dessert! It bakes nicely in a loaf pan in less than an hour. Flavors are familiar — think sour cream coffee cake — but nonfat yogurt keeps it lighter and right at home on the breakfast table. Using brown sugar as the primary sweetener adds a rounder warmth than plain granulated sugar: a touch of molasses, a little caramel, and a deeper, golden finish. Streusel layered inside and on top gives every slice a crispy, sweet crust.

Makes one 9 x 5 x 4-inch loaf; Serves 8-10

Printable PDF of this version here.

 STREUSEL 

8 Tbsp unsalted butter 

1/4 cup brown sugar 

2 Tbsp granulated sugar 

2 tsp ground cinnamon 

1/2 tsp kosher salt 

1/2 cup + 2 Tbsp all-purpose flour 

1/2 tsp vanilla extract 

CAKE 

2 cups all-purpose flour 

2 tsp baking powder 

1 tsp kosher salt 

8 Tbsp unsalted butter, room temperature 

3/4 cup brown sugar

1/4 cup granulated sugar 

1 Tbsp vanilla extract 

2 large eggs 

1 cup nonfat plain yogurt

To make the streusel, melt the butter in a saucepan over medium heat. Remove from heat, then whisk in brown sugar, granulated sugar, cinnamon, salt, flour, and vanilla until evenly combined. Scrape into a small bowl and let cool. 

Preheat oven to 350°F. Brush a 9 x 5 x 4-inch loaf pan with neutral oil. Line the pan with a 16 x 9-inch piece of parchment, pressing it into the pan and leaving a little more than an inch of overhang on both long sides to form a sling. 

In a medium bowl, sift together the flour, baking powder, and salt. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and vanilla for 3 to 4 minutes, until pale and light in texture. Scrape down the bowl sides with a rubber spatula to be sure all the ingredients are combined. 

Add the eggs, one at a time, mixing until fully incorporated after each addition. Scrape the bowl again. 

With the mixer at low speed, add the flour mixture and yogurt in alternating additions (three additions total), mixing just until combined. Stop the mixer as soon as the batter comes together to avoid overmixing. 

Using a spatula, spread half the batter in the prepared loaf pan. Sprinkle half the streusel over the batter, rubbing it between your fingertips to create an even layer. Add the remaining batter and level, then sprinkle the remaining streusel over the top. 

Bake on the center rack for 50 to 55 minutes, until a toothpick or cake tester inserted in the center comes out clean. Cool in the pan for 1 hour, then lift the cake out. Slice and serve it with coffee or tea, or dress it up with fresh berries and lightly sweetened whipped cream.

This past June, I visited Norway. As an American baker steeped in French and Italian traditions, I came away impressed by the way Scandinavian pastries have absorbed European techniques, reimagined them, and made them their own. Thanks in part to the New Nordic food movement, that tradition is flourishing and increasingly being exported across the globe. In Norway, small bakeries treat pastry with the same care that top chefs bring to their tasting menus. One of my favorite pastries was Skolebrød. Named for their history as a lunchbox treat, they’re ubiquitous across Norway in cafés, airports, and on kitchen counters. They start with a lightly sweet, cardamom-scented dough baked into soft, pillowy buns, each with a pocket of silky pastry cream and a spoonful of jam, then topped with toasted coconut flakes. They’re the perfect pick-me-up. 

Makes 8 buns

Printable PDF of this version here.

DOUGH 

1¼ cups whole milk 
2½ tsp active dry yeast
4 Tbsp granulated sugar, divided 
1 egg 
3 cups unbleached all-purpose flour 
2 tsp ground cardamom 
1 tsp salt 
6 Tbsp unsalted butter, melted 
Neutral oil or softened butter, for greasing the bowl

PASTRY CREAM & GARNISH

1¼ cups whole milk 
½ cup granulated sugar 
2 Tbsp cornstarch 
4 egg yolks (reserve the egg whites) 
2 tsp vanilla extract
½ cup favorite jam or fresh conserve (Project Barnstorm Apricot is a winner)
½ cup powdered sugar 
1 Tbsp lemon juice 
¼ cup finely shredded unsweetened coconut, toasted

Line a rimmed baking sheet with parchment paper. Set aside. 

Place the milk in a glass measuring cup and warm it slightly in the microwave (about 60 seconds). Pour the milk into the bowl of a stand mixer, add the yeast and 1 Tbsp of the sugar, and whisk to combine. Let stand for 3 minutes. 

Using the dough hook on low speed, add the egg, remaining sugar, flour, cardamom, salt, and melted butter. Mix on medium speed for 5–6 minutes, or until the dough begins to slap against the side of the bowl and forms a loose ball at the base of the hook. The dough will be soft and slightly sticky. The wetter dough contributes to the fluffy finished texture. 

Transfer the dough to a lightly oiled or buttered bowl, cover, and proof for about 1 hour, or until doubled in size. 

To make the pastry cream, place the milk in a medium saucepan and bring just to a scald over medium heat. Remove from the heat. In a medium bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and slightly thickened. While whisking constantly, slowly pour about half of the hot milk into the egg mixture to temper the yolks. Return the tempered egg mixture to the saucepan with the remaining milk, whisking to combine.

Set the pan over low heat and cook, whisking constantly, until the custard thickens enough to hold a ribbon when it falls from the whisk. Remove from the heat, whisk in the vanilla extract, and transfer the custard to a clean bowl. Press plastic wrap directly onto the surface and chill in the refrigerator for about 1 hour, or until cold. 

Pull the risen dough onto a lightly floured work surface. Pat it into a 12 x 6 x ¾-inch rectangle. Cut into 8 equal squares and arrange them on the prepared baking sheet, leaving about 1½ inches between pieces. 

Preheat the oven to 375°F. 

Let the dough rise at room temperature for about 45 minutes. Using your fingertips, gently press a 1½-inch-wide circle in the center of each square to form a shallow well. Fill each well with about 1 Tbsp of pastry cream and 1 Tbsp of jam or conserves. Lightly brush the exposed dough with the reserved egg whites from the pastry cream. 

Bake for 14 to 16 minutes, or until the buns are golden brown. 

While the buns bake, stir together the powdered sugar and lemon juice in a small bowl to make a smooth glaze. 

Let the buns cool on the pan for about 10 minutes. Brush the top edges with the glaze and sprinkle with the toasted coconut to garnish. Serve warm or at room temperature.

On a recent trip to Greece, I found myself putting tzatziki on nearly everything: bread, grilled lamb, gyros and more. The bright yogurt-based sauce is thick, garlicky and super versatile. It’s quick and easy to make, and it can be kept in the refrigerator for a few days. Keep it around, and if you’re anything like me, you’ll soon find yourself using it as a dip for crudités, serving it with roasted chicken or salmon, or with salads. In Greece, it’s traditionally served with pita bread. At Macrina, we make our own version, called Piadina. For a delightful summer meal, whip up some tzatziki, marinate some lamb — rack or chops — and fire up the grill. While the lamb is grilling, brush the pita with olive oil and throw it on to warm and get those caramelized grill marks. Serve the grilled lamb with cooling tzatziki, fresh garden tomatoes, and a chilled bottle of crisp, aromatic white wine.

Makes 2 Cups

Printable PDF of this recipe here

1 cup thick Greek yogurt

3/4 cup English cucumber, grated

2 tsp garlic, chopped fine 

2 Tbsp fresh lemon juice 

1/4 cup extra virgin olive oil 

1 Tbsp fresh mint, chopped fine 

1 Tbsp fresh oregano, chopped fine 

1 Tbsp fresh parsley, chopped fine 

1/2 tsp kosher sal

In a medium bowl, add all the ingredients and whisk to combine well. I like to let this sit for 2 hours to marry the flavors, but if you’re in a hurry, it’s plenty good enjoyed immediately.

Summer grilling tip: If you are grilling lamb, I recommend marinating it in Advieh, a Persian spice available from World Spice in the Pike Place Market. It’s a lovely combination of cinnamon, cumin, coriander, roses, cardamom, and black pepper.

Washington’s strawberry season is short and oh-so-sweet. The berries are fragile, difficult to ship, and the harvest lasts only two to four weeks—usually in June. But they’re worth waiting for! They’re sweeter, richer, and redder than what’s trucked in from California and Mexico the rest of the year. Let the less photogenic berries cook into the jam that ribbons through this semifreddo while the beauties shine in the fresh garnish. Semifreddo, an Italian dessert similar to ice cream, has a mousse-like texture. It melts fast, so keep it in the freezer until the moment you serve it. Then pause, taste, and savor the fleeting glory of local strawberries. Their precious brevity makes them all the sweeter.

Printable PDF of this recipe here.

Makes one 9 x 4 x 5-inch loaf; Serves 8-10 people

2 cartons local strawberries, divided

1¼ cups granulated sugar, divided

1 cup + 1 Tbsp water, divided

1½ cups heavy cream

6 egg yolks

1 cup white chocolate chips

1 Tbsp sunflower oil (or another neutral oil)

Edible flowers, for garnish (optional)

Line a 9 x 4 x 5-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides, and chill until needed.

Sort your strawberries, reserving half (the prettiest ones) for the garnish. Cook the remaining strawberries in a medium saucepan with 2 Tbsp sugar and 1 Tbsp water over medium heat for 2 to 3 minutes. Stir until the mixture thickens to a jammy consistency. Scrape the jam into a bowl and cool to room temperature.

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream to medium-stiff peaks. Transfer to a small bowl and refrigerate.

In a medium saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil and cook until the syrup reaches 230°F on a candy thermometer, watching carefully. This will take 5 to 10 minutes.

While the syrup cooks, beat the egg yolks in the mixer on medium speed until pale and slightly thickened. With the mixer still running, drizzle the hot syrup into the yolks in a slow, steady stream (don’t rush this, as it will scramble the eggs if added too fast). Continue beating for 5 to 8 minutes, until the mixture is light, fluffy, and just warm. Remove bowl and set aside.

In a small heatproof bowl set over simmering water (but not touching), melt the white chocolate with the oil. Stir until smooth, then cool for 5 minutes.

With a spatula, fold the melted chocolate into the yolk mixture. Retrieve the whipped cream and fold it in just until no streaks remain. Drizzle the cooled strawberry jam into the mixture and gently fold twice to create streaks.

Pour the mixture into the prepared pan, smooth the top, and seal with the overhanging plastic. Place in the freezer and let set overnight.

For the garnish, hull the reserved strawberries and toss them with the remaining 2 Tbsp sugar. Let them sit for 30 to 60 minutes until syrupy.

Remove the semifreddo from the pan, peel away the plastic, and cut ¾-inch slices. Serve immediately with spoonfuls of strawberries. Edible flowers make a great garnish if you have them. Enjoy the deliciousness of our local strawberries!