Hye Thyme Cafe

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Sunday, June 24, 2018

Banana Cardamom Cake with Pecan Streusel


Banana Cardamom Coffee Cake with Pecan Streusel: Hye Thyme Cafe


I frequently end up with a surplus of bananas, and wanted to branch out from the recipes I usually make with them. I also have a full jar of ground cardamom and wasn't sure whether I would have an opportunity to use it all while it was still good, so when I read that banana and cardamom are a good match, I knew I had to go that route, and I'm glad I did!

The one thing you will have to pay attention to is the timing. I read a number of my own recipes and others to get a sense of the baking time and temp for this recipe, but it took longer than anticipated. That will also vary with the size/shape/material of the pan you use, so plan to start checking at around the 45" mark.

Something I had never done before is to pour a layer of the streusel directly into the pan, so when inverted, that would be the top. While I like having that layer of sweet and nuts on what will be the top, what I didn't like was the look once it cooled. Having made this cake both ways, I actually prefer to keep all of the streusel on the inside.

INGREDIENTS :
3 c flour
1 1/2 t baking powder
1 t baking sodea
1/2 t salt
1 T cardamom
1 c butter, softened
1 c sugar
1 T vanilla
2 eggs
1/4 c milk
3 bananas, mashed

STREUSEL:
1/4 c flour
3/4 c brown sugar
4 T butter, softened
1 c chopped pecans
1 t cardamom
1 t cinnamon

  1. Spray/grease bundt pan and preheat oven to 350.
  2. In one bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
  3. In a second, larger bowl, or the bowl of your stand mixer, cream together the butter and sugar until light and fluffy.
  4. To the sugar mixture, add the eggs, one at a time until incorporated, then the milk and vanilla.
  5. A little at a time, blend in the flour mixture, then the mashed bananas.
  6. In another bowl, use a fork or your fingertips to combine the streusel ingredients until they reach a sort of pebbly texture.
  7. Depending on whether you want the streusel on top, alternate layers of cake batter/streusel. Because the batter is thick, I use a rubber spatula to spoon it into the pan, then with the spatula straight up/down, I sort of tap the batter into place, because trying to spread it will drag your streusel with it.
  8. Bake for 45" to 1', until toothpick inserted into cake comes out clean.
  9. Let cool in pan for a few minutes before inverting onto a rack to cool completely.
  10. If you started with a streusel layer, a spot or two may have stuck to the pan. Because it is extremely hot, use a spoon or tip of a butter knife to remove it from the pan and stick it back onto the bare spot.
Banana Cardamom Coffee Cake with Pecan Streusel: Hye Thyme Cafe

Banana Cardamom Coffee Cake with Pecan Streusel: Hye Thyme Cafe
Banana Cardamom Coffee Cake with Pecan Streusel: Hye Thyme Cafe








Banana Cardamom Coffee Cake with Pecan Streusel: Hye Thyme Cafe

Thursday, May 31, 2018

Habanero Cheddar and Ham Corn Muffins

Habanero Cheddar and Ham Corn Muffins: Hye Thyme Cafe

It took a few tries to get this one right, but they were soooo worth it! I finally hit on that perfect balance of sweet, heat, and savory. As you can see below, they are also not at all dry like some corn muffins or cornbread can be. Because of the ham, be sure to refrigerate or freeze any that don't get eaten right away.

INGREDIENTS:
1 1/2 c fine cornmeal
1 c flour
1/3 c sugar
1 T baking powder
1 t salt
1 egg
1/2 c milk
3 T Dijon mustard
1/4 c honey
8.25 oz can creamed style corn
8 oz cooked ham, diced fine
6 oz habanero cheddar, shredded


  1. Preheat oven to 400реж and spray or line muffin pans (makes 18).
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a smaller bowl, whisk together the egg and milk, then stir in the mustard, honey, and corn.
  4. Pour the wet ingredients into the dry, and stir until just combined.
  5. Stir in the ham and cheese.
  6. Spoon batter into prepared muffin tins and bake for 20-25" until toothpick inserted into center comes out clean.

Habanero Cheddar and Ham Corn Muffins: Hye Thyme Cafe

Habanero Cheddar and Ham Corn Muffins: Hye Thyme Cafe

Habanero Cheddar and Ham Corn Muffins: Hye Thyme Cafe

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