Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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Almond Berry Coffee Cake

This cake is AMAZING. With that said what makes it so amazing is its moist, streusely, seasonal berry goodness. Since the blackberries have been so incredible this season from Jacobs Produce, I decided to share this recipe in lieu of the ending season. However, any in season berry will work just fine. Here we come blueberries!

Source: Marth Stewart-adapted (Entered by Amy Womble)
Serves: Plenty to share-If you want

2 1/2 cups all purpose flour      View Available Products
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup fresh blackberries      View Available Products
1 1/2 sticks unsalted butter, softened      View Available Products
1/4 cups granulated sugar
3 Large eggs      View Available Products
2 tsp pure vanilla extract
1 1/4 cups sour cream
1 cup all purpose flour      View Available Products
2/3 cup packed light brown sugar
1/4 tsp ground cinnamon
1/2 tsp salt
3/4 cup sliced almonds, toasted slightly
1/2 cup unsalted butter      View Available Products
1 1/4 tsp finely grated lemon zest      View Available Products

Step by Step Instructions
  1. In a small sauce pan combine 3 oz berries with 3 oz of water and 3 tbs of sugar. Bring to a boil for 5 minutes. Mashing with a potato masher or fork until berries are broken down and mixture has thickened. Set aside. Preheat oven to 350 degrees. Make the topping: Whisk the 1 cup flour, brown sugar, cinnamon, 1/2 tsp salt, and almonds in a medium bowl. Using your fingers, work in the 1/2 cup butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Make the cake: butter and flour a tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined. Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping. Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then re-invert onto rack to cool completely.


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