Summer Comfort Food

Image by: Kiera Liblik

Comfort food is usually associated with the winter months – a warm bowl of KD after walking home in a snow storm or a steaming loaf of banana bread after a 12 hour exam-time Stauffer grind. But what about the summer months? On rainy days (we’ve had quite a few) or when your summer job has you stressed out, there’s a definite need for some comfort food. This recipe can be made with any fruit, whether you’re feeling in the mood for pineapple piña colada or some fresh berries, and it’s great for picnics on the pier.


–          1 cup of fruit (I used cherries and blueberries)

–          1 ½ cups of flour

–          1 teaspoon of baking powder

–          ¼ cup milk of your choice (I used cashew)

–          1 teaspoon vanilla extract

–          ½ cup of unsalted butter

–          1 cup sugar

–          1 egg

–          2 egg whites


  1. Preheat oven to 350 degrees
  2. Combine flour and baking powder in a small bowl
  3. Put fruit in food processer and combine until smooth
  4. Combine milk, vanilla, and blended fruit in another small bowl
  5. Combine butter and sugar in a large bowl
  6. Once butter and sugar are combined, add egg and egg whites
    1. Don’t over-mix (stop as soon as ingredients are evenly mixed)
    2. Add rest of ingredients to bowl with butter, sugar, and eggs
      1. Mix
      2. Butter pan (I use a bread pan you’d usually use for banana bread)
      3. Pour batter into pan
      4. Use any leftover fruit to decorate
      5. Bake for roughly an hour
        1. Baking isn’t an exact science – it is finished when the edges are browned and you can put a knife in the middle and pull it out with no batter/undercooked cake residue
        2. Let cool and enjoy!  


Campus cooking baking cake

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