Tag Archives: Flour bakery recipe

Joanne Chang’s Brown Sugar-Oat Cherry Muffins

Cherries and oats galore in these hearty muffins by Pastry Chef Joanne Chang.

Cherries and oats galore in these hearty muffins by Pastry Chef Joanne Chang.


These muffins are loaded. With oats, cherries and a whole lot of goodness.

They fill the pan with an avalanche of batter, rising up with bountiful domes.

Joanne Chang, the Harvard grad-turned-baker extraordinare with four Flour bakeries and the Myers + Chang diner, all in Massachusetts, has done it again. If you loved her first cookbook, “Flour” (Chronicle Books), you’re sure to treasure its follow-up, “Flour, Too” “Flour, Too” (Chronicle Books). The second cookbook, of which I received a review copy, includes 100 recipes, not just for sweets, but savories, as well, including apple-wood smoked BLT, “Mama Chang’s Hot and Sour Soup,” and mushroom and leek lasagna.

Of course, having the sweet tooth that I do, I couldn’t resist zeroing in on the pastries first.

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“Brown Sugar-Oat Cherry Muffin” is like a nourishing bowl of morning oatmeal — only in muffin form. Which means it’s just a little naughty, as a result.

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Best Apple Cake EVER — Courtesy of Pastry Chef Joanne Chang

The apple cake to end all apple cakes. Sheer perfection.

Throw out all those other apple cake recipes. Even the ones handed down to you by relatives (Sacrilege, I know. But you’ll get over the guilt.)

Because the only one you need is this one.

How incredible is this apple cake?

My husband, who doesn’t even like apples (Is there such a person?), took one bite and mid-chew mumbled, “This IS good! And you know, I don’t even like apples.” (Uh, yup, duly noted.)

The name, “Apple Snacking Spice Cake,” doesn’t even do it justice. That moniker conjures up a simple after-school cake baked in a square pan, and cut up to eat out of hand.

That is not this cake.

Rather, this cake is round, tall and the color of dark caramel. It is jam-packed with fruit, too. The batter is quite thick. In fact, it’s almost more apples than actual batter. If that weren’t enough, there’s also a full cup of toasted pecans in it, too. For good measure, there’s also a big handful of raisins. I actually used dried mulberries instead because I love their date-like taste.

A profusion of apples and pecans in every slice.

The result is a cake, in which every bite is a riot of apples and nuts, as well as warm spices of ginger, cloves and cinnamon. But don’t think this cake is too moist like a dreaded fruitcake. Nope, it’s tender and its moistness level is just right. What’s more, when it bakes up, the top of the cake gets that heavenly crisp, crackly texture we all can’t resist.

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