Tarts, custards, cakes and a prized recipe


Behold the beauty of our Granny Smith Apple Tart.  It tastes as good as it looks.  See the shiny sweet polish on top?  It’s apricot glaze.  The crust is made from buttery shortbread and inside is a delicate almond cream.  Enjoy a slice or pre-order for a whole tart.


We serve our Caramel Pot de Creme in the evening for dessert.  A pot de creme (“pot of cream”) is whipped sweet cream and egg custard with a touch of vanilla.  Our chef infuses caramel and this makes the taste and the texture even richer.  The edible blue flowers are “bachelor buttons.”


Switching to breakfast treats, keep on the lookout for Lovejoy’s limited-time Blueberry Danish.  Oregon is having a terrific blueberry season this year, but as fall approaches and berry season wanes, there’s probably only a few weeks left to get one!  The moist center is filled with pastry cream.


This is our habit-forming Peach Pecan Coffee Cake.  It melts in your mouth (or in your coffee) and besides being delicious it is very easy to make.  Here’s the recipe for you to try at home.

Peach Pecan Coffee Cake

1/2 cup (4 oz.) butter
3/4 cup sugar
1/2 teaspoon salt
2 eggs
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 cup milk
1 teaspoon vanilla
1 cup sliced peaches

Preheat oven to 350 degrees.  Cream butter, sugar and salt.  Beat in eggs one at a time.  Sift dry ingredients and add alternately with milk and vanilla.  Gently mix all together then spread evenly into sprayed 9″ springform pan.  Arrange peach slices evenly over batter.  Top with pecan streusel mixture (see below).  Bake for 45 minutes or until tester comes out clean.  Cool thoroughly.

Pecan Streusel
1 cup brown sugar
1/2 cup sugar
1 cup toasted pecans
1/2 cup all purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup (4 oz.) cold butter

Process all ingredients together in cuisinart to fine crumbs.  Use immediately or refrigerate for later use.

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