The Back in the Day Bakery Cookbook



Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark.

Fire up your oven with recipes from what Paula Deen calls one of the “must-eat-at-places” in Savannah

Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day “bake decadent treats, but they also bake wonderful memories that stay with you forever.”

To celebrate the bakery’s tenth anniversary, this duo has written a book filled with customers’ favorite recipes. It’s packed with Cheryl and Griff’s baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S’more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet daily life at the bakeshop. Celebrating family traditions, scratch baking, and quality ingredients, The Back in the Day Bakery Cookbook is like a down-home bake sale in a book.

 

 

http://backinthedaybakery.com/

Cheryl Day and her husband, Griffith, founded Back in the Day Bakery in Savannah, Georgia, in 2002. They’re both self-taught bakers; Cheryl honed her skills in her mother’s and grandmother’s kitchens. Her enthusiasm for enriching lives through the time-honored art of scratch baking is one of her most endearing qualities, along with a few dance moves she picked up in her days as a Soul Train dancer. Together, she and her husband comprise a sweet and savory tour de force! 

 

Griffith Day and his wife, Cheryl, founded Back in the Day Bakery in Savannah, Georgia, in 2002. They’re both self-taught bakers; Griff’s interest in baking was piqued by the magical sourdough starter that his mother kept in the family kitchen when he was a child. He is the master behind the flavorful breads and the creative savory menu at the bakery, and his pioneering spirit complement’s Cheryl’s enthusiasm to create Back in the Day’s unique atmosphere. Together they comprise a sweet and savory tour de force!

RECIPES: Cinnamon-Sour Cream Coffee Cake,

Baked Eggs with Grits and Ham,

Cheryl’s Brownies


Cinnamon-Sour Cream Coffee Cake

Serves 8 to 10

 

This recipe makes the quintessential coffee cake, the kind you find in an old-fashioned coffee shop or diner, served with a steaming cup of joe. The addition of cardamom gives it a flavorful and unexpected zing. With a honey drizzle on the crumb topping, it’s fancy enough for an afternoon gathering of friends or a Sunday brunch.

 

For the streusel:

¼ cup packed light brown sugar

½ cup unbleached all-purpose flour

1 ½ teaspoons ground cinnamon

¼ teaspoon fine sea salt

¾ cup chopped pecans (optional)

3 tablespoons cold unsalted butter, cut into cubes

 

For the cake:

2 ½ cups cake flour (not self-rising)

2 teaspoons baking powder, preferably aluminum-free

½ teaspoon baking soda

½ teaspoon fine sea salt

¼ teaspoon ground cardamom

12 tablespoons (1 ½ sticks) unsalted butter, at room temperature

1 ½ cups granulated sugar

3 large eggs, at room temperature

1 ½ teaspoons pure vanilla extract

1 ¼ cups sour cream

 

For the glaze:

¾ cup confectioners’ sugar

3 tablespoons honey

 

Position a rack in the lower third of the oven and preheat the oven to 350°F. Spray a 10-inch tube pan with vegetable oil spray and line the bottom with a ring of parchment.

 

To make the streusel: In a small bowl, combine the brown sugar, flour, cinnamon, salt, and pecans, if using. Cut in the butter with a pastry blender until the crumbs are the size of peas. Put the topping in a covered container and set in the freezer while you mix the cake batter.

 

To make the cake: Sift together the flour, baking power, baking soda, salt, and cardamom; set aside.

 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing  bowl, using a handheld mixer), cream the butter and granulated sugar for 4 to 5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and sour cream and mix just until blended.

 

With the mixer on low, add the flour mixture in thirds to the butter mixture, mixing it until just combined and no streaks of flour are visible; scrape down the sides of the bowl as necessary.

 

Scrape half the batter into the prepared tube pan and spread it evenly with a spatula. Sprinkle with ¾ cup of the streusel. Spoon the rest of the batter into the pan, spreading it evenly, and top with the remaining streusel.

 

Bake for 50 to 60 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes.

 

While the cake cools, make the glaze: Mix the confectioners’ sugar, honey, and 2 tablespoons water together in a small bowl. Set aside.

Turn the cake out of the pan, then invert onto a serving plate, with the streusel side up. Use a fork to drizzle the glaze over the top of the cake. Wrapped in plastic wrap, the cake will keep at room temperature for 2 to 3 days.

Serves 8 to 10

 

This recipe makes the quintessential coffee cake, the kind you find in an old-fashioned coffee shop or diner, served with a steaming cup of joe. The addition of cardamom gives it a flavorful and unexpected zing. With a honey drizzle on the crumb topping, it’s fancy enough for an afternoon gathering of friends or a Sunday brunch.

 

For the streusel:

¼ cup packed light brown sugar

½ cup unbleached all-purpose flour

1 ½ teaspoons ground cinnamon

¼ teaspoon fine sea salt

¾ cup chopped pecans (optional)

3 tablespoons cold unsalted butter, cut into cubes

 

For the cake:

2 ½ cups cake flour (not self-rising)

2 teaspoons baking powder, preferably aluminum-free

½ teaspoon baking soda

½ teaspoon fine sea salt

¼ teaspoon ground cardamom

12 tablespoons (1 ½ sticks) unsalted butter, at room temperature

1 ½ cups granulated sugar

3 large eggs, at room temperature

1 ½ teaspoons pure vanilla extract

1 ¼ cups sour cream

 

For the glaze:

¾ cup confectioners’ sugar

3 tablespoons honey

 

Position a rack in the lower third of the oven and preheat the oven to 350°F. Spray a 10-inch tube pan with vegetable oil spray and line the bottom with a ring of parchment.

 

To make the streusel: In a small bowl, combine the brown sugar, flour, cinnamon, salt, and pecans, if using. Cut in the butter with a pastry blender until the crumbs are the size of peas. Put the topping in a covered container and set in the freezer while you mix the cake batter.

 

To make the cake: Sift together the flour, baking power, baking soda, salt, and cardamom; set aside.

 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing  bowl, using a handheld mixer), cream the butter and granulated sugar for 4 to 5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and sour cream and mix just until blended.

 

With the mixer on low, add the flour mixture in thirds to the butter mixture, mixing it until just combined and no streaks of flour are visible; scrape down the sides of the bowl as necessary.

 

Scrape half the batter into the prepared tube pan and spread it evenly with a spatula. Sprinkle with ¾ cup of the streusel. Spoon the rest of the batter into the pan, spreading it evenly, and top with the remaining streusel.

 

Bake for 50 to 60 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes.

 

While the cake cools, make the glaze: Mix the confectioners’ sugar, honey, and 2 tablespoons water together in a small bowl. Set aside.

 

Turn the cake out of the pan, then invert onto a serving plate, with the streusel side up. Use a fork to drizzle the glaze over the top of the cake. Wrapped in plastic wrap, the cake will keep at room temperature for 2 to 3 days.

 

 

Baked Eggs with Grits and Ham

A taste of the south in one dish

Serves 4

 

Breakfast in the South isn’t complete without ham, eggs, and grits. Griff discovered this way to make a full breakfast simple and easy. Our favorite grits come from Anson Mills in South Carolina, which is known for its heirloom varieties of corn, rice, and wheat. Theirs are the creamiest grits around.

 

2 tablespoons extra virgin olive oil

1 garlic clove, minced

3/4 large bunch Swiss chard, rinsed, stems removed, and chopped

Salt and freshly ground black pepper

2 teaspoons finely chopped fresh thyme or K teaspoon dried thyme

7 ounces Black Forest ham, thinly sliced

4 servings grits cooked according to package directions, flavored your way

1/4 pound goat cheese, crumbled, or Gruyère or Parmesan, grated

4 large eggs

Freshly grated nutmeg

 

Special Equipment

Four 4- to 6-inch ramekins

 

Position a rack in the middle of the oven and preheat the oven to 375°F. Butter the ramekins and place on a baking sheet.

 

In a large skillet, combine the olive oil and minced garlic and sauté the garlic over medium heat until fragrant. Add the chard and sauté until wilted and tender, 5 to 7 minutes. Season with salt and pepper to taste and the thyme.

 

Divide the ham and grits among the ramekins and layer the chard and cheese on top, reserving a little cheese for sprinkling. Carefully crack 1 egg into each ramekin. Top with a little more cheese and salt, pepper, and grated nutmeg to taste.

 

Bake for about 15 minutes, until the egg whites are just set (or bake to the desired consistency, up to 5 minutes longer).

 

Remove the ramekins from the oven and let cool for 5 minutes, then serve.

 

Cheryl’s Brownies

Makes 12 larger or 14 smaller brownies

 

This brownie is loaded with the good stuff: pure chocolate, crunchy walnuts, and a little espresso—need I say more? Some brownie purists say there shouldn’t be any baking powder in a brownie, but we use a little bit to give it some lift. This is a moist, cake brownie.

 

½ cup unbleached all-purpose flour

1 ½ teaspoons baking powder, preferably aluminum-free

1 ½ cups semisweet chocolate chips

6 ounces unsweetened chocolate, coarsely chopped

½ pound (2 sticks) unsalted butter, cut into cubes

3 extra-large eggs

1 ½ teaspoons espresso powder

1 tablespoon vanilla extract

1 ¼ cups sugar

1 cup chopped walnuts

 

Position a rack in the middle of the oven and preheat the oven to 350°F. Lightly grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

 

Whisk the flour and baking powder together in a small bowl and set aside.

 

Put 1 cup of the chocolate chips, the unsweetened chocolate, and the butter in a large heatproof bowl, set it over a pot of barely simmering water (do not let the bottom of the bowl touch the water), and stir frequently until the chocolate and butter are melted and smooth. Remove from the heat.

 

Meanwhile, in a medium bowl, whisk together the eggs, espresso powder, vanilla, and sugar until thoroughly combined.

 

Add the egg mixture to the chocolate mixture and stir with a wooden spoon until the mixture thickets, 3 to 5 minutes. Sprinkle the flour mixture over the chocolate and mix it until combined. Stir in the walnuts and the remaining semisweet chocolate chips, mixing until just combined.

 

Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan firmly on the kitchen counter to get rid of any air bubbles. Bake for 25 to 30 minutes. Let the brownies cool completely on a wire rack.

 

Cut the brownies into squares and enjoy.  The brownies will keep in an airtight container at room temperature for up to 3 days.

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Excerpted from The Back in the Day Bakery Cookbook by Cheryl Day & Griffith Day (Artisan Books). Copyright 2012.

Photographs by Squire Fox.

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