Easy Cold-Brewed Coffee Recipe

INGREDIENTS

For the coffee:
4 1/2 ounces coarsely ground coffee (about 1 3/4 cups)
3 1/2 cups cold water
For serving:
Milk, half-and-half, or water
Simple Syrup
Ice

INSTRUCTIONS

For the coffee:
Place the coffee grounds in a 2-quart pitcher, add the water, and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours and up to 1 day.
Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer.
Wash and dry the pitcher. Transfer the strained coffee into the pitcher. Cover and refrigerate until completely chilled, at least 2 hours or up to 5 days.

Blueberry-Lemon Coffee Cake

Ingredients

Cake:
1 1/2 cups all-purpose flour 
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar 
1/3 cup almond paste
2 tablespoons chilled butter, cut into small pieces 
1 large egg 
1 tablespoon lemon juice 
3/4 cup fat-free milk 
1 1/2 cups blueberries 
2 teaspoons grated lemon rind 
Cooking spray
Topping:
1/4 cup sugar 
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted 
1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.
To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Note:
Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.