Duck! Here comes another year!


Another glorious year spreads itself before us.  What twist and turns are ahead of us? What sudden bumps and unexpected vistas will be revealed in the coming months?  Sadly, unlike a book, life does not allow you to peek ahead a couple chapters.  So I cultivate patience along with the rosemary and bay tree rescued from our herb garden and protected from winter’s icy grasp.

Before I float away on a cloud of excess verbiage, I would like to share with you one of our favourite recipes.  It is fast, versatile, delicious and if you make too much … well, it turns into a wonderful trifle!

Fast Spiced Coffeecake

I like cakes baked in Bundt pans… they cook faster, look nicer and are easier to slice than normal round ones. They also have a slightly retro touch.  Of course, if you can’t find a Bundt pan, any shape will do. This cake is nice and moist – very fast to mix (really!) AND can be adapted for Vegans since it does not use eggs.

Stir together until thoroughly mixed…

2 ½ c flour – white or  whole wheat or both

1 1/3 c brown sugar

2 tsp baking soda

1 Tbsp cinnamon

1 tsp each of nutmeg, coriander, ginger

½ tsp salt

If desired, add…(1 ½ c fresh or frozen berries or fruit, dried fruit or nuts – toss well to coat with flour)

Stir together…

1 2/3 c liquid (plain yogurt, fruit juice, applesauce or a mixture of these as available)

½ c  vegetable oil

2 Tbsp lemon juice

1 Tbsp vanilla extract

Pour wet ingredients into dry ingredients and stir until just barely mixed through.

Spray a bundt pan well.  If you like, throw a handful of crumb topping in the bottom of the pan.  When you turn out the cake, the top will have a crunchy, attractive top.

Bake until done… approx 45 min in a 350 deg. oven.  Turn several times during baking.

Cool 10 minutes then turn out onto a large plate.

Serve warm or cold.  A sprinkle of icing sugar is nice.

Crumb Topping… useful to have on hand if you make this cake, coffee cakes or pies

1 lb butter – cut into small cubes and allowed to come to room temperature             

5 c rolled oats, 3 c brown sugar, 2 c whole wheat flour, (spices, if desired)

Rub the butter into dry ingredients until uniform – do not over-mix! Will keep several months (tightly covered) in the refrigerator.

Looking back on the previous posted recipes, I realize that there has been a serious imbalance on the sweet side of the kitchen.  I promise the next 3 posts will be savoury.  And that they won’t be so very very late <blushes, hangs head>.

Remember … “Simple cooking cannot be trusted to a simple cook.”   (Countess Morphe)