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)
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)