Duck! Here comes another year!

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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)

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2 thoughts on “Duck! Here comes another year!

  1. ryaworski@aol.com says:

    Susan, Great job. Roger

    Roger Yaworski, S.J. 175 Emma St. Guelph ON. N1H 1V6 cell 519 546 9406

  2. […] Duck! Here comes another year! (loyolahousekitchen.wordpress.com) […]

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