Blueberry Bundt Cake

 A plethora of summer fruit at my fingertips lead me down this path…. Blueberry Bundt Cake

Ingredients:

  • 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup palm shortening
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 4 Tbsp. flax meal
  • 8 Tbsp. almond milk
  • 1 teaspoon almond extract
  • 1 cup vegan sour cream
  • 2 cups organic blueberries (frozen or fresh)
  • Confectioners’ sugar, for dusting (optional)

Directions:

  1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

  2. In a mixing bowl, cream shortening, flax meal, sour cream, almond extract, and sugars on high speed until light and fluffy. Fold wet into dry.

  3. In a bowl, toss blueberries with remaining teaspoon flour; gently fold into batter. Coat a 12-cup muffin pan or a Bundt pan with cooking spray. Spread batter in prepared pan.

  4. Bake bundt cake at 350 for 70 minutes or until a toothpick inserted into center of cake comes out clean. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving.

Advertisements
Image

Lavender Lemon Bundt Cake

What a whirlwind of a month this has been!  Renting out our home, quitting our jobs, and moving to Washington State.  I’d say, it has been a grand adventure; one definitely worth it.  As we adjust to our new setting, and begin working away at building our businesses, it’s has been utterly lovely having ample fresh food at our fingertips.  My mom has quite a green thumb when it comes to gardening, and my dad’s woodworking and photography is pretty impressive.  It is pretty wonderful being in their guest quarters; though we are hardly guests.

I’ve busied myself with getting acquainted to my “new” kitchen; the one my dad built from scratch. It’s cabinets are a great hue of cobalt blue, and reminds me of my new-found love; Crater Lake.

Today the girls and I broke in the oven.  The four of us diligently set to task preparing and baking a lovely vegan lavender and lemon bundt cake with honey lemon icing.  It’s flavoring is so exquisite, that I need write about it while whisking away the mosquitoes that are circling my head.

INGREDIENTS:

Cake:

3 cups all-purpose unbleached flour

1 1/2 tsp baking powder

1 tsp. baking soda

1/4 tsp. salt

8 Tbsp spectrum palm shortening

8 Tbsp. earth balance

1 1/2 cups of granulated organic cane sugar

1 Tbsp. of herbs de provence

4  tsp. egg replacer  (by EnerG)

1/4 cup almond milk

1 1/2 tsp. of lemon extract

1 cup of plain coconut yogurt

1 Tbsp. of finely grated lemon zest

1 Tbsp of fresh lemon juice

Glaze:

2 Tbsp. honey

1/2 cup organic powdered sugar

1 Tbsp. fresh lemon juice

Directions:

1. Preheat oven to 325 degrees.  Have all the ingredients at room temp. Grease and flour a bundt cake pan; tap out excess flour

2. To make the cake: Sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In a bowl, with an electric mixer, cream together the shortening, and butter along with the sugar, herbs de province, eggs, extract, and yogurt.  Add the lemon zest and lemon juice and for a short 30 seconds, whisk again.

4.  Make a well in the dry mix, and fold the wet into the dry.  Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.   Bake until the cake comes out clean or begins to pull away from the sides of the pan or a toothpick comes out clean, about 1 hour.

5. Transfer the pan to a wire rack and allow to cool for 15 minutes.

6. To make the glaze: in a small saucepan over low heat, warm the honey until runny.  Place the 1/2 cup of powdered sugar in a small bowl along with the lemon juice and mix the honey with the two. Using a pastry brush, brush the cake with the glaze. Let the cake cool completely; at least 2 hours before serving.  Dust with powdered sugar before serving. Garnish with fresh lemon zest or lavender.