Honey Roasted Plum Pound Cake

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Mmmm the smell of this cake alone will have you swoon!! And if that doesn’t work look at all that crumb!!

Funny story — I know that prunes are really dehydrated plums – but I always wondered, how the heck do every day plums that we see, end up looking like those prunes ?!? There’s no similarity how is this even possible ( yes …  these are the things I wonder about 😦 )

And then I found these!!

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Ontario Blue Plums … don’t these look more like prunes?!!?

… Prunes are a weird way to start today’s post, I apologize – the cake makes up for it.

And the crumb topping … ohhh the crumbs.

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I’m definitely one of those lovely ( read : slightly annoying) people that stand over things like this carefully picking away at the most crunchiest ( completely toasted) crumbs. That’s also the reason that I make extra crumb mixture … you can definitely half the recipe and still have more than enough for a delicious topping.

And shall we talk about this honey roasting business .. so good! It makes your home smell like fall … and with the cinnamon in the cake … ahhh i can’t even deal!

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Honey Roasted Plum Pound Cake

Roasted Plum Pound Cake 

12 blue plums cut in half

1/4 cup Honey

1/2  cup water

2 cups all- purpose flour

1/2 cup cake flour

1/2 cup margarine

1/2 cup milk

2 large eggs

1 tsp cinnamon powder

1 tsp ginger powder

1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp vanilla

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Crumb topping 

1  cups all-purpose flour

1/4 cup Rolled oats

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup melted margarine

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Directions

Preheat oven to 400 of – on a large baking tray, spread halved plums skin side down – drizzle with honey.

Bake for 40 minuets.

Remove from oven and allow to cool.

In a large bowl, whisk together flours, cinnamon, ginger powder, baking powder and baking soda.

In a medium sized bowl, whisk margarine, milk, eggs and vanilla.

Plums should be cooled by now. Place all of the plums and any syrup that was created into a blender. Add water. Blend until plum sauce created ( approximately 3 minuets on high)

Add plum mixture to whisked liquid ingredients.

Add all of your wet ingredients, to the dry. Mix well.

In a small bowl, combine all of the crumb topping ingredients. Crumble with your fingers.

Lower oven temperature to  350 oc.

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Fill a prepared loaf pan, and sprinkle with crumb topping.

Bake for 50 minutes.

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Enjoy!!

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Cinni-tastic Banana Coffee Cake

Cake. It should be breakfast. And there should be cinnamon spice and all things nice.

And since it’s the first meal of the day – we should start with some fruit. Hence, the bananas.

Most importantly it should be delicious.

I could eat the picture :$

And it should smell like heaven as it bakes. It should smell so good, that as soon as it comes out of the oven you should be tempted to sneak a taste from the top. You know, that crunchy corner bit, a little burnt but mostly caramelized from the rich sugary deliciousness. You should be tantalized, but don’t do it.

It’s hot – trust me, it happened to a friend of a friend of mine (or maybe just me ….). I hear it can burn the roof of your mouth, all in the name of deliciousness.

Worth it? … Of course.

So I did this thing, I added cinnamon buns to banana bread and called it a coffee cake.

It was a good idea. My taste buds & tummy thank me … my thighs & behind, not so much. But I’m trying to convince myself that this is preparation for the cold weather (…. Whatever works).

Prepare yourself for a long winter, but getting toasty with a little coffee cake.

Cinni-tastic Banana Coffee Cake.

4 Bananas ~ smushed

¼ Cup Extra Virgin Olive Oil

¼ Cup Brown Sugar

1 Tbsp. Vanilla Extract

2 Cups Flour

1 tsp Baking Soda

1 Tbsp. Cinnamon

¼ Tbsp. Sea Salt

1 Tsp. Ground Nutmeg

3 Large Cinnamon Danishes ~ chopped ( snackage may occur during this process … just saying)

Topping:

2 Tbsp. ready-made icing.

Directions:

Preheat oven to 350 oc and prepare a 9 x 13 baking pan.

In a large bowl, add together smushed bananas, olive oil, brown sugar and vanilla.

Using another bowl, mix together flour, baking soda, cinnamon, nutmeg and sea salt.

Add your try ingredients to the wet and mix until just combined.

  

Add your chopped danishes.

Add to pan and bake for 35 minutes.

Remove from oven and drizzle icing over warm cake.

Get involved with a little yum … if not for the actual bread, just to make your kitchen smell like a million bucks ( how does a million bucks smell good … money smells disgusting) … instead you want your kitchen to smell lick-your-lips-delicious.

Enjoy darlings xox

P.s: have you entered your favourite scents & tastes of the holiday season – – you could win cookies!!

Dark Chocolate Coconut Crumb Carrot Coffee Cake

Why is coffee cake, called coffee cake if there’s no coffee in it?

Is there supposed to be coffee in it?

Is it because the rich buttery topping compliments a dark slightly bitter piping hot cup of coffee oh so well?

Or is it to legitimize the idea of having a buttery, dense cake for breakfast?

Yeessiiirrr!

– to be frank, any of the above works for me. Especially the last one 😀

If it were up to me, there would be 5 essential food groups that ought be part of every meal :

Fruits & Veggies

Meat and Protein

Milk & Dairy

Grains & Fiber

CAKE.

(I just said ought — you know I mean official business when …) 

I should seriously rule the world one today … things would be so much happier if everyone was always eating cake. We would probably have to employ more doctors, and gym trainers but mehh … I’d be helping the economy.

Win/win – – ohhhyeeaaahh.

SO LET THE CAKE REVOLUTION BEGIN

Dark Chocolate Coconut Crumb Carrot Coffee Cake

Cake

2 ½ cups Flour

1 Tsp. Baking Soda

¾ Tsp. Baking Powder

½ Tsp. Sea Salt

1 Tsp. Ground Ginger

1 Tsp. Fresh Nutmeg

½ Tbsp. Ground Cinnamon

¾ Cups Butter (at room temperature)

1 Cup Sugar

2 Large Eggs

1 1/3 Cups Sour Cream

1 Tsp. Vanilla

1 ½ cups Shredded carrots (approximately 2 medium-sized carrots)

1 Cup Dark Chocolate Chunks

Coconut Crumb

1 Cup Brown Sugar

½ Cup Granulated Sugar

1 ½ Tbsp. Ground Cinnamon

½ Tsp. Sea Salt

1 Cup Melted Butter

2 Cups Coconut Granola

½ Cup Flour

Directions:

First prepare your favourite cake pan & preheat the oven to 350 oc.

Cake:

Sift together; flour, baking soda, baking powder, sea salt, ground ginger, nutmeg and cinnamon. Set aside.

In a large-sized bowl, cream together you butter and sugar. Once combined, add your eggs one at a time until well combined.

Next, add the sour cream and then the vanilla.

Incorporate a third of your dry mixture into the wet. Mix well. Continue by adding another third of the dry ingredients – again mix well. And then the last bit.

Now for the fun part. Add your grated carrots and the dark chocolate.

Fill your prepared baking pan and allow to chillax while you prepare the buttery crumble topping.

Crumble

In a medium bowl add together the sugar, cinnamon, salt, granola and flour.

Add the melted butter.

Toss with a fork to create large clumps.

Lightly crumble your coconut crumble over your cake (say that 5 times fast 😀 ).

Bake for 1 hour, or until your cake passes the toothpick test.

Technically, you should be eating this cake for breakfast with all the nutrients people say the ingredients have;

Dark Chocolate: can lower your blood pressure, lower cholesterol, aphrodisiac  – – health food

Coconut: increases energy, strengthens your hair, speeds up your metabolism, good source of magnesium — health food

Carrots: Strengthens your vision ( Mama LTSL use to tell me this when I was little) — beta-carotene – – health food

Granola: oats, honey – – good fibres … – – health food

… Just making the world better with one sweet treat at a time 😀

Stay cute, my loves

xox

Sunday’s With Joy : Brown Butter Blueberry Cake

There’s something major going down…

Right now

Right here

It’s happening and I’m positive there’s not much anyone can do about it.

Children of the playground – – Im talking about a revolution!!

Every man – woman – child – young and old … they are all uniting in their love and efforts towards a single cause

BROWN BUTTER

This stuff is taking over the world and in the words of Miss Katy Perry … I liked it.

Seriously, if you haven’t ever had brown butter … wake up and smell the nutty liquid gold.

Remember last week’s Sunday with Joy how I raved about how amazing and cool Joy, of Joy the Baker is … well, now I’m convinced she’s an angel – – she compared brown butter to heaven – – and to put it politely this woman knows her glorious goodies 🙂

This week I have some more joy to sprinkle into your life.

Dear I say, this week’s recipe was better than last … hard to believe … I know

– – but this one deserves a HOLY MOTHER OF YUM accolade!!

Brown Butter Blueberry Muffins …. made into a cake 😀

It’s pretty much crack in muffin form … and  because I know I have no sort of self-restraint, and while making the recipe, wanted to drink the brown butter all on its own … I made this recipe into cake instead. And then  I quickly gave it away.

… well sort of. I took it to a dinner party … and had a slice ( maybe two).

You’ll notice that I haven’t posted the recipe to this little beauty – – that because I NEED you to buy Joy’s book. Even if you just get it for this recipe alone

It’s

TOTALLY

worth

It!!

Buuuuyyyy iiiittt … hey, good idea – – buy it for your mom for mommy’s day, use it and then share the goodies. Can you say, DOUBLE WHAMMY!! 

Getting back to the buttery-business.. I made a couple of changes to joys recipe…

She made muffins – – I made her recipe into a cake

She used Granulated Sugar – – I ran out, so I used brown sugar

She used Vanilla – – I ran out ( I know you’re thinking, what kind of baker am I – – and I honestly have no idea 😦 ) I used almond extract.

Other than those teenie-tiny details, this loveliness is pure J.O.Y 🙂

Brown Butter Blueberry Cake

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Enjoy sweethearts, have a joyful week

xox

Apple Upside Down Peanut Butter Coffee Cake

Why hello there Sugar Plums …

I have big news.

Big.Huge.Exciting.

News…

.

..

…..

GUESS WHO’S GUEST POSTING TODAY?!?!

… yours truly 🙂

Can you believe it, little old me got the chance to guest post on The Spiffy Cookie, owned by the phenomenally-cool-quirky-peanut butter loving-super cute Erin!!

I’m so enchanted by everything that comes out of Erin’s kitchen, so when I was given this opportunity I was not only bouncing off the walls with a sugar high – but I also knew I better come up with something sumptuous!!

No pressure total pressure being that this is my first time guest posting ever! I think you’ll like this little concoction.

Get Sweet with Erin Today 😉