Orange Coffee Cake with Streusel Topping

There is nothing better than having a slice of coffee cake to go with your cup of coffee. I especially love the unique orange flavor in this cake by using fresh slices of oranges and then topped with cinnamon almond Streusel!

Orange Coffee Cake with Streusel Topping

  • 150 g butter, soft
  • 3 eggs
  • 120 g organic cane sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 100 ml cashew milk or milk of joice
  • 250 g white spelt flour
  • 1 1/2 tsp baking powder

For the Streusel:

  • 80 g white spelt flour
  • 60 g ground almonds
  • 60 g organic cane sugar
  • 1 tsp cinnamon
  • 50 g butter, cold, cut into small pieces
  • 3 – 4 oranges, cut into segments

-Line a 9×13 inch baking form with parchment paper. Preheat oven to 350 F.

-For the cake batter, whisk butter and sugar, add the eggs one at the time. Whisk in the salt, vanilla extract and milk. Add the flour and baking powder and mix until well combined. Fill into prepared baking dish.

-Place orange segments evenly on top of batter.

-For the Streusel, mix together the almonds, flour and cinnamon. Cut the butter into small pieces and add to the dry ingredients. With your fingers mix until crumbly.

-Put Streusel evenly on top of oranges.

-Bake in preheated oven for about 50 minutes or until golden brown and tester inserted into centre of cake comes out clean.

-Let cool a bit before cutting into squares.

Happy weekend!

Ursula

Banana Chocolate & Peanut Butter Crumble Cake

This crumble cake was amazing! Banana combined with chocolate and peanut butter is just so delicious, plus anything with crumbles is a win here, you’ll definitely have to give it a try!!!

Banana Chocolate & Peanut Butter Crumble Cake

For the Cake:

  • 1 cup white spelt flour
  • 1/4 cup organic cane sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 1 large egg, room temperature
  • 1/4 cup unsweetened cashew milk, or milk of choice, room temperature
  • 1/2 cup butter, soft
  • 1 1/2 tsp vanilla extract

For the Filling:

  • 2 medium ripe bananas
  • 1 tbsp lemon juice
  • 1/3 cup peanut butter
  • 1/3 cup dark chocolate chopped into small pieces or chocolate chips

For the Crumbles:

  • 1 1/4 cup oats
  • 1/3 cup organic cane sugar
  • 1 tsp cinnamon
  • 1/4 butter, soft

-Grease a 8×8 inch baking dish, or line it with parchment paper. Preheat oven to 350 F.

For the Cake, mix together the flour, baking powder and the salt, set aside. In a separate bowl whisk together the butter with the sugar, add the egg. Mix in the vanilla and the milk. Add the flour and stir until well combined. Fill into prepared baking dish.

For the Filling, cut the banana into thin rounds. Pour the lemon juice on top and stir. Place the bananas evenly over top of cake batter.

-Sprinkle the chocolate on top. With a spoon drizzle the peanut butter on top.

For the Crumbles, combine all ingredients and with a fork mix together until crumbly. Sprinkle evenly over the banana, chocolate and peanut butter filling.

-Bake in preheated oven for about 40 minutes or until tester inserted into centre of cake comes out clean.

– Let cool completely before cutting into squares.

Have a wonderful weekend!

Ursula

xo

Vegan Cinnamon Pecan Babka

There is something so comforting about the smell of baked nuts and cinnamon, fresh out of the oven!

We made this babka with ingredients we already had at home, it turned out so delicious! Perfect for a wintry afternoon treat, especially during lockdown.

Vegan Cinnamon Pecan Babka

Ingredients:

  • 300 g white spelt flour
  • 1 1/2 tsp instant dry yeast
  • 60 ml olive oil or coconut oil
  • 120 ml plant based milk, I used unsweetened cashew milk
  • 1/2 tsp salt
  • 3 tbsp honey

Filling:

  • 150 g ground pecans
  • 4 tbsp coconut sugar
  • 3 tsp cinnamon
  • 1 tsp vanilla extract
  • 4 – 6 tbsp plant based milk, I used unsweetened cashew milk
  • 3 tbsp apricot or apple jelly

-Line a 35 cm loaf pan with parchment paper.

-Combine spelt flour, salt and instant quick yeast. In a small saucepan or in the microwave, combine the milk, oil and honey, heat it up over low heat, do not let it come to a boil, it only has to be lukewarm.

-Add the milk, honey and oil mix to the dry ingredients, mix well and knead dough on a lightly floured surface until you have a smooth ball of dough.

-Lightly grease a large bowl with a bit of olive oil, place the dough in the bowl and cover with plastic wrap or a clean dish towel. Let rise until doubled in size, for about an hour.

-In the meantime, mix all ingredients, except jelly, for the filling, adding enough milk to make a moist mixture.

-On a lightly floured surface, roll the dough out into a rectangle, spread the jelly on top, then spread the filling evenly on top.

-Tightly roll up the dough to form a long log, cut in half lengthwise, then lay them side by side. Weave the pieces back and forth over each other, like braiding but with only two strands.

-Tuck into the prepared baking form, cover and let rise for another hour.

-Bake in preheated 350F oven for 45 minutes or until deep golden brown.

-Optional: glaze the still hot babka with a simple icing, using icing sugar and lemon juice.

Happy Weekend!

Enjoy!

Ursula

xo

Orange Bundt Cake

This bundt cake has such a lovely orange flavor, I’m definitely loving it! It’s another quick and easy recipe!!!

Happy Weekend everyone!

Orange Bundt Cake

Ingredients:

  • 125 g butter, soft
  • 125 g creamed honey
  • 2 large eggs
  • 200 g white spelt flour
  • 1,5 tsp baking powder
  • pinch of salt
  • 2 large oranges, zest, and juice of only 1 orange

-Butter well and flour a 1 liter bundt form. Preheat oven to 350 F.

– Whisk butter and honey until creamy then add the eggs one at a time.

-Add the orange zest and juice. Stir in flour, baking powder and salt until well combined.

– Fill into prepared bundt form and bake for about 40 minutes or until tester inserted into centre of cake comes out clean.

– Let cool completely before removing from baking form.

Optional: Dust with icing sugar or make a simple orange glaze, by mixing powdered sugar, orange juice and a bit of Cointreau.

I hope you will give it a try!

Enjoy!

Ursula

Maple Sweet Potato Bread

We love everything pumpkin spice and while I have already made pumpkin spice and butternut squash bread, I have never baked a cake with sweet potatoes before!

My son was helping me bake; we doubled the recipe to make two loafs. It turned out to be super delicious, with all the lovely fall flavors, and tastes best a few days later.

Maple Sweet Potato Bread

  • 1/4 cup unsweetened almond or cashew milk
  • 1/4 cup butter, melted
  • 2 eggs, room temperature
  • 1/2 cup maple syrup
  • 1/2 cup organic cane sugar
  • 1 cup sweet potatoes, cooked and pureed
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 cups spelt flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda

-Line a loaf pan with parchment paper, or grease and flour. Preheat oven to 350 F (convection setting).

-Whisk together the butter, sugar, maple syrup and vanilla, add the eggs and the milk. Then add the sweet potato puree, mix well.

– Mix together the flour, baking powder, soda, salt, pumpkin spice and cinnamon. Stir into the wet ingredients until well combined.

-Fill into prepared loaf pan and bake in preheated oven for about 40 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely.

Happy baking!

Ursula

Zwetschgenkuchen Plumcake

Happy Sunday everyone!

I love baking with Italian plums, we call these Zwetschgen in German or Zwätschge in Swiss German. I was able to find some local plums and just had to grab it!

Zwetschgenkuchen/Plumcake

  • 150 g butter, soft
  • 150 ml maple syrup
  • 1 organic lemon, zest, and juice of half
  • pinch salt
  • 3 eggs
  • 150 g spelt flour
  • 1 tsp baking powder
  • about 19 Italian plums, cut in half

-Line the bottom of a 24 cm Springform pan with parchment paper, grease and flour the sides. Preheat the oven to 350 F/180 C.

– Whisk together the butter, maple syrup, lemon juice, zest and salt. Add eggs one at a time, mixing well.

-Add the flour and baking powder, stir until well combined. Pour into prepared baking pan. Top with the plums and sprinkle with some almond slices if desired. I also dusted the plums with a bit of cinnamon.

– Bake in preheated oven for about 45 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely, dust with icing sugar if desired.

It’s so yummy, I hope you give it a try!

Enjoy!

Ursula

Butternut Squash Spice Cake

Happy Weekend!

We’ve been growing a lot of pumpkins and squash in our garden this year. I have actually never used butternut squash in baking before, but I was very happy with the result! This cake was so delicious! My son and I have been baking a lot together and this was a fun experiment! The recipe is like a zucchini bread, just using grated butternut squash instead of zucchini. We’ll be definitely making this cake again!

Butternut Squash Spice Cake

  • 3 cups spelt flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 2 tsp vanilla extract
  • 1 cup olive oil
  • 2 cups coconut sugar
  • 2 lg eggs
  • 2 cups shredded butternut squash
  • optional: chocolate chips, raisins or chopped nuts

-Combine flour, baking powder, soda and salt.

– Whisk together, the oil and sugar then add the eggs. Add the spices, vanilla extract and the butternut squash. Add the flour and stir until well combined.

– Fill into prepared loaf pan of about 28 cm.

-Bake in preheated, 350 F oven for about 60 minutes or until tester inserted into centre of cake comes out clean.

Enjoy!

Ursula

Lemon Bars

These lemon bars are the perfect dessert on a hot summer day! I love the refreshing lemon flavor!

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These bars are refined sugar free and I used spelt flour.

We like it so much that I’ve made these a few times already this summer, including one time using limes.

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Lemon Bars

Shortbread crust:

  • 2 cups spelt flour
  • Pinch of salt
  • 3 tbsp honey
  • 1 cup butter, melted
  • 1 tbsp water

– Mix all the ingredients together and press into a 31-22 cm, (9×13 inch) baking pan. Pre-Bake crust in preheated, 350 F, oven for about 10 minutes, or until golden brown.

Lemon Filling:

  • 6 eggs
  • 3/4 cup creamed honey
  • 3 tbsp spelt flour
  • Juice of 3 lemons
  • Zest of 1 lemon

– Whisk all the ingredients together. Pour lemon filling on the still warm prebaked crust. Bake for about 30 minutes or until the filling is set. Let cool completely, then refrigerate.

-Cut into squares, then dust with icing sugar if desired! Tastes wonderful when cold.

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I hope you give it a try! This was actually first time I’ve ate and made lemon bars, and I’m loving it!

 

Ursula

 

 

 

 

 

 

 

Blueberry-Crumble-Cake

Happy Weekend!

I hope you are all staying safe! I apologize for not beeing very active here on my blog, I am regularly posting on Instagram, so I hope you will join me there as well!

It’s been very hot and humid here, we’ve had some much needed rain and everything in our garden is growing nicely.

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This Blueberry-Crumble-Cake is so delicious! Perfect for blueberry season or you can use frozen berries as well. I love the crumble topping!

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Blueberry-Crumble-Cake

For the crumbles:

  • 80 g ground almonds
  • 3 tbsp coconut sugar
  • 40 g butter, cold cut into small pieces

For the cake:

  • 150 g butter, soft
  • 1 1/2 tsp vanilla extract
  • 150 g creamed honey
  • pinch salt
  • 4 eggs
  • 250 g spelt flour
  • 1 tsp baking powder
  • 350 g blueberries, fresh or frozen

-Prepare a 24 cm Springform, line the bottom with parchment paper.

-Preheat oven to 350 F.

-Mix all ingredients for the crumbles, works best using your hands, set aside.

-Combine butter, vanilla extract, honey and salt, whisk well. Add eggs one at the time. Stir in flour and baking powder until well combined.

-Fill into prepared baking form, add blueberries and top with the crumbles.

– Bake in preheated oven for about 50 minutes.

– Let cool a bit before removing from baking form.

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Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Healthy Almond & Oatmeal Breakfast Muffins

These almond and oatmeal muffins are not only delicious for breakfast! We have been eating these as a dessert! I always have oats in my pantry, it is so versatile, delicious and healthy! These muffins are dairy free and gluten free, if using certified gluten free oats.

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Healthy Almond & Oatmeal Breakfast Muffins 

Yields: 12 mini muffins

Ingredients: 

  • 4 eggs
  • 1 cup creamed honey
  • 1/4 cup olive oil or melted coconut oil
  • 1 tsp cinnamon
  • 1/4 tsp clove
  • pinch of sea salt
  • 1 cup ground almonds
  • 2 1/2 cups oats
  • 1tsp baking powder
  • 1/4 cup flaxmeal
  • 1/4 cup raisins, chocolate chips, cranberries…

– Preheat oven to 350F. Prepare 12 mini muffin cups. (I used reusable silicon cups)

– Whisk eggs with the oil and honey. Add cinnamon, clove and salt.

-Add oats, almonds, baking powder, flaxmeal and raisins, stir until well combined.

– Fill into prepared muffin cups.

– Bake in preheated oven for about 30 minutes.

 

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I wish you all a happy weekend and stay healthy!

Ursula