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

Pumpkin Pecan Cake

Happy weekend everyone!

We recently celebrated my son’s 17th birthday and last Saturday we celebrated my daughter’s 20th birthday!! We spent the weekend at Niagara Falls, in Ontario. We had a lot of fun, due to the cold, we spent most of our time doing things indoors like bowling and eating! ;))

I still had some pumpkins left from our garden, made some soup and a pumpkin pecan cake. Pumpkin and pecan might be a bit an unusual combination but it turned out really yummy! This is probably going to be my last pumpkin recipe for this season, as I’m starting to think of gingerbread and other delicious holiday baked goods!

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Pumpkin Pecan Cake

  • 200 ml maple syrup
  • 4 eggs
  • 150 g butter, soft
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 200 g grated pumpkin
  • 120 g ground pecans
  • 100 g spelt flour
  • 1 tsp baking powder

-Whisk together the butter and the eggs, add the maple syrup, cinnamon, vanilla and salt. Add the pumpkin, pecans, flour and the baking powder, stir until well combined.

-Fill into a 8 x 12 baking form that is lined with parchment paper. Bake in preheated 375F oven for 40 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely, then cut into squares.

 

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Enjoy!

Ursula 

 

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Thurgauer Apfeltorte

Happy weekend everyone!

It has been a busy but wonderful last few weeks, with my mom and stepdad visiting. It was a special gift for my daughter to be here for her high school commencement, which was a lovely evening full of joy, pride and maybe a few happy tears! We were also able to celebrate my moms birthday, this was the first time in 20 years! We just never visited each other during fall. Living so far apart makes it difficult to see each other for every birthday or other celebrations. It was very special and meant a lot to all of us.

The weather was not always so great, lots of rain and chilly winds and this week humid hot days that now turned into a cold and frosty weekend. Over the last two weeks we could really see how the leaves are changing colour and showcasing a beautiful indian summer. IMG_4752

We made this traditional Swiss apple cake, Thurgauer Apfeltorte, which means it is a recipe from the Canton of Thurgau. A simple but very delicious apple cake made with fresh, local apples.

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Thurgauer Apfeltorte

  • 150 g butter, soft
  • 150 ml maple syrup
  • 1 organic lemon, zest and juice
  • pinch salt
  • 3 eggs
  • 150 g spelt flour or unbleached all-purpose flour
  • 1 tsp baking powder
  • 3 apples, peeled, cored, cut in half
  • 3 tbsp coconut sugar

 

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

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

-Peel apples, cut in half, remove core and cut in thinly but not all the way through. Mix with half of the lemon juice and coconut sugar, set aside.

-Add the flour and baking powder and mix until well combined. Pour into prepared baking pan. Top with the apples and bake for about 45 minutes or until cake is golden brown and tester comes out clean.

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

-Tip: Cane sugar can be used instead of the maple syrup and coconut sugar–

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Visit my Instagram page for more pictures including our trip to Niagara Falls!  littleswisslittlecanadian

 

Enjoy!

Ursula