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

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

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 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Coconut Cake

There is just something about pairing chocolate with coconut-either you love it or not, we happen to really like it.

I have this recipe written down in my about grade 5 handwriting, my mom glued the paper into her old baking book which she handed down to me many years ago.

I made this cake for Valentine’s day and it was such a delicious treat!

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Chocolate Coconut Cake

  • 100 g dark chocolate
  • 140 g coconut sugar
  • 140 g butter
  • 4 eggs
  • 50 g shredded unsweetened coconut
  • 50 g ground almonds
  • 1 tbsp spelt flour
  • pinch of salt

-Preheat oven to 325 F.

– Melt the chocolate with the butter. Whisk the eggs with the sugar then add the chocolate and butter. Add the coconut, almonds, salt and flour, stir until well combined.

– Fill into prepared cake pan of your choice, lined with parchment paper or well buttered and floured.

– Bake in preheated oven for about 30 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely.

-Dust with cocoa powder and shredded coconut or with a chocolate icing.

-I simply melted some dark chocolate with some cream and a bit of honey.

–The original recipe calls for regular sugar and white flour–

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Thank you so much reading my post, I hope you’ll give this recipe a try!

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

Cherry & Lemon Tea Cake

Happy Weekend everyone!

It’s a another snow storm today; just perfect to stay at home safe and cozy, with a hot cup of tea and a slice of cherry and lemon tea cake.

I had a glass of maraschino cherries left and thought I finally use them up in a recipe. It turned out pretty delicious.

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Cherry & Lemon Tea Cake

  • 250 g butter, soft
  • 200 g creamed honey
  • 4 eggs
  • 1 lemon, zest only
  • 375 ml glas of maraschino cherries, drained and chopped
  • 300 g white spelt flour
  • 1 tsp baking powder

-Line a 30 cm loaf pan with parchment paper, preheat oven to 375 F.

– Whisk butter and honey until creamy then add the eggs one at a time. Add the lemon zest and the cherries. Sift the flour and the baking powder and stir until well combined.

-Fill into baking form and bake for about 50 minutes or until tester inserted into centre of cake comes out clean.

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Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

Lemon & Lime Bundt Cake

Happy New Year!

Starting the new year with a quick and easy recipe…this bundt cake has a lovely lemon and lime flavor I really enjoy! It’s sweetened with honey and I used white spelt flour from our local Arva Flour Mills, which happens to be the oldest, still operating flour mill in Canada!

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Lemon & Lime Bundt Cake

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

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

-Whisk butter and honey, then add the eggs one at the time. Continue whisking until nice and creamy.

-Add the lemon and lime zest and juice. Stir in the flour and baking powder 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 a bit before removing from bundt form.

-Optional: make a simple lemon and lime glaze, using powdered sugar with lemon and lime juice.

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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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Pecan Cake / Nusstorte

We’ve been having winter like weather here in Ontario, with lots of snow and cold temperatures.  It’s snowing as I’m writing this blog post and there is a snow squall warning in effect.

I made this Pecan Cake for my son’s 17th Birthday. The original recipe uses Hazelnuts but my son really likes Pecan nuts, so I used these instead. It was delicious with a simple whipped cream filling and a few maple caramelized pecans to finish it up.

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Pecan Cake / Nusstorte

  • 220 g coconut sugar
  • 6 egg yolks
  • 2 tbsp rum
  • 6 egg whites
  • 1 pinch salt
  • 1/2 tsp baking powder
  • 2 tbsp honey
  • 300 g ground pecans
  • 1 tbsp spelt flour

-Grease and flour two 9-inch baking forms.

-Whisk together the coconut sugar, egg yolks and the rum.

-In a separate bowl, whisk the egg whites with the salt and baking powder until stiff peaks form. Add the honey and whisk until combined.

-Mix together the flour and pecan nuts then gently with the egg whites, a little at a time, stir/fold under the egg yolk mix until well combined.

-Fill into prepared baking forms and bake in preheated  350 F oven for 20 minutes then change temperatures to 300 F and finish bake for another 40 minutes or until tester inserted into centre of cakes come out clean.

-Let cool completely.

For the filling: 300 ml 35% cream, 2 tbsp honey

-Whisk the cream until stiff peaks form, add the honey and whisk until combined.

-Fill and decorate as desired, I also used some maple caramelized pecan halves to decorate which was really delicious. You can easily make it yourself. Combine maple syrup and pecan halves in a small saucepan and let simmer until caramelized.

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Have a wonderful week!

Enjoy!

Ursula 

 

Make sure you follow me over on Instagram!😊

littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Zwetschgenkuchen mit Streusel/Plum cake with Streusel

Happy Labour Day Weekend!!

Summer break is almost over; another new school year starting and because this will be my son’s final year, grade 12; it will be extra special. Time sure goes by too quick sometimes, lol.

I’m loving all the wonderful local fruits we have in season now and I couldn’t resist to make a plum cake. A Streusel-topping was my sons wish:)

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Super yummy, I hope you’ll give it a try!

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Zwetschgenkuchen mit Streusel/Plum cake with Streusel

Ingredients:

  • 250 g spelt flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 egg
  • 80 ml maple syrup
  • 100 g butter, soft
  • about 18 plums, cut in halves

Streusel:

  • 60 ml maple syrup
  • 100 g butter, cold
  • 150 g spelt flour
  • 1 tsp cinnamon

-Flour and grease a 22 cm Springform.

-Whisk  the butter with the egg and maple syrup. Combine the flour, baking powder and salt, then add to the butter mix, stir until well combined.

-Roll out about a 1/3 directly onto the bottom of the Springform, I used my hands, then close the form and line the sides with the rest of the dough, about half way up.

-Fill the form with the plums. Combine all the ingredients for the Streusel and spread evenly onto the plums.

-Bake in preheated oven, 350 F / 180 C, for about 55 minutes.

 

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Enjoy!

Ursula