Vegan banana bundtcake with blackberries

Bundtcake in fully vegan version. Banana taste is intensive and clear. Cake structure is moist and fluffy at the same time what let the cake stay fresh for few days. Freeze dried blueberries in icing and fresh blackberries on the top revive the banana flavour by giving sour – zesty accents. The cake is very simple, tasty and delicate and at the same time original and surprising with its flavour composition. Of simple ingredients it became ordinary – extraordinary treat. Enjoy!

 

10 cups bundtcake pan

 

 Ingredients:

  • ¾ cup coconut oil
  • 1 ½ cups raw cane sugar
  • 2 large bananas
  • 1 teaspoon vanilla extract
  • 2 cups spelt flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 250 ml coconut milk (thick part only from a can refrigerated overnight)

Icing:

  • 3 tablespoons freeze dried blueberry powder
  • 2-3 teaspoons water
  • 150 g fresh blackberries

 

Grease with coconut oil and dust with flour baking pan.

In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until fluffy. Peel and mash bananas with the fork to very fine puree. Add them along with vanilla extract oil – sugar mixture. In a medium bowl, whisk together flour, salt, soda and baking powder. Gradually add flour mixture to oil mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 1 hour (or a little longer, until a wooden pick inserted in center comes out clean). Once is baked let cool completely in pan then remove from the pan and transfer onto a wire rack.

Icing: whisk together blueberry powder and water until smooth and liquid mixture. Drizzle over cooled cake. Decorate with fresh blackberries.


 

Category: Tea- and bundt-cakes.

Tags: banana, blackberry, blueberry, vegan.

Apple pie

Autumn is coming, apple cakes are coming. There is a wide range of apple bakes: on the shortbread base, on the sponge base, with cooked apples, with apple puree, with sliced apples. And many more. I have few other apples recipes on my blog as well and today recipe is apple pie with raw (until oven) apples. Just to remind: pie is deeper than a tart and usually its top is covered with second pastry layer. If you do not have pie pan you can bake this recipe as a tart as well. Apples come raw to the pastry and they are baked together. The whole dessert is very yummy. Enjoy!

 

2 pies ø 4.5 inch or 1 bigger ø 10 inch

 

Base:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 2 cups + 1-2 tablespoons all purpose flour

Filling:

  • 3 large apples (I used Granny Smith)
  • ½ cup dark brown sugar
  • 1 tablespoon corn starch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground all spice

 

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: peel and core apples. Slice thinly. Place all ingredients in a bowl and mix together. Let stand for 30 minutes.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan size. Fill pan/s with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Re-roll remaining pastry and cut off shapes to cover the top. You can cut strips to make lattice or cut off small apples (like I did) or other shape as desired. Do some small holes in top cover to let the steam go out.  Place pies in the fridge until the oven is heated.

Bake at 350°F for 45 minutes (until filling stops to bubble). Cool after baking on a wire rack.


 

Category: Tarts/pastries.

Tags: apple, autumn, cinnamon.

Wild blueberries sweet buns

There are traditional Polish sweet buns filled with wild blueberries. Made of delicate yeast dough are fluffy and soft. The filling is hidden inside and bundled up in yummy duvet. Wild blueberries are needed and could not be replaced by other berries because they give distinctive taste and vintage chic. Try and you will fall in love. Enjoy!

 

10 pieces

 

 Dough:

  • 2 ¾ cups bread flour
  • 2 ½ teaspoons dried yeast
  • 125 ml lukewarm milk
  • 1/3 cup sugar
  • pinch of salt
  • ½ cup minus 1 tablespoon butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract

Filling:

  • 250 g wild blueberries
  • 3 tablespoons sugar
  • 1 teaspoon corn starch

Icing:

  • ½ cup icing sugar
  • 2-3 tablespoons warm water

 

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, vanilla extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

To make filling mix all ingredients together in a bowl. Line the large tray with parchment paper.

Place the dough on a floured surface and divide into half. Cut each half into five even pieces. Take one piece and placing on your palm flat it with second hand. Place a spoon of filling in the middle and fold edges to the center in order to cover filling. Seal all edges and form an oblong bun. Place on the baking tray sealed side down. When all buns are ready let stand the tray in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 18-20 minutes until golden brown in colour (the exact time may depend on oven and you should check when buns are right coloured). Serve warm or cooled. Before serving frost with icing made of icing sugar and water, mixed until smooth and thick liquid.


 

Category: Yeast cakes.

Tags: blueberries, yeast.

Upside down caramel cake with apricots

This is simple tea cake for everyday or weekend tea time. The cake is quick in preparing and does not require any special skills or props. At the same time is very tasty and eye-catching with its apricots pattern on the top. Moist and fluffy, will be fresh for few days (well, two at least.. so long we hosted it). The caramel flavour with subtle hint of coffee perfectly matches with sour-sweet fruits. If you cannot find apricots plums or plumcots (hybrid of plum and apricot) will work great too. Enjoy!

 

spring pan ø 8 inch

 

 Ingredients:

  • ¾ cup butter
  • 1 1/3 cup firmly packed brown sugar
  • 4 large eggs
  • 180 ml sour cream
  • 2 cups minus 2 tablespoons  all purpose or cake flour
  • 2 teaspoon baking powder
  • 1 tablespoon instant coffee powder (you can omit it if do not like)

Apricot layer:

  • 500 g apricots
  • 1/3 cup butter
  • ½ cup firmly packed brown sugar

 

Preheat oven to 340°F (170°C). Line bottom of the pan with parchment paper.

Prepare apricots: in a medium saucepan place butter and sugar and heat until butter melted and sugar dissolved. Wash, halve and pit apricots. Add fruits to the caramel syrup and cook for 3 minutes until soften. Transfer apricots to the spring pan and place on the bottom cut side down. Sprinkle with 2 tablespoons caramel syrup. Reserve remaining syrup.

In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add sour cream, mix together. In another bowl mix together flour, baking powder and coffee powder. Gradually add the flour mixture to the butter mixture and mix until all ingredients well incorporated. Spoon the cake mixture to the pan over apricots layer. Work carefully in order not to move fruits. Bake for 1 hour and 25 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a plate upside down (apricots now must be on the top). Before serving pour remaining caramel syrup over the top.


 

Category: Fruit cakes.

Tags: apricots, caramel, coffee.

Pull apart sweet bread with mirabelle plums

Everyone probably knows how tasty, soft and fluffy is sweet bread. I like very much all kind yeast bakes: babkas, sweet buns, pull apart breads… Yeast cakes are very versatile and match perfectly with many adds and seasonal fruits. Today choice is pull apart bread with mirabelle plums and cinnamon. Pull apart bread is a kind of many square buns standing vertically and together in one pan. A little Summer and a little Autumn in one fluffy, sweet-sour piece. Enjoy!

 

loaf pan 9 x 5 inch

 

 Dough:

  • 2 ¾ cups bread flour
  • 2 ½ teaspoons dried yeast
  • 125 ml lukewarm milk
  • 1/3 cup sugar
  • pinch of salt
  • ½ cup minus 1 tablespoon butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract

Filling:

  • 200 g mirabelle plums, pitted
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Icing:

  • ½ cup icing sugar
  • 2-3 tablespoons warm water

 

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, vanilla extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Grease the pan.

Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Brush with melted butter evenly and sprinkle with sugar mixed with cinnamon. Cut into six strips (each 4 inch wide and 12 inch high). Place few halved mirabelle plums on each strip. Make two stacks, each made of three strips, laying one strip on top of the another spread side up. Work carefully to avoid falling down plums. Cut each stack across into three squares (4 x 4 inch each). Place all square dough pieces into the pan standing them vertically, one after the other. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 30-35 minutes until light brown in colour. If the bread will get burned on the top to quickly cover it with aluminium foil, especially the ends. Serve warm or cooled. Before serving frost with icing made of icing sugar and water, mixed until smooth and thick liquid.


 

Category: Yeast cakes.

Tags: cinnamon, plums, yeast.