Cardamom Cream Bundt Cake

Did you know that you don’t necessarily need butter to bake a cake? It’s true. The function of the butter (the fat) in the recipe can be substituted with several other ingredients.

Carrot cakes are usually made without butter, using some kind of oil (vegetable, olive, canola) as the fat. Jewish Honey Cake of course goes without butter, using honey or a combination of honey with oil as the substitute. I’ve also seen paleo cake recipes that make up for it with a combination of eggs, almond flour and tapioca.

Today’s recipe was the first time I’d ever seen or heard of heavy whipping cream being the entire substitution for butter in a cake recipe. I was curious to see how it would turn out, both because of the ingredient swap and the changes it would make to the methodology of putting the cake together. Because there’s no butter, there obviously wasn’t going to be a creaming step (where the butter and sugar is beaten together until fluffy).

However, one major plus side of the no-creaming method is that the cake then becomes one of those rare gems that don’t necessarily require a handheld or standing mixer to make. If you’ve got two hands, you can put it together very easily. The dry ingredients are combined first, then five eggs (yes, five) are added into the dry ingredients. This seemed weird to me too, as the cake batter at that stage resembled clumpy breadcrumbs. But it’s fine: keep going.

An important note: if you’re using a 10 cup Bundt pan, I do not recommend pouring in all of the batter–it’s a bit too much batter for the pan. Plus, with five eggs in a batter there’s definitely going to be some rise to the finished cake. I filled my pan up about 3/4 of the way, then divided the rest of the batter into muffin cups and made them into cupcakes. If you have a 16 cup Bundt pan, then you should be able to bake it all into one cake, no problem. But if not–don’t risk it. The last thing you want is a mess of spilled cake in your oven. I know from past personal experience that it is the WORST to try and clean up.

I was very pleased with this cake. Cardamom is one of my favorite spices because it can go both ways; sweet and savory. In this case, it gives the cake a sweet yet zesty kick that pairs well with the vanilla. The cake’s texture was one that I wasn’t used to; the heavy cream gives it a ribbon-y appearance that may make you worry that’s it’s not ‘done’ in certain areas, but don’t worry. So long as you got it up the correct temperature, (195-200F) I promise you that it is. The heavy cream substitution creates a very dense, moist texture. It was different, but I still really liked it and I think that you will too.

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Cardamom Cream Bundt Cake

Recipe Courtesy of NordicWare

Ingredients

  • 3 cups all purpose flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 tablespoon ground cardamom
  • 1/4 teaspoon salt
  • 5 large eggs, room temperature
  • 2 1/4 cups heavy whipping cream, room temperature
  • 2 teaspoons vanilla extract, or preferably vanilla bean paste

For Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon ground cardamom
  • A few tablespoons of milk

 

Directions

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10 cup Bundt pan and set aside.

In a large bowl using a handheld mixer (or the bowl of a standing mixer with the flat beater head–OR, you can use a large wire whisk and stir with your hand) combine the first five ingredients (flour, sugar, baking powder, cardamom and salt).

Add eggs one at a time and blend until they become incorporated with the dry ingredients (it’ll start to look like clumpy breadcrumbs.)

Pour in the heavy cream into the mixture with a steady stream. Add the vanilla.

Pour batter into the bundt pan, making sure it’s only 3/4 full to prevent overflow and spillage. (You’ll have leftover batter. I made the excess into cupcakes.) Lift and tap it down on the counter a few times (this will prevent air bubbles from forming).

Place the cake pan on a sheet pan, then bake on the middle rack of the oven. Bake 60 minutes or until a toothpick comes out clean. (Cake is done once it reaches an inner temp of 195-200 degrees Fahrenheit).

Cool in pan for 20 minutes before inverting on a cooling rack to cool completely.

For glaze, combine the powdered sugar and cardamom with enough milk to form a smooth, thickish glaze. Use a fork to drizzle it over the cake. Allow to set up until hardened, about 15 minutes before serving.

Linking this up to Fiesta Friday #273, co-hosted this week by Mollie @ The Frugal Hausfrau and Angie@Fiesta Friday.

Strawberry Cream Biscuits and Strawberry Sauce

It’s Good Friday-Easter weekend already. That’s wild. This year is flying by.

I hope that everyone who celebrates a holiday of some kind, whether it’s a religious one or not, gets to enjoy some good food as apart of it. It’s kind of become a tradition for me to cook a nice Brunch-Brinner for our house.

I’ve actually been holding this post back for a while. I baked it right at the end of the summer, just before strawberries were finna go out of season. I made a judgment call to keep it in the Drafts folder all throughout the autumn and the long winter because I felt like it would be counterproductive and awkward to share a recipe with produce that would probably be out of season.

Now that April is winding down and the weather is starting to warm up, hopefully strawberries are starting to become more readily (and affordably) available wherever you are. If so, then I highly, HIGHLY recommend that you get into this recipe. It has two components and strawberries are all up in both.

You can incorporate just about any mix in that you want into a biscuit dough, including strawberries. However, they are very wet, especially when sliced. This can make assembling the dough somewhat messier than it may be normally, so in order to nix that issue, I froze the sliced strawberries ahead of time so that when they’re mixed into the biscuit dough, the juices wouldn’t gush out and make the dummy gummy. Don’t worry; when the biscuits bake the berries will thaw out perfectly.

Now, listen. About the strawberry sauce. Let me talk to you about this strawberry SAUCE. It’s tart. It’s slightly sweet. It’s smooth. It’s sublime, and I want it for everything. My biscuits. My pound cake. My ice cream. My toast. All of the things.

This dish is a taste of pure spring, and I think that all of you deserve to take a bite for this Easter weekend. So get to it.

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Strawberry Cream Biscuits and Strawberry Sauce

Recipe Adapted from Better Home & Gardens

Ingredients

For Biscuits

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 tablespoons butter, frozen
  • 1 cup fresh strawberries, hulled and diced
  • 1 1/2 cups heavy cream, or more as needed, chilled

For Strawberry Sauce

  • 2 cups fresh strawberries
  • 1/3 cups sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Directions

Spread the strawberries out in a single layer on a baking sheet that you line with parchment paper or aluminum foil. Place the sheet pan in the freezer for 60 minutes, until they are very firm.

In a large bowl, combine the flour, baking powder, baking soda, and salt with a fork. Use the large holes on a box grater to grate butter directly into the frozen ingredients and stir to combine. Add the strawberries and stir together until strawberries are coated in the flour.

Make a well in the center of the bowl and pour in the heavy cream, stirring together with a fork until just moistened. If it seems a little dry you can add more heavy cream until it comes together.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)  Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle, about 7-8 inches and 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 425°. Place a shallow pan of water on the bottom rack of the oven.

Place dough on a parchment-lined baking sheet.

Use a bench scraper or very sharp knife to trim the edges of the rectangle. Using a floured pizza cutter or knife, cut 12 to 16 squares in dough, leaving biscuits intact. Place the sheet pan in the freezer for 20 minutes. Bake in the upper half of the oven for 17-20 minutes. Serve warm with the Strawberry Sauce.

For Strawberry Sauce:  In a medium saucepan combine the strawberries, sugar, and water. Bring to simmering; cook and stir until strawberries pop and sauce has thickened. Remove from heat, then stir in the vanilla. Serve warm or at room temperature.

Sharing at Fiesta Friday #272, cohosted this week by Antonia @ Zoale.com and Angie @ Fiesta Friday.

Smothered Sweet Potatoes

I grew up in a very religious household and every year as apart of our faith the church we attended encouraged the members to do some form of fasting for the months of January and the first two weeks of February. It was meant to be an exercise in drawing the believer closer to God and encourage gratitude by practicing the self-denial and discipline that comes with fasting. In theory, anyway.

It was kind of like an early form of Lent. Some people would actually fast from food completely for the entire 40 days. Others would fast from things like television. But most people would just opt for a Daniel Fast.

It’s a reference to the prophet Daniel from the Bible who at one point consumed nothing but vegetables for 10 days.In a nutshell, it’s a diet where the participant doesn’t eat meat, alcohol, processed sugar and in some cases, most grains. It’s the fast that we most often participated in. Is it a blast? Not particularly. But there are ways of cooking so that you don’t have to be munching on crudites for 40 days.

My mom would cook a lot of potatoes in a lot of different ways for us. Our favorite way was to fry them up smothered style in a skillet. I shared one recipe a long time ago when I first started the blog. Today I decided to give out another one that’s made with one minor ingredient swap.

I’m actually partial to sweet spuds as opposed to Russets. I’m surprised it took me this long to getting around to sharing this recipe; it’s probably because so far as ‘recipes’ go, there’s not a whole lot of rigid structure or rules to smothered potatoes. I don’t specify how much of the spices to add because after so many years, it’s really become a kind of ‘instinctual’ preference. You season them until they taste right. If you’re really that nervous about it, go easy with the salt and it’ll be fine.

Smothered potatoes made the ritual of Daniel fasting infinitely easier for us to do growing up. Potatoes are still a comfort me for me, and I enjoy these so much that I still like to make them now as a favorite side dish. Try this dish out for yourself and I think you’ll understand why.

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Southern Sweet Potatoes

Recipe from Jess@CookingisMySport

Ingredients

  • 3/4 cup liquid bacon grease
  • 4 lbs sweet potatoes, scrubbed, sliced into thin rounds (peeled or not is up to you)
  • 1 large yellow onion, thinly sliced
  • Onion Powder to taste
  • Garlic powder to taste
  • Salt, to taste
  • Pepper, to taste

 

Directions

Heat a cast iron skillet or nonstick pan over medium high heat.

Drizzle about 2 tbsp of the bacon grease into the pan, swirl about to evenly cover the surface.

Add enough potatoes and onions to pan to fill up. (You will have to do this in multiple batches).Sprinkle a generous coating of the onion powder, garlic powder over the potatoes and onions. Stir to evenly coat, then add a little bit more if necessary.

Add the salt and pepper to the potatoes and onions (be a little less generous with these, I typically do about 1 tsp of each per batch).

Cover the pan and allow to cook until potatoes are brown, tender and slightly crisp at the edges, stirring occasionally to avoid sticking at the bottom of the skillet.

Repeat steps 2-6 in batches with the remaining potatoes and onions and serve.

Sharing at Fiesta Friday #271, co-hosted this week by  Ai @ Ai Made It For You and Angie @ Fiesta Friday.