Double Corn Buttermilk Cake #SundaySupper

As much as I want to, I don’t get into much variety in my cooking over the Summer months. It correlates directly with how much work my garden needs at the time – if I’m lucky, it’s almost maintenance-free, needing just minutes of my time every few days to weed or harvest. If, like last year, it was more work to keep it running than it bothered producing – basically sucking up hours in a flurry of under-nail “perma-dirt”.

Even if the garden isn’t playing nice, the farmers markets almost always do! In addition to the two we have in my city, there’s an almost 100% organic market about 45 minutes away that consistently blows me away every year. Late in the season last year, I came across a drastically marked-down box of local peaches and plums there at the end of the day – slightly blemished in the sense that they had tree marks, a tiny bruise, or an indent caused by growing too close to the tree. The peaches were eaten in short order – chopped up over bowls of oatmeal or dry cereal or cooked into Purely Peach Jam.

Turning to the plums, though, I didn’t really feel like doing the fresh eating thing. I’m a fan of plums when they’re warm and caramelized in pies, muffins and cakes, though – and when it comes to Summer cakes, the simple, single-layer buttermilk variety that I’ve riffed off time and again still takes precedence. This time around I went full-on Summertime sweetness, roasting corn kernels to pepper the cornmeal batter, tenderizing the works with a hearty dose of buttermilk and a couple egg yolks and lightening the richness just a tad with a touch of lemon zest. The pinky-purple hue of the sliced fruit looked ever brighter against the golden yellow batter, and the combination sang whether it was barely cool enough to unmould, room temperature or reheated and topped with a scoop of vanilla frozen yogurt.

For #SundaySupper this week, Coleen of The Redhead Baker is hosting our motley crew of nostalgic Summer recipes. Whether the recipes are inspired by traditions (like my annual market sojurns resulting in this cake) or the same treats made year after year without fail, the list is nothing short of heartwarming, inspiring and hunger-inducing!

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Double Corn Buttermilk Cake
Makes one 9″ cake, 12 slices
1 cup fine-ground cornmeal
1 cup buttermilk
¼ cup whole milk
1 tbsp vanilla
zest of 1 lemon
2 egg yolks
1 egg
⅓ cup canola oil
1 ¾ cups flour
1 ½ tbsp baking powder
1 tsp salt
½ cup sugar
1 cup roasted fresh corn kernels
1 plum, sliced thinly

  1. Preheat the oven to 375F, grease a 9″ springform pan.
  2. In a large, microwave-safe bowl, combine cornmeal, buttermilk and whole milk, stirring well.
  3. Microwave on HI for 30 seconds, stir and allow to sit 10 minutes. Stir in vanilla, lemon zest, egg yolks, whole egg and oil.
  4. Add the flour, baking powder, salt and sugar, stirring until just blended.
  5. Fold in the corn.
  6. Spread in the pan and top with sliced plum.
  7. Bake 35 minutes, until tests done. Cool in the pan.

Amount Per Serving
Calories: 228.8
Total Fat: 7.8 g
Cholesterol: 47.5 mg
Sodium: 63.9 mg
Total Carbs: 35.2 g
Dietary Fiber: 1.6 g
Protein: 5.4 g

Ethereal Spice Cake

Well, we’ve stumbled our way into June, and along with the (mostly) warmer climate and ever growing garden comes the inevitable BBQs, picnics and late-night study (or report-writing) sessions. The coffee maker in the staff room has been getting a lot of use lately, and while there’s never a shortage of doughnuts or cookies on the table, sometimes it’s nice to have a homemade cake alongside the mugs of caffè crema and (my favourite) French vanilla.

Ethereal Spice Cake

I can never wait to get into the kitchen, and this time I went armed with a jar of aquafaba and the leftovers of both a block of cream cheese and my Scented Cinnamon Honey Butter. The contents of my spice cabinet and a cup of buttermilk soon followed, and eventually a rock sugar-crusted Bundt cake was stinking up the kitchen something fierce. The combination resulted in a soft, tender and exotically spiced cake, which needed nothing but a dusting of cinnamon and icing sugar to top it all off. 

Upon arriving in the staff room, half of the cake went like wildfire, enjoyed with the morning break routines. The rest of it was packed up and sent home with one of my teacher-parent-friends to enjoy over the weekend with her family!

//embedr.flickr.com/assets/client-code.jsEthereal Spice Cake
Makes one 9″ Bundt, 16 slices
 

Spice Mixture
1 tsp allspice
½ tsp cinnamon
½ tsp cardamom
¾ tsp ginger
¼ tsp white pepper
1⁄4 tsp nutmeg
¾ tsp salt

Cake
¼ cup shortening
¼ cup Scented Cinnamon Honey Butter
¼ cup cream cheese
1 tbsp vanilla
¾ cup sugar
1 egg
½ cup aquafaba
1 cup all-purpose flour
1 cup buttermilk
1 cup whole wheat flour
¼ cup cornstarch
½ tbsp baking powder
¾ tsp baking soda
2 tbsp rock sugar

  1. Preheat oven to 350 degrees F. Grease a 9” Bundt pan.
  2. In a small bowl, whisk together the Spice Mixture. Set aside.
  3. In a large bowl cream together the shortening, Scented Cinnamon Honey Butter, cream cheese, vanilla and sugar until well combined.
  4. Add the egg and aqafaba, followed by the Spice Mixture, beating well.
  5. Beat in the all-purpose flour, followed by all the buttermilk.
  6. Beat in the whole wheat flour, cornstarch, baking powder and baking soda until smooth.
  7. Fold in the rock sugar.
  8. Pour into the prepared pan and tap on the counter to remove air bubbles.
  9. Bake for 45 minutes, until a skewer comes out clean.
  10. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.

Amount Per Serving
Calories: 152.4
Total Fat: 6.3 g
Cholesterol: 20.1 mg
Sodium: 150.9 mg
Total Carbs: 20.6 g
Dietary Fiber: 0.2 g
Protein: 2.2 g

"Caramel Doughnut" Cake #SundaySupper

As a Canadian, I always forget that my friends to the south celebrate their “long weekend” – Memorial Day – a week after our Victoria Day holiday. In my household, at least, July 1 (Canada Day), not late May is the herald of Summer’s beginnings – in fact, this year’s blast of near 40°C (104°F) heat is a total anomaly that we didn’t even see in the middle of July last year!

Because of the swath of heat and humidity we got this week (not complaining at all!), we’ve been grilling outdoors or making no-cook meals more than usual. That said, the sweet teeth around here sometimes just need a baked treat. Nothing super-sweet or rich, but toothsome enough to fill that craving whenever it strikes. Coffee cakes, in my opinion, fit that purpose to a T – especially when they’re homemade, since you can keep the sweetness below tooth-aching storebought levels, add your own spices and ingredient twists, and (of course) know that it is perfectly fresh.

Remembering the Summer road trips my family took when I was young, where we always stopped at a local doughnut shop halfway to our destination, I decided to recreate the flavours of the “old fashioned” doughuts and muffins we used to savour all through the Summer. I decided to switch up the sweetener, ditching granular sugar for my favourite vegan caramel sauce (made with soy milk this time) to give it a richer, rounder flavour that worked perfectly in the 100% whole grain batter and heightened the spiciness of the nutmeg and light smokiness from the salt. To get the “edge” of savoury that comes along with the true “old-style”, tallow-fried doughnuts, I added just a hint of nutritional yeast – the popular vegan “cheesy flavour” secret for sauces. Thankfully, the cake doesn’t taste anything like those sauces – just delicious! Of course, being topped with a decadent streusel doesn’t hurt either! 

This #SundaySupper we’re helping celebrate Memorial Day and the beginnings of Summer by sharing our BEST recipes for our summer gatherings! How do you mark the start of hot, humid, happy weather and fun times? Take a look at all our recipes this week, hosted by T.R. Crumbley of Gluten Free Crumbley

Appetizers

Sides and Salads

The Main

Desserts

Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

“Caramel Doughnut” Cake
Makes one 9″ cake, 12 slices
1 ½ cups whole wheat flour
1 cup spelt flour
1 tsp nutritional yeast flakes (optional)
½ tsp smoked sea salt
½ tsp nutmeg
½ tsp baking soda
¼ tsp baking powder
¼ cup vegan “buttery sticks”, cut into cubes
¼ cup shortening, cut into cubes
¼ cup large-flake rolled oats
2 tablespoons coarse raw sugar
¾ cup unsweetened soy milk
2 tbsp vinegar
2 tsp vanilla
⅔ cup Simple Salted Caramel Sauce – made with soy milk for nut free

  1. Heat the oven to 350ºF and grease a 9” springform pan.
  2. Whisk the flours, nutritional yeast, salt, nutmeg, baking soda and baking powder.
  3. Add the margarine and shortening, cutting into the flour mixture to create coarse crumbs.
  4. Reserve ½ cup crumbs, add the oats and coarse sugar and set aside.
  5. Combine the milk, vinegar, vanilla and caramel syrup, then stir into the remaining flour mixture until just combined.
  6. Spread in the pan and top with the crumb mixture.
  7. Bake for 45 minutes in a preheated oven. A toothpick inserted in the center should come out clean.
  8. Cool in the pan for 30 minutes, then release the sides and cool completely.

Amount Per Serving
Calories: 237.3
Total Fat: 8.8 g
Cholesterol: 0.0 mg
Sodium: 149.6 mg
Total Carbs: 39.9 g
Dietary Fiber: 3.5 g
Protein: 4.5 g

Chocolate Cherry Truffle Cheesecake #SundaySupper

My mom has always adored dark chocolate, cherries and cheesecake – particularly in that order. Given the choice, she’d happily sit down to a relatively spartan slice of New York style cheesecake with cherry and chocolate sauce before a towering sponge cake, so this year for her birthday I figured I would combine her three sweet favourites. This Chocolate Cherry Truffle Cheesecake was born out of a 3AM brainstorm (the best ideas always come out of insomnia!) where I thought “why not make a cookie (rather than cookie crumb) base packed with dried cherries and cocoa, topped with a silky, dense, slightly tangy chocolate-laden cheese filling with a cherry swirl?”. A quick consult with the birthday girl later, I found myself in the kitchen whipping together this intensely rich, but incredibly easy one bowl / one food processor cheesecake.

To make things easier on myself (and to ensure the base was completely cool and set) I baked the “cookie” the day before, letting it hang out in its springform home at room temperature overnight. The cheese mixture featured not only silky couverture chocolate and sour cream, but my favourite “secret ingredient” – silken tofu – as well. The tofu, unlike eggs, doesn’t hold air when beaten, making the cheesecake incredibly creamy and dense with a far smaller chance of cracking – even without a water bath! Coupled with the extra step of partially cooling the baked cake in the oven, this dessert was as gorgeous as it was delicious.

Chocolate Cherry Truffle Cheesecake

The name of this dessert is no lie, either. Each bite of this cake feels almost exactly like eating a dark chocolate Lindor, with the occasional break of chewy cherry tang. It’s so intense that a small piece is more than satisfying, and that’s probably a good thing given the incredible decadence of the ingredients! According to Mom, the cake freezes well too – she just pulled the last piece out for dessert this week!

While my mom’s birthday was over a month ago, Mother’s Day on May 8th is another perfect excuse to indulge in all things mom-worthy! This #SundaySupper we’re sharing our favourite recipes Mom made throughout the years as well as the recipes they love to eat. Our hosts this week are Christie Campbell of A Kitchen Hoor’s Adventures and Wendy Leep Hammond of Wholistic Woman.

Starters (Appetizers, Beverages, Breakfast):

Salads, Side Dishes, and Sauces:

Main Dishes:

Desserts:

Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement recipes.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.  

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chocolate Cherry Truffle Cheesecake
Serves 20

Crust:
¼ cup dried cherries
¼ cup port wine (or cherry juice)
⅓ cup unsalted butter, softened
⅓ cup shortening
½ tsp Kosher salt
1 egg
1 tsp vanilla
⅓ cup dark brown sugar
1 ¼ cups barley or whole wheat pastry flour
⅓ cup cocoa powder

Filling:
14 oz chopped best-quality bittersweet chocolate (I used couverture wafers)
4 oz chopped unsweetened chocolate
1 (10 oz / 300 mL) can sweetened condensed milk
24 oz cream cheese, softened
½ cup sour cream
2 large eggs
4 oz silken tofu
½ tsp salt
¼ cup cherry pie filling, pureed until smooth

chocolate wafers and / or chocolate covered cherries, for decoration

Crust:

  1. Combine cherries and port in a small bowl. Let stand at least 30 minutes (do not drain).
  2. In a large bowl, cream the butter, shortening, salt, egg, vanilla and sugar until fluffy.
  3. Sift in flour and cocoa, mixing until incorporated.
  4. Fold in cherries and liquid. The dough should resemble a chocolate chip cookie.
  5. Spread dough into the bottom of a greased and parchment-lined 10” spring-form pan and freeze 1 hour.
  6. Bake at 400 °F for 20 minutes or until just firm. Set aside to cool.

Filling:

  1. Reduce oven temperature to 325°F and wrap the outside of the spring-form pan with foil.
  2. Melt together the chocolates and condensed milk. Cool slightly.
  3. In a food processor, puree cream cheese, sour cream, eggs, tofu and salt until smooth. Add chocolate and beat until combined.
  4. Pour mixture onto prepared crust.
  5. Spoon dollops of pureed pie filling onto the cheese mixture and swirl lightly with a knife.
  6. Bake in preheated oven for about 1 hour or until filling is set.
  7. Turn off the oven and let cool inside for 30 minutes, then remove and cool to room temperature.
  8. Refrigerate in the pan, covered, at least 8 hours or overnight.
  9. Unmould and decorate with chocolate wafers and / or chocolate covered cherries, if desired 

Amount Per Serving
Calories: 449.0
Total Fat: 31.4 g
Cholesterol: 79.9 mg
Sodium: 181.3 mg
Total Carbs: 37.7 g
Dietary Fiber: 4.1 g
Protein: 8.3 g

Tie-Dyed Vanilla Cupcakes with French Vanilla Frosting

It was my birthday this past Monday (PS – thanks everyone for the Facebook b-day wishes!), and to celebrate with my Grade 1, 2 and 3 Home Ec classes I busted out what is now becoming more or less “tradition” – cupcake decorating! To simplify matters (mostly because I don’t have an oven, or much of a counter, at easy disposal) I bake the cupcakes at home and bring them “naked” to class with a bucket of “base frosting” (AKA vanilla buttercream) and some Ziploc “piping bags” of decorating frosting. I usually stick with vanilla-based flavours rather than chocolate, since enough of the kids are anti chocolate (horrors, I know) that it’s not worth fighting about it.

That doesn’t mean I can’t have fun with them, though! This year I busted out one of my childhood favourites, the “Tie-Dye Cupcake”, which quickly became the hit of the class. The basic recipe is simple – almost ridiculously so – and I easily veganized it by swapping the dairy milk out for a boxed coconut beverage. Not only did the coconut milk add a touch of extra rich, sweet flavour, but it kept the cakes incredibly moist and tender. A little whole wheat pastry flour and a whisper of nutmeg added a little complexity to the vanilla base and appealed to both grown ups and kids, even if they didn’t know it was there! Of course, the colours have no flavour, but they did make the whole lesson festive and way too much fun – especially when the kids ate theirs (topped with loads of coloured frosting too, of course) and compared their “tie dyed tongues”!

Going with the vanilla theme, I decided to make a rich, French vanilla frosting as my “base buttercream”. To the drop-dead simple icing sugar – shortening – “butter” mix, I added a scoop of vanilla custard powder and another touch of nutmeg which not only added great flavour but helped to stabilize the blend enough to spread without adding a bucket of sugar (I hate frosting that tastes of just powdered sugar!). That said, it is still very much a “keep refrigerated” item – the vegan butter softens faster than “regular” butter so if you want to keep things solid, cool is best! 

Tie-Dyed Vanilla Cupcakes with French Vanilla Frosting

Tie-Dyed Vanilla Cupcakes
Makes 12 – This recipe doubles well but I don’t recommend expanding it further.
⅔ cup unsweetened coconut milk beverage (not the canned kind) or unsweetened soy / almond milk
⅓ cup canola oil
2 tbsp vinegar
1 tbsp vanilla
¾ cup flour
½ cup whole wheat pastry flour
¾ cup vanilla sugar
1 tsp baking soda
¾ tsp salt
¼ tsp nutmeg
Food colouring (3+ colours)

  1. Preheat your oven for 350 F. Line a cupcake pan with 12 paper liners.
  2. In a big bowl, beat together the milk, oil, vinegar and vanilla.
  3. Whisk in the flours, sugar, baking soda and salt just until the batter just comes together.
  4. Split the batter from one large bowl into 3 smaller bowls.
  5. Add 4-5 drops of your chosen food colouring to each bowl and stir in until well blended.
  6. Drop spoonfuls of each colour batter into the cupcake liners, filling the cups ⅔ of the way full.
  7. Bake 18-20 minutes, until the tops are slightly golden and a cake tester comes out clean.
  8. Wait until the cupcakes are cooled completely before frosting.

N.B.: Depending on your preference, you can cut the sugar to 2/3 or even 1/2 cup – especially if using a large amount of frosting! Many of my kids (who made “frosting mountains” rivaling the one on the left here) told me the cupcakes were “too sweet”, however the adults (who are more modestly frosted ones) found the balance perfect, especially after chilling.

Amount Per Serving
Calories: 143.7
Total Fat: 5.9 g
Cholesterol: 0.0 mg
Sodium: 0.4 mg
Total Carbs: 22.2 g
Dietary Fiber: 0.9 g
Protein: 1.5 g

Tie-Dyed Vanilla Cupcakes with French Vanilla Frosting

French Vanilla Frosting
Makes ~ 3 ¾ cups, enough for 30 cupcakes
¼ cup Earth Balance Buttery Sticks (or vegan butter of your choice)
¼ cup non-hydrogenated shortening
1 ½ cups icing sugar
pinch nutmeg
¼ cup vanilla custard powder or cook-and-serve vanilla pudding powder
2 tsp vanilla
2 tbsp unsweetened coconut milk beverage (not canned)

  1. Mix all the ingredients together with a hand mixer until creamy.
  2. Chill 1 hour before using.

Amount Per Serving
Calories: 59.8
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 13.4 mg
Total Carbs: 6.0 g
Dietary Fiber: 0.0 g
Protein: 0.0 g

Gluten Free & Vegan Applesauce Cake

I’ve always had a soft spot for apple cakes, especially those peppered with warming, comfort-inducing spices. My mom is still my favourite apple-caker – thanks to her Jewish Apple Cake recipe that she gleaned from a childhood friend back when she lived in downtown Toronto – but I have to say I’m picking up a few pretty good treats as days go by! While there is definitely a time and a place for them, none of my favourite apple cakes (or actually, cakes in general) are your traditional sky-high, frosting-laden confections. Give me a crumb topping, or even just a sprinkling of raw sugar, and I’m happy!

For bake sale a few weeks ago, I decided to bring in a apple-spice loaf cake that everyone at school could enjoy – meaning it was allergy-free, low in sugar and – most importantly – absolutely delicious! I got the idea from Tia’s Kitchen, and by swapping in some stevia and maple syrup, nixing the nuts and packing in diced, home-dried apples instead created a moist, melt-in-your-mouth treat with just enough textural contrast to make you want more. After making it once, I wound up being asked to do a second one for a (staunchly non-GF) friend who fell in love with one of the “taster” muffins! Given the reputation that gluten-free baking still seems to have (and in a few cases – ahem, rice bread – deservedly so), I consider it high praise indeed!

The flour blend you use matters though – I strongly suggest making your own or buying a blend without a lot of legume flours, since these get far too heavy and gummy in a tender cake like this. Don’t skimp on the spices either – they really help the natural flavours of the flours and apples!

Gluten Free, Vegan Applesauce Cake

Gluten Free & Vegan Applesauce Cake
Makes one loaf, 10 slices
2 tbsp ground flaxseed
¼ cup warm water
¾ cup chunky unsweetened applesauce
¼ cup brown sugar
½ tsp liquid stevia
1 tbsp maple syrup (Grade B recommended)
¼ cup canola oil
1 tsp vanilla
1 ¼ cups “cup-for-cup” GF flour blend (I used my Artisanal Gluten Free Flour)
½ tsp guar gum (omit if your mix contains guar/xanthan already)
2 tsp cinnamon
1 tsp cardamom
¼ tsp nutmeg
¼ tsp salt
1 tsp baking soda
½ tsp baking powder
1 cup diced dried apples

  1. Preheat oven to 350F and grease a 9×5” loaf pan.
  2. In a bowl, whisk together flaxseed, water, applesauce, sugar, stevia, syrup, oil and vanilla.
  3. Stir in half the flour, the guar gum, spices and salt until well combined.
  4. Add baking soda and baking powder to remaining flour, mixing well.
  5. Add the dried apples to the flour and toss.
  6. Add flour mixture to the batter, mixing well.
  7. Spread into the pan evenly, smoothing the top.
  8. Bake 35-40 minutes.
  9. Cool in the pan before cutting.

Amount Per Serving
Calories: 172.6
Total Fat: 6.3 g
Cholesterol: 0.0 mg
Sodium: 11.8 mg
Total Carbs: 30.9 g
Dietary Fiber: 2.2 g
Protein: 1.6 g