butternut bundt with sour cream glaze

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Thanksgiving came and went.  I didn’t cook much, but I was so lucky to enjoy a lovely meal at my friends, they made everything to perfection and I kind-of screwed up my green bean casserole because I suck at frying (onions) and I ran out of paper towels.  And then something hit me, it’s basically December and I gotta step up my game.  Not just in cooking and baking, but I need to start knitting, my favorite winter past-time.  I finally broke out the needles this weekend, home alone with many episodes of Downton Abbey.

Baking and cooking is definitely on my list as well.  I have some Polish Christmas classics to tackle and perfect and some cookies to bake and some jams and preserves as well.  And of course I need to keep drinking my ginger tea and kombucha (homemade!) and move everyday (force myself to do some cardio).

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I made this bundt because I love cakes that are not too sweet, but that are moist and with lots of flavor.  It’s basically a vegetable cake.  There is also olive oil and sour cream.  I also like to use different flours when I can, rye is great here.  And a bit of sugar because, well, it’s a cake.  I also really love alliteration foods.  You can use pumpkin as well but it’s more fun to say butternut bundt isn’t it?

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Butternut Bundt with Sour Cream Glaze

1 1/4 cup all purpose flour

3/4 cup rye flour

1 1/2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp cardamom

1/2 tsp salt

1 1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

1 3/4 cup butternut squash purée (about one small squash cut in half, with holes poked, baked cut side down at 350° F for 40-45 minutes, cooled, scooped out of skin and mashed)

1/3 cup olive oil

3/4 cup sour cream

for glaze:

3 tbsp sour cream

1 cup powdered sugar

1 tsp vanilla extract

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-preheat your oven to 350° F.

-mix all the dry ingredients in one bowl.  mix the sugar with the eggs in a separate bowl until smooth.  mix in the rest of the wet, again until nice and smooth.

-mix wet and dry together until everything is incorporated.  prepare bundt pan with butter and a sprinkle of flour.  pour in batter.

-bake about 45-55 minutes, until a toothpick comes out clean.

-let the cake cool and make the glaze.  if it is too thick add a bit more sour cream and if too thin add more sugar.

-jrad

rhubarb rose upside down yogurt cake

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New Yorkers love to complain.  In the winter the slightest bit of snow makes everyone freak out and all the schools close. The summers, on the other hand, are too hot and everyone escapes to The Hamptons or Maine.  I admit it sucks because there are too many tourists and it smells pretty bad, but I am not a New Yorker at heart and I don’t see the use in complaining.

Let me tell you what they are complaining about now.  Apparently spring doesn’t last long enough and they keep saying, “Where is spring?”.  The temperature is between 50-70 most days and we’ve been having a lot of rain. Now everyone likes a good spring, with the flowers and the nice breeze, but when did we (they) get this idea that spring was a walk in the park?  The earth is literally regrowing itself!  Give it a break.

This morning I woke up to a grey sky again and a dampness in the air that felt like a rainforest and you know what?  It was so beautiful.  That is spring!  Everyday there is something new, like little presents left out for us every morning.  The trees have more leaves and the grass looks greener every morning, and the moss is what I really love to start to see.  I’m a spring baby and I embrace the rain and the mess, bring it.

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I’ve been a little obsessed with the smells of flowers as of late.  I almost feel intoxicated by them sometimes.  Lilacs are just the best thing ever, they make me feel so good about life.

Rose water is also something I can’t seem to get enough of lately and is perfect for spring.  I love almond flour cakes, so this cake was just what I wanted and I used that and just adapted a bit, with rose water.

Rhubarb is RAD!

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Rhubarb Rose Upside Down Yogurt Cake

5-6 stalks of rhubarb, cut into 2 inch pieces on an angle, and cut in half if really thick

4 tbsp honey

1/2 cup water

1 tsp rose water

2 cups almond flour

1/2 cup sweet rice flour

1 tsp baking powder

1/2 tsp salt

7 tbsp butter, room temperature

1/2 cup honey

1 cup yogurt

3 eggs separated

-heat the honey, water and rose water in a wide medium saucepan until the honey is dissolved.  add all the rhubarb, or in batches so they aren’t crowded.  cook the rhubarb a couple minutes until slightly soft but not mushy (I did mine too long, it happens quick so watch out!)  strain out and put to the side.  cook down the liquid some more if you need  so you can use it as a syrup at the end.

-preheat your oven to 350°F.

-combine flours, baking powder and salt.  in separate bowl mix the butter with the honey with a hand mixer or stand mixer. add the egg yolks and mix well. mix the flour into the butter mixture.

-in a separate bowl beat the egg whites until stiff peaks form.  gently fold in the egg whites and the yogurt into the flour mixture and mix well.

-line a spring form pan with parchment paper all the way up the sides.  lay the rhubarb in a nice pattern, better than mine!  a circle is nice, redish on the outside and greenish on the inside is also nice.  pour the cake batter on top.  bake for 50-55 minutes.  let it cool a bit before flipping and removing the spring form.  pour the rest of the rose honey syrup on top!

enjoy, with a recommended cup a Earl Grey tea.