My Kitchen Love

making everyday family meals extraordinary

Strawberry Shortcake with Lavender Lemon Cream

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It’s another #CanadianFood Creatives collaboration coming at you. Big thanks to Amanda from The Cinnamon Scrolls for hosting and coming up with the “Fresh Strawberry” idea. This of all the recipes and participating bloggers can be found at the end of this post. For me, Strawberry Shortcake always has a light and summertime feel. It’s perfect for picnics, potlucks, and any old BBQ that needs a strawberry feature. Strawberries scream summer to me and it was a riot using them in the decadent dessert. This Strawberry Shortcake with Lavender Lemon Cream really reinforced that Spring is well underway with Summer rapidly approaching, AND, isn’t it just the prettiest? I’m completely smitten with the top.

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Vanilla Rhubarb Bundt Cake

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This recipe was a lot of fun. First of all, it looks very cool and secondly it uses rhubarb which pulls me from the depths of Winter with a vibrant promise that Spring has arrived and Summer is just around the corner. I actually made this bundt cake because of the pan. Yes, you read that correctly. I made a whole blog post out of a $15 (Canadian Dollars friends) IKEA bundt pan (direct link here). Most of you have lives that exceed this kind of unrational cooking behaviour, but I throw myself head first into it. Why not make a Vanilla Rhubarb Bundt Cake just to get this retro looking cake?

Side note – This is not a sponsored post. This is just me having fun with a cool cake pan.

Vanilla Rhubarb Bundt Cake | My Kitchen Love

Most fruits with any bundt pan could be used, however the top pattern would turn out much differently. I like the way this is a naked bundt. Usually bundt cakes are topped with glazes, but I kept the compote (cooked down rhubarb and vanilla) on the side. It’s a nice addition that is great on this cake, or even ice cream. However, if making a compote is out of the question, whipped cream, sweetened crème fraîche or even sweetened Greek yogurt would all go wonderfully.

Vanilla Rhubarb Bundt Cake | My Kitchen Love

This bundt pan took a bit longer than the other regular sized pan I have, but you truly can’t beat the $15 CDN price. The photo above shows what the pan looks like and how the rhubarb pattern came about. Be sure to fully grease and flour the pan before placing the rhubarb in place (otherwise it will stick and not turn out at all).

Yields 10-12

Vanilla Rhubarb Bundt Cake

Spring has sprung! Dive into it with this bright and tasteful Vanilla Rhubarb Bundt Cake

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

  • 2 rhubarb stalks, cut into 2" length x 1/2" wide pieces (there may be some to spare depending upon length of the stalks, save for compote)
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 eggs
  • 3/4 cup milk
  • 2 teaspoons (clear) vanilla extract (if clear is unavailable use regular)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 rhubarb stalks, chopped
  • 1 vanilla bean, halved (or 1 tablespoon vanilla paste or extract)
  • 1/4 cup sugar
  • 1/4 cup water

Instructions

  1. Preheat oven to 350° F. Grease and flour pan, knocking out excess flour. Place rhubarb in pan in desired pattern.
  2. Beat together sugar and butter with an electric mixer until light and fluffy. Add eggs and beat until well blended.
  3. Add milk and vanilla and mix until just blended.
  4. Add flour, baking powder, and salt. Mix until batter is blended and smooth.
  5. Bake for 45-55 mins or until a cake tester comes out clean.
  6. While the cake is baking, place chopped rhubarb, vanilla bean sugar, and water in a small sauce pan. Cook over medium-low heat for 20-30 minutes, stirring occasionally, until rhubarb has softened and ingredients have blended.
  7. Gently loosen cake from pan and cool completely on a wire rack.
  8. Serve cake with compote on the side.
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https://www.mykitchenlove.com/vanilla-rhubarb-bundt-cake/

Bundt cake batter adapted from I am Baker

Enjoy!

Grapefruit Poppyseed Mini Bundt Cakes

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This Grapefruit Poppyseed Mini Bundt Cakes recipe promises me that Spring is right around the corner. Its bright flavours, easy going cooking, and the vibrant colour that cuts through any grey day. Grapefruit is very much a Winter fruit, but its powerful presence keeps me positive that the rain will end soon, leaves will sprout, and flowers will begin to bloom.

Mini Grapefruit Bundt Cakes | My Kitchen Love

I was completely nerding out the other day, listening to a podcast with Nigella Lawson discuss why she cooks and I found her explanation very relatable. She cooks because she has to. Dinner would not get on the table for her family if she didn’t cook. So why not take some pleasure out of it? Although I choose to cook everyday and I (now) do take pleasure in it, there is that driving force that I must cook for my growing and large family (by today’s standards). It took a lot of practice, time, and energy, but I take much joy watching my family enjoy the food I’ve made for them. I still have days where I take a pizza out of the freezer or order delivery, however those days fall few and far between as with all the practice in cooking it’s become easier to simplify food and meals. I won’t say it’s easy as many things in life never seem to be. Getting nutritious food on the table that everyone in my family will like is a CONSTANT struggle. Options in simplified cooking have become easier with time and practice. It’s easier these days to say we’re having polenta, sautéed spinach, and a fried egg for dinner since that takes less than 20 minutes to throw on the table. Nobody’s perfect, and not so shockingly, nobody has the time to make elaborate meals daily. The daily struggle is one we all face, and I choose to cook. 

Mini Grapefruit Bundt Cakes | My Kitchen Love

These mini bundt cakes are inspired by a bundt cake recipe from Nigella’s latest cookbook, Simply Nigella. I adapted her Lemon and Thyme Bundt Cake into this darling recipe. I hope you like it as much as we did. xo

Yields 4

Grapefruit Poppyseed Mini Bundt Cakes

Grapefruit and Poppyseed Mini Bundt Cakes that can charm some brightness in any grey day.

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

  • 1 1/2 cupe all-purpose flour, plus extra for dusting pans
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 7 1/2 tbsp unsalted butter (almost a whole stick)
  • 1 grapefruit (preference for Rio or Red Grapefruit for colouring)
  • 2 tbsp poppyseeds
  • 1/2 cup plus 2 tbsp sugar
  • 2 large eggs
  • 1/2 cup milk (whole is preferred)
  • 4 mini bundt cake pans
  • icing:
  • 1 cup icing sugar
  • 1-2 tbsp grapefruit juice

Instructions

  1. Preheat oven to 350° F.
  2. Spray mini bundt pans with non-stick spray or butter. Dust with flour and shake out excess (try to get into all crevices of the pans).
  3. In a stand mixer, beat butter until soft and light. Grate in the zest of the grapefruit and beat until blended.
  4. Add in eggs one at a time. Slowing down the mixer add in baking soda, baking powder, and flour.
  5. Add in juice from 1/2 grapefruit and mix until blended.
  6. Pour into cake pans and place on a baking sheet.
  7. Bake for 18-25 minutes until cakes are cooked through (test with a cake tester, toothpick, or knife and if it comes out clean it's done).
  8. Let cool for 15 minutes and turn out cakes onto a wire rack to cool completely. (If the cakes are well greased and fully cooked they should turn out no problem).
  9. For the icing combine icing sugar and 1 tbsp of grapefruit juice. If it's still too thick to pour add another tbsp of juice. 
  10. Drizzle icing over cakes and serve.
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https://www.mykitchenlove.com/grapefruit-poppyseed-mini-bundt-cakes/

 

Enjoy!