Citrusy Ginger Shortbread #SundayFunday

 These tender, shortbread cookies are flavored with lemon and ginger, and studded with candied ginger and orange peel, then baked to a golden brown, drizzled with a citrusy glaze, and sprinkled with golden sugar.  They make an elegant addition to your Christmas Cookie platter.

The Sunday Funday Bloggers are putting together a Cookie Platter today.....

Crevettes aux Poivrons #EattheWorld

Shrimp and Sweet Bell Peppers stir-fried up in a savory mixture of onions, ginger, and garlic.  Easy, delicious, quick, and colorful.  A perfect weeknight meal.

Gingered Lemon Poppyseed Muffins #MuffinMonday

 Crystallized ginger, lemon, and poppyseeds give these muffins a unique and delicious flavor.

It's time for Muffin Monday.......

Ginger Garlic Chicken Soup and my First Book Review of 2025 for the 8th Day of Christmas

This bowl of soup is not only comforting it is healing.  Chicken soup, well known for it's healing qualities when you're not feeling well, gets an added boost with a healthy dose of ginger and garlic as well as antioxidants from spinach.

The Long Way Home, Blueberry Ginger Crepes, and the Weekly Menu

 The Long Way Home is the 10th novel in the Three Pine Series to which I am, apparently, addicted.  I can't seem to take a break between these novels, anxious as I am to see what lies in store for Chief Inspector Gamache and the residents of Three Pines.

Lemon Cream and Candied Ginger Crepes Cake #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the weeks recipes. All opinions are mine alone. 

Tender crepes layered with homemade lemon curd cream and flavored with candied ginger pieces. This is a decadent, delicious spring dessert that would be perfect for Easter or Mother's Day gatherings.

Garlic Ginger Chicken Nuggets #NationalGarlicMonth

 Store bought chicken nuggets drenched in a sweet and spicy sauce.  The Teen was in heaven.

The Foodie Extravaganza Gang are celebrating National Garlic Month.......

Honey Ginger Chicken Stir Fry #ImprovCookingChallenge

I love stir fry meals because they are so easy, delicious and nutritious.  This chicken and vegetable stir fry with a sauce featuring honey and ginger is a keeper.

It's time for the Improv Cooking Challenge.........

Here's to Longevity. Cheers!! #WinePW

Longevity.....Long Life, Durability, Endurance, Vitality.  During this month of February when we celebrate Black History Month, Lunar New Year and Valentine Day it is a very good and appropriate word.

The Wine Pairing Weekend gang are celebrating Black History Month by showcasing BIPOC wines and wineries.  I have chosen to share Longevity Wines.  

Magical Ingredients Gingerbread Oats in an Instant Pot #NationalOatmealMonth

Steel cut oats combined with all the flavors of gingerbread for a warm comforting breakfast to keep you going until lunchtime.

It's National Oatmeal Month.....

Asian Noodle Salad #ImprovCookingChallenge

This easy peasy pasta salad with a peanut butter and ginger dressing is a perfect side dish for serving at a potluck or a wonderful meatless entree.

It is my offering with Peanuts and Ginger for our Improv Cooking Challenge......

One Egg Dinner Cake #CakeSliceBakers

This light, fluffy cake is the perfect start to a wonderful dessert.  It takes only minutes to throw together and you only need one egg and items found in every cook's pantry.  You can make this cake your own by deciding how you want to top it.  I decided to make a gingered rhubarb chutney to serve with it.....soooooo good.

It's time for the Cake Slice Bakers........

Gingerbread Bundt Cake with Biscoff Frosting #BundtBakers #NationalGingerbreadCookieDay

Classic Gingerbread baked up in a Bundt Pan and coated with Biscoff Cookie Frosting.

This is what happens when National Gingerbread Cookie Day falls on the same day as Bundt Bakers.

Piernik (Polish Gingerbread) #EattheWorld #BakingBloggers

Rich, dark gingerbread passed down through generations in Polish families.  A perfect Christmas treat.

This is what you get when Baking Bloggers asks for Gingerbread and Eat the World visits Poland.....

Peach Bundt Cake with Cardamom Whipped Cream #BundtBakers

My friend, Sue of Palatable Pastime, is hosting Bundt Bakers this month.  She chose the theme Southern Cakes.

When I think Southern food my mind goes first to Catfish....that wouldn't make a very good cake though so I tossed that thought out of my mind. There is, of course, the ever popular Hummingbird Cake, which I have been wanting to try.  But I thought it might be too popular so I'm hoping there are other recipes for it shared today so that I can use one of them as inspiration for mine.

So then I started thinking about other foods that I consider Southern that would work in a cake. Cornbread, Pecans, Mint Juleps, Sweet Tea, Sweet Potatoes, Peaches......Hey!  Peaches!!  Ding, ding, ding....we got a winner!!!

I found this recipe from Strawberry Plum that I adapted for this event.  I loved that it had cardamom in it.  In fact, I loved it so much that I made a Cardamom Whipped Cream to top this cake instead of the glaze suggested.

Other ways that I made this recipe my own was by adding the juice of the lemon as well as the zest, replacing a bit of the sour cream. I also used slightly less amounts of the spices in the cake itself as I was adding the cardamom to the topping.

Let it cool in the pan for about 15 minutes before removing it to a wire rack to finish cooling.

It smelled so dang delicious that I cut myself a piece and ate it warm without any cream.  It was amazing and would make a perfect breakfast with coffee in the morning.

When I served it up for guests as dessert, I included a bed of cardamom cream as well as a dollop on top.  And then I still had a request for more of the cream.  The cardamom and cream are a fantastic combination.

I almost didn't post with Bundt Bakers this month because we are leaving on vacation tomorrow and I was running short of time.  I happily squeezed this cake in on Wednesday morning before I had to leave for food pantry and I'm glad I did.  You will be too, when you try it.  You will find the printable recipe right after the links to the other Southern Delights being shared today.

Bundt Bakers

Southern Bundt Cakes

Come see what we have baked up for you this month!

• Bourbon Praline Bundt Cake from The Sweet Sensations
• Bundt Cake Hummingbird from Merce`s Cake
• Buttermilk Bundt Cake with Caramel Icing from Sneha's Recipe
• Coconut Bundt Cake from Palatable Pastime
• Cream of Coconut Bundt Cake with Chocolate-Coconut Glaze from katin špajz
• Hot Milk Cake from Cookaholic Wife
• Kentucky Butter Bundt Cake from All That's Left are The Crumbs
• Key Lime Bundt Cake from I Love Bundt Cakes
• Lemon Drizzle Pound Cake from Food Lust People Love
• Peach Bundt with Cardamom Whipped Cream from A Day in the Life on the Farm
• Peanut Butter Bundt Cake from Tartacadabra
• Sweet Potato Bourbon Bundt Cake from Patty's Cake

#bundtbakers, #bundt, #peaches, #whippedcream, #cardamom, #ginger, #sourcream,

Dessert, Brunch

Southern American, Summer

Yield: 1 Bundt Cake
Author: Wendy Klik
Pin it

Peach Bundt Cake with Cardamom Cream

prep time: 30 MINScook time: 1 hourtotal time: 1 hours and 30 mins

This delicious cake is subtly spiced with cardamom and ginger and then graced with fresh diced peaches in each bite. The addition of cream that has been whipped and spiced with more cardamom is sure to make this a summertime favorite.

ingredients:

2 1/2 c. flour

2 t. baking powder

pinch of kosher salt

3/4 t. ground cardamom

3/4 t. ground ginger

2 sticks unsalted butter, room temperature

1 3/4 c. sugar

zest and juice of 1 small lemon

3 eggs

1 t. vanilla

2/3 c. sour cream

3 lg. peaches, peeled, pitted and diced

1/2 pint heavy (whipping) cream

1/2 t. ground cardamom

instructions:

Combine the flour, baking powder, salt, ginger and cardamom.   Set aside.

In large bowl of stand mixer, fitted with paddle attachment, cream together the butter, sugar, lemon zest and lemon juice.  Add the eggs, one at a time, beating well after each.  Mix in the vanilla.

Reduce speed to low and add 1/3 o f the flour mixture until just combined.  Mix in 1/3 cup of the sour cream and then another 1/3  of the flour.  Repeat with remaining sour cream and flour.  Batter will be thick.

Toss the peaches with a Tablespoon of flour and then stir them into the batter.  Spread into a bundt pan that has been treated with baking spray.

Bake in a preheated 350* oven for 50-60 minutes, until golden brown and a skewer inserted removes cleanly.  Remove pan to a wire rack and let cool for 15 minutes.  Turn cake out of pan onto wire rack and allow to cool completely.

In small bowl of a stand mixer, fitted with the whisk attachment, beat the cream at med low speed until it begins to thicken.  Increase speed and add the cardamom, beating until light and fluffy.

Serve over the cake and pass any extra at the table.

notes

I prefer no sweetener in my whipped cream but feel free to add some powdered sugar if you like yours a little sweeter.

https://adayinthelifeonthefarm.blogspot.com/2018/05/peach-bundt-cake-with-cardamom-whipped.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Busy Day Blueberry Ginger Coffee Cake #FestiveFoodies

I'm hosting Coffee Cake Day with our Festive Foodies group today.  I'm delighted.  You know what my favorite thing is about coffee cake?  No frosting.  I love cake but I'm not huge on frosting.  I don't mind a bit of it but most of my frosting gets scraped off the cake and plopped onto Frank's plate.  He is more than happy with this arrangement.  He LOVES frosting.

This coffee cake that I'm sharing with you today is not the one I had originally planned.  You know how life goes though.....I had made these Easiest Ever Individual Cheesecakes and had half a can of blueberry pie filling in my refrigerator.  I thought I would use them as filling for crepes but hadn't gotten around to it when I had a woman coming over for to talk to us about an endeavor that we are working towards.

I was wishing I had something to offer her with coffee during our meeting and remembered that half can of blueberries.  I only had a little more than an hour before she was to arrive so I got moving.

This easy peasy cake was ready in no time at all.  We enjoyed it with our coffee and the meeting went very well.  We have a second meeting scheduled for next week and then I should be in a position to share some exciting news with all of you.

In the meantime, enjoy this easy peasy cake that could be made with any pie filling you might have on hand.  It makes a perfect addition to brunch. 

Make sure you stop by and see all the other wonderful ideas being shared in plenty of time for planning your Mother's Day Brunch.  You will find links to all of them at the bottom of this post.

Speaking of brunch we have a #Brunchweek event coming up at the end of the month.  This will be a sponsored event.  One of our sponsors, Lorann Oils, gifted me three bottles of flavoring.  I used some of the butter vanilla for this recipe and was pleased with the results.  You can use regular vanilla but I am anxiously looking forward to trying this butter flavored vanilla in more of my baked goods. I will be sharing more about this company in a couple of weeks but rest assured that all opinions in this and every post I share are strictly my own.

Busy Day Blueberry Ginger Coffee Cake

4 T. butter, divided
1/2 c. sugar
1 egg
1/4 c. milk
1/2 t. butter vanilla, or regular vanilla
1 c. flour
1 t. baking powder
pinch of salt
1/4 t. ginger
1 c. blueberry pie filling
1/4 c. flour
dash of dried cloves
dash of ginger
dash of freshly grated nutmeg
2 T. cold butter

Cream together the butter and sugar until light and fluffy.  Beat in the egg and vanilla.  Combine the flour, baking powder, salt and 1/4 t. ginger in a small bowl.  Add to the butter mixture alternately with the milk until combined.  Spread into a 9" pie pan that has been treated with baking spray. Add the blueberry pie filling by dollops and use a knife to swirl it into the batter.

In a small bowl, combine the 1/4 c. flour with the cloves, ginger and nutmeg.  Cut in the butter and sprinkle over the top of the batter.

Bake in a preheated 350* oven for 30-40 minutes, until a skewer inserted in the center removes cleanly.  Print Recipe

More Incredible Coffee Cakes

• Blueberry Lemon Buttermilk Coffee Cake by Girl Abroad
• Blueberry Sour Cream Coffee Cake from Jolene's Recipe Journal
• Busy Day Blueberry Ginger Coffee Cake by A Day in the Life on the Farm
• Butter Crumb Coffee Cake from Karen's Kitchen Stories
• Buttermilk Coffee Cake with Jam by Sew You Think You Can Cook
• Chocolate Espresso Bundt Coffee Cake from Daily Dish Recipes
• Cinnamon Nut Coffee Ring from Family Around the Table
• Coffee Cake Donuts by Hezzi-D's Books and Cooks
• Cookie Butter Coffee Cake from Strawberry Blondie Kitchen 
• Crumble Topped Nutty Coffee Cake by Culinary Adventures with Camilla  
• Meyer Lemon Coffee Cake from Cindy's Recipes and Writings
• Strawberry Rhubarb Coffee Cake by House of Nash Eats 

Ginger Garlic Shrimp #ImprovCookingChallenge

Our theme for this month's Improv Cooking Challenge, hosted by Nichole of Cookaholic Wife,  is Ginger and Spice.

I was so overloaded with sweets during the Holiday season that I almost sat this event out.  Then, when I was creating my menu for Christmas Day, inspiration struck.  I knew I was going to serve ham and chicken marsala.  I also like having a fish or seafood dish and decided to make shrimp.  That's when I remembered the theme for this month's challenge and knew that I was going to use ginger and spices in my shrimp so I could participate.

This is so easy and quick that it hardly seems like a recipe at all.  I can see me making this again and again throughout the year.  It is lowfat, healthy and delicious.  It can be adapted to serve a crowd or just one person, simply adjust the amounts.

I served this as part of a dinner buffet but I will be making it again for dinner served with stir fry veggies and steamed rice. It will be perfect.

Ginger Garlic Shrimp

2 lbs. large raw shrimp, peeled and deveined, tails left intact
2 T. olive oil
1/4 t. crushed red pepper
1 T. garlic paste
1 T. ginger paste

Heat the olive oil and crushed red pepper in a wok over med high heat.  When shimmering add the garlic and ginger.  Stir into the oil.  Immediately add the shrimp.  Cook and stir for about 5 minutes, until shrimp turn pink and are cooked through, being careful not to overcook as they will become tough. Print Recipe

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page
If you’d like to see previous creations, check out our Pinterest board.

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