Fresh Herb Salad Dressing and the Weekly Menu

Warmer weather means a change in the types of foods that my body craves.  Gone are the yearnings for warm comfort meals of soups and stews.  Now, I want fresh crisp salads and beautifully grilled proteins.  This gorgeous, tangy dressing made with an assortment of fresh herbs is the perfect way to welcome in the spring.

Sour Cream Banana Rhubarb Muffins #MuffinMonday

 It's Rhubarb Season here in Michigan, and I have been having a blast.  Today, I am sharing a recipe for Banana Rhubarb Muffins.  These muffins contain very little processed sugar and are filled with fruit for a healthier treat to start your day.

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

Devil's Bundt Cake #BundtBakers

 This deep chocolate cake studded with chocolate chips really does taste sinful....perhaps that is why they call it a Devil's Cake.

It's time for the Bundt Bakers.......

Cheese and Bacon Stuffed Potato Skins #HolidayPartyFood

Crisp potato skins filled with cheese and bacon and topped with sour cream are sure to be a hit at your next holiday gathering.

The Festive Foodies are sharing Holiday Party Food today..........

Sour Cream Rhubarb Muffins with Pecan Streusel #MuffinMonday

Tender, delicious muffins filled with rhubarb and topped with a pecan streusel.

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

Strawberry Rhubarb Bundt Cake #BundtBakers

Tender cake laced with strawberries and rhubarb makes the perfect summertime treat for your Independence Day celebration.

We are Letting Freedom Ring with the Bundt Bakers this month......

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
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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.

Banana Craisin Muffins with Streusel Topping #MuffinMonday

While digging through my freezer for some hamburger, I came across a package of two black bananas that I had thrown into a baggy after they had over-ripened on my counter.

My stomach immediately started growling for banana bread. I love the fact that you can just throw the entire over ripe banana, peel and all, into a freezer bag, plop it in the freezer and forget about it. It's such a great and welcome surprise when you remember you have them.  Especially when Muffin Monday, hosted by Stacy of Food Lust People Love,  happens each and every last Monday of the month.

Since there were only 2 small bananas, not enough for banana bread, I made muffins.  And my tummy was very happy with breakfast that morning.

I love making muffins for breakfast.  They take only minutes and they start your day off with a smile. I added some craisins to these banana muffins and a streusel topping because.....streusel!!!

So when you get around to your New Year's Resolution to clean out that freezer (isn't that on everyone's list?), pull out those bananas and reward yourself with these delicious muffins.  You deserve it.

Another thing I really love about this recipe is that it only makes 6 muffins.  That is perfect for those of us who have resolved to start eating in moderation this year as well.  This is important because, trust me, you are going to want to keep eating these until they are gone.  Hold yourself back so that your family and friends can enjoy them as well.

Banana Craisin Muffins with Streusel Topping

1 c. flour

1/2 c. sugar

1/2 t. baking powder

pinch of salt

1/2 t. baking soda

1/4 t. cinnamon

1 egg

1/2 c. sour cream

2 T. butter, melted

2 small, very ripe bananas

1/2 c. craisins

2 T. brown sugar

1 1/2 T. flour

1 T. butter, room temperature

In large bowl, sift together the flour, sugar, baking powder, salt, soda and cinnamon.  Make a well in the center.

In small bowl, whisk together the egg, sour cream, melted butter and bananas.  Pour into the well in the center of the dry ingredients and stir just until incorporated.  Stir in the craisins and divide between a 6 cup muffin pan that has been treated with baking spray.

Combine with brown sugar, flour and room temperature butter until crumbly.  Sprinkle over the muffin batter in the cups.

Bake in a preheated 375* oven for 20-25 minutes, or until a skewer inserted removes cleanly.  Print Recipe

More Magnificent Monday Muffins

• Banana Blueberry Muffins with Steel Cut Oats from Farm Fresh Eats
• Banana Craisin Muffins with Streusel Topping from A Day in the Life on the Farm
• Frito Corn Dog Muffins from Palatable Pastime
• Vanilla Pear Muffins from Karen's Kitchen Stories
• Whole Grain Banana Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.