Cozy day in…I bake a spice cake for an after dinner delight. I adore Beatrix Potter Tales and reread Timmy Tiptoes while the cake scents the house.
I’m working on my new watercolor painting series of colors in the natural sense. This one is called Golden Sands. See in our SHOP!
*Note from 7-16: We’ve updated this recipe to replace the 2C sugar with 2 ripe bananas as we have eliminated sugar from our diet to improve our health.
Non-GMO, organic, local, free range, grass-fed ingredients:
2 1/2 cups spelt flour
1/4 cup organic non-GMO cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup kefir
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened room temperature until easily spreadable
2 ripe bananas
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal 9-by-13-inch or similar size any shape pan. Whisk dry ingredients and spices in a large bowl. Mix kefir, eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the bananas; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
Bake until a knife or toothpick inserted into the cake’s center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Nuts are kept in a dish for sprinkling over the cake because not everyone likes them or are allergic. It’s good to be considerate of your family and friends so everyone can enjoy each dish or bake. The cake tastes perfect just as it is.