Rhubarb-Buttermilk Tea Cake

My monthly Chatelaine magazine never lets me down.  There is always new inspiration in there...fueling my addiction!  A few months back, there was a recipe for Rhubarb-Buttermilk Tea Cake that really caught my eye.  You know that we love our banana breads, but this looked like a nice change of pace for us.  Here is the recipe (Source: Chatelaine, May 2012):

CAKE:
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup brown sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups chopped rhubarb
1/2 cup chopped pecans

GLAZE:
1 cup sifted icing sugar
4-5 teaspoons lemon juice

Preheat the oven to 350F.

In a large bowl, whisk together the egg, brown sugar, buttermilk, oil, and vanilla.  In a small bowl, combine the flour, baking soda and salt.   Stir the flour mixture into the wet ingredients.  Add in the rhubarb and pecans, stir only to moisten.  Pour batter into sprayed (bottom only) loaf pan.

Bake in the centre of the oven for approximately 70 minutes, or until insterted toothpick comes out clean.  Cool on a wire rack, in the pan, for 10 minutes.

In a small bowl, mix the icing sugar with the lemon juice.  Add 1 teaspoon of lemon juice at a time until the glaze is thick and smooth.  Drizzle the glaze over the warm cake, the glaze will (and should) run down the sides!

VERDICT:
This cake went over really well with the family!  Our son loved it, and my hubby had no complaints :-)  I especially liked the glaze on top, it was a little addicting!!

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Apple Brown Betty Muffins

Apparently I've been on a muffin kick lately.  Well, I do love muffins, and they are easy to eat, especially when you have a baby in one arm/attached to your hip :-)  I know, I should put him down, but he gets so so SO upset, and he's my baby.  It'll pass...I'm already seeing signs of that, at least he'll go to my husband more often (though I am still the favourite).  Plus, they aren't babies for long...I need to get as many cuddles in as I can!

I have been reorganizing my old recipe binder, it was time to buy a new heavy-duty binder and retire the old one.  So that's been one of my projects, as well as adding more tags to the recipes for ones that I haven't yet tried from the collection.  I found the recipe for these Apple Brown Betty Muffins that I clipped from Appeal Magazine in 1998 but never made...and decided now was the time to make them.  Here is the recipe:

3 medium sized apples, peeled and chopped
1 cup rolled oats
1 1/4 cups buttermilk
1 1/2 cups flour
2/3 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
1/4 cup oil
1 teaspoon vanilla
Grated peel and juice of 1 large lemon

Topping:
1/4 cup rolled oats
1/4 cup brown sugar, packed
1 tablespoon butter, softened
1/2 teaspoon cinnamon

Preheat oven to 350F.


In a small bowl, combine apples, oats and buttermilk, let sit for 10 minutes to soften the oats.

In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt.

In a third bowl, combine eggs, oil, vanilla, lemon peel and lemon juice.  Add this mixture to the softened oat mixture and stir well.  Add this mixture to the dry ingredients and stir just until moistened.

Fill greased or lined muffin cups 3/4 full.

Combine topping ingredients in a small bowl and sprinkle evenly over the muffins.

Bake 16-22 minutes, cool in pan before transferring to a wire rack.

Makes 12 muffins.

VERDICT:
These were very tasty muffins.  Tasted so much like apple crisp, a family favourite in our house!  And I loved the hint of lemon in them as well, nice touch :-)  The muffins didn't last long, so that should speak to how much we liked them!

Guest Post with Debbie Does Creations

Guest posts are fun! 

Debbie from Debbie Does Creations asked me to write a guest post for her "Recipe of the Week" for this week - she asked me to share my current favourite recipe...please head over to her blog to read all about it. 

Thank you Debbie for the opportunity!

Featured!

What a pleasant surprise to visit a fellow foodie's blog and see the Blueberry Buttermilk Breakfast Cake featured!  It continues to be a hit in blogland! 

Have you given the recipe a try yet?  We had it again last weekend, but with blackberries this time...and again, it was YUM!

This week it has been featured by Miz Helen's Country Cottage at her Full Plate Thursday!  Thanks Miz Helen!
           

Have you joined me on Facebook yet?  Would love for you to do so!

I've Been Featured, Again!

OH MY GOODNESS!  A third feature on the Blueberry Buttermilk Breakfast Cake!  This is amazing!  Thank you Inside BruCrew Life for featuring the breakfast cake as one of her "Fab 5" for this week!  I do hope your kids love it as much as my son does!





Be sure to check out her blog, as well as the other blogs who have featured the cake.  They all do great work!  Here's a picture of of the Blueberry Buttermilk Breakfast Cake...just to tempt you again!

I've Been Featured!

What an exciting morning for me!  It looks like the Blueberry Buttermilk Breakfast Cake is a popular recipe - with good reason, it is VERY yummy!  I just found out that my breakfast cake was featured on another link party/blog! 

My oldest son was sitting with me when I read the news, and his response was "That's my favourite recipe in the whole world!".  Cool!  Thanks so much to Things that make you say "Mmmmm"!  Please check out Karen's blog here:



Scrumptious Sunday #1 Picks!

Good morning everyone!  As promised, I've picked three recipes to be featured this weekend from my first Scrumptious Sunday link party!  THANK YOU to everyone who partied! 

Those of you who are featured, I would love it if you would link back to my blog...either add in a link, grab my button, mention me in a post, whatever works for you!  Greatly appreciated! 

Here are this week's features:

1) #16 - Broccoli and Cheddar Soup from Scratch from Pocket Change Gourmet

2) #15 - Giant Cinnamon Rolls with Buttermilk Glaze from GirliChef

3) #35 - Easy Baked Sweet and Sour Chicken from Hot Eats and Cool Reads

These will also be featured on my Facebook page: http://www.facebook.com/AddictedToRecipes


Don't forget, tomorrow is Sunday....Scrumptious Sunday Link Party #2 will be on!  I look forward to reading everyone's submissions!

Blueberry Buttermilk Breakfast Cake

Yes, you read it right...cake for breakfast!  I've mentioned before that we are a house that eats a LOT of pancakes, french toast and waffles, and I am still trying to shake up our mornings by adding a few new breakfast recipes into the mix.  This weekend I decided to go with a Blueberry Buttermilk Breakfast cake.  I saw it on Pinterest and it looked good enough to try!  I adapted the recipe from Alexandra's Kitchen.  Here is the recipe:

1/2 cup unsalted butter, room temperature

Zest of one large lemon

7/8 cup + 1/2 tablespoon sugar*

1 egg

1 teaspoon vanilla

2 cups + 1/8 cup flour**

2 teaspoons baking powder

1 teaspoon kosher salt

2 cups fresh blueberries, washed

1/2 cup buttermilk

*Extra 1/2 tablespoon is for sprinkling on top

**Extra 1/8 cup is for tossing with blueberries

Preheat oven to 350F.  In a large bowl, cream butter with lemon zest and 7/8 cup of sugar.  Add the egg and vanilla and beat until combined. 

In a separate bowl, mix together 2 cups flour, baking powder and salt.  Gradually add the flour mixture to the batter a little at a time, alternating with the buttermilk.

In a small bowl, toss the blueberries with 1/8 cup of flour.  Fold the blueberries into the batter.

Grease a 9 inch square baking pan.  Spread the batter into the pan, batter will be thick.  Sprinkle the remaining 1/2 tablespoon of sugar on top of the batter.  Bake for 35-40 minutes or until done.  Allow cake to cool for at least 10 minutes before serving.  Serve warm.

VERDICT:

This was a wonderful change to our usual.  Our 4 year old told me that it is his favourite, even more than ribs (and the kid LOVES ribs) - so that is saying a lot!  He ate more than half the pan!  (sure hope he doesn't get a tummy ache later).  DH and I both enjoyed the cake too, especially since it is served warm.  It's a keeper! And I bet raspberries or blackberries would be tasty in this too.  Oh YUM...I can't wait for berry season!