Blueberry Bunt Cake

bunt

On this day last year: Homemade Pigs in a Blanket (2013)

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Some people are culinary saints- those who have gone before us and paved the way with delicious holiday treats, birthday cakes, kitchen secrets, and recipe cards so worn down you need a magnifying glass to read them.

There are a lot of culinary saints in my life. People who have taught me their ways and passed down their kitchen secrets- all of whom I am so very grateful for.

This recipe is one of those inherited from a saint. When my family moved to Kansas City, in the dead of winter, from warm sunny Florida, this cake showed up on our door. It was baked by a woman in our church who is known for her skills in the kitchen, and whom we have been eternally grateful for ever since.

Moving states is hard. Moving to Kansas from sunny Florida is harder. Moving as a middle schooler is the hardest. Eating delicious cake is not hard.

Therefore, this recipe goes out to all of those culinary saints- the people who have shared their time, energy, recipes, and coffee cakes to neighbors, friends, family, and strangers. This world is better for it.

And if you think you have the world’s best coffee cake recipe, and you haven’t tried putting blue berries, cinnamon, and sour cream in it- try, try again. I know sour cream may sound strange, but this cake is so moist and light that you will have a haaaard time stepping away from it. Just trust me on this one.

Love, a rented kitchen

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Cake Ingredients:

  • 1 cup white butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup dairy sour cream
  • ½ teaspoon vanilla
  • 1 cup all purpose four OR cake flour
  • 1 cup oat flour
  • ¼ teaspoon salt
  • 1 cup blueberries, rinsed and dusted with flour
  • Powdered sugar for dusting the top

Filling Ingredients:

  • ½ brown sugar
  • 1 teaspoon cinnamon
  • ½ cup nuts- chopped

Directions:

  1. Preheat the oven to 350˚F. Thoroughly grease and flour a bunt pan or tube pan.*
  2. In a large bowl, cream together the butter and white sugar. Add the eggs, and then fold in the sour cream and vanilla.
  3. Add the dry ingredients and mix until smooth.
  4. Fold in the blueberries.
  5. Stir together the brown sugar, cinnamon, and chopped nuts, and set aside.
  6. Pour 1/3 of the batter into the bottom of the pan, and then sprinkle half of the brown sugar filling over top.
  7. Add another 1/3 of the cake batter to the pan, and top with the remaining half of the brown sugar filling.
  8. Pour the remaining 1/3 cake batter into the pan, and using a knife, gently swirl the brown sugar filling and batter together.
  9. Bake for 55-60 minutes, or until light brown on top and a toothpick comes out clean.
  10. Allow to cool in the pan. Once cool, sift powdered sugar over the top, serve, and enjoy!

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Notes and Tips!:

  • To flour a bund pan, sprinkle 1 Tablespoon of white flour along the bottom of the greased pan, and shake the pan around until all sides have a thin coat of flour. This will help the cake slide out of the pan easier once cooked.
  • Like this recipe? Try these other delicious bread options from A Rented Kitchen (recipe links below photos!):

 

Blood Orange and Blackberry Scones

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This time last year: Spiced Roasted Chickpeas (2012)

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I have always been a muffin girl. Take me to a coffee shop, or a fancy grocery store with a bakery case, and I will likely walk out with a muffin. It’s embarrassing.

You really shouldn’t take me anywhere.

Despite my deep love for muffins, I, for some reason, have never been a big scone fan! (that doesn’t even make sense!). That is, until recently.

My experience with scones from early on was not preferable. I must have had a few really terrible and dry scones early on, because I managed to steer clear of scones for years- something I now strongly regret.

It was my mom that finally inspired me to give scones a second chance, because my mother favors scones like I favor muffins….a ridiculous amount. Thus, I got over my nonsensical scone discrimination, tried my hand at a few recipes, and now can’t get enough of them!

These blood orange and blackberry scones might be my new favorite scone recipe. They are too good to be true, and perfectly seasonal! Pull out the flour, because it’s time to start cooking.

Lots of love,

A Rented Kitchen

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Scone Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • 1 large egg
  • 1/3 cup sugar
  • Zest of one large blood orange, or two medium blood oranges
  • ½ cup unsalted butter, chilled
  • ¾ cup blackberries

Orange Glaze Ingredients:

  • 3 Tablespoons unsalted butter, melted
  • 1 cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 2-4 Tablespoons freshly squeezed orange juice from previous blood oranges

Directions:

  1. Preheat the oven to 400˚F, and line a baking sheet with parchment paper.
  2. In a medium-sized bowl mix the flour, baking powder, baking soda, and salt until blended; set aside.
  3. In a separate small bowl, whisk together the egg and the sour cream until smooth; set aside.
  4. In a large measuring cup, stir together the sugar and orange zest until the sugar is moist and the zest is evenly mixed in.
  5. Add the sugar mix to the flour and toss to combine. Once thoroughly mixed, cut or grate the chilled butter into the flour mixture, using your hands to work the butter into the flour until the mixture looks like coarse meal.
  6. Gently stir in the sour cream mixture until a dough consistency is formed.
  7. Gently fold the blackberries in (they will likely break up, and that is ok!), and form a dough ball. You do not want to over work the dough- it should be sticky but firm as you form it. If it is too sticky to manage, sprinkle additional flour over the top and work in.
  8. Once formed place the dough on a clean, dry, and lightly floured surface, and pat into an 8” inch circle. Using a sharp knife, cut the dough into eight triangles, and transfer each triangle to the prepared baking sheet.
  9. Bake for 15- 17 minutes, or until the tops begin to brown. Meanwhile, prepare the glaze by whisking together the ingredients in a small bowl.
  10. Once the scones have cooled, generously drizzle the tops with glaze. Enjoy!

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Notes and Tips!:

  • Adapted From: Sprinkle Some Sugar 
  • Yield: 8 scones
  • Like this recipe? Try these other delicious bread recipes from A Rented Kitchen (Recipe links below!):

 

Lemon Lavender Loaf

Lemon Loaf

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So, apparently there is such a thing as a 1-2-3-4 cake. That was new to this amateur chef, until I made this recipe.

A 1-2-3-4 is a simple cake recipe base that notes 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. From this standard, dozens of cake shave been created, altering additional ingredients such as salt, vanilla, baking soda, and additional flavoring. If you Google search 1-2-3-4 cake, you will be amazed with the results!

So, knowing this cake base comes from a long history of use and love, you can trust that this cake is one delicious recipe.

For those of you unfamiliar with lavender, the pairing of this fragrant flower and lemon blend beautifully, and can lend one to eating too much cake in one sitting. Trust me, I know.

Give it a try, and come back for more delicious Lavender recipes in this week’s Lavender series!

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Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Bon Appetite!

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Cake Ingredients:

  • 1 cup unsalted butter–room temperature
  • 2 cups sugar
  • 3 cups flour
  • 4 large eggs
  • 1 cup buttermilk
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 Tablespoon lemon zest
  • Juice of 1 large lemon
  • 1 generous teaspoon dried lavender buds

Glaze Ingredients

  • 1 cup powdered sugar
  • 2 Tablespoon heavy whipping cream
  • 2 Tablespoons lemon juice

Directions:

  1. Preheat the oven to 325˚ and grease two large loaf pans. Set aside.
  2. Combine the butter and sugar in a mixing bowl, and beat until light and fluffy. Add the eggs one at a time, beating after each addition. Continue mixing until the mixture has reached a consistency similar to buttercream frosting.
  3. In a separate large bowl, whisk together the dry ingredients- flour, salt, and baking soda. Set aside.
  4. In a large measuring cup, stir together the buttermilk, lemon zest, and lemon juice.
  5. On low, add the flour mixture and the buttermilk mixture alternatively to the mixing bowl, beating after each addition. Mix until the ingredients come together, but do not over mix!
  6. Gently fold in the lavender and pour into the loaf pans. Bake for 50 minutes, checking for firmness after 40 minutes (when done, a toothpick inserted in the middle should come out clean).
  7. Mix the glaze ingredients, and pour over the bread once cooled. Sprinkle with a few lavender buds, slice, eat, and enjoy!

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Notes and Tips!:

  • Source: Fudge Ripple
  • Like this recipe? Try these other delicious bread recipes from A Rented Kitchen (Recipe links found below!):

 

 

Pesto Parmesan Scones

On this day last year: Let’s Taco’bout it!: Island Tacos (2013)

 scones

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My mom loves scones a lot. A lot, a lot. I do not think I know a single individual that loves scones as much as that wonderful woman.

Whenever we end up in a coffee shop together, one of us always walks away with a scone, because my mother claims coffee just demands for a little something else! I don’t hate the way she thinks 🙂

I have fond memories of spending afternoons running errands together when I was young, climbing in and out of our mini van, scooting around town on Saturday afternoons. Just as my brother and I would start to grow weary, and most likely a little fussy, she would suggest, in a whisper- as if it was a new idea or something we’d never done before, that we stop somewhere and get a little snack! Nathan and I would lean forward, nod our tired little heads, and we would pull into the closest Panera. Moments later, we would leave with two hot chocolates, a coffee, and a few scones in hand- much happier campers.

Fast forward several years, and I’d like to dedicate this post to her. I have two other scone recipes posted, but both happen to be sweet. Thus, I thought it was time I post a more savory bread recipe.

I hope you like it as much as we did!

With love, and warm memories,

– A rented kitchen

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Ingredients:

  • 3 ¼ cups all-purpose flour
  • 1 Tablespoon granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cups cold butter, cut into pieces
  • 1 cup buttermilk
  • ¼ cup pesto
  • 2/3 cup freshly grated parmesan cheese
  • Melted butter

Directions:

  1. Preheat your oven to 425˚F. Spray a baking sheet with a thin layer of nonstick spray and set aside.
  2. In a large bowl, combine the first six ingredients, stirring until well combined.
  3. Add the butter, mixing in with either your fingers, a fork, or a pastry blender, until the butter forms coarse crumbs.
  4. Add the buttermilk, parmesan, and pesto. Stir the ingredients in, until a dough forms. Then use your hands to truly bring the dough together.
  5. Transfer the dough to a clean, dry, and lightly floured surface. Kneed for a few minutes and then divide into two circles.
  6. Pat the two dough circles into 7-inch circles. Cut each circle into 6 or 8 triangles, transfer the triangles to the baking sheet, and brush with a light layer of butter.
  7. Cook the scones for 12-14 minutes* or until light brown.
  8. Serve warm and enjoy!

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Notes and Tips!:

  • Yield: About 12 scones (more if you cut them on the smaller side!)
  • If cooking wedges, bake for 12-14 minutes as listed. If cooking roughts or square scones, decrease cook time to 9-11 minutes.
  • Source: How Sweet Treats
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’! (Recipe links found below)

Gluten Free Chocolate Zucchini Muffins

muffins

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On this day last year: Gluten-Free Cauliflower Crust Pizza

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I am fortunate enough to be food-allergy free. I recognize that to be a true gift, because this day and age, food allergies are becoming more and more the norm. Thankfully, our society has grown increasingly sensitive to such food allergies, and restaurants and grocery stores are offering more and more items.

I too want to be more sensitive to food allergy concerns, and thus thought it was time I post a gluten free muffin recipe! This recipe was so delicious, I can promise it will not be the last gluten free muffin recipe!

This recipe is the ideal gluten free muffin recipe because it is incredibly moist and soft, unlike many firm and dry gluten free recipes out there. I took these muffins to a potluck and no one was able to recognize the absence of flour. I consider that a success!

If you are someone who is looking for gluten free recipes, I hope you will find this site helpful! In addition to the recipe I have dozens of other gluten free recipe options found under the ‘Gluten Free’ heading on the Recipe page. For example, last year’s Gluten- Free Cauliflower Crust Pizza.

Happy Eating and cooking! Come back and see me!

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Ingredients:

  • 1 cup chocolate hazelnut butter blend*
  • 2 large eggs
  • 2 Tablespoons maple syrup
  • 1 Tablespoon pure vanilla
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
  • ¾ cup gluten free flour mix (you can use a mix of your own choosing, or sub in your favorite gluten free flour alternative. I like oat flour and rice flour, personally)
  • 1-2 Tablespoons mini chocolate chips

Directions:

  1. Preheat oven to 400 F, and line two muffin tins with baking cups.
  2. In a medium bowl, using a hand held mixer, beat the butter, eggs, syrup, vanilla, and sea salt together for two minutes.
  3. Add the baking soda and vinegar and beat for an additional 30 seconds. (The vinegar might fizz some!)
  4. Stir in the shredded zucchini and four mix until well blended.
  5. Spoon the batter into the lined muffin tins, and sprinkle the tops with a few mini chocolate chips.
  6. Bake for about 25 minutes, testing that a toothpick inserted into the center of a muffin comes out clean, before removing.

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Notes and Tips!:

  • If you are following a Paleo diet, you can replace the butter blend with almond butter sweetened with 1 Tablespoon of maple syrup and 1-2 Tablespoons of cocoa powder!
  • Adapted from: Whole Lifestyle Nutrition
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’ (Recipe links found below!):