Last week was full of things I wasn’t expecting. . .
. . . a dry spice mix I was confident would be amazing, and it sooo wasn’t.
. . . our internet router blitzing out on us so we were out of cyber-world contact unless we plugged in old-school, dial-up style. . . which was just not happening for me with a 3 foot cord plugged into the top of the TV.
. . . kids home sick from school. . . again and again and again and again. . . .
So I’m having to let go of things.
I’m having to quietly say goodbye to plans I had for certain things here on the blog and in my real life too, and try to be OK with letting go of them.
Fake it until you make it.
I’m OK with it, I’m OK with it, I’m OK with it. . . . .
So goodbye to my plans for sharing recipes of all kinds of little things you can gift in the jars you’ve been saving since this summer.
Well – sort of goodbye.
I won’t be the one making and sharing.
I’m just going to point you in the right direction.
Like right to these:
How about some Olive Oil Granola from Real Simple?
Or some Salted Caramel Sauce from Jenny Steffens Hobick?
Maybe some Maple Blueberry Syrup or some Curry Ketchup from Joy the Baker?
Or perhaps some Spicy Citrus Olives from Real Simple?
Maybe some Homemade Garlic Chile Sauce from Confections of a Foodie Bride?
Or seriously – one of my go-to favorites because it’s so easy and amazingly delicious: the ever famous Chex Mix Muddy Buddies. . . . Do you have 5 minutes? Because this one is totally worth it!
And then, after you have a chance to browse those, you might want to try this breakfast cake.
Yes, breakfast + cake.
That was the goal, folks.
If I can combine those two things, I’m peachy keen.
This bundt cake has enough healthy qualities that I’m OK with setting it out on the breakfast table: whole wheat flour, toasted oatmeal and walnuts, Greek yogurt, green chai tea, honey, and cinnamon.
Whole grains, protein, healthy fats, or antioxidants anyone?
Because it’s all right here.
Just ignore the heavy cream and sugar in the glaze. Pretend it’s not there.
Or don’t, and just enjoy it.
Or, put another way, have your cake for breakfast, and eat it too.
Chai Spiced Breakfast Bundt
The nice thing about this spice cake is that it is rich and moist, but the addition of a pureed fruit/vegetable is not required (i.e. pumpkin, banana, etc). It can be thrown together with pantry ingredients that many people have in their homes already. It's a great way to get that spicy holiday scent in your kitchen even if you don't have a can of pumpkin puree hanging out in your closet!
- 1 cup steeped green chai tea (You will get the strongest flavor from your tea if you steep it overnight. I used three tea bags to one cup of water. If you don't have green chai tea, or prefer not to use it, milk or water would work here too).
- 3/4 cup old fashioned oats, toasted and ground
- 1/2 cup raw walnuts, toasted and ground
- 1 cup unsalted butter, room temp (plus extra for preparing the pan)
- 11/2 cups granulated sugar
- 1/4 cup honey
- 2 large eggs
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 7 ounce container plain Greek yogurt
For the icing:
- 1 cup powdered sugar
- 3-6 tablespoons heavy cream
To toast and grind the oats and walnuts:
preheat oven to 350 degrees F. Spread oats and walnuts in a single layer on a cookie sheet and bake until golden - probably about 7 minutes. I then ground both of them together in my Magic Bullet, although I'm sure you could do the same in a food processor or blender. After they have been ground, combine them with the 1 cup of tea (or milk or water) and allow them to soak while you prepare the rest of the cake batter.
Leave the oven on at 350 degrees.
Thoroughly butter and flour a 9 cup bundt pan. Very thoroughly, actually. Do not leave one bit of the pan un-buttered/floured, or you will have a disaster on your hands when you try to turn your cake out. Set pan aside.
In a medium bowl, combine whole wheat flour, all-purpose flour, baking soda, salt, cinnamon, cloves, and allspice.
In the bowl of an electric mixer, beat butter for about 30 seconds. Add sugar and beat for 1 minute more. Add honey and eggs, and mix thoroughly.
Add 1/2 of the dry flour mixture and mix until well combined. Add the oat/nut/tea mixture, mix until well combined. Add second half of the dry flour mixture and mix again until well combined.
Fold in Greek yogurt until combined thoroughly.
Pour batter into prepared pan and and bake for 40-50 minutes, or until a wooden pick inserted in the middle comes out clean.
Allow to cool in pan.
When cake is cool, turn it out onto a wire rack.
For the icing:
Add powdered sugar to a small bowl.
Gradually whisk in 2 tablespoons heavy cream. Slowly add more cream until reaching desired consistency.
Drizzle icing over top of cake, or add the icing to a zip top bag and cut one of the bottom corners off (only snip a tiny portion - you don't want a giant hole!), then "pipe" it over the cake in a loose pattern.
all recipes copyright Home is Where the Cookies Are; www.wherethecookiesare.com