I went apple picking yesterday and of course that means it is the season for Apple Cider Donuts, so I was inspired to make a slightly healthier version of said doughnut in muffin form (so baked not fried). They do have that special cider donut taste though, so overall a big success. Warning though, if you make this recipe, if feeds a crowd — it’s enough batter for 18 standard sized muffins, so come hungry or be able to pass them out to friends and neighbors.
I am a big fan of plums — all kinds really, but if I can find Mirabelle plums (the little yellow, or pinkish one, not much larger than a cherry), I am in plum heavy. I found some of them the other day, organic ones no less, so I made this Mirabelle Plum Crumble Tart, with a Pâte Sucrée. What’s a Pâte Sucrée? It’s a pie crust that is more like shortbread, one that you don’t have to roll out, you just “pat” it into the pan. Lovely cake, just tart enough to make your mouth tingle a bit and just sweet enough to make you smile.
I decided to make this little Almond Red Currant Bundt Cake as a thank you present for a friend. I don’t make many things gluten free, but do know that my friend is wheat intolerant, so I gave it a go. Now, bundt cakes don’t need a whole lot of structure (that gluten provides) and I did give it some extra lift by whipping the egg whites separately (in addition to baking powder). Recipe is for one big bundt cake or two little ones (which I did). Substitute fresh or frozen blueberries if you don’t have red currant.
Just to prove — once again — that you can actually make my shortbread crumble bars in almost any flavor, I decided to go for three more unique ones: Jostaberry (a cross between a gooseberry and a black currant), Cloud Berry (golden blond raspberries) and Lingonberries (loosely related to cranberries). Over time, I had either made or bought jams of all three and decided to make bars from them. As always super easy to make and are delicious.