Orange Rosemary Cake

The flavors of orange and rosemary are subtle in this delicious moist Bundt cake.

Ingredients:

- 1 cup unsalted butter, softened
- 1 1/2 cups sugar

- 3 eggs

- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1/4 cup orange zest (or 1 tablespoon dried orange zest)
- 1 teaspoon lemon zest
- 1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary)
- 1/2 cup slivered almonds, toasted and chopped

- 2 cups flour (substitute several tablespoons of wheat flour, if desired)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup sour cream

Glaze:
- 1/4 cup sugar
- 1/4 cup freshly squeezed orange juice

Orange Cream Icing (ingredients below)

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

In a bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Add the eggs one at a time, mixing after each addition.

Add the vanilla, almond extract, orange and lemon zest, rosemary, and almonds. Stir to mix.

In another bowl, sift together the flour, baking powder, baking soda, and salt. Mix about half of the flour mixture into the wet ingredients, then the other half. Add sour cream; mix until just incorporated.

Pour batter into prepared pan. Bake for 40-45 minutes, or until a toothpick comes out clean. Let cool for 5 minutes, then cool in pan on a wire rack. When cake is completely cool (about an hour), carefully remove from pan.

For glaze, combine the 1/4 cup sugar and orange juice in a small pan. Bring to a boil while stirring; boil for 1 minute. Remove from heat. Using a toothpick, poke holes about an inch apart across the cake's surface, then brush the glaze over the surface of the cake. Let cake and glaze cool completely before topping with orange cream icing.

Orange Cream Icing ingredients:

- 1 1/2 cups powdered sugar
- 2 oz cream cheese, softened
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon unsalted butter, softened
- 1 tablespoon orange zest
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- pinch of salt
- orange food coloring as desired

Directions:

Combine all ingredients into a food processor. Process until a smooth, creamy icing has formed. Prior to serving, pour over cooled cake.

Whole Wheat Chocolate Banana Bread/Muffins

Original recipe makes a 9x5" loaf, or you can make 6 jumbo muffins and 4 mini loaves. Try adding M&Ms or Reese's pieces!

Ingredients:

- 1/3 cup skim milk
- 1 teaspoon lemon juice

- 1 1/4 cups whole wheat flour
- 1/2 cup white flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 to 1 teaspoon ground nutmeg
- 1/2 teaspoon salt

- 2 large eggs
- 1/2 cup sugar

- 3 ripe bananas, mashed

- 2 tablespoons canola oil
- 3/8 cup applesauce
- 1 teaspoon vanilla extract

- chocolate chips and/or nuts, if desired

Directions:

Preheat oven to 375 degrees. Lightly grease the pan(s).

Stir the skim milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes.

Whisk together the wheat flour, white flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.

Beat the eggs and sugar together with an electric mixer, until smooth. Mix in the mashed bananas, using the electric mixer if needed to get rid of lumps. Mix in the milk/lemon juice mixture, canola oil, applesauce, and vanilla.

Stir in the flour mixture, just until all ingredients are moistened. Add chocolate chips and/or nuts, if desired.

Pour the batter into the prepared pan(s).

Bake until a toothpick inserted into the center comes out clean, about 45-60 minutes for a large loaf, or 20 minutes for muffins.

Cool in the pan for 10 minutes before removing to cool completely on a wire rack.