Kittens! And Cake!

Wow, so many great names! I’m with those of you who mentioned what a huge role personality plays in finding the perfect name. With that in mind, we’ve chosen Cleo and Sadie. DJKarma wins with Cleo, although we used for the black kitten who is quite Egyptian looking. Sadie, well, it just fits her. So random.org has chosen #14, Cadry, for the second winner. There were so many fun and creative names, that I’m thinking we should start a kitten name bank online. You guys are the best. Thank you! DJKarma and Cadry, I’m going to email you but if you don’t get my note, please contact me. By the way, if you already have American Vegan Kitchen (thank you!), please let me know and we can work out another book.

It’s been a while since I posted a recipe. Since I’m cooking all the time, I can’t really figure out how that happens. So I’m going to share a recipe my sister gave me which I veganized. I’m sorry, I don’t know the original source. I really wish I did, because it’s a good one! The recipe called for peaches, but I made it with nectarines because I could get organic ones. My sister has made it with nectarines, peaches, raspberries and a combo. Really, I don’t think you can go wrong.

Nectarine (or any fruit) Cake

1/2 cup vegan butter, softened
1 1/2 cups sugar
1/4 cup hot water
1 tablespoon ground flax seed
1 cup vegan sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 to 4 tablespoons nondairy milk, if needed
4 nectarines, pitted and sliced

Preheat the oven to 350 degrees F. Lightly oil a 7 X 11-inch pan. In a small bowl, combine the hot water and flax seeds. Mix together well with a fork.

In a medium bowl, cream the butter and 1 cup sugar until light. Add the flax mixture, sour cream and vanilla. Sift the flour, baking powder, baking soda, cinnamon and salt into the butter. Mix until combined. If the mixture is quite thick, add additional milk, one tablespoon at a time to make it pourable. It should be thicker than a typical cake batter, but still spreadable. In a small bowl, mix the remaining 1/2 cup sugar and cinnamon.

Pour half the batter in the pan. Top with half the nectarines, then the cinnamon sugar. Pour the rest of the batter in and spread it. Top with the rest of the nectarines, then the rest of the sugar mixture. Bake 45 – 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool before cutting.

Have a wonderful weekend, everyone!

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