This is an adaption of a butter cake recipe I tend to change seasonally to include the fruit available, sometimes it has pears, blueberries and the last version I made had strawberry puree. I like to use the fruit that needs to be used up right now or the pear that is too soft for eating fresh (I like mine just a touch softer than an apple). The strawberry version came about when I had half a basket of berries that were destined for the compost pile if they were not used immediately.
Orange Honey Cake
1 cup all purpose unbleached flour
1/3 cup whole spelt or wheat flour
1/3 cup honey (local, if you got it)
2 tsp baking powder
2/3 cup milk (or a favorite dairy substitute)
1/4 coconut oil, or butter softened
1 egg
1 tsp vanilla
the juice and zest from one med orange
Preheat oven to 350 degrees. Grease 8x8 or 8x6 baking pan with coconut oil or butter.
In a bowl, combine all ingredients and beat with an electric mixer for a couple minutes on med/high. Make sure coconut oil is well blended with other ingredients (no chunks).
Pour batter into prepared pan and bake for 30 minutes or until tester comes out clean in center of pan.
Additionally, once the cake has cooled to warm, drizzle with simple icing, or leave plain.
Simple Icing
1/3 cup powdered sugar
1 to 2 tsp orange juice
Mix until smooth.
