Tag Archives: cake

Berry Cake

Ingredients:

1 lemon pound cake
1 (8 oz.) container frozen whipped topping, thawed
1 (3.5 oz.) package instant vanilla pudding
1 teaspoon vanilla
1 pint blueberries, rinsed and drained
2 pints strawberries, rinsed and thinly sliced lengthwise
1 cup milk

Directions:

Prepare the lemon pound cake batter according to recipe instructions and pour batter into a lightly greased 9×13-inch pan.

Bake for 50-55 minutes and let cool completely before adding the frosting.

In a bowl, mix the instant pudding with the milk and vanilla until it’s smooth, then gently fold the whipped topping into the mixture until it’s well combined.

Note: if using glaze from pound cake recipe, mix it into the frosting at this point.

Frost the cooled cake with the whipped topping mixture. Then, place the blueberries in a square in the top-left corner of the cake and arrange the slices of strawberries so they look like stripes across the cake.

Refrigerate until you’re ready to serve.
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Linda’s Lemon Drizzle Cake


Mary McCartney
This is a loaf cake that my mum liked to make and it remains a firm favorite of mine. The lemon syrup poured over the freshly baked cake seeps down into the sponge and adds a special moisture to the taste. Perfect to have with a cup of tea in the afternoon.
Serves 6

Ingredients

flour for dusting the pan
1 stick butter, softened, plus more for greasing the pan
3/4 cup superfine sugar
2 large, free-range eggs, beaten
finely grated zest and juice of 3 lemons
1 1/2 cups all-purpose or light spelt flour
2 teaspoons baking powder
1/4 cup milk
1/2 cup confectioner’s sugar, sifted

Preparation

Preheat the oven to 350F. Butter and flour a 9-inch non-stick loaf pan.

In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.

Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.

In the meantime, mix the remaining lemon juice and the confectioner’s sugar together in a small bowl to make a glaze.

When it’s ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.
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Rhubarb Custard Cake


8 servings
This cake is designed to be mixed by hand. Using an electric mixer works more air into the eggs, which lightens the batter and makes it less dense, so the fruit is more prone to sinking. Also, make sure you leave the stalks whole, as chopped rhubarb is more likely to be swallowed up by the batter and sink to the bottom.

Ingredients

4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan
1 cup all-purpose flour, plus more for pan
3/4 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1 large egg yolk
1 1/2 cups sugar, plus more for sprinkling
1/4 cup sour cream
2 Tbsp. dark rum
2 tsp. finely grated lemon zest
13 oz. rhubarb stalks, halved lengthwise if thick

Special Equipment

A 9″-diameter springform pan

Preparation

Preheat oven to 350. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk melted butter, sour cream, rum, and lemon zest in a small bowl. Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.

Arrange rhubarb over batter however you like, trimming as needed. Don’t press fruit into batter—just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.

– Bon Appétit
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Carrot Cake Muffins With Cream Cheese Filling

Ingredients

For Carrot Cake Muffins:

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar (firmly packed)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots (about 2–3 medium carrots)

For the cream cheese filling:

10 ounce cream cheese-softened
1/4 cup + 1 Tablespoon sugar
1/2 teaspoon vanilla

For the streusel topping:

1 cup all-purpose flour
2/3 cup granulated sugar
1 /2 cup unsalted butter-melted
1 teaspoon cinnamon
1/4 teaspoon salt

For the glaze:

1 Teaspoon milk
1/4 cup powdered sugar

Instructions

Preheat the oven to 400F.

Line standard cupcake pan with paper liners and set aside.

For streusel topping: In a medium bowl stir together 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.

For cream cheese filling: Beat together the cream cheese, vanilla and sugar until smooth, set aside.

For muffins: In a large bowl, whisk together all dry ingredients listed for the muffins.

In a small bowl, whisk together the eggs, water and oil.

Stir the egg mixture into dry ingredients.

Fold in the grated carrots and stir well to combine.

Drop about 1 1/2-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling in each and cover with more batter to fill the cups 3/4 full.

Top with streusel topping and bake for about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.

Remove the muffins from the oven, let them cool for 10 minutes in the pan, then transfer to a cooling rack.

For the glaze: Stir 1 tablespoon milk with 1/4 cup powdered sugar until mixed well, and drizzle over the muffins before serving.

Author’s Note: Instead of grating raw carrots which can sometimes lead to a stringy, half cooked carrot, I cooked the carrots and smashed them. If you have leftover cooked carrots from dinner, these muffins would be a delicious way to use them.
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Apple-Molasses Upside-Down Cake


Bon Appétit Test Kitchen
Tarte Tatin meets gingerbread cake in this pretty upside-down dessert.
Makes 8 servings

Ingredients

5 tablespoons unsalted butter
1 3/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
3/4 teaspoons baking soda
1/2 teaspoons baking powder
3/4 cup mild-flavored (light) molasses
1 large egg
2 teaspoons grated peeled ginger
1/2 cup sugar, divided
1/3 cup sour cream
1/4 cup whole milk
3-4 Honeycrisp or Pink Lady apples, (about 2 pounds), peeled

Preparation

Place a rack in middle of oven; preheat to 350F. Melt butter in a 10″ (as measured across the bottom) cast-iron or other ovenproof skillet; set aside.

Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl. Whisk molasses, egg, ginger, and 1/4 cup sugar in a large bowl. Whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 tablespoons melted butter from skillet. Set aside.

Place 1 apple on a work surface stem up. Cut a large piece of apple from 1 side, leaving core behind. Rotate apple and repeat twice for a total of 3 large pieces (a triangular core will remain). Repeat with remaining apples.

Add remaining 1/4 cup sugar to butter in skillet. Cook over medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples; stir to coat. Cook apples rounded sides down for 3 minutes, then turn over and cook flat sides down until beginning to soften, about 5 minutes longer. Space apples evenly in skillet flat side down and pour cake batter over.

Transfer skillet to oven. Bake until a cake tester inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.

Let cake cool in skillet for 10 minutes, then carefully invert onto a plate. Serve cake warm or at room temperature.
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Sparkling Cranberry White Chocolate Cake


Author: Lindsay
Yield: 12-14 Servings

Ingredients

Sparkling Cranberries

2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup water

Cranberry Cake

3 1/3 cups all purpose flour
2 cups sugar
2 1/2 tsp baking powder
1 1/2 cups salted butter, room temperature
3 eggs
2 tbsp vanilla extract
1 cup sour cream
1 cup milk
3 cups fresh cranberries

White Chocolate Icing

12 oz white chocolate chips
3/4 cup heavy whipping cream
3/4 cup butter, room temperature
8–9 cups powdered sugar

Instructions

Sparkling Cranberries:

1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.

Cranberry Cake:

1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Gently stir in cranberries.
5. Spread batter evenly between the three cake pan.
6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White Chocolate Icing:

1. Place white chocolate chips in a metal bowl.
2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow ganache to sit until mostly cool. It should be thick.
6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
7. Add butter and beat until it is fully combined.
8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.

To Put the Cake Together:

1. Remove cake domes from cakes with a large serrated knife.
2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
3. Add second layer of cake and add more icing on top in an even layer.
4. Add final layer of cake on top and ice the outside of the cake.
5. Top the cake with sparkling cranberries and add some around the edge, if desired.

Author’s Notes: I think most cakes are best if they are allowed to settle for at least 12-24 hours after icing. It allows to flavors to settle. This cake will stay moist for several days after being iced.

– Life Love and Sugar
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Maple Cake


16 Servings
The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light to dark — the darker the color, the more intense the flavor. If you can find grade B, use it here for both the batter and the icing.

Ingredients

For the Cake

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup pure maple syrup
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream

For the Icing

1/3 cup pure maple syrup, plus more if needed
3 tablespoons unsalted butter, melted
2 1/2 cups confectioners’ sugar, plus more if needed

Directions

Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.

Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.

Make the icing: Combine maple syrup and butter in a bowl. Sift in confectioners sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of

– Martha Stewart
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Butter-Pecan Blondies


Makes 24 bars
Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold—and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born. Source: Martha Stewart Living, June 2018

Ingredients

1 1/2 cups whole pecans
2 sticks unsalted butter, melted, plus more for brushing
2 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
2 cups light-brown sugar, plus 2 tablespoons for sprinkling
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 tablespoon dark rum (optional)

Directions

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.

Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.

Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.

Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Variations: If you’d rather not use rum, increase the amount of vanilla to 4 teaspoons.
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Champagne Cupcakes


photo by Charlie Gillette
18 servings

Ingredients

1 box vanilla cake mix
1 3/4 c. champagne (or Prosecco), divided
1 c. (2 sticks) unsalted butter, softened
4 c. powdered sugar
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
Gold sanding sugar, for garnish

Directions

Preheat oven to 350F and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1½ cups champagne. Bake according to package directions and let cool completely before frosting.

Meanwhile, make champagne frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup champagne. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Transfer to a piping bag fitted with a large star tip.

Pipe frosting onto cooled cupcakes and garnish with gold sanding sugar. Serve.

– Lauren Miyashiro for Delish
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Kentucky Bourbon-Brown Butter Cake


Serves 10 to 12
Use a high-quality bourbon — we like Bulleit — for the glaze; the flavor will shine through. Source: Martha Stewart Living, October 2016

Ingredients

Cake

2 sticks unsalted butter, plus more, softened, for brushing
3 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
4 large eggs, room temperature
1 1/2 cups sugar
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract

Glaze

6 tablespoons unsalted butter
1/3 cup Kentucky bourbon whiskey
3/4 cup sugar

Directions

Cake

Preheat oven to 350 degrees. Brush a standard Bundt pan with butter, then dust with flour, tapping out excess.

Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes.

Remove from heat; transfer to a heatproof bowl and let cool 10 minutes.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

In another bowl, whisk together eggs, sugar, buttermilk, and vanilla.

Whisk brown butter into egg mixture, then stir in flour mixture just to combine (do not overmix).

Pour batter into prepared pan; smooth top with a spatula.

Bake until golden brown and a toothpick inserted into center comes out clean, 50 to 55 minutes.

Let cool on a wire rack 15 minutes.

Glaze

Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy.

Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes.

Remove from heat; carefully add bourbon (mixture will bubble vigorously). When bubbles subside, stir in sugar to combine.

Cook over medium-low, stirring occasionally, just until mixture is smooth and runs from a spoon in a thin, translucent stream (sugar will not dissolve completely; do not let mixture boil).

Pierce holes in cake (still in pan) to bottom with a wooden skewer at 1-inch intervals.

Slowly drizzle glaze evenly over cake; let stand until glaze is fully absorbed, about 15 minutes.

Invert onto a cake plate. Let cool completely before slicing and serving.

Cake can be stored in an airtight container up to 3 days.
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