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Dandelion Cupcakes with Lemon Buttercream Frosting

Dandelion Cupcakes with Lemon Buttercream Frosting

Dandelion Cupcakes with Lemon Buttercream Frosting

 

1½ C. all-purpose flour

¼ tsp baking soda

½ tsp baking powder

¼ tsp salt

3/4 C. butter 1½ sticks (at room temperature)

½ C. sugar

½ C. honey

3 large eggs

½ C. buttermilk

1 lemon zested

¾ C. dandelion petals

 

1/2 C. butter 1 stick (at room temperature)

1 lemon zested and juiced

pinch salt

2-3 C. powdered sugar to desired consistency

 

Preheat the oven to 350° F (176° C). Line a 12 muffin tin with baking C.. In a medium bowl, combine the flour, baking powder, baking soda, and salt. With a mixer, cream the butter and sugar together for approximately 1 minute, or until light and fluffy. Add in the honey and mix until fully incorporated. Add in the eggs one at a time, then turn the mixer off and scrape the bottom and sides of the bowl to make sure there isn’t any unmixed butter and sugar. With the mixer on low speed, add the buttermilk and flour mixture a little at a time, alternating between each. Mix until evenly distributed.

Add in the lemon zest and dandelion petals, making sure they are evenly incorporated and aren’t clumped together. Fill each lined muffin tin with ¼ C. of the batter and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the C.cakes to cool in the pan for 15 minutes, then they can be placed carefully on a wire rack to cool for another 30 minutes. While the C.cakes cool, prepare the frosting.

 

Lemon Buttercream Frosting

 

In a medium mixing bowl, combine the butter, lemon juice, lemon zest, and salt.

Using an electric mixer on medium speed, mix thoroughly until smooth and creamy. Add in the confectioner’s sugar ½ C. at a time, mixing in between until the desired consistency is reached. Spread the frosting evenly over the top of the C.cakes. Garnish the C.cakes with dandelion petals or flowers if desired.

Upside-Down Salted Caramel Apple Pecan Cake

Upside-Down Salted Caramel Apple Pecan Cake

Upside-Down Salted Caramel Apple Pecan Cake

 

3 medium Honeycrisp Apples, peeled and thinly sliced

1 1/2 C. all purpose flour

1/2 C. salted butter, softened

1/3 C. of chopped pecans

1 tsp. baking powder

1/4 C. granulated sugar

3/4 C. dark brown sugar

2 eggs

1/2 C. of milk of choice (almond, skim, etc)

2 T. sour cream

1 1/4 tsp. vanilla

3/4 tsp. of cinnamon

Pinch of nutmeg

Brown sugar for dusting

Coarse Sea Salt for sprinkling

 

1/2 C. of unsalted butter (1 stick)

3/4 C. of packed dark brown sugar

1/2 tsp. of sea salt

 

Preheat the oven to 350 degrees F. Generously grease the sides of a 9-inch cake pan with butter or non stick cooking spray. Peel and thinly slice apples, set aside. For the salted caramel sauce: Melt 1 stick of butter in saucepan over medium heat, add 3/4 C. of dark brown sugar and stir until bubbling. Add 1/2 tsp. of sea salt and stir for 30 seconds then turn off heat. Spread caramel mixture in cake pan and layer with apples and pecans. For the cake, in small bowl mix flour, baking powder, cinnamon and nutmeg; set aside. In medium bowl beat 1/2 C. of softened butter and both sugars until creamy. Add eggs, vanilla, and beat until fluffy, about 3 minutes. Alternate adding flour mixture and almond milk. Beat about 2 minutes until smooth, then add in sour cream and mix until well combined. Pour cake batter on top of the apples. Generously sprinkle brown sugar all over top of cake batter. Bake 45-55 minutes, or until a toothpick put into center comes out clean. Cool 15-20 minutes then run a knife along the outer edge of the cake to loosen and place on platter then flip over to remove cake from pan. Sprinkle top of cake with sea salt. Let the cake cool for an additional 10 minutes. Serve warm with vanilla bean ice cream.

Gram’s Hot Milk Cake

Gram’s Hot Milk Cake

Gram’s Hot Milk Cake

 

1 C. whole milk

8 T.  butter unsalted

2 and ¼ C. all-purpose flour

2 tsp. baking powder

1 tsp. salt

4 large eggs at room temperature

2 C. granulated sugar

½ T.  pure vanilla extract

 

Preheat the oven to 350℉.Grease a 13×9 pan with solid vegetable shortening like Crisco. In a small saucepan, heat milk and butter until the butter is melted. Remove from heat. In a bowl combine the flour, baking powder, and salt, whisk to combine. Crack the eggs into the bowl of your electric mixer. Beat the eggs until thick and light yellow. Once thick, gradually add the sugar and beat until fluffy. Add vanilla. Turn the mixer to a slow speed and slowly add in the flour mixture. Mix until smooth. Slowly pour in the milk and melted butter. Mix until just combined. Pour the batter into your prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with dry crumbs.  Allow the cake to cool completely on a wire rack. Once the cake is almost completely cooled. Start making the chocolate frosting. Spread the icing over the top of the cake. Serve and enjoy

White Texas Sheet Cake

White Texas Sheet Cake

White Texas Sheet Cake

 

1 cup unsalted butter

1 cup water

2 cups all-purpose flour

1½ cups granulated sugar

1 teaspoon baking soda

¼ teaspoon table salt

½ cup sour cream

2 eggs lightly beaten

1 teaspoon clear vanilla extract

 

¾ cup unsalted butter cubed

½ cup milk

6 cups confectioners sugar

½ teaspoon almond extract

2 cups walnuts chopped and divided

Fresh berries for garnish optional (blueberries, strawberries, blackberries, raspberries)

 

Preheat the oven to 350 degrees.  Grease an 18×13” (large jelly roll baking sheet) rimmed ½ sheet pan well with nonstick spray or shortening. a. Note: A large rimmed cookie sheet, or a jelly roll pan works best for this recipe. Using a 9×13 standard cookie sheet is too small. In a medium saucepan, melt the butter over medium/low heat. Once melted, whisk in the water then bring to a low boil for 30 seconds. Remove the saucepan from the heat and let cool for 2 minutes, stirring in intervals. In a large glass mixing bowl, combine the flour, granulated sugar, baking soda, and salt with a spoon or spatula and stir to combine. a. Note: Use a glass that can allow some* heat when the butter/water mixture is added. Pour the warmed butter mixture into the flour and mix by hand with a spatula. Once combined, add the sour cream, eggs, and vanilla. Continue mixing, and make sure to scrape the bottom and sides of the bowl. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake at 350 degrees for 12-15 minutes until the cake is cooked. While the cake is cooling, make the icing. In a medium saucepan over low heat, melt the butter. Once melted, add the milk and continue whisking until combined. Add 1 cup of confectioner sugar at a time, whisking each time until the sugar is combined. This process will take approximately 5 minutes. Add the almond extract with the final cup of powdered sugar, and then mix until smooth and blended.

Blackberry Upside-Down Cake:

Blackberry Upside-Down Cake:

Blackberry Upside-Down Cake:

 

1 cup all-purpose flour

3/4 cup granulated sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1 egg, room temperature

1/2 cup milk

1/4 cup butter, room temperature

1/4 tsp. lemon zest, grated

1 tsp. lemon juice, fresh-squeezed

1 tsp. pure vanilla extract

Blackberry Topping:

1/4 cup butter

1/2 cup firmly-packed brown sugar

1 1/2 tsp. lemon zest (yellow rind), grated

1/4 cup nuts of your choice, chopped

3 cups fresh blackberries

Instructions

Blackberry Upside-Down Cake Instructions:

Preheat oven to 350 degrees F.

 

Prepare Blackberry Topping (see below); set aside.

 

In a large bowl, combine flour, sugar, baking powder, and salt.  Add egg, milk, and butter; beat 2 minutes.  Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes.  Pour over blackberries in frying pan, spreading evenly. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.   Cake is done when the internal temperature registers approximately 190 to 200 degrees F. on your cooking thermometer. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert.  Serve warm.

Cherry Sheet Cake

Cherry Sheet Cake

Cherry Sheet Cake

 

15.25 ounce box white cake mix

21 ounce can cherry pie filling

4 large eggs

 

½ cup butter at room temperature

8 ounces cream cheese at room temperature

4 to 5 cups powdered sugar (aka confectioners) sifted

1 to 2 T.  heavy whipping cream

2 tsp. pure vanilla extract use clear extract to prevent discoloration

 

Spray a 12×17-inch sheet pan or a 9x-13-inch cake pan with nonstick spray. Preheat your oven to 350°F.

Pour the cake mix into a large bowl. Puree the cherry pie filling and pour it into the bowl with the cake mix.

Break your eggs into a separate bowl and whisk. Pour the whisked eggs in with the cake mix and pie filling. Stir to combine. Pour the batter into your prepared pan and spread evenly. For the sheet pan, it will bake 20 to 24 minutes. For the 9×13-inch cake pan, it will take 26 to 29 minutes. After it has cooked, allow the cake to cool completely before frosting. If you use the cream cheese frosting recipe that I provided, you’ll need to store the cake in the refrigerator. It’ll be good for 5 to 7 days in the fridge.

Mulberry Honey Cake

Mulberry Honey Cake

Mulberry Honey Cake

 

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 stick (4 T. ) unsalted butter

1/2 cup sugar

1 T.  honey

1/2 tsp pure vanilla extract

1 large egg

1/2 cup well-shaken buttermilk

1 cup fresh mulberries, stems removed*

1 1/2 T.  sugar

 

Preheat oven to 400°F. Grease and flour a 9-inch springform pan. (You can use a normal cake pan, but it comes out of a springform more easily.) Mix the flour, baking powder, baking soda, salt and cinnamon. Beat butter and 1/2 cup sugar with an electric mixer until pale and fluffy, about 2 minutes. Add honey and vanilla, then egg and beat well after each addition. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Pour the batter into the pan and smooth the top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 T.  sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan at least 10 minutes, then remove from the pan. (If you’re using a springform pan, you can let it cool all the way in the pan.) * Mulberries have a short little skinny stem that’s hard to remove without mashing the fruit. It’s too tough to leave on and it doesn’t just pull out like a raspberry; you have to kinda pinch it off with your fingernails. It’s rather a pain in the ass to pinch off all those little stems. This cake is worth it the trouble.

Strawberry Shortcake with Lemon-Pepper Syrup

Strawberry Shortcake with Lemon-Pepper Syrup

Strawberry Shortcake with Lemon-Pepper Syrup

 

2 T. unsalted butter, melted, plus more for greasing the pan

2 quarts strawberries (about 2 lbs.)

2 T. plus 330 grams sugar (about 1 3/4 cups)

1 lemon, zested

155 grams all-purpose flour (about 1 1/4 cups)

1 1/4 tsp. baking powder

1/2 tsp. salt

2 large eggs

1 large egg white

1/3 cup whole milk (warmed)

2 tsp. plus 1 tsp. vanilla extract

1/8 tsp. fresh-ground black pepper

2 cups heavy whipping cream

 

Heat oven to 350 F. Grease a 9-inch round cake pan with butter, line the bottom with parchment and grease the parchment. Cut off the tops of the strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with the 2 T. of sugar and half the lemon zest. Set aside. In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in the 230 grams (1 1/4 cups) of granulated sugar and whip on high speed until the mixture is a pale yellow and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes (note: in my experience, the mixture didn’t really “mound,” but after whipping it this long, it seemed fine once it was baked). Using a rubber spatula, gently fold flour mixture into egg mixture. Fold in milk, 2 tsp. vanilla and 2 T. melted butter until completely combined. Gently pour batter into prepared pan and bake until golden brown and firm to the touch, about 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off parchment. Let cool completely. While the cake bakes, heat a medium saucepan over medium heat. Add remaining 1/2 cup sugar, 1/4 cup water and pepper and whisk together. Simmer until the sugar has dissolved and the mixture reduces by half, about 5 minutes. Remove from heat and stir in remaining lemon zest. (Note: don’t do this step too far in advance as the mixture tends to easily recrystallize). Whip heavy cream with 1 tsp. vanilla until soft peaks form. (Note: I considered making the whipped cream in my ISI cream whipper, but decided it might not have enough body to hold up the cake). Using a serrated knife (like a bread knife), horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Position whole berries all over the top of the whipped cream.

Winter Citrus Lemon Cake

Winter Citrus Lemon Cake

Winter Citrus Lemon Cake

 

3 cup Almond Flour

¾ cup Arrowroot Flour

¾ tsp Baking Soda

¾ tsp Baking Powder

¼ tsp salt

½ tsp cinnamon

½ tsp cardamom

1 tsp lemon zest

¾ cup Coconut Sugar

3 T. lemon juice

3 T. Blood Orange juice

¾ cup olive Oil

3 eggs

¼ cup applesauce

2 tsp vanilla extract

Icing

 

Preheat oven to 350 degrees.  Combine all ingredients together in a medium bowl and stir until well combined. Spray a 9 inch cake pan with oil spray and line with parchment paper. Pour batter into the prepared pan and bake for 40-45 minutes, until lightly browned on top. For icing you can buy a vanilla frosting from simple mills or miss jones (as pictured) or just do the citrus icing:  1 cup powdered sugar + 3 T. lemon or blood orange juice

 

Lemon Zucchini Coffee Cake

Lemon Zucchini Coffee Cake

Lemon Zucchini Coffee Cake

 

1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup granulated sugar

½ cup nonfat plain Greek yogurt

½ cup vegetable oil

2 large eggs

2 lemons zested and juiced, divided (use Meyer lemons if possible)

½ teaspoon pure vanilla extract

1 cup shredded unpeeled zucchini, loosely packed

 

⅓ cup all-purpose flour

3 tablespoons light brown sugar, packed

3 tablespoons granulated sugar

1 teaspoon reserved lemon zest

pinch of salt

3 tablespoons cold butter, cut into small pieces

 

⅓ cup powdered sugar, packed

1 teaspoon milk

1 to 2 teaspoons lemon juice, or as needed to reach drizzling consistency

 

Preheat oven to 350 degrees F. Coat a 9-inch round or square baking dish with non-stick cooking spray. A deep dish pie plate works nicely. In a medium mixing bowl, combine the flour, baking powder, and salt and set aside. In a large mixing bowl use an electric mixer to combine the sugar, yogurt, vegetable oil, eggs, ¼ cup lemon juice (reserve 2 teaspoons juice for later), 2 teaspoons lemon zest (reserve remaining zest for later) and the vanilla extract. Mix until well combined. Use a wooden spoon to stir in the zucchini. Add the dry mixture and mix again just until combined. Transfer the batter to the prepared baking dish. Place the flour, brown sugar, granulated sugar, remaining reserved lemon zest (about 1 teaspoon), salt, and butter in a small mixing bowl. Work the mixture with a pastry blender or fork for several minutes until the pieces of butter are pea-sized then use your hands to work the mixture until it resembles coarse crumbs. Sprinkle the mixture evenly over the surface of the cake. Bake for 35 to 42 minutes, or until the crumb topping is light golden brown and a toothpick inserted in center of the cake comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes before drizzling with the lemon glaze. Combine the powdered sugar, milk and as much of the remaining lemon juice as needed to reach a nice drizzling consistency (no more than 1 to 2 teaspoons). Drizzle over the crumb topping of the cake while it is still slightly warm. Delicious served warm or cold.

French Chocolate Cake

French Chocolate Cake

French Chocolate Cake

 

½ cup granulated white sugar, divided

4 ounce bittersweet chocolate baking bar

1 cup semisweet chocolate chips

¾ cup unsalted butter, cubed

2 teaspoons pure vanilla extract

5 large eggs, at room temperature, separated

¼ cup all-purpose flour, spooned and leveled

dash of salt

2 tablespoons confectioners’ sugar

 

Preheat the oven to 325 degrees F. Line a 9-inch springform cake pan with parchment paper and spray the paper and the sides of the pan generously with nonstick cooking spray. Set aside 3 tablespoons of the granulated sugar. Break the chocolate into pieces and place them in a large, heavy-bottomed pan along with the cubed butter and remaining sugar. Cook over LOW to MEDIUM-LOW heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from the heat. Stir in the vanilla, and leave the mixture to cool slightly. While chocolate mixture is cooling, beat the egg whites in a large bowl with an electric mixer until foamy. Add the salt and beat until the mixture becomes puffy and white and you can see peaks when you pull the beaters out. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Set aside. Beat the egg yolks into the slightly cooled chocolate mixture one at a time, beating well after each addition. Beat in the flour just until combined. Beat ⅓ of the egg whites into the chocolate mixture, then carefully fold in the remaining whites with a spoon or rubber spatula. Carefully pour the batter into the prepared pan, and tap the pan gently to release any air bubbles. Place the pan on a baking sheet. Bake for about 35 minutes to 45 minutes, until well risen and the center feels almost set, but not completely. If the cake appears to rise unevenly, rotate after 20 to 25 minutes. Remove from the oven, set the pan on a wire cooling rack, and remove the sides only. Do not attempt to remove the cake from the base before it’s completely cooled as this cake is very fragile. Sprinkle the completely cooled cake with confectioners’ sugar. Remove from base, carefully peel off parchment paper and move to a serving platter.

Portuguese Bolinhos de Laranja “Little Orange Cakes”

Portuguese Bolinhos de Laranja “Little Orange Cakes”

Portuguese Bolinhos de Laranja “Little Orange Cakes”

 

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

grated zest of 2 oranges

4 eggs

1 1/4 cup sugar

1 cup fresh orange juice

1 cup unsalted butter, melted

1 teaspoon vanilla

Sanding sugar

 

Preheat oven to 350F. Grease 2 muffin pans. In a bowl combine flour, baking powder, salt and orange zest. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.

Plum Spice Cake

Plum Spice Cake

Plum Spice Cake

 

As needed butter and flour to coat pans; set aside until assemble

 

1 recipe of quick caramel sauce (see below) set aside until assembly

6 whole red flesh plums, skin on; stone removed and cut into sixth; set aside until assembly

 

3/4 cup light brown sugar

3 eggs, room temperature

1 cup all purpose flour

1 T. baking powder

½ tsp. baking soda

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2  tsp. ground cardamom

½ tsp. salt

6 ounce melted unsalted butter or olive oil may be substituted or used in combination

5 ounce half and half at room temperature

 

Quick Caramel Sauce for bottom of the pans: place 6 ounce butter, 1 ¼ cup brown sugar and 3 T. water in small sauce pan; cook just to dissolve sugar and place in bottom of greased and floured baking pans or tins; place fruit in caramel and batter on top of fruit; bake as directed above. To assemble pan: Brush 2 each, 8”cake pans or 1 12 cup muffin top pans with butter and then flour – shake off excess.  Place caramel syrup in the bottom of prepared pan before adding plums. Place 3 plums  in bottom of each muffin top pan on top of caramel; or arrange on top of caramel in 8″ layer pan. Place stone fruits in pattern with skin side up. To make the cake batter: Beat brown sugar and eggs together to a foamy consistency. Sift flour, baking powder, soda, cinnamon, ginger, cloves, cardamom and salt together and add these ingredients to egg mixture. Combine butter (and or olive oil) with cream and add to batter slowly till blended. Divide batter to cover fruit in muffin top tins; or 8″ pan. Bake at 350° F for approximately 20-25 (for muffin tops) to 25-30 minutes for layer pan; or until cakes spring back when touched. Cool only ten minutes and turn out onto cake rack to cool (fruit on top). Serve same day if possible. Serving suggestion: Whipped cream or with vanilla ice cream; add a nut brittle for crunch. Chef Notes: If you forget to take cakes out of pans after 10 minute rest and the cake sticks, carefully heat the bottom of the cake pan on low to warm caramel and it should come out. Other stone fruit, such as peaches and cherries, may be substituted or combined with the plums. In pear season, this becomes our Pear Upside Down Spice Cake!

Cookies and Cream Mickey Cupcakes

Cookies and Cream Mickey Cupcakes

Cookies and Cream Mickey Cupcakes

 

3 T. salted butter, softened

1 1⁄2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

1 1⁄3 cups all-purpose flour

1⁄4 tsp. baking soda

2 tsp. baking powder

3⁄4 cup cocoa powder

1⁄4 tsp. salt

1 cup whole milk

 

‌To make Cupcakes: Preheat oven to 350°F. Line two standard muffin tins with cupcake liners and set aside. In the bowl of a stand mixer, add butter and sugar. Using the flat beater attachment, cream together well. Add eggs and vanilla. While mixer is running, add flour, baking soda, baking powder, cocoa powder, and salt; continue mixing until well combined. Add milk slowly. ‌Scoop batter into prepared muffin tins, filling cups just above halfway.  ‌Bake 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool completely, about 1 hour, before frosting.

 

 

For Frosting

 

1⁄2 cup salted butter, softened

4 cups confectioners’ sugar

8 ounces cream cheese, softened

2 T. heavy cream

10 chocolate sandwich cookies, crushed

48 mini chocolate sandwich cookies, whole

 

‌To make Frosting: In the bowl of a stand mixer, add butter, confectioners’ sugar, cream cheese, and heavy cream. Using the flat beater attachment, whip until light and fluffy. Add crushed cookies and mix until combined. ‌Scoop frosting into a piping bag fitted with a large star tip. Swirl a generous amount of frosting on each cupcake, creating a pointed mound. Stand a mini sandwich cookie upright on either side of pointed mount to create Mickey Mouse ears.

 

Frosting swirls are adorable, but if you prefer less frosting on your cupcakes, you can just use a knife to spread a thinner layer of frosting on top of the cupcakes—enough to push in the mouse ears.

Rhubarb Magic Custard Cake

Rhubarb Magic Custard Cake

Rhubarb Magic Custard Cake

 

2 Rhubarb Stalks, sliced into ¼” pieces

2 T. Sugar

⅓ cup Water

4 Large Eggs, separated

¾ cup sugar

1 T. Lemon Juice

1 tsp. Vanilla

1 stick(1/2 cup) Butter, melted

¾ cup All-purpose Flour

2 cups Whole Milk, lukewarm

Powdered Sugar, for dusting

 

Add the sliced rhubarb, 2 T. of sugar, and water in a small saucepan. Bring to a simmer, stirring gently on occasion, until all the water is evaporated and rhubarb is soft. Remove from heat and set aside. Preheat the oven to 325 degrees. Grease an 8×8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in the melted butter. Add the flour to the bowl and whisk in until fully combined. Add the milk to the batter, ½ cup at a time, whisking in well before adding in the next ½ cup. Note that the batter will be extremely runny. Fold the egg whites gently in the batter, just until there are no large lumps left. Pour batter into the prepared baking pan. Spoon the cooked rhubarb slices evenly over the top of the batter. The egg whites that remain on the top of the batter should be strong enough to support the fruit slices.

Bake for 40-60 minutes, or until the cake no longer jiggles when tapped. Bake time will vary depending on how hot your oven gets, so check the cake after 40 minutes.

Remove the cake from the oven and let sit for 10 minutes. Invert cake onto a cooling rack. Cake should fall right out of the pan, but if you are worried about sticking, run a knife around the edge of the cake before inverting. Place cake on a serving dish or cake stand and dust with powdered sugar right before serving.

Chocolate Magic Custard Cake

Chocolate Magic Custard Cake

Chocolate Magic Custard Cake

 

For the egg yolk mixture

4 egg yolks at room temperature (see note)

⅔ cup granulated white sugar

1 tsp. vanilla extract

½ cup / 1 stick salted butter, melted (see notes)

2 cups of milk at room temperature or lukewarm (see notes)

¾ cup cake or all-purpose flour (see notes if you prefer a gluten-free option)

⅓ cup unsweetened cocoa powder

 

For the egg white mixture

4 egg whites

1 T. white granulated sugar

½ tsp. salt

 

Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper. Leave an overhang of parchment paper making it easy to lift out the cake after baking Separate the eggs. Yolks in one bowl and whites in another. Add sugar and vanilla extract to the bowl with the yolks. Beat until the mixture turns pale and creamy (about 4 to 5 minutes). Pour in the cooled melted butter and mix for 1 minute on low speed. Sift in the flour and unsweetened cocoa powder. Beat or whisk to combine. Slowly pour in the milk while beating the mixture and until just combined. Set the bowl aside. Preheat the oven now to 325° F / 170°C (150°C if you are using a fan assisted oven). Rinse out and dry the whisk or beaters (if you were using for the yolk mixture). Beat the egg whites on medium speed for 1 minute. Then add in the 1 T. white granulated sugar and salt. Continue beating for about 4 minutes. When the beaters are lifted from the bowl, the whites should now form stiff peaks. Be careful not to overbeat the egg whites past this stage. Or the result will be curdled egg whites. Combine the egg yolk mixture with the egg white mixture. Use a spatula to transfer the beaten egg whites to the yolk mixture. Fold the beaten whites (½ of the mixture at a time) gently into the yolk mixture with a spatula. Don’t worry if you see a few specks of egg white on the surface. You don’t want to overbeat it. The mixture will look thin and quite runny even as you pour it into the baking pan. This is also perfectly normal.

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Rhubarb Coffee Cake

 

8 ounces fresh Rhubarb, 1/4″ dice

2 cups granulated sugar

1/2 cup (1 stick) butter

2 eggs, large

2 cups AP flour

1 tsp. baking soda

1 tsp. cinnamon ground

1/4 tsp. salt

1 cup buttermilk, room temp

1 tsp. vanilla

 

Set oven rack in center of oven; preheat 350ºF. Choose pan. 13×9″, 9″x 2″ round. Grease bottom. Flour and shake out excess or line bottom after greasing with parchment paper cut to fit. Leave sides ungreased. Set pan aside. Cover chopped rhubarb with sugar and set aside. Beat the butter and remaining 1 1/2 cups sugar in large mixer until well combined and creamy. Add eggs one at a time, until fluffy. Set aside Sift flour, soda, cinnamon and salt together. Add to creamed mixture, ALTERNATING with buttermilk, beginning and ending with flour. On slow speed, mix just to combine. Fold in rhubarb, sugar mixture. Add vanilla. Pour into prepared pan. Bake 35-40 minutes or until toothpick comes out clean. Cool in pan 30 minutes before removing. Or cut and serve from pan. To Glaze: Whisk together 1/2 cup confectioner’s sugar and juice from 1/2 lemon. working out lumps as you go and making it almost clear. Remove warm cake from pan. Discard paper bottom; place cake on serving plate. While cake is still hot, brush glaze over top of cake. Continue cooling cake.

Oreo Dump Cake

Oreo Dump Cake

Oreo Dump Cake

 

24 Oreo cookies, divided

1 can sweetened condensed milk

1 tub whipped topping (Cool Whip), thawed

1 box chocolate fudge cake mix

1 1/2 sticks (12 T.) salted butter, sliced

 

Preheat the oven to 350°F. Grease a 9×13-inch baking pan with non-stick cooking spray. Arrange 18-20 Oreo cookies in a single layer on the bottom of the prepared pan, covering as much surface area as possible. Pour the sweetened condensed milk evenly over the layer of Oreo cookies. Spread the thawed whipped topping over the sweetened condensed milk in an even layer. Sprinkle the dry chocolate fudge cake mix evenly over the whipped topping layer. Use a fork to break up any large lumps in the cake mix. Arrange the butter slices in a single layer on top of the cake mix, covering as much surface area as possible. Roughly chop the remaining 4-6 Oreo cookies and sprinkle them on top of the butter layer. Bake in the preheated oven for 35-40 minutes, until the top is set and the butter has been absorbed into the cake mix. Remove from the oven and let cool for 5-10 minutes. Serve warm, scooping out portions with a large spoon. If desired, top individual servings with a scoop of vanilla ice cream and a drizzle of chocolate syrup. Enjoy!

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

 

2 cups all-purpose flour

1 cup granulated sugar

1 cup brown sugar, packed

1 tsp. baking soda

1 tsp. salt

1/2 cup unsalted butter

1 cup water

1/2 cup creamy peanut butter

1/2 cup buttermilk

2 large eggs

1 tsp. vanilla extract

 

3/4 cup unsalted butter

2/3 cup creamy peanut butter

6 T. milk

3 1/2 cups powdered sugar

1 tsp. vanilla extract

 

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch baking pan. In a large bowl, combine flour, sugars, baking soda, and salt. Set aside. In a saucepan over medium heat, combine the butter and water. Bring to a boil, then remove from the heat, add the peanut butter, and stir until well blended. Pour the peanut butter blend over the dry ingredients and mix until well combined. In a small bowl, whisk the buttermilk, eggs, and vanilla until smooth. Add to the batter and mix until smooth. Pour the batter into the prepared baking pan, spreading evenly, and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. While the cake cools, make the frosting. Combine the butter, peanut butter, and milk in a saucepan over medium heat and bring to a boil. Remove from the heat and gradually stir in powdered sugar and vanilla until smooth. Immediately spread the frosting over the warm cake. Then, let the cake and frosting cool before slicing. Serve and enjoy!

Dimply Plum Cake

Dimply Plum Cake

Dimply Plum Cake

 

1 1/2 cups all purpose four

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground cardamom

5 T. unsalted butter

3/4 cup packed light brown sugar

2 large eggs

1/3 cup canola oil

Grated zest of one lemon (I left this out, by accident, mostly)

1 1/2 tsp. pure vanilla extract

8 purple or red plums, halved and pitted

 

Preheat the oven to 350F. Butter an 8×8 baking dish or a glass pie plate and set aside. Combine the flour, baking powder, salt and ground cardamom. In a stand mixer, cream the butter with the brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the oil, lemon zest and vanilla. Reduce the speed and add the flour mixture. Pour the batter in the prepared dish, smooth the top and arrange the plums on top, cut side up. Bake for about 40 minutes or until a knife inserted in the middle comes out clean. Let cool for at least 15 minutes before serving.

Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

 

2 cups (100g) packed raw young nettle leaves (use the top 4-6 leaves)

¾ cup (200g) butter at room temperature

¾ cup (150g) granulated sugar

3 large eggs

2 tsp. vanilla extract

zest and juice of ½ lemon

2 cups (250g) all-purpose (plain) flour

2 tsp. baking powder

½ tsp. salt

FOR THE LEMON BUTTERCREAM:

⅔ cup (150g) butter at room temperature

2 ½ cups (300g) powdered icing sugar

Zest and juice of ½ a lemon

 

Preheat oven to 325°F / 170°C. Grease and line two 7” (18cm) round cake tins. Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Rinse under cold water, drain and puree with a stick blender (note: if you’re struggling to puree it, add the lemon juice at this stage). Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed nettles, vanilla, zest and lemon juice. Sift in the flour, baking powder and salt and stir to gently combine. Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing. For the Lemon Frosting: In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.  Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with blackberries and lemon zest.

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

 

1 yellow cake mix box

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon allspice or cloves

 

Prepare as directed on box.

Turkish Revani | Semolina Cake in Lemon Syrup

Turkish Revani | Semolina Cake in Lemon Syrup

Turkish Revani | Semolina Cake in Lemon Syrup

 

1 cup granulated sugar

1 cup milk

2 cups semolina flour

1/2 tsp baking soda

zest of one lemon

cooking spray

About 1/2 cup almonds

 

2 cups of granulated sugar

2 cups of water

juice of one lemon

creme fraiche or whipped cream.

 

Pre-heat oven to 400F. In a large bowl, mix the first five ingredients.  Pour into a greased 25-30cm baking pan.  A large pie pan or a springform pan work well.  Let sit for one hour for semolina to soak in the liquid. While cake is soaking, bring water and sugar to a simmer, let simmer for five minutes, turn off heat.  When cool, add lemon juice. After one hour, cut semolina cake into your pattern of choice.  Place blanched, peeled almonds in a decorative pattern.  You can use either whole almonds or slivers. Bake cake for about 35 minutes until golden colored. Remove from oven, re-cut your pattern so the syrup soaks up the syrup.  Pour syrup over entire cake. Wait at least one hour to serve or over night. Serve with creme fraiche or whipped cream if desired

Cinnamon Buttermilk Cake with Vanilla Buttercream

Cinnamon Buttermilk Cake with Vanilla Buttercream

Cinnamon Buttermilk Cake with Vanilla Buttercream

 

3 C. cake flour

1 ½ C. sugar

2 sticks unsalted butter, softened

2 tsp. baking powder

1 tsp. salt

1 T. cinnamon

2 C. buttermilk

4 eggs

2 tsp. vanilla extract

Frosting Ingredients:

2 sticks unsalted butter, softened

1 16-oz box powdered sugar

1 T. vanilla extract

 

To make the cake, preheat your oven to 350 degrees and spray a large 13 x 18 inch jelly roll pan or sheet tray with cooking spray. Cream together the butter and sugar until very light and fluffy, then add the eggs one by one—beating well after each addition. Add the vanilla extract and continue beating until batter is smooth and combined. Whisk together the cake flour, baking powder, salt and cinnamon in another large bowl and add alternately with the buttermilk to the butter and sugar mixture. Continue beating until there are no lumps, then pour batter into your greased pan, smoothing out the top with a rubber spatula. Bake cake for 30-35 minutes until edges are golden and begin to pull away from the sides of the pan. Let cool completely before icing. To make the frosting, beat the butter with the powdered sugar and vanilla until fluffy—about 10 minutes on high. Spread frosting over the cooled cake and cut into small squares.

Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

 

1 C. all-purpose flour

½ C. local whole-wheat flour

2 tsp. baking powder

1 tsp. sea salt

¾ C. organic cane sugar

¾ C. organic whole-milk yogurt or Greek yogurt

½ C. olive oil or grapeseed oil

2 large eggs, room temperature

½ tsp. vanilla extract

1 C. leftover Cranberry-Orange Relish

 

Preheat oven to 350°F. Grease a loaf pan with oil or butter and dust with 1 T. flour, discarding excess. Whisk together flours, baking powder and salt. In another bowl, blend the sugar, yogurt, oil, eggs and vanilla until smooth and well combined. Fold the dry ingredients into the wet, then carefully swirl in the cranberry sauce, being sure not to fully incorporate it or the cake will turn pink! Scrape into the prepared pan and bake 50–55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 20 minutes, then invert onto a wire rack to continue to cool.

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

 

2 C. heavy cream

4 T. cultured buttermilk

4 apples

1½ C. flour

1¼ tsp. baking powder

½ tsp. salt

1½ tsp. ground cinnamon, divided

1 C. sugar

½ C. butter, room temperature

1 tsp. vanilla

2 eggs, room temperature

2 tsp. grated ginger

2 T. brown sugar

Sliced almonds

 

To make the crème fraîche, mix heavy cream and buttermilk in a clean jar and secure a piece of cheesecloth over the top with a rubber band to allow some air flow. Place on the counter for 12 to 24 hours until it thickens (if your kitchen is cold, it might take longer). Store in the fridge for up to 2 weeks. If you don’t have time to make your own, you can use store-bought or replace with sour cream. Preheat the oven to 350°. Butter the sides and bottom of a 10-inch springform pan. Cut a round piece of parchment paper and place in the bottom of the pan. If using a regular cake pan, line with parchment paper, enough to hang over the sides so that it’s easy to remove the cake after baking. Peel, core and slice apples into half moons and set aside. Mix flour, baking powder, salt and 1 tsp. ground cinnamon in a bowl and set aside. In a separate bowl, cream the sugar and butter for about 1 minute until fluffy. Add vanilla and eggs, one at a time, and beat until just mixed. Add ½ C. crème fraîche and ginger; beat until combined. Mix in the dry ingredients with a wooden spoon or spatula and stir until there are no lumps or dry bits of flour. Fold about ¼ of the sliced apples into the batter and stir until fully coated. Pour batter into the greased pan and smooth out the top. With the remaining apples, create a pattern on top, laying slices however you like and pressing them slightly into the batter. Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean. If the apples begin to brown too quickly, place a piece of foil on top during the last 10 minutes of baking. While the cake bakes, use an electric mixer to whip 1 C. of the remaining crème fraîche with brown sugar and ½ tsp. cinnamon until stiff peaks form. Store in the fridge until the cake is ready to serve. When the cake is done, remove it from the oven and let it rest for 5 to 10 minutes. Run a knife along the outside edge before removing from the pan. Cool on a wire rack for 10 to 15 minutes before cutting. Just before serving, sprinkle with sliced almonds. Serve each slice with a dollop of whipped crème fraîche.

Cookie Monster Cupcakes

Cookie Monster Cupcakes

Cookie Monster Cupcakes

 

2 C. buttercream frosting (Savory Sweet Life recipe here)

Blue food coloring

1 ½ C. sweetened shredded coconut

6 large puff marshmallows cut in half with kitchen scissors to form the eyes

24 chocolate chips

1 dozen unfrosted cupcakes

6 chocolate chip cookies cut in half

 

Add a few drops of food coloring to the frosting. Mix the frosting until the color is uniformly blended in. Add the shredded coconut to a zip top bag. Add a few drops of food coloring to the coconut and seal the bag. Shake the coconut until uniformly tinted. Add more drops if needed until desired color is achieved. Transfer the tinted coconut to a bowl. Using a tooth pick or pointed chop stick, poke a hole through each marshmallow off center and closer to the edge. With its tip pointed down, push one chocolate chip down deep into the non-sticky flat side of the marshmallow to form the pupil. Repeat this with each chocolate chip and marshmallow. To frost the cupcake, place a C. of frosting into medium large zip-top bag. Seal the bag and cut one of the bottom corners off. Pipe enough frosting (2-3 tablespoons) in a circular motion to cover the surface of the cupcake. You can also frost each cupcake using a butter knife. Dip the cupcake tops into the shredded coconut until fully coated. Place two marshmallow eyes side by side towards the top of each cupcake. Finish the cupcakes off by placing a half cookie either flat or at a 45 degree angle towards the bottom of the cupcake to complete the famous Cookie Monster look.

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Cooking spray

1 ½ C. all-purpose flour

2 tsp. baking powder

½ tsp. salt

1 ¾ C. whole-milk ricotta cheese at room temperature

1 C. sugar

¾ C. butter at room temperature

3 eggs

1 tsp. vanilla extract

½ tsp. almond extract

1 C. shredded zucchini about 1 medium zucchini

 

Preheat the oven to 325°. Spray or grease an 8 1/2- by 4 1/2­ inch loaf pan. Line the bottom of the pan with parchment paper. Whisk together the flour, baking powder, and salt in a small bowl until thoroughly combined, about 30 seconds. Use an electric mixer to cream together the ricotta, sugar, and butter in a large bowl until light and fluffy, 6–7 minutes. Beat in the eggs one at a time, beating well after each addition. Continue beating until smooth, about 2 minutes more. Stir in the vanilla and almond extracts. With a silicone spatula, fold half of the dry ingredients into the wet ingredients until just combined. Repeat with remaining dry ingredients, scraping the bottom of the bowl to incorporate any hidden flour. Fold in the zucchini. Pour the batter into the prepared pan, smooth the top, and tap the pan lightly on the counter to release any air bubbles. Move the pan to a baking sheet and bake for 70–75 minutes, until a knife inserted in the center comes out nearly clean, with just a couple of crumbs. Cool the cake in the pan for about 30 minutes, loosen from the pan by running a knife around the edges, and invert onto a wire rack to cool completely before serving.

Rhubarb Cardamom Rose Upside-Down Cake

Rhubarb Cardamom Rose Upside-Down Cake

Rhubarb Cardamom Rose Upside-Down Cake

 

For the bottom:

4 T. butter, melted

Around 1 1/2 pound of fresh rhubarb stalks (preferably bright red)

1/2 C. cane sugar

For the batter:

2 C. whole wheat flour (or 1 C. all-purpose + 1 C. whole wheat for a lighter cake)

1 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1 C. cane sugar

1 C. extra-virgin olive oil

1 C. milk (can be plant-based)

3 large beaten eggs

2 tsp. ground cardamom

1/4 C. orange juice

2 T. rose water

 

Preheat your oven to 350F. Line bottom of a round 8 inch baking pan (3 inches deep) with parchment paper. Cut your rhubarb stalks to fit snugly at the bottom of the pan in an attractive arrangement, flat side down. (If you wish to make the geometric pattern I show in the video, you’ll need to cut the stalks on an angle with the cut side as close to the same length as the uncut side as possible. (Using rhubarb stalks that are uniform in width will make this easier). Once your rhubarb pieces are all snuggly packed like sardines at the bottom of the pan, sprinkle 1/2 C. of sugar on top of the rhubarb, aiming for even distribution. Pour 4 T. melted butter all over, as evenly spread out as you can. With a spatula, gently nudge the sugar and butter around to try to ensure coverage of all the rhubarb, but don’t worry, it doesn’t need to be perfect since it will all melt into a caramel in the oven. In a bowl, whisk together the flour, cardamom, salt, baking soda and baking powder. In another bowl or stand mixer, beat together the olive oil, sugar, beaten eggs, milk, orange juice and rose water. Once the liquid mixture is silky and uniform, add the dry ingredients and mix everything together until just combined (small lumps are ok but try to avoid large lumps). As with any cake batter, don’t overmix it. Pour the batter into the prepared pan, to cover the rhubarb. Bake for about 50 to 60 minutes, or until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let it cool in the pan for about 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack, carefully peel away the parchment paper, and let the cake cool, about 2 hours. (If the cake has risen and domed out a lot while baking, you may want to slice off the top rounded part before inverting it, so the cake sits on a flat base – it’s also a great way to get a sneak taste of the cake and no one will ever know! 😉

Pistachio Lemon Cake with Strawberry + Basil Salsa

Pistachio Lemon Cake with Strawberry + Basil Salsa

Pistachio Lemon Cake with Strawberry + Basil Salsa

 

Makes 1 (9½-inch round) cake

 

2 sticks/8 ounces butter, room temperature plus more for greasing the pan

Zest of 1 lemon

1 C. sugar

3 eggs, room temperature

1 tsp. vanilla

1 ½ C. flour

1 tsp. baking powder

¼ tsp. sea salt

1 C. ground pistachios (see note)

Powdered sugar, for dusting (optional)

Strawberry + Basil Salsa (recipe follows)

 

Preheat the oven to 350°F and line the bottom of a 9½-inch round pan with parchment paper. Grease the bottom and sides with butter. Cream the butter in a mixer until it’s light in color and fluffy, about 2 to 3 minutes. Rub the lemon zest into the sugar to release its oils. Add this to the butter and mix another minute. Add the eggs to the mixture one at a time, beating for 2 minutes each. Mix in the vanilla. Whisk together the flour, baking powder and salt and add this to the bowl all at once. Mix gently, being careful to not overmix. Add the ground pistachios. Pour the batter into your pan and bake for 30 to 40 minutes or until a tester comes out clean. Let cool in the pan on a rack, then turn it out to serve. Dust with powdered sugar before serving if you’d like—the cake doesn’t really need it because it’s sweet enough, but the powdered sugar makes it extra pretty. Serve with Strawberry + Basil Salsa on the side. Note: To make ground pistachios, simply put shelled, unsalted pistachios in your blender or food processor and pulse until finely ground.

 

Strawberry + Basil Salsa

 

1 pound strawberries, hulled (see note)

⅓ C. sugar (or more, depending on sweetness of your berries)

4 large basil leaves

1 T. fresh lemon juice

 

Slice and chop the strawberries into a ¼-inch dice and toss into a medium bowl with the sugar. Finely chop the basil and add this to the bowl along with the lemon juice. Taste and adjust as needed. Let rest for a half-hour before serving. Note: Don’t throw those strawberry tops in the trash! Put them in a pitcher of water and store in the fridge—and you’ve got strawberry water.

Rhubarb Skillet Cake

Rhubarb Skillet Cake

Rhubarb Skillet Cake

 

6 T. unsalted butter, melted, plus more butter for buttering the skillet

11/3 C. all-purpose flour

1/2 C. granulated sugar

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

V2 tsp fine sea salt

1 large egg

2/3 C. milk

1 tsp pure vanilla extract

10-12 fresh stalks of rhubarb, trimmed

 

Preheat the oven to 3 75 °F. Lightly butter a 9-inch cast iron skillet. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt. Make a well in the center. In a separate bowl, whisk together the egg, milk, and vanilla. As you whisk, slowly drizzle in the melted butter to combine. Add this milk mixture to the dry ingredients and stir lightly, just to combine. Pour the batter into the prepared skillet. Cut the rhubarb stalks to fit your pan and lay them on top of the cake batter. Push down very lightly, just enough to embed them but not submerge them. Bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool. Serve directly from the pan. This will keep in an airtight container in the fridge for 2-3 days.

Romanian Intelligent Cake

Romanian Intelligent Cake

Romanian Intelligent Cake

 

2 sticks unsalted butter, melted

9 eggs at room temperature

1 tsp. lemon zest

2 cups flour, sifted

4 cups whole milk, at room temperature

Pinch of salt

1 tsp. vanilla extract

1/2 tsp. rum extract (optional)

1 3/4 cups powdered sugar

 

Heat the oven to 350 degrees. Line a 9-by- 13-inch glass baking dish with parchment paper, leaving the ends long enough to hang over the long edges of the dish to help with lifting the cake out of the pan later. Melt the butter and let it cool until it is warm but still melted. Separate the eggs, placing yolks and whites in separate large bowls. Using a hand or stand mixer, beat the egg yolks with the powdered sugar and lemon peel until they become pale. While beating on low speed, slowly add the melted butter, then the sifted flour, then the milk. To the bowl of egg whites, add salt, vanilla extract and rum extract (if using). Beat until they are stiff. Using only a wooden spoon or a spatula, gently fold the egg whites into the yolk mixture a large spoonful at a time. Do not overmix it. Pour the batter into the pan and bake for 1 hour. Resist the urge to open the oven. After 1 hour, test for doneness by jiggling the pan gently (the middle should be firm). If needed, bake for up to 30 minutes longer, checking every 10 minutes or so (again, try not to open the door too often). Turn off the oven and leave cake in the oven with the door closed for 20 minutes. Remove from the oven and refrigerate for 3 to 4 hours, or until the next day. To serve, run a paring knife around the outside of the cake to make sure it has not stuck to the pan anywhere, then use the overhanging parchment to lift cake out of the pan. Dust with powdered sugar, cut into 2-inch squares and arrange on a serving platter. When you cut into this custardy cake, it will have formed its own layers and have a slightly crispy top.

Blender Orange-Lemon Cake

Blender Orange-Lemon Cake

Blender Orange-Lemon Cake

 

1/2 C. oil avocado oil or any

1/2 C. sugar

2 eggs

1 tsp. pure vanilla extract

1 ½ tsp. baking powder

zest of one large orange T.

1 T. fresh lemon juice

1 C. all-purpose flour 120 grams

juice of one large orange

 

Pre-heat oven to 350F. Add the oil, sugar, eggs, and vanilla to a blender and blend for 30 seconds. Pour it into a bowl and mix in the orange zest, lemon juice and baking powder. Add 1/2 of your flour and mix and then the other 1/2 of the flour + the juice of one orange. Mix and pour into a loaf tin sprayed with oil spray and lined with parchment paper. Bake at 350F for 25-30 minutes (depending on the oven) or until a toothpick comes out clean. Enjoy

Cherry Sheet Cake

Cherry Sheet Cake

Cherry Sheet Cake

 

1 cup butter (unsalted)

1 cup sugar

1 tablespoon vanilla sugar

4 large eggs

1 tablespoon lemon zest ((zest from 1 lemon))

2 cups all-purpose flour

2 1/2 teaspoon baking powder

1/4 teaspoon salt

1 pound cherries (fresh, pitted)

powdered sugar (for dusting, optional)

 

Preheat oven to 350 F degrees. Spray a 10×15 or 9×13 inch baking dish with cooking spray, line it with parchment paper then spray the parchment paper as well. Set aside.  In a mixing bowl, cream the butter, sugar, and vanilla sugar together until light and fluffy. Add the eggs and beat well. Beat in the lemon zest. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to the egg mixture, and mix until just combined. Spread the batter evenly in the pan, using a spatula to even it out. Next, arrange the cherries evenly over the top of the cake. Do not press them down too deeply, because as the cake bakes it will rise around the cherries. Bake for 30 minutes or until light and golden brown. To check for doneness insert a toothpick in the center of the cake and if it comes out clean, the cake is done.  Let cool, then dust with powdered sugar, cut and serve.

Apple Spice Cake

Apple Spice Cake

Apple Spice Cake

 

3 cups all-purpose flour

1 1/2 cups of sugar

1 1/2 tsp. baking soda

1 tsp. baking powder

¾ tsp. salt

3 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground ginger

½ tsp. cloves

1/4 tsp. allspice

1/3 cup warm milk

1 cup of melted butter (or coconut oil)

3 cups grated apples)

½ T. of vanilla

Optional: caramel sauce (recipe below)

 

1/4 cup maple syrup

1/4 cup honey

1/4 cup of sugar (coconut sugar works)

3/4 cups of heavy cream +2 T. divided (coconut cream works)

2 T. butter (vegan butter works)

¼ tsp. salt

1 tsp. vanilla

 

Preheat oven to 325°F and lightly spray and line the bottom of a 9-inch springform pan with parchment. In a medium bowl, mix together the dry ingredients. Add in the warm milk, melted butter, and vanilla. Combine. Add in this grated apple and mix until it is well combined and the apple is evenly distributed. Pour batter into the pan and smooth the top with a spatula. Add apple slices if you choose. Bake for 65-75 minutes until the center is cooked through. Allow to cool for 5 minutes and remove from springform pan and if using caramel, pour over cake while it is still warm.  Over medium heat in a medium pot, combine maple syrup, honey, sugar, ¾ cup heavy cream, salt, and butter.  Bring to a boil and reduce heat to med-low, making sure to keep it at a low boil. Watch it closely as it will boil up as it heats.  Once it reaches about 235°(softball stage and will just barely start to turn golden), remove from heat, add vanilla and 2 T. of heavy cream. Store in an airtight container for about two weeks in the refrigerator. If the sauce gets too hard in the fridge, gently warm it in the microwave 20s at a time, and it will become pouring consistency again.

“I Want Chocolate Cake” Cake

“I Want Chocolate Cake” Cake

“I Want Chocolate Cake” Cake

 

6 tablespoons (85 grams) unsalted butter, at room temperature

3/4 cup (145 grams) firmly packed dark brown sugar

2 tablespoons (25 grams) granulated sugar

1 large egg

1 large egg yolk

3/4 cup (175 ml) buttermilk (see Notes for other options)

1 teaspoon (5 ml) vanilla extract

1/2 cup (41 grams) Dutch cocoa powder

1 cup (125 grams) all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon table or fine sea salt

 

2 ounces (55 grams) unsweetened chocolate, melted and cooled

1 1/2 cups (180 grams) powdered sugar (sifted if lumpy)

1/2 cup (4 ounces or 115 grams) unsalted butter, at room temperature

Pinch of fine sea salt (optional)

1 tablespoons cream or whole milk

1/2 teaspoon vanilla extract

 

Make the cake: Heat oven to 350°F (175°c). Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven. Place your flour, cocoa, baking soda, baking powder and salt in a sifter (I find this step necessary because my cocoa is very lumpy) and shake it over the batter bowl. Stir on low until just combined; scrape down bowl a final time. Scoop batter into prepared pan and smooth flat. Bake for 18 to 22 minutes (updated, based on feedback) 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting. Speed this up by placing it outside for 10 minutes (thanks, winter!).  Make the frosting: Place frosting ingredients in a food processor and run machine to mix. Scrape down bowl then process for another 1 to 2 minutes (updated based on feedback) just until smooth and somewhat fluffed. [Don’t have a food processor? Beat butter, powdered sugar and salt, if using, in a large bowl with an electric mixer until fluffy. Pour in chocolate, milk and vanilla, beat until combined, then one more minute to whip it further.] Scoop the frosting onto the cooled chocolate cake and swirl it around. Finish with rainbow sprinkles; don’t even fight it. Cut into squares and prepare for your family/roommates to completely freak out when they spy it on the counter. (But only share if they offer to do dishes.) Cake keeps at room temperature for a day or two, or in the fridge up to a week, or so I’ve heard but never tested out. Notes: Red wine chocolate cake, mocha chocolate cake: You could replace the buttermilk in full with yogurt or sour cream thinned with a little milk or water, with red wine or replace 1/2 cup of it with strong coffee. (Keep 1/4 cup buttermilk so you’ll have an acidic ingredient to wake up the baking soda.)

Lemon Sponge Cake with Pear Marmalade

Lemon Sponge Cake with Pear Marmalade

Lemon Sponge Cake with Pear Marmalade

 

Pear Marmalade needs to sit at least 3 hours; Make the day before.

 

Unsalted butter, for greasing the cake pans

2½ cups cake flour

½ tsp. salt

2 tsp. baking powder

5 T. extra virgin olive oil

¾ cup granulated sugar

3 large eggs

Grated zest of 6 lemons

½ cup whole milk

¾ cup pear marmalade

Confectioners’ sugar, for garnish

 

Preheat the oven to 350°. Butter and flour two 8­inch round cake pans. In a medium bowl, toss the flour, salt, and baking powder with a fork to mix well. In a large bowl, beat the olive oil & sugar together with an electric mixer until well blended. Add the eggs one at a time, beating well after each addition. Put the dry ingredients in a sifter & sift about one third onto the egg mixture. Add the lemon zest & fold in the flour and zest, then stir in about one third of the milk. Add the remaining flour and milk in two additions each, blending well. Turn batter into the prepared cake pans. Bake for 25 minutes, or until cakes are beginning to pull away from sides of the pans & spring back when pressed lightly in the center with a finger. Turn the cakes out onto a rack, & invert onto another rack to cool. To assemble, place one cake layer on a serving plate and spread marmalade over the top. Place the second layer on top and gently press the layers together. Sprinkle the top of the cake with confectioner’s sugar.

 

For Pear Marmalade

 

2 lbs. firm unripe pears, peeled, cored, and chopped into small pieces

1 ½ C sugar

3 cloves

1 T freshly ground black pepper

 

In a large bowl, mix the pears, sugar, and cloves together. Cover with a kitchen towel and aside for at least 3 hours to let juices start to run. Transfer the pear and juice to a large nonreactive saucepan, bring to a simmer, and simmer gently, stirring frequently with a wooden spoon to prevent sticking, until the pears are tender. Remove from the heat, stir in the pepper, remove the cloves, & allow to cool.

Sheet Pan Vanilla Sheet Cake with Sprinkles

Sheet Pan Vanilla Sheet Cake with Sprinkles

Sheet Pan Vanilla Sheet Cake with Sprinkles

 

Cooking spray

3 cups all-purpose flour

1 3/4 cups granulated sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

4 large eggs

3/4 cup canola oil, or melted and cooled unsalted butter

1 cup whole milk

1 T. vanilla extract

 

8 T. (1 stick) unsalted butter, at room temperature

3 cups powdered sugar

1 tsp. vanilla extract

1 T. whole milk

Disc sprinkles (optional)

 

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 13×18-inch rimmed baking sheet (also known as a half sheet pan) with cooking spray; set aside. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Pour the batter into the baking sheet. Bake until the cake is lightly browned and springs back when gingerly pressed with a finger, 20 to 25 minutes. Cool the cake on a wire rack while preparing the frosting. Make the frosting: Beat the butter in a large bowl with an electric hand mixer on medium speed until smooth. Add the powdered sugar 1/2 cup at a time, beating well after each addition. Add the vanilla and milk and beat until smooth and fluffy. Spread the frosting right on top of the cake and use the tip end of a small spoon to work the frosting back and forth, creating a striped pattern. Decorate with sprinkles if using. NOTES: Storage: The cooled cake can be covered with plastic wrap and stored at room temperature for up to 2 days or refrigerated for up to 7 days.

Better Banana Cake with Caramel Frosting

Better Banana Cake with Caramel Frosting

Better Banana Cake with Caramel Frosting

 

1 package yellow cake mix

1/2 cup packed brown sugar

1 tsp. cinnamon

3 ripe bananas, mashed

1 cup of water

1/2 cup of canola oil

3 large eggs

Quick Caramel Icing (see below)

1 cup of chopped pecans

Instructions

 

Spray a 9 x 13 inch baking pan with Baker’s Joy non-stick spray. In the bowl of your mixer, add the cake mix, brown sugar and cinnamon and whisk to break up clumps. In a separate bowl, combine the bananas, water, oil and eggs until mixed together. Add to the dry ingredients. Beat on low for about 1 minute, stop scrape down the sides, and beat another 2 minutes on medium speed. Pour into the prepared pan and bake at 350 degrees for 25 minutes, reduce heat to 325 degrees and bake another 25 to 30 minutes or until nicely browned and a toothpick inserted into the center comes out clean. Place on a wire rack to cool in the pan. Pour icing over the still warm cake and sprinkle the pecans on top while the icing is still warm. Allow the cake to set for at least an hour to fully cool.  Variation: Make this an applesauce cake by replacing the bananas with 1 cup of applesauce

 

Quick Caramel Icing

 

1 stick of pure unsalted butter

1 cup of packed light brown sugar

1/4 cup of half and half

2 cups of sifted powdered sugar

1 tsp. pure vanilla extract

 

In a heavy bottomed saucepan, combine the butter and brown sugar and cook over a slightly higher than medium fire, until mixture begins to boil. This will take anywhere from 2 to 4 minutes depending on your stove. Once it begins to boil, slowly whisk in the half and half until well blended. Bring back just to a boil, turn the burner to low, remove the saucepan from the heat, add the powdered sugar and vanilla and blend. Return the saucepan to the burner and beat with a wooden spoon until smooth. Icing will get stiff quickly so you’ll need to immediately pour over cake and allow it to set.