I am so very fortunate to live in Southern California, where we get fresh strawberries year round. But even here, those summer series are special Our season is peaking for the next few weeks and I am fully taking advantage of it. Those dark red…
The South has a long love affair with pound cake. As I have said before, my family has hundreds of recipe variations, designed to suit any mood or occasion. When I cam across this recipe, in Southern Living, I knew it would be a keeper.…
I admit it I am jumping on the bandwagon! I’ve seen the Trader Joes Pancake Bread in a loaf style, delicious.
I’ve seen dozens of Pancake bread recipes but have seen a lot of Pancake Cake recipes so I though I’d dive in. I am working on my first cookbook, Cake for Breakfast, so this was an obvious cake for me to create. I hope you enjoy it! I can’t wait to hear your thoughts.
- Bundt Pan
- 3 cups All-Purpose Flour
- 2/3 cup Granulated White Sugar
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1 teaspoon Fine Sea Salt
- 3 Jumbo Eggs
- 2/3 cup Butter, melted
- 1/2 cup Buttermilk
- 1/2 cup Heavy Cream
- 1 cup Maple Syrup
- 1 teaspoon Maple sugar, or flakes
- 1/2 teaspoon Pure Vanilla Extract
- Preheat oven to 350°Generously grease and flour a bundt pan. Make sure to get in all the crevices.
- Whisk together flour, white sugar, baking soda, baking powder and salt in a large bowl and set aside.In a separate bowl mix together the eggs, butter, buttermilk, cream , maple syrup, maple sugar and vanilla.
- Pour liquid ingredients into dry ingredients, whisking as you do. Whisk until the batter is smmoth and no dry bits are left.
- Pour into prepared pan and bake for 35-50 minutes. A tester inserted should come out with just a few moist crumbs.Cool in pan for 10 minutes then turn out onto rack. Cool completely.Make a glaze of 2 cups, sifted, confectioners' sugar with 3 tablespoons of maple syrup. If it gets to thick but you are happy with flavor, you can add whole milk, 1 teaspoon at a time.
These Madelines are sheer perfection! You get fantastic flavor from the freshest ingredients and golden butter. You get the iconic bump, from chilling you batter and starting in a hot oven. You can indulge in the rich flavor of vanilla with a hint of lemon.…
Growing up in Los Angeles, there were a few staple treats. Sometimes, it was a midnight run to Western Bagel to get hot bagels just out of the oven and other times it was Mis Grace Lemon Cake.
Miss Grace holds a special place because, it was the dessert my mother always took to USC football games when we were tailgating. It is the perfect combination of lemon and butter flavors. It is tart and sweet at the same time.
My mother’s friend used to say that we had to cut it very, very thin to appreciate the flavor.
Long ago it was sold to another bakery here in Los Angeles and somehow it never felt the same. I have been trying to recreate that flavor forever and I think I have finally come up with the perfect recipe.
If you are familiar with Miss Grace, let me know what you think. Did I nail it!
Copycat Lemon Bundt Cake
- 1 cup Unsalted butter, at room temperature
- 2-1/4 cups Granulated White Sugar
- 3 Large Eggs, at room temperature
- 3 cups All-Purpose Flour, sifted
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Buttermilk
- 2 Tablespoons freshly grated lemon zest, firmly packed
- 3 Tablespoons Fresh Lemon Juice
- 2 cups Confectioners' Sugar, sifted
- 1/4 cup Fresh Lemon Juice
- Preheat oven to 325°.Butter, generously, the bundt pan.In a stand-up mixer fitted with a paddle, cream butter until it is light in color. Gradually add sugar and beat unti light and fluffy.Add eggs, one at a time.
- In a separate bowl, whisk together flour, soda and salt.Alternating with Buttermilk, add the flour mixture to butter mixture. Start and finish with flour.Beat until just combined, do not overwork.Add in the lemon zest and lemon juice and stir to just combine.
- Pour batter into prepared bundt pan.Bake for 55-65 minutes, depending on your oven. A tester should come out with just a few moist crumbs.Let cool in pan, for 10 minutes them turn out and cool completely on a rack.
- While cake is cooling, make glaze.Using a handheld whisk, gradually add lemon juice to confectioners' sugar. Only add the amount of lemon juice you need for a thick pourable glaze. You don't want it to be too runny.When cake is cool, pour glaze generouslu around cake.
I love sweet tea. However long ago my grandparents started making with sweet n low. Traditionally it is made with a simple syrup. While I can’t really drink tea that sweet anymore, I’ve often wondered what it would be like in cake form. Well here…
See what I did there? This is a post about using beets to ease some of the sugar in a cake recipe.
I am always trying to figure out ways to be able to indulge in all my favorite things in a more healthy manner. So this week I dipped my toe into subbing beets for sugar. I mean dipped. I subbed 1/4 grated beets for 1/4 cup of sugar. Hey it’s a start. I” do more next time, cause this worked well.
I chose to use a chocolate cake since the flavor really comes from the cocoa powder. If you or the recipient of the cake is freaked out by seeing the beets, the cocoa powder will hide them and they will never know.
I also used Blood Oranges for the frosting. I used both beet juice and Blood Orange juice. I wanted a specific color but the acid in the oranges can make it hard to get your frosting to hold up. TO amp up the flavor in the cake, I squeezed fresh juice into the hot cake. This gives such a fresh flavor to the chocolate
I hope you enjoy this cake. Let me hear from you!
Chocolate Cake with Blood Orange Juice and Frosting
- 9X5 Loaf Pan
- 3-4 Medium Beets
- 1-1/4 Cups All-purpose Flour
- 3/4 Cup Unsweetened Cocoa Powder, extra for dusting pan
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Fine Sea Salt
- 3 Large Eggs
- 1-1/4 Cups Granualted White Sugar
- 1 tsp. Vanilla Extract
- 1 Cup Great Quality Extra Virgin Olive Oil
- 1 Zest of Blood Orange
- 1-2 Tbs. Blood Orange Juice
Blood Orange Frosting
- 4 ounces Cream Cheese, at room temperature
- 1/2 Cup Unsalted Butter, at room temperature
- 2 Tbs. Beet juice, reserved from grated beets, in cake.
- 2 Tbs. Blood Orange Juice
- 1/2 tsp. Orange Extract
- 1/2 tsp. Fine Sea Salt
- 3 Cups Confectioners Sugar, sifted
- Preheat oven to 400°. Arrange cleaned beets in a baking dish with about 1/2 cup of water and cover tightly with foil.Bake until beets are tender, about an hour.Carefully remove from oven and remove foil. It will steam. Let beets cool enough to handle and then, while under running cold water, peel with hands.Grate Beets, unitl you have about 1-1/4 cups. Reserve the juice, for frosting. Set aside.
- Reduce oven temperature to 350°.Grease a 9X5 loaf pan with butter, then dust, lightly, with extra cocoa powder. In a small bowl whisk together flour, cocoa powder, baking powder, baking soda and sea salt.
- In the bowl of a stand-up mixer, fitted with paddle attachment, beat eggs and sugar together until light and doubled in voulme, about 4 minutes.Add in grated beets and vanilla, stir until well combined. Fold in half the dry mixture then all of the olive oil. Finish with remaining dry ingredients and mix until just combined. Do not over mix.
- Spoon into prepared pan and smooth top. Bake for 60-70 minutes. A tester should have just a few crumbs left.Immediately drizzle orange juice over hot cake.Cool in pan on rack for 20 minutes. Turn out and let cool completely before frosting.
- In a stand up mixer fitted with whisk attachment, beat together cream cheese and butter until well combined and light in texture.Slowly add in beet juice and blood orane juice, orange extract and salt. Beat on slow until combined and smooth. Gradually, on a slow speed, add sifted sugar until all is combined and there are no lumps.It may be soft. You can either spread it on the cake as is or refrigerate for about 15 minutes and then pipe onto cake.Decorate cake with blood orange slices and some zest.
Last week was National Beer Day. While I love a good COLD beer, I am much more of a baker than a drinker. When I was in college a friend gave me a recipe box filled with some of her favorites and I have enjoyed…
Well, I don’t know about the mouth of a lady but I do know that this classically Italian almond flour cake is absolutely delicious. I made it for Passover but it is perfect for anytime. I used lots of lemon zest for a really fresh…
I remember a time when we talked ourselves into believing that Passover desserts tasted good. Now with the realization that not everyone can, or should, eat gluten, we have some really great options.
This flourless chocolate cake is smothered in ganache and then homemade caramel is decadence defined and you will not miss one bit of the gluten!
Flourless Chocolate Caramel Cake
- 1 Cup Semi-Sweet Chocolate Chips, use the good stiff
- 1/2 Cup Unsalted Butter
- 3/4 Cup Granulated White Sugar
- 1/4 tsp. Fine Sea Salt
- 1-2 tsps. Instant Espresso Powder 1 will enhance the chocolate flavor; 2 will give you a mocha flavor.
- 1 tsp. Vanilla Extract
- 3 Large Eggs, slighly beaten
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Cup Chopped Bittersweet, or semi-sweet, Chocolate
- 1/2 Cup Heavy Cream
- 1/3 Cup Packed, Brown Sugar
- 3 Tbs. Unsalted Butter
- 1 Tbs. Whole Milk
- Preheat oven to 375°.Lightly grease an 8" cake pan and line with parchment paper. I like to grease the paper too.
- In a microwave safe bowl, melt the chocolate and butter together, stirring every 15 seconds, until butter is completely melted.At this point stir until chocolate melts and mixture is smooth.Stir in sugar, salt, espresso powder and vanilla.Add in eggs and beat briefly until smooth.Add in cocoa powder and mix until just combined.
- Spoon in to prepared pan and bake for 25 minutes.The cake should have a thin crust and the internal emperature should be 210°.Cool in pan for 5 minutes then runknife arond the side and turn out onto plate and let cool completely.
- Put chocolate in a heat proof bowl. Heat cream until it just starts to simmer. Do not boil.Pour hot cream over chocolate and let sit for 3 minutes.Stir until chocolate is completel melted and cream is incorporated.Pour over cooled cake and allow to set.
- Heat brown sugar, butter and milk in a small saucepan, over a medium flame. Stir often and as soon as it begins to boil remove from heat. Stir until smooth.Allow it to cool down to just luke warm.Gently spoon over ganache and spread evenly.Serve at room temperature with a side of whipped cream.