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,…
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 is my version.
Because it includes steeping tea, some of the steps take a little longer, but it is oh so worth it.
Sweet Tea Cake
- 2 cups All-Purpose Flour
- 2-1/2 teaspoons Baking Powder
- 1/4 teaspoon Fine Sea Salt
- 4 Large Eggs, at room temperature
- 1-1/2 cups Granulated White Sugar
- 1 cup Whole Milk
- 1/2 cup unsalted butter, cut into cubes
- 2 Family Sized Iced Tea Bags
- 3 teaspoons Pure Vanilla Extract
- 3 teaspoons Avocado Oil, coconut oil will work too
Sweet Tea Simple Syrup
- 1/2 cup Water
- 2 Family Sized Iced Tea Bags
- 1/2 cup Sugar
- 1/4 cup Whole Milk
- 1 Family Sized Iced Tea Bags
- 1 cup Unsalted Butter, at room temperature
- 1 pound Confectioners' Sugar, sifted
- 3 teaspoons Pure Vanilla Extract
- Preheat oven to 350°. Preheat for at least 20 minutes and use an oven thermometer to insure proper heat.Grease, with butter, 2 8" and line with parchment paper.
- Whisk together flour, baking powder and salt in a large bowl and set aside.In a stand-up a mixer beat eggs, on medium speed, untl frothy. With mixer still going, gradually add sugar and then beat on medium high speed until tripled volume.
- Heat the milk, butter and teabags in a small saucepan, to melt the butter. Do not let it come to a boil, but a slight foam is okay.Remove from heat and let steep for a minute or two but not cool, completely.
- On low speed, add flour mixture to egg mixture in three portions, until just combined. Do not overwork.Pour hot milk, vanilla and oil into another bowl. While vigorously whisking add about a cup of egg mixture into the hot milk. You are "tempering" the eggs so that you can mix the rest in without making scrambled eggs.Turn stand up mixer back on a low speed and gradually add remaining hot milk to egg/flour mixture.Be sure to scrape down sides and bottom and if needed, give one last run on the mixer.
- Pour batter into prepared pans and give a couple of knocks on the counter to get rid of air bubbles.Bake, at 350°, for about 30 minutes. Tester should come out with just a few moist crumbs.While cakes is baking, make simple syrup. When cakes first comes out of oven, poke holes in cakes and brush simple syrup all over cakes. You can brush again before frosting to keep crumbs at bay.Let cake cool in pans for 15 minutes then turn out onto racks and let cool completely, before frosting.
- Bring water to a boil. Add tea bags and remove from heat, to steep for 5 minutes.Remove tea bags and add sugar. Put back on medium heat and stir until sugar is completely dissolved.Let cool.
Sweet Tea Buttercream
- FEEL FREE TO DOUBLE THE RECIPE.Put tea bags in whole milk and set aside.In the bowl of a stand up mixer, fitted with a whisk attachment, beat butter for a full minute until creamy.Add in vanilla, slowly, and combine well.Gradually start adding sifted confectioners' sugar, until all incorporated.Remove tea bags from milk.Slowly add milk just until desired consistency, You may not need to use it all.
- Once cake is completely cool, frost generously and serve.
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.…
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.
If there’s one thing my Southern Family does well, it’s pound cake. We all have the one we make from memory. We also have ALL have the collections of pound cake recipes that have been passed down. This one is from Aunt Rosie. here she…
I love this time of year. Give me a Meyer Lemon or a Cara Cara Orange and I am a happy girl. Every year I look for different recipes to use these fabulous gems. This year I came across Odette Williams, Lemony Yogurt Loaf Cake,…
Back on January 19th I posted my version of the Tik Tok, cake cutting hack, on my Instagram. While you all loved the hack, what I heard most was, “I need that recipe”!
So here you go. This is my vanilla cake recipe. It is light, delicious and sweet. You will love it!
Please send me pictures of your version and follow me on instagram https://www.instagram.com/whiskinthesouthern/
Vanilla Cake and Vanilla Buttercream
- 2-1/2 cups Sifted Cake Flour
- 1-1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Salt
- 3/4 cup Unsalted Butter, at room temperature
- 1-3/4 cups Granulated White Sugar
- 4 large Egg Whites, room temperature
- 1 large Whole Egg, room temperature
- 1/2 cup Whole fat Sour Cream, room temperature
- 1 Tbs. Pure Vanilla extract
- 1 cup Whole Milk, room temperature
- 1-1/2 cups Unsalted Butter, room temperature
- 2 tsp. Pure Vanilla Extract
- Pinch table salt
- 5 cups Confectioners Sugar (about a box)
- 1/3 cup Whole Milk, may need more
- Sanding Sugar or Sprinkles
- Preheat oven to 350°.Grease, Flour and line with parchment paper, 2-9" cake pans
- Whisk together flour, baking powder, baking soda and salt. In a stand up mixer fitted with a paddle attachment, beat the butter until light and fluffy. Add sugar and beat on high until creamed together. Be sure to wipe down sides.Add in egg whites and combine well. Then add in sour cream and vanilla.Alternating with the milk, on a slow speed, add in dry ingredients in thirds. DO NOT OVERWORK your batter. Mix until just combined.
- Divde evenly into prepared pans. I like to use a large ice cream scoop (disher), to get it evenly distributed.Bake for 20-25 minutes. You want a tester to come out with just a very few wet crumbs. remember ti will keep cooking as it cools.Cool cakes, in pan on wire rack. See notes below for assembly.
- In the standup mixer, fitted with a paddle attachment, Beat the butter until light and fluffly. Add vanilla and salt, then start adding the confectioners sugar, slowly.Depending on the weather where you are, you may need to gradually add the milk as you go, or you can add it at the end. Continue beating until you get a thick but light consistency. Keep in mind you may need to add more confectioners sugar or more milk.