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I find eggs magical at times.
I love them for a lot of reasons, but I’m really loving what they did for these upside-down cakes.
The mini-Bundts are golden-edged, totally addictive and low-fat — two yolks. That’s it.
No butter. No oil.
And no crappy fat substitutes (like applesauce) to weigh the cake down.
The eggs worked their magic and turned a little bit of flour, spice and super sweet pear into addictive mini sponge cakes.
I’m not a big fan of “light” cakes and muffins.
Most of the time, they’re heavy as rocks, dry as paper and taste like nothing (or worse, something fake).
But that hasn’t kept me from trying to make one myself. One that actually tastes like cake.
Really good cake.
So I did a little riff on angel food cake — simplified it, left in a couple of yolks and added that yummy caramelized upside-down part.
Soft, fluffy frosting over a moist butter cake shot with blueberries and just a hint of lemon —
it’s a cloud cake for any occasion.
The cake is tender, moist and so easy to make. Like the easiest. You don’t even need a mixer.
And then there’s the frosting…
Or apple crunch cake. Fantastic and totally for fall.
The pandowdy is a layer of apple pie filling topped with a buttery, sugar-crisp cake layer dotted with toasted nuts.
It’s based on my mom’s old pandowdy recipe — the kind that takes pie filling, a boxed cake mix and butter.
I don’t go for boxed cake mixes, so I found a recipe at the Chickens in the Road blog to make my own mix from scratch.
I haven’t tried the mix in all-out cake form, but it worked beautifully in this recipe.
I’ve been gone for far too long.
Too far from everything warm and inviting.
I’ve got some serious making up to do.
So, I’m starting simple…an apple cake for the fall.
These chilled, cream-filled cupcakes fit right in with our summer hibernation.
110 plus-degree temps have driven us inside, I’m on a lemon kick and I had a tub of mascarpone just waiting to be worked into something creamy.
Plus, I’ve needed an excuse to whip up some of the vanilla cupcakes my sister and I made a few months back.
Katie and I filled our first batch of vanilla cupcakes with lemon curd, which is awesome and rich.
Although I didn’t venture far from the vanilla-lemon theme, the lemon mascarpone cream makes for a cool summer alternative.
This tastes just like an Entenmann’s.
It’s light lemony cream cheese filling and soft butter cake bottom kept me coming back to the refrigerator with a fork.
This breakfast cake is my lemon butter cake experiment gone good.
Unexpectedly better than good.
My dad loves German chocolate cake. It’s his fave.
So I’ve been studying recipes (I have stacks of library cookbooks I check out again and again) so I could make him some from scratch.
I now have a batch for him to try tomorrow.
I’m thinking — yes. These are them.
First, I tasted the caramel coconut-pecan frosting — delicious. Much richer and more flavorful than the store-bought stuff.
Second, the cake — awesomely good.
I want to start by talking about this here cake — it’s dark, sauced-up, spiked, fabulous.
Yummy for breakfast, wrapped up in a piece of parchment, eaten on the way to…wherever.
It’s even better for dessert, drizzled over in brandy caramel, next to a scoop of soft French vanilla, at home, watching “Game of Thrones” or “Justified” or just reading a cookbook on the couch next to Chris.
I’ve been away for too long I think. Almost a month. Feels like forever.
It’s time to bake. Seriously bake.
This is the brunch cake for a Saturday morning. Especially a Saturday with a sister, around 11-ish a.m. in your mom’s kitchen.
It’s not so much a casserole as a fantastic set of layers — a ribbon of feather-light cheesecake runs between a couple of buttery coffee cake layers, which has a super-thin sugar-cinnamon crust.
Each piece is served warm from the oven, topped with a few saucy strawberries.