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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.

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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…

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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.

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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.

The Ones.

First, I tasted the caramel coconut-pecan frosting — delicious. Much richer and more flavorful than the store-bought stuff.

Second, the cake — awesomely good.

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Blondies make me feel like I should say  “bars” with a Minnesota accent, like from that pageant-mockumentary — “Drop Dead Gorgeous.” Yeah, I like that movie.

I think bars are kind of the bake sale go-to, which makes them seem…tame. 

Except I tend to really like bars.

I’m just bored with their shape.

So I went with cake here — a moist, toffee-covered peanut-filled blondie cake with a butterscotch glaze.

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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.

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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.

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I’ve been craving carrot cake. Specifically, Dorie Greenspan’s carrot cake.

Studded with plump raisins, coconut and walnuts, this moist cupcake is definitely Dorie-ish — her chunkied-up twist on the traditional carrot cake.

We were a little worried about the presence of coconut in the mix. I love coconut. He loves coconut.

But still…it’s carrot cake.

However, it’s just the right amount. It adds a flavor dimension to the cake that supports the carrot, gives it a boost…loves it a little. 

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I screwed this one up a little. I shorted the recipe by about a cup of peaches. I only had three cups of peaches, not four. So, I went with it.

It was still a good, spicey, peachy cobbler-like dessert. But the cake was…a little dry.

BUT — the first time I made this, I used three cups of peaches and one cup of blackberries and it was awesome, a keeper.

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