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Archive for the ‘Cake’ Category

Pound cake is one of my favorite no-fuss desserts. It’s simple, easy and versatile. Pound cake also reminds me of my grandmother, who taught me that it’s a perfectly acceptable breakfast treat. :P

I was flipping through the March issue of Southern Living and came across this recipe for Lemon Coconut Pound Cake. I just happened to have all of the ingredients on hand in my kitchen so 10 minutes later I found myself baking. I had the cake in the oven in less than 15 minutes and it smelled wonderful while it was baking.

I was extremely pleased with both the texture and flavor of this cake. Sometimes pound cakes can be a bit dry but this one was soft and moist. I attribute the great texture to the use of yogurt in the batter. The lemon coconut flavor provided the perfect Spring twist on pound cake.

We ate this plain and it was delicious but it would also be nice with a glaze or with berries and fresh whipped cream. Make this cake a must on your Spring dessert rotation!

Lemon Coconut Pound Cake
(Recipe heavily adapted from Southern Living)

Ingredients:

1/2 cup unsalted butter (1 stick), softened
1 1/3 cups granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup plain Greek yogurt or sour cream
2 teaspoons lemon zest
1 tablespoon lemon juice
1/2 cup sweetened flaked coconut, plus extra for topping cake

Directions:

Preheat oven to 325 degrees. Butter and flour a 9 x 5 loaf pan. Stir together flour, salt, and baking soda and set aside.

In a stand mixer fitted with the paddle attachment or using a hand mixer, beat butter at medium speed until creamy, about 2-3 minutes. Slowly add sugar, beating until fluffy and lightened in color. Add eggs, 1 at a time, beating just until blended after each addition.

Alternate adding flour mixture and yogurt to butter mixture, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon zest, lemon juice and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.

Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. (Mine took closer to an hour and 15.) Cool in pan on a wire rack for 10 to 15 minutes and then remove from pan to wire rack, and cool completely (about 1 hour).

Yield: 8 servings

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I thought these cupcakes would be the perfect thing to share in celebration of my second blogiversary! Since I launched Bakin’ and Eggs two years ago I have posted over 200 recipes, including 68 from Gourmet Magazine. I love that my blog allows me to share recipes with friends, family and readers from all over and also that Brandon and I now have a great resource of all our favorite recipes.

While we’re on the topic of my second blogiversary, I want to use this opportunity to discuss the future of this blog. Many of you know that I launched a healthy living blog back in April. Since then I have been asked many times if I am going to combine the blogs. As of right now, I have no plans to do that. I like that Bakin’ and Eggs is dedicated to recipes and that I have the freedom to publish anything I want without feeling that it has to fit in the “healthy living” bubble. And while my version of healthy living includes all things in moderation, I know that it wouldn’t work for everyone to see things like cupcakes and macaroni and cheese on Peanut Butter Runner.

Enough serious talk…let’s get to the cupcakes. ;)

I made these a few weeks ago for my niece’s first birthday. I will admit that I much prefer baking cakes and cupcakes to decorating them but when there’s a special occasion I can’t resist. Luckily, Brandon is very creative and helps tons when I take on these baking projects.

The simplicity and cuteness of the piglets and frogs seemed like a great fit for a first birthday party and the pink and green color scheme gave them a fun and girly touch. I used vanilla cake for the piglets and dark chocolate for the frogs to offer a flavor choice. I iced them both with buttercream that I colored with food coloring.

They were a hit with everyone at the party…including the birthday girl!

One Year Ago: Flourless Chocolate Cake (my first blogiversary!)
Two Years Ago: Dad’s Chili (my very first recipe!)

Piglet Cupcakes
(Inspiration from Parenting)

Ingredients:

Cupcakes (your choice of flavor)
Vanilla buttercream
Red food coloring
Black decorating icing (you can buy this in a tube)
Large pink marshmallows
Chocolate chips
Pink decorating sugar

Directions:

Using a handheld mixer or a stand mixer, color the icing pink with red food coloring. Frost cupcakes.

Snip a ¼-inch thick slice from a marshmallow, crosswise. Dip cut side of thin marshmallow slice into pink sugar to coat. Cut sugared slice in half crosswise and form into two ear-shaped triangles. Save larger piece of marshmallow for the snout.  Repeat with remaining marshmallows.

Press the larger piece of the marshmallow, cut side down, onto the lower half of the cupcake for the pig’s snout. Press two sugared marshmallow ears into opposite edge of cupcake, as pictured. Press the chocolate chips in for the piggy’s eyes, pointed end down (or use the black decorating icing). Pipe a mouth onto the cupcake with the black decorating icing.

Frog Cupcakes
(Inspiration from Cutest Food)

Ingredients:

Cupcakes (your choice of flavor)
Vanilla buttercream
Large white marshmallows
Chocolate chips
Red decorating icing

Directions:

Using a handheld mixer or a stand mixer, color the icing green with green food coloring. Frost cupcakes.

Cut marshmallows into thin slices to form the eyes. Press chocolate chips into eyes (we randomly placed ours so they were not all the same) and press into frosting. Draw smile and tongue (if desired) with red decorating icing.

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Let’s get the important facts out of the way. This coffee cake has three sticks of butter in the cake and another half stick in the topping. If you find this shocking you may want to leave now! ;)

That said, this is the perfect coffee cake for the holidays. I made this last Thanksgiving for breakfast (you just have to go all out on Thanksgiving!) and my family loved it. I am a big fan of fresh cranberries in baked goods and this cake had just the right amount layered throughout. The streusel topping was a nice finish and the toasted pecans added so much.

This Cranberry Coffee Cake would be a lovely treat anytime during the holiday season – take it to work, bring it to a friend or serve it for houseguests. I guarantee it will be a hit…just dont’ tell anyone about the three and a half sticks of butter.

One Year Ago: Good Eats Roast Turkey on the Big Green Egg

Cranberry Coffee Cake with Streusel Topping
(Recipe source Cuisine at Home)

Ingredients:

FOR THE STREUSEL
1/2 stick unsalted butter
2/3 cup flour
1/3 cup toasted pecans, chopped
1/3 cup dried cranberries
1/4 cup sugar
2 tablespoons orange zest

FOR THE CAKE
1 cup fresh cranberries
2 1/4 cup sugar, divided
Zest of 1/2 orange
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
4 eggs, plus 1 egg yolk
3 sticks unsalted butter, softened

Directions:

Preheat oven to 350 degrees. Coat a 9-inch square baking pan with nonstick spray. Line pan with parchment paper so it hangs over edges to create handles and spray again with cooking spray.

FOR THE STREUSEL
Melt butter and stir in flour, pecans, dried cranberries, sugar and orange zest. Set streusel aside.

FOR THE CAKE
Pulse fresh cranberries, 3/4 cup sugar and orange zest in food processor and set aside.

Whisk together flour, salt, cinnamon and baking powder in bowl and set aside. Whisk together eggs and egg yolk and set aside. Using hand mixer, cream butter and remaining 1 1/2 cups sugar in large bowl. Add flour mixture and egg mixture alternately to butter mixture, beating well after each addition. Transfer half of batter to prepared pan; top with cranberry mixture and then top with remaining batter, smoothing each layer. Use a knife to swirl batter and cranberries and top cake with streusel.

Bake 55 to 70 minutes or until streusel is golden brown and toothpick comes out clean. Cool on wire rack for 20 minutes before serving.

Yield: 16 servings

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I’m pretty sure I have never had hummingbird cake anywhere other than my grandmother’s house. It is a very Southern, very simple cake. The cake only requires one bowl and no mixer and is very versatile. You can make a layer cake, a sheet cake, cupcakes or a bundt cake. Also, icing is optional! This cake becomes glorified banana bread without icing and could easily pass as a breakfast treat!

I have a constant supply of overripe bananas in my house. I usually freeze them for smoothies and oatmeal but recently I remembered my grandmother’s hummingbird cake and just had to make one. The perfect occasion arose when I was asked to bring a dessert to a family cookout.

No one had ever tried hummingbird cake before and it was a huge hit. Everyone asked for leftovers to take home. I even received the comment that every time I bring a cake to a family function it becomes the current favorite until the next cake I bring! Nice!

I opted to use the lightened version of this recipe and replaced a lot of the oil with applesauce. Usually, I don’t do this when baking cakes to take out but since this cake already features banana and pineapple, I thought the applesauce would be a nice healthier substitution. The sugar was cut back slightly in the recipe I followed but it could have been reduced even more.

Anyway you make this cake it is sure to be a hit. Next time you have overripe bananas and are looking for a change from traditional banana bread, this is your recipe!

One Year Ago: Easy Banana Muffins

Hummingbird Cake
(Recipe source Southern Living)

Ingredients:

FOR THE CAKE
Vegetable cooking spray
3 cups  plus 2 teaspoons all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 teaspoon ground cinnamon
2 large eggs
1/2 cup unsweetened applesauce
3 tablespoons vegetable oil
1 3/4 cups mashed banana (about 3 or 4)
1 1/2 teaspoons  vanilla extract
1 (8-ounce) can crushed pineapple, undrained

FOR THE FROSTING
1 (8-ounce) block cream cheese
1/2 cup butter (1 stick), softened
1 teaspoon vanilla extract
2-3 cups powdered sugar, sifted

Directions:

FOR THE CAKE
Preheat oven to 350 degrees. Coat three (8- or 9-inch) round cake pans with cooking spray; sprinkle 2 teaspoons flour evenly into pans and shake to coat.

Combine remaining 3 cups flour and next 4 ingredients in a large bowl. Mix together eggs, applesauce and oil. Add to the flour mixture and stir until dry ingredients are just moistened. (Do not beat. It will be lumpy.) Stir in mashed banana, vanilla extract, and pineapple. Pour batter evenly into prepared pans.

Bake at 350 degrees  for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove layers from pans and cool completely on wire racks.

FOR THE FROSTING
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, beat together butter and cream cheese until light and fluffy. Add vanilla and slowly add powdered sugar until you reach desired consistency and taste.

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My mother in law celebrated a birthday last week and of course I volunteered to bring the cake. (Remember last year’s Coconut Cake with Lime Curd Filling?) Typically, the girls in the family prefer fruitier desserts while the guys are all about chocolate. I am firmly in the fruity cake camp so I knew that was the direction I wanted to go with this cake. I’ve mentioned before that I have a tough time deciding what to make (I will browse recipes for hours) so I was excited when my sister in law suggested a cake with fresh blueberries.

Luckily, my Google search for blueberry layer cake didn’t yield too many results. I trust anything that Epicurious posts on their site so I was sold on Blueberry Lemon Cake with Lemon Cream Cheese Frosting as soon as I saw it and noticed it received over 100 positive reviews.

I totally must disclose that this is not a light and fluffy cake. It’s pretty dense and I was scared to death when I was removing it from the pan and frosting it that everyone would hate it. I typically prefer a light, airy cake and this is not that. I was so surprised that it ended up being moist and the texture worked with this cake. Everyone really enjoyed the cake and raved over the flavor. My friend Catherine also made the cake for her mother in law’s birthday after reading about it on my healthy living blog, Peanut Butter Runner, and it was also a hit with her family.

The only modification that I made to the recipe was to increase the lemon zest in the batter and lemon juice in the frosting. I knew that I wanted a pronounced lemon flavor and some of the reviews suggested increasing the lemon. I will most definitely be baking this cake again. It’s such a fun (and ridiculously delicious) way to use fresh, local summer blueberries.

Make this before blueberry season ends! You’ll be happy you did! :)

One Year Ago: Coconut Cake with Lime Curd Filling

Blueberry Lemon Cake with Lemon Cream Cheese Frosting
(Recipe source Bon Appetit)

Ingredients:

FOR THE CAKE
2 cups plus 6 tablespoons cake flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon grated lemon peel (double for a more pronounced lemon flavor)
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs

FOR THE FROSTING
2 (8-ounce) packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups powdered sugar (I used a little less)
1 teaspoon grated lemon peel (I added 1 tablespoon of lemon juice for more lemon flavor)
1 teaspoon vanilla extract

Directions:
FOR THE CAKE
Preheat oven to 350 degrees. Butter three 8- or 9-inch diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper and butter paper. Dust pans with flour and set aside.
Sift cake flour, baking powder and salt into medium bowl. Transfer 1 tablespoon flour mixture to separate bowl and add fresh blueberries. Toss with flour to coat and set and blueberries and remaining flour mixture aside.

Stir together whole milk, vanilla extract and grated lemon peel in small bowl.

In the bowl of a stand mixer fitted with the paddle attachment or using electric mixer, beat butter in until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Beat in flour mixture alternately with milk mixture, beginning and ending with flour. (Flour, milk, flour, milk, flour.) Gently fold in blueberries with a spatula. Divide batter equally among pans.

Bake cakes until tester inserted into center comes out clean, about 23-25 minutes. Cool cakes in pans on racks for 10 minutes and then run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper.

FOR THE FROSTING
In the bowl of a stand mixer fitted with paddle attachment or using electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in powdered sugar (tasting as you go – you might not want all four cups of powdered sugar due to sweetness). Beat in lemon peel, juice if using and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.

TO ASSEMBLE CAKE
Transfer one cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to one day ahead of time, covered and refrigerated. Let stand 30 minutes at room temperature before serving.) Decorate cake as desired and serve.

Yield: 10-12 servings

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68 Days of Gourmet: Day 67

Apologies for my disappearance the last week but I’m back with the final two recipes to wrap up 68 Days of Gourmet. And promises of lots more deliciousness to follow after the project is complete. I also want to point out the newly created 68 Days of Gourmet page (found above) that categorizes all of the recipes from the project.

Now that the housekeeping details are out of the way, let’s talk about the Warm Chocolate Raspberry Pudding Cake. I saw this cake while browsing The Gourmet Cookbook and loved that it was elegant but relatively easy. This is the type of cake that would be perfect for a dinner party or date night dinner. Another plus is that it can be made ahead of time and reheated.

The frosting is poured into the bottom of the cake pan and the batter is poured on top. When you invert the cake from the pan your frosting is all melted and gooey on top of the cake. This cake is very moist and the raspberry jam in the frosting and cake adds a nice flavor dimension. The only change I would make next time I bake this is using a higher quality jam to really step up the raspberry flavor.

This is an impressive cake that requires minimal effort and is sure to be a crowd pleaser – especially with the chocolate lovers!

One year ago: Crash Hot Potatoes, Chocolate Biscotti

Warm Chocolate Raspberry Pudding Cake
(Recipe source Gourmet, January 1999)

Ingredients:

FOR THE FROSTING
3 ounces fine-quality bittersweet chocolate (not unsweetened), roughly chopped
1/2 cup seedless raspberry jam (about 5 ounces)
1/2 cup heavy cream

FOR THE CAKE BATTER
1/2 cup boiling water
1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process)
1/4 cup whole milk
1/2 teaspoon vanilla
1/3 cup seedless raspberry jam (about 3 ounces)
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees and generously butter a 9- by 2-inch round cake pan.

FOR THE FROSTING
In a small heavy saucepan over low heat bring jam, cream and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.

FOR THE CAKE BATTER
In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs one at a time,  beating well after each addition. In another bowl, sift together flour, baking soda and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.

Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a toothpick inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes.

Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.

* Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350 degrees for 10 to 15 minutes.

Yield: 6-8 servings

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68 Days of Gourmet: Day 33

Greetings from Mema’s house! We arrived last night around 9 and were starving. Lucky for us, Mema had made cabbage rolls “deconstructed,” rice and green beans. So good and comforting – totally hit the spot. Finished dinner off with some ooey gooey bars (which I have had TOO many of while we’ve been here) and then fell into bed stuffed and exhausted.

This morning we enjoyed some of this Pear Cranberry Cake for breakfast along with a  fresh orange/grapefruit mixture. After breakfast, I headed upstairs to do a Dave Farmar power yoga podcast. I set up a space heater and felt right at home with my yoga practice! After yoga I was ready for lunch. I whipped up a potato/veggie/turkey kilebasa soup that Mema wanted to try while she made some pimento cheese. The soup was perfect for the rainy, cool day and Mema’s pimento cheese is always a hit! Of course I had to finish it off with another ooey gooey bar.

After lunch I decided it would be a good idea to demonstrate some yoga poses to Mema and practice tripod headstands. Yeah, maybe not the best idea after my big lunch. :oops:

After a lazy afternoon of getting Mema’s Christmas Nook set up and playing Scrabble, Brandon and I picked up a Mellow Mushroom pizza for dinner. Mellow Mushroom was our favorite pizza in college but they don’t have one in Charlotte. It was a yummy treat. They have the BEST dough!

Mema had a piece of the Pear Cranberry Cake for dessert. Overall I was pleased with it but I definitely thought it could have used more cranberries. The cranberry to pear ratio didn’t seem quite right. Also, the original recipe calls for a glaze but since we were traveling with the cake, I left it off. Good thing I did because Mema says she much prefers cakes without glazes. I thought the pears were a nice change of pace from your traditional apple cake.

We’re heading home tomorrow. I’m hoping to get a nice run in and attack some leftovers from the weekend before we leave!

Pear Cranberry Cake
(Recipe source Gourmet, November 2009)

Ingredients:

FOR THE CAKE
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1 3/4 cups sugar
1 1/4 cups vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces
1 cup cranberries (thawed if frozen)

FOR THE GLAZE (OPTIONAL)
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 (3-inch-long) cinnamon sticks

Directions:

FOR THE CAKE
Preheat oven to 350 degrees.  Butter a bundt or angel food cake pan.

Whisk together flour, baking powder, salt and spices and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, oil, eggs and vanilla on medium high speed until well combined.

Reduce speed to low and mix in pears and cranberries. Once combined, slowly mix in flour mixture until all flour has been incorporated.

Pour batter into prepared pan and bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.

Cool in pan 30 minutes and then turn out onto a rack to cool completely.

FOR THE GLAZE (OPTIONAL)
Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.

Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.

Yield: 10-12 servings

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