Tag Archives: cake

Christmas Countdown- Lemon Bundt Cake with Lemon Curd Cream Cheese Frosting

Earlier this week I attended a lunch-time  Hanukkah party where my colleague treated us to latkes, homemade apple sauce and hummus. It was truly delicious. In preparation for the party I did a little research and I learned more about Hanukkah, including the tradition of eating fried foods (hence the latkes). I was a bit overwhelmed by recipes that involved frying and I was tempted by these marshmallow dreidels  but I ended up making this lemon cake. Nothing says Hanukkah like a lemon cake, right?

Lemon Bundt Cake

Now you may be wondering where the  delicious lemon curd frosting is. Well, here it is in a slightly fuzzy photo of a mini-bundt.

Fuzzy Mini Lemon Bundt with Lemon Curd Frosting

I could wax lyrically about this frosting, lemon curd and cream cheese where have  you been all my life???? Let’s face it, the frosting was what sold me on this recipe. The cake itself was ok, a bit on the dry side but I take full responsibility for that, as I think I baked it for too long. I highly recommend this frosting (or icing if you will) for any Hanukkah or Christmas feast. The recipe is available here.

Caroline

Rhubarb-Brown Sugar Plain Cake- TWD

Well, it’s been a while since I posted but let me tell you I came back with a real winner. I loved this plain cake and I pretty much stuck to the recipe other than substituting rhubarb for blueberries. It’s rhubarb season here and it seemed a shame to not use local produce as the earth seems to have finally woken from its winter slumber. I picked the rhubarb at my Aunt’s house last weekend when we were in town for Claire’s wedding shower.

Let’s talk about this cake. Now I was a bit skeptical of the fussiness, I mean beating egg whites seemed like a bit much for a “plain” cake but I was wrong. It wasn’t too much as the cake was light and delicious and I assume the egg white peaks had something to do with this.  I made the cake this morning and brought it into work. There was only one piece left at the end of the day so I think it was a hit! A couple of people asked for the recipe, here’s hoping that the egg white beating doesn’t dissuade them.

Thanks to Cindy of Everyday Insanity for choosing this recipe. And of course a big thanks to Dorie for giving us this little gem. I can’t wait to make it for my family, they are going to love it!!!

Caroline

Chocolate Mocha Cake

Now I know that I already shared a cake that I made for my birthday but let’s be honest, it isn’t a GREAT birthday unless there are at least two cakes. I whipped up this Chocolate Cake with Mocha Frosting for a small gathering at S’s house.  I saw the recipe in Chatelaine and I knew I had to make it. Thankfully, they had it online and I easily pulled it together.

Chocolate Mocha Cake

I haven’t always had success with chocolate icing but thankfully this one worked! The recipe called for unsweetened chocolate but I didn’t have enough so I used half bittersweet. I thought the cake was delicious, especially the post-birthday Sunday night in lieu of supper!

Caroline

Lemon Blueberry Cake

I just celebrated a birthday and it sure isn’t a birthday celebration if it doesn’t involve cake. I had my eye on a chocolate cake but I wanted to bring in a cake to work and I felt like my birthday day itself needed a fruity cake. I love bundt cakes, not as much as Mary the Food Librarian, but I do really dig them. I knew I wanted a blueberry lemon cake and I found this recipe over at My Baking Addiction.

Slices of Blueberry Lemon Cake

Lemon Blueberry Cake

Blueberry Lemon Goodness

Instead of a cream cheese icing I just made a basic lemon juice (1/4 cup) and icing sugar (2 1/2 cups) mixture, that I whisked together and drizzled over the cake. I think the cake was delicious and I definitely will be making it again.

Caroline

TWD Apple-Coconut Family Cake

Caroline and I have both been a little busy the past few weeks and so baking has had to take a back seat. At the last minute, I decided to make this weeks recipe. Thankfully it came together very quickly and I had all the ingredients on hand (except the apple jelly, so my cake is glaze-less)! I haven’t had a chance to try it yet but it looks yummy.

I will try and post my thoughts on the cake later but for now, I will just say thanks to Amber of Cobbler du Monde for choosing this weeks recipe. The recipe can be found on Amber’s blog or on page 214 of BFMHTY.

Caroline and I will both be getting into the holiday baking spirit this weekend, so check back in the coming weeks for some holiday treats and hopefully more frequent posts:)

Cheers,
Claire

Pumpkin and Maple Cream Cheese Bundt

Happy National Bundt Day! Mary, the Food Librarian, once again counted down to today by posting 30 bundts in 30 days. I love Mary’s blog, she always has tasty treats and beautiful photos. And of course, as mentioned before, I am partial to her blog as we are both librarians. I decided to join in the fun by making a pumpkin bundt with a maple cream cheese filling. I used mini bundt pans and I confess, I filled them too full. I guess I haven’t quite mastered them yet. Oh well, just another excuse to keep making bundts!
Close up of the pumpkin bundt
Pumpkin Bundt Cake (adapted from King Arthur Flour)
1/3 cup oil (I used canola but the original recipe indicated vegetable)
2 large eggs
1 cup sugar
1 cup canned pumpkin
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 1/4 cups flour

Maple Cream Cheese Filling
6 oz cream cheese, softened
2 tbs sugar
2 tbs brown sugar
3 tbs maple syrup
1 tbs flour
1 egg white

Instructions
1. Preheat oven to 350 and grease your pans.
2. Mix together oil, eggs, sugar, pumpkin, pumpkin pie spice, cinnamon, salt, and baking powder. (I used my stand mixer.)
3. Add flour and mix until just blended.  Set aside the batter.
4. Mix together all the cream cheese filling ingredients until smooth.
5. To assemble the cake, pour pumpkin batter into pans until 1/3 full. Then add a reasonable amount of the cream cheese mixture (sorry I eyeballed it). Then add more batter on top.
6. Bake for until tester comes out clean. This entirely depends on your pan size. Start by putting your timer on for 20 minutes and then keep checking.

BTW I had extra filling so I made pumpkin muffins to use it up!

Maple Bundt with Cream Cheese Filling

Caroline

Frosted Pumpkin Cake

This past weekend, I did a little sister bonding in Toronto. It was a great weekend with good times and yummy food. On Sunday afternoon, we had plans to bake a little something and when the first attempt didn’t go as planned, we decided to try a pumpkin recipe. I had just been flipping through some of Caroline’s magazines and found this recipe. It looked yummy and super easy to make so I thought I would give it a whirl. It also doesn’t heart that it is a slightly healthier cake than usual!

The end result was a moist cake with great frosting! The cake wasn’t that flavourful but that may have had something to do with the fact that I used the not-so-fresh cinnamon in Caroline’s cupboard! Caroline and I decided that we would make this cake again but next time we would add pumpkin pie spice for a little something more! I also used about 1/4 cup more of icing sugar in the frosting because it was a little runny.

Frosted Pumpkin Cake
Source: Cooking Light November 2009
Cake
10.1 ounces flour (about 2 1/4 cups)
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
1 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla extract
2 large eggs
1 (15 ounce) can pumpkin puree (I used 1 3/4 cups)
Cooking Spray
Frosting
2 tbsp butter, softened
1/2 tsp vanilla extract
1 (8 ounce) package light cream cheese
2 cups sifted powdered sugar

1. Preheat oven to 350.
2. To prepare cake, weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, butter, and vanilla in large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin, mix well. Fold in flour mixture. Spread batter into a 9×13 pan coated with baking spray. Bake for 25 minutes or until a wooden pick inserted into the centre comes out clean. Cool completely in pan on a wire rack.
4. To prepare frosting, combine butter, vanilla, and cream cheese in medium bowl; beat with a mixer at medium speed until combined. Gradually add the icing sugar, beating until well combined. Spread frosting over cake.

I am sure this is the first of many pumpkin recipes this fall on our blog, so stay tuned!

Cheers,
Claire

Mile-high zebra cake with fluffy vanilla cream cheese frosting

Last week was Claire’s birthday, so S. and I hopped on the 401 and headed to Ottawa for the party. Claire had requested this cake and to ensure freshness I decided to make it on Saturday morning. I was to bring cupcakes too, so I got up early to get my bake on. Things were going well and I was on track with the cake in the oven by ten. As I was getting ready to work on the cupcakes, I looked at the counter thought it was odd that the sugar wasn’t out. And then it hit me, it wasn’t out because I hadn’t actually put any sugar in the cake. Ugg.

After an emergency trip to the grocery store, I set about to making it for the second time.  Needless to say, my whole day was set off schedule and I was a bit late for the party. Fortunately, I came bearing baked goods. Butter and sugar heal most wounds.

Claire's Birthday Cake Mile High Chocolate Cake

The cake was amazing. I highly recommend it. My only beef was the icing. I think it had too much butter in it. Next time I would do more cream cheese and less butter (I know, hard to believe that I just wrote less butter!)

Mile High Zebra Cake (Two Dishes: Mother and Daughter: Two Cooks,Two Lifestyles, Two Takes)

2 1/2 cups all-purpose flour
1 1/4 cups dutch process cocoa powder (Caroline and my mum used Frys)
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 tsp kosher salt (they used regular)
2 1/2 cups granulated sugar
3 large eggs
1 1/4 cups buttermilk
1 1/4 cups warm water
2/3 cup vegetable oil

Vanilla Cream Cheese Frosting

8 oz cream cheese, at room temp
1 cup unsalted butter, at room temperature
Pinch of kosher salt
Seeds of 1/2 vanilla bean or 1 tsp vanilla extract
2 1/4 cups confectioners (icing) sugar, sifted
Preheat oven to 350.

Butter three 9 inch round cake pans. Place a round parchment paper in the bottom of each pan and butter again.

For the cake, sift together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Add the sugar and whisk together.

In a separate bowl, beat together the eggs, buttermilk, warm water and oil with a mixer on low until combined.

Add the wet ingredients to the dry ingredients and mix on low for 3 minutes. Scrape down the sides of the bowl partway through mixing. Divide the batter evenly among the cake pans.

Bake the cakes for about 35 minutes, or until the cake tester comes out clean. If you cannot fit all the pans on the same oven rack, rotate the pans halfway through baking.

Let the cakes cool in the pans for 15 minutes. Run a knife around the edge of the pans and remove the cakes to cool completely on a wire rack.

For the frosting, combine the cream cheese, butter, salt and vanilla seeds in a large bowl. Beat with an electric mixer on high for about 3 minutes, or until light and creamy.

Add the confectioners’ sugar in two batches (so as not to make a mess of your kitchen with flying white powder). Beat for 2 minutes to aerate.

Once the cakes are completely cool, cut off the slightly domed centre of the cakes with a serrated knife to make the tops completely level. Frost the cakes with a thick layer of frosting between each later. (Don’t frost the outside of the cake, just between the layers and the top. The icing will softly ooze from between layers of the cake, creating alternating black and white layers).

Claire and Caroline with the Mile High Zebra Cake

Sisters and a birthday cake

Caroline (obvious, I think)

PS Claire really digs Delica Kitchen, the restaurant owned by one of the cookbook authors (they are a mom and daughter combo). If you are in the T-dot looking for  some good eats, try a Claire recommendation

Swedish Visiting Cake- TWD

Swedish Visiting Cake, who knew? This cake is one of the reasons I joined Tuesday’s with Dorie. I never would have tried it, thinking it was too boring but I sure would have been missing out. I love the simplicity of the cake and that I was able to just whip it up after work without a fuss. I made it without the almonds and almond extract; instead I added sliced apples on top.  Simple and delicious, ready to be made without a moment’s notice. It is nice and lemony which is great and makes a reasonable size of a dessert, a real keeper I would say.

Thanks to Nancy of The Dogs Eat the Crumbs for choosing this weeks recipe. The recipe is on page 197 of Baking: From My Home to Yours. Head on over to Tuesday’s with Dorie to see what other bakers made of this one.

Lemon Coconut Tea Cake TWD

Spring, don’t you just love it? Toronto is emerging out of winter and I couldn’t be happier, I am NOT a winter person. The temperatures are rising, the grass is greening and hope is in the air. I just can’t get enough of it. Since Claire, my sister and co-blogger, is in Jamaica I made this week’s TWD recipe (even though my term paper is due tomorrow!) I have to say I am glad I was ‘forced’ to make this one, it was delicious. And I made it spring like by adding lemon, spring is lemony, don’t you think?

Coconut Lemon Tea Cake

I made mine in multiple pans. I used my new heart shaped muffin tin (thanks Jenny!), some mini bundts and a 9 x5 loaf pan. You have just got to love a cake in multiple formats (I think that may be the librarian in me speaking!)  Another reason I liked this recipe was that it was quick and easy, very important at the end of the semester. This one gets two thumbs up from me. My faithful tester S. will get his tonight so we will see what he thinks. Thanks to Carmen of Carmen Cooks for picking this one, good call! Head on over to her blog for the recipe or check out another TWD baker.