BLOOD ORANGE OLIVE OIL LOAF CAKE Makes 8-10 servings INGREDIENTS:
Cake: 1/2 cup olive oil 1 1/2 cups sugar 3 eggs 1/2 cup sour cream 1 tbsp. fresh squeezed blood orange zest 1/4 cup blood orange juice 1 1/2 cups + 2 tbsp. all purpose flour 1/4 tsp. baking soda 1/4 tsp. salt Icing: 1 cup powdered sugar 2 tbsp. fresh squeezed blood orange juice 1 tbsp. whole milk INSTRUCTIONS: Preheat oven to 325° F. Line a loaf pan with parchment paper as spray lightly with oil. Using a stand mixer or hand mixer with the whisk attachment, mix together the olive oil, sugar, eggs, sour cream, zest and juice until well combined. Add in the flour, baking soda, and salt and mix on high until batter is smooth. Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Set on a cooling rack to cook for 10-15 minutes. While the cake is cooling, mix together all the ingredients for the icing. It should be thin enough to drizzle over the cake, but not too runny. Add more powdered sugar to thicken it, 1 tbsp. at a time, or more milk to thin it down, 1/2 tsp. at a time. lift the cake out of the loaf pan using the parchment paper. Drizzle the cake with the icing, then slice and serve. The cake may be served warm or at room temperature, but I recommend serving it while it’s still warm.
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This Cherry Amaretto Loaf Cake is slightly dense, similar to a pound cake, with a soft amaretto/almond flavor and a layer of amaretto soaked cherries, then topped with an amaretto glaze and a crunchy layer of candied almonds. It is so moist and delicious, it'll be hard to resist! CHERRY AMARETTO LOAF CAKE Makes 1 loaf cake, approximately 6-8 servings INGREDIENTS:
Cherry Amaretto Cake: 1 1/2 cups dark sweet cherries, fresh or frozen**, pitted & halved 2 tbsp. amaretto 1/2 cup butter, softened 1 1/2 cup sugar 2 tbsp. dark brown sugar 3 eggs 1/2 cup sour cream 1 tsp. almond extract 2 cups all-purpose flour 1 tsp. baking powder Amaretto Glaze: 1 1/2 cups powdered sugar 2 tbsp. amaretto 2 tbsp. milk Candied Almond Topping: (optional) 1 cup almonds, sliced 1/4 cup sugar 2 tbsp. water **If using frozen cherries, thaw them out first and very gently squeeze to remove excess moisture. (Don't squeeze all of the juice out of them though!) INSTRUCTIONS: Preheat oven to 350° F. Grease and line a loaf pan with parchment paper. In a small bowl, combine the cherries and amaretto. Set aside and allow to soak for 10-30 minutes. In a large bowl or using a stand mixer with a whisk attachment, combine the butter, sugar, and brown sugar, and mix for about 2 minutes. Add the eggs, sour cream, and almond extract and mix until smooth. Mix in 1 cup of flour. Strain the cherries and add the amaretto to the cake batter and mix until combined. Add the remaining flour and baking powder and mix until smooth. Pour half of the cake batter into the prepared loaf pan. Evenly distribute the cherries in the loaf pan, then top with the remaining cake batter. Bake at 350° F for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan from the oven and cook the cake in the pan for about 20 minutes. Lift the cake out of the pan using the parchment paper and continue to cool completely on a wire rack. To make the candied almond topping, combine the almonds, sugar and water in a small saucepan and heat over medium-high heat. Gently stir and toss the almonds frequently for 3-5 minutes, or until the almonds begin to toast slightly and the sugar coats the almonds. Pour the mixture out onto a sheet of parchment paper and spread into a thin layer. The mixture will harden quickly as it cools. Set aside to cool completely. In a small bowl, mix together all the ingredients for the amaretto glaze. If the glaze is too thick, add more milk 1 tsp. at a time. If the glaze is too thin, add more powdered sugar 1 tbsp. at a time. Once the cake is completely cooled, drizzle the glaze over the top of the cake, then top with the candied almonds. Slice and serve. These cupcakes scream girly! Using Betty Crocker's French Vanilla Cake Mix as a base, and incorporating a reduction of Barefoot rosé moscato, these fluffy little bites of heaven are super easy to make and full of sweet rosé flavor! EASY ROSÉ CUPCAKES WITH ROSÉ BUTTERCREAM Makes 2 dozen cupcakes INGREDIENTS:
Rosé Reduction: 2 1/2 cups sweet rosé wine (I used Barefoot's rosé moscato) Cupcakes: 1 cup of the rosé reduction 1 box of Betty Crocker Super Moist French Vanilla cake mix 1/2 cup vegetable oil 4 eggs Frosting: 1/2 cup butter, softened 3 1/2 - 4 1/2 cups powdered sugar 1/4 cup of the rosé reduction 1 tbsp. heavy cream INSTRUCTIONS: In a large saucepan, bring the rosé to a boil over medium high heat. Allow to boil for approximately 30 minutes, or until it has reduced by half and you are left with 1 1/4 cups of rosé. Remove from heat and allow to cool completely. Preheat oven to 350° F. Generously grease two muffin pans, or line with paper liners. In a large bowl or using a stand mixer with the whisk attachment, mix together all ingredients for the cake. Whisk on medium-high for 5 minutes. Divide the batter evenly amongst the cups, filling each about half way full. Bake for 13-16 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely before frosting. Using a stand mixer with the whisk attachment, beat the butter and 1 cup of powdered sugar for 2 minutes until light and fluffy. Mix in the rosé reduction and heavy cream. Add the remaining powdered sugar, 1/2 cup at a time, until you reach the desired consistency. Frost the cupcakes and serve. Easter is right around the corner and we all know the Easter Bunny’s favorite cake is carrot! For this version, I opted to purée my carrots rather than grating them. I found that puréeing the carrots not only created a smoother texture, but also intensified the earthy flavor of the carrots throughout the cake. It paired so deliciously with the rich honey sweetness in the frosting. Assembling a Layered CakeLayered cakes can be a little intimidating to make. I don’t make cakes very often, so even I get a little nervous every time I make one. They can turn into a big flip pretty easily. But with these few tips, you’ll become a pro in no time!
CARROT CAKE WITH BURNT HONEY CREAM CHEESE FROSTING Makes about 8-10 servings INGREDIENTS:
Carrot Cake: 1 1/4 cups all-purpose flour 1/2 tsp. baking soda 1 tsp. baking powder 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/8 tsp. ground cloves 2 eggs 1/2 cup sugar 1/2 cup dark brown sugar 1/2 cup vegetable oil 1 tsp. maple extract 1 1/2 cups puréed carrots* (about 3 large carrots) Burnt Honey Cream Cheese Frosting: 1/2 cup honey** 16 oz. cream cheese, room temperature 1/2 cup butter, softened 6 cups powdered sugar INSTRUCTIONS: *For the puréed carrots: Cut the ends off of 3 large carrots, cut into 2" sections, and add the carrots to a food processor. Process the carrots for about 3-5 minutes, until completely smooth. Place the honey for the frosting in a small saucepan over medium heat. Cook for 4-5 minutes, until the honey reduces by half, and you have 1/4 cup of darkened honey. Remove from heat and stir in the cream cheese. The honey may harden when you add the cream cheese, so if needed, return the saucepan to the heat and stir constantly until the honey melts into the cream cheese and the mixture is completely smooth. Transfer the cream cheese mixture to a bowl and refrigerate while you make the cake. **Instead of doing burnt honey, you can just use regular honey, but decrease the amount to 1/4 cup and skip the step of cooking the honey. Preheat oven to 350° F. Grease and flour 3 6-inch round cake pans or 2 8-inch round cake pans. In a medium bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside. In a large bowl or using a stand mixer with the paddle attachment, mix together the eggs, sugar, and brown sugar for about 2 minutes until light and fluffy. Add the oil and maple extract and mix until combined, then mix in the puréed carrots. Gradually add in the flour mixture and mix until batter is smooth. Pour the batter evenly into the prepared cake pans. Bake at 350° F for 25-30 minutes for 6-inch cake pans, or 30-35 minutes for 8-inch cake pans, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pans for 10-15 minutes, then flip the cakes out of the pans and cool completely on a wire rack. Using a stand mixer, mix together the cream cheese/honey mixture and the butter. Mix in the powdered sugar 1 cup at a time until well combined. For tips on assembling and frosting a layered cake, see my notes in the blog above. Keep refrigerated until serving, and store leftovers in the refrigerator. If you’re looking for a cake that’s not terribly sweet, this is it! The rosemary and olive oil flavors give this cake a lovely warmth, while keeping it light and fresh. It is perfect for a mid-day treat or to finish a heavier meal. Can we also just take a moment to recognize how absolutely beautiful the shape of this cake is?! This Bundt cake pan is from Nordic Ware, and has the most lovely swirl of ridges and valleys. It is unique from every angle and a work of art! Here’s what the cake looked like fresh out of the oven... INGREDIENTS:
1 cup olive oil 2 large sprigs of rosemary 2 1/2 cups sugar 3 tbsp. orange zest (about 2 oranges) 1/2 cup fresh squeezed orange juice (about 2 oranges - use the same oranges you zested) 4 large eggs 1/4 cup sour cream 1 tbsp. fresh rosemary, finely minced 3 cups flour 1 1/4 tsp baking powder 1 tsp salt 1-2 tbsp. powdered sugar, to garnish 1 tbsp. orange zest, to garnish INSTRUCTIONS: Preheat oven to 350° F. Generously grease a burnt cake pan and set aside. Place the olive oil and 2 rosemary sprigs in a small saucepan and warm the oil over medium heat for 4-5 minutes. Remove from heat, cover the pan, and allow to cool and steep for at least 1 hour. Discard the rosemary from the olive oil. Using a stand mixer or hand mixer with a large bowl, whisk together the olive oil, sugar, orange zest, and orange juice until well combined and fluffy, about 5 minutes. Whisk in the eggs one at a time, then add the sour cream and rosemary. In a separate bowl, combine the flour, baking powder, and salt, then slowly whisk it into the other ingredients. Whisk on medium-high for about 2-3 minutes until batter is smooth. Pour the batter into the prepared Bundt cake pan. Tap the pan a couple times on the counter to release any bubbles. Place in the oven on the middle rack and bake at 350° F for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 15-20 minutes, then carefully flip the cake out onto a wire cooling rack. Allow to cool for 5-10 minutes. To dust the cake with powdered sugar, place the powdered sugar in a fine mesh sieve. Hold the sieve over the cake and tap or shake it lightly to release the powdered sugar. Sprinkle the cake with orange zest. Serve warm or cooled. Ingredients:
For the Butter Pecan Cake: 3/4 cup unsalted butter 1/4 cup oil 1 cup brown sugar 3/4 cup white sugar 4 eggs 1 cup whole milk 1/4 tsp salt 1 1/2 tsp cinnamon 1 1/2 tsp vanilla 2 1/2 cups all-purpose flour 3 tsp baking powder 1 cup pecans For the Bourbon Syrup: 1/2 cup water 1/2 cup sugar 1/4 cup bourbon For the Maple Brown Butter Frosting: 3/4 cup unsalted butter (for browning) 10 tbsp unsalted butter 1 lb. powdered sugar (maybe a little more) 1/2 cup maple syrup 1/2 tsp salt 1 tsp vanilla 1/4 tsp maple extract Prep Ahead of time: Pecans - Spread the pecans on an ungreased sheet pan and roast in the oven at 350 degrees for 12 min. Let cool. Chop the pecans in a food processor until they are finely ground. Bourbon Syrup - Heat the water and sugar in a small saucepan over medium-high heat, stirring until sugar is completely dissolved. Boil for 3 min. Remove from heat and add the bourbon. Cool completely. Brown Butter - Place the 3/4 cup of butter in a saute pan. Heat over medium heat until the butter is melted. Keep cooking until the butter stops foaming and the milk solids start to turn golden brown in color and smells nutty. Remove from heat immediately and pour into a bowl. (The butter will darken a bit even after you pull it off the stove. If it cooks too long, it will burn and turn bitter.) Cool completely. If you chill it in the fridge, set it out for a few hours before making the frosting so it softens to room temperature. Instructions: - Butter and flour (2) 8" cake pans - Whisk together the brown butter, oil, and both types of sugar on high for a few minutes until fluffy. Mix in the eggs, then the milk, salt, and vanilla. - In a separate bowl, mix the flour, baking powder, and cinnamon. - Gradually add the flour mixture to the wet ingredients. - Stir in the toasted pecans - Divide the batter between the cake pans - Bake at 350 degrees for about 30 minutes, or until a toothpick in the center comes out clean. - Allow to cool in the pan for about 10-15 min., then remove cakes from pan and cool completely on a cooling rack. (I like to put my cakes in the fridge for a few hours. It also makes them easier to slice.) - Once the cakes are cool, slice each in half, so you have 4 layers. With the cut sides up, baste each with the bourbon syrup. - For the frosting, place the brown butter, regular butter, vanilla, maple extract, and salt in mixing bowl and whip until creamy and fluffy. Add the powdered sugar and maple, alternating between them about three times, until smooth and fluffy. - Assemble the cake, with a frosting between each layer. Top with any leftover toasted pecans or frosting. (I made a little extra pecans, but only had enough frosting to cover the cake.) Chill the cake until about an hour before serving. Mix together:
1 c. sugar 1 c. mayo Mix together, then add to sugar/mayo mixture: 2 c. flour 2 tsp. baking soda 3 tbsp. cocoa Mix in: 1 c. warm water 1 tbsp. vanilla Mix well, then pour batter into a greased 9" x 13" pan. Bake at 350° for 20-30 min., until toothpick comes out clean. Cool completely. This cake was the very first cake I made all by myself. I made it in Home Ec when I was in junior high. I remember it being so good and so moist, and I was very proud of myself. What I love about this cake is that it doesn’t use any dairy. Sometimes I run out butter and eggs. (I cook a lot, what can I say?!) If I’m craving something sweet, being out of butter and eggs usually means I’m also out of luck. No sweets for me! But then I remember... I can still make a wacky cake! And, I can even share it with my vegan friends. It’s a win-win! Makes 6-8 servings
INGREDIENTS: Wacky Cake: 1 1/2 cups all-purpose flour 1 cup sugar 3 tbsp. cocoa powder 1 tsp. baking soda 1 tsp. vanilla extract 1 tsp. apple cider vinegar 5 tbsp. vegetable oil 1 c. cold water Frosting: 1/4 cup butter (or vegan butter substitute), softened 1/4 cup cocoa powder 2 cups powdered sugar 1/2 tsp . vanilla extract 1-2 tbsp. whole milk (or almond milk or coconut milk) INSTRUCTIONS: Preheat oven to 350° F. In an ungreased 8x8 inch baking dish, mix together the flour, sugar, cocoa powder, and baking soda until well blended. Make 2 small wells in the mixture and 1 larger well. Pour the vanilla in one of the smaller wells, the vinegar in the second small well, and the oil in the large well. Pour the water over the entire dish and stir until well blended. The mixture will be slightly lumpy. Level the mixture so it’s even across the dish. (See photos below as reference.) Bake immediately for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. (Note: if you would like to make this cake in a round cake pan and be able to flip the cake out of the pan once it’s cooled, mix everything as instructed in a large bowl rather than an 8x8 inch baking dish. Grease and flour an 8 inch round baking pan or line with parchment paper. Pour the batter into the pan and bake for 30-35 minutes. Cool the cake in the pan for 10 minutes. Slide a knife around the edges to loosen the cake, then flip it out onto a wire cooling rack.) For the frosting, using a stand mixer or hand mixer with a whisk attachment, whisk the softened butter on low for 1-2 minutes. Add the cocoa powder and half of the sugar. Once incorporated, add the remaining powdered sugar, vanilla, and milk, half a tbsp. at a time until the mixture is thick but spreadable. Turn the mixer to high and whisk for 1-2 minutes to make it more fluffy. Refrigerate until ready to use. Once the cake is completely cooled, spread the frosting over the top of the cake. If using sprinkles, add them right away otherwise they won’t stick to the frosting. Filling:
Cream cheese, at room temperature, softened - 3 8 oz. packages Sugar - 1 c. Vanilla - 1 tsp. Eggs - 3 Canned pumpkin - 1 c. Cinnamon - 1 tsp. Nutmeg - 1/4 tsp. Allspice - 1/4 tsp. Crust: Gingersnaps, crushed - 2 c. Pecans, finely chopped - 1/2 c. Butter, melted - 6 tbsp. Sugar - 1 tbsp. (I don't have baking directions for this one, so hopefully you know how to bake a cheesecake. Sorry!) |