Course: Dessert

Morning Glory Cake

You may have tasted Morning Glory Muffins at your local bakery or coffee shop. They date back to the 1970’s and originated at Nantucket’s Morning Glory Cafe. The original muffins contained carrots, apples, coconut, raisins and nuts. Over the years I’ve tasted many versions of the hearty breakfast muffins with countless variations of nutritious add-ins. I was inspired to make a cake version using fall harvest ingredients. I replaced the coconut with zucchini and omitted the nuts. But you can certainly add in your favorite toasted chopped nuts, such as pecans or walnuts. Whether or not you like raisins, you’ll love the golden raisins I used in this recipe. They’re soaked in juice prior to baking and they taste like juicy little jewels, nothing like traditional raisins. I also added a brown sugar glaze, but the cake is equally delicious without the glaze.

Print Recipe
 Morning Glory Cake
Moist tender single layer spice cake with carrots, apples, zucchini and golden raisins topped with brown sugar glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple, cake, carrot, zucchini
Servings
servings
Ingredients
Morning Glory Cake
Brown Sugar Glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple, cake, carrot, zucchini
Servings
servings
Ingredients
Morning Glory Cake
Brown Sugar Glaze
Instructions
Morning Glory Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan** with parchment paper. Grease and flour the insides.
  2. In a small heat proof bowl, combine the raisins and apple juice, making sure the raisins are submerged. Heat in the microwave for 10-15 seconds until the raisins are plump and hydrated. Set aside to cool to room temperature, then drain the raisins.
  3. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
  4. In a large bowl, whisk together the brown sugar, granulated sugar, orange zest, oil, eggs and vanilla until smooth and well combined. Stir in the flour mixture just until combined. Fold in the carrots, apples, zucchini and the drained raisins.
  5. Transfer the batter to the prepared cake pan. Bake until the top is deep golden brown and a toothpick inserted into the center of the cake comes out clean, about 28-35 minutes. Cool the cake in the pan for 10 minutes then turn the cake out and transfer it to a cooling rack.
Brown Sugar Glaze
  1. In a small saucepan over medium-low heat, melt the butter and brown sugar together, stirring until the sugar dissolves and the mixture starts to bubble. Let it bubble gently for 30 seconds, then remove it from the heat. Stir in the heavy cream and salt until smooth. Whisk in the powdered sugar until smooth and well combined. Spread the glaze over the cooled cake.
Recipe Notes

*Wrap the shredded zucchini  in a clean kitchen towel or a sturdy paper towel and squeeze out the excess liquid.

**To find my favorite 8-inch cake pans, click here.

To find parchment cake rounds, click here.

Mocha Pumpkin Spice Bread

Mocha Pumpkin Spice Bread

It wouldn’t be fall without PSL’s and pumpkin bread. This ultra moist, deluxe version of pumpkin bread has mocha batter swirled though it and a rich chocolate glaze that takes it over the top. It’s dangerously delicious and nearly impossible to eat just one slice. I think this will become your new favorite fall baking recipe.

Print Recipe
 Mocha Pumpkin Spice Bread
Soft, ultra moist pumpkin spice bread, swirled with mocha and topped with a shiny chocolate glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword cake, loaf, mocha, pumpkin spice
Servings
loaf
Ingredients
Mocha Pumpkin Spice Bread
Chocolate Glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword cake, loaf, mocha, pumpkin spice
Servings
loaf
Ingredients
Mocha Pumpkin Spice Bread
Chocolate Glaze
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides with a mixture of equal parts unsweetened cocoa powder and flour.
  2. In a medium-size bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until well combined.
  3. Set aside one tablespoon (15ml) of the oil. In a large bowl, beat the remaining oil, the sugar, brown sugar, eggs, evaporated milk and vanilla extract until smooth and well combined. Beat in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
  4. Place one cup (237g) of the batter in a separate medium-size bowl. Add the cocoa powder, espresso powder and the reserved one tablespoon of oil. Mix until incorporated.
  5. Place half of the pumpkin batter into the baking pan. Scoop the mocha batter into the pan, alternating with scoops of the remaining pumpkin batter. Swirl the batter with a skewer. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached (not wet batter), about 35-45 minutes. Let the loaf cool in the pan for 10 minutes, then turn the loaf out and continue cooling on a cooling rack.
Chocolate Glaze
  1. Melt the butter, chocolate, and corn syrup together in a medium-size heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly then spoon the glaze over the cooled loaf and let it drip down the sides.
Recipe Notes

To find the 9 x 5 inch loaf pan I used, click here.

Brown Butter Chocolate Oatmeal Cookies

Brown Butter Chocolate Oatmeal Cookies

Oatmeal cookies are the most nostalgic and comforting cookies. A warm, freshly baked oatmeal cookie is like a hug from your grandmother. For this recipe, I kept the cozy, nostalgic flavor we all love about oatmeal cookies, but enhanced them with toasty, brown butter. I also added dark chocolate, which gives them a bit of decadence and modern sophistication. If you prefer a sweeter cookie, you can use semisweet chocolate instead.

Print Recipe
 Brown Butter Chocolate Oatmeal Cookies
Oatmeal cookies made with toasty, fragrant brown butter and cinnamon and studded with dark chocolate pieces
Course Dessert
Cuisine American
Keyword chocolate oatmeal, cookies
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Keyword chocolate oatmeal, cookies
Servings
cookies
Ingredients
Instructions
  1. In a small light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside to cool to room temperature.
  2. Preheat the oven to 350ºF (180ºC). Line two cookie sheets with parchment paper.
  3. In a medium-size bowl, whisk together the flour, baking soda, salt, cinnamon and pumpkin pie spice until well combined.
  4. Add the granulated sugar and brown sugar to the cooled brown butter and mix until combined. Beat in the egg and vanilla extract until smooth and well combined. Mix in the flour mixture, just until combined. Stir in the oats.
  5. Set aside a few chocolate pieces for the tops. Stir the remaining chocolate pieces and the pecans (if using) into the dough. Form the dough into 12 portions, about 3 tablespoons each. Roll into balls and place about 2 inches apart onto the baking sheets. Top the dough balls with the reserved chocolate pieces. Bake until the centers puff up and the edges start to turn light golden brown, about 9-11 minutes.
  6. Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. (If your cookies spread too much** you can immediately use a large round cookie cutter or a small bowl to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve perfectly round cookies. Work quickly before the cookies set. Let the cookies cool on the baking sheet for 1 minutes, then transfer them to a cooling rack.)
Recipe Notes

*If you want a sweeter cookie, you can use a semisweet chocolate bar instead.

**You can also try chilling your dough balls for 20 minutes to prevent excess spreading. Bake a test cookie before baking the entire batch when trying a new recipe.

Apple Fritter Cake with Brown Butter Icing

If you love apple fritters, you’ll adore this moist, tender cake that’s loaded with fresh apples and topped with rich brown butter icing. This is the best Apple Fritter Cake recipe I’ve ever tasted! A couple of simple steps give it the most flavor and the best texture. The apples are cooked briefly on the stovetop before being added to the batter. This gives the apples a better flavor and texture and prevents soggy spots in your cake. The juices that the apples release during this step are saved to add to the icing. The browned butter in the icing adds a rich, nutty flavor that takes this cake over the top.

Print Recipe
 Apple Fritter Cake with Brown Butter Icing
A moist, tender, subtly spiced cake loaded with fresh apples and topped with rich brown butter icing
Course Brunch, Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apples
Cake
Icing
Course Brunch, Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apples
Cake
Icing
Instructions
Apples
  1. Melt the butter in a large skillet over medium heat. When the butter starts to bubble, add the apples. Sprinkle the sugar and cinnamon over the apples and cook, stirring occasionally until the apples release their juices and start to become tender, about 5-7 minutes. Remove from heat and set aside to cool to room temperature.
  2. Drain the cooled apples, reserving the juice for the icing.
Cake
  1. Preheat the oven to 350ºF (180ºC). Grease an 8-inch square baking dish. (I used a ceramic baking dish.*)
  2. In a medium-size bowl, whisk together the flour, cinnamon, baking soda, salt and nutmeg until well combined.
  3. In large bowl, beat the butter, granulated sugar and brown sugar together until light and fluffy. Beat in the egg until incorporated, then beat in the vanilla extract.
  4. Stir in the flour mixture in 2 additions, followed by half of the sour cream after each addition. Mix just until combined. Do not over mix. Fold in the cooled, drained apples.
  5. Transfer the batter to the baking dish. Smooth the top with a spatula. Bake until the cake is golden brown and springs back when lightly touched. A toothpick inserted into the center of the cake will be clean or have a few moist crumbs attached, about 23-28 minutes. Do not over bake.
Icing
  1. In a small light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer it to a small bowl. Set aside to cool to room temperature.
  2. In a medium bowl, mix the cooled brown butter with the powdered sugar, reserved apple juice, 1 tablespoon (15ml) of milk and the salt until well combined. Add additional milk as needed to achieve the desired consistency. Whisk until smooth. Spread the icing over the cooled cake.
Recipe Notes

*To find an 8-inch ceramic baking dish, click here.

Orange Vanilla Cookie Bars

Orange Vanilla Cookie Bars

Orange Creamsicle Ice Cream Bars are one of my favorite summertime treats. We’re saying goodbye to summer soon, but these delicious Orange Vanilla Cookie Bars have that refreshing, nostalgic flavor that you can enjoy year around.

Print Recipe
 Orange Vanilla Cookie Bars
Tender orange flavored cookie bars topped with creamy vanilla bean frosting
Course Dessert
Keyword bars, orange vanilla cookie
Servings
2-inch cookie bars
Ingredients
Orange Cookie Bars
Vanilla Frosting
Course Dessert
Keyword bars, orange vanilla cookie
Servings
2-inch cookie bars
Ingredients
Orange Cookie Bars
Vanilla Frosting
Instructions
Orange Cookie Bars
  1. Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
  2. In a medium-size bowl, whisk together the flour, cornstarch and salt.
  3. In a large bowl, beat the butter, sugar and orange zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the food coloring a little at a time, if using.
  4. Spread the batter evenly into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan. Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and cut into 2-inch squares. Add candy decorations or sprinkles if desired. Frosting
Vanilla Frosting
  1. In a medium-size bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, vanilla bean paste, salt and 1 teaspoon of milk. Beat until smooth. Mix in additional milk a little at a time, if needed, to reach the desired consistency. Stir slowly with a spatula to remove any bubbles.

Raspberry Iced Pistachio Loaf

Raspberry Iced Pistachio Loaf

This lovely Raspberry Iced Pistachio Loaf is one of the many delicious recipes I shared in my cookbook, “Enchanted Baking.” I’m happy to announce that the cookbook is officially out today! Click here to order. I’m sharing the recipe here on my website as a preview for you to enjoy.

The vibrant colors of this cake look like something out of a fairy tale. Pistachio flour gives a nutty flavor to the cake and the fresh raspberry icing is the perfect sweet-tart addition. This charming loaf is a delightful summer dessert. It’s also a perfect accompaniment to your afternoon tea, whether it’s hot or iced tea.

Print Recipe
 Raspberry Iced Pistachio Loaf
A soft pistachio loaf cake topped with fresh raspberry icing
Course Dessert
Keyword cake
Servings
9 x 5-inch loaf
Ingredients
Pistachio Loaf
Raspberry Icing
Course Dessert
Keyword cake
Servings
9 x 5-inch loaf
Ingredients
Pistachio Loaf
Raspberry Icing
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside.
  2. In a large bowl, whisk together the flour, pistachio flour, baking powder, baking soda and salt.
  3. In a separate large bowl, cream the butter, granulated sugar and lemon zest with an electric mixer at medium speed, until the mixture is light and fluffy. Beat in the oil gradually until it's well combined. Beat in the eggs in three separate additions, making sure each one is fully incorporated before adding the next. Beat in the extracts. Then, if using, beat in the food coloring a little at a time until your desired shade is reached.
  4. On low speed, mix in the flour mixture in two additions, alternating with half of the sour cream after each addition. Mix just until combined. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 42-47 minutes. Cool the loaf in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
  5. To make the fresh raspberry icing, purée the raspberries together with the lemon juice in a blender or small food processor. Strain the raspberries through a sieve. In a medium-size bowl, whisk together the raspberry purée, powdered sugar, melted butter and a pinch of salt. Spoon the icing over the cooled loaf, letting the icing drip down the sides. Sprinkle with chopped pistachios. Decorate the top with edible flowers or fresh raspberries.
Recipe Notes

*To find my favorite pistachio flour, click here.

Chocolate Hazelnut Crunch Cake

Chocolate Hazelnut Crunch Cake

Baking is considered to be a form of therapy for many people, myself included. It can help relieve stress and help you refocus your mind. Using your senses in a positive way can increase endorphins and we’ve all heard about the way chocolate is known to improve your mood. This Chocolate Hazelnut Crunch Cake is the ultimate baking therapy. Chopping the hazelnut chocolates for this recipe is extremely satisfying. Spreading this luxurious buttercream is so therapeutic. Don’t you love cakes like this, where you can swirl the frosting to your heart’s content?

The contrasting textures of the silky, smooth Nutella buttercream and the crunchy chopped hazelnut chocolates are divine. This soft, moist cake already stands on it’s own, but all of these delicious elements combined take it over the top!

Print Recipe
 Chocolate Hazelnut Crunch Cake
Soft, moist chocolate sheet cake with silky Nutella buttercream, topped with chopped hazelnut chocolates and toasted hazelnuts
Course Dessert
Keyword cake, chocolate
Servings
servings
Ingredients
Chocolate Cake
Nutella Swiss Meringue Buttercream
Topping
Course Dessert
Keyword cake, chocolate
Servings
servings
Ingredients
Chocolate Cake
Nutella Swiss Meringue Buttercream
Topping
Instructions
Chocolate Cake
  1. Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan* with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt until well combined. Stir in the granulated sugar and brown sugar.
  3. n a medium-size bowl, whisk together the oil, egg, egg yolk, vanilla extract and sour cream. Add this mixture to the dry ingredients. Beat until combined, then gradually mix in the hot coffee until the batter is smooth. Transfer the batter to the baking pan.
  4. Bake until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs attached, about 18-23 minutes. Cool in the pan for 10 minutes, then remove the cake and carefully transfer it to a cooling rack. Frost the cooled cake. Top with the chopped chocolates and hazelnuts right before serving.
Nutella Swiss Meringue Buttercream
  1. Combine the egg whites and sugar in a large heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk constantly until the sugar is dissolved reaches temperature of 160ºF (71°C)

  2. Transfer the mixture to the bowl of a stand mixer with a whisk attachment. Whisk on low speed until frothy, gradually increasing to medium-high speed. Whisk until glossy, stiff peaks form and the mixture reaches room temperature.

  3. Turn the mixer to medium-low speed. Add butter, a few pieces at a time, allowing the butter to fully incorporate before adding more. Turn the mixer up to medium speed. If the mixture looks curdled, keep mixing and it will correct itself. 

  4. When the buttercream is smooth and well combined, switch to a paddle attachment. On low speed, mix in the vanilla extract, salt. Gradually mix in the Nutella. Continue mixing on low speed for a few minutes until smooth.

Recipe Notes

*To find my favorite 9-inch square baking pan, click here.

Pink Lemonade Cookie Bars

Pink Lemonade Cookie Bars

These cheerful Pink Lemonade Cookie Bars are sweet, summery and nostalgic. They remind me of the pink lemonade cake my elderly neighbor used to make. She shared her recipe when I was about 10 years old. It was so easy and it was one of the first things I baked on my own. These cookie bars have that same delicious, vibrant flavor, but in the form of a soft, tender cookie and they’re just as easy to make.

Print Recipe
 Pink Lemonade Cookie Bars
Soft, lemony cookie bars topped with silky, smooth pink lemonade frosting and pink sprinkles
Course Dessert
Keyword bars, pink lemonade cookie
Servings
2-inch bars
Ingredients
Cookie Bars
Frosting
Course Dessert
Keyword bars, pink lemonade cookie
Servings
2-inch bars
Ingredients
Cookie Bars
Frosting
Instructions
Cookie Bars
  1. Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
  2. In a medium bowl, whisk together the flour, cornstarch and salt.
  3. In a large bowl, beat the butter, sugar and lemon zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts.
  4. Spread the batter into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan.
  5. Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and add sprinkles. Cut into squares.
Frosting
  1. In a medium bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, lemon juice, cherry extract and salt. Beat until smooth. Mix in the food coloring a little at a time, with the tip of a toothpick, until your desired shade of pink is achieved.
Recipe Notes

*To find the pink gel food coloring I used, click here.

Triple Berry Crumble Cheesecake Bars

Triple Berry Crumble Cheesecake Bars

Snacking on fresh summer berries is a treat I look forward to every year. Making desserts with berries is even more anticipated! So I decided to share my dreamy Triple Berry Crumble Cheesecake bars. The cheesecake filling is so creamy and silky. I used a combination of blackberries, blueberries and raspberries with plenty of crumb topping. Feel free to use any combination of berries you like. If you use strawberries, just cut them into chunks. The raspberry sauce is a bonus. You can also make the sauce using strawberries instead if you like. These cheesecake bars are so stress-free. There’s no water bath required and you don’t have to worry about cracking.

Print Recipe
 Triple Berry Crumble Cheesecake Bars
A creamy cheesecake filling on a graham cracker base, topped with berries and a generous crumb topping. Served with raspberry sauce.
Course Dessert
Keyword bars, cheesecake, triple berry
Servings
servings
Ingredients
Berries
Crumb Topping
Graham Cracker Crust
Filling
Raspberry Sauce
Course Dessert
Keyword bars, cheesecake, triple berry
Servings
servings
Ingredients
Berries
Crumb Topping
Graham Cracker Crust
Filling
Raspberry Sauce
Instructions
Berries
  1. Combine the berries, sugar and lemon juice in a medium bowl. Let stand 30 minutes, then drain the juices.
Crumb Topping
  1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar and salt.
  2. Work the butter in with your fingertips until it looks like wet sand and no large pieces of butter remain. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Graham Cracker Crust
  1. Preheat the oven to 350ºF (180ºC). Spray an 8-inch (20.3cm) square baking dish with nonstick spray. (I used a ceramic baking dish.*)
  2. In a medium bowl, mix the crumbs, sugar and cinnamon together until well combined. Stir in the melted butter until evenly distributed. Press this mixture into the baking pan. Bake until set, about 5 minutes.
Filling and Assembly
  1. Turn the oven temperature down to 325ºF (165ºC).
  2. In a large bowl, beat the cream cheese with the sugar and salt until well combined. Gradually beat in the heavy cream, then the vanilla extract. Beat in the eggs one at a time, just until smooth and combined. Don't over beat.
  3. Pour the batter into the baking dish over the crust. Spoon the drained berries over the batter. Sprinkle on the crumb topping. Bake until the topping is golden brown and the cheesecake center is wobbly but not runny, about 45-50 minutes. The internal temperature should be 145º-150ºF (63º-66ºC).
  4. Run a small offset spatula or a knife along the perimeter edges of the cheesecake to separate it from the pan. Let the cheesecake cool to room temperature, about 1 1/2 hours. Chill in the refrigerator for at least 2 hours. Cut into squares and serve with raspberry sauce.
Raspberry Sauce
  1. Purée the raspberries n a blender or small food processor. Pass the purée through a mesh sieve.
  2. Place the raspberries, sugar and 1/2 cup (118ml) of water in a medium saucepan over medium heat. Bring to a boil, then turn the heat down to low and simmer for 10 minutes.
  3. In a small bowl, whisk together the cornstarch with 1 tablespoon (15ml) of water. Add this mixture to the saucepan and whisk until smooth. Continue cooking until thickened, about 2-3 more minutes. Remove from heat. Transfer the raspberry sauce to a bowl. Cover and refrigerate until ready to use. The sauce will thicken a bit as it cools.
Recipe Notes

*To find an 8-inch ceramic baking dish, click here.

Iced Almond Brownies

Iced Almond Brownies

If you like almond desserts, you’ll love these Iced Almond Brownies. They have the base ingredients of frangipane or almond cream, but in brownie form. The addition of white chocolate gives them a fudgy texture and the toasted almonds add a satisfying crunch.

Print Recipe
 Iced Almond Brownies
Fudgy almond brownies made with white chocolate, topped with almond icing and toasted almonds
Course Dessert
Keyword almond, bars, brownies
Servings
2-inch brownies
Ingredients
Almond Brownies
Almond Icing
Course Dessert
Keyword almond, bars, brownies
Servings
2-inch brownies
Ingredients
Almond Brownies
Almond Icing
Instructions
Almond Brownies
  1. Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan** with parchment paper, leaving a couple of inches of overhang.
  2. Melt the butter, white chocolate and heavy cream together in a large heat safe bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly.
  3. In a medium bowl, whisk the together the all purpose flour, almond flour and salt.
  4. In a large bowl, whisk together the sugar, eggs, egg yolk, and extracts until smooth and well combined. Stir in the white chocolate mixture until well combined. Stir in the flour mixture just until combined.
  5. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies has a few moist combs attached, about 18-23 minutes. Don't over bake. Let the brownies cool in the pan. Remove the brownies from the pan. Top with almond icing and toasted almonds.
Almond Icing
  1. In a small bowl, whisk together the powdered sugar, heavy cream, 1 tablespoon (15ml) of milk and the almond extract until smooth. Add additional milk as needed to achieve your desired consistency.
Recipe Notes

*To toast sliced almonds, preheat the oven to 350ºF (180ºC).  Line a baking sheet with parchment paper or aluminum foil. Spread the almonds out onto the baking sheet in a single layer. Bake until lightly toasted, about 4-5 minutes. **To find the 8-inch baking pan I used, click here.

Blueberry Muffin Upside Down Cake

Upside down cakes are so much fun and slightly exciting when you flip the pan over and cross your fingers. This blueberry version tastes like a soft, moist blueberry muffin in cake form. It’s heavenly served warm from the oven with vanilla ice cream or whipped cream on top.

Print Recipe
 Blueberry Muffin Upside Down Cake
Course Breakfast, Brunch, Dessert
Keyword blueberry upside down, cake
Servings
Ingredients
Course Breakfast, Brunch, Dessert
Keyword blueberry upside down, cake
Servings
Ingredients
Instructions
  1. Preheat the oven to 350ºF (180ºC). Spray an 8-inch round cake pan* with nonstick spray.
  2. In a small saucepan, melt 6 tablespoons (85g) of the butter with the brown sugar and a pinch of salt. Simmer for 1 minute, then transfer the mixture to the cake pan. Arrange the blueberries on top.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and 1/2 teaspoon of salt.
  4. In a medium bowl, beat the remaining 10 tablespoons (142g) of butter and the granulated sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs and the egg yolk in 3 separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract until well combined. On low speed, beat in the flour mixture in 2 separate additions, followed by half of the milk after each addition. Beat unit combined.
  5. Gently spoon the batter into the cake pan over the top of the blueberries. Smooth the top with a spatula. Bake until the top is golden brown and a knife inserted into the center of the cake comes out nearly clean, about 45-50 minutes. You don't want to see raw batter on the knife, but a little moisture is okay. Let the cake cool in the pan for 5 minutes. Run a knife around the perimeter and invert the cake onto a serving platter. Serve warm or at room temperature.
Recipe Notes

To find my favorite  8-inch round cake pan, click here.

Lemon Bubble Bread

Lemon Bubble Bread

This fun, summery Lemon Bubble Bread is a soft, sweet, brioche-style pull-apart bread. It’s made in the same way as monkey bread, but with lemon zest instead of cinnamon. Small balls of bread dough are coated in melted butter, rolled in lemon sugar, then baked until golden and fluffy. I like drenching the fluffy puffs of bread in fresh lemon icing which, adds a burst of sweet-tart flavor.

Print Recipe
 Lemon Bubble Bread
Soft, sweet lemon brioche-stye pull-apart bread
Course Breakfast, Brunch, Dessert
Keyword bread, lemon bubble, sweet
Servings
Ingredients
Lemon Bubble Bread
Lemon Sugar
Lemon Icing
Course Breakfast, Brunch, Dessert
Keyword bread, lemon bubble, sweet
Servings
Ingredients
Lemon Bubble Bread
Lemon Sugar
Lemon Icing
Instructions
Lemon Bubble Bread
  1. In a small bowl, combine the milk with 1/2 teaspoon of sugar. Stir in the yeast and let it bloom until it's foamy, about 5 minutes.
  2. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, salt and the remaining sugar until combined.
  3. In a small bowl, lightly whisk the egg, egg yolk and vanilla together. On low speed, gradually add the egg mixture and the milk mixture to the flour. Beat until combined. Switch to the dough hook. On medium speed, add the butter a little at a time, making sure each addition is incorporated before adding the next. Knead with the mixter until the dough is smooth and elastic, about 8-10 minutes. To determine if the dough is ready, pinch off a small piece of dough. It should stretch easily without tearing and look translucent.
  4. Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat lightly with oil. Cover and let rise until doubled in size, about 1-1 1/2 hours. Meanwhile butter a 10-inch round baking dish* or a 10-inch cake pan.** (A 9-inch square baking dish also works.) Set aside and make the lemon sugar.
  5. Divide the dough into 20 equal portions and form them into balls. Brush the dough balls all over with melted butter, then roll them in the lemon sugar. Arrange the dough balls in the baking dish. Brush the tops with melted butter and sprinkle with any remaining lemon sugar. Let rise until almost doubled in size, about 20-30 minutes.
  6. Preheat the oven to 350ºF (180ºC). Bake until the top of the bubble bread is golden brown, about 20-25 minutes. Let cool for about 15-20 minutes, then top the warm bread with lemon icing.
Lemon Sugar
  1. Mix the sugar and lemon zest together in a shallow bowl or plate.
Lemon Icing
  1. In a small bowl, whisk the powdered sugar, lemon juice, salt and 1 tablespoon (15ml) of half & half together until smooth. Add additional half & half as needed to reach your desired consistency.
Recipe Notes

*To find a 10-inch round baking dish, click here.

*To find a 10-inch round cake pan, click here.