Ingredient: avocado oil or neutral oil of your choice

Pink Raspberry Almond Cake

Pink Raspberry Almond Cake

My mother was allergic to strawberries so my father would make her raspberry desserts instead. He frequently made her a white cake topped with raspberries, which she adored. My parents are no longer with us, but baking this delicious cake brings back happy memories for me. This soft, plush almond cake is topped with naturally pink raspberry icing. The soft pink color makes it so lovely and perfect for Mother’s Day. It looks delightful topped with fresh raspberries and sliced almonds, which is an effortless way to add a touch of spring or summer.

Print Recipe
 Pink Raspberry Almond Cake
Soft, fluffy, single layer almond cake topped with naturally pink raspberry icing by Brownie Mischief
Course Dessert
Keyword almond, cake, raspberry
Servings
servings
Ingredients
Almond Cake
Raspberry Icing
Course Dessert
Keyword almond, cake, raspberry
Servings
servings
Ingredients
Almond Cake
Raspberry Icing
Instructions
Almond Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan with a parchment paper round.* Grease and flour the insides.
  2. In a medium-size bowl, whisk together the cake flour, almond flour, baking powder, baking soda and salt until well combined.
  3. In a large bowl, beat the butter and sugar, with an electric mixer at medium speed, until light and fluffy. Gradually beat in the oil until incorporated. Beat in the egg and the egg white in two separate additions, beating until smooth and well combined. Beat in the extracts.
  4. In a small bowl, whisk the sour cream and milk together until well blended. On low speed, add the flour mixture to the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.
  5. Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes, making sure not to over bake. Let the cake cool in the pan for 10 minutes, then turn the cake out and transfer it to a cooing rack to cool completely.
Raspberry Icing
  1. In a small bowl, smash the raspberries with a fork. Press the smashed raspberries through a sieve to remove the seeds.
  2. In a medium-size bowl, whisk together the raspberries with the powdered sugar, melted butter, salt and 1 tablespoon of milk until well combined. Add additional milk as needed to reach an easily spreadable consistency, but not watery. Whisk until smooth. Spread the icing over the cooled cake, letting it drip down the sides. Top with fresh raspberries and sliced almonds if desired.
Recipe Notes

*To find 8-inch parchment paper rounds, click here.

Blueberry Carrot Cake

Blueberry Carrot Cake

Spring is here and it’s the season to eat carrot cake! Many people have strong opinions about which add-ins are best to use in carrot cake. Some popular ones, besides the carrots themselves, include nuts, pineapple, raisins, and even coconut. My Blueberry Carrot Cake came about when I was thinking about making a breakfast carrot cake. I replaced the typical add-ins with blueberries and the results were so delicious. I originally made this cake with a maple-butter glaze which was perfect for a breakfast cake. For Easter brunch, I opted to dress up the cake with Blueberry Cream Cheese Frosting, fresh blueberries and lilacs. This combination is magical.

Print Recipe
 Blueberry Carrot Cake
Moist, subtly spiced carrot cake studded with blueberries and topped with blueberry cream cheese icing by Brownie Mischief
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword blueberry, cake, carrot
Servings
Ingredients
Blueberry Carrot Cake
Blueberry Cream Cheese Frosting
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword blueberry, cake, carrot
Servings
Ingredients
Blueberry Carrot Cake
Blueberry Cream Cheese Frosting
Instructions
Blueberry Carrot 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 medium-size bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg until well combined.
  3. In a large bowl, beat the granulated sugar, brown sugar and oil together until well combined. Beat in the eggs and vanilla, with an electric mixer at medium speed, until smooth and well incorporated. Stir in the carrots. Add the flour mixture and stir just until combined.
  4. In a small bowl, toss the blueberries with 1 teaspoon of flour. Fold the blueberries into the batter. Transfer the batter to the cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 37-43 minutes. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a cooling rack.
Blueberry Cream Cheese Frosting
  1. Smash the blueberries with a fork and press through a sieve into a small bowl.
  2. In a medium-size bowl, stir the cream cheese with a spatula until smooth. Add the butter and beat, with an electric mixer on low speed, until smooth.
  3. Gradually mix in the powdered sugar. Add the vanilla, salt and 1 tablespoon (15 ml) of the smashed blueberries and beat until smooth. Add milk, if needed, until the desired consistency is reached. Stir with a spatula to smooth out any bubbles.
Recipe Notes

To use fresh blueberries for the frosting, place the blueberries in a small saucepan with a teaspoon of sugar and 1/2 teaspoon of lemon juice or water. Cook over medium-low heat until the sugar is dissolved and the blueberries start to soften. Smash the blueberries with a potato masher. Press this mixture through a sieve into a small bowl and let cool to room temperature.

Banana Cake with Cream Cheese Frosting & Salted Caramel

Banana Cake with Cream Cheese Frosting & Salted Caramel

Banana bread is typically everyone’s go-to when we have overripe bananas on our countertops. There’s something so wholesome and comforting about a slice of homemade banana bread. This Banana Cake recipe gives you all of those heart-warming feelings, but it’s a little more flavorful, rich and satisfying. The cake is moist, soft and fluffy. The silky Cream Cheese Frosting pairs beautifully with the spices in the cake. A swirl of salted caramel adds the perfect, decadently delicious finishing touch.

Print Recipe
 Banana Cake with Cream Cheese Frosting & Salted Caramel
Moist, flavorful banana sheet cake topped with silky cream cheese icing and salted caramel sauce by Brownie Mischief
Course Dessert
Keyword banana, cake
Servings
servings
Ingredients
Banana Cake
Cream Cheese Frosting & Salted Caramel
Course Dessert
Keyword banana, cake
Servings
servings
Ingredients
Banana Cake
Cream Cheese Frosting & Salted Caramel
Instructions
Banana Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan with parchment paper. Grease and flour the insides.
  2. In a medium-size bowl, whisk together the flour, cinnamon, baking soda, salt and nutmeg until well combined.
  3. In a large bowl, beat the butter, with an electric mixer on medium speed, until light and creamy, Add the brown sugar and oil. Continue beating until creamy and well incorporated, about 2-3 minutes. Beat in the eggs and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. Stir in the mashed bananas. Add the flour mixture in two additions, followed by half of the sour cream after each addition. Mix just until combined.
  4. Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Let the cake cool in the pan for 10 minutes, then remove it from the pan and place it on a cooling rack.
Cream Cheese Frosting & Salted Caramel
  1. In a medium-size bowl, stir the cream cheese with a spatula until smooth. Beat in the butter, with an electric mixer on low speed, until smooth and well combined.
  2. Beat in the powdered sugar, vanilla, salt and heavy cream, on medium speed, until smooth and well combined. Stir slowly with a spatula to smooth the frosting and remove bubbles.
  3. Spread the cream cheese frosting on the cooled cake. Drizzle with a couple of tablespoons of salted caramel sauce and swirl it into the frosting with a spoon, adding more if desired.
Recipe Notes

*For my homemade caramel sauce recipe, click here.

For my easy caramel sauce recipe, click here.

To find premade salted caramel sauce, click here.

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.

My Favorite Banana Bread

This moist, flavorful banana bread is my favorite banana bread recipe to date. I like to add toasted pecans or chocolate chips to make it extra delicious.

Print Recipe
 My Favorite Banana Bread
Moist, flavorful banana bread
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword banana, loaf
Servings
loaf
Ingredients
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword banana, loaf
Servings
loaf
Ingredients
Instructions
  1. Preheat the oven to 350ºF (165ºC). Line the bottom an 8 x 4-inch or a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
  2. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until smooth and well combined. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the 1/2 cup of pecans if using. If using chocolate chips, set aside 1/4 cup (43g) for the top and stir in the remaining 1 cup (170g) of chocolate chips.
  4. Transfer the batter to the prepared loaf pan. Sprinkle the loaf with the chopped pecans or 1/4 cup (43g)of chocolate chips. Bake until a toothpick inserted into the center of the loaf comes out clean, about 40-50 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer it to a cooling rack to cool completely.