Keyword: cake

Mocha Pumpkin Spice Bread

Posted on by Mari Vasseur
Mocha Pumpkin Spice Bread

It wouldn’t be fall without PSL’s and pumpkin bread. This ultra moist, plush version of pumpkin bread has mocha batter swirled through 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 might just become your new favorite fall baking recipe.

 

Mocha Pumpkin Spice Bread

by Mari Vasseur
Soft, ultra moist pumpkin spice bread, swirled with mocha and topped with a shiny chocolate glaze
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

Mocha Pumpkin Spice Bread

  • 1 cup (128g) all purpose flour, sifted Plus extra for dusting the pan
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • â…” cup (152ml) avocado oil or neutral oil of your choice, divided
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • ¼ cup (59ml) evaporated milk (not sweetened condensed milk)
  • 1 teaspoon pure vanilla extract
  • ¾ cup (180g) canned pure pumpkin purée (not pumpkin pie filling)
  • 2 tablespoons (11g) unsweetened dark dutch process cocoa powder Plus extra for dusting the pan
  • 1 ¼ teaspoons espresso powder

Chocolate Glaze

  • ¼ cup (57g) unsalted butter, cubed
  • 3 ounces (85g) semisweet or dark chocolate bar, chopped
  • 1 ½ tablespoons (23g) corn syrup or 1 tablespoon (21g) honey

Instructions
 

  • 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.
  • In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until well blended.
  • 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 creamy. Beat in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
  • Place one cup (237g) of the batter in a separate medium-sized bowl. Add the cocoa powder, espresso powder and the reserved one tablespoon of oil. Mix until incorporated.
  • 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

  • Melt the butter, chocolate, and corn syrup together in a medium-sized 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.

Notes

To find the 9 x 5 inch loaf pan I used, click here.
Keyword cake, loaf, mocha, pumpkin spice

Apple Fritter Cake with Brown Butter Icing

Posted on by Mari Vasseur

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.

Apple Fritter Cake with Brown Butter Icing

A moist, tender, subtly spiced cake loaded with fresh apples and topped with rich brown butter icing
Print Recipe
Course Brunch, Dessert
Servings 9 servings

Ingredients
  

Apples

  • 2 tablespoons (28g) butter
  • 3 cups (340g) peeled, chopped apples (1/2-inch pieces )
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon cinnamon

Cake

  • 1 cup (128g) all purpose flour, sifted
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • â…› teaspoon nutmeg, preferably freshly ground
  • ¼ cup (57g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (25g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanila extract
  • 2 tablespoon (28g) sour cream, room temperature

Icing

  • 3 tablespoons (43g) unsalted butter, cubed
  • 1 cup (120g) powdered sugar, sifted
  • 1 ½ tablespoons (22ml) reserved juices from the apples
  • 1-3 tablespoons (15 ml-45ml) whole milk, room temperature
  • 1 pinch fine sea salt

Instructions
 

Apples

  • 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.
  • Drain the cooled apples, reserving the juice for the icing.

Cake

  • Preheat the oven to 350ºF (180ºC). Grease an 8-inch square baking dish. (I used a ceramic baking dish.*)
  • In a medium-size bowl, whisk together the flour, cinnamon, baking soda, salt and nutmeg until well combined.
  • 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.
  • 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.
  • 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

  • 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.
  • 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.

Notes

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

Raspberry Iced Pistachio Loaf

Posted on by Mari Vasseur
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.

 

Raspberry Iced Pistachio Loaf

by Mari Vasseur
A soft pistachio loaf cake topped with fresh raspberry icing
Print Recipe
Course Dessert
Servings 1 9 x 5-inch loaf

Ingredients
  

Pistachio Loaf

  • 1 ¾ cups (223g) all purpose flour, sifted
  • â…” cup (74g) pistachio flour
  • 2 teaspoons (9g) baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • Zest of 1 medium lemon
  • ¼ cup (57ml) vegetable oil or neutral oil of your choice
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 drop green gel food coloring (optional)
  • ½ cup (113g) sour cream
  • Chopped pistachios for garnish
  • Small pesticide-free roses or fresh raspberries for garnish (optional)

Raspberry Icing

  • ½ cup (62g) raspberries
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • 1 pinch fine sea salt

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line the bottom of 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside.
  • In a large bowl, whisk together the flour, pistachio flour, baking powder, baking soda and salt.
  • 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.
  • 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.
  • 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.

Notes

*To find my favorite pistachio flour, click here.
Keyword cake, pistachio, raspberry

Chocolate Hazelnut Crunch Cake

Posted on by Mari Vasseur
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!

Chocolate Hazelnut Crunch Cake

Soft, moist chocolate sheet cake with silky Nutella buttercream, topped with chopped hazelnut chocolates and toasted hazelnuts
Print Recipe
Course Dessert
Servings 9 servings

Ingredients
  

Chocolate Cake

  • 1 cup (128g) all purpose flour, sifted
  • ½ cup (45g) Dutch process unsweetened cocoa powder, sifted
  • 2 tablespoons (20g) cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (200g) granulated sugar
  • â…“ cup (66g) packed brown sugar
  • â…“ cup (74ml) vegetable oil or neutral oil of your choice
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • â…” cup (152g) sour cream
  • â…” cup (156ml) hot coffee or espresso

Nutella Swiss Meringue Buttercream

  • 4 large egg whites
  • â…” cup (132g) granulated sugar
  • 1 ½ cups (340g) unsalted butter cubed, room temperature
  • ½ teaspoon pure vanilla extract
  • â…› teaspoon fine sea salt
  • ½ cup (148g) Nutella or any hazelnut cocoa spread

Topping

  • 8 hazelnut chocolate candies, roughly chopped I used Ferrero Rocher
  • 2 tablespoons chopped toasted hazelnuts

Instructions
 

Chocolate Cake

  • Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan* with parchment paper.
  • 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.
  • 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.
  • 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

  • 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)

  • 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.

  • 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. 

  • 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.


Notes

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

Blueberry Muffin Upside Down Cake

Posted on by Mari Vasseur

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.

Blueberry Muffin Upside Down Cake

Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8

Ingredients
  

  • 1 cup (227g) unsalted butter, softened and divided
  • ¼ cup plus 2 tablespoons (75g) packed brown sugar
  • ½ teaspoon fine sea salt plus extra for the topping
  • 2 cups (312g) blueberries
  • 1 ¼ cups (162g) all purpose flour, sifted
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • â…› teaspoon ground nutmeg, preferably freshly ground
  • ½ cup plus 2 tablespoons (125g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup (118ml) whole milk, room temperature

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Spray an 8-inch round cake pan* with nonstick spray.
  • 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.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and 1/2 teaspoon of salt.
  • 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.
  • 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.

Notes

To find my favorite  8-inch round cake pan, click here.
Keyword blueberry upside down, cake

Chocolate Olive Oil Cakes

Posted on by Mari Vasseur
Chocolate Olive Oil Cakes

These soft, plush mini chocolate loaf cakes with a silky chocolate glaze are perfect for fairy picnics. They also make adorable Mother’s Day treats for moms who love chocolate. They’re easy to make and don’t require a mixer. I garnished them with edible pressed flowers for a magical finishing touch.

Chocolate Olive Oil Cakes

Chocolate olive oil mini loaf cakes with silky chocolate icing
Print Recipe
Course Dessert
Servings 8 mini loaf cakes

Ingredients
  

Chocolate Olive Oil Cakes

  • 1 cup (128g) all purpose flour, sifted
  • â…“ cup (30g) unsweetened Dutch process or dark cocoa powder, sifted
  • ¼ cup (28g) almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • â…” cup (133g) granulated sugar
  • â…“ cup (67g) packed brown sugar
  • ½ cup (111ml) olive oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (113g) sour cream
  • ½ cup (118ml) whole milk

Chocolate Glaze

  • 6 tablespoons (85g) unsalted butter, cubed
  • 4 ounces (113g) semisweet or dark chocolate, chopped
  • 2 teaspoons corn syrup or honey
  • 24-30 small edible pressed flowers optional

Instructions
 

Chocolate Olive Oil Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour the cavities of an 8-serving mini loaf pan,** I use a mixture of equal parts flour and cocoa powder to flour them. It's also helpful to line the bottoms of the cavities with parchment paper. I used a pan with eight 2 1/4-inch by 3 1/2-inch cavities.
  • In a medium bowl, whisk together the flour, cocoa powder, almond flour, baking powder, baking soda and salt until well combined.
  • In a large bowl, whisk together the sugar, brown sugar, oil, eggs and vanilla extract until smooth and well combined.
  • In a small bowl, whisk together the milk and sour cream.
  • Stir the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.
  • Transfer the batter to the prepared pan, filling the cavities half full. Bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached, about 13-17 minutes. Be diligent and avoid over baking the cakes.
  • Cool the cakes in the pan for 7 minutes, then transfer to a cooling rack to cool.

Chocolate Glaze

  • Melt the butter, chocolate and corn syrup together in a large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and let cool slightly.
  • Spoon the glaze over the cooled cakes. When the glaze is almost set, garnish with edible pressed flowers if desired.

Notes

*  I use a microwave flower press to make edible pressed flowers quickly. To find it, click here.
**To find a mini loaf pan, click here.
Keyword cake, chocolate, olive oil

Strawberry Swirl Cake

Posted on by Mari Vasseur
Strawberry Swirl Cake

This soft, incredibly moist cake is a happy experiment that successfully combines my favorite strawberry cake with cinnamon roll cake. Instead of cinnamon sugar, it has a swirl of strawberry sugar. It’s bursting with fresh strawberry flavor and it’s so good it doesn’t even need frosting. But of course, I added strawberry cream cheese icing, in the tradition of cinnamon roll cake, which takes it over the top.

Strawberry Swirl Cake

Fresh strawberry cake with a strawberry sugar swirl and strawberry cream cheese icing
Print Recipe
Course Dessert
Servings 6 servings

Ingredients
  

Strawberry Swirl

  • â…“ cup (10g) freeze dried strawberries Not dried strawberries
  • â…“ cup (66g) granulated sugar
  • 2 teaspoons all purpose flour
  • 3 tablespoons (43g) unsalted butter, melted
  • Small dash fine sea salt
  • 1 tablespoon (15ml) lemon juice

Strawberry Cake

  • ¾ cup (170g) puréed strawberries
  • 1 cup (128g) all purpose flour, sifted
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (55ml) vegetable oil or neutral oil of your choice
  • 1 large egg
  • 1 large egg white
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure strawberry extract
  • 1 drop pink gel food coloring Optional
  • â…“ cup (75g) sour cream

Strawberry Cream Cheese Icing

  • 2 tablespoons (28g) cream cheese, softened
  • 1 tablespoon (14g) unsalted butter, softened
  • ½ cup (60g) powdered sugar, sifted
  • 2 teaspoons strawberry reduction Reserved from cake recipe
  • 1 tablespoon (15ml) buttermilk or whole milk

Instructions
 

Strawberry Swirl

  • In a small food processor or a clean spice grinder, pulse the freeze dried strawberries to break them up a bit. Add the sugar and process to a fine consistency. Strain the sugar mixture through a sieve into a bowl. Mix in the flour, melted butter, salt and lemon juice until well combined.
  • Transfer the mixture to a piping bag fitted with a medium round tip. I used an Ateco #12 tip.** Alternately, you can snip the corner off a disposable piping bag or food storage bag, creating a 3/8-inch wide opening.

Strawberry Cake

  • In a small saucepan over medium-low heat, simmer the puréed strawberries until reduced by half. Set aside to cool to room temperature.
  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan*** with parchment paper. Grease and flour the inside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a large bowl, beat the sugar, oil, egg, egg white, and extracts, with an electric mixer at medium speed, until smooth. Alternately, you can whisk the mixture together by hand until smooth. Stir in 1/3 cup of the cooled strawberry reduction and the food coloring. (Reserve the remaining strawberry reduction for the icing.)
  • Stir the flour mixture into the batter, in 2 additions, alternating with the sour cream. Mix just until combined. Transfer the batter to the cake pan.
  • Pipe the strawberry swirl mixture onto the batter in a spiral pattern. 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 transfer it to a cooling rack.

Strawberry Cream Cheese Icing

  • In a small bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and strawberry reduction and beat until smooth and well combined. Whisk in the buttermilk a little at a time until your desired consistency is reached. Drizzle over the cooled cake.

Notes

*To find the food coloring I used, click here.
**To find the piping tip I used, click here.
***To find the cake pan I used, click here.
Keyword cake, strawberry

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Posted on by Mari Vasseur
Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Say hello to springtime in cake form. These soft, fluffy, little lemon bundt cakes are bursting with lemon flavor and topped with a beautiful, delicious blueberry cream cheese icing. The icing gets it’s natural beauty from fresh blueberries. The colors and flavors of these cakes remind me of sunshine and spring blooms. I decorated my cakes with tiny blue violas from my garden. They would also look pretty topped with fresh chamomile flowers.

I used a bundtlette pan with six 1-cup servings. To find the pan I used, click here. This recipe also works as cupcakes using a standard muffin pan. The baking time will be a bit shorter. If you’re not a fan of blueberry icing, you can glaze the cakes with lemon icing instead. To find my lemon icing recipe, click here.

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

by Mari Vasseur
Soft, fluffy lemon bundtlette cakes topped with blueberry cream cheese icing
Print Recipe
Course Dessert
Servings 6 Bundtlette cakes

Ingredients
  

Lemon Simple Syrup

  • ¼ cup (50g) granulated sugar
  • Juice of one medium lemon plus enough water to make 1/4 cup (59ml)

Lemon Bundt Cakes

  • 1 ¼ cups (142g) cake flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) granulated sugar preferably fine granulated sugar (not powdered sugar)
  • Zest of 2 medium lemons
  • ½ cup (107 ml) vegetable oil or neutral oil of your choice
  • 2 large eggs room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ cup (59 ml) whole milk room temperature
  • ¼ cup (57g) sour cream room temperature

Blueberry Cream Cheese Frosting

  • â…“ cup (57g) blueberries
  • 2 teaspoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • ½ cup (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • ½ teaspoon pure vanilla extract
  • ½ cup (60g) powdered sugar, sifted
  • 2-4 tablespoons (30-59 ml) whole milk room temperature

Instructions
 

Lemon Simple Syrup

  • In a small saucepan, combine the sugar, lemon juice, and water over medium-low heat. Cook and stir gently just until the sugar is dissolved. Set aside to cool.

Lemon Bundt Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour a bundtlette pan with six 1-cup servings. Make sure to thoroughly grease and flour all of the crevices. (To find the pan I used, see note below.*)
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt until well blended.
  • In a large bowl whisk together the sugar and lemon zest until well combined. Add the oil, eggs, and vanilla extract and whisk until smooth and creamy.
  • In a small bowl, whisk together the milk and sour cream. Stir the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Stir just until combined.
  • Fill the cake pan wells half full with the batter. (If using a standard muffin pan, fill the wells 2/3 full.) Bake until the tops are springy and a toothpick inserted in the centers of the cakes comes out clean or with a few crumbs attached, about 14-16 minutes. Check for doneness a couple of minutes early to avoid over baking. (Baking time is shorter for a standard muffin pan.) Cool the cakes in the pan for 8 minutes, then turn the cakes out onto a cooling rack. Brush the warm cakes generously with lemon simple syrup.

Blueberry Cream Cheese Icing

  • In a small saucepan, combine the blueberries, sugar and lemon juice. Stir occasionally over medium heat, until the blueberries start to soften and the mixture starts to bubble. Smash the blueberries with a potato masher or the back of a spoon. Let the mixture simmer gently until thickened to a jam consistency, about 2-3 minutes. Strain the cooked blueberries through a mesh sieve for a smooth consistency. You can skip this step if you prefer a chunky consistency. Set aside to cool to room temperature.
  • In a medium-sized bowl, beat the cream cheese and butter together until smooth. Don't over beat. Cream cheese tends to curdle if beaten too much.
  • Add the powdered sugar, vanilla and 2 tablespoons (30ml) of milk and beat until smooth and well blended. Stir in the cooled blueberries until combined. Stir in more milk as needed to achieve the desired consistency. Spoon or drizzle the icing onto the cooled lemon cakes.

Notes

To find the bundt cake pan I used, click here.
Keyword cake, lemon bundts

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Posted on by Mari Vasseur
Blueberry Cornmeal Tea Cakes with Honey Butter Icing

If you’re looking forward to spring as much as I am, you’ll love these tender, fluffy Blueberry Cornmeal Tea Cakes. They taste like soft, sweet cornbread with the added freshness of juicy blueberries. The Honey Butter Icing adds the perfect, sweet finish. Who doesn’t love cornbread slathered with honey and butter? It’s a match made in heaven and it works so well on these delightful tea cakes.

I placed them upside down because they look more pretty and elegant that way. I added some fresh, pesticide free violas to the tops. They would also be cute decorated with fresh blueberries or chamomile flowers.

This versatile recipe can also be made into muffins by filling the muffin pan cups 2/3 full instead of 1/2 full. The baking time may be a little longer. Place the muffins right side up on the cooling rack.

To see the inside of the tea cakes, watch the TikTok video. Click here.

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Sweet, soft cornbread cakes with blueberries, topped with honey butter icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 12

Ingredients
  

Blueberry Cornmeal Tea Cakes

  • 1 ¼ cups (159g) all purpose flour, sifted
  • ½ cup plus 2 1/2 tablespoons (130g) granulated sugar
  • ¼ cup (36g) cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • ¾ cup (170g) sour cream
  • ¼ cup (57ml) vegetable oil or neutral oil of your choice
  • 2 tablespoons (28g) unsalted butter, melted
  • ¾ teaspoon pure vanilla extract
  • Zest of 1 small lemon
  • 1 cup (170g) blueberries

Honey Butter Icing

  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon honey
  • Pinch fine sea salt
  • 1-2 tablespoons whole milk or half and half

Instructions
 

Blueberry Cornmeal Tea Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour a 12-serving muffin pan*.
  • In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
  • In a medium bowl, whisk together the eggs, sour cream, oil, butter, vanilla and lemon zest until smooth.
  • Stir the wet ingredients into the dry ingredients until combined. Don't over mix. A few lumps are okay. Fold in the blueberries.
  • Fill the muffin cups half full. Bake until the tops of the cakes are light golden, the tops are springy and a toothpick inserted into the center of the cakes comes out clean, about 14-16 minutes.
  • Cool the cakes in the pan for 5 minutes, then remove them from the pan and place them upside down on a cooling rack. Top the cooled cakes with Honey Butter Icing.

Honey Butter Icing

  • In a medium bowl, whisk together the powdered sugar, butter, honey, salt and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Whisk until smooth.

Notes

To find the muffin pan I used, click here.
Keyword blueberry, cake, cornbread

Strawberry Crumb Cake

Posted on by Mari Vasseur

Strawberry Crumb Cake

Tender vanilla crumb cake topped with fresh strawberries, plenty of crumb topping and fresh strawberry icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8

Ingredients
  

Crumb Topping

  • ¾ cup (96g) all purpose flour
  • â…“ cup (66g) granulated sugar
  • 2 tablespoons (25g) packed brown sugar
  • â…› teaspoon fine sea salt
  • 4 ½ tablespoons (64g) cold, unsalted butter, cubed

Cake

  • 1 ¼ cups (160g) all purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • â…œ teaspoon fine sea salt
  • 6 tablespoons (85g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons pure vanilla extract
  • â…“ cup (78ml) whole milk
  • ¼ cup (57g) sour cream
  • 1 cup (142g) chopped strawberries (1/2-inch pieces)
  • fresh strawberries for garnish optional

Fresh Strawberry Icing

  • ¾ cup (90g) powdered sugar, sifted
  • 2 tablespoons puréed strawberries
  • 1 tablespoon half and half

Instructions
 

Crumb Topping

  • In a medium bowl, whisk the flour, sugar , brown sugar and salt together.
  • Work in the butter with your fingertips until the mixture looks like wet sand. Press it together to form chunks. Set aside in the refrigerator until ready to use.

Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch cake pan with a removable bottom or an 8-inch springform pan, with parchment paper. Grease and flour the insides or line with a strip of parchment paper.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream the butter and sugar with an electric mixer on medium speed, until light and fluffy.
  • Beat the egg, egg yolk and vanilla into the butter mixture in 3 separate additions, making sure each addition is incorporated before adding the next.
  • In a small bowl, whisk the milk and sour cream together. On low speed, mix the flour mixture into the batter in two additions alternating with half of the milk mixture. Beat just until combined.
  • Transfer the batter to the prepared pan. Smooth the batter with a spatula. Place the strawberries evenly on top of the batter. Sprinkle the crumb topping over the top.
  • Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 48-55 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack.

Fresh Strawberry Icing

  • In a medium bowl, whisk together the powdered sugar and puréed strawberries. Add the half & half a little at a time until your desired consistency is achieved. Whisk until smooth. Drizzle over the cooled cake.

Notes

To find the cake pan I used, click here.
Keyword cake, strawberry

White Velvet Snowflake Cakes

Posted on by Mari Vasseur

White Velvet Snowflake Cakes

Soft, plush vanilla mini cakes with vanilla icing
Print Recipe
Course Dessert
Servings 6 cakes

Ingredients
  

Snowflake Cakes

  • ¾ cup (85g) cake flour, sifted
  • 1 ¼ teaspoon baking powder
  • Scant ¼ teaspoon fine sea salt
  • ½ cup plus 1 tablespoon (115g) fine granulated sugar Not powdered sugar
  • ¼ cup (57g) unsalted butter, cubed and softened
  • 2 large egg whites
  • â…“ cup (78ml) whole milk, room temperature
  • ¾ teaspoon vanilla bean paste or 1/2 teaspoon Amoretti Vanilla Bourbon 2x Extract
  • 2 teaspoons vegetable oil or neutral oil of your choice

Vanilla Icing

  • 1 cup (113g) powdered sugar, sifted
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon vanilla bean paste or Amoretti Vanilla Bourbon 2x Extract
  • 2-3 tablspoons whole milk
  • 1 pinch fine sea salt

Instructions
 

Snowflake Cakes

  • Preheat the oven to 350ºF (177ºC). Spray a 6-serving silicone snowflake mini cake mold* with nonstick spray. Use a small pastry brush to brush the spray into all of the crevices. Tap out any excess spray. Place the mold on a baking sheet.
  • In a large bowl, whisk together the cake flour, baking powder and salt. Add the sugar and whisk to combine. Add the butter and beat, with an electric mixer on low speed, until the butter is evenly distributed and the mixture looks like crumbs with no large chunks.
  • In a medium bowl, whisk together the milk, egg whites, oil and vanilla. Slowly add the milk mixture to the flour mixture and continue beating on low until smooth, about 1-2 minutes.
  • Transfer the batter to the prepared pan, evenly distributing the batter and filling the cavities a little more than half full. Bake until the tops of the cakes are light golden and a toothpick inserted into the centers of the cakes comes out clean, about 18-22 minutes. Be careful not to over bake. Let the cakes cool in the pan for about 7 minutes then turn the cakes out onto a cooling rack to cool completely.
  • Brush one or two coats of vanilla icing on the tops and sides of the cakes. Decorate as desired. I used fine opal sanding sugar, candy snowflakes and candy pearls.

Vanilla Icing

  • In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and 1 tablespoon of milk until smooth. Add additional milk as need to achieve your desired consistency.

Notes

I used a 6-serving silicone mold with 3-inch diameter, 1-inch deep cavities.
 
 
Keyword cake, white velvet

Apple Cake with Cream Cheese Frosting

Posted on by Mari Vasseur
Apple Cake with Cream Cheese Frosting

An easy-to-make square cake, typically unfrosted, is what my family would consider a snacking cake when I was growing up. This easy apple cake qualifies as a snacking cake because it stands on its own as a moist, delicious cake, unfrosted. BUT…if you add the silky cream cheese frosting, then you have yourself something a little more special. This cake could easily appear at a Thanksgiving meal and upstage the pies. I added food-safe fresh flowers and a faux sprig of greenery to dress it up for autumn. If you’re using fresh flowers, make sure to use pesticide-free flowers and wrap your stems before placing them into the cake. This cake is also amazing topped with caramel sauce.

Apple Cake with Cream Cheese Frosting

A soft, moist apple cake with silky cream cheese frosting.
Print Recipe
Course Dessert
Servings 9 servings

Ingredients
  

Apple Cake

  • 1 ¼ cups (159g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • ¾ cups (150g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large egg
  • â…” cup (148ml) vegetable oil or neutral oil of your choice
  • 1 ½ teaspoons vanilla bean paste or pure vanilla extract
  • 1 cup (227g) puréed apples or unsweetened applesauce*

Cream Cheese Frosting

  • ½ cup (113g) cream cheese, softened
  • 10 tablespoons (142g) unsalted butter, softened
  • 3 cups (361g) powdered sugar, sifted
  • 1 teaspoons vanilla bean paste or pure vanilla extract
  • 1/2-1 teaspoon heavy cream
  • 1 pinch fine sea salt

Instructions
 

Apple Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan** with parchment paper. Grease and flour the insides.
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  • In a large bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined. Mix in the puréed apples until incorporated. Stir in the flour mixture just until combined.
  • Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 28-33 minutes. Let the cake cool in the pan for 10 minutes, then remove the cake from the pan and transfer it to a cooling rack.

Cream Cheese Frosting

  • In a large 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.
  • Beat in the powdered sugar, vanilla, salt and heavy cream until smooth and well combined. Stir slowly with a spatula to smooth the frosting and remove bubbles.

Notes

*If you're using applesauce and your applesauce is watery, drain off excess liquid before measuring.
**To find my favorite 8-inch square cake pan, click here.
Keyword apple, cake