Category Archives: Cake

Chocolate Yogurt Bundt Cake

December 13, 2015

Chocolate’s not usually my thing. I was always a vanilla kid. I mean, don’t get me wrong I wouldn’t turn it down, but it’s not usually the flavor I’d choose first. But every once in a while there’s a dish or a recipe that surprises me, and my tastebuds for that matter. This cake is one of them. This luscious Chocolate Yogurt Bundt Cake is unreal. Rich, but light. Decadent, but not too sweet. Chocolatey, but not overwhelmingly so. It is the perfect balance of moisture and crumb and is topped off with a gleaming chocolate ganache glaze.

This Chocolate Yogurt Bundt Cake has a little secret ingredient: coffee! Coffee really is chocolate’s best friend when it comes to chocolatey baked goods (see here and here). It gives the chocolate the punch it needs when being baked, allowing the chocolate to keep all it’s richness. The coffee also ensures a really moist cake! As a hint to what really gives this cake it’s great flavor, I decorated it with come chocolate coated coffee beans! A great little crunch and pop of coffee when taking a bite!

Another great thing about this cake is that it’s quite easy to whip up. Yes, there is some stovetop action necessary, but I didn’t even need to get out my mixer when whisking together this batter! Happy (with fewer dishes) hubby!

When you’re mixing up this gorgeous beauty, be sure not to skimp on the ganache. It really does take this Chocolate Yogurt Bundt Cake to the next level! It is amazing when still warm, but even once it has set, it is velvety smooth and delicious. Make sure not to put the cake in the fridge until the ganache has set, or else the chocolate will lose it’s decadent shine!

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Baked Blueberry Lemon Glazed Doughnuts

October 4, 2015

I have an addiction: buying bakeware, cookware and anything else kitchen-related. So, I treated myself to some brand new doughnut pans over the summer, and boy, they are such a great investment! I got two large pans that make 6 large doughnuts each, and one mini pan that makes a dozen mini doughnuts, so all of my doughnut making dreams could become a reality! After traveling throughout France and Italy this summer, it was nice to return home and get back to reality by baking. When I was contemplating what I could bring a bunch of teachers on the first day of work, my new doughnut pans sprung to mind and I knew that it would be a hit!

These Baked Blueberry Lemon Glazed Doughnuts are absolutely delicious. They are a classic cake doughnut that is springy and moist, scented with lemon and dotted with juicy blueberries. The tart, lemony glaze keeps the moisture in the doughnuts and gives them the doughnut shop shine! These doughnuts are so delicious with a cup of fresh coffee or a glass of ice cold milk. I think Homer would be in heaven!

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Condensed Milk Bundt Cake

May 4, 2015

Condensed milk is a funny thing. I have always been strangely enamored by it, always watching the way that it oozes out of the can like a sugary waterfall then suddenly becomes a slow, endless stream until all patience is lost and I just give up and use a spatula to get the last few sweet drops out. Some people I know would eat it by the spoonful, some wouldn’t touch it with a 10-foot pole, but I guarantee that both sides would agree that condensed milk makes a darn good cake, and this Condensed Milk Bundt Cake fits the bill perfectly.

This Condensed Milk Bundt Cake is unlike any other cake I’ve ever had. It is very dense and spongy and best served with lashings of whipped cream and fruit puree to offset the density. It is almost like a pound cake but slightly less sweet, as the only sugar in this cake is from the sweetened condensed milk. It slices beautifully and would be perfect to take to a friend’s house for tea. Who wouldn’t appreciate this pretty little cake appearing at their door?

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Best Ever Banana Bread

March 8, 2015

I’m looking out the window to a marble gray sky that seems like at any moment it will burst into tears. As little drops begin to form on the window I find comfort in a slice of the Best Ever Banana Bread because honestly, it just makes life better. I have to admit, one of my favorite things about Banana bread is not eating, but smelling the sweet scent of it baking in the oven. It really is the best thing in the world. There are very few aromas that are truly irresistible, like freshly baked bread or warm chocolate chip cookies, and Banana Bread even more so.

This bread is great because it is so moist because of the super ripe bananas. They also give this bread a great sweetness that is so natural and not ‘sugary’. This is great because you really can eat a whole lot of it for breakfast and not feel like you’re eating cake! There’s also a whole teaspoon of salt in this recipe, which somehow also makes it slightly savory. It is perfect when smeared with slightly salted butter.

Even though I really enjoy the soft crunch of texture that the walnuts give to this bread, feel free to use pecans or even remove the nuts if you have allergies. You could replace the nuts with raisins or other dried fruit, or even throw in some dark chocolate or peanut butter chips! Talk about a delicious loaf of (banana) bread!

Another reason why I call this recipe the Best Ever Banana Bread is because of how easy it is to make. Throw all the ingredients into a mixer and, bam! Ready to bake and filling your house with the glorious scent of homemade yumminess.

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Classic French Madeleines

March 1, 2015

It seems like all I’ve been thinking about recently is France. I’ve bought a few books about living, eating and loving in Paris and have been inspired to go back. Do I even need to mention David Lebovitz’s blog? That’s an incentive to get on a long flight in itself! I began looking through photos of our last trip to Paris, which was actually part of our honeymoon tour, and I longed for the feeling of sitting outside a Patisserie and enjoying the little sweet treats in the summer sunshine. At this point I had two options: book a trip to Paris, or make something to make me feel Parisian in my own home. So what did I do? Both of course!

So I immediately booked a train for a weekend away at the end of May (WHOOO HOO!), unwrapped the Madeleine pans that my husband had given me for Christmas (he must have predicted this!) and I got cookin’. When making Classic French Madeleines, you need to prepare in advance and make sure you read the recipe at least twice before beginning. You need the correct equipment (two 12 hole madeleine tins) and also the time for this recipe, as the batter needs to rest in the fridge and you need to chill the pans in the freezer before baking.

These little French cakes are almost more cookie than cake. They are like a delicate little sponge with a crisp biscuit like case. They are lemon and vanilla scented bites that will transport you straight to the cobbled back streets of Paris. These super cute cakelets are best enjoyed the day you’ve made them (trust me!) but if you are getting ahead and serving the next day, do not dust with the powdered sugar after baking, wait until just before serving to enjoy them at their best. They can be stored for a few days in an airtight container.

Aren’t they just the cutest little things you’ve ever seen? They would be the perfect thing to bring to a girlie brunch or for a little snack with a pot of tea or coffee. I need to explore more flavor combinations as an excuse to make lots of them! Continue reading →

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Homemade Funfetti Cake (& my 3rd Blogiversary)

January 25, 2015

There aren’t many things that I keep going for longer than 3 years. I’ve only been married for two, just as long as I’ve been teaching, and my hobbies and interests seem to change by the day. (Don’t even get me started on the diet and exercise regime!) But this blog has been a constant for me over the last 3 years. Always there to help me express myself and allow an outlet for my creativity. I really did feel the need to celebrate this year, and what better way is there to celebrate than to make Funfetti?

I always had my fingers crossed when I went to a fellow 8 year old’s birthday party. Why? No it wasn’t about the piñata or the goodie bags, but rather I wished that the cake would be Funfetti. I really don’t think there’s anything more magical when you’re a kid. How did they get all those specks of the rainbow into that cake? How do they manage to get all that vanilla flavor packed in? Why is it the best cake ever? All these questions and more had plagued 8 year old, just getting interested in cooking, little me. But as I grew older, the traditional birthday parties stopped and so did the endless stream of Funfetti cakes. Soon Funfetti was just a childhood dream.

When I started this blog, however, Funfetti had made a comeback in a major way. Does anything look prettier on Pinterest? Anyway, living in England, I’ve never been able to find proper rainbow sprinkles and had to make do on what I picked up when visiting the States or that my Mom ships over for me (Thanks Mom!). But with my little blog’s 3rd birthday here, I wondered why I was hoarding sprinkles rather than allowing them to show off. Hello there, Homemade Funfetti Cake…

This is a great little cake. Not only is it pretty darn simple, it’s pretty darn delicious too! Packed full of moisture because of the greek yogurt, this cake is brimming with vanilla and most importantly: sprinkles! The vanilla buttercream is the most creamy frosting I’ve eve made, and because it uses cream, really does make this a celebration treat. Just a note when making the frosting, be sure your ingredients are room temperature or it may turn out grainy and require extra whipping!

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Rhubarb Upside-down Cake

May 13, 2014

Life is messy. Sometimes you just need cake.

Moving is definitely one of the more messy times in life. I absolutely hate it. There are still a few boxes lingering around the house, taunting me, and hopefully they will get unpacked soon. But there’s always one box left unpacked in my house, always, so it would be weird to unpack them all right? But I have found the time for a bit of baking here and there. It keeps me sane int his new place that I’m calling my home. And like I said, sometimes you just need cake.

There’s nothing that says spring more to me than the longer days, itchy eyes and the pinkish hue of fresh rhubarb that come along with it. Living in England, I’ve come to appreciate the sunshine more and more, and during the warmer months the sun stays in the sky until well into the evening. If I can get my newly acquired allergies under control, it really is the best time for sitting outside the pub or late night night barbecues with friends. These have come to be some of my favorite things about living here, well, that and rhubarb of course.

I told you a story about my first memories of this quirky vegetable when I made Rhubarb Crumble Muffins. Ever since I have had a fascination with it. It must be because it’s pink (most of the time). When I found some beautiful magenta-fleshed rhubarb last week, I began to think about how I could create something that would show off this elegant produce. What better way than a sticky, sweet Rhubarb Upside-down Cake?

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