Tag Archives: cake

Rhubarb Coffee Cake

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The warm weather has arrived, everyone is getting into summer mode now and I can’t complain! Although I can’t say my hair likes it…humidity + curly hair = some interesting hair days.

Our moving date is now just over a month away, and I have been on a mission to eat things lurking in the back of the freezer to reduce the amount of food we have to transport to the new casa. A few weeks ago, I was successful on using up a lonely pie crust, and this week my mission involved some frozen rhubarb. Rhubarb recipes are rampant this time of year and despite the fact that my rhubarb was not fresh, I was still determined to use it up!

I spotted this recipe and already had the majority of the ingredients on hand, so it was a winner. I took the rhubarb out of the freezer one day ahead of when I was planning to make the cake. I put it all into a colander over a large bIMG_1642owl to catch the water that would drain off as it defrosted. I also squeezed as much water as I could out of it once it was fully defrosted. I don’t know if this was necessary, but I was afraid of excess liquid because it had been frozen. If you use fresh rhubarb, this shouldn’t be an issue.

This cake was honestly so so sooooo easy to whip up and in the end was a crowd pleaser. I had to scramble to take a picture of the last piece before it got devoured. The crumble topping is definitely the star in my opinion. The cake itself is light and not overly sweet due to the tartness of the rhubarb. Combined with the sweet buttery, cinnamon sugar topping, it’s perfect.

When I was a kid, I would eat a piece of rhubarb like celery, but dipping the end in brown sugar before each bite. While this was delicious, I see this cake as the grown up evolution of that snack. If you aren’t sure about rhubarb, give this cake a try, and then wait for the fight over the last piece! After all, rhubarb is technically a vegetable, and we’re all looking for ways to eat more veggies…riiiiight?

Rhubarb Coffee Cake

From Canadian Living

CakeIMG_1622

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla 
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 cups chopped rhubarb (I probably used close to 2 1/2 cups)

Topping

  • 1/2 cup brown sugar, packed
  • 1/4 cup sliced almonds (or any other nut)
  • 1 tbsp all purpose flour
  • 1/2 tsp cinnamon
  • 2 tbsp butter, melted

Grease a 9 inch spring form pan, set aside. Preheat oven to 350 degrees.

Combine first four ingredients of topping in a small bowl and stir to combine. Pour in melted butter and mix with a fork until crumbly. Set aside.

In a large bowl, beat butter and brown sugar until light and fluffy. Beat in eggs, 1 at a time until fully incorporated. Beat in vanilla.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Add flour mixture to butter mixture alternately with buttermilk, making 3 additions of flour, and 2 of buttermilk. Fold in rhubarb just until combined.

Scrape into prepared pan. Sprinkle topping over batter.

Bake for 1 hour – 1 1/4 hours or until a toothpick comes out clean. Mine was done around 1 hour, so keep your eye out around that mark.

Let cool in pan on cooling rack for 5 minutes. Remove sides of pan and cool completely.

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Filed under Breakfast, Cakes

Strawberry Lemon Yogourt Cake

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This marks my 20th blog post and I couldn’t be happier to be sharing this recipe! I had to figure out a dessert to bring to a friend’s house this past weekend, and I wanted to do something different, but had a ton of leftover lemon cream cheese icing in the fridge that I wanted to incorporate. (I made lemon cupcakes for a cancer fundraiser, but sadly they somehow went un-photographed, meaning I can’t share them with you!). So you get this cake instead!

I found this recipe from Ina Garten, and after reading the rave reviews, decided it would be a good choice. I don’t know if I’ve said it on the blog before, but Ina aka the Barefoot Contessa, is the QUEEN! Everything she touches turns into edible gold. Her recipes are amazing, and I never have any doubts when I’m making IMG_0839something that she has created! If you do not know who the Barefoot Contessa is, go watch the food network right now! (Well, after you read the rest of this!)

I decided to make the cake, cut it in half, put some of the cream cheese icing and strawberries in the middle, and then cover the whole thing in more icing. It would be a lemony package of deliciousness. The cake calls for yogourt, which makes it extremely moist and Ina claims that the yogourt makes it healthy…..I’ll take her word for it!

Once the cake comes out of the oven, you pour a lemon simple syrup over it, which will absoIMG_0840rb into the cake, and infuse it with an intense lemon flavor. I was a little nervous thinking that the whole thing would be TOO lemony considering I was also coating it in a lemon icing, but it turned out perfect!

I am not a big fan of buttercream icing on cakes because it is always too sweet, which is why I use cream cheese most of the time. I am still searching for the perfect buttercream recipe though!

I don’t have any pictures of the inside of the cake because, a) I forgot while I was making it, and b) I am not at the crazy foodie stage of taking pictures of everything I eat..yet. I loved that it only made a loaf sized cake, which is perfect when you don’t have a lot of peopleIMG_0843 to feed. I think the cake on its own, without icing or strawberries, would also be really good. Ina uses a simple glaze on her cake, and I think it would be a good solution for something a little less labour intensive! I would even consider adding a few handfuls of poppy seeds to make it a little fancier. I know it looks long, but If you skip the filling and the icing, it is a pretty simple, but impressive cake which can be pulled together pretty quickly.

Strawberry Lemon Yogourt Cake

Adapted from Ina Garten

Cream cheese icing from Annie’s Eats

Cake:

  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup plain yogourt (I used 1%, you can use whatever you like!)
  • 1 cup sugar
  • 3 eggs
  • zest from 2 lemons
  • 1/2 tsp vanilla extract
  • 1/2 cup canola oil

Lemon simple syrupIMG_0854

  • 1/3 cup sugar
  • 1/3 cup freshly squeezed lemon juice

Fresh strawberry filling

  • 2 cups strawberries
  • 2 tbsp lemon juice
  • 1 tbsp sugar

Lemon Cream Cheese Icing

  • 4 oz cream cheese (1/2 block)
  • 2.5 tbsp unsalted butter, at room temp
  • 1 1/3 cups icing sugar, sifted
  • 1/2-1 tbsp freshly squeezed lemon juice
  • zest of 1/2 lemon

Preheat the oven to 350 degrees. Grease the bottom of a loaf pan, and line the bottom with parchment paper. Grease and flour the entire pan with the parchment paper in place.

Combine flour, baking powder and salt in a large bowl.

In a separate bowl, combine yogourt, sugar, eggs, lemon zest and vanilla. Mix until well combined.

Slowly whisk the wet ingredients into the dry, just until combined. Fold the canola oil into the batter.

Pour the batter into the prepared pan and bake in preheated oven for 45-50mins, until a toothpick comes out clean.

Let cake cool in pan for 10 mins, then turn out and finish cooling on a wire rack.

Meanwhile, combine sugar and lemon juice for simple syrup in a saucepan, and heat over low heat, stirring until sugar is melted. Remove from heat and pour over the warm cake. (If you want to make the filling, cut the cake in half before you pour the syrup on, and then pour the syrup equally onto each half). Let cake cool completely before filling and icing.

For icing, beat cream cheese and butter with an electric mixer on medium speed until well combined, 1-2 minutes. Add in lemon juice and zest. Gradually add in icing sugar until well incorporated. Increase speed to high and beat for a few more minutes until icing is smooth.

Combine strawberries, lemon juice, and sugar in a bowl to make filling, and spoon strawberries onto bottom half of cake. Smooth a layer of icing on the inside of the top half of cake, and place it on top of the strawberries, so the strawberries and icing are sandwiched in the middle of the cake!

Cover the outside of the cake in the remaining icing, and decorate with strawberries, or as desired.

I would recommend storing this in the fridge if you are not eating it immediately. The icing will melt if it is warm, as you can see from my pictures! Just take it out 10 to 15 mins before you want to eat it, to let it come to room temperature.

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Banana Zucchini Bundt Cake

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I am slowly figuring out how wordpress works, and I have to say, all of the other bloggers are right, wordpress is much easier than blogger! While there may not be as many style customizations available, the ease of navigating around the blogging ‘dashboard’ outweighs it. T

To celebrate my new blog, and to ease the transition from summer to fall, I made this bundt cake because I looooove bundt cakes! They look so pretty when they come out of the pan, and they are so much easier than making a layer cake. I also love zucchini bread, which my mom used to make all the time. I saw this banana zucchini combo and I knew I had to make it right away! Zucchini is super cheap these days, and it’s always good to add some vegetables into cake, that makes it healthy right?! This recipe is also really simple and doesnt require a mixer!

In all honesty, I did healthify this recipe a little bit. Just enough to make me think its healthy, but not enough to make it taste gross (trust me, usually baking recipes that claim to be ‘healthy’ taste like cardboard, and you may or may not end up dumping it all in the garbage when you make it).

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I swapped out half the oil for applesauce (healthy tip: applesauce can replace oil in many recipes, and you wont even notice!)

I used half whole wheat, half all purpose flour, you could even try it with all whole wheat if you like

IMG_0672I also used 2 eggs and one flax egg (this was out of necessity since I discovered that we only had two eggs left in the fridge). A flax egg is a good vegan substitute for eggs in baking, just combine 1 tbsp of ground flax seed with 3 tbsp of water and stir to combine. Let it hang out on the counter for a few minutes until the mixtures gets a little gloopy (don’t know how else to describe it, hopefully you know what gloopy means?)

Banana Zucchini Bundt Cake

Adapted from Food.com

  • 3 eggsIMG_0683
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup raw zucchini, shredded
  • 1 cup mashed ripe banana

Preheat oven to 350degrees. Butter and flour a bundt pan. Shred zucchini and set aside. Mash banana and set aside.

Combine eggs, applesauce, oil, vanilla, and sugar in a large bowl and mix until combined.

In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt and mix with a fork to combine.

Add flour mixture to egg mixture and stir until just combined. Add in zucchini and banana and mix until incorporated.

Bake in preheated oven for 45-55 minutes, until a toothpick inserted comes out clean. Cool in the pan on a wire rack for 10 minutes. Invert and unmold cake from pan, and continue cooling on the wire rack.

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Filed under Cakes, Healthy Treats

The Best Chocolate Cake

I will look no further, my search for the perfect chocolate cake is over! Ok, that is probably a little bit of a lie because I will probably see another recipe that claims to be ‘the best’ and try it out… but hopefully I will look back on this post because this truly is the BEST chocolate cake ever!! This cake could be made with a million different types of icing, but if you’re looking for a true double chocolate cake, this cake, with the ganache icing is to..die…for.
A while ago it seemed like I was making a new batch of chocolate cupcakes every weekend trying to find the perfect chocolate cake recipe, and they always left something to be desired. This one has ended my search and I am seriously not kidding, it is amazing. So enough chatting, and here is the recipe!
The recipe makes A LOT of cake. It made two 8 x 2 inch layers and 18 cupcakes! I think it was originally meant for three 9 x 2 inch pans, but use whatever you have and make the rest into cupcakes! The cupcakes were perfectly baked at the same temperature for 25mins.
The ganache is a little tricky to spread on the cake. You want to cool in until it is thick enough to spread without just flowing off the cake. Once you have it on the cake, put the cake in the fridge because trust me, it will start melting and shifting your layers.

Double Layer Chocolate Cake

Adapted from Epicurious

CAKE
  • 3 ounces semisweet chocolate ( I used Baker’s Semisweet. 1 wrapped square is 1 ounce)
  • 1 1/2 cups hot brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups well-shaken buttermilk ( to make your own buttermilk put 1.5 tbsp of lemon juice/vinegar into a measuring cup and add regular milk until it reaches the 1.5 cup mark, let it sit for 5 mins and voila…makeshift buttermilk!)
  • 3/4 teaspoon vanilla
GANACHE
  • 16 ounces semisweet chocolate
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons light corn syrup
  • 1/4 cup unsalted butter
For the Cake:
Preheat oven to 300F. Grease bottoms and sides of cake pans and line the bottom of the pans with a circle of parchment paper (you can trace around the paper and then cut it out to make it fit). Grease the paper once you have put it in the pan (you don’t want the cake to stick!)
Chop the chocolate and combine it with the hot coffee in a bowl. Let the mixture sit while you prep everything else, stirring once in a while until the chocolate is completely melted and smooth.
In a large bowl combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl beat the eggs with an electric mixer until slightly thickened (about 5 mins). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture until combined well. Add sugar/flour mixture and beat on medium speed until just combined (you don’t want to mix it too much, or the cake will become dense).
Pour the batter into the prepared pans. Bake in the centre of the oven for 45mins to 1 hour. Watch the time, the original recipe says 1 hour to 1 hour and 10 mins but my cake was done in 40-45 mins. Once a toothpick comes out clean, its done. I would start checking around the 40 minute mark.
Cool the layers completely in the pans, and then run a knife around the edges and carefully turn them out onto parchment paper covered cooling racks. If you’re keeping the cake layers un iced overnight wrap them very well in plastic wrap once they are completely cool.
For the ganache:
Chop the chocolate
Bring cream, corn syrup and sugar to a boil in a 2 quart saucepan. Keep the heat around medium, and stir the mixture frequently to avoid burning. Once the sugar has dissolved and the mixture has come to a slight boil, remove from heat, add chocolate and whisk until melted. Cut butter into pieces and add to mixture, whisking until melted. Transfer to a bowl and let it cool slightly until you are able to spread it easily onto the cake.
Resist the urge to eat spoonfuls of ganache. It is delicious creamy, buttery, chocolatey goodness, but save some for the cake!!
To keep with the animal theme from my last post, I leave you with a picture of my Lola, and my best photoshoot subject. She is a true diva and she likes to pose for my pictures 🙂

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