Category: Cakes

Cakes

Norwegian Rhubarb Cake(s)

cathysmahaLeave a comment

Each year I like to try new recipes for my rhubarb harvest. I tried two version of this cake and had mixed results. The first recipe baked beautifully. Unfortunately, my family does not like the texture of rhubarb and it was a bust with the grandkids. Next time, I would add all of the rhubarb to the batter and blend with the immersion blender.

Cake 2 was not a beauty. I was almost embarrassed to serve it but the grandkids loved it and begged for more. Did I do something wrong with this recipe? After reviewing the ingredients and instructions, I couldn’t find a error but who knows!

I’d be interested to know if there is yet another Norwegian Rhubarb Cake recipe that I should try? Let me know if you have one!

Norwegian Rhubarb Cake 1

Recipe from Ramshacklepantry

INGREDIENTS:
  • 2/3 cup sugar
  • 3 eggs, separated
  • 1/2 cup vegetable or neutral oil
  • 1/4 cup milk
  • 3 cups rhubarb, chopped
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 teaspoon shortening
  • 1/3 cup sugar
  • 1/3 cup butter, chopped
  • powdered sugar to top (optional)
DIRECTIONS:
  1. Preheat oven to 350° Fahrenheit
  2. In stand mixer, whip egg whites to firm peaks
  3. In separate large bowl, mix egg yolks, oil, milk, and mix with whisk.
  4. Add in 1 ½ cups of chopped rhubarb to the batter.
  5. Using an immersion blender, blend the rhubarb and batter mixture until incorporated into liquid. 
  6. Whisk in sugar, baking powder, and salt.
  7. Add flour ¼ cups at a time and mix well. 
  8. Fold in egg whites and gently mix.
  9. Place a sheet of parchment paper in the bottom of your spring pan if yours tends to leak. This helps seal the spring pan. (optional)
  10. Lightly coat cake spring with shortening
  11. Pour batter into springform container
  12. Add rhubarb uniformly and allow to sit on top.
  13. Sprinkle sugar over the top evenly
  14. Evenly spread butter over top. 
  15. Bake 45 minutes
  16. Use a toothpick and place directly in center. If it comes out clean, remove. If not, bake for 5 more minutes and try again. Repeat until done
  17. Once done, cool for at least two hours
  18. Sprinkle with powdered sugar and serve.

Norwegian Rhubarb Cake 2

Recipe from RecipesInspire

INGREDIENTS:
  • 2 cups chopped rhubarb
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • For the topping:
    • 1/2 cup brown sugar
    • 1/2 teaspoon cinnamon
DIRECTIONS:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan to prevent sticking.

2. Cream together the softened butter and sugar in a large bowl until light and fluffy. Add the eggs one by one, beating well after each addition, then stir in the vanilla extract.

3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until everything is just combined.

4. Gently fold in the chopped rhubarb, ensuring it’s evenly distributed throughout the batter.

5. Pour the batter into the prepared pan, smoothing the top with a spatula. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle over the top of the batter.

6. Bake for 40–45 minutes, or until a toothpick comes out clean and the top is golden brown. Let the cake cool before slicing and serving.

This rhubarb cake is a simple, nostalgic treat that’s perfect for any spring gathering. For a richer, extra-moist version, you can replace the milk with sour cream or yogurt!

Cakes

The Best Carrot Cake (or Cupcakes) with Cream Cheese Frosting

cathysmahaLeave a comment

Moist, delicious carrot cake is always a treat and this recipe is amazing. Daughter, Megan, made this for last year’s Easter gathering and it was a hit with everyone. I can attest that it tastes just as good a day or two later.

The Best Carrot Cake (or Cupcakes) with Cream Cheese Frosting

INGREDIENTS:
  • Carrot Cake Cupcakes
    • 3/4 cup canola oil 
    • 1 cup packed brown sugar (190 grams)
    • 1 1/2 teaspoons vanilla
    • 2 eggs
    • 2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)
    • 1 cup + 2 tablespoons flour (160 grams)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger (optional)
    • 3/4 teaspoon salt (I use table salt)
  • Cream Cheese Frosting
    • 5 ounces cream cheese, softened
    • 5 tablespoons butter (I prefer salted butter), softened
    • 2 1/2 cups powdered sugar
    • 1 teaspoon vanilla extract
DIRECTIONS:
  1. Prep: Preheat the oven to 350 degrees. Grease a 9×9″ cake pan or muffin tin with nonstick spray. (I like these without paper liners – they get a perfect ridged edge and nice little domed top, plus a chewier edge!) 
  2. Carrots: Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.
  3. Cupcake Batter: Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.
  4. Bake: Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers – if they spring back, they’re done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)
  5. Cream Cheese Frosting: Using an electric mixer, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla; mix until smooth. It should be structured enough for piping, but if it’s not, just pop it in the fridge for a moment to solidify.
  6. Frost and Enjoy: Pipe the frosting on top of the cooled cupcakes; serve immediately or store in the fridge. (They’re also great a day later!)

Recipe from PinchofYum

Breakfast · Cakes

Baked Banana Donut Holes (3 Ingredients)

cathysmahaLeave a comment

What to do with leftover bananas? Usually, I make banana bread, but I wanted something different. When I ordered groceries, I thought I ordered 2 bananas not knowing the grocery chain changed the quantity from 2 single bananas to 2 large bunches. Holy moly! I tried this recipe and enjoyed the donut holes. Two of my 5 grandchildren loved them…the other three did not. This would be such an easy recipe for young bakers to try.

Baked Banana Donut Holes (3 Ingredients)

INGREDIENTS:
  • 1 ½ cups Self-Rising Flour (Note 1)
  • ¼ cup Light Olive Oil (Note 2)
  • 1 ⅓ cups Mashed Banana (Note 3)
DIRECTIONS:
  1. Preheat the oven to 350°F (180°C). Oil generously two 12-hole mini muffin pans with cooking oil.
  2. In a mixing bowl, mash the ripe bananas, pack them in a measuring cup to get the exact amount. If you mash too much banana, freeze it, and use it in a smoothie later.
  3. Add olive oil and self-rising flour, and use a rubber spatula to stir and form a sticky banana muffin batter.
  4. Use a small cookie dough scoop to fill each muffin hole up to 3/4 their level.
  5. Bake the donut holes for 20-22 minutes at 350°F (180°C) until golden brown and a toothpick inserted in the center comes out clean.
  6. In a small bowl, prepare the cinnamon sugar: stir sugar and cinnamon. Set aside.
  7. Flip the pan upside down on a cooling rack and let them cool for a few minutes.
  8. Meanwhile, place the olive oil in a oil spray bottle, (or use a pastry brush).
  9. Spray oil all over the mini muffin, or use a pastry brush to lightly brush each mini muffin and immediately roll it into the cinnamon sugar.
  10. They will look like mini banana muffins coated with cinnamon sugar but taste like donut holes.
  11. Note 1: You can replace the self-rising flour with 1 1/2 cups of all-purpose flour + 3 teaspoons of baking powder. The recipe hasn’t been tested with all-purpose gluten-free flour, I can’t guarantee it delivers a great taste/texture. The recipe won’t work with almond flour or oat flour.
  12. Note 2: Any low-flavor oil works, like canola oil or refined coconut oil.
  13. Note 3: Make sure you use ripe bananas with black spots on their skin for the best sweetness.

Recipe from theconsciousPLANTKITCHEN

Breads · Cakes

Eggnog Bread with Rum Glaze

cathysmahaLeave a comment

The holidays are a fun time to experiment with new recipes. This eggnog bread sounded interesting and I had a Guava Rum on hand to use in the recipe. It was quite delicious and if you want to take it to the next level, serve with a scoop of vanilla bean ice cream!

Eggnog Bread with Rum Glaze

Ingredients:
  • Bread Ingredients:
    • 2 large eggs
    • 1 1/2 cups full-fat eggnog
    • 2 teaspoons spiced rum
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup salted butter softened
    • 2 1/4 cup all-purpose flour
    • 1 3.4 oz. box instant French vanilla pudding mix
    • 2 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
  • Glaze Ingredients:
    • 1 cup powdered sugar sifted
    • 2 teaspoon full-fat eggnog
    • 2 tablespoon spiced rum
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
Instructions:
  1. Preheat oven to 350 degrees and spray your 9 x 5 inch bread pan or mini loaf pans with baking spray.
  2. In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.
  3. In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.
  4. Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.
  5. Pour batter into the prepared bread pan and bake for 45-55 minutes for mini loafs or 65-70 minutes for a 9×5 loaf, or until a toothpick inserted into the center of the bread comes out clean.
  6. Allow bread to cool.
  7. Rum Glaze Directions:
    • Whisk together all glaze ingredients until smooth.
    • Drizzle over the bread.

Recipe from KitchenFunWithmythreesons

Breakfast · Cakes · Desserts

Peach and Blueberry Greek Yogurt Cake

cathysmahaLeave a comment

This cake is so delicious. The cake texture and taste is out of this world, not to mention the delicious peaches and blueberries! I can imagine this cake with raspberries and peaches or any other fruit combination. It’s a delicious as a coffee cake or as a dessert. Add some iced cream or whipped cream and you are in heaven!

Peach and Blueberry Greek Yogurt Cake

INGREDIENTS:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 oz butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ cup Greek yogurt low-fat
  • 2 peaches sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar
DIRECTIONS:
  1. Use 9×3-inch springform pan.
  2. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  3. Sift flour, baking powder, baking soda, together into a medium bowl.
  4. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  5. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  6. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  7. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  9. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

Recipe from Julia’sAlbum

Breakfast · Cakes · Desserts

Peach Cobbler Coffee Cake

cathysmahaLeave a comment

Oh glorious peaches! I look forward to peach season each year, and love to try new recipes. The Peach Cobbler Coffee Cake does not disappoint, although I would tweak a few things next time. The crumb topping is so good, you want a piece in each bite, with peaches. Next time I would bake the cake in a rectangle shallow pan, similar to brownie thickness and perhaps add a few more peaches with a splash of lemon juice or lemon zest (or both). I made extra glaze and it was delicious drizzled on the cut piece of cake.

Peach Cobbler Coffee Cake

INGREDIENTS:
  • Cake:
    • 2 cups all purpose flour
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/4 cup milk
    • 3/4 cup brown sugar
    • 1/2 cup sour cream
    • 1/4 cup butter, softened
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cup sliced peaches
  • Crumb Topping
    • 1 cup brown sugar
    • 2/3 cup flour
    • 6 Tablespoons softened butter
  • Glaze
    • 1/2 cup powdered sugar
    • 2 1/2 teaspoons milk
    • 1/8 teaspoon cinnamon
DIRECTIONS:
  1. In a medium bowl, combine 2 cups flour, baking powder and cinnamon. Set aside.
  2. Beat 1/4 cup milk, ¾ cup brown sugar, 1/2 cup sour cream, ¼ cup butter, egg, and vanilla until creamy. Add dry ingredients and mix just until blended.
  3. Fold in peaches.
  4. Spoon batter into a 10 inch springform pan and sprinkle with crumble topping (see below).
  5. Crumble Topping: Combine 1 cup brown sugar, ⅔ cup flour in a bowl. Cut in 6 Tablespoons softened butter until mixture is crumbly.
  6. Bake at 350 degrees for 50-55 minutes or until center is set and top is golden brown.
  7. Combine ingredients for glaze and drizzle over baked, cooled coffee cake.

Recipe from LemonTreeDwelling

Breads · Breakfast · Cakes

Peach Streusal Muffins

cathysmaha1 Comment

Every year I purchase a box of Palisade (Colorado) peaches from one of the local high schools. They are always big, beautiful and delicious. Peach Streusal Muffins sounded delicious and they were. I opted to skip the icing and the family didn’t mind at all.

Peach Streusal Muffins

INGREDIENTS:
  • CRUMB TOPPING
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour
  • MUFFINS
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 3/4 cups (219g) all-purpose flour 
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk, at room temperature
  • 1 and 3/4 cups (about 320g) peeled, chopped peaches (about 3 peaches)*
  • VANILLA ICING (OPTIONAL)
  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
  • 1/2 teaspoon pure vanilla extract
DIRECTIONS:
  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 
  2. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
  3. Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a medium bowl. Set aside.
  4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
  6. Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
  7. Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
  8. Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Recipe from Sallysbakingaddiction

Cakes

Healthy Whole Orange Blender Cake

cathysmahaLeave a comment

What a delicious little cake this is! I used my Vitamix and it took a while to get everything blended. I didn’t have enough maple syrup, so I used a Agave to get to 3/4 cup. You would never know! This is the first time I have used olive oil in baking and it worked beautifully. A tasty cake for family or, frankly, it would be great to have with a friend over coffee or tea.

Healthy Whole Orange Blender Cake

INGREDIENTS:
  • 1 whole Navel orange (organic)
  • 3 eggs
  • 2 cups rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 1/3 cup Greek yogurt
  • 3/4 cup maple syrup
  • 1 tsp vanilla extract
  • optional icing:
    • 3/4 cup powdered sugar
    • 1/2 orange, zested then juiced
DIRECTIONS:
  1. Preheat your oven to 350℉ Line an 8 inch round pan with parchment paper or grease it.
  2. Rinse and dry your orange. Remove any exterior stems and then quarter it. Remove any seeds. You are using the WHOLE ORANGE here – peel and all.
  3. Add the ingredients to your blender or food processor in the order listed above. Blend till smooth and then pour the batter into your pan. Bake for 50 minutes to an hour or until top of cake is golden. Remove from oven and allow to set in the pan for 15 minutes then transfer to a wire rack to fully cool.
  4. optional icing:
    • Whisk together the ingredients till smooth. Drizzle on cake when fully cooled.

Recipe from HungryHappens

Cakes · Holidays

Chocolate Rum Cake

cathysmaha1 Comment

This Bacardi Chocolate Rum Cake recipe card has been in my collection since the mid-70s when I lived in St. Joseph, Missouri. This recipe along with the traditional Rum Cake are so delicious. Last Christmas, Megan made the cake for family gatherings, carrying on the tradition. Her cake was as delicious as it looks.

Chocolate Rum Cake

INGREDIENTS:
  • 18 1/2 oz. chocolate cake mix
  • 1 pkg. (4 serving sice) Jell-O Chocolate Instant Pudding and Pie Filling
  • 4 eggs
  • 1/2 cup Bacardi dark rum (80 proof)
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup slivered almonds (optional)

Filling:

  • 1 1/2 cups cold milk
  • 1/2 cup Bacardi dark rum (80 proof)
  • 1 pkg. (4 serving size) Jell-O Chocolate Instant Pudding and Pie Filling
  • 1 envelope Dream Whip Whipped Topping Mix
DIRECTIONS:
  1. Preheat oven to 350 degree Fahrenheit. Grease and flour two 9″ layer cake pans.
  2. Combine all cake ingredients together in a small bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans.
  3. Bake 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes.
  4. Remove from pans, finish cooling on racks.
  5. Split layers in half horizontally. Stack.
  6. For filling: Combine milk, rum, pudding mix and topping mix in deep narrow-botton bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
  7. Spread 1 cup filling between each layer and over top of cake.
  8. Keep cake chilled. Serve cold.

Recipe from Bacardi Rum about 1977

Cakes · Czech Heritage and Dishes · Desserts

Cherry Bublanina: Czech Sponge Cake

cathysmahaLeave a comment

Cherry Bublanina is a delightfully light sponge cake with fruit. I used cherries, my favorite but other fruit can be used. This was my first time making this Czech delicacy. It was easy and the results were delicious.

Cherry Bublanina

INGREDIENTS:
  • 1 1/4 cups milk
  • 5 eggs, separated
  • 12 tbsp. unsalted butter
  • 3 tbsp. yogurt or sour cream
  • 2 cups plain flour
  • 3/4 cup sugar
  • 1 tsp. baking powder
  • pinch salt
  • lemon zest (I used 1/2 of 1 lemon)
  • 1 tsp. vanilla
  • 2 cups cherries (I used sour cherries)
  • Powdered sugar for dusting
DIRECTIONS:
  1. Preheat oven to 375 degrees Fahrenheit. Grease a 9×11″ pan.
  2. Toss the fruit with a spoonful of flour and set aside.
  3. In a small bowl, whisk together the dry ingredients: flour, sugar, baking powder, lemon zest, and salt.
  4. Melt the butter, mix in vanilla, yogurt or sour cream and egg yolks until smooth batter forms.
  5. Whip the egg whites in a clean, dry bowl until glossy, stiff peaks form.
  6. Using a spatula, fold the egg whites into the batter.
  7. Pour the batter into a baking dish and cover evenly with cherries. Be gentle so you do not deflate the cake too much.
  8. Bake for about 30 minutes, or until a toothpick inserted comes out cleanly.
  9. Cool, cut into squares, and dust with powdered sugar.

Attribution