Category Archives: Cakes

Jan 12

Vanilla and White Chocolate Mousse Cheesecake

Ever have a recipe bookmarked for ages that you’re just itching to try but don’t have the time to tackle?

Such was the case with this particular cheesecake. But let me backtrack a little, only to tell you how much I love cheesecake. Whether it’s the rich and dense kind or the type that’s light and airy, put it in front of me and I’ll be sure to devour it. And then go get myself another piece. And maybe a third one after that. Yes, I like cheesecake that much. And if there’s one flavor profile I also happen to adore, it’s the vanilla and white chocolate combo. Talk about heavenly. So when I found a cheesecake recipe that incorporated several of my favorite elements into one rich, indulgent dessert, I just had to give it a try…about six months later. That’s how long this recipe has been swirling around in my mind, just begging my stomach to give in and make it. But it finally happened. And it was well worth the wait.

Now I’ll warn you: This recipe is not a quick one. There are four separate steps, though two of them are fairly simple. Usually I don’t have the luxury of making multi-layered cakes, but between my son’s birthday and the holidays, I was in such a celebratory mood that I forced myself to make the time.

What you’ve got here is a classic, simple graham cracker crust topped with a rich layer of vanilla-flavored cheesecake. On top of that is a nice helping of white chocolate mousse, followed by a generous layer of vanilla whipped cream. In other words, pure and utter deliciousness on a plate, and well worth the multi-hour investment.

vbccake

Vanilla and White Chocolate Mousse Cheesecake

Recipe very slightly adapted from The Inner Gourmet

Ingredients:

For the crust:

1 and 1/2 cups crushed graham crackers
1/4 cup dark brown sugar
1/2 cup butter, melted
1 egg yolk, beaten
1/4 teaspoon vanilla

For the cheesecake layer:

16 ounces cream cheese, softened
1 cup sour cream
2 tablespoons corn starch
1 cup granulated sugar
1 stick unsalted butter, softened
1 stick salted butter, softened
2 teaspoons vanilla

For the white chocolate mousse:

1 cup whipping cream
3 tablespoons confectioners sugar
4 ounces cream cheese, softened
5 ounces white chocolate baking squares, melted and cooled to room temperature

For the vanilla whipped cream topping:

1 cup whipping cream
3 tablespoons confectioners sugar
2 teaspoons vanilla

Method:

To make the crust:

  1. Preheat your oven to 375 degrees.
  2. In a small bowl, whisk together the graham crackers, brown sugar, butter, egg yolk, and vanilla until well-combined. Press the mixture into the bottom of a 9-inch springform pan.
  3. Bake for 8-10 minutes, or until the edges start to turn brown.
  4. Let the crust cool completely while you make the cheesecake layer.

To make the cheesecake:

  1. Lower your oven to 325 degrees.
  2. Beat the cream cheese and butter at medium speed until smooth.
  3. Add in sugar and beat until well-combined.
  4. Add in the sour cream, corn starch, and vanilla; mix on low until smooth.
  5. Pour the mixture on top of the crust, doing your best to spread it evenly.
  6. Bake the cheesecake for one hour. After an hour, it will probably still look jiggly, but don’t worry – this is normal.
  7. Turn off the oven, open the oven door, and let the cheesecake sit in the oven for one hour.
  8. Remove the cheesecake from the oven and let it cool to room temperature, at least one hour.
  9. Place the cheesecake in the fridge to set, at least 4-5 hours or overnight.

To make the mousse (you can do this in advance and keep it in the fridge, or do it right before you’re ready to spread it and just chill it for a few minutes before applying to the cake):

  1. In the bowl of a stand mixer, whip the cream on high until soft peaks form.
  2. Gradually add in your confectioners sugar and beat until stiff peaks form.
  3. Place the whipped cream in the fridge for 5-10 minutes. Meanwhile, combine the melted white chocolate (which, by the way, should be completely cooled before you use it – make sure of this) and cream cheese and beat until smooth and fluffy.
  4. Remove the whipped cream from the fridge, fold it into the white chocolate mixture, and place the mousse back in the fridge for 15-20 minutes.
  5. Once the mousse is nice and cold, use an offset spatula to spread it on top of the cheesecake layer.
  6. Return the cheesecake to the fridge until you’re ready to top it with the whipped cream (which I recommend doing right before you serve it).

To make the whipped cream:

  1. In the bowl of a stand mixer, whip the cream on high until soft peaks form.
  2. Gradually stir in the confectioners sugar and vanilla, and beat until stiff peaks form.
  3. Chill the whipped cream for at least 20-30 minutes (or overnight) before topping off the cheesecake.

Store your leftovers, if any remain, covered in the fridge. The cheesecake will keep for 2-3 days.

 

 

 

 

Dec 23

Birthday Cake, Celebrations, and Milestones

We celebrated my son’s second birthday this past weekend, which was awesome but really threw me for a loop. I mean, how on earth do I suddenly have a two-year-old? And does this mean that I can no longer refer to him as “the baby?”

I can’t believe how much my little guy has grown over the past year. It seems like only yesterday when we were first starting to see him walk…and now he spends many a day running, dancing, reading, playing, babbling, and of course, eating. (Not shockingly, my child loves his food. “Ice cream” and “cake” were among his first words – I kid you not.)

Now I could go on and on about how wonderful my little boy is and how much I love him, but I realize there’s a recipe to get to, and it involves birthday cake. Since we were having family over for a small celebration, I decided to go a little crazy on the dessert front. I made brownies, blondies, candy, and cheesecake, but no birthday dessert menu would be complete without a classic yellow cake with chocolate frosting. Needless to say, the child gobbled up his birthday cake after blowing out the candle with a a little help from Mommy and Daddy. He then proceeded to gobble up some cheesecake as well, after which he asked for fruit and ice cream. I wonder where he gets it from.

Not only is this the recipe I chose to make for my son’s birthday, but it’s also the 100th recipe I’m sharing with all of you. And I’m really happy to mark the occasion with a recipe that I made with my child in mind. See, when I started this blog almost a year ago, I had no idea how often I’d be able to update it or even get some quality time in the kitchen for that matter. Between working full-time, running a household, and taking care of the kid, the word “busy” sometimes doesn’t even begin to describe my day. But after all is said and done, everything I do, from laundry to cake-making, is all part of being a mama in my book. It’s not always glamorous, but I wouldn’t trade it in for anything else.

And with that, happy birthday little guy, and thank you for putting up with your busy baking mama.

bdaycake

Yellow Birthday Cake With Chocolate Buttercream Frosting

Cake Recipe from Smitten Kitchen; Frosting Recipe From Savory Sweet Life

Ingredients:

For the cake:

4 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 teaspoons vanilla
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

For the frosting:

2 sticks unsalted butter, softened
3 and 1/2 cups confectioners sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla
4 tablespoons whole milk or heavy cream

Method:

For the cake:

  1. Preheat your oven to 350 degrees. Butter and flour two 9-inch round cake pans and set aside. (I added a light layer of cooking spray as well.)
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar at medium speed until pale and fluffy.
  4. Beat in vanilla.
  5. Add your eggs, one at a time, beating well and scraping down the bowl after each addition.
  6. Mix in the buttermilk on low until just-combined.
  7. Add in the flour mixture in three batches, mixing until each addition is just incorporated.
  8. Spread the batter evenly in your prepared pans and bake for 35-40 minutes, or until the tops start to turn golden brown and an inserted toothpick comes out clean. (Don’t panic if your cakes start to puff up a little; mine did, but they flattened out as they cooled.)
  9. Cool the cakes in their pans for 10 minutes; then invert them onto racks to cool completely before applying frosting (at least one hour).

For the frosting:

  1. Beat the butter on medium speed for 2-3 minutes.
  2. Add in the confectioners sugar and cocoa, and mix on low until the dry ingredients and butter are well-incorporated.
  3. Increase your mixer’s speed to medium and add in the vanilla, salt, and milk/cream.
  4. Mix for about three minutes until your frosting achieves your desired consistency. If needed, you can add a litle more sugar to make it thicker or some more milk/cream to make it thinner.

To assemble:

  1. Place the first yellow cake on a platter or plate, leveling off the top as necessary to create a flat, even layer.
  2. Use an offset spatula to spread a layer of icing on top of the cake.
  3. Level off the top of your second cake and place it upside down on top of the frosting layer (so that the more even side of the cake is now the top layer).
  4. Spread the remaining frosting over the top and around the sides of the cake. Top with sprinkles if desired.
  5. Place the cake in the fridge for about an hour to allow the frosting to set, but remove the cake about an hour before you want to serve it.
Dec 5

Blueberry Coffee Cake

During the summertime, I tend to go nuts over blueberries. I’ll eat them on their own or put them in muffins and crisps. And typically, I make this blueberry cake every summer – only this past summer I goofed and never got around to it. So to make up for that, I decided to add this fabulous cake to my Thanksgiving lineup.

This recipe is very easy to make, and you don’t even have to worry about blueberries being in season – frozen ones work just fine. You serve this cake for dessert or have it for breakfast. Or do both, like I tend to.

blueberrycoffeecake

Blueberry Coffee Cake

Ingredients:

For the cake:

2 cups AP flour
2 tsp baking powder
1/2 tsp salt
1/4 cup butter or margarine
3/4 cup granulated sugar
1 large egg
1/2 cup milk
2 cups blueberries (fresh or frozen)

For the topping:

1/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup AP flour
1 tsp cinnamon
1/4 cup cold butter or margarine

Method:

  1. Preheat your oven to 375 degrees. Grease a 9-inch round baking pan and set aside.
  2. To make the cake, cream together the butter/margarine and sugar until light and fluffy. Beat in the eggs and milk.
  3. Sift together the flour, baking powder, and salt. Add dry mixture to wet, stirring thoroughly until well-combined.
  4. Fold in the blueberries.
  5. Pour the batter into your prepared pan.
  6. To make the topping, whisk together the sugars, flour, and cinnamon. Use a fork to cut in the butter/margarine until crumbs form.
  7. Sprinkle the topping over the batter – I find that it’s easiest to coat your fingers with some cooking spray and use your hands.
  8. Bake the cake for 45-55 minutes, or until an inserted toothpick comes out clean.
  9. Let the cake cool in its pan before slicing and serving.
Nov 22

Mom’s Jam Cake

I love family recipes that are so simple but also so good. Case in point: my mom’s jam cake.

My mom has been making this cake for as long as I can remember. The great thing about it is that it’s super versatile – you can serve this cake as an afternoon cake or have it for breakfast, and it’ll fit right in. It’s sweet, but not very sweet – in fact, most of the sweetness comes from the filling more so than the actual dough – and it lends itself to a world of variation. It’s also a great cake to serve if you need a non-dairy option. While I tend to be a bit of a butter snob and only substitute margarine when absolutely necessary, in this cake the margarine totally works. And if you stick any leftovers you have of this cake in an airtight container, it’ll keep for a solid week, if not a touch longer.

Thanks, Mom, for making this cake so many times over the years – ’cause as easy as it is to make, there’s just something to be said about home-baked goods that are actually prepared by somebody else.

jamcakes

Jam Cake

Ingredients:

2 sticks butter or margarine
3/4 cup granulated sugar
1 large egg
1/2 tsp vanilla
2 and 1/2 cups AP flour
2 and 1/2 tsp baking powder
pinch of salt
1 cup filling of your choice – two of my favorites are prune jam (the same kind I used to make my hamentashen earlier this year) and 1 cup strawberry jam mixed with 1 cup sweetened coconut – but really, feel free to get creative)
Confectioners sugar for dusting, optional

Method:

  1. Preheat your oven to 350 degrees. Lightly grease and flour a 9×13 baking pan, and set aside.
  2. In a large bowl, cream the butter/margarine and sugar until light and fluffy. Beat or whisk in the egg and vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the dry ingredients into the wet and mix until well-combined.
  4. Pour half of the batter into your prepared pan.
  5. Using a spoon or offset spatula, spread your filling of choice evenly on top.
  6. Use either a grater or your fingers to crumble the remaining dough over the top of the cake. (I prefer to use my hands. To prevent the dough from sticking to my fingers, what I like to do is coat one hand with a little cooking spray and use that hand to do the actual crumbling while leaving the other hand free to keep applying the spray. I suppose there are less complicated ways to do it, but this one works for me.)
  7. Bake the cake for 40-50 minutes, or until the top starts to turn golden without getting too dark.
  8. Once the cake has cooled completely, you can dust it with confectioners sugar.

jamslice2

Check out the yummy prune version above.

jamslice

And the strawberry coconut counterpart…

Nov 6

Pumpkin Whoopie Pies With Maple Cream Cheese Filling

In case you’ve never been fortunate enough to have a whoopie pie, you should only know how much these things rock. Imagine two moist, cakey discs surrounding a rich layer of creamy filling. Talk about yum.

I’ve been wanting to make classic whoopie pies for some time now but never got around to it, and since I’m currently deep in fall baking mode, I decided that my inaugural whoopie pie attempt would feature none other than pumpkin.

Though I was intimidated at first by the idea of making whoopie pies, especially without a designated whoopie pie pan, I wound up having absolutely no trouble with these. The cake itself came out springy and packed with flavor, and the frosting was the perfect accompaniment.

Now that I’ve dabbled in the world of whoopie pies, I may have to try the classic chocolate version one of these days. Because, you know, that’s what I need around my house – more cake.

pumpkinwhoopies

Pumpkin Whoopie Pies With Maple Cream Cheese Filling

Recipe From Lovin The Oven

Ingredients:

For the cakes:

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract

For the filling:

3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 TBSP maple syrup
1 tsp vanilla

Method:

  1. Preheat your oven to 350 degrees. Prepare 2-3 baking sheets lined with parchment paper.
  2. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
  3. In a separate bowl, whisk together the sugars and oil. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
  4. Sprinkle the flour mixture over the pumpkin mixture and whisk until thoroughly combined.
  5. Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart.
  6. Bake for 10-12 minutes until the cakes are just starting to crack on top and a toothpick inserted into the center of a cake comes out clean.
  7. Remove from the oven and let the cakes cool completely on the pan while you make the filling.
  8. To make the filling, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
  9. Add the powdered sugar, maple syrup, and vanilla, and beat until smooth.
  10. To assemble the whoopie pies, turn half of the cooled cakes upside down. Pipe filling onto each half, then place another cake, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cake. Repeat until all cakes are used.
  11. Place the whoopie pies in the refrigerator for about 30 minutes to firm up. If you’re serving them right away, you can remove them once they’re firm and keep them stored at room temperature; otherwise leave them in the fridge, where they’ll keep for a couple of days.

 

Nov 4

Pumpkin Cheesecake

My mom makes the best cheesecake ever. I mean, I’ve had good cheesecake, but hers is just outstanding. In fact, my mom’s cheesecake is so good that rarely do I find myself motivated to make cheesecake myself. The only thing is that my mom is not the biggest fan of pumpkin, which means if I want pumpkin cheesecake, I either need to buy it or make it myself.

Now some people may find cheesecakes intimidating, but I can assure you that this recipe is really easy to pull off, especially if you own a stand mixer (and even you don’t, that’s okay – a hand mixer will do). I’ve actually made this cake several years but have no idea where the recipe came from (my apologies and thanks to whoever came up with it). If you’re a fan of both cheesecake and pumpkin, I definitely recommend giving this recipe a shot.

pumpkincheesecake

Pumpkin Cheesecake

Ingredients:

For the crust:

1 and 1/4 cups ginger cookie crumbs

1/4 cup butter, melted

For the filling:

Three 8-ounce packages of cream cheese, softened

1 cup granulated sugar

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

2 cups pumpkin puree

4 large eggs

1 cup whipped cream for topping (optional, but recommended)

Method:

  1. Preheat your oven to 350 degrees.
  2. Combine the melted butter and cookie crumbs in a bowl. Once thoroughly combined, press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and cool for 15-20 minutes on a wire rack. While the crust is cooling, lower the oven temperature to 300 and start working on the filling.
  3. To make the filling, combine the cream cheese, sugar, and spices in a bowl and mix until smooth and fluffy.
  4. Add the pumpkin and mix well.
  5. Add in the eggs one at a time at a low speed, beating until just-combined.
  6. Spread the pumpkin filling evenly over the cooled crust and bake for one hour.
  7. After an hour, turn off the oven and open the door partway. Allow the cheesecake to sit in the opened oven for about 30 minutes, then transfer to a wire rack to cool for another 45-60 minutes.
  8. Cover the cheesecake and transfer it the refrigerator to chill for at least three hours.
  9. Remove the cheesecake from the fridge about 20 minutes or so before you want to serve it. I suggest topping it with whipped cream, but if you’re a purist, you can skip this step. The benefit of having a whipped cream topping is that it helps cover up any cracks that may have formed in your cheesecake. Oh yeah, and it tastes really good.
Nov 1

Pumpkin Cake With Maple Cream Cheese Frosting

It was my dad’s birthday the other day, so I decided to whip up a cake for the occasion. There’s only one problem: My dad doesn’t eat sugar, or at least he’s not supposed to. So in reality, when I say I made this cake for my father, I really mean that I made it for his lovely coworkers, who got to enjoy the majority of it while he limited himself to a couple of small bites.

This isn’t the first time I’ve made this cake, and I have to say, this recipe is really one of my all-time favorites. The cake itself is just really flavorful and moist, so much so that I don’t even think it needs the frosting. In fact, as was the case the last time I made it, I wound up with a bunch of extra frosting, which is now sitting in my refrigerator just waiting to be incorporated into a new dessert (there are worse problems to have).

Unfortunately, the photo below really doesn’t do this recipe justice, but I wasn’t able to get a shot of the cake once it was sliced. The candy corn pieces on top, by the way, are totally optional, and in fact don’t do anything other than add a little extra color. I wanted my cake to have a bit of a festive look, but next time around I’ll definitely be skipping this step.

If there’s one pumpkin dessert recipe you’ve got to try this season, it’s this cake. Believe me, you won’t be disappointed.

bestpumpkincake

Pumpkin Cake With Maple Cream Cheese Frosting

Recipe from David Leite

Ingredients:

For the cake:

1 stick unsalted butter, at room temperature, plus more for the pans
1 cup firmly packed dark brown sugar
1/3 cup granulated sugar
2 cups cake flour, plus more for the pans
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

For the maple cream cheese frosting:

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, at room temperature
2 cups confectioners sugar
1/4 cup pure maple syrup (if you have the good stuff, bust it out – it’ll be worth it)

Method:

  1. Preheat your oven to 350 degrees. Butter two 8-by-2-inch cake pans, line them with parchment circles, butter the parchment, and coat the pans with flour. Tap out the excess.
  2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
  3. Add the eggs, one at a time, scraping down the sides after each addition.
  4. Alternate adding the flour and milk mixtures, beginning and ending with the flour.
  5. Beat in the pumpkin until smooth.
  6. Divide the batter equally between the pans and bake for 30-40 minutes, or until an inserted toothpick comes out clean.
  7. Cool the pans on racks for 10 minutes, then invert the cakes onto racks and remove the parchment paper to cool completely.
  8. Once the cake has cooled, you can make the frosting. In a stand mixer, beat all the ingredients on medium until fluffy.
  9. Assemble the cake by frosting the top of one cake and then placing the other cake on top and frosting the sides and top.
  10. Refrigerate the cake for 30 minutes to allow the frosting to set.
Oct 18

Pumpkin Coffee Cake With Brown Sugar Crumb Topping

Oh pumpkin, how I love you so.

Really, I could go on and on about how much I adore pumpkin in just about any type of culinary application, but one of my favorite things to do with pumpkin is put it in cakes. And since I happen to love coffee cake in general, this recipe is just about perfection in my book.

pumpkincofcake

Pumpkin Coffee Cake With Brown Sugar Crumb Topping

Recipe from Sally’s Baking Addiction

Ingredients:

For the cake:

2 cups AP flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice (the original recipe suggests cloves – take your pick, or just add a pinch more cinnamon and nutmeg if you don’t have either)
1 cup pumpkin puree
1/2 cup dark brown sugar
1/2 cup vegetable oil
1/4 cup pure maple syrup (this is when you want to bust out the good stuff, if you have it)
1/4 cup buttermilk (regular milk will work as well)

For the topping:

1/2 cup AP flour
1/4 cup unsalted butter, cold
1/2 cup dark brown sugar
1/4 teaspoon salt (I used more like 1/2 teaspoon because I wanted the salt to help cut the sweetness a little; in reality, I think about 1/3 of a teaspoon would be ideal)
2 teaspoons ground cinnamon

Method:

  1. Preheat your oven to 350 degrees. Grease a 9×9 baking pan and set aside.
  2. Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Use your fingers to create clumps and crumbs. Set aside in the fridge until ready to use.
  3. For the cake, whisk together the flour, baking soda, baking powder, salt, and spices in a large bowl until combined.
  4. In a medium bowl, whisk together the pumpkin, brown sugar, oil, maple syrup, and milk.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Try not to over-mix the batter, which will be thick.
  6. Pour the batter into the prepared pan and then use your fingers to sprinkle the crumb mixture evenly on top. It helps to coat your hands with a little cooking spray so that the crumbs don’t stick to your fingers.
  7. Bake for 30 minutes, or until an inserted toothpick comes out clean.
  8. Let the cake cool in its pan before slicing and serving.
Oct 17

Apple Cranberry Walnut Coffee Cake

Okay…there are still apples in my fridge. Lots and lots of apples.

You know what that means: another apple cake, this time with some dried cranberries and walnuts for good measure. This recipe is essentially the same one I used for my last apple cake, only without the brown sugar topping. You can add the topping if you’d like, but I really don’t think this cake needs it.

I’ll stop making apple cakes (at least for a little while) until my supply is depleted. Till then, please bear with me.

applecrancofcak

Apple Cranberry Walnut Coffee Cake

Ingredients:

1/4 cup (1/2 stick) unsalted butter
3/4 cup light brown sugar
1 large egg
1 cup AP flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup sour cream
1/2 tsp vanilla
1 cup apples, peeled and sliced
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup raisins (not really necessary, but I wanted to use some up)

Method:

  1. Preheat your oven to 350 degrees. Lightly grease an 8×8 baking pan and set aside.
  2. To make the cake, in a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg until well-combined
  3. In a separate bowl, mix together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients, alternating with the sour cream and vanilla.
  4. Stir in the apples, dried cranberries, walnuts, and raisins (if you’re using them).
  5. Pour the batter into your prepared pan and bake for 35-40 minutes, or until an inserted toothpick comes out clean.
  6. Let the cake cool in its pan completely before serving.
Oct 9

Apple Coffee Cake With Buttery Brown Sugar Topping

I’m impressed. I went apple picking several weeks ago at this point, but my apples still taste fresh and delicious. Storing them in the fridge probably helped, but it just goes to show that getting fruits and veggies right from the source is usually the best way to go.

Even though I was itching to make another cake out of pumpkin, I couldn’t let my seemingly never-ending supply of apples go to waste, and so I whipped up this yummy (and, ahem, incredibly easy) apple coffee cake. I have to say, I just love the way this cake came out. It was nice and moist (thank you, sour cream), and sweet without being too sweet. I was worried that the topping would add too much sugar, but it ended up balancing the cake out nicely.

If you’re looking for a way to use up some extra apples, give this recipe a try. You really won’t be sorry.

applecofcake

Apple Coffee Cake With Buttery Brown Sugar Topping

Recipe from Laura’s Sweet Spot

Ingredients:

For the cake:

1/4 cup (1/2 stick) unsalted butter
3/4 cup light brown sugar
1 large egg
1 cup AP flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup sour cream
1/2 tsp vanilla
1 cup apples, peeled and sliced (I used a combination of Granny Smith and Golden Delicious, and that worked well for this cake)

For the topping:
1/4 cup light brown sugar
1/4 cup AP flour
1/2 tsp cinnamon
2 tbsp unsalted butter, softened

Method:

  1. Preheat your oven to 350 degrees. Lightly grease an 8×8 baking pan and set aside.
  2. To make the cake, in a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg until well-combined
  3. In a separate bowl, mix together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients, alternating with the sour cream and vanilla.
  4. Fold in the apples.
  5. Pour the batter into your prepared pan.
  6. To make the topping, combine the sugar, flour, cinnamon, and butter. Use your fingers to work it into a soft crumb mixture.
  7. Sprinkle the topping over the cake and bake for 35-40 minutes, or until an inserted toothpick comes out clean.
  8. Let the cake cool in its pan completely before serving.

Note: The original recipe calls for double the ingredients. You can follow that and just bake your cake in a 9×13 pan. I wanted a slightly smaller cake this time around since it was pretty much only going to be me and my mom eating it, but if you’ve got a crowd to feed, feel free to go for the larger version.