Rosemary Lemon Cake

Hello there–  Love this quirky little cake.  To start with, I pretty much adore anything topped with lemony cream cheese frosting.  Add a tender cake with a whisper of rosemary and hints of lemon peel and it’s pretty luscious.

ROSEMARY LEMON CAKE

Cake:
1/2 cup butter, room temperature
3/4 cup sugar
2 tab. lemon juice*
2 tsp. grated lemon peel
2 eggs
1/2 cup butter milk**
1 cup + 2 tab. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tab. rosemary, chopped very fine

Frosting:
4 oz. cream cheese
1/4 cup butter (1/2 stick)
2 cups powdered sugar
1 tab. lemon juice
2 tsp. lemon peel, grated
garnish: lemon slice, rosemary sprig

To make the cake, beat together the 1/2 cup butter, sugar, lemon juice and lemon peel with an electric mixer until they are all creamed together.  Then beat in the eggs and buttermilk.  Finally beat in the flour, baking powder, salt and rosemary.  Continue to beat the batter with the mixer for 2 minutes.

Scoop all the batter into a 9″ cake pan than has been sprayed with cooking spray.  Bake it at 350 degrees for 25 to 30 minutes until the cake is firm to the touch.   Let the cake cook completely before you frost it.

To make the frosting, use the electric mixer to beat together the cream cheese, 1/4 cup butter, powdered sugar, lemon juice and lemon peel.  When it is thoroughly blended and creamy, frost the cooled cake.  Garnish with a twist of lemon and a sprig of rosemary.  So pretty!

*I used 1 large juicy lemon and got enough juice and grated peel for the cake and frosting.
**In place of buttermilk, pour a tablespoon of vinegar into the measuring cup and fill it to make 1/2 cup.

Chocolate Chip Crumble Top Cake

Hello Bakers– Here’s a sweet little cake.  Quick to put together, no frosting to make.  Just a touch of chocolate and all that crumbly topping.  With a scoop of ice cream –just right!

CHOCOLATE CHIP CRUMBLE TOP CAKE

Crumble Topping:
1/3 cup brown sugar
1/3 cup white sugar
pinch of salt
1/2 cup melted butter
1 cup flour

Cake:
1 1/4 cups flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup canola oil
1 egg
1 tsp. vanilla
1/2 cup buttermilk
2/3 cup mini chocolate chips

To top it off:
1/4 cup mini chocolate chips
powdered sugar

First make the crumb topping.  In a mixing bowl stir together the brown sugar, 1/3 cup white sugar, pinch of salt and 1 cup of flour.  Pour in the melted butter and stir it up til it’s blended.  Set aside.

To make the cake, in a mixing bowl, mix together the 1 1/4 cup flour, 1/2 cup sugar, baking powder and the  1/4 tsp. salt.  Then stir in the canola oil, egg, vanilla and buttermilk.  Next fold in the mini chocolate chips.

Spoon the batter into a standard 9″x 5″ loaf can (or I used 2 smaller half size pans) that has been sprayed with cooking spray.  Then sprinkle the crumble topping over the batter with your fingers so it looks like coarse crumbs.

Pop it into a 350 degree over for 35 to 40 minutes.  When it comes out of the oven sprinkle the remaining 1/4 cup mini chocolate chips over the hot cake.  When it cools, sprinkle on the powdered sugar through a sieve.  Cut into pretty slices & enjoy!

Chocolate Cherry Cake

Hi friends– Last weekend was a cake-o-rama around here.  My sis and I made cakes for a big family baby shower– anticipating baby Wyatt’s coming to the big wide world soon!  And our dear younger friends Travis & Bekah were married in this most hopeful happy wedding– simply beautiful.  More cake baking!

So here’s my favorite of the bunch.  Fresh cherries in the cake and in the frosting– with rich ganache and cherries on top!

CHOCOLATE CHERRY CAKE

Cake:
1 dark chocolate cake mix
water
canola oil
3 eggs
1 cup fresh cherries, pitted & chopped
1/2 cup mini chocolate chips

Frosting:
8 oz. cream cheese
6 oz. butter (1 1/3 stick)
4 1/2 cups powdered sugar
1 tsp. amaretto (or vanilla)
2/3 cup cherries, pitted & chopped very fine

Ganache:
1/2 cup heavy whipping cream
2 tab. butter
1 cup chocolate chips

Garnish:
stemmed fresh cherries

Make the cake according to the directions on the box–mine used 1 1/4 cup water, 1/2 cup oil and 3 eggs.  Beat for 2 minutes with an electric mixer.  Then fold in the cherries and chocolate chips.

Pour the batter into 3 –9″ cake pans that have been sprayed with cooking spray.  Bake them up at 350 degrees for 20 to 25 minutes–until they are firm to the touch.  Let them cool completely before adding the frosting!

To make the chocolate ganache, bring the cream and 2 tab. butter to a low simmer in a pan on the stove top.  Take it off the heat and beat in the chocolate chips for 2 or 3 minutes until they are melted and the ganache is glossy.  Let this cool completely before your pour it over the frosting (so you won’t melt the frosting!!)

With an electric mixer, beat together the cream cheese, butter, powdered sugar and amaretto (start on the lowest setting so you won’t have powdered sugar flying out of the mixing bowl!).  When that is blended, stir in the cherries with a wooden spoon until they are thoroughly mixed in and the frosting is colored a light pink from the cherries.

Frost the 3 layers of the cooled cake, stacking as you go.  When the ganache is thoroughly cooled drizzle it over the cake letting little streams pour down the sides.  Top with a mound of fresh cherries– Done! and so pretty!

Lemon Blueberry Breakfast Cake

Hi there all– Up in San Francisco this week– hanging out with our kids.  Watched Brian play the tuba in the 4th of July parade, sang “Down By the Bay” 27 times with fun grand-girl Mae, sat and talked over coffee with Jessica, saw Ani & Brian’s remodel in process and amazed at baby Lois’ new trick–creeping!

So have nothing new cooked up to show you.  But do have a lovely lemony cake I made a few weeks back.  Sweet summer blueberries and wrapped up in a tender grazed cake.  I think you’d love it!

LEMON BLUEBERRY BREAKFAST CAKE

Streusel:
1/2 cup sugar
1/3 cup flour
1/4 cup butter (1/2 stick)

Cake:
2 cups flour
3/4 cup sugar
2  1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup unflavored yogurt
1/4 cup canola oil
1 egg
2 tab. lemon juice
grated lemon peel from one lemon
1  1/2 cup fresh blueberries

Glaze:
1/2 cup powdered sugar
1 tag. lemon juice

First make the streusel.  Mix together the 1/2 cup sugar and 1/3 cup flour.  Then with a pastry blender (or two forks), cut in the butter until the mixture resembles coarse crumbs.  Set aside.

To make the cake, stir together the flour, sugar, baking powder and salt.  Then mix in the milk, yogurt, oil, egg, lemon juice and lemon peel.  Next, gently fold in the blueberries.

Spoon the mixture into a 9″ cake pan (or 10″ tart pan) that has been sprayed with cooking spray.  Sprinkle the prepared streusel over the top of the cake. Bake at 350 degrees for 40 to 45 minutes.

Let the cake cool for a few minutes and make the glaze.  Whisk together the powdered sugar and the lemon juice.  Drizzle it over the cake.  Enjoy!!

Triple Chocolate Black Forest Cake

Hello all– Chocolate cake, chocolate chips, chocolate sauce with fresh cherries and cream.  That about sums it up.  Loved this rich and creamy cake and I’m hoping you will too, while cherries are at the market bright and juicy.

TRIPLE CHOCOLATE BLACK FOREST CAKE
1 chocolate cake mix
1/2 cup canola oil
1  1/4 cup water
3 eggs
1/2 cup mini chocolate chips
1/2 cup chocolate ice cream topping*
1 cup fresh cherries, pitted, chopped
2 tab. almond kirsch or amaretto
1 pint heavy whipping cream
2 tab. powdered sugar
2 tab. vanilla instant pudding powder**
garnish: fresh stemmed cherries

With an electric mixer, make the cake according to the directions on the box (mine called for 1/2 cup oil, 1 1/4 cup water & 3 eggs).  Spoon the batter into a 9″ x 13″ baking dish or a 10″ spring form cake pan that has been sprayed with cooking spray.

Bake the cake according the directions on the box.  Out of the oven let the cake cool completely.  Then poke holes into the cake with the handle end of a wooden spoon.  Drizzle the ice cream topping over the cake and into the holes.  (If the topping is too thick to drizzle, put it in the microwave for 15-20 seconds).

Chop the pitted cherries and mix them in a bowl with the kirsch or amaretto.  Then spoon them evenly over the top of the cake.

Whip the cream with the whisk attachment of an electric mixer until it is well set.  Beat in the powdered sugar and pudding mix.  Then spoon the thickened cream over the cake and set it in the fridge for 30 minutes or more to make sure the cream is firm.

Garnish with the stemmed cherries and then serve it up to friends…

*I used Smuckers Dark Chocolate Ice Cream Topping
**The pudding mix thickens and stabilizes the cream.

Caramel Pear Cake

 

Hello there– It’s that time of year when dinner can shift from leaning in around the family room table, to catching cool evening breezes under the maple trees in the back yard.   So last week friends came over the share an outdoor “pot luck salad supper” — perfect summer kick off!

And for dessert we had Miriam’s tart, Glenda’s legendary lemon bars, Joanne’s super strawberry cake and this caramel pear cake.  Sweet ending to time around the table with friends.

P.S. The best thing about this cake is that there is more pears, nuts mixed in than batter– so it’s fruity sweet crunchy sweet.

CARAMEL PEAR CAKE
2 large pears, peeled, seeded & cut in bits
3/4 cup walnuts, chopped
1  1/2 cup flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
3/4 cup canola oil
1 tsp. vanilla
garnish:  powdered sugar,  1/4 cup salted caramel*

Prepare the pears and walnuts.  Set aside.

In a mixing bowl stir together the flour, sugar, baking powder and salt.  Then mix in the egg, oil and vanilla (batter will be very stiff!)  Fold in the pears and walnuts until it’s thoroughly combined.

Spoon the batter into a 8″ or 9″ cake pan** that has been sprayed with cooking spray.  Pop it into a 350 degree oven for 45 to 50 minutes until a thin knife inserted comes out clean.

Let the cake cool for an hour or so.  Then dust on a little powdered sugar through a sieve.  Drizzle the salted caramel over the top.

If you serve it with ice cream, be sure to have a little pitcher of warm caramel to top it all!

*You can make your own caramel– I used Smuckers salted caramel from a jar!
**I like a springform pan because it’s easier to extract the cake and set it on a pretty plate.

White Texas Sheet Cake

Hello ya’ll–  We lived in Texas for a few years when we were first married and the chocolate version of this sweet cake was a staple of friends there.  And it made it’s way into our own cake rotation.

So when I ran across this white reiteration of the old favorite, I wanted to give it a try.  Swap out cinnamon and pecans for almond flavoring and walnuts– and of course, hold the chocolate!  Love the simple, homey little cake.  Just right for a weeknight meal or a picnic with friends.

WHITE TEXAS SHEET CAKE
Cake:
2 cups flour
2 cups sugar
1  1/2 tsp. baking powder
1 tsp. salt
1 cup butter, cubed (2 sticks)
1 cup water
2 eggs
1/2 cup sour cream or plain yogurt
1 tsp. almond extract or amaretto*

Frosting:
1/2 cup butter, cubed
1/4 cup milk
4  1/2 cups powdered sugar
1/2 tsp. almond extract or amaretto
1 cup walnuts, chopped (or more if you love nuts like I do!!)

In a mixing bowl, stir up the flour, sugar, baking powder and salt.  In a saucepan, bring the 1 cup butter and water to  simmer (be sure all the butter is melted).  Them stir it completely into the flour mixture.

In a mug, whisk together the eggs, sour cram and 1 tsp. amaretto with a fork.  Then blend it into the batter.

Spoon the batter into a 15″ x 10″ x 1″ baking sheet** that has been sprayed with cooking spray.  Bake it up at 375 degrees of 18 to 20 minutes, until it’s firm to the touch.

While that’s baking make the frosting.  Bring the 1/2 cup butter and milk to a simmer in a saucepan.  Take it off the heat and then stir in the powered sugar, amaretto and walnuts.  Smooth it over the cake– delicious warm or cooled!

*I use Amaretto in place of almond extract because it it so much less expensive!  And a big bottle will last forever…
**In place of the large baking sheet, I used two 10″ inch tart pans– prettier to serve from.