Orange Ricotta Cake

Ingredients

  • 1 1/2 stick(s) unsalted butter, at room temperature, plus more for greasing
  • 1 1/2 cup(s) cake flour
  • 2 1/2 teaspoon(s) baking powder
  • 1 teaspoon(s) kosher salt
  • 1 1/2 cup(s) fresh ricotta cheese
  • 1 1/2 cup(s) (plus 2 tablespoons) granulated sugar
  • 3 large eggs
  • 2 tablespoon(s) amaretto liqueur
  • 1 teaspoon(s) pure vanilla extract
  • 1 teaspoon(s) orange zest, finely grated
  • 1 pound(s) strawberries, hulled and quartered
  • 2 tablespoon(s) Prosecco
  • Confectioners' sugar, for dusting
  • Lightly sweetened whipped cream, for serving

Directions

Preheat the oven to 350 degrees. Butter a deep, 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder, and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter, and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla, and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.

Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes; unmold and let cool completely.

In a bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.

Dust the pound cake with confectioners' sugar. Cut into wedges and serve with the strawberries and whipped cream.


Guinness Chocolate Cake

Cake Ingredients

  • 250 g (1 c. and 2 tbsp) unsalted butter
  • 250 ml (1 c.) Guinness
  • 75 g Dutch process cocoa ( 3/4 c.), sifted
  • 275 g (2 + 1/4 c.) all purpose flour, sifted
  • 2 tsp. baking soda
  • 400 g (2 c.) sugar
  • 2 medium eggs
  • 150 ml (2/3 c.) sour cream
  • 1 tbsp. good quality vanilla extract

Frosting Ingredients

  • 300 g (1 + 1/3 cup) cream cheese
  • 150 g (1+1/2 c.) powdered sugar, sifted
  • 150 ml (2/3 c.) cream, whipped

Instructions

Preheat oven to 180C/350F.

1. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.

2. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.

3. Pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan) and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake.*Note: This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking. [Please note: Katie baked this in an 8.5" x 3.5" pan. If you make this in a regular angel food cake pan, you should start checking for doneness at least 15 minutes early.]

4. Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.

Frosting Instructions

1. Place the cream cheese into the bowl of a mixer and beat on a low-medium speed using a whisk attachment (I find a paddle attachment tends to over-beat the cheese). Whisk until the cheese is smooth and there are no big lumps remaining.

2. Gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.

3. Remove bowl from mixer and gently fold in the whipped cream, mixing to fully combine.

4. Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side (never go over the sides of the cake) until the cake resembles a pint of the creamy black stuff! The idea is to capture the essence and simplicity of a pint of Guinness. Sláinte!


Pumpkin Upside-Down Cake with Cranberry Pecan Topping

  • 8 ounces (16 tablespoons) unsalted butter
  • 1 cup firmly packed brown sugar
  • 2 cups cranberries
  • 4 ounces (1 cup) coarsely chopped pecans, toasted
  • 2 large eggs
  • 1 cup pumpkin puree
  • 6 tablespoons vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Whipped Cream

1. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square pan with parchment paper.

2. Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.

3. In a medium bowl, combine the cranberries and pecans. Place them in the pan over the brown sugar mixture.

4. In a large bowl, whisk together the eggs, pumpkin puree, and oil. In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

5. Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes. Let cool for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.

6. Let cool completely before serving. Serve with whipped Cream.


Pumpkin Cake Pops

Ingredients

Cake:

  • Unflavored nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup nonfat milk
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 1 cup pecan halves, for decorating

Frosting:

  • 8 ounces cream cheese, at room temperature
  • 1 stick unsalted butter, at room temperature
  • 1 pound confectioners' sugar
  • 1 1/2 pounds finely chopped white chocolate (or two 11-ounce bags white chocolate chips)
  • 1/4 cup vegetable shortening

Directions

Preheat the oven to 375 degrees F.

For the cake: Lightly coat a 9-by-13-inch baking dish with nonstick spray and set aside. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside. In a medium bowl, whisk the eggs and sugars together. Stir in the milk and vanilla, and then add the oil. Whisk in the pumpkin puree and pour the liquid mixture over the dry mixture. Use a wooden spoon to stir the batter together, and then switch to a whisk and give the batter a good 3 or 4 beats before pouring it into the prepared baking dish. Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes. Remove from the oven and set aside to cool completely.

Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes. Transfer the nuts to a large plate to cool, then transfer to a cutting board and finely chop. Place the nuts in a medium bowl and set aside.

Divide the cake into quarters and crumble it into a large bowl. Once all of the cake is crumbled, drag 2 forks through the cake in opposite directions to crumble it into a very fine crumb (you can also use a food processor to pulse the cake into fine crumbs). Set aside.

For the frosting: Line a rimmed baking sheet with parchment or waxed paper and set aside. Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes. Add the confectioners' sugar and beat until combined. Increase the speed to medium-high and beat until fluffy, about 5 minutes. Stir the cream cheese frosting into the cake crumbs and, once the mixture looks like wet graham crackers crumbs, roll it into ping pong-size balls. Place the cake balls on the prepared baking sheet and freeze for 1 hour.

Place the chocolate in a medium microwave-safe bowl and melt at 50-percent power, stirring every 30 seconds until the chocolate is completely melted, 2 to 2 1/2 minutes (or melt the chocolate over a double boiler, stirring often, until the chocolate is melted).

Remove the cake balls from the freezer and insert a lollypop stick or small appetizer-length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball). Dip each ball into the white chocolate, using a spoon to help coat the underside. Tap the stick against the side of the bowl a few times and swirl the stick to encourage the excess chocolate to drip back into the bowl. Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper-lined baking sheet, nut-side down (so the stick points straight up). Repeat with the remaining cake balls. Let the cake pops stand at room temperature for 10 minutes before serving. Serve that day or refrigerate for up to 3 days and then serve.


Buttermilk Apple Buckle

Topping:

  • 2 large firm tart apples, peeled and cut into ½ inch thick slices
  • 1 ½ tsp ground cinnamon
  • 1 T. sugar
  • ½ cup brown sugar
  • 1/3 cup all purpose flour
  • ½ tsp nutmeg
  • ½ cup fine chopped pecans (or walnuts)
  • 3 T. cold salted butter, cut into small cubes (plus more to grease the pan)

Cake:

  • 7 T. salted butter at room temperature
  • ¾ cup sugar
  • 2 ¼ cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp kosher or sea salt
  • 1 cup buttermilk
  • 1 large egg
  • Preheat oven: 350
  • Grease baking pan, 9x9

In bowl: toss apple slices with ½ tsp cinnamon and 1 T. sugar, set aside.

In bowl: add 1 tsp. cinnamon, brown sugar, flour, nutmeg, and pecans, add the cold butter over mixture and cut in with pastry cutter or forks, work into pea size pieces and put in refrigerator until ready to use

Cake:

Using a mixer, cream the butter and sugar until fluffy, 5-8 minutes

In separate bowl: whisk flour, baking powder, baking soda and salt

In another bowl: whisk together the buttermilk and egg

Add 1/3 of the flour mixture to the butter mixture. Mix together and add half of the buttermilk/egg mixture and mix again. Repeat adding another 1/3 of the flour mixture and remaining buttermilk/egg mixture and mix, then add the remaining flour mixture, stir until just combined.

Spread batter into the baking pan (batter will be thick)

Lay apple slices (overlapping slices) over the batter

Sprinkle the crumble topping over all

Bake until the top is golden and toothpick inserted in center comes out clean, 35-45 minutes

Cool on rack a little and serve warm


Lime Coconut Cake

  • 5-1/2 oz. (11 Tbs.) unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1 cup (about 3 oz.) unsweetened shredded coconut
  • 1 Tbs. packed finely grated lime zest, preferably from Key limes
  • 1-1/4 cups granulated sugar
  • 2 large eggs
  • 3 Tbs. fresh or bottled Key lime juice
  • 1 cup plain yogurt, homemade or store-bought

Preparation

Line a 10×5-inch metal loaf pan with aluminum foil, allowing plenty of overhang on the long sides. Use 1 Tbs. of the butter to grease the inside of the pan, paying special attention to the short (unlined) sides.

Position a rack in the center of the oven and heat the oven to 350°F.

Sift the flour, baking powder, salt, and baking soda into a large bowl. Using a fork, stir in the coconut and zest, evenly distributing any clumps.

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whisk the remaining 10 Tbs. butter and 1 cup of the sugar on medium speed until pale, scraping down the bowl occasionally with a silicone spatula, about 5 minutes. Reduce the speed to low and whisk in the eggs one at a time. Whisk in 1 Tbs. of the Key lime juice. (The batter may appear slightly curdled.) Add half of the flour mixture and mix briefly on low speed until incorporated. Add the yogurt and mix briefly on low speed until incorporated. Add the remaining flour mixture and mix on medium speed until the batter is smooth, about 1 minute.

Scrape into the prepared pan and bake until a skewer inserted in the center comes out clean, 55 to 65 minutes.

Meanwhile, combine the remaining 1/4 cup sugar with 1/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring constantly, until the sugar dissolves. Boil one minute. Remove from the heat and add the remaining 2 Tbs. Key lime juice. Cool until needed.

Place the cake pan on a rack. Poke all over with a cake tester or toothpick. Brush liberally with all of the lime syrup, pausing occasionally to let it soak in. Let cool for 15 minutes. Lift out by the foil and finish cooling completely before removing from the foil and slicing.


Lemon Almond Butter Cake

For the lemon curd:

  • Grated zest and juice of 2 lemons
  • 3/4 cup plus 2 tablespoons sugar
  • 4 extra-large eggs
  • 6 tablespoons unsalted butter, cubed

For the cake:

  • 9 tablespoons unsalted butter, softened
  • 1 cup plus 1 tablespoon flour
  • 1 cup plus 1 to 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 extra-large eggs
  • 1/2 cup ground toasted almonds
  • 2 tablespoons toasted sliced almonds
  • About 1/2 cup heavy cream for garnish
  • 1 tablespoon almond liqueur (optional).

1. For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.

2. Heat oven to 350 degrees. Grease 9-inch springform pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.

3. With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.

4. Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.

5. Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.

6. Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.


Bourbon Cake

Ingredients

Special Equipment:
a 10-cup+ capacity bundt pan, liberally greased with butter or sprayed with cooking oil

For the Bourbon Buttermilk Bundt Cake: (makes one 10-inch cake, enough for 10-12 servings)

  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 4 eggs, at room temperature
  • 1/4 cup bourbon whiskey
  • 1 cup buttermilk, at room temperature

For the Bourbon Butter Glaze: (makes about 1 cup, enough for 1 cake)

  • 6 tablespoons unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup bourbon whiskey

For the Bourbon Buttermilk Bundt Cake:

Center an oven rack and preheat the oven to 350 (F).

In a medium bow, sift together 3 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt in a bowl, then whisk the mixture by hand to ensure that all ingredients are well mixed. Set aside.

In the bowl of a freestanding electric mixer with a paddle attachment, cream 1 cup butter, 1 1/2 cups granulated sugar, and 1/2 cup brown sugar on medium-high speed until fluffy, about 5 minutes.

Turn down the mixer to its lowest speed and add 4 eggs, one at a time, making sure each egg is fully incorporated before adding the next one.

Whisk together 1/4 cup bourbon and 1 cup buttermilk together in a liquid measuring cup. Set aside.

With the mixer still on its lowest speed, add the flour mixture (from the first step) in three parts, alternating with the bourbon and buttermilk mixture (from the fifth step) in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula.

Pour the batter into the prepared pan and use a rubber spatula to spread it out evenly. Place the pan into the preheated oven and bake until the cake is golden and springs back when touched, about 40 to 45 minutes.

When the cake is ready, remove from oven and let rest on a cooling rack. Make glaze immediately.

For the Bourbon Butter Glaze:
Place 6 tablespoons unsalted butter in a small saucepan over medium heat. Continue cooking the butter, using a heatproof rubber spatula to swirl it around occasionally, until fully melted and the butter begins to brown, turn foamy and emit a nutty aroma. Remove from heat immediately and allow to cool for 1-2 minutes.

Add 3/4 cup sugar and 1/4 cup bourbon to the slightly cooled butter, whisking gently to combine. Only whisk until the ingredients have just evened out through the mixture — but be careful not to over mix, the mixture should still feel slightly grainy. Use immediately.

Putting It All Together:
When the cake is fresh from the oven and cooling on the wire rack, leave it in the pan and poke holes all over the exposed top (or, what will eventually be the base of the cake) with a wooden skewer.

Pour three-quarters of the prepared glaze slowly over the cake, saving the remaining glaze. Use a rubber spatula to spread the glaze around the cake top, making sure that the glaze seeps in the holes you made with the wooden skewer.

Allow the cake to cool for 30 minutes, then flip it out onto a serving plate so that the glazed part is on the bottom.

Brush the top with the remaining glaze — if the glaze has thickened, rewarm it over low heat and use immediately.


Quick Coffee Cake

Colleen Dineen Wellwood

  • 2 C flour
  • 1-1/2 C sugar
  • 3/4 C butter
  • 2 tsp baking powder
  • 1/4 tsp vanilla
  • 2 eggs
  • 3/4 C milk
  • Cinnamon to flavor

Mix flour, sugar, butter, baking powder until crumbled. Reserve 1 cup of this mixture for topping. Add vanilla, eggs, and milk to remaining mixture and beat. Place in an 8″ square pan and cover with reserved crumb mixture. Sprinkle with cinnamon. Bake 20-25 minutes at 350.


Sour Cream Coffee Cake

Rita Dineen Roberts

  • 1/2 lb. butter
  • 2 C sugar
  • 2 eggs
  • 1 C sour cream
  • 1 tsp vanilla
  • 2 C flour
  • 1/4to 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 4-5 tbsp brown sugar
  • 3/4 C chopped pecans

Grease and flour large bundt pan. Cream butter and sugar. Add eggs, one at a time, mixing thoroughly after each. Mix sour cream and vanilla together. Sift flour, salt, and baking powder together. Add flour mixture to butter alternately with sour cream. Pour 1/3 to 1/2 of batter into prepared pan.

Combine cinnamon, brown sugar, and nuts. Lightly sprinkle over cake batter. Spoon remaining batter into cake pan. Bake at 350 for 60-65 minutes. Cake will rise, then fall slightly. Cool until pan can be held comfortably. Sift powdered sugar over to of cake, if desired.


Zucchini Brownies

Mary Dineen Jankowski

  • 1-1/2 C plus 2 tsp sugar
  • 1/2 C margarine
  • 2 eggs
  • 2 C flour
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 2 tbsp cocoa
  • 2 C grated zucchini
  • 1 C chocolate chips

Cream together 1-1/2 cups sugar, margarine, and eggs. Mix in dry ingredients and zucchini until well blended. Stir in chocolate chips and spoon into a greased and floured 9 x 13 inch pan. Sprinkle remaining 2 tsp sugar over top. Bake at 350 for 45 minutes or until done.