Grapefruit Cake : fluffy & flavourful

About the Cake:

fluffy and exceptionally light white cake

strong & fresh grapefruit flavour

white chocolate pink glaze (white chocolate + grapefruit juice + pink colouring)

Both grapefruit juice & zest used

The Method: A Quick Overview

The batter: firstly the dry ingredients get sifted together and set aside. Then, the sugar and grapefruit zest are mixed together to infuse great, strong grapefruit flavour!

Next, the oil, milk, eggs, vanilla, and grapefruit juice get mixed thoroughly and poured over the sugar bowl. Once smooth the batter is poured into the bundt pan and ready to bake.

Baked at 350 degrees F for about 45-60 mins and it is ready to devour. Th optional mil chocolate can be made on a double boiler (pictured)

Fluffy, light & Citrus-y

The Recipe:

Prep timeBake timeTotal time
15 mins~45 mins~1 hour
yields: 1 large bundt cake (8 servings)

Grapefruit Cake
Ingredients:
  • 2 cups cake flour or all-purpose flour
  • 1¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1⅔ cups granulated sugar
  • zest of 1 large grapefruit
  • 2 large eggs 
  • 1 cup (250 ml) whole milk 
  • ¾ cup (175 ml) vegetable oil
  • 1 teaspoon vanilla extract
Procedure:

Preheat oven to 350 Degrees F and grease a 9 inch bundt cake pan, set aside.

In a large bowl prepare the dry mix by sifting together the flour, baking powder, and salt.

In a medium bowl, place the sugar and add the zest of the entire grapefruit overtop. Using fork or your fingers, infuse the grapefruit zest into the sugar by mixing thoroughly.

In another small bowl or in a glass measuring cup, combine the eggs, milk, grapefruit juice ,oil and vanilla. Whisk together thoroughly and pour overtop of the sugar mix.

Now with teo mixtures: the dry flour mix, and the oil mix, combine the two by folding the wet inot the dry with a rubber spatula, then mix until a smooth batter appears.

Pour into bundt cake pan and bake for ~45-50 minutes or until a tooth pick comes out clean from the cake!

let cool and enjoy!

Optional White chocolate drizzle

Create a double boiler by placing a small saucepan in the stovetop with about one cup of water inside. Overtop of the boiling water place a bowl as you would a lid. Inside the bowl place about 1/2 cup of white chocolate (chips/chocolate melts/ or bar) and add 1 Tablespoon of heavy cream. Stir until melted and smooth and add grapefruit juice and pink food colouring until the desired colour appears. Pour over the cooled cake before the chocolate hardens; and it is complete!

Happy Baking!

Perfect Lemon Tart

Lucious Lemon Curd on Sensationally Sweet Crust

About This Recipe:

  • Creamy, smooth, curd with strong lemon flavour
  • Sweet buttery crust that bakes in only 10-15 mins
  • Both lemon zest & juice used
  • (optional) meringue recipe for topping!
  • Tart pan, rolling pin, and strainer needed!

3 tips for success

  • Do not roll the dough too thin
  • Cook the curd on very low heat & stir constantly
  • Strain the curd! no scrambled eggs please.

The Method: A Quick Guide

1)Firstly, the crust dough is made in one large bowl, chilled, rolled out with a rolling pin, then transferred onto the tart pans. It is then pre-baked (just briefly, as there is a second bake later) and set to cool.

2)Next, the curd is made entirely on the stovetop. Whisking the sugar and eggs on very low heat, along with the lemon zest and juice, then turning off the heat and adding the butter; the curd is done. It then gets strained and set to cool.

3)Once both the crust and curd are cool; the curd is poured evenly into the tarts and baked for ~10-15 mins, just until a slight giggle appears!

When life gives you lemons… make curd!

Many people are not familiar with curd. It is sweet but not overly sweet, and smooth without being gritty or jello-like. Made with perfect ratios of eggs, sugar, and butter along with any flavour such as lemons, berries, fruits etc. and it makes for a delicious topping.

Some uses for curd include: tarts, curd bars, curd thumbprint cookies, curd inside between cake layers, spread on scones, and so much more!

Note: Curd has eggs but does not taste of eggs. As wel,l cooking on low heat and straining prevents any scrambles eggs.

Prep timeBake timeTotal time
15 mins + 1 hr refrigderate1st 10 mins (2nd bake 15 mins)1 hr 45 mins
yields one 9 inch tart + 3 mini tarts

The Recipe:

Perfect Lemon Curd Tart

Ingredients:

The Tart:

  •  1 1/4 cups all-purpose flour
  •  1/2 cup powdered sugar
  •  1/4 teaspoon salt
  •  1/2 cup (1 stick) cold butter, cut into cubes
  •  1 large egg
  •  1/2 teaspoon vanilla extract

The Curd:

  •  2 large eggs plus 2 egg yolks (or 3 whole eggs)
  •  3/4 cup granulated sugar
  •  1 tablespoon lemon zest
  •  1/2 cup lemon juice & zest of 2-3 lemons

Procedure:

Firstly, in a medium bowl, a stand mixer, or in a food processor make the dough by combining the flour, sugar, and salt. Once combined add the cold butter in cubes until pea sized chunks remain. Add the egg and vanilla and mix until a dough like ball forms and all the flour around the bowl is incorporated. The dough may be sticky (this is ok) and on a lightly floured surface make the dough into a ball; wrap in plastic wrap and refrigerate fro 1 hour. (this is not essential, the next steps can be followed immediately, but for best results refrigeration is suggested)

Now make the curd on the stovetop. In a medium-large sauce pan (on very low heat!) place the eggs, sugar, lemon juice, and lemon zest. Use a whisk! and stir consistency until a thickened consistency appears, this could take 15mins-20 mins. Remain on low heat the entire time or else it will burn! Once thick to a point where it sticks to the back of a spoon without immediately slipping, turn off heat and strain while it is still hot. Add the butter to the strained mixture and stir completely. Set for cooling.

Next, take the dough and rollout to a circle about 2 inches larger than the size of your tart pan. About 1/4 inch thick and place it over the pan and pinch it around the pan. Bake at 350 Degrees F without the curd for 10-15 mins until slightly baked. Place the curd inside and bake for another ~15 mins until slight giggle appears.

Optional Whipped Meringue topping:

In a large bowl place 3 egg whites and whip with an electric mixer on high speed for 5-10 mins or until stiff peaks appear. Add 1/2 cup of granulated sugar and whip for an extra 30 seconds. Stiff peaks are when you can tip the bowl completely upside down without any shift of the egg whites.

Transfer into a piping bag and let your creative side decorate your cooled tart!

Enjoy!

Happy Baking!

Easter Brownies: mini egg topped

Rich chocolate brownies with little surprises in each bite!
About this Recipe:
  • Rich chocolate brownies
  • topped with mini eggs just after pulled out of the oven
  • cake-like but almost fudgey consistency
  • even inside, nicely cracked crust on-top
  • makes one 9×13 inch pan *in pictures the recipe is halved*
The Method:
  • Firstly the flour, baking powder, and salt are sifted then set aside.
  • The remainder is on the stovetop.
  • Firstly in a large saucepan the butter is melted completely and the cocoa is added.
  • once no clumps of cocoa appear in the melted butter, the sugar, eggs, and vanilla extract are added,
  • *be sure to use a whisk for stirring and let cool before eggs are added to ensure there are no scrambled eggs!*
  • lastly the flour gets added to the saucepan with the chocolate mixture and stirred until no lumps of flour are present.
  • poured into the pan and baked , topped with mini eggs and ready to devour!

A little surprise in every bite

A Couple Quick Tips for Success

Make sure to prepare the batter on the stovetop on very low heat!

Constant stirring to ensure no burning inside saucepan

Do not put any mini eggs in the batter (they won’t bake well) just add them on-top after. Plus they are sweet enough! few eggs per slice will be enough!

The Recipe:

Easter Brownies: mini egg topped

Prep timeBake timeTotal time
15 mins~30 mins~45 mins
one 9×13 inch pan

Ingredients:

  • 1 1/3 cups all purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter *melted
  • 1 cup fry’s 
  • 2 cups granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract

Procedure:

Preheat oven to 350 Degrees F and line a 9×13 inch pan with parchment or butter the insides.

In a medium bowl whisk together the flour, baking powder, and salt. Set aside.

The remainder is on the stovetop. In a large saucepan, melt the butter on low heat and add the cocoa powder. Whisk until the butter is completely melted and cocoa has no clumps. Add the sugar and then turn the heat either extremely low, or remover from heat for a couple minutes before adding the eggs and vanilla. Consistent whisks needs to happen to ensure no burning to the sides of the saucepan. Once eggs and vanilla are in, turn off heat.

Once a thick chocolate consistency that runs smooth appears (like a thick chocolate sauce) add in the flour mixture to the saucepan and use a rubber spatula to fold in the flour. continue folding until no flour lumps appear.

Pour into the pan and bake for ~3o minutes on middle rack. They are done when a tooth pick comes out clean from the centre.

Right after removing from the oven place the mini eggs on-top and watch them melt deliciously!

let cool. slice. enjoy.

Happy Easter!

Blueberry Lemon Cake

Fresh blueberries on top of lemony yogurt cake!
About this cake:
  • Both lemon juice and zest for a strong lemon flavour
  • Blueberries on top (not an upside-down cake, meaning you can see the blueberries as they bake on top of the cake)
  • Yogurt cake with a bouncy consistency
  • Strong lemon flavour!
  • Quick and easy to make
The Method: A quick overview of the steps
  • The yogurt, lemon juice, and lemon zest all get combined in one medium bowl
  • In another bowl the butter and sugar get whipped together until fluffy
  • The eggs and vanilla then get added to the butter/sugar mix
  • In a third bowl the dry flour mixture gets made and is then sifted into the butter mixture
  • The yogurt mix is now folded into the flour mixture
  • Poured into a lined/greased pan and topped with blueberries to be baked
  • Baked, cooled, and ready to enjoy!

The Recipe

Prep timeBake timeTotal time
15 mins~25 mins~50 mins
Yields: One 10 inch cake
Blueberry Lemon Yogurt Cake

Ingredients:

  • zest/juice of 2 lemons
  • 1 cup plain or vanilla yogurt
  • 1/2 cup unsalted butter *softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 2 1/4 cups all purpose or cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries for topping!

Procedure:

Preheat the oven to 350 Degrees F and grease a 10 inch cake pan with butter, oil, or spray and set aside.

In a small bowl combine the lemon juice, zest, and the yogurt. Now in a medium sized bowl cream together the unsalted butter and sugar with an electric mixer, stand mixer or by hand and cream for 3 minutes or until fluffy and air incorporated.

In a third bowl, about medium size, sift together the dry ingredients; sift the flour, baking powder, and salt.

Add the flour mixture into the butter/sugar bowl and mix until completely combined and no flour clumps are apparent. Now, fold the yogurt/lemon mix into this flour mixture and the batter is done!

Pour evenly into the pre-prepared cake pan and top with blueberries all around.

Bake for about 25 minutes or until a toothpick or knife comes out clean from the centre of the cake.

Dust with powdered sugar, slice, serve and enjoy!

Happy Baking

Peach & Almond Galette

Sweet, soft peaches on crisp pastry topped with glaze and almond slivers!
About this Galette:
  • soft peaches (canned or fresh)
  • buttery crisp crust similar to pizza with crisp crust *only sweeter than pizza!*
  • simple icing sugar and peach juice/syrup glaze
  • topped with silvered almonds before baking
Tips / Tricks for success:
  • Prepare the dough then leave it in the freezer before rolling out *this ensures the butter is nicely chilled
  • Roll the dough quite thin, especially in the centre of the rectangle, to ensure it cooks all the way through
  • Do not worry about the moisture from the peaches during baking; rolling the dough thin enough will ensure it is crisp and not soggy
  • Cook on high heat 400 degrees F to achieve that crunchy crust!
  • Roll out the dough, then place it on your lined baking sheet before adding the peaches and almonds. If you try to transfer the already peach topped dough to a baking sheet, it will lose it’s thin shape you just rolled out.
  • If you’re using canned peaches save the liquid! it can be used for the glaze!
Almonds before baking for toasted slivers
The Recipe:

Peach Galette with Slivered Almonds

Prep timeBake timeTotal time
25 mins35-40 mins~1 hr 10 mins
One medium rectangle ~9×13 inch

Ingredients:

  • 2 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 7 tablespoons cold unsalted butter
  • 1/2 cold water
  • 4 medium peaches or 1 large can (6.6LB/106 oz/3kg)
  • 1/2 cup icing sugar
  • 1/2 cup silvered almonds
  • *egg or milk for egg wash

Procedure:

In a medium mixing bowl sift the flour, granulated sugar, and salt. Whisk the three together and set aside. Next, add the unsalted butter and cut in-to flour mixture with a pastry blender, a couple of butter knives, or two forks. The butter should be pea sized chunks.

In order to make the dough into a ball, pour the cold cold! water into the mixture gradually. The entire 1/2 cup may not be necessary! only add the water until a ball forms.

lightly flour a flat working surface and make the dough into a rectangle with your hands. (No rolling pin yet) wrap in plastic wrap and place in the freezer until oven is ready.

Preheat the oven to 400 Degrees F (204 C) and keep the dough in the freezer while waiting. Prepare your baking sheet with parchment.

Now the peaches. Slice the peaches into even quarters about 1/2 inch thick or use the canned ones!

Once the oven is ready, on your floured surface, roll out the dough quite thin into a large rectangle and transfer to your baking sheet.

Now, add the peaches in an arrangement as you desire and roll up the sides to create a wall around the peaches. Lastly top with slivered almonds.

Bake for 35-40 mins on the middle rack or until crisp bottom with cooked peaches appears.

Optional Glaze:

In a small bowl combine 1/2 cup powdered sugar and either 1 teaspoon of the syrup from the canned peaches or water. If you’re using fresh peaches a syrup can be achieved by boiling for a couple minutes and using the liquid as the liquid component of the glaze!

Enjoy!

Happy Baking

Chocolate Chip Scones: Buttery & Chocolatey

Simple scones perfect for tea time

About The Scones

  • buttery/ flaky insides
  • crisp outsides
  • plentiful in chocolate chips
  • simple ingredients

Why You’ll love these Scones

Tastes like chocolate chip cookies, but with that substantial (scone like) texture

Truly a sweet and childlike take on an elegant scone recipe!

Fun to make, only one bowl needed, and few simple ingredients!

Tips for Success

-Use unsalted butter and use a cheese grater to add it into the flour mixture. This method ensure equal chunks of butter in each scone; and, ultimately a perfect buttery texture when the butter melts upon baking.

-Sift the flour and dry ingredients. This will ensure the most flaky scones without dense patches.

-do not over mix. Scones are meant to be quick, one bowl and a bit messy!

-freeze for 15 mins before baking. I like to pop them in the freezer, and then, preheat the oven; while i wait for the oven, the scones have time to cool in the freezer. This just ensure the butter is quite cold so it melts nicely in the oven upon hot heat!

The Recipe:

Simple Chocolate Chip Scones: Buttery & Flaky

Prep timeBake timeTotal time
20 mins~30 mins~1 hr
Yields: 8 large Scones

Ingredients:

  • 2 cups  all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter *frozen
  • 1/2 cup heavy cream or buttermilk 
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract

Procedure:

In one large bowl, sift the flour, sugar, salt, and baking powder; whisk until well combined. Next, grab your cheese grater and grate the frozen unsalted butter overtop of the flour mixture until all the butter is through the grater and used up. Now, using either a pastry blender, two knives, a spoon or your fingers, incorporate the butter into the flour by mixing until all the butter seems to have flour surrounding it.

Next, add the egg and the buttermilk and mix until a dough like bowl forms. Fold in your chocolate chips!

On a lightly floured surface crate a circle with the dough and cut 8 equal triangles. Or use a circle cookie cutter if circle scones are desired. Place the scones evenly spaced out on a parchment lined baking sheet.

Place the scones in the freezer and preheat the oven to 380 Degrees F. Let the scones stay in the freezer until the oven is ready. Once ready, brush buttermilk or an egg wash over each scone and pop in the oven!

Bake for 30-35 mins or until the scones are lightly golden!

Optional: Chocolate sauce

Ingredients:

  • 1/2 cup chocolate chips
  • 1/2 cup heavy cream or buttermilk

Create a double boiler by placing a small saucepan on the stove with water inside to shimmer. Once the water is simmering place. bowl on-top as you would a lid. Place the chocolate and heavy cream inside and reduce to low. the steam will melt the chocolate into a sauce and all you need to do is gently stir. Once melted it is Complete!

Happy Baking!

Perfect Chocolate Chip Cookies

Just like the cookies mother used to make! Soft buttery cookies that never get old!

About The Cookies:

  • buttery – unsalted butter makes these thick and delicious
  • rich- butter and lots of chocolate chips for a truly rich flavour
  • filling! – one or two will make you full enough … although, you’ll want more!
  • not a lot of spreading! similar size that goes in the oven comes out
  • crisp bottom for a bit of a snap
  • soft insides

Cookie Dough from your Dreams

Tips / Notes:

Unsalted butter will make for a sturdy, rich, and filling cookie that retains its size without completely flattening.

Add less chocolate chips in the dough for baking, then add more once out of the oven for ultimately the most chocolatey taste, plus the best esthetic pleasing cookies!

Use parchment paper! or else the cookies may burn

No cookie scoop is needed just roll the balls into approximately even sizes

Freezing not needed before baking. These cookies turn out nicely just after being prepared.

bake in the middle rack!

The Recipe:

Perfect Chocolate Chip Cookies

Prep timeBake timetotal time (making +cooling)
15 mins~10 mins35 mins
Yields: 24 medium cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4cup granulated sugar
  • 3/4cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups semisweet chocolate chips

Procedure:

Line two large baking sheets with parchment paper and set aside. Preheat oven to 350 Degrees F.

In a medium bowl sift together the dry ingredients. Sift the flour, baking soda, and salt and whisk them together until combined. Set aside.

In another large sized bowl, prepare the wet mixture. First, Cream the unsalted butter with an electric mixture or by hand for 3 minutes until light and fluffy. Add the granulated and brown sugar and cream for another minute. Crack the egg and add the vanilla extract then mix thoroughly.

Add the flour mixture into the wet mixture and combine with a rubber spatula and fold in the chocolate chips.

Use a small cookie scoop or roll balls about 1 tablespoon in size and place about 1 inch apart on the baking sheet. Bake for 8-10 minutes and let cool.

Enjoy!

Happy Baking!

Key Lime Pie with Graham cracker Crust

Freshen up your palette with this key lime pie that packs the punch with flavour!

Striking Sour lime, Crunchy Crust, & Creamy Filling

About this pie:

  • simple ingredients
  • no bake filling & Short baking of crust
  • strong lime flavour!
  • easy procedure

Why You’ll love this Recipe:

The Crust:

a mix of crushed graham crackers and granulated sugar with melted butter as the binding agent; this crust is sweet like honey and crunchy for great texture. Baked for only 15 mins in the pie dish, and it’s done! the only baking required in the entire recipe.

The Filling:

A mix of Greek yogurt and condensed milk with both lime juice and lime zest. Quickly mixed together and so so very fresh with the juice and zest of two limes; this filling tastes strongly of lime!

Poured into the cooled off crust, then popped in the freezer for ~3 hours to set and its complete!

Whipped cream/ topping:

With the pie complete all that is left is to serve and enjoy. The whipped cream is a simple recipe with straight forward steps. Make sure to top your pie with lime slices and enjoy your fabulous dessert!

This one won’t last… better get your slice before its gone !

The Recipe:

Key Lime Pie with Graham Cracker Crust

prep timeBake timeSet time
15 mins15 mins~3 1/2 hrs
One 10 inch Pie

Ingredients:

Crust

  • 1¾ cup graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter (melted)

Filling

  • 2 cans of 14oz. sweetened condensed milk
  • 1 cup greek yogurt *vanilla
  • Zest of two key limes
  • juice of two key limes

Whipping Cream

  • ½ cup heavy whipping cream
  • ¼ cup powdered sugar
  • ¼ tsp vanilla extract

Procedure:

Preheat oven to 375 (Degrees F) and lightly butter a pie dish. Set aside. In a saucepan or in the microwave melt the butter until completely liquid and set for cooling. In a zip lock bag crush the graham crackers into very small crumbs.

In a medium bowl combine the granulated sugar and graham crackers *crushed* into small crumbs. pour the melted butter overtop and stir with a fork until an even texture appears. Press into pie dish evenly all around and up the sides.

Bake the crust for ~ 15 minutes in the oven and then take out and let cool.

For the filling, in a medium bowl combine the condensed milk and yogurt, along with the lime juice and zest. Stir until well combined and pour on-top of cooled crust. Place in the freezer for ~ 3 hours to set. However, if it sets in the freezer for about 1 hour it will be creamy if you prefer that texture over a more solid one!

For the whipping cream, combine all the ingredients listed and whip using an electric mixer for ~5 mins until peaks appear. Top onto the pie with the addition of limes and enjoy!

Happy Baking!

Dreamy Double Chocolate Bundt Cake

You’ll certainly be dreaming of this cake once you try it! you may just be drooling as well 🙂

About this Cake

Rich chcolate flavour

thick milk chocolate glaze

little chocolate chip surprises inside & on-top

The Recipe

Dreamy Double Chocolate Bundt Cake

prep timebake timetotal time
15 mins40-45 mins1 hour plus cooling time
yields one large bundt cake: ~8 servings

Ingredients:

The cake:

  • 2 cups all -purpose or cake flour
  • 1 1/2 teaspoons baking soda
  • 1/3 cup cocoa powder
  • 1 teaspoon salt
  • 1 cup unsalted butter *softened
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/2 cup sour-cream or greek yogurt (plain)
  • 1/2 cup water
  • 1/3 cup chocolate chips *optional*

Chocolate ganche:

  • 4 ounces bittersweet chocolate finely chopped
  • 1/2 cup heavy cream

Procedure:

Preheat the oven to 350 Degrees F (177 C) and grease with butter or spray with non stick oil your bundt cake pan.

Next, in a large bowl sift together the dry ingredients. Sift the flour, cocoa powder, baking soda, and salt. Set aside.

In a medium bowl, using an electric mixer or stand mixer, cream the unsalted butter (room temperature) until it looks fluffy and whipped; About 3 mins. Add the granulated sugar and cream together for 3 mins. Next add the vanilla extract and eggs to the butter/sugar mixture. set aside.

Now combine both the butter/sugar mixture with the flour mixture. Use a rubber spatula to fold the two mixes together. While doing so, add the sour cream or yogurt to help the two combine. The sour-cream or yogurt are creamy and add moisture to help each mixture combine into the another. Aswell, add the water and mix until a smooth batter appears.

fold in chocolate chips if desired !

Pour the batter into the bundt cake pan.

Bake for 40-45 mins or until a knife or toothpick comes out clean from the cake.

For the ganache:

Create a double boiler by placing a small bowl overtop of a saucepan with boiling water inside. The steam that gets accumulated under the bowl will melt the chocolate inside. Whisk the chocolate and heavy cream until smooth, once the cake is cool pour over the bundt cake!

Enjoy!

Happy baking!

Brown Sugar Apple Bundt Cake

Brown butter sweet glaze on a moist apple cinnamon cake! With real apple chunks!

Apple Chunks & Brown Butter Glaze

About the Cake

This bundt cake is moist but firm and holds such treasures inside with each apple chunk; soft and sweet. there are flavours of cinnamon and brown sugar and of course that wonderful brown buttered apple glaze; thick and delicious!

This cake is for those who love apple pie filing flavours but maybe not the crust. Or for those who enjoy a lovely slab of cake with tea time, but want a change from typical vanilla and chocolate. The apple chunks will surely remind you of apple pie, and the moist texture will compliment any tea time dessert.

Can you see the apple chunks?!

The Method:

The Cake:

Firstly the flour, baking soda, cinnamon, nutmeg, and salt are whisked together in a medium bowl. Set aside.

Next, the oil, yogurt, brown sugar, granulated sugar and eggs are all mixed thoroughly with the addition of vanilla, and the wet mixture is made.

Then three apples are peeled and diced into about dime sized chunks and folded in as the flour and wet mixture are combined.

Brown sugar glaze:

While the cake cools the luscious sweet glaze is made. firstly the unsalted butter and heavy cream are melted and heated in a saucepan. Once simmering the brown sugar and confectioners sugar are added. after simmering for a few minutes the glaze thickens and is complete!

Can I use any Apples for this cake?

Absolutely. Granny smith apples are the type I used and I think they truly offer the most sweetness. However, any type will work -even green apples or red delicious. Please note that different apples provide different flavour outcomes. A green apple may be more sour than that of a red delicious being more tart. Choose your favourite apple and you will love this cake!

Do I really need glaze?

Well, No. This cake is splendid and sweet enough on its own. However, If you are going to make a delicious cake with cinnamon spice flavours, then why not make a glaze to make it taste even sweeter. Plus the glaze is just so much fun to pour on top! especially on a bundt cake. it provides that moisture, flavour, and fun we all need!

The Recipe: This wonderful recipe is originally from Sally’s Baking Addiction!

prep timebake timetotal time
15 miuntes40-45 miuntes1 hour + cooling time
yields one large bundt cake

Brown Sugar Apple Bundt Cake

Ingredients:

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cups canola oil
  • 1/2 cup plain yogurt
  • 1 1/4 cups brown sugar *light or dark*
  • 1/2 cup granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 apples peeled and chopped

Glaze:

  • 1 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/2 confectioners sugar

Procedure:

Preheat oven to 350 Degrees F (177 c) and grease with butter or oil your bundt cake pan. Set aside.

In a large bowl prepare the dry ingredients. Sift and whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. Once mixed set aside.

In a medium bowl prepare the wet mixture. Firstly mix the brown sugar, granulated sugar, and oil. Add the eggs and vanilla. Combine well and make sure there are no clumps, particularly from the dark brown sugar.

Now combine the wet and dry mixtures. Use a rubber spatula to fold the wet into the dry. Now add the yogurt to help the batter become more smooth.

Finally, peel and chop the apples into a medium sized dice and fold into the batter.

pour the batter into your pre- prepared bundt pan and bake!

Bake for ~40-45 minutes or until a toothpick comes out clean and the cake looks golden!

The Brown Butter Glaze:

in a medium saucepan on the stove top start by melted the butter completely. add the brown sugar and confectioners sugar and bring to a boil. once at a boil turn to low and simmer for 5 minutes. After the shimmering, add the heavy cream and simmer for another 3 minutes on low. Pour into a cream pitcher or bowl! let cool!

Once the cake comes out of the oven let it cool until warm and pour that delicious glaze on-top.

slice. eat. enjoy.

Happy Baking!