Lemon Poppyseed loaf Cake

Luscious Lemon Loaf with Playful Poppyseeds
About This Recipe:
  • moist cake with subtle crunchy top
  • lemon juice & zest
  • poppyseeds for texture
  • 3 large eggs needed!
  • yogurt or sour cream needed!
  • quick one bowl mixing then 1 hr in the oven!
  • sweet lemony drizzle
The Method:

this recipe follows a very simple butter mixture and dry flour mixture (two bowls, wet and dry) approach which you have probably done before.

in the first boel the butter and sugar are creamed together with an electric mixer. next the eggs and vanilla extratc are creamed in, and the wet bowl is complete! so simple!

in the second bowl the dry mciture is made. firstly the flour is sifted, then the baking powder, baking soda, and salt are added and whisk together.

THe dry mixtures gets mixed into the wet in three portions (thirds) adn then after each thrid of flour is added a portion of the yogurt or sour cream is added as well, until one batter remains. Lastly the poppy seeds are folded in and it is complete.

A loaf pan in line with parchment on the shrot sides and greased on the longer sides. THe oven is set to 350 Degres F and the loaf is baked for ~50-55 minutes.

Once cooled the loaf is drizzled with the glaze, of which is made by simply mixing cofectioners sugar, milk, and lemon juice.

The Recipe:

Prep timebake timecool time
15 mins50-55 mins1 hour
Yields: 1 loaf pan 8×4 inch

Lemon Poppyseed Loaf Cake

ingredients:
  • 1/2 cup (1 stick) unsalted butter *room temp.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 Tablespoons lemon zest
  • 2 Tablespoons lemon juice
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 tablespoons poppy seeds
  • 1/2 cup plain greek yogurt or sour cream
Procedure:

Preheat oven to 350 Degrees F and line a loaf pan with parchment along the bottom and over the shorter sides with grease on the longer sides. The parchment will serve as handles to get the loaf out of the pan.

In a medium/large bowl cream the butter and sugar until fluffy. Add the eggs, one at a time, then the vanilla. next fold in the lemon juice and zest. The wet mix is now done.

In another bowl whisk the flour, baking powder, baking soda and salt.

Combine the two bowl into one by pouring the flour mix into the wet mixture. Add the flour in portions of thirds while also adding portions of the greek yogurt (or sour cream). You will be left with one smooth batter. lastly, fold in the poppyseeds.

Pour the batter in your pan and bake on the middle rack for 50-55 mins or until golden with the toothpick test clean.

Enjoy!

Happy Baking

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!

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

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!

The Best Banana Bread

Moist banana loaf cake with a crunchy sweet top!

About this loaf:

A one bowl recipe with the sweetest banana flavour, moist cake texture, crunchy crust and only one egg! All making this recipe truly THE BEST Banana bread!

If you look closely in the pictures you can see the brown strands from the bananas as this recipe uses 3 bananas. There is nothing worse than an underwhelming banana flavour, therefore this recipe uses 3 whole bananas to make sure that the Banana is truly the star of the loaf.

Only one egg, just over a cup of flour, a cup of sugar and a few other simple ingredients you would usually have on hand such a baking powder and baking soda. all mixed in one bowl and it could not be simpler.

This recipe has been my “go to ” banana bread for quite some time! this page is definitely the most dirty of all the pages in my recipe book! After making this I’m sure it will be one of your favourites as well.

The Method:

Cream the butter and sugar until fluffy

Add the mashed bananas and the vanilla extract

Crack in that egg!

Add in the flour, baking powder and baking soda

Mix well

Pour into a loaf pan and bake for ~1 hour at 350 degrees F

3 tips for success

  1. Use an aluminum or metal pan as the loaf tends to get the best rise and crust texture

2.Mash the bananas into small chunks if they are fresher more green bananas, otherwise they will not bake through and remain hard. But, for softer brown bananas leave in larger chunks as they are already soft.

3.Use your darker or even black bananas! they are sweetest!

Chocolate peanut butter banana bread? Absolutely.

Make this recipe into a chocolate peanut butter banana bread loaf

All that is required to make a chocolate peanut butter version is to reduce the flour from 1 1/2 cups to 1 cup. As well, add 2 tablespoons of cocoa powder. Every other ingredients will stay the same quantity. Top or spread with peanut butter and it is complete! rich decadent peanut butter on sweet moist banana bread.

Prep timeBake timeTotal time
15 mins~ 1 hour~ 1 15 mins + cool time
Yields 1 loaf 8×4 inch

The recipe:

The Best Banana Bread

Ingredients:

  • 4 tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder

Procedure:

Preheat the oven to 350 degrees F (177 C) and grease or line with parchment a loaf pan ~8×4 inch. set aside.

In a large mixing bowl cream the softened butter and sugar for about 3 minutes until fluffy and air incorporated. Add the vanilla extract and mix for another minute.

Crack the egg into the mixture and beat until well combined. Now, peel and add all three bananas and use a fork, two knifes, or a potato masher to mash the bananas into small chunks.

Once the bananas are mash and all is well mixed, add the flour, baking powder, and baking soda. Once added use a spatula to fold the dry ingredients in.

Pour the batter into the pre-lined loaf pan and spread the batter evenly around the pan.

Bake at 350 Degrees F for about 1 hour or until golden on top!

Enjoy!

Happy Baking

Neapolitan Cake : Chocolate, Strawberry & Vanilla

You’ll love this Three layer, Three flavour cake with that sweet tooth of yours!

The sweetest buttercream you’ve ever had sandwiched between rich chocolatey flavours, refreshing strawberry hints, and classic vanilla cake!

About This Cake:

Neapolitan Cake combines Chocolate, Strawberry, and Vanilla in an equally sweet and rich bite! It is truly the cake for those who cannot decide upon just one single flavour 🙂

Not too moist and not too dense. This recipe makes for a texture of cake perfectly in between the two. This cake is all about the flavour!

Buttercream frosting in between each layer that compliments all three. Rich chocolate and vanilla buttercream, delicious. Fresh strawberry and vanilla buttercream, delicious. Finally, double vanilla cake and buttercream, delicious.

The Process: 5 steps

  1. Make the batter:

In order to achieve three separate flavours we start by making one large batch of vanilla cake batter and then separate it into three bowls. Two of the bowls change flavour and one stays vanilla. The chocolate batter is then achieved by adding a couple tablespoons of cocoa powder and oil – to account for the added dryness. The strawberry is a combination of a quick strawberry syrup and pink food colouring for extra effect! we take a few strawberries and boil them with sugar, strain, and pour the syrup (not the pulp) into the batter. After which the three batters are complete!

2. Bake & Assemble:

We bake the cakes for ~25 mins and let cool for about an hour. In the meantime, the buttercream gets whipped up! Similarly to the cake it starts as one big batch of vanilla buttercream, then gets changed into three: Chocolate, Strawberry, Vanilla. The vanilla portion is greater than the other two because it is used in between layers. Once the cakes are cooled and the buttercream is ready it is simply just stacking the layers with a generous amount of buttercream in-between and setting in the freezer to firm up for ~15 mins.

3. Ice the perimeter:

After the cake has firmed up from the freezer we want to ice a thin layer around the exterior of the cake, and then a slightly thicker layer with the two other flavours, chocolate and strawberry.

4. Smoothing the frosting:

In order to achieve an ombre type look between the colours a nice trick is to dip the flat spatula in warm water before smoothing the sides. The warm water will help the fluidity of the frosting glide along the edge of the blade.

5. Decorate/Pipe and Enjoy!

Lastly, you can get creative in decorating by piping other details or adding a border around the bottom as i have done 🙂 it’s a creative adventure in this step!

Neapolitan Cake: Chocolate, Strawberry & Vanilla

The recipe:

Ingredients:

  • 2 1/2 cups flour *cake or all purpose
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter *room temp
  • 1 cup sugar
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk or buttermilk
  • 1/4 cup oil
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1/4 teaspoon vanilla
  • 2 tablespoons milk or heavy cream

Additions for different layers

  • 2 tablespoons cocoa powder
  • 2-3 strawberries
  • 2 tbsp granulated sugar
Prep timeBake + cool timeTotal time
25 mins1 3o mins2 hours
Yields: three 8×10 in cakes

Procedure:

Step 1)

Preheat the oven to 350 Degrees F (177 C) and line three 8×10 baking sheets with parchment or oil with nonstick spray.

Step 2)

In a large mixing bowl sift together the dry ingredients; flour, baking powder, baking soda, and salt. whisk so they are all combined.set aside.

Step 3)

In another bowl, medium sized, creamed the unsalted butter for a couple minutes until softened. Add the granulated sugar and cream for 3 minutes until fluffy and whipped look appears. add the vanilla and eggs one at a time. keep mixing until all the eggs look well incorporated.

Step 4)

Combine the wet mixture into the flour mixture and add the milk/buttermilk in doing so, so that the flour clumps mix more smoothly. finally add the oil and mix until smooth batter appears.

pour the batters into their cake pans and bake for ~25 minutes or until toothpick comes out clean! Let cool for about an hour.

Step 8)

spread a think layer of buttercream around the perimeter. Then spread anther exterior layer but this time with the other two colours. (pictured right) * a trick to smooth icing can be to dip the flat cake spatula in warm water every so often*

Step 5)

Separate the batter into three bowls. Decide which will be; Strawberry, Chocolate, and Vanilla.

To make the strawberry: place 2-3 strawberries in a saucepan with 2 tablespoons sugar. simmer on medium until syrup appears (3-4 mins). Let cool and pour into the other bowl of batter. mix well and add pink food colouring as desired!

To make the chocolate add 2 Tablespoons of cocoa and 1 Tbsp milk into that bowl. Mix completely until no cocoa lumps appear.

Step 7)

Place the first layer of cake on a plate, stand, or tray and spread about 3/4 cup worth of buttercream evenly around. Place the Second layer on top, then the third. Set in the freezer to firm up for ~15 minutes.

Happy Baking!

Buttercream

In a large bowl cream together the unsalted butter, powdered sugar, and vanilla. Add the buttermilk slowly and watch for desired consistency. More liquid or powdered sugar may be needed to achieve a consistency you like.

Simplest Vanilla Cake with Buttercream Frosting

Have your Cake and eat it too! This recipe is “simple” in name, but moist, rich, and so very sweet in flavour!

About This Cake: The sweetest bite

This Cake is for a sweet tooth! It is double vanilla, so, that means lots of vanilla extract flavours in both the cake batter and the frosting 🙂

My very favourite part of the cake is the thin golden layer that each cake gets while it bakes. This golden “crust” around the cake adds a bit of texture to an otherwise moist/fluffy cake.

Pictured Below: You may notice that the cake has a flaky/crumb like texture. This is because this recipe is moist but also has firmness. Because we want substance in our bite, not a soft sponge consistency.

A Cake with Substance:

Firm

And

Moist

3 Crucial Tips For Success:

Sift the Dry ingredients:

Baking sometimes has steps that seem extra and unnecessary. My advice would be to try them before you criticize them:) Something as simple as sifting the flour can cause the texture to change greatly for the better! Therefore, sifting the flour in this recipe will add a fluffy-ness to a cake that is quite dense.

Creaming the butter:

Creaming the unsalted butter with the sugar is quite typical in many recipes. However, do you actually cream them for the FULL 3-5 mins? or do you stop after 1 minute. It is crucial to incorporate air in the butter as you cream it. So, please spend the time with either an electric mixer or by hand and cream for the full 5 mins!

Folding to combine the two batters:

Do not let all that work incorporating air in the creamed butter go to waste! Over mixing once combing the flour mixture and the butter mixture into one bowl is very common. So, use a rubber spatula and fold the two until they are well combined but not overly mixed. This should be done once there are no-longer any flour clumps.

The Use of Cake Flour: Honestly it’s up to You!

This recipe (and most) taste perfectly fine with all purpose flour or cake flour. So, do not fret if you only have one. However Cake flour makes the cake more delicate and finer/lighter. All purpose will make the cake more firm. It’s just preference 🙂

The Recipe:

Simplest Vanilla Cake with Buttercream Frosting

Prep timeBake timeTotal time
20 mins (cake & icing) + 1 hr cooling 25-30 mins~2 hrs
Yields Two 9×13 inch Cakes

Ingredients:

  • 3 1/2 cups Cake flour *all purpose works too*
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 cups unsalted butter *room temp.
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 teaspoons vanilla extract
  • 1 1/2 cups buttermilk

Buttercream: yields 2 cups

  • 3/4 cups unsalted butter
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tbsp milk, heavy cream, or water can work too!

* Note: frosting consistency is based on preference. More liquid = more loose. More powdered sugar = thicker. Adjust as you please*

Procedure:

Step 1)

Preheat the oven to 350 Degrees F (177 C) And line with parchment two 9-inch cake pans. Set aside.

Step 2)

In a large bowl sift together the dry ingredients; the flour, salt, baking powder, and baking soda. Whisk until everything is well combined and set aside.

Step 3)

In another medium sized bowl cream the unsalted butter to soften it up. Cream with an electric mixer, or by hand for 3-5 mins, or until smooth without clumps. Add the sugar and cream together until grainy sand like consistency appears. About another 2-3 mins. Add the vanilla extract and the eggs, one at a time. Mix well.

Creamed butter and sugar consistency

Step 4)

Combine the wet mixture with the flour mixture in portions. Pour about 1/3 of the flour mixture into the wet (butter mixture) and mix until the flour clumps are smooth. Pour another 1/3 and repeat . Pour the final 1/3 and repeat. As you pour the flour mixture you can add the buttermilk to help smooth the flour clumps. The batter is now done!

Smooth clump free batter

Step 5)

Pour half the batter into one of the cake pans and the other half into another pan.

Bake for 25-30 mins on the middle rack. The cake is done when a toothpick comes out clean.

Let the cake cool for about an hour before frosting. Enjoy!

The Buttercream

Step 1)

Combine all the ingredients in the same order as listed above. I would recommend using an electric mixer. As well, sifting the powdered sugar to get rid of clumps. *See Note with the ingredients*

Tip: For icing use a flat icing spatula and dip it in a glass of warm water to clean the edges of excess frosting every so often. This helps create a smooth frosting look.

Assembling the cake

  • on a cake stand, plate, or upside-down pan start by placing some frosting like glue.
  • place first cake layer on-top
  • spread a generous amount of frosting evenly around cake
  • place the next layer on-top
  • spread the rest of the frosting on the top and around the edges
  • Decorated. cut. eat. enjoy!

Happy Baking!

Cinnamon Sugared Bundt Cake (aka Donut Cake)

Have you ever dreamed of a Cinnamon sugar Donut the size of a Cake?! Well, you will be dreaming of it now! This moist cake reminds you of the Fair with those sugary donut fingers and singing tastebuds !

A Moist but Firm Cake…

There are thousands of recipes out there for just about any texture you are looking for in a cake! Sometimes you want a spongey cake. other times you want a dense cake with thick icing, say for a birthday?! Well, this recipe mixes a bit of both. I wanted the cakey-ness of the donuts inside, but the dense firmness a doughnut has so it does not completely crumble or deflate.

This recipe holds a firm consistency while also keeping moist! The trick: The vanilla yogurt or sour cream. These add great flavour and help to make a cream consistency but not to runny like eggs will accomplish. While on the topic of eggs, i never liked using 4 eggs in my cakes, and therefore this recipe has one!

One Consideration with this cake:

This recipe makes for a cake about 1/2 the size of a traditional bundt cake pan. If you desire a very Tall/Fuller Cake please double the quantities.

The Recipe:

Prep timeBake Time Total Time
15 mins~40 mins55 mins
Yields 1 medium Bundt Cake: Serves ~8 (double recipe for a Taller cake)

Cinnamon Sugared Bundt Cake (aka Donut Cake)

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup vanilla yogurt or sour cream

Procedure:

Step 1)

Preheat the Oven to 350 Degrees F or (170 C) * we can do this first because it is quite quick to mix the batter up!*

Step 2)

In a large bowl mix together the flour, baking powder, baking soda, and salt. Whisk until it is all well combined. Set aside.

Step 3)

In another medium sized bowl beat together the unsalted butter and sugar until grainy sand like consistency appears. 3-5 mins with electric mixer or by hand with a wood spoon. Add the vanilla extract and the egg and mix well. Once combined, pour the wet mixture in the medium bowl into the flour mixture in the larger bowl. Mix the two and add the yogurt or sour cream as you mix. Continue until a smooth thick batter appears.

Grainy butter/sugar consistency

Step 4)

Grease or butter a bundt cake pan before pouring the batter in. Once complete pour the batter in the pan and spread it around to ensure there aren’t any large gaps. Bake for ~40 minutes or until a toothpick comes out cleanly from the centre of the cake!

Let cool a few minutes. I would recommend placing on a cooling rack overtop of a pan to trap the excess sugar while sprinkling. (pictures below) Then, serve and enjoy a Cinnamon Sugar aka Donut Cake!

Happy Baking 🙂