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cake

Oatmeal Honey Apple Cake (A Lighter Recipe)

September 13, 2020 by sblades 1 Comment

Oatmeal Honey Apple Cake

The air is cooling just slightly and that means it’s time to pull out the Fall recipes and get ready for that wonderful baking spice aroma throughout your house.

Oatmeal Honey Apple Cake will give you that cozy Fall feeling with its warm spices. Get the best honey you can because that honey flavor really comes through in the cake and the terrific buttery, gooey topping.

Oatmeal Honey Apple Cake

This is a lighter cake because it doesn’t have oil or butter in the cake part – it uses chunky applesauce instead. It also uses brown sugar vs. white sugar. There’s a little butter in the topping, but you need that to help make it gooey and carmely.

So, you throw all of the ingredients together and pour it into the baking dish. Then you make that wonderful topping with butter, brown sugar, honey, and chopped salted almonds and pour it over the top of the cake.

Make sure the almonds are roasted and salted for the best result. I happened across Albertson’s brand (‘Signature’) salted almonds and they’re very salty, in a good way, and perfect for this topping.

If you can’t find roasted almonds, toast them yourself in the oven for a few minutes. It’s worth it to get the best nutty flavor out of the almonds.

Oatmeal Honey Apple Cake

What you end up with is a lightly spicy, spongy honey cake with a gooey, chewy, crunchy honey-butter-almond icing. The addition of oatmeal adds a nice texture to the cake, too. But that topping is my favorite part!

Top it off with a little whipped topping (I used Lite topping), sprinkle with a little cinnamon if you want to, and enjoy. You’ve just made a fairly light, kind of healthy cake that’s also delicious. How often does that happen?

Oatmeal Honey Apple Cake

Be sure and pour the topping on while the cake is still warm. When it cools off, that buttery honey icing sticks to the cake and the almond crunch completes the whole cake-eating experience.

I guess you can tell I really like this Honey Oatmeal Apple Cake. I think you will too!

More Fall Cake Recipes You’ll Love!

  • One-Bowl Cranberry Sauce Cake
  • Cider Glazed Apple Bundt Cake
  • Pumpkin Bread with Caramel Icing
Oatmeal Honey Apple Cake

Oatmeal Honey Apple Cake

Yield: 12
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Spongy, lightly spicy apple-honey cake with a buttery, gooey, crunchy topping.

Ingredients

  • For the Cake:
  • 1 C quick-cooking oats
  • 1 C water
  • 1 1/2 C all-purpose flour
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 C packed light brown sugar
  • 3/4 C chunky applesauce
  • 1/3 C honey
  • 2 large eggs
  • For the Topping:
  • 1/4 C butter
  • 1/3 C packed brown sugar
  • 1/4 C honey
  • 1/2 C coarsely chopped salted, roasted almonds
  • Final Topping:
  • Lite whipped topping
  • ground cinnamon (optional)

Instructions

  1. Preheat the oven to 350°. Lightly spray an 11x7" baking dish.
  2. For the cake: in a small bowl, stir the oats and water together. Set aside.
  3. In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, and salt.
  4. In a stand mixer bowl, combine the brown sugar, applesauce, honey and eggs. Beat on high speed for one minute. Pour in the oats mixture and beat on low until well blended.
  5. With the mixer still on low, add half of the flour mixture and beat well. Add the remaining mixture and mix until just combined.
  6. Remove the bowl from the stand and stir the batter to make sure flour from the bottom of the bowl is mixed in.
  7. Pour the batter into the prepared baking dish and bake for 40-45 minutes until a toothpick comes out with just a few clinging pieces of cake. Remove baking dish and cool on a rack. Set the oven to Broil.
  8. A few minutes before removing the cake from the oven, start cooking the topping. In a heavy-bottom pan, melt the butter. Add the brown sugar and honey. Stir and cook for about 2 minutes, until bubbling. Stir in the coarsely-chopped almonds.
  9. When the cake is removed from the oven, pour the topping evenly over the cake. Place the cake under the broiler for about 45 seconds to 1 minute, until the top is bubbling (watch carefully). Remove from the oven and cool the cake completely on a wire rack.
  10. Serve cooled cake with a dollop of whipped topping and sprinkle lightly with cinnamon if desired.

Notes

Tips and Stuff:

If you can't find chunky applesauce, use regular applesauce.  It'll be fine.

Check the cake at 35 minutes to see how your oven is baking it.  Mine was done in 42 minutes.  Don't over bake it. 

Best served the first day.  If you want to 'freshen' it up, put it under the broiler for 45 seconds to get that topping gooey again.

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 281Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 254mgCarbohydrates: 56gFiber: 2gSugar: 39gProtein: 4g

Nutrition Values are Approximate

© Adapted from Cooking Light - April 2008
Category: Cakes

Filed Under: All Recipes, Cakes, Lighter Recipes Tagged With: almonds, apple cake, cake, Fall cake, healthy, light cake recipe, oatmeal cake

Lemon Cake with Toasted Meringue

June 20, 2020 by sblades 8 Comments

Lemon Cake with Toasted Meringue

I missed the May selection for the Cake Slice Baker’s group. It’s kind of 2020’s fault because I was going to make a cake that uses hibiscus. I ordered it well ahead of time from the wonderful Spice House and delivery was delayed until well after the cake posting was due – about two weeks after!

The ladies in this group are just great, though, and let me slide until June’s selection. This month I chose Limoncello & Toasted Meringue Cake from “The New Way to Cake.”

You may notice a little difference in the name of the cake. Mine became Lemon Cake with Toasted Meringue because I didn’t get a chance to visit the liquor store to get limoncello. I recommend you use it, though, and will include the amounts in the recipe below. Hey, I didn’t want to miss another cake month – have mercy.

Lemon Cake with Toasted Meringue

What a simple little cake to put together! I was kind of wondering about the baking powder (1 tablespoon) because it’s made in a 9×9″ pan and that seems like an excessive amount.

The cake came out fine though – tall, soft, and fluffy.  You’ve really got to stick that testing toothpick all the way down the tall cake to make sure it’s done.

One of the Cake Slice Baker ladies made her cake in a round pan and it looks great! You just need to make the sure round pan is deep enough, because this little beauty rises a lot.

Lemon Cake with Toasted Meringue

The next fun thing – using my new blowtorch!  I almost chickened out and used the broiler, but have had this little food torch for so long that I finally wanted to use it.

It went surprisingly well – it lit like it’s supposed to and nicely toasted the pretty meringue. And I didn’t blow anything up, so I consider that a success.

Lemon Cake with Toasted Meringue

I love this Lemon Cake with Toasted Meringue. The toasted meringue is really quite a good finish for it. It’s a light and lovely little cake.

Lemon Cake with Toasted Meringue

Lemon Cake with Toasted Meringue

Yield: 9 pieces
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes

9x9" soft lemon cake with fluffy tasted meringue.

Ingredients

  • 4 eggs
  • 1 1/2 C sugar
  • 1/2 C canola oil (or vegetable oil)
  • 2 C all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 C milk, room temperature
  • Zest of 2 lemons (2-3 tsp)
  • Juice of 1 lemon (about 1/4 C)
  • 2 tbsp limoncello (I did not use in my recipe)
  • For the Syrup:
  • 1/4 C sugar
  • 2 tbsp limoncello (I used fresh lemon juice)
  • 1/4 C water
  • For the Meringue:
  • 1 C sugar
  • 3 tbsp water
  • Scant 1/4 cup of egg whites, room temperature (the egg whites of 3 to 4 eggs)

Instructions

  1. Preheat the oven to 350°. Spray a 9x9" deep baking pan with cooking spray and line the bottom with parchment paper.
  2. For the Cake: In a stand mixer with a whisk attachment, beat together the eggs and sugar for 3 to 5 minutes, until thick and pale yellow. Drizzle in the oil and continue mixing.
  3. In a medium bowl, stir together the flour, baking powder and salt. Turn mixer to low and add the flour mixture in by half cup. Pour in the milk and lemon zest. Mix until smooth before stirring in the lemon juice (and limoncello if you're using it).
  4. Pour the batter into the pan and bake for 35 to 40 minutes, or until well risen, lightly brown, and a toothpick inserted in the middle comes out clean. Let the cake cool for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
  5. For the Syrup: Heat the sugar, lemon juice (or limoncello) and water together in a small saucepan until the sugar dissolves. Prick holes in the surface of the cake with a toothpick and pour on the syrup, letting it seep through. Set aside while making the meringue.
  6. For the Meringue: Add the sugar and water to a medium saucepan and bring to a boil, swirling the pan to dissolve the sugar (do not stir or it may crystalize the sugar). Heat the sugar until it reaches 238° (again, do not stir). It will get to temperature fairly quickly.
  7. Inspect the bowl of a stand mixer, making sure it is completely dry and clean. Whip the egg whites in the bowl with the whisk attachment on low speed for 1 minute, or until foamy. Increase the speed to medium and whip for 2 to 4 minutes, or until you have soft peaks.
  8. Once the sugar mixture on the stove has reached the right temperature, with the mixer still running, slowly pour the syrup down the side of the bowl, taking care not to pour the syrup onto the beaters or directly onto the whipped egg whites (it's extremely hot, so be careful). Continue to whip the meringue on high speed until you have thick, glossy, stiff peaks and the bowl is fairly cool to the touch.
  9. Spoon the meringue on top of the completely cooled cake, leaving about 1/2" around the edges. Use a blowtorch to lightly toast the meringue. If you don't have a blowtorch, you can place the cake under the broiler for a minute (carefully watching as it will brown quickly).

Notes

Tips and Stuff:

Have your lemons squeezed and zested before you begin.  Also, separate your eggs beforehand.  It makes things go much more smoothly.

After poking holes in the cake and pouring in the syrup, I set the cake in the freezer to cool off more quickly.  You don't want to put the meringue on a hot (or even warm) cake or it will turn to goo.

Nutrition Information:
Yield: 9 Serving Size: 1 slice
Amount Per Serving: Calories: 519Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 84mgSodium: 279mgCarbohydrates: 89gFiber: 1gSugar: 65gProtein: 7g

Nutrition Values are Approximate

© Benjamina Ebuehi
Category: Cakes
 
 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends.  This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

 
 

It is a new year and a new book – The New Way To Cake – and our choices for June 2020 were ~

 

Coconut, Raspberry & Rose Roulade

  • All That’s Left Are The Crumbs

Limoncello & Toasted Meringue Cake

  • Culinary Adventures with Camilla
  • My Recipe Reviews
  • Karen’s Kitchen Stories
  • Sweet Sensations

Blueberry, Lemon & Lavender Frangipane Cake 

  • A Day in the Life on the Farm
  • Camille Cooks
  • Amandie Bakes
  • A Little Bit of All Right

Filed Under: All Recipes, Cakes Tagged With: cake, Cake Slice Bakers, dessert, fresh lemons, lemon, lemon cake, limoncello, Limoncello cake, meringue, meringue frosting, toasted meringue

Moravian Sugar Cake

February 4, 2020 by sblades 2 Comments

This Moravian Sugar Cake (which surprisingly doesn’t have much sugar in it) is amazing to the second power! Another winner recipe from Richard Sax’s Classic Home Desserts.

Moravian Sugar Cake

If you’ve been reading my posts for the last two years, you’ve seen many great recipes from this book – Double Chocolate Pudding, Ligita’s Quick Apple Cake, Shoo Fly Cake, Lemon Molasses Marble Cake, and a few more.

I just adore this cookbook and have to thank my friend, Sherlynn, for giving it to me as a gift several years ago. She has incredible taste in cookbooks!

The name of this cake is what caught my eye. I was actually looking for the Fudge Chunk Brownies recipe and just couldn’t turn the page from this one. It intrigues me that this is a yeast-dough cake. The texture is amazing and really is a cross between a yeast bread and a cake. It’s hard to describe and is so delicious!

Moravian Sugar Cake

Of course, the brown sugar, cinnamon, and butter slathered on top that turns into a caramely, crunchy, buttery top is a definite draw, too.

The cake has an ultra soft texture with a lightly yeasty flavor. Oh, and the secret ingredient to keep it so moist? Mashed potatoes. Really. You can use leftover mashed potatoes or, like I did, just chop and throw a potato in water and boil for 10 minutes.

Moravia was a part of Czechoslovakia and then was consumed by the Czech Republic. Not much is known about this recipe and all I know is that it’s outstanding and surprisingly easy to make. Of course, you have to wait for the dough to rise since it has yeast in it, but the end result is way worth it. Yay Moravia!

Moravian Sugar Cake

Moravian Sugar Cake is one of my new favorites. I halved the original recipe – made it in an 8×8″ pan instead of a 13×9″ (recipe below is half of the original). Next time the full recipe will definitely be made.

I can see freezing this, too, and having it available if company pops up. Or maybe I’ll just keep it for myself.

Update: This cake lasts 3 days wrapped tightly in plastic wrap. Microwave for 15-20 seconds and it’s still great!

Moravian Sugar Cake

Moravian Sugar Cake

Yield: 9
Prep Time: 30 minutes
Cook Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours 45 minutes

Ultra-soft, yeast-dough cake - amazing texture and flavor. Cinnamon butter crunchy top.

Ingredients

  • 1 pkg active dry yeast
  • 2 1/2 tbsp sugar, divided
  • 1/8 C lukewarm milk
  • 1 1/2 C flour
  • 1/4 C mashed potatoes
  • 3 tbsp butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1/4 tsp salt
  • 1/8 C milk
  • Topping:
  • 1/4 C brown sugar, packed
  • 3/4 tsp cinnamon
  • 1/4 C butter, melted and cooled slightly

Instructions

  1. In a stand mixer bowl, stir together the yeast, 1/2 tablespoon sugar, and the lukewarm milk. Set aside in a warm place until bubbly, about 10 minutes. If it doesn't bubble/foam up, get new yeast!
  2. Add the remaining 2 tablespoons of sugar, 3/4 cup of the flour, the mashed potatoes, butter, egg, salt and milk to the yeast mixture. Mix with a dough hook on medium until the dough begins to come together. It will be quite liquid.
  3. Scrape down the sides of the bowl as needed. Mix for 2 minutes longer. Add the remaining 3/4 cup flour and mix until the dough is very smooth, about 5 minutes longer (if still too thin, add another tablespoon of flour - the dough will be sticky, but not runny).
  4. Dump the dough into a medium buttered bowl; turn to coat on all sides. Cover the bowl loosely with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  5. Butter the bottom and sides of an 8x8" square pan. Punch the dough down, then set it in the prepared pan. Don't fit it into the pan yet - that will happen after the next rise. Cover again loosely with the plastic wrap and set in a warm place to rise again (but not doubled), about 30 more minutes.
  6. After the second rise, pat the dough gently out to evenly fill the pan to the edges.
  7. For the Topping: stir together the brown sugar and cinnamon and sprinkle all over the dough. Gently dimple the dough with a finger (about 12 evenly spaced shallow dimples) and drizzle the melted butter over the top. Set aside.
  8. Preheat the oven to 375° while the cake sits and rises again for 20-30 minutes - until almost doubled in size. Place a cookie sheet or aluminum foil on the rack below the pan in case some of the butter bubbles over the sides of the pan.
  9. Bake the cake until it's a deep golden brown and crisp around the edges, about 15-18 minutes. Cool briefly in the pan, then run a knife around the edges and turn the cake out onto your cake plate. Serve warm. Wrap leftover cake with plastic wrap and store at room temperature. Warm leftover cake before serving - about 15 seconds in the microwave.
Nutrition Information:
Yield: 9 Serving Size: 1 grams
Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 168mgCarbohydrates: 26gFiber: 1gSugar: 8gProtein: 3g

Nutrition Values are Approximate

© Richard Sax - Classic Home Desserts
Category: Cakes

Filed Under: All Recipes, Breads/Muffins, Breakfast, Cakes Tagged With: cake, Cinnamon Cake, Classic Home Desserts, coffee cake, Moravian Sugar Cake, Richard Sax, sugar cake, yeast cake

Coffee Chocolate Cake (The Cake Slice Bakers)

October 20, 2019 by sblades 2 Comments

Coffee Chocolate Cake

I am so excited about this month’s Cake Slice Bakers’ selection! I chose the Coffee Chocolate Cake (see the bottom of this post for the other cake options and the link to the other bakers) from Tatyana Nesteruk’s The European Cake Cookbook.

The main reason I chose Coffee Chocolate Cake is because it uses French Buttercream and that’s been a challenge I’ve avoided for a long time.

French buttercream begins with a cooked sugar/water syrup, lots o’ egg yolks, and tons of softened butter. I’ve seen many of the TV cake bake-off challengers stymied by this and end up with a lumpy gloopy mess. Glad to report that mine turned out divine. Bret had the leftover frosting for lunch. I’m such a good wife.

Coffee Chocolate Cake

The cake layers are pretty-straightforward chocolate cake. I made those a few days beforehand so there would be time for the custard and frosting. I made the custard a day before assembling the cake and refrigerated it overnight.

The French buttercream is time consuming and a labor of love. Be patient while you put the 32 (!!) tablespoons of butter in the mixer one tablespoon at a time with 15 seconds between each addition.

You’ll (meaning me) be tempted to dump in bigger pieces a little faster by the time you get to tablespoon 20. Take a deep breath and slow down. The final result is worth it!

Coffee Chocolate Cake

I have to make an admission. I added about 1/3 cup of powdered sugar to the frosting at the end because the consistency needed to be thicker for the photos. They’ll never let me into France now. Quel mauvais, Susan.

We love the French buttercream frosting and the coffee-flavored custard filling is wonderful. However…..we think the cake itself is a little dry.

I was careful about not over mixing the batter and actually baked it 20 minutes instead of the 25-28 minutes called for in the original recipe. It definitely needs more moisture. We’ve decided to take the middle layer out and it’ll be better.

I will definitely make a version of this cake again. Next time I’ll use my own chocolate cake recipe then slather on that buttercream frosting and layer with that beautiful coffee custard.

(Note: French Buttercream is very, very buttery so if you’re used to American Buttercream, it may be a bit much for you. I recommend adding the powdered sugar I mentioned above if so. Also, if you’re serving the cake from the refrigerator, let it stand at room temperature 20-30 minutes before serving so the buttercream will soften a bit.)

Coffee Chocolate Cake

Coffee Chocolate Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

The French buttercream frosting and custard filling are the stars here!

Ingredients

  • For the Chocolate Cake
  • 3/4 C butter, softened
  • 1 C sugar
  • 4 large eggs
  • 2 tbsp instant coffee
  • 1 C milk, lukewarm
  • 1 3/4 C all-purpose flour
  • 1/4 C cocoa powder
  • 4 tsp baking powder
  • pinch of salt
  • For the Coffee Custard
  • 1 egg yolk
  • 6 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 3/4 C milk
  • 2 tsp all-purpose flour
  • 1 tsp instant coffee
  • 2 tbsp unsalted butter
  • For the Buttercream
  • 1/3 C water
  • 1 C sugar
  • 5 egg yolks
  • 2 C butter, softened and sliced into tablespoons
  • 1/2 C dark chocolate chips, melted (plus more for garnish if desired)

Instructions

  1. Preheat the oven to 350°. Spray three 8-inch round cake pans and line with parchment paper.
  2. For the Cake: In a large mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing well after each addition. Dissolve the instant coffee in the warm milk and stir until completely blended. Turn mixer on low and add the milk mixture into the batter. Mix until combined.
  3. In a separate bowl combine all of the dry ingredients: flour, cocoa powder, baking powder, and salt. Remove the bowl from the stand mixer and sift the flour mixture into the batter. Return the bowl to the stand and mix on low until it is just combined completely (don't overmix).
  4. Divide the batter evenly among the three pans and bake for 20-22 minutes (until a toothpick comes out clean). Cool the layers in the pan on a rack.
  5. For the coffee custard: in a small bowl, whisk together the egg yolk and sugar until completely combined (will be fairly dry and sandy at this point). Combine the cornstarch and water in a small cup to form a slurry, then add to the yolk mixture, whisking to combine. In a small saucepan, whisk together the milk, flour, and instant coffee. Cook on medium-low heat, stirring constantly until the milk is steaming hot.
  6. In a thin, slow stream, drizzle the hot milk mixture into the egg mixture, whisking constantly so the eggs don't scramble. Return the milk and egg mixture to the saucepan and cook over medium heat, again stirring constantly until it thickens (2-3 minutes).
  7. Remove the custard from the heat, add the 2 tablespoons of butter and stir until the butter is melted and completely incorporated. Pour custard into a medium bowl and cover with plastic wrap, pressing the wrap lightly to cover the top of the custard (this is so it won't form a skin while cooling). Refrigerate for at least an hour.
  8. For the French buttercream: Whisk egg yolks in a stand mixer (with whisk attachment of course) on high until thick and pale yellow (about 4 minutes).
  9. Meanwhile, put the water and sugar in a small saucepan - stir until thoroughly mixed. On medium heat, cook the syrup, sweeping a wooden spoon around the bottom (not sides) occasionally, until it reaches about 238° on a candy thermometer. Remove from heat.
  10. Slowly drizzle the syrup into the egg mixture with the mixer on medium speed. After the syrup is incorporated, turn the mixer to high speed and whisk for 5 minutes until the mixture has cooled and thickened (feel the bottom of the mixing bowl and it will get less and less warm).
  11. Add the softened butter, one tablespoon at a time and mix in on medium for 15 to 20 seconds between each addition. This is an important step and takes time, but make sure and put 1 tablespoon at a time. After completing the butter step, drizzle in the melted chocolate and whisk on high for 1 minute.
  12. Transfer about half of the frosting into a pastry bag with a star tip (or use a zip lock bag with a corner cut about 1/2" up). For the first two layers, pipe a 'barrier' around the edge of the cakes layer to keep in the cooled custard. Spoon in and spread half the custard on the bottom two layers. Put the third/top layer on, make sure the cake looks level, and frost the top and sides with the buttercream.
  13. Pipe dollops on top of the cake if you have extra frosting in the piping bag if you'd like. Drizzle thin lines of melted chocolate across the top if desired. Garnish with coffee beans or how ever you'd like.

Notes

Watch the custard - it may thicken more quickly or take another minute or two.  It should be the consistency of pudding and will thicken a bit in the refrigerator.

I made my cakes on Friday, custard on Saturday (and left it in the refrigerator) and frosting on Sunday.  If you're making it all in one day, free up a half-day because you wait for the custard to cool and the frosting takes awhile.

Don't vigorously stir in the sugar/water mixture while you're cooking it.  If you do, the sugar crystals from the side may fall in and make it grainy.  Mostly just leave it alone with a couple of bottom stirs while it bubbles away.  

You will be drizzling the hot syrup into the egg mixture.  That's OK, but just make sure to do it slowly and have the mixer going the whole time.

Be very patient while putting the 32 tablespoons of butter in one at a time (!!!).  It does take time, but it's worth it in the end.  Also be sure the mixer is going when you drizzle the warm chocolate into the butter mixture so it won't melt or clump.

The original recipe calls for unsalted butter.  I use salted.  It also calls for dark chocolate chocolate chips and I used regular chocolate chips.

The original recipe also calls for 1 tablespoon of coffee liqueur added at the end of the custard cooking, but I left it out as we didn't have any.

My big cheat:  I added about 1/3 cup of powdered sugar to the French Buttercream (which is famous for NOT having powdered sugar in it) because I wanted the consistency a little thicker for my photos.  

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 792Total Fat: 54gSaturated Fat: 32gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 284mgSodium: 600mgCarbohydrates: 71gFiber: 2gSugar: 49gProtein: 9g

Nutrition Values are Approximate

© The European Cake Cookbook (Tatyana Nesteruk)
Category: Cakes
 
 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

 

Our choices for October 2019 were ~

  1. Prague Cake
  2. Chocolate Mint Mousse Cake
  3. Almond Pound Cake
  4. Coffee Chocolate Cake

Prague Cake

  • Amandie Bakes
  • Sweet Sensations


Chocolate Mint Mousse Cake

  • Karen’s Kitchen Stories


Almond Pound Cake

  • All That’s Left Are The Crumbs
  • Camille Cooks
  • A Day in the Life on the Farm


Coffee Chocolate Cake

  • Culinary Adventures with Camilla
  • My Recipe Reviews
 

Filed Under: All Recipes, Cakes Tagged With: cake, chocolate cake, Coffee Chocolate Cake, coffee custard, dessert, fancy cakes, French buttercream, special cake, The European Cake Cookbook

Fresh Strawberry Yogurt Cake

September 12, 2019 by sblades Leave a Comment

Strawberry Yogurt Cake

Buh-bye strawberry season. The last batch of strawberries was indicative of the season coming to a close. They aren’t as sweet and had more white on the tops than the June and July strawberries. Don’t get me wrong; they’re still good, but not quite perfection.

So I have a bunch in the little plastic container that need to be used and I came across this old Pinterest pin for Fresh Strawberry Yogurt Cake from BakingWithBlondie.com. It looks scrumptious. (I don’t think I’ve ever used the word scrumptious before.)

Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake is soft and delicious with chunks of those closing-season strawberries scattered all throughout. No fancy ingredients unless you call Greek yogurt fancy. The lemon zest and lemon juice add just the perfect amount of light citrus flavor – oh, and don’t forget the tart-sweet lemon drizzle.

The texture and taste are like a very light, fluffy pound cake.  For not having vanilla in it, it’s an awesome vanilla cake base.  I really like this cake.  Took it to work, set it in the break room, turned around and it was gone!

Strawberry Yogurt Cake

Moist, soft and tender – this is a terrific strawberry cake.  A nice farewell to those summer strawberries.

Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake

Yield: 10-12 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Beautiful blonde cake sprinkled with sweet strawberries and topped with a zingy lemon drizzle.

Ingredients

  • 1 C (2 sticks) butter, softened
  • 1 3/4 C sugar
  • 3 eggs
  • 3 tbsp fresh lemon juice, divided (1 tbsp, and 2 tbsp)
  • zest of 1 lemon
  • 2 1/2 C flour, divided (2 1/4 C, and 1/4 C)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 oz. Greek yogurt (plain or vanilla)
  • 11-12 oz. fresh strawberries, diced
  • 1 C powdered sugar

Instructions

  1. Preheat the oven to 325°. Spray and flour a 10" Bundt pan.
  2. In a stand mixer, cream together the butter and sugar until light and fluffy (4-5 minutes on medium-high). Beat in the eggs, one at a time, and incorporate well. Add 1 tbsp of the lemon juice and the lemon zest and mix for about 30 seconds.
  3. While the butter is mixing, in a medium bowl sift together 2 1/4 cups of the flour, baking soda and salt. Add to the butter mixture about 1 cup at a time, alternating with the Greek yogurt and ending with the flour. Mix just until blended (don't over mix). Remove the bowl from the mixer stand.
  4. Put the diced strawberries into a medium bowl and toss with the remaining 1/4 cup of flour until coated. Fold the strawberries into the batter until distributed throughout. Pour the batter into the pan and bake for 60 to 70 minutes (checking at 60 minutes) until a toothpick comes out clean.
  5. Cool in the pan for about 20-25 minutes, then gently slide a knife around the sides and middle to loosen. Turn out onto a rack and cool completely.
  6. Combine the remaining 2 tablespoons of lemon juice and the powdered sugar, whisking until smooth. Drizzle the mixture over the cake. Store, covered at room temperature for up to 3 days.

Notes

Tips and Stuff:

Have your lemon zested and juiced, and the strawberries diced before you begin the cake.

Don't skip the step where you sift the flour, soda and salt together (i.e., don't just dump them together in a bowl - use a sifter)

Be gentle with the batter.  It's light and fluffy and if you over mix it, the cake will end up tougher than it should be.

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 378Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 178mgCarbohydrates: 85gFiber: 7gSugar: 55gProtein: 8g

Nutrition Values are Approximate

© Baking with Blondie
Category: Cakes

Filed Under: All Recipes, Cakes, Fruit Tagged With: Baking with Blondie, bundt cake, cake, desserts, Greek yogurt, lemon, Lemon Zest, strawberries, strawberry cake

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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