Lemon Pound Cake

December 13, 2020 ~ Marvin ~ Leave a comment

Classic and elegant, adapted from Anna Olson, this pound cake takes minutes to make and has relatively few ingredients.

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted pareve margarine, room temperature
1 cup granulated sugar
Zest of one lemon
4 large eggs, room temperature
1 tsp. pure vanilla extract
1 tsp. lemon extract
2 cups unbleached all-purpose flour
1 tsp. baking powder
¼ tsp. kosher salt

For the glaze:

2 tbsp. freshly squeezed lemon juice
¾ cup icing sugar, sifted

Instructions:

Preheat oven to 275F and line a 9-x5-inch loaf pan with parchment paper sprayed with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, beat together the margarine, sugar, and lemon zest until light and fluffy.

Add the eggs, one at a time, followed by the extracts, scraping down the bowl as necessary.

In a bowl, combine the flour, baking powder, and salt.

Slowly add the dry ingredients and mix until just combined.

Transfer the batter to the baking pan and bake for 20 minutes.

Raise the temperature to 325F and bake for 55 more minutes. Allow to cool completely, remove from pan and then prepare the glaze.

In a small bowl, combine the lemon juice and icing sugar. Pour over the cake.

S’mores Bundt Cake

November 15, 2020April 11, 2020 ~ Marvin ~ Leave a comment

From overtimecook.com, this showstopper cake can be prepped in under 15 minutes.

Ingredients:

For the graham cracker streusel:

¾ cup graham cracker crumbs
2 tbsp. brown sugar
2 tbsp. grapeseed oil

For the chocolate cake:

5 large eggs
2/3 cup grapeseed oil
1 cup granulated sugar
1 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pure vanilla extract
1 ¾ cups unbleached all-purpose flour
½ cup unsweetened cocoa powder
¾ cup soy/almond/coconut milk

For the marshmallow glaze:

1 ½ cups marshmallow fluff
1 tsp. pure vanilla extract
1 tbsp. boiling water
Optional garnish-graham cracker crumbs

Instructions:

Preheat oven to 350F and spray a Bundt pan well with floured baking spray.

In a small bowl, combine the graham cracker crumbs, brown sugar, and oil until just combined. Set the streusel aside.

In the bowl of a food processor fitted with the “s” blade, combine the eggs, oil, sugars, baking powder, baking soda, and vanilla until smooth.

Add the flour, cocoa, and milk, and pulse until just combined.

Transfer half of the batter to the Bundt pan and cover with about 2/3 of the graham cracker streusel.

Transfer the remaining batter and sprinkle the remaining streusel over it.

Bake for 50 minutes.

Allow to cool for at least 20 minutes in the pan before inverting.

To make the glaze, combine the marshmallow fluff, vanilla and boiling water in a bowl. Mix until it is a pourable consistency then drizzle over the cake.

Sprinkle with graham cracker crumbs.

Apple Cherry Layered Crumb Cake

September 20, 2020April 6, 2020 ~ Marvin ~ Leave a comment

This delicious apple cherry combo cake is adapted from Kosher By Design Entertains. It does not require any electric equipment or cooktop to prep.

Ingredients:

3 cups unbleached all-purpose flour
1 ¼ cups granulated sugar
½ tbsp. pure vanilla extract
¾ cup grapeseed oil
1 large egg
1 tsp. baking powder
3 large apples, peeled, cored and diced
1 tsp. ground cinnamon
1 can cherry pie filling

Instructions:

Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with nonstick spray.

In a large bowl, combine the flour, sugar, vanilla, oil, egg, and baking powder until coarse crumbs form.

In a separate bowl, combine the diced apples with the cinnamon.

Transfer 1/3 of the coarse crumb mixture to the baking pan.

Arrange the apples on top of the crumbs.

Spread another third of the crumbs over the apple mixture.

Pour the cherry pie filling over the crumbs in the pan.

Spread remaining crumbs over the cherry pie filling. Bake for 50 minutes.

Elaborate Vanilla Birthday Cake

July 12, 2020April 4, 2020 ~ Max ~ Leave a comment

This is a vanilla cake that I threw together for a birthday that looked perfect for instagram. It was quite laborious but made during quarantine when we had all the time in the world (which is hopefully over by the time this is being posted, but we’ll see).

Give this a shot to try and impress a crowd.

The cake base is slightly modified from Earl Grey Vanilla Cupcakes with Vanilla “Buttercream”

Ingredients:

For the Cake:

1/2 cup strained and cooled tea concentrate (I used a vanilla oolong tea – 2-3 tbsp tea + 1/2 cup boiling water)
1 3/4 cup cake flour
1 3/4 cup all purpose flour
1 3/4 cup sugar
2 1/2 tsp baking powder
1 tsp kosher salt
1 cup (2 sticks) butter, room temperature, cut into 1/2 inch cubes
4 eggs
1 cup 1% milk
2 tsp pure vanilla extract

For the Icing:

1 cup (2 sticks) butter (softened)
1 tsp pure vanilla extract
4 cups confectioners’ sugar
2 tablespoons milk or cream

For the Ganache:

1/2 cup heavy cream
4 oz chocolate chips or dark chocolate

Directions:

For the Cake:

Preheat oven to 350° and spray 2-3 cake pans (depending on layers).

1) Steep tea (in filter) with 1/2 cup boiling water. Allow to cool

2) In a mixer combine flours, sugar, baking powder and salt. Mix on medium speed until well combined (about a minute).

3) Add butter, a few cubes at a time until the mixture becomes like coarse sand.

4) Add eggs one at a time

5) Add milk, vanilla and tea concentrate and beat well. Scrape down as necessary

6) Transfer to prepared cake pans and bake for 35-45 minutes (depending on 2 or 3 layers).

Allow to cool for 1 hour before preparing icing.

For the icing

1) Cream butter. Add vanilla extract and mix well.

2) Add sugar 1 cup at a time, adding milk or cream if not combining

Ice in between layers and assemble the cake. Trim off excess on the top to ensure layers are even. Use a spatula to smooth out the edges.

I used fondant to cover the cake as well so I only put a “crumb coat of icing” however, you can also transfer the cake the fridge or freezer to cool before adding a top coat of icing.

For the Ganache:

Before putting ganache on top, make sure cake is cold (in fridge or freezer for > 1 hour.

Melt chocolate and heavy cream over a double boiler until combined. Allow to sit for 10-15 minutes to cool.

Transfer to piping bag or ziplock and cut a small hole at the bottom.

Pipe along the edges, pausing to allow ganache to drip down the sides of the cake. Cover the top in ganache and smooth out with knife.

For Decorations:

Top with anything you can find, laying it out in an organized manner. I used a mix of sprinkles, chocolate covered pretzels, candy canes, peanut butter cups, chocolate covered espresso beans and mini eggs. I also used icing to attach crushed mini eggs (using a cast iron skillet and a ziplock) around the edge.

Extreme Lemon Cake

April 5, 2020January 10, 2020 ~ Marvin ~ Leave a comment

This nondairy version of a classic Maida Heatter cake has the perfect pairing of lemons and sugar.

Ingredients:

For the cake:

Zest of 3 lemons
3 tbsp. freshly squeezed lemon juice
2 2/3 cups unbleached all-purpose flour
½ tsp. baking soda
½ tsp. kosher salt
2 sticks (1/2 pound) unsalted pareve margarine, room temperature
2 cups granulated sugar
3 large eggs, room temperature
1 cup almond milk

For the glaze:

½ cup freshly squeezed lemon juice
1/3 cup granulated sugar

Directions:

Preheat oven to 350F and spray a Bundt pan with cooking spray.

Combine the zest of 3 lemons and 3 tbsp. lemon juice in a small bowl and set aside.

Combine the flour, baking soda, and salt in a medium bowl and set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, combine the margarine and sugar and beat until fluffy.

Add the eggs, one at a time.

Alternately, add the flour mixture and almond milk, beginning and ending with the flour. Fold in the zest/lemon juice mixture.

Transfer the batter to the baking pan and bake for 55 minutes.

While the cake is baking, combine the ½ cup lemon juice and 1/3 cup sugar in a small bowl.

Once the cake comes out of the oven, allow to cool for 20-30 minutes and then remove from pan, turning it over.

Brush the cake liberally with the glaze.

Lemon Blueberry Cake

March 8, 2020January 10, 2020 ~ Marvin ~ Leave a comment

This fragrant cake is perfect for spring and summer when fresh blueberries are in season.

Ingredients:

For the cake:

3 cups unbleached all-purpose flour
4 ½ tsp. baking powder
½ tsp. kosher salt
1 ½ cups granulated sugar
Zest of 2 lemons
3 large eggs, room temperature
1 cup grapeseed/coconut/olive oil
1 ½ cups nondairy sour cream (Tofutti)
½ cup freshly squeezed lemon juice
1 tsp. pure vanilla extract
3 cups fresh blueberries, tossed in 1 tbsp. unbleached all-purpose flour

For the lemon frosting:

2 ¼ cups confectioners’ sugar
1 tbsp. grapeseed oil
4 tbsp. freshly squeezed lemon juice

Directions:

Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium bowl, combine the flour, baking powder, and salt.

In the bowl of a food processor fitted with the steel blade, pulse the sugar and lemon zest together.

Add the eggs, oil, sour cream, lemon juice and vanilla. Process until well combined.

Add the flour mixture and pulse until just combined. Gently fold in the blueberries.

Transfer the batter to the baking pan and bake for 45 minutes. Allow to cool for 30 minutes while making the frosting.

Combine the confectioners’ sugar, oil and lemon juice in a bowl. Stir until desired consistency is reached.

Spread the frosting as a thin layer over the entire cake and refrigerate until ready to serve.

Banana Bread with Buttercream Frosting

February 23, 2020December 14, 2019 ~ Max ~ Leave a comment

This banana bread uses an interesting ingredient to make it super moist. Not one you would expect, but with a little explanation it makes sense. Mayonnaise. Yes it sounds weird, but mayonnaise is made up of oil and eggs, two ingredients that make this banana bread super moist.

Make sure to use super ripe bananas because they are sweeter and have a better texture. Some grocery stores sell their over-ripe bananas at a great deal so look out of them- I got a massive bag of bananas for 99 cents.

Ingredients:

For the Banana Bread:

6 Medium Bananas
1 cup mayonnaise
2 egg
3 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cup sugar
1 cup chocolate chips

For the Icing:

1 cup butter, softened
3 cups icing sugar
1 tsp vanilla extract
1-2 tbsp milk (depending how thick you want the icing)

Directions:

Preheat oven to 350˚F. Line and spray a 9×13 pan.

Mash bananas in a large bowl (or mixmaster). Add mayo and egg and mix well.

Add flour, baking soda, salt and sugar. Mix until combined.

Add chocolate chips and mix briefly.

Pour batter into prepared 9×13 pan.

Bake for 40-55 minutes until a toothpick comes out clean.

Allow to cool. Remove from pan.

While cooling prepare icing. Cream butter on medium speed for 3-4 minutes.

Add icing sugar 1 cup at a time, alternating with milk. Add vanilla extract and a pinch of salt.

Ice the banana bread and cut into individual slices. I piped the icing on for the pattern here. These can be wrapped individually in Saran Wrap. Store in an airtight container.

Blueberry Lemon Loaf

November 17, 2019November 17, 2019 ~ Marvin ~ Leave a comment

This recipe adapted from Baker Bettie combines blueberries, lemon and a tart glaze.

Ingredients:

For the loaf:

1 ¾ cups unbleached all-purpose flour
2 tsp. baking powder
1 cup granulated sugar
1/8 tsp. kosher salt
1 cup Tofutti sour cream
¼ cup grapeseed/coconut/olive oil
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 tbsp. lemon juice, freshly squeezed
2 tsp. lemon zest
2 cups fresh blueberries, divided

For the glaze:

1 cup confectioners’ sugar
2 tsp. lemon zest
2-4 tbsp. lemon juice, freshly squeezed

Directions:

Preheat the oven to 350F and line a 9×5-inch loaf pan with parchment paper sprayed with cooking spray.

In a large bowl, combine the flour, baking powder, sugar, and salt.

In the bowl of a food processor fitted with the steel blade, process the sour cream, oil, eggs, vanilla, lemon juice, and zest.

Add the flour mixture and pulse until just combined. The batter will be thick.

Fold in 1 ½ cups blueberries and transfer to the loaf pan.

Scatter the remaining ½ cup blueberries over the top of the loaf.

Bake for 65 minutes.

Once the cake has cooled, combine the confectioners’ sugar and lemon zest in a bowl. Add lemon juice until the consistency is thick but pourable.

Pour glaze on top of cake.

The Momofuku Milk Bar Cake

November 3, 2019August 6, 2019 ~ Max ~ Leave a comment

This post isn’t an original or modified recipe, but instead an experience with a recipe. I’ve included a link to the recipe I followed from Bon Appétit. I didn’t make any changes, but altered the proportions to make the cake larger. I made three times the cake batter from the proportions in the recipe and double the crumb and frosting. In hindsight I would have made triple the frosting as well (I ran a little short when assembling the cake).

I’ve included pictures of the process and a photo of the final product however you can follow the instructions and ingredients in the Bon Appétit recipe.

As for equipment, I bought a 10 inch cake pan for assembly at Michaels, and some sheets of acetate paper.

Mixed Dry Ingredients.

Butter, sugars, and shortening.

After adding eggs.

After adding rest of the wet ingredients.

After adding dry ingredients.

Batter in prepared pan.

Mixed crumb ingredients.

Mixed frosting.

Bottom layer of cake pieces.

Assembled cake.

Chocolate Tahini Cake with Tahini Frosting

September 22, 2019July 16, 2019 ~ Marvin ~ Leave a comment

Adapted from Molly Yeh, this easy cake has the unique flavouring of tahini (sesame) in both the cake and the frosting.

Ingredients:

For the Cake:

1 ¾ cups unbleached all-purpose flour
1 ¾ cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ tsp. kosher salt
1 cup almond/coconut/soy milk
½ cup tahini
¼ cup grapeseed oil
1 tbsp. pure vanilla extract
2 large eggs, at room temperature
¾ cup brewed coffee, at room temperature

For the Frosting:

2 sticks (1 cup) pareve margarine, softened
½ cup tahini
2 cups confectioners’ sugar
1 tsp. pure vanilla extract
½ tsp. ground cinnamon
¼ tsp. kosher salt

Directions:

Preheat the oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt.

In the bowl of a food processor fitted with the steel blade, combine the milk, tahini, oil, vanilla, eggs, and coffee. Process until smooth.

Add the flour mixture and pulse until just combined. Transfer the batter to the baking pan and bake for 28 minutes.

Allow the cake to cool while preparing the frosting.

In the bowl of an electric mixer fitted with the paddle attachment, combine the margarine and tahini and blend until creamy.

Slowly add the confectioners’ sugar, followed by the vanilla, cinnamon, and salt. Spread the frosting over the cake and chill just before serving.