Category Archives: Everyday Cakes

Friday Favorites: Pumpkin II

Okay, I give in.

I’m a real stickler for keeping pumpkin (and other fall flavors) off the blog until it’s actually fall—I’m not a year round pumpkin person and you’ll never see me breaking out my stash of Libby’s on August 1st. That said, insufferable as I am, I could really go for a Pumpkin Spice Latte Cookie Square right now. So, there will be no *new* pumpkin content until Wednesday, when it will finally be fall. Pre-existing pumpkin though? Don’t mind if I do.

If you’ve been here a while, you may know that I did a Friday Favorites for pumpkin three years ago, but I’ve made a lot of new pumpkin recipes since then, so let’s call this a companion piece. Enjoy these favorites from the archives! Oh, and come back Wednesday for a new pumpkin recipe, and in three years for Friday Favorites: Pumpkin III.
Friday Favorites: PumpkinPumpkin Spice Snickerdoodles

These soft, chewy cookies have a double dose of pumpkin pie spice! It’s mixed into the pumpkin dough and then whisked into a sugary coating before baking. If you are a pumpkin spice purist, these are for you.
Friday Favorites: PumpkinPumpkin Chocolate Chunk Cookies {Vegan}

If, however, you like your pumpkin extra-shareable and with a side of chocolate, go this route. Pumpkin Chocolate Chunk Cookies are vegan, due in large part to the fact that pumpkin makes a great egg substitute. From there, I just swapped the usual butter for coconut oil. Easy peasy.
Friday Favorites: PumpkinPumpkin Chocolate Chip Blondies

I love a good blondie recipe! These are quick and easy and studded with chocolate chips. Can’t wait to make a batch in Maine in a few weeks.
Friday Favorites: PumpkinPumpkin Spice Latte Cookie Squares

I’ve never loved Starbucks’ Pumpkin Spice Lattes, but I will gladly throw pumpkin, pumpkin pie spice, and granulated espresso into cookie bars and then top them off with a thick layer of vanilla buttercream. What can I say? I’m filled with contradictions.
Friday Favorites: PumpkinPumpkin Babka

This, the one and only babka on this blog, was a labor of love. I made 18 of them before I got this recipe how I want it. This is so delicious, y’all. Buttery brioche dough is filled with pumpkin pie filling, twisted together, baked until golden and made glossy with a pumpkin spice syrup. Enjoy this yeasted cake for breakfast or a snack, or use it for a hyper-seasonal French toast.
Friday Favorites: PumpkinPumpkin Puff Pancake {Dutch Baby}

Puff Pancakes are my all-time favorite weekend breakfast, so of course I had to make a pumpkin version! Super easy, super delicious. This is perfect for any lazy morning, or as a Thanksgiving breakfast.
Friday Favorites: PumpkinCheesecake Swirled Pumpkin Bread

This quick bread is actually a half-batch of my Pumpkin Bundt Cake swirled with cheesecake and baked in a loaf pan. It’s very simple and a stunner every time.
Friday Favorites: PumpkinPumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Everyone needs a great pumpkin pie recipe, and while I have a more traditional one in the archives, I think this vegan, gluten-free version is my favorite. The filling is lightly sweetened with maple syrup and coconut sugar and the crust is made primarily of pecans, cornstarch and coconut oil, and the whole thing is really fantastic. Put it on your Thanksgiving menu, or maybe just make one for the hell of it.
Friday Favorites: PumpkinPumpkin Oat Dog Treats

Yes, I even have pumpkin for pups! These nutritious five ingredient treats come together in a food processor, and though they are for dogs, they are delicious for humans too. That’s right, I have to taste test everything on this blog. Even the dog treats.

Have you made any of these or any of my other pumpkin recipes? What’s your favorite thing to make with pumpkin? Let me know in the comments or on social media!Friday Favorites: PumpkinFriday Favorites: Pumpkin

Peach Upside-Down Cake

Peach Upside-Down CakeI have a long history of hating cooked peaches—something about the texture—but I am coming around. I mean, peach is never going to be my first-choice flavor for anything, but I’ve embraced a peach tart, so maybe miracles do happen.Peach Upside-Down CakeOne peach dessert that I am crazy about? This Peach Upside-Down Cake. Not only is it very delicious and very peachy, but it couldn’t be easier to make.Peach Upside-Down CakeMelt some butter and brown sugar together and lay some thin slices of peach on top in any design you like. I overlapped mine slightly because I didn’t want much “plain” cake peeking through. There’s no need to get too fussy with it, as the peaches release quite a bit of liquid during baking and lose some definition.Peach Upside-Down CakeNext up, spoon some cake batter over the top of your peaches. I’ve used a brown sugary version of my vanilla layer cake batter in past upside-down cakes, but changed it up with a simple vanilla-almond torte batter this time and…well, I don’t think I’m ever going back. The batter is a snap to make, and produces a thin, buttery layer of cake that nestles perfectly into the peaches.

You’ll notice that I left pie spices out of this cake completely. I tried the tiniest pinches of cinnamon and nutmeg in both the topping and cake batter, but they overwhelmed the fresh peach flavor. No, thanks—peaches or bust! The only flavor I added to this dessert is the tiniest bit of almond extract in the cake batter. Rest assured, it only enhances the fruit, rather than detracting from it.Peach Upside-Down CakePeach Upside-Down CakeThis cake bakes up in about 40 minutes and only needs to rest for fifteen before it’s flipped onto a serving plate. Again, don’t worry if your peach slices aren’t perfectly defined—mine certainly weren’t but they were still gorgeous and dang delicious.Peach Upside-Down CakeOnce your cake is out of the pan, it’s up to you whether you want to enjoy it warm, room temperature or cold. I personally like a warm room temperature slice, so that the cake slices cleanly and the brown sugar topping is pleasantly gooey. Whatever you do though, don’t skip the ice cream or whipped cream. I mean, I forgot them here and everything was still good, but there’s something about cold creamy anything and peach cake that is simply not to be missed.Peach Upside-Down Cake

Peach Upside-Down Cake
makes 1 9-inch round cake

For the peaches:
3-4 large ripe peaches (or 5-6 medium peaches)
1/4 cup unsalted butter
2/3 cup light or dark brown sugar, packed
pinch of Kosher or sea salt

Batter:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract

For serving (optional):
vanilla ice cream
whipped cream

Preheat oven to 350F. Heavily grease a 9-inch round cake pan. Set aside.

Slice peaches in 1/4-inch slices. No need to peel.

In a small saucepan, combine butter and dark brown sugar. Place over medium-low heat and stir constantly until butter and sugar are melted and fully homogeneous, 3-5 minutes. Remove pan from heat. Pour mixture into a 9-inch round cake pan, using a silicone spatula to spread it over the entire bottom of the pan.

Top the brown sugar mixture with single layer of sliced peaches, slightly overlapping them for the prettiest effect, in any design you like. Set aside.

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

In a large mixing bowl, use an electric mixer to cream butter until very light and fluffy (about 2 minutes). Beat in granulated sugar. Mix in eggs one at a time, followed by vanilla and almond extracts. With the mixer on low, mix in dry ingredients. Batter will be thick.

Drop batter in spoonfuls over the peaches. Use an offset icing knife or the back of a spoon to spread it in an even layer. Tap the pan on the counter 5 times to release any large air bubbles. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge a couple of times. Place a cake stand or large serving plate upside down over the top of the pan. Holding on to the plate and pan with oven mitts, quickly invert them so that the plate is right-side-up and the pan is now upside-down. Tap the top of the pan a time or two to help the cake release. Lift off the empty pan. If any fruit sticks to the pan, just nudge it back onto the cake with your fingers or a spoon.

Serve cake warm, room temperature, or cold, with ice cream or whipped cream, if desired.

Cake is best the day it’s baked, but will keep in the refrigerator for up to three days.

Peach Upside-Down CakePeach Upside-Down Cake

Chocolate Chip Cookie Crumb Cake

Chocolate Chip Cookie Crumb CakeI had the idea for this Chocolate Chip Cookie Crumb Cake after making Double Funfetti Crumb Cake last year and have just been waiting for the right occasion to make it. Why, you may wonder, is today the right day for this cake? Because May 15th is National Chocolate Chip Day!Chocolate Chip Cookie Crumb CakeGenerally speaking, I’m not a big celebrator of food holidays, but I seem to always remember Pi Day, Pineapple Upside-Down Cake Day, and Chocolate Chip Day. While these are all silly occasions, I feel like this is *the* time for silly occasions. After all, it’s the 64th day of lockdown here in NYC—Chocolate Chip Day and especially this Chocolate Chip Cookie Crumb Cake have never been more necessary.Chocolate Chip Cookie Crumb CakeI mean, look at that pillowy soft chocolate chip cake! It’s buttery, tight-crumbed, and super moist thanks to half a cup of sour cream. It’s almost enough to restore my hope for the future.Chocolate Chip Cookie Crumb CakeOh, and speaking of restoring hope in things, let’s discuss the crispy chocolate chip cookie crumb topping! It’s the real star of this show. Think streusel, but instead of cinnamon there’s a bunch of brown sugar and chocolate chips in the mix—it’s actual perfection.

If you want to get fancy, you could brown the butter in the crumb topping. I’m gonna do that next time as part of that hope in the future thing.Chocolate Chip Cookie Crumb CakeIf you want perfectly clean slices and have slightly more patience than I do, you can wait til the cake has cooled completely before divvying it up. I ceased having extra patience 42 days ago, so the pictured slice is a little scraggly…but as a perk, the chocolate chips are still soft. I will choose melty chocolate over aesthetics any day, anytime. But, like, especially today and right now. The future can wait while I finish my slice of cake.Chocolate Chip Cookie Crumb CakeHappy Chocolate Chip Day, dear readers.Chocolate Chip Cookie Crumb Cake

Chocolate Chip Cookie Crumb Cake
makes one 9-inch round cake, about 10-12 servings

Chocolate Chip Crumb Topping:
3/4 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, melted and cooled slightly
3 tablespoons miniature chocolate chips

Cake Batter:
2 cups all-purpose flour
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 large egg, room temperature
1/2 cup full-fat sour cream, room temperature
2 teaspoons pure vanilla extract
2/3 cup whole milk, room temperature
1/2 cup miniature chocolate chips

Preheat oven to 350F. Grease a springform pan. Set aside.

Make the crumb topping. In a small mixing bowl, use a fork to whisk together flour, light brown sugar, granulated sugar, baking powder, and salt. Whisk in and melted butter and stir until dry ingredients are saturated and clumps form. Stir in miniature chocolate chips. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, light brown sugar, granulated sugar, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy. Mix in egg, sour cream and vanilla; mixture may be a bit lumpy. Mix in half the dry ingredients followed by half the milk. Add remaining dry ingredients, followed by remaining milk. Use a silicone spatula (or wooden spoon) to fold in miniature chocolate chips.

Transfer the batter into the prepared pan and spread it evenly. Use your fingers to evenly distribute crumb over the top. Tap full pan a few times on the countertop to release any large air bubbles. Bake cake for 65-75 minutes, until a toothpick inserted in the center comes out clean.

Let cool 20 minutes in the pan on a rack. Run a thin, flexible knife around the edge of the pan before releasing the springform. Cake may be served warm or room temperature. If you’d like, let the cake cool completely, invert it and remove the parchment before placing on a serving platter. Slice and serve.

Leftover cake will keep well at room temperature for up to two days, or in the refrigerator for up to five.Chocolate Chip Cookie Crumb CakeChocolate Chip Cookie Crumb CakeChocolate Chip Cookie Crumb Cake

Flourless Peanut Butter Cake

Flourless Peanut Butter Cake If you are into rich, thick, salty-sweet, intensely peanut buttery peanut butter things…well, let me introduce you to your new favorite cake. This Flourless Peanut Butter Cake is the sort of thing that you can whip together for a casual night in (also known as every night right now) or dress it up for a birthday or dinner party (when dinner parties are a thing again).Flourless Peanut Butter CakeFlourless Peanut Butter CakeThis recipe is a play on the three ingredient peanut butter cookies that have been around forever. If you haven’t made them this quarantine, the general gist is that you mix together 1 cup of creamy peanut butter, 1 cup of sugar (brown, granulated, or a mix) and an egg, scoop, roll and bake 10-ish minutes for some really excellent grain-free peanut butter cookies.Flourless Peanut Butter CakeFlourless Peanut Butter CakeFlourless Peanut Butter CakeThis cake is almost exactly the same thing, except that I add a few more eggs, a pinch of salt and a little vanilla, and bake it all up in a cake pan. The result is a little chewy at the edges and tender in the center—think somewhere between Flourless Almond Cake and a cookie cake. Yum!

Lest I forget quarantine swaps…feel free to use all brown or all granulated sugar in the cake. You can leave out the vanilla too, if you’re out or running low.Flourless Peanut Butter CakeFlourless Peanut Butter CakeFlourless Peanut Butter CakeAfter the cake has cooled, garnish all up to you. Leave it plain, dust with powdered sugar, serve with ice cream, make it into Peanut Butter Mousse Cake—whatever makes you happy.Flourless Peanut Butter CakeToday marks fifty days of lockdown in NYC, so I felt the need to jazz it up a little. I nuked chocolate chips and peanut butter until smooth, then loaded it into a bag, snipped a tiny corner and drizzled til I liked what I saw. The border is just chopped roasted peanuts and mini peanut butter cups from Trader Joe’s. I know it’s gilding the lily, but like…what else are we doing seven weeks in?Flourless Peanut Butter CakeFlourless Peanut Butter Cake

Flourless Peanut Butter Cake
makes one 8-inch round cake

1 cup creamy-style peanut butter (not natural-style)
1/2 cup granulated sugar
1/2 cup light or dark brown sugar, packed
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
4 large eggs, room temperature

Drizzle (optional):
1/2 cup semisweet chocolate chips
1 teaspoon creamy-style peanut butter

Garnish (optional):
chopped peanuts
miniature peanut butter cups
chopped peanut butter cups
Reese’s pieces
chocolate chips
dusting of confectioners sugar

Place an oven rack in the center position. Preheat oven to 350F. Grease an 8-inch round cake pan and line with parchment. Grease again. Set aside.

In a medium mixing bowl, use an electric mixer to beat peanut butter, granulated and brown sugars until combined and a bit fluffy, about 2 minutes. Mix in salt and vanilla. Add eggs one at a time, mixing to combine after each addition. Beat on high for 30 seconds.

Transfer batter to prepared pan. Bake 27-30 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs (not batter). Let cake cool 30 minutes in the pan on a rack. Cake will deflate a bit as it cools.

Run a thin knife around the edge of the pan and invert onto a plate (or rack). Peel off parchment. Place a serving plate upside-down onto the bottom the cake. Holding on tightly to both plates (but not so tightly as to crush the cake), flip the cake to be right side-up on the serving plate. Let cake cool completely.

Make the drizzle. Combine chocolate chips and peanut butter in a small microwave-safe bowl. Microwave in 15 second increments, stirring in between, until smooth. Load into a plastic sandwich bag, snip a tiny corner and drizzle onto the cake as desired. Alternatively, drizzle with a fork or use an offset icing knife (or the back of a spoon) to spread it onto the cake. This will likely be more than you need.

Garnish as desired. To set the drizzle, refrigerate the cake for 15 minutes.

Slice and serve. Leftover cake will keep covered at room temperature for up to four days, and in the refrigerator for a bit longer.Flourless Peanut Butter CakeFlourless Peanut Butter CakeFlourless Peanut Butter Cake

Chocolate Quinoa Cake

Chocolate Quinoa CakeCake with frosting seems like it’s almost not allowed right now, but this is not just any cake and this is not just any day. Coronavirus be damned.Chocolate Quinoa CakeIf you’re scratching your head wondering what today is…well, it’s Earth Day, and that is important. But there’s also something that I don’t talk about much on here because it seems mostly irrelevant to the daily operation of a food blog…but it’s actually completely relevant because there would be no E2 Bakes without it. Today marks seven years since I took a drink or a drug. Yep, I’m that sober home-baking food blogger that nobody warned you about.

I’m serious when I say there would be no E2 Bakes without my sobriety. I talked about having a blog for years before actually committing to it, and for no other reason than that I was held back by my own addiction issues. I didn’t start baking with any regularity until I quit drinking, and then I spent more than a year just learning and practicing before I hit “publish.” But here we are, four and a half years and a lot of learning and practicing and baking and failing and succeeding later. This blog is not what keeps me sober, but it certainly helps.Chocolate Quinoa CakeQuitting drinking and putting mind-altering substances in my body is the kindest thing I’ve ever done for myself and the people I love. I’ve gained so much more from that one decision (and many moments of grace and a lot of trudging) than I will ever be able to adequately express, least of all the ambition to run a baking blog. And, well, now you know why there is never liquor in my bakes or wine in my sauces–I can’t post something I can’t test.Chocolate Quinoa Cake

I don’t normally mark this day on here because I celebrate elsewhere, but with everything on lockdown for the foreseeable future, things have changed. So, how does a food blogger celebrate being sober for seven whole years all in a row? With cake, of course!Chocolate Quinoa CakeLayer cakes are out for now and flour is difficult to find, but chocolate and frosting (and sprinkles!) are always welcome in my kitchen. Today’s cake is one of the best chocolate cakes I have ever had—so tender and chocolaty! If I weren’t telling you right now, I bet you’d never guess that it’s made with a cup of cooked quinoa instead of flour. For real.Chocolate Quinoa CakeThe batter—which includes cocoa powder, a hint of coffee, eggs and milk—is made in a blender to eliminate any whole pieces of quinoa. I wouldn’t recommend making most cake batters in a blender, but since this cake is naturally gluten-free, there’s no need to worry about overmixing or tough cake. Score!Chocolate Quinoa CakeChocolate Quinoa CakeChocolate Quinoa CakeChocolate Quinoa Cake bakes up in 30 minutes and is thin enough that it cools within an hour. I topped it off with a small batch of chocolate buttercream and dug into my stash of rainbow sprinkles for the occasion.Chocolate Quinoa CakeOh yeah, that’s the stuff.Chocolate Quinoa CakeAs for quarantine substitutions:

-this single layer cake is the perfect size for my celebration needs right now, but it can be both halved and doubled. I haven’t tried it as cupcakes.
-if you don’t have a square pan, you can use a round one.
-no parchment, no problem. Grease the pan and dust with cocoa powder. If you’re concerned about releasing the whole cake, you can slice and serve directly from the pan.
-the ingredients for this cake are pretty set, but feel free to swap the oil for melted butter and to leave out the espresso powder and vanilla, if you don’t have them.
-use any color of quinoa you like. I used white.
-as far as frostings go, the sky’s the limit. Make any flavor you want, go for whipped cream or ganache, or keep it simple with a dusting of confectioner’s sugar.
-you can freeze this cake with or without frosting. It’ll keep triple-wrapped in plastic for several weeks. Thaw it overnight in the fridge before enjoying.Chocolate Quinoa CakeWhew! Okay. Now that you’re armed with everything you need to make a kickass gluten-free chocolate cake, go find something to celebrate. I promise you will. Chocolate Quinoa Cake

Chocolate Quinoa Cake
makes one single-layer 8- or 9-inch square cake

Cake Batter:
1 cup cooked quinoa (measured like flour)
2/3 cup granulated sugar
3 tablespoons milk of choice
1/3 cup canola oil
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup natural unsweetened cocoa powder (not dutch process)
1 teaspoon instant espresso or coffee granules, optional
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Kosher or sea salt

Chocolate Buttercream:
6 tablespoons unsalted butter, softened to room temperature
1 cup confectioners sugar
1/3 cup natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
2 tablespoons heavy cream

For garnish (optional):
rainbow sprinkles (jimmies and/or nonpareils)

Preheat oven to 350F. Grease an 8- or 9-inch square pan. Line with parchment and grease again. Set aside.

Place all cake batter ingredients in a blender (or a tall cup for a stick blender). Blend for about a minute, or until no whole quinoa remains. Scrape down the sides as necessary.

Transfer batter to prepared pan. Tap full pan a few times on the counter to release any large air bubbles. Bake 30-32 minutes, or until a toothpick inserted in the center comes back clean or with only a few crumbs (not batter).

Let cake cool in the pan for 20 minutes. Run a thin knife along the edges of the pan and invert onto a rack. Cool completely.

Make the chocolate buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Place cake on a serving plate. Top with buttercream and spread to the edges. Scatter sprinkles over the top, if using.

Cake will keep covered at room temperature for up to three days or in the fridge for up to five.Chocolate Quinoa CakeChocolate Quinoa CakeChocolate Quinoa Cake