Tag Archives: Everyday Cakes

French Apple Cake

French Apple CakeIf you are looking for an apple cake with brown sugar and warming spices, this isn’t the one. (This is.)French Apple CakeIf, however, you’re looking for a buttery, almost custard-like cake with only a teaspoon of vanilla extract to distract from the flavor of tender fresh apples, you’ve come to the right blog.French Apple CakeMeet the French Apple Cake. It’s easy. It’s elegant. It’s French home-baking at its finest.French Apple CakeFrench Apple CakeThis little cake is perfect for the upcoming holidays (or just any ol’ day) because it requires minimal effort and delivers big time. Also, it requires exactly nine ingredients (ten, if you include the confectioner’s sugar) and there’s an 80% chance you have all of them already.French Apple CakeFrench Apple CakeThere’s no need to soften any butter either, so you can conceivably have this in the oven in under 20 minutes. You won’t even need to break out your mixer!French Apple CakeFrench Apple CakeThis beauty bakes up in about 45 minutes, and since it doesn’t require frosting or filling or anything more than a dusting of confectioner’s sugar, it only needs a 15 minute rest before you can release it from its springform and slice it up.French Apple CakeYou read all that correctly. If you crank the oven right now, you can be eating French Apple Cake in 80 minutes.French Apple CakeI’d start moving toward the kitchen, if I were you.French Apple Cake

French Apple Cake
makes one 9-inch round cake

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup + 1 tablespoon granulated sugar, divided
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted
2 large baking apples, peeled and cut into 1/2-inch chunks
juice of 1/2 medium lemon (about 1 tablespoon)

For serving (optional):
confectioner’s sugar

Preheat oven to 375F. Grease a 9-inch springform pan. Set aside.

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

Combine 3/4 cup sugar, eggs, and vanilla in a large mixing bowl. Whisk for about 2 minutes, or until uniform in appearance and a bit thick. It will be grainy.

Whisk half the dry ingredients into the egg mixture, followed by half the melted butter. Repeat with remaining dry ingredients and butter.

In a small mixing bowl, toss together apple chunks and lemon juice.

Add apples to cake batter and fold together with a silicone spatula or wooden spoon. Transfer to prepared pan and spread into an even layer. Scatter remaining tablespoon of sugar over the top. Tap full pan on the counter 5 times before baking for 40-50 minutes, or until golden. A toothpick inserted in the center should come back clean or with only a few moist crumbs.

Let cake cool in the pan on a rack for 15 minutes. Run a thin, flexible knife around the edge of the pan before releasing the springform. Slice and serve warm or at room temperature. Dust with confectioners sugar, if desired.

Leftover cake will keep covered at room temperature for two days or in the refrigerator for up to five.French Apple CakeFrench Apple Cake

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Raspberry Coffee Cake

Raspberry Coffee CakeRaspberry Coffee Cake—it’s what’s for breakfast this weekend.Raspberry Coffee Cake
It can also be what’s for mid-morning snack, second breakfast, afternoon snack, or dessert. It’s also totally okay to sub a big hunk of it for one meal.* But only on the weekend because vegetables are important. Or something.

*Not a nutritionist, just a coffee cake enthusiast who believes in cake for lunch every once in a while, okay? Okay.Raspberry Coffee Cake
Raspberry Coffee Cake is a summertime spin on the Apple Cider Coffee Cake I made last fall. I’m looking forward to making the apple version again in a few months, but I am all about fresh seasonal berries right now. When I wrote my berry round-up a couple of weeks ago, I was shocked to see how few raspberry recipes I have in my archives, so I went and made a cake that showcases them in all their sweet, tangy glory!Raspberry Coffee CakeRaspberry Coffee CakeRaspberry Coffee Cake
This cake is super moist and delicious. In addition to the 1 1/2 cups of ripe red raspberries, the batter is made with sour cream, whole milk, butter, and a touch of brown sugar—basically, if you can think of an ingredient that makes cake amazing, it’s probably in this recipe.Raspberry Coffee CakeRaspberry Coffee CakeRaspberry Coffee CakeRaspberry Coffee Cake
I know coffee cake crumb qualifies more as an “element” than it does as an ingredient, but this cake has two layers of it and they definitely up the amazingness quotient. While the middle layer sort of melts into the middle of the cake, the stuff on top gets super caramelized and crispy while baking. YUM.Raspberry Coffee Cake
And speaking of baking, because it’s so moist, this cake needs to bake for a while. Like 75-minutes-a-while. The wait will seem eternal, but it will be absolutely worth it because cinnamon-scented cake bursting with raspberries and topped with crunchy crumbs is basically always worth it.Raspberry Coffee Cake
Another great thing? You don’t have to cool this cake completely before you slice into it. I mean, if you want to move it to a serving plate, you’ll want to wait for it to cool, but if it’s just you and family/friends who are family sitting around drinking cold brew and eating Raspberry Coffee Cake on a Saturday afternoon, slice that sucker up anytime you please.Raspberry Coffee Cake

Raspberry Coffee Cake
makes 1 9-inch round cake

Crumb:
1 cup + 2 tablespoons all-purpose flour
3/4 cup + 2 tablespoons light brown sugar, packed
1 teaspoon ground cinnamon
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, cold, cut into cubes

Cake Batter:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 large egg, room temperature
1/2 cup full-fat sour cream
1 teaspoon pure vanilla extract
2/3 cup whole milk
1 1/2 cups fresh raspberries (about 8 ounces)

Garnish:
1-2 tablespoons confectioner’s sugar (optional)

Make the crumb. In a large mixing bowl, whisk together flour, light brown sugar, cinnamon, and salt. Pour in vanilla. Add butter. Use your hands (or a pastry blender) to work butter into dry ingredients until a clumpy but homogenous mixture forms. Set aside.

Preheat oven to 350F. Grease a 9-inch springform pan with butter. Line with parchment. Grease parchment with butter. Set aside.

In a medium mixing bowl, whisk together flour, granulated sugar, light brown sugar, cinnamon, 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 and sour cream; 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 raspberries.

Pour half the batter into the prepared pan and spread it evenly. Top with half the crumb. Drop spoonfuls of the remaining batter over the crumb and gently spread to cover. Scatter remaining crumb over the top. Tap full pan a few times on the countertop to release any large air bubbles. Bake cake for 65-75, 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. Sift confectioner’s sugar over the top. Serve.

Leftover cake will keep well at room temperature for up to two days, or in the refrigerator for up to five.
Raspberry Coffee Cake

Everyday Chocolate Cake

Everyday Chocolate CakeDo you ever have Chocolate Cake Emergencies? Times when you’ve just had a string of bad days or worked too much, or are in an otherwise foul mood that can only be solved with a bit of chocolate cake?

Everyday Chocolate CakeThis week has just been one big Chocolate Cake Emergency for me. I’m making a couple of big changes and I am a walking, talking ball of stress. Logically, I know that sweets cannot (and will not) fix any of my problems, but on a week like this, they sure can’t hurt.

Everyday Chocolate CakeEveryday Chocolate CakeEnter this Everyday Chocolate Cake: a nine-ingredient one-bowl wonder with no need for layering, frosting, or anything else. There are no difficult-to-find ingredients, unusual methods, or long processes–this is an easy, straightforward recipe with spectacular results. Really, this soft, fluffy, deeply chocolaty dessert is just what I want when a Chocolate Cake Emergency arises.

Everyday Chocolate CakeAs I said before, this cake doesn’t need any sort of adornment; I prefer to eat it by its lonesome or with a light dusting of confectioners sugar. If you want to get a little fancy, I recommend topping a slice with a scoop of ice cream (current favorite: Trader Joe’s Salted Caramel Gelato) or drizzling the whole cake with ganache.

I’ll be real with you though–this cake really doesn’t need a thing. In fact, I think its less-is-more approach is what makes it so damn great.Everyday Chocolate Cake

Everyday Chocolate Cake
makes 1 9×5-inch loaf cake

1/2 cup (1 stick) unsalted butter, softened to room temperature 
1 cup light or dark brown sugar, packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/4 cup all-purpose flour
1/2 cup Dutch process cocoa powder (I like Droste)
1 1/2 baking powder
1/4 teaspoon Kosher or sea salt
3/4 cup milk (not skim or nonfat)
confectioners sugar, for dusting (optional)

Preheat oven to 350F. Grease and lightly flour a 9×5-inch loaf pan. Set aside.

In a large mixing bowl, use an electric mixer to beat butter and brown sugar until fluffy. Add eggs one at a time, followed by vanilla.

Sift in flour, cocoa, baking powder, and salt. Mix just until combined. Add milk and mix on low until combined.

Transfer batter to prepared pan. Tap on counter to release any air bubbles. Bake 38-42 minutes, until a toothpick inserted in the center comes out clean. Let cool completely in the pan on a rack.

Run a small, thin knife around the edge before inverting. Dust with confectioners sugar, if desired. Slice and serve.

Leftovers will keep in an airtight container at room temperature for up to three days, or in the refrigerator for up to five.

Everyday Chocolate Cake

Mango Upside-Down Cake

I know I just posted a mango recipe yesterday, but the universe seriously wants me to eat all the mangoes right now. Trader Joe’s has mango everything (even Joe-Joe’s!) and my beloved green market is positively bursting at the seams with them! And when they’re two for $3, how can I resist?!

I’ve been eating them with strawberries and lime, blitzing them into smoothies, making salsa, throwing dried mango into my granola and eating it with the fresh stuff. If there’s a way to eat a mango, I am doing it. I’m like Bubba in Forrest Gump…but with mango.

I usually enjoy my mangoes raw, but today I’m switching it up a little bit with this Mango Upside-Down Cake! It’s a soft brown sugar cake topped with thinly sliced mango and a simple brown sugar caramel. It’s super easy and perfect for entertaining this summer.

Since this cake is served upside-down, the mangoes are baked underneath the cake batter. This recipe starts with melting butter and dark brown sugar together until the sugar is no longer grainy. Once this happens, take the mixture off the heat, stir in some salt, and spread it over the bottom of the pan. Top the mixture with an even layer of thinly-sliced mango, cutting small pieces to fill in any large gaps.

Next comes the cake batter, which is basically my Vanilla Layer Cake batter with more brown sugar and the tiniest bit less vanilla extract. It’s a moist, soft, slightly dense cake that pairs perfectly with the juicy mango and caramel. Bake it all together for about 35 minutes, or until the smell of brown butter and caramelized mango makes you totally insane!
Let the cake cool in the pan for a few minutes before inverting it onto a cake stand or large serving plate. Don’t worry if a few pieces of mango stick to the pan–just use your fingers to nudge them back into place. Nobody will ever know it didn’t come out in one fell swoop.

 My favorite thing about this cake is that you don’t need to wait forever to serve it. There’s no worrying about melting buttercream or fretting over your piping skills. Nope. Mango Upside-Down Cake doesn’t require any decorating and can be served warm, room temperature, or cold! The cake pictured here was still slightly warm from the oven, and was amazing with a little scoop of coconut gelato.

Mango Upside-Down Cake is perfect for any occasion this summer, whether it’s Fourth of July, or that you came home from Trader Joe’s with eleven mangoes 😊

 Mango Upside-Down Cake
makes one 9-inch round cake

Mango Layer:
1/4 cup (1/2 stick) unsalted butter
2/3 cup dark brown sugar, packed
pinch of Kosher or sea salt
2 small (or 1 1/2 large) mangoes, thinly sliced

Cake:
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk,* room temperature

For Serving:
Vanilla or Coconut Ice Cream

Preheat oven to 350F. Lightlu grease a 9-inch round cake pan with butter.

Make the mango layer. 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 no longer grainy, 3-5 minutes. Remove pan from heat and stir in salt. Pour mixture into prepared pan, using a silicone spatula to spread it over the entire bottom of the pan. Top the brown sugar mixture with one even layer of mango slices. Set aside.

Make the cake batter. In a small-medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter with an electric mixer until light and fluffy, about 2 minutes. Beat in dark brown and granulated sugars. Add eggs one at a time, mixing completely after each addition. With the mixer on low, mix in vanilla and buttermilk. Add dry ingredients in two installments, scraping down the bowl as necessary.

Pour batter over mango layer, and spread with a silicone spatula to even out to top. Tap pan on the counter two or three times to release any large air bubbles. Bake 32-35 minutes, until a toothpick inserted in the middle comes out clean.

Let cake cool in the pan on a rack for 15 minutes. Run a small, thin knife around the edge of the pan a couple of times before inverting onto a cake stand or large serving plate mango layer-up.

Serve cake warm, room temperature, or cold.

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

Note:

If you do not have buttermilk on hand, make your own! Pour one tablespoon of white vinegar or lemon juice in the bottom of a liquid measuring cup. Pour milk up to the 1 cup mark. Let sit five minutes before using as instructed in the recipe. I do not recommend using skim or fat free milk.

Mango Upside-Down Cake