Neapolitan Cake

The idea for this cake came from another baking blog, but the description of their cake said that it was light and fluffy and, frankly, that just isn't how I like my cake.  I prefer a cake that is dense and nicely textured.  It also seemed to me that, if I was mixing cake flavors, each layer should be as flavorful as possible so as to stand out but also mix well.  It might seem sort of ridiculous to make three different cakes for this recipe, but one bite and it won't seem ridiculous at all. It certainly isn't an everyday cake, but I made this as a birthday cake at it was amazing.

Makes one layer cake

Vanilla Cake:
1 cup flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, room temperature
1/2 cup milk
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2 egg whites (1/4 cup)

1. Grease and flour an 8-inch round cake pan.  Set aside.  Preheat oven to 350 degrees
2. Mix flour, sugar, baking powder, and salt in the bowl of an electric mixer.  Stir in butter until mixture resembles crumbs.  Pour in 1/4 cup milk, vanilla, and almond extract.  Beat until batter is smooth.  Add remaining milk and egg whites; beat well. 
3. Pour batter into prepared pan. Bake in preheated oven for 25-30 minutes or until it tests done.  Cool in pan for 15 minutes, then turn onto cooling rack and cool completely.

Strawberry Cake:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, room temperature
3/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 egg
1/2 egg white (1 tablespoon)
1 drop gel red food coloring
1/3 cup milk
1 cup finely diced strawberries

1. Grease and flour an 8-inch round cake pan.  Preheat oven to 350.
2. In small bowl, mix together flour, baking powder, and salt.  Set aside.
3. In bowl of an electric mixer, beat butter and sugar together until fluffy.  Add vanilla and almond extract, then beat well.  Stir in egg and white, then beat well.  Mix in red food coloring until a pretty pink color.  Stir in half the flour mixture, then all of the milk, then the rest of the flour mixture.  Stir in strawberry pieces by hand, gently folding just until incorporated.
4. Pour batter into prepared pan.  Smooth top and place cake in oven.  Bake for 25-35 minutes or until it tests done.  Cool in pan on cooling rack for 15 minutes, then turn onto cooling rack to cool completely.

Chocolate Cake:
6 tablespoons hot water
6 tablespoons Dutch-processed cocoa powder
1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
3/4 cup sugar
1 egg
1/2 egg white (1 tablespoon)
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/3 cup sour cream

1. Grease and flour an 8-inch round cake pan.  Preheat oven to 350 degrees.
2. In small bowl, mix hot water and cocoa powder together until smooth.  Set aside.
3. Mix flour, baking soda, baking powder, and salt together in a small bowl. Set aside.
4. In bowl of an electric mixer, beat butter and sugar until fluffy.  Add egg, white, vanilla, and almond extract.  Beat well.  Beat in cocoa mixture until incorporated.  Beat in half the flour, then all the sour cream, then the rest of the flour. 
5. Pour into prepared pan and smooth top. Bake in prepared oven for 25-35 minutes or until cake tests done.  Cool in pan on cooling rack for 15 minutes, then turn onto cooling rack to cool completely.

Assemble Cake:
Vanilla Cake
Strawberry Cake
Chocolate Cake
Strawberry Filling
Strawberry White Chocolate Frosting
Shaved white and dark chocolate, for decoration

1. Cut each cake layer in half to make two thin layers.  You should have 6 layers of cake.
2. Place a dollop of frosting on a cake plate.  Place chocolate layer on plate.  Spread with 1/5 of the filling on cake layer and smooth to within 1/4 inch of edge.  Top with strawberry layer and smooth with another 1/5 of the filling.  Top with vanilla cake layer and smooth another 1/5 of the filling.  Repeat layers with chocolate, strawberry, and vanilla and the remaining filling.  If desired, cut a bamboo skewer to the same height as the cake and push it into the middle of the cake, from the top down, to keep the layers in place.
3. Frost the cake with the white chocolate frosting.  If desired, frost with a very thin layer of frosting and refrigerate for 30 minutes to seal in crumbs.  Frost sides and top of cake evenly.  Sprinkle shaved chocolates over the top of the cake, if using.
4. Refrigerate cake until ready to eat. For best flavor, allow cake to chill for at least 3 hours to blend flavors.  Cake can be stored in refrigerator for up to 5 days.

Strawberry White Chocolate Frosting

I have made a couple of different kinds of strawberry frosting and never been real happy with them.  Somehow they never seem to actually taste like strawberry.  I decided to try simply adding strawberry to a frosting that I use quite often an adapted cream cheese frosting.  The result was a frosting that actually tasted like berries, but still also worked as frosting.  I used it on my Neapolitan Cake, but it would also be delicious just on white or chocolate cake.

Makes about 3 cups frosting (enough for a layer cake or about 24 cupcakes)

1 1/2 cup strawberries, hulled and cut in half
4 oz cream cheese, room temperature
1/2 cup butter, room temperature
3 oz white chocolate, melted
1 teaspoon vanilla
1/4 teaspoon almond extract
2 1/2 to 3 cups powdered sugar

1. Process strawberries in chopper or food processor until pureed. Pour puree into a fine mesh strainer over a bowl.  Push puree through strainer with a spatula until about 1/2 cup of liquid is in the bowl. Set aside.
2. In mixing bowl of an electric mixer, beat butter and cream cheese together until combined.  Mix in cooled white chocolate until incorporated.  Beat in strawberry puree, scrapping bowl and beater well.  Beat in vanilla and almond extract.  Stir in powdered sugar, one cup at a time, until frosting is fluffy.  It might be a bit loose, but you should not have to add more than 3 cups of the powdered sugar.  Refrigerate frosting until ready to use, at least 30 minutes.  Frosting can be stored in the refrigerator until ready to use, up to one week.

Strawberry Filling

I made this strawberry filling to go with the Neapolitan cake, but it would be delicious with anything that needs a little hit of strawberry.  I could see it on scones or as the filling in cupcakes of any kind.  Be aware, though, that the flavor in this really is strong so don't plan on using a lot in a small area.  I used one batch to fill layers for a 6-layer cake, so it makes a good-sized batch.

Makes about 2 cups

2 cups strawberries, hulled and cut in half (about 10-15 berries)
Lemon juice
3 egg yolks (if making Neapolitan Cake, save whites)
1 egg
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon almond extract
5 tablespoons butter, cut into pieces

1. Pulse strawberries in chopper or food processor until they are liquified.  Pour pureed berries into a fine mesh strainer over a bowl. Using a spatula, press juice out of puree.  The seeds and pulp will stay in the strainer.  You should have about 2/3 cup juice from the puree. Add enough lemon juice to bring the level up to 3/4 cup (1-2 tablespoons). Set aside.
2. In small mixing bowl, whisk egg yolks and egg white together.  Set aside.
3. In small saucepan, mix sugar and cornstarch together.  Stir strawberry puree into sugar mixture until sugar is absorbed.  Bring to boil over medium heat, stirring constantly.  Working quickly, whisk about half the strawberry mixture into eggs.  Whisk egg-strawberry mixture back into saucepan and whisk together quickly.  Bring mixture back to a boil and simmer for 2 minutes.  Remove from heat.
4. Stir almond extract into the strawberry filling.  Stir in the butter, a piece at a time, until each piece is melted.  Pour filling into heat-proof bowl and place a piece of plastic wrap directly on the surface of the filling.  Refrigerate filling until ready to use, at least 1 hour.  Mixture can be refrigerated up to a week.

Fruit Parfait Poundcake

I saw the idea for this in a magazine and it looked really really good.  The original recipe, though, used a purchased poundcake, which I am not generally a fan of.  They always seem to be heavy of texture and light on flavor.  The cake recipe for this, though, has flavor almost to spare.  With the poundcake so flavorful, the fruit and cream can be kept very simple.  The best part about it is that it is made ahead and frozen, meaning it keeps for a longer time and is very refreshing in the summer heat.

Makes 1 loaf (8-10 servings)

1/2 cup butter, softened
1 1/2 cup sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
Zest of one lemon
1 1/2 cup flour
1/2 cup sour cream
8 oz container Cool Whip
1 1/2 cup berries (I used blueberries, but raspberries and strawberries would also be delicious)

1. Grease a 9x5-inch loaf pan well.  Preheat oven to 325.
2. In bowl of an electric mixer, cream butter and sugar until fluffy.  Add eggs and beat well.  Add extracts and zest, mixing well.  Stir in 1/2 cup flour, then all of sour cream, then the remaining 1 cup flour. 
3. Pour poundcake batter into the prepared pan.  Bake in preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.
4. Remove poundcake from oven and allow it to cool completely on a cooling rack.
5. Once poundcake is cool, lay it on its side on a cutting board.  With a long serrated knife, cut poundcake into three separate layers.
6. Line a clean 9x5 inch loaf pan with parchment.  Place the bottom of the poundcake in the clean pan.  Spread 1/4 of the Cool Whip evenly on top, then sprinkle it with half of the berries.  Spread another 1/4 of the Cool Whip over berries, smoothing as evenly as possible.  Repeat layers of cake and Cool Whip and berries once more, then top with the cake top.  Gently press top down to spread fillings.
7. Cover poundcake with plastic wrap.  Freeze poundcake for 4 hours or until ready to eat (it will keep for up to a week).  When ready to serve, allow to sit at room temperature for 10 minutes to soften.  Slice like a cake with a thin serrated knife.

Mini Lemon Poppyseed Cakes

I happened upon a mini Bundt cake pan a couple of years ago on a factory clearance.  I realized this weekend, in trying to figure out what to make for dessert on Sunday, that I hadn't used the pan yet.  Feeling slightly guilty, I tried to figure out what to make.  I bought lemons at the store, so I thought something lemon would be good. For not having much of a plan, these were remarkably good.  The lemon flavor is strong the cake is dense and very moist.  I highly recommend them. (Note: I used a pan like this Nordic Ware 54737 Platinum Collection Cast Aluminum Garland Bundt Pan, but a regular muffin pan would probably work also.)

Makes 6 mini cakes (if making one large Bundt cake, double recipe)

1/2 cup cake flour
1 cup flour
2 teaspoons baking powder
Dash salt
1/2 cup sour cream
Juice of 1 lemon, divided
Finely grated rind of one lemon, divided
1/4 teaspoon pure lemon extract
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tablespoon poppy seeds
1 cup powdered sugar
1-2 teaspoons milk

1. In small mixing bowl, mix together flours with salt and baking powder.  Stir well and set aside.
2. Grate half of the lemon rind into small mixing bowl.  Juice half of the lemon over rind in bowl.  Set aside for glaze later.
3. Measure sour cream into a measuring cup or small bowl.  Add half of the lemon juice and half of the lemon rind.  Stir well, then stir in lemon extract.  Set aside.
4. In mixing bowl, beat butter and sugar until sugar is incorporated.  Add eggs one at a time, beating as vigorously as possible after each.  Add 1/3 of the flour mixture and mix well.  Stir in half of the sour cream mixture.  Mix in another 1/3 of the flour, then the rest of the sour cream.  Stir well and scrap sides.  Add remaining flour mixture and poppy seeds, mixing just until incorporated.
5. Grease baking pan(s) with butter, then flour or spray them with baking spray that has flour in it.  Spoon batter into pan(s), dividing batter evenly if needed.  Smooth top and tap pan on the counter a few times to get out air bubbles.
6. Bake cake(s) in 350 degree oven for 20-25 minutes for mini cakes.  If making a full 12-cup cake, bake for 55-65 minutes.
7. Cool cake in mini pans for 10 minutes.  If using full pan, cool for 15 minutes.  Pull cake away from the edges of the pans or tilt pan slightly to loosen.  Invert cake or cakes onto cooling rack and for 30 minutes for mini or 60 minutes for full. Cake should be slightly warm.
8. Make the glaze for the cake by placing powdered sugar in small mixing bowl with reserved lemon juice and rind.  Stir well and add enough of the milk to produce a thin glaze.  Using a knife or small spatula, spread glaze evenly over the top of the cake or cakes.  Allow cakes to cool completely before serving.

Slow Cooker Peanut Butter Hot Fudge Cake

Still no oven, but I wanted cake the other day so I started looking around.  I have always been a fan of hot fudge cake, but it tends to have a short shelf-life.  I had people coming over, so I decided to try out an idea that I had and make hot fudge cake in the slow cooker.  It was delicious, but I do recommend smaller servings since the cake is very rich.  As it cooks in the slow cooker over the course of an hour and requires very little prep, it would be fantastic for a dinner party or group gathering.

Serves 6

1 cup flour
1/2 cup sugar
3 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 tablespoon oil
1 teaspoon vanilla
1/4 cup peanut butter
1/2 cup peanut butter chips
3/4 cup brown sugar
1/4 cup cocoa
1 1/2 cup very hot water
Ice cream, for serving
Cool whip or whipped cream, for serving

1. In medium mixing bowl, mix together flour, sugar, 2 tablespoons cocoa, baking powder, and salt.  Measure milk, oil, and vanilla together in a measuring cup.  Add milk mixture and peanut butter to flour mixture in bowl.  Stir until smooth.  Add peanut butter chips.  Spread batter in the bottom of a greased slow cooker.
2. In small bowl, mix brown sugar with 1/4 cup cocoa.  Pour in hot water and mix until sugar dissolves and cocoa mixes in evenly.  Pour hot water mixture over batter in slow cooker.
3. Place paper towels over top of slow cooker, then top with lid.  Cook cake on high for 60-90 minutes.  Check the cake every 15 minutes after the 60 minutes are off.  Cake is done when a knife inserted in the center of the cake comes out clean.  As the cake bakes, hot fudge collects under the cake, so be sure to only check the cake for cooking.  Allow cake to cool for 15-30 minutes once it tests done.
4. To serve, spoon cake into bowls and top with ice cream.  Spoon hot fudge sauce from underneath cake over ice cream. Top with whipped cream as desired.  Serve immediately.

Slow-Cooker Peanut Butter Chocolate Chip Cake (with regular oven variation)

I have now been without an oven for about 5 days--if confused, read this--and of course all I could think about all day was how much I wanted baked goods.  The second something is impossible is the second it is also really tempting.  After days of wanting homemade bread, complicated meals, and fresh (not frozen) cookies, I decided that I needed to take evasive action. Somewhere I had heard that it was possible to make cake in a slow cooker.  Looking online I couldn't find any recipes that sounded good.  I wanted a really basic cake and I decided peanut butter sounded good, so I figured I might as well give it a shot.  The cake was moist with a good peanut butter taste.  The chocolate and topping really just made a good thing better.  I included directions to make it in an oven as well, for those of you who have one that works.

Serves 6-8

1/3 cup flour
1/2 cup brown sugar
1/3 cup creamy peanut butter
2 tablespoons butter, softened
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2 cups flour
1 1/4 cups brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
1/2 cup milk
2/3 cup peanut butter
2 eggs
1/4 cup butter, softened
1 cup miniature chocolate chips

1. In small bowl, mix together the 1/3 cup flour and the 1/2 cup brown sugar.  Cut in the 1/3 cup peanut butter and the 2 tablespoons of butter until mixture is crumbly.  Set aside.
2. In mixing bowl, stir together the 2 cups flour and 1 1/4 cups brown sugar.  Add baking powder, soda, and salt.  Stir in sour cream, milk, 2/3 cup peanut butter, eggs, and 1/4 cup butter.  Stir until combined, then beat until light and fluffy.  Stir in chocolate chips.
3. If making in a regular oven, pour mixture into greased 9x13-inch pan.  Top with peanut butter crumbles.  Bake at 375 degrees for 20-30 minutes or until cake tests done.
4. If making in a slow cooker, pour into greased 3-quart slow cooker liner.  Put a double-layer of paper towels and place lid on top.  The towels should stay between the cake and the lid. Cook on high for 90 minutes, then crumble topping over cake.  Reduce heat to low and cook for 30-45 minutes more. 
5. Serve warm or cooled.

Apple Spice Layer Cake

When I asked my husband what kind of cake he wanted for his birthday, I wasn't terribly surprised when he said apple spice.  Apple is one of his favorite flavors--hence why it is featured so prominently on this blog--and a he knew I would make him a good cake.  The problem was finding a recipe for this good cake.  I scoured the internet and my cookbooks and came up with one recipe that fit my specifications (layer cake, no nuts, something that didn't have 12 comments proclaiming it very rich).  The recipe I was left with was one I had made before and was completely underwhelmed by as it was an apple spice cake that tasted nothing like apple or spice.  Needless to say, I ended up making up this recipe instead.  The cake itself is moist, dense, and wonderfully flavorful.  The filling I added because I thought actual pieces of apple would up the flavor.  The frosting was to bring all these flavors together and to add another dimension.  The result tastes a lot like a cross between apple pie and cake; completely heavenly.  Note: I made my own applesauce for this, but any unsweetened applesauce could probably be substituted.  I just wanted to make sure the flavor of my applesauce really was powerful, which I could control if I made my own.

Makes 8- or 9-inch layer cake

1/4 cup brown sugar
Dash cinnamon
3 apples, skinned, cored and chopped (I used Jonagold)
1 teaspoon lemon juice
1 cup water
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3 1/4 cup flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 cup butter, softened
2/3 cup brown sugar
1 cup sugar
4 eggs
1/2 teaspoon vanilla
1 tablespoon molasses
1/2 cup sour cream
Apple Filling
Spiced Cream Cheese Frosting

1. In small saucepan, stir apple pieces with the 1/4 cup brown sugar and dash cinnamon.  Add lemon juice and a few tablespoons of the water.  Bring to a simmer and cover, cooking until apples are soft (about 5 minutes).  Remove lid and simmer until apples begin to break down, adding more water as needed to keep it from scorching.  This simmering may take as much as 30 minutes, but just keep adding water and stirring occasionally until apples break down into a very thick sauce.  You should have about 1 1/2 cups sauce.  Remove from heat and refrigerate until you are ready to use.
2. In medium bowl, measure flour.  Add baking powder, soda, salt, cinnamon, allspice, ginger, and nutmeg.  Whisk to evenly distribute and set aside.
3. Grease and flour two layer cake pans, 8 or 9 inches each.  Set aside.
4. In bowl of an electric mixer, beat butter a few seconds to loosen.  Add the 2/3 cup brown sugar and the white sugar.  Beat well, scraping sides of the bowl as needed.  Add eggs one-at-a-time and beat well between eggs.  Beat in vanilla and molasses.  Scrape bowl and add 1/3 of the flour mixture.  Stir until combined.  Mix in 1/2 of the sour cream, then another 1/3 of the flour mixture, then the remaining sour cream and flour.  This will alternate flour and sour cream, beginning and ending with flour.  Stir in applesauce.
5. Divide batter evenly between prepared pans.  You will need to smooth the batter with a spatula or knife to make sure it is even in the pans.  Bake cake layers in 350 degree oven for 35-40 minutes or until a tester inserted in the center of each layer comes out clean.  Cool 20 minutes in pans, then remove to cool completely on a cooling rack.  Cool completely before assembling cake.
6. Place about 1/2 cup frosting in a piping bag or baggie.  Cut corner off baggie or use wide round tip.  Place one cake layer on serving plate and pipe a rim around the top of the layer with your baggie or piping bag.  This frosting will act as a dam to hold the apple filling in place.  Pour apple filling on top of cake layer and smooth to distribute apple pieces evenly.  Place second cake layer on top of filling, making sure to center it.  Frost top and sides of cake with frosting, using as thin a coating of frosting as possible.  Refrigerate cake until frosting is hard, about 30 minutes.  Frost cold cake with remaining frosting, smoothing as desired.  Decorate as desired or leave plain.  Refrigerate for at least an hour before serving.  Cake can be stored, in the refrigerator, for up to 5 days.

Spiced Cream Cheese Frosting

I created this frosting to go on the apple layer cake that is found here. The frosting itself, though, was so good and had such a deep flavor that I think it would be delicious on any number of things.  I plan to try it on carrot cake, pumpkin bars, pretty much anything else that I can think of that uses a cream cheese frosting but that would also be good with cinnamon and maple.  It still has that nice tang of cream cheese, but it adds a lot of other flavors that give the frosting a very pleasing taste.

Makes about 4 cups (enough for one cake or 24 cupcakes)

8 oz cream cheese, softened
1/2 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla
3 1/2 to 4 cups powdered sugar

1. In bowl of an electric mixer, beat cream cheese and butter together until fluffy.  Add brown sugar and cinnamon and beat well.  Make sure there are no lumps of brown sugar in the frosting, beating more as needed to break up lumps.  Add vanilla and mix well.  Beat in 2 cups of powdered sugar to start, then add remaining 1 1/2-2 cups as needed to reach desired spreading consistency.

Apple Filling / Topping

When I make pancakes for dinner, I like to make some kind of special sauce to go along with them.  This apple creation could be used for this, though I made it to function as the filling for a cake.  It has a nice taste of apple and it isn't too sweet, which makes it a winner in my book.  A nice bonus is that it also makes a very tasty "glue" in a layer cake.

Makes about 1 1/2 cups

2/3 cup sugar
1 1/2 tablespoons cornstarch
1 cup water
1 teaspoon cinnamon
1 Granny Smith apple, skinned, cored and finely chopped (about 1 cup)
1 tablespoon lemon juice

1. In small saucepan, mix sugar and cornstarch until cornstarch is no longer clumped.  Stir in water and mix until cornstarch is dissolved.  Stir in cinnamon.  Place saucepan on medium heat.  Cook and stir mixture until it bubbles and becomes clear.  Add apple pieces.  Return mixture to a boil to lightly cook apple.  Remove from heat, then stir in lemon juice.  If using as a sauce, use hot.  If using as cake filling, refrigerate filling until you are ready to use it.

Caramel Apple Cake

I have mentioned in previous posts my love of caramel apple flavored desserts.  I happened upon a cake mix in the grocery store for caramel apple cake.  I'm not a huge fan of cake mixes--mostly I think they taste like preservatives and their extremely fluffy texture is slightly unnatural--but I liked the idea of the cake.  I decided to make a version of what I imagine the mix tasted like: caramel-flavored cake with apple bits and caramel drizzled over it all.  This cake came out so much more moist and flavorful than even I expected.  Score one for the from-scratch cake.

Makes 8-inch square cake

6 tablespoons sugar
3/8 cup water
3/8 cup sour cream
1 1/2 cup flour
1/2 cup sugar
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
6 tablespoons butter, room temperature
1 egg
1/2 teaspoon vanilla
1 Granny Smith apple, peeled, cored, and coarsely chopped
1/2 teaspoon cinnamon
1 tablespoon sugar
Caramel topping, for serving
Cool Whip, whipped cream, or vanilla ice cream, for serving

1. Grease 8-inch square pan.  Set aside.
2. In small heavy skillet, evenly scatter 6 tablespoons sugar and place on medium heat.  Stirring constantly, caramelize the sugar.  This will take some time, but resist the urge to raise the temperature.  The sugar should begin to melt along the bottom, then form white crystal clumps, them melt into a clear syrup, then the syrup will darken.  You should heat your 3/8 cup of water to a boil in the microwave once the sugar makes a syrup.  When the syrup is a dark amber--about the color of maple syrup--begin to add the boiling water.  Stirring constantly with one hand, pour a very small amount of the water into the sugar.  This will steam an sputter, but keep stirring.  Add the rest of the water, a little at a time, and keep stirring to bring up the syrup from the bottom of the skillet.  Once all of the water is added and no sugar crystals remain in the skillet, pour caramel mixture into measuring cup.  Stir in enough sour cream to reach 3/4 of a cup of mixture.  Set aside.
3. In bowl of an electric mixer, combine flour and 1/2 cup sugar.  Add brown sugar, baking powder, salt, and 1 teaspoon cinnamon.  Stir at lowest speed until combined.  Scatter butter over dry ingredients and mix at lowest speed until crumbly.  Pour half of the caramel mixture into bowl and beat until smooth.  Add egg and vanilla.  Beat until smooth and fluffy.  Scrap bowl and beater.  Add remaining caramel mixture and beat until smooth.  Add apple pieces and stir at lowest speed just until incorporated.
4. Spoon all of apple cake batter into prepared pan.  Use spatula to make sure top is smooth and apples are evenly distributed.
5. In small bowl or custard cup, mix 1/2 teaspoon cinnamon and 1 tablespoon sugar.  Sprinkle cinnamon sugar evenly over top of cake.
6. Bake cake in 350 degree oven for 35-40 minutes or until it tests done with a toothpick.  Because of the apple bits, you may want to test it in multiple places around the center.  Transfer cake pan to wire cooling rack to cool.
7. To serve cake, cut into desired pieces.  Drizzle cake with caramel topping and top with desired creamy topping.  Cake is also excellent on its own.  Cake can be stored in refrigerator for up to 3 days.

Basic Buttercream

I use this frosting for pretty much anything.  I like it on cookies, on cakes, on graham crackers.  Pretty much anything that needs sweet or vanilla, this is the frosting I use.  This recipe will be enough for 12-16 cupcakes (spread frosting; it will frost fewer if the frosting is piped on), 30-45 cookies (depending on cookie size), or about half of a 9-inch layer cake.

Makes about 3 cups frosting

1/2 cup butter, room temperature
1 teaspoon vanilla
2 1/2 cups powdered sugar
Milk, if needed
Food coloring, if desired

1. With an electric stand mixer, beat butter until fluffy to loosen it up.  This will take about 30 seconds.
2. Add vanilla.  Scrap sides and beat again until vanilla is incorporated.
3. Add powdered sugar, one cup at a time.  Scrap sides of bowl and beater after each cup is added.  After all 4 cups are added, if the frosting seems too stiff to use, you will want to add milk 1/2 teaspoon at a time.  You won't need much milk, so don't add too much or you will have to add more powdered sugar to even it out.
4. Add food coloring, if using.  Frosting itself will be a very pale yellow / off-white color.  I usually use the gel food colorings for frosting, as the liquid that comes in dropper-bottles thins frosting.

Chocolate Chip Cake

I love yellow cake with chocolate frosting, so adding chocolate chips seemed like an awesome plan.  I was not impressed, though, by the recipes all seemed like a lot of work.  I like to make cake from scratch, but the recipes that beat egg whites separately and fold them in is a little more work than I like to do.  Behold the easier--yet still unbelievably tasty--chocolate chip cake.  It's rich, dense, and decadent.

Makes one layer cake

1 1/2 cup flour, divided
1 1/2 cup cake flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup miniature chocolate chips
1 cup butter, softened
1 3/4 cup sugar
4 eggs
1 tablespoon vanilla
1 cup sour cream
Chocolate Fudge Frosting

1. Measure 1 cup flour, cake flour, baking powder, and salt in small bowl.  Stir together until combined.  Set aside.
2. Place miniature chocolate chips in small bowl.  Pour remaining 1/2 cup flour over chips and toss to coat.  Set aside.
3. Grease and flour round layer cake pans.  Set aside.
4. In bowl of an electric mixer, beat butter and sugar until fluffy.  Add eggs and beat well.  Stir in vanilla and whip until fluffy.  Stir in half of the flours/powder/salt mixture and beat well.  Stir in half of the sour cream and mix well.  Add remaining flours mixture, then remaining sour cream.  Mixture might appear curdled at this point.  Stir in chocolate chips/flour mixture just until chips are distributed.
5. Divide batter evenly between cake pans.  Bake in 350 degree oven for 25-35 minutes.  Allow to cool on a wire rack before removing from pans and frosting.

Chocolate Fudge Frosting

I have had a really hard time finding a good chocolate frosting that was not buttercream.  I wanted something that was more fudgy.  This one was a modified recipe from a few I found.  I was amazed at how easy it was and yet how good.

Frosts one layer cake

2/3 cup butter
4 oz unsweeted chocolate
4 1/2 cup powdered sugar
1/2 teaspoon vanilla
1/2 cup milk

1. In microwave-safe bowl, melt chocolate and butter together.  This will take about 1 minute on high, stirring every 30 seconds.  Set aside.
2. Place powdered sugar in the mixing bowl of an electric mixer.  Pour butter chocolate mixture over powdered sugar. Beat until crumbly.  Add vanilla and half of the milk to crumbles and beat well.  Add enough of the other half of the milk to make the frosting a spreading consistency.  Allow to sit at room temperature until ready to use.

Strawberry Shortcake Cake

I thought that something summery was in order for Labor Day.  I really like strawberries and I really like Bundt cakes, so I thought I would try to combine them into one.  Sweet, rich, and flavorful, this cake really fits the bill.  It has the added bonus of being made in one bowl and not requiring frosting, so isn't as hard as cakes sometimes can be.

Makes 10-inch fluted cake

1 pound fresh strawberries
1/2 cup butter, room temperature
1/3 cup shortening
1 3/4 cup sugar
1 scant teaspoon salt
4 teaspoons baking powder
3 cups cake flour
1 cup skim milk
2 teaspoons vanilla
4 egg whites
Whipped cream or Cool Whip, for serving

1. Clean the strawberries.  Hull the berries and dice them into a measuring cup.  When all of the berries are diced small, you should have 2 cups of cut berries.  Set aside.
2. Coat fluted cake pan with baking spray or grease with butter and sprinkle with flour.  Set aside.
3. Combine butter and shortening in mixing bowl of an electric mixer.  Beat until they are combined.  Add sugar and beat well.  Scrap sides of the bowl and add salt, baking powder, and cake flour.  Beat until mixture forms crumbles.
4. In measuring cup, combine milk and vanilla.  Pour into crumbly batter all at once and beat well until crumbles dissolve.  Scrap sides and bottom of bowl.  Add egg whites and beat well.  Mixture might appear curdled at this point.  Use a spatula to fold strawberry pieces into cake batter.  Spoon cake batter into pan and smooth with spatula.
5. Bake cake at 350 degrees for 50-60 minutes or until cake tests done.  It will likely rise to the top of the pan, then fall shortly before or after you take it from the oven.  This makes the cake dense.
6.  Remove cake from oven to a cooling rack.  Allow to rest in pan for 30 minutes.  Lift the cake in the pan and shake it to loosen cake.  Invert cake onto cooling rack, removing it from the pan.  Allow cake to cool completely before slicing and serving.  Serve with whipped cream or Cool Whip.

Banana Cupcakes

I am one of those people who celebrates their dog's birthday.  My dog's birthday is today, so even though we don't have clean water to drink or to use for dishes, I still made my dog cupcakes.  My dog really likes bananas and peanut butter, so I adapted a couple of recipes to come up with these cupcakes.  I paired my banana cake cupcakes with peanut butter frosting here, but they would also be fantastic with cream cheese or vanilla frosting.  Notice that even though I gave one of these cupcakes to my dog for her special day, they are intended for human consumption and are delicious.

Makes 12 cupcakes

2 ripe bananas
5 tablespoons shortening
3/4 cup dark brown sugar
1 egg
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
2 tablespoons buttermilk
1/2 cup flour
1/2 cup cake flour
Pinch baking powder
Scant 1/2 teaspoon baking soda
1/2 teaspoon salt
Peanut Butter Frosting

1. Grease 12 cupcake cups or line them with paper liners.  Set aside.
2. In mixing bowl of an electric mixer, beat bananas until mashed.  Add shortening, brown sugar, egg, vanilla, cinnamon, and buttermilk.  Beat until shortening is broken up.  Add flour and beat until smooth.
3. In 1-cup measuring cup, measure cake flour.  Add baking powder, baking soda, and salt to cake flour in cup.  Mix with a fork until mixed.  Add cake flour mixture to banana mixture in mixing bowl and mix just until combined.
4. Evenly distribute batter between prepared cups.  Bake in a 350 degree oven for 15-20 minutes or until cupcakes test done.  Allow to cool before frosting.  Store cupcakes in an airtight container and eat them within 2 days for best flavor and texture.

Peanut Butter Frosting

I have had mixed results making peanut butter frosting.  It seems like it always comes out too dry and is hard to spread. I decided that more butter and less powdered sugar would help make it more fluffy.  This came out tasting like great whipped frosting, but with a strong peanut taste.  I call it a winner.  Notice that I used it on banana cupcakes, but it would also be fantastic on brownies or chocolate cake.  I would recommend doubling this recipe if you want to use it on a layer cake.

Makes about 2 cups frosting (enough for 12 cupcakes)

1/3 cup creamy peanut butter
1/4 cup butter, softened
Splash vanilla
1 1/2-2 cups powdered sugar

1. In mixing bowl of an electric mixer, beat peanut butter and butter together until combined.  Add vanilla and whip to incorporate some air, about 1 minute.  Scrap bowl.  Add 1 cup of the powdered sugar and beat to incorporate.  Working in 1/4-1/2 cup at a time, add as much of the remaining powdered sugar as it takes to make a spreadable frosting.  Use frosting at room temperature.

Lemon Raspberry Cake

My best friend and I have an agreement that we will make each other's birthday cakes every year.  There is usually a planning period where we map out exactly what kind of cake we will make (it's a collective process) and this year this was her request.  Dense lemon cake, fruity raspberry curd, and light lemon buttercream over it all.  Her birthday is today, so I made her cake yesterday and we had the first tastes last night.  Yummy.  It might be a little fancy for everyday, but for a birthday or other special occasion, it is awfully good.

Makes 9-inch layer cake

3 tablespoons fresh lemon juice (about 3 lemons)
3 tablespoons lemon zest (about 3 lemons)
1 cup sour cream
1 1/2 cup flour, plus 2 tablespoons for pans
1 3/4 cup cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, plus 1 tablespoon for pans
1 3/4 cups sugar
4 eggs
Raspberry Curd
Lemon Buttercream Frosting

1. Grease layer cake pans with tablespoon butter.  I also like to cover the bottom of my layer pan with a round of parchment, cut to fit, and grease that as well.  Place the 2 tablespoons flour in one cake pan, shaking to coat pan, and then shake excess into other pan and coat it in flour.  Discard excess flour once both pans are coated.
2. In small bowl, mix together lemon juice and zest and sour cream.  Set aside.
3. In medium bowl, combine flours.  Using a small whisk, mix baking powder and salt into flours.  Set aside.
4. In bowl of an electric mixer, beat butter and sugar together until fluffy.  Scrap sides of bowl.  Add eggs, one at a time, and beat until mixture is fluffy and incorporated.
5.  Beat roughly 1/4 of the flour mixture into the butter mixture.  Add 1/3 of the sour cream mixture and beat well.
6. Repeat step 5 until all of the flour mixture and sour cream mixture is incorporated into butter mixture.  You should end with flour.  When adding these ingredients, be sure to beat as little as possible to prevent cake from being tough.
7. Divide batter evenly between prepared pans.  Bake layers in 350 degree oven for 30-40 minutes or until a toothpick inserted in the center of each layer comes out clean.  Place cake pans on oven rack to cool completely.
8. Remove cakes from pans.  If parchment was used, peel parchment off layer bottoms.  Using thread pulled taut or a serrated knife, split each layer in half horizontally.  This should leave you with four layers of cake.
9. On plate or serving platter, arrange one layer of cake.  Spread 1/2 cup raspberry curd over cake layer, making even and spreading within 1/4 inch of cake edge.  Top with a second layer of cake.  Spread second layer with 1/2 cup curd like the first, then top with a third cake layer.  Spread remaining curd over third cake layer.  Top with fourth and final layer.
10.  Spread a very thin layer of frosting over entire cake.  This should seal in crumbs and make cake more stable (it can shift somewhat with four layers). Refrigerate cake for 20-30 minutes or until frosting is hard.
11. Frost cake with remaining frosting, evenly distributing buttercream over the cake.  Allow cake to sit for at least 2 hours before serving to allow frosting to firm up and cake to settle.  Cake can be refrigerated in a covered container for up to three days.

Lemon Buttercream Frosting

I have made frosting with butter and egg whites, but I wasn't a huge fan.  I guess I am just more of a fan of the traditional buttercream frosting, even for flavors.  This frosting was developed to go on lemon cake, but could also be used on more powerful cakes like spice or a more basic cake like white.

Makes frosting for a 9-inch layer cake (about 3 cups)

7 tablespoons butter, room temperature
3 tablespoons lemon juice (about 3 lemons)
3 tablespoons fine lemon zest (about 3 lemons)
2 teaspoons milk
4 1/2-5 cups powdered sugar

1. In bowl of an electric mixer, beat butter until fluffy.  Add 2 cups powdered sugar and beat well.  Add lemon juice and zest.  Beat well, scraping sides of bowl, and add milk.  Mixture will appear curdled.  Add another 2 cups of powdered sugar and beat until light and fluffy.  Continue to add powdered sugar to mixture until it is desired spreading consistency.  Store at room temperature until ready to use.

Raspberry Curd

I had made lemon curd before, but not really any variations on it.  The idea for this raspberry curd came about as a cake filling, but it would also be good on cookies or other baked goods like scones.  It might seem like a lot of work but I think it's worth it.

Makes 1 1/2 cups

8 oz red raspberries
3 eggs
1/2 cup sugar
1 tablespoon cornstarch
6 tablespoons butter
Red food coloring, optional

1. Crush berries with a potato masher.  Line a strainer with two layers of cheesecloth, layered crosswise like a +, and place strainer over a measuring cup or bowl.  Pour crushed berries into cheesecloth in strainer, bringing cheesecloth up over berries.  Apply pressure to the bundle of berries.  Increase pressure, squeezing cheesecloth bundle any way you can, until 1/3 cup of raspberry juice has been extracted from the berries.
2. In small heatproof bowl, beat eggs until integrated.  Set aside.
3. In small saucepan, mix together sugar and cornstarch.  Stir until cornstarch is integrated into sugar.  Mix in raspberry juice and butter.  Place saucepan on medium heat and stir constantly until mixture thickens and bubbles.
4. Using a whisk, stir eggs constantly in bowl.  Stirring constantly, pour half of the hot raspberry mixture into the eggs.  Whisk quickly until eggs are incorporated into mixture.  Pour egg mixture back into saucepan with remaining raspberry mixture and stir very quickly until incorporated.  Return saucepan to heat and cook for 2 minutes.  Stir in food coloring, if using, to make the curd a pretty pink color. Pour curd into a container with a lid and place in refrigerator until cold.