Category Archives: Cakes

Blueberry Breakfast Cake

I came across this recipe when I was looking for a spring breakfast snack.   I didn’t want it to be too dessert like, but still tasty.  I think this fits the bill.  Plus, I seem to be in this lemon kick.  I’ve been adding it to breads, cookies and even pasta dishes.  Love it.  There is something about a sweet blueberry taste with a tart lemon kick.

The original recipe called for buttermilk, but I used non-fat Greek yogurt instead.  I hate buying buttermilk at the store, you use a tiny bit for a recipe and then your left with the rest of the carton.  What am I supposed to do with that?  So, since Greek yogurt is a staple in my refrigerator, I decided to give it a whirl.  It was amazing.  One of the most moist cakes I have made in a while.  But if you are  a buttermilk fan, go ahead and substitute the yogurt for the buttermilk, using the same measurements.  Either way you will not be disappointed. 

Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 2 teaspoons lemon zest, about the zest from 1 large lemon
  • 7/8 cup sugar (3/4 cup + 2 tablespoons)
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups frozen wild blueberries
  • 1/2 non-fat Greek yogurt (I used Fage)
  • 1 tablespoon sugar, for sprinkling on top

Directions:
1.  Preheat oven to 350°.  Spray a 9×9 inch baking dish with nonstick cooking spray.

2.  Using an electric mixer cream butter, lemon zest and 7/8 cup sugar in medium sized bowl until light and fluffy.  Add egg and vanilla, beat until thoroughly combined.  Set aside.

3.  In a separate bowl whisk together flour, baking powder and salt.

4.  Place blueberries in a small mixing bowl and toss with remaining 1/4 cup flour.

5.  Add the flour mixture to the batter a small amount at at time, alternating with the yogurt.  Then fold in the blueberries.

6.  In prepared baking dish, spread batter.  Sprinkle with remaining tablespoon of sugar.  Bake for 35-45 minutes, or until a toothpick inserted into middle comes out clean.  Let cool for at least 15 minutes before cutting.

Adapted from:  alexandracooks

Red Velvet Poke Cake

If you have been following my blog, not too long ago I had a recipe for coconut poke cake, well it was such a hit I decided to make a different flavored poke cake.  One of my husband’s favorite cakes is red velvet, so I decided to give it a try.  It was delicious, so delicious in fact my husband and I ate a quarter of the cake in one sitting.  I know, put the fork down.  It is so much easier said than done when it comes to me and sweets.  For the next week we were motivated to hit the gym everyday so we wouldn’t feel guilty about having a piece of cake every night after dinner.  Life is all about balance, right?  Even despite making it to the gym everyday, I think I am going to wait a while before I make another poke cake, my skinny jeans will thank me.

Ingredients:

  • 1 red velvet box cake
  • 1 (14-oz) can sweetened condensed milk
  • For the Frosting:
  • 8 ounces butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 4¼ cups powdered sugar
  • 2 tablespoons vanilla extract

*sprinkles if desired

Directions:
1.  Make cake according to box directions.  Remove cake from the oven and immediately poke holes all over the top of cake while still hot.  I used the end of a wooden spoon to poke the holes.

2.  Slowly pour the can of condensed milk all over the top of the cake, as evenly as possible. 

3.  Allow the cake to cool completely before frosting and decorating.


Making the Frosting:
1.  In a medium bowl, using an electric mixer, whip together butter and cream cheese on high speed for about 5 minutes.  Next, reduce mixer speed to low and slowly add in powdered sugar until all is incorporated.  Add in vanilla and mix thoroughly.  Increase mixer speed to medium and whip for 3 minutes, or until frosting is light and fluffy. 

2.  Spread the frosting evenly over top of cake and decorate as desired.  Make sure to store cake in an airtight container in the refrigerator.

Cut and Enjoy!!!!

Adapted from:  browneyedbaker

Coconut Poke Cake

 

I decided to make this recipe for Christmas dinner.  I know I’m a bit behind in posting this, but hey better late than never.  We were having a low key Christmas, just my husband and I and we invited my best friend Melissa to join us.  She taught me to make dressing, gravy and turkey stock from scratch.  So, I let her choose dessert for the evening.  She said anything “coconut”!  So I went on the search for a coconut dessert and came across something called a poke cake.  I had never heard of such a thing.  Then I found a coconut poke cake and decided to give it a try.  I used fat free condensed milk and lite cool whip to lighten up the calorie content and it was plenty sweet.  It was amazing.  The cream of coconut and condensed milk make the cake extra moist and the added coconut extract I put in the batter and frosting, bumped the flavor into coconut heaven.  Even my husband who is a chocolate fanatic couldn’t stop eating it.  It was a hit.  I am excited to try other flavors and varieties of this new found “poke cake.”

Ingredients:

  • 1 package white cake mix (not one with pudding)
  • 1 1/2 teaspoon coconut extract
  • 1 (14oz) can cream of coconut
  • 7 oz fat free sweetened condensed milk
  • 1 (16oz) container lite cool whip, thawed
  • 1 (14oz) package shredded sweetened coconut

Directions:
1.  Prepare and bake cake according to package directions, adding 1 teaspoon of coconut extract to batter before baking.
2.  Remove cake from oven and while still HOT, using the end of a wooden spoon poke holes all over the top of the cake.

 

3.  In a medium bowl, mix the cream of coconut and sweetened condensed milk.  Pour mixture evenly over hot cake.
4.  Allow cake to completely cool.  In a large bowl mix cool whip, 1/2 the bag of coconut and 1/2 teaspoon coconut extract together.

 

5.  Frost cake with mixture and sprinkle remaining coconut evenly over top of cake.

6.  Refrigerate cake for at least 1 hour before cutting.  Make sure to store cake in refrigerator.

Adapted from:  allrecipes

Lemon Almond Butter Cake

 

There is nothing better than spending a snowy, freezing Saturday night cooking and hanging out with good friends.  We decided since the the air outside was enough to make your nostrils stick together, that would would invite our friends over for a cook-in.   We decided on steaks and a baked veggie and pasta dish.  My friend, Desiree came prepared with a recipe she had found for a delicious sounding dessert.  So, with the menu planned out her and I began the cooking frenzy.  I have to say, having a girlfriend to cook with was wonderful.  We both just jumped right in and had a blast.

 

So, here is our dessert creation.  The original recipe was for a plain lemon butter cake, but we didn’t have any lemon extract on hand, so improvising we chose to use an almond extract instead.  I must say, it was a great choice.  Sometimes not following the directions exactly turns out to be delicious.  The lemon zest and juice combined with the flavor of almond was mouth watering.  The only mistake we made was making dessert first and having to smell it the entire time we were cooking dinner. Having to wait until after dinner to try a piece was torture.  Patience is a virtue, right?

For the cream cheese filling

  • 8 oz cream cheese, room temperature
  • 1 cup confectioners sugar
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • zest of 1/2 lemon

For the cake

  • 2/3 cup all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • zest of two lemons

Directions:

Preheat oven to 325°.  Spray a 9″ springform pan with nonstick cooking spray.

First make the filling:

1.  In a large bowl, using a mixer beat the cream cheese on medium speed for about 3 minutes, until smooth and creamy.

2.  Add confectioners sugar and beat for another 2-3 minutes.  Add egg and beat until well combined.  Next add butter, almond extract, vanilla extract and lemon zest beat until completely combined and set aside.

Second make the cake: 
3.  In large mixing bowl whisk together flour, sugar, baking powder and salt.  Add in melted butter, eggs, lemon juice, vanilla extract and lemon zest, whisk together until combined.  Do NOT over mix.

 

4.  Pour batter evenly into springform pan.  Carefully pour filling mixture, evenly over cake batter to within 1/2 inch of the edge of the pan.  The filling mixture should cover entire cake batter except for a 1/2″ ring around the outside of the cake.

 

5.  Bake for about 35 minutes, or until the cake has slightly puffed up and a toothpick inserted near edge of cake, comes out clean.

 

6.  Allow to cool in pan on a wire rack for 10 minutes.  Remove springform sides and allow to cool on rack for 1 hour.  Place in refrigerator and allow to cool completely.

7.  Serve chilled and sprinkle each piece with confectioners sugar.

Adapted from:BlackJackBakeHouse