1 stick (1/2 cup) unsalted butter
1 ½ cups granulated sugar (divided)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 tablespoon pure vanilla extract
1 (29 ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350°F. Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.
Place butter in a medium size microwave safe mixing bowl. Heat butter in microwave until melted. Add 1 cup sugar, flour, baking powder, salt and whisk to combine. Add milk and vanilla, whisk until combined. Pour batter into prepared baking dish.
Spoon peaches over top of batter, placing them evening around the pan. Reserve the juice from the can.
Add 1/2 cup sugar, cinnamon and nutmeg to the juice. Whisk to combine. Pour juice over peaches.
Bake 55-60 minutes until golden brown. Serve with a scoop of ice cream on top if desired. Enjoy! serves 12
6 tablespoons unsalted butter, softened, plus more for pie plate 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
150 g (3/4 cup) sugar
125 g (1 stick or ½ cup) unsalted butter, melted
115 g (4 oz or ¾ cup) of all purpose flour
500 ml (2 cups) milk lukewarm *
powdered sugar for dusting cake
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it’s easier to get the cake out.
Separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together.
Add the egg whites to a mixer and mix until stiff peaks form.
Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don’t fold the egg whites in completely, you still want to see some of the white bits floating at the top.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled.
* To get the milk lukewarm I usually warm it in the microwave for about a minute.
The baking time can vary greatly for this cake. I’ve baked this cake in 3 different ovens and I’ve always needed different times which were from 40 to 70 minutes. The oven I have right now only requires about 45 minutes to get a nice golden color on the cake, whereas other ovens I’ve used required the full 70 minutes. Test if after 40 minutes to see what it looks like. The cake is done when it only jiggles slightly but feels firm to touch.
Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice
Confectioners’ sugar, to dust
Preheat the oven to 350° F. Butter an 8-inch diameter, 2 1/2-inch deep cake pan and line the bottom with parchment paper.
Put the granulated sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking soda, and salt together into a bowl. Stir in the lavender sugar. In a pitcher, mix the eggs with the yogurt and oil. Make a well in the center of the dry ingredients and gradually stir in the wet ingredients. Add the lemon zest and juice, but don’t over-mix. Scrape the batter into the prepared pan.
Bake for 45 to 50 minutes, or until the cake is coming away from the inside of the pan and a skewer inserted into the middle comes out clean. Turn it out, peel off the paper, and set on a wire rack until cold. Dust with confectioners’ sugar just before serving and decorate with sprigs of fresh lavender.
1 1/2 c flour 1 teaspoon aluminum free baking powder 1/2 teaspoon aluminum free baking soda 1/2 cup unrefined sugar + 2 tablespoons, you can use 3/4 cup if you like 1 cup ricotta cheese 2 organic eggs 1/4 cup low fat milk Juice of two limes
1 to 1 1/2 cup fresh blueberries
1. Preheat oven to 350 F degrees. Grease and flour a springform pan and set aside.
2. In a large mixing bowl, with a wire whisk, mix eggs, sugar, milk, lime juice and cheese. Add flour, baking soda and baking power.
3. Dust blueberries with 1 tablespoon of flour to prevent berries to sink to the bottom of the cake. Pour batter into prepared pan and sprinkle berries over batter.
4. Bake for 55-60 minutes. Cool in pan on a wire rack for at least 30 minutes before removing from the baking pan to cool completely on a wire rack. Serving Size: 8
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
8 Tablespoons butter, melted (I used Land O’Lakes unsalted butter)
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake
Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
⅛ cup caramel sauce (I use caramel ice cream topping)
In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
Pour into a 15×13 inch greased jelly roll pan.
Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.
My husband and I came to Canada over 40 years ago from Holland. This traditional Dutch recipe is a family favorite and frequently goes along with me to potluck suppers and other get-togethers. —Elizabeth Peters,
– 3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
– 3 tablespoons plus 1 cup sugar, divided
– 1 teaspoon ground cinnamon
– 2/3 cup butter, softened
– 4 Eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/8 teaspoon salt
In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. In another bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth. Transfer to a greased 9-in. x 5-in. loaf pan. Push apple slices vertically into batter, placing them close together. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 10-12 servings.
2 cups flour
1 cup packed light-brown sugar
2 teaspoons cinnamon
1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces
5 pounds (about 12) tart apples, such as Granny Smith
2 tablespoons fresh lemon juice
In a large bowl, combine flour,and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
Preheat oven to 350 degrees. apples cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon ,and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top.
Put the pan on an aluminum foil-lined baking sheet, and for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.