½ cup unsalted butter (1 stick), melted, plus more for greasing
5 ounces frozen and thawed or fresh, hulled strawberries (about 1 cup)
⅔ cup packed light brown sugar
½ cup whole milk, at room temperature
½ teaspoon kosher salt
1 cup all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving
Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
3 tablespoons granulated sugar, plus more for the ramekin
1 large egg
1 large egg yolk
½ teaspoon vanilla extract
⅛ teaspoon kosher salt
2 tablespoons all-purpose flour
Confectioners’ sugar, to serve (optional)
Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.
In a large mixing bowl, use a hand mixer to cream together butter, egg, sugar, vanilla and milk. In a separate bowl, combine flour, salt, and baking powder. Spoon dry ingredients into wet and mix until dry ingredients are moistened.
Spray a cheesecake pan (a round pan with removable sides – a 13×9″ cake pan will work as well) lightly with baking spray. Spoon batter into pan and cover the top of the cake evenly with raspberries.
Bake for 35-45 minutes (somewhat dependent on pan), or until a toothpick inserted into the center comes out clean.
While cake is baking, whisk together the glaze ingredients.
When cake is removed from oven, gently brush the warm cake with glaze (I removed the sides of my cheesecake pan to brush the sides of the cake as well). Allow to set for 10 minutes and serve!
dmv note: I baked in 9″ cheese cake pan and it really never got done (oven problem as well) next time use 9 x 13 pan.
150 millilitres vegetable oil (plus more for greasing)
150 grams caster sugar
275 grams coconut milk
2 lemons (finely grated zest, plus 3 x 15ml tablespoons of juice)
1 teaspoon vanilla extract
FOR THE COMPOTE:
150 grams blueberries
1 x 15ml tablespoon lemon juice
1 x 15ml tablespoon caster sugar
50 millilitres cold water plus 1½ teaspoons
1½ teaspoons cornflour
FOR THE TOPPING:
250 grams coconut-milk yogurt
1 teaspoon vanilla extract
2½ teaspoons icing sugar
You will need 1 x 20cm springform cake tin / 1 x 8inch spingform cake pan
Preheat the oven to 180°C/160°C Fan/350°F. Grease the sides and line the base of your springform cake tin with baking parchment.
Combine the flour, baking powder, bicarbonate of soda and salt in a bowl large enough to take all the other ingredients later.
In a wide batter jug (or another bowl), whisk the oil, sugar and coconut milk together, followed by the lemon zest and juice and the vanilla extract.
Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools, but this need not concern you in the slightest. While you’re waiting, you can get on with making the blueberry compote.
Put the blueberries, lemon juice, caster sugar and the 50ml / 3 tablespoons of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened in the now garnet-glossy liquid.
Take the pan off the heat and, in a small cup, slake the cornflour with the 1½ teaspoons of cold water and stir this paste into the pan of blueberries, making sure you scrape every last bit out. Stir together, put the pan back over the heat and stir gently for about 30 seconds, by which time the sauce will have started bubbling again and will have thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compote into a small heatproof bowl or jug to let it cool. It will set once cold.
Do not assemble the cake until just before serving. So: unclip the completely cold cake from its tin, unmould it and turn it over (so the underneath is now on top) onto a cake stand or plate.
Mix the coconut-milk yogurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yogurt and stir it in, too, before spreading and swirling this soft mixture over the top of the cake. Thrash the blueberry compote a little with a fork to loosen it, and gently spoon it on top, leaving a gleaming white frame. Serve immediately.
1 cup sugar
2/3 cup vegetable oil
¼ cup orange juice
2 tsp pure vanilla extract
1 ½ cups flour
2 tsp baking powder
¼ tsp salt
½ cup brown sugar
1 tsp cinnamon
4 to 5 apples, peeled, cored and chopped
½ cup walnuts, toasted and chopped
2 tbsp coarse sugar, optional
With an electric mixer, beat eggs and sugar in a bowl until light. Beat in oil. Beat in orange and vanilla.
In a separate bowl, combine flour, baking powder and salt. Add to egg mixture and stir until combined.
In a third bowl, combine brown sugar, cinnamon, apples and nuts.
Spread about half of the batter in an oiled and parchment lined 9 inch spring-form pan. Spoon apples on top of this batter. Drizzle remaining batter on top of the apples. The batter on the top layer may not cover the apples completely. Sprinkle with coarse sugar.
Bake in a preheated 350 degrees F oven for about 50 to 60 minutes or until a cake tester comes out clean. If the cake is browning too much, cover loosely with foil and reduce oven heat to 325 degree F. Makes 8 to 12 servings.
Recipe from “Friday Night Dinners” by Bonnie Stern.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
2 teaspoons pure vanilla extract
1/2 cup whole milk, at room temperature
1 1/2 cups heavy cream
One 12-ounce can evaporated milk
1 medium cinnamon stick
2 whole cloves
One 14-ounce can sweetened condensed milk
1/2 teaspoon ground cinnamon
1 pint strawberries, thinly sliced
1/4 cup sugar
Sweetened whipped cream and thinly sliced mint leaves, for serving
Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.
Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes.
Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes.
In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes.
Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
In a bowl, gently toss the strawberries with the sugar. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar.
Cut the cake and serve with the strawberries, whipped cream and mint.
1 1/2 Cups flour + 3 Tablespoons
1 Cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 Cup finely grated peeled carrots
1/2 Cup chopped walnuts
1/2 Cup golden raisins
1 teaspoon white vinegar or apple cider vinegar
1 teaspoon pure vanilla extract
5 Tablespoons Canola oil
1 Cup water
Preheat oven to 350 degrees F. and grease an 8″ baking pan with non-stick cooking spray. In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins – blend well. Last, add the wet ingredients – vinegar, vanilla and oil, then pour the water over top – mix well. Pour in greased baking dish.
Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!
Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.