Carrot Cake Loaf

Ingredients  

For the cake:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup melted coconut oil, can use canola or vegetable oil (I used vegetable oil)
• 3/4 cup packed dark brown sugar
• scant 1/4 cup granulated sugar
• 2 large eggs beaten, at room temperature
• 1/2 cup buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups peeled and shredded carrots, pack when measuring

For the cream cheese frosting:

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup confectioner’s sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions 

• Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan with nonstick cooking spray. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
• In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Stir in the shredded carrots.
• Add the liquid ingredients to the dry ingredients and stir until just combined. Do not over mix!
• Spread the batter evenly into the prepared loaf pan. Place on the middle rack in the oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can loosely cover the top with aluminum foil hallway through.
• Remove from the oven and let the loaf cool in the pan for 15 minutes. Carefully remove the loaf from the pan and let cool completely on a wire rack.
• While the loaf is cooling, make the cream cheese frosting. Use a stand mixer or hand mixer to beat the cream cheese, butter, confectioner’s sugar, vanilla and salt together on medium speed until smooth.
• Spread the frosting over the cooled bread. 

Recipe adapted from twopeasandtheirpod.com

Raspberry White Chocolate Loaf

For the Cake:

• 1 1/2 cups all-purpose flour
• scant 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk (or 1 tbsp. lemon juice + milk to make 3/4 cup liquid)
• 1/2 cup canola or vegetable oil
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup chopped Lindt CLASSIC RECIPE White Chocolate
• 1 – 1 1/2 cup raspberries gently tossed in 1 tablespoon flour

For the White Chocolate Glaze:

• 3/4 cup chopped Lindt CLASSIC RECIPE White Chocolate

Instructions 

• Preheat oven to 350° F. Spray a 8 x 4 loaf pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
• In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
• Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently fold in the white chocolate and raspberries. Pour batter into prepared loaf pan and even out with a spatula.
• Bake for 60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
• When the cake is cool, make the white chocolate glaze. In a small, microwave safe bowl, melt the white chocolate. Heat for 30 seconds, stir, and heat for 30 more seconds. Stir until white chocolate is smooth. Drizzle the white chocolate glaze over the cooled loaf cake. Let the white chocolate set up. Cut into slices and serve.
• Note-if the cake isn’t done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.

Recipe adapted from twopeasandtheirpod.com

Strawberry Lemon Cake

Ingredients

• 1 and 1/2 cups or 210 grams all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
• 1 cup or 225 grams granulated sugar plus extra for sprinkling
• 1 1/2 tsp vanilla extract
• 3 large eggs or 2 jumbo eggs
• 2 tablespoons lemon juice
• 1/2 cup or 120 grams sour cream, yogurt or milk
• 14 ounces or 398 grams fresh strawberries hulled and sliced

For the glaze

• ½ cup powdered sugar
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice

Instructions

• Set oven to 350F
• Lightly spray a 9 or 10 inch spring form, or 8 x 8  square pan
• Whisk together the flour, baking powder, and salt and set aside.
• Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
• Beat in the eggs, one at a time, and then beat in the vanilla and lemon juice.
• Add the flour to the mixing bowl alternately with the sour cream/yogurt/milk, beginning and ending with the flour. Mix until combined, but don’t over mix.
• Fold in the berries and turn into the prepared pan. Smooth out the top. 
• Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test.
• Lemon Glaze: Mix together powdered sugar with lemon zest and enough lemon juice to thin to your desired consistency.  Drizzle over the cake.
• Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.

recipe adapted from theviewfromgreatisland.com

 

French Apple Cake

Ingredients
Cooking spray or butter, for coating the pan
8 tablespoons (1 stick) unsalted butter
3 medium apples (I used Honeycrisp)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup packed light brown sugar
1/4 cup spiced rum
1 teaspoon pure vanilla extract
Powdered sugar, for serving

Instructions

Arrange a rack in the middle of the and heat oven to 350ºF. Meanwhile, coat an 8-inch round or square cake pan with cooking spray or butter, then line the bottom with parchment paper.
Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.
Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl.
Whisk 2 eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup spiced rum, and 1 teaspoon vanilla, and whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add the apples and fold until just combined.
Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.

Storage: The cake can be well wrapped and refrigerated for a few days, or frozen for up to 2 weeks.

Recipe adapted from thekitchn.com

Peach cardamom spelt cake

INGREDIENTS
4 medium peaches
1 cup spelt flour
1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cardamom
6 tablespoons unsalted butter, at room temperature (plus additional for pan)
scant 1 cup sugar
1 egg
1/2 cup buttermilk, or milk
1 teaspoon pure vanilla extract
1 tablespoons raw sugar, for sprinkling

INSTRUCTIONS
Peel and slice each peach into 8 equal slices. Arrange on a paper towel-lined plate (to remove some of the moisture) and set aside.
Position rack in center of oven and preheat oven to 350°F. Generously butter a 9″ deep-dish pie plate.
In a medium bowl, whisk together flour, baking powder, salt and cardamom; set aside. In a large bowl, use an electric mixer to blend the butter until creamy. Add the sugar and beat on medium-high speed for a couple of minutes until light and fluffy. Turn down the mixer and slowly blend in the egg, buttermilk, and vanilla. With the mixer on low, gradually mix in the flour mixture until just combined.
Scrape the batter into the prepared pie plate and smooth the top. Arrange the peach slices on top of the batter with as little space between them as possible, lightly pressing them down. Sprinkle the top of the cake with the sparkling sugar.
Bake for 10 minutes at 350°F. Then reduce the oven temperature to 325°F and continue baking for 50 to 60 minutes, or until cake tests done with a toothpick inserted into the center of the cake (hopefully without hitting a peach).

Place the pie plate on a rack and allow to cool. Slice into wedges and serve with fresh whipped cream or vanilla ice cream or perfectly plain.

Recipe adapted from fivehearthome.com

Red Velvet Cake Ice Cream

For the cake:

1/2 cup /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans (I used Earth Balance vegan butter substitute instead)
3 tablespoons/22 grams cocoa powder, divided
1 1/2 cups/300 grams organic cane sugar
2 eggs
2 teaspoons/10 milliliters vanilla
2 tablespoons/30 milliliters red food coloring
1 teaspoon/6 grams salt
1 teaspoon/5 grams baking soda
2 1/2 cups/320 grams cake flour, sifted (to make cake flour, for each cup of flour, replace 2 tbsp flour with 2 tbsp cornstarch)
1 cup/236 milliliters whole buttermilk (I used almond milk and vinegar – add 1 tbsp vinegar to cup measure, fill cup measure with almond milk, stir, and let stand a few minutes)
1 tablespoon/15 milliliters vinegar

Preheat oven to 350 degrees Fahrenheit. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa.
Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely. (Can also be made in 2 cake pans.)

Recipe adapted from cooking/nytimes.com

For the ice cream:

1 (8-ounce) package cream cheese, at room temperature
1 cup whole milk
1 cup heavy whipping cream
3/4 cup granulated sugar
1 large pinch salt
1 tablespoon bourbon or brandy (optional but delicious)
2 cups crumbled red velvet cake

To make the ice cream, combine the cream cheese, milk, cream, sugar and salt in a blender. Blend on high speed until smooth. Place in the refrigerator for a couple of hours.
Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes. Towards the end, add 1 tablespoon bourbon or brandy.
After the ice cream is churned, place in a large freezer safe container and quickly stir large and small cake pieces into the ice cream. Cover with plastic wrap and freeze until firmed through, at least 4 hours.

Recipe adapted from joythebaker.com

Marble cake with yogurt and olive oil

4 oz. (125 g) bittersweet chocolate, coarsely chopped
2 cups (10 oz./315 g) unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. fine sea salt
1 cup (8 oz./250 g) granulated sugar
3 large eggs
1/2 tsp. pure vanilla extract
3/4 cup (6 oz./185 g) full-fat Greek-style yogurt
Finely grated zest of 1 lemon, plus 2 Tbs. fresh lemon juice
3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil, plus more for greasing

Preheat an oven to 350°F (180°C).

Put the chocolate in the top of a double boiler and set over (but not touching) barely simmering water. Heat, stirring, until the chocolate has melted. Remove from the heat and let cool slightly. Alternatively, melt chocolate in microwave and let cool.

In a bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl, using an electric mixer set on high speed, beat together the granulated sugar and eggs until pale in color. Beat in the vanilla. Add half of the flour mixture, beating until just incorporated. Beat in the yogurt and lemon juice, and then the remaining flour mixture. With the motor running, beat in the olive oil just until smooth. Scoop about one-third of the batter into a clean bowl and gently fold in the chocolate. Stir the lemon zest into the rest of the batter.

Lightly oil a 9-by-5-inch (23-by-13-cm) loaf pan. Fill the pan with alternating spoonfuls of the lemon and chocolate batters. Swirl a large, thin-bladed knife in an S pattern through the batters to create the marbled effect. Bake until a cake tester inserted into the center comes out clean, 60 to 65 minutes. Transfer to a wire rack and let cool before slicing.

Adapted from williams-sonoma.com

Cherry chocolate chip spelt cake

1 1/2 C. spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
seeds of 1 vanilla bean
1/2 cup coconut oil, room temperature and soft
3/4 C. organic cane sugar
2 large eggs
1/2 cup sour cream or yogurt
1 C. frozen cherries
1 C. chocolate chip (I used Ghirardelli dark chocolate)

Preheat oven to 350°. Grease and flour an 8-inch square cake pan, grease well.
Whisk together flour, baking powder, baking soda, salt and seeds from vanilla bean. Set aside.
Mix coconut oil and sugar in a KitchenAid until well mixed. Add eggs, one at a time, mixing well after each addition.
Add flour mixture in 3 portions, alternating with sour cream or yogurt. Begin and end with flour mixture. Mix just until combined.

Transfer to prepared pan and smooth evenly. Cover the top with the fruit, then sprinkle on the chocolate chips.
Bake 35-40 minutes, or until a pick inserted into the center comes out clean. Cool in pan on wire rack until it is cool completely.

Recipe adapted from bakeorbreak.com

Chocolate chiffon cake with cherry yogurt cream

Cake
4 eggs
4 tbsp warm water
1 sugar
1 C (140 gr) AP flour
2 tbsp cocoa powder
2 tsp baking powder
pinch of salt

Cream
1 2/3 fruit flavored Greek yogurt (I used cherry)
2/3 C whipping cream
1 tsp gelatin

Chocolate topping
3.5 oz dark chocolate
1 tbsp canola oil

Cake
Beat the eggs with the sugar in the bowl of an electric mixer until light and fluffy, then add warm water, and mix some more.
In a small bowl, whisk together the flour, cocoa powder, baking powder and pinch of salt.
Add dry ingredients to eggs and mix only until combined.

Preheat oven to 350 Fahrenheit/180 Celsius.
Butter and flour (or line with parchment paper) a 9×13 baking dish. Pour mixture in prepared dish, and bake for 10-15 minutes or until toothpick inserted comes out clean. Let cool slightly, turn out of dish and slice into to horizontally. (alternatively, you can bake the cake halved, twice)

Cream
Warm 1 dl (0.4 cup) of yogurt, add gelatin and mix until combined. Add the remaining yogurt and place in the fridge to cool.
Beat whipping cream until it holds its shape, then add yogurt and mix carefully – not to deflate the cream.

Place one cake layer on a serving dish. Spread half of the cream on top, and repeat with the remaining cake and cream.

Melt the chocolate in a double boiler (or in the microwave) with the oil. Let cool slightly, then spread on top of the second cream layer. Swirl slightly with a fork to create waves. Place in the fridge to cool before slicing.

Recipe adapted from nosalty.hu

Apple spice cake with spelt, honey and olive oil

There is nothing more autumnal than a freshly baked apple cake filling up the house with a wonderful spicy, warm aroma. If you can, use freshly picked apples – they tend to be crisp and much more flavorful than the apples at the grocery store.
Enjoy this cake with a nice cup of tea and a good book.

1 1/2 cup (210 g) spelt flour
1/2 cup (50 g) ground roasted almonds
1 vanilla bean, split, seeds scraped
3 tsp baking powder
1/8 tsp salt
2 tsp Saigon roasted cinnamon
1/4 tsp ground allspice
1/4 tsp freshly ground nutmeg
3/4 cup (200 ml) almond milk milk
6 tbs honey
2 eggs
1/2 cup organic extra virgin olive oil
2 medium apples (2 cups sliced)

Grease and line 9 in (22 cm) cake pan with parchment paper.

Put the flour, almond, vanilla bean seeds, baking powder, salt, cinnamon, allspice and nutmeg in a bowl and mix well.
In a large measuring cup, mix the eggs along with milk and whisk until smooth. Stir in the honey and oil. Slowly add the liquid ingredients to the dry ingredients, and mix well.
Preheat the oven to 375 Fahrenheit (180 C).
Peel the apples, core and cut in quarters, slice thinly and place them directly into the bottom of the prepared pan in a circular pattern. Pour the cake mixture over apples and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean min.
Let the cake cool in the pan for 15 minutes until cool enough to handle. Invert onto a cooling rack and let cool completely before serving with a dusting of powdered sugar.

Recipe adapted from littleupsidedowncake.com