Upside Down Apple Honey Cake

It’s finally apple season here in PA and I couldn’t wait to start baking and enjoy fresh, crisp apples from our local orchard. I picked up a basket this past weekend to get us through until we can get to pick our own…plus it’s still warm here and the bees will be out in full force. We’re going to wait until it’s feeling a little more like fall before we go picking. In the meantime, I threw together this delicious and sweet upside down apple honey cake for this month’s Fantastical Food Fight. This month’s theme was honey … so many possibilities, but I decided to go with dessert.

The cake is moist and packed with cinnamon-sugar apple pieces and then topped with a honey pecan sauce that brings this cake to a whole new level of deliciousness!

Upside Down Apple Honey Cake | Join Us, Pull up a Chair
Honey Sauce:
1/2 cup honey
5 Tbsp coconut oil, room temperature
2 Tbsp maple syrup
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
pinch of salt
1 1/2 cups chopped pecans

Cake:
1 cup plus 6 Tbsp flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup coconut oil, melted
3/4 cup coconut palm sugar
2 Tbsp orange juice
1 1/4 tsp vanilla extract
2 eggs
3 1/4 cup chopped and peeled apples
1 1/2 tsp ground cinnamon
2 Tbsp raw sugar

Preheat oven to 350 degrees. Line the bottom and sides of a round cake pan with parchment paper; set aside. In a medium bowl, combine the sauce ingredients. Warm in the microwave for 30 seconds and then add the chopped pecans. Pour the mixture into the bottom of the prepared pan and place in the refrigerator until ready to assemble the rest of the cake.

In a medium bowl, mix together the flour, baking soda and salt. In a large bowl, combine the melted coconut oil, sugar, orange juice, vanilla and eggs. In a separate bowl, coat the apple pieces with cinnamon and sugar. Add the dry cake ingredients to the wet mixture and stir until just combined. Remove the pan from the refrigerator and place a thin layer of the batter down. Add a layer of the cinnamon-sugar apples, then add the remaining layer of cake batter and finish with the remaining apple pieces.

Bake for 50 minutes or until the cake is lightly browned. Remove from the oven and place on a cooling rack. Allow to cook for 10 minutes before inverting onto a serving plate. As the cake cools, it will become denser and much easier to cute. Cover and store at room temperature for up to 2 days.

Check out all the other delicious honey recipes in this month’s Fantastical Food Fight in the link below:

Source: Texanerian Baking

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Blueberry Yogurt Cake

I’m wrapping up #CookOutWeek with dessert! I mean you can’t go to a picnic without a little sweet treat to end the day. This blueberry yogurt cake was packed full of blueberries with a hint of lemon in a rich cake. We all loved it and it was eaten way too quickly! I will definitely be making this cake again this summer. The only change I’ll make is to make the glaze a little bit thicker.

What’s your favorite way to end a picnic dessert? Cake, brownies, smores or ice cream?

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Double Chocolate Banana Cake

As usual, I had a couple of over-ripe bananas and needed to find something to make to use them up. I don’t know why we always end up with 2 or 3 bananas that never get eaten?!? I was thinking about making one of my muffin recipes, but then decided on this recipe for a double chocolate banana cake.

It’s super moist, rich and I used a combination of peanut butter and chocolate chips to make it even better. It takes all of 5 minutes to throw together and then 30 minutes of baking until you have this delicious cake. It can be eaten at room temperature, but I recommend eating it when it’s warm.

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Upside Down Peach Cake

Peach season is winding down and I grabbed one last basket of peaches from the farm stand I visited all summer. This basket ripened all at the same time and I knew we wouldn’t be able to eat them before they went bad, so I decided to bake a cake. My coworker mentioned making an upside down peach cake and I thought it was a great idea. I mean, you can’t go wrong with glazed peaches and a moist cake. Top with a dollop of whipped cream or a scoop of vanilla ice cream. Yummy!

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Blueberry Ricotta Cake

My kids have been asking for me to bake a cake and this is one that I’ll definitely be making them again. It’s not too sweet and is super moist. The only berries I had on hand were blueberries, but I can’t wait to make it again when strawberries are in season. I’m thinking it will be great with a little whipped cream – almost like a strawberry shortcake. I was able to use the last bit of ricotta cheese I had in my fridge from another recipe. I’m really trying to be better about using up every little bit of food and not being so wasteful. If you have any tips, I’ll take them!

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Blueberry Yogurt Cake

I’m a little behind getting my posts up about blueberries. It’s been another crazy busy week and I think it might get only worse in a few weeks. In addition to working full-time, my Rodan+Fields business, this blog, my family, I’ll be starting to coach cheerleading. I know, I might be crazy, but our family seems to function between when we’re busy and have things to do. I’m finding this summer, we’re just lounging around the house and not really getting anything accomplished. Though it’s nice to have some down time, we’re getting in a rut and need to start doing things again.

Anyways, here’s a quick and easy cake recipe to make! I loved that it wasn’t overly sweet and could be eaten for breakfast or a snack. I swapped out the flour for white whole wheat flour and it worked perfectly. I think I might mix the blueberries into the batter before putting in the pan since I was hoping they would sink into the batter more and not be right on top…you know so every bite was packed with fruit.

Blueberry Yogurt Cake | Join Us, Pull up a Chair

1 cup white whole wheat flour, sifted
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 stick unsalted butter, softened at room temperature
2/3 cup sugar
1/2 tsp vanilla extract
1 egg
1/2 cup Greek yogurt
1 cup fresh blueberries

Preheat oven to 375 degrees and grease and lightly flour a 9 inch round cake pan. Mix together the flour, baking powder, baking soda and salt in a medium bowl.

In a separate bowl, using a hand mixer beat the softened butter and sugar together until it is light and fluffy. Add the vanilla and egg and mix until well combined and light in color.  Reduce the speed to low and add in half of the flour and yogurt and mix. Add in the remaining ½ cup of flour and mix until just combined.

Spread the batter into the prepared baking pan and lay the blueberries evenly over the top. Bake for 30 to 35 minutes or until the cake is golden brown and a toothpick inserted in the middle comes out clean. Allow to cool and then transfer to a serving plate. You can sprinkle the top with powdered sugar right before serving or make a glaze to top it.

Source: Julia’s Album

Chocolate Cupcakes

Madeline is cheering again this year and each week different parents are asked to bring in a snack and drink. A couple weeks ago it was my turn and it also happened to be on the of coach’s birthday, so I thought cupcakes were the perfect treat after the game. Now I usually would have just made a regular cupcake recipe, but one of the girls has an egg allergy. I didn’t want to exclude her from the group, so I searched for a new recipe. The recipe I found that reminded me of the cake in my black bottom cupcake recipe. I made a few tweaks to the recipe based on some of the reviews and I think they turned out really good.

They were super moist and all the girls thought they were delicious! I made sure to use my expensive unsweetened cocoa powder and coffee to make sure the chocolate flavor was intense. I topped them with a simple butter cream frosting and sprinkled a little bit of red sugar sprinkles on top.

3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
1/2 cup unsweetened cocoa powder
3/4 cup canola oil (I am going to cut this back to 2/3 cup next time I make it)
2 Tbsp distilled white vinegar
2 tsp vanilla extract
1 cup cold water
1 cup cold coffee
1/2 bag of chocolate chips

Preheat oven to 350 degrees. Line two muffin tins with paper liners and set aside.

In a large bowl, sift together the flour, sugar, salt, baking soda and cocoa powder. Make three wells in the dry mixture and add the oil into one, vinegar into the second and vanilla into the third. Pour the cold water and coffee over the entire mixture and stir well until just combined. Stir in the chocolate chips.

Divide the batter for 24 cupcakes, filled 3/4 way. Bake for 22 to 25 minutes until a toothpick inserted in the middle of one cupcake comes out clean. Remove from muffin tins and allow to completely cool on a wire rack. Frost with your favorite icing.

Adapted from allrecipes.com 

Caramelized Banana Upside Down Cake

Yes, once again I found myself with over-ripe bananas that I needed to use. I think it happens at least one a month, but no one was complaining this month after I made this cake! It was soooo good. The cake is moist and light, and then the caramelized bananas with the melted butter and brown sugar glaze, takes it up a notch. I really can’t put it into words, trust me, you just need to make it for yourself.

1 stick unsalted butter, melted
3/4 cup light brown sugar, packed
3-4 medium bananas, sliced horizontally and then sliced vertical
1 cup flour
3/4 cup sugar
2 tsp baking powder
1 egg
1/2 cup buttermilk
1/3 cup sour cream
3 Tbsp canola oil
2 tsp vanilla extract
Preheat oven to 350 degrees. Lightly spray a 9 inch springform pan with nonstick cooking spray, place on a baking sheet and set aside. 
Pour the melted butter in the bottom of the pan. Spread the butter around to make sure the entire pan and sides are well-coated with butter. Sprinkle the brown sugar over the melted butter. Begin to cover the bottom of the pan with the sliced bananas in a pinwheel. Use small pieces of banana to fill in the gaps. Add 8 to 10 short banana pieces around the sides. 
In a large bowl, whisk together the flour, sugar and baking powder. In a smaller bowl, combine the egg, buttermilk, sour cream, oil and vanilla extract. Add the wet ingredients to the dry ingredients until just combined. Gently pour the batter over the bananas.
Bake for 40 minutes or until the center of the cake is set and golden brown. Remove from oven and place on a cooling rack for at least one hour. Once cooled, invert the pan on a plate. Remove the pan and allow the butter sugar mixture to flow over the cake. Slice and serve. 
Source: Averie Cooks

Pumpkin Spice Latte Cupcakes

Last weekend we had my husband family’s annual family reunion. I never know what to make but I usually bring a dessert so when I started thinking about something. I searched Pinterest and some of my favorite food blogs and saw Annie Eats Pumpkin Spice Latte Cupcakes. Perfect! I always try to make something that I can leave since most times we need to leave early because the kids are done after a couple hours.

These were really good! I loved the pumpkin flavor and the coffee was subtle. I would have liked it stronger but couldn’t find espresso powder at my grocery store so I’ll need to order some online to have it on hand the next time I want to make these. I had a lot of compliments and knew they were a winner!

Now a little bit of an update on us, we’re pretty much settled in our new house. Just a few more things to unpack and then it’s time to start decorating! In addition to moving to a new house, I started my own business! In addition to my full time job, being on the PTO board at my daughter’s school, I’m so happy to announce I’m an independent consultant for Rodan + Fields. Feel free to check out my website and take the solutions tool. I’d love to help you get on the journey to the best skin of your life!

2 2/3 cups flour
3 Tbsp instant coffee (espresso powder if you have it)
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1 tsp salt
15 oz can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola oil
4 large eggs
1/2 cup coffee for brushing on top of cupcakes

Frosting:
2 1/4 cup heavy cream, chilled
1/4 cup confectioners’ sugar

Preheat the oven to 350 degrees. Line muffin tin with paper lines and set aside. In a medium bowl, combine the dry ingredients – flour, instant coffee, baking soda, baking powder, pumpkin pie spice and salt. Stir together and set aside.

In the bowl of stand mixer, combine the pumpkin, both sugars and oil. Add the eggs one at a time, beating well after each one. Reduce the speed to low and add the flour mixture just until incorporated.

Fill the cupcake liners three-quarters full. Bake for 18 to 20 minutes until golden and toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 10 minutes and then remove and place on a wire rack. While the cupcakes are still warm, brush them two or three times with the brewed coffee. Let cupcakes cool completely.

To make the frosting, place the cold heavy cream in a bowl of an stand mixer fitted with a whisk attachment. Whip on medium-low speed at first and then increasing to high speed. Add in the confectioners sugar gradually and whip until stiff peaks form. Pipe the whipped cream frosting on top of the cooled cupcakes and sprinkle with cinnamon or pumpkin pie spice. Store in the refrigerator in an airtight container until ready to serve.

Source: Annie’s Eats

Carrot Cake

I love carrot cake but rarely make it; I’m not sure why, but I have the perfect recipe and can’t wait to make it again. The cake is super moist and I love the cream cheese frosting. There’s just a hint of sourness from the sour cream that brings everything together. I topped the caked with crushed pecans but you could always omit those if you’re not feeling nutty.

2 1/2 cups unbleached flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp table salt
1 lb medium carrots, peeled and shredded (approximately 3 cups)
1 1/2 cups sugar
1/2 cup packed light brown sugar
4 eggs
1 1/2 cups canola oil

Frosting:
8 oz cream cheese, softened
5 Tbsp unsalted butter, softened
1 Tbsp light sour cream
1/2 tsp vanilla extract
1 1/4 cups powdered sugar

Preheat oven to 350 degrees. Grease and flour a 9×13 inch sheet pan and set aside.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Set aside. In the bowl of a stand mixer, beat together the sugars and eggs on medium-high until combined. Reduce the speed to medium-low and slowly stream in the oil. Increase the speed to high and mix until the mixture is light in color and has emulsified. Turn off the mixer and stir by hand the carrots and dry ingredients. Mix until completely combined.

Pour batter into your prepared baking pan and bake for 35-40 minutes. Let the cake cool for 10 minutes and then invert on a cooling rack to cool completely. I left mine in the pan to cool completely since I wasn’t covering the sides with frosting.

To make frosting, combine the cream cheese, butter, sour cream and vanilla at medium high speed with a hand mixer. Add the powdered sugar and mix until the frosting is fluffy. Frost and sprinkle chopped pecans on top of cake.

Source: Mel’s Kitchen Cafe