I recently made these chocolatey mini bundt cakes for a little birthday celebration and I had promised to post the recipe soon…so here it is! These little brownie cakes are great Continue reading
Sour milk cake may not sound that appetizing, but trust me, it’s a great little snack cake made with something you would otherwise toss, so it’s perfect for those of us who like to Continue reading
The cooler autumn weather is great for baking and I love to bake pumpkin-flavored things this time of year. I wanted to make something fairly simple and this Pumpkin Pound Cake recipe I found at the Taste of Home site sounded like just the thing to bake! I made a few changes to the original recipe and may have over-baked it slightly because the edges came out a little dark, but otherwise I thought this pound cake was really good. It has a good buttery flavor and the dusting of powdered sugar on top adds just the right amount of sweetness. The cake itself has a lighter pumpkin flavor and isn’t overly spicy, so even if you or your family aren’t crazy about pumpkin bread, you make like this pound cake.
Another nice thing about this recipe is that it makes two loaves! One for now, one for later, or one to keep and one to give. I’m sure this would also make a nice bundt cake, too. The baking time might be a little longer, but you can check it after 60 minutes and see how it’s doing!
PUMPKIN POUND CAKE by NancyC, adapted from Taste of Home
Makes two 9×5″ loaves
- 1 1/2 cups (3 sticks) butter, softened
- 2 3/4 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 6 large eggs
- 3 cups all-purpose unbleached flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- Optional: powdered sugar for dusting on top
Preheat oven to 350˚F. Grease and flour two 9×5″ loaf pans; set aside.
In large bowl, cream softened butter and sugar. Add vanilla, then eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and cloves. Add dry ingredients, half at a time, to the butter/sugar mixture in large bowl, then stir in the pumpkin puree until just combined.
Pour batter into prepared loaf pans and bake at 350˚F for 60 to 62 minutes, or until toothpick inserted near center comes out clean or almost clean. Cool 10 minutes in pans, then remove to wire rack to cool completely. Dust with powdered sugar if desired.
I have lots of other pumpkin recipes I want to try–way more than I will have time to make! What kind of pumpkin-flavored desserts have you been making?
Sharing at Weekend Potluck.
I found some blueberries at a really good price at my local market, so it was the perfect time to make this Blueberry Almond Pound Cake! If you like blueberries, you will need to try this–it’s so moist, dense, and rich! You can also use frozen blueberries in this cake, but the baking time will be slightly longer. I prefer using fresh blueberries because the frozen berries tend to give the batter a blue-ish color. The almonds and almond extract give this pound cake a really nice flavor and the glaze adds a little extra sweetness. Serve it for dessert at dinner or at a brunch with coffee or tea.
BLUEBERRY ALMOND POUND CAKE by NancyC
Makes one 10″ bundt cake
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 (8-ounce) block of cream cheese, softened
- 1 teaspoon almond extract
- 2 cups sugar
- 4 large eggs
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3/4 cup sliced or coarsely chopped almonds
- 2 cups fresh or frozen blueberries, thawed
- 2 cups powdered sugar
- 3 to 4 Tablespoons Half & Half (light cream), depending on desired consistency
- 1/2 teaspoon almond extract
- 2 Tablespoons sliced or coarsely chopped almonds for garnish (you can lightly toast them if you prefer)
Preheat oven to 350 degrees. Grease and flour a 10″ bundt pan; set aside.
In large bowl, blend butter, cream cheese, almond extract, and sugar until mixture is creamy and fluffy. Add eggs, one at a time, and blend well after each addition.
In a small bowl, combine flour, baking powder and salt. Add flour mixture to creamy mixture and mix well.
Stir in sliced almonds, mixing to evenly distribute in batter and then gently fold in the blueberries and blend evenly into the batter. Spoon batter into prepared bundt pan. Bake 50 minutes or until golden brown and toothpick inserted in center comes out clean or almost clean (do not overtake, or cake will be dry).
Let cake cool in pan for 10 minutes, then remove from pan onto a serving plate (you may need to loosen the edges of the cake from the pan a little with a knife). Let cake cool completely.
While cake is cooling, mix the glaze ingredients and after cake cools, drizzle glaze over the cake. Sprinkle the almonds on top. Makes about 8-10 servings.
Have you been enjoying fresh blueberries this summer too? What kind of blueberry baked goods have you been making lately?
Just about everyone I know who has a garden grows summer squash. Summer squash usually grows really well, so home gardeners often have an abundance of it. Which is really nice if you have lots of good recipes to use it in, like zucchini bread, for example, or a yummy squash casserole! Here’s another really good squash recipe that I found in my review copy of Farm-to-Table Desserts, which has 80 recipes with seasonal ingredients. If you’re a vegetable gardener or love to shop at your local farmer’s market, you’ll enjoy these recipes for yummy treats that you can make with fresh, organic ingredients. There are a wide variety of dessert recipes included in this book: pies, cakes, cookies, tarts, puddings, sorbet, cobblers, and more. And lots of great color photos of the recipes.
I decided to try this Summer Squash Cake with Cream Cheese Frosting. The recipe calls for 2 cups of grated summer squash. I used 1 cup of grated zucchini and 1 cup of grated yellow squash, but you could use 2 cups of one or the other. If you use all zucchini, the cake will probably taste a lot like zucchini bread. I liked including some yellow squash because it adds a nice flavor to the cake. I’m sure it would be great if you used all yellow squash too. The cream cheese frosting is also really good–very creamy and rich! Here’s the recipe–hope you enjoy making the cake this summer!
SUMMER SQUASH CAKE from Farm-to-Table Desserts
Makes one 9″ or 10″ round cake
- 3 large eggs
- 2 cups grated summer squash (I used 1 cup zucchini and 1 cup yellow squash)
- 1 1/2 cups sugar
- 1 cup vegetable oil (I substituted light olive oil)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
CREAM CHEESE FROSTING
- 3 1/2 cups powdered sugar (you can add a little more if you want a thicker frosting)
- 1 (8-ounce) package cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
Make the cake:
Preheat oven to 350˚F. Grease a 9- or 10-inch round pan and set aside.
In a large bowl, whisk the eggs, squash, sugar, oil, and vanilla extract well. Add the remaining ingredients and mix until incorporated. Transfer to prepared pan and bake for 55 to 60 minutes, or until inserted toothpick comes out clean. Cool completely. (Note: the batter fills up a 9″ round pan pretty much up to the top, so I placed my round pan on a baking sheet before putting it in the oven, just in case the round pan overflowed while baking-but it didn’t!)
Make the Cream Cheese Frosting:
Sift the powdered sugar and set aside. In a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium speed until well blended. Scrape down the sides of the bowl and mix for 30 seconds to ensure no lumps remain. Add the powdered sugar all at once and mix on low speed until sugar is just incorporated. Scrape bowl well and beat on high speed for 10 seconds.
Remove cooled cake from pan (you may need to loosen the edges with a knife) and place onto a serving platter. Cut the rounded cake top off, if desired (I kept it on). Spread cream cheese frosting on top in a decorative design (you’ll have plenty of frosting to top the cake–you may even have a little left over). Store cake in refrigerator.
If you’re trying to cut back on calories, you could leave the cake unfrosted or just put a very light amount of frosting on top–or a thin glaze. So keep this in mind if you have lots of summer squash to use! Do you grow your own summer squash or buy it at a farmer’s market?