Cinnamon Swirl Pumpkin Cake

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Yep, another pumpkin recipe! I just love baking with it! So delicious and comforting this time of year ๐Ÿ™‚ I originally wanted to make a coffee cake-like cake, however, I’ve made so many coffee cakes and posted those recipes on here, this one just spoke to me! Let me say, this cake is very VERY sweet. Cinnamon roll times 2, sweet. So if you want it for breakfast, go for it,ย  but it is definitely more of a dessert in my opinion, and that’s saying something ๐Ÿ˜‰

So get those ovens on, and here we go…

What you will need:

13 x 9 inch bake dish, greased

For the batter:

3 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves (or nutmeg)
1 cup milk
2 large eggs
3/4 cup canned pumpkin
2 teaspoons vanilla extract
1/2 cup butter, melted

For the filling:

1/2 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

For the glaze:

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon and cloves (or nutmeg). Stir in milk, eggs, pumpkin and vanilla until combined. Stir in melted butter. Pour batter into prepared pan and spread evenly.

In another bowl, stir together all filling ingredients until combined. Drop by spoonfulls over the cake batter and swirl with a knife. Bake for about 30 minutes.

When the cake comes out of the oven, mix together the glaze ingredients. Drizzle over the hot cake. Allow to cool a bit before serving.

Store covered at room temperature. Warm up to serve (optional).

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Iced Lemon Crumb Cake

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I’m baaack! Did you miss me? I feel like it’s been way too long since I made a post. I was going to blog about our trip to Cabo San Lucas but I may not. You guys let me know if you’re interested in that or not. It was so fun and we had a great return experience bringing Liam but I already posted pictures on Facebook and Instagram. I don’t want to over share if you know what I mean…?

Anyway, I have been baking, just not new stuff that I can blog about. There is always something at my house; cookies, bread, cake… but I finally got inspired to make something new with this nice weather we’ve been having! So, kicking off my posting slum with a delicious lemon cake! I’ll just sit here and eat the entire thing, thank you so much. Very summery and seriously, go ahead and eat it for breakfast as a coffee cake! I won’t judge ๐Ÿ™‚

So, go get some lemons, get your aprons on and let’s bake!

What you will need:

8 x 8 inch square bake dish, greased

For the crumb topping:

3/4 cup all-purpose flour
6 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon lemon zest
6 tablespoons unsalted butter cut into small pieces

For the cake:

1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter at room temp
1 cup sugar
3 large eggs
3 tablespoons lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1/3 cup sour cream

For the glaze:

About 1 cup powdered sugar
Fresh lemon juice (I used about half a lemon)

Preheat oven to 350 degrees fahrenheit. First make the crumb topping. In a large bowl, whisk together the flour, brown sugar, salt and zest. With your hands or a pastry blender, cut in the butter until the mixture resembles coarse sand. Place the bowl in the fridge while you make the cake batter.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In another large bowl, beat butter and sugar until smooth and creamy. Add in eggs, lemon juice and zest and beat until combined. Fold in the sour cream with a spatula until combined. Fold in the dry ingredients until just combined. Pour into your prepared bake dish.

Take the crumb topping out of the fridge and evenly sprinkle it over the cake, breaking up any large pieces. Bake for about 40-45 minutes. Allow to cool completely on a wire rack before making the glaze.

Once cake is completely cooled, stir together powdered sugar and lemon juice in a small bowl until you reach a drizzly consistency. Drizzle over the cake with a spoon.

Enjoy! Store covered at room temperature.

Easy Peasy Perfect Pound Cake

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I know I have a few other Pound Cake recipes on this blog and I actually wasn’t going to post this one. But then it came out of the pan so perfect I HAD to share it! Oh, and there’s a fun ingredient in the glaze ๐Ÿ˜‰ Also, this isn’t a true pound cake. Pound cake usually has a pound of every ingredient, but this one is about half. I am not feeding an army so this one is perfect. It will last about 2 days in my house.

So, here we go! Let’s make a half pound cake ๐Ÿ™‚

What you will need:

Loaf pan, greased

1 cup unsalted butter at room temp
1 1/2 cups granulated sugar
3 large eggs
2 cups all-purpose flour
3/4 cup milk
2 teaspoons vanilla extract

For the glaze:

1/2 cup powdered sugar
1 tablespoon Lemon LaCroix (you can also use lemon juice)

Preheat oven to 300 degrees fahrenheit. Beat butter until smooth and creamy. Beat in sugar until smooth and light in color. Add in eggs, one at a time, beating well after each addition. Alternate beating in the flour and milk until combined. Beat in vanilla.

Pour batter into prepared pan and bake for 1 hour and 20 minutes. Allow to cool a few minutes before inverting.

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To make the glaze stir together the ingredients and pour over the warm cake. Cool completely before cutting and serving. Enjoy!

Store covered at room temp.

Gingerbread Cake with Cream Cheese Frosting

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Even though it’s not Christmas anymore, I feel like gingerbread is a great winter flavor. So don’t be discouraged to still make this! No need to wait 11 months ๐Ÿ˜‰ I whipped up this cake annnd it is AMAZING! The perfect dessert to serve at a dinner party or in the morning with a cup of coffee or an afternoon tea. And this Frosting! Holy moly delicious deliciousness! Cream cheese frosting is one of my favorites and it’s really easy to make! No different than a regular buttercream. The recipe is in the post.

Go grab your aprons, start your ovens and let’s get to baking this gorgeous cake!

What you will need:

8 or 9 inch round springform pan sprayed with non-stick spray

1 2/3 cups all-purpose flour
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup boiling water
1/2 teaspoon baking soda
2/3 cup molasses
3/4 cup granulated sugar
1/3 cup vegetable oil
2 large eggs

Cream Cheese Frosting:

6 oz. cream cheese at room temp
1/3 cup unsalted butter at room temp
1 3/4 cups powdered sugar
1/2 teaspoon vanilla extract
Optional decorations (cranberries, little gingerbread cookies, etc.)

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, ginger, cinnamon, cloves, baking powder and salt. Set aside. In another bowl, whisk together boiling water and baking soda. Whisk in molasses and sugar until sugar is dissolved. Let cool a few minutes before adding in eggs.

Whisk in vegetable oil and eggs into molasses mixture. Whisk into the dry mixture 1/3 at a time, mixing well after each addition. Pour into prepared pan and bake about 30 minutes or when a toothpick comes out clean. Let cool on a wire rack about 10 minutes.

Once slightly cooled, remove the side of the pan by first sliding a knife around the edge. Make the frosting.

Beat cream cheese and butter until smooth and creamy. Add in powdered sugar and vanilla and beat until smooth. Frost the cooled cake and decorate how you want. Store covered in the fridge.

Before serving, remove the cake from the fridge for 10-20 minutes to soften the cake.

Enjoy!

 

Icebox Cake

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Or Zebra Cake as my son and I call it. I got a recipe card for this in our last Hello Fresh delivery and of course I had to try it. Only 2 ingredients?! Come on! So easy, and a no bake dessert at that. Awesome!

Oh and Hello Fresh is a food delivery service just like Blue Apron (which we also use). They send you pre-portioned ingredients for 3 meals for you + 1 or 3 depending on family size. It’s great! Definitely check them out ๐Ÿ™‚

Back to this cake… it really is so delicious and so easy to make but also very filling! I made my own whipped cream which is way better than Cool Whip in my opinion. And that’s also so easy. I will share the recipe in this blog post. So, before going in there are 2 things you need to know: first is that it needs to be refrigerated for at least 8 hours or overnight before serving. A great dessert to make the day before. Second is that you need a springform pan. So before attempting this recipe, make sure you have time and the correct pan.

Let’s get to it…

What you will need:

8 or 9 inch springform pan

3 cups cold heavy cream
6 tablespoons powdered sugar
2 teaspoons vanilla extract
(2) 9 oz packages of chocolate wafter cookies

I used these

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To make your own whipped cream, in a cold metal (or glass) bowl, whisk all first 3 ingredients until stiff peaks form. It took me literally 5 or 6 minutes, my arm was hurting! It takes a while but it’s so worth it.

Once your whipped cream is made, evenly spread 1/2 cup on the bottom of the pan. Next, evenly place the wafer cookies on top of the whipped cream layer. Continue making layers like this making sure you end with whipped cream. I did 4 layers of cookies but could have probably done another one. Cover with plastic wrap and refrigerate for at least 8 hours. Tip: Feel free to break cookies the fill in any gaps.

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When ready to serve, carefully remove sides of pan. Use a warm knife to cut and rinse off after every slice for smooth edges. Enjoy!

Store covered, in the fridge.

Simple Butter Cakeย 

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Yum! Yum! Yum! Ate way too much in my tum tum tum! This butter cake is so simple to make and it is so delish! Very similar to a pound cake but not as dry or dense. I had to use up some strawberries and had these ingredients on hand so here I am, sharing this gorgeous cake recipe with you. It’s perfect for the first day of spring! Top it with powdered sugar and fresh fruit and you are good to go! Have a slice for breakfast even, with a cup of coffee and you are ready to tackle the day.

What you will need:

9 inch round cake pan sprayed with non-stick spray and lined with parchment paper

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter at room temp
1 cup granulated ย sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup milk (preferably 2% or whole)
Powdered sugar (for dusting)
Fresh fruit for topping

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking powder and salt. Set aside. In another large bowl, beat butter and sugar until smooth. Add in eggs, one at a time, beating well after each addition. Beat in vanilla. Slowly beat in flour mixture, alternating with the milk until everything is combined.

Pour into prepared pan and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool on a wire rack for at least 15 minutes before inverting to cool completely. Dust with powdered sugar and serve with fresh fruit. Enjoy!

 

Yellow Butter Cake with Vanilla Buttercream

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I made this cake for my husbands 35th birthday. He sent me the recipe from another blog called thekitchn.com. They have a ton of awesome recipes so go check them out if you have not already!

I must say, thisย is probably going to be my new go-to cake! Great for any occasion, even weddings! Dress it up or down, decorate it how you want, or don’t. It is so easy, not many ingredients are needed and it is so delicious! I could eat it in one sitting, no joke.

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mmmmmmmm ๐Ÿ™‚

So without further ado, let’s go bake a cake!

What you will need:

For the cake:

Two 9 inch round cake pans, greased and lined with parchment paper

2 1/4 cups all-purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1/2 cup unsalted butter at room temp
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups whole milk

For the buttercream:

1 cup unsalted butter at room temp
4 cups powdered sugar
1 teaspoon vanilla extract
3 teaspoons +/- whole milk

Note: The decorations you seeย pictured are just vanilla wafer cookies dipped in melted chocolate

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, salt and baking powder. Set aside. In another large bowl, beat together the butter and sugar until nice and creamy. Add in eggs, one at a time and beat well until incorporated. Beat in vanilla.

Slowly add in flour mixture, alternating with the milk. Beat for a full minute or two until the batter is a nice consistency. Pour into prepared pans and bake for 25 minutes.

Allow to cool on a wire rack before inverting to cool completely.

Now make the buttercream! Beat the butter until creamy and smooth. The key to making your own buttercream is that you cannot beat it enough. I used a hand mixer and my arm was about to fall off! Next, add in 3 cups of powdered sugar, 1 cup at a time and beat until incorporated and smooth. Add in vanilla and 2 teaspoons of milk. Keep beating, adding another cup of powdered sugar and more milk if needed until you reach desired consistency.

Look at this buttercream! YUM

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Frost the cooled cakes, decorate and enjoy!