Sweet Things: Vanilla Almond Stadium Pound Cake

In honor of my alma mater’s upcoming appearance at the BCS National Championship, I whipped up this special stadium cake that’s deceptively simple to make.

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Ingredients:

  • 2 sticks unsalted butter
  • 2 cups granulated sugar
  • 1/2 cup brown sugar
  • 6 eggs
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 3 cups all-purpose flour
  • 1 cup ground almonds
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup Greek yogurt

Directions:

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease pan with cooking spray. Set aside.
  • Combine butter (at room temperature – not completely melted) with sugars.
  • Add eggs, one at a time, to sugar/butter mixture.
  • Add vanilla and almond extracts to sugar/butter/egg mixture.
  • In a separate mixing bowl, combine dry ingredients.
  • Make a well in the center of the dry ingredients. Pour butter mixture into center of well and whisk together.
  • Add Greek yogurt to batter.
  • Pour batter into pan. Bake for approximately 1 hour (should be golden brown – toothpick inserted into center should come out clean).

Go Irish!

xx Cocoa & Lace

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Sweet Things: Lemon Chiffon Cake

I absolutely love birthdays – others’ more than my own. This past weekend, I put my own twist on traditional birthday cake. It all started by turning layer cake into a decorative Bundt, then adding a burst of lemon and opting for icing instead of frosting. Different? Yes – and it made for an extra special birthday celebration for my dear step dad.

Of course, you don’t need to have a birthday on the calendar for an excuse to make this light and delectable dessert. Hope you enjoy!

xx cocoa & lace

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened natural applesauce
  • 4 large eggs
  • 3/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • the juice of 1 Meyer lemon
  • Icing: 1/2 cup 2% milk and 2-2 1/2 cups powdered sugar, plus lemon juice to taste

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix dry ingredients (flour, baking powder, salt) in an extra large mixing bowl. Make well in center. Set aside.
  3. Melt butter in microwave (use microwave safe bowl!).
  4. In a large mixing bowl, combine butter, sugar, applesauce, eggs (one at a time), extract, lemon juice, and milk.
  5. Gradually pour liquid ingredients into the well in the dry mixing bowl.
  6. Pour into a 12-cup Bundt pan.
  7. Bake for 35-40 minutes or until knife inserted into center comes out clean.
  8. Mixing icing ingredients until smooth. Drizzle over bottom of cake, then over top of cake one let out of pan.

Sweet Things: Pineapple Upside-Down Cake

For a tropical dessert that brings the taste of sunshine to the table, try out this recipe for Pineapple Upside-Down Cake. The key to this cake is a layer of caramelized pineapple that’s just as tender as it is sweet – one bite and you’ll be half-way to a warm island getaway.

Eat up!

xx C&L

Ingredients:

1 cup (c) light brown sugar
1/4 c butter
1 medium pineapple, ripe, sliced into 6-8 rings
handful of halved macadamia nuts
1 3/4 c all-purpose flour
1 teaspoon (t) baking soda
1 t baking powder
1/4 t salt
1 t cinnamon
2 large eggs
1 cup granulated sugar
3/4 c butter (1 1/2 sticks)
1 c milk
1 t vanilla extract

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a medium saucepan, melt butter. Add brown sugar and stir until bubbling – will begin to caramelize. Add pineapple slices. Simmer for 2-3 minutes. Take off heat and carefully line the bottom of a 9 x 13 inch baking pan, dispersing pineapple slices evening. Sprinkle macadamia nuts in gaps between slices.

In a large mixing bowl, combine dry ingredients (flour, baking powder and soda, salt, cinnamon).

Melt additional 1 1/2 sticks butter. Pour into medium mixing bowl when melted. Add sugar, then eggs one at a time, whisking til combined. Carefully add milk and vanilla.

Make a well in the center of the large mixing bowl. Incrementally add liquid ingredients to dry ingredients until combined. Pour over the caramelized pineapple slices.

Bake for 35-45 minutes, until a knife inserted into the center comes out clean. The cake should be light golden brown.

 

Sweet Things: Honey Blueberry Bundt Cake

 

Ingredients:

2 1/2 cups flour

1 1/2 teaspoon baking powder

1/4 t baking soda

1/2 c (1 stick) unsalted butter

1/2 c canola oil

1 c granulated sugar

1/2 c light brown sugar

1 t vanilla extract

1 Tablespoon honey

1 T fresh squeezed orange juice

4 large eggs

1 c buttermilk

1 pint fresh blueberries (freeze about 3 hours prior to use)

Drizzle topping:  1 T honey, 1 T buttermilk, and 1 T orange juice

 

 

Directions:

Preheat oven to 350 degrees Fahrenheit.

Combine dry ingredients in large mixing bowl.

Melt butter and pour into a medium size mixing bowl.Whisk together with oil. Add sugars, vanilla, honey, and orange juice. Add eggs, one at a time, whisking gently with each new addition. Add buttermilk. Whisk together til mixture is smooth.

Make well in the bottom of dry ingredients. Pour in wet ingredients gradually, whisking gently. Do not over-mix. Stop when all ingredients are combined.

Fold in blueberries.

Pour evenly into a greased 12-cup Bundt pan.

Bake for 50-60 minutes until top is golden brown and knife inserted into center comes out clean.

Drizzle honey, buttermilk, OJ glaze over top while still warm. The liquid will be absorbed by the cake.

Serve warm with a small scoop of vanilla ice cream and a cup of orange blossom tea with honey.
Here’s to a midweek sweet treat that will power you through to the weekend. 🙂

Enjoy!

xx C&L