Tag Archives: cake

Baking with B: Chocolate Peanut Butter Banana Cake

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Back in college when my ex-boyfriend’s mom was visiting we knew it could only mean one thing- she was going to be bringing this famous cake that I dubbed “Mama B Cake”. It earned its fame mainly because it was the only thing that “Mama B” could (or would) bake. When she made it for you, you knew it was something kind of special. The cake was its own kind of love so I imagine that’s why it always tasted so good. Try as I might, my version will never be delicious as hers. (I’ve searched around for the original recipe for ages, but this one I found here was the closest I could get.)

Chocolate Peanut Butter Banana Cake

1 c. all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 c. overripe bananas, mashed (about 3)

1/4 c. vegetable oil

1/2 c. smooth peanut butter

3/4 c. brown sugar

1 egg

1 tsp vanilla

2 tbsp cocoa powder

Preheat oven to 350F. Grease and flour a 9×5 loaf pan and set aside. In a medium bowl, whisk together flour, baking soda and salt. In another medium bowl, whisk together peanut butter, banana, oil, sugar, egg and vanilla until thick and yellow. Slowly add the wet ingredients to the dry, one spoonful at a time, until well combined. Pour half of the batter into prepared pan. Add cocoa to the remaining batter, stirring until combined. Dollop the chocolate batter onto the peanut butter batter, then swirl to combine using a wooden skewer.

B’s Tip: If you don’t have skewers lying around, use a chopstick, a cake tester, a knife, the handle of your mixing spoon- anything that’s long and thin!

Bake for approximately 50 minutes until knife comes out clean in the middle. Cool for approximately 10 minutes in pan before turning out onto wire rack. Let cool completely before serving.

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Chocolate Guinness Cake

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Chocolate? Beer? Lime? I know what you’re thinking- how could these ingredients possibly go together?

Here’s the answer: I don’t know. But believe me, it works. The beer gives the chocolate a rich, deep flavour and the lime zest brightens things up so the cake doesn’t feel as heavy Even if you’re not a fan of Guinness (or beer in general), this is still a great cake for any chocolate lover and is perfect for St. Patrick’s Day (And no, that’s not some leprechaun trick!)

Chocolate Guinness Cake (serves 12)

1 c. Guinness beer

1 c. unsalted butter

¾ c. unsweetened cocoa powder

2 c. white sugar

2/3 c. regular sour cream

2 large eggs

1 tbsp vanilla

2 c. all-purpose flour

2 ½ tsp baking soda

icing sugar for garnish (optional)

lime zest for garnish (optional)

Preheat oven to 350F. Butter 9-inch pan and line bottom with parchment paper. Pour Guinness into large saucepan over medium heat. Add butter and heat until melted. Remove from heat and whisk in cocoa powder and sugar. Set aside. In a bowl, combine sour cream, eggs, and vanilla and beat until smooth. Add sour cream mixture to Guinness mixture, and whisk to combine. Whisk in flour and baking soda, then pour batter into prepared pan. Bake 50-60 minutes, at 350F, until tester comes out with a few crumbs clinging to it. Cool and serve with a sprinkle of icing sugar and lime shavings on top.

B’s Tip: Yeah, yeah I know it sounds weird, but go with the lime shavings! It’s honestly one of the best things about the cake.

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Honey Mandarin Orange Cake

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You know those moments where you just feel like baking something, and you kind of don’t want to grocery shopping, and you start hunting around in your kitchen cupboards for something- anything- that might give you inspiration?

Yeah. I had one of those moments this past weekend.

Lucky for me there was a tin of mandarin oranges lurking at the back of one of my shelves. It screamed to be used, so after a quick Internet search (and a search around my kitchen), I came up with my own version of the recipe originally found here.

The result? Sunshine in a pan. It’s dense and moist and actually not that sweet, so if you feel like it deserves some icing, I won’t stop you. Or make it many times over and tell me which way you like it best. I know I’m planning on it!

Honey Mandarin Orange Cake (serves 8-10)

1 c. butter, softened

3/4 c. liquid honey

4 eggs

3 c. flour

2 tsp baking powder

1/2 tsp salt

1 can mandarin oranges (about 234g, or 8.2 oz.)

1/2 c. vanilla yogurt

2 tbsp orange zest

Preheat your oven to 350F. In large bowl, cream together butter and honey. (B’s Tip: This will be scary and lumpy but it’s totally ok- it will work out fine. Trust me.) Add eggs and mix until fully incorporated. In a second bowl, mix together flour, baking power and salt. Slowly add to the wet ingredients until fully incorporated.

Strain juice from tin of mandarins reserving both juice and mandarins. Add juice to the batter, as well as the yogurt. Mix until well incorporated. Macerate remaining mandarin slices with fork and add to batter along with orange zest.

Pour batter into a greased 8-inch round pan and bake for 1 hour until top is golden and a toothpick in the center comes out clean. Let stand in pan for 10 minutes before transferring to a wire rack to cool.

I can’t even begin to imagine all the ways you can add to this recipe, or the ways in which you could serve it. It would be great with ice cream or yogurt over top, or make your own icing and have fun adding other citrus flavors like pineapple, or mango. With a summery fun cake like this, anything goes!

Happy baking!

B

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Update: I’m so honored that the folks over at the Easy Recipes blog made their own version of the cake here. It’s a great resource for converting any recipe into the measurement of your choice. And they didn’t even pay me to say that.

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Honey Cakes

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Raise your hand if you don’t like honey. No one? No one? Bueller?

Ok, even if you’re one of those crazy people who does not like the taste of honey (I’m not judging, I promise) please consider giving these a try anyway. The name of the recipe makes these little cakes sound a lot more sickly-sweet than they actually are. In reality, they’re moist and cakey with a hint of fruit flavor that will have you more obsessed with honey than Winnie the Pooh.

Eat them in the morning with fresh fruit, take them with tea in the afternoon, or slather them with marzipan for a tasty dessert. You won’t regret any of it.

Honey Cakes (makes 6)

½ stick butter

¼ c. packed light brown sugar

4 tbsp honey

1 egg

½ tsp vanilla

2 tbsp apple puree

2/3 c. self-rising flour

½ tsp ground cinnamon

¼ tsp ground ginger

Preheat the oven to 350F. Line a muffin pan with 6 baking cups. Put the butter and sugar in a mixing bowl. Pour in the honey and beat everything together until fluffy. In another bowl, beat the egg, vanilla and apple puree, then beat into this butter mixture. Sift over the flour, cinnamon and ginger. Now fold the dry ingredients by running your spatula around the outside of the bowl and across the middle until everything is well mixed. Fill the baking cups with the mixture. Bake for 18-22 minutes, until risen, golden and firm to the touch. Leave to cool on a wire rack.

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Norwegian Apple Cake

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For those of you who are interested (and I know y’all totally are) I have Swedish in my background, which is why I have such an unusual first name. On this blog I masquerade as B, but in real life my name is Britta, and I look just as Scandinavian as the name sounds.

Also, sometimes I get asked if I’m named after the character in Community, to which I usually respond that I changed my name when the show came out so I can more easily identify with Gillian Jacobs’ character.

KBB_britta_communityBack to the cake though, because I haven’t even started to tell you about how good it is. It’s simple, light, and can be served with pretty much anything, which in a world of decadent desserts makes it the peacekeeper of all the countries. I mean, desserts. This recipe is called “Norwegian Apple Cake” but my Swedish mother has been making a version of this for as long as I can remember so I guess it masquerades as “Scandinavian” no matter what its particular country of origin.

You too can masquerade as a Scandinavian, or a Britta, and make this cake too but I have to warn you- it’s so crazy simple you’re going to start thinking you are Norwegian because you’re going to make it so often.

Norwegian Apple Cake (serves 12)

1 1/2 c. sugar

1 stick butter

2 eggs

2/3 c. light cream

3/4 c. flour

3 tsp baking powder

3-4 cooking apples

Grease and flour an 8×12-inch pan. Beat the eggs and 1 c. of the sugar until the mixture is thick and creamy and the whisk (or beater) leaves a trail after you lift it out. Pour the butter and milk into a pan. Bring to a boil and stir, still boiling, into the eggs and sugar. Sift in the flour and baking powder and fold carefully into the batter so there are no lumps of flour. Pour the mixture into the prepared roasting pan. Peel, core and slice the apples; arrange them over the batter. Sprinkle with the remaining sugar. Bake in a moderately hot oven (400F) for 20-25 minutes until well-risen and golden brown. Cool in the pan, and then cut into slices.

B’s Tip: If you want to bring out the apple flavor even more, try mixing in 2 tsp of cinnamon to the remaining sugar before sprinkling it on top of the apples and popping it in the oven. Feel like making the recipe a little healthier? Top with less sugar, or leave it out altogether. (Half a cup is pretty generous and while delicious, not necessary.)

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Ryan’s Cookies and Cream Ice Cream Cake

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KBB_baking_ice_cream_cakeI was all set on baking Ryan a cake for his birthday as a surprise after he confessed to me he hadn’t had birthday cake in years, and I quizzed everyone who would listen about their favorite kinds of cake so I would know what kind to bake.

Wouldn’t you know that two hours before he was due to arrive Ryan announced that his dream birthday cake would be an ice cream cake, and so I moved hell and high water to make up this ice cream cake recipe at record speed. Cookies and cream is his favorite flavor, and so that is what he got, although if it had been my birthday I would have requested chocolate chip cookie dough.

Not that I’m asking you to make a cake for my birthday or anything. Ahem.

Ryan’s Cookies and Cream Ice Cream Cake (serves 8)

I’m not sure how they make real ice cream cakes out in real ice cream cake land, but I made the ice cream layer myself by scooping the softened ice cream into a disposable aluminum pan, smoothing it out with the back of my scoop, and letting it harden while I baked the cake layers. I normally don’t cook with disposable pans, but this step ensured all of my layers were the same size, and allowed me to pop out the ice cream layer without much fuss.

To make the cake:

1 1/3 c. all-purpose flour

2 tbsp unsweetened cocoa

1 tbsp baking powder

3/4 c. unsalted butter, softened

generous 3/4 c. sugar

3 eggs, beaten

1 tsp vanilla extract

2 tbsp milk

Preheat the oven to 350F. Grease two 8-inch layer cake pans and line the bottoms with parchment paper. Sift the flour, cocoa and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until the mixture is smooth, then stir in the milk.

Divide the batter between the prepared pans and smooth level. Bake in the preheated oven for 25-30 minutes, or until golden brown and firm to the touch. Let cool in the pans for 2-3 minutes, then turn out onto a wire rack to cool completely.

Construct your cake by popping out ice cream layer from its pan and sandwiching between the two layers. You may want to secure the layers by spreading a thin layer of icing on the cake layers before sandwiching. Top with your favorite frosting and freeze immediately. Let stand a few minutes before serving in order to cut the cake more easily.

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I don’t always like to endorse particular brands or products on the blog, but I do like promoting small businesses and I swear without the pint of cookies and cream ice cream from Ed’s Real Scoop my cake wouldn’t have gone over half as well! If you’re in the Toronto area, please do check them out. They currently have two great locations in the Leslieville and Beaches neighborhoods. I’m hard pressed to choose a favorite, but if you really twisted my arm I would recommend the Raspberry White Chocolate. You haven’t tasted anything like it.

Happy baking!

B

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Shannon’s Strawberry Cake

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Shannon's Strawberry CakeWhen I asked Shannon what kind of cake she’d like for her birthday, she said she’d be happy with anything as long as it was “something with fruit and whipped cream”.

I was only to happy to oblige, and came with up with this summery cake. Even though this is probably best served when the first fresh strawberries come out at the end of June, it still tasted like the promise of sunshine and beautiful weather to come wen we ate it back in January.

Of course, maybe I’m biased because I’m a summer baby (hint, hint). But everyone else in the office enjoyed it, which makes me think it’s a treat to be enjoyed year-round, especially if you like desserts that are light and fruity.

Shannon’s Strawberry Cake (serves 6)

generous 3/4 c. flour

1 stick butter or margarine

rounded 1/2 c. sugar

2 large eggs, beaten

1/4 tsp vanilla extract

2 tbsp apricot jam (or preferred flavour)

1 1/2 c. whipped cream

strawberries for garnish

Grease 2 small layer cake pans. In a medium bowl, sift flour. Cream the butter and sugar until very light and fluffy. Gradually beat in the eggs, blended with the vanilla extract, adding a spoonful of flour with the last amount. Carefully fold in the remaining flour.

Divide the mixture between the two cake pans and bake at 350F for 20-25 minutes or until the cakes are golden brown and spring back when lightly pressed. Remove from the oven, leave to cool for a couple of minutes, then turn out onto a wire rack and let cool completely.

B’s Tip: I didn’t have two pans the same size unfortunately, and ended up making one long sheet cake. It was easy enough to cut it in half in order to make the two layers, but it left the cake with a golden crust on just one side, which I opted to cut off. It worked out okay, but not great, ya know? Desperate times call for desperate measures, but in the end, go with the two pans.

While cakes are cooling, whip up the whipped cream. I macerated one strawberry in the whipped cream that gave it a wonderful fresh flavour and a tiny bit of sugar. You’re totally welcome to do whatever.

When cakes are cool, heat up the jam of your choice. (Apricot is my recommendation, as it’s super-subtle and lets the vanilla-y cake flavour shine through, but switch it up and tells me how it goes!) Spread over top bottom layer of cake. Sandwich second cake on top. Cover with whipped cream and sliced strawberry as garnish.

Obviously, strawberries are super delicious and made this cake super yum, but you could substitute for any fresh summer fruit, or maybe change it up with some pineapple rings and a sprinkle of coconut. Or change up the flavour by omitting the vanilla extract in the cake batter, and cream in instead 2 tbsp finely grated orange or lemon rind in with the butter.

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

 

Baking with B: Lucy’s Chocolate Chocolate Cake

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Somehow (somehow!) I was roped into making a birthday cake for one of the office staff.

Okay. So it wasn’t really that hard to convince me. And when my co-worker Lucy requested that her cake could be anything that was “chocolate chocolate” (that is, chocolate cake with chocolate icing), I was totally game.

And don’t even try to tell me that it should be “double chocolate”. She asked for “chocolate chocolate” and I think I delivered.

KBB_baking_chocolate_chocolate_cakeLucy’s Chocolate Chocolate Cake (serves 8)

2 oz./55g semisweet chocolate, chopped

2 tbsp milk

1 1/2 c. all-purpose flour

1 tbsp baking powder

3/4 c. unsalted butter, softened

generous 1/4 c. dark brown sugar

3 eggs, beaten

1 tsp vanilla extract

Filling and Frosting

31/2 oz./100 g semisweet chocolate, chopped

4 tbsp unsalted butter, softened

1 1/2 c. icing sugar

1 tsp vanilla extract

1 tbsp milk

Preheat the oven to 350F. Grease a 9-inch round cake pan and line with parchment paper.

First, take a picture of the chopped chocolate and post it on Instagram just to be a huge tease. When you’re done gloating about how many likes your picture got (you’re welcome), gently heat the chocolate and milk in a saucepan just until melted, without boiling. Remove from heat.

Sift the flour and baking powder together and add the butter, brown sugar, eggs and vanilla extract. Beat well until smooth, then stir in the melted chocolate mixture.

Spoon the batter into pan smooth level. Bake for 50-60 minutes, or until firm to the touch and just beginning to shrink away from the sides of the pan.

Let cool in the pan for 10 minutes, then turn out onto wire racks to finish cooling. When cold, carefully slice the cake horizontally into 2 layers.

B’s Tip: For the love of all that is good, please test all your willpower and do not try to cut the cake before it has cooled! I learned that the hard way- my first round of this cake got totally smooshed.

For the filling and frosting, melt the chocolate with the butter in a small pan over low heat. Remove from the heat and stir in the confectioner’s sugar, vanilla extract, and milk, then beat well until smooth.

Sandwich the cake layers together with half the chocolate mixture, then spread the remainder on top of the cake, swirling with a spatula. Sprinkle with leftover grated chocolate, if desired.

I substituted milk with cream with no difficulties (so sue me, I was all out!) and instead of a layered option I used the extra icing to frosting the sides of the cake as well. The result? A rich, chocolatey cake with a dense, moist texture. It keeps in the fridge wonderfully if you’re making it ahead of time- just remember to cover with tin foil and let rest at room temperature a few minutes before serving.

Lucy said that it was everything she wanted and the rest of the office seemed pleased as punch, too. Considering my first stab at this recipe turned out a disaster, I was pretty happy with the results too. I’m definitely not waiting until Lucy’s next birthday to try this cake again!

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.