Color Swirl Cupcakes

Experienced bakers like to challenge themselves…and these color swirl cupcakes were certainly a challenge! These cupcakes are destined for an 8-year-old girl’s rock star-themed birthday party, and I certainly hope they’re a hit.

I originally planned to use three separate piping bags set into one large bag for the color swirl look, but the other day at the craft store I saw the Wilton Color Swirl decorating kit and I thought…why not? Next time, I’ll probably go with the bags-in-bag technique, because the kit was a bit difficult to use, especially for a first-time color-swirler like me. If you’re trying this technique, bear in mind that you’ll need to apply steady, even pressure to three separate bags of frosting all at once, which can make piping a swirl a challenge. In the photo below, you can see that I piped both swirls and blobs of frosting, and the blobs were infinitely easier (and just as cute, in my opinion).

Ingredients

White Almond Cupcakes

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening
1 3/4 sugar
1 teaspoon vanilla
4 egg whites
1 1/3 cup buttermilk our sour milk*

*To make sour milk, place 1 1/3 tablespoons vinegar in a glass measuring cup and add enough milk to make 1 1/3 total cups. Stir, then let stand for 5 minutes before using.

Color Swirl Buttercream

2 cups butter, softened
1/8 teaspoon salt
6 cups powdered sugar, sifted
2 1/2 tablespoons vanilla extract
2 tablespoons almond extract
3-4 tablespoons milk
Magenta gel food coloring
Teal gel food coloring
Lemon yellow gel food coloring

Preparation

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with paper liners; this recipe makes about 32 cupcakes, so if you only have two tins like me, you’ll need to let one cool and re-line it for your last batch.

In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

In a mixing bowl, beat shortening and sugar together until creamy. Add vanilla and beat until combined, then add egg whites, one at a time, beating well after each addition.

Add flour mixture and sour milk alternatively, starting and ending with the flour, beating until just combined after each addition.

Using a 2-inch cookie scoop, scoop batter into prepared tins, filling no more than half-full.

Bake for 18-20 minutes, until tops are light golden and a cake tester inserted in the middle of a few cupcakes comes out clean.

Cool on a wire rack before frosting.

For the frosting: in a mixing bowl, beat butter for about 1 minute, then add salt and beat another minute.

Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes. I cover my mixer with a kitchen towel during this process to avoid a powdered sugar mess on my counter.

Add vanilla extract and almond extract, beating well to combine for about 2 minutes. Add milk, 1 tablespoon at a time, until frosting reaches a fluffy consistency.

If using the Wilton kit described above, put the kit together and fill each bag with a different color, securing the end of each bag with a twist tie. Using steady, even pressure, pipe blobs or swirls of frosting onto each cupcake.

If using the bags-in-bag technique, fill 12-inch piping bags with a different color, securing the end of each bag with a twist tie. Fit an 18-inch piping bag with your desired tip and place the three bags inside. Using steady, even pressure, pipe blobs or swirls of frosting onto each cupcake.

Store in an airtight container at room temperature.

Here’s a dozen color swirl cupcakes! Check out the different piping techniques; the blobs, shown in the first and third columns, were much easier than the swirls, shown in the second and fourth columns.

Chocolate Cupcakes with Vanilla Almond Buttercream

How does one create the perfect swirl of frosting on top of a cupcake? By using the Wilton 1M piping tip. And last night, after months – perhaps years – of looking at it every time I went to the craft store, I finally bought it, along with the enormous coupler and 14-inch pastry bag that need to accompany such a piping tool.

I can honestly say that this piping tip has changed my life, because I finally piped buttercream without feeling like a total amateur. Ordinarily, my buttercream piping endeavors end in frustration…and with me smoothing down lopsided, air-bubble-filled piping attempts with an offset spatula for a more “homemade” look. But no more! At last, I can have that perfect swirl, for cupcakes that aren’t just tasty, but adorable as well.

Ingredients

For the cupcakes

Single recipe dark chocolate cupcakes

For the frosting

12 tablespoons unsalted butter, at room temperature
Pinch of salt
2 1/2 cups powdered sugar, sifted
1 1/2 tablespoons vanilla extract
1 teaspoon almond extract

Preparation

Bake cupcakes and allow to cool completely before frosting.

In a mixing bowl, beat butter for about 1 minute, then add salt and beat another minute.

Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.

Add vanilla extract and almond extract, beating well to combine. Taste; add more extract if desired.

Fit a 14-inch piping bag with the 1M Wilton tip; fill bag with frosting and pipe onto cupcakes in a swirl. Store in an airtight container at room temperature.

Lemon Almond Cupcakes

Happy Valentine’s Day, friends! While the rest of the world will likely have chocolate today, I’m celebrating with two of my favorite non-chocolate flavors: lemon and almond.

A few days ago I made some lemon curd, using up the egg yolks from my recipe for egg-whites-only Valentine Cake. As always, I wondered: what should I do with this lemon curd? I should fill some cupcakes with it, that’s what. You can certainly use store bought lemon curd for these if you like; I must admit that my homemade curd only filled about 1 dozen cupcakes, so this batch is half-filled, half-not. These treats are definitely more lemony than almondy, but they’re delicious nonetheless.

Lemon Almond Cupcakes

Ingredients

1/2 cup whole milk
2 teaspoons almond extract
1/2 cup plus 6 tablespoons cake flour
1/2 cup plus 2 tablespoons flour
1 cup sugar
1 1/2 teaspoons baking powder
Scant 1/2 teaspoon salt
zest from 1 medium lemon
8 tablespoons butter, cut into cubes, at room temperature
2 eggs, at room temperature
About 2 cups lemon curd, for filling*

*This recipe would make more than enough for all 20 cupcakes

Preparation

Preheat oven to 350. Line cupcake pans with paper liners; my batch made 20 cupcakes.

Combine milk and almond extract; set aside.

In a mixing bowl, combine cake flour, flour, sugar, baking powder, salt, and lemon zest. Beat on medium speed for 2 minutes, then reduce mixer speed to low and add butter a few cubes at a time. Continue to beat for about 2 minutes, until the mixture looks like coarse sand.

Add eggs, one at a time, beating well between each. With the mixer running on low, slowly pour in the milk mixture.

Return to medium speed and continue to beat for 2 minutes. Scrape down the sides and bottom of the bowl well.

Using a 2-inch cookie scoop, drop scoops of batter into prepared cupcake pans, filling about 1/2 to 2/3 full.

Bake for 20-25 minutes, until a cake tester comes out clean. Remove from pans immediately and cool completely on a wire rack before filling.

Lemon Buttercream

Ingredients

12 tablespoons butter, at room temperature
Pinch of salt
2 1/2 cups powdered sugar
1 1/2 tablespoons lemon juice
3/4 teaspoon lemon extract
1/2 tablespoon milk

Preparation

In a mixing bowl, beat butter and salt on medium speed for about 2 minutes.

Scrape down the sides of the bowl, then add powdered sugar and beat on low speed until fully incorporated, about 3-4 minutes.

Add lemon juice, lemon extract, and milk and beat on medium speed for 2-3 minutes, until fluffy.

To assemble the cupcakes:

In a mixer fitted with the whisk attachment, whip lemon curd for 1-2 minutes to lighten.

Using a small knife, cut into the center of each cupcake at a 45-degree angle, about 1/8 inch from the edge, all the way around. Remove the core and cut away all but the top 1/4 inch, leaving a small disc of cake. Reserve the scraps for a trifle or other treat.

Fill the inside with lemon curd and top with the disc of cake.

Using a 1-inch cookie scoop, drop scoops of frosting onto each cupcake and spread with an offset spatula.

Store in the refrigerator; bring to room temperature before serving.

Valentine Cake

With Valentine’s Day just around the corner, I wanted to whip up a cake for two, something that would be just enough for dessert for Mike and me this weekend. This recipe, which I adapted from Taste of Home, looks like it’ll be the perfect serving size for a few generous slices each.

To frost this lovely cake, I used a pink to red ombré design for Valentine’s Day. I do wish I’d extended the lightest pink down the sides just slightly, so the next time I make a cake like this I’ll definitely do so. Also, this time, I used a crumb layer when frosting; I don’t usually do that, but it seemed like a good idea for this cake. For more info on the importance of the crumb layer, check out this post from the experts at Wilton.

Ingredients

For the cake

1 cup plus 2 tablespoons cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, softened
3/4 cup sugar
2 egg whites*
1 teaspoon vanilla extract
1/2 cup milk

*Reserve your egg yolks and whip up some lemon curd, which could make a tasty filling for this cake and would look great with yellow ombré frosting!

For the vanilla almond buttercream

12 tablespoons butter, softened
pinch of salt
3 cups powdered sugar
1 tablespoon vanilla extract
1/2 tablespoon almond extract
3-4 teaspoons milk
Red liquid and gel food coloring**

**I used red liquid for the light pink layer and red gel for the dark pink and red layers, but you could just use gel for all three.

Preparation

Preheat oven to 350 degrees. Lightly spray two 6-inch round baking pans with baking spray.

In a medium bowl, combine cake flour, baking powder, and salt; set aside.

In a mixing bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each. Beat in vanilla.

Add flour mixture and milk alternatively, beginning and ending with the flour, until combined. Scrape the sides and bottom of your bowl very well to make sure you get any dry bits.

Pour batter into prepared pans and bake for 18 to 20 minutes, until a cake tester comes out clean; cakes will turn a nice golden brown. Remove from oven and immediately remove from cake pans, cooling completely on a wire rack.

To make the frosting, in a mixing bowl, beat butter for about 1 minute, then add salt and beat another minute.

Add 2 1/2 cups powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.

Add vanilla extract and almond extract, beating well to combine. Add milk, 1 teaspoon at a time, to reach a fluffy, spreadable consistency.

Divide frosting into four portions; a small portion of white for the filling and crumb layer (or, you could use pale pink for this – I didn’t think of that until after I was done!) then three equal portions for the light pink, dark pink, and red.

Place a small blob of frosting on your cake stand and place the bottom cake layer on it; this will help your cake stay in place during frosting. Spread the top with an even layer of white frosting, then top with second layer and frost with remaining white frosting, creating a crumb layer.

Tint your remaining frosting; I used two drops of red liquid food coloring for my light pink layer, then used red gel for my dark pink and red layers. Mix your color in a little bit at a time; you can always make it darker, but you can’t make it lighter.

Fit three piping bags with large plain tips and fill each bag with a different color. Beginning with the dark red, pipe bands around the bottom 1 1/2 inches of the cake, then continue with the dark pink and finish with the light pink on the top. Using a small offset spatula, smooth out each color band, starting from the light pink and working your way down. The colors will blend into one another, and that’s exactly what you want.

Store at room temperature for up to 3 days.

Cat Cake

My goddaughter Maureen turned five this weekend, and Mike and I made our annual trip to southern Maryland for a visit with her family. Her party was dog and cat themed, complete with this adorable cat cake. Before you worry about having some spectacular Pinterest fail, read the recipe below; this cake and its frosting/decorating are very simple. And while I deferred to my cousin Barb for the piping of the face – she’s Mo’s mom and an amazing artist – I suspect that amateur decorators could handle this one.

The cake was a big hit, with not a slice left at the end of the party. My cousin-in-law Robb, Mo’s dad, remarked that he’d never been to a birthday party where only cake crumbs remained. I take this as a major compliment and am glad everyone enjoyed not only the cake, but celebrating with the birthday girl.

White Cake

Ingredients

3 cups flour
1 tablespoon baking powder
2 cup sugar
1/2 teaspoon salt
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 1/2 cups milk

Preparation

Preheat oven to 375 degrees. Spray two 9-inch round cake pans with baking spray; line each with a parchment circle and spray the parchment.

In a medium bowl, combine flour and baking powder; set aside.

In a mixing bowl, cream together sugar, shortening, and salt until fluffy.

Add eggs and vanilla; beat until combined.

Add flour mixture and milk in alternating batches, starting and ending with the flour and beating until just combined.

Pour batter into prepared pans; bake for 25 minutes, until tops are golden and a cake tester comes out clean.

Cool cake completely before frosting.

Vanilla Buttercream & Decorations

Ingredients

1 1/2 cups butter, softened
5 to 5 1/2 cups powdered sugar, sifted
1/2 teaspoon salt
2 to 3 tablespoons vanilla extract
Black gel food coloring
Pink gel food coloring
Index cards, cut into triangles for ears
Lollipop sticks, for ears

Preparation

Place butter in a mixing bowl and beat for a few minutes using the paddle attachment.

Add 5 cups powdered sugar. With your mixer on low, incorporate the powdered sugar into the butter. (Hint: I find that placing a kitchen towel over the mixer during this stage prevents a powdered sugar blizzard.)

Increase speed and add 2 tablespoons vanilla and salt.

Beat for 3 minutes, then taste. If you’d like a stronger vanilla flavor, add the second tablespoon of vanilla, along with the additional 1/2 cup of powdered sugar. Beat until combined; you want a fluffy texture that is easy to spread.

To assemble the cake:

Reserve two small portions of frosting; tint one black and the other pink. Set aside.

Flip one cake onto a cake stand and frost the top with a generous layer of buttercream. Top with the second layer and frost the top and sides completely, swirling the frosting to look like fur.

To make the ears, tape your index card triangles to the lollipop sticks and press into the top of the cake.

Fit a piping bag with a large plain tip and fill with pink frosting; pipe the nose.

Fit a piping bag with another large plain tip with plain frosting; pipe the cheeks.

Fit a piping bag with a small plain tip; pipe the eyes, mouth, and whiskers.

Line the edges and bottom of the ears with plain buttercream, then fill in the ears with the pink buttercream.

Here, Mike and I celebrate with Mo. Barb offered face painting for the kids, and this feisty girl sported a cupcake on one cheek and a snake on the other.

Burnt Almond Torte

Pittsburgh bake shop Prantl’s Bakery offers a popular cake called burnt almond torte. This is my brother’s favorite cake, and I wondered at his recent birthday dinner if I could make one. Naturally, I gave it a shot using a combination of recipes I’ve made before and a few I found online. The cake you see here is destined for tonight’s Christmas dessert, and I look forward to updating this post with a photo of a slice of it on my plate.

Technically speaking, a torte isn’t the same as a cake. While cakes use flour, tortes usually do not; instead, they rely on ground nuts and other ingredients for their structure. Whether Prantl’s burnt almond torte is an actual torte, I cannot say – mine is not, as it uses a white almond cake batter with regular flour. Because I wanted a smaller cake, I used two 8 x 8 square pans but a single-layer cake recipe, so I’d have smaller layers overall. You could double the recipe below for a larger cake if you like.

White Almond Cake

Ingredients

1 1/2 cups flour
1/2 tablespoon baking powder
1 cup sugar
1/4 teaspoon salt
1/4 cup shortening
1 egg
1/4 teaspoon vanilla extract
3/4 teaspoon almond extract
3/4 cup milk

Preparation

Preheat oven to 375 degrees. Spray two 8 x 8-inch square cake pans with baking spray; line with a parchment square and spray the parchment. In a small bowl, combine flour and baking powder; set aside.

In a mixing bowl, cream together sugar, shortening, and salt until fluffy. Add egg, almond, and vanilla; beat until combined. Add flour mixture and milk in alternating batches, starting and ending with the flour and beating until just combined.

Pour batter into prepared pans; bake for 14-15 minutes, until tops are just golden and a cake tester comes out clean.

Cool cake completely before filling and frosting.

Fluffy Almond Buttercream

Ingredients

8 tablespoons butter, softened
1/4 teaspoon salt
2 1/4 cups powdered sugar, sifted
1 tablespoon vanilla extract*
1 tablespoon almond extract*
1 tablespoon heavy cream

*Note: if you’re worried that a whole tablespoon of extract is too strong, start with 1 teaspoon and taste as you mix. If you’d like to add more extract, go for it!

Preparation

In a mixing bowl, beat butter for about 1 minute, then add salt and beat another minute.

Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.

Add vanilla extract and almond extract, beating well to combine. Add heavy cream and beat for about 2 minutes until fluffy.

Pastry Cream Filling

About 1/2 to 3/4 cup pastry cream

Burnt Almonds

Ingredients

1 1/2 cups sliced almonds
1/3 cups sugar
2 tablespoons water

Preparation

In a medium bowl, combine almonds, sugar, and water; stir to combine.

Line a baking sheet with parchment paper.

Place half of the almond mixture in a saute pan over medium heat. Cook, stirring regularly, for about 4-5 minutes until almonds turn a light golden brown. Almonds will start out looking wet and will appear dry when they are almost done.

Remove to the parchment paper to cool and repeat with the second half of the almonds. Allow to cool completely before using.

To assemble the cake:

Place one layer on your cake plate and top with pastry cream, spreading within about 1/2 inch of the edges. Top with second layer of cake.

Frost cake completely. Cover the tops and sides with almonds, pressing gently to allow them to stick.

Store in the refrigerator; allow to sit at room temperature for about 10 minutes before serving.

Buckeye Cupcakes

A while ago I made chocolate peanut butter cupcakes, which were inspired by the chocolate-covered peanut. They were delicious, but I always thought they needed more peanut butter filling and a few tweaks to meet my desired chocolate/peanut butter balance. After a bit of thinking, I came up with this: the buckeye cupcake.

These treats use a basic chocolate cupcake recipe from my Better Homes & Gardens baking book, then get hollowed out and stuffed with peanut butter filling and topped with a cocoa frosting. In the future, I might use a chocolate buttercream instead – while they are delicious, they’re still not exactly what I’m after. And this, friends, is the beauty of baking…you can keep adjusting your recipe until you get exactly what you want!

Ingredients

Chocolate Cupcakes

3/4 cup butter
3 eggs
2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1 1/2 cups milk

Peanut Butter Filling

6 tablespoons butter, softened
1 1/2 cups peanut butter
2 1/2 cups powdered sugar
1/4 teaspoon vanilla
About 6 tablespoons milk

Cocoa Frosting

12 tablespoons butter, melted
1 cup cocoa powder, sifted
About 6 1/2 cups powdered sugar
1/3 cup plus 2 tablespoons milk
3 teaspoons vanilla extract

Preparation

For the cupcakes, allow butter and eggs to sit at room temperature for 30 minutes.

Preheat oven to 350 degrees. Line two cupcake tins with paper liners; this recipe makes 3 dozen cupcakes, so you’ll need to re-use one tin for your last batch.

In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In a mixing bowl, beat butter on medium speed for 30 seconds. Add sugar, about 1/4 cup at a time, scraping the bowl often. Once all sugar is added, beat on medium speed for 2 minutes.

Add eggs, one at a time, beating well between each addition. Add vanilla extract and beat well.

Add flour mixture and milk alternatively in three batches, beating until just combine between each. Once all ingredients are incorporated, beat on medium speed for 20-30 seconds.

Fill cupcake wells half full and bake for 18-20 minutes, until a cake tester comes out clean. Cool in pans for 1 minute, then remove cupcakes from pans and cool completely on a wire rack before filling and frosting.

Make your filling: in a mixing bowl, beat peanut butter and butter together until smooth.

Add powdered sugar slowly, beating well after each addition.

Add vanilla, then add milk, 1 tablespoon at a time beating until well-combined.

Make your frosting: combine melted butter and cocoa powder, whisking very well until smooth. Place mixture in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed for about 1 minute, then increase speed to medium and beat for 2 minutes more.

Add 1 cup powdered sugar and beat on low speed, then add about half of the milk, continuing to beat on low speed, until combined. Follow with another cup powdered sugar and remainder of milk, beating on low until combined. Add remaining powdered sugar, then vanilla, beating until frosting is creamy and spreadable.

To assemble your cupcakes: core each cupcake and reserve scraps for another use.

Using a one-inch cookie scoop, scoop peanut butter filling into each hole and gently press down with an offset spatula. You’ll have about 1/3 cup of filling left over that you can reserve for another use.

Using a one-inch cookie scoop, scoop drops of frosting onto each cupcake and spread with an offset spatula.

Store in an airtight container at room temperature.

Pumpkin Patch Cupcakes

My friend Erika’s daughter is turning 7 this weekend, and I had the privilege of baking for her party. Erika requested a friendly, happy version of Halloween treats – nothing scary – and these pumpkin patch cupcakes fit the bill.

As a gal with a very low tolerance for scary things, I understand the desire to have a friendly, happy Halloween. I can handle creepy things, but once we get into scary territory, all bets are off. I hope that these friendly pumpkins are a big hit at the party, along with the brownies, M&M blondies, and chocolate sugar cookies I made – stay tuned for those recipes shortly!

Happy Birthday, AJ! You’ve got an awesome mom!

Ingredients

1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
2 tablespoons vanilla extract
1/2 cup canola oil
1/2 cup buttermilk
1 recipe vanilla buttercream
orange gel food coloring
leaf green gel food coloring
4 miniature Tootsie Rolls

Preparation

Preheat oven to 350 degrees. Line cupcake tins with paper liners; this recipe yields 15 cupcakes.

In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside.

Place eggs in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed for 30 seconds. Add sugar and continue to beat for another 30 seconds.

Add vanilla and canola oil and beat on medium speed for 1 minute.

Add flour mixture and buttermilk alternatively in three batches, beginning and ending with the flour, scraping the sides of the bowl frequently. Batter will be very thin.

Using a quarter-cup measuring cup, scoop batter into prepared cupcake liners, filling half full.

Bake for 12-13 minutes, until a cake tester comes out clean. Cool on a wire rack before frosting.

To decorate:

Cut Tootsie Rolls in half lengthwise, then cut each half in half lengthwise again. Knead each piece to soften it a bit, then mold it into a stem shape; set aside.

Prepare vanilla buttercream. Remove about 1/4 cup and tint green; tint remaining frosting orange.

Using a 1-inch cookie scoop, drop scoops of orange frosting onto cupcakes, then frost with a small offset spatula.

Fit a piping bag with a leaf tip; place 1 stem into the top of each cupcake, then pipe leaves around the stem.

Store in an airtight container at room temperature; Tootsie Roll stems will soften because of the moisture in the cupcakes, so it’s best to prepare these within a few hours of serving.

Pumpkin Bundt Cake

It’s October, the time of Pumpkin Spice Everything. Lattes, cheesecakes, scones, breads, raviolis, even Pop Tarts – you name it, at this time of year, you can find it in the pumpkin or pumpkin spice variety.

Canned pumpkin is a staple in my pantry, stocked year-round for a range of recipes. I buy pumpkin puree – not pie filling – in the large, 29-ounce cans, which leaves plenty for multiple recipes at one time. Earlier this week, I used 15 ounces in some pumpkin chocolate chip bread, so I had 14 ounces – about 1 3/4 cups – left over.

Once open, canned pumpkin will last in the fridge for about 5-7 days, so it’s best to use it up soon. If you’re looking for good ideas, you need 1 cup for pumpkin streusel muffins or pumpkin cupcakes, and can use the remaining 3/4 cup for pumpkin biscotti. You can also use 1 1/2 cups for pumpkin donuts and just mix the remainder into some pancake batter or a smoothie. I wanted to use the rest of my pumpkin up all at once, and I found this pumpkin Bundt recipe at Taste of Home; it originally called for 15 ounces of pumpkin, but my 14 ounces did just fine. Topping-wise, you could dust this with powdered sugar or just leave it plain, but I thought the combination of glaze and spice drizzle gave it a nice extra touch.

Ingredients

For the cake

3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
2 1/2 cups sugar
1 cup vegetable oil
3 eggs
14 ounces pumpkin puree

For the glaze

1 1/2 cups powdered sugar
About 2 1/2 tablespoons milk

For the spice drizzle

1 1/2 cups powdered sugar
1/4 teaspoon cinnamon
1/4 teaspoon cloves
3-4 teaspoons milk

Preparation

Preheat oven to 350 degrees. Generously grease a 10-inch Bundt pan.

In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

In a large mixing bowl, stir together sugar and oil until very well-combined. Add eggs, 1 at a time, mixing very well after each.

Stir in flour mixture and pumpkin alternatively, stirring until well-combined and smooth. Spoon or pour into prepared pan.

Bake for about 45 minutes, then check with a cake tester or toothpick; continue baking for a few minutes at a time, checking frequently, until the cake tester comes out clean. The original recipe called for 60 minutes of baking time, but my cake baked for about 50 minutes.

Remove from oven and cool cake in pan for 10 minutes. Flip out onto a wire rack to cool completely before glazing and drizzling.

To make the glaze, in a small bowl, combine powdered sugar and 1 teaspoon milk. Continue adding additional milk until the glaze reaches a pourable consistency, then pour or drizzle over cake, allowing to drip down the sides. Allow glaze to set for just a few minutes before adding the spice drizzle.

To make the spice drizzle, combine powdered sugar, cinnamon, nutmeg, and cloves in a small bowl. Add milk 1 teaspoon at a time until the drizzle reaches a drizzly consistency, like thick honey. Spoon into a piping bag and pipe over the glaze, allowing drizzle to drip down the sides (or just drizzle with a spoon). Allow drizzle to set before serving.

Store at room temperature.

Here’s an overhead view of the cake – pretty, eh?

Banana Loaf Cake

What makes this a loaf cake, and not a quick bread? Butter, mostly, and the creaming method of incorporating sugar into the butter. While this recipe was originally billed as banana bread, I’m calling it a loaf cake because of its ingredients and its process.

Most quick breads use vegetable oil as their fat, and a process of mixing the dry ingredients in one bowl, the wet ingredients in another, and then combining them all at once and mixing until they’re just combined. This recipe calls for creaming the butter and sugar – mixing the sugar into the butter until the mixture becomes light and fluffy – and then adding the remaining wet ingredients of eggs and sour cream, followed by the dry ingredients, like you would mix cake batter.

Whatever you call it, this banana loaf cake – which actually makes two 8 x 4 loaves – is a good way to use up overripe bananas. The streusel topping is optional, and of course you could mix in some walnuts or pecans if you prefer. Next time, I might make a chocolate drizzle icing instead of the streusel topping.

Ingredients

For the cake

2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons butter, softened
1 cup sugar
2 eggs
1 cup sour cream
3 very ripe medium bananas, mashed

For the streusel topping

6 tablespoons flour
6 tablespoons packed light brown sugar
1/4 teaspoon cinnamon
4 tablespoons butter, cold, cut into cubes

Preparation

Preheat oven to 350 degrees. Spray two 8 x 4 loaf pans with cooking spray.

Combine flour, baking powder, baking soda, cinnamon, and salt in a medium bowl; set aside.

In a mixer, combine butter and sugar; cream together on medium speed until light and fluffy, about 2-3 minutes.

Add eggs and sour cream and mix well, then add mashed bananas and mix well.

Add flour mixture and beat until combined.

Divide batter evenly between loaf pans.

Make the streusel: in a medium bowl, combine flour, brown sugar, and cinnamon; cut in butter until the mixture looks like coarse crumbs.

Sprinkle streusel over each loaf; you’ll have enough for both, with just a bit left over.

Bake for 40-45 minutes, until a cake tester comes out clean. Cool completely or serve warm.

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: