1. Blueberry Cake
Makes: 12-14 servings.
Ingredients:
For Cake:
- 4 cups sifted all-purpose flour.
- 3 teaspoons baking powder.
- 1 teaspoon baking soda.
- 1 teaspoon salt.
- 2 cups buttermilk.
- 1 1/3 cups white sugar.
- ½ cup softened unsalted butter.
- 2 eggs.
- 1 teaspoon pure vanilla extract.
- 2 cups fresh blueberries.
For Topping:
- 2/3 cup white sugar.
- 2/3 cup all-purpose flour.
- 1/3 cup unsalted butter.
Procedure:
Preheat the oven to 350 degrees F. Grease a 9×13-inch cake pan.
Lightly, dust the pan with some flour. In a large mixing bowl, mix together flour, baking powder, baking soda and salt till well combined. In another mixing bowl, add buttermilk, sugar, butter, eggs and vanilla extract and beat till well combined.
Add egg mixture into the bowl with flour mixture and mix till well combined. Gently, fold in blueberries. Now, transfer the mixture into prepared cake pan. For topping in another bowl, add white sugar and flour and mix well. With a sharp knife cut butter in bowl till a coarse crumb forms.
Spread crumb mixture over cake evenly. Place the cake pan in heated oven. Bake for about 45 to 60 minutes or till a tooth pick inserted in the center of cake comes out clean. Remove the cake pan from oven and let it cool for about 10 minutes. Place on a wire rack. Carefully turn on a wire rack to cool completely before serving.
2. Apple Cake
Makes: 8-10 servings.
Ingredients:
For Cake:
- 2 cups sifted all-purpose flour.
- 1 teaspoon baking soda.
- 2 teaspoons ground cinnamon.
- 1 teaspoon salt.
- 2 cups white sugar.
- 1 cup canola oil.
- 2 eggs.
- 1 teaspoon pure vanilla extract.
- 4 cups peeled, cored and chopped apples.
Procedure:
Preheat the oven to 350 degrees F. Grease a 9×13-inch cake pan. Lightly, dust the pan with some flour.
In a large bowl, add flour, baking soda, cinnamon and salt and mix well. In another mixing bowl, add sugar, oil, eggs and vanilla extract and beat till well combined. Add egg mixture into the bowl with flour mixture and mix till well combined.
Gently, fold in apples. Now, transfer the mixture into prepared cake pan.Place the cake pan in heated oven. Bake for about 30 to 40 minutes or till a tooth pick inserted in the center of cake comes out clean. Remove the cake pan from oven and let it cool for about 10 minutes. Place on a wire rack.
Carefully turn on a wire rack to cool completely before serving.
3. Banana Cake
Makes: 8-10 servings.
Ingredients:
For Cake:
- 1 1/3 cups rolled oats.
- ¾ cup sifted all-purpose flour.
- 2/3 cup brown sugar.
- 1 teaspoon baking soda.
- ½ teaspoon ground cinnamon.
- ¼ teaspoon salt.
- ½ cup softened unsalted butter.
- 2 eggs.
- 1teaspoon pure vanilla extract.
- 1 cup peeled and mashed banana.
For Topping:
- ¾ cup rolled oats.
- 2 tablespoons chopped walnuts.
- 1/3 cup brown sugar.
- ½ teaspoon ground cinnamon.
- 2 tablespoons melted unsalted butter.
Procedure:
Preheat the oven to 350 degrees F. Grease an 8-inch cake pan. Lightly, dust the pan with some flour. In a large mixing bowl, mix together rolled oats, flour, brown sugar, baking soda, cinnamon and salt and till well combined. In another mixing bowl, add butter, eggs and vanilla extract and beat till well combined. Add mashed banana and beat well.
Add egg mixture into the bowl with flour mixture and mix till well combined. Now, transfer the mixture into prepared cake pan. For topping in another bowl, add oats, walnuts, brown sugar, cinnamon and butter and mix well till a crumbly mixture forms. Spread crumb mixture over cake evenly.
Place the cake pan in heated oven. Bake for about 40 to 45 minutes or till a tooth pick inserted in the center of cake comes out clean. Now, remove the cake pan from oven and keep aside to cool it for about 10 minutes. Place on a wire rack. Carefully turn on a wire rack to cool completely before serving.
4. Strawberry & Rhubarb Cake
Makes: 8-10 servings.
Ingredients:
For Filling:
- 1/3 cup cornstarch.
- 2/3 cup sugar.
- 10-ounce thawed and sliced frozen strawberries.
- 2 cups chopped rhubarb.
- 2 tablespoons fresh lemon juice.
Cake:
- 3 cups sifted all-purpose flour.
- 1 cup sugar.
- 1 teaspoon baking soda and 1 teaspoon baking powder.
- ¼ teaspoon salt.
- 1 cup unsalted butter.
- 1 cup buttermilk.
- 2 eggs.
- 1 teaspoon pure vanilla extract.
Topping:
- ½ cup sifted all-purpose flour.
- ¾ cup sugar.
- ¼ cup unsalted butter.
Procedure:
For filling in a pan, mix together cornstarch and sugar. Add strawberries and rhubarb and bring a gentle simmer on medium-l0w heat. Simmer, stirring continuously for about 2 to 3 minutes. Remove the pan from heat and immediately, stir in lemon juice.
Preheat the oven to 350 degrees F. Grease a 9×13-inch cake pan. Lightly, dust the pan with some flour. In a large bowl, mix together flour, sugar, baking soda, baking powder and salt and till well combined. With a sharp knife, cut butter and mix till coarse crumb forms. In another mixing bowl, add buttermilk, eggs and vanilla extract and beat till well combined.
Add egg mixture into the bowl with flour mixture and mix till well combined. Now, transfer 2/3 of the mixture into prepared cake pan.
Spread cooled filling over bread mixture evenly. Place remaining bread mixture over filling evenly. For topping in another bowl, add all ingredients and mix till well combined. Spread topping over cake mixture evenly.
Place the cake pan in heated oven. Bake for about 45 to 50 minutes or till a tooth pick inserted in the center of cake comes out clean. Now, remove the cake pan from oven and let it cool for about 10 minutes. Place on a wire rack.
Carefully turn on a wire rack to cool completely before serving.
5. Honey Almond Cake
Makes: 6-8 servings.
Ingredients:
For Cake:
- 1¾ cups ground almonds.
- ½ teaspoon baking soda.
- ½ teaspoon salt.
- Honey (½ cup).
- 4 large eggs.
- 1 teaspoon pure vanilla extract.
For Topping:
- 2 tablespoons honey.
- ¼ cup toasted and sliced almonds.
Procedure:
Preheat the oven to 350 degrees F. Line a 9-inch cake pan with greased parchment paper. In a large bowl, add ground almonds, baking soda and salt and mix well. In another mixing bowl, add honey, egg yolks and vanilla extract and beat till well combined.
Add egg yolks mixture into the bowl with almond mixture and mix till well combined.
In a third bowl, add egg whites and beat till foamy. Fold in egg whites in almond mixture completely. Now, transfer the mixture into prepared cake pan.
Place the cake pan in heated oven. Bake for about 28 minutes or till a tooth pick inserted in the center of cake comes out clean. Remove the cake pan from oven and let it cool for about 10 minutes. Place on a wire rack.
Carefully turn on a wire rack to cool completely before serving. Transfer the cake into a serving plate. Before serving, drizzle with honey and sprinkle with almonds evenly.
6. Pumpkin Bundt Cake
Makes: 10-12 servings.
Ingredients:
For Cake:
- 3 cups sifted all-purpose flour.
- 2 teaspoons baking powder.
- 2 teaspoons baking soda, and 2 teaspoons ground cinnamon.
- ¼ teaspoon ground ginger.
- ¼ teaspoon ground nutmeg.
- pinch of ground cloves.
- 1 teaspoon salt.
- 2 cups white sugar.
- 1½ cups canola oil.
- 4 eggs.
- 1 teaspoon pure vanilla extract.
- 2 cups pumpkin puree.
- ½ cup chopped walnuts.
For Topping:
2 tablespoons confectioner’s sugar.
Procedure:
Preheat the oven to 375 degrees F. Grease and flour a 9-inch bundt cake pan. In a large bowl, add flour, baking powder, baking soda and spices and mix well.
In another mixing bowl, add sugar, oil, eggs and vanilla extract and beat till well combined. Add pumpkin puree and beat till combined.
Add egg mixture into the bowl with flour mixture and mix till well combined. Now, transfer the mixture into prepared cake pan.Place the cake pan in heated oven. Bake for about 1 hour or till a tooth pick inserted in the center of cake comes out clean.
Remove the cake pan from oven and let it cool for about 10 minutes. Place on a wire rack. Carefully turn on a wire rack to cool completely before serving.
Transfer the cake into a serving plate. Dust with confectioner’s sugar while serving.
7. Cranberry Bundt Cake
Makes: 10-12 servings.
Ingredients:
For Cake:
- 2 cups sifted all-purpose flour.
- 1 teaspoon baking soda.
- 1 teaspoon baking powder.
- ¼ teaspoon salt.
- ¾ cup softened unsalted butter.
- 1 cup sugar.
- 2 eggs.
- 2 teaspoons orange extract.
- 1 cup buttermilk.
- 1 cup fresh cranberries.
- A cup of pitted and finely chopped dates.
- 1 cup chopped pecans.
For Glaze:
- 2 tablespoons milk.
- 3 tablespoons confectioner’s sugar.
- 1 teaspoon vanilla extract.
Procedure:
Preheat the oven to 350 degrees F. Grease and flour a 9-inch bundt cake pan. Mix together flour, baking soda, baking powder and salt in a large mixing bowl till well combined.
In another large mixing bowl, stir together butter, sugar, eggs and orange extract and whisk till well combined. Slowly, add buttermilk and beat till combined. Add egg mixture into the bowl with flour mixture and mix till well combined.
Fold in cranberries, chopped dates and pecans. Now, transfer the mixture into prepared cake pan.Place the cake pan in heated oven. Bake for about 1 hour or till a tooth pick inserted in the center comes out clean.
Remove the cake from oven and keep aside to cool it for about 10 minutes. Place on a wire rack. Carefully turn on a wire rack to cool completely before serving. In a bowl, add all glaze ingredients and beat till well combined. Spread glaze over cake and serve.
8. Lemon Bundt Cake
Makes: 10-12 servings.
Ingredients:
For Cake:
- 2½ cups sifted all-purpose flour.
- Baking powder (1 teaspoon).
- ½ teaspoon baking soda.
- ½ teaspoon salt.
- 1½ cups white sugar.
- 10 tablespoons softened unsalted butter.
- 3 eggs.
- ¾ teaspoon lemon extract.
- 1 cup buttermilk.
- ½ cup golden raisins.
- 1 tablespoon freshly grated lemon zest.
For Glaze:
- 1/3 cup softened unsalted butter.
- 1/3 cup white sugar.
- 2 tablespoons fresh lemon juice.
- 1 ½ tablespoons filtered water.
- ½ teaspoon freshly grated lemon zest.
Procedure:
Preheat the oven to 325 degrees F. Grease and flour a 10-inch bundt cake pan. In a large bowl, add flour, baking powder, baking soda and salt and mix well.
In another large mixing bowl, stir sugar, butter, eggs and lemon extract and whisk till well combined. Slowly, pour buttermilk and beat till well combined.
Now, add egg mixture into the bowl with flour mixture and mix till well combined. Gently, fold in raisins and lemon zest. Now, transfer the mixture into prepared cake pan.
Place the cake pan in heated oven. Bake for about 50 minutes or till a tooth pick inserted in the center of cake comes out clean. Remove the cake pan from oven and let it cool for about 5 minutes.
Carefully turn on a serving plate. With a fork, pierce the cake. Meanwhile in a pan, mix butter, sugar and water on medium heat. Cook, stirring continuously till butter is melted. Stir in lemon zest and juice.
Immediately, remove from heat. Spread prepared glaze over hot cake and serve.