Cindy made this for Swedish Christmas Eveternoon Smorgasbord 2023 and it was divine!
10 servings
Ingredients
Cake
1 1/2 cups granulated sugar
3/4 cup unsalted butter melted and cooled
2 large eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
Topping
2 teaspoons granulated or turbinado sugar
1/4 cup sliced almonds (or chopped almonds)
2 tablespoons powdered sugar for dusting
Instructions
Cake
Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray, line the bottom of the pan with parchment, then spray the parchment. Set the pan aside.
Use a rubber spatula to stir the sugar and butter together in a large bowl. Mix in the eggs, almond extract, and vanilla to combine.
Sift the flour and salt into the bowl, then mix until just incorporated. Spread into the prepared cake pan and smooth the top.
Topping
Sprinkle the sugar over the cake, then top with the almonds.
Bake 34 to 44 minutes, until the top is light golden brown and a cake tester inserted into the center of the cake comes out clean.
Cool the cake on a wire rack, dust with powdered sugar, and serve.
Cake can be stored at room temperature, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.
Preheat the oven to 350°F. Lightly grease a 9″ round cake pan.
To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.
Beat in the egg and vanilla.
Stir in the baking powder, salt, and nutmeg.
Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping.
To make the topping: Mix all of the ingredients until crumbly. Don’t over-mix, or you’ll get a smooth paste, rather than crumbs.
To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices.
Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here.
Sprinkle the topping over the batter.
Bake the buckle for 50 minutes to 1 hour, or until it’s a deep golden brown and a cake tester or toothpick inserted into the center comes out clean.
Remove the buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic, for several days; freeze for longer storage.
2 cups (242 to 300g) shredded, unpeeled zucchini, gently pressed
1 cup (170g) chocolate chips
Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
In a large mixing bowl, beat the eggs, oil, sugar, and vanilla until smooth.
Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
½ cup (113g) butter, at room temperature ¼ cup (60g) vegetable oil 1 cup (212g) light brown sugar ½ cup (99g) granulated sugar 2 tablespoons Meyer lemon zest 3 large (170g) eggs ½ teaspoon lemon extract 2 cups + 2 Tablespoons whole wheat pastry flour 1¼ teaspoons baking powder ½ teaspoon fine sea salt ¾ cup (170g) light sour cream demerara sugar
Glaze – optional (I didn’t use it)
1 cup (113g) confectioners’ sugar 1 tablespoon Meyer lemon juice 1 tablespoon heavy cream, plus more as needed Meyer lemon zest, as needed for finishing
Preheat the oven to 350°F. Lightly grease a 9-by-5-inch loaf pan with nonstick spray. Or make 8 mini-loaves (bake for 25 minutes); or 4 mini-loaves (bake for 25 minutes) and 6-8 cupcakes (bake for 20 minutes).
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, brown sugar, granulated sugar and lemon zest until light and fluffy, about 4 minutes.
Add the eggs one at a time, mixing after each addition until fully incorporated, then scraping the side of the bowl before adding the next. Add the lemon extract and mix to combine.
In a medium bowl, whisk together the flour, baking powder and salt. Add half the flour mixture to the wet ingredients and mix to combine. Add the sour cream and mix until incorporated, then add the remaining flour and mix to combine.
Pour the batter into the prepared loaf pan and spread into an even layer. If you won’t be glazing the cake, sprinkle the top with demerara sugar. Bake until a toothpick inserted into the center comes out clean (or with just a few moist crumbs), 50 minutes to 1 hour. Cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely.
Make the Glaze (If Using): In a medium bowl, whisk together the confectioners’ sugar, lemon juice and cream to form a thick glaze. It should fall off the spoon in a thick drizzle, but if it’s too thick, add more cream 1 tablespoon at a time until the glaze reaches the desired consistency. Spoon over the cooled loaf, then garnish with lemon zest. Let set 15 minutes before slicing and serving.
This over-the-top coffee cake (which we love as a dessert too) is super-cinnamony, which is perfect for our family. You can cut back on the cinnamon a bit if you prefer. I usually leave off the drizzle – it looks pretty but between the cinnamon-sugar middle layer and the generous amount of streusel, there’s already plenty of sugar in here…
Note to self: Next time try a half-recipe in a 9×9 pan.
24 servings
Streusel Topping
1/3 cup whole wheat pastry flour 1 cup all-purpose flour 1 cup brown sugar, packed 2 Tablespoons cinnamon 1/4 teaspoon table salt 10 Tablespoons butter, cut up into about 10 pieces, so it will melt more quickly
Cake
1/2 cup butter, softened 8 oz low-fat cream cheese softened 1 cup light brown sugar tightly packed 1/2 cup granulated sugar 2 large eggs 1 1/2 teaspoons vanilla extract 3/4 cup whole wheat pastry flour 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon cornstarch 1/2 teaspoon table salt 1/2 cup buttermilk
Cinnamon Ripple
Whisk together in a small bowl 1/4 cup granulated sugar 2 Tablespoons cinnamon
Glaze (optional)
Whisk together in a small bowl 1/2 cup powdered sugar 2-3 teaspoons milk
Instructions
Preheat oven to 350 degrees F and lightly grease a 13×9 baking pan.
Prepare the streusel topping: Microwave butter in a small bowl or glass measuring cup for 10 seconds, stir, then another 10 seconds, repeating until just melted. Set aside to cool a bit. In a medium bowl, using a fork, stir together flours, sugar, cinnamon, and salt. Add the melted butter and stir until combined. Set aside.
Make the cake: In a stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese until smooth. Beat in sugars until light and fluffy. Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula. Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flours, baking powder, cornstarch and salt.
Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
Spread about half of the batter into prepared pan (batter will be thick). Sprinkle the cinnamon ripple mixture evenly over the batter. Using two teaspoons or a small cookie dough scoop, drop small spoonfuls of the remaining batter evenly over the cinnamon ripple layer, covering it as much as you can. With your fingers, sprinkle streusel evenly over everything. Bake at 350 degrees F for 35-40 minutes (check doneness with a toothpick inserted in center). Allow to cool, then glaze if desired.
Glaze (optional) If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake with a spoon.
Leftovers can be stored in an airtight container at room temperature for up to 3 days. Individual servings are delicious when warmed slightly in the microwave, 10-30 seconds depending on the size of the piece.
1 cup butter
2 and ¾ cups flour
2 teaspoons baking powder
1 teaspoon salt
1 and ¾ cup sugar
1 cup milk
2 teaspoon vanilla
4 eggs
1 cup finely chopped walnuts (can go a little heavier if you want like maybe an extra 1/4 cup).
Prepare in the usual way you would a cake! Cream the butter and sugar together and then add the liquids. Mix the dry ingredients together. Combine it all together. Best to use a cake mixer for a couple minutes.
Bake in a greased tube pan at 375 degrees for about 45-50 minutes…. until it passes the usual tests for doneness!
Orange Icing
¾ stick butter
¾ small can of frozen concentrated orange juice (which I believe to be 4.5 oz…. they don’t do small cans anymore it seems)
¼ teaspoon salt
confectioner sugar to the right consistency, standard butter cream, easy to spread (which I measured once to be about 4 cups and 4 heaping tablespoons)
The icing also comes out better if you use a mixer on it.
1 stick butter, softened
1 cup unsweetened cocoa powder, run through a sieve to remove lumps
3 cups confectioners’ sugar, sifted
1/3 cup milk or cream
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Place the butter and cocoa powder in the bowl of an electric mixer. Blend on low speed until soft and well combined, 30 seconds. Stop the machine, scrape down the bowl. Place the confectioners’ sugar, cream, vanilla & salt in the bowl and beat on low speed until the frosting lightens and is fluffy, 2-3 minutes. If too thick, add more milk or cream, 1 teaspoon at a time. If too thin, add more sieved powdered sugar, 1 Tablespoon at a time.
2 cups (241 grams) King Arthur Unbleached All-Purpose Flour OR Gluten-Free Measure for Measure Flour
1 1/4 teaspoons salt
2 teaspoons baking powder
4 large eggs, at room temperature
2 cups granulated sugar
1 tablespoon vanilla extract
1 cup milk (whole milk preferred)
4 tablespoons (1/4 cup) butter, cut into pats
1/3 cup vegetable oil
Preheat the oven to 325°F with a rack in the center. Lightly grease two 8” x 2” or 9” x 2” round cake pans; for extra protection against sticking, line the bottom of the pans with parchment rounds (you can cut these yourself or use precut 8” or 9” rounds), and grease the parchment. If your 8” pans aren’t at least 2” deep, use 9” pans.
In a small bowl, combine the flour, salt, and baking powder. Set aside.
In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk attachment, beat the eggs, sugar, and vanilla until thickened and light gold in color, about 2 minutes at medium-high speed. If your stand mixer doesn’t have a whisk attachment, beat for 5 minutes using the paddle attachment. The batter should fall in thick ribbons from the beaters, whisk, or paddle.
Add the dry ingredients to the mixture in the bowl and mix — by hand or on low speed of a mixer — just enough to combine. Scrape the bottom and sides of the bowl, then mix again briefly, to fully incorporate any residual flour or sticky bits.
In a saucepan set over medium heat or in the microwave, bring the milk just to a simmer. Remove the pan from the heat and add the butter and oil, stirring by hand until the butter has melted.
Slowly mix the hot milk-butter-oil mixture into the batter, stirring on low speed of a mixer until everything is well combined. Scrape the bowl and mix briefly, just until smooth.
Divide the batter evenly between the two pans. You’ll use about 2 3/4 cups (about 580g) in each (I seemed to have more than this).
Bake the cakes until a toothpick inserted into the center comes out clean and the top feels set, 26 to 30 minutes for two 9” pans (it took about 35 minutes for me), or 38 to 42 minutes for two 8” pans; a digital thermometer inserted into the center of the cakes should read 205°F. Remove the cakes from the oven, carefully loosen the edges with a plastic knife, and allow them to cool for 15 minutes in the pans. Then turn them out of the pans and transfer them to a rack, right-side up, to cool to room temperature.
cake:
2 1/2 cups all purpose flour (spoon lightly and level off)
3 teaspoons baking powder
1 teaspoon table salt
2 sticks salted butter, softened
1/4 cup canola oil
1 1/3 cups granulated sugar
1 teaspoon vanilla
6 eggs at room temperature
1 1/3 cups lowfat buttermilk
zest of two limes
frosting:
1 stick salted butter, softened
scant 1/2 teaspoon salt
zest of one lime
1 Tablespoon fresh lime juice
3 1/2 cups powdered sugar, run through a sieve, 1 cup at a time
blueberry filling to reach desired color/flavor
up to 1 Tablespoon milk, cream or buttermilk to reach desired consistency
For the filling:
Combine berries, sugar, and lime juice in a small heavy saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce to 3/4 cup, stirring occasionally and mashing berries coarsely with a fork, about 15 minutes. Chill filling uncovered until cold, about 30 minutes, or overnight.
For the cake:
Preheat the oven to 350 degrees F and place oven rack in the center position.
Spray two 9″ cake pans with cooking spray, line with parchment circles.
In a medium bowl, whisk together flour, baking powder and salt and set aside.
Cream the butter, canola oil, sugar and vanilla until fluffy. Scrape down the bowl.
Add eggs one at a time, beating after each addition. Scrape down the bowl.
Add the lime zest. Alternate flour mixture and buttermilk in 3 stages each, mixing just until combined. Scrape down the bowl. Divide batter evenly between pans, tap pans firmly on the counter to remove air bubbles.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out with no wet batter on it (crumbs are okay).
Place cake in pans on wire rack to cool for 10 minutes. Turn out of pans and cool right side up on wire racks.
For the frosting:
Cream the butter until smooth. Add the lime juice, lime zest and salt and beat thoroughly on low. Add the powdered sugar one cup at a time. Add blueberry filling, 1/2 teaspoon at a time, as needed to achieve desired color. Add more milk, cream or buttermilk, 1 teaspoon at a time, as needed to achieve a soft and spreadable consistency.
Assemble the cake:
Place one cake layer right side up on your cake stand or cake plate. Spread half the frosting over the layer, letting it stick out past the edges a bit. Spread the filling over the frosting. Place the second layer on top, right side up, centering it over the first layer. Frost with the remaining frosting.
Storing:
Store covered at cool room temperature for up to three days. Refrigerate for longer storage.
Preheat the oven to 350 degrees F. Spray two 9″ round cake pans and line the bottoms with parchment.
In a stand mixer with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 1 minute. Add the vanilla and 1 egg, and beat until smooth, then add the remaining eggs one at a time, beating between each addition. Scrape down the sides of the bowl with a rubber spatula as needed.
In a small bowl, combine the flour, baking powder, and salt.
With the mixer on low, add one-third of the flour mixture, then half the buttermilk, beating each addition just until combined. Repeat until all the flour mixture and buttermilk have been added. Then turn the mixer to high speed and beat 30 seconds more.
Divide the batter evenly between the prepared cake pans. Smooth out the thick batter with your rubber spatula. Bake for 25 minutes, until a toothpick inserted in the center of each cake comes out clean and the edges are beginning to brown.
While the cakes are baking, make the filling and topping. Finely chop the berries (reserving several whole berries for garnishing the finished cake), then put them in a bowl and stir in the granulated sugar. Refrigerate until you are ready to assemble the cake. In a medium bowl, whip the cream until stiff peaks form. Add the confectioners’ sugar and vanilla, beating until combined.
Remove the cakes from the oven. Allow them to cool for 10 minutes in the pans. Flip the cakes onto non-stick cooling racks (or spray regular racks with cooking spray) and allow them to cool completely.
To assemble the cake, place one cake layer on a serving plate flat side up. Top with half of the berries and half of any juice that has accumulated in the bowl, then half of the whipped cream. Repeat with the remaining cake layer, berries, and whipped cream. Cover the cake, and refrigerate for several hours before serving to allow the berry juice to soak into the cake layers. Just before serving, garnish with halved strawberries.
filling:
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