Swedish Neighbor Cream Cake

Slightly modified from a recipe in Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast by Melissa Bahen


10-12 servings

Start at least 6 hours ahead.

1 1/4 cups Baker’s Sugar
1/2 cup butter
1 1/2 teaspoons vanilla extract
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1 cup buttermilk

filling & topping
1 1/2 pounds fresh strawberries
1 Tablespoon Baker’s Sugar
1 pint whipping cream (NOT ultra-pasturized)
3/4 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract

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.



Published in: on February 24, 2018 at 3:23 pm  Leave a Comment  

Victoria Sponge

recipe by Paul Hollywood with my notes

230g all purpose flour  (I encourage using a scale, but if you don’t have one, this is 2 cups plus 1 Tablespoon)
4 tsp baking powder
Pinch of salt
230g Baker’s (superfine) sugar (1 cup plus 1 Tablespoon)
230g unsalted butter, softened, plus extra for greasing (2 sticks)
4 medium eggs

To finish
150ml whipping cream (2/3 cup but I think it needs more)
100g raspberry jam or more if you like (1/3 cup but I think it needs more)
Icing or caster sugar for dusting

Preheat your oven to 180°C (350°F). Line the base of two 8″ cake tins with baking parchment and lightly butter the sides.

Put the flour, baking powder, salt, sugar, butter and eggs into an electric mixer. Mix on low speed until evenly combined; do not overmix as this will tighten the mixture and result in a rubbery texture.

Split the mixture between the cake tins and put in the oven to bake for 22-25 minutes. (If you use 9″ pans, bake 17-20 minutes.)  The sponge is ready when the top is golden and slightly shrunk from the sides of the tin. Leave to cool in the tins for 10 minutes before removing to a wire rack to cool completely.

Set aside the best-looking sponge for the top layer. Lay the other layer top side down on your serving dish. Spread the jam over the bottom layer, and then whip the cream to soft peaks and spread over the jam. Place the other layer on top.  Just before serving, dust with icing or Baker’s sugar.

Refrigerate the cake if not serving within an hour or so.  Refrigerate leftovers.

Published in: on January 3, 2018 at 6:29 am  Leave a Comment  

Tender White (or Yellow) Cake

slightly modified from the recipe at King Arthur Flour

  1. Preheat the oven to 350°F. Prepare two 8″ x 2″ or 9″ x 2″ round pans; a 9″ x 13″ pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8″ round pans are at least 2″ deep; if they’re not, use one of the other pan options.
  2. Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it’s mixed, and granulation of the sugar used.
  3. Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
  4. In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
  5. Pour the batter into the prepared pans. Bake for 25 to 30 minutes for 8″ or 9″ rounds; 23 to 26 minutes for a 9″ x 13″ x 2″ sheet cake ( I ended up baking it about 35 minutes); or 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9″ x 13″ sheet cake), cool on a rack, and frost.
  6. Yield: Two 8″ or 9″ round layers; one 9″x 13″ x 2″ sheet cake, or 20 to 24 cupcakes.

Tips from our bakers

  • To make a raspberry cake, ice with your favorite butter cream, fill with raspberry jam, and arrange one pint of raspberries on top. You can find complete photos and instructions at our Bakers’ Banter blog.
  • To make a classic yellow cake, use 3 whole eggs and 2 egg whites instead of 4 egg whites and one large egg. Delicious with rich chocolate icing!
  • This cake is very tender. We advise handling layers with care when turning them out of the pans; and if you’ve made a 9″ x 13″ sheet cake, it’s best served straight from the pan, to avoid crumbling.
Published in: on July 10, 2016 at 5:39 pm  Leave a Comment  

Cake Pan Cake

Slightly revised from the recipe at King Arthur Flour

  • 3/4 cup cake flour
  • 3/4 cup whole wheat pastry flour
  • 1 cup sugar
  • 1/4 cup Dutch-process cocoa or natural cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar, cider or white
  • 1/3 cup vegetable oil
  • 1 cup cold water (see Tip below)
  1. Preheat your oven to 350°F. Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep. If you don’t have a 2″-deep pan in either of those sizes, use a 9″ square pan.
  2. Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended.
  3. Updated method: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.
  4. Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
  5. Serve the cake right from the pan; warm from the oven, it’s wonderful with a big glass of milk.
  6. Or, once cool, frost the cake with this simple chocolate frosting: Heat 1 1/2 cups chocolate chips with 1/2 cup half & half until the chips melt. Stir until smooth, and pour/spread over the cake.
  7. Yield: about 16 servings.


  • While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an “adults only” cake!
Published in: on July 10, 2016 at 5:36 pm  Leave a Comment  

Texas Sheet Cake

from Martha Stewart


  • 2 sticks unsalted butter, plus more, room temperature, for pan
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup unsweetened natural cocoa powder
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract


    • 6 tablespoons unsalted butter
    • 3 tablespoons unsweetened natural cocoa powder
    • 6 tablespoons heavy cream
    • 1 1/2 teaspoons pure vanilla extract
    • 1 3/4 cups plus 2 tablespoons confectioners’ sugar, sifted
    • 1 cup finely chopped toasted pecans (4 ounces, optional)
  1. Cake: Preheat oven to 375 degrees. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.

  2. Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk, and vanilla.

  3. Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
  4. Icing: In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners’ sugar. Let stand until warm before using.

  5. Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. (For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing.) Sprinkle with pecans and let cool before serving.

Published in: on July 1, 2016 at 7:19 am  Leave a Comment  

Berry Topping

Serves 1 or 2

1/2 cup frozen blueberries
2 Tablespoons lingonberry preserves/jam (or your favorite flavor)

Pour blueberries into glass measuring cup, top with preserves/jam.  Microwave for 30 seconds at a time until hot.  Stir well.  Pour over pancakes, waffles, French toast, crepes, pound cake, ice cream, etc. while still warm.


Published in: on April 12, 2014 at 7:31 am  Leave a Comment  
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Pumpkin Applesauce Cake

Adapted from Pumpkin Applesauce Cake  http://www.chinesegrandma.com/2010/10/pumpkin-applesauce-cake/ which was adapted from Paula Deen’s pumpkin bar recipe.
  • 4 eggs
  • 1   1/2 cups granulated sugar
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 15-ounce can pumpkin
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 1/2  teaspoons ground Cassia cinnamon
  • 1 teaspoon salt
  1. Preheat the oven to 350 degrees F.  Grease a 13″x 10″ baking pan, or two 8″x8″ baking pans.  (I use one 8×8 and one 9×9.)
  2. In a large mixing bowl, combine the eggs, sugar, oil, applesauce and pumpkin. Mix well.
  3. In separate bowl mix the flour, baking powder, baking soda, cinnamon and salt.
  4. Add the dry ingredients to the pumpkin mixture and mix just until combined and the batter is smooth.
  5. Spread the batter into a greased pan(s). Bake until toothpick in center comes out clean, 30-40 minutes. Dust with powdered sugar just before serving, or cool completely before icing.
Published in: on February 17, 2013 at 3:11 pm  Leave a Comment  
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Sophia’s Apple Nut Coffee Cake


Sophia writes: This apple nut coffee cake is kind of like the Hobee’s blueberry coffee cake. It isn’t as tall as Hobee’s, but it’s also a LOT more moist from the sour cream and apples. I use butter in place of shortening.

Kristin writes:  After I started making this the first time, I realized I didn’t have any sour cream, so I substituted plain low-fat yogurt and it worked fine.  My family doesn’t care for nuts, so I substituted quick oats in the topping.   I doubled the cinnamon in the topping.  I love cinnamon so I decided to toss the apples in cinnamon sugar before adding them to the batter.  Delicious warm.  I split into two 8″ pans and make one without apples or nuts for Sean, baking about 20 minutes.

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream or yogurt
2 cups peeled and finely chopped Granny Smith apple (about 2 large apples), tossed with 2 Tablespoons cinnamon-sugar

topping (combine ingredients):
1/2-1 cup chopped pecans and/or quick oats
1/2 cup brown sugar
2 tsp cinnamon
2 Tbsp butter
1 Tablespoon canola oil

Preheat the oven to 350 degrees F.  Grease and flour a 9×13″ pan. Cream together butter and sugar. Add eggs and vanilla and beat well. Sift flour, baking powder, baking soda and salt together.  Add to creamed mixture alternately with sour cream. Stir in apples. Pour into pan and smooth the top. Sprinkle topping over batter. Bake for 35-40 minutes.

Published in: on January 26, 2013 at 2:05 pm  Leave a Comment  
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Cinnamon-Apple Cake


Adapted from a recipe from Cooking Light

  • 1 3/4 cups sugar, divided
  • 3/4 cup (6 ounces) block-style low-fat cream cheese, softened (original recipe called for fat-free, so you can do that if you like, but I offer no guarantees)
  • 1/2 cup butter or stick margarine, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups whole wheat pastry flour or all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups chopped peeled Granny Smith apple
  • Cooking spray
  1. Preheat oven to 350°.
  2. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon and stir into the apples; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and if desired, sprinkle with an additional 1 Tablespoon sugar mixed with 1 teaspoon cinnamon.
  4. Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.
  5. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.  In a 10-inch pan, bake 60 minutes.
Published in: on January 25, 2013 at 6:22 pm  Comments (1)  

Pumpkin Spice Bundt Cake

Makes 16 Servings

The Moms include 1/3 cup of currants or raisins in their recipe but I leave them out.  I also substitute white whole wheat flour or whole wheat pastry flour where they use whole wheat flour.

  • 1¼ cups all-purpose flour
  • 1¼ cups white whole wheat flour or whole wheat pastry flour
  • 1¼ cups granulated sugar
  • 1/4 cup wheat germ or ground flaxseed
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, beaten
  • One 15-ounce can 100% pure pumpkin (or 1 3/4 cups)
  • 1/3 cup low-fat milk
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons powdered sugar, optional

1. Preheat the oven to 350°F. Generously oil or coat a 10-cup bundt pan with nonstick cooking spray and set aside.

2. Whisk together the all-purpose flour, whole wheat flour, sugar, wheat germ, baking powder, cinnamon, ginger, salt, cloves, and nutmeg in large bowl until well combined.

3. In a separate bowl, whisk the eggs, pumpkin, milk, oil, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened.

4. Pour the batter into the prepared pan. Smooth the top with a rubber spatula. Bake about 50 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool for 15 minutes before removing from the pan.

5. Cool the cake completely, and dust the top with powdered sugar as desired.

Nutrition Information per Serving (1 slice): 210 calories, 6g fat (0.5g saturated, 0.5g omega-3), 230mg sodium, 36g carbohydrate, 3g fiber, 5g protein, 80% vitamin A
Published in: on January 4, 2013 at 4:28 pm  Comments (1)