Tag Archive | Cakes

Blueberry Upside Down Cake

Today’s recipe is brought to you by trying to get all the goodness I can out of the wonderful blueberries which I know will, too soon, be disappearing from store shelves until spring again. I’ve actually seen versions of this blueberry upside down cake in recipe books and floating around online for sometime and I’ve always wanted to try it. The idea is very similar to a pineapple upside down cake where the fruit and a sugary glaze are put in the bottom of a pan and then covered with batter. The biggest difference is, beside the type of fruit, that the batter here is a thicker more biscuit like batter versus a fluffy cake.

Now I went through about six different recipes for blueberry upside down cake before I settled on what I wanted to make. I ended up taking aspects of each recipe and putting them together and I really love the end result.The cake layer is rich with a golden brown crust and the blueberry layer sweet and tart. I used Ultra Gel in both the filling and the cake and, of course, topped it with Ultra Gel Whipping Cream.

Next time I want to try adding some blackberries with the blueberries as I think the contrast with a tarter fruit would be even better! I also think I can do this with raspberries for a fantastic raspberry lemon cake.

upsidedowncake

Blueberry Upside Down Cake

1/4 cup butter

1 cup dark brown sugar

1/4 cup lemon juice (Or lemonade if you want a lighter lemon flavor)

16 ounces blueberries (fresh or frozen)

1 Tablespoon Ultra Gel

2 1/4 cups flour

3/4 cup sugar

3 teaspoons baking powder

1 teaspoon salt

2 Tablespoons Ultra Gel

1 teaspoon Pumpkin pie spice (Optional but tasty)

2 Tablespoons Water

2 egg

3/4 cups milk

3/4 cup butter, melted

1 tsp vanilla

Preheat oven to 400 degrees. In a 12 inch cast iron skillet melt the butter until completely melted. Remove from heat and stir in brown sugar. Once sugar is well incorporated whisk in juice, spice and 1 Tablespoon Ultra Gel. Smooth sugar layer across the bottom of the pan then cover with berries in a single layer. In a separate bowl combine flour, sugar, baking powder, salt and Ultra Gel. In another bowl wisk together water, egg, milk, melted butter and vanilla. Combine dry and liquid ingredients and stir until just combined.

Pour batter layer over blueberries and bake for 25-35 minutes until cake tests done. Remove and allow to cool for at least 10 minutes. At this point you can invert the whole thing onto a plate for presentation, or scoop it out cobbler style. Be very cautious as cast iron holds heat and will continue to be warm for a while. Serve with whipping cream or ice cream for extra smoothness.

Decadent Devil’s Foodcake

This month two of the wonderful men in my life (our oldest boy and my husband both have birthdays), additionally two of our good friends have April birthdays. So this weekend we did an Easter and birthday celebration! For this celebration it was decided that we needed the cake of all cakes (according to my husband) a dark, decadent, devilish Devil’s Foodcake. We love this cake. It’s rich and moist and can easily be frozen so you can enjoy it over an entire week. It’s a devil’s foodcake that goes hand in hand with chocolate icing, or cream cheese icing or butter cream or can just be eaten plain. Just make sure you get all the crumbs!

The original recipe started with our hero Alton Brown, but it’s undergone a few changes including the addition of Ultra Gel for that freezing and staying power I mentioned before.

And yes…one of these cakes is a bunny! It’s Easter, there has to be a bunny!

Decadent Devil’s Foodcake

1 cup boiling water

4 ounces dutch-process cocoa

8 ounces brown sugar

2 ounces molasses

4 ounces cake flour

6 ounces flour

1 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoons Ultra Gel

1/2 cup oil

1/2 cup applesauce

4 1/2 ounces sour cream

2 large eggs

2 egg yolks

Preheat oven to 325 degrees. Grease and lightly flour a 9×13 inch baking pan.

Whisk together boiling water and cocoa powder until well combined. Let sit for at least 5 minutes.

Combine sugar, molasses, flours, baking soda, salt and Ultra Gel in the bowl of a stand mixer. Mix well. In a separate container combine oil, apple sauce, sour cream, eggs and egg yolk. Add oil mixture to cocoa mixture. With the mixer on low add chocolate mixture to dry ingredients. Beat for 30-45 seconds. Scrape down the sides and beat for an additional 30 seconds.

Pour batter into prepared pan and bake until the cake springs back when lightly pressed 30-35 minutes.

Let cool in pan for at least 10 minutes before depanning (if desired). Top with icing or serve with ice cream, or both, we won’t judge!

Better for you Carrot Cake

It is a fact that of all the cakes I love carrot cake the most. Not that I don’t have many soft spots for other cakes, but there is something about the carrot cake that reigns supreme. Now, this is not to say that there are bad carrot cakes out there which are dry and stringy, but a good carrot cake is all of the best things in the world: moist, chewy, sweet without being too sweet, spicy, flavorful and balanced by the perfect cream cheese icing for a tart, creamy finish. Excuse me while I drool.

One of the fun things about carrot cake is that there are many recipes that cater to different tastes. You can have carrot cake with raisins, without raisins, with pineapple, or ginger, or nuts. It’s almost as much fun as ordering a drink at Starbucks. Now, this is a cake that CAN be a diet killer. Some versions have a lot of sugar and white flour and not nearly enough fruit and vegetable, so be aware of what you’re getting into. Now, the good news is that this can also be a very healthy cake with Ultra Gel to help hold the moisture, applesauce, loads of carrots and spices that tingle your tongue and your tummy! So here’s one of my favorite recipes. What’s yours?

Carrot cake

Cornaby’s Carrot Cake

1 cup all purpose flour

1 1/2 cups whole wheat flour

2 cups grated carrots, (6-7 good sized ones – And don’t use the baby carrots. They tend not to have nearly the same flavor as whole long carrots!)

1 tsp baking powder

1 tsp baking soda

2 heaping tsp pumpkin pie spice

1 Tbsp chopped sugared ginger

1/2 tsp salt

1 Tbsp Ultra Gel

1 cup sugar

1/3 cup dark brown sugar

3 large eggs

6 ounce plain yogurt (Lemon is also good)

1/2 cup applesauce

1/4 cup oil

Preheat oven to 350 degrees. Grease and flour a 9 inch round cake pan. Combine flour, baking powder, baking soda, spices, salt and Ultra Gel. Combine with carrots and toss until carrots are well coated. In a food processor or stand mixer combine the sugar, brown sugar, eggs, yogurt and applesauce until well mixed. Drizzle in the oil. Pour sugar mixture into flour mixture and combine until just mixed. There may be a few lumps, but that’s fine. Pour into cake pan and bake for about 45 minutes until a toothpick comes out clean. Remove the pan and allow to cool for 15 minutes before turning out the cake. Cool completely and top with Cream Cheese Icing.

Cream Cheese Icing

8 ounces softened lite cream cheese

1/4 cup softened unsalted butter

1/2 tsp kosher salt

1 Tbsp Ultra Gel

1-2 pounds powdered sugar

milk as needed

Combine cream cheese, butter, salt and Ultra Gel until smooth. Add powdered sugar and milk until the desired thickeness is achieved. Keep any leftovers in the fridge.

Cornaby Texas Sheetcake

If you look around there are a lot of versions of Texas Sheetcake floating around in family recipe books and on various cooking blogs. The similarity here is that the title refers to a rich, but tender from scratch chocolate sheetcake with chocolate frosting which has traditionally been served at many events from weddings to school lunch.

I have long loved this recipe, but I find that I love it even more after adding Ultra Gel to the mix. Because of altitude issue I previously always had to muck just a little with the flour to liquid ratio trying to get things right so the very center of this cake didn’t fall, but with the Ultra Gel to balance the liquid issues it comes out lovely every time! I topped my cake with the traditional chocolate frosting, then did some decorating with a little bit of left over raspberry mango buttercream which was a really fun contrast flavor. I’ve also baked the cake and topped it with raspberry jam and served it up with ice cream and that was a killer application too!

Keep an eye on this spot this weekend as we’ll be bringing our Labor Day edition of Canning secrets with Ultra Gel and Thick Gel, including replacing Clear Gel in your recipes and our killer apple pie filling recipe!

Cornaby Texas Sheetcake

2 cups flour

2 cups sugar

1 tsp baking soda

2 Tbl Ultra Gel

2 cup butter

1 cup water

1/4 cup baking cocoa

2 eggs

1/2 cup buttermilk

1 tsp vanilla

Mix flour, sugar, baking soda and Ultra Gel together and set aside. Combine butter, cocoa and water together in a small saucepan and bring to a boil (This can also be done in the microwave). Add butter mixture to the dry mixture and mix well. Add eggs, vanilla and butter milk and stir to combine. Pour into greased and floured jelly roll pan. Bake at 400 degrees for 20 minutes or until tests done. Cool and frost with your choice of toppings.

If you want to use this batter for cupcakes or a 9×13 dripper pan increase the baking soda to 2 tsp and the buttermilk to 3/4 cups.

Raspberry Mango Buttercream

Today is National Milk Chocolate day…however, this weekend I made some killer cupcakes for a friend’s daughter’s wedding reception and I really need to share the recipe for this icing. The cake itself was a quick box cake, don’t judge me it was a really busy weekend, in this case lemon, though I think this icing would go well with yellow cake, lemon cake, white cake, angel foodcake…anything that can take a bright punch of mango. It’s an easy easy icing that starts with 6 ounces of raspberry mango freezer jam. I used the jam I made with Jam in a Jiffy a few weeks ago and I love the hold and the brightness it gives to the whole thing. If you choose a non jam in a jiffy jam you’ll want to add extra Ultra Gel to the recipe to guarantee stability.

So without further ado…

raspberry mango icing

Raspberry Mango Buttercream Icing

6 ounces raspberry mango freezer jam

1/3 cup softened butter

1/2 tsp kosher salt

1 tsp vanilla

4 cups powdered sugar

1 Tbl Ultra Gel (2-3 if using a non JinaJ jam)

milk as needed to achieve desired consistency

Combine jam, butter and salt and whip in a stand mixer or with a hand mixer until smooth. Add vanilla and Ultra Gel. Mix in powdered sugar 1/2 cup at a time, alternating with milk if needed to achieve a spreadable consistency. Save any unused portion in the refrigerator. Yum!

Peach Crumble

Traditional cobblers were an English invention which come in both sweet and savory formats. Generally a cobbler is defined as a filling topped with a bread or cake topping.  At one point one of the most popular cobblers was a suet pudding with a puff type pastry lid.  Many places in England still serve these puddings often in individual servings.  I had them a million years ago at a place called the Ale House in Scotland and they were one of the best things I ate.  The cobbler took on a different form when the English colonists settled in the Americas and didn’t have access to all the ingredients usually in an English pudding, so they would take fruit and cover it with biscuits or other breads.  Light cakes became popular over the years, particularly once boxed cake mixes gained popularity. The term cobbler has come to encompass these covered fruit sauces, buckles, grumps, crisps, crumbles and several other fruit desserts.  In Utah these cobblers were a staple of early settlers as they could be easily cooked off in large pots and were a great place for scrap dough and fruit which might be a little bruised or over cooked.

A crumble is a sub-type of cobbler where the topping is a crumbly and, when well cooked, crunchy combination of flours, sugar and butter, sometimes with oats or nuts. This is broken up over the filling and remains as the name would have you believe, crumbled.

I love crumbles, particularly when the filling is apple or peach. I like cakey cobblers better with berry fillings, but each to their own.  In the following recipe you can slice peaches fresh, or drain preserved peach slices and use those instead. Either is fantastic!

Utah Peach Crumble

Utah Peach Crumble

2-3 pounds sliced peaches

1/2 cup vanilla sugar (this is easy to make by putting scraped out vanilla beans in a container of sugar and just letting it sit, regular granulated sugar will work as well)

1 tsp vanilla extract

1/2 tsp ground nutmeg

2-3 Tablespoons Ultra Gel

Crumble Topping

1/2 cup whole wheat flour

1/2 cup all purpose flour

1 cup sugar

1/2 tsp kosher salt

1/2 tsp ground cinnamon

1 large egg

1/2 cup butter, melted

Combine fruit, sugar, nutmeg and vanilla and allow to sit for 5-10 minutes to pull the juices.  Add Ultra Gel and stir to combine.  Set aside.

Form the crumble by combining flours, sugar, salt, cinnamon and Ultra Gel.  Add the beaten egg, stirring lightly with a fork until the mixture is crumbly and moist.  Set aside.

Place fruit mixture in a 9×13 inch pan.  Cover with crumble.  Top everything with the melted butter.  Bake for 40-45 minutes in a 375 degree oven.  Serve warm. (Or eat the next morning for breakfast.  It’s pretty darn good cold too.)

Alternatively divide the fruit mixture into individual ramekins, cover with crumble and drizzle with butter.  Cook at 375 until tops just begin to brown.

Fake it Lemon Bars – Pintrest Recipe

Sooo…come to find out if you forget to hit the publish button the blog never goes up.  This should have been yesterday’s blog, but it’ll do for a snowy Utah morning instead.

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I have to admit I have a strange relationship with Pintrest.  I’ll go for a long time without even looking at the site and only pinning a thing or two in my wanderings.  Then I will suddenly have a week or three where I’m digging through the site for inspiration and pinning and just into it.  Then it goes away again.  This is rather like my love affair with various flavors of soda, but that’s a post for another time.

In my recent Pintrest frenzy I’ve seen a quick ‘dump cake’ recipe come up over and over again.  I’d love to give credit to the original creator, but I’ve yet to figure out where it first came from.  If anyone wants to enlighten me I’ll happily give credit and linkage.  Anyway…this is like the world’s easiest recipe for a lemon bar/cake so I gave it a try this weekend.

Here’s the recipe:

Fake it Lemon Bars

1 angel food cake mix

1 Tablespoon Ultra Gel

1 can lemon pie filling

Combine and mix until smooth but not over beaten.  Pour into a 9×13 pan and bake at 375 for 20-30 minutes until the top starts to brown.  Remove from the oven.  Cool.  Garnish with powdered sugar and eat.

fake it lemon bars 1 fake it lemon bars 2

 

So this is a way easy recipe but there are a few things I noticed and did differently.  I added the Ultra Gel as it helped the moisture level for my altitude.  I noticed when you pour in the pie filling it looks like there is no way that’s enough moisture to completely rehydrate the cake mix.  I had a huge urge to add water or milk.  Don’t do this!  Just keep stirring and it all works out just fine.

In the end this makes a kind of gummy lemon bar which is half way between classic lemon bars and a lemony cake.  For a quick dessert we liked it, though it wouldn’t take the place of either of my favorite lemon bar or lemon cake recipes.  I wanted more punch to it, which I might get with a homemade lemon pie filling, but that kind defeats the dump and go nature of this recipe unless I happened to have canned my lemon curd, which I haven’t done for the last few years.  However, this may encourage me to do so.  I’ve also seen this recipe with a can of blueberry pie filling and I’ve pondered trying it with blackberry or apple…  I’ll let you know how that goes.

Jana