Archive for the ‘Cake’ Category

Lemon Streusel

Friday, April 25th, 2014

I’m really big into streusel right now.  Fat, flour, and sugar combine to create this crumbly goodness right on top of soft cakey goodness, and I just can’t get enough of it.

Typically, I’m into a cinnamon streusel.  Cinnamon is one of those ingredients where I almost always add at least double whatever amount the recipe calls for.  It’s so delicious that more of it will necessarily be more delicious.  And, in truth, it usually is.  I have yet to be disappointed by it.  But I wanted something a little less warm and cozy and a little fresher to combine with the lemon.  This streusel is cinnamon-less, something that is likely never to happen again so enjoy it while you can.

Lemon Streusel

I’m calling these “cupcakes”, although their lack of frosting might push them more towards the muffin category.  My reasoning is this: these were served for a coworker’s birthday today, and I think we can all agree that they are definitely birthday worthy.

This recipe is the love child of takeamegabite and joythebaker.  Really, I’ve been dreaming about the idea of lemon and streusel in these cupcake liners since I got them on clearance a few weeks ago.  But I’m not really confident in my baking skills (especially not gluten free baking skills), to just grab a bowl and a spoon and make it happen.  I need a starting point.  When I saw this berry buckle recipe, I knew that would be my streusel.  But as I stressed just the teensiest bit over the creeping birthday deadline and not having any idea how I was going to do the lemon cupcake beneath the streusel, Joy taught me all about the lemon + sugar rub down.

Lemon Streusel Cupcakes

This recipe happened at 6 in the a.m. with slippers, PJs, and bad lighting.  It happened when I blended recipes from two of my favorite food bloggers.  It happened when I found a jar of just enough lemon curd in my fridge.  It happened.  And boy, am I glad it did!

Lemon Streusel Cupcakes
Adapted from takeamegabite and joythebaker

For the cupcake:

  • 1 cup sugar
  • zest from 1 lemon
  • 1/4 cup butter at room temperature
  • 2 eggs
  • 1/2 cup milk
  • 2 cups BetterThanCup4Cup
  • 2 t baking powder
  • 1/4 t salt

For the topping:

  • 1/4 cup lemon curd
  • 1/3 cup sugar
  • 1/2 cup BetterThanCup4Cup
  • 1/4 cup butter at room temperature

Preheat the oven to 350 degrees and line your muffin tin with cupcake liners.

Mix the sugar and the lemon zest with the back of a small spoon until that sugar is all lemony fresh.  Then cream it with the butter.  Mix in the eggs and milk.  Mix in the remaining dry ingredients until flour is just moistened.  Don’t overmix that mess.  Spoon into cupcake liners until 2/3 full.  Top each cupcake with a teaspoon of lemon curd.

In a small bowl, combine sugar and flour for topping.  Work in the butter with your fingers until it’s all crumbly.  Sprinkle over the cupcakes.

Bake for 20ish minutes or until toothpick inserted in center comes out clean.  Let cool for 15 minutes so the topping doesn’t go everywhere.  Then pack one up for your husband to take to work and give the rest to the best friend/mentor you can find.

When life hands you lemons,

Thursday, May 5th, 2011

make lemonade.

When strawberries are in season, make strawberry upside down cake.

And when you’re gluten intolerant, do it anyway.

Photo by Nathan Clendenin

Photo by Nathan Clendenin

I was in a weird mood tonight.  I told my roomies that I needed some “Jen-Jen” time.  I did.  Real bad.  I locked myself in my room and laid on my bed.  Didn’t do anything.  Just laid there.  Then I watched Gilmore Girls.  Then I laid there some more.  It was pretty great.

I made this cake a few nights ago.  It was amazing fresh.  It wasn’t bad a few days old, though.  That is to say: I’d totally eat another piece.

But let’s talk about this cake.  It’s basically a pineapple upside down cake minus the molasses and canned fruit.  I’m pretty ok with those.  And then, naturally, I removed all of the gluten as well.  That part is optional, I suppose.  Here are the details:

Photo by Nathan Clendenin

Photo by Nathan Clendenin

Strawberry Upside-down Cake:

  • 1 pint strawberries, sliced
  • 1/2 cup sugar
  • 1-2 Tbls. butter, melted
  • 1 box yellow cake mix, prepared according to directions on box

Note: These are really approximations.  A lot of it is going to depend on the cake mix you use and the pan you put it in.  GF cake mixes usually make less than standard boxed cake mixes.  If you’re curious, I went Betty Crocker.  But only because I’m new to this, and it’s one of the cheapest I could find.  I also cooked mine in my 10 inch spring form pan.  The spring form-iness of the pan wasn’t the point, so if you don’t have one, don’t sweat it.  I was just going for a big pan that would create the maximum strawberry to cake ratio.  More cake is going to mean more strawberries and more sugar.  Be flexible, and have fun.

Preheat oven to 350.  Lightly grease the bottom of your pan.  Seriously.  I mean lightly.  Spread the strawberry slices all over the bottom of your pan.  They can overlap a bit, no biggie.  You definitely want coverage, though.  Sprinkle the strawberries with sugar.  All of it.  I’m serious.  Now pour the butter evenly over the strawberries.  (My mom used to use pineapple juice instead of butter here, mostly because she reserved the juice from the can.  It totally works here, and if you’re looking to cut back on unnecessary fat in your diet, I recommend it.  It’s quite yummy, still.  Promise.)

Here’s where I started mixing up the cake batter, and that turned out to be a really good thing because it gave the butter and sugar and strawberries to all kind of hang out and get to know each other.  You definitely want the sugar, butter, and strawberries to be good friends.  Trust you me.  You do.

Dump the batter on top.  Be a little bit more gentle than that since you don’t want the strawberries to get messed up.  Make sure the batter is spread evenly.  Then bake that cake according to box directions.  I think it’ll be around 30 minutes.  Don’t be silly, though.  Make sure it’s done.  Ovens vary like whoa.

Once it’s cooled for a bit, flip that baby out onto a plate.  It’s the most deliciousest thing ever.  No lie.

Chocolate Raspberry Cheesecake

Sunday, November 28th, 2010

This was amazing! This recipe is naturally gluten free, and I made it with stevia in order to make it low carb, and the texture and flavor were fine.  I’ve put the recipe with sugar in it, since… well… who really cooks with stevia?

Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake

Chocolate Cake Crust:

  • 4 1-oz. sq. semisweet chocolate
  • 1/2 c. butter
  • 3/4 c. sugar
  • 1/2 c. cocoa
  • 3 eggs (beaten)
  • 1 t. vanilla

Preheat oven to 300.  Grease 8 in. round cake pan and dust with cocoa powder (I’ve never done that, if I’m really honest… but I suppose you could).  Melt chocolate and butter over low heat.  Remove from pan.  Stir in sugar, cocoa, eggs, and vanilla.

Raspberry Filling:

  • 4 8-oz. pkg. cream cheese
  • 1/2 cup sour cream
  • 1 cup sugar
  • 12 oz. raspberries, frozen and thawed
  • 4 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla

Beat the cream cheese, sour cream, and sugar until smooth.  Puree raspberries.  Mix the raspberries into the cream cheese mixture.  Add eggs and vanilla.  Beat until smooth.

In greased spring form pan, pour in cake mixture.  Then pour the filling on top.  Bake in an oven, preheated to 300, for 20 minutes or until starting to brown on top.  Reduce oven temperature to 200 degrees.  Bake for another 40 minutes or until the middle of the cheesecake doesn’t jiggle.  Chill in the refrigerator until cold, several hours, at least.