King Arthur's Zebra Cake

Zebra Cake


1 cup granulated sugar
4 large eggs
1 cup milk (whole, 2% or 1%)
1 cup vegetable oil
1 teaspoon vanilla
2 cups King Arthur Unbleached All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons Double Dutched Dark Cocoa

Directions:

1) Preheat the oven to 350°F. Lightly spray a 9" x 2" round baking pan with cooking spray. Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside.

2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth

3) In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.

4) Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.

5) Now for the stripes. Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center.

6) Bake the cake in the center of the preheated oven for 40-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Frost if desired.

Strawberry Bundt Cake

Strawberry Bundt Cake

Ingredients:

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
a few grinds of pepper
8 oz. plain or vanilla, greek yogurt
12 oz. fresh strawberries, diced


Procedure:
 
Preheat oven to 325*. Grease and sugar a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt& pepper. Mix in the lemon zest and set aside.

Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake
Yield: 10 servings
Time: 25 minutes prep + 60 minutes to bake
Recipe adapted from: My Baking Addiction

Ingredients:

2 t ground cinnamon
1 C white sugar

2 1/2 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 C butter, softened
1 C sugar
1 C brown sugar
3 eggs at room temperature
2 t vanilla
1 C full-fat sour cream at room temperature

Directions:

1. In a small bowl, combine 1 C sugar and 2 t cinnamon. Mix it together well.

2. Generously grease the inside of your bundt pan with shortening, or spray heavily with Bake Kleen Cooking Spray.

3. Gently dust the entire inside of your pan with the cinnamon sugar mixture. Be sure you get inside all the little nooks. You will most likely only use about 1/3 C of the mixture. Set aside the leftovers to use in the middle of the cake.

4. In a mixing bowl combine the flour, baking powder, baking soda and salt. Set the good little mixture aside for later.

5. In a Kitchen Aid mixer or using hand held beaters beat the softened butter on medium speed for 1 minute.

6. Add the white sugar and mix for 3 minutes.

7. Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.

8. Add the eggs one at a time, mixing for a full minute after each one.

9. Stir in the vanilla.

10. Grab your good little dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.

11. Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.

12. Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.

13. Cool for 10 minutes, then invert onto a wire rack to cool completely.

Moelleux au Chocolat Lava Cake

Moelleux au Chocolat… A French classic that literally melts in your mouth!!! This dessert is usually made in individual ramekins

Chocolate Lava Cake

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients (4 people):

6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins

How to Make It:

Preheat oven to 350°F

1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…

2. Stir in diced butter, until it melts.

3. In another bowl, beat eggs and sugar, until it starts to whiten.

4. Stir in melted chocolate and then the flour.

5. Butter 4 individual ramekins, and pour in chocolate batter.

6. Cook for about 10 minutes.

7. Tip ramekins upside down onto dessert plates and serve.


Tips:

You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way!

In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.

In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking.

If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong!


You can, if you want, serve your chocolate lava cake recipe with a Crème Anglaise (English Cream) or a Coulis aux Framboises (Raspberry Sauce). Personally, I always serve it as is (no sauce). And honestly, everyone FALLS IN LOVE with this dessert!!! How could they not?!!!

Fruit crumble cake

Fruit crumble cake


adapted from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts By Donna Hay

¾ cup + 1 tablespoon (184g) unsalted butter, softened
1 1/3 cups + ½ tablespoon (272g) sugar
1 ½ teaspoons vanilla extract
3 eggs
2 1/3 cups + 1 tablespoon (337g) all purpose flour
2 teaspoons baking powder
pinch of salt
¼ cup whole milk
5 dried plums, reconstituted and thinly sliced
5 dried apricots, reconstituted and thinly sliced
caster sugar, extra, for sprinkling



Crumble topping:

1/3 cup + ½ tablespoon (51g) all purpose flour
1 ½ tablespoons sugar
2 ½ tablespoons (35g) cold unsalted butter, chopped



Preheat the oven to 180°C/350°F. Butter a 9 x 13 inch baking pan and line with baking paper – butter the paper as well.

Place the butter, sugar, and vanilla in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the mixture, add the milk and beat in low speed until combined. Spoon the mixture onto prepared pan, arrange the fruit over the top and sprinkle with the extra sugar.

To make the crumble topping, place the flour, sugar and butter in a bowl and rub with your fingertips until fine crumbs form. Scatter over the fruit.

Bake for 50 minutes or until cooked when tested with a skewer.