Peach Upside Down Cake is a showy and delicious dessert but surprisingly very easy to make. Even better is that the fruit works best in the cake if it is canned not fresh so this is a dessert you can make any time of the year. I was originally going to make a Pineapple Upside Down cake but guess what? – no pineapple in the pantry so peaches were up.
Sometimes the best new recipe is a combo of two yummy existing recipes and ingredients you happen to have on hand which is how we ended up with a delicious Banana Cake with Strawberry Frosting for dessert. I combined the Banana Cake from Banana Cake with Peanut Butter Frosting and the Strawberry Frosting from Vanilla Cupcakes with Strawberry Frosting to create this beauty. Strawberry and Banana are two flavours that you see together in yoghurt so I thought why not in a cake. Over-ripe bananas and the first Ontario strawberries of the year resulted in a very yummy cake for Mother’s Day dinner….even if I did have to make the cake myself. It’s all about doing what you enjoy, right??
Enjoy and eat cake!!! Click on the links above for the cake and frosting recipes. Playing with combining different recipes is a great way to come up with new delicious desserts. Combine different fruits and spices and you will find that just that little change can totally create something new.
Sometimes a craving just hits you over the head. That’s what happened last weekend – I needed a slice of cheesecake. The fact that I also needed to make a birthday cake for two of my friends who both share the same birthday was a good reason to indulge. So Baked Cheesecake with Blackberry Sauce happened. This recipe for baked cheesecake isn’t all that difficult compared to some baked cheesecake recipes. It is the secret ingredient of yogurt that lightens the cheesecake and adds a bit of tang to the flavour.
Now first of all I want to apologize for the quality of the pictures! I forgot my camera at home and had to use my phone and the lighting wasn’t the best. But I think you can still appreciate the lightness and height of this yummy dessert.
If you are looking for the perfect dessert to celebrate Canada’s 150th this is the one- Sponge Cake with Vanilla Whipped Cream and Strawberries! Delicious sponge cake, layered with vanilla whipped cream and fresh Ontario strawberries – dessert doesn’t get much better than this. Did I mention it is red and white? Canada’s colours showcased in a delicious cake that you can make ahead. White- vanilla whipped cream which is a stabilized cream meaning it will keep it’s form for at least 24 hours and up to 48 hours. Of course it is cream which means you have to keep it refrigerated. Strawberries – finally fresh Ontario strawberries to make up the red colour in this decadent cake. Nothing tastes better than fresh local berries. These ones weren’t really local, just Ontario, but we will have local ones for July 1st I am sure. I will definitely be stopping at Emiry’s Berry Farm in Massey to get my load of berries for the long weekend!
If you are looking for a light yet tasty cake to serve for Mother’s Day this Orange Creamsicle Cake is the one. Orange Creamsicle Cake is as light as a feather yet full of orange flavour. The height and lightness of this chiffon type cake is achieved from separating the eggs and whipping the whites separately. To ensure the maximum volume the eggs have to be at room temperature before whipping. By folding in the whipped egg whites to the cake batter they add volume and airiness to the cake. Doing these additional steps does take more time but is so worth it in the end.
Pineapple Upside Down cake is one of those old-fashioned recipes that really never goes out of style. It is simple yet elegant enough for a fancy dinner party. I used the cake batter from the Brown Sugar Cupcake recipe and then just blended some butter and brown sugar together to make the yummy caramel topping – which of course is the best part of the cake. Then you just need a can of pineapple slices and you are ready to create this masterpiece.
Every occasion calls for a beautiful dessert and the holiday season is no different. This holiday season make this rich delicious Chocolate Cake with Chocolate Sour Cream Frosting and wow your guests with a home-made masterpiece. Sometimes the simplest decorations like a little dusting of icing sugar is all you need. Now Chocolate Sour Cream frosting – I know you are wondering, really, sour cream? But yes it really does make a beautiful creamy frosting and you no one will be the wiser that it contains sour cream.
Who says you can’t eat cake for breakfast? This Apple Breakfast Cake is like one big muffin that you can cut into little slices or big slices depending on your appetite. The mixture of apple, raisins and dried cranberries add sweetness without being over-powering because it is the spice of the cinnamon and the fruit that you want to taste not sugar. Cutting back on the sugar content of recipes really does let the other flavours shine through.
Garden harvest time can mean trying to figure out what do with all of those zucchinis that have just appeared in your garden or on your front doorstep courtesy of your neighbour. Besides eating it as a vegetable with dinner you can bake with zucchini as well. It can take the place of shredded apple or carrots in a recipe. This recipe for cinnamon zucchini cake with maple frosting is the perfect reason to grow zucchini in your garden. Other than the green flecks in the cake it is difficult to discern the flavour of the zucchini as the amazing taste of cinnamon shines through.The zucchini and applesauce add moistness and body to the cake and therefore there is very little oil in the ingredient list.
It is blueberry season here in Northern Ontario and that means all kinds of blueberry desserts and breakfasts. This Blueberry Bundt Cake with Lemon Glaze is one of my all-time favourite blueberry recipes. This is also one of my most requested desserts at anytime of the year. I have had friends even request one to give it as a Christmas gift!
