Cook. Nourish. Heal. Celebrate.

Posts tagged as cakes

Blogger Bake Sale, Saturday, May 4, at Kitchen in the Market!

Posted by Stephanie Meyer on Apr 30, 2013 at 4:37pm

Angharad Guy

If you love eating well while doing good, get thee to Share Our Strength’s Annual Blogger Bake Sale, this coming Saturday at Midtown Global Market. You might not know it, but Minnesota has an incredibly talented, vibrant food blogger scene. We call ourselves Fortify: A Food Community, where we connect virtually and in person with the food industry and food lovers in any industry. We love to cook, and bake, and share recipes, and gather to help out where we can.

This year’s event is coordinated once again by Delightfully Midwestern blogger Lisa Nguyen Gaulke. When we chatted about the upcoming event, I mentioned it would be fun to share a recipe from last year’s sale with all of you. She said, “You have to ask Angharad for her lemon cake recipe, it was my favorite item and last year’s best seller…partially because I bought six slices myself!” And so I did ask, therefore the gorgeous recipe below for Lemon-Drenched Lemon Cake, perhaps the best cake name ever. Angharad’s blog is Eating for England and is chock full of perfect recipes, gorgeous photos, and bits and bobs of her travels home to England.

Angharad Guy

Lisa notes that the Kitchen in the Market space at Midtown Global Market is key to the success of the sale. “Bring the kids, walk around, grab lunch, then swing by the sale for dessert. Last year, there were 15 participants and we plan the same this year, with each blogger baking and donating anywhere from 2-4 different kinds of treats. There will be a variety of baked goods – cookies, granola bars, breads, gluten-free cupcakes, even honey and homemade jam!”

And when your treats are devoured: Make. This. Cake.

Recipe for Angharad Guy’s Lemon-Drenched Lemon Cake at TC Taste/Minnesota Monthly Magazine.

Cinnamon Streusel Muffins

Posted by Stephanie Meyer on May 13, 2012 at 7:39pm

streusel muffins

My son asked me this morning, “Hey, what’s that crumbly cinnamon stuff you put on top of muffins? Make that, like, all the time.” Streusel! Yes! We are a family obsessed with streusel. When I was a little girl, I asked my mom if she could make a whole pan of just streusel, skipping the coffee cake part. (She said no.) When my sister was in the early days of a modeling career, her then-boyfriend baked a streusel coffee cake for her and was shocked to discover she’d eaten the entire thing while he was away at work. Two sticks of butter plus a cup of sour cream, strutting down the runway – nice!

If your family also swoons over cinnamon-brown sugar-butteriness, baking the coffee cake as individual muffins is one way to encourage sharing. We’re big fans of the little Buddha coffee cakes at Lucia’s, which gild the lily with a drizzle of icing, so I do the same. You could skip that step, though, and enjoy the muffins as is, preferably warm, with a cup of coffee, on a tray with a little bouquet of flowers, served to you in bed by a seriously cute kid (or two, or more).

Happy Mother’s Day!

Recipe for Cinnamon Streusel Muffins at TC Taste/Minnesota Monthly Magazine.

Almond & Orange Cake with Poached Plum Compote

Posted by Stephanie Meyer on Dec 7, 2011 at 11:16am

almond organge cake w plum compote

Given lusty poached plums and a hint of orange, this cake would be stunning on the Christmas table.

Recipe for Almond & Orange Cake with Poached Plum Compote at Food & Wine Magazine/Andrew Zimmern’s Kitchen Adventures.

Strawberry-Rhubarb Buttermilk Pudding Cake

Posted by Stephanie Meyer on Jun 20, 2010 at 7:23am

My friend Susie & I headed back to the Minneapolis Farmer’s Market this morning.  This time we chose a Saturday so we could breakfast on a bratwurst (relish, mustard, thank you) while scoping out the bounty.  We snagged pea pods, green beans, okra, cherry tomatoes, asparagus, dried black lentils, kale, and pork sausage.  Suz was hoping to buy duck eggs as well, but we got there too late.  Early bird gets the…eggs!







We of course (re)loaded up on strawberries.  Can’t get enough of the sweet, syrupy beauties, utterly spectacular right now.  I picked up some more rhubarb too, thinking I’d try my hand at strawberry-rhubarb ice cream (later this weekend).  And this strawberry-rhubarb buttermilk pudding cake, which I’ve had on my mind since I saw the recipe a couple of weeks ago on one of my favorite blogs, Sassy Radish.  What’s not to love about strawberries + rhubarb + CAKE?  Good Lord.  Yeah.

It’s a simple little cake, just enough to fill out an 8-inch square pan (or a 9-inch round pan, which is what I used).  I love small cakes – enough to share with guests without leaving dangerous leftovers lying around the house.  This tender cake would be gorgeous for breakfast or brunch as well as dessert.  It’s as soft, juicy, and delicious as it looks.

Strawberry-Rhubarb Buttermilk Pudding Cake
Serves 6

Stephanie’s note: I baked my cake in a 9-inch round pan.  Since the pan was dark, I lowered the oven temperature to 375F, which worked nicely.  I also needed an extra 2 Tbsp. of sugar with the rhubarb to achieve a pleasant sweet/tart, so taste the cooked fruit and adjust as necessary.

1/4 c. water
1 1/2 tsp. cornstarch
1/2 c. plus 1/3 c. sugar (perhaps a bit more)
2 c. chopped rhubarb (about 3-4 stalks)
1 c. chopped strawberries
1 c. all-purpose flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1 large egg
1/2 c. buttermilk
1 stick butter, melted and cooled slightly
1 tsp. vanilla extract

Position a rack in the middle of the oven and preheat oven to 400F.  Butter an 8-inch square glass or ceramic baking dish, using the butter wrapper from your stick of butter if possible.

In a small saucepan, stir together water, cornstarch, and 1/2 c. sugar, then stir in rhubarb to coat evenly.  Bring to a simmer, stirring constantly.  Once simmering, stir occasionally and let cook for about 3 minutes.  Remove from heat and stir in strawberries.  Set aside.

In a medium bowl, whisk together flour, baking powder, salt, and remaining 1/3 c. sugar.

In a large bowl, whisk together egg, buttermilk, melted butter, and vanilla.  Whisk in the flour mixture until just combined – do not overmix.

Add 1/2 c. of the fruit mixture to the baking dish, spreading it evenly over the bottom of the dish.  Pour batter over fruit, spreading it evenly.  Spoon the rest of the fruit evenly over the batter.

Bake for 25-30 minutes, until a wooden toothpick or a cake tester inserted into the center of the cake (not fruit) comes out clean.  Cool on a rack.

Serve the cake warm or at room temperature.