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Cakes - Coffeecakes

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Enjoy the scent of sweet oranges and almonds in this dynamite little cake. I recommend a dollar store  8-inch springform pan to bake it in but a 8 or 9 inch layer or square pan would work fine. This is a fine-grained, pretty, golden orange cake that is moist & fragrant. Serve this with a pot of Assam or spice tea, or a scoop of orange sherbet for a springy dessert.  Boyajian Orange Oil is best but orange extract is an ok substitute. 

Check on the online reviews for the sleeper film, Wedding for Bella. It stars Scott Baio (yes - and he is super in it) and also features a beloved landmark of a biscotti bakery in Pittsburg, called Enrico’s Biscotti. This biscotti, like the biscotti in the film, makes huge, sweet, crunchy sticks. You take one, break it half, and share. The size is a real draw but it is the taste calls for ‘bis’. This is a very simple biscotti with a very pure taste – allowing you to taste the elements of butter, sugar, flour and eggs.  Rent the film - it is a must.  This recipe is now in The New Best of BetterBaking.com, Marcy Goldman, Whitecap Books, 2009.

One of those cakes you whip up Friday night to nibble on all through a summer weekend. Great for guests, after the pool, coffee hour or midnight snacks. It is tall, dark, moist, sweet and boldly chocolate – the sort of cake you can also freeze or tote to the cottage or to a BBQ potluck supper.  



What could be more light and springy than a gorgeous lemon layer cake with a smack of white chocolate. This is pretty, feminine but wonderfully flavourful; it suits cake lovers and lemon addicts both. An easy layer cake, fortified with lemon flavour and a divine lemon buttercream.
 

This is a triumph of recipe you will enjoy for special occasions, holidays, or when asked to bring the dessert. A creamy, rich white chocolate mousse is anchored by layers of moist, golden, almond and vanilla scent layer cake and finished with a white chocolate ganache glaze. Trim with a white rose or yellow rose, or store-bought marzipan flower and you;re good-to-go. White chocolate shavings and confectioners’ sugar would do nicely as a finale.  This is good enough for a wedding reception or any winter holiday. The best part of it is, it is easy as pie. It is simply cake, a foolproof mousse, and glaze. But wow! I recommend Callebaut first, and Lindt second, as the white chocolate to use. Do not use regular white chocolate chips or squares – they are not up to the task. This cake is also dramatic and delicious if you glaze it with semi-sweet Swiss chocolate for a contrast of white chocolate mousse and a dark finish.

I don’t know about you but the Woolworth’s around here used to have its own bakery. Scratch baking, old fashioned stuff like cupcakes, blueberry pie and corn muffins and brownies. The also made a diner style, lofty fudge cake that slices like a dream. It wasn’t too sweet – the icing was sweet enough –but it was so good!  Woolworth’s is gone from the vista but the memory of homey, commercial but tasty baking remains – yours for the enjoyment in this wonderful vintage styled, but contemporary recipe I created from memory buds.

For years, my mother-in-law made a deep dish apple cake. She gave me the recipe and although I followed it to the letter, my cake, while good, never looked like hers. I finally overhauled it –and voila – I got the apple cake of my dreams. (Her original cake is in our Archives under Shirley's Apple Cake). This apple cake is bigger, a touch less sweet and fatty – but so, so good! It takes an impossibly large amount of apples –they should almost overflow the pan. It also takes ages to bake through – like, 90 minutes (but just bake it and let it brown nicely – keeping an eye on it) This is outrageous- packed with apples, old-fashioned, and easy.

 

Apples, batter, spice and a nice, leisurely bake, result in a fragrant, autumn, apple cake fit for Thanksgiving or every minute leading up to and after! This is one good cake. Sometimes, I fold in chocolate, cinnamon or caramel chips. Do make sure your spices are fresh, fresh, fresh – this cake relies on the best of cinnamon to really shine. A touch of orange juice and vanilla are also in the mix. The good news is that you can use melted unsalted butter or quicker yet, canola oil.You know that a tube cake pan is the round one, sort of like an angel food cake pan with the center post and some tube pans come with removable bottoms and some don’t (it doesn’t matter for this recipe). You can also use an angel food cake pan or a Bundt for this marvelous cake.

Isn't it the truth? Classic butter cakes, like this one, are always best? Tender, with a swirl of spicy streusel, this is a winner.

Moist, and slightly kissed with orange zest, this classic quick bread makes short work of your garden's zucchini overstock.

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