Cakes - CoffeecakesView Our Alphabetical Recipe Index for Cakes - Coffeecakes
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A great, moist classic carrot cake that, along with Lawsuit Muffins, launched my baking career. The lemon-scented cream cheese icing covers a tall, California health food cafe style layer cake that is still exceptional. In my days as an underground baker supplying restaurants all over the city with this famed cake, I tinted extra cream cheese icing with enough cinnamon to make a cinnamon-hued decorator icing. Originally, this recipe was scaled up to make 50 cakes at a shot. I sold 100 cakes a week at the peak of things (and had the orange tinged carrot fingers to prove it)
Nothing beats gorgeous, ripe apricots in a brown sugar glaze on top of a fresh butter cake. This is so good, I might try it with plums next time. It slices like a dream and is simply the tastes of summer in a cake.
Nothing beats fresh-in-season peaches for this spin on pineapple upside down cake. It features brown-sugar infused peaches as the foundation of a dewy, buttery cake. It is almost a peach tarte tatin, for you invert the cake on a serving platter and the brown sugar, fruit bottom becomes the top, created a sweet, fruity halo atop a gorgeous cake.
A silky, dark chocolate wonder – somewhere between a cake and a torte, this deep, moist cake features fresh raspberries, raspberry eau de vie (if you have it; otherwise use a bit of raspberry extract) and is topped with ganache and dusted with cocoa for a truffle effect. Scharffen Berger semi-sweet chocolate or perfect or any similar high quality chocolate such as Callebaut or Lindt. Garnish with a fresh raspberry or two. For some people, raspberries and chocolate is their fatal attraction. What a way to go......
Pure vanilla paste makes all the difference...
Vanilla bean paste is available from specialty stores or via mail order (i.e. Williams-Sonoma). It makes this cake sublime.
James Beard was very fond of this cornmeal and dried fruit cake which is a sophisticated and beautiful holiday cake. I’ve updated the dried fruit – nixing the currants and figs for yellow raisins and minced California apricots. It is a lovely slicing cake, with a subtle grainy crumb (thanks to the cornmeal), beautiful color, and very Old World in a Mediterranean, versus Dickens sort of way.
I saw versions of this unusual, multi-layered pastry like cake for years. When a baking acquaintance gave me her sister’s Rosette’s recipe simply inscribed as “Mrs. Peterson’s Vinartera or Iceland’s National Cake,. I was inspired to finally give it a whirl. In the end, I fiddled and adjusted with that recipe and the others I researched but I think kept the concept of Icelandic prune cake intact. This is an easy cake, a great keeper, and most unique. Prune is the traditional filling but I have made it with apricot filling or alternated apricot and raspberry preserves. This is superb with tea or afternoon coffee.This is decidedly European and a one-of-a-kind treat that could become your trademark. The Lemon Glaze is optional but a nice touch - in a café, such a dessert would fare a lot better with the sides neatly slicked up with this easy coating.
Vintage baking at its best. This cake turned up in a supermarket frozen food section. It seemed to be a buttery, low slung pound cake with a buttery glaze and was made with fruit cocktail. Too weird – had to have been a classic somewhere to pop up in this fashion. Yes, it is a classic. I found versions of Fruit Cocktail cake in a ton of cookbooks – often with no measurements for the canned fruit and too much soda. I tweaked and perfected and the result is this toothsome little cake that whips up in seconds. It is almost almost a bastardized baba au rhum or savarin but done Americana style: easy and great.
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What a cake! There are tons of pineapple cakes and each is quite different. Year ago, I had a request for this cake. But the requestor only gave me some minimalist comments about the essential cake elements i.e. the cake feataures pineapple and a condensed milk topping that is poured over the warm cake as it comes out of the oven. Based on those brief notes, I created a vintage pineapple cake that is great hot, warm or cold and is an old school recipe that is so darn good, it's timeless. You also have a choice of putting on the brown sugar and nuts before it is baked or in the batter.