Spiced Pumpkin Cake with Maple Frosting

Pumpkin Spice Sheet Cake with Maple Frosting
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com

Makes a 9 x 13-inch pan

I usually make half a recipe (baked in a 9-inch square baking pan) unless we're having company

Ingredients:
2 cups brown sugar
1 cup canned pumpkin puree (not pie filling)
3 eggs, lightly beaten
1 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 cup melted butter, cooled

Frosting:
8 ounces cream cheese, at room temperature
1 stick of butter (1/2 cup), at room temperature
2 tablespoons good, pure maple syrup (no substitute)
1 teaspoon vanilla
2 cups confectioners sugar
Optional: Toasted pecans, chopped

Directions:
Cake:
Preheat oven to 350ºF (rack in center of oven)
Combine cake ingredients, EXCEPT butter. Whisk until combined, when mixed add melted butter and
stir until smooth. Pour batter into a 9x13-inch baking pan.  Bake until cake springs back when touched
lightly, about 40 minutes.

Frosting:
Cream together cream cheese and butter. Add remainder of ingredients and mix well. Spread on cooled
cake.
If desired sprinkle toasted, chopped pecans over frosting.  (I serve the chopped nuts in a small bowl with a spoon so each person can add nuts if they like and those that don't want them can pass.)

Bon Appetit!

Fresh Lemon Cake with (optional) Fruit Glaze

Fresh Lemon Cake with optional Strawberry Glaze
As shared from the kitchen of Once Upon a Plate by Mari

Makes one 8-inch, single layer cake

I don't know why this cake was originally named "French Lemon Cake", perhaps because it is a single layer and doesn't rise much ~ but it I do know that it is one of the easiest cakes to make because the batter is mixed together in the bowl of a food processor. 
My mother used to make this recipe and I believe it was from "BonAppetit" magazine from the 1970's when home food processors were introduced to home cooks here in the U.S. As with many food processor cakes, it's a little sturdier (not quite as delicate) as traditionally made cakes.

The original recipe is delicious with just the sweeten lemon juice finish and maybe a dollop of whipped sweetened cream or ice cream. But to make it a little more special you can add a fruit glaze or fresh fruit.


Method: Position oven rack to center position
Preheat oven to 350*
Grease and flour an 8-inch square or round cake pan (or pan of equivalent capacity.)

Ingredients:1 lemon (peel zest from lemon using a vegetable peeler), and juice the lemon, reserve juice for finish
1/2 cup granulated sugar
1 stick butter (4 ounces), cut into 4 pieces
2 eggs
1 cup all-purpose flour, less 2 Tablespoons
Mix 1 teaspoon baking powder into the flour

Lemon juice glaze:
Reserved juice from the lemon mixed with
1/2 cup confectioner's sugar (powdered sugar)

In the bowl of food processor process lemon zest strips with granulated sugar, process a few seconds until zest is "grated".

Add butter pieces to bowl and process until well combined. Add eggs, one at a time, until each is blended in. Scrape bowl with spatula. Mix 1/2 of the flour/baking powder mixture to the bowl and pulse (turn the machine on and off) 2 or 3 times, scrape bowl with spatula. Add remaining flour and pulse until combined.

Scrape batter from bowl into prepared pan and bake into prepared pan. Bake on center rack of oven for 18 to 25 minutes. (Oven and the shape/size of pan will affect the time it takes cake to be done.) I begin checking at 12 minutes. Bake until edges are lightly golden and a pick inserted into center of cake comes out clean, with no wet batter.

While cake is still warm, mix lemon juice with confectioner's sugar and spoon mixture over cake, then repeat with any remaining mixture ~allowing lemon juice to seep into the cake slowly.


Optional Fruit Glaze:
1 to 1 1/2 cups fruit jam (I like either Strawberry, Raspberry or Apricot for this cake)

If you want a very thin glaze, melt the jam and a tablespoon or two of water ~or substitute a liqueur of your choice (such as Grand Marnier) in a pot over medium heat. Stir and cook until mixture completely melted and fairly smooth, cool just slightly then spread on top of cake while mixture is still warm (it will thicken further upon cooling.)
For a thicker glaze (as shown in picture) Make a slurry from 2 teaspoons corn starch mixed into 2 Tablespoons of water and mix into melted jam in the pot, cook and stir until mixture thickens, cool slightly then spread evenly on top of cake. Topping will thicken upon cooling.)

Serve with sweetened whipped cream, or ice cream if desired.
Enjoy!


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Summer Fruit Cake
As shared from the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com
(My notes are in italics)

Makes 1 single layer 9-inch cake
Ingredients:
6 tablespoons butter, room temperature
1 1/2 cups all purpose flour
1 1/2  teaspoons baking powder
1/2 teaspoon salt
scant 1 cup sugar*, put 2 tablespoons of this aside for topping
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
Fruit: Berries (blueberries, blackberries, raspberries). Pitted apricots, peaches, nectarines, plums, pears, cut into wedges or chunks. (I quartered the plums.) If using frozen berries, do not thaw. (The recipe did not indicate the exact amount of fruit to use, next time I'll probably add more plums as they shrunk as they baked, but it was still very good.)
Optional: 1/4 teaspoon lemon extract; I used almond extract instead.

*You may cut the sugar down to 3/4 cup if desired. I used Italian Plums.

Method: Preheat oven to 350ºF. Butter a 9-inch cake pan, coat with plain breadcrumbs or flour.

In a bowl whisk or stir together the flour, baking powder, salt. Set aside.

In a medium bowl, with a spatula, cream together the butter and all but 2 tablespoons of the sugar. Add the egg, milk, and vanilla (plus extract, if using.)  Note: I found it more effective to use a whisk to incorporate the butter with the rest of the ingredients.

Stir in the flour mixture with a spatula until smooth. Transfer batter to the
prepared pan. Cover the surface of the batter with fruit, pressing fruit slightly into the batter. Sprinkle with remaining sugar.

Note: I tossed the quartered plums with about a tablespoon of sugar mixed with 1/4 teaspoon cinnamon before pressing them into batter.

Bake for 10 minutes at 350º, then reduce to 325º and bake until golden
brown and firm to the touch. [Original recipe stated to bake for another 50 to 60 minutes ~ but my cake was done at approximately 35-40 minutes. Perhaps if you really use a lot of fruit you may need to bake longer.]

Cool in the pan for 15 minutes, then remove from pan and cool completely on a rack.  Enjoy!

Recipe posted on www.chowhound.chow.com by Sir Gawain, July 2005/Apparently an adaptation from a Martha Stewart recipe

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Raspberry and White Chocolate Muffins/Cakes

Raspberry and White Chocolate Muffins*
Makes 6 large muffins
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup sugar
1 cup sour cream
2 eggs
1 teaspoon finely grated lemon rind
1/3 cup vegetable oil
1 1/2 cups frozen raspberries
1 cup chopped white chocolate

Directions: Preheat oven to 350º F Line ¾ cup-capacity muffin/cupcake tin (a tin that holds 6 muffins/cupcakes) with non-stick baking paper, making sure the paper is at least 1/4-inch above the top of the tin. (I used the more rigid folded paper muffin/cupcake liners as shown in photo.) Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.  In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined. Carefully fold in the raspberries and chocolate and spoon into the lined moulds. Bake for 40 minutes or until cooked when tested with a skewer.  Note: These are very rich, I consider them small cakes and serve them as dessert. Recipe adapted from Donna Hay Click HERE to return to Once Upon a Plate www.onceuponaplate1.com

Salted Caramel Apple Cake with Toasted Walnuts

Salted Caramel Apple Cake with Toasted Walnuts
As shared by Mari @ www.OnceUponaPlate1.com
Special equipment a 9" round cake pan

I altered this recipe from King Arthur Flour slightly.

It's not too sweet, which I like. It can be served warm or room temperature; I prefer it warmed. Don't overbake or it becomes dry. Terrific with a cup of coffee or tea, serving it with a scoop or vanilla or cinnamon ice cream puts it right over the top, or perhaps a spoonful of lightly sweetened whipped cream?

You be the judge!

Topping

1/2 cup walnuts

salt

about 20 unwrapped soft-chewy caramel candies (Kraft or Brach for example)Or make your own.

3 tablespoons heavy cream or whole milk

Cake

1 cup sugar

1/2 cup butter

1/2 teaspoon ground cinnamon

1 3/4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream or yogurt

2 cups Unbleached All-Purpose Flour

Filling

2 large apples, peeled, cored, cut into 8 wedges each

2 tablespoons sugar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F

My NOTES: Other reviewers mentioned it browned too quickly at 350-degrees, they baked it at 325-degrees instead. I struck a good compromise ~ 330-degrees, and began watching it at 50 minutes. Mine was done at 60 minutes, using the toothpick test, ovens vary so your "done" time may be different.

Lightly grease a 9" round cake pan at least 2" deep; or a 9" spring form pan.

Spread the walnuts in a single layer in an ungreased pan, and bake them for 8 to 10 minutes, until they're a light golden brown. Remove them from the oven, and sprinkle very lightly with salt. Set them aside.

Beat together the sugar, butter, cinnamon, baking powder, salt and vanilla until smooth.

Add the eggs. Beat till thoroughly combined.

Stir in the sour cream or yogurt alternately with the flour, using the low speed on mixer. The batter will be stiff.

Spoon the batter into the prepared pan, smoothing the top with a spatula, don't be concerned if it's not perfect, just try to spread it evenly.

Toss the apple wedges with the sugar and vanilla till apples are thoroughly coated.

Arrange the apples on top of the cake batter, pushing them into the batter gently so they're partially submerged.

Bake the cake for 65 minutes (see notes, above), till it's golden brown on top and a toothpick or cake tester inserted into the center comes out clean. Don't overbake!

Remove the cake from the oven, and turn it out onto a rack, apple-side up.

Place the caramel and cream in a microwave-safe bowl, and heat till the cream is showing bubbles, and the caramel is soft.

Stir the caramel and cream till smooth.

Spoon the caramel over the cake, dripping it down into the crevices around the apples.

Scatter the walnuts on top. Sprinkle lightly with very coarse sea salt flakes if desired.

Serve warm, or at room temperature. Vanilla Ice Cream is a nice addition!

PUMPKIN-SPICE Mini Cakes with Brown Sugar Icing

(Pictured above, the opening/header image to Once Upon a Plate ~ The Recipes)
As shared by the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Perfect for autumn, I just adjust my ages- old favorite quick-bread recipe, using canned pumpkin and spices for these, then ice with an old fashioned Brown Sugar Icing.  
They are so good!!  I hope you and your family/friends love them as much as my family does. I used baby grape leaves for garnish, but mint leaves (or a birthday candle work equally well.)


Preheat oven to 325-degrees F

Ingredients:

3/4 cups sugar

1/2 cup vegetable oil

2 eggs, lightly beaten

1 cup canned, unflavored pumpkin

1 1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon pumpkin pie spice, or freshly ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in pumpkin and and vanilla. Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Portion into greased pan, filling cups just a bit more than 1/2 full.

Bake at 325 F for about 15 to 18 minutes, until toothpick inserted in center comes out clean.Cool on baking rack for 10 minutes before removing from pan.

All to cool completely before adding icing.

Before assembling cut any domed tops from little cakes using a serrated knife (Cook's treat!) so they will fit together flat side to flat side.

Brown Sugar Icing:

1/2 cup butter (1 stick)

1 cup brown sugar (a little more if you like thicker icing)

1 tablespoon cream or half & half

1 teaspoon vanilla extract

pinch of salt

Melt butter over medium heat, stir in cream, salt and sugar. Stir well until blended. Remove from heat and stir in vanilla. Beat with a spoon until the icing cools and thickens a bit. Spoon over bottom halves of 1/2 of the cakelettes (reserving 1/2 for assembly); place tops on each one then spoon icing over tops, and allow to drip down sides. Decorate as desired. Allow icing to firm up a little before covering loosely for storage.

Here's the pan you'll need:

(Also perfect for brownies, mini-bundts, and cupcakes, etc.)

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Tiramisu Cupcakes with Mascarpone Frosting

Tiramisu Cupcakes with Mascarpone Frosting
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Recipe adapted from Martha Stewart's "Cupcakes"
Yields 18 standard size cupcakes
My Notes: If making cupcakes from scratch seems too time consuming, you can use a boxed cake mix white or yellow cake mix instead.*  (But shh! I'm sure Martha would shudder if she knew. :))
For the coffee-syrup, Martha's recipe suggests using Marsala wine ~ however you can use brandy, rum, or a liqueur (Kahlua, for example.) I chose Frangelico (Hazelnut liqueur.) Ummm!
If using a liqueur, I suggest you reduce, or eliminate the sugar in the syrup as they are already plenty sweet.


Cupcakes:
1 1/4 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar


>Flavored Coffee-Syrup (see recipe below)
>Mascarpone Frosting (see recipe below)
>Unsweetened cocoa powder, for dusting


Position rack in center of oven, preheat oven to 325 degrees (F).
Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes.
Meanwhile, place paper liners in standard size cupcake/muffin tins.
Sift together cake flour, baking powder, and salt.
Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.


Mix together whole eggs, yolks, and sugar in an electric mixer. Place mixing bowl over a pan of simmering water, whisk by hand until sugar is completely dissolved and mixture becomes warm warm, about 5 to 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
Gently fold flour mixture into the egg mixture in three batches, until it is thoroughly mixed; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
Fill the paper-lined tins evenly with the batter, making each three-quarters full. Place in preheated oven and bake for about 20 minutes, until the cupcakes are lightly-golden brown. Rotate the pans halfway through the baking time. Transfer tins to wire racks to cool completely before removing cupcakes and proceeding with recipe.


Flavored Coffee-Syrup:
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala, or other liquor, or liqueur (see note in introduction.)
1/4 cup sugar (omit or reduce if using a sweet liqueur)
Mix above ingredients until combined and sugar dissolves (if using sugar)
>Martha's recipe indicates to brush the tops of the cupcakes with this syrup. Instead of brushing ; I deeply poked the tops of the cupcakes several times with a wooden skewer, then drizzled the coffee-mixture over with a teaspoon, allow it to soak in. Use all of the coffee syrup (some reviewers did not use it all, and regretted that the cupcakes didn't have enough flavor.) Allow cupcakes to absorb liquid 30 minutes. Dollop (or pipe) frosting onto cupcakes; refrigerate up to 24-hours in airtight containers. Dust generously with cocoa powder just before serving.


Mascarpone Frosting
Note: Here is where I deviated from Martha's recipe (A couple of reviewers complained that Martha's version was a little grainy.) To avoid this I blended the ingredients as follows:
Ingredients
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners' sugar, sifted
In a small bowl, beat 1/2 of the heavy cream until soft peaks barely form (don't over beat), gradually beat in 1/4 cup of the confectioner's sugar until medium peaks form. It's better to under-whip this mixture, than over whip.
In a separate medium-size bowl, blend 1/2 cup of the heavy cream and the remaining 1/4 cup confectioner's sugar into the mascarpone with an electric mixer until very creamy and smooth.    
Add the sweetened whipped cream to the mascarpone mixture and blend until creamy and smooth. Use immediately.


Alternative for Mascarpone
(This will make a little more than you need for the Mascarpone Frosting, (but I'm sure you'll find a use if there is any left over.)
In my area Mascarpone can sometimes be difficult to find ~ A top notch substitute:
1 (8 ounce) package cream cheese
1/4 cup heavy whipping cream
2 1/2 tablespoons sour cream
Directions:
In a medium-size bowl, beat all ingredient together until well combined and creamy.
Use as a substitute in recipes requiring Mascarpone Cheese
Important: Do NOT substitute low fat cream cheese or sour cream.


* Using a box-cake mix:
Martha's recipes makes 18 regular sized cupcakes, whereas a box mix usually makes 24 cupcakes. You may want to make a little more Mascarpone Frosting if using a mix (or simply make 18 of the 24 into the Tiramisu cupcakes, and frost the remaining 6 with another frosting.)


Enjoy!


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Cranberry Crumb Cake ~ Tate's Bake Shop

Cranberry Crumb Cake ~ Tate's Bake Shop
As shared from the kitchen of Once Upon a Plate
Yields One 9-inch square pan

This is delicious, warm from the oven, but I thought it was even better the following day as the flavors had a chance to mingle and the cake seemed to be more moist the second day. (Cover tightly if you will be storing it overnight so it doesn't dry out.)

Topping:
1/2 cup firmly packed dark or light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon5 tablespoons salted butter, cut into tablespoons
1/2 cup coarsely chopped walnuts

Batter:
2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking pwder
1/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup sour cream
2 large eggs
1/4 cup walnut oil * (you can use vegetable oil if you prefer)
1 teaspoon grated zest, from one orange
1 teaspoon vanilla
1 and 1/2 cups cranberries, coarsely chopped (frozen is fine)

Method:
Preheat oven to 350* F
Grease a 9-inch square baking pan with pan spray or butter

To make the topping:  Combine all topping ingredients --except walnuts-- in a medium bowl. Mix with your fingertips or pastry blender until the mixture resembles coarse crumbs. Add walnuts and toss all together. Set mixture asie in the refrigerator (this step may be done the night before.)

To make the batter:

In a small bowl, toss the cranberries with 2 tablespoons of sugar and set the mixture aside. 

In a medium bowl, combine the flour 1/2 cup of the sugar, baking powder, cinnamon and salt.

In a large bowl beat the sour cream, eggs, oil, orange zest and vanilla until combined. Add flour mixture to the sour cream mixture and stir until combined. Fold in the cranberries.

Spoon the batter into the prepared pan. Sprinkle the topping evenly over the batter.  Bake cake for 45 minutes or until a cake tester/toothpick comes out clean.

*Note: I used a good quality walnut oil, but honestly the flavor was not easily discernable because of the the other flavorings in the cake. 

Enjoy!

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French Lemon Cake with Strawberry Glaze

French Lemon Cake with optional Strawberry Glaze
As shared from the kitchen of Once Upon a Plate
Makes one 8-inch, single layer cake
I don't know why this cake is called "French", perhaps because it is a single layer and doesn't rise much ~ but it I do know that it is one of the easiest cakes to make because the batter is mixed together in the bowl of a food processor.
My mother used to make this recipe and I believe it was from "Bon Appetit" magazine from the 1970's when home food processors were introduced to home cooks here in the U.S. As with many food processor cakes, it's a little sturdier (not quite as delicate) as traditionally made cakes.

The original recipe is delicious with just the sweeten lemon juice finish and maybe a dollop of whipped sweetened cream or ice cream. But to make it a little more special you can add a fruit glaze or fresh fruit.
Method:Position oven rack to center position
Preheat oven to 350*
Grease and flour an 8-inch square or round cake pan (or pan of equivalent capacity.)

Ingredients:1 lemon (peel zest from lemon using a vegetable peeler), and juice the lemon, reserve juice for finish
1/2 cup granulated sugar
1 stick butter (4 ounces), cut into 4 pieces
2 eggs
1 cup all-purpose flour, less 2 Tablespoons
Mix 1 teaspoon baking powder into the flour

Lemon juice glaze:
Reserved juice from the lemon mixed with
1/2 cup confectioner's sugar (powdered sugar)

In the bowl of food processor process lemon zest strips with granulated sugar, process a few seconds until zest is "grated".

Add butter pieces to bowl and process until well combined. Add eggs, one at a time, until each is blended in. Scrape bowl with spatula. Mix 1/2 of the flour/baking powder mixture to the bowl and pulse (turn the machine on & off) 2 or 3 times, scrape bowl with spatula. Add remaining flour and pulse until combined.

Scrape batter from bowl into prepared pan and bake into prepared pan. Bake on center rack of oven for 18 to 25 minutes. (Oven and the shape/size of pan will affect the time it takes cake to be done.) I begin checking at 12 minutes. Bake until edges are lightly golden and a pick inserted into center of cake comes out clean, with no wet batter.

While cake is still warm, mix lemon juice with confectioner's sugar and spoon mixture over cake, then repeat with any remaining mixture ~allowing lemon juice to seep into the cake slowly.
Optional Fruit Glaze:
1 to 1 1/2 cups fruit jam (I like either Strawberry, Raspberry or Apricot for this cake)

If you want a very thin glaze, melt the jam and a tablespoon or two of water ~or substitute a liqueur of your choice (such as Grand Marnier) in a pot over medium heat. Stir and cook until mixture completely melted and fairly smooth, cool just slightly then spread on top of cake while mixture is still warm (it will thicken further upon cooling.)
For a thicker glaze (as shown in picture) Make a slurry from 2 teaspoons corn starch mixed into 2 Tablespoons of water and mix into melted jam in the pot, cook and stir until mixture thickens, cool slightly then spread evenly on top of cake. Topping will thicken upon cooling.)

Serve with sweetened whipped cream, or ice cream if desired.
Enjoy!

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Fabulous Blueberry Streusel Muffins

Fabulous Blueberry Streusel Muffins

As shared from the kitchen of Once Upon a Plate

Of all the Blueberry Muffin recipes I have tried this is my favorite. It is from the "Taste of Home" recipe site, and the only change I made was to bake the muffins in crumb cake pans. Similar to muffin top baking pans they are a bit deeper and wider. There are also paper crumbcake pans like THESE.

Of course you can use any size muffin pans you like ~ but do try them, they are seriously good.

Ingredients

1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries

STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter

Directions

In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen regular size muffins, 24 mini-muffins or 6 extra large muffins, or 6 large individual crumb cake size muffins.


I hope you enjoy!

Nutrition Facts: 1 serving (1 each) equals 252 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Blueberry Streusel Muffins published in Taste of Home February/March 1995, p31

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Petite & Moist Banana Cake with Creamy Orange Frosting and Toasted Coconut

Petite & Moist Banana Cake ~ with Essence of Orange Icing
Yields: Two 5-inch layers, or one 8-inch or 9-inch layer
As shared from the kitchen of Once Upon a Plate
(Recipe may be doubled for a two layer 8 or 9-inch cake, or one 9 x 14-inch cake)

Ingredients:
1/4 cup butter
3/4 cup sugar
1 large egg, beaten
1 cup flour, sifted twice
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
1/2 (scant) teaspoon baking soda; stir into the pureed bananas
1 ½ or 2 smallish very ripe pureed bananas

Directions:

Preheat oven to 350 degrees.

Grease and flour two 5-inch x 3-inch Round Cheesecake Pans with Removable Bottoms , or one 8 x 8-inch square baking pan, or one 9" layer cake pan.

Cream butter, sugar and eggs. Sift flour, then add the salt and baking powder to the flour.
To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).
Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
Depending upon size of the pans you choose bake layer cakes for 20-35 minutes, or so, until a toothpick inserted into center of cake shows moist crumbs (no wet batter.) I begin watching the cakes at 15 minutes to judge baking time.

Remove pans from oven to cooling racks, allow to cool for 15 minutes then remove cake(s) from pans and continue cooling on racks until completely cool.

Apply frosting or icing as desired. I like to frost this cake with a cream cheese icing.

******

Here is a favorite that goes perfectly with the banana cake:

Creamy Essence of Orange Frosting

This makes enough to completely frost a 5-inch diameter layer cake (very generously) including filling layer.

1/4 stick butter, softened
4 ounce cream cheese, softened
8 ounces powdered (confectioners) sugar; 1/2 of a 16-ounce bag or box
Finely grated zest of an orange (or less if you want a milder orange flavor)
1/2 to 1 teaspoon pure vanilla extract
1/4 to 1/2 teaspoon pure orange extract (depending upon how pronounced you want the orange flavor)

Method:

In a medium bowl cream butter and cream cheese together until smooth and fluffy. Blend the confectioners sugar into the creamed mixture 1/3 at a time, beating well after each addition. Add zest and extracts and beat thoroughly, until well combined.
Taste to determine if more orange extract or zest is needed to suit your taste.

******

Toasted Coconut Decoration

One and a half cups shredded or flaked sweetened coconut (I use Baker's Brand, from the bag.)

Preheat oven to 350*(F)

Arrange coconut in a single layer in a large, shallow baking pan. Place in oven and toast, stirring every couple of minutes. The coconut on the edges of the pan will brown first, so every couple of minutes bring the coconut on the edges of the pan to the middle and rearrange to toast evenly. Watch carefully (don't walk away) as this will turn from lightly golden to burned in a matter of moments. Remove from oven when it is just golden and allow to cool in the pan. As the coconut cools it will become delectibly crisp.

Sprinkle over entire cake, pressing in gently or just decorate the sides as I usually do.

I hope you enjoy!

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Nigella Lawson's Fairy Cakes

 
Nigella Lawson's Fairy Cakes
Recipe yields 12 regular size cupcakes

1/2 cup unsalted butter, softened
7 Tablespoons sugar
2 large eggs
3/4 cup self-rising cake flour *
1 teaspoon pure vanilla extract
(May use 1/2 teaspoon almond extract instead of the suggested 1 tsp.vanilla extract.)

2-3 Tablespoons milk
Directions :
Preheat oven to 400 degrees F. (I bake them at 375* F)
Line a 12 cup muffin tin with baking paper cups.


Put all the ingredients except for the milk into a food processor and blend until smooth.
Pulse while adding the milk down the funnel to make for a soft consistency. (I use the full 3 Tablespoons)  It doesn't seem like enough batter, but it will all work out, scrape every bit from the bowl and try to fill each cup equally.

Bake for 15-20 or until they are golden on top. (These are perfectly baked in 14 to 15 minutes @ 375* in my oven) It's best to start checking them at 12 minutes.
Cool on a wire rack, but remove from the tin as soon as possible.
Before you decorate, if desired, slice off any mounded tops so you have a flat surface to decorate. Some don't cut the mounds off, but with Fairy Cakes, I always do... and the trimmings become cook's treat!


For the Icing ~
Note: Some don't like this icing because it hardens in less than a day. I don't mind because the cakes usually don't last an entire day around my house. They are delicious with a soft buttercream, chocolate ganache, or simply softly whipped cream, too.

Icing:

Enough for 12 fairy cakes

1 cup powdered sugar
1 egg white
3-4 drops lemon juice
food coloring, if desired


Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream. Nigella suggest dividing the batch of icing into smaller portions so you can add different colors to each, if you like.


In the cookbook the "Fairy Cakes" are topped with rosebuds and little sugared daisies and fresh berries, so cute! But allow your imagination to take over, these are so much fun to decorate in a number of ways.


* Note: I make my own self-rising cake* flour, using the following guideline:
Mix the following (in the proportions you need):
For each 1 cup cake flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.


Tips:* For some reason, in my experience, these bake up much more uniformly when I use all-purpose flour, rather than cake flour.


I use the full 3 Tablespoons of milk for best cake results, and always bake these in a 375* (F) preheated oven, not 400*.

My Alternate Frosting suggestion:

Extra creamy Buttercream Frosting

1 stick softened butter (4 ounces)
2 cups confectioner's sugar
Enough heavy cream to loosen
Flavoring of your choice (I used 1 teaspoon pure vanilla extract for the icing shown here)
If you choose to use almond extract reduce amount by a scant 1/2 teaspoon.


Blend all ingredients (except cream) together in a medium bowl with an electric mixer. Whip on high speed until well mixed and fluffy, gradually adding enough cream to produce the desired consistency for spreading or piping.


Since this frosting contains cream, the frosted cupcakes should be stored in refrigerator until shortly before serving.

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