Pumpkin Bundt Cake

I have fallen off the posting train! But I’m trying to get back on board. It’s been a busy and fun fall, which means I have neglected this little hobby of mine. But this cake was too good not to share! I had a fun Oktober fest at a new friends house. It was outdoors on the perfect chilly, but lovely October night. They had grilled up two whole lambs, and brewed some homemade beer, and then invited a bunch of people over to share.

I decided to try out a new cake recipe. It’s pumpkin season and this cake did not disappoint. It has a mix of butter and oil for flavor and moisture with the perfect amount of fall spices. It baked up beautifully and came out of the pan easily. I topped with a simple yogurt glaze which had just enough tang to perfectly compliment the rich and sweet cake. Happy Fall!


The original recipe had a cream cheese glaze. I didn’t have any cream cheese so I ended up making something up on my own. I didn’t measure anything so I can’t tell you exactly, but I used melted butter, milk, powdered sugar and plain Greek yogurt. I turned out great, but if you’re looking for exact measurements, follow the link to the original recipe and try hers out, I’m sure it’s great!


Pumpkin Bundt Cake
From Style Sweet CA

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 teaspoons cinnamon

  • 1 teaspoon cardamom

  • 1 teaspoon ginger

  • ¼ teaspoon clove

  • pinch black pepper

  • ¾ cup Land O Lakes® European Style Unsalted Butter, softened

  • 1 cup brown sugar

  • 1 cup white sugar

  • ¼ cup flavorless oil, like grapeseed or canola

  • 3 large eggs

  • 2 teaspoons pure vanilla extract

  • 1/3 cup buttermilk

  • 14 ounces pumpkin puree

Pre-heat oven to 350°F. Generously brush the inside of a Bundt pan with very soft butter, sprinkle with flour, and tap out the excess. Set aside.

Sift together the flour, baking powder, baking soda, salt, and spices. Set aside.

In the bowl of an electric mixer, beat the butter on medium-low speed with the paddle attachment until smooth. Add in both sugars and mix on medium until light and fluffy, 3 to 5 minutes. Add the oil and vanilla. Mix until combined.

With the mixer on low, add in the eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.

With the mixer on low, add in half of the flour mixture and mix until just combined. Add in the buttermilk and mix until combined. Add in the remaining half of the flour mixture and mix until just incorporated and few streaks of flour remain visible. Add in the pumpkin puree and mix until smooth. The batter will be thick.

Spoon the cake batter into the prepared pan. Tap the bottom of the filled pan on a hard work surface to release any air bubbles. Bake for 45 to 55 minutes, or until a long wooden skewer or thin paring knife inserted into the center of the cake comes out clean. Cool on a wire rack for about 15 minutes. Gently loosen the edges of the cake with a flexible rubber spatula. Place a wire rack or cutting board on top of the cake. Holding on to the edges of the pan and rack, carefully invert everything. Remove the cake pan and continue to completely cool the cake before adding the glaze.

Peach Yogurt Cake

August is now officially over, which means peach season is going to be winding down soon. Excuse me while I shed a tear or two. While I try to eat most things only when in season, there are times when I bend this rule. However, with peaches I am very strict. I will not buy peaches at any other time of year except in late summer. There is nothing as disappointing as biting into a beautiful golden peach and hearing a crunch, and find yourself looking at a dry, hard and very sad piece of fruit. Peaches just don't do well at all out of season. 

To celebrate these golden beauties for a little longer, Lara whipped together a light and delicious peach cake to bring to a friends house this weekend. We enjoyed it after feasting on grilled pizzas, hot and bubbly right off the grill. It was the perfect way to end a late summer Saturday night. 


The original recipe called for figs instead of peaches, and then had you swirling mascarpone and jam into the batter before baking. This sounds absolutely divine, but unfortunately I had neither, and was not making another trip to the store so I ended up with a simpler version of the cake with only some chopped peaches. It was still absolutely wonderful, but if you're looking for something with just a bit more pizazz, I would definitely give the mascarpone and jam a try!

This cake baked up nice and tall, and had a lovely tender crumb. Nice and moist, and really not super sweet at all which I really like. It would be fantastic with some lightly whipped cream, or vanilla ice cream! Next time!


Peach Yogurt Cake
Adapted from Joy the Baker

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1 teaspoon pure vanilla extract or 1/4 teaspoon pure almond extract
  • 2 peaches, chopped

Place a rack in the center of the oven and heat oven to 350 degrees F. Butter an 8-inch wide and 3-inch tall cake pan and lightly dust with flour.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together sugar, butter, eggs, and buttermilk. Whisk in the vanilla or almond extract.

Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan.

Bake for 35-40 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve. Serve plain or with sweetened whipped cream.

Orange and Almond Cake

I ran across this lovely recipe a few weeks ago and was very intrigued. I knew right away that I needed to try it soon, and I'm so glad I did. Today I'm sharing an interesting but simple recipe from Claudia Roden, a well loved food writer and cookbook author, especially known for her writings on Middle Easter food. What initially peaked my interest was the fact that this recipe calls for whole oranges, that you boil for several hours, and then puree directly into the rest of the batter, skin, pith, flesh and all! And besides this strange (at least to me) method, the rest of the recipe is simple, with few ingredients. Sugar, eggs, an almonds. That's basically it. 

The finished cake is dense but incredibly moist, full of texture and flavor. The whole orange imparts just a slight bitterness to the cake that is balanced nicely with just the right amount of sugar. The almonds add richness, as do the eggs which also help with the structure a little. The orange flavor is, not surprisingly, very pronounced (with whole oranges and all!). A small slice of this cake for breakfast, or after dinner for dessert, is refreshing and satisfying. Delicious on its own, or my favorite way with a nice spoonful of plain yogurt on the side for a creamy and smooth contrasting element (I decided to try this out on my own and thought it was amazing!). 


I ended up halving the original recipe, and baking it into a small, 6 inch, cake. Perfect for me and a few friends. Feel free to double the quantities below and bake in a larger pan (I imagine 8 or 9 inches would be good). I highly recommend having some nice and thick plain Greek yogurt (make sure it's plain, the contrast with the sweet cake is ideal) on the side. I'm sure a little whipped cream would also be nice, but just a bit richer/heavier. 


Orange and Almond Cake
Adapted from A New Book of Middle Eastern Food by Claudia Roden

  • 1 large orange
  • 3 eggs
  • 125 grams ground almonds
  • 125 grams sugar
  • 1/2 teaspoon baking powder

Wash and boil the orange (unpeeled) in a little water for 1 1/2 - 2 hours, until very soft. Let cool. Preheat the oven to 375°F. Grease a 6 inch cake pan. 

Cut open the cooled orange and remove the seeds. Place orange in a food processor and process until smooth. Add the sugar and process again until well combined. Then add the eggs and process once more. Finally, add the almonds and baking powder and process until everything just comes together. 

Pour the batter into the prepared cake pan and bake for about 1 hour. If it is still very wet, leave it in the oven for a little longer. Cool in the pan before turning out.

Pistachio Cake with Roasted Plum Buttercream

Last week was big. It was a milestone. It felt a little weird. It was my 30th birthday. I am no longer a 20 year old. I have told myself that I am never going to start dreading my birthday. I'm going to enjoy it, use it as an excuse to go out for dinner, celebrate, and most importantly - eat cake. (And go on vacation! Took a few days off to head up north for some fun, more in a later post!) When I was younger I wasn't always a huge fan of sharing my birthday every single year. However, now I think it's pretty much the best thing ever. I always have someone to celebrate with, someone who is just as excited as me, and someone to help bake a cake with! 

For our 30th birthday we wanted to do something we hadn't tried before, flavor wise. Lara had recently seen a recipe for a pistachio with roasted plum frosting and when she mentioned it to me I thought it sounded wonderful. Not only is it a unique combination, it is also plum season, and I happened to have picked up a pint of black plums at the farmers market the week before and had a few left. It was meant to be!

It was the absolute right decision. The cake turned out amazingly! It was so delicious and fun to share with family and friends. Last year we came up with the idea of decorating our birthday cake with real flowers instead of spending a lot of time trying to decorate with frosting and then not liking the results. Since our birthday coincides with dahlia season, I have a feeling that dahlias are going to be making a fairly regular appearance on our birthday. They are absolutely gorgeous and come in every size and color. Why waste your time decorating a cake when God has already perfected these beautiful flowers. Win-win!


For this cake I had to make a special purchase of pistachio paste. Something I have never actually seen. I found a source online (thankfully I had been looking at birthday cakes the week before my birthday, so I had time to have them ship it to me). In the original recipe, the author gives a recipe for homemade pistachio paste, but I just didn't have any desire to do that, so I "splurged" and bought it online. I was expecting it to be a lot like almond paste which I have used quite a bit and is thick and solid, you can cut it into "slices" if desired. The pistachio paste was very runny, very much like natural almond butter than you might have. It really seemed more like pistachio butter than pistachio paste, but it was sweetened. 

Other than that one ingredient, the cake was a pretty standard butter cake with a little citrus zest (I went with orange) for brightness, and yogurt for moisture. I'm sure you could do sour cream instead if desired. The original recipe called for an Italian Meringue buttercream, but I didn't feel like doing that this year so I just went with a standard American buttercream which is also very delicious. My frosting did not get as purple, or "plum" colored, as the original. Perhaps due to the change in frosting, or maybe because I peeled my plums, which was a little disappointing. I liked the pale purple of the original. But in the end it still turned out wonderful and delicious. 

I decided to try a "naked" cake look this year. Wasn't sure how I would like it, but actually found it really easy. It was nice to not have to worry about crumbs on the side of the cake, and to not have to be a perfectionist trying to get the edges perfectly smooth. A great technique for the lazy cake froster! A few flowers on top and some crushed pistachios and I was done! Another year, another successful birthday cake!


Being goofy!


Went out for dinner the night before our birthday and got to watch the sunset over the lake on an absolutely gorgeous night, followed by ice cream obviously!


Birthday brunch at our favorite place! Croissants and lattes - what more could one want!


So excited to finally dig in!


A beautiful triple layer cake, with a subtle tinge of green. It was dense and buttery and moist and absolutely delicious, just how I like it!


Pistachio Cake with Roasted Plum Buttercream
Adapted from A Cozy Kitchen
Pistachio Cake:

  • 2 1/2 cups cake flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups white granulated sugar
  • 1/2 teaspoon lemon or orange zest (from about 1/2 orange)
  • 4 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup plain Greek yogurt
  • 1/2 cup pistachio paste (I used this product)

Pistachio Buttercream

  • 2 black plums
  • 1/4 cup white granulated sugar
  • 1 teaspoon balsamic vinegar
  • 3 tablespoons water
  • Pinch of salt
  • 3 sticks butter
  • 5-6 cups powdered sugar (575-690grams)
  • 1 tablespoon vanilla extract

To roast the plums: Preheat your oven to 400 degrees. In a small baking dish, toss together the sliced plums, sugar, balsamic vinegar, salt and water. Roast for 15 minutes, or until the plums are super juicy and a syrup has formed. Set aside to cool slightly, about 5 minutes. Add the plums and its juices to a blender and pulse until completely pureed. Pour through a strainer, into a small bowl. You should end up with about 1/3 of a cup puree. Set aside to cool completely, ideally in the fridge. If it is warm at all when added to the frosting it may melt the butter. 

To make the frosting: In the bowl of a stand-up mixer with the paddle attachment, add the butter Beat for 30-60 seconds, until nice and creamy. Add the powdered sugar and beat for 2-3 minutes until well combined. Add the cooled plum puree and vanilla and beat until well combined. 

To bake the cake: Preheat oven to 350 degrees F. Butter and flour three 8x2-inch cake pans. Line the bottoms with a round of parchment. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand-up mixer add the butter and sugar; cream together until light and fluffy, about 2 minutes. Add the zest and then crack in one egg at a time, adding the next egg only when the one before it has combined. Almost lastly, add in the vanilla extract. Turn the mixer down to low speed and add the yogurt and flour mixture in a few batches, alternating between the two. Lastly, add the pistachio paste and mix until properly combined.

Divide the cake batter amongst pans, smoothing out the top with a spatula (the batter will be a little thick so it'll need some help smoothing out). Transfer to the oven and bake for 30 to 35 minutes, or until a a skewer inserted into the center comes out clean. Cool the cakes in their pan for 10 minutes before removing them to cool completely on a wire rack.

To assemble: place the first layer of cake on a cake board or a cake stand. Add about 1/4 cup of frosting the top of the cake layer and smooth it out, pushing it out to the sides. Add the second layer on top and then add a second 1/4 cup to the top of that. Smooth out the top and add a nice thin layer all the way around the sides of the cake. Transfer to the freezer to chill for about 5 to 7 minutes. This is the crumb coat. Add a second even layer on the outside. Transfer to the cake to a baking sheet and decorate however you would like! Slice and serve!

Autumn Rose Wedding Cake

I had a fabulous night last night celebrating the wedding of my friend Corrie and her now (new) husband Jon. I have known Corrie for my entire life and am so glad that I still count her as a good friend. Our families have so made so many memories together, camping at Lake Michigan, swimming in her family's pool on many hot summer days, family vacations to Iowa, Kentucky and Florida together, and so much more. I was so excited when she asked if I would be willing to make a small cake for her and Jon to cut at their wedding. This was the perfect way for me to be a part of her special day!

It was so much fun to put this delicious cake together. If you've been following my blog, you might notice that this cake looks similar to the cake I made for my birthday last month. That was by design! On my birthday I decided to do a little test run of the cake I was thinking of making for her wedding. Happily my birthday cake turned out so well that I wasn't too nervous about how the wedding cake would turn out. I made the exact same recipe for the cake and frosting this time, but multiplied them both by 1.5 because I wanted three layers instead of two. It worked great! A beautiful triple layer chocolate cake covered it stunning fresh flowers. A fabulous cake to celebrate a fabulous couple!

Find the recipe for the cake and frosting HERE. If you want a triple layer cake like you see here, multiply all the ingredients by 1.5, use 3 cake pans instead of two and you'll be good to go!

Pretty in Pink Chocolate Birthday Cake

It was my birthday yesterday!! Unfortunately, Lara had to work so we couldn't spend the entire day celebrating our birthday like we wanted to. :) This did mean however, that I had plenty of time to spend on my favorite project, birthday cake!! I baked the cake on Friday and froze the layers overnight. Yesterday morning I whipped up a batch of Swiss meringue buttercream to frost the cake with and then decorated it with macarons from my local (and totally amazing) macaron shop that is right down the street (I know, how lucky is that?), and flowers from the flower shop just a few more buildings over. The combination of gorgeous pink dahlias and the corresponding macarons is stunning. I was so pleased with how it all turned out, certainly my favorite cake that I've made to date!

I looked at what felt like a gazillion chocolate cake recipes before settling on one. I went with Rose Levy Beranbaum's All American Chocolate Butter Cake. From the start, this was the recipe I was leaning to, she did literally write the Bible on cake after all, but I had to research for a while before finally deciding. Although I have a chocolate cake recipe that I've made several other times before that I just love, that recipe uses oil as the fat and for this cake I really wanted to go with butter instead. There is just something about butter in a chocolate cake that makes me happy, and it tastes so good. I'm so glad I went this route.

The cake turned out absolutely delicious. It was not a super high-riser as cakes go, but it baked up very nicely without too much of a domed top making it easier for me to frost. I just made 2 layers, but I think adding a third layer next time would be amazing. It is a delicate and tender cake, dense yet moist, and did I mention, it's nice and buttery! So, so, so delicious. I will be making this one again!

For the frosting I went with a basic Swiss meringue buttercream because you can't really go wrong with that! Because I decided to decorate it with real flowers and macarons I left the frosting simple. I smoothed it out evenly all over the cake and left it at that. I wanted to decorations to really shine. 


After looking at a lot of different cakes I knew I wanted to decorate with real flowers. I think it is the best and most beautiful way to decorate a cake. Nothing I can ever do with frosting is going to come close to competing with God's beautiful creation, so why try and compete with that? I walked down the street to my local flower shop and just picked out what spoke to me. I couldn't pass up the gorgeous local dahlias, they were just stunning.

I then headed a few doors down to grab a few macarons to finish out the decorations. (FYI I love my local macaron shop, Le Bon Macaron, they have the absolute BEST macarons, and their shop is absolutely adorable. I highly recommend them to anyone!) I knew they would add a different element and more interest (plus more deliciousness) to the cake. I picked out three different flavors totally based on their colors, just wanted them to go with the flowers I had picked. In the end it all came together beautifully in the finished cake. So much fun to put together! I would really love another excuse to make cake again, soon...! 

Happy Birthday Lara!! I wouldn't choose anyone else to share a birthday with! Even though you had to work, I'm glad we still had plenty of time to celebrate (and eat cake!)!! 


All-American Chocolate Butter Cake
Adapted from The Cake Bible by Rose Levy Beranbaum

  • 1/2 cup + 3 tablespoons (2.25 ounces) natural unsweetened cocoa powder
  • 1 cup (8.25 ounces) boiling water
  • 3 whole eggs (5.25 ounces)
  • 2 1/4 teaspoons vanilla extract
  • 2 1/4 cups + 2 tablespoons (8.25 ounces) all purpose flour
  • 1 1/2 cups (10.5 ounces) sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (8 ounces) unsalted butter, room temperature

Whisk together the boiling water and cocoa powder until smooth, and cool to room temperature. In another bowl, combine the eggs, ¼ of the cocoa mixture, and vanilla.

In the bowl of your stand mixer, combine the remaining dry ingredients and mix on low speed with the paddle attachment to blend. Add the butter and the remaining cocoa mixture and mix on low speed until the ingredients are moistened. Increase to medium to medium-high speed and beat for 1 ½ minutes to aerate. Scrape down the sides and gradually add the egg mixture.

Pour into two prepared 9” cake pans (lined with parchment paper, buttered and floured) and bake at 350 degrees F for 25-35 minutes or until a toothpick or knife inserted into the center of the cake comes out clean.

Cool on wire racks in the pans for 10 minutes then release onto wire racks. Store tightly wrapped with plastic wrap at room temperature for 2 days, 5 days refrigerated, or 2 months frozen.

Swiss Meringue Buttercream
From Style Sweet California

  • 1/2 cup (125 grams) egg whites (from about 3 to 4 large eggs)
  • 1 cup (200 g) granulated sugar
  • 1 1/2 cups (3 sticks – 340 g) unsalted butter, at room temperature, cubed
  • 1 ½ teaspoons pure vanilla extract
  • ½ vanilla bean, seeds scraped out (optional)

Whisk together the sugar and egg whites:  In the bowl of an electric stand mixer, add the egg whites and granulated sugar.  Whisk them together briefly by hand, just until they are combined so that the egg whites don’t begin cooking by themselves.

Create a double-boiler:  Fill a sauce pan with a few inches of water and bring to a simmer.  Place the mixer bowl with the egg white mixture on top to create a double-boiler. The water should be kept at a simmer but should not touch the bottom of the bowl.  The double-boiler acts as indirect heat for the egg white mixture. 

Heat the egg white mixture:  Occasionally stirring, heat the egg white mixture until it reaches 155 to 160 degrees F on a candy thermometer.  The mixture should be very hot to the touch and the sugar should have dissolved. 

Make the meringue:  Once the egg white mixture is hot, carefully return the bowl to the stand mixer.  Fitted with the whisk attachment, beat the mixture on high speed for about 8 minutes.  When done, the meringue should hold shiny, medium-stiff peaks and be cooled to room temperature.  Stop the mixer and swap out the whisk for the paddle attachment.

Add the butter:  With the mixer on low, begin adding in the butter a couple tablespoons at a time.  Use the paddle attachment to mix it in.  The butter must be room temperature in order to incorporate properly with the meringue.

Add the vanilla:  Once the butter has been mixed in, add the vanilla bean seeds (if using) and the vanilla extract.

Mix until smooth:  Turn the mixer up to medium speed and mix until silky smooth.  This may take a few minutes, but centime to mix until light, creamy, and free from most air bubbles.

Note: Yields approximately 3 1/2 cups - enough to nicely frost an 8-inch double layer cake, but without any leftover for decorating with. 

Lavender Cupcakes with Blueberry Jam and Lemon Buttercream

Last week one of my cousins had a baby shower, and for this event I was asked if I would be willing to make cupcakes as one of the desserts. Always one of my favorite things to make, of course I said yes! I was so excited to have a reason to make cake, and also excited when I found out that creative liberties were being handed to me. The mother-to-be's sister, another one of my cousins, said that she didn't care what kind of cupcakes they were. All she wanted to be able to do was finish them off with some mustache cupcake toppers to match the shower theme, easy enough!

After brainstorming some ideas with Lara we came up with a game plan. I wanted to do lavender cupcakes because the lavender just popped out the last few weeks and I'm loving it! Delicious and seasonal. We thought lemon sounded like a nice combination with the lavender so lemon buttercream was decided for the frosting, and to finish them off with something a little extra special we decided to fill them with a little blackberry jam. Lavender, lemon and blackberry, how could it be bad? 

To answer the above question; it couldn't be bad, and it wasn't! If fact, this may be my favorite cupcake flavor combination yet. They turned out fabulously, the lavender flavor came through very mildly which is what I wanted - I didn't want a cupcake that smelled or tasted like perfume or potpourri. The buttercream was perfectly tart and sweet from the lemon, and the blueberry filling really put it all over the top. Could you skip it, sure, but I don't think they'll be as good!! :) 


Lavender Cupcakes with Blueberry Jam
From Delectably Mine

  • 3/4 cup (6 ounces) milk
  • 1-2 tablespoons fresh lavender flowers
  • 2 1/4 cups (10 1/2 ounces) all purpose flour
  • 1 1/3 cups (9 ounces) granulated sugar
  • 1 7/8 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) butter, softened, cut into small cubes
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Blueberry jam, for filling

Preheat the oven to 350 degrees F and line cupcake pan(s) with liners.

Place the milk in a microwave safe bowl and microwave for 1-2 minutes until simmering. Remove from microwave and add the lavender flowers to the milk, stirring to combine. Let milk sit and cool for about 45 minutes. 

Meanwhile, place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, followed by the vanilla, and scrape the bottom of the bowl to make sure all the ingredients are well-combined. 

Once the milk has cooled to around room temperature, use a fine mesh strainer to remove the flowers. Add half of the strained milk and beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, then add the remaining milk, and beat for another 30 seconds.

Fill prepared muffin pans ⅔ full with batter, and bake for 18-20 minutes, or until a tester inserted in the center of the cupcake comes out with a few moist crumbs. Let cool in pans for a couple of minutes, than transfer cupcakes to a wire rack to cool.

Once cool, take a sharp knife and cut out a cone shaped wedge of cake from the top of each cupcake forming a little well. Place a spoonful of blueberry jam into each well. Frost with lemon buttercream (recipe below). 

Yields: 18 cupcakes

Lemon Buttercream
From Delectably Mine

  • 2 1/4 sticks (10 ounces) unsalted butter, at room temperature
  • 5 cups (20 ounces) powdered sugar
  • pinch salt
  • 1/2 lemon, zested
  • 2 tablespoons fresh lemon juice

Place the butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar, salt and lemon zest to the bowl and mix on medium-low speed just until incorporated. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the lemon juice on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes. 

* Note: I wanted a little more stable frosting since it was hot out. After a quick internet search, seemed like a lot of people use a 1:2 ratio of fat to sugar so that's what we did. Worked great, a nice stiff frosting that held up well. The final frosting is very sweet this way, so if it's not as hot I would probably not use this high of a ratio of sugar to butter, but it definitely worked great for this situation!

Peanut Butter Snack Cake

 If you're a peanut butter fan (and let's be honest, who isn't? If you're allergic to peanuts I am very, very sorry), and you're looking for a fun baking project this week then I have just the recipe for you. This peanut butter snack cake is the perfect combination of tender, buttery cake mixed with the rich deliciousness of creamy peanut butter. The peanut flavor really shines through in this cake without being overwhelming, and the tender crumb of the finished loaf is delicate yet sturdy. 

I left my loaf plain and simple, but a handful of chocolate chips in the batter, or a drizzle of chocolate over the top once cool would no doubt be wonderful. Or if you're into the whole peanut butter and jelly thing, a swirl of homemade jam whirled into the batter right before baking, or a cup of fresh fruit  gently folded in would also be simply scrumptious. Customize to your hearts content!

I decided to halve the original recipe and bake my cake in a loaf shape, but the original recipe yielded a 7-inch double layer cake with chocolate frosting. So if that sounds more like your thing check it out at The Pastry Affair. A small loaf was just the perfect thing for me though. It baked up perfectly. I would say that you need to be certain to not over-bake this cake or it will turn out dry, and dry is never good. I always start out with a little less time on the timer than what the recipe calls for, that way you can be sure to check it out before it goes too long. Everyone's oven is a little different, so it never hurts to play it safe. 


Peanut Butter Snacking Cake
Adapted from The Pastry Affair

  • 1/4 cup (2 ounces) butter, melted
  • 1/4 cup (64 grams) creamy peanut butter
  • scant 1/4 cup (40 grams) granulated sugar
  • scant 1/4 cup (40 grams) brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup + 2 tablespoons (280 grams) all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/8 teaspoon salt
  • 1/2 cup milk

Preheat oven to 350 degrees F (180 degrees C). Grease a loaf pan with cooking spray or butter and set aside.

In a large mixing bowl, beat together the butter, peanut butter, and sugars until uniform. Add the egg, beating well to incorporate. Mix in the vanilla extract. Gradually add in the flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth.

Transfer batter to loaf pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You definitely don't want to over bake this cake or it will be dry. Transfer to a wire rack and allow to cool to room temperature.