meyer lemon tea cake

lightly adapted from Toni Tipton-Martin. NOTE: The recipe makes one 8-inch loaf. If using a 9-inch loaf pan, start checking the cake about 10 minutes before the stated cooking time. The recipe can also be doubled to yield a 10-inch Bundt cake. ingredients FOR THE CAKE 1 stick unsalted softened butter, plus more for greasing... Continue Reading →

apple bourbon bundt cake

adapted from NYT. ingredients 2 sticks unsalted butter (226 grams), at room temperature, plus more to grease pan 2 ½ cups all-purpose flour (315 grams), plus more to dust the pan 3 Tbsp (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey ½ cup (90 grams) candied ginger, chopped 1 ¾ cup (330 grams) light brown sugar 4 large eggs, at room temperature 2 tsp (8 grams) baking... Continue Reading →

apple cake with salted caramel

I made some mini cakes instead of a big cake for this recipe- if doing this, make for 20-25 minutes. Recipe from Tastes Better from Scratch. Ingredients: 2 cups sugar 1 cup butter, room temperature 2 eggs 6 apples, grated (cored, but keep the peel on) 2 tsp baking soda 2 cups white whole wheat flour 2 tsp cinnamon 2 tsp allspice 1 cup chopped walnuts optional: salted caramel Method: In... Continue Reading →

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