Funfetti Mini Bundt Cakes

My daughter and I made these mini cakes as a birthday surprise for her friend. ❤ Sprinkles=Birthday over here. Using red, white, and blue sprinkles would make these cakes a fun and patriotic Fourth of July treat.

The recipe was adapted from thebittersideofsweet.com. They can be served for breakfast or dessert! 🙂

Yield: 4 mini cakes

For the Mini Bundt Cakes:

  • 1 cup all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/2 cup sugar 
  • 1/4 teaspoon coarse salt 
  • 1 large egg 
  • 1/4 cup plain Greek yogurt (I used whole milk Greek yogurt)
  • 1 tablespoon milk (I used whole milk)
  • 2 tablespoons unsalted butter, melted 
  • 1 teaspoon pure vanilla extract 
  • 1/3 cup rainbow sprinkles 

For the Glaze:

  • 1/2 cup Confectioners’ sugar 
  • 1 to 1 1/2 tablespoons milk (I used 1 1/2 T whole milk)
  • 1/2 teaspoon pure vanilla extract 
  • rainbow sprinkles
  • gel food coloring, optional
  1. Preheat the oven to 325° F, preferably on convection. (My pan has a dark, non-stick interior finish. Set the oven to 350° F if using a pan with a light interior finish.)
  2. Spray 4 wells of a mini bundt cake pan with non-stick cooking spray. Set aside.
  3. In large bowl, whisk together flour, baking power, baking soda, salt, and sugar. Set aside.
  4. In medium bowl, whisk together milk, yogurt, and eggs. Stir in melted butter and vanilla and whisk until combined.
  5. Pour wet ingredients into dry ingredients. Slowly stir until just combined. 
  6. Fold in sprinkles. Avoid over stirring.
  7. Using a cookie scoop, distribute the batter into the 4 prepared wells of a mini bundt pan.
  8. Bake for 17 minutes in a convection oven, or for 20-25 minutes in a standard oven, or until edges are golden. A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs.
  9. Remove from oven, leave cakes to cool in pan for 5 minutes.
  10. Remove cakes from pan and allow to completely cool on wire rack.
  11. Once cool, make the glaze. In a medium bowl add milk, Confectioners’ sugar, and vanilla. Whisk until smooth. Tint with food coloring, if desired.
  12. Drizzle glaze over cakes. Top with sprinkles.

Nigella Lawson’s Strawberry Sour Cream Streusel Cake

Every year, we make a double batch of strawberry shortcake cookies to share. This year, I had the intention of sharing this cake as well, but…oh my! We ate the entire cake (well, almost) in one sitting. Oops.

My husband said that it was one of his “favorites” and my son described it as “like our homemade strawberry ice cream- but warm.” ❤ It was slightly crispy on the outside, moist on the inside, and the strawberry filling oozed just perfectly.

The recipe was adapted from The New York Times, contributed by Nigella Lawson. I incorporated whole wheat pastry flour, unsalted butter, coarse salt, used homemade strawberry-vanilla bean jam in the filling, and modified the baking time.

Although similar to one of our favorites, warm strawberry crumb cake, it was different enough for me to justify indulging in both this strawberry season. 🙂

Yield: one 9-inch cake

For the Strawberry Purée:

  • 8 ounces strawberries
  • 3 tablespoons strawberry jam
  • 2 teaspoons cornstarch
  • 2 teaspoons pure vanilla extract

For the Cake:

  • vegetable oil or cooking oil spray, for greasing the pan
  • 1 cup whole wheat pastry flour
  • 1 cup plus 2 T all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda, sifted
  • scant 1/2 teaspoon coarse salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup sour cream
  • 1 large egg
  • 1 tablespoon pure vanilla extract

For the Crumb Topping:

  • 2 teaspoons Demerara or turbinado sugar

To Prepare Strawberry Purée:

  1. In a blender, combine strawberries and jam. (I used a Vitamix.)
  2. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth. Set aside.

To Prepare the Cake:

  1. Heat oven to 375 degrees, preferably on convection.
  2. Grease a 9-inch springform pan and place on a parchment paper-lined, rimmed baking sheet; set aside.
  3. In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
  4. Sprinkle in butter cubes and incorporate with a pastry blender until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside.
  5. Combine the sour cream, egg and vanilla in a glass measuring cup. Add to the large flour mixture. Mix well.
  6. Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
  7. Add the strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it.
  8. Cover with remaining cake mixture.

To Prepare the Crumb Topping and Bake:

  1. In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar or turbinado sugar.
  2. Stir with a fork to mix. Sprinkle evenly over cake.
  3. Bake cake until lightly golden, about 35 minutes in a convection oven or up to 45 minutes in a standard oven. (I baked mine for 37 minutes on convection.)
  4. Cool completely before serving. (We ate it warm! This may have created the oozing filling- which we loved.)

Strawberry-Cornmeal-Olive Oil Snacking Cake

My family really embraces strawberry season. We can’t get enough freshly picked Long Island berries! 🙂 After making our essential Strawberry-Vanilla Bean Jam, I made this super moist, coarse-textured snack cake which incorporated my special jam.

I baked the cake a day in advance and served it for dessert with homemade Fresh Strawberry Gelato. Yes, it was over the top! We ate the leftovers for breakfast. In retrospect, although it is sweet enough to be a dessert, I think that I would serve it for breakfast, or as a special snack with tea or coffee, next time. It was a wonderful breakfast- such a treat.

This recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I modified the baking time and used homemade jam. The jam sinks to the bottom of the cake and, with the granulated sugar coating, forms a crispy, caramelized crust. Yum.

Yield: One 13×9-inch sheet cake

  • 8 to 10 oz strawberries, hulled, thinly sliced lengthwise
  • 238 g (1 cup plus 3 T) granulated sugar, divided, plus more for pan
  • 1 tsp Kosher salt, plus more
  • 3/4 cup extra-virgin olive oil, plus more for pan (or use cooking spray for pan)
  • 188 g (1 1/2 cups) all-purpose flour
  • 60 g (1/2 cup) cornmeal, preferably finely ground
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup plus 2 T sour cream
  • finely grated zest of 2 lemons
  • 3 T freshly squeezed lemon juice
  • 2 tsp pure vanilla extract
  • 1/2 cup strawberry jam, stirred (original recipe recommends Bonne Maman Intense)
  1. Preheat oven to 350°, preferably on convection.
  2. Gently toss strawberries, 1 tablespoon of granulated sugar, and a pinch of coarse salt in a medium bowl. Let sit, stirring occasionally, until ready to use.
  3. Grease a 13×9-inch metal baking pan with oil or cooking spray. Line with parchment paper, leaving an overhang on 2 long sides.
  4. Grease parchment with oil or cooking oil spray. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
  5. Whisk flour, cornmeal, baking powder, baking soda, 200 g (1 cup) sugar, and 1 teaspoon coarse salt in a medium bowl.
  6. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined.
  7. Add dry ingredients to sour cream mixture and whisk gently to combine.
  8. Using a spatula, gradually fold in 3/4 cup oil until batter is smooth and homogenous with all of the oil incorporated.
  9. Scrape batter into prepared pan and spread evenly.
  10. Stir the strawberry jam to make more fluid. Using a small spoon, dollop jam onto surface. (I made 36 small dollops over the surface of the cake.) Using a butter knife or small offset spatula, gently swirl jam into batter.
  11. Arrange reserved strawberries on top of batter in even rows, touching at widest points. (You may have extra sliced berries; reserve for another use.) See note.
  12. Sprinkle all over with remaining 2 tablespoons of granulated sugar.
  13. Bake cake until risen and deeply bronzed with no damp spots in the middle, the sides begin to pull away from the pan, and a tester inserted into the center comes out clean, about 30 minutes in a convection oven or up to 40–45 minutes in a standard oven.

Note: Because the strawberries will shrink and sink a bit during baking (how much depends on their size and sweetness), make sure they’re placed shoulder to shoulder on top of the batter. (My design didn’t hold up very well during the baking process but no one seemed to mind.)

Do Ahead: Cake can be made 4 days ahead. Cover with foil or plastic wrap and store at room temperature.

Overnight Oatmeal-Buttermilk Pancakes

My husband absolutely loves the overnight buttermilk oat pancakes served at Main Road Biscuit Company on the North Fork of Long Island. We have tried a couple of versions to try to replicate them at home. Now I love them too! 🙂

This first version was adapted from Molly Wizenberg@Orangette.net, via Food52.com, contributed by Catherine Lamb. We used sea salt, butter instead of oil, and added vanilla extract as well as fresh strawberries and bananas. We ate them for breakfast on Mother’s Day as well as my husband’s birthday. Great.

Yield: Serves 4 to 6

  • 2 cups old-fashioned rolled oats
  • 2 cups buttermilk, shaken
  • 1/2 cup whole wheat flour (I used white whole wheat flour)
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 eggs, lightly beaten
  • 1 tsp pure vanilla extract
  • 1/2 cup butter (1 stick), melted and cooled (can substitute coconut oil or any oil of choice)
  • oil or non-stick spray for greasing the pan or griddle
  • fresh bananas and fresh or frozen strawberries, diced, optional
  • nuts or chocolate chips, optional
  • pure maple syrup, yogurt, berries, or bananas, for serving
  1. The night before, mix the oats and buttermilk together in a large bowl. Cover tightly with plastic wrap and refrigerate overnight.
  2. If you’re feeling especially efficient, mix the dry ingredients in a smaller bowl and set aside on the counter. (a great plan!)
  3. The next morning, take the oat mixture out of the fridge. If you haven’t already, mix the dry ingredients together with a whisk until incorporated.
  4. Add the eggs, vanilla, and butter (or oil) to the oat mixture, stir together, then add the dry ingredients. Mix until fully incorporated, but be careful not to overmix. Batter will be very thick.
  5. Grease a griddle or large pan with and set it over medium-high heat. When you flick water at the skillet and it sizzles, it’s ready.
  6. Ladle the batter onto the hot pan (I used a 1/3 cup measure, but feel free to adjust if you want larger or smaller pancakes). If desired, sprinkle on sliced bananas, berries (fresh or frozen), nuts, or chocolate chips. (I mixed both diced bananas and strawberries into the batter prior to placing on the griddle.)
  7. When the top of the batter bubbles, the edges begin to set, and the bottom is bronzed, flip pancakes. They’re done when the underside is done and they don’t squish when pressed lightly with your finger. 
  8. Serve with maple syrup or a dollop of yogurt and additional berries and/or banana slices, as desired. 

This second version was also wonderful. It is Swedish in origin. The original recipe suggests serving them with lingonberry jam instead of maple syrup.

The recipe was adapted from the former Tres Joli Bakery Café in Oakton, Virginia, via Bon Appétit and epicurious.com. I added frozen blueberries to the batter and served them drizzled with maple syrup.

Yield: Serves 4 to 6

  • 2 cups old-fashioned oats or quick-cooking oats
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • cooking oil spray or melted butter, for skillet or griddle
  • pure maple syrup or lingonberry preserves, for serving
  • fresh or frozen blueberries, optional
  • whipped cream, for serving, optional
  1. Combine the oats, flour, sugar, baking soda, baking powder and salt in a large bowl.
  2. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl.
  3. Add to dry ingredients; whisk until blended but some small lumps still remain.
  4. Cover with plastic wrap and let batter stand to thicken, about 2 hours at room temperature or overnight in the refrigerator.
  5. Preheat oven to 250°F. (or set a warming drawer to medium)
  6. Heat heavy large skillet or griddle over medium heat. Brush skillet with melted butter or coat with cooking oil spray.
  7. Fold fresh or frozen blueberries into the prepared batter, if desired. (I added 1 cup of frozen blueberries.)
  8. Working in batches, ladle batter by 1/4 to 1/3 cupfuls onto the pan. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
  9. Transfer cooked pancakes to a baking sheet or serving platter. Keep warm in oven or warming drawer.
  10. Repeat with remaining batter, brushing skillet with more butter or cooking spray, as necessary.
  11. Serve with lingonberry preserves or syrup, topped with fresh blueberries and/or whipped cream, as desired.

Meyer Lemon & Orange Twist Bread

Happy Belated Easter! I made this elegant citrus twist bread for breakfast over Easter weekend. My daughter described it as similar to panettone but without the dried fruit. My son agreed but stated that this was much better. 🙂 It was very moist and tender.

This recipe was adapted from Food 52.com, contributed by Samantha Seneviratne. I used Meyer lemon zest and omitted the grapefruit zest. I also modified the method.

Because of the rise times, I prepared the dough through the first rise two days in advance and completed the second rise and baked it one day prior to serving. We ate it reheated- which was essential. The original recipe suggests sprinkling the top with confectioners’ sugar or drizzling it with glaze. I opted for the simple sprinkling of confectioners’ sugar but know it would also be delicious with the glaze. Lovely.

Yield: 8 servings

For the Dough:

  • 1/3 cup warm whole milk (110°F) (I used whole milk)
  • 2 teaspoons active dry yeast
  • 5 tablespoons granulated sugar, divided
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 large egg, plus 1 large egg yolk, lightly beaten, at room temperature
  • 4 tablespoons (1/2 stick) butter, at room temperature, cut into cubes

For the Filling and to Finish the Bread: 

  • freshly grated orange zest from 3 to 4 oranges (about 3 tablespoons)
  • freshly grated zest from 3 Meyer lemons (about 2 tablespoons)
  • 6 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, cut into cubes, at room temperature
  • 1 pinch kosher salt
  • 1 large egg, beaten
  • confectioners’ sugar, for dusting, optional

To Make the Dough:

  1. In a small bowl or liquid measuring cup, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Set aside until foamy, about 5 minutes.
  2. In the bowl of a stand mixer with the dough hook attached, or a large bowl, combine the remaining sugar, flour, and salt.
  3. With the mixer on low, add the yeast mixture, the egg, and the egg yolk, and mix until smooth and elastic, about 5 minutes. (Alternatively, knead this mixture by hand on a clean work surface.) 
  4. Add the butter, a bit at a time, and continue to mix or knead the dough until the butter is fully incorporated and the dough is smooth, another 5 minutes. The dough will be sticky. If you’re doing this by hand, you can use a bench scraper to help scoop the dough up as you knead it. It may look like it’s never going to incorporate, but keep kneading and it will.
  5. Once the dough is fully incorporated, gather it into a neat ball and place in a lightly greased bowl.
  6. Cover the bowl with plastic wrap or a kitchen towel and set aside to rise in a warm place until doubled, about 1 to 2 hours. (I used a proofing oven.) After the dough has doubled, you can punch it down, wrap it well and refrigerate for up to 2 to 3 days. (I refrigerated it overnight.)

To Make the Filling and to Finish the Bread:

  1. In a small bowl, combine the citrus zest, sugar, and salt together using your fingers to release some of the citrus oils. Add the butter and mix until well combined. (I reserved the soft room-temperature butter and spread it over the rolled out dough instead.)
  2. Tip the dough out onto a very lightly floured surface and knead it once or twice to expel the air. Roll it out into an 8-inch by 17-inch rectangle.
  3. Spread the filling evenly over the surface of the bread.
  4. Starting from one of the long ends, roll the dough up into a tight coil. Pinch the ends to seal the roll.
  5. Using a sharp knife, cut the dough in half lengthwise.
  6. Transfer the two pieces of dough to a piece of parchment paper, cut sides up. Pinch the two pieces together at one end and then carefully twist the two pieces of dough together. Take care not to stretch the dough and to keep the cut sides up.
  7. Coil the twist around to make a wreath and connect the ends, making sure to continue the twisting pattern.
  8. Transfer the wreath, on the parchment, to a rimmed baking sheet. Cover lightly with plastic wrap and set aside in a warm place to rise. (I used a proofing oven.) It could take up to 2 hours for the wreath to puff so it’s better to keep an eye on the dough rather than the clock. You’ll know it’s ready when it looks puffed and and it rises back slowly when you gently press it with your finger.
  9. Towards the end of the rise time, preheat the oven to 375°F, preferably on convection.
  10. Carefully brush the wreath with the egg wash.
  11. Bake until puffed and golden brown, 18 minutes, on convection, or up to 30 minutes in a standard oven. A thermometer inserted into the thickest part of the bread should register between 190°F and 200°F.
  12. Transfer the wreath to a rack to cool slightly. Serve warm or at room temperature with a light dusting of confectioners’ sugar.

Notes:

The twist bread can also be drizzled with a simple glaze of room temperature cream cheese mixed with some warm milk and confectioners’ sugar.

The bread can be stored at room temperature in an airtight container for 2 days or frozen for up to 1 month.

Glazed Chocolate Cake Donuts

My kids haven’t had a snow day in a couple of years, but today we had our second snow day of the season. We were very happy for the break from reality. 🙂 Everyone slept in this morning and then my daughter made this special breakfast. ❤

These baked donuts were quite a treat- I had to post them right away. The recipe was adapted from bunsinmyoven.com. They were very light, tender, and moist. The batter would also be great to bake in mini-bundt pans. Next time!

I’m looking forward to another indulgent breakfast tomorrow morning… We just found out that my kids have another snow day! 🙂

Yield: 12 mini donuts

For the Donuts:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder, sifted
  • 1/4 cup mini chocolate chips
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 6 tablespoons sour cream or Greek yogurt
  • 1/4 cup milk (preferably whole milk)
  • 1/4 cup vegetable oil

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 1/4 cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • pinch of coarse salt

To Make the Donuts:

  1. Preheat oven to 375 degrees, preferably on convection. Coat two mini-donut pans with cooking oil spray.
  2. In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Whisk in the mini chocolate chips.
  4. In a small bowl, using a hand-held mixer, beat together the vanilla, egg, sour cream, milk, and oil.
  5. Stir the wet ingredients into the dry until just combined.
  6. Using a small cookie scoop or spoon, distribute the dough into two greased mini-donut pans.
  7. Bake for 7 to 9 minutes or until the tops spring back when you touch them and a toothpick inserted into the center comes out with only a few moist crumbs.
  8. Let the donuts cool in the pan for 5 minutes before inverting onto a wire rack.
  9. Let the donuts cool completely before glazing.
To Make the Glaze:
  1. Place a piece of plastic wrap, parchment paper, wax paper, or newspaper under a wire rack to catch drips of glaze.
  2. In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth.
  3. Dunk the donuts in the glaze to fully coat and place on the wire rack to set, about 5 minutes.

Browned Butter Crumb Cake Muffins

These New York crumb cake muffins have a few qualities that elevate them a step above others. They not only incorporate lemon zest and browned butter, they also have additional crunchy crumbs hidden inside each muffin. Genius.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used the zest of an entire lemon and modified the baking time for a convection oven. They were quite large but baked perfectly in a standard muffin tin. Great.

Yield: 12 muffins

For the Topping:

  • 1/2 cup/115 grams unsalted butter (1 stick)
  • 1 1/3 cups/165 grams all-purpose flour
  • 1/2 cup/110 grams dark brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice or cardamom
  • 1/4 teaspoon fine sea salt

For the Batter:

  • 3/4 cup/180 milliliters sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon finely grated lemon zest (I used the zest of 1 large lemon)
  • 1 1/2 cups/190 grams all-purpose flour
  • 2/3 cup/135 grams granulated sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened
  1. Heat oven to 375 degrees, preferably on convection, and line a 12-cup muffin tin with liners.

Make the Topping:

  1. In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it’s ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
  2. Whisk together flour, sugar, spices and salt in a medium bowl.
  3. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.

Make the Batter:

  1. Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
  2. In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds.
  3. Add softened butter and beat for 20 seconds to work it into the flour.
  4. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
  5. Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. (I used a cookie scoop.)
  6. Spoon the batter on top of the crumbs, dividing it evenly. (I used a large cookie scoop- plus a little bit extra- per well.
  7. Bake muffins for 5 minutes to firm up the tops so the crumbs don’t sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees.
  8. Sprinkle the remaining crumbs on top of each muffin. (I used 1 tablespoon per muffin, rationed with a cookie scoop.)
  9. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 17 on convection or up to 30 minutes longer.
  10. Cool on a rack for 15 minutes.
  11. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

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