Category Archives: Cakes

Retro Raspberry Cream Cheese Dessert

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Remembeer, your final dish is only as good as your ingredients – our raspberries were frozen from fresh picked, and so good!

Gram Shirley was known for making this dessert, and we all loved it when she did. Grant has been asking me to make it and I finally took the plunge into jello desserts. Believe it or not, in the southern states, they call this a salad. This looks like a lengthy recipe, but it’s actually quite easy, the time comes in with allowing the 3 layers to be prepared separately.

Graham Cracker Crust

Preheat oven to 350 F.

  • 2 1/2 cups graham cracker crumbs. (make sure these are finely ground, it will make it easier to cut)
  • 1/2 cup butter (melted and allowed to come to room temperature)
  • 3-4 tbsp sugar (depending on how sweet you like it

Whisk together the graham crumbs and sugar, stirring in the cooled (but still melted) butter, and make sure it is well mixed.

Lightly grease a 9 x 13 baking dish (I like to use glass so you can see the layers) … and because Shirley always did!

Press the graham crumbs firmly into the baking dish, make sure it is a smooth layer, use the bottom of a measuring cup if you need, to press it smooth.

Little tip here – if you use hot butter it will make your graham crust greasy

Bake at 350 for 8-10 minutes, then allow to cool completely.

Cheesecake Layer

  • 2 bricks cream cheese (8 oz each) (I’ve seen it with just 1 brick also, and if so you’d want to reduce sugar by half)
  • 1/3 cup sugar
  • 1 tsp vanilla bean paste
  • 8 oz of whipping cream, whipped until firm

Use a hand mixer to blend cream cheese and sugar together until light and fluffy, add in the vanilla. Gently stir in the whipped cream until fully incorporated. (Original recipes call for Cool Whip, but I just couldn’t do it)

Spread evenly onto the FULLY cooled graham crust, making sure you get right to the edges of the dish. If you don’t the jello layer may seep below and soften the graham crust.

Cover and set in the fridge until the jello layer is ready.

Raspberry Jello Layer

  • 2 cups boiling water
  • 1 6 oz pack of raspberry Jello
  • 16 oz frozen raspberries (do not thaw)

In a heatproof bowl, add first the jello powder, then stir in the boiling water. Once dissolved, stir in the still frozen raspberries, as this will help it to cool and thicken.

If it has cooled to room temperature (but don’t let it start to set), gently spoon it over the cheesecake layer and cover tightly with wrap. Allow to set up in the fridge for at least 4-6 hours before slicing and serving.

This dessert is best served prepared the same day, although it is till tasty the next day!

Like many retro desserts, this is not the time to worry about calories. Use full fat cream cheese and whipping cream – no skimping here as it just doesn’t work as well.

Today’s was made for Sunday Family Dinner, so always gluten free – the only change was to use gluten free graham crumbs.

So good – it lived up to our expectations!

Lemon Raspberry Gluten Free Crumb Bars

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These crumb bars are as great as the raspberry jam and raspberries you use! Gluten eaters won’t even miss the gluten, they are that good! If you want to do this recipe with regular flour, the only change is to use regular all purpose flour in place of the GF flour.

SHORTBREAD

  • 125 g (1/2 cup + 2 tbsp) sugar
  • zest of 2 lemons
  • 140 g (1 1/4 sticks) room temperature butter
  • 1 tsp vanilla bean paste
  • 300 g (2 1/2 cups) gluten free flour blend (or use all purpose if not going GF)
  • 1/2 tsp xanthun gum (omit if you are using all purpose flour or if your GF flour already has it)
  • 1/2 tsp salt

RASPBERRY FILLING

  • 230 g (3/4 cup) raspberry jam
  • 160 g (about 1 very full cup) fresh or frozen raspberries

Have your oven rack in the middle position and preheat oven to 350. Line a 9×9 pan with parchment paper. Having a bit of overhang makes it easier to lift it out later.

METHOD

Using your fingers rub the zest into the sugar, this allows all the juices from the zest to become more fragrant.

Add the soft butter & vanilla, mix well with your fingers. Do not use a blender or beaters, you want it just well incorporated, not beaten.

In a separate bowl combine dry ingredients, then add this to butter mixture, using a spatula or wooden spoon.

This should end up looking and feeling like a cookie dough.

Press about 2/3 into the prepared 9 x9 baking pan and press it firmly into the pan.

Top with raspberry jam, then scatter raspberries over, ensuring they are spaced.

Top with the remaining crumble mixture. It won’t completely cover but will allow some berries to peek through.

Bake for about 40-45 minutes until the crumble is toasty brown and the jam berry mixture is bubbling.

Serve warm with whipping cream or ice cream for dessert, or allow to cool completely before cutting into bars.

Lemon Squares

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These are so creamy and delicious without the effort of a lemon meringue pie!    It’s a quick easy dessert, and easy to take along anywhere.

These look perfect, and I haven’t even dusted them with powdered sugar!

Line an 8×8 inch square pan with parchment paper, lightly greasing the pan first, then lightly grease the parchment.  Make sure you leave some overhang, it will make it much easier to remove when the bars have cooled.

Preheat oven to 350.

 

SHORTBREAD BASE

  • 3/4 cup plain all purpose flour
  • 1/4 cup corn starch
  • 1/2 cup icing sugar
  • 1/4 tsp salt
  • 110g / 1 stick unsalted butter , cold, cut into 1cm / 1/2″ cubes
  • Base – Place Shortbread Base ingredients in a food processor fitted with the standard “S” blade. Pulse 5 to 10 times until it becomes like sand. (I didn’t feel like washing my processor, so I just worked it with my fingers like I do any shortbread)  Pour into the tin, spread, then press firmly into the base, pushing it right up to the edges.

It’s not very often I bake with all purpose flour any more, but with just the two of us here, I went the traditional route.  I will be sure to try this again with 1/1 Gluten Free Flour and I will update with those results!

LEMON CURD TOPPING

  • 3 large eggs
  • 1 cup white sugar
  • 2 tbsp all purpose flour
  • 1 tbsp lemon zest (do this before juicing)
  • 1/2 cup lemon juice (2 – 3 lemons) – don’t use anything other than fresh lemons!
  • Bake base for 20 minutes or until golden on the edges and pale golden in the middle. Remove from oven. ( Note: don’t let it cool, pour in curd immediately).
  • Lemon Curd – While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
  • Bake 20 minutes – Pour Lemon Curd onto base, then bake for 20 minutes until the topping is set but still soft.
  • Cool – Remove from then oven and cool on the counter for 1 hour, then fridge for at least 2 hours. Slice into 16 squares. Dust with icing sugar (confectionary sugar) and serve!

This recipe came from Nagi at Recipe Tin. Her recipes are always sure winners, and I wanted to make sure I got this one down right away so I don’t keep searching. Many recipes call for making a separate lemon curd on the stove top, and while I am sure they are fantastic, I don’t think I lost any flavour by doing it this way and it was so easy! I didn’t have enough lemon to make Grant’s favourite lemon meringue pie, but this was a close interpretation, and it’s delicious.

Gluten Free Pumpkin Cake

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Baking and cooking gluten free is a new skill I’m invested in, with Stella recently having a celiac diagnosis.  We’ve decided this is, to date, our best effort and it’s delicious.  Even if you aren’t eating gluten free, you might like to try this out.

CAKE

  • 3 large eggs
  • 2/3 cup brown sugar
  • 1 15 oz can pumpkin puree
  • 3 tbsp unsalted butter
  • 1/3 cup coconut flour
  • 3/4 cup arrowroot powder
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract

Preheat oven to 350 and line an 8 x 8 inch baking dish with parchment paper.

In a large bowl cream together the butter, eggs, sugar & pumpkin.  When smooth and creamy stir in the dry ingredients, and lastly the vanilla.

Scrape down the sides and mix for a further 10 seconds, then allow to sit for 5 minutes to allow the dough to hydrate and thicken.  Blend for a further 15 seconds until smooth.

Pour into prepared baking pan, smooth the surface and place in the oven.

Bake for 40-45 minutes until a tester comes out clean.  Allow to completely cool before frosting.

FROSTING

  • 3 oz soft cream cheese
  • 3 tbsp softened unsalted butter
  • 1 tsp vanilla
  • 3/4-1 cup icing sugar
  • Blend cream cheese, butter and vanilla until smooth and fluffy.  Gradually add in enough icing sugar until the consistency you’d like.

Once cake has completely cooled, spread icing over and enjoy! Okay, maybe this one time Stella and I cut a piece off while it was still warm, slathered it with icing, and pronounced it fabulous!!!!

Blend wet ingredients well, until smooth and creamy

Gluten free or not, I promise you will love this cake. Light, fluffy, and so quick to put together.

Snickerdoodle Cake

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Crunchy sugar cinnamon coating, tender and delicate crumb inside, what’s not to love?

WHAT???? Snickerdoodle cookies in cake form? A dream come true. This cake encompasses all the bits of the cookie we love, but in cake form – perfect for a dessert or just snacking.

PREPARE THE PAN

  •  1 cup granulated sugar
  •  2 teaspoons cinnamon

CAKE

  •  2 1/2 cups all-purpose flour
  •  2 teaspoons cinnamon
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 cup (2 sticks) unsalted butter, at room temperature
  •  1 cup granulated sugar
  •  1 cup light brown sugar, packed
  •  3 large eggs, at room temperature
  •  2 teaspoons vanilla extract
  •  1 cup Greek yogurt or sour cream

PREP THE PAN

  1. To a small bowl, add 1 cup granulated sugar, 2 teaspoons cinnamon, and whisk to combine; set aside.
  2. Preheat oven to 325F.
  3. Generously spray a 9-inch (12-cup) Bundt pan with floured cooking spray (or grease the pan with shortening), being careful to cover all the nooks and crannies, as well as the center tube. Gently dust the entire inside of the pan with the cinnamon-sugar mixture. You will only need about 1/4 to 1/2 cup of cinnamon-sugar, but try to evenly coat the inside surface of the pan, including the tube.
  4. Save the remaining cinnamon-sugar mixture for layering in as the filling; set everything aside. (I used less than half the remaining sugar mixture but just couldn’t bring myself to put that much of a sugar layer in a cake that already has 2 cups of sugar in it!)

CAKE

  1. To a large bowl, add the flour, 2 teaspoons cinnamon, baking powder, baking soda, salt, and whisk to combine; set aside.
  2. To the mixing bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter and beat on medium-high speed for 1 minute.
  3. Stop, scrape down the sides of the bowl, add 1 cup granulated sugar and mix on medium-high speed until light and fluffy, about 3 minutes.
  4. Stop, scrape down the sides of the bowl, add the brown sugar and mix on medium-high speed until the mixture looks light brown and uniform in color, about 2 minutes.
  5. Stop, scrape down the sides of the bowl, and add the eggs one at a time, mixing on medium speed for 1 minute after each egg.
  6. Stop, scrape down the sides of the bowl, add the vanilla and mix on medium speed to incorporate, about 30 seconds.
  7. Add half the flour mixture, half the Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
  8. Add the remaining flour mixture, remaining Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
  9. Turn half the batter out into the prepared pan, smoothing the top lightly with a spatula. The batter is quite thick and that’s okay.
  10. Evenly sprinkle the reserved cinnamon-sugar mixture over the top of the batter, which creates the filling as the cake bakes. (As I mentioned earlier, use as much of the sugar mixture as you are comfortable with – I had lots left)
  11. Turn the remaining batter out into the pan, smoothing the top lightly with a spatula. Bake for 55 to 62 minutes (I baked for 59 minutes), or until top is lightly golden brown and set, and a toothpick inserted into the cake comes out clean or with a few moist crumbs, but no batter. Don’t overbake because the cinnamon-sugar crust will become overly crunchy.
  12. Allow cake to cool in pan on a wire rack for 10 minutes before inverting onto a wire rack to cool completely.

I found this recipe on a new site for me, Averie Cooks. This turned out so well that I might be hopping over to her site again to see what else she has going on.

Served for dessert with a dollop of whipping cream, this cake is also so moist and delicious on its own, it is perfect for snacking
The girls are in training to “stylize” my food photos – this is Stella’s version.
Here is Sloan’s interpretation – either one makes me want to take a bite.

Stela was quick to to make sure I saved the recipe so it could get it on the blog. Well, she asked if I screenshot the recipe and when I said I printed it out, her dad told her that was the old fashioned way of taking a screen shot.

Plum Torte

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Or, Sugar Plum Fairy Cake as Leah called it. This is without doubt the most amazing result for the least effort! A quick cake batter that rises beautifully around the plums and your whole house smells like the closing days of summer with those purple plums and cinnamon in the oven.

All those little crevices hold delicious Italian plums!
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup softened unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 12 (ish) plums, pitted and quartered
  • 2 tsp fresh lemon juice
  • cinnamon (anywhere from 1 tsp to 1 tbsp depending on your love of cinnamon)
  • raw sugar (again depending on how much crunch you want)

Heat oven to 350. Prepare a 9 inch springform pan, by lightly spraying with cooking spray, or if like me, you don’t have one that size just use a 9 inch cake pan lined with parchment.

Cream butter & sugar together until light yellow and fluffy. Beat in eggs, one at a time until mixture is again light and fluffy. Add vanilla. Stir in flour, baking powder and salt. Stir just until combined.

Pour into prepared baking pan and smooth the top. Lay your quartered plums around the top.

Sprinkle first with lemon juice, then sprinkle cinnamon over. I didn’t even measure – just sprinkled until it looked good to me. Lastly, sprinkle raw sugar over top, covering all areas, but not so much you can’t see plums! (Of course you could use granulated sugar, but I love the extra crunch of raw sugar).

Bake about 45-50 minutes, until a tester comes out clean. Cool on rack and remove from pan.

This would probably work equally well with any stone fruit, but I’ve only tried it with plums. Let me know if you do try it with another fruit.

This recipe comes from smitten kitchen.com and Deb Perelman claims that it tastes even better the next day, but we certainly didn’t let that happen …..

Look at how many plums are on there, yet the batter rose up above and hid them all!
Ready for the oven, you can see the raw sugar on top, but still see all the fruit as well as the batter.
It’s official, i’ve now done this recipe with any number of fruits and it is always perfect. By far it is my easiest, most rewarding & quick dessert!

Stella’s Quick Icing

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Stella woke up with a desire to make a small layer cake. Takes after her Nana?? 🤣 She quickly put together my yellow cake with some leftover chocolate buttercream icing. The cake batter however was more than we needed for her layers so out came the donut pans.

We also had some blood oranges so she whipped up this quick icing glaze – and instructed me to get it on the blog!

1/2 cup icing sugar

Juice of one blood orange

1/2 tsp lemon juice

Stir together until you have a somewhat thick glaze. Dip your donuts in and allow to set. If you want a thicker coating allow the first one to dry a bit, and then dip again.

Yum, says Stella.

 

Strawberry Shortcake

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This is my favourite basic white cake recipe.  It is quick and easy to do – light, fluffy, and tastes great.  In the spring it is the perfect way to make strawberry shortcake for any occasion.

SS 2

CAKE

1 cup white sugar
1⁄2 cup butter (soft)
2 eggs
2 teaspoons vanilla extract
1 1⁄2 cups all-purpose flour
1 3⁄4 teaspoons baking powder
1⁄2 cup milk

Preheat oven to 350 degrees F

Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.  If you want to make a 9 x 13 cake, or a layer cake, double this recipe.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.

Combine flour and baking powder, add to the creamed mixture alternately with the milk until batter is smooth.

Scoop batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch, and a toothpick or tester comes out clean.

IMG_5162

This might just be sweet little Stella’s first whipped cream beater to lick …. but shhhh – don’t tell anyone, Mom and Dad are away!

SS 1

5 YEARS LATER – Stella is just as sweet, but now she’s serving up the desserts!

Rhubarb Citrus Bars

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With a hint of citrus these rhubarb bars just scream spring.  I think everybody is glad I found something to bake other than sourdough bread.  

Rubarb citrus 4

Nothing better than the smell of this custard filled rhubarb citrus bar on a rainy spring day.

INGREDIENTS

FOR THE SHORTBREAD:

  • 1 ½ cups/190 grams all-purpose flour
  • ⅓ cup/65 grams granulated sugar
  • ¼ teaspoon fine sea salt
  • ¾ cup/170 grams cold unsalted butter (1 1/2 sticks), cut into 1-inch pieces

FOR THE FILLING:

  • 10 ounces rhubarb, sliced (2 1/2 cups), plus 1 slender red stalk for the top
  • 1 ¼ cups/250 grams granulated sugar
  • 4 large eggs
  • 2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon finely grated orange or lemon zest
  • Pinch of fine sea salt
  • Confectioners’ sugar, for serving

PREPARATION

  1. Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
  2. In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don’t clean out the food processor, you’re going to need it.
  3. Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
  4. While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
  5. Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don’t worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that’s fine. You’ll have about 1 cup strips.
  6. To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
  7. Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment “handles” to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners’ sugar before serving.

Ready to put together … you can see I’ve added a bit of orange zest to the shortbread crust, loved the way it was aromatic and added a bit of flavour as well.

Rhubarb Citrus 7

The custard is creamy, the rhubarb is tart, and the shortbread crust is buttery …. perfect.

This recipe came from New York Times, and they recommend a 9″ square pan, which I don’t have …. the only adjustments I made (for the sizing) were to use just 3 eggs, and I withheld a bit of the shortbread crust and sprinkled it over the top before baking as a bit of a crumb, and it worked perfectly in my 8″ pan.  Some reviewers suggested less sugar, and I’d agree with that – depending on your rhubarb.  I also didn’t  need to put the rhubarb into the mixer to blend as it cooked down beautifully and I preferred the texture.

Rhubarb citrus 3

You can totally skip the step of those rhubarb ribbons on top, but I love the way they look.  Also, the extra crumb on top is just because I didn’t have a large enough baking vessel, and I’m kind of glad I didn’t ….. love anything with crumb on top.

Rhubarb citrus 5

Just out of the oven and the house smells fabulous!  So hard to let this cool down until it is safe to cut it – must let that custard set ….

Raspberry Coconut Banana Loaf

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Here we are, in the midst of the Covid-19 crisis, I’m working from home, and my stress management is to bake.  Lots.  I planned on making a banana blueberry loaf, but where are the blueberries I was so sure were in my freezer?  Who knows?  Only realized that of course when I was in the midst of the batter, so here we are, and sometimes the best recipes come from necessity!  This is one of those happy circumstances.

banana loaf 2

Just look at that crunchy top!

  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg (if you can, trust me, this makes a difference)
  • 1/2 cup toasted shredded coconut

 

  • 1/2 cup melted butter (but not hot)
  • 1 cup sugar
  • 2 large eggs, beaten
  • 1 tbsp vanilla
  • 3/4 cup mashed banana
  • 1 cup raspberries (fresh or frozen – if frozen DO NOT THAW)

Raw sugar

Preheat oven to 350.

Butter and flour a standard loaf pan (9″ x 5″)

Whisk dry ingredients together in large mixing bowl.

In separate bowl beat together the sugar, melted butter, eggs, vanilla and banana.

When ready to combine, and only then, toss the raspberries with the flour mixture.  This will prevent them from sticking together.  Stir in the liquid mixture, and only stir just until it all comes together.  Do not overmix.

Turn batter into prepared pan and sprinkle the top with raw sugar – you won’t believe how crunchy that top will get – pure delight.

Bake at 350 for at least 60 minutes, use a tester to make sure it is cooked in the middle.  Remove from oven to a cooling rack and allow to sit for 15 minutes before removing from loaf pan.

As per my original plans you could just as easily use fresh or frozen blueberries!