It’s been a few years since I’ve baked an olive oil cake, and for the life of me I can’t remember why I ever stopped – it’s easy, it’s fast, it’s moist, it’s delicious, and it’s perfect for dressing up. In this case, I dressed it up in a strawberry rhubarb compote. The rhubarb being…
Category: Cake
Cafe con Leche Cake
Strong dark coffee, a splash of liquor, and swirl of sweet milk infuse this seemingly innocent sponge cake that’s been topped in cocoa dusted mascarpone. My latest brainwave – What would happen if I baked a cake that’s a cross between a Tiramisu and a Tres Leches? The answer – Amazingly yummy things. Ingredients: 6…
The Pumpkin Roll
‘‘Tis the season of the pumpkin roll! It’s easy, it’s simple, and it’s addictively tasty. Fluffy, moist pumpkin cake surrounds a core of rich, velvety cream cheese frosting in this devastatingly delicious Autumnal treat. Ingredients: 16 oz Pumpkin Puree 2 cups Sugar 1/2 tsp Salt 1 cup Canola Oil 4 Eggs 2 cups Flour 2…
Sour Cream Coffee Cake
It has been awhile since I’ve posted anything sweet. August, somehow, flew by without any cookies, cakes, or pies. I’m sure it was to the benefit of my waist line, but the lack of sugar was completely unintentional. Here’s a recipe that’s sweet, but not dessert sweet, a breakfast favorite that’s simple and adaptable, and…
The Ephemeral Bee 