cake slice time

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It's cake slice time once again! This time we are baking a Orange Almond Caramel Upside down cake. The batter was so fragrant from the orange zest, and fresh orange juice, and for the caramel sauce I used orange honey, to give it more of the  orange flavor. I  baked mine in a springform pan which worked wonderfully. I hope you enjoy this recipe. I think it's a keeper!

Pig Cake-- Pig OUT!

 I had every intention when starting this blog, for it to be a mix of cooking and baking. I have come to realize that it  really has become more of a "baking blog." Although, I cook  every weeknight night, I rarely post my weeknight meals, I am always mega multi tasking during the dinner preparation, and have found I don't have much time to document  my meals. When I bake, it is  normally at night, when all is settled and quiet, and I can take the time to take pictures along the way.  So, with that being said, I  promise to do my best as to give you a variety, but today, I bring to you a great summer cake. I made this yummy "PIG" cake, and it was really good. I have no idea why it is called that, but it  does make sense, because we pigged out on it!

This is a great cake for you to have on your summer dessert list for a few reasons... 1. It's easy to transport in a 13x9 inch pan, and 2. It's full of light, fresh summer flavor, great dessert for after a cookout!

go PIG OUT on PIG CAKE!

Cold Oven Cream Cheese Pound Cake

It's cake slice time again! We are baking a cold oven pound cake made with cream cheese... now if you follow my blog you should know that I have referred to my self as a "pound cake snob", and it might be snobby to say, but this pound cake was not moist enough for me. I thought it would be because of the cream cheese, but I was wrong. Now, don't let that discourage you from making it because it was quite good, my husband especially like it with the homemade blueberry sauce I made for it. I froze it and on Easter I'm going to  serve it sliced alongside some homemade whip cream and strawberries.. a deconstructed strawberry shortcake if you will... ENJOY and HAPPY EASTER!

Makes one large Bundt cake

Cold Oven Cream Cheese Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients
3 cups cake flour
1½ tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2½ cups sugar
6 eggs, at room temperature
1 tbsp vanilla extract
1½ tbsp grated fresh ginger
1 tbsp grated lemon zest

Method
Adjust the oven rack to the lower – middle position. Grease a 12 cup Bundt pan and dust with flour. Combine the flour, baking powder and salt in a medium mixing bowl.
Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.
With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger and lemon zest.
Turn the mixer to low speed and add the flour mixture, half a cup at a time, scraping down the bowl after each addition. Then mix of 30 seconds on medium speed.
Spread the batter into the Bundt tin and place the cake in a cold oven. Turn the oven to 325F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.
Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

before baking

after baking

after slicing!

with fresh blueberry sauce! YUM

Birthday Rainbow Cake

 I can't believe that my baby boy is already 2, the time goes by so fast. The pregnancy seems to take forever, and then once the baby is born, the time just doesn't seem to stop. They hit milestone after milestone and before you know it, they are toddlers, walking and talking!  He actually is talking so much, as I was frosting his cake he said "good", as he tasted the frosting.  This cake is so much fun, and would be a great cake to make on easter. You can make nice pastel colors and shape the cake in an easter egg shape. Whatever the occasion, this cake is easy, colorful, moist and delicious. It is a real crowd pleaser and kid pleaser, I hope you enjoy it!

Chocolate Dreams

It is Cake Slice Time again! February seemed to fly by and here we are already toward the end of March, that much closer to Spring! Yea! This month the cake slice bakers and I were baking a Chocolate cream cake from Cake Keeper Cakes by Lauren Chattman. The batter smelled amazing, very chocolatey! When I baked this cake, I kept checking it because I didn't want to over bake it, I'm always trying to prevent a dry cake... it took a long time to bake, a little more than 1 hour and 10 minutes, and still the toothpick didn't come out clean. Also, the cake made a thick crust on top, as you can see from the pictures. Overall, I did enjoy this cake and think you will too-- I made some whipped cream with cocoa. But, some vanilla ice cream would be nice as well. ENJOY!

Chocolate Cream Cake

Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients
6 tbsp unsweetened Dutch process cocoa powder
¼ cup heavy cream
1 cup plus 2 tbsp all purpose flour
¼ tsp baking soda
¼ tsp salt
½ cup (1stick) unsalted butter, softened
1½ cups sugar
3 eggs
1 tsp vanilla extract

Method
Heat the oven to 325F. Grease a 9x5 inch loaf pan and dust with flour.
Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
Combine the flour, baking soda and salt in a medium mixing bowl.
Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bow once or twice as necessary. Beat in the cocoa powder paste until smooth.
With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, about 1 hour and 10 minutes. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up on the rack to cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.

Coffee and Toffee oh my!

It's that time again... cake slice time! This time we are baking a coffee heath bar crunch cake from Cake Keeper Cakes by Lauren Chattman. I didn't even think I was going to get this cake baked because I have so much going on these days with the kids and just running my household.  In addition to a few sick little ones in the past week, but I managed to get it done and I must say, I'm glad I did! This cake does have a coffee flavor, so If you don't like the taste of coffee in desserts, or if you don't like coffee at all, than this cake is not for you! If you like Heath bars.. (who doesn't like buttery toffee and chocolate), then give this cake a try and let me know what you think!

To see the cake slice blogroll click here

Berry Best Cake Ever!

This is the CranBERRY BEST cake ever! It is Decembers cake that the Cake Slice Bakers were baking from by Cake Keeper Cakes by Lauren Chattman. It is the best so far... My neighbor was having her girlfriends over, so after I sampled the first piece of the cake, I passed it along to her to serve for dessert. They all seemed to really enjoy it and are requesting the recipe... It is a TRUE keeper!

I  really can't wait to bake it again! Next time I'm going to add my own flair and add some orange zest to the batter. I love the flavor combination of cranberry and orange. I am going to bake it bake for Christmas Eve.. what a great Holiday cake! The red of the cranberries make it look so festive, and Holiday worthy. The topping is a crunchy, sweet mixture of almonds and brown sugar and of course butter! It pairs so nice with the tartness of the cranberries. This cake was so moist and tender. Serve it with some vanilla ice cream or homemade whip cream.

A few things to note... The recipe calls for sliced almonds. I wanted the texture of the topping to be a bit crunchy, so I used half slivered and half sliced almonds. It also made it look beautiful on top to have the different types of almonds. Also, mine baked for a hour and 20 minutes.. the recipe says an hour to an hour and ten minutes. The batter will be very thick.. keep an eye on it while baking and do not over bake! One last thing... to get your cakes moist, you can't over beat them! So slowly add the flour 1/2 cup at a time and fold it in gently!

Enjoy and Merry Christmas!

thecakesliceblogroll.blogspot.com

Cinnamon Pudding Cake

This cake is November's cake in the Cake Slice baking group. It is a cinnamon pudding cake, it has no eggs in it and no pudding:) I thought it would be dry, however it was very moist. The caramel topping is poured on top and it seeps to the bottom while baking creating a oohey gooey thick brown sugar topping when the cake is flipped over on the cake stand. I guess that is the pudding like part!

Don't make the mistake I did.. when the sugar mixture is cooling it will get a flim on top, that is the butter creating that film.. do not skim it off like I did!! Just give it a whisk and pour it on...

Maybe this cake will make your Thanksgiving dessert table right next to your pumpkin pie:)

 click here to visit the cake slice blog roll

my little pumpkin

Happy almost Halloween:)! I made this cake for the kids for when they came home from school today, let me say they were quite happy! They did fight over who ate the chocolate "stem" in the middle of the cake though. But overall, I got smiles all around.


This cake is made from a regular yellow cake mix and prepared in a bunt pan. I then make the homemade orange icing ( I will do a box cake, but I will not do canned icing!) and cover a ice cream cone with magic shell for the stem! Cute huh?

A is for Apple B is for Bliss

Every year after the family goes apple picking, I always make this cake. I am always open to trying new apple cake recipes, but this one is always at the  VERY top of my list. My daughter was at a sleepover this weekend and I told her I was making apple cake and she begged me not to make it until Sunday when she came home. There is something about the smell that fills the house when this cake is baking and serving it warm with a scoop of ice cream. This cake is made with fat free cream cheese which gives the batter extra moisture. This cake is full of cinnamon flavor and so super moist. I am sure this cake will be on the top of your list as well.

Lemon and Lime = YUM!

So, It was my daughter Jordyn's twelfth birthday, I really can't believe how time flys by! I just have to smile when I remember her as a little girl, big blue eyes and curly hair, she looked like a doll. We would get stopped everywhere we went, "is that really her hair?.. no, I perm a 2 year old's hair! I'd reply with a smile "yes, that's all hers!" They would reply back.. "she looks like Shirley Temple".. and,  there was the time I will never forget, at the makeup counter at Lord and Taylor. The lady saying to her in a sweet voice, " You are so beautiful with your curly hair", and Jordyn replied in a loud nasty voice" It's NOT CURLY! It's STRAIGHT!" She was three at the time and totally sick and tired of the attention! Although good attention, she didn't get it:)

Now, that cutie is 12 and still has a head of curls.. and now she finally gets how blessed she is to have it!

Take a look at these pictures and you will know what I mean..

Peach Crumble Cake

Yes, I know, It's fall and I am still baking with peaches. Don't worry, I'm holding off until October to start all my fall baking.. 3 more days people! My pumpkin is waiting for me in the pantry... I stocked up because I'm afraid of a shortage again like last year! I actually went to the local bread store and they are not even baking with pumpkin yet, kinda odd, I know.
I feel like don't rush a good thing.. I have all of October and November to bake with the best of fall.

Anyhow, this recipe is a peach crumble cake. It is super easy and super delicious and can be prepared in 5 min flat. You will thank me for this recipe as it will be your go to recipe. It will be your, "oh no! I don't have time to make dessert, oh wait, yes I do!"kind of recipe. It's amazing a la mode.. too bad I was out of ice cream-- I'll have to make it again!