White Cloud World Teas Lavender Berry Rooibos Strawberry Cake

In my partnership with “White Cloud World Teas” I immediately wanted to try some of their tea in one of my desserts. Their delicious Lavender Berry Rooibos paired perfectly with my Fresh Strawberry Cake! The rooibos creates a wonderful back note of flavor that people will go crazy for! For this recipe you can use fresh strawberries, or frozen. If using frozen, be sure to thaw at room temperature before using and mashing.

White Cloud World Teas Lavender Berry Rooibos Strawberry Cake

For the cake…
1 small package of strawberry gelatin dissolved in 1/2 cup hot water
1 white cake mix
3/4 cup vegetable oil
4 large eggs, beaten
1/2 cup strawberries, mashed
2 tablespoons dry Lavender Berry Rooibos

For the frosting…
3 3/4 cups confectioners’ sugar
1 stick unsalted butter, melted
3/4 cup strawberries, mashed
2 tablespoons prepared Lavender Berry Rooibos

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch pan with non-stick cooking spray containing flour.

In a large bowl combine the dissolved strawberry gelatin with the white cake mix. Add in the vegetable oil, beaten eggs and mashed strawberries. Mixture will be slightly thick and this is desirable. Stir in the dry rooibos until combined.

Pour into prepared pan and smooth out the top. Place in preheated oven for 37 minutes. Remove and allow to cool.

To make the frosting combine the confectioners’ sugar, melted unsalted butter, mashed strawberries and prepared rooibos. Beat until smooth and creamy.

Frost the cooled cake and serve!

Leftovers should be kept chilled in the refrigerator for up to three days.

Enjoy!

To purchase some of the fabulous “White Cloud World Teas” Lavender Berry Rooibos that I have used in this recipe please visit –

White Cloud World Teas

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Header picture and logo above used with permission from White Cloud World Teas. If you have any questions please email me at blaisethebaker@gmail.com

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Chew This! Sweet Surprise Chocolate Mayonnaise Cake

Happy “CHEW THIS!” Sunday! I am SO EXCITED to share this recipe with everyone today! My “Sweet Surprise Chocolate Mayonnaise Cake” may not be what you expect! Pick up a copy of “The Courier-Times” TODAY and let me know what you think! My Grandma Deloris LOVES this cake and I think you will too! Also my “Ask and Answer” feature, features some answers to your questions about my baked spaghetti! Enjoy!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 21st 2018 edition. By: Blaise Doubman 

Mayonnaise is sweet secret ingredient…
Blaise Doubman

My very first post on my blog was a recipe for chocolate mayonnaise cake. It started with a cake mix and detailed instructions on what to do and how to achieve the perfect cake. That post was nearly four years ago now, believe it or not, and I still refer to it for inspiration. Over the course of four years, since posting that original piece, I have come to find that the best mayonnaise cakes always start with a cake mix! I know, I am not the biggest fan of premade boxed mixes myself and I hardly ever use them, but you must understand that in the world of mayonnaise cakes, you simply must start with one. I have tried mayonnaise cakes from scratch, for instance I am sharing a “from scratch” version in the comments to this column, and they are delicious do not get me wrong, but there is something in the boxed mix you can not find or duplicate anywhere else. Believe me, I have tried and tasted my fair share of mayonnaise cakes. Ha!

In developing this recipe, I wanted to take the flavor to another level, so I added freshly brewed coffee to the cake instead of water and decided to bake the cakes a little less than I had previously. The result was a fabulously moist cake with deep chocolate flavor! If you are not a fan of coffee, do not despair, you can honestly hardly taste it! Coffee, when added to chocolate, does not overpower, but instead adds to the overall flavor. My Grandma Deloris is a huge fan of this cake and whenever we have something to celebrate together, I bring this cake along with me. The frosting is simple too! Simply sift together 3 ½ cups powdered sugar with ¾ cup unsweetened cocoa powder and a pinch of salt in a large bowl. In another bowl combine a stick of melted butter with 4 tablespoons milk, 2 teaspoons pure vanilla extract and 2 tablespoons light corn syrup. Gradually add the powdered sugar and cocoa mixture to the melted butter mixture and stir until everything is smooth and combined. Add a splash or two of milk if the frosting needs to be more spreadable. For special occasions I will make a separate vanilla buttercream frosting that goes in the middle of the layers, and in a circle on top of the cake. Then I sprinkle the top with chocolate sprinkles. It is fun, festive and delicious!

Sweet Surprise Chocolate Mayonnaise Cake

If you prefer to make the recipe from scratch, stir together 3 cups white all-purpose flour, 1 ½ cups white granulated sugar, 6 heaping tablespoons unsweetened cocoa powder and 3 teaspoons baking soda. In a separate bowl combine 1 ½ cups mayonnaise with 1 ½ cups warm water and 1 ½ teaspoons pure vanilla extract. Add the liquid ingredients to the dry ingredients and blend together until smooth. Pour into a greased and floured 13×9-inch cake pan. Bake in preheated 350-degree F oven for 25-30 minutes. Remove and allow to cool before frosting. You can also make this cake using 2 9-inch round cake pans if you desire or about 18 medium sized cupcakes.

1 Duncan Hines “Devil’s Food” cake mix
1 cup mayonnaise
1 cup brewed coffee
3 large eggs

Start by spraying 2 9-inch round cake pans with non-stick cooking spray containing flour and preheat your oven to 350 degrees. Line each cake pan with parchment paper and spray again if you want to take extra precautions, which is never a bad idea.

In a large bowl beat together the cake mix, mayonnaise, brewed coffee and large eggs until the mixture is combined, smooth and glossy with a few air bubbles.

Pour this mixture evenly between the 2 cake pans. Take each pan and wrap steadily on your counter top to release the air bubbles and to ensure even baking.

Place in preheated oven and bake for 25 minutes exactly.

Remove and allow to cool before frosting.

When ready to assemble, gently remove one of the cakes from their pans and place onto a plate. Place some frosting on the top and smooth evenly. Remove the other cake from its pan and place on top. Place frosting on top of cake, smooth and gently bring down the sides of the cake to ensure an even coating around the perimeter of the cake.

Ask and Answer: I received a few emails about my column prior to this one for “Baked Spaghetti” and thought I would answer your questions here. The dish can be made ahead, wrapped in aluminum foil or plastic wrap, and refrigerated until ready to bake. You can also substitute diverse types of pasta, such as whole grain, etc. Also, there was a reader that said she had made my baked spaghetti for her husband and added a pinch of red pepper flake and sea salt to the top of the baked dish and it was a huge success! Sounds good to me!

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Cookbook Corner – Cake, I Love You

My current favorite cake cookbook!?

“Cake, I Love You” By: Jill O’Connor

I love cookbooks and I especially love cookbooks based on desserts and if that dessert happens to be CAKE – I am all in! I will flag up now though and say that I know the talented author of this beautifully genius cookbook, Jill O’ Connor but my friendship does not in any way sway me one way or another. I am here to give open and honest feedback and that is what I will do. BUY THIS BOOK! Ha! Seriously, do yourself a favor and buy it! Filled with wonderful recipes, mouthwatering photos, beautiful stories and descriptions – what more could you possibly want?

The cookbook is divided into the following categories – Banana, Coconut, Chocolate, Caramel and Butterscotch, Citrus, Spirits and Spices, Garden and Orchard.

There is also sections on Baker’s Gear, Baker’s Pantry and Building A Better Cake – which all helped me tremendously when fully wanting to understand the operation known as: baking a perfect cake. I highly recommend reading these sections before you try any of the genius recipes included.

Just SOME of my favorite recipes include –

Old-Fashioned Chocolate Mayonnaise Cake with Melted Chocolate Bar Frosting” (page 74). Which I made first and everybody LOVED! Here is a picture –

Banana-Brownie Swirl Cake” (page 28)

Salted Butter Pecan Cake” (page 94)

Sticky Toffee Pudding” (page 98)

Luscious Lemon Loaf” (page 111)

Sweet Potato-Praline Spice Cake with Marshmallow Meringue” (page 145)

Chocolate-Dipped Strawberry Cake” (page 169)

In case you are wondering there ARE recipes for coconut cakes but I am not a coconut fan. So – there is that! Ha!

I would recommend reading the first sections of the book, then diving in and making your favorite flavor of cake. Everyone went WILD for her mayonnaise cake and honestly her recipe for “melted chocolate bar frosting” was my FAVORITE frosting of all of 2017. There I said it! It was amazing and I have actually had it on other things other than just this cake! Cupcakes – cookies – brownies – spoons! Ha! And yes – it tastes just like a melted chocolate bar! This recipe alone is easily worth the price of the book. Genius recipe – genius!

I would love to get together with Jill and have a “taste off” of mayonnaise cakes! Maybe one day. I am actually getting ready to finalize a new chocolate mayonnaise cake recipe that I hope to include in an upcoming “Chew This!” column. I will not let anything slip right now, but how does coffee sound with the cake? Ok, no more hints and back to the review.

I love this book and highly recommend it to dessert lovers and cake lovers alike.

To buy “Cake, I Love You” click here – https://www.amazon.com/Cake-Love-You-Decadent-Delectable/dp/1452153809

Shoutout and special thanks to Chronicle Books for the opportunity to review this cookbook. The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions.

Blaise

Coca-Cola Cake 

For years I have enjoyed the Coca-Cola Cake from “Cracker Barrel”. It is served warm and with a side of vanilla ice cream if you like, and I always do, and it is fabulous! It got me thinking that perhaps I could make my own? I have been playing around with recipes for awhile with this cake and I just could not get the taste I was looking for. Until I figured out the appropriate ratio of sugar, Coca-Cola, buttermilk and the secret to frosting the cake while still hot! This cake may very well be BETTER than Cracker Barrel’s version PLUS it makes a whole 9×13-inch pan full! That is dangerous for me! Most of this will be sent to my taste testers – I mean, what is left – I will not share how many pieces I have already eaten but let me say, I HIGHLY recommend you make this cake! Serve warm and with vanilla ice cream. What I do, is cut a piece, plate it, microwave it and immediately scoop some vanilla bean ice cream alongside. Fabulous!


Coca-Cola Cake

For the cake…
2 cups white granulated sugar
2 cups white all-purpose flour
1 1/2 cups mini-marshmallows
1 cup Coca-Cola
1 (4 oz.) stick unsalted butter
1/2 cup vegetable oil
3 tablespoons unsweetened cocoa powder
1/2 cup buttermilk with 1 teaspoon baking soda
2 large eggs
1 teaspoon pure vanilla extract

For the frosting…
1 (4 oz.) stick unsalted butter
6 tablespoons Coca-Cola
3 tablespoons unsweetened cocoa powder
4 cups powdered sugar
3 tablespoons whole milk
2 teaspoons pure vanilla extract

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray containing flour. 

In a large bowl whisk together the white granulated sugar and white all-purpose flour. Add in the marshmallows. 

In a saucepan mix the Coca-Cola, unsalted butter and vegetable oil. Bring to a boil over medium heat and pour over marshmallows and dry ingredients. Beat well and continue to beat until marshmallows have melted. 

Combine the baking soda with the buttermilk. Add to the mixture and beat. Add in the large eggs and pure vanilla extract. Beat well. Pour into prepared pan and bake for 40 minutes. 

With about 10 minutes of bake time left on the cake, start the frosting. In a saucepan combine the stick of unsalted butter with the Coca-Cola and unsweetened cocoa powder. Bring to a boil over medium heat. 

Pour this mixture into a bowl containing the powdered sugar. Beat. Add in the milk. Beat again. Add in the pure vanilla extract and beat until creamy. Add more powdered sugar to get desired consistency. 

Frost the cake while the cake is still hot from the oven. Allow to cool before serving. 

Enjoy! 

TAKE IT STEP BY STEP…
















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Apple Dump Cake

Lately I have been obsessed with “dump cakes”. I know, terrible name, but the reason for the name is essentially because you “dump” the ingredients into a dish, pan, etc. I guess it sounds better than a “plop cake” or something like a “throw it in cake”. Aside from the name, I am utterly fascinated by them. I have my favorite recipe for a “dump cake” in my cookbook – it is a cherry and pineapple dump cake that is beyond incredible – but the recipe I am sharing today is incredible in its own way.

I have also been obsessed with “step by step” pictures lately when it comes to recipes – I am blaming Ree Drummond from The Pioneer Woman Cooks. Mine are not nearly as “professionally done” as her photos but they get the job – and the point across. I have updated a lot of the recipes here on my blog to include my “step by step” photos and here are their links –

https://blaisethebaker.com/2014/04/28/sour-cream-noodle-bake/

https://blaisethebaker.com/2016/08/07/chew-this-chocolate-fudge-whoopie-pies/

https://blaisethebaker.com/2017/09/29/2-minute-chocolate-fudge/

https://blaisethebaker.com/2015/06/19/old-fashioned-oatmeal-raisin-cookies/

https://blaisethebaker.com/2014/03/13/perfect-hard-boiled-eggs/

https://blaisethebaker.com/2015/07/13/oatmeal-chocolate-chip-cookies/

https://blaisethebaker.com/2016/09/18/chew-this-homemade-oatmeal-cream-pies/

https://blaisethebaker.com/2015/05/28/kys-chocolate-pixie-cookies/

I will be updating a lot more of them in the future to contain this feature so follow me on Twitter, Instagram or my Facebook to get the “updated recipe” alerts.

Oh – and speaking of Facebook, I am currently in “Facebook Jail” for sharing too many recipes! Can you believe that!? Is there such thing as TOO MANY recipes? According to Facebook I guess the answer is yes. What can I do to get out of “Jail”!? Anyone have any recommendations? Email me and in the meantime – try this delicious recipe – and feel free to substitute the apple pie filling for another favorite fruit flavor.

Apple Dump Cake

TAKE IT STEP BY STEP…











Enjoy!

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Chew This! Strawberry Champagne Cupcakes 

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest column features my “Strawberry Champagne Cupcakes” which when served in gold wrappers and a huge strawberry on top of each for garnish, makes one glamourous dessert! These were so fun to develop and my taste testers loved these! Do not worry about the champagne in these – the alcohol bakes off – while leaving a special “bubbly” flavor. Feel free to replace with white grape juice if you so desire. These are perfect for baby showers, birthdays or just an everyday celebration!

Also my “Ask and Answer” feature contains information on where I buy the lemon sugar that I feature so often in my recipes.

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Strawberry Champagne Cupcakes

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 1st 2017 edition. By: Blaise Doubman 

Glamorous Strawberry Champagne Cupcakes
Blaise Doubman

A couple of months back my family and I went to Alexandria, Indiana and had a nice meal at the Gather’s Family Resource Center Café. I had their root beer based bbq chicken, small red potatoes, salad and of course dessert. They are famous for their “Red Raspberry Cake”. I tried a piece and immediately set out to make my own version. Gloria Gather, the matriarch and one of the founding Gather family members, said that her secret was in using a white cake mix mixed with the raspberry Jello. I set out, found her recipe in a cookbook and made one myself. It was delicious! I posted the recipe on my blog and people went crazy! Since then I have adapted the recipe in many ways, such as cupcakes and even a Bundt cake using assorted flavors of Jello and different corresponding types of fruit.

The recipe I am sharing here today is my favorite adaption of the original recipe I posted on blog. By turning the cake into a strawberry based cake, transforming them into cupcakes and adding a small splash of champagne, it elevates the dessert into something glamourous and fun. I just love the looks of these – and the taste! The alcohol in the champagne is baked out of the cupcakes when baked so have no fear when serving these to the underage crowd. I have made these several times and people go crazy! It is best to use frozen strawberries in the cake and the frosting but best to use fresh strawberries for the garnish. Sometimes I will dip the strawberries in melted chocolate before garnishing the top of each cupcake or simply roll them in a little edible glitter or a mixture of brown sugar and cinnamon. Serve these and enjoy!

Strawberry Champagne Cupcakes

These are perfect for movie parties, graduation celebrations, showers and birthday parties. You can substitute the champagne for white grape fruit juice, sparkling cider or diluted strawberry syrup. You can find the glamourous gold liners I have used here in specialty shops and online.

For the cake…
1 box Duncan Hines white cake mix
1 small box strawberry Jello
3 heaping tablespoons white all-purpose flour
1 cup vegetable oil
4 large eggs
½ cup water
2 tablespoons champagne
1 package (10 oz) frozen strawberries

For the frosting…
1 stick (4 oz) unsalted butter, melted
Remaining frozen strawberries
5 cups confectioner’s sugar

Fresh strawberries for garnish

Start by preheating your oven to 350 degrees F. Line 2 cupcake pans with cupcake liners. I used the glamorous gold foil liners but feel free to use any liner you would like. Spray pans evenly and lightly with non-stick cooking spray containing flour.

In a large bowl whisk together the white cake mix, strawberry Jello and white all-purpose flour.

In a glass measuring cup whisk together the vegetable oil, large eggs, water and champagne.

In small increments add the wet mixture to the dry. After all of the wet ingredients have been added, gently fold in half of the bag of frozen strawberries.

Divide the batter evenly between the 24 cupcake liners. Bake in preheated oven for 24 minutes.

Remove and allow to cool completely before frosting.

To make the frosting, combine the melted unsalted butter with the remaining half bag of frozen strawberries. Add in the confectioner’s sugar, a little at a time, stirring well after each addition, until the desired consistency is reached. What you are looking for here is a consistency much like that of a thick, but spreadable, ice cream.

Remove the cupcakes from their pans, frost generously and top with a whole fresh strawberry.

These may be chilled for up to six hours before removing and serving.

Ask and Answer: Several people have written to me wondering where I bought the “sweet and sassy lemon sugar” that I use on or in most of my lemon baked goods. The answer? It can be bought online through “King Arthur Flour”. If you follow me on Instagram or Snapchat you have probably seen me using it on and in lemon bread, lemon cookies and lemon frostings. It is a fine powder and lives up to the name! It is very much sweet and sassy – a little goes a long way!

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Red Raspberry Cake

Awhile back my family and I went to “The Gather” restaurant and gift shop that is located in Alexandria, Indiana. It is a beautiful location and I am highly recommending those who have not been to go and experience it! Inside their gift shop they have some of the most unique and extraordinary things – for the inside and outside of your home. They also have one of the most charming cafe / restaurant areas that I have ever seen locally. Their menu is expansive, incentive and delicious! One of the items they are most known for is their famous “Red Raspberry Cake” that was developed by Gloria Gather. I decided I would see if I could make a similar version and try and duplicate their recipe. What I found was a deliciously pink, delightfully flavorful and crowd pleasing dessert! My family and friends went crazy for this!

Red Raspberry Cake

For the cake…
1 box Duncan Hines white cake mix
1 small box raspberry Jello
3 heaping tablespoons white all-purpose flour
1 cup vegetable oil
4 large eggs
1/2 cup water
1 package (10 oz) frozen red raspberries

For the frosting…
1 stick (4 oz) unsalted butter, melted 
Remaining frozen red raspberries
4 1/2 cups confectioner’s sugar

Start by spraying 2 9-inch round cake pans with non-stick cooking spray containing flour. Line the bottoms of each cake pan with a circle of parchment paper and then spray generously again with non-stick cooking spray containing flour. 

Preheat your oven to 350 degrees F. 

In a large bowl whisk together the dry cake mix, dry raspberry Jello and white all-purpose flour. 

In a glass measuring cup combine the vegetable oil, large eggs and water. Whisk to combine everything together well. 

In small increments add the wet mixture to the dry, whisking to incorporate well. After all the wet has been added to the dry whisk well before gently folding in half the bag of frozen red raspberries. 

Divide the batter evenly between the two prepared pans. Even out the batter with the back of a spoon and gently slam the pans on the counter to release the air bubbles. 

Place in preheated oven for exactly for 40 minutes. Remove the pans from the oven and place them inside of the refrigerator to stop the baking and allow them to chill. These cakes need to be completely chilled ice cold before attempting to frost. 

To make the frosting combine the melted unsalted butter and the remaining 1/2 bag of frozen red raspberries. 

Add the confectioner’s sugar, little at a time, incorporating well after each addition. You want the frosting to be the consistency of a thick ice cream. Spreadable but thick. 

Remove the chilled cakes from their pans, generously frost the inside layer and outside of the cake with the frosting. 

Place back into the refrigerator until ready to serve. Keep and serve chilled. 

Enjoy! 

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Rue McClanahan’s Orange Poppy Seed Cake

I LOVE “The Golden Girls”! I have loved this classic show ever since I was a young boy. People always ask me what character I am and I always tell them I am 80% Blanche and 20% Sophia. Ha!

A friend of mine recently send me the following newspaper article –

In the article it says that Blanche (Rue McClanahan) made an orange poppy seed cake that was made from a yellow cake mix, instant vanilla pudding, orange juice, orange peel and poppy seeds. They also mentioned it was an old recipe that originated from Oklahoma.

After a LOT of research I finally found a recipe that sounded just exactly like what the article described. I was so excited! I made it – and guess what!?

Fabulous! Delicious!

I am so excited to share this recipe with everyone! The cake is moist, flavorful and so easy to make!

Highly recommending this one…


Rue McClanahan’s Orange Poppy Seed Cake

For the cake…
1 Duncan Hines yellow cake mix
1 small box Jello instant vanilla pudding mix
4 large eggs, lightly beaten
1 cup Tropicana orange juice
1/2 cup canola oil

For the streusel…
1/3 cup white granulated sugar
1 heaping tablespoon ground cinnamon
1 heaping tablespoon poppy seeds

For the glaze…
2 cups confectioner’s sugar
2 tablespoons Tropicana orange juice
2 tablespoons whole milk

Orange peel (orange zest) for garnish

Start by preheating your oven to 350 degrees F. Generously spray a Bundt pan with non-stick cooking spray containing flour.

In large bowl whisk together the yellow cake mix, instant vanilla pudding mix, lightly beaten eggs, orange juice and canola oil. Whisk until smooth and creamy.

In a seperate bowl combine the white granulated sugar, ground cinnamon and poppy seeds with a fork.

Pour half the batter into the prepared baking pan, spreading evenly. Next, sprinkle over half the streusel evenly on top. Top that with the remaining batter and then finally top that with the remaining streusel.

Take a sharp knife and run it through the batter a few times to combine the batter and streusel creating a marble effect in the finished cake.

Place in preheated oven for 60 minutes.

Remove and allow to cool for 20 minutes before flipping over onto a serving plate. Allow to cool before drizzling with glaze.

To make the glaze combine the confectioner’s sugar, orange juice and milk in a large bowl. Whisk together. You want this to be on the thick side.

Drizzle over cooled cake. Top with fresh orange peel (orange zest). Refrigerate until ready to serve.

Enjoy!

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Sour Cream – Banana Cake

This is the best banana cake I have ever had! The bananas – the sour cream – the cinnamon – the frosting! Delicious!

Sour Cream – Banana Cake

For the cake…
1 1/2 cups white granulated sugar
1 stick unsalted butter, softened
1 cup sour cream
2 large eggs
4 large bananas, mashed
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups white all-purpose flour

For the frosting…
4 tablespoons unsalted butter, melted
3 cups confectioners’ sugar
3 tablespoons whole milk
1 teaspoon pure vanilla extract

Start by preheating your oven to 375 degrees F and spraying a 9×13-inch baking pan with non-stick cooking spray containing flour. 

In a large bowl mix together the white granulated sugar, softened unsalted butter and sour cream until light and fluffy. 

Beat in the two large eggs. 

Mix in the mashed bananas, pure vanilla extract, baking soda, salt and ground cinnamon. 

Gently fold in the white all-purpose flour. The batter may still have white steaks throughout – this is desirable. 

Pour batter into prepared pan and spread out the top to ensure the cake is even. 

Bake in preheated oven for 40 minutes. 

To make the frosting, combine the melted unsalted butter and confectioners’ sugar. Halfway through the mixing add in the whole milk and pure vanilla extract. 

Once cake is baked, remove and cool completely before frosting. 

Cut and enjoy! 

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Any Flavor Fruit Upside-Down Cake

I love pineapple upside down cakes! Recently I got to thinking about experimenting with other types of fruit for the “upside down cake” idea and thought – “why can not there be a recipe that is versatile enough for all fruits?” After much trail and error, I have developed this recipe – one that can literally be made with any type of fruit! My favorite fruit to use for this is fresh peaches. This recipe makes one 9-inch round cake.

Any Flavor Fruit Upside-Down Cake

1 1/2 sticks (12 tablespoons) unsalted butter, divided
1/2 cup light brown sugar, packed
2 cups diced fresh fruit of choice
3/4 cup white granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/4 cups white all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk

Start by preheating your oven to 350 degrees F. Melt 4 tablespoons of the unsalted butter and pour into a 9-inch round baking pan. Sprinkle the light brown sugar evenly over the melted butter. Next, sprinkle evenly, in a single layer, the prepared fresh fruit.

In a large bowl beat together the remaining unsalted butter and light brown sugar until light in color and creamy in texture. Beat in the large egg.

In a seperate bowl combine the white all-purpose flour, baking powder, baking soda and salt with a whisk.

Add the dry ingredients with the creamed butter and sugar mixture alternately with the milk. Beat well after each addition.

Pour finished batter evenly into the cake pan and spread out the top.

Place in preheated oven for 50 minutes.

Once baked, remove from the oven and allow to cool about 15 minutes before inverting onto a serving plate.

Enjoy!

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