Category: Cakes

Carrot Cake #SpringSweetsWeek

This easy, no-fuss Carrot Cake is a springtime (Easter!) favorite. A rich flavorful carrot cake baked in a single layer and topped with a vanilla cream cheese frosting, for a sweet cake that’s hard to stop at just one piece. 

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

This easy, no-fuss Carrot Cake is a springtime (Easter!) favorite. A rich flavorful carrot cake baked in a single layer and topped with a vanilla cream cheese frosting, for a sweet cake that's hard to stop at just one piece. 

Can we talk about spring or Easter classics for a minute? What do you think of, when you think of traditional spring or Easter foods?

For me, it’s deviled eggs – an appetizer I forever link to Easter, because that’s what ended up happening to all of those Easter eggs my brothers and I colored as kids. It’s Cadbury Creme Eggs, a sweet treat that my husband loves but I never really grew up eating a lot of. In my family, Easter dinner was frequently a baked ham, but I don’t really remember the sides. Over the past few years, as Easter became a very small holiday as my family and I spread out, I’ve made my own dinner tradition – making a Beef Wellington for the other couple that we usually spend the holiday with.

And for dessert, I think of carrot cake. I’m not really sure why – I don’t have any strong memories of it being served on Easter. But for some reason, that cake just feels like a spring treat to me.

When I was growing up, I was not a fan of carrot cake. It wasn’t the cake part that I didn’t like – it was the cream cheese frosting. It was never quite sweet enough for me. But as I’ve gotten older and tasted different versions of the classic cake, I realized that it doesn’t have to be that way.

This easy, no-fuss Carrot Cake is a springtime (Easter!) favorite. A rich flavorful carrot cake baked in a single layer and topped with a vanilla cream cheese frosting, for a sweet cake that's hard to stop at just one piece. 

So for my final day of #SpringSweetsWeek, I decided to remake my family’s recipe, passed down from a great aunt. I left the cake recipe alone – it was perfectly moist, flavorful (it’s not as cinnamony as you’d think), and delicious – but I did tweak the cream cheese frosting recipe. The ingredient list I was given did not have very specific ingredient quantities to begin with (i.e. half a bag of confectioner’s sugar) and I didn’t quite trust that given that it was an old recipe. The biggest change was that I added a hefty dose of vanilla extract to give the frosting more depth in flavor.

This cake ended up being a hit. It received rave reviews at my monthly knit night, and my husband and I thoroughly enjoyed the leftovers. Before you check out the recipe below, be sure to check out the recipes that my blogging friends have shared today. And at the bottom of this post, you can enter the #SpringSweetsWeek giveaway to win one of the fabulous prizes (details in Monday’s Strawberry Raspberry Smoothie post). Thanks again to Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures for hosting this event!

This easy, no-fuss Carrot Cake is a springtime (Easter!) favorite. A rich flavorful carrot cake baked in a single layer and topped with a vanilla cream cheese frosting, for a sweet cake that's hard to stop at just one piece. 

Recipe Notes

  • I consider this cake “no-fuss” because it makes one single layer cake, making life just a little easier. No stacking and extra icing layers and sides.
  • I used chopped pecans in the cake as well as pecans to decorate the top, because I enjoy the slight crunch that the pecans add to the cake. Feel free to skip them, or swap out another nut or even chocolate chips.
Print
This easy, no-fuss Carrot Cake is a springtime (Easter!) favorite. A rich flavorful carrot cake baked in a single layer and topped with a vanilla cream cheese frosting, for a sweet cake that's hard to stop at just one piece. 

Carrot Cake

This easy, no-fuss Carrot Cake is a springtime (Easter!) favorite. A rich flavorful carrot cake baked in a single layer and topped with a vanilla cream cheese frosting, for a sweet cake that's hard to stop at just one piece. 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 15
Author Liz

Ingredients

For the Cake:

  • 2 c. sugar
  • 4 eggs
  • 1 1/2 c. vegetable oil
  • 3 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • 2 c. flour
  • 3 c. grated carrot from about 1 lb. carrots
  • 1 c. chopped pecans optional

For the Cream Cheese Frosting:

  • 8 oz. cream cheese softened
  • 4 Tbs. unsalted butter softened
  • 2 tsp. vanilla extract
  • 4 c. confectioner's sugar

For the Garnish

  • 15 pecan halves optional

Instructions

Make the Cake:

  1. Preheat oven to 325F.

  2. In a medium bowl, combine all ingredients EXCEPT grated carrots and pecans. Mix by hand or with a mixer, until ingredients are just barely incorporated.

  3. Fold in gated carrots and pecans. 

  4. Pour batter into a 9x13 inch non-stick baking pan (no need to grease). Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely, before frosting.

Make the Cream Cheese Frosting & Frost the Cake:

  1. In a medium bowl (or bowl of a stand mixer), beat cream cheese and butter until smooth. Add vanilla extract, and then confectioner's sugar, 1 cup at a time, until frosting is smooth.

  2. Using a butter knife, spread frosting evenly over cake. Garnish, if desired, with pecan halves - one half per slice when cut (or, chop, and sprinkle over top).

  3. Store, covered at room temperature, for up to 3-4 days.

This easy, no-fuss Carrot Cake is a springtime (Easter!) favorite. A rich flavorful carrot cake baked in a single layer and topped with a vanilla cream cheese frosting, for a sweet cake that's hard to stop at just one piece. 

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Spring Sugar Cookie Cake #SpringSweetWeek

This Spring Sugar Cookie Cake is an easy sweet treat to bring a smile to faces this spring. Rich in vanilla flavor and topped with a bit of spring-colored frosting and festive sprinkles, this Spring Sugar Cookie Cake is simply irresistible. 

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

This Spring Sugar Cookie Cake is an easy sweet treat to bring a smile to faces this spring. Rich in vanilla flavor and topped with a bit of spring-colored frosting and festive sprinkles, this Spring Sugar Cookie Cake is simply irresistible. 

I’m not generally a big dessert eater – I’d usually rather have potato chips and french fries. Bring on the salty things! It’s rare that I find a dessert that I find irresistible.

It’s no joke when I say that this Spring Sugar Cookie Cake was one of the best desserts I’ve had in a while. It’s got a HUGE vanilla flavor, a dense but soft texture, and just enough frosting to enjoy those sweet bites without going into sugar overload. My kids and husband couldn’t stop talking about it. It was gone within a few days, and they were very quickly asking me to make it again.

This Spring Sugar Cookie Cake is an easy sweet treat to bring a smile to faces this spring. Rich in vanilla flavor and topped with a bit of spring-colored frosting and festive sprinkles, this Spring Sugar Cookie Cake is simply irresistible. 

Before jumping into the recipe, I’d like to thank Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures for hosting this event. If you haven’t already entered the giveaway, you can do so at the rafflecopter at the bottom of this post (and check out Monday’s Strawberry Raspberry Smoothie post for a complete listing of all of the prizes from our sponsors).

And finally, be sure to check out the recipes that my blogging friends have shared today:

This Spring Sugar Cookie Cake is an easy sweet treat to bring a smile to faces this spring. Rich in vanilla flavor and topped with a bit of spring-colored frosting and festive sprinkles, this Spring Sugar Cookie Cake is simply irresistible. 

Recipe Notes:

In this recipe, I used several ingredients from our sponsors, including Dixie Spring Sugar Cookie Cake IngredientsCrystals granulated sugar, Adams Extract vanilla extract (so good!) and food coloring, and Sprinkle Pop sprinkles. All are products I’ve used and loved in the past, and wouldn’t hesitate to recommend to you for use in your own kitchen. But a specific notes on the preparation of this cake:

  • Sprinkles: For the cake, I used mostly plain colored sprinkles (pink and yellow), with just a couple of tablespoons of Sprinkle Pop’s Egg Hunt Sprinkles Mix, pulling out the royal icing bunnies and carrots to save for the top. I then used 2+ tablespoons of the Egg Hunt Sprinkles Mix to decorate the top of the cake. This mix is so stunning that I really wanted to make sure that the sprinkles had an opportunity to shine.
  • Food Coloring: The Adams Extract Food Coloring are all natural and made from fruit and vegetable juices. As such, you’ll end up using more drops of coloring than you may be used to, and the color is not quite as vibrant. Personally, I love the softer colors, but if you find yourself adding more coloring than you are used it, it’s ok!

This Spring Sugar Cookie Cake is an easy sweet treat to bring a smile to faces this spring. Rich in vanilla flavor and topped with a bit of spring-colored frosting and festive sprinkles, this Spring Sugar Cookie Cake is simply irresistible. 

Print
This Spring Sugar Cookie Cake is an easy sweet treat to bring a smile to faces this spring. Rich in vanilla flavor and topped with a bit of spring-colored frosting and festive sprinkles, this Spring Sugar Cookie Cake is simply irresistible. 

Spring Sugar Cookie Cake

This Spring Sugar Cookie Cake is an easy sweet treat to bring a smile to faces this spring. Rich in vanilla flavor and topped with a bit of spring-colored frosting and festive sprinkles, this Spring Sugar Cookie Cake is simply irresistible. 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 2 hours
Total Time 2 hours 42 minutes
Servings 10
Author Liz

Ingredients

Ingredients for the Cake:

  • cooking spray
  • 3/4 c. unsalted butter softened
  • 3/4 c. granulated sugar
  • 1 large egg
  • 1 Tbs. vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cream of tartar
  • 2 c. all-purpose flour
  • 1 c. toffee pieces
  • 1/2 c. sprinkles

Ingredients for the Frosting:

  • 3 Tbs. unsalted butter softened
  • 1 1/2 c. confectioners sugar
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 2-3 Tbs. heavy whipping cream
  • 20 drops Adams natural food coloring
  • 2-3 Tbs. spring or Easter sprinkles

Instructions

Make the Cake:

  1. Preheat oven to 350 F. Line a 9-inch round cake pan with foil. Spray with cooking spray and set aside.

  2. Use a stand mixer or hand mixer to combine butter and sugar, on medium speed, until combined. Add egg and vanilla and beat to combine. 

  3. Scrape down sides of the bowl and add baking soda, salt, cream of tartar, and flour. Beat on low until the dough has started to come together. Increase speed to medium and continue beating until dough comes together - it'll take a few minutes for dough to go from crumbly to cohesive. 

  4. Finally, mix in toffee bits and sprinkles. Turn out into prepared pan and press down. Bake for 19-22 minutes, until edges are starting to brown. Remove from oven - DO NOT OVERBAKE! Cake will continue to bake a bit in the pan, so it's better to have it underbaked. 

  5. Allow cake to cool completely before removing from pan and frosting.

Frost the Cake:

  1. In a small bowl, beat butter until smooth. Add salt and confectioners sugar, 1/2 cup at a time, until butter is mixed in. Add vanilla extract and then heavy whipping cream, 1 Tbs. at a time until frosting comes together and is the right consistency for piping.

  2. Use a 1M tip and a piping bag to frost edge of the cake, and if you have extra, center. Decorate with remaining sprinkles.

  3. Serve, or cover loosely until serving. Cake will keep, covered, for about 2 days.

This recipe was adapted from Crazy for Crust.

This Spring Sugar Cookie Cake is an easy sweet treat to bring a smile to faces this spring. Rich in vanilla flavor and topped with a bit of spring-colored frosting and festive sprinkles, this Spring Sugar Cookie Cake is simply irresistible. 

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Chocolate Zucchini Bread #Choctoberfest

A rich chocolate bread topped with a generous sprinkle of sea salt, children and adults alike will enjoy this Chocolate Zucchini Bread, or “Chocolate Cake,” for those fearful of veggies!

Chocolate Zucchini Bread

Disclaimer: Thank you to #Choctoberfest Sponsors  Barleans, The PinterTest Kitchen and our gold sponsor Imperial Sugar for providing prizes for #Choctoberfest free of charge. These companies, as well as sponsors Rodelle and Davis Chocolate also provided the bloggers with samples and product to use for #Choctoberfest.  All opinions are my own.

Sweet things happen when families are together in the kitchen. When I pull out my sugar jar – which is currently filled to the brim with Imperial Sugar, my kiddos come running. They know that Mommy is going to be making something, and even if they won’t eat it, they’re sure going to help make it. I have memories from baking with my own mother and grandparents and I love the time I spend making those same lifelong memories with my own children. Holidays and every day.

And so, a couple of weeks ago, the sugar jar came out and little feet came running. Out came the flour, Rodelle cocoa powder, vanilla, and salt. What are we making, Mommy? Wait for us, we want to help! We set up the ingredients, got each kid propped up on a stool and started measuring and stirring.

Chocolate Zucchini Bread

One ingredient remained hidden from my kiddos though. Remember all of that zucchini that I had this summer? Well, some of it ended up shredded and in my freezer for baking at a later date. And one of those bags of zucchini was destined for the recipe the kiddos and I were making. They just didn’t know it.

You see, I love my usual zucchini bread recipe, but the kids won’t touch it because they can see flecks of green. With this bread, the kids can’t see the zucchini. I can call the bread “chocolate cake” and they’ll eat it with no problem. While not the healthiest out there, the little bit of zucchini in each slice is more vegetable they usually get in a day. (Side Note: Can someone please tell me when picky eaters get easier? Anyone? Lies being accepted!) For myself, I added a generous sprinkle of sea salt to the top of the bread, the perfect balance to the sweet, rich chocolate bread.

Chocolate Zucchini Bread

HUGE thanks to Imperial Sugar and Rodelle for sponsoring #Choctoberfest! Be sure to scroll down to enter the GIVEAWAY, which includes a ton of sugar and a $100 gift card to Williams Sonoma both from Imperial Sugar, as well as some other goodies. Full giveaway details here.

Print
Chocolate Zucchini Bread

Chocolate Zucchini Bread

A rich chocolate bread topped with a generous sprinkle of sea salt, children and adults alike will enjoy this Chocolate Zucchini Bread, or “Chocolate Cake,” for those fearful of veggies!

Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 315 kcal
Author Liz

Ingredients

  • cooking spray
  • 1 1/2 c. packed shredded zucchini unpeeled
  • 1 cup all-purpose flour
  • 1/2 c. Dutch process cocoa powder I used Rodelle
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt plus more for top
  • 2 large eggs at room temperature
  • 1/4 c. unsalted butter melted and slightly cooled
  • 1/4 c. canola oil
  • 3/4 c. packed light brown sugar I used Imperial Sugar
  • 1 tsp. vanilla extract I used Rodelle
  • 1 c. semisweet chocolate chips divided

Instructions

  1. Preheat oven to 350F. Spray a loaf pan with cooking spray and set aside.
  2. Place shredded zucchini in a clean towel or wrap in cheese cloth. Squeeze to get out most of the water. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
  4. In a large bowl, stir or whisk together eggs, melted butter, canola oil, brown sugar, and vanilla. Add shredded zucchini, breaking up any large pieces. Stir in dry ingredients. When almost all of the dry ingredients are mixed in but some of the flour mixture remains on the sides and bottom, add 3/4 c. chocolate chips. Continue mixing until chocolate chips are evenly distributed and no more flour is on sides of pan.
  5. Pour into prepared loaf pan, spreading as needed with a spoon or spatula and tapping the counter with the pan a few times for dough to settle. Top with remaining 1/4 c. chocolate chips and a generous sprinkling of sea salt.
  6. Bake for 45-50 minutes, until a toothpick inserted into center comes out mostly clean. The bread is moist, so it likely won't be complete clean. Don't overbake.
  7. Allow bread to cool for 15 minutes before removing from pan and placing on a serving dish.
  8. Store airtight at room temperature.

This recipe was rewritten but barely adapted from Two Peas and Their Pod

Chocolate Zucchini Bread on Books n' Cooks

a Rafflecopter giveaway


Save

Save

Save

Save

Save

Mom’s Apple Cake #AppleWeek

With crisp edges and a moist, flavorful center, we enjoy this sweet apple cake for breakfast, snack, afternoon tea, or dessert.

Disclaimer: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.

Mom's Apple Cake: With crisp edges and a moist, flavorful center, we enjoy this sweet apple cake for breakfast, snack, afternoon tea, or dessert.

To finish up #AppleWeek, I’ve brought you a family recipe. I’m not sure where it from, but I don’t think it’s an uncommon recipe. It was pretty similar to another recipe in the cookbook my mom made me, called the Merryfield Apple Cake, but different enough that I have a strong preference towards this particular recipe. Neither my mom or I make it often, so I actually had to call her to ask which recipe I liked. Needless to say, she remembered incorrectly and the first version of this cake – that Merryfield Apple Cake – got nibbled on and then thrown out.

When Mom made this cake, I ate it cake for breakfast, snack and dessert. I remember my mom making it with chocolate chips, but I always loved it plain, so that the sweetness of the apples shone. And they will, especially if you use Rainier Fruit Honeycrisp Apples, which are one of my favorites. To entice my kiddos into eating the cake, I added a generous half a cup of toffee pieces for a bit more sweetness (but don’t worry, in no way did the toffee overpower the apples!). This cake has crisp edges but a soft, moist center.

If you haven’t already seen the giveaway from our fabulous sponsors, head over here to read about the prize packs. Then scroll to the bottom of this post – leave a comment on this post (and any other #AppleWeek post published today) to get an extra entry. Share the giveaway via Twitter for another extra entry.

Mom's Apple Cake: With crisp edges and a moist, flavorful center, we enjoy this sweet apple cake for breakfast, snack, afternoon tea, or dessert.

Recipe Notes:

  • While I made this by hand, you can certainly use a handheld or stand mixer. However, I’d recommend folding in fruit and toffee with a wooden spoon or rubber spatula so that the fruit doesn’t get bruised or squashed.
  • Be sure to wash your apples well before using. I used Veggie Wash – an all-natural spray that removes waxes, soil, and fertilizers – to ensure that the apples were well-cleaned
  • Ingredients:
    • Feel free to leave out toffee pieces all together, or swap them for chocolate chips, nuts, or even raisins.
    • I used Rodelle vanilla extract for this recipe. Rodelle vanilla extract has one of the highest percentages of vanillin (a natural flavor element found in vanilla beans) on the market. You can find Rodelle products in several large grocery stores, including Giant, Super Target, Wegmans, Costco, and Sam’s Club. And if you can’t find it there, there’s always Amazon.
    • I used Rainier Fruit organic Honeycrisp apples in this recipe. This is the second time I’ve worked with Rainier Fruit apples – last time, Rainier’s exclusive variety, Lady Alice – and I cannot understate how much we love these apples. Like last time, I had to slap away little hands from eating the apples, before and while we were baking the cake. These sweet apples are a great source of soluble fiber that strengthens the immune system, so I’m more than ok with my kids loving these apples as much as I do. Plus, they’re packed with antioxidants that play a role in reducing the risk of cancer and Alzheimer’s.
Print
Mom's Apple Cake

Mom’s Apple Cake

With crisp edges and a moist, flavorful center, we enjoy this sweet apple cake for breakfast, snack, afternoon tea, or dessert.

Course Dessert
Cuisine American
Servings 9 Servings
Author Liz

Ingredients

  • 1 c. granulated sugar
  • 3/4 c. canola oil
  • 1 egg
  • 1 1/2 c. all-purpose flour
  • pinch of salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. Rodelle vanilla extract
  • 2 apples peeled and diced (preferably Honeycrisp apples)
  • 1/2 c. toffee pieces

Instructions

  1. Preheat oven to 350F. Spray a 9x9 glass dish with cooking spray. Lightly flour, tapping out excess. Set aside.
  2. In a large bowl, stir together sugar, oil and egg until thoroughly combined. Add flour, salt, baking soda, baking powder, and vanilla. Stir until combined. Fold in diced apples and toffee pieces.
  3. Pour into prepared pan, using a rubber spatula to spread evenly. Bake for 45-55 minutes, until top is starting to brown and a toothpick inserted into the center comes out clean.
  4. Allow to cool (at least a little bit) before serving.

Store covered with plastic wrap at room temperature for up to 5 days.

A crispy edge and a moist center, sweet Honeycrisp apples are the star of Mom's Apple Cake. #appleweek @rainierfruit

Enter to win one of our awesome #AppleWeek prizes:

a Rafflecopter giveaway

To finish off #AppleWeek, we’ve got apple recipes for every occasion. Check out this collection of breakfasts, beverages, appetizers, savory-sweet meals, and desserts.

Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats
Apple and Onion Cornbread from A Day in the Life on the Farm
Apple Butter Cheesecake from The Redhead Baker
Apple Chicken Stew from Jolene’s Recipe Journal
Apple Cider Dark & Stormy from The Crumby Kitchen
Apple Mincemeat Pie from Palatable Pastime
Apple Pie Bread from Sew You Think You Can Cook
Apple Pie Pancakes from 4 Sons ‘R’ Us
Apple Praline Bread from Family Around the Table
Apple Stuffing Crusted Pork Chops from Caroline’s Cooking
Battered Chocolate Caramel Apple Slices from The Freshman Cook
Caramel Apple Pull Apart Bread from Hezzi-D’s Books and Cooks
Apple Crack Slaw Eggrolls from Dad What’s 4 Dinner
Cinnamon Apple Donuts from Daily Dish Recipes
Diminutive Caramel Apples from Culinary Adventures with Camilla
Easy Caramel Apple Butter from Grumpy’s Honeybunch
Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee
Mom’s Apple Cake from Books n’ Cooks
Oatmeal Applesauce Muffins from Amy’s Cooking Adventures
Roasted Butternut Squash and Apples from Simple and Savory
Roasted Sweet Potatoes and Apples from Feeding Big
Savory Apple Turkey Brie Galette from Bear & Bug Eats
Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That’s Jas

Disclaimer: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.

Save

Save

Save

Save

Save

Save

Save

Lemon Poppy Seed Loaf Cake for #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

And don’t forget to enter the giveaway. Details on our wonderful sponsors, the prizes they put together for you, and the place to enter to win, here.

In my opinion, a good brunch ends with a tasty dessert. You can never go wrong with homemade cinnamon buns of some sort, like the apple-cinnamon buns from earlier this week. But something I want something a little lighter in flavor. Something just a little bit sweet. Something that cause me to lose complete self-control, because if I’m going to be honest, homemade cinnamon buns do that to me.

Enter: a lemon poppy seed loaf cake. This particular cake is made with Nielsen-Massey’s lemon extract instead of fresh lemon juice and confectioners sugar instead of granulated sugar, giving it a pound cake-like texture and a light, lemon flavor.

This recipe was heavily adapted from Epicurious. The original recipe is a plain cake, made to serve 12-16 people. I’ve adjusted the ratios and added the lemon and poppy seed to create what I consider to be a light ending to your brunches.

Lemon Poppy Seed Loaf Cake

Heavily Adapted from Epicurious

Makes 10-12 Slices

Ingredients:

  • cooking spray
  • 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 lb. Dixie Crystals confectioners sugar
  • 3/4 tsp. Nielsen-Massey lemon extract
  • 3 large eggs
  • 1/4 tsp. salt
  • 1 c. + 3 Tbs. all-purpose flour, plus more for pan
  • 1 Tbs. poppy seeds

Preheat oven to 325F. Spray a loaf pan with cooking spray. Sprinkle bottom and sides with flour, tapping out extra. Set aside.

Place butter in a large bowl, and beat on medium speed with a handheld mixer (you can use a stand mixer if you prefer) until light and fluffy. Add sugar, beating until incorporated. Add lemon extract and eggs, beating until combined. Repeat with flour. Scrape down sides of the bowl. Add poppy seeds and mix one last time.

Pour into prepared baking pan and bake for 45-55 minutes, until top is beginning to brown and a toothpick inserted into the center comes out clean. Allow to cool on a baking rack for 10 minutes before removing from pan, and returning to baking rack to cool completely.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess