Posts

Honey-Ginger Sour Cream Cake #CakeSliceBakers

Image
The month of September is historically a very busy one for moms across the country; after a year of relatively little kid activity, this September felt like a whirlwind as we tried to readjust our lives once again.  It called for a quick bake that used ingredients I had on hand.  This Honey-Ginger Sour Cream Cake was such a recipe.  You can even top and serve straight out of the dish you cooked it in. Besides the ingredients in the title, this cake also has a bit of lemon in it.  Once cooled, it gets topped with a lemon-honey drizzle.   The cake itself was pretty good, though we did all think it could have used a little more of the ginger.  We were not big fans of the drizzle.  I'm not sure if it was the honey, the lemon, or the combination of the two, but it definitely tasted too strong for our liking. Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes  by Candace Floyd. We ea

Peach Upside Down Cake #CakeSliceBakers

Image
This month I was drawn to the Peach or Mango Upside Down Cake primarily because it looked like a recipe I could easily adapt for camping.  I've made cobblers a few times in my handy-dandy cast iron pan, and this recipe followed a similar process and uses ingredients that I generally have on hand. The recipe has you melt butter and brown sugar in a cast iron frying pan, adding your sliced fruit, and letting it cook for a few minutes.  You then top with a vanilla cake batter, bake for 30-35 minutes, let cool for 20-30 minutes, and then flip upside down for the great reveal! Here it is fresh out of the oven.   I used nectarines instead of peaches as we had received a bunch of nice large nectarines in our produce box this week, and they wouldn't need to be peeled.  Two large nectarines was enough.  When I flipped the cake out, I had a small bare spot on the top where I'm guessing I didn't have a slice of fruit.  I think it's probably important to crowd the pan a bit whe

Blackberry-Almond Upside Down Cake #CakeSliceBakers

Image
 For July, I decided to bake the Blackberry-Almond Upside Down Cake.  This recipe has you coat your blackberries lightly in sugar, place in a single row on the bottom of your cake pan, and then top with a thick almond cake batter. The cake was moist and tasty, and it was still moist the next day when we finished it up for breakfast.  I had refrigerated the cake because it's been so hot and humid lately I was worried the fruit might start to get moldy if I left it on the counter. My only "complaint" is that I wish there were more blackberries scattered throughout the cake - though of course then it would not be an upside down cake.  Maybe serving it with some blackberry jam would get the taste I was seeking.  I could easily see using this same recipe with other berries or even diced peaches. Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes  by Candace Floyd. We each c

Tiny Texas Sheet Cake #CakeSliceBakers

Image
I went to college in San Antonio, Texas and while there, discovered many dishes that have continued to be among my favorites - steak fingers and creamy gravy, cheese and onion enchiladas with a that red chili sauce that no restaurant on the East coast has ever managed to copy, beef brisket with a side of BBQ sauce.  And at just about every large group gathering there would be a Texas Sheet Cake. To be clear, I'm pretty sure the Texas Sheet Cake did not originate in Texas.  Rumor has it that it's called a Texas Sheet Cake simply because of it's size - everything's bigger in Texas!  The Texas Sheet Cake that I'm familiar with is a simple chocolate cake that can be made with a saucepan, one bowl, and whisk - no big mixer needed.  The batter is then poured into a greased half-sheet pan and baked for 20 minutes or so.  While the cake is baking, you make a chocolate glaze to pour over the cake, also in a saucepan, no mixers required.  If you're looking to take somethi

Peanut Butter Snack Cake #CakeSliceBakers

Image
 Another month of difficult decisions in my cake making world.  Siren's Chocolate Cake? Sour Cream Coffee Cake? Peanut Butter Snack Cake?  Oh wait; the peanut butter cake has an option for chocolate buttercream - that's the one for us! Another easy-to-make cake with great flavor from Candace Floyd.  The cake batter took about 10 minutes to put together and 20 minutes to bake.  I let it cool overnight, whipped up the buttercream in the morning, and we had cake sampling at lunch! The recipe recommends either a peanut better frosting or chocolate buttercream with chopped honey roasted peanuts sprinkled on top.  The cake was moist and had a nice peanut butter taste.  I plan to make this again in a few weeks with the peanut butter frosting.   Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes  by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before

Mexican Chocolate Cake #CakeSliceBakers

Image
 For my April Cake Slice Bakers cake, I let my family vote because I truly could not decide.  It was unanimous - they needed chocolate cake!  The Mexican Chocolate Cake definitely delivered on a nice chocolatey taste.  The recipes has you add cinnamon and a bit cayenne, which I was a little concerned about so only added half of the amount called for. I did not need to worry.  I could have added the full amount and even my youngest would have enjoyed the flavor.  The cinnamon balanced nicely with the chocolate. The recipe produced a moist cake with just the right amount of frosting.   Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes  by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Crumb Cake #CakeSliceBakers

Image
 My March bake for the Cake Slice Bakers was a crumb cake.  While I've eaten plenty of packaged crumb cakes, I had never made one myself.  I can't imagine why it took me this long.  This recipe is easy to follow and produced a cake that was flavorful and not oversweet. Definitely a cake we'll make again and again. Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes  by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook , Instagram , and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in