Raspberry Swirl Cake


Raspberry Swirl Cake
Print Recipe
    Servings Prep Time
    12-16 people 20 minutes
    Cook Time Passive Time
    50-60 minutes 3 hours
    Servings Prep Time
    12-16 people 20 minutes
    Cook Time Passive Time
    50-60 minutes 3 hours
    Raspberry Swirl Cake
    Print Recipe
      Servings Prep Time
      12-16 people 20 minutes
      Cook Time Passive Time
      50-60 minutes 3 hours
      Servings Prep Time
      12-16 people 20 minutes
      Cook Time Passive Time
      50-60 minutes 3 hours
      Ingredients
      Raspberry Sauce
      Cake
      Mascarpone Whipped Cream
      Servings: people
      Instructions
      Raspberry Sauce
      1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
      Cake
      1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
      2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
      3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
      4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
      Mascarpone Whipped Cream
      1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
      Recipe Notes

      Be sure to use a 9" x 2" or 9" x 3" pan.

      Blueberry French Toast Bake

      Blueberry French Toast Bake
      Print Recipe
        Servings Prep Time
        6 people 25 minutes
        Cook Time
        40-45 minutes
        Servings Prep Time
        6 people 25 minutes
        Cook Time
        40-45 minutes
        Blueberry French Toast Bake
        Print Recipe
          Servings Prep Time
          6 people 25 minutes
          Cook Time
          40-45 minutes
          Servings Prep Time
          6 people 25 minutes
          Cook Time
          40-45 minutes
          Ingredients
          Blueberry French Toast Bake
          Balsamic Blueberry Sauce
          Servings: people
          Instructions
          Blueberry French Toast Bake
          1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
          2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
          3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
          Balsamic Blueberry Sauce
          1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
          Recipe Notes

          Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.

          Baked Apple Cranberry Oatmeal


          Baked Apple Cranberry Oatmeal
          Print Recipe
            Servings Prep Time
            8-10 people 20 minutes
            Cook Time
            25-28 minutes
            Servings Prep Time
            8-10 people 20 minutes
            Cook Time
            25-28 minutes
            Baked Apple Cranberry Oatmeal
            Print Recipe
              Servings Prep Time
              8-10 people 20 minutes
              Cook Time
              25-28 minutes
              Servings Prep Time
              8-10 people 20 minutes
              Cook Time
              25-28 minutes
              Ingredients
              Baked Oatmeal
              Topping
              Servings: people
              Instructions
              Baked Oatmeal
              1. Preheat oven to 350℉.
              2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
              3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
              Topping
              1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
              2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
              Recipe Notes

              If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

               

              Peppered Popovers


              Peppered Popovers
              Print Recipe
                Servings Prep Time
                12 popovers 15 minutes
                Cook Time
                30-33 minutes
                Servings Prep Time
                12 popovers 15 minutes
                Cook Time
                30-33 minutes
                Peppered Popovers
                Print Recipe
                  Servings Prep Time
                  12 popovers 15 minutes
                  Cook Time
                  30-33 minutes
                  Servings Prep Time
                  12 popovers 15 minutes
                  Cook Time
                  30-33 minutes
                  Ingredients
                  Servings: popovers
                  Instructions
                  1. Preheat oven to 425℉. Pour 1/2 tsp of canola oil into bottom of 12 regular size muffins tins. Place in oven and allow to heat for 5-7 minutes.
                  2. In a large bowl, whisk eggs until smooth. Add milk and whisk until combined. Add remaining ingredients and whisk until smooth, approximately 30 seconds.
                  3. Remove muffin tins from oven and fill each with approximately 3-4 tbsp of batter (about 1/2 full) Return to oven and bake for 18 minutes until puffed and starting to brown. Reduce heat to 350℉ and continue to bake for an additional 12-15 minutes. Remove from oven and serve immediately.

                  Kahlúa Coffee Cream Cake


                  Kahlúa Coffee Cream Cake
                  Print Recipe
                    Servings
                    12 people
                    Servings
                    12 people
                    Kahlúa Coffee Cream Cake
                    Print Recipe
                      Servings
                      12 people
                      Servings
                      12 people
                      Ingredients
                      Cake
                      Coffee syrup
                      Coffee ganache
                      Mascarpone frosting
                      Servings: people
                      Instructions
                      Cake
                      1. Preheat oven to 350℉. Spray 3 8" round cake pans with non stick spray and line the bottoms with parchment paper.
                      2. In a small bowl, whisk together flour, baking powder, espresso powder and salt.
                      3. Using a whisk attachment stir together sugar and oil until combined. Add one egg at a time, whisking well after each. Whisk in milk, kahlúa and vanilla until smooth. Add dry ingredients and whisk until starting to smooth out. With mixer running on low, slowly add boiling water and continue to mix until starting to combine. Increase speed and whisk until smooth, about 1 minute.
                      4. Divide batter evenly into prepared pans, using approximately 2.5 cups of batter per pan. Tap pans lightly on counter to remove any bubbles. Bake for approximately 35 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 15 minutes before removing to cooling rack.
                      5. Flatten out top of cakes if necessary using a serrated knife. Brush each cake with coffee syrup. Place one cake on cake board and/or cake plate. Spread half of the coffee ganache evenly over first cake layer. Top with 1/2" layer of frosting. Place second cake layer on top of first and repeat with ganache and frosting. Add top cake and spread a thin layer of frosting over entire cake. Allow cake to cool in fridge for 30-60 minutes. Frost as desired with remaining frosting and garnish with chocolate covered coffee beans. Can be served immediately or kept cool until ready to use.
                      Coffee Syrup
                      1. In a small pot over medium heat, whisk together all ingredients. Bring to a full boil and cook for 2 minutes. Remove from heat and allow to cool to room temperature.
                      Coffee ganache
                      1. Heat cream until hot, either in the microwave or stovetop. Pour hot cream over chocolate and whisk until chocolate melts and is smooth. Stir in kahlúa. Allow to cool in fridge, stirring occasionally until starting to firm up but is still spreadable.
                      Mascarpone frosting
                      1. Beat mascarpone, powdered sugar and espresso powder until smooth. Set aside. Whip heavy cream and kahlúa until soft peaks form. Gradually add mascarpone mixture and whip until thick and smooth, being careful not to over mix. Keep chilled until ready to use.
                      Recipe Notes

                      Cakes will flatten slightly as they cool.