Daily Loaf

My most recent baking project has become creating the perfect crumb cake. There are so many elements that come into play here- texture, topping, density, and overall taste are all vital in formulating a masterpiece. I’m happy to say that I just may be onto something with this recipe.

Fall is high time for all things apple. Nothing makes your house smell better when baking or adds more moisture to your goodies. I choose Granny Smith as a rule, because they have a great tartness about them and retain their texture even when baking for substantial periods of time. Plus, if I have any left over they make the best snack when sliced and served with a baked round of brie, a drizzle of honey and some fresh baguette.

You are probably familiar with the classic pastry technique of incorporating very cold, cubed butter into streusel toppings, to create a divine crumb for these types of cakes. I’ve found amazing results instead, in melting the butter and using it to partially dissolve the sugars, bring out the essence of spices, and bind your crumble topping. This way, by the time you are ready to top your batter, the butter has semi-hardened once again, and it’s easy to crumble it into perfection. The pecans add fantastic crunch, and the richness of the brown sugar is the perfect companion to the buttery cake below. Read the rest of this entry »

Why is this called a Hummingbird Cake? You got me. It’s not like you go out and find a bunch of hummingbirds and blend em up in your food processor as the main ingredient. Well, maybe Ozzy Osbourne would, but not us sound-minded food folks.

I made this amazingly delicious cake for my mom’s birthday. She wanted a cake other than chocolate (and she calls herself my mom!)

I think this cake should be renamed something like, Banana Cake on Steroids. For rizzle y’all, that’s what it is, banana cake on steroids. Super moist with a nice spice kick. And the frosting is lick the bowl clean yummy. And it’s super simple and quick to make.

Recipe after the break:

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In honor of National Pound Cake day, I thought it was only fitting to post, um, Pound Cake! Duh!

My mom gave me this recipe after I bitched about my failed pound cake attempt a while ago.

Well this pound cake was FAR from a fail. It was moist and delicious. But don’t you dare put a glaze on top because it is plenty sweet enough. Next time I make it I might even decrease the sugar by just a teensy tiny bit. I did, however, make some homemade vanilla bean whipped cream to make it cute since I already had the whipping cream out for the cake.

I think she told me she got the recipe from an old Southern Living
Cookbook.
Come on folks, whip you up one of these bad boys in honor of the Holiday

Want the recipe? Click more!

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Is it possible to be in love with a chocolate cake? Is it possible to marry it? How about toasted coconut ice cream? Can I marry it too? Please tell me I can. Oh, but wait, that means I would be married to 3 things, my husband, chocolate cake and toasted coconut ice cream. Welp, I guess it’s time to move to Utah! (I know, polygamy and polyandry is illegal, even in Utah)

What you gaze upon is quite possibly the most decedent, moist, over the top, heavenly flourless chocolate cake. If I ever get put in the slammer and am on death row and need a last meal, this will be it. With a big ass glass of cold milk. Since this cake only consists of 3 ingredients, Read the rest of this entry »

Another of my P.M.S. creations — even though I made it for my hubby’s b-day — this cake was so incredibly rich, even I couldn’t eat a whole piece. Now that’s rare.

I have this thing that I can’t eat anything sweet without a HUGE glass of milk, and even with the milk I couldn’t muster up the energy to eat the whole thing. So what I am trying to tell you is cut the cake in really small pieces so nothing goes to waste. Or waist, I guess.

Another tip: Chop the Reese’s before you put them in the middle of the cake. I loved the idea of them being whole, but it made it difficult to slice the cake.

In need of a sugar coma? Go ahead and make this cake!

Recipe after the jump: Read the rest of this entry »