Greek Yogurt & Olive Oil Orange Poppy Seed Pound Cake
It was delicious spread with cream cheese, topped with a tiny bit of leftover (orange) glaze.
Chocolate Cake, #3, 2014 | by Kendyll Hillegas
9 x 12 | Watercolor pencil, gouache, soft core pencil and paint pen on cold press
Inspired by Beth of creativeanchorage.tumblr.com. Thank you, Beth!
A note on chocolate cake from Beth: “I usually don’t care for chocolate cake (though I love chocolate itself), but this one I love! It’s pretty good with caramel sauce and/or chocolate raspberry sauce.”
Kendyll drew my cake! Ugh, I can’t…just look at those drips!
For those unable to eat chocolate and to ensure the large cake baked, I reserved some plain banana batter for a mini bundt cake. I added chopped butterscotch chips and topped it with white chocolate glaze:
White Chocolate Glaze
1/4 cup white chocolate chips
2 tsp milk
Combine ingredients and melt in microwave in 15 second intervals, stirring well.
(It should be finished by the second heating. Be careful, white chocolate burns easily. Drizzle on the cake immediately, as it will harden quickly.)
I had lots of ripe bananas and ohh my this cake was good. I added cocoa powder to the nutella portion of the batter, and didn’t have quite enough for the glaze, so I instead used this glaze recipe (with a bit of nutella in it!)
Blood Orange Yogurt Cake made by Tide and Thyme
Because cake is obviously a perfect choice for breakfast, I present to you…Breakfast Cake, or the Cake Formerly Known as Coffee Cake. I’ve been eating this cake since I was a mere speck in the womb (maybe?) and later my mom started calling it breakfast cake to avoid disgust from my sister and I after saying “cake” right after the word “coffee”.
The only thing you really need to know about this cake is that it’s quick, easy, and you’re going to eat a whole lot of it in one sitting. Bake away, friends:
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 1/4 cup sugar
1/3 cup applesauce
1 cup sour cream
1 teaspoon vanilla
1 1/2 cup walnuts, chopped (optional)
3/4 cup sugar
1 tablespoon cinnamon
1. Combine dry ingredients in bowl, set aside. Prepare topping in separate bowl, set aside. Grease a 9 x 13” pan and preheat oven to 350˚F.
2. Cream butter & sugar, add applesauce. Beat in eggs, sour cream & vanilla. Add dry.
3. Pour half of the batter into the pan and sprinkle with half of the topping. Pour on the rest of the batter, spread out, and sprinkle with the remaining topping.
4. Bake until toothpick comes out clean, about 30-35 minutes. (Original recipe says 35-40, but that’s too long in my oven.)
I prefer it without the walnuts in the topping, but as you can see, I sprinkled on some pecans after it was baked. I still like it better without any nuts.
Mmm, breakfast cake! I made this the other night, I hadn’t had it in a while. (And noo, pecans are delicious on it, silly!)