Carrot Layer Cake

Prep Time: 18 minutes
Bake Time: 18 minutes
Cool Time: 30 minutes
Frost Time: 20 minute

Grade: A

Make Again: Yes

Recipe Sources: 
America's Test Kitchen TV (Season 13)
Cook's Illustrated (May 2012)

I've been wanting to try this cake for the past year and finally decided to make it for Thanksgiving. It was quite good and the only difficult part was frosting it. But overall it was fairly simple.

It is not easy to make a layer cake out of carrot cake, because the cake is so soft and moist. They solve this problem by baking the cake in a half sheet pan, so it is very big but thin, and then cutting the cake into 4 quarters making each a layer. I have a 1/4 sheet pan, so made a half recipe, which worked out very nicely.

Instead of 4 layers, I cut the cake into thirds for 3 layers. I cut the frosting recipe in half but that was a problem, because I really didn't have enough. I really had to stretch it in some spots. I knew it would be tight, because I think there is more surface area on the outside when you cut a recipe in half. (I didn't do the math, but I am pretty sure about this.) I did make it work though and honestly the frosting is very rich, so I wouldn't really want it any thicker than it ended up.

You are supposed to cover sides with chopped pecans but I am not a pecan fan, so I skipped those. It would have been nice to cover up my mistakes though!

I should point out that you need buttermilk powder for the recipe. That is to add tang without moisture. It worked really well. I do think however, my frosting could have been a tiny bit moister without problems. It probably would have made spreading it easier.

Yellow Cupcakes with Chocolate Ganache Frosting

Prep Time: 20 minutes
BakeTime: 24 minutes
Cool Time: 45 min

Grade: C

Make Again: No

Recipe Source: Cook's Illustrated (January 2003)

Prep: 20 minutes

Grade: C

I don't know what happened, and why these didn't taste great. I really think I followed the recipe ok, but they tasted off to me. I don't love cake, so I'm not the best judge, but the group didn't care for them either. The 5 year old who these were for seemed to like it well enough, but I think I can do better. I'll try a different recipe next time.

The frosting was good, and they turned out so pretty.

I had leftover frosting and turned it into some hot fudge by adding a large squirt of corn syrup and bringing to a boil. That turned out great.

Blueberry Bundt Cake

Prep Time: 15 minutes
Cook Time: 45 - 70 minutes
Cool Time: 60 minutes

Grade: B-

Make Again: No

Recipe Source: Everyday Food (September 2003)

As I mentioned in my last post, this was part of an experiment to try to similar recipes (one from Cook's Illustrated and one from Everyday Food) and pick the best one. I made these two cakes within one week of each other and was able to really compare.

This was a perfectly fine cake and easier to make. But the CI version of this recipe was truly much better and special. I even added a lemon glaze to the top to try to make sure the playing field was level, but it didn't make up for the difference in the cakes.

If I wanted a simpler blueberry cake recipe, I would go with this Coffee Cake instead which doesn't have lemon, but it very good.

But for a truly great Blueberry Lemon go with the ATK/Cook's Illustrated version. It is worth the extra 20 minutes of work.

Marbled Blueberry Bundt Cake

Prep Time: 38 minutes
Cook Time: 45 - 70 minutes
Cool Time: 3 hours

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (May 2013)
Recipe Source: America's Test Kitchen TV (Season 14)

Note: The recipe will be available on TV website for free for the next year or so. The episode with the actual video hasn't aired yet, but probably will soon.

I did something I always want to do, but almost never do, and that was try two different recipes for the same thing. I have had in my list a blueberry lemon bundt cake from Everyday Food for years that I've never tried. Recently I found this recipe and I decided to try them both within a week of each other.

This cake was the definite winner. It is definitely more work because you need to make the a jam like filling, and you also need to buy some Sure-Jel. But it is really delicious and the better cake. The lemon flavor is more pronounced and the leftovers kept in the freezer have still been great.

It is also prettier with the marble filling instead of just regular blueberries floating inside.

I made a half recipe which is why I have a large range of cook times. A half bundt cake is usually plenty unless you are serving a huge crowd.

Caramel Cake

Prep Time: 13 minutes
Bake Time: 25 minutes
Cool Time: 60+ minutes
Frosting: 22 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Country (December 2009)

I am not a big cake fan, but this was very, very delicious. The cake was very moist, and the frosting was amazing. Very, very sweet, as frosting often is, but different because it a caramel frosting.

I actually only make a half cake. I did one circle, cut it in half but still make it a layer cake. I ended up frosting the cut half which was hard. And not a good idea, because eating the 2 pieces that were on the end which were frosted on top, middle AND the side was just too much frosting! (Delicious as it was.)

This cake was so rich, even with my half cake, I still gave 2 pieces to my neighbors so I didn't get sick of it. We had it two nights in a row though. I will make this again to serve to a larger group.

Chocolate Sour Cream Bundt Cake

Prep Time: 35-40 minutes
Cook Time: 45-50 minutes

Grade: A

Make Again: Yes
 
Recipe Source: Cook's Illustrated (January 2004)

I made this years ago and liked it, but never added it here. The first time I made it I used a half recipe in my small bundt pan. This time I went for the full recipe since it was for our family Christmas Eve dinner. My Kitchen Aid mixer ended up being almost filled to the brim by the time I was done.

While I was baking, I checked at 45 minutes and it seemed underdone, but I didn't try a skewer. The bottom just looked moist. So I did another 5 minutes. The bottom still looked too moist, but I did try a skewer and had not crumbs (I was supposed to a have a few.) So it was just slightly overcooked.

It was still good and the family seemed to enjoy it, however, I think it would have been better had been better about it checking it more carefully.

What saved it from seeming too dry was the tangy whipped cream topping which includes a little sour cream and brown sugar. That made the cake I think. Unfortunately I didn't get a picture of it cut with the cream, which looked nice. This is a good recipe, I just need to remember to check with a skewer sooner.

Rhubarb Crumb Cake

Prep Time: 25 minutes
Cook Time: 45-50 minutes

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (May 2009)

There isn't too much to say about this, but it is nice cake with rhubarb and a crumb topping. At first I thought it was just so, so. But after having the frozen pieces later, I decided it was pretty good. Since I have lots of rhubarb growing in my yard, it is a good recipe to have.

Applesauce Snack Cake

Prep Time: 35 minutes
Cook Time: 35-40 minutes
Cool Time: 1-2 hours

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (September 2006)
(Find the recipe here: http://www.crumblycookie.net/2009/10/02/applesauce-snack-cake/)

This is a really nice, not too sweet cake. "Snack" cake is a good word for it.

I give it a "-" only because it is a little bit more work than you might think a snack cake should be. You have to cook dried apples in apple cider (or juice) until the juice evaporates. That took about 25 minutes. I was able to prep all other ingredient during that time, but I still had to wait. You are supposed to let the apples come to room temperature before mixing in a food processor with applesauce, but I did not do that. I mixed it with the cold applesauce and it ended up about room temperature.

I forgot the vanilla, but it still tasted very good. I will probably make again, but not very often just because of the time. It is a nice Fall treat.

Chocolate Cream Cupcakes

Prep Time: 20 minutes
Bake Time: 18-22 minutes
Filling Prep Time: 10 minutes
Chill Time: 30 minutes
Frost/Assemble Time: 20 minutes

Grade: A

Make Again: Maybe

Recipe Source: Cook's Country (February 2010)

These were very good, and fun to make. But cake is not my favorite dessert so I probably won't make again. I would if someone wanted me to though. They were not too difficult. Definitely more steps than a normal cake since you have to fill the cupcakes and decorate the top, but it wasn't too bad.

Actually I already have made them twice, the first time about 4 months ago. Unfortunately, the first time I forgot to add sugar to the batter, making them inedible. So I really wanted to make again to see if they actually good, and they were.

The filling is made with butter, gelatin and marshmallow fluff and turns out pretty good. You use it to decorate the top as well.

Overall, these are a better tasting reproduction of Hostess cupcakes.

Gooey Cinnamon Squares

Prep Time: 30 minutes
Cook Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Smitten Kitchen Cookbook

I don't post recipes from cookbooks here, for various reasons, but you can find this recipe on-line at David Lebovitz's blog.

After not liking the first recipe I tried from the cookbook, it has redeemed itself. This recipe is Deb's take on Snickerdoodles + Gooey Butter Cake. It was listed in the cookie section of the cookbook, but for me it seemed more like a cake.

I had a very tough cooking day on Sunday, making two things I had made before and messing both of them up (one in a small way, and the other in a huge way, rendering it unfit to eat!)

Dinner, which I was hoping would be great, was a bust. I felt the need to try something fairly simple with a high probability of success. My picky eater likes cinnamon, and this sounded good. As long as I didn't forget any ingredients, I thought it would be good.

It probably would take less than 30 minutes to prepare, but I had two things going against me: 1) I was re-reading the directions multiple times to make sure I didn't miss anything and 2) the picky eater was supervising, also making sure I didn't mess up. It probably could be put together in 20-25 minutes for sure.

Anyway, this recipe was a total success. I have never made a gooey butter cake, and it seemed weird putting it together. The bottom layer looked very similar to the gooey layer, and I wondered how it would work. But it worked great. The top of the cake was gooey, but not too gooey. The cinnamon sugar on top was awesome.  This one definitely gets a thumbs up from me and the picky eater!

Classic Gingerbread Cake

Prep Time: 18 minutes
Cook Time: 35-45 minutes

Grade: A-

Make Again: Maybe

Recipe Source: Cook's Illustrated (May 2011)
Recipe Source: America's Test Kitchen (Season 12)

Note: Video and recipe available at 2nd link without subscription, probably for the rest of the year.

I have always been disappointed with gingerbread cakes. They are always too moist and gummy and the flavor isn't what I was looking for. This one was the best I have ever tried. It does have quite a kick though, and my picky eater didn't care for it. I liked the texture however. If I do make again it will be with a tiny bit less ginger. I'm not sure I will make again though, since I was the only what that liked it.

Speaking of the ginger, I came very close to forgetting the dried ginger. (There is also some fresh in the recipe.) I had my 2T measured out, but never mixed it in with the dry ingredients. Instead, after I put the cake in the oven, and started cleaning up, I noticed the ginger on the counter! Thankfully it was in time, and I tried to sprinkle it somewhat evenly over the cake, and then I whisked it in the pan. Because the batter was so thin, I was able to do this and avoid a disaster.

Unfortunately, this forgetting of ingredients is becoming a habit of mine. One I need to break. I made some cupcakes a few months ago with no sugar. Today I made rolls and forgot both the sugar and the salt. They were horrible. I also forgot the salt when I made gnochhi. (Notice none of these recipes have been reviewed yet, because I made such bad mistakes.)

I need to work on better prep, so I don't forget things anymore. It is such a bummer when you put all this effort into something and then realize you messed up too late!

Pumpkin Spice Cake with Honey Frosting

Prep: 9 minutes
Bake: 40-45 minutes (start checking at 25 for half recipe)
Cool: 1+ hour
Frosting: 5 minutes

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (November 2005)

This cake is good. My version was a little bit dry. I made a half recipe in a bread pan and it ended up being done quickly, but that was my fault. I froze the cake then frosted it a day or two later. I didn't love the frosting at first. It was not very sweet. Perhaps a better honey would have worked better. I ended up adding a Tablespoon or so of powdered sugar to sweeten a little, which helped. Still not terribly sweet, but it worked well with the cake. My picky eater liked it, probably because the frosting wasn't too sweet. The combo of spice cake plus the frosting ends up being good and a little bit unique, since it is different than other cream cheese frosting.

I made this a month ago and we just finished the frozen leftovers this week. The cake froze nicely. It is a nice not too sweet dessert. 

Strawberry Cake

Prep Time: 20 minutes
Cook Time: 60 minutes

Grade: B+

Make Again: Maybe
Recipe Source: Martha Stewart

I was alerted to this recipe from the Smitten Kitchen blog. I don't read a lot of food blogs, but I do enjoy that one. She suggested using some barley flour, which I actually had in the freezer so I did that (1/2 c only) and it was fine.

This was good, and super easy to make. It is almost like a coffee cake. It uses a lot of strawberries which is nice. I thought it was a tiny bit dry the first day (perhaps I baked too long). But the second day it was better.

It isn't a beautiful cake. I didn't even take any pictures of it when it was done. It is a nice simple tasty cake. Even though it isn't the best ever, I might make it again because it uses up a nice amount of strawberries and it was good. 

7 Up Pound Cake

Prep Time: 20 minutes
Bake Time: 70-90 minutes (half recipe took 60 minutes)
Cool Time: 2 hours
Glaze Time: 10 minutes

Grade: A-

Make Again: No

Recipe Source: Cook's Country (June 2009)

This was very good.  A nice pound cake with a little citrus flavor.  I used Ginger Ale which they said was fine to sub for the 7Up.   I also only made a half recipe and used my 6 cup bundt pan instead of a tube pan.

The main reason I wouldn't make this again is just because it uses the soda, and it isn't something I often have on hand.   (Diet Coke, probably wouldn't work here.)  Also, I have two other very good recipes I like if I wanted a lemon pound cake.  The Cook's Illustrated recipe, which I have never blogged on, and the one from Baking with Julia.

Apple Cake

Prep Time: 20 minutes
Bake Time: 60-70 minutes

Grade: B

Make Again: Maybe with changes

Recipe Source: The Italian Country Table

Oh boy, I had a lot of trouble with this one. I was really intrigued by this recipe, because it cuts butter into some flour and sugar, then makes a very thin crust in springform pan with some of it. Then you take the rest of that mixture and mix in eggs, milk, etc, and then the apples. So you end up with a buttery crust for the cake.

The trouble began when the crumbs didn't really stick together well, but I did my best to press them into the pan. I made the cake and put it in. However, about 30 minutes into the bake, I noticed a smell. I looked in the oven and noticed pools of butter in the bottom of my oven. It was leaking out of the spring form pan. :-( I worried that it might catch on fire, so I decided to sop it up with a paper towel and tongs. Which, unfortunately, touched the electric coil, and proceeded to catch on fire! I turned the water on in my sink, and was able to get it under control, thankfully.

I turned the oven off, and let it cool a bit, then tried again. So, there was about 10 minutes where the cake was out of the oven. I turned it back on and tried to finish it. I think it mostly baked through OK.

In the end, it wasn't bad, but not exactly my favorite. I love spicy apple cakes, and this doesn't really have any spice, so I guess it disappointed me a little. I did like the crusty part though. So I might have to try it again with some spices and possibly a more tart apple. It is a unique idea, and I'm not ready to give up on it yet.

I should mention, you are supposed to add a meringue topping, but I decided to skip that part.

Chocolate Peppermint Cake

Prep Time: 15 minutes
Bake Time: 45-60 minutes
Cool Time: 1 hour
Glaze Time: 10 minutes
Rest Time: 1 hour

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (December 2004)

I made this for desert on Christmas Eve, and it went over very well. Even my 3 year old neice said "this is very good!" The mint is only in the frosting, so it could be skipped. The cake is very moist and dense, almost like a brownie. I didn't do a good job with the glaze, I don't think I really got the boiled cream to the chocolate fast enough, and it wasn't super smooth. Then I went back and tried to even out a part, which made it look even less smooth. It can be very pretty and shiny when done correctly.

Rhubarb Coffee Cake

Prep Time: 25 minutes
Cook Time: 30-35 minutes

Grade: A

Make Again: Yes

Recipe Source: Whole Grain Baking

I'm not sure why this took me 25 minutes. Prepping the rhubarb, and making the topping took the most time, I think. I should have used a larger bowl for the topping.

I really liked this one a lot. It has 2 cup of the wheat flour and 1/2 cup of regular, but you cannot really tell that it is whole wheat. I think the strong flavor of the rhubarb helps with this. In general, all of the quick breads and coffecakes that I have tried have done a good job of disguising the fact that they are whole wheat. (I'm sure all the sugar and butter helps!)

Since I have some rhubarb in my garden that comes back every year, regardless of how badly I treat it, I will definitely be making this again.

Banana Crunch Cake

Prep Time: 18 minutes
Bake Time: 40 minutes
Cool Time: 20 minutes

Grade: A-

Make Again: Yes

Recipe Source: Whole Grain Baking

I didn't love the other banana thing I've made from this cook book, so I wasn't sure what I would think of this, but it was very good. A nice moist coffe cake with just a little banana flavor and a nice tasty topping. I couldn't tell at all that it was made with whole wheat. It also called for oat flour, which I don't have, so I ground up some of my oatmeal in the food processor until pretty fine, and it worked out well.

Spice Cake

Prep Time: 30 minutes
Cook Time: 32-35 minutes
Cool Time: 2 hours
Frosting: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (January 2008)
Recipe: America's Test Kitchen TV Show (Season 9)

I really liked this, but I'm not sure if it was a hit with the rest of my family. I didn't get any positive comments. It is very flavorful, but I might have over baked it just a tiny bit.

I love the frosting on this, and it is similar to the Carrot Cake frosting but uses some of the spices from the cake instead of sour cream. It does take a little bit longer to make because of browning some butter and blooming the spices in it, but I think that bit of extra effort is worth it.

Rustic Plum Cake

Prep Time: 30 minutes
Cook Time: 40-50 minutes
Cool Time: 30 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated (July 2007)

Wow, this was really good. I am not a huge cake fan, and prefer my desserts a little more dense, and this fits that bill. The texture of the cake is almost closer to a cookie than a cake, but a little bit lighter. I skipped the almond extract, because I like just a hint of almond flavor, which is what this had. It was perfect.

I did have some trouble, not because of the recipe. After cooking the plums I looked for my 9" springform pan, and could not find it. Very strange, because everything has a place in my kitchen, and I never lose things. I must have brought it somewhere? Luckily, I have smaller pans (a 7" I use to cut recipes in half and 4 4" pans. I didn't quite have a pound of Italian plums, so I ended up using a 7" and one 4" and had a little extra dough, and exactly enough plums. The top of the cakes could have been prettier, but, hey, it is "rustic".

One other issue was that I forgot to check the cakes early, which I really should have because I was using smaller pans. The edges did get probably a little more brown than ideal, but it still tasted great.

I will definitely be making this again. It is so different than any other dessert I have ever made, since it is quite different than most cakes, but isn't a tart or pie.