Archive for the ‘Cakes and Cupcakes’ Category

Tasteful Tuesday: Apple Cake

Tuesday, October 15th, 2019

Whether your kitchen is overwhelmed with apples you picked at an orchard this fall, or you’re feeling like a taste of autumn throughout the rest of the year, this apple cake recipe is for you. We recommend baking it in a 9-inch Bundt pan, but a 9×13 cake pan will work too (just decrease the baking time by 10 or 15 minutes).

ApplesWhat You’ll Need:

  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt


  1. Preheat oven to 350°F. Grease and flour one 9-inch Bundt pan.
  2. In a large mixing bowl, beat eggs and oil with an electric mixer until creamy. Add the sugar and vanilla and beat well.
  3. In a separate mixing bowl, combine the ground cinnamon, salt, flour and baking soda. Slowly add this mixture to the egg mixture and mix until fully incorporated (the batter will be thick). Fold in the apples by hand using a wooden spoon, and spread batter into the prepared pan.
  4. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool on a wire rack, and serve as is or with a dusting of confectioners’ sugar on top.

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Tasteful Tuesday: Classic Cheesecake

Tuesday, July 30th, 2019

We’ve made Raspberry Swirl Cheesecake, Pumpkin Pie Cheesecake and even Frozen Strawberry Cheesecake Popsicles here on the blog, but today we’re going back to basics with a Classic Cheesecake recipe.

Classic Cheesecake Recipe | Sturbridge Yankee WorkshopWhat You’ll Need:

  • 2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 2/3 cup butter, melted
  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 4 eggs


  1. Preheat oven to 350°F. Wrap exterior of a 9-inch springform pan in a double layer of foil and set aside.
  2. In a medium bowl, combine graham crackers, 3 tablespoons sugar and butter. Transfer crumb mixture to the springform pan, pressing until firm. Bake in preheated oven for about 10 minutes or until browned, then cool on a wire rack. Reduce oven temperature to 325°F.
  3. In a large bowl, beat cream cheese, 1 cup sugar and vanilla on medium speed. Add eggs one at a time, mixing on low speed until just blended. Pour over crust.
  4. Bake for about one hour, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate for at least 4 hours before serving. Eat plain, or top with fruit, caramel or chocolate sauce.

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Tasteful Tuesday: Chocolate American Buttercream

Tuesday, July 2nd, 2019

This classic American buttercream recipe is a must have in your cake and dessert recipe book. The following will make about 3 cups of chocolate buttercream frosting, and although we highly recommend sticking with the heavy cream, whole milk or a high fat milk will work if that’s what you have on hand.

What You’ll Need:

  • 1 cup (2 sticks or ½ pound)
    unsalted butter, softened
  • 4 cups confectioners sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract


  1. Cream softened butter in a mixing bowl on medium speed until smooth.
  2. Sift together the confectioners sugar, cocoa powder and salt. Alternating with the heavy cream, gradually add in the dry ingredients, making sure to combine well in between additions.
  3. Add the vanilla extract and mix until completely combined.
    For a thicker consistency, incorporate more confectioners sugar about a tablespoon at a time until the buttercream reaches desired thickness.
    For a thinner consistency, incorporate more heavy cream about a tablespoon at a time.

*When frosting a cake, cupcakes or other dessert, be sure to allow the confection to cool completely beforehand to avoid a runny, melted buttercream.

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