Cherry Upside-down Cake + Two Giveaways!

It’s cherry season where I live and that means we’ve been stuffing our faces with fresh cherries!

I’ve never made an upside-down cake before so when I had two bags of cherries in my fridge I set out to make this Cherry Upside-down Cake.  I’m sure glad I did because it was A-MAZ-ING!

Cherry Upside-down Cake | A Sweet Baker

The funny thing about this cake is that I actually forgot to put in the egg whites, which the original recipe called for, but I think this cake turned out perfectly without them.  If you like a more of a dense, moist cake then this is probably the way it should be made.  If you want more of a light, airy cake then you might want to add in the egg whites as per the original recipe.

Cherry Upside-down Cake | A Sweet Baker

The juices from the cherries mixed with the butter and brown sugar mixture seeped down into the cake to make it extra moist and added the perfect amount of sweetness.  Adding Gay Lea’s Real Whipped Cream on top makes this dessert one you’ll have a hard time sharing.  I like a big dollop of whipped cream with each bite….but that’s just me, you can do whatever you like!

Cherry Upside-down Cake | A Sweet BakerCherry Upside-down Cake | A Sweet Baker

If you want some more inspiration for your Gay Lea Whipped Cream, how about making this Strawberry Shortcake or these Mojito Shortbread Trifles.  It really doesn’t matter what dessert you add whipped cream to it will be pretty darn good.  That’s just what whipped cream does to desserts…..it makes them even better!

Now on to those two giveaways!  

The first giveaway is for a Perfect Patio Entertaining Kit valued at $250!  The kit will contain BBQ Utensils, Cornhole Game, 4 Plates, 4 Side Plates, Big Bowl, Tray, Place Mats, and a Picnic Basket!  You must be 18 years of age or older and be a resident of Canada (excluding Quebec).  You can enter through multiple blogs that are participating but only one winner will be chosen. Contest closes July 27th, 2014.  Good luck!
a Rafflecopter giveaway
The second giveaway is for 12 free product coupons from Gay Lea Foods.  The coupons will expire October 2014 so make sure you use them up before then.  You must be 18 years of age or older and be a resident of Canada (excluding Quebec).  You can enter through multiple blogs that are participating but only one winner from each blog (for a total of 12 winners) will be chosen. You can only win once.  Contest closes July 27th, 2014.  Good luck!

 
a Rafflecopter giveaway

Cherry Upside-down Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
Topping:
  • ¼ cup unsalted butter
  • ¾ brown sugar
  • 25 or so fresh cherries, pitted and halved
Cake:
  • 1½ cups flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup sugar
  • ½ cup butter or margarine, room temperature
  • 2 large egg yolks
  • 1½ tsp. vanilla extract
  • 1 tsp. almond extract
  • ½ cup whole milk
Instructions
  1. Preheat oven to 350 F. Line the bottom of a 10" round cake pan with parchment paper and set aside.
  2. In a small saucepan over medium heat, melt butter and brown sugar, stirring constantly, until brown sugar is dissolved. Pour mixture into prepared pan. Place halved cherries, face down, over the brown sugar mixtures until it completely covered. Set aside.
  3. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  4. In a stand mixer with a paddle attachment, add sugar and butter and mix until light and fluffy. Add egg yolks one at a time until mixed well. Add in vanilla and almond extract.
  5. Mix in the dry ingredients alternating with the milk until everything is smooth.
  6. Spoon batter evenly over cherries and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove from oven a let cake sit on a wire rack for 5 minutes. Run a knife along the edge of the cake pan to loosen the cake. Place platter on top of pan and invert onto platter. Let it sit for about 5 minutes to allow all the juices to seep into the cake.
  8. Serve warm or at room temperature with a dollop of Gay Lea's Whipped Cream on top!
  9. Enjoy!

Recipe adapted from Epicurious.com

 

“Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

 

Pineapple Cupcakes with Strawberry Mousse Frosting

Sunday was my Dad’s birthday and to celebrate I made these Pineapple Cupcakes with Strawberry Mousse Frosting.  They were so moist and flavorful and the mousse frosting was the perfect addition.

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

My family and I are not big frosting/icing fans so using this mousse as the frosting was the perfect solution.  I don’t know why I never thought of it before.  There’s actually a store in town that makes a whipped-cream-type frosting that I would love to replicate. It’s light, fluffy and is the perfect sweetness.  It’s goes perfect with a cake that’s filled with a something sweet.

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

This cupcake recipe was easy to prepare…..you even start with a boxed cake mix!  By adding the crushed pineapple and yogurt to the mix gave it the extra moistness that I like in a cupcake.  And even though a buttercream frosting is delicious I don’t want to be eating it all the time.  This Strawberry Mousse was the perfect alternative.  My whole family agreed too!

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

I hope you enjoyed your cupcakes Dad!  Happy Birthday!

Pineapple Cupcakes with Strawberry Mousse Frosting

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Cupcakes that are moist and flavourful, thanks to added goodness of pineapple and yogurt. They're topped with a light Strawberry Mousse to make these cupcakes irresistible.

Ingredients

    For the Cupcakes:
  • 1 box of yellow or golden cake mix
  • 3 eggs
  • 3/4 cups crushed pineapple
  • 1/2 cup 3% plain yogurt
  • 1/3 cup oil
  • For the Frosting:
  • 1 box Dr. Oetker Strawberry Mousse

Instructions

Line your muffin tin with paper liners and set aside.
Preheat oven to 350 F.
In a small bowl, pour in the cake mix and break all big clumps with the back of a spoon and set aside.
In a stand mixer with the paddle attachment, add the eggs, crushed pineapple, yogurt and oil. Mix until well blended.
Slowly pour in the cake mix and mix until just combined.
Using a large cookie scoop, scoop batter into prepared muffin tins about 3/4 full.
Bake in preheated oven for 15-18 minutes or until toothpick inserted into center comes out clean.
Remove from oven and place on a wire rack.
Once cupcakes have cooled for about 10-15 minutes, remove from muffin tins and let cool completely on counter.
For the Frosting:
Follow package directions for the mousse. Refrigerate.
Pipe mousse on top of cupcakes and top with a fresh strawberry.
Enjoy!
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Cupcake recipe slightly adapted from Your Cup of Cake

No-Bake Cake Pops {Guest Post – Best Birthdays}

I am so excited to have Katie here from Best Birthdays to help me while I’m on vacation with my family.  If you need some party inspiration, venue locations (in the Calgary area), food ideas, decoration and DIY help or birthday entertainment ideas, Katie is your girl!

I’ve made cake pops in the past (and what a mess they can be!) but since seeing Katie’s easy No-Bake Cake Pops version, I am definitely doing it this way from now on!  Even my kids can help out!

Now I’ll turn it over to Katie:

I like cake as much as the next girl (okay, probably more), but I’m useless at baking. The last time I tried to make cookies, they came out like muffins. Muffins that tasted like cement.
On the other hand, cake pops are adorable. Luckily, there is an easy cheat for those of us who are lazy and/or terrible at baking.

No-Bake Cake Pops | A Sweet Baker

Here’s what you need:

No-Bake Cake Pops | Best Birthdays

Here’s what you do:

No-Bake Cake Pops | Best Birthdays

To help the stick stay in the Timbit, dip it in chocolate too, before poking it into the donut. Use an upside-down egg carton to hold the coated Timbits while they drip. Then…

No-Bake Cake Pops | Best Birthdays

No-Bake Cake Pops | Best Birthdays

You can find a million ideas on Pinterest for step 3. Here’s another one:

No-Bake Cake Pops | Best Birthdays

Step 4, of course, is pig out on cake pops. Or, you know, serve them to party guests. Enjoy!

Thanks so much Katie!  What a great idea and an easy activity you can do with your kids!  Timbits are always easy to get and they always taste so good.  My favorite is Sour Cream Glazed.  What’s yours?

You can find Katie at her website, on Facebook, Pinterest, Instagram and G+.  Make sure to stop by and say hello!

Coconut-Carrot Muffins

This post first appeared on What’s Cooking With Ruthie where I’m a monthly contributor.

This week I have a delicious muffin recipe!  I had planned to make Morning Glory muffins because those are my favorite but one of my kids doesn’t like raisins and the other one doesn’t like nuts in their muffins.  So, that’s how I came up with Coconut-Carrot Muffins!

Coconut-Carrot Muffins | A Sweet Baker

These Coconut-Carrot muffins are packed full of fresh carrots and sweet coconut which make them perfect for breakfast or a snack on-the-go.  Because they’re so full of goodness my youngest daughter could only manage to eat half so I know know these will definitely hold you over for a while.

Coconut-Carrot Muffins | A Sweet Baker

I don’t know about where you are but it has been freezing cold here.  We’ve gotten tons of snow and it doesn’t seem to be getting any better any time soon!  I am now officially counting down the days until my family and I are on sitting on the beach in Cuba. We’re leaving Friday for one week and we are getting so excited!  I’ll probably bake up another batch of these Coconut-Carrot muffins to take for snacks in the car and airport.  You can never have too many snacks with kids around!

Coconut-Carrot Muffins | A Sweet Baker

I hope you enjoy!

Carrot & Coconut Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 muffins

Moist muffins packed with carrots, coconut and apples. These are the perfect snack to hold you over until mealtime.

Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 2 1/4 tsp. cinnamon
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 cups shredded carrots
  • 2 apples, peeled and shredded
  • 1 cup shredded, sweetened coconut
  • 3 eggs
  • 1/4 cup canola oil
  • 6 Tbsp. melted butter
  • 1 Tbsp. lime juice
  • 2 tsp. vanilla
  • Coarse sugar

Instructions

Preheat oven to 350 F. Line a muffin tin with paper liners and set aside.
In a medium sized bowl, whisk together flour, sugar, cinnamon, baking powder and salt. Set aside.
In a large bowl, mix together carrots, apples, coconut, eggs, oil, butter, lime juice and vanilla.
Slowly add dry ingredients to the wet ingredients until just combined.
Scoop out evenly into prepared muffin tin. Sprinkle each muffin with coarse sugar.
Bake for 25-30 minutes or until toothpick inserted into center of each muffin comes out clean.
Remove from oven and let cool for 10 minutes before removing from the pan. Let cool completely on a wire rack.
Store in airtight container.
Enjoy!
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Yogurt Lime Cake

Okay, I’ve had enough of winter!

Actually, I’m pretty sick of it, if truth be told!

I needed something to brighten up my house and my mood this past weekend and I wanted it to be bright and citrus-y. That’s why I made this Yogurt Lime Cake.  A bright looking cake with the fresh taste of lime.  Perfect for brightening up my mood!

Yogurt Lime Cake | A Sweet Baker

If you’ve been a long time reader of mine, you know that I’m not a big fan of cake (I’ll take a piece of pie over cake any day!) but I do like a dense, moist cake (think brownies, loaves, muffins!).  This cake was so moist and dense that it was hard to have just one piece.  The lime flavor was perfect as well, I even drizzled a bit of extra lime and sugar syrup over the top after it cooled.

Yogurt Lime Cake | A Sweet Baker

Yogurt Lime Cake | A Sweet Baker

This cake isn’t overly sweet so I think it would be delicious with some kind of frosting….maybe a white chocolate buttercream? Oh, that’s sound delicious, doesn’t it?  If frosting isn’t your thing maybe a glaze would be better?  Either way, I’m sure you’ll be happy with the outcome.

Since I love all citrus fruit, I’ll be baking up a treat that includes grapefruit that I’ll be posting on Thursday.  Come back and see what I whipped up!

P.S.  I have two giveaways going on right now – don’t forget to enter!  An Oscar Party Prize Pack and Medieval Times tickets!

Yogurt Lime Cake | A Sweet Baker

Yogurt Lime Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8-10 slices

A moist and dense cake infused with the fresh flavor of lime.

Ingredients

    For the cake:
  • 1 cup whole full fat Greek vanilla yogurt
  • 1/3 cup olive oil
  • 1 cup sugar
  • zest of one lime
  • 1/4 cup lime juice
  • 2 eggs
  • 1 3/4 cups flour
  • 1 1/2 tsp. baking powder
  • pinch of salt
  • For the syrup:
  • 1/4 cup lime juice
  • 1/4 cup sugar

Instructions

Preheat oven to 350 F. Line the bottom of a 9" circular baking pan with parchment paper and grease the sides; set aside.
In a stand mixer, add the yogurt, olive oil and sugar. Mix until light and creamy.
Add in the zest, lime juice and eggs and mix until incorporated.
In a small bowl, whisk together the flour and baking powder and slowly add to the wet ingredients.
Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool completely on a wire rack.
When cake is cooled, run a knife around the edge and remove cake and place on a serving dish.
In a small bowl, whisk together lime juice and sugar until sugar dissolves. With a toothpick, poke holes all over the top of the cake and pour lime syrup over the top of the cake.
Enjoy!
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Recipe adapted from Smitten Kitchen