blueberry cornmeal butter cake

I KNOW. Pumpkin spice everything is already dominating the food world. But I'm still loving the late summer produce that we're getting from our CSA! Let's hang on to summer for one more recipe, yes?

This quick, easy little cake is perfect for breakfast, a snack, or alongside some vanilla ice cream for an indulgent dessert. It's the perfect sweet-but-not-too-sweet treat. Make this before summer officially ends! Which, despite what Starbucks is telling you, isn't for another week. :)

Blueberry Cornmeal Butter Cake (from the Smitten Kitchen Cookbook)

makes one 8x8-inch cake

for the cake, you'll need:

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup all-purpose flour

1/2 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

2 large eggs

1/4 teaspoon vanilla

zest of 1 lemon

1/3 cup sour cream

2 cups blueberries

for the streusel, you'll need:

1/2 cup sugar

6 tablespoons all-purpose flour

2 tablespoons cornmeal

1/4 teaspoon cinnamon

pinch of salt

2 tablespoons unsalted butter, cut into pieces

Preheat oven to 350 degrees F. Line the bottom and an 8x8 pan with parchment, then coat with butter and flour the bottom and sides.

Whisk the flour, cornmeal, baking powder, and salt in a bowl.

Beat the butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the vanilla and lemon zest.

Add a third of the flour mixture and stir until just incorporated. Stir in the sour cream. Stir in another third of the flour mixture. Scrape down the sides of the bowl. Mix the rest of the flour with the blueberries. Gently fold in the blueberry-flour mixture into the batter.

Spread the batter into your prepared pan. In a small bowl, combine the streusel ingredients with a fork, then scatter the mixture over the top of the cake.

Bake for 35-40 minutes, or until the top is golden brown and a tester comes out clean. Cool in pan on a wire rack before turning out to cool completely. Enjoy!

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strawberry cornmeal custard cake

Instead of our normal Friday links, I think we should talk about this cake today. Mostly because it's Friday and hopefully you've got a lazy Saturday morning to look forward to tomorrow, which is really the perfect time for this cake.

This lovely little cake is full of the best things. The strawberries take on that sweet roasted flavor. Cornmeal lends a great texture. A vanilla bean adds an extra something special. We finish it with some maple syrup and, if you're feeling extra indulgent, maybe a little powdered sugar on top. Breakfast never looked so pretty or more delicious.

Here's to the weekend and treating ourselves to lazy mornings with cake!

Strawberry Cornmeal Custard Cake (slightly adapted from In the Loop)
yields one 9-inch cake

you'll need:
3 tablespoons unsalted butter, melted and cooled slightly (plus more for buttering the pan)
3/4 cup oat flour
1 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs, beaten
1/4 cup sugar
1 teaspoon kosher salt
2 cups buttermilk
zest of 1 lemon
1 1/2 tablespoons white vinegar
1 vanilla bean, seeds scraped and pod discarded
1 1/2 cups diced strawberries
3/4 cup heavy cream
for serving: maple syrup, powdered sugar

Preheat oven to 350 degrees F. Butter a 9-inch round cake pan (or a deep dish pie pan). Place the buttered dish in the oven to warm.

Whisk flour, cornmeal, baking powder, and baking soda in a medium mixing bowl and set aside.

In a large bowl, whisk together eggs and melted butter. Add the sugar, salt, buttermilk, lemon zest, vinegar, and vanilla bean. Add the dry ingredients and whisk until the batter is smooth (do not over mix).

Remove the dish from the oven and place on a large baking sheet. Add the strawberries to the bottom of the pan in an even layer. Pour batter on top.

Slowly pour the heavy cream into the center of the batter. Carefully place the pan into the oven, being careful to keep it still.

Bake 50-60 minutes, or until the top is golden brown and the center is just set. Remove pan from the oven and allow to cool on a wire rack for at least 15 minutes.

Serve with maple syrup. Add some powdered sugar on top to make things extra pretty and indulgent!

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chai banana cake

Friends! How was your Easter?? We had the best time yesterday celebrating with our families at our house, though I have to admit that I am tiiiiirrrreeeed today.

Okay, you guys, this cake. I'm a sucker for all things chai, and all those yummy spices work so well with the banana. Plus, this cake is ridiculously moist, and truly gets better day by day. That is, if you can resist it long enough...

This can be served with vanilla ice cream for dessert or on its own with a cup of coffee for breakfast. Cake for breakfast!

Chai Banana Cake (from Spoon Fork Bacon)

yields one 8x8 cake

you'll need:

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1 cup milk

1 tablespoon chai

3 medium over-ripe bananas

1/2 cup (1 stick) unsalted butter, softened

1 cup brown sugar

2 large eggs

1 teaspoon vanilla

Preheat oven to 325 degrees F.

Whisk together flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, allspice, and nutmeg together in a mixing bowl.

Pour milk and chai into a saucepan and bring to a simmer. Remove from heat and steep for 20 minutes. Discard the used chai, then transfer to a bowl. Add the mashed bananas and mix together.

Add the butter and sugar to the bowl of a stand mixer. Beat on medium speed for 2 minutes. Add eggs one at a time. Add vanilla and banana mixture and stir until just combined. Stop the mixer, add the flour mixture all at once, and stir until just combined.

Grease an 8x8 baking dish and pour in cake batter.

Bake for 80-90 minutes, or until a toothpick comes out clean. Allow to cool on a wire rack for 20 minutes. Serve warm with vanilla ice cream or whipped cream!

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blackberry ricotta pound cake

It's here! Today is the first official day of school! The past two weeks I've been up at the school prepping for my new class, so I'm thrilled to finally have them today. It's hard to believe that I'm starting my sixth year teaching... what?! I'm officially old.

Since the first day of school is always a little hectic, I'll be brief and just tell you to make. this. cake. I loved this. The ricotta lends a great tang and texture, and it's the most moist pound cake I've ever made. I'm in love with the summery flavors from the lemon zest and blackberry. Dust it with some powdered sugar and have it for dessert, or do what we did and eat it for breakfast until it disappears (and that won't take long at all).

Enjoy! xo

Blackberry Ricotta Pound Cake
yields one 9x5-inch cake

you'll need:
1 3/4 cups bread flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter, at room temperature
1 cup part-skim ricotta cheese, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
zest of 2 lemons
1 cup blackberries

Preheat oven to 325 degrees F. Spray a 9x5-inch pan with cooking spray.

Combine flour, baking powder, and salt in a medium bowl and set aside.

Add butter, ricotta, and sugar to the bowl of a stand mixer and beat on high for 3 minutes. Add the eggs one at a time, beating on medium until completely incorporated before adding the next egg. Add the vanilla and lemon zest.

Set mixer to the lowest setting and gradually add the flour mixture, mixing until just combined. Remove the bowl from the mixer and gently fold in the blackberries.

Pour batter into the prepared pan and smooth the top. Bake for 70-75 minutes, or until a knife comes out clean. Remove from oven and let cool for 10 minutes. Run a butter knife around the edges to gently separate it from the pan, then carefully remove the cake from the pan onto a wire rack to cool completely.

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nutella gooey butter cake

Today is my husband's birthday! We had a great time celebrating at home last night (I made this chicken parmesan, which is one of his favorite meals), and tonight we're heading to dinner with some friends. And to continue the fun, we're leaving for Park City tomorrow morning with my family!

For Miles's birthday, I decided to make him this completely decadent, delicious cake. It is crazy good - I mean, a chocolate fudge cake with cream cheese and Nutella? Just let that sink in for a second.

Happiest of birthdays to my wonderful husband! I love you so very much!

Nutella Gooey Butter Cake (from Let's Dish)
makes one 13x9 cake

for the cake, you'll need:
1 box chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge Cake Mix)
1 large egg
8 tablespoons unsalted butter, melted

for the filling, you'll need:
8 oz. cream cheese, softened
1 cup Nutella
3 large eggs, beaten
1 teaspoon vanilla
8 tablespoons unsalted butter, melted
2 cups powdered sugar

Preheat oven to 350 degrees F. Spray a 13x9 pan with cooking spray.

Add cake mix, egg, and butter to the bowl of an electric mixer and mix until completely incorporated. Use your fingers to press into the bottom of the prepared pan.

Clean the bowl, then add cream cheese and Nutella and beat until smooth. Add the eggs, vanilla, and butter. Beat on low until incorporated, then slowly add the powdered sugar and beat until smooth. Add to the pan and evenly spread over cake batter.

Bake for 40-45 minutes. Allow to cool completely, then dust with powdered sugar. If desired, top with fresh whipped cream. Aaaaaaand devour.

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