Lovin' From the Oven

Blueberry Buckle

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Have you ever had a blooper while baking? Perhaps you forgot to add the eggs or put in baking powder instead of baking soda? Well, this recipe was one of my cases. The cake was fine, I just messed up the topping.

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It actually didn’t turn out so bad. The top of this blueberry buckle just came out a little more… unique looking than normal. It had pillowy craters and bubbled a bit. Can you guess what I forgot to add?

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I forgot to add the flour. Rookie mistake!

Because of that, the topping batter wasn’t as crumbly. The butter basically took over and boiled in the oven on top of the cake. I’m not complaining, butter’s on my list of deliciousness!

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Blueberry buckle just screams summer to me. That, plus watermelon, quality pool time, and dad’s homemade french fries. What’s on your summer list?

Recipe slightly adapted from the Sugar Plum Blog.

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Blueberry Buckle

Ingredients

  • 2 cups cake flour + 1/3 cup, divided use
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened, divided use
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup fresh or frozen blueberries
  • 1/2 cup almond milk
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375 degrees F. Grease an 8x8 baking pan with butter or olive oil.
  2. Cream together 1/4 cup of the butter, granulated sugar, and vanilla. Beat in the egg.
  3. Add in 2 cups of cake flour, baking powder, and salt. With the mixer on low, add in the almond milk until just moist.
  4. Gently fold in the blueberries and pour the batter into prepared pan.
  5. Now, make the topping: Using a fork, press together the remaining 1/4 cup butter, 1/3 cup cake flour, brown sugar and cinnamon until well combined and crumbly. Sprinkle crumble on top of cake batter. Bake 35-40 minutes or until well risen and golden brown. A toothpick inserted into cake should come out with moist crumbs attached.
https://lovintheoven.com/blueberry-buckle/

Cheesecake Swirl Coffee Cake

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This may look like a normal coffee cake, but it’s far from it. Disguised in between layers of luscious, fluffy cake are swirls of cheesecake. Perhaps I should have dyed the cheesecake a different color so you could see just how much goodness is in there.

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It all starts with this: a magical bar of Philadelphia cream cheese. It’s the only cream cheese brand that has been in my household for as long as I’ve lived. Truly, we used to eat it for breakfast on our bagels every day before school. My aunt even swears by this brand for her frosting. Nothing but Philadelphia, she always said.

To create this dessert (or any other future cream cheese-related dessert!), Philadelphia sets the standard. That’s why I always “Bring Out the Silver” when I’m baking.

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I wanted to do something different than plain cheesecake for the PHILADELPHIA Cheesecake Cheerprogram. I figured why not add some cheesecake to one of my favorite desserts and really make it something special? To top it all off, streusel topping is a must.

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The lighter layer of batter in the cheesecake swirl and the darker part is the cake batter. I may have gone a little overboard with the cheesecake part, but I don’t hear anyone complaining.

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The more streusel, the better. Before and after baking!

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Now can you see the cheesecake layer?

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A lot of it sunk into the middle of the pan, which could probably be fixed if I baked this in a bigger pan. The middle piece was my DF’s favorite part, though. Also, I’m impatient and couldn’t wait to cut into the cake so the middle was still warm. After placing the cake into the refrigerator for half an hour, the middle did firm up a bit.

Moral of the story: Be patient and wait for your cake to firm and completely cool before cutting.

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My DF even said that this was the best thing I’ve baked in a while. I’m pretty sure he’s also my most honest critic, so that means a lot coming from him.

The taste of your dessert depends a lot on the ingredients that you use. PHILADELPHIA cream cheese has high standards that create a high quality product. I mean, their fresh milk is turned into cream cheese and refrigerated within six days! There are also never any preservatives, so you know that the fresh local milk and real wholesome cream keep their delicious taste.

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This holiday season, PHILADELPHIA is teaming up with recipe and lifestyle experts to liven up and give you a fresh take on your holiday desserts. Check them out at CheesecakeCheer.com!

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Cheesecake Swirl Coffee Cake

Ingredients

    For the cake:
  • 3/4 stick (6 tablespoons) softened butter
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 1/2 cup all purpose flour
  • 2 tsp baking powder
  • pinch of salt
    • For the cheesecake swirl:
  • 1 (8 oz) package Philadelphia cream cheese, at room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
    • For the streusel:
  • 1 cup AP flour
  • 1/4 cup plus 2 tablespoons brown sugar
  • pinch of salt
  • 4 tablespoons cold butter, cut into small pieces

Directions

  1. First make the streusel by "forking" all the ingredients together until crumbly. Put in refrigerator until ready to use.
  2. Preheat oven to 350. Lightly grease an 8x8 baking pan.
  3. In a large bowl, make the cheesecake swirl by beating together the cream cheese, sugar, egg, and vanilla until smooth. Set aside.
  4. In a large mixing bowl, cream together the butter and sugar. Add in the vanilla, buttermilk, and eggs.
  5. Gently mix in the flour, baking powder, and salt until just combined. Do not overmix.
  6. Pour half of the cake batter into the prepared pan. Pour half of the cheesecake mixture on top, using a knife to swirl. Repeat with the rest of the batters.
  7. Evenly distribute the streusel topping on top of the batter.
  8. Bake for 35-40 minutes.
https://lovintheoven.com/cheesecake-swirl-coffee-cake/

This is a sponsored post by Philadelphia, but the opinions expressed are my own.

Betty Crocker Smash Cakes

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Remember that one smash cake I made two years ago for my niece’s birthday? Well, I was brave and decided to make another one with a little nudge by Betty Crocker.

Although I am a terrible cake decorator and have never taken any formal cake decorating classes, a smash cake is a great place to start because:

  1. It’s smaller. It’s a lot easier to start off with something small than something big.
  2. Since it’s going to be “smashed,” you don’t need perfection.
  3. The one who’s going to get a close up of the cake (the baby turning 1) is too fascinated by the colors and icing to notice the lopsided top.
  4. You can save money with a homemade smash cake by making it yourself. Most of it will end up on the floor or in the dog’s mouth, anyways.
  5. Who doesn’t want your child to have something made with love?

Truly, it’s easy. This is all you have to do:

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Infographic from Betty Crocker

I followed those directions and came up with this!
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All you need is a box of cake mix (plus the necessary ingredients to make the cake, obviously), a can of frosting, and whatever decorations that your heart desires.

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Without fail, the cake rose beautifully in both nine inch cake pans. Would it be so bad if we just stuck a pan of cooled cake in front of the birthday boy/girl? It’s just as pretty.

I let the cakes cool completely before even trying to cut out smaller circles. Want a tip? Freeze your cakes prior to cutting into them! It’ll help the cake keep its shape and prevent crumbling. The freezer was my best friend when I made this little cake. I stuck it in the freezer before cutting, after cutting, and after putting the first layer of frosting on. That really helped the cake keep its shape and become more sturdy for decorating.

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In my opinion, there can never be enough sprinkles. Throwing some hot pink nonpareils on the side of the cake not only makes it festive, but it covers up any imperfections that you might not like. Since I was using a regular butter knife to frost my cake, I had quite a bit to cover up.

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I think the sprinkles worked its magic, don’t you?

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Print
Betty Crocker Smash Cakes

Recipe from Betty Crocker. Can also be found here: http://www.bettycrocker.com/recipes/confetti-cake-stack/b4705a4e-38c8-492a-9585-7de7412198ab

Ingredients

  • 1 box Betty Crocker® SuperMoist® cake mix (any flavor*)
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 container Betty Crocker® Whipped fluffy white frosting
  • Assorted Betty Crocker® candy sprinkles

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
  2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
  3. Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
  4. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake, cut side down.
  5. Frost side and top of cake with frosting. Arrange sprinkles over top of cake. Place candle in top center of cake. Use remaining frosting to frost cupcakes.
https://lovintheoven.com/betty-crocker-smash-cakes/

Betty Crocker has a ton of other smash cake and first birthday cake ideas, so be sure to check them out!.

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peas & carrots smash cake // watercolor cake // confetti cake stack // first birthday lion cake

 

This is a sponsored post, but the opinions expressed are my own.

 

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