Newest Recipes are listed below.

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Chocolate Sour Cream Bundt Cake (recipe from Cook’s Illustrated, Holiday Baking 2006 issue)

Cake Release:

  • 1 tablespoon butter, melted
  • 1 tablespoon cocoa


  • 3/4 cup cocoa
  • 6 ounces bittersweet chocolate, chopped
  • 1 teaspoon instant espresso powder
  • 3/4 cup boiling water
  • 1 cup sour cream, room temperature
  • 1 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 12 tablespoons (1 1/2 sticks) butter, room temperature
  • 2 cups packed light brown sugar
  • 1 tablespoon vanilla extract
  • 5 large eggs, room temperature

For the pan: Stir together melted butter and cocoa into a paste. Coat interior of a 12 cup bundt pan. Adjust oven rack to middle position and preheat oven to 350 degrees.

For the cake: Combine cocoa, chocolate and espresso powder in medium heatproof bowl. Add boiling water and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt and baking soda in a second bowl to combine. In a standing mixer with a paddle attachment, beat butter, sugar and vanilla on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium low speed (batter may appear separated); add about one-third of the flour mixture and half the chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. Pour batter into prepared bundt pan. Bake 45 to 50 minutes at 350 degrees or until wooden skewer inserted into center comes out with few crumbs attached. Cool in pan 10 minutes, then cool on wire rack. Serve with powdered sugar.


Easy Chocolate Cakes This recipe comes from Raggedy Ann’s Tea Party Book by Elizabeth Silbaugh.

  • 3 cups flour
  • 2 cups sugar
  • 2/3 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water (we used coffee instead – my mother-in-law’s trick!)
  • 2 teaspoons vanilla
  • 2/3 cup vegetable oil
  • 2 teaspoons vinegar

Combine dry ingredients. Combine wet ingredients. Add wets to drys. Mix well. Pour into lined cupcake pans. Bake at 350 for 20-25 minutes. Serve with a dusting of powdered sugar. Makes 18 cupcakes.


Nana’s Apple Cake

  • 4-5 apples, peeled and sliced thin
  • 5 tablespoons sugar or honey
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3 cups flour
  • 1 cup sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup orange juice or buttermilk
  • 1 teaspoon vanilla
  • 3 teaspoons baking powder

Combine the apples, sugar/honey and cinnamon in medium bowl. Combine remaining ingredients in a separate bowl. Mix well. Pour half of the batter in a greased tube pan. Spread half the apple mixture over batter. Repeat with batter and apples. Bake at 350 for 1 hour and 15 minutes or until tester comes out clean.


Aunt Nancy’s Applesauce Cake This recipe comes from the Joy of Cooking – the kitchen bible according to my mother and her best friend, Nancy. I have eaten this cake for as long as I can remember, but only started baking it myself a few years ago. It is delicious with a cup of tea.

  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 cup butter, softened
  • 1 cup white or brown sugar
  • 1 egg
  • 1 cup thick applesauce

Combine dry ingredients in a separate bowl. Cream butter. Add sugar. Mix well. Add egg. Mix well. Gradually add flour mixture until batter is smooth. Add applesauce. Bake at 350 in a greased tube pan for 50 to 60 minutes.

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