Tag Archives: cake

Orange Pumpkin Cake with Brown Butter Frosting

Have some leftover pumpkin you’re trying to use up? This recipe is perfect for that! Quick, simple, and tasty.

Cake
1 ½ C sugar
1 C canned pumpkin
½ C orange juice
½ C oil
2 eggs
2 tsp orange zest
2 C flour
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
¼ tsp salt

Frosting
2/3 C butter
4 C powdered sugar
1 tsp vanilla
4-6 Tbsp milk (or more as needed)

Directions

Combine first six ingredients until well blended.

Sift together remaining dry ingredients (flour, baking powder, pumpkin pie spice, baking soda and salt).

Mix together wet and dry ingredients.

Put in desired baking dish and bake at 350 until a toothpick inserted in the middle comes out clean.

(Baking time varies by size of pan. Original recipe called for 15x10x1 inch pan for 18-22 minutes. I baked it in a 16x12x1 inch pan for 17-18 minutes).

Frosting

Melt butter in a small sauce pan over medium heat. Simmer for 5-7 minutes until golden brown, stirring constantly.

Transfer to a large bowl and mix with powdered sugar.

Add vanilla (for taste) and milk (for texture, as needed. May need more than 4-6 Tbsp).

Spread generously on cake, and enjoy!

This recipe from “Taste of Home” magazine.

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Strawberry Lemonade Cake

A summertime staple, now in delicious, baked-good form!

Ingredients
4 large eggs
1 ½ C sugar
¾ C oil
¾ C milk
½ C lemon juice (about 2 large lemons)
½ C strawberry puree
1 tsp vanilla
1 Tbsp lemon zest
2 ¼ C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Frosting Ingredients
2 C heavy whipping cream
¼ C sugar
Strawberry puree, lemon zest, or lemon extract as desired

Directions

Combine eggs and sugar. Mix on high until volume has increased and liquid is thick.

Gradually add in olive oil. Add in remaining liquid ingredients (milk, lemon juice, strawberry puree, vanilla extract), and lemon zest. Mix until smooth.

Use a spatula to gently mix in dry ingredients (flour, baking powder, baking soda, salt).

Divide batter evenly into desired cake pans.

Bake at 350 until a toothpick inserted in the middle comes out clean (varies by size of pan).

Whisk heavy whipping cream and sugar until stiff peaks form. For extra taste, add in strawberry puree or lemon zest or extract.

For layered cakes, alternate layers of cake, whipped topping, and sliced strawberries for extra flair. Garnish with strawberries if desired.

Enjoy!

(recipe adapted from here)

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