Tag Archives: cake

Cherry Crumb Cake

20 Jul

Hello all you cake eaters out there,

here comes a recipe for a cherry cake that is super fast and doesn’t require much besides the cherries. It makes a flat cake the size of a baking sheet, which would feed a crowd – I quartered it and used a small round pan, and it made 6 generous servings. The recipe comes from a German book called Das Backbuch, published in Leipzig in 1967 (yeeeeeeees, really). Anyhoodle, please try this recipe, because it is cherry season after all and isn’t cherry cake the best way to make use of them? So here we go.

For the crust, combine

2 cups flour
2 tsps. baking powder
3/4 cup cold butter, cut into cubes
1/2 cup sugar
pinch of salt
2 eggs
vanilla to taste

in a bowl and knead very quickly into a crumbly ball of dough. If it is too dry and won’t mix, add 2-3 tbsps. milk. Wrap the ball in plastic and put it into the fridge until you need it.

For the filling, wash and pit
approx. 7 cups cherries (I used sour cherries)
and put aside.

Place the crust on your greased baking sheet and distribute it carefully, using your hands or a rolling pin, until the sheet is covered with an even layer of dough (this might take a while, and be sticky). Cover the crust with the cherries and sprinkle

3 tbsps. cinnamon-sugar-mix

onto the cherries.

Preheat your oven to 375°F.

For the crumbs, combine

3/4 cup flour
1/2 cup sugar
1/2 cup cold butter, cut into cubes
pinch of salt

and knead until crumbly. Distribute the crumbs on the cake.

Bake for approx. 40 mins. until the cherries are bubbly and the crumbs are lightly brown. Let cool before serving. Enjoy!

I wonder whether the recipe would work with berries, or maybe apricots or peaches. Or plums?

Eat well, people!
xoxo, F.


Plum Cake

17 Aug

Hi there,

dude, it is hot. Hot and humid, which is a combination I don’t fancy. This is not the kind of weather that brings a plum cake to mind, but believe me, when I made this cake last week it was a perfect summer cake, very nice for dessert (with ice cream) or with a nice, giant cappuccino.


So here we go:

makes one cake about the size of a regular pie

1 pound plums, halved and stoned; I used Italian plums

1 1/4 cups flour
1 1/2 tbsps. dry yeast

1/2 stick butter at room temperature, cut into cubes
1 egg yolk
approx. 1/2 cup milk, lukewarm

1/2 tsp. sugar + some more for sprinkling
1/2 tsp. salt

bread crumbs to sprinkle
vegetable oil to grease
cinnamon to taste


In a large bowl, combine flour, yeast, salt, and sugar. Mix well. Add egg yolk, butter, and some milk, and start kneading. Keep kneading and adding milk, one table spoon at a time, until you have a nice dough ball. It will be a little sticky, due to the butter, but that’s okay. Leave in the bowl, cover with a teat towel, and let sit for approx. 2 hours.
Please note: I know that some people let the yeast work in the milk for some time before the kneading begins. Quite frankly, I never do that; I always knead everything together straight away, and it has always worked. However, this might not be the case with fresh yeast. If you don’t trust my recipe, use another one; the point is, in any case, to make a basic yeast dough.

To prepare the baking pan, grease it very lightly and sprinkle very lightly with bread crumbs.

When the dough has risen, take it out of the bowl, and roll it (on a lightly floured surface) into the shape of your baking pan; transfer it into the baking pan, press gently to its bottom and sides, and prick with a fork repeatedly, lengthwise and crossways.

Preheat your oven to 400° F.

Spread the plums on the crust evenly. Sprinkle with sugar and cinnamon to taste. Fold over the crust rim. This is how mine looked before baking:


Bake for approx. 25 mins., until the crust is light brown, and the plums are bubbling.
Let cool a little before serving; tastes well with ice cream or whipped cream. Enjoy!

I think I’ll have to lie down now. Even typing is exhausting in this weather.
So long! xoxo,

Strawberry Layer Cake

16 May

Good afternoon!

It is Saturday, the sun is shining. I am in the mood for cake! So I make one – this simple, yummy layer cake with fresh strawberries.


I saw a picture a cake like this last week, in a magazine. It didn’t include a recipe, but I thought: “If I were to make this, I would bake a simple sponge cake, cut it, and fill it with strawberries and whipped cream.” Which is basically what I did – and it turned out really well. Here we go:

3 eggs, separated
3/4 cup flour
1/4 cup corn starch
1/2 cup sugar
1 stick butter
1 tsp. baking powder
1/4 cup sparkling water (or milk)
pinch of salt

1 pound fresh strawberries
3/4 cup whipped cream, very stiff
3/4 cup quark cheese
3 tbsp. sugar
1 tbsp. lemon juice


In a bowl, combine the egg yolks, the sugar, and the butter. Whisk into a thick, yellow cream, until the sugar has dissolved.
In a second bowl, mix the flour, the starch, and the baking powder.
In a third bowl, whisk the egg whites with the salt until very stiff.
Preheat your oven to 350° F.
Stir the flour mix into the yolk mix; then add the sparkling water. Lastly, add egg whites, stirring slowly. This should result in a nice, homogeneous batter. Pour into a (round) cake pan, and bake for about 30 mins., until the cake turns light brown and a tooth pick comes out clean.
Let the cake cool.


In the meantime, wash and slice the strawberries. Yummy! I have to admit I ate a few right away.


Mix the quark, the whipped cream, the lemon juice, and the sugar (add some more sugar if you don’t find it sweet enought).
Now comes the tricky part: slice the cake, vertically. Slice it once, if you want to play it safe, or twice, if you like to take a risk. I attempted a three layer cake, so I cut it twice. And I have to admit I did mess it up a little, but the good part is: no one can tell once the cream mix and the strawberries are on top.
Finally, you guessed it, build your cake, in layers. Keep in a cool place until serving. Truly yummy!

Rhubarb Coconut Cake (and Lemonade!)

19 Apr

Good evening!


This cake is major. It is easy to make, requires few ingredients, and is very, very tasty. Perfect for a sunny weekend! And the best part: as a very special bonus feature, you get a nice syrup which, mixed with water, makes a very refreshing (and very pink) lemonade. Look at that picture! Swoon. In this respect, I am a very girly girl: I love pink.


2 pounds fresh rhubarb
zest and juice of one (organic) lemon
1/3 cup sugar

3 medium eggs
1/2 cup sugar
pinch of salt
about 1 cup coconut flakes, unsweetened

1 cup whipped cream


Peel the rhubarb and cut into pieces one inch long. In a pot, combine 1 table spoon water, the lemon juice and zest, the sugar and the rhubarb. Stir well, bring to a boil and then let it simmer for about 10 mins. until the sugar has dissolved and the rhubarb has become soft, but not fallen apart. Pour into a sieve and place it on a bowl; this way, you can save the wonderful syrup. Let the compote drip and cool for a couple of hours; in the meantime, bake the cake.

Separate the eggs. Combine the yolks and the sugar; beat very well, until the mixture turns into a thick, yellow cream. Preheat your oven to 310° F. Beat the egg whites with a pinch of salt until very stiff. Stir the coconut flakes into the yolks, and the fold in the whites. If the mixture seems too wet (depends on the size of your eggs), add some more coconut; it is not supposed to be runny. Pour/ smear the batter into a cake pan, and smooth it with a wooden spoon. Bake for 20 – 25 mins., until it turns golden. Ah, that smell! (I love it.) Let the cake cool in the pan.

At last, transfer the cake to a cake plate (or whatever), and spread the rhubarb on top. Slather with whipped cream, and keep in the fridge until serving. Dig in!


Lemon Yogurt Cake

4 Apr

My first post! I’m so excited!


Allright, I know. This cake recipe has been making the rounds on the interwebs quite a lot recently, so it is not exactly new or creative or original. However, I really wanted to try it, since I love lemons, and the sweet-sour taste combination of spongy cake and light golden syrup really sounded like a spring-y treat to me. And it is! This cake is awesome! You should definitively give it a try. This recipe is my version of the various ones to be found online.


1 and 1/2 cups flour (I used organic all-purpose)
2 tsp. baking powder
1/2 tsp. salt

4 eggs
1 cup plain yogurt (I used organic low-fat)
1 cup sugar (I used organic saccharose)
2 tsp. grated lemon zest from organic lemons
1 tsp. vanilla (I used natural extract)

1/2 cup vegetable oil


And for the syrup:

1/2 cup sugar
1/2 cup lemon juice, freshly squeezed


Combine flour, salt, and baking powder in one bowl.

In a second bowl, carefully mix eggs, yogurt, sugar, lemon zest, and vanilla. The mixture may seem a bit runny, but don’t worry!

Preheat your oven to 350° F.

Slowly combine the dry mixture with the yogurt mixture; don’t overbeat! Then fold the oil into the mixture, stirring slowly, until you have a nice homogeneous batter.

Pour the batter into a (greased or non-stick) cake pan and bake about 45 mins. (until toothpick comes out clean; you know the drill).

While the cake is in the oven, cook the syrup. Simply cook  the sugar and the lemon juice in a small pot over medium heat, stirring continuously, until the sugar has dissolved and the syrup looks nice and clear and begins to thicken. I let mine bubble for quite some time, maybe 20 mins., because I am a sucker for thick, sweet syrup, but obviously that is up to everyone’s personal taste. When the syrup is done, remove from heat.

After you have taken the cake out of the oven, leave it in the pan for approx. 15 mins., then transfer carefully onto a cake rack and pour the syrup over it. Make sure the whole cake gets covered in syrup (I helped a little with a brush.) Then let the cake cool completely before you eat it.

I decorated my cake with some cute pink polka dots, simply achieved with icing made from colored powdered sugar and water. A glaze consisting of powdered sugar and lemon juice, or some real frosting with cream cheese would also work really well, I think.


Well, what can I say? The cake was really easy to make, turned out beautiful, and tasted awesome. Not too sweet, and really moist and spongy, too. Try it!