Lemonade Cupcakes

I don’t know if lemonade is the official July 4th beverage, but it should be. Here’s my recipe for a homemade version that starts with syrup - you can store it and use it for drinks and also these wonderful cupcakes and frosting!

LEMONADE SYRUP
1-1/2 cups water
1-1/2 cups sugar
1-1/2 cups lemon juice (6-7 lemons)
1 tablespoon freshly grated lemon zest

Place the water and sugar in a saucepan and boil for 3 minutes. Remove the pan from the heat. Stir in the lemon juice and zest. Refrigerate at least one hour. Strain. Makes about 3 cups (to make lemonade, mix some cold water or seltzer with some syrup, add ice cubes).

LEMONADE CUPCAKES
1/2 cup butter
1 cup sugar
2 large eggs
1/3 cup plain yogurt
1/3 cup lemonade syrup
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lemonade syrup

Preheat the oven to 375 degrees. Grease 10 muffin cups. Beat the butter at medium speed until well blended. Add the eggs one at a time beating after each addition. Beat in the yogurt and 1/3 cup lemonade syrup. The mixture will look curdled. Combine the flour, baking powder and salt and mix together. Add the dry ingredients to the butter mixture. Beat to blend ingredients thoroughly to a smooth batter. Spoon the batter into the prepared muffin tin. Bake 18-20 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven. Brush the remaining 3 tablespoons lemonade syrup over the cupcakes. Let cool. Frost and serve. Makes 10

LEMONADE FROSTING

1/2 cup butter
3-4 tablespoons lemonade syrup
1 teaspoon freshly grated lemon zest
2 cups confectioners’ sugar

Beat the butter, 3 tablespoons lemonade syrup and the zest at medium speed until well mixed. Gradually add the confectioners’ sugar and beat until smooth and well blended. Add more lemonade syrup if needed for spreading consistency.

Fresh Ginger Cake

It’s my birthday and most people have cake on their birthdays, right? I also discovered that today is National Gingerbread Day. So my birthday cake is what you see in the photo: a ginger CAKE made with fresh ginger, which gives a real spicy, peppery warmth to this version. Especially when you add a piece of crystallized ginger on top (which I do!). Here’s the recipe:

FRESH GINGER CAKE
3/4 cup butter
1 cup molasses
1/2 cup brown sugar
3 cups all-purpose flour·
2-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg
1/4 cup grated fresh ginger
2 large eggs
1/3 cup milk

Preheat the oven to 350 degrees. Lightly grease a 9”x9” cake pan. Place the butter, molasses and brown sugar in a saucepan and cook, stirring occasionally, over medium heat until the butter has melted. Stir to blend ingredients thoroughly. Set aside to cool. Mix the flour, baking soda, salt, cinnamon and nutmeg together. Pour the liquid mixture over the flour mixture and beat the ingredients to blend them thoroughly. Add the ginger and eggs and beat them in. Pour in the milk and mix until the batter is smooth. Pour the batter into the pan. Bake for about 40 minutes or until a cake tester inserted into the center comes out clean.

Makes 8-10 servings

#gingercake #gingerbread #nationalgingerbreadday #ginger #birthdaycake #birthdaycakes #birthdaycakeideas

Applesauce Streusel Cake

Every day brings a new culinary joy. Yesterday was Gingerbread Day. Today: National Applesauce Cake Day. So, how about this recipe to celebrate?

APPLESAUCE CAKE
1/3 cup sugar
1/4 cup butter
1/2 cup applesauce
1/3 cup sour cream or plain yogurt
1 large egg, beaten
1 tablespoon freshly grated lemon zest
1-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup milk

STREUSEL TOPPING:

1/4 cup brown sugar
3 tablespoons cold butter, cut into smaller pieces
6 tablespoons all-purpose flour
1/4 teaspoon salt
1/3 cup chopped nuts

Preheat the oven to 375F. Lightly grease an 8” square cake pan. Beat the sugar and butter together with a mixer at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the applesauce, sour cream, egg and lemon zest and beat the ingredients for 1-2 minutes or until smooth. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl. Add half the dry ingredients to the butter mixture and beat until well blended. Add half the milk and beat until well blended. Repeat until all the flour and milk have been used up. Pour the batter into the prepared pan. Combine the streusel topping ingredients and mix them with your fingers, a pastry blender or two knives until the mixture is mealy. Sprinkle over the batter. Bake for 30-35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan 10 minutes then carefully invert the cake twice onto a cake rack to cool completely. Turn the cake right side up to cool completely.

Makes 8-10 servings

#nationalapplesaucecakeday #applesauce #applesaucecake #applesaucecakeday #applesaucecakeday2024 #cake #coffeecake

Citrusy New York Cheesecake

I’m one of those people who loves dairy foods so for me, Shavuot, which is in two days (June 11th at sundown), is the most delicious holiday because it’s the “dairy” holiday and even more specifically, it’s the cheesecake holiday. Who doesn’t like cheesecake!? I make all kinds but I really do love the plain, New York style cheesecake the best. Ok, maybe with some strawberries on the side. But that’s it!

NEW YORK CHEESECAKE

1-1/2 teaspoons butter or margarine
1/3 cup graham cracker crumbs (approximately)
1-1/2 pounds cream cheese (3-8 ounce packages)
freshly grated zest of one small orange
2 tablespoons freshly grated lemon zest
1 teaspoon vanilla extract
1/2 cup whipping cream
1 cup sugar
4 large eggs
1/3 cup dairy sour cream or unflavored yogurt

Preheat the oven to 350 degrees. Spread the butter on the bottom and sides of a 9” springform pan. Sprinkle the inside of the pan with the graham cracker crumbs. Shake the pan to coat the bottom and sides of the pan completely. Beat the cream cheese, orange zest and lemon zest together in the bowl of an electric mixer set at medium speed for 1-2 minutes or until the cheese has softened and is smooth. Gradually add the vanilla, cream and sugar and beat for 2-3 minutes or until the mixture is smooth, scraping down the sides of the bowl occasionally with a rubber spatula. Add the eggs one at a time, beating them in after each addition. Stir in the sour cream. Pour the batter into the prepared pan. Prepare a bain-marie, that is, place the springform pan inside a larger pan. Fill the larger pan with enough hot water to come at least 1-inch up the sides of the baking dish. Bake for 70-75 minutes or until the top of the cake is lightly browned. Remove the springform pan from the larger pan and let the cake cool in the springform pan. When the cake has reached room temperature, refrigerate it for at least 4 hours or until it is thoroughly chilled. Remove the sides of the pan to serve the cake. Slices best using a knife that has been inserted into very hot water. Makes one #cheesecake #cheesecakelover #cheesecakes #shavuot #shavuot2024 #shavuos #shavuos2024 #dairy #dairydessert

Irish Apple Cake

I make apple cake a lot. Jewish Apple Cake. German Apple Cake. French Apple Cake. My Aunt Beck’s Apple Cake.

All good. Which one I bake depends on my mood, the season, the ingredients I have on hand, whether or not I want a cake with dairy. Or not.

This week my choice is Irish Apple Cake. St. Patrick’s Day is coming soon and even though I am not Irish, that’s always such a happy day all around, so why not celebrate with cake?

So, Irish Apple Cake on the menu.

Irish Apple Cake

• 3 cups all-purpose flour

• 2 tablespoons baking powder

• 1 teaspoon salt

• 3 large, tart apples, peeled and chopped

• 1/4 cup sugar

• 1-1/2 teaspoons cinnamon

• 1 cup vegetable oil

• 4 large eggs

• 1-1/4 cups sugar

• 1/3 cup orange juice

• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease a bundt pan. Mix the flour, baking powder and salt together in a bowl and set aside. Mix the apples, 1/4 cup sugar and cinnamon together in a bowl and set aside. Place the vegetable oil and eggs in the bowl of an electric mixer. Beat at medium speed for about 3 minutes, or until thoroughly blended. Add the 1-1/4 cups sugar and beat for another 2 minutes or until thoroughly blended. Add the orange juice and vanilla extract and beat for another minute. Add the flour mixture and beat for another minute or until the batter is smooth and uniform. Spoon about 1/3 of the batter into the prepared bundt pan. Add 1/2 the apple mixture. Cover with another 1/3 of the batter, top with remaining apples and cover with remaining batter. Bake for 60-70 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Invert onto a cake rack to cool completely.

Makes 12-16 servings

Chocolate Yogurt Bread

A few days ago @DanaLShrager (@JewishCooking Facebook group) asked for ideas — other than hamantashen — about what might make good mishloach manot for Purim. My suggestions included muffins, quickbreads and other homemade food goodies.

Like this chocolate bread. It’s rich and tender because it’s made with yogurt. It’s also easy to prepare and can be wrapped nicely to give away as a gift. You can add raisins or chopped nuts, or even leave out the chips. For sure, it’s a winner for Purim or any time.

Chocolate Yogurt Bread

• 2 ounces unsweetened chocolate

• 1-3/4 cups all-purpose flour

• 1-1/2 teaspoons baking soda

• 1 teaspoon salt

• 1-1/4 cups sugar

• 1/3 cup vegetable shortening

• 2 large eggs

• 2 teaspoons vanilla extract

• 1-1/2 cups plain yogurt

• 1/2 cup chocolate chips, optional

Preheat the oven to 350 degrees. Grease a 9”x5” loaf pan. Melt the chocolate and set it aside to cool. Mix the flour, baking soda and salt together and set it aside. In the bowl of an electric mixer set at medium, cream the sugar and shortening together. Add the eggs and vanilla extract and beat the mixture until it is smooth and creamy. Add the flour mixture, alternating with the yogurt. Stir in the chocolate and mix until ingredients are well blended. Stir in the chips, if used. Pour the batter into the loaf pan. Bake for 50-55 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for about 10 minutes, then invert onto a rack to cool completely. Makes one bread

Fruit Streusel Mini-cakes

Fruit Streusel Mini-cakes

As anyone who knows me or reads my posts knows, I do not like to waste food. So recently, when I overcooked some rhubarb, I wasn’t about to trash it. Because —anyone who bakes knows — fruit sauce (applesauce, peach sauce, even mashed avocado, etc.) is very useful for making muffins, quickbreads and cake.

I decided to make muffins, but rather than use a basic muffin recipe, I tinkered with an old recipe for applesauce cake and decided to go with that. Even though they look like muffins and they’re baked in muffin tins, I call them mini-cakes because the texture is more cake-like than muffiny.

I guess that means you can eat them for breakfast but also serve them for dessert (an ice cream accompaniment would be good).

If you prefer cake, use a 9” cake tin.

Fruit Streusel Mini-cakes

Streusel:

• 1/3 cup quick cooking oats

• 1/3 cup all-purpose flour

• 1 tablespoon sugar

• 3 tablespoons butter cut into chunks

Mini-cakes:

• 1/3 cup sugar

• 1/4 cup butter

• 1/2 cup stewed fruit puree

• 1/3 cup plain Greek style yogurt (or use sour cream)

• 1 large egg, beaten

• 1-1/2 teaspoons freshly grated orange zest

• 1-1/2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 6 tablespoons orange juice

Preheat the oven to 350 degrees.

Make the streusel: Combine the oats, flour and sugar in a bowl and mix the ingredients together. Add the butter. Using fingers or a pastry blender (or a food processor on pulse), work the butter into the dry ingredients until the mixture is crumbly. Set it aside.

The mini-cakes: Lightly grease 9 muffin tin cups. Beat the sugar and butter together with a hand mixer or electric mixer set at medium speed for 2-3 minutes or until the mixture is smooth and creamy. Add the stewed fruit puree, yogurt, egg and orange zest and beat the ingredients for 2-3 minutes or until smooth. Combine the flour, baking powder, baking soda and salt in a bowl. Add half the dry ingredients to the butter mixture and beat until well blended. Add half the juice and beat until well blended. Repeat with the remaining ingredients. Pour equal amounts of the batter into the muffin tins. Sprinkle equal amounts of the streusel on top of the muffins. Bake for 22-25 minutes or until a cake tester inserted into the middle comes out clean.

Makes 9

Blueberry-Orange Crumb Cake

Post Passover — what could be better than a slice of crumb cake chock full of fresh blueberries?

Blueberry-Orange Crumb Cake

Crumb Layer:

• 1/2 cup all-purpose flour

• 1/2 cup quick oats

• 1/2 cup shredded coconut

• 1/4 cup brown sugar

• 1 teaspoon grated orange zest

• 6 tablespoons melted coconut oil (or use butter)

Place the flour, oats, coconut, brown sugar and orange zest in a bowl and mix until well blended. Pour in the coconut oil and blend it in. Crumble the mixture with your fingers or a fork and set it aside.

Cake:

• 2 cups all-purpose flour

• 1/2 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1 tablespoon grated orange zest

• 2 large eggs

• 1 cup orange juice

• 1-1/2 teaspoons vanilla extract

• 1/2 cup melted coconut oil (or butter)

• 2 cups blueberries

Preheat the oven to 350 degrees F. Lightly grease a 9-1/2-inch springform pan. Combine the flour, sugar, baking powder, baking soda, salt and orange zest in the bowl of an electric mixer. In another bowl, combine the eggs, orange juice, vanilla extract and melted coconut oil. Pour the liquid ingredients into the dry ones and stir only to combine: do not overbeat. Turn the batter into the prepared pan. Top with the berries. Cover with the crumb layer. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean.

Makes one cake serving 8

Banana Chocolate Cake

Same-old, same-old. The family came for the holiday (TG) and I have bananas leftover.

When there’s leftover bananas at my house I usually make banana bread or muffins or a plain banana cake of some sort. But I got some wonderful chocolate as a gift and wanted to use part of it for this cake. It’s rich and festive looking so I’m thinking of making this again for New Year’s weekend.

If you’re having a dairy meal for Hanukkah, this would make a marvelous dessert too!

streusel-topped BANANA-CHOCOLATE CAKE

Streusel:

• 1/2 cup butter

• 3/4 cup quick oats

• 3/4 cup shredded coconut

• 1/2 cup brown sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

Melt the butter and set it aside. In a bowl, combine the oats, coconut, brown sugar, cinnamon, nutmeg and salt. Mix to distribute the ingredients evenly. Pour in the melted butter, mix to coat all the dry ingredients and set aside.

Cake:

• 6 ounces semisweet chocolate (1 cup chocolate chips)

• 1-2/3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 cup brown sugar

• 1/2 cup butter

• 2 large eggs

• 1 teaspoon vanilla extract

• 3 large ripe bananas, mashed

• 1/3 cup buttermilk or kefir

• 1 teaspoon vanilla extract

• streusel (above)

Preheat the oven to 350 degrees. Grease and flour a 9”x13” cake pan or 2-9”round cake pans. Melt the chocolate and set it aside. Mix the flour, salt, baking powder and baking soda together in a bowl and set aside. In the bowl of an electric mixer set at medium speed, beat the brown sugar and butter for 2-3 minutes or until well blended. Add the eggs and vanilla extract and beat for one minute or until thoroughly blended. Add the bananas and buttermilk and beat for 1-2 minutes. Add the flour mixture and beat until the batter is well blended. Spoon the batter into the prepared pan. Pour the melted chocolate on top and use a knife to swirl it evenly into the batter. Scatter the crust mixture evenly over the top. Bake for about 45 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes. Remove to a cake rack to cool completely.

Makes one cake, serving 12-16

Crusted Coffee Cake

We used to have a big gathering for break-the-fast. But this year there’s only about dozen us. Still, we’ll still feast on Mujadarah and Spinach Pie, egg salad, arugula salad, kugel and cheese. Hummus and marinated avocado. Zimsterne cookies.

Tradition.

This year I’m adding a simple dessert: coffee cake with a crusty-streusel top that reminds me of the Drakes cake I used to love when I was a kid.

Crusted Coffee Cake

Crust:

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar

• 3/4 teaspoon cinnamon

• 3 tablespoons butter, cut into chunks

• 1 cup chopped almonds or hazelnuts

If using a food processor, place the flour, brown sugar, cinnamon and butter into the workbowl and process until crumbly. Add the nuts and process on pulse a few times until the nuts are smaller and well combined with the dry ingredients. If using a bowl, combine all the dry ingredients, mix, add the butter and work the butter into the dry ingredients with your fingers until the mixture looks crumbly. Set aside.

cake:

• crust

• 2/3 cup butter

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream (or plain, Greek style yogurt)

Preheat the oven to 325 degrees. Lightly grease a 9” springform pan. Make the crust. Melt the butter and set it aside to cool. Combine the flour, baking powder, baking soda and salt in a bowl and set aside. In the bowl of an electric mixer, beat the cooled butter and brown sugar for 1-2 minutes or until smooth and well combined. Add the eggs and vanilla extract and beat for 1-2 minutes. Add the sour cream and beat for 2-3 minutes or until well blended and and light in color. Add the dry ingredients and beat for 1-2 minutes or until well blended. Spoon the batter into the prepared pan. Cover the top with the crust mixture. Bake for 60-70 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool for 15 minutes. Remove the side of the springform pan.

Makes 8-12 servings