Three Amazing Cakes for ANY Occasion!

Company coming? Invited over to a get together and need a special dessert to bring? Anyone will enjoy one of these delicious cakes that are simple to whip up for any occasion!

Banana-Coconut Crumb Cake

This cake comes from Nick Malgieri's book, "BAKE!: Essential Techniques for Perfect Baking." It pairs too favorites from the tropics, banana and coconut.

Ingredients for one 9-inch cake:

1-1/4 cups all-purpose flour (spooned and leveled)
3/4 cup granulated sugar
1/2 teas baking powder
1/4 teas salt
8 Tbls (1 stick) unsalted butter, softened
2 large eggs, room temperature
1 large egg yolk, room temperature
1 teas pure vanilla extract
1 lb (about 3 medium) bananas, peeled and sliced about 1/2" thick
Coconut Crumb Topping (recipe follows)

1. Set oven rack in the middle of the oven and preheat to 350°. Butter a 9-inch spring form pan, line with a round of parchment paper, cut to fit. Butter the parchment paper, as well.

2. Combine the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on lowest speed for 30 seconds

3. Add the butter, and continue mixing on the lowest speed until no visible pieces of butter remain. Stop the mixer and with a rubber spatula, scrape down the bowl and beater.

4. In a small bowl, whisk the eggs, yolk, and vanilla together. With the mixer on the lowest speed, add about 1/3 of this egg mixture. Beat for 1 minute on medium speed; stop and scrape the bowl and beater. Repeat this two more times, then beat for 2 minutes on medium speed.

5. Pour the batter into the prepared pan. Arrange the banana slices on top of the batter, leaving a clear 1/4" margin near the side of the pan. Evenly scatter on the crumb topping.

To make the crumb topping, in a bowl, stir together 1-1/4 cups all-purpose flour, 1/3 cup granulated sugar, 1/4 teas baking powder, 1/4 teas cinnamon, 1/8 teas salt. Then stir in 1/2 cup shredded, sweetened coconut. Using a rubber spatula, stir in 8 tbls (one stick) of melted unsalted butter. Let stand for a few minutes, then use your fingers to break mixture up into 1/4" to 1/2" crumbs.

6. Bake until the cake is well risen and deep golden and the point of a paring knife, inserted in the center of the cake comes out clean, about 50-60 minutes.

7. Cool the cake on a rack for 10 minutes. Remove the side ring of the pan and let the cake cool, on the pan base, completely.

8. Once the cake has cooled completely, slice and serve. This cake can be kept under a cake dome or wrapped in plastic wrap at room temperature or double wrap and freeze for longer storage. Defrost and bring to room temperature before serving.

Sweet Potato-Bourbon Bundt Cake

This next cake is one of my favorites! This cake comes from the book, "Bundt Classics" by Dorothy Dalquist, who with her husband created the Bundt cake pan:

"The Bundt Pan" - In 1950, the landmark pan was introduced, after the Minneapolis Chapter of the Hadassah Society asked Dave and Dotty to produce a kuglehof pan, similar to the one the society's president had received from her grandmother in Germany.

Dave produced the pan from cast aluminum for the Hadassah Society and a few for the Nordic Ware trademark, which he sold to department stores using the name, bund pan. (The word bund means a gathering-thus a bund cake, with its characteristic fluting, was a cake suitable for a gathering or party.) Nordic Ware created the pan and filed for a trademark to protect its creation, renaming the pan the Bundt pan.
Ella Helfrich, in 1966, used a Bundt pan for her winning recipe of Tunnel of Fudge Cake, in the 17th Pillsbury Bake-off. Following the contest, Pillsbury was overwhelmed with more than 200,000 requests from people that wanted to purchase a winning Bundt pan. In 1971, Pillsbury launched a line of Bundt cake mixes, licensing the name from Nordic Ware that continued the nationwide quest for Bundt pans.

Now, Nordic Ware markets its own line of Gourmet Bundt® Cake Mixes.
"Today, there are nearly 60 million Bundt pans in kitchen's across America," Nordic Ware President David (Dave & Dotty's son). said. "Almost a Bundt pan in every pantry." The Bundt pan has continued its growth in popularity. It has been a guest on TV cooking shows, featured in an array of magazines and also used by some of the world's famous bakers. It is likely the most popular baking mold in the world." -- Nordic Ware Website

The ingredients are not that uncommon, and most should be right in your kitchen!

1-1/2 cups firmly packed dark brown sugar
1/3 cup unsalted butter, softened, plus more for pan
2 large eggs
1 cup cooked sweet potato
1 teaspoon pure vanilla extract
2-3/4 cups all-purpose flour
3/4 cup milk
1/3 cup bourbon or apple juice
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
Nonstick cooking spray with flour
3 tablespoons chopped pecans
Bourbon Syrup (recipe follows)

1. Preheat oven to 325°

2. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.

3. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack.

While the cake cools, make the Bourbon Syrup: In a small saucepan, bring 1 cup of sugar and 1/2 cup water to a boil, cook 5 minutes. Add 1 Tbls unsalted butter, 1/2 teas pure vanilla extract, and 2 Tbls bourbon, cook until syrupy, about 5 minutes.

4. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.

The Ultimate Chocolate Cake

This next cake is sure to be every chocolate lovers absolute favorite! It's a sinfully delicious chocolate cake, covered in a fudgy chocolate frosting that is perfect for those special occasions or just to satisfy those "Chocoholics" in your life!

For best results, I do recommend using Valrhona Cocoa, but any good quality cocoa will do, just be sure to get the best quality you can find.

To make the cake you'll need:

1 cup Valrhona cocoa, plus more for dusting
3/4 cup strong coffee, boiling
1 cup milk, room temperature
2 3/4 cups cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, room temperature

1. Place rack in middle of the oven. Preheat oven to 350°. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside.

2. Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated.

3. Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center.

4. Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour.

To make the fudgy chocolate frosting for the cake, you'll need the following:

3-1/2 cups confectioners' sugar
1 cup Valrhona cocoa powder
12 Tbls (1-1/2 sticks) unsalted butter, room temperature
1/2 cup milk, room temperature
2 teas. pure vanilla extract.

In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.

To assemble the cake, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips.

This cake can be kept, under a cake dome, at room temperature, for up to 5 days. To transport this cake, it's best to use a cake carrier, and secure the cake by insterting a wooden skewer down the center of the cake to prevent the cake layers from shifting. You can snip off the top of the skewer so it's not seen.

Hi-Hat Cupcakes. This isn't your usual cupcake!

Who doesn't love a cupcake? I know I do, and I'm sure you do too. When you're in the mood for a decadent taste of cake, cupcakes are easy and small enough to satisfy that sinful craving without having to bake up an entire cake - not like that's a bad thing either! Even my chocolate allergy couldn't keep me from enjoying one of these devilishly delicious creatures!

These unique cupcakes were featured on the new "how-to" show by Martha Stewart called "Martha Bakes" (Mondays, 11:00 AM est, on Hallmark Channel).

These rich devil's food cupcakes are topped with a creamy snow-white frosting, then dipped in a delicious semi-sweet chocolate coating. You can find the recipe here, "Hi-Hat Cupcakes". This makes 3 dozen cupcakes and you'll need to make that many because they're going to disappear very quickly!! The recipe can also be found in Martha Stewart's Cupcakes Book

First, you'll make the cake batter. Remember to gather all your ingredients and pre-measure them out. It makes the recipe move along more smoothly! Also, you'll want to use the very best chocolate/cocoa you can find. Don't skimp on this because you'll definitely notice the difference. Go for Valrhona or Ghirardelli, which can be found in most supermarkets and gourmet food shops. Even Meijer now offers a really good dutch-processed baking cocoa, called Rodelle Baking Cocoa.

The cake recipe is quite simple and unique to most cake recipes as it doesn't include milk or buttermilk, like most cake recipes call for. Instead it uses sour cream. Start out by whisking together the cocoa with hot water until it's smooth, then whisk in the sour cream, and let cool. In a separate medium bowl, sift together flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light a fluffy. Add eggs, one at a time, scraping down the bowl as needed. Beat in vanilla.

With the mixer on low speed, add flour mixture, alternating with the cocoa mixture. Beat until combined.

Fill lined cupcake pans, about half full and bake until a tester comes out clean. Let cool completely. Now the key here is to have the cupcakes bake to just come up to the top of the cupcake liner, not bake over. Of course, as usual, I was a tad bit generous with the batter, but that's ok!

Now on to making that creamy frosting! This is very simple and you only need a few ingredients, egg whites (at room temperature), sugar, water, cream of tartar and vanilla.

In the bowl of your electric mixer, whisk together sugar, egg whites, water, and cream of tartar until foamy.

Set the bowl on top of a pan of barely simmering water and whisk until the sugar is dissolved and the mixture is warm to the touch.

Move the bowl to your mixer fitted with the whisk attachment, and beat on high speed until frosting forms stiff peaks. Add vanilla and beat until combined.

Transfer the frosting to two large pastry bags fitted with either a large (1/2-inch) plain or open star tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape. You want to work fast on this part because if it is warm in the kitchen, the frosting will soften quickly and start to "fall" as you can see on a couple of the cupcakes in the bottom left of the photo. Transfer the cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

To make the chocolate coating, simple take 24 ounces of chopped semi-sweet chocolate (again, the very best you can get), and 6 tablespoons of safflower oil, placed in a medium sized heat-proof bowl. This chocolate coating is also excellent for dipping strawberries, pretzels, ice cream cones, or anything else you feel like coating in chocolate!!

Set the bowl over a pan of barely simmering water, and stir until melted and smooth.

Transfer the melted chocolate to a small, deep, bowl or container. Let cool for about 15 minutes. Now, again, working quickly, hold each cupcake by its bottom, dip in the chocolate to coat all of the white frosting, allowing excess to drip off. Transfer to a baking sheet. Now the actual recipe states to let the cupcakes stand at room temperature for 15 minutes before refrigerating them, but because of the white frosting softening rather quickly, I skipped this step.

Place the cupcakes on a serving platter, and refrigerate for 30 minutes to let the coating set. Cover and refrigerate for 2 hours more and serve cold! Cupcakes can be refrigerated up to 3 days, but I doubt they'll last that long!!

Mario's Weekend Cooking Challange: Mexican Chocolate Cake

Mario's Weekend Cooking Challenge is a Facebook Group for people to get together, once a month and cook the same recipe, compare notes and discuss outcomes. It is put together by Mario Bosquez host of "Living Today" on Martha Stewart Living Radio, Sirius 112 & XM 157

This month's weekend Cooking Challenge we were given a choice of 2 desserts to prepare. A Mexican Chocolate Cake or Magnolia's Famous Banana Pudding. Since I had already made the Banana Pudding a month back, I chose to make the Mexican Chocolate Cake.

This simple cake is easily put together and what makes it different from your regular chocolate cake is the addition of cinnamon which comes through nicely and compliments the chocolate very well!

The recipe is courtesy of Mario Bosquez, himself, creator of the Weekend Cooking Challenge, and can be found here: Mario Bosquez's Mexican Chocolate Cake

Please note: the recipe calls for 1 stick of margarine and 1/2 cup oil. I substituted 2 sticks of unsalted butter and the cake turned out perfectly. Other ingredients include cocoa, flour, sugar, buttermilk, eggs, cinnamon & vanilla.

Start out by preheating your oven to 350 degrees. Combine your butter (or margarine & oil) along with the cocoa and some water in a sauce pan and heat until melted.

In a large bowl, combine the remaining ingredients and mix well.

Combine that with the chocolate mixture and pour into a buttered 12" x 18" cake pan or a nice ceramic baking dish. I've used this lovely fluted oval "oven-to-table" baking dish.

Bake the cake for 20 to 25 minutes or until a skewer inserted into the center comes out clean. Let cake cool on a wire rack while you prepare the icing.

The icing, again another quick recipe, combines cocoa, butter, milk, vanilla, chopped pecans and confectioners sugar.

In a saucepan, combine your butter, cocoa and milk on medium heat just until the butter is melted and small bubbles form around the sides of the pan. Remove from heat.

Stir in vanilla and pecans, then your confectioner's sugar. As recommended by Mario, use only about 3/4 lb of the sugar and it won't be overly sweet.

While the cake is slightly warm, pour the icing over the cake and spread evenly. Decorate the edge with pecan halves, if desired. This cake is best enjoyed still slightly warm or at room temperature!

Bananas Foster Meets Upside-Down Cake!

I found this recipe while thumbing through a recent newspaper insert. I love bananas and this recipe is adapted from the rich New Orleans dessert of flaming bananas served with vanilla ice cream.

Visitors to "The Mixing Bowl" may remember when I made the actual dessert of Bananas Foster. That was so enjoyable that I knew this cake was to be just as good and it did not disappoint!

The recipe can be found in the book "Burger Parties" by James McNair and Jeffrey Starr.

First step is to preheat your oven to 350 degrees. Butter a 9" round cake pan and set aside.

Combine, in a saucepan, 1/4 cup of unsalted butter, room temperature, 1/2 cup of firmly packed dark brown sugar, 1/4 cup dark rum and 3/4 teas. cinnamon. Cook over medium heat, stirring frequently until the butter and sugar are melted, about 3 minute. Pour into the prepared cake pan.

Arrange enough banana slices to fit, snugly, in one layer over the sugar/butter mixture. About 2-1/2 cups of 1/4" sliced bananas.

In a separate bowl, combine 1-1/2 cups of all-purpose flour, 1-1/2 teas. baking powder and 1/2 teas. salt, whisk together. Set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, cream together 1 stick of softened unsalted butter and 3/4 cup of granulated sugar on medium speed, for about 5 minutes. Add 2 eggs and 1 teas. of pure vanilla extract, mix until well combined. On low-speed, add about 1/3 the flour mixture, then 1/4 cup of milk, another 1/3 of the flour, another 1/4 cup of milk, the remaining flour. Mix until combined after each addition. Do not over mix! Pour the cake batter into the prepared pan (scraping the bowl well) and spread evenly over the bananas.

Bake until a skewer inserted into the center of the cake comes out clean, about 40 minutes. Let cool on a wire rack for about 2 minutes.

Run a paring knife around the inside on the pan to loosen the cake sides. Invert the cake onto a wide serving plate, and lift off the pan, the sauce should run down the sides of the cake.

Cut into wedges and serve with scoops of the best vanilla ice cream! Serve this at your next barbecue or if you're just feeling like you need a lift!

Seared Flat-Iron Steak with Wine Sauce

Here's a quick and easy dinner idea that's great any night of the week. I made this tonight and it took all but 30 minutes from start to finish with just a few ingredients and two simple steps!

Get The Recipe!


All you'll need is a a 24 oz flat-iron steak cut into four 6 oz pieces. I chose to leave the steak whole and serve thinly sliced pieces. You'll also need some coarse salt and freshly ground black pepper, a cup of Merlot wine and some good quality butter. I'm using a wonderful Irish Butter that I found at the supermarket.


Sear the steak in a cast iron pan on high heat about 8 minutes per side, for medium-well. Transfer steak to a plate and loosely cover with aluminum foil.

Add wine to the pan and simmer until it's syrupy. Remove from heat, add butter, a small piece at a time until it's all incorporated.

Thinly slice the steak and drizzle with the pan sauce.

In the spirit of the upcoming Mardi Gras festivities, dessert was a delicious King Cake!

The Most Amazing Cheesecake!

Who doesn't love a good cheesecake? I know I do. For some reason, cheesecakes are something I rarely bake. This holiday season, I wanted to make one for my niece as this is her favorite dessert!
This recipe was created by Susan Sugarman, former deputy food editor of Martha Stewart Living Omnimedia. It was originally featured in the Martha Stewart 2002 Holiday Baking Special Issue, titled "Susan Sugarman's Cream Cheesecake". It was then featured in the Martha Stewart Baking Handbook under the title of "New York Style Cheesecake" (made with a chocolate cookie crust). Though not the healthiest dessert out there, it certainly is rich, creamy, and delicious!

The ingredients consist of seven, yes seven bars of cream cheese, sour cream, eggs, sugar, vanilla all baked atop a vanilla cookie crust! The finished cheesecake weighs about 3-4 lbs!!

Making the crust is simple. Cream together some butter & sugar, then add some egg yolks and vanilla. Press onto the bottom of a spring-form pan, and bake at 350 til it's golden brown.

Now beat all that wonderful cream cheese in a mixer until it's light and fluffy! Then on low speed, add a little flour and the sugar.

Add your 5 eggs, one at a time!

Next, on low speed, mix in the sour cream and add the vanilla.

Pour the batter on to the prepared crust in a spring-form pan that has been buttered on the sides! Place on a baking sheet and bake in a 350 degree oven for about 90 minutes, lower the temp to 325 and bake another 12-15 minutes until the center is set. Turn off the oven and let sit in the oven, with the door ajar, for another hour. This prevents the top from cracking.

I had about a cup of leftover cheesecake batter so I baked that in these small silicone fluted molds.

When the cheesecake is completely cooled, keep in the pan, wrap in plastic wrap and refrigerate for at least 6 hours or overnight. The remove the ring of the spring-form pan carefully. Cut, serve and enjoy!

I guess you can say I'm a "purist" as I like my cheesecake plain, without a topping.

Now I did find a variation of this Cheesecake Recipe online and you can find it here: New York-Style Cheesecake. This version uses 1 bar less cream cheese and the chocolate cookie crust. It also has an orange topping. This recipe, along with the recipe from the Baking Handbook also uses a water-bath to bake the cheesecake in. The original recipe does not use the water bath and I find it unnecessary.