Tag: baking at home

Strawberry French Cake

Published on by C'est le BrieLeave a comment

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Baking always seems to be a little bit more challenging than cooking for me, because I feel like it’s harder to improvise and I never enjoy following recipes and measurements step-by step. But this Strawberry French Cake recipe was perfect and is at the top of my list for favorite things I’ve ever baked. I followed the recipe exactly, but couldn’t resist adding a thin layer of Belgian Speculoos Cookie crumbs at the base of the pan and a light sprinkle on top. It is designed to be moist, almost custard-like in the center so be sure not to over-bake!

Ingredients:

  • 1 stick unsalted butter softened
  • 1 1/4 cup granulated sugar divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 16 ounces fresh strawberries sliced

Instructions:

  1. Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.

  2. In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 5 to 7 minutes.

  3. Add the eggs, one at a time and beat well after each addition. Beat in the vanilla.

  4. In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.

  5. Fold in strawberries. Spread the batter in the prepared cake pan.

  6. Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.

  7. Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.

  8. Let the cake cool completely in the pan and slice and serve the cake from the pan.

 

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Please bake this, you will definitely not regret it! ❤

Berry Breakfast Muffins

Published on by C'est le BrieLeave a comment

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I’m never too hungry right when I wake up in the morning, but when I know I have homemade muffins waiting for me, that’s a different story. These muffins are perfect because you can add whatever fruits or nuts or oats you desire and they will be always be tasty. I took this recipe from Clean Eating Recipes and jazzed it up a bit with the fruit around my kitchen.

Ingredients:

Baking Steps:

  1. Preheat the oven to 375 degrees. Line a muffin tin with baking wrappers or grease the tins well with coconut oil.
  2. In a small bowl, mix together the coconut milk and lemon juice. Let sit for 5-10 minutes.
  3. Place the honey, eggs, and coconut oil in a mixing bowl and whisk together until well combined.
  4. In another bowl, whisk together the whole wheat flour, oat flour, baking powder, cinnamon and salt. Whisk half of the dry ingredients into the wet ingredients. Add in half of the coconut milk mixture and whisk until just combined. Whisk in the remaining dry ingredients and finish by adding in the remaining coconut milk mixture, mixing just until combined – do not over-mix.
  5. Fold the blueberries, raspberries, and banana into the batter.
  6. Divide the batter evenly between the prepared muffin tins (tins will be completely full of batter).
  7. Bake in the preheated oven for 18-20 minutes or until tops are set.
  8. Let cool for 5 minutes and remove from pan. Store in an airtight container.

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I hope you enjoy and let me know what you ended up adding to them! 🙂