Evelyn Chartres Author
Desserts

Cinnamon Swirl Cake with a Cream Cheese Icing

A cake infused with a cinnamon and brown sugar swirl. When served with cream cheese, this evokes nothing less than the image of a cinnamon bun cake! Yummy!

Ingredients

Cinnamon Swirl Cake

  • 1 cup (235 ml) of milk
  • 1 teaspoon (5 ml) of white vinegar
  • 3 tablespoons (45 ml) of brown sugar
  • 1 tablespoon (15 ml) of ground cinnamon
  • 2 cups (470 ml) of flour
  • ½ teaspoon (2.5 ml) of baking soda
  • 1 teaspoon (5 ml) of baking powder
  • ½ teaspoon (2.5 ml) of salt
  • ¼ cup (60 ml) of soft butter
  • 1 cup (235 ml) of sugar
  • 2 large eggs

Cream Cheese Topping

  • 3 tablespoons (45 ml) of cream cheese (softened)
  • 3 tablespoons (45 ml) of milk
  • ½  cup (235 ml) of icing sugar

Preparation

Cinnamon Swirl Cake

  1. Pre-heat oven to 350°F (180°C).
  2. Butter or grease a 9 inch (22 cm) bundt pan. As an additional precaution, dust pan with 1 tablespoon (15 ml) of flour, tapping the powder around all surfaces and discarding any remaining flour.
  3. Combine milk, and vinegar in a cup then set aside.
  4. In a small bowl, mix brown sugar, and cinnamon then set aside.
  5. In another small bowl, mix flour, baking powder, baking powder, and salt then set aside.
  6. In a large bowl, mix butter and sugar until you have a creamy consistency. Add eggs, and vanilla extract and repeat process.
  7. Add about ⅓ of the milk mix to the large bowl, followed by ⅓ of the flour mixture. Use a mixer until you have a consistent finish. Repeat this process until both milk and flour mix are exhausted.
  8. Pour ½ of batter into bundt pan. Tap contents to give it a flat finish, then add ½ of contents of cinnamon mix. Use a knife to make swirl patterns into the batter.
  9. Add remaining half of cinnamon mix, then remaining batter to the bundt pan. Make sure there are no cinnamon pockets exposed as these will burn during the cooking process.
  10. Cook for 30 to 45 minutes until ready. Test with a toothpick to make sure the inside is cooked.
  11. Set aside and let cool for 5 to 7 minutes.
  12. Remove from pan, prepare cream cheese glaze.

Cream Cheese Topping

  1. Mix in alternating portions of milk and icing sugar in a bowl containing cream cheese.
  2. Repeat until you have a smooth, creamy consistency. With the rough consistency of pudding.
  3. Pour and spread over cake, allowing it to drip over the sides of the cake.

Gâteau Éponge

This cake recipe is my mother’s favourite, and has been passed down for generations. A recipe for a white cake that is crunchy on the outside and soft on the inside. Can be baked using a bundt pan (as shown) or using two cake pans. Quick and easy to make,  and is sure to please.

Yummy!

Ingredients

  • 1 cup (235 ml) of milk
  • 2 cups (470 ml) of sugar
  • 2 cups (470 ml) of flour
  • 1 tablespoon (15 ml) of baking powder
  • 4 large eggs
  • 1 teaspoon (5 ml) of vanilla extract

Preparation

  1. Pre-heat oven to 350°F (180°C).
  2. In a small saucepan bring milk to a boil. Set aside.
  3. Butter or grease a 9 inch (22 cm) bundt pan. As an additional precaution, dust the pan with 1 teaspoon (5 ml) of flour, tapping the powder around all surfaces. Discard any remaining flour.
  4. In a large bowl add sugar, flour and baking powder. Mix for consistency, then make a well in the middle.
  5. Add eggs, vanilla extract and milk to the dry mix. Use a mixer to get a consistent finish.
  6. Pour into the pan, and place in the oven for 25 to 35 minutes. Test with a toothpick to make sure the inside is cooked. If you use two 9 inch (22 cm) pans, cooking time is roughly 20 to 30 minutes.
  7. Remove from oven, and let cool on a rack. Ready to serve when cool!

Kladdkaka

Kladdkaka is a Swedish cake that is more commonly known as chocolate mud cake. This cake does not use baking powder, and reminds me brownies! It is often served with whipped cream, or vanilla ice cream.

Although, I discovered that this cake is also delicious with the creamy nutmeg sauce that I make with my coffee cake recipe.

Yummy!

Ingredients

  • 1 cup (235 ml) of butter
  • 1½ cups (355 ml) of sugar
  • ⅛ teaspoon (0.125 ml) of salt
  • 1 cup (235 ml) of cocoa powder (unsweetened)
  • 1 cup (235 ml) of sifted flour
  • 1 teaspoon (5 ml) of vanilla extract
  • 4 large eggs

Preparation

  1. Pre-heat oven to 300°F (150°C).
  2. Butter or grease a 9 inch (22 cm) cake pan. As an additional precaution, dust the pan with 1 teaspoon (5 ml) of cocoa, tapping the powder around all surfaces and discarding any remaining cocoa.
  3. Over medium heat, melt butter in a saucepan. Set aside.
  4. In a large bowl add sugar, salt, flour and cocoa powder. Mix for consistency, then make a well in the middle.
  5. Add butter, eggs and vanilla extract to the dry mix. Use a mixer to get a consistent finish.
  6. Pour into the pan, and place in the oven for 20 to 30 minutes.
  7. This cake should be firm on the outer edges and gooey in the middle. After the 20 minute mark, periodically shake the tin. When the centre jiggles less than gelatin but is not completely firm, the cake is ready.
  8. Remove from oven and let cool for an hour. The cake will contract, making it easier to remove. Divide and serve for smiles.
  9. Remaining cake should be covered with cellophane wrap and refrigerated.

Baked Camembert

A quick and easy treat that is sure to please. This recipe features Camembert, garlic, and a onion jam (or similar) to create a ready-made cheese fondue.

This dish can be enjoyed with toasted baguettes, Grissols/Melba toast, bread sticks, and/or crackers. Guests can either scoop the cheese directly, or use a spoon for a more cultured experience!

Ingredients

  • 8 ounces (225 g) of Camembert
  • 2 cloves (5-10 g) of garlic
  • 1 tablespoon (15 ml) of olive oil
  • 1/4 teaspoon (1.25 ml) of Herbes de Provence
  • 2 tablespoons (30 ml) of onion jam

Instructions

  1. (Optional) Place the cheese in the freezer for 30 to 45 minutes to harden the cheese prior to cutting.
  2. Pre-heat oven to 350°F (175°C).
  3. Remove the cheese from it’s packaging. Peel away the top part of the rind, while cutting in towards the center, to create a well.
  4. Cut into the cheese in a grid pattern, be sure not the pierce the rind.
  5. Peel then fine mince the garlic cloves. Rub the garlic into the cheese.
  6. Pour olive oil onto the cheese, then top with herbes.
  7. Place atop a sheet of tin foil, then bake in the oven for 15 minutes.
  8. Remove from the oven and add the onion jam. Bake for another 5 minutes.
  9. Remove from oven. Serve with toasted baguettes, or ready-made Grissols/Melba toast and enjoy!

Candied Nuts

A tasty way to prepare raw nuts and an excellent addition at parties or large gatherings where guests tend to graze as they mingle. For additional flavour, roast your favourite nuts before getting them candied.

Ingredients

  • 1 tablespoon (15 ml) of melted butter
  • 1 tablespoon (15 ml) water
  • 2 teaspoons (10 ml) vanilla extract
  • ¾ cup (180 ml) of brown sugar
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of ginger
  • 1 egg white
  • 3 cups (750 ml) of nuts

Instructions

  1. In a small bowl mix the melted butter, water, and vanilla extract then set aside.
  2. In another small bowl mix salt, cinnamon, nutmeg, and ginger then set aside.
  3. In an oiled medium saucepan, add egg white and beat until light and frothy. Add first bowl and mix until you have a consistent finish then repeat with contents from the second bowl. Stir until you until you end up with a thick syrup.
  4. At low to medium-low heat add the nuts and stir to get a consistent finish. Maintain over heat and stir every five minutes or so until the coating begins to stick to the nuts. This process may take between 30 to 60 minutes.
  5. Lay out the contents of the saucepan on a non-stick surface. Try to separate the nuts in such a way that they will not clump together. Allow to cool.
  6. Package once the nuts have dried.