Evelyn Chartres Author
Recipes

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!

Sweet Red Pepper Jelly

Sweet red pepper jelly is a recipe that combines a sweet jelly with a hint of heat, to enhance the flavour. Goes well with a cheese, such as with a baked Camembert, or a bagel topped with cream cheese and jelly. Delicious!

Ingredients

  • 1 cup (235 ml) of red bell peppers, seeded and chopped
  • 1/2 jalapeno, seeded and chopped
  • 6 cloves (15-30 g) of roasted garlic
  • 1 cup (235 ml) of apple cider vinegar (divided)
  • 3 cups (710 ml) of sugar
  • ¼ teaspoon (1.25 ml) of crushed chile flakes
  • 3 fluid ounce (85 ml) pouch of liquid pectin

Preparation

  1. Using a blender or food processor, purée peppers, garlic, and ½ cup (120 ml) of vinegar until smooth.
  2. Open pouch of pectin and keep within arms reach of the stove.
  3. In a large saucepan, combine all ingredients except for the pectin. Bring to a boil on high heat, stir frequently using a whisk.
  4. At high heat, let boil for 10 minutes while stirring constantly. At this stage, foam will expand considerably, be careful not to have it overflow.
  5. Pour in pectin, continue to stir for 1 minute. Remove from heat, and skim off any remaining foam.
  6. Pour into containers, and allow to cool. Refrigerate once cool.

Peppercorn and Dijon Steak Sauce

A steak sauce that is easy to make, and keeps well when refrigerated. This recipe provides a burst of flavour with your meal that is sure to please. Remember to add peppercorns for an extra kick!

Ingredients

  • 2 cloves (5-10 g) of garlic
  • 2 tablespoons (30 ml) of finely minced onions
  • ⅓ cup (80 ml) of mayonnaise
  • ⅓ cup (80 ml) of Dijon mustard
  • 3 tablespoons (45 ml) of red wine
  • ½ teaspoon (2.5 ml) of  Italian seasoning
  • Peppercorn to taste

Preparation

  1. Sautée garlic and onions over medium heat, until onions are transparent. For more flavour, allow onions to brown.
  2. In a soup bowl, mix garlic, onions, mayonnaise, mustard, red wine, and Italian seasoning. Stir until you have a consistent finish.
  3. Refrigerate until needed.
  4. Serve on top of steak. Add peppercorn to taste for an extra kick!

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.