Category Archives: cake

Mama Carroll’s Coffee Cake

Much of my youth was spent eating this cake. One could even go so far as to say that one of my earliest memories is getting excited about this fantastic coffee cake. I don’t even think I knew what coffee was but I wanted this cake. I love this cake like I love my mama, fo’ever! One of the cool things I discovered about it is that it lends itself very well to substitution. I subbed in fake sour cream and rice flour and it turned out just as good. I hope you enjoy this as much as I do. It is also embarrassingly easy to fabricate.

3/4 cup butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla
1/4 tsp salt
1 tsp baking powder
2 cups flour

1 cup chopped nuts
1/4 cup brown sugar packed
1 TBSP coco powder
1 tsp cinnamon

Cream butter and sugar.  Add eggs.  Fold in sour cream and vanilla. Sift together dry ingredients. Mix into creamed mixture.  Grease a bundt pan.  Mix together the topping.

Sprinkle the greased pan with about 1/2 of the topping.

Pour about half of the batter over that sprinkling.

Add remaining topping and cover with remaining batter. You see that you’re making layers here, right?

Bake at  175 C (350 F) for 50 to 60 minutes.  Cool 5 minutes before removing from pan. Flip it over on a plate and give the pan a few taps. It should just plop out and look something like this:

This one got a little crispy on the top but it doesn’t matter. This cake will have people eating out of your hand. Have fun and Enjoy.


Gluten-Free Chocolate Honey Banana Bread!

So I know what you’re thinking…(how many of my recipes begin that way?) another dessert bread? But wait this one is special. This is a variation on a banana bread recipe that Rana and I just had to share with the world. For those of you who can’t eat glutens, don’t worry you won’t even miss them in this bread!

1 1/2 cups rice-flour
2 tsp baking powder
1/2 tsp baking soda
1/4 salt
1 teaspoon cinnamon
1/4 cup baking chocolate powder
2 eggs
1/2 cup honey
1/4 cup saffola (or any cooking) oil
3 large bananas
1 teaspoons vanilla extract

Preheat the oven to 170 C (340 F).

How many cakes and biscuit-like things have we made together friends? A lot, right? Well, you know the drill.
Combine the dry ingredients (everything from rice-flour to chocolate powder) together in the bowl.

Then add in the wet ingredients. Stir. Pour into 4 inch x 9 inch loaf pan. Bake for 55-60 mins.

I would occupy yourself in some exciting way during that time because if you hang out anywhere near the oven you may go crazy from the fantastic smells emanating from within!

Enjoy all!

Buttermilk Chocolate Beer Cake

So here’s another one Maja, one of my biggest fans, will love. This cake once changed the course of a young boy’s life. Young Luke no direction, was into prescription drugs, and was headed for the wrong side of the tracks when he had this cake. OK none of that was true but he did really seem to like the cake. It was his birthday and he was never the same again…

3 cups flour
2 1/2 cups sugar
1 Tbsp  + 1 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder
1 1/3 cups vegetable oil
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups freshly brewed, strong hot coffee
1 tsp pure vanilla extract
24 oz. dark or semisweet chocolate chips
1 1/2 cups half and half
1/4 to 1/2 cup of dark beer

Preheat the old oven to 180 C (350 F).

This cake was an episode of pure love for me. The warning on this one is that it is not, as the say, terribly “health conscious.” There is a lot of sugar and oil and buttermilk in it but it turns out that’s what makes cake taste good. I mean, it’s a cake people. It’s not going to give you rock hard abs, thighs, or really, anything. What it will give you, is a large smile on your face and anyone within smelling distance may hurtle down the hall to bang on your door, demanding a piece. Just sayin’.

So to start, mix all of the dry ingredients in a large mixing bowl. I used a whisk. Mix the flour, sugar, baking soda, salt and cocoa powder. Slowly blend in the oil, buttermilk and 3 eggs one by one. It will be really thick but do not despair. Little by little add the freshly brewed strong hot (hunka hunka burning love) coffee. It will be hard to incorporate by it will eventually mix in. Finally mix in the vanilla extract to complete the…wait for it…wait for it…BATTER! Taste some. I did…

Divide the batter in half pouring it into two 9 inch round cake pans. Given my nomadic nature, I was at the mercy of Mike and Luke’s kitchen and was forced to make two square cakes. It doesn’t matter. Just make them both the same size. Bake them for about 30-40 minutes until when you stick a knife or toothpick into them the toothpick comes out clean. Let them cool for about 10 minutes.

While they are cooking you can make the granche (chocolaty sauce). Place the chocolate chunks and cream and beer into a small metal bowl. On the stove take a large sauce pan and fill it about half way with water. Boil the water and place the metal bowl into it, like this:

Once it is well mixed, let it cool down in the refrigerator. Then place one of the cakes on a serving plate. Cover it with granche like you would cover me with kisses after I cooked you a fine meal. Then place the next layer on and cover with further granche. Once it is all covered, put that baby in the fridge till serving time. See the happy Luke?


Limonlu Kek – Turkish Lemon cake

First I want to apologize for the long lack of posting. I just want to give you time to catch up! Have you caught up yet? Vamos!
Oh and one more thing: Go España! They won today.

This is great stuff and it’s healthy too. I mean it has lemons in it, right? They’re healthy. This is one of Rana favorites and she taught me how to make it. It is common in Turkey and I would imagine anywhere where lemons grow in abundance. Let’s get started.

3 eggs
1 1/2 cups sugar
2 1/2 cups flour
1/2 cup cooking oil (I use saffola)
1 lemon (grate the rind and squeeze out the juice)
1 Tbsp baking powder
1 tsp vanilla extract
a little less than 1 cup milk

Preheat to 175 C (350 F).

Crack the three eggs into a large mixing bowl and pour in the sugar. Whisk them up together until the sugar is well incorporated. Mix in the flour, one cup at a time. Add in baking powder with the flour. Pour in 1 tsp vanilla extract and add the oil.

Now here comes the lemon part. After you’ve grated the rind off of the lemon, squeeze all of it’s juice into a 1 cup measuring cup. Fill the rest of the cup with milk. Pour the liquid into the rest of the batter and add in you grated lemon rind.

I know what you’re saying Batter Junkies, “But don’t we normally add all of the dry ingredients first?” Well this is an old Turkish recipe and I can’t argue with eons of experience. However, I think it would be ok if you started with dry and moved on to wet.

It’s just like when they asked Kurt Cobain his secret for rock success and he said, “start out quiet and get loud.” That’s the trick junkies, “Start out dry and get wet!”

Ok so now you can pour your amazing batter into a greased bread pan or deep pie pan and throw it in the oven.

The drawback to this kind of cake is that it takes a dog’s age to cook (a long time). Mine took 55 minutes. I would suggest that you start out at about 45 mins and then leave it in for another 10 if it’s not done.

This one is great for all occasions yall.


Labels: cake, lemon, Turkish, dessert,

Banana Bonanza! Part 2: Chocolate Banana Cake

I know, I know. Hold on to your collective horses. This cake once changed the course of a young girl’s life, it was so amazing. Banana Bonanza continues in full force!
Chocolate and Bananas form and unbeatable duo. If there were some kind of anti-tastiness crime out there you can bet that Captain Chocolate and The Banana Boy wonder would be fighting it. Ok are you ready for flavor explosion? Let’s go. This cake comes from the kitchen of Yasemin San, Rana’s mom.
1 3/4 cups flour
1 cup packed brown sugar
1/4 cup Unsweetened cocao
1 tsp baking powder
1/4 tsp salt
1 cup water
1/3 cup vegetable oil
1 tsp vinegar
1 tsp vanilla extract
100gr (1/2 cup ) dark chocolate chips
1 overripe banana (mushed up)
Preheat your oven to 180 C (350 F).
In a mixing bowl begin this journey to tastiness. What do we always do when we’re making a batter? That’s right batter junkies, mix in the dry ingredients. Mix the flour, sugar, cocoa, baking powder, and salt. Then what? Mix in the wet ingredients, I hear you say? You would be correct! Stir it all together and then add the mushed banana
Stir until well blended and then add in the chocolate chips. In our case, chocolate chunks.
 Banana mashing technique as shown by Rana
You can pour this into an 8 inch round cake pan or a bundt pan. We used a bundt. Make sure to grease your pan well before you do. I usually use canola oil. Bake the chocolate yum for about 35-40 minutes until you poke in a knife and it comes out clean.
Let cool four about 10 minutes and then pop it out of the pan. Cut into pieces and serve.
 Gaze upon the chocolate thunder of my discontent!
Lables: dessert, cake

Cathedral Chocolate Oatmeal Cake

It’s my birthday! I turn 30 today and I thought to celebrate I would blog about a cake. Maja has been asking about this for a while, so today’s the day! This is one that my mom used to make when I was…well less than 30. Ok, kids, well you know the drill. Go get your ingredients, buckaroos.

Preheat your oven to 180 C (350 F)

1 3/4 cups boiling water
1 cup of oatmeal

1 cup brown sugar
1 cup white sugar
1/2 cup butter
2 large eggs

1 3/4 cups flour
1/2 tsp salt
1 tsp soda
1 TBS dark unsweetened cocoa

340 grams or (12oz) dark chocolate (cut into 1/2 inch chunks)
1/2 cup chopped walnuts or your favorite nuts (optional though recommended, in fact what are you thinking not putting them in?)

First: Pour the water over the oatmeal and let stand for 15 mins.  Don’t worry! Even if you didn’t like oatmeal growing up, you’ll like this. It is an ugly duckling, about to become a swan. Just watch.

Next, in a different bowl, mix both sugars and the butter. This is a process in cake and cookie making known as “creaming the butter.” I know it sounds naughty but just do it. Once it is nice and mixed, add the eggs.

Then add in the other dry ingredients (flour, salt soda, cocoa and about half of the chocolate, 160 grams) and the oatmeal that has been staring you down for the last 15 mins.
The lovely Mom (Vanna White) demonstrates. Now you’ve got a batter going baby! Batter Junkies of the world will recognize this as a prime opportunity to taste the batter! 
Pour this lovely gooey chocolate love into a bundt pan. HEAVILY GREASE THE BUNDT PAN with butter or cooking spray. I know what you’re thinking, “how does a heterosexual guy know what a bundt pan is?” Well I’m a man of the world,what can I say? Then add the chopped walnuts or mystery nuts to the top. Finish by sprinkling with the remainder of the chocolate chunks.

Now pop this baby in your preheated oven for about 50 minutes. Until you can stick a knife or a toothpick into it and the knife comes out clean. If you are using a silicon cake pan (like the cathedral style shown here) you must let the cake cool for about an hour before you try to remove it from it’s silicon prison. Normal metal bundts don’t pose quite the same problem. Turn over your chocolatey love cake onto a plate and voilá, you’ve made happiness in solid form.

Gaze upon the majesty!!! 
I hope you all have as much fun with this as I did.
Labels: birthday, cake, cathedral, dessert, oatmeal