Lemon Blueberry Layer Cake

CAKE

1 cup (230g) unsalted butter, softened to room temperature

1 and 1/4 cups (250g) granulated sugar

1/2 cup (100g) light brown sugar

4 large eggs, at room temperature*

1 Tablespoon vanilla extract

3 cups (375g) all-purpose flour, careful not to overmeasure*

1 Tablespoon baking powder

1/2 teaspoon salt

1 cup (240ml) buttermilk*

zest + juice of 3 medium lemons*

1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)

1 Tablespoon all-purpose flour

CREAM CHEESE FROSTING

8 ounces (224g) full-fat cream cheese, softened to room temperature

1/2 cup (115g) unsalted butter, softened to room temperature

3 and 1/2 cups (420g) confectioners' sugar

1 - 2 Tablespoons (15-30ml) heavy cream*

1 teaspoon vanilla extract

pinch salt

Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.

Brown Sugar Carmel Pound Cake

1 1/2 c unsalted butter softened

2 c light brown sugar, packed

1 c sugar

5 large eggs

3 c all purpose flour

1 tsp baking powder

1/2 tsp salt

1 c whole milk

1 bag(s) 8oz bag toffee chips

1 c pecans, in pieces

CARMEL DRIZZLE

1 can(s) sweetened condensed milk

1 c brown sugar, firmly packed

2 Tbsp unsalted butter

1/2 tsp vanilla

Directions

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.

In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined

Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently.

Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.

NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden. NOTE: Fill pan as you would any other cake leaving room for it to rise, you may have some batter left over. NOTE: I have had comments that the toffee bits tend to sink and may cause the cake to stick to the pan. It has been suggested that you dust the toffee bits with flour and grease pan with Crisco not a cooking spray.

The Best Louisiana Crunch Cake

Ingredients

1 cup buttermilk

1 cup butter, softened

1 teaspoon salt

1 teaspoon baking powder

1/4 cup sweetened flaked coconut

2 cups granulated sugar

4 large eggs, room temperature

1/4 cup sour cream

3 cups cake flour

2 teaspoons pure vanilla extract

1/2 teaspoon baking soda

1/4 cup granulated sugar

Instructions

Preheat oven to 350 Degrees Fahrenheit.

Sift together cake flour, salt, baking powder and soda. Set aside.

In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).

Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.

Mix in sour cream and vanilla extract.

Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!

Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.

Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).

Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).

Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake