Ahh..it is March 15th today, only five days till spring! So, of course, we need cake to get us through. Here are three of my favorite recipes. Perfect for these last chilly days with a cup of tea...wonderful in summer with fresh fruit topping. Which one is your favorite?
zest from 1 Meyer lemon, plus 3/4 cup fresh Meyer lemon juice
2 cups water
3 cups unbleached flour (organic if possible)
2/3 cups unsweetened cocoa powder (best quality)
1 tsp salt
2 cups organic sugar
2 tsp baking soda
1 3/4 cups cold water
1/4 cup cold coffee (just use your leftovers from breakfast)
1/2 cup plus 2 tbsp extra virgin olive oil
2 tbsp plus 1 tsp balsamic vinegar of Modena
1 tbsp pure vanilla extract
1/2 cup fresh figs, stems removed..figs finely chopped (or use dates when figs are out of season)
Preheat oven to 350 degrees. Grease (use olive oil) a bundt pan and set aside. Sift flour, cocoa powder, salt and baking soda together in a bowl. In a large mixing bowl combine the remaining ingredients (except figs) and mix well. You can use a mixer..but I just use a wooden spoon and do this by hand. Add the dry ingredients to the mixing bowl and stir until just combined..do not over-mix. Add the figs and stir again until incorporated into the batter. Pour into prepared bundt pan and bake approximately one hour until a cake tester inserted into the center of cake comes out clean. Remove from oven and allow to cool until just slightly warm. Remove from pan and allow to cool completely.
You can drizzle your favorite chocolate glaze over cooled cake or sprinkle with powdered sugar...this recipe also make delicious cupcakes.
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I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.