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Cake & Cupcake Recipes

Cake and cupcake recipes containing butter

Sticky Toffee Pear Upside Down Cake

Sticky Toffee Pear Upside Down Cake

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This Sticky Toffee Pear Upside Down Cake Recipe is easy to make, will grace your table with its beauty and tastes so good! There isn’t just one thing that makes this perfect, but a good seasoned 10″ cast iron skillet is pretty essential.

I made this while everyone was sitting around chatting and letting the turkey dinner settle in on Christmas Day. It is a tradition at our house to leave a little space between the main meal and dessert, and this was the perfect time to pop the cake into the oven and have it ready to serve fresh and warm.

First Ingredients

  • 2 large Bartlett pears, firm but not too green.
  • 1/4 cup butter
  • 3/4 cup light brown sugar

Second Ingredients

  • 2 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup molasses
  • 1 cup boiling water
  • 1/2 cup butter, softened
  • 1/2 cup light brown sugar
  • 1 large egg

Method

Preheat oven to 350 F. Peel the pears and cut them in quarters. Core the quarters and then slice each quarter in half lengthwise.

Melt the butter in a 10” cast iron skillet over low heat for about 2 minutes. Evenly sprinkle brown sugar over the butter and cook about 3 minutes over low heat. Watch carefully that it doesn’t burn and do not stir or scrape. The sugar doesn’t have to be all melted. Arrange the pears as shown below over the butter mixture and cook without disturbing for 2 minutes. Remove from heat.

Sticky Toffee Pear Upside Down Cake

Mix together the dry ingredients in a medium sized bowl. Mix together the molasses and hot water. In a large bowl, cream the butter and sugar together. Add the egg and beat about 2 minutes. Alternately mix in the dry ingredients with the molasses in 3 batches, starting and ending with the dry ingredients.

Pour the mixture over the pears in the skillet, being careful not to disturb your work of art. Bake 40 – 50 minutes on the middle rack of the oven until a tester comes out clean. Be careful not to overbake.

Cool the cake for about 5 minutes. Run a table knife around the edge to loosen. Place a flat plate that is a bit larger than the skillet over the top. Firmly clamp together and tip the skillet over onto the plate. If any pears stick to the skillet just scoop them up with a spatula and place them back into the cake. Serve warm or at room temperature with your favourite vanilla ice cream or whipped cream.

Sticky Toffee Pear Upside Down Cake

Gluten free cornflour cupcakes

Gluten free Cornflour Cupcakes with Maple Cream Cheese Buttercream

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These gluten free cornflour cupcakes with maple cream cheese buttercream frosting will delight your heart! For my twin sister and brother’s 70th birthday I wanted to recreate the childhood memories of our family’s favourite “Johnny Cake” with a little refinement. To do this I created a recipe with cornflour in place of cornmeal and added the sweetness of maple cream cheese buttercream frosting, reminiscent of maple syrup and butter as a topping.

Gluten free cornflour cupcakes

These gluten free cornflour cupcakes are super simple to make and the cornflour really helps the texture and the corn flavour really does come through in a delicious way.

Ingredients For Cupcakes:

  • 1 cup cornflour
  • 1 cup all purpose gluten free flour (I use Pamela’s)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 1/4 cups buttermilk
  • 3 egg yolks
  • 1 tsp vanilla flavouring

Ingredients for Buttercream Frosting

  • 1/2 cup butter, softened
  • 1/2 cup cream cheese
  • 2 cups icing sugar
  • 1/4 tsp maple flavouring

Method for Cupcakes

Preheat oven to 375 F. Mix the dry ingredients together. Cream together the butter and sugar. Best in the egg yolks. Add vanilla. Alternately add the flour mixture with the buttermilk, starting and ending with the flour mixture. Batter will be a little thick. Do not over mix.

Drop the batter by spoonful into prepared cupcake pan. Bake at 375 F for 18 minutes or until toothpick inserted in center comes out clean.

Method for Buttercream

Beat together the butter and cream cheese until smooth. Add maple flavouring. Beat in icing sugar until smooth. Add additional icing sugar as needed for spreading consistency. Pipe or spread onto cooled cupcakes.

Gluten free cornflour cupcake recipe

Makes 12 cupcakes.

For a little personalization on the cupcakes I made double-sided miniature photo toppers using old family photos of my twin brother and sister and inserted into the tops of each cupcake on toothpicks.

Gluten free cornflour cupcake recipe

 

 

gluten free blueberry coffee cake

Gluten Free Blueberry Coffee Cake

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This delicious blueberry coffee cake with a streusel topping will defy the fiercest gluten free critics! Especially good when fresh blueberries are in season.

Ingredients for coffee cake

  • 2 c gluten free flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup grass fed butter, melted
  • 3/4 c organic cane sugar
  • 1 large organic egg
  • 3/4 c water
  • 1 cup fresh or frozen blueberries, organic if available

Ingredients for streusel topping

  • 1/2 c organic cane sugar
  • 1/4 c grass fed butter
  • 1/2 tsp ground organic cinnamon
  • 1/2 cup gluten free flour

Preheat oven to 375 F. Butter an 8″ square glass pan and sprinkle it with gluten free flour. I used Pamela’s GF flour for this recipe, but it would work well with other options, too.

Mix together flour, baking powder and salt and set aside. In a medium bowl, whisk together the egg, melted butter and sugar. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.

For the topping: In a bowl, combine 1/2 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.

Bake 45 – 55 minutes or until top is golden brown and toothpick comes out clean.