Sunday Brunch: Spiced Coffee Cake Recipe

Earlier this summer, I got together with some old work colleagues for a Sunday Brunch!  It was great to see everyone and try out everyone’s favorite breakfast recipes!  I decided to make a spiced coffee cake!  I created it by adapting my carrot cake recipe.  I took the basics of the old recipe I made before, took out the carrots, baked it in a different type of pan, and sprinkled powdered sugar on top instead of icing it with cream cheese icing like I did before.  It is so nice to be able to change these couple little things and come up with a whole new cake!

Coffee Cake Recipe @FoodMarriage

Spiced Coffee Cake

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Spiced Coffee Cake

Ingredients

  • 1 1/4 cups all purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup walnuts
  • 1/2 cup raisins
  • Powdered sugar (for sprinkling on top)

Instructions

  • Preheat oven to 325°.
  • Grease a bundt pan with butter.
  • Mix the first 8 ingredients for your cake together in a mixing bowl (flour, sugar, baking powder, salt, cinnamon, vegetable oil, eggs, and vanilla).
  • Blend ingredients for one minute on low speed.
  • Switch to medium speed and blend for an additional 2 minutes.
  • Stir in your walnuts, and raisins.
  • Pour into prepared pan.
  • Place pan into the oven and bake at 325° for about 50-55 minutes (until a toothpick inserted into the center of the cake comes out clean).
  • Remove from oven and let cool completely.
  • Remove cake from the pan once cooled and sprinkle powdered sugar on the top of your cake.
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xoxo, Food Marriage

Recipe: Bunny Shaped Carrot Cake

It seems like FOREVER since my last post!  I have a lot to share with everyone!!  Just because I haven’t posted recently, does not mean I haven’t been busy in the kitchen!!  If you follow Food Marriage on Facebook, Twitter, or Instagram, you may have gotten some fun previews!

To update you on what I’ve been up to, I’ll start with Easter where I made the CUTEST bunny-shaped cake!  I know it’s too late for anyone to use the idea for this year, but you can save it to your recipe for next year!!  OR if you have a craving for the most amazing carrot cake ever, you can make a regular round cake for any occasion!

Bunny Shaped Carrot Cake Food Marriage

This carrot cake recipe was passed down to me by my mom who had received it from a former co-worker of hers at the time my mom was pregnant with me.  My mom held onto the paper copy of the recipe for years and just shared it with me.  Now I get to preserve it forever here on Food Marriage!!

Bunny Shaped Carrot Cake Pattern Food Marriage

You will actually need to make two round carrot cakes to make this recipe.  Once they are cooled, you will keep one of them as a round cake and the other you will cut into three pieces, which will for the bunny’s ears and bow tie.  I drew a pattern on parchment paper and then cut it out and laid it on top of the cake while cutting.

Bunny Shaped Carrot Cake Pattern 2 Food Marriage

Finally, you can whip up a batch of cream cheese icing, mix in some food coloring, and play around with the different types of tips to decorate your bunny.  (I used a star shaped tip for the bunny’s “fur” and more of a regular tip for the rest of the cake).  And don’t forget to give your bunny a name!! My bunny’s name was Bobby!!!!

Bunny Shaped Carrot Cake

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 2 hours

Yield: Two 8-inch round cakes

Bunny Shaped Carrot Cake

Ingredients

    For Cake Number One:
  • 1 1/4 cups all purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup grated carrots
  • 1 cup walnuts
  • 1/2 cup raisins
    For Cake Number 2:
  • 1 1/4 cups all purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup grated carrots
  • 1 cup walnuts
  • 1/2 cup raisins
    For Icing Batch 1:
  • 1 (8oz) block cream cheese
  • 1 stick of butter
  • 1 pound powdered sugar
    For Icing Batch 2:
  • 1 (8oz) block cream cheese
  • 1 stick of butter
  • 1 pound powdered sugar.

Instructions

    For Each Cake:
  • Preheat oven to 325°.
  • Grease the bottoms of two 8 inch pans with butter and then line with a circle of parchment paper this helps to remove the cakes from the pans very easily).
  • You will mix together the ingredients for each cake separately. Once you are finished with one and pour it into the pan, you can start mixing the second one.
  • Mix the first 8 ingredients for your first cake together in a mixing bowl (flour, sugar, baking powder, salt, cinnamon, vegetable oil, eggs, and vanilla).
  • Blend ingredients for one minute on low speed.
  • Switch to medium speed and blend for an additional 2 minutes.
  • Stir in your carrots, walnuts, and raisins.
  • Pour into prepared pan.
  • Repeat this process for your second cake.
  • Place both pans into the oven and bake at 325° for about 50-55 minutes (until a toothpick inserted into the center of the cake comes out clean). I also switch the pans from top to bottom halfway through baking.
  • Remove from oven and let cool completely in the round pans.
  • Remove both cakes from their pans once cooled.
  • Keep one as a circle and cut the other one in three pieces to form the two ears and a bowtie for the bunny. Arrange in the shape of a bunny.
    For the Icing:
  • Allow your butter and cream cheese to sit out for a bit to soften.
  • Beat your 1 stick butter and 1 (8 oz) block of cream cheese on medium speed for 2 minutes until it becomes fluffy.
  • Slowly add in your pound of powdered sugar until completely blended.
  • Add in a teaspoon of vanilla.
  • Add food coloring if you would like.
  • Repeat this process if a second batch of icing is needed to finish decorating your bunny (I actually ended up using about a batch and a half).
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xoxo, Food Marriage

Wedding Cake Design Idea

Today is our one and a half year wedding anniversary!!  We saved the top layer of our wedding cake after our big day, but never actually ate it on our actual one year anniversary as many people do as tradition (it was actually in my parents’ freezer at the time).  My mom finally made me take it and my husband and I have had it in our freezer for several months now.  I figured now was as good a time as ever to pull it out and see if it is still any good!!

While enjoying our 18-month old cake, I thought I would share my wedding cake idea here on Food Marriage!  A cake was included in our wedding package at RiverCrest Golf Club and Preserve in Phoenixville, PA where our wedding reception was held.  That made it easy for me, as I did not have to seek out another bakery.  It took me a couple months of watching cake shows on TV and flipping through pictures in magazines to decide that I didn’t want anything that I have seen somewhere else.  I didn’t want to copy someone else’s idea…I wanted to come up with my own!


I designed my cake to match our wedding invitations.  I drew up a picture of what I wanted it look like and then shared it with RiverCrest’s chef.  They said that they could do exactly what I wanted and I entrusted them to create my dream cake!

 

The cake started out as a four-layer vanilla sponge cake with vanilla buttercream covered filling and covered in white fondant.  Our invitations had a scrolling pattern in green that I decided to replicate on the cake.  The invitations also had a monogram “H” for Haggerty at the top, so I actually ordered an inexpensive Monogram H Wedding Cake Topper from Party City.  No one would know the topper cost less than $8, because it really dressed up the cake and made it even more elegant!!

I had the chef add on rolled fondant pearls around the bottom of each of the cake layers.  And because all of the flowers at the reception were in white and yellow, I had them add sections of flowers in a couple sections.

Because I gave the chef my drawing months in advance of the wedding, I never got to see the work in progress.  My first view of the completed cake was on our wedding day, when my husband and I got a chance to walk into the ballroom before all the guests arrived.  I must say I was incredibly impressed with how identical the cake turned out compared to my original drawing!!   They took into account every detail and really brought my idea to life.  Thank you again to RiverCrest for exceeding my expectations and helping me to create a truly custom cake!
 

xoxo, Food Marriage