summer cake

Soft black currant cake, easy to make and full of flavor. This rustic looking currant cake is what you need if you happen to get your hands on some berries. Only 6 ingredients.

Black Currant Cake

250-300 g/ 8.8-10.6 oz/ 2-3 cups black currants

g/ 2.7 oz/ 1/3 cup unsalted butter, soft

175 g/ 6.2 oz/ ¾ cup + 2 tablespoons granulated sugar

eggs

175 g/ 6.2 oz/ 1 ½ cups all-purpose flour

baking powder

Remove the butter from the refrigerator a few...

Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.

Clean and dry the black currants. Set aside.

Cream the butter and the sugar, about 3-4...

Cream the butter and the sugar, about 3-4 minutes. Add the eggs, one by one, mixing well in between. Mix the flour and the baking powder and sieve them over the mixture. Mix shortly again.

Place the batter into the prepared springform. Cover...

Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

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Peach Upside Down Cake is an easy summertime Homemade dessert recipe.  Made with fresh or canned peaches, a little ice cream and it's perfect.

Peach Upside Down Cake

butter (softened) ((56 grams))

brown sugar (lightly packed) ((112.50 grams))

peaches

butter ((56 grams))

white sugar ((100 grams))

almond flavouring

cake flour ** ((115 grams))

salt

milk ((80 grams))

Pre-Heat oven to 350°F (180°C),  grease and flour an 7-8 inch (20 centimeter) spring form cake pan (springform because the sides are higher, line with parchment paper if you wish).

On the bottom of cake pan place softened butter add brown sugar and mix well, spread evenly, lightly press peach slices into the mixture.

BOTTOM LAYER

In a medium bowl whisk together flour, baking powder and salt.

In a medium bowl cream butter, sugar and almond flavouring, add egg and beat until light and fluffy, add dry ingredients alternately with milk, beat on low until combined.

Spoon and spread evenly over peach slices. &nbsp;Bake for approximately 40-45 minutes. &nbsp;Let cool 5 minutes and then flip onto a cake plate, serve warm, with a scoop of vanilla ice cream if desired. &nbsp;Enjoy!

**to make Cake flour,  place one cup of all purpose flour in a bowl, remove 2 tablespoons and replace with 2 tablespoons of corn starch. Whisk well to combine.

CAKE LAYER

Say hello to tasty and cute! This Neapolitan Cake has strawberry, vanilla, and chocolate cake batters swirled together for an ice cream parlor-themed treat. I used four 6-inch round cake pans, but three 8-inch pans could be used instead. The cake batter recipe is adapted from Rebecca Sutterby’s White Almond Sour Cream Cake, which uses a box of white cake mix as an ingredient. Unlike her recipe, I use no cooking oil in my version. The texture is still moist and soft with a slightly sturdier crumb. You can use any brand boxed cake mix you prefer.The ice cream decors pictured are made with the multicolor cones from Mellow Cones candies. I removed the marshmallow candy topping and piped in a Neapolitan buttercream swirl (see blog post for shopping link). If you can’t find Mellow Cones, use miniature ice cream cones, which can be found at most US grocery stores next to the ice cream toppings.

Neapolitan Cake

all-purpose flour

sugar

white cake mix (16.25 oz.)

sour cream

water

vanilla extract

McCormick strawberry extract

neon pink gel food color (such as Chefmaster)

unsweet dark cocoa powder (sifted)

fine grain salt

unsalted butter

vanilla

pink soft gel food color (such as Chefmaster)

semisweet chocolate chips (melted and cooled slightly)

ice cream cones (or the cones from Mellow Cones candies)

white nonpareils

bright pink candy melting wafers (about 1/2 bag)

white candy melting wafers

heavy cream

strawberry candy flavoring oil (such as Lorann)

pink jimmies

Preheat oven to 350F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).

Whisk together the first 4 ingredients in the bowl of an electric mixer. In a four-cup measure with a pour spout, whisk together the sour cream, water, eggs and vanilla extract. With the mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again. Divide the cake evenly between 3 bowls.

To the first bowl, add the strawberry extract and pink food color; mix well.

To the second bowl, stir in the dark cocoa powder and water. Mix until the chocolate is incorporated and the color is consistent with no white streaks remaining.

Leave the third bowl untinted.

Place dollops of each flavor of cake batter alternately into each prepared cake pan (or pipe them in as I did, see video for action). Use a butter knife or another blunt kitchen tool to swirl the batters together.

Bake for 25- 30 minutes, or until the cake springs back in the center when pressed. Turn the cakes out and cool completely on a wire rack. Level the cakes using a serrated knife or cake leveler.

Marbled Neapolitan cake layers

Place a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.

In a large stainless-steel bowl, combine the egg whites, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.

Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.

Remove 1 cup of buttercream to a bowl and cover; reserve for later.

Place a cake layer on a cake board or server. Fill with a thin layer of buttercream. Repeat steps with remaining cake layers. Coat the sides of the cake with an even layer of buttercream. Use a bench scraper or cake smoother to even the surface and smooth the top. Chill the cake until firm, about 20 minutes.

Divide the reserved 1 cup of icing between 3 small bowls (1/3 cup each bowl).

To the first bowl, add the pink food color and strawberry extract. Mix well to combine.

To the second bowl, add the melted chocolate chips and stir well. Leave the third bowl plain.

Place a sheet of plastic wrap on a work surface. Place a line of strawberry buttercream on the plastic in an approximate 6-inch line. Place a line of chocolate frosting next to the strawberry so that it touches. Place the vanilla frosting next to the chocolate in the same way. Roll the frosting up into a tube shape (see video for action) and twist the ends. Snip one end of the tube and place it cut-side-first into a piping bag fitted with a large open star decorator tip.

On a piece of scrap parchment paper, or a paper towel, pipe 2-3 small swirls of frosting until all three colors begin to extrude from the piping tip.

Swiss meringue buttercream

Stand the miniature ice cream cones upright in small shot glasses.

Pipe swirls of the Neapolitan frosting into the miniature ice cream cones; top each with white nonpareils. Refrigerate until set, about 10 minutes.

Mini ice cream decors

Place the pink and white melting wafers in a microwave-safe bowl. Pour in the heavy cream. Heat the mixture for 1 minute at 100% power. Let the mixture stand 1 minute then whisk together. Stir in the strawberry flavoring oil. Let cool until barely warm but still pourable, about 7 minutes.

Remove the chilled cake from the refrigerator and spoon the strawberry ganache drip over the top of the cake. You may not have to use all of the ganache, depending on how heavy a drip you desire (I used about 3/4 of the mixture).

Strawberry ganache drip

Place the ice cream cones on top of the ganached cake with the pointed ends meeting in the center of the cake. Toss pink sprinkles and white nonpareils onto the sides and top of the cake.

Refrigerate the cake until 1-2 hours before serving. Allow cake to come to room temperature before serving for the best flavor and texture.

Decorate!

Almond Citrus Loaf 

flour

lemon

lime

vegetable oil

milk

almond extract

lemon juice

almonds

Preheat oven to 350 degrees F and grease a standard loaf pan.

In a small bowl, mix together the flour, baking powder, salt, lemon zest, and lime zest. Set aside.

In a large bowl, mix together the oil, milk, eggs, sugar, lemon juice, lime juice, and almond extract.

Slowly add the dry ingredients to the wet and mix until just combined.

Transfer batter to the prepared loaf pan and bake for 50-55 minutes or until an inserted toothpick comes out clean. Allow cake to cool.

Mix all glaze ingredients together in a small bowl and drizzle over the cooled cake. Top with slivered almonds.

Top 4 summer cake recipes from across the web

The most viewed summer cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Black Currant Cake

Peach Upside Down Cake

Neapolitan Cake

Almond Citrus Loaf

Top 4 summer cake recipes from across the web

The most viewed summer cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Currant Cake

Peach Upside Down Cake

Neapolitan Cake

Almond Citrus Loaf

The most viewed summer cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine