traditional cake

This Jewish Apple Cake is a wonderfully dense and moist cake batter studded with tons of cinnamon-sugar coated apples. It's the perfect fall dessert for any occasion!

Jewish Apple Cake

apples

sugar

cinnamon

all-purpose flour, sifted

baking powder

salt

vegetable oil

orange juice

vanilla extract

eggs

Tube pan

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Prepare the Apples: In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.

Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder and salt.

In a medium bowl, whisk together the sugar, vegetable oil, orange juice, and vanilla extract. Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.

Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick, but will get looser and easier to mix as you continue to add the eggs). Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully incorporated.

Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the apples on top of the batter. Ribbon one-quarter of the remaining cake batter over top of the apples; the batter should not completely cover all of the apples (it will spread when baking). Repeat three more times with the remaining apples and cake batter, ending with a layer of cake batter, but again it will not totally cover the apples, that's okay!

Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Cool to room temperature before serving. Leftovers can be stored at room temperature for up to 5 days.

https://embed.mediavine.com/videos/idqztQtn5

This Jewish Apple Cake is a wonderfully dense and moist cake batter studded with tons of cinnamon-sugar coated apples. It’s the perfect fall dessert for any occasion!

The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

Coffee & walnut cake

pack softened butter,

milliliters coffee

self-raising flour

golden caster sugar

½ tsp baking powder

tsp vanilla extract

icing sugar, sifted,

milliliters double cream

mascarpone,

Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.

Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.

Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

A new take on the traditional pastry, this cake will go down well on any occasion

Eccles cake

pack butter

soft light brown sugar

plain flour

buttermilk

tsp mixed spice

¼ tsp ground cloves

lemon

tbsp butter

tbsp soft light brown sugar

currant

raisin

mixed peel

icing sugar

Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm cake tin with baking parchment. Mix together the filling ingredients and set aside.

Put butter, sugar and vanilla in a bowl and whisk until pale. Beat in the eggs, then fold in the flours, buttermilk and apples. Spoon half the mixture into the tin. Scatter over filling, leaving a 2.5cm clear border all around the edge. Spoon remaining mixture on top, starting by dolloping round the edges, then moving into the middle. Bake for 1 hr 25 mins or until a skewer poked in comes out clean. Cool in the tin.

Mix the icing sugar with enough lemon juice to make a runny-ish icing. Remove cake from the tin, drizzle over the icing, then scatter with crushed sugar cubes and lemon zest.

This gooey butter cake is a recreation of the classic yeasted version, which hails from St. Louis.

St. Louis Gooey Butter Cake

milk (at room temperature)

water (about 110 degrees F)

dry yeast

unsalted butter (at room temperature)

all-purpose flour

corn syrup

water

unsalted butter,

Powdered sugar (for sprinkling)

In a small bowl, mix milk with the warm water. Add the yeast and whisk gently until it dissolves. Let sit for 5 minutes, until the mixture begins to foam.

Cream together the butter, sugar and salt on medium speed, until light and fluffy, about 3 minutes. Scrape down the sides of bowl and beat in the egg. Reduce the speed to low and add the flour in three additions, alternating with the milk mixture, scraping down sides of bowl between each addition. Increase the speed to medium and beat the dough until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.

Press the dough into an ungreased 9x13-inch baking dish. Cover with plastic wrap, place in a warm spot and let rise until doubled, about 2½ to 3 hours.

Preheat oven to 350 degrees F. To prepare the topping, whisk together the corn syrup, water and vanilla extract in a small bowl. Cream together the butter, sugar and salt on medium speed until light and fluffy, about 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Reduce the speed to low and add the flour in three additions, alternating with the corn syrup mixture, scraping down sides of bowl between each addition.

Drop the topping by large spoonfuls over the risen dough and use an offset spatula to gently spread it into an even layer. Bake for 40 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Place the pan on a wire rack and cool completely to room temperature before serving. Dust with powdered sugar, if desired. This cake is best eaten the same day it's made, but leftovers can be stored in an airtight container at room temperature for up to 1 day.

Edd Kimber creates a rustic bake with chunks of sweet apple and a crunchy demerara sugar topping.

Dorset apple cake

light brown sugar

egg,

milk

Bramley

sultanas

Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.

Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk – add it gradually until you have a smooth, thick batter.

Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.

Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.

This Boston Cream Pie recipe features a simple vanilla cake filled with homemade pastry cream and topped with a chocolate ganache.

Boston Cream Pie

half-and-half

cornstarch

baking soda

eggs (at room temperature)

semisweet chocolate (finely chopped)

heavy cream

Make the Pastry Cream: Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.

Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.

When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.

Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.

Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.

Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before assembling.

Make the Ganache: While the cake cools, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

Assemble the Cake: Place one of the cake layers on a serving platter, then spread the pastry cream evenly over top. Place the second cake layer on top and pour the chocolate ganache into the center of the cake layer. Using an offset spatula, gently spread the ganache into an even layer over the top of the cake. Refrigerate until ready to serve.

Today&#x27;s recipe is one my grandmother used to make regularly, Victorian Seed Cake.

It was always on the tea time table, and was often served buttered, which made it even more delicious.

It&#x27;s based on a traditional Madeira Cake recipe, but with candied peel and caraway seeds added.

Seed cakes were extremely popular during the Victorian era, and indeed Mrs Beeton shares a recipe called A Very Good Seed Cake, in her book of Household Management.

We all love seed cake - the aniseed flavour of the caraway seeds marries so well with the light sponge and subtle spices. 

Our family recipe for Victorian Seed Cake always includes candied peel, which makes the cake moister. 

I hope you enjoy this recipe as much as we did last Sunday, for my Tea Tray Supper.

The cake keeps well in an airtight cake tin for up to a week.

Top 7 traditional cake recipes from across the web

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

Top Tags

Jewish Apple Cake

Coffee & walnut cake

Eccles cake

St. Louis Gooey Butter Cake

Dorset apple cake

Boston Cream Pie

Victorian Seed Cake

Top 7 traditional cake recipes from across the web

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

Top Tags

Jewish Apple Cake

Coffee & walnut cake

Eccles cake

St. Louis Gooey Butter Cake

Dorset apple cake

Boston Cream Pie

Victorian Seed Cake

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