Gundry - Cake! 103 decadent recipes for poke cakes, dump cakes, everyday cakes, and special occasion cakes everyone will love

Not only is cake one of my favorite foods, it is also one of the prettiest, and just the sight of a cake shouts celebration. With endless opportunities to make a cake something special, I have spent a lot of my personal and professional life making and eating cakes. I dont remember, but I am sure there is a picture of me somewhere eating my first piece of cake at my first birthday party. I do have memories of pure sugar birthday bliss as I got a little older, and to this day my favorite kind of cake is vanilla with vanilla frostingpreferably the inexpensive kind at the grocery store that is so sweet itll rot your teeth just as its bringing a big smile to your face. Although its tough to beat the sweet simplicity of a white cake, I have spent many years making a variety of unique and exciting cakes. Last year I made a are simple enough to throw together in about 10 minutes.

Whether youre ready to settle in for a relaxing day in the kitchen or youre just looking for the quickest way to get a sweet treat, youre sure to find a cake in this book for any mood. A cake, when given to a friend or served to family, is a symbol of festivity and love. Cakes find their way into the most important milestones in peoples lives, from anniversaries to graduations to weddings. They have a home in any and every entertaining occasion as wellnot just those special occasions, but the casual ones too. Its those impromptu gatherings, the chaotic events, the outdoor picnics, the inside dinners, and the late-night gatherings, where cakes truly find their place to shine. and for those who have been to my home, you know firsthand that guests tend to multiply as the food continues to come out of the oven and cocktails are poured. and for those who have been to my home, you know firsthand that guests tend to multiply as the food continues to come out of the oven and cocktails are poured.

One hundred recipes felt too rigid, too finite. By adding the extra three it became more welcoming, a reminder that there is always more room at the table, and there should always be a cake at the center of it. Addie

Yield: Serves 8 | Prep Time: 20 minutes | Cook Time: 40 minutes Sour cream adds density and moisture to a cake, which works well to differentiate a coffee cake from a fluffy dessert cake. INGREDIENTSCake 8 tablespoons (1 stick) unsalted butter, softened cup granulated sugar 2 large eggs 1 teaspoon vanilla bean paste or vanilla extract cup sour cream 1 cups all-purpose flour 1 teaspoon baking powder teaspoon baking soda teaspoon kosher salt Streusel cup raisins (optional) cup chopped walnuts cup all-purpose flour cup packed light brown sugar 3 tablespoons unsalted butter, cut in cubes, cold 1 teaspoons ground cinnamon teaspoon ground nutmeg teaspoon kosher salt Glaze cup confectioners sugar 34 tablespoons maple syrup DIRECTIONS 1. INGREDIENTSCake 8 tablespoons (1 stick) unsalted butter, softened cup granulated sugar 2 large eggs 1 teaspoon vanilla bean paste or vanilla extract cup sour cream 1 cups all-purpose flour 1 teaspoon baking powder teaspoon baking soda teaspoon kosher salt Streusel cup raisins (optional) cup chopped walnuts cup all-purpose flour cup packed light brown sugar 3 tablespoons unsalted butter, cut in cubes, cold 1 teaspoons ground cinnamon teaspoon ground nutmeg teaspoon kosher salt Glaze cup confectioners sugar 34 tablespoons maple syrup DIRECTIONS 1.

Preheat the oven to 350F. Grease a 9 5-inch loaf pan. Line the pan with parchment paper, leaving an overhang on the long sides. 2. For the cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until fluffy. Add the eggs, one at a time, until mixed in.

Add the vanilla and sour cream and mix well. 3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture and beat until combined; do not overmix. 4. For the streusel topping: In another medium bowl, combine the raisins, if using, walnuts, flour, brown sugar, butter, cinnamon, nutmeg, and salt.

Using a pastry cutter or fork, mix until crumbly. 5. Pour half of the batter into the loaf pan and then top with half of the streusel topping. Add the remaining batter, then sprinkle with the rest of the streusel topping. 6. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 to 15 minutes. Using the parchment as a handle, transfer the cake to a wire rack and let it cool completely. Transfer to a serving plate. 7. For the glaze: In a small bowl, mix the confectioners sugar with 3 tablespoons of the maple syrup, adding more syrup as needed for a pourable consistency. Drizzle over the cooled cake.

Slice and serve.

Yield: Serves 8 | Prep Time: 20 minutes | Cook Time: 35 to 40 minutes The chunks of apple in this cake remind me of the texture of apple pie: soft, warm, and full of cinnamon-y goodness. The brown butter glaze on top seals in all of the sweet flavors.