This is our go-to cake for an easy weeknight dessert, or something to take to a friend’s house on the weekend. Its been in my baking rotation since my single days, and even took it on a cross-country plane trip from Miami to LA to visit my boyfriend (now husband) to celebrate his birthday. Even without any additional adornment, this moist and flavorful vanilla pound cake  goes quickly in our house. If it ever hung around long enough to get a bit stale, it is also tasty when toasted, and serves well as a base for sundaes.

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 2 cups sugar
• 3 large eggs, at room temperature, whisked to blend
• 1 cup milk, at room temperature
• 2 tsp pure vanilla extract

Position rack in the lower third of the oven and preheat the oven to 350F. Butter and flour a 10-inch tube pan or other 12-cup decorative pan with a center tube.

Sift the flour, baking powder, and salt together onto a sheet of waxed or parchment paper; reserve.

Put the butter into the bowl of a mixer fitted with the paddle attachment (or work with a hand-held mixer) and beat at medium speed until smooth. With the machine running, add the sugar in a steady stream. Stop the machine and scrape down the paddle and the sides of the bowl with a rubber spatula. Continue to beat at medium speed until the mixture is very light and fluffy, about 4 to 5 minutes.

With the mixer still at medium speed, begin to add the eggs in small additions, about a tablespoon at a time. If the mixture becomes watery or shiny, stop adding the eggs and beat at an increased speed just until it smooths out. When the batter has come together again, decrease the speed to medium and continue adding the eggs, scraping down the paddle and sides of the bowl from time to time; it will take 3-4 minutes to incorporate the eggs. The mixture is properly combined when it appears white, fluffy, and increased in volume.

Reduce the mixer speed to low and add the flour mixture and the milk alternately — 4 additions of flour, 3 of milk – scraping the paddle and bowl frequently and mixing until the batter is smooth after each addition. Add the vanilla and mix just to blend.

Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes. Invert the cake onto a rack, remove the pan, and cool to room temperature. The cake is best served in very thin slices.

Source: Baking with Julia, written by Dorie Greenspan. William Morrow and Company, Inc. Copyright 1996 by A La Carte Cafe Communications, Inc.

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• 2 large egg whites
• 1 cup sugar
• 1/4 cup water
• 2 tsp fresh lemon juice (optional)
• 1 tsp light corn syrup
• 1/4 tsp cream of tartar

In a medium bowl set over a 3- to 4-quart saucepan filled with 1 inch simmering water (bowl should sit about 2 inches above water), with hand-held mixer at high speed, beat egg whites, sugar, water, lemon juice if using, corn syrup and cream of tartar until soft peaks form and mixture reaches 160 degrees F on a candy thermometer, about 7 minutes.

Remove bowl from pan; beat egg-white mixture until stiff, glossy peaks form, 5 to 10 minutes longer. Makes about 3 cups.

Source: The All New Good Housekeeping Cook Book, Hearst Communications, Inc. C 2001

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A flavorful loaf bread featuring cinnamon and cloves. I always loved it when my mother would bake this, and now I enjoy baking this recipe for my own family.

• 1-1/2 cups brown sugar
• 2 cups + 2 Tbsp flour
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp soda
• 1/2 tsp salt
• 2 eggs
• 1 cup light cream (or evaporated milk)
• 1/2 cup melted butter
• 1 tsp grated lemon rind

Heat oven to 350 degrees F. Line loaf pan with greased wax paper (or parchment paper).

Sift together dry ingredients. Beat eggs with cream in a separate bowl.

Slowly add flour mixture to eggs/cream, and mix well. Stir in melted butter and lemon rind.

Pour into greased pan. Bake 65 minutes, or until done. Cool before slicing

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Bûche de Noël is a delicious tradition with a history dating back centuries, when the Celts celebrated the winter solstice. On the shortest day of the year, the Celts would burn a log as a symbol of the rebirth of the sun, thanking it for returning to earth. Oftentimes burnt logs were decorated with pinecones, a bit of ivy or holly.

The more contemporary tradition dates back to 19^th century in France, with a delicious cake that is fashioned to represent the yule log that families burned starting on Christmas (around the solstice), which symbolized the year to come, and meant to bring good luck.

Continue the tradition in your own home with this moist sponge cake recipe that is deceivingly easy to make.  This is the recipe Nicole recently made for her French class — her first attempt at baking it.

• 6 eggs, separated
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¾ cup granulated sugar, divided
• ¼ tsp salt
• Powdered sugar, for sprinkling

For the Filling

• 1-1/4 cup heavy cream
• ¼ cup powdered sugar
• 1 tsp pure vanilla extract
• Pinch salt

Frosting and Decoration

• ½ cup butter, softened
• 1-1/2 cups powdered sugar, plus more for garnish
• 5 Tbsp cocoa powder
• 1 tsp vanilla extract
• 3 Tbsp heavy cream
• Pinch of salt
• Chocolate curls for garnish
• Cranberries (fresh) for garnish (or, sugared cranberries)
• Small rosemary sprigs for garnish

Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper and grease with cooking spray. 

In a medium bowl, mix together flour, cocoa powder and salt.

In a large bowl, beat egg yolks until thick. Slowly add ½ cup of sugar and beat until pale. Beat in flour mixture.

In another large bowl, beat egg whites until soft peaks form. Add remaining 1.4 cup sugar and bit at a time, continuing to beat until stiff peaks form. Gently fold eggs whites into batter in two batches.

Pour batter into prepared pan and spread into an even layer. Bake until the top springs back when lightly pressed, approximately 12 minutes.

Meanwhile, dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off the parchment paper.

Starting at the short end, use the towel to tightly toll the baking into a log. Let cool completely.

Make the filling by beating together heavy cream, powdered sugar, vanilla and a pinch of salt in a large bowl until medium peaks form. Refrigerate until ready to use.

When the cake is cool, unroll and spread the filling evenly over the cake. Roll it back into a log, using the towel to create a tight roll. Place seam side down on a baking sheet and refrigerated until well chilled, 1 hour.

To make frosting, beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain. Beat in vanilla, heavy cream and salt.

When ready to serve, trim the ends, and frost with the chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls, if using. Place cranberries and rosemary on the log to create the mistletoe.

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Capture the flavor of the holiday season with this Gingerbread Bundt Cake, which is deliciously easy to make. The recipe is from King Arthur Flour, so you can be assured that it is tasty!

• 2 1/2 cups flour
• Gingerbread spice: 2-1/2 teaspoons ginger, 1-1/2 teaspoons cinnamon,1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup unsalted butter, at room temperature
• 1-1/2 cups brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup molasses
• 1 cup water

Preheat the oven to 350°F. Lightly grease a 10- to 12-cup Bundt-style pan.

In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.

In a separate bowl, beat together the butter and sugar until fluffy.

Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.

Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.

Pour the batter into the prepared pan, smoothing the top.

Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.

Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.

Allow it to cool completely before serving. Brush with a glaze, or top with powdered sugar.

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Ice cream and cake are a classic combination, and this recipe is one that brings them together into one dessert. A favorite in our house, as we can switch up the cake flavor as well as the ice cream, for personal preferences or holidays.

• 3 eggs
• 1 cup granulated sugar
• 1/3 cup cocoa powder
• 2/3 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup warm water
• 1 tsp vanilla extract
• 2/3 cup powdered sugar, for dusting
• 1/2 gallon ice cream of your choice
• hot fudge for serving

Preheat oven to 350 degrees F. Line a jellyroll pan with parchment paper, and grease the paper well. Set aside.

In a large bowl, beat the eggs for 2 minutes on high speed until fluffy. Gradually add the granulated sugar. Beat 2 more minutes. Add remaining ingredients. Beat on low for 1 minute. Pour batter into the jellyroll pan and use a spatula to spread the batter into an even layer. Bake for 20 minutes.

Meanwhile, spread a thin dishtowel onto a flat surface. Generously due the toll with powdered sugar. Remove cake from oven and let cool for 5 minutes. Turn the cake onto the prepared towel. Peel off the parchment paper. 

Immediately roll cake and towel together and let cool.

Once cool, unroll cake and spread with softened ice cream. Re-roll cake without towel. Cover with aluminum foil or plastic wrap and place in the freezer. Freeze for at least 4 hours, preferably overnight. 

Serve sliced, topped with powdered sugar and hot fudge.

If you make this recipe, tag it on Instagram @Laura_everage with hashtag #FamilyEats

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This cupcake was created by my girls for a local fundraiser. Not only did they help raise money for a local cause, but baking them gave the girls more confidence in the kitchen.

Cupcakes

• 1 1/2 cups flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract

Raspberry Filling

• 8 ounces fresh or frozen raspberries (thawed)
• 2/3 cups sugar
• 1/2 tsp lemon juice

White Chocolate Butter Frosting

• 1 cup butter, softened
• 2 cups confectioners’ sugar
• 6 ounces white chocolate, melted and cooled
• 3 Tbsp milk

Make Cupcakes:

Preheat the oven to 375°F. Grease a standard muffin pan, or line with greased cupcake papers.

Combine the dry ingredients, then mix in the butter until crumbly.

Whisk together the eggs, milk, and vanilla. Stir the wet ingredients into the dry in two additions. 

Scoop about 1/3 cup batter into each muffin cup.

Bake the cupcakes for 16 to 18 minutes, until they’re lightly browned and a toothpick inserted into the center of one of the middle cupcakes comes out clean. 

Remove the cupcakes from the oven; after 5 minutes turn them out of the pan onto a rack to cool.

Using an apple corer, pastry tip, or cupcake corer, carve out the cupcakes to ready for the filling.

Make Raspberry Filling:

In a saucepan over medium heat, bring all ingredients to a simmer. Cook, stirring often to prevent scorching, until the mixture thickens, about 10 minutes. Strain through a fine-mesh sieve.

Set aside to cool.

Make Frosting:

In a large bowl, with mixer at low speed, beat butter, confectioners’ sugar, white chocolate and milk until combined. Increase speed to high heat until light and fluffy, about 2 minutes. Makes about 3-1/2 cups.

Assemble cupcakes by filling with raspberry filling, then frosting. You can top with a raspberry and a dusting of cocoa.

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We’re not much a sour cream family, so when we have it in the house — for taco night, for example – there is usually a tub of leftover sour cream sitting untouched in the fridge. That’s when I pull out this recipe. The sour cream gives it a moist and creamy texture, and the flavor pairs nicely with coffee — OK, the flavor pairs nicely with just about anything! Go ahead and give it a try!

• 12 Tbsp (1-1/2 sticks) unsalted butter at room temperature
• 1-1/2 cups granulated sugar
• 3 extra-large eggs at room temperature
• 1-1/2 tsp vanilla extract
• 1-1/4 cups sour cream
• 2-1/2 cups flour (cake flour, not self-rising preferred)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

For the streusel

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1-1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 3 Tbsp cold, unsalted butter, cut into pieces
• 3/4 cup chopped walnuts, optional

Optional Glaze

• 1/2 cup confectioners’ sugar
• 2 Tbsp maple syrup

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

Cream the butter and sugar in the bowl of an electric mixer for 4-5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and the sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in walnuts if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4  cup streusel. Spoon the rest of the batter into the pan, spread it out, and scatter the remaining streusel on top.

Bake for 50-60 minutes, until a cake tester comes out clean.

Cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving platter. Whisk the glaze ingredients together, adding a few drops of water if necessary to make the glaze runny. Drizzle onto cake and enjoy.

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• 4 tbsp unsalted butter, plus extra for the molds at room temperature
• Unsweetened cocoa powder, as needed (for the molds)
• 1 heaping cup semisweet, or bittersweet chocolate
• ½ package House Foods Premium or Organic Tofu Medium Firm, pressed dry
• 2 large egg yolks
• ¼ cup sugar
• ¼ tsp salt
• 2 tbsp all purpose flour, sifted
• Powdered sugar for serving
• Optional: Whipped cream, ice cream, or fruit compote for serving
• Preheat your oven to 450 F, and position a rack in the center of the oven. Lightly butter your ramekins and line with cocoa powder. Tap out the excess cocoa powder, and set the ramekins aside.

Preheat your oven to 450 F, and position a rack in the center of the oven. Lightly butter your ramekins and line with cocoa powder. Tap out the excess cocoa powder, and set the ramekins aside.

Fill a medium pot with about 2 inches of water and place over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, making sure that the bottom of the bowl doesn’t touch the water. Add in the chocolate and butter, and melt, stirring often with a spatula. Set aside to cool once melted. Blend together the tofu, egg yolks, and sugar in a blender until smooth, making sure to scrape down the sides of the blender a couple times.

Fold the tofu mixture into the chocolate and butter mixture. Add in the flour and salt, and fold until combined well. Divide evenly into the ramekins, filling them about ¾ of the way to the top. Place on a baking tray and place in the oven. Bake for about 14-16 minutes, or until the cakes are browned on the sides and top, and the center still a bit wobbly, but not raw. The cakes should be runny in the center, and set on the outside. Immediately turn out onto your plate and sift over some powdered sugar over the top. Garnish with toppings of your choice. (Unmolding the cakes is an optional step, you may serve in the ramekins with caution, as they will be hot.)

*Yield 5 servings

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Lately I’ve been contemplating life at 100. I’m only a bit more than halfway there, but a recent visit with my Great Aunt Millie got me thinking about what it would be like when I turn 100.

I don’t get to see her often, but when I head back to Cleveland every summer to visit family, I try to make plans to see her. This year I made sure to visit, because in a few short weeks, she would be celebrating her 100th birthday!

She’s a spry lady, with a fabulous memory and a laugh that puts a smile on anyone’s face. When I was younger, I remember the laughter whenever she was around. Whether it was at an extended family get-together or as she readied to go dancing every weekend with my grandparents  — there was laughter.

This visit did not disappoint. She was as animated as I always remembered her being. At 100, she lives in a senior living facility – a 4th floor apartment in a high rise filled with seniors. No nursing staff, just apartment living. She gets around with the help of a walker, and has family check in on her weekly. We rang her upon arrival to her building, and she came down from her fourth floor apartment to let us in. She then invited us backup to her apartment where she gave us a tour of her living quarters, including the balcony where she spends time watching the sun set.

When we sat down to catch up the conversation flowed. She was so happy to have family visiting, quickly bringing us up to speed on all things going on in her life, asking me all about my children, and giving Mom the low-down on the rest of the extended family. We then reminisced a bit about past gatherings, funny family stories, and the hip surgery she had at 95. We laughed together.

The visit brought back so many memories of the warm embrace and laughter of our family gatherings. Surrounding us all would be tables of delicious homemade meals — stocked with family recipes that we often continue to make now.

A few weeks after my visit, Aunt Millie celebrated her birthday surrounded by 60+ family members. She gave a short speech, enjoyed delicious homemade meals, and indulged in a big birthday cake. I was across the country, so I decided to celebrate by making a cake – of course, using one of Aunt Millie’s recipes.

 I hope you enjoy it with your family — along with some laughter.

Aunt Millie’s Babovka

Cream 1 cup butter (1/2 lb)

Gradually add 1 cup of sugar

Separate 5 eggs

Beat yolks until thick, then the egg whites – stiffly beaten

Add to the butter and sugar mixture

Grate ½ lemon

Add 3 cups sifted flour with 1 tsp baking powder (heaping)

Then add 1/3 cup milk and 1 tsp vanilla

Beat well until creamy

Put in buttered tube pan and bake at 375 degrees, about 1 hour

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