Pear cardamom cake

3/4 cup sugar, plus extra for sprinkling
grated zest of 1 orange
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 teaspoon cardamom

1/4 teaspoon cinnamon
1 cup all-purpose flour
7 tablespoons unsalted butter, melted and cooled

1 pear, cored and thinly sliced

cinnamon sugar to sprinkle

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch cake pan or pie pan.

Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour, 1/4 teaspoon cinnamon and cardamom. Finally, fold in the melted butter.

Scrape the batter into the pan and smooth the top with a rubber spatula. Arrange pear slices in a circle with the top in the middle, and sprinkle with cinnamon sugar mixture.

Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.

Adapted from Dorie Greenspan

Sourdough apple cake

1 cup sourdough starter
2 eggs
1/3 cup oil
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped walnuts (optional)
2 cups chopped apples ( I used two large ones)

Combine the sourdough and the eggs and oil, stir well. Add the dry ingredients stirring well and then stir in the apples and walnuts. Pour into a greased square pan or 9 inch cake pan with removable sides.

Topping:

1/2 teaspoon cinnamon
1/2 cup brown sugar
2 tablespoons butter or margarine
1 tablespoon flour

Mix these ingredients together, cutting the margarine into pea sized pieces.

Sprinkle the mixture over the top of the batter spreading to cover the whole top of cake. Preheat oven to 350º and bake for 40-45 minutes or until tester inserted comes out clean.

Recipe adapted from Karensquilting.com 

Peach cake tatin

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
2-3 large fresh peaches, pitted and sliced into approx 1/2″ pieces
1 3/4 cups granulated sugar, divided
2 large eggs, at room temperature
1/3 cup sour cream or yogurt
1/4 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the peaches in the dish.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don’t stir. Pour evenly over the peaches.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the peaches and bake for 30 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a peach sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature.

Recipe adapted from Smells-like-home.com

Tiramisu Cake

Cake Ingredients:

1 (18.25 ounce) package moist butter cake mix
1/2 cup strong coffee
1 Tablespoon coffee flavored liqueur

Filling Ingredients:

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur

Frosting Ingredients:

2 cups heavy cream
2 tbsp. confectioners' sugar
2 Tablespoons coffee flavored liqueur

Garnish:

2 Tablespoons unsweetened cocoa powder

Directions:

Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans. Prepare the cake mix according to package directions and divide among 3 pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

Filling Directions:

In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

Frosting Directions:

To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 2 tablespoons confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

Assembling the Cake:

Place one plain cake layer on a serving plate. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with next cake layer, and pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer, and pour remaining coffee mixture on top. Spread sides and top of cake with frosting.

Place cocoa in a sieve and lightly dust top of cake. Refrigerate at least 3 hours or overnight before serving.