Mocha Raspberry Cake (Eesha's Birthday Cake)

For the cake:
2 cups (8.5 oz) all-purpose flour
1 cup (7 oz) granulated sugar
1 cup (7 oz) brown sugar
1 cup (3 oz) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs + 1 egg white
1 cup buttermilk
1 cup warm brewed coffee
1/3 cup plus 1 tablespoon vegetable oil
2 teaspoons vanilla extract
 
For the raspberry filling:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/4 cup seedless raspberry jam
1 cup powdered sugar
 
For the mocha buttercream:
1 cup (2 sticks) unsalted butter, room temperature
2 cups powdered sugar
1/2 cup good quality cocoa powder
2 teaspoons instant coffee (or to taste)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/4 cup heavy cream
 
To assemble:
2 cups fresh raspberries
Powdered sugar, optional
 
For the cake:
Heat oven to 350 F. Butter two 9-inch round cake pans and dust with flour, tapping out excess.
 
Combine flour, sugars, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth and completely combined.
 
Divide batter evenly among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks and let cool completely.
 
For the raspberry filling:
In the bowl of a stand mixer fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy, about 3-5 minutes. Add the raspberry jam and beat to combine. Turn the mixer down to low speed and add the powdered sugar. Beat until smooth. Cover and set aside until ready to use.
 
For the mocha buttercream:
Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. Add cocoa, instant coffee and salt to the bowl beat into the butter until the coffee has broken down and the mixture is smooth, 1-2 minutes. Add in one cup of the powdered sugar. Turn mixer on to low and then slowly add in remaining powdered sugar. With mixer still on low, slowly drizzle in the heavy cream. Turn mixer to medium high and mix for 2-3 minutes, or until light and fluffy.
 
To assemble:
On a cake plate or board, place one cake layer. Spread raspberry buttercream filling evenly on top of the cake using an offset spatula. Carefully place the other cake layer top-down on the frosting, so the top is flat. Adjust the cake so that the sides are lined up evenly. Frost the entire outside of the cake with a thin layer of the chocolate mocha buttercream. Place in the refrigerator for 30 minutes to lock in the crumb coat. Frost the cake as desired, and arrange raspberries on top of the cake. Dust with powdered sugar if desired.
 
From Bakerita blog

Note: For raspberry mocha frosting, add powdered dehydrated raspberries to the buttercream, and a little additional heavy cream as needed.

Mocha Cake with Espresso Drizzle (Sachin's 50th Birthday Cake!)

1 cup freshly brewed espresso or double-strength coffee
2/3 cup unsweetened cocoa powder, preferably Dutch process
4 eggs
2/3 cup buttermilk
1 1/2 teaspoons vanilla extract
2 2/3 cups cake flour
2 2/3 cups sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
 
Heat the oven to 350 F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment paper and butter the paper.
 
In a medium bowl, combine the hot espresso and the cocoa powder, stirring to dissolve the cocoa. Let this mocha mixture stand until cooled to body temperature. Meanwhile, in another bowl, beat the eggs lightly. Whisk in the buttermilk and vanilla until well-mixed.
 
Place the flour, sugar, baking powder, and salt in a large mixing bowl. With the mixer on low, evenly blend the dry ingredients. Add the butter and the mocha mixture, beating until well-blended. Raise the mixer speed to medium and beat until light and fluffy, then add the buttermilk-egg mixture in three additions, scraping well and blending only to incorporate. Divide the batter among the three prepared pans.
 
Bake the cake layers for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean but still moist. Let cool in the pans for about 10 minutes, then invert onto wire racks. Carefully peel off the paper liners and let the layers cool completely.
 
To assemble the cake, place one layer, flat side up, on a serving plate. Pour 1/2 cup of the Espresso Drizzle onto the center of the layer and spread all the way to the edge, allowing it to drip slightly over the sides. Repeat with the second layer. Set the third layer in place, then pour the remaining drizzle on top and spread to the edges, making sure the glaze drips down the sides, covering all the edges.
 
Makes an 8-inch triple-layer cake, serves 12-16
 

Espresso Drizzle

12 ounces good-quality white chocolate
3/4 cup sweetened condensed milk
6 tablespoons freshly brewed espresso or double-strength coffee
 
Melt the white chocolate in a double boiler, or medium heatproof bowl over a pan of very hot water, or gently in the microwave.
 
Whisk in the sweetened condensed milk and espresso and continue whisking until smooth. Use while warm.
 
Makes about 1 1/2 cups.

From Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne, with minor changes

Banana Bread Brownies

1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup sour cream or plain Greek yogurt
2 large eggs
3-4 ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
 
Heat oven to 375 F. Grease a 9x13-inch pan with non-stick cooking spray.
 
In a large bowl, cream together the sugar and butter. Beat in the sour cream or yogurt and eggs, bananas, and vanilla extract. 
 
Add the flour, baking soda, and salt, and mix just until moistened.
 
Spread batter evenly into prepared pan and bake for 23-28 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.

Makes 16 servings.
 
From Tastes Better from Scratch blog
 
Note: For healthier banana bread bars, cut the sugar in half.

Chocoflan (Layered Chocolate and Flan Cake)

For the caramel:

1/2 cup (85 grams) granulated sugar

For the flan:

1 can (12 ounces) evaporated milk

1 can (14 ounces) condensed milk

8 ounces cream cheese

4 large eggs

1 tablespoon vanilla extract

For the chocolate cake:

3 large eggs

1 cup (200 grams) granulated sugar

1/2 cup milk

1/2 cup canola oil

2/3 cup (85 grams) all purpose flour, sifted

1/4 cup (25 grams) cocoa powder

1 teaspoon baking powder

2 teaspoons vanilla extract

1 pinch of sea salt

Make the caramel:

Have a 10-inch round cake pan at the ready. In a saucepan, combine the sugar and 1 tablespoon of water over medium heat.  Stir constantly until the color starts to change to a dark-brown caramel color.  Carefully drop the caramel into the cake pan.  You might need to spread the caramel all over the pan.  Set aside.

Make the flan:

Put all of the ingredients in a blender.  Lightly blend in pulses for about 1 minute until the ingredients are combined.  Slowly pour the flan mixture into the caramel-lined cake pan.

Make the chocolate cake:

Heat the oven to 300 F.  

Put the eggs and sugar in a mixing bowl.  With a hand mixer or stand mixer, beat until evenly mixed.  Add the milk and oil and keep mixing until thickened.  Lower the mixer's speed to the lowest setting and gently drop in the flour, cocoa powder, baking powder, and lastly, the vanilla and sea salt.  Stop mixing as soon as the flour is mixed in (small clumps are okay).

Drop the cake batter into the cake pan on top of the flan mixture.  Make sure that it is evenly distributed, using a spatula to create an even layer of chocolate cake batter.

Fill a roasting pan  or larger cake pan with water and gently place the cake pan in it.  Carefully transfer to the oven and bake for an hour or until a fork inserted into the cake comes out clean.

Remove the cake from the oven and hot-water bath, and let cool to room temperature.  Place the chocoflan in the refrigerator and wait until it is completely cold to slice and eat.'

Serves 12.

From Oaxaca by Bricia Lopez

Banana Toffee Cake

For cake:
1/2 cup (4 ounces or 115 grams) unsalted butter, melted and cooled slightly
1/4 teaspoon fine sea or table salt
1/2 cup (95 grams) packed dark brown sugar
6 tablespoons (75 grams) granulated sugar
1 tablespoon molasses or treacle
1 teaspoon vanilla extract
2 large eggs
2/3 cup (170 grams) mashed bananas (2 medium bananas, or about 12 ounces unpeeled)
1/2 cup (120 ml) buttermilk, well-shaken
1 teaspoon baking powder
3/4 teaspoon baking soda
1 3/4 cups (230 grams) all-purpose flour
 
For topping:
4 tablespoons (2 ounces or 55 grams) unsalted butter, cold is fine
1 cup (235 ml) heavy cream, divided (half for sauce, half for whipping)
1/2 cup (95 grams) dark brown sugar
1/4 teaspoon flaky sea salt plus more to finish
1/2 teaspoon vanilla extract
 
Make cake:
Heat oven to 350°F.  Coat 12 standard muffin cups (or an 8x8-inch square or 9-inch round pan) with butter or with nonstick spray.  In a large bowl, whisk together butter, salt, brown sugar, granulated sugar, molasses, and vanilla until combined.  Add mashed banana and whisk again.  Add eggs and whisk until incorporated, then buttermilk.  Sprinkle baking soda and baking powder on batter and whisk until combined and then (don’t skip this), whisk 10 to 20 more times, ensuring that it is very well dispersed in the bowl.  Add flour and mix only until it disappears.  Divide batter between 12 cups, or spread in pan.  Bake 14 to 16 minutes (or 25 to 27 minutes for square or round pan), until a toothpick inserted into the cakes comes out batter free.
 
While the cakes bake, make the toffee sauce:
Combine butter, 1/2 cup of the heavy cream, and sugar in a larger saucepan than you think you’ll need over medium-high heat and bring to a simmer.  Simmer, whisking frequently, for 5 to 7 minutes — the mixture thickens slightly.  Add a couple pinches of salt and vanilla.
 
And whipped cream:
In a medium-large clean bowl, beat remaining 1/2 cup heavy cream with an electric or you-powered whisk until it forms soft peaks.  Don’t add sugar to this; I promise it does not need it.
 
To serve:
Remove one warm cake from the muffin tin and either plate it dome side-up or you can cut the dome off the cake with a serrated knife and serve the cake upside-down.  If baked in one pan, allow to cool a bit before cutting into slices.  Ladle the cake generously with the toffee sauce, finish with a big dollop of the cream and a few flakes of sea salt.  Repeat with remaining cakes.
 
The sauce keeps for a week or two; it can be reheated in about 20 seconds in the microwave, just until it liquefies, or back on the stove in a small saucepan.  The cake keeps for 3 to 4 days at room temperature in an airtight container before seeming stale.  If you can gently rewarm it before serving, all the better.
 
Serves 12.
 
From SmittenKitchen.com

Vanilla Mug Cake

1/4 cup plus 2 tablespoons all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon baking powder

1/8 teaspoon salt

1/4 cup plus 2 tablespoons milk

1 teaspoon vanilla bean paste

1 1/2 teaspoons vanilla extract

2 tablespoons butter, melted

In a medium bowl, whisk together the dry ingredients.

In a measuring cup, whisk together the milk, vanilla bean paste, and vanilla extract.

Make a well in the center of the dry ingredients, then pour the milk mixture into the center, followed by the melted butter.  Whisk until no lumps remain and batter is smooth and well-combined.

Pour into a 16-ounce microwave-safe mug, or two smaller mugs.

Microwave on high for 130 seconds or 2 minutes and 10 seconds.

Carefully remove from microwave and enjoy!

Serves 1 or 2.

From Table for Two blog

Chocolate Mug Cake

1/4 cup all-purpose flour

2 tablespoon unsweetened cocoa powder

1/4 teaspoon baking powder

2-3 tablespoons granulated sugar

1/8 teaspoon salt

1/4 cup plus 1 tablespoon milk

2 tablespoon vegetable oil

1 tablespoon hazelnut chocolate spread, peanut butter, or mini chocolate chips

In a medium bowl, whisk together the dry ingredients.

Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.

Pour batter into one or two microwave-safe mugs, leaving enough space for the cake to rise without pouring over.

Put hazelnut chocolate spread, peanut butter, or mini chocolate chips in the middle of the batter; just drop it in the middle, no need to push it down as it will sink into the batter when it cooks.

Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).  Microwave mug cake for 70 to 90 seconds on high.

Carefully remove from microwave and enjoy!

Serves 1 or 2.

From Table for Two blog

Nonnettes (French Gingerbread Cakes)

1/2 cup honey
1/2 cup packed dark brown sugar
3/4 cup water
6 tablespoons unsalted butter
3 tablespoons vegetable oil

1 1/2 cups (200 grams) all-purpose flour
3/4 cup (80 grams) rye flour
1 tablespoon homemade pain d'epices spice blend
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1 tablespoon Cointreau or orange juice
1 teaspoon vanilla extract
2 teaspoons fresh orange zest
1 large egg yolk
Blackcurrant jam (or orange marmalade, blueberry or blackberry jam)

Lemon glaze:
3/4 cup confectioner's sugar
3 tablespoons freshly squeezed lemon juice

Heat oven to 375 F.

In a small saucepan, stir together honey, brown sugar, water, butter, and oil.  Heat over medium heat, stirring, just until melted and smooth.  Remove from heat and let sit a couple of minutes while preparing the dry ingredients.

In a large mixing bowl, add the flours, pain d'epices spice blend, cinnamon, baking powder, baking soda, and salt.  Stir to combine.

Pour the honey mixture into the flour and stir to combine.  Add the Cointreau, vanilla extract, orange zest, and egg yolk, and stir until combined.

Butter the wells of a mini muffin pan or mini cheesecake pan.  Fill each well with batter 1/2 to 1/3 full.  Place a teaspoon of jam on each.

Bake for 12-15 minutes or until golden brown and the dough springs back when gently pressed.

While the nonnettes are baking, prepare the glaze by combining the confectioner's sugar and lemon juice in a small bowl.  Whisk until the sugar is dissolved and the glaze is smooth.

While the nonnettes are still warm and in the pan, spoon the glaze over them, letting it drip down the sides.  Let them cool in the pan; this will allow the glaze to penetrate the cakes.  Once cool, remove the nonnettes from the pan.

Store in an airtight container for up to a week.

Makes 24+.

From The Daring Gourmet blog

Ukrainian Honey Cake

2 large eggs, at room temperature, separated

1/2 cup sugar

1/2 cup honey

4 tablespoons unsalted butter, melted

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon cinnamon

Pinch of salt

1/2 cup strong brewed coffee, cooled to lukewarm

Set rack in the middle of the oven and heat the oven to 350 F.  Butter a 9- by 5-inch loaf pan, then dust it with flour.

Beat the egg yolks and sugar until pale and smooth.  Add the honey and melted butter and mix until blended and smooth.

Sift the dry ingredients into a bowl.  Add half the dry ingredients to the egg mixture and stir in.  Stir in the coffee, then stir in the remaining dry ingredients.

Beat the egg whites until soft peaks form.  Fold them into the batter, then stir gently several times.  The batter will be quite wet.

Pour the batter into the prepared pan and bake for 45 minutes or until a skewer inserted into the center comes out clean.  Let cool for 10 minutes, then remove from pan and place on a rack to cool completely before slicing.  Eat plain or buttered, or with whipped cream.

Makes 1 loaf.

From The Wednesday Chef blog

Vanilla Cake

1 cup vegetable oil
1 3/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
2 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sour cream

Heat oven to 325 F.  Grease and flour three 8-inch cake pans.  

In the bowl of a stand mixer, using the paddle attachment, cream together oil and sugar for 3 minutes, until fluffy.  Add eggs one at a time, mixing well between each addition and scraping the sides of the bowl.  Add the vanilla and mix well.  

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture.  Scrape the sides of the bowl and mix on low for about 1 minute.  

Add the sour cream and mix just enough to incorporate, about 30 seconds.

Pour the batter evenly into cake pans.  Gently tap the bottom of the cake pan on the counter to release any air bubbles.  Place the pans in the oven on the center rack and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and place on a cooling rack.  Cool for 10 minutes, then remove the cakes from pans and finish cooling cakes completely on the cooling rack.

From FamilyTableTreasures.com, with minor change

Sponge Cake

6 large eggs, separated, at room temperature

1 cup (198g) superfine sugar (or regular sugar ground in food processor for 1-2 minutes)

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup (120g) unbleached cake flour (or put 2 tablespoons cornstarch in measuring cup and fill remainder with all-purpose flour)

Heat the oven to 350°F.  Grease your choice of two 8" (at least 2" deep) or 9" round pans, or one 9 x 13” rectangular pan.  Line the bottoms with parchment paper, then butter and flour the paper.

Combine the egg yolks and 3/4 cup of the sugar in a large bowl.  Using an electric mixer, beat on medium-high speed until the mixture becomes pale and thick, 3 to 5 minutes.  Stir in the vanilla and salt.

In a clean bowl with a clean whisk attachment, beat the egg whites until soft peaks form.  Gradually add the remaining 1/4 cup sugar, beating on medium-high speed until the whites are stiff and glossy, about 2 minutes.  Fold the yolk mixture, one third at a time, into the whites.  Sift the flour over the mixture and fold gently until incorporated.

Divide the batter evenly between the pans.  Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and the center springs back when lightly touched.

Remove the cakes from the oven and let cool in the pans on a rack for 5 minutes.   After 5 minutes, turn the layers out of the pans, peel off the paper, and return to the rack to finish cooling right side up.

From King Arthur Flour

Apple Cider Cake

Cake:

Vegetable shortening or butter

1 cup apple cider

1 whole lemon

3 large or 4 small tart apples

1/4 cup (4 tablespoons/half stick) butter, softened

1 cup granulated sugar

2 eggs

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup heavy cream

1 teaspoon cinnamon

3 tablespoons granulated sugar

Glaze:

1 cup apple cider

1 cup confectioners’ sugar

1–2 tablespoons heavy cream or milk

Heat oven to 350 F.  Grease a 9x9-inch baking pan generously with vegetable shortening or butter.

Place the first cup of apple cider in a small pan on the stove and bring to a boil.  Boil until reduced to 1/4 cup.  Set aside to cool. 

Squeeze lemon into a bowl of water.  Core and peel the apples, then cut each into 16 slices (fewer slices if using smaller apples).  Place apples into water and then onto a plate to dry – this will keep them from turning brown.

In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well-mixed.  With the mixer running, add eggs one at a time, beating until smooth.  Scrape sides of bowl and beat until light and fluffy, about three minutes.

Into a medium bowl, sift flour, baking powder, baking soda and salt.  In a small bowl, mix together cream and cooled, reduced cider.

With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well-combined.  Scrape sides and mix until smooth.

Pour the batter into the greased pan.  Arrange the apples, set into the top of the batter with outer edges up.

In a small bowl, mix the 3 tablespoons sugar with cinnamon.  Sprinkle cinnamon sugar over the top of the cake.  Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, make the glaze:

Boil the second cup of apple cider on the stove as before, but this time reduce down to two tablespoons.  Watch it carefully to make sure that it doesn’t evaporate too far.  Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir.  Add the last tablespoon of milk or cream a little at a time until desired consistency is reached.  It should be thick, but runny enough to drizzle off the end of a spoon.

When the cake comes out of the oven, cool to room temperature and cut into nine squares.  Drizzle the glaze over each portion, letting it run down the sides, and serve. 

From Cooking Inspired website

"Mrs. Ed Cohan's Perfect Prune Cake"

1 cup diced unsweetened prunes

2 cups sugar

3 eggs, well-beaten

1 cup vegetable oil

1 cup buttermilk

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

Confectioner’s sugar

Grease and flour Bundt or tube pan.  Heat oven to 325 F.

Bring prunes and 1 cup water to boil in a saucepan, then simmer for about 10 minutes.  Let cool.

Mix sugar and eggs together.  Add oil and mix well.  Blend in buttermilk, cooked prunes, and vanilla. 

Sift together flour, baking soda, salt, cinnamon, ground cloves, and nutmeg, and stir into above mixture. 

Pour batter into prepared Bundt pan and bake for 55 to 60 minutes.  Allow to cool in pan for 10 minutes, then remove from pan and let cool completely.  Dust with confectioner’s sugar.

Vintage cake recipe, from Taste of Home blog

Buttermilk Banana Cake with Vanilla Buttermilk Glaze

1 1/2 cups all-purpose flour

1/4 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sugar

1/4 cup unsalted butter, at room temperature

1 large egg

1/2 teaspoon vanilla extract

3 over-ripe bananas, mashed

1/2 cup buttermilk

For glaze:

About 1 cup confectioners’ sugar

1/2 teaspoon vanilla paste

Buttermilk, as needed

Heat oven to 300°F.

Line a 9×9-inch square cake pan with parchment paper, and grease the paper with butter.

Sift flour, salt, baking powder and baking soda into a medium bowl.  Set aside.

In a large bowl, cream together butter and sugar.  Mix in egg, vanilla and bananas.  Gradually add the dry ingredients and buttermilk, alternating, and mixing between each addition; do not over mix.

Transfer batter to prepared pan and bake for 50-60 minutes, or until a toothpick can be inserted and removed clean.  Let cool in pan before glazing.

To make the glaze, mix powdered sugar and vanilla paste with a fork.  Add buttermilk one teaspoon at a time until the glaze reaches a smooth, spreadable consistency.  Pour glaze over cake and spread evenly.

From Wonky Wonderful blog

Sticky Fruity Upside-Down Cake

Topping:
1 apple or firm pear, peeled, cored, and sliced
1/3 cup dried blueberries, currants, cranberries, or raisins
1/2 cup packed light brown sugar
3 tablespoons unsalted butter, plus extra for greasing the pan

Cake:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 large egg or equivalent egg substitute

1 tablespoon apple or pear jam preserves (optional)

1/2 cup well-shaken buttermilk

Heat the oven to 400° F.

To make the topping, grease a 9-inch round cake pan well with butter.  Lay the fruit slices across the bottom and sprinkle evenly with the dried fruit.  In a small saucepan over medium heat, melt the brown sugar and butter together until the mixture is foaming and the sugar has dissolved.  Pour the sugar-butter mixture over the fruit.  Bake in the oven for 20 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, and salt, and set aside.  In a larger bowl, beat butter and sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla.  Add egg, and preserves if using, and beat well.

At low speed, mix in the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing until just combined.  When fruit is baked, remove from oven and spoon batter into the baking pan, spreading it evenly across the fruit and smoothing the top.  

Bake until cake is golden and a wooden pick inserted in the center comes out clean, 20 to 24 minutes.  Cool in pan 5 minutes.  Invert a flat platter over the baking pan and, holding them together, invert quickly and carefully.  Lift off the baking dish.  

Serves 4 to 8 people.

Assembled by me from various recipes.

Blueberry Cardamom Spice Cake

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

3 large eggs

2 cups all-purpose flour (plus 1 tablespoon to toss with blueberries)

1 cup sour cream

2 teaspoons baking powder

1 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon salt

1 1/2 cups fresh or thawed frozen blueberries, well-drained

Powdered sugar, and additional blueberries, if desired, or see sugar glaze recipe below

Heat oven to 350° F.  Grease and flour 12-cup Bundt or tube pan.

Combine butter, sugar, and brown sugar in bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add 1 egg at a time, beating well after each addition.  Add all remaining ingredients except blueberries and powdered sugar.  Continue beating, scraping bowl often, until well mixed.  Toss 1 1/2 cups blueberries with remaining 1 tablespoon flour; gently stir into batter.

Spread batter evenly into prepared pan.  Bake 45-55 minutes, or until toothpick inserted in center comes out clean.  Cool 15 minutes in pan; remove from pan.

Sprinkle with powdered sugar and garnish with additional blueberries, if desired – or top with sugar glaze.

Serves 12.

From Land O’Lakes website

Sugar Glaze

1 1/2 cups confectioners' sugar, sieved to remove any lumps

3 to 4 tablespoons milk or water

2 teaspoons vanilla extract (optional)

Place the sugar in a medium bowl, and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.  Drizzle on top of cake.

Vanilla, Chocolate, and Coffee Cake

Vanilla batter

6 tablespoons (85 grams) unsalted butter, softened

1 1/3 cups (262 grams) sugar

3 tablespoons (35 grams) vegetable oil

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 large egg whites

1 large egg

1 tablespoon vanilla extract

2 cups (241 grams) unbleached all-purpose flour

1 cup (227 grams) full-fat plain yogurt

Chocolate batter

1 1/4 cups (149 grams) unbleached all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup plus 2 tablespoons (32 grams) unsweetened cocoa powder

1 teaspoon espresso powder

3/4 cup (149 grams) sugar

4 tablespoons (1/4 cup or 57 grams) unsalted butter, softened

2 tablespoons (25 grams) vegetable oil

1 teaspoon vanilla extract

1/2 cup (113 grams) milk, at room temperature

1/4 cup (57 grams) brewed coffee

2 large eggs

Coffee soak

1/2 cup (99 grams) sugar

3/4 cup brewed coffee or espresso

Whipped Cream Frosting

Heat the oven to 350° F. Grease and flour three 8" round cake pans.

To make the vanilla batter: In a large mixing bowl, beat together the butter, sugar, vegetable oil, baking powder, and salt.

In a small bowl, whisk together the egg whites, whole egg, and vanilla.  With the mixer running at medium-low speed, slowly add the egg mixture to the butter/sugar mixture.

Add the flour alternately with the yogurt, beginning and ending with the flour.  Scrape down the bowl and mix for another 30 seconds.  Divide the batter evenly among the prepared pans.

For the chocolate batter: Whisk together the flour, baking powder, baking soda, salt, cocoa, expresso powder, and sugar.  Add the butter and beat at medium speed until the mixture looks sandy.  Mix in the vegetable oil and vanilla.

Combine the milk with the coffee and add gradually, with the mixer running at low speed.  Increase the speed to medium-high and beat for 1 minute.  Add the eggs, one at a time, beating well after each.  Scrape the bowl, then beat for 30 seconds more.

Scoop the batter in a random pattern into each of the three pans until all is used.  Using a table knife or spatula, swirl the chocolate batter through the vanilla very lightly, taking two or three turns through each pan.

Place the layers on the center rack of the oven and bake for 24 to 26 minutes, until they just begin to pull away from the side of the pan and the top springs back when lightly touched.  Remove from the oven and cool completely on a rack, still in the pans.

To make the coffee soak: In a small saucepan set over medium heat, combine the sugar and coffee, stirring occasionally until the sugar dissolves.  Remove from the heat and cool to room temperature.

Turn the cake layers out of their pans and place them right side up.  If the layers have a dome on the top, use a long, serrated knife to trim them level.  Brush the trimmed side with 2 to 3 tablespoons of the coffee soak, then flip one of the layers over, trimmed side down, onto a serving plate.  Brush the other side of the layer with more of the soak, and once it's absorbed, spread a 3/8"-thick layer of the whipped cream frosting over it.  Repeat the trimming and soaking process with the second layer, placing it over the first.  Frost the top of that layer with whipped cream frosting.  Trim, soak, and place the last layer on top of the cake.  Frost with remaining whipped cream frosting.

Store the cake in the refrigerator until 30 minutes before you wish to serve it. Place plastic wrap on any cut edges of leftover cake, and refrigerate for up to 1 week.  

From King Arthur Flour with changes

Layered Tres Leches Cake

For the cake layers:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 whole large eggs, separated

1 cup sugar, divided into 1/4 and 3/4 cups

1 teaspoon vanilla extract

1/3 cup 2% or whole milk

For the syrup:

8 ounces (about 2/3 of a 12-ounce can) evaporated milk

9 ounces (about 2/3 of a 14-ounce can) sweetened condensed milk (or Caramelized Condensed Milk)

1/4 cup heavy whipping cream

For the filling and frosting:

2 1/2 cups heavy cream

2 1/2 tablespoons granulated sugar

1 pound fresh strawberries

Heat oven to 350˚F.  Butter two 9-inch round cake pans, line the bottoms with parchment paper, butter the parchment paper, then flour the pans.

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

In the bowl of a stand mixer or using a handheld mixer, and using whisk attachment, beat egg whites on high speed until soft peaks form, about 1 minute.  With the mixer on, pour in 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry, about 1 minute.  Transfer the egg whites to another bowl and set aside.

Using the stand mixer with the paddle attachment, beat the egg yolks with remaining 3/4 cup sugar on high speed until pale yellow, about 2 minutes.  Stir in milk and vanilla extract.  Pour flour mixture over egg yolk mixture and beat on low speed until just combined.

Gently fold the whipped egg whites into the yolk/flour mixture until just combined.  Divide evenly between two cake pans and bake at 350˚F for 25 minutes, or until a toothpick comes out clean.  

Turn cakes out onto a wire rack and allow to cool to room temperature.  When cakes have cooled, trim the edges with a serrated knife to even out the edges.

Make the syrup:

In a large measuring cup with a pouring lip, stir together the evaporated milk, condensed milk and heavy cream.

Place one of the cake layers, flat side down, on a platter or plate.  Using a fork, poke the top all around, going all the way to the edges and poking through the depth of the cake.  Evenly pour on half of the milk syrup.  Let the cake absorb the syrup while making the frosting.

Beat heavy cream and 2 1/2 tablespoons sugar on high speed until thick and spreadable, about 1 1/2 to 2 minutes (don't overbeat or it will turn buttery).

Generously frost the top of the first layer, then slice strawberries and arrange on the frosting.

The next cake layer will be placed with the flat side up, so before putting it over the strawberries, use a fork to poke the flat surface all around as before.  Place over the strawberries.  Spoon the remaining half of the milk syrup evenly over the top layer.  Let the syrup to soak in for 10-15 minutes.  Frost the top and sides of the cake.  Decorate the top with additional strawberries.

Serves 8 to 12.

From NatashasKitchen.com, with minor changes

Note:
Can also flavor the whipped cream frosting to taste with powdered dried strawberries (process freeze-dried strawberries in food processor until powdered).

Buttermilk Cake (Mansi's Favorite!)

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

2/3 cup plus 1 1/2 tablespoons sugar

1/2 teaspoon vanilla extract

1 large egg or equivalent egg substitute

1/2 cup well-shaken buttermilk

Heat oven to 400° F with rack in middle.  Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt, and set aside.  In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla.  Add egg and beat well.

At low speed, mix in the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing until just combined.  Spoon batter into cake pan, smoothing the top.  Sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted in the center comes out clean, 18 to 22 minutes.  Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.  Invert onto a plate.

Makes one thin 9-inch cake.  Serves 4 to 8 people.

From Gourmet via Smitten Kitchen blog, with minor changes