Hey there, and welcome back, friends.

You are in for a treat!

Lemon Raspberry Cake

I have a cake for you today and this is no ordinary cake. It’s an epic lemon raspberry cake filled with a sweet honey mascarpone filling, raspberry compote, and cream cheese frosting.

Doesn’t that sound so so good? Well, it is!

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The post Lemon Raspberry Cake with Honey Mascarpone Filling and Cream Cheese Frosting appeared first on A Classic Twist.

This recipe is sponsored by Bob’s Red Mill. All opinions are my own. Thank you for supporting the brands I love that make it possible for me to keep creating authentic recipes for you!

Hi friends! I have a new exciting recipe for you today. These honey whipped goat cheese crostini are a new date night favorite in our home and they are made with Bobʼs Red Mill Grain-Free Flatbread Mix. 

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I have a thing for creme brulee and this honey caramel creme brulee today is no exception. Silky, smooth custard underneath a hard shell of caramelized sugar always get it. My first homemade creme brulee recipe came from my OBGYN. She wrote her mother’s recipe on the back of a prescription and I transformed it into this vanilla bean creme brulee. Ever since, I’ve used that as the base recipe for all things creme brulee related including this pumpkin maple creme brulee.

Whenever I need to try some new flavors, I find myself turning to custard desserts for a place to experiment. This honey caramel creme brulee was truly an experiment after my good pal Allie over on Baking A Moment told me about a new caramel she created; honey caramel. She raved about it so much that I had to try it. Even before publishing her apple honey cake recipe with it, she texted me the honey caramel recipe. It was incredible as she described, so earthy and perfect for fall spiced desserts. I wondered what to use this caramel in as I was going through my fall baking list, I decided on a creme brulee and what a great idea it turned out to be.  The creamy custard is greatly enhanced with this honey caramel sauce that is rich in flavor.

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Hi friends!! I am bringing you an exciting new recipe today…or what I think is exciting. These honey lavender marshmallows were a creation in my kitchen on accident as I was testing a recipe for espresso marshmallows.

See to make marshmallows you start cooking sugar, corn syrup and water to 240 degrees (or there about) before whipping that up until stiff peaks form. I didn’t have corn syrup and it was 10pm at night, I was not about to go out to get it. But I was also not about to stop the process. So I researched substitutes and it turns out you can use honey. Several websites suggested using honey but I was not feeling it with the chocolate + espresso I had in mind. And a light bulb went off…just make honey lavender marshmallows as we all know honey + lavender is a proven flavor combo (hello honey lavender macarons!!). And the rest was history!!

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Happy Monday friends! A slice of this spiced pear cake will make any day a happy one. I know this because it solved my weekend traveling woes. After almost 12 hours of trying to get home from Atlanta this weekend, I relaxed with a cup of tea and the last slice of this cake that I left in the fridge. For a moment there, I was able to forget about the miserable hours spent trying to get home.

Since when is traveling by plane so much hassle?? It makes you hate flying and dread leaving your house as you may never return to it in time to get anything done. Sadly, I LOVE traveling and can’t imagine not being able to. Ever since my late teens when I moved to Singapore for high school, I’ve been traveling back and forth. When I finally settled in Upstate NY for graduate school and started a family, my traveling has reduced but I still look forward to that 2-3 trips a year when I visit family, friends and attend blogging events. But with always being delayed and unforeseen airline cancellations, I am dreading leaving home. Just this past summer, it took me 12 hours to fly to NC for a work trip. 12 hours for a 2-hour flight!! It would have been faster to drive at that rate.

And this weekend, I went down to Atlanta for a surprise baby shower for my sister (which was AMAZING) and it took me a again a whole day to make it home. I am slowly hating to fly and just have to suck it up and start doing the long drives. But that reduces the already limited time I can spend with the folks I am visiting. Bottom line, airlines suck. They take the fun out of traveling and exploring new places.

Now that I have that off my chest, how about we talk about this spiced pear cake?? I am LOVING everything about it for so many reasons. First of all, there are pears in the cake which are amazing in baked goods and makes everything moist and soft. Then, there is browned butter, which we all know makes everything so much better. That nutty browned butter flavor and juicy pears gives this cake a unique flavor that is almost earthy. Finally, the dash of warm fall spices in the cake and a spiced cinnamon syrup soak makes it all comforting.

I must say, my favorite part about this spiced pear cake is the honey caramel frosting that goes with it. Honey caramel (made of just honey and butter) is whipped into a light vanilla buttercream and that sweetness is beautifully paired with the moist, soft cake. All and all, this cake is a perfect rendition of fall flavors and you need to HAVE it on your table at some point this fall and holiday season.

Print

Yield: one 8 or 9-inch cake

Spiced Pear Cake with Honey Caramel Frosting

Prep Time 1 minute

Cook Time 45 minutes

Additional Time 1 hour 39 minutes

Total Time 2 hours 25 minutes

Ingredients

For Cake:

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• 2 ½ cups all-purpose flour
• 1 ½ cups sugar
• ¾ teaspoon baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• ½ cup full-fat plain yogurt
• 1 cup (2 sticks) unsalted butter, melted, browned and cooled
• ¼ cup apple cider
• 4 large eggs, at room temperature
• 3 cups peeled and grated pears

For Spiced Syrup:

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• ½ cup granulated sugar
• 1/2 cup water
• 2 cinnamon sticks
• 4 whole cloves
• pinch of ground nutmeg
• pinch of salt
• 1/2 teaspoon pure vanilla extract

Honey Caramel

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• 1 cup honey
• 3 tablespoons unsalted butter

Honey Caramel Frosting

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• 1 ½ cups (3 sticks) unsalted butter, at room temperature
• 1/2 cup honey caramel
• pinch of salt
• 3-4 cups confectioner’s sugar
• 1 teaspoon pure vanilla extract

Instructions

For Spiced Pear Cake:

1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans with baking spray. Line with parchment circles and grease parchment.
2. In the bowl of a stand mixer, combine the flour, sugar, baking soda, baking powder and salt. In a medium bowl, whisk together the yogurt, browned butter, apple cider and eggs.
3. Add the wet ingredients to the flour mixture and mix on low speed until combined. Increase speed to medium and mix for 1 minute. Be careful not to overmix. Fold in the grated pears using a rubber spatula.
4. Divide the batter evenly into the prepared pans.
5. Bake cake layers until golden brown on top and a toothpick inserted into the center comes out clean, about 40-45 minutes.

For the spiced syrup:

1. Make the syrup while the cake cools. Combine the sugar, water, cinnamon stick, cloves, nutmeg and salt in a small saucepan. Bring to a boil over medium heat. Stir to dissolve the sugar and stir in the vanilla. Remove from heat and let sit for at least 20 minutes. Strain to remove the cinnamon sticks and cloves and let cool completely.
2. Remove cakes from oven and let cool slightly in pans, 2-3 minutes. Poke holes in the cakes with a skewer. Brush the hot cake layers with the syrup. Let cake layers cool completely in pans.

Honey Caramel:

1. Combine the honey and butter in a small saucepan and bring to a boil over medium heat. Boil without stirring for about a minute. Remove from heat and stir occasionally as the caramel cools completely.

Honey Frosting:

1. In a medium bowl, beat butter and honey caramel sauce on low speed until just combined. Increase speed to medium-high and beat for 2-3 minutes until light. Add in the powdered sugar and vanilla extract. Mix on low speed until incorporated about 1 minute. Increase speed to medium and beat until light and fluffy, about 2-3 minutes.

Assembly:

1. Place on cake layer on a serving plate. Top with ½ cup frosting and spread evenly. Place another cake on top and repeat the process until the last layer. Frost the outside of the cake and decorate as desired. Here, I sifted cinnamon + powdered sugar on the top

Notes

Recipe from Cake Magic!

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Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Spiced Pear Cake with Honey Caramel Frosting appeared first on A Classic Twist.

Hi guys! I’m BACKKKK!!

After six months of barely being present on the blog, I am done with my hiatus. I missed you guys. I missed baking. And also realizing I missed out on summer too being busy and cooked up in the library. But I still have one month to go in which I intend to get some summer baking done. I will share a few with you but I am sure you guys are already enjoying the best of summer.

While I was away, the baby had his first birthday party (Can I still call him the baby??). It was a bee-themed party and I made him this lemon honey beehive cake. It was the centerpiece on a dessert table which turned out great for being put together in a hurry.

To make the cake, I used this beehive cake pan. It was actually Allie’s idea which made my life so much easier. If you make this lemon honey beehive cake, I suggest you get the pan. Otherwise, you will have to make two round cakes and a ball-shaped half for the top and trim the cake to the hive shape. Complicated right? Yes, get the pan!

Since it was a beehive theme, I made a honey lemon cake. The cake itself is a soft crumbly cake and I frosted it was my favorite whipped butter cream frosting in yellow.  I finished the cake with these Mini Daisy Icing Flowers and these bumblebee icing decorations.

It was extremely easy to pull together and I think it makes for a great buzz-themed cake. And he loved the little sugar bees on the cake. He got distracted by them and didn’t even bother with the whole face-smashing aspect.

Let me know if you try this cake out! I’d love to see how it came together for your birthday party.

Print

Yield: 8-10 servings

Lemon Honey Beehive Cake

Prep Time 45 minutes

Cook Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

For cake:

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• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 2/3 cups granulated sugar
• zest from one lemon
• 4 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup milk
• 1/4 cup honey
• 2 teaspoons fresh lemon juice

For Frosting:

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• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 2-3 tablespoons milk or heavy cream
• a pinch of salt
• a drop or two yellow food coloring
• 2-3 tablespoons honey

Instructions

For the Cake:

1. Preheat oven to 325 degrees F. Grease and flour a beehive cake pan.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In the bowl of an electric mixer, cream butter and sugar together until pale and fluffy, about 2-3 minutes on medium speed. Add lemon zest. Add the eggs one at a time, beating to combine between each addition. Beat in the vanilla extract.
4. In a small cup, whisk together the milk, honey and lemon juice.
5. Reduce speed to low and alternatively add the flour mixture with the milk, starting and ending with the flour. Scrape down the side of the bowl as needed. Do not overmix.
6. Transfer batter into the prepared pan. Bake cake until lightly golden or a toothpick inserted into the center comes out clean, about 55- 60 minutes. Remove from oven and let cake cool in pan for at least 10 minutes before turning over on to a cooling rack. Let cool completely.

For Frosting:

1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is light, creamy and fluffy.

Assembly:

1. Stand one half of the cake vertically on the base. Use a serrated knife and level the flat side of cake. Repeat with the other half.
2. Spread a thin layer of buttercream on the flat side of one of the cake halves. Press the other one against the frosted side. Smooth the frosting at the seam. Roughly coat the cake with a layer of buttercream. Chill for 20 minutes.
3. Finish frosting the cake with another layer of buttercream. Smooth and decorate as desired.

Notes

Cake recipe adapted from Williams Sonoma.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Honey Beehive Cake appeared first on A Classic Twist.