Jennifer Moorman's Blog, page 3

Funnel Cakes

Funnel Cakes: Inspired by The Necessity of Lavender Tea

Want to revisit the wonder of youth, a time when the world felt magical?

Maybe you feel lost in the ordinary or feel worn down by day-to-day responsibilities. Is there a part of you that longs for those moments when the bright, blinking lights at the fair dazzled you? When choosing your favorite balloon from a dozen made you gleeful? When the scent of melting sugar and fried dough caused you to bounce on your toes in anticipation of the best treat ever?

This warm, sugary Funnel Cake is inspired by The Necessity of Lavender Tea when the most exciting night of Kate's life is moments away. At Mystic Water's town fair, Kate can't wait to lick powdered sugar off her fingers and get lost in the crowd with her teenage crush.

Let this Funnel Cake carry you off on a sugary ribbon of nostalgia to a time when holding hands made your heart fluttery, when fried sugary dough warmed you from the inside, and when magic was everywhere.

Funnel Cakes

Serves: 8–10 3-inch cakes (or less depending on size)

Level of Difficulty: Easy Peasy

Ingredients

2–3 cups vegetable oil for frying

1 1/2 cups milk

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1teaspoon salt

3/4 cup confectioners' sugar

How to Make

In a shallow, heavy skillet, heat oil to 375 degrees F (190 degrees C).

In a large bowl, beat milk, vanilla, and eggs together.

Combine flour, baking powder, cinnamon, and salt in a separate bowl.

Stir into the egg mixture until smooth. Do not overmix.

Fill a squeeze bottle with batter. Start from the center in a swirling motion to make cake. Fry on both sides until golden brown (30–45 seconds).

Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.

Pineapple Upside Down Cake

Pineapple Upside Down Cake: Inspired by The Vanishing of Josephine Reynolds

Every recipe has a story, and this Pineapple Upside Down Cake is no exception. In The Vanishing of Josephine Reynolds, this cake graces the table on a fateful night at the speakeasy, where secrets unfold and lives change forever.

With its golden caramelized pineapples and rich, buttery cake, this dessert isn’t just delicious—it’s symbolic. At the speakeasy in 1927, it’s the centerpiece of a celebration, a nod to sweetness and hope even in the face of uncertainty. Little did the revelers know, the evening would bring twists of fate as unexpected as the cake’s inverted reveal.

Baking this Pineapple Upside Down Cake at home is like stepping into the world of Josephine Reynolds. As you savor each bite, you might find yourself wondering about the mysteries of the past and the magic of resilience that weaves through the story.

If you haven’t yet, dive into The Vanishing of Josephine Reynolds to uncover a tale of love, intrigue, and a little bit of magic. This cake, much like the novel, is a reminder that even when life feels upside down, there’s beauty to be found in the unexpected.

Bake, enjoy, and let Josephine’s story transport you to another time.

Pineapple Upside Down Cake

Ingredients

Topping:

1/4 cup unsalted butter, melted

1/2 cup packed light brown sugar

8–10 pineapple slices

15–20 maraschino cherries

Cake:

1 and 1/2 cups cake flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup granulated sugar

6 Tbsps unsalted butter, room temp

2 large egg whites, room temp

1/3 cup sour cream, room temp

1 tsp pure vanilla extract

1/4 cup pineapple juice

2 Tbsps milk, room temp

Directions

1. Preheat oven to 350°F (177°C). Prepare topping: Pour 1/4 cup melted butter into an ungreased 9×2-inch deep-pie dish. Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean paper towel. Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. Place pan in the refrigerator for a few minutes as you prepare the cake batter.

3. Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.

4. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed, and slowly pour in the pineapple juice and milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. The batter will be slightly thick. Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.

5. Bake for 43–48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean.

6. Remove cake from the oven and cool on a wire rack for 20 minutes. Invert the slightly cooled cake onto a serving plate. Some of the juices from the topping will seep over the sides. Cool the cake completely at room temperature before slicing and serving.

7. Cover leftover slices and store for up to 3 days.

Dark and Stormy Ganache

Dark and Stormy Chocolate Ganache: A Recipe Inspired by  The Baker’s Man

Some recipes, like some moments, are unforgettable. This Dark and Stormy Chocolate Ganache is rich, velvety, and just a little bit mysterious—much like the fateful morning Anna and Eli first met in The Baker’s Man.

During one stormy evening, with rain pounding and thunder rolling, Anna isn't expecting for Eli to be in her apartment, let alone feel the spark of something extraordinary. But sometimes, life has a way of surprising us—just like this recipe. The deep, dark chocolate paired with a hint of spice and a whisper of sea salt creates a ganache that feels as magical as the day Anna and Eli’s paths intertwined.

Perfect for drizzling over cakes, dipping fruit, or savoring by the spoonful, this ganache will transport you to the world of Mystic Water, where love, hope, and a little magic fill the air.

If you haven’t yet discovered Anna’s enchanting story, now’s the time. The Baker’s Man is a tale of resilience, serendipity, and the belief that sometimes the most unexpected storms lead us to exactly where we’re meant to be.

Whip up some Dark and Stormy Ganache, curl up with a copy of  The Baker’s Man , and let the magic unfold.

Dark and Stormy Ganache

Yields: approximately 2 cups

Difficulty Level: Super easy

Ingredients

9 oz dark chocolate pieces, finely chopped

1 c heavy cream

1 tsp ginger (fresh or ground)

1 tsp lime zest

1 tbsp rum (dark or light)

How to Make

Heat heavy cream over medium-heat until just before boiling. While cream is heating, add dark chocolate pieces to a glass bowl.

Just before cream boils, pour over chocolate pieces. Let sit for one minute.

Carefully whisk cream and chocolate until completely blended.

Add rum. Whisk until combined.

Add ginger and lime zest. Whisk until combined. Serve immediately.

Morning Glory Muffins

Morning Glory Muffins: A Recipe Inspired by  The Baker’s Man

There’s something magical about starting your day with a warm, fragrant muffin that feels like a hug from the inside out. Morning Glory Muffins, brimming with carrots, apples, nuts, and a hint of cinnamon, are the perfect treat to set the tone for a beautiful day.

In The Baker’s Man, Anna’s enchanting baking skills are at the heart of her story. Every treat she creates in her charming bakery seems to hold a sprinkle of magic, a dash of love, and a whisper of hope. These muffins, inspired by Anna’s knack for creating comfort and joy, are a tribute to her enchanting journey.

Baking these muffins isn’t just about the taste—it’s about the feeling they evoke. As you stir together the ingredients, think of Anna in her cozy kitchen, discovering how her baking can bring people together and heal hearts. And as the muffins bake, let the aroma remind you of the power of simple, heartfelt moments.

If you haven’t yet, dive into The Baker’s Man and experience the enchanting world of Anna and her bakery. Who knows? You might find a little magic of your own in the pages—and in your kitchen!

Bake with love, eat with joy, and read with wonder.

Morning Glory Muffins

Serves: 24 (serving size=1 muffin)

Difficulty Level: Easy

Ingredients

½ c all-purpose flour

½ c whole wheat flour

1 ¼ c white sugar

1 tbsp ground cinnamon

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 ½ c grated carrots

1 apple, peeled, cored, and diced

1 egg

2 egg whites

½ c applesauce, no sugar added

¼ c vegetable oil

1 tbsp vanilla extract

How to Make

Preheat oven to 375 degrees F. Lightly oil 24 muffin cups, coat with nonstick cooking spray, or use muffin liners.

In a medium bowl, whisk together egg, egg whites, applesauce, oil, and vanilla.

In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt.

Stir in carrots and apple pieces.

Stir in applesauce mixture until just moistened.

Spoon the batter into the prepared muffin cups, filling them about ¾ full.

Bake at 375 degrees F for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Enchanted Courage Quiche

Enchanted Courage Quiche: A Recipe Inspired by  A Slice of Courage Quiche

In A Slice of Courage Quiche, Tessa’s journey is as much about self-discovery as it is about finding bravery in unexpected places. Guided by the mysterious quiche she gets from the local diner, Scrambled, Tessa learns that courage isn’t about being fearless—it’s about taking the next step, even when the path ahead feels uncertain.

This Enchanted Courage Quiche is a tribute to Tessa’s story and the magic of food that brings comfort and strength. With its rich, savory filling and a perfectly flaky crust, this dish reminds us that sometimes, the smallest things (saffron!) can spark the courage we need to move forward.

As you bake this quiche, think of Tessa’s journey. Each ingredient represents a piece of her story: the richness of her relationships, the spice of her bravery, and the warmth of her newfound confidence. Whether you’re serving it to loved ones or savoring a slice on your own, let it be a reminder of the power within you to face life’s challenges.

Dive into A Slice of Courage Quiche. It’s a heartwarming tale of bravery, community, and the magic we discover when we least expect it.

What does courage look like to you? Share your thoughts—and your favorite quiche recipes—in the comments below!

Enchanted Courage Quiche

 

Prep Time: 2 hours, 40 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 4 hours

Yield: serves 8

This is a perfect base quiche recipe and it’s all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

Ingredients

1 10-inch piecrust, homemade or store-bought

4 large eggs

1/2 cup whole milk

1/2 cup heavy cream

2 teaspoons salt

1 teaspoon ground black pepper

1 pinch saffron = 20 threads

2 teaspoons lemon zest

1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere

2 cups of add-ins: diced white potato, mushrooms, asparagus (any ratios you like equaling 2 cups total; all vegetable add-ins should be precooked before adding to quiche)

Thinly sliced tomatoes for top, optional

Instructions

1.     Prepare pie crust: To save time the day of baking, make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).

2.     Roll out the chilled pie dough: On a floured work surface, roll out the chilled dough. Turn the dough about a quarter turn after every few rolls until you have a 10-inch circle. Place the dough into a 9-inch pie dish. Don’t trim the overhang; instead tuck it in with your fingers, making sure it is completely smooth. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.

3.     While the crust is chilling, preheat oven to 375°F (190°C).

4.     Partially blind bake: Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling.)

5.     Reduce oven temperature to 350°F (177°C).

6.     In the bowl of a stand mixer fitted with a whisk attachment or using a handheld mixer, beat the eggs, whole milk, heavy cream, lemon zest, saffron, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins (cheese and precooked veggies) and then pour into crust. If desired, decorate the top of the filling with thinly sliced tomatoes.

7.     Bake the quiche until the center is just about set, about 45-55 minutes. Don’t overbake. Use a pie crust shield or tinfoil to prevent the pie crust edges from over-browning.

8.     Allow to cool for 15 minutes.

Snickerdoodle Cookies

Sprinkle Some Magic with Snickerdoodle Cookies, Inspired by  The Baker’s Man

In the heart of The Baker’s Man, Anna O’Brien’s bakery is a place where sweet treats carry a touch of enchantment and every bite feels like a warm embrace. These Snickerdoodle Cookies, with their soft centers and sparkling cinnamon-sugar coating, are inspired by Anna’s gift for baking simple joys into something truly magical.

Snickerdoodles are a timeless classic—comforting, cozy, and just a little whimsical. As you roll the dough in cinnamon sugar and fill your home with the sweet aroma of baking, you might find yourself imagining Anna at her bakery, working her magic with love, laughter, and a dash of flour.

If you’ve ever wondered what it would be like to bake with a little extra magic or how a baked treat can bring people together, The Baker’s Man is the perfect novel for you. It’s a story of dreams, second chances, and the power of believing in a little bit of wonder.

Bake a batch, grab a copy of The Baker’s Man, and let these Snickerdoodles transport you to Anna’s charming bakery. Because sometimes, the simplest things—like a cookie—can remind us of life’s sweetest moments. ✨

What’s your favorite cookie to bake? Share your stories in the comments below!

Snickerdoodle Cookies

 

Ingredients 

Snickerdoodle Dough

2¾ cups all-purpose flour

2 teaspoon cream of tartar

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, just softened

1½ cups sugar

2 eggs

1 teaspoon vanilla extract

 

Cinnamon Sugar Coating

⅓ cup sugar

2 tablespoons cinnamon

 

Instructions 

1.     Preheat oven to 350°F.

2.     In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.

3.     In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.

4.     Add dry ingredients to wet ingredients and mix well. 

5.     In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.

6.     Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture, coating completely.

7.     Place 2 inches apart on an ungreased cookie sheet.

8.     Bake for 8–10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.

 

 

Lavender Shortbread Cookies

Lavender Shortbread Cookies: A Recipe Inspired by  The Necessity of Lavender Tea

In The Necessity of Lavender Tea, Kate’s world is infused with the transformative power of lavender. This enchanted herb not only calms her spirit but also guides her along a path she's been afraid of her whole life.

These Lavender Shortbread Cookies are a tribute to Kate’s journey and the magic of lavender. With their delicate floral aroma and buttery texture, these cookies are the perfect treat to accompany a quiet moment of reflection—or a good book. Each bite carries a sense of peace, reminding us of the experiences that bring us clarity.

As you bake these cookies, imagine stepping into Kate’s world, where lavender is more than just an herb—it’s a way of seeing life’s in a new way and finding strength in trusting your inner wisdom.

If you’ve ever felt the need for a little magic in your everyday life, The Necessity of Lavender Tea is a story that will touch your heart and remind you to embrace your own unique gifts.

Bake a batch, brew a cup of tea, and dive into Kate’s enchanting tale. These cookies and her story are sure to bring a touch of serenity and sweetness to your day.

Have you ever baked with lavender? Let us know your favorite lavender-inspired treats in the comments!

Lavender Cookies

These light, buttery cookies have a subtle floral aroma. One bite will settle any restless heart and open the door for peace and calm. Paired with a cup of tea, these are perfect for a cozy day.

Prep Time: 20 minutes

Baking Time: 10 minutes

Chilling Time: 30 minutes

Total: 1 hour

Yield: 20 cookies

Ingredients

2 cups all-purpose flour

½ cup (1 stick) salted butter, cold

½ cup granulated sugar

1 teaspoon salt

1 teaspoon dried food-grade lavender buds

Instructions

Crush the dried lavender into smaller bits.

In the bowl of stand mixer fitted with a paddle attachment, beat the sugar and butter until pale and fluffy, about two minutes. Add the crushed lavender and salt and mix for another minute.

Sift the flour into the butter-sugar mixture. Add 1 to 2 tablespoons of ice-cold water, and mix on low until just incorporated.

Turn out dough onto parchment paper, and knead for just a few seconds to combine all the crumbles into the dough. The dough should be soft but not sticky. If the dough seems too sticky, add 1 tablespoon flour at a time until it just starts to come together.

Transfer the dough to a piece of plastic wrap. Shape the dough into a log about 2 inches in diameter and 8 inches long.

Wrap up the log in plastic wrap, and put it into the freezer for 30 minutes to 1 hour.

Line two cookie sheets with parchment paper, and preheat the oven to 325°F.

Remove the dough from freezer and unwrap. Using a sharp knife, slice thin rounds off the log, and place them on the baking sheet, spacing the cookies 2 inches apart.

Bake for 10 to 12 minutes. Watch the cookies closely while baking so they don’t overbake. It’s okay if the cookies look soft and underbaked. They continue to cook as they cool.

Let cookies cool on the cookie sheet for 10 to 15 minutes or until they are set enough to be handled. Transfer the cookies to a wire rack, and cool completely.

Spiced Hot Chocolate Cookies

Warm Up with Spiced Hot Chocolate Cookies, Inspired by  The Baker’s Man

In The Baker’s Man, Anna O’Brien’s bakery isn’t just a place for pastries—it’s a haven of warmth, love, and a sprinkle of magic. Inspired by Anna’s talent for creating treats that feel like a hug in every bite, these Spiced Hot Chocolate Cookies are the perfect way to bring a little magic into your own kitchen.

Rich with cocoa, a hint of cinnamon, and just the right amount of spice, these cookies are like a cup of hot chocolate transformed into a soft, chewy delight. Whether you’re snuggled up with a book or sharing a plate with loved ones, they’re guaranteed to warm both hearts and bellies.

Baking, for Anna, is more than a skill—it’s her way of bringing people together and creating joy. And as you bake these cookies, you might just feel a touch of that magic too.

Want to know more about Anna’s story and the enchanting world of The Baker’s Man? Grab a copy of the novel and let the magic unfold! ✨

What’s your favorite treat to bake during the winter season? Share your creations in the comments!

Spiced Hot Cocoa Cookies with Marshmallow Middles

Ingredients

6 tablespoons unsalted butter, cubed

1 cup bittersweet chocolate, chopped

¾ cup AP flour

3 tablespoons cocoa powder

3 tablespoons black cocoa powder

¾ teaspoon baking powder

¾ teaspoon salt

¾ teaspoon cinnamon

2/3 cup sugar

2 large eggs

1 teaspoon vanilla extract

Topping: mini or large marshmallows

Directions

Add the butter and chocolate to a microwave-safe bowl and heat for 30-second intervals, stirring frequently, until smooth.

In a separate bowl, combine the flour, cocoas, baking powder, salt, and cinnamon.

Using a mixer, whip sugar and eggs until voluminous and pale, 5–6 minutes.

Add melted chocolate mixture and vanilla, mix until combined.

Add the flour mixture to the mixer, and mix until incorporated, less than 30 seconds.

Cover dough and refrigerate for 1–2 hours.

Preheat oven to 325F and line baking sheet with parchment.

Scoop cookies into balls. Bake for 8–9 minutes until cookies are puffy but still soft.

Remove from oven, and add marshmallows. Bake for 3–5 minutes until marshmallows have puffed. If desired, using a torch to broil marshmallows.

Recipe adapted from @kingarthurbaking

Bûche de Noël (Yule Log)

It's That Time of Year!Yule logs are a tradition I didn't grow up with, but as part of a December baking challenge, I baked my first chocolate roll cake. Did you grow up baking yule logs? Have you ever eaten one?

This Bûche De Noël (also called a Yule Log) was a first-time attempt for me on this classic holiday roll cake. It's inspired by the holiday, of course, and by my small-town baker, Anna, in my magical realism novel The Baker's Man !At her bakery in Mystic Water, Anna loves bringing people together with her baked goods because baked goods find our smiles and fill our hearts with joy. Even smelling a delicious cake baking in the oven makes us slow down, breathe deeper, and sigh.During the holiday season, Anna hosts a Bûche De Noël decorating party! I never turn down a decorating party in Mystic Water. But I kept the decorations simple this year.

My chocolate roll cake is filled with Nutella mousse, coated in a thin layer of dark chocolate ganache, and covered with a milk chocolate bark. Adorned with fresh rosemary from the garden and red Skittles (hey, we use what we have, right?), this cutie is finished off with a dusting of confectioner's sugar.Bûche De Noël or Yule LogServes: 6–8Level of Difficulty: Medium-Difficult (only the rolling part)IngredientsFor the cake:4 eggs, yolks and whites separated1/2 cup sugar1/4 cup unsweetened cocoa powder1/3 cup cake flour1/2 teaspoon instant coffee granules1 teaspoon baking powder1/4 teaspoon saltFor the filling:2 cup heavy whipping cream1 NutellaFor the frosting:6 ounces dark or bittersweet chocolate chips, approximately 3/4 cup1 1/2 tablespoons softened unsalted butter1 teaspoon instant coffee granules2/3 cup heavy cream1/2 teaspoon vanilla extractcranberries and rosemary for garnishingDirections

Preheat your oven to 425°F and line a baking sheet or jelly roll pan with parchment paper. Set aside.

Drop the egg whites into the bowl of a stand mixer. Whisk on high speed for approximately 2 to 3 minutes, until wet, soft peaks form. You want the whites to stay hanging on your whisk when they're held upside down, but you don't want them so stiff and dry like you would for a meringue (aim for softly curled tips). Set the whites aside.

In a large bowl, whisk the egg yolks and sugar together until they're pale yellow. In a separate, smaller bowl, sift the cocoa powder, cake flour, coffee granules, baking powder, and salt together. Add these dry ingredients to the bowl containing the egg yolks and sugar. Whisk to combine (the batter will be thick and hard to mix, but this is okay! Do your best to mix everything together).

Add in half of the egg whites, and use a rubber spatula to gently fold the whites into the batter. You don't have to be extra gentle at this point since you are merely trying to loosen up the batter with the egg whites. Now, add the remaining half of egg whites and, this time, be very gentle when folding the whites into the batter with your spatula; make light, long folds.

Pour the batter into the prepared pan and use your spatula to gently smooth out the batter. Don't tap the pan or move the pan side to side (you don't want to ruin the air bubbles you created with the whipped egg whites). Bake the cake for 6 to 7 minutes, or until the cake springs back when gently pressed by the tip of your finger. Don't overbake! Let the cake cool in the pan for 2 minutes, no longer!

Meanwhile, prepare a kitchen towel by sprinkling powdered sugar all over it. Flip the cake out onto the towel and very gently peel the parchment paper off inch by inch. Grab one of the short sides of the cake and roll it toward the other short side, rolling the towel with it as you go. Let the cake remain in this rolled shape until it's completely cool. (Note: It’s important to do this while the cake is still warm as the cake is still flexible at this point and this prevents the cake from cracking or tearing as you roll it).

Meanwhile, create the frosting by adding the chocolate chips, coffee granules, unsalted butter, and vanilla extract to a medium bowl. Heat the heavy cream over medium-low heat until it’s hot but not boiling (the edges should begin to simmer and steam should rise from the cream). Pour this hot cream over the chocolate and contents in the bowl, then use a spoon to stir the mixture together until it’s completely smooth. Cover the bowl with a sheet of plastic wrap and refrigerate for 30 minutes, no longer!

I used Nutella mousse to fill my roll, but this is where you can get creative! You can use buttercream (any flavor, like peppermint, coffee, vanilla, cherry, etc.). You can also use a marmalade. Your creativity has no limits. If using the Nutella mousse, whip the ingredients together until stiff peaks form (but do not overwhip or you'll get Nutella butter, yikes or yum?!),

After the cake is completely cooled, gently unroll it, smear it with your filling of choice, leaving 1/4 inch around the side. It doesn't take much filling, so don't be tempted to overfill it or else the filling with squish out! Roll the filled cake gently. Don't worry if this one cracks because you'll be covering it in chocolate ganache.

Cover with ganache, and decorate! I made milk chocolate bark and used confectioner's sugar!

Coming Soon! THE BAKER'S MAN!!!

Pre-Order HERE !

Sign up for my newsletter!

Visit my website!

Maple Pound Cake

Warm maple flavors and a rich glaze makes this perfect for the cool weather. This buttery, moist, tender Maple Pound Cake highlights the maple. What's not to love about a cake that's like eating pancakes slathered in butter and drenched in maple syrup?

This is a great recipe for using that Bundt pan that's been sitting around waiting for you to notice it. Don't have a Bundt pan? No problem! You can bake this recipe in a traditional loaf pan too.

Ingredients

Cake

2 cups (240g) unbleached cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon table salt

12 tablespoons (170g) unsalted butter, at room temperature, at least 65°F

2/3 cup (142g) light brown sugar, packed

2 large eggs, at room temperature

1/2 cup (156g) maple syrup

1 cup (227g) sour cream, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon natural maple flavor, optional, for enhanced maple flavor

Glaze

2 tablespoons (28g) butter, cold

1/4 cup (78g) maple syrup

1/4 cup (57g) water

Directions

Preheat the oven to 350°F. Lightly grease a 9- or 10-cup Bundt pan.

In a medium bowl, combine the flour, baking powder, baking soda, and salt.

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

Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions. Mix in the maple syrup.

Add half the flour mixture, followed by the sour cream, vanilla, and maple flavor, and finally the remaining flour mixture. Mix until just combined, scraping the sides and bottom of the bowl between each addition.

Scoop the batter into the prepared pan, and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.

Allow the cake to cool for 10 minutes in the pan, then turn it out onto a serving plate.

While the cake is cooling combine the glaze ingredients in a medium saucepan. Bring the glaze to a rapid boil, then reduce to a simmer and cook for about 5 to 8 minutes, until it thickens to a syrupy consistency. Remove the pan from the heat.

Brush the hot glaze over the warm cake. Allow the cake to cool completely before serving.

Store, unsliced, at room temperature for several days; freeze for longer storage.