Category Archives: cakes

cream cheese bundt cake

I came across this recipe when I was looking for another scone recipe and I thought I’d give it a try. It’s a very simple bundt cake which I adapted from lecker.

cream cheese bundt

cream cheese bundt cake
Prep time
Cook time
Total time
Yields: 12
  • 1 cup & 1 tablespoons (250g) butter, room temperature
  • 3 cups & 3 tablespoons (400g) all purpose flour
  • 6½ tablespoons (100g) cream cheese
  • 13 tablespoons (100g) sour cream or crème double
  • 2 cups (400g) sugar
  • 4 tablespoons (50g) soft brown sugar
  • 5 eggs (M)
  • salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2–3 tablespoons milk
  1. Grease and flour a 10 inch / 26cm cake pan.
  2. Preheat oven to 350° F / 175° C
  3. In a large bowl cream the sugar, cream cheese and sour cream with the butter, add the eggs one at a time.
  4. Then add the dry ingredients and the milk and beat just until smooth.
  5. Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a toothpick inserted in the centre comes out clean.
  6. Let cool for 10 – 15 minutes.
  7. Dust with confectioner's sugar when the cake is fully cooled.


I usually don’t have a lot of luck with getting a cake out of a pan without destroying it, but this one worked out fine.

cream cheese bundt 3

cream chees bundt4

lime and orange poppy seed cake

One of my friends is a vegan and she loves poppy seed, so when I saw this recipe I thought I should bake it for her. This is adapted from allotment2kitchen’s Vegan Lemon and Orange Poppy seed Cake recipe.


lime and orange poppy seed cake
Prep time
Cook time
Total time
Yields: 12
  • 1½ cups & 4 tablespoons (230g) plain flour
  • 12 tablespoons (150g) golden caster sugar
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • 8 oz (225ml) water
  • ½ cup (140ml) vegetable oil
  • 1 tablespoon lime juice
  • 3 teaspoons grated orange zest
  • 4½ oz (125ml) freshly pressed orange juice
  • 12 tablespoons (100g) poppy seeds
  1. Preheat oven to 355° F / 180 ° C
  2. Grease and flour a 10 inch / 26cm bundt pan.
  3. In a big bowl combine the flour, sugar, baking soda and salt.
  4. Add the wet ingredients and zest and mix until well combined.
  5. Then gently and evenly fold in the poppy seeds.
  6. Carefully pour the batter into the bundt pan and bake for 45 minutes.


I know the cake looks somewhat strange, but it truly tasted really great. I think this is the first vegan cake I made that I actually liked.




lemon peach yogurt cake

I choose this recipe because I had a lonely lemon lying around and lots of yogurt in the fridge. And it’s summer, so maybe some fruit is called for once in a while. My cake testers at work were slightly astonished, but they didn’t complain.

This recipe is again adapted loosely from Smitten Kitchen, who in turn adapted it loosely from Ina Garten.


lemon peach yogurt cake
Prep time
Cook time
Total time
Yields: 8
  • 1½ cups + 2 tablespoons (200g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup (235ml) plain whole-milk yogurt
  • ½ cup (95g) sugar
  • ½ cup (100g) brown sugar
  • 4 eggs (S)
  • grated zest from 1 lemon
  • ½ teaspoon pure vanilla extract
  • ½ cup (120ml) vegetable oil
  • 3 peaches, halved
  • ⅓ cup (75ml) freshly squeezed lemon juice
  1. Preheat the oven to 350°F / 175 °C.
  2. Grease a 10 inch / 26 cm cake pan and line with parchment paper.
  3. Sift together 1½ cups flour, baking powder, and salt into a bowl.
  4. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
  5. Pour the batter into the prepared pan and place the peaches in the batter.
  6. Bake for about 50 minutes, or until a cake tester placed in the centre of the cake comes out clean.
  7. Allow the cake to cool on a wire rack for 10 minutes.



pear walnut cake

A few weeks ago summer finally arrived in Berlin and temperatures reached a balmy 90° F (33° C) – since then the weather has been alternating between rain, storms and a chilly 68° F (20° C) and heat waves. On that first summery Sunday I had planned to get up early and bake before it got too hot, but the plan was thwarted when I went to a friend’s annual roof top summer party and didn’t really get to bed at a decent time… Despite the slight headache and incredible temperatures in my kitchen I made this pear walnut cake.


This cake is adapted by The Complete Magnolia Cookbook. The pears make it sweet and moist and I added a little bit of chocolate, because that’s really never a bad idea.


And if you actually let the cake cool off before you try to get it out of the pan, it won’t crumble to pieces – see chocolate crème fraîche cake if you want to see what happens when you’re slightly impatient like me.

pear walnut cake
Prep time
Cook time
Total time
Yields: 12
  • 3 cups (375g) all-purpose flour
  • 1 cup (190g) granulated sugar
  • 1 cup (200g) brown sugar (not firmly packed)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup & 2 tablespoons (235ml) sunflower oil
  • 3 eggs (L)
  • 1 teaspoon pure vanilla extract
  • 1 cup (115g) chopped walnuts
  • ⅓ cup (50g) chocolate, chopped
  • 2 pears, cut into pieces (2½ cups / 450g)
  • 3 teaspoons sugar
  1. Grease a 10 inch / 26 cm pan.
  2. Peel and cut the pears into small pieces. Add the sugar and set aside.
  3. Preheat oven to 350° F / 175°C.
  4. Combine the flour, sugars, baking soda and the salt in a bowl.
  5. Carefully stir in the oil, vanilla extract and the eggs, then mix well.
  6. Add the walnuts, pears and chocolate.
  7. Spoon the batter into the greased pan.
  8. Bake for 60 minutes or a little longer until a cake tester comes out clean.
  9. Let the cake cool for at least 20 minutes before removing it from the pan. Then let it cool on a wire rack.




chocolate crème fraîche cake

I bought a new cake pan last Saturday, which I wanted to use as soon as possible. And I wanted to try a recipe from a cookbook I’ve never used before. Quite a while ago one of my friends brought back The Complete Magnolia Cookbook from her New York trip as a gift for me and sadly enough (the cake tasted great!) I hadn’t tried any of the recipes so far. Unfortunately there are not a lot pictures in the cookbook, which makes it harder to decide what to bake if you’ve never been to the actual Magnolia Bakery.

This cake is adapted from The Complete Magnolia Cookbook’s chocolate sour cream cake with chocolate chips, mainly because sour cream is practically impossible to find in Germany. If you come across something labelled sour cream in a German store it is usually some kind of yoghurt based milk product with spices and herbs. I really miss “real” sour cream!!!


By the way, this is what happens when you don’t grease and flour the pan properly and then don’t let it cool off long enough and then thump the pan impatiently on the countertop….

Don’t let the battered look deceive you, the cake tasted great and stayed moist for quite a few days.

chocolate crème fraîche cake
Prep time
Cook time
Total time
Yields: 12
  • 3 cups (375g) all-purpose flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 3 ounces (85g) coarsely chopped dark chocolate
  • 1 and ½ cups (355ml) boiling water
  • ¾ cup (170g) unsalted butter, melted
  • 2⅔ cup (535g) firmly packed light brown sugar
  • 2 eggs (L) at room temperature
  • 1½ teaspoons vanilla extract
  • ¾ cup (175ml) crème fraîche
  • ½ cup (100g) (or more) coarsely chopped chocolate (milk or dark)
  1. Grease and flour a 10 inch / 26cm cake pan.
  2. Preheat oven to 325° F / 165° C
  3. Boil the water and melt the 3 ounces of chocolate with it. Stir until fully melted and then set aside to cool for 10 minutes.
  4. In a medium bowl whip together the flour, baking soda and salt - you can sift if you want, but I didn't.
  5. In a another, larger bowl cream the sugar with the butter, add the eggs one at a time. Add the vanilla extract and the dry ingredients and beat just until smooth.
  6. Add the crème fraîche and the melted chocolate water.
  7. Finally stir in the chopped chocolate pieces and pour the batter into the prepared pan.
  8. Bake for 70-80 minutes.




grandma’s coffee cake


There must be thousands of coffee cake recipes out there, but this is my absolute favourite.


I think this is the first cake I ever made from scratch some 20 odd years ago. My host mother taught me how to make it when I was an exchange student in Ohio. She used to make it sometimes as a Sunday treat and my sister and I would wake up to the smell of coffee and cinammon wafting through the house. I make this coffee cake quite often, it’s very easy and many of my friends and colleagues love it.


grandma's coffee cake (Rührkuchen mit Zimt und Nüssen)
Prep time
Cook time
Total time
Yields: 20
  • 1 cup (230g) butter (room temperature)
  • 2 cups (385g) sugar
  • 4 eggs (L) (room temperature)
  • 3 cups (300g) all purpose flour
  • 1 cup (237ml) milk
  • 2 teaspoons baking powder
  • 1 cup (190g) sugar
  • 1 cup (120g) chopped walnuts or pecans
  • 3 teaspoons flour
  • 2 teaspoons cinammon
  1. Preheat oven to 350°F / 175° C.
  2. Grease a baking pan (approx. 9 x 13- inch / 23 x 33 cm) or line with parchment paper.
  3. Just throw together all the ingredients for the batter in a bowl and beat until creamy.
  4. In a second bowl combine the ingredients for the filling and lightly stir with a spoon.
  5. Pour half of the batter into the pan, sprinkle half the filling, carefully add the other half of the batter and spinkle the rest of the topping on the cake.
  6. Bake for 40 to 45min.