Little Mountain Recipes

Instructions

1. Preheat oven to 325 degrees. Generously spray a 10-cup bundt pan with nonstick baking spray with flour. Set aside.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, kosher salt and cinnamon until well combined. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes, scraping down the bowl as needed.
4. Add eggs, one at a time, making sure to beat well after each addition. Add the vanilla. Add the flour mixture in 3 separate additions, alternating with the orange juice, starting and ending with the flour mixture. Fold in the orange zest.
5. Pour the batter into the prepared pan, tapping the bundt pan on the counter to release any air bubbles. Bake until a toothpick inserted near center of cake comes out mostly clean (just a few crumbs), about 50-55 minutes.
6. Cool in pan for 10 minutes. Remove from pan and let totally cool on a wire rack.

Instructions

• Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick cooking spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth, about 3 minutes.
• Gradually add the brown sugar and granulated sugar, mixing until light and fluffy, about 2-3 minutes.
• Add the eggs, one at a time, mixing well after each addition.
• Add the maple extract and mix until well combined.
• With the mixer on low speed, gradually add the cake flour, mixing just until the flour is fully incorporated.
• Mix in buttermilk until just combined. Scrape down the sides of the bowl to ensure everything is mixed well.
• Pour the batter into the prepared bundt pan and smooth the top with the spatula. Bake for 75-80 minutes, starting to check for doneness at 1 hour by inserting a toothpick into the center of the cake. If it comes out with just a few crumbs but no wet batter, it’s done. The cake should have a deep golden brown crust on the edges and a lighter center.
• Once baked, let the cake cool completely in the pan before inverting onto a serving plate.

For the maple glaze

• While the cake cools, prepare the maple glaze. In a small saucepan over medium heat, combine the unsalted butter, maple syrup, and heavy whipping cream. Bring the mixture to a boil and continue boiling for 1 minute.
• Remove the pan from heat and immediately whisk in the confectioners’ sugar until smooth. Let the glaze cool for 25-30 minutes, or until it has slightly thickened.
• Once the cake has cooled and the glaze has thickened, drizzle the glaze evenly over the cake.
• Let the glaze set slightly before serving.

For the quick glaze (in a hurry)

• Whisk together whipping cream, powdered sugar, and maple extract. Add more sugar or cream to get desired consistency.

Instructions

1. Preheat oven to 350°F (180°C / 160°C fan-forced).
2. Grease a 2.25L bundt pan.
3. Combine the creme fraiche, egg and 80ml (1⁄3 cup) of the orange juice in a bowl.
4. Whisk together the flour, baking powder and bicarb in a separate bowl.
5. Use electric beaters to beat the butter, caster sugar and 1 tbs of the orange rind in a large bowl on medium speed for 12 minutes or until very pale and creamy.
6. Gradually fold in the flour mixture and creme fraiche mixture, in alternating batches, until the mixture is smooth and combined.
7. Transfer the mixture to the prepared pan. Bake for 35-40 minutes or until a skewer inserted in the cake comes out clean.
8. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
9. Sift the icing sugar into a bowl. Add the milk, 3 tsp of orange juice and the remaining orange rind.
10. Stir until combined.
11. Drizzle over the cooled cake.
12. Sprinkle with orange zest.

Instructions

1. Preheat the oven to 350 degrees.
2. Grease 3 8-inch round cake pans and line the bottoms with a circle of wax paper or parchment. Set aside. (My pans are Wilton with high sides. If you have pans with lower sides you may get 4 layers instead of 3.)
3. Sift together the flour, salt, baking powder and baking soda in a large bowl. Set flour mixture aside.
4. Cream butter and sugar until light and fluffy.
5. Beat in vanilla.
6. Add dry ingredients in three additions, alternating with the buttermilk, beating well after each addition.
7. Add egg whites and beat at medium speed for two minutes.
8. Divide equally between prepared pans.
9. Bake at 350 degrees for 20 minutes, reduce heat to 325 and bake for 25 minutes more, or until the cake tests done (a wooden pick inserted in the center comes out clean).
10. Cool in pans 10 minutes, then turn out and finish cooling on a wire rack.
11. Fill and frost as desired.

Instructions

For the cake

• Preheat the oven to 325°F. In a medium mixing bowl, whisk the flour, baking powder, and salt together until well combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
• Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
• Reduce the speed to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the lime juice, lime zest, and oil.
• Reduce the speed to low and add in the flour mixture, mixing just until combined.
• Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour.
• Scrape the cake batter into the pan and, using a rubber spatula, evenly smooth the top.
• Bake for 60 to 65 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack.
• Slowly brush the warm lime soaking syrup all over the cake, top and sides, allowing it to sink in before adding more.
• Once all of the syrup has been added, set the cake aside to cool completely, about 2 1⁄2 hours.

For the soaking syrup

• In a medium saucepan, combine the lime juice and sugar. Bring to a simmer over medium heat and cook, whisking frequently, just until the sugar has completely dissolved. Remove from heat and use as directed above.

For the icing

• In a large liquid measuring cup or bowl, combine the sugar and salt. Whisk in the lime juice, mixing until just combined. The mixture should be super thick and just barely pourable. If the glaze is too thick, add more lime juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a tablespoon at a time.
• Drizzle the glaze over the cooled cake. Decorate with lime zest and lime spirals, if using. Then allow it to set for 20 minutes. Slice and serve!

Instructions

1. Active: 30 mins | Total: 3 hours 15 mins
2. Position a rack in the middle of the oven and preheat to 325 degrees. Have ready an ungreased 10- to 12-cup tube pan with a removable bottom.
3. In a large bowl, whisk the egg yolks, 1 cup (200 grams) of the sugar and the water for about 30 seconds, until the mixture lightens slightly in color. Whisk in the oil, baking powder, vanilla and salt.
4. Sift the cake flour into the bowl, add the ground hazelnuts and whisk until just combined.
5. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-low until the egg whites become frothy, about 2 minutes. Next, whip the mixture on medium-high until, when you lift the whisk out, a soft peak forms and flops over at the tip, about 3 minutes.
6. With the mixer on medium, slowly add the remaining 2⁄3 cup (135 grams) of granulated sugar to the egg whites. Increase the speed to medium-high and continue whisking until stiff peaks form, about 3 minutes. If they flop over, they need more time; if they hold a point, you’re set.
7. Gently fold a third of the whipped whites into the batter until they disappear. Be sure to fold with the lightest touch, so as not to deflate the whipped egg whites. Add another third and fold them in, followed by the final one, folding until just combined.
8. Transfer the batter to the pan, smooth the top with a small offset spatula and bake for 1 hour to 1 hour and 10 minutes, or until the top springs back when pressed with a fingertip and a cake tester inserted in the middle comes out with a moist crumb.
9. Remove from the oven and, if possible, invert the cake onto a thin-necked bottle, such as a wine bottle. Cooling the cake upside down keeps it from slightly deflating. Let cool for about 1 1⁄2 hours, or until it comes to room temperature.
10. To remove the cake from the pan, gently run a long knife around the outside edge of the cake and around the inside tube. Remove the sides of the pan, run the knife between the bottom of the cake and the pan and carefully lift the cake off the pan. Place it on a cooling rack set over a baking sheet.
11. To make the ganache, place the Nutella in a small bowl. In a small saucepan over medium heat, warm the cream until tiny bubbles appear around the edges, about 3 to 5 minutes. Pour the cream over Nutella and let it sit for about 1 minute. Using a fork, begin stirring from the center of the bowl until the cream and Nutella are thoroughly combined. Add the oil and continue to stir until emulsified.
12. Generously drizzle the cooled cake with the ganache, letting it decoratively drip down the sides. You will have some ganache left over. Let the glazed cake set briefly, about 15 minutes, before serving. Slice and serve with more ganache.

Instructions

• Preheat the oven to 350 degrees F. Spray or grease two 9-inch round cake pans. Cut out 9-inch parchment paper circles, and press down in the bottom of each pan. (Trace the pan for perfect circles.)

For the cake

1. In the bowl of an electric stand mixer, cream the butter and sugar together until light and fluffy. (Cream: beat on high approximately 3-5 minutes to break down the sugar crystals.)
2. In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.
3. Once the butter and sugar are well creamed, scrape the mixing bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs, oil, lemon zest, vanilla extract, lemon extract, and yellow food coloring.
4. Scrape the bowl again. Turn the mixer back on low and alternate adding the flour mixture and buttermilk until both are well combined. Once the batter is smooth, turn the mixer off immediately.
5. Pour the batter evenly into the two prepared pans. Bake on the middle rack, undisturbed for 30 minutes.
6. If the center of the cakes are puffed up, check the cake by inserting a toothpick into the center. If it comes out clean, take them out of the oven. If the toothpick has batter on it, bake another 5-10 minutes and recheck.
7. Allow the cakes to cool 10 minutes in the pans. Then carefully flip them out on a cooling rack. Remove the parchment paper and cool completely.

For the frosting

1. Once the cakes are room temperature, place the butter in a clean stand mixer bowl. Beat until fluffy. Then scrape the bowl and turn on low. Mix in the buttermilk and lemon juice. Then add the powdered sugar one cup at a time, beating to incorporate.
2. After adding 5 cups of powdered sugar, turn the mixer up to beat out any clumps. Check the consistency of the frosting. If it is too loose, add another 1-2 cups of powdered sugar and beat until smooth.

To assemble

1. Move one cake to a cake stand or platter. Scoop about 2 cups frosting onto the cake. Use a large flat spatula to spread the frosting out evenly.
2. Set the second cake on top of the frosting, being careful to center the cake. Gently press the cake a little to level the top. Then scoop all remaining frosting on top of the cake. Use the spatula to work the frosting over the top and down the sides.
3. Turn the cake stand to smooth out the sides with the flat edge of the spatula. Once you are satisfied with the sides, use the spatula to make swooping marks on the top of the cake. Use a wet paper towel to clean up the cake stand.
4. Cover and keep at room temperature for up to 4 days, or refrigerate for up to a week. When ready to serve, make sure the cake is at room temperature — all classic layer cakes taste best at room temperature.

Instructions

For the cake

1. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy — about 1 minute.
4. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
5. Add the egg whites. Beat on high speed until combined, about 2 minutes.
6. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
7. With the mixer on low speed, add the dry ingredients until just incorporated.
8. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
9. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

For the frosting

1. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy — about 2 minutes.
2. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes.
3. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.