Vegetarian Cooking: Mini Cakes with Lemon-Rose Jam (Vegetarian Cooking - Snacks or Desserts Book 76)

Vegetable oil works great for those who do not want or need a vegan recipe. Also people used shortening in their bread recipes and the hot milk would help melt or soften the shortening. Cinnamon rolls are SO easy. I let mine rise overnight in the fridge already made out into rolls and cover the pan. Just take them out to finish proofing in the morning and bake them off to enjoy fresh hot rolls for breakfast!

Another vegan butter is smart balance. A little bit cheaper than earth balance and easier to find. I have been substituting coconut oil instead of butter and whole wheat pastry flour which I use for most everything without a problem, but never tried anything yeast risen with this flour instead of AP flour. Do you believe these two substitutions should work with your recipe? Hope that helps, Valerie! I used what ever flour I had left at home and that happened to be: It did not rise as much and the rolls were not puffy, but the dough rolled out nicely and they looked very appetising and were quickly gone… I would take a picture but of course the battery on the phone went dead and they were gone by the time it charged back again: You are my new favourite person…at least until the weight gain consequence of testing out this delicious creation!

I am crazy for cinnamon rolls. Here in the UK there is like 2 places that do cinnamon rolls. I guess the only other option is to make it myself, starting with these. I hate making cinnamon rolls but I love them so much! I will be making these asap, maybe even today. It might not be in the dairy second with all the other margarine, at Kroger they have a section for healthier and more natural products.

I now definitely want to try one! Can you send me please: Just wanted to give you a heads up about scalding milk. Cows milk has a protein in it that can inhibit the yeast rise, but is killed when heated. It is a misconception that dairy proteins kill yeast and inhibit the rising of bread. At best, the rise might be slower, but the yeast is not facing imminent death.

This is not at all the same thing. Ellen, your post is not accurate. It eats it up YUM! I never heard of dairy killing yeast. I am eating these yummy cinnamon rolls as I write. They came together very easily and are delicious. However, this easier and quicker recipe is enough to kaibosh one of those excuses. I am now even more fearful of b. Do you think that these could be made the night before and then popped in the oven the next morning?

Loved the recipe, thanks a lot! Just to say that I made the dough, shaped them then put in my baking tray covered with cling film and left in the fridge for 21 hours. I took them out while preheating the oven then baked them. They turned out great! I love this recipe and have used it many times. Can the rolls be baked and then frozen for later use? Thank you for following up and letting us know that worked — I was curious about this very thing because I plan on making them the night before Christmas — and then hopefully just putting them in the oven to bake in the morning: Did you end up trying an overnight fridge rise?

Thanks for trying that out and posting about it! Made these last night and they are delicious! My toddler loves them. Certainly going to be made again and again. However all i can find at the store is active dry yeast, and not instant yeast. Will this work if i add it to warm water and follow the same steps? I had the same question and looked it up. I cannot find where you posted how much 1 packet of yeast is equivalent to. I want to make, but need this info! Thank you so much for the fabulous recipe! Yummy and thank you again! Oh I must be dreaming!!!! This is a great recipe.

My son and husband made the cinnamon rolls last weekend, and they were delicious. Hey Dana Thx for the recipe… these look great! Is it possible to substitute soy milk for almond milk? This is ridiculous but I teared up when I was referred to this recipe! Thank you so so so much!!! Just a question though, would it work if I replace the oil with a mixture of nondairy milk and coconut oil instead of the earth balance?

To keep the calories low I just use all applesauce. Lorena, Did you make this particular recipe with just applesauce? It turned out OK? I made these once, and I was not successful but it was not because of the applesauce. I tried to have them rise in the fridge overnight, but because it was late and I wanted cinnamon rolls the next morning for my kids, and also I used a gluten-free flour blend…so the rising was not successful, but the flavor was good! Every store in every town has some kind of margarine. Just made these and I must say they are amazing!

Next time I would put more cinnamon but I may have spread mine too thin. My four year old approved and he requested them, so I call it a success! Thanks so much for sharing! Did this great recipe with the vegan option. It makes 12 rolls for me so I use a 9X13 pan. I substitute half the flour for whole wheat flour for an healthier version begin with whole wheat when stirring. Best when fresh from the oven, so I prepare everything the night before, roll and put in the pan. Cover with a plastic film and up in the fridge. The next day, I leave it at room temperature for at least 30 minutes and then in the warm oven.

The delicious smell in the house wakes up everyone! Thanks for sharing Dana! Will these keep out even if I lightly iced them with powered sugar? Or should I pop them in the fridge and re-warm-up in the microw? I recently made cinnamon rolls at home. I definitely need to try this out. Your intro mentions trying to eliminate a second rise, but the recipe still includes two rising times. You also use instant yeast, which is supposed to eliminate the need for two rises. When I make cinnamon buns, which I do regularly, I use quick rise yeast, let the dough rest only 10 minutes, as directed on the yeast jar, then shape the buns and then they rise until doubled.

They are in and out of the oven in about 2 hours, from start to finish. These cinnamon rolls truly are amazing! It was my first time ever using yeast and it was so exciting!!!! I will be making these this weekend for a brunch. I also added two tablespoons of applesauce for the filling and maple syrup to the icing 1 cup icing sugar, 2 tbsp maple syrup, 2 tbsp soy milk. I was wondering that too. Only bake half of them and freeze the rest for another time? Made some for my sister and the fam. They turned out spectacular. Still came out fluffy and airy. Also substituted almond milk for soy milk.

Turned out really well with some honey drizzled on top. Madeline, my friend actually tried it with gluten free flour and although the flavor was excellent the texture was quite stiff and flat. Have you come up with a type of GF flour that will work for these cinnamon rolls? Would one add xhanthum gum or maybe a mixture of GF flour and almond flour maybe???

Looking to see how to make these GF. Can I use the GF flour concoction from the cookie recipe? Also wondering about making them GF. I guess I can always make them for the family and abstain. I found a way with a friends help how to make these delicious and gluten free. Add 2 tablespoons to the milk and let it soak in the fridge for minutes. It will make a gel like substance to give it more moisture. Then continue with the directions as usual. Also chia seeds are full of fibre so that is a good thing!!! Also add one tablespoon of xanthan gum or guar gum mixed in with the flour.

Then they will turn out just as delicious as the non-gluten free version!

The World's Easiest Cinnamon Rolls

Do you mean to use gluten free flour, too? Yeah, this is a tough one with GF flours. Use gluten free flour as well as the chia seeds and the xanthan gum or guar gum. Also lessen the cooking time by minutes. Also to make it even more moist use a maple syrup glaze on top. The texture may be a little more dense, but it is still okay!!!!

It gives them that fluffy, tender texture. I just pulled these out of the oven and man do they look good!! This was simply so easy! Thank you so much for this recipe. Thanks for sharing, Jordan! Dana — My 10 year old daughter was diagnosed with celiac this summer and the thought of missing out on her great grandmothers cinnamon rolls for the rest of her life has her in tears.

Have you experimented yet with GF flour? I promised her I would try to make her some this Christmas, a Christmas morning tradition. We were successful at making your apple crisp with King Arthur GF flour yum pop! I still ate them: Hope that helps and I hope this recipe is one that you can modify so your daughter can enjoy cinnamon rolls again.

I love this recipe! Made it for the family this afternoon. We were all drooling! I made these this evening, surpassed my expectations which were pretty high to start with. I advocate a icing sugar glaze! How much was your packet of yeast? I am itching to try your recipe! I hope this recipe will work for me! Active yeast should be okay, right? It just might take a little longer for your rolls to rise and puff up. I made the rolls yesterday but they came out kind of hard.

Do you have any suggestions? Hmm, did your rolls rise? That could be the only potential problem. Whole wheat pastry or unbleached all purpose is best here. Check and make sure your yeast was fresh. I cannot wait to make these! My husband is allergic to eggs and I am always looking for vegan recipes as a result though we are also transitioning vegans.

Thanks for your help, and for posting this recipe!! Add 1 Tbsp of softened vegan butter for an even creamer frosting. Omg, lovely buns and lovely icing recipe! These turned out perfectly! I used as many as 4 Tbsp. Hi Dana, Your recipe looks great! Now I am a very beginner baker with very little time on my hands. This sounds and looks great! I do have a question. You mention that the recipe does not work with dairy milk, but would it be possible to use dairy butter instead of the vegan butter? If you try it out though let me know! Goodbye, Pillsbury Dough Boy! Just tried this recipe and WOW!

The cinnamon buns came out amazing and were truly gooey, soft, and delish! Thank you for this recipe! Let me know how it turns out! I just made these. About half a cup less. I also wanted to add a little maple to the filling, but I had already put on most the margarine. There ended up being too much liquid and a lot of the filling oozed out as I rolled, this resulted in a lack of cinnamon deliciousness inside the finished product.

I would recommend to anyone who wants to use maple inside to put it on first, maybe with a much much smaller amount of Earth Balance, or whatever butter. Other than that, they are pretty darn good. I would honeslty go ahead and bake them at night, then reheat in the morning. Would you store in fridge over-night? Also- how long to re-heat and at what temp? I suck at cooking!

I would love to make these for Christmas morning but are they as good when made the night before? Did you try these yet, Monique!? And if you do, let me know how you likey. I made these today and my vegan life is now complete. My family thanks you! Could these be made in the evening to the point of putting them in the pan for the rise and put in the refrigerator overnight to finish and bake in the morning?

Thinking of Christmas morning…. Just pop them in the oven in the morning. One was extremely dense. I used it to make french toast. That was the only way to make it edible. With the rolls, the first time, with the all white flour, it took some time, to get all of the 3 cups of flour integrated. The 2nd time, with the bread, it was easier, probably due to the little bit of extra moisture due to the agave syrup, and vanilla. The dough was so pliable. When doing the first step, it took my microwave 1. I used a candy thermometer to get it exactly to degrees. I think I was killing the yeast while making stuff prior to this recipe, by making the water I put the yeast in way to hot.

I like a hot bath. The temp should really be more lukewarm degrees like this recipe says. Also, I think many types of flour coconut, sunflower, rye? So helpful to know you can make bread with this dough! Glad you had so much success! It was really easy to make and turned out so good. Next time I will make the icing too but honestly they are great without. So good, so easy… dangerously easy. Just made these and they were big, fluffy, and delicious. I used coconut oil instead of vegan butter and brown sugar in the filling instead of white.

These were so easy and will definitely be a regular baking item in my home from now on. Just did a test run of these for Christmas morning. My son has an egg allergy so they looked perfect. Oh-my-gosh they are absolutely fantastic. So glad I found you! I used brown sugar in the filling. Mine came out pretty good… but maybe the white sugar spreads easier. My 4 year old has egg, milk, and tree nut allergies and needed special breakfast ideas for Christmas….. I made this Christmas morning!! My daughter already is allergic to milk so this was perfect!

I switched it up a little.. I cooked crumbled bacon and added it to the center and made maple flavored icing.. The hour rising time in addition to the 55 min listed time means these are a snack and not Xmas breakfast like I thought…. When I put it out on the table to knead, it was not looking good. I added raisins, fine shredded coconut mixed with ground chia and flax seeds to the brown sugar for the inside part. And real butter, since we are not vegans but we do drink almond milk. Made these today and took them to a party!!!

Super hesitant because I never bake with yeast, and have been pretty unsuccessful BUT, they came out awesome, and everyone loved them!! Will totally make them again and again!!! We doubled the recipe, and used butter instead of vegan butter and they are delicious! So glad you enjoyed them, Phoebe! Simple sweets are always the best kind. I love recipes that I already have all of the ingredients for on hand. I made these for breakfast on Christmas morning. The only thing I did differently was that I used sweetened almond milk vanilla flavored as that is what I drink and had on hand. So great to hear.

Thanks so much for sharing your experience. These have been so well received by readers and I absolutely know why. Not overly sweet without the vegan icing, of course and simple. The icing you recommended was divine. It was also my first time using vegan cream cheese so it was greater than I expected. SO glad you liked these Jen. Such an easy recipe and it worked like a dream. It includes buttermilk IIRC so unsuitable for vegans and the lactose intolerant. I would suggest using Pure if you want dairy-free. We made these yesterday, and just wanted to let everyone know that the dough also turns out well in a bread machine which makes it even easier than it already is.

I did activate the yeast outside the machine and then add it in as the machine was starting to mix and knead. So great to hear, Deanna! So glad you and your family loved them. I love this recipe!! I made those cinnamon rolls for a bunch of people and everyone loved them. I have a question…can I make the dough a night before and then make cinnamon rolls in the morning?

But yes, cover them and let them slow rise in the fridge the night before. And then in the morning, set them on top of the oven still covered while the oven preheats. Then bake as instructed! Wow, you get a lot of comments! I just found your site today through Finding Vegan on Facebook. I think I want to try several of your recipes.

I was hoping for a yeast free cinnamon roll recipe as someone else posted a plea for also. My daughter is sensitive to wheat not really the gluten but gluten free eliminates wheat so it works but also allergic to yeast! I am surprised to find so many people needing gluten free foods! Personally, I look for yeast free for my daughter and vegan for my son so I am quite happy to have found your page.

Also, an alternative to Earth Balance is Nucoa margarine. I never made cinnamon rolls before. I am glad this was the first recipe I used. They came out perfect, cute, and airy. If you beat me to it, let me know how they turn out! Hi I am wanting to make these for the first time today but we have hemp milk rather than almond do you think that would work? Also going to make a spiced fruit butter for the filling so will let you know how that turns out! Can I prepare the dough the night before and bake them in the morning for school to save pre-time? Or do you think if I make them completely and just save putting the icing from them, I could warm up in the oven in the morning and drizzle the icing and still be yummy?

So we followed your recipe replacing vegan butter with coconut oil and hemp milk instead of almond. This meant that the filling was wetter and that combined with rolling the dough out too thinly they are more dense than i was hoping for, however they came out very tasty still! Your instructions made the whole process really easy to follow so thank you!!

It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, with pasteurization this has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary. I am about to make them for the second time as this is my go to recipe now. I have tried a few vegan cin.. I have been making cin.. I use whatever milk I have on hand, the last time it was sunflower milk, and my non-vegan teenage son commented on their perfection!

Just tried this recipe yesterday! I have not baked from scratch in a long time and this was very easy for me! Need to practice more but my husband loved them too! Just made this recipe yesterday: Was hungry for a cinnabon roll and this recipe was easy to follow and make: Hi — Great recipe. I followed all directions and all turned out well……with one exception. I placed mine in the fridge over night to bake this morning.

When I took them out of the fridge they were flat and deflated. So not what I put in the fridge last night. Do you know why this happened? Not sure what went wrong? Made for Christmas morning and today and worked perfectly both times. Also just used normal active dry yeast without changing the instructions and they were delicious. Those look fab, Gwen! I follow you there now.

I make these rolls at least twice a week. I find that mixing brown sugar, white sugar and cinnamon makes the flavours insaaaanely good. But they rolls are pretty spectacular as it is. These were absolutely perfect! How do you think they would do if I pre made them and left them in the fridge overnight to cook in the morning?

Megan, so glad to hear you and your friend enjoyed these! I would just recommend making them, covering them and refrigerating them and then baking them first thing in the morning. Thank you so much for your recipes! This is definitely going to be my go to site for great food choices: They just came out of the oven. And my family almost devoured the whole thing!!! The dough is so fluffy and perfect!!!! Thank you so much for that recipe!!! Cinnamon Rolls are acceptable for breakfast, right? Well, following that train of thought, we had cinnamon rolls at my house for dinner last night.

Kids thought it was a fabulous idea! Ooh, a new stalker! Oh these look delicious! However, could I suggest that you skip the canola oil and use an oil that is not made from a genetically modified source. The majority of canola in north America is GMO. Use an organic cold-pressed olive oil or coconut oil instead. You could also substitute coconut oil for the Earth Balance unless you can find the non-soy organic version.

One additional idea-substitute a whole grain flour for part of the refined white flour for added nutrition and fibre. Hilary, make them however you wish. You can make them your own! These have just come out the oven and are absolutely gorgeous. Will definitely be making these again. Other than that, they are amazing and perfect! I made these today — they were amazing!!!! Even my fussy kids loved them ;- Thank you so much for the recipe — brilliant!

Karina, from Scotland xx. Are you sure you used 3 cups of flour? You just have to know when to stop! Still pretty yummy rolls if you ask me! I used wheat flour. With cinnamon rolls aaahhh no. I believe I used part whole wheat pastry part unbleached all purpose, so perhaps you could give that a go next time! I tried these… I agree… way too much flour. I used GF plain flour.

The first batch i just threw out. I tried again with only 2 cups and although the dough was the right consistency for the first rise, it was then too soft to roll up. I went ahead and cooked it, but they were horrible and dry… threw them out too. I give up… will look for another recipe. These came out perfect! Thanks for the great recipe! Thanks so much for the recipe! My toddler daughter has a ton of food allergies so she has never had cinnamon rolls. The only problem I had is that rasberries all sunk to th bottom like an upside down cake and it was impossible to get out of the pan.

I ended up serving it with a spoon in chunks. Any idea how to fix that? Delicious either way but would be nice to get out of the pan for company or for a gift! I have a question about buttermilk: I have heard that in the South, full fat buttermilk is everywhere. I finally made the cake. First, I made it by using frozen berries. The taste was absolutely delicious, but it was a little soggy.

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Yes, I did thawed the fruit and removed all the excess of liquid but still, the fruits have too much liquid. Anyway, the cake was VERY good. Today, I made the cake with mangoes. And I prepared the buttermilk by using lemon juice and I used lemon zest. So, will you authorized me to use this recipe? I will include that the recipe has been adapted from your site.

I found this recipe by accident, but it has turned out to be divine intervention! The first was made with raspberries; second, blueberries. Had a spur-of-the-moment potluck invite and had only a few blueberries left, so combined them with canned peaches. I was a bit puzzled, however, as to why my cake seemed so much higher than yours…almost double the volume. Mea culpa… Still, quite delish. Might try adding mini chocolate chips with the raspberries next! I just took the cake out of the oven and i made lemon glaze for the cake. Fruity dessert that doesnt take long in the oven is wonderful during warm weather!

I suddenly loved the scent of the mixture after I mixed it. I knew I would love this. I am just disappointed my cake did not create cute dimples!!!! If i overmix a mixture, does that happen?? I had to make a double batch of the batter due to a measuring mistake with the milk. But it worked out well because one cake used strawberries, as planned, but for the second cake I had to look around the kitchen for some other fruit I had on hand.

I cut up both a bosc pear and an apple and put them together in the second cake. I am in love with this cake! I made it for the third time this weekend and decided to add some blackberries into the mix as well as…get this…about 2 teaspoons of rose water. I also converted this to gluten free, made a few tweaks, and WOW… was it good. I used blackberries but set them on their sides and they all sank below the surface. I just wanted to use up some buttermilk that was going to go bad in the refrigerator and found this recipe.

I made a triple recipe and used two 9 inch round cakes and one smaller about 4 inch cake. I wanted them thicker than the picture showed. I had to try the small cake it looked so good and it was. The cake was so moist, I could have eaten the whole thing in one sitting. I wrapped the two 9 inch cakes and put in the freezer for company later this month and will serve with fresh strawberries and whip cream. I will be making this again when I can get some fresh peaches, it will be wonderful with any fruit.

Maybe some strusel and use as a coffee cake, the possibilities are endless with this basic cake. I have made this cake several times, each time with home made buttermilk made with whole milk. My berries sink to the bottom. I tried tossing them with flower to try to prevent them from fully sinking and just placing them on top, but most of them still sank to the bottom. Yours definitely looks more appetizing when you can see the raspberries.

I baked it at for 20 minutes. Also, I have a question on rhubarb I have made the big crumb cake several times too. How do you prepare it? Do you peel it or just wash it? Just wondering how you do it. I served it with some extra raspberries strewn around, and it turned out to be just right — not too much, and delicious. My raspberries sank into the cake also, and I forgot to sprikle the sugar on top until the cake had been in the oven a few minutes, but then it made a delightful sparkly crust so all was not lost.

I will definitely make this again. I finally got around to making this- amazingly delicious! We had a lemon but unfortunately, nothing to zest it with, so we had to leave that out. It was still amazing. This could be a good fall cake with cranberries and orange zest too…. So, I made this for a dinner party, and it was raves across the board. I used traditional buttermilk and instead of baking in a round pan, I used a square. The 1 inch squares are around the edges, and where the dip goes I put hand made whipped cream cool whip would do the trick, and probably a lot less calories, ha!

This cake was easy and delicious! Not too sweet, and great with a scoop of vanilla ice cream. It smells so good! Is it the type of baking powder I used? The berries could definitely react with a baking powder with aluminum in it. More baking soda or powder? But I noticed that it gets a little soft sitting out on the counter after a couple days. Should it be specially stored or just stuck in the fridge? I made an eggless version of this cake for my mother. I also added about a cup of chopped walnuts because…bananas go well with walnuts. The end result was fantastic!

It was just as moist and soft as the original version I make both and the added flavor of walnuts was just awesome: First time poster, long time fan! Half gone already just 3 hours later! I made this three times already, tweaking it to meet our tastes. The main change that I made is to add a lot more lemon. I posted about it this evening. Made this last night, but subbed blueberries for raspberries and whole wheat flour for all purpose. Turned out SO good! It reminds me of a coffee cake and yes, I will be enjoying a piece with my morning coffee.

The cake is amazing, though. I made it using the zest from a whole lemon, which ended up being more than called for, and I squirted some lemon juice on the berries once put into the dough. I used a 6-ounceish, evenish mixture of blackberries not placed any particular way, mostly sinking and raspberries placed hole-side up, mostly staying afloat.

Blackberry Pie Bars

Before baking I sprinkled the top with cinnamon and allspice, and I whipped some cream with a hit of amaretto to plop on top. I cannot stop making this cake!!! Oh the lemony flavour! Oh the light, fluffy, eggy goodness! The new recipe for Blueberry Boy Bait might just cure me though. Thanks for another hit! The cake was super moist and the blueberries did not sink to the bottom as I had feared. Take a look http: Thus, you will bring two of these delectable cakes home and lament the fact that your weight loss will be at a standstill for a few days.

But good golly, this cake is tasty and can be made when you are sleep deprived and exhausted at midnight in a matter of minutes. This cake is awesome! My cherries are close to being lost, I though about clafoutis but I prefere a cake texture than a flan texture, so I remembered I saw this recipe a while back. I like that the batter taste like butter even though there is not all that much in there.

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So easy and delicious… I made 2 for a family gathering. Thanks for the recipe! I used frozen strawberries we had recently picked, and it turned out great! Should I adjust the temperature? The perfect cake to make with any berries.. Mine came out a lot fluffier and moist than this one appears. All the berries sank, no matter which direction they were facing.

I have a question. I was so excited to make it because really,yours looks fantastic. The first time I made it with strawberries and it tasted lovely but my strawberries all sank to the bottom of the cake, making it rather soggy. I thought perhaps it was due to the size of the strawberries versus the raspberries. But do you have any idea why my fruit are sinking and how I can get them to stay up like yours? This is such a wonderful recipe, you rock! Just found your website tonight and you convinced me with this one!

Wonderful recipes, thank you very much! Another SmittenKitchen winner, for sure. This was SO easy and delicious! I used sour cherries instead of raspberries because I had the cherries on hand. They were perfect—just the right amount of tart to balance the buttery, moist and light cake. I just made this cake for the second time in two days, my roommates have been clamoring for more. Mixing the cake by hand works fine! Just be sure to be thorough. I also scattered strawberries and blueberries across the mixture.

Made this with wineberries picked from the side of our country road. I added a pinch of nutmeg and ginger, and used more than the called-for amount of berries. I swapped the raspberries with blueberries. Deb thanks for this recipe. First time I made it with raspberries and it was dee lish. Oh well, blackberries to the rescue.

You are teaching me what I thought not possible — how to bake simply and deliciously — and more and more, fearlessly. Just put my third one in 2. First two were strawberry and this one is sweet cherries. This is in the oven right now except with blueberries. The batter itself tasted so good I thought about just eating it.

I made this cake twice this week. The first time for myself and my husband, in the attempt to use at least some of the 2 kilos of wineberries we picked in a nearby park. I loved the simplicity of the recipe and the fresh, tangy flavor, thanks to the combination of the tart berries and lemon zest. Next time I made it, was precisely for the reason this cake is intended for: This time I made it with raspberries. Again, the result was great: The berries did not sink. The cake took 30 to bake through. I use the zest of a whole lemon for this cake. It is now one of my go-to recipes.

So simple and easy to make but tastes anything but. I found it cooked a little too quickly too, even 20 minutes left it very brown and almost burnt on the edge, but not so that it affected the taste. I made this twice, both times using the faux buttermilk. But apparently, none of that matters because this cake still turned out fantastic! The first time I made it using fresh raspberries and a hand mixer. The berries sank, completely out of view. The second time was made with fresh blueberries. This time, I hand mixed it as well as tossed the berries with a bit of flour before sprinkling them on top.

I also baked this one at for about minutes. Thanks so much for the recipe. Thank you for posting the recipe! I tried with blueberries, and it turned out to be absolutely delicious. I used full-fat greek yogurt instead of buttermilk. It has a similar tangy-ness, and give the batter a richer texture. It seemed to have worked well with the blueberries. I just made this as a gift for my neighbors. What a beautiful and fragrant cake! Thank you for sharing! I am baking this cake right now! I replaced the raspberries with blueberries tho….

Hi, I have been following your blog for at least a year. Your delicious-looking food photos always left me wanting to go right to the kitchen and get my hands on. Anyway, I just baked this cake for my workplace outing tomorrow. Something went terribly wrong when I made this the other day. It did not look anything like your cake, and it all fell apart when I took it out of the pan. I suspect either a scaling error or a creaming issue, but I really am not motivated to investigate further.

Fortunately, it was not destined for anything except breakfast snacking, and it stil goes perfectly well with yogurt even if it is ugly and broken! What really pushes me to name your site as my top favorite is that everything I make from your website always turns out the way it does in your photos. At least so far, which is about two months. Instead of raspberries, I used peaches and blueberries.

And tasted really ridiculously soft and moist, too. Some of the peaches and blueberries sunk, while others did not. Either way, it still tasted good. I finally got around to making this and it was a hit! I made a blueberry one and a raspberry one and they were super easy. Next time I plan to add more lemon juice and zest. I want to thank you for such a lovely recipe. I made a few ingredient changes so I could avoid a trip to the store and it was still fantastic.

It turned out great. It was light, tender and such a tangy, sweet mingling of flavors. This cake was awesome! We made it with the only berries we had on hand a mixture of blueberries and blackberries. Thank you for the wonderful recipe.

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I just made this and it turned out perfectly! It only took minutes to make and it tasted soo good! I used freshly picked raspberries and had no problem with them sinking. Actually, my cake looked exactly like the picture. The lemon zest and the sugar on top are the perfect finishing touches. I will definitely make this again- maybe even with blueberries…. I must have made this cake at least ten times since finding your blog a few months ago.

My husband loves it just as much as I do, and now he understands why we have a zester! I made this three time during our vacation last month, with rave reviews each time. Thank you so much for this delicious recipe. Wow, this looks so delicious and easy. I am making this today. I will turn this recipe into muffins. Would be great is you do a list of your favs desserts. I made this cake this summer and it was so light and moist, I just had to share some with my friend Molly. I also thought it was so good I decided to share it with others so I linked this page onto my site of the week page on my site.

I hope you get more hits on it as I still have it as an active link on my site. Thanks for great recipes! I decorated the top with flowers from the party and some raspberries I had leftover in the fridge. This cake was a HUGE hit with my coworkers. I also sprinkles a little demeura sugar on top after baling, mostly for decoration, but it added a really pleasant crunch to the texture. Seems good, baking very nicely, I reduced the sugar and butter. Gonna bring it to a party with homemade basil ice cream…. Baking in the oven right now, used frozen raspberries lovingly picked by my now 81 year old Dad this summer.

This was so good! I made it with blackberries and some whipped cream with a touch of brandy. My guests loved it!

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So here I am on Christmas Eve cooking him raspberry cake. It is summer in New Zealand. We got plenty of fresh raspberries from our local farmer market. I baked this cake yesterday. I sprinkled the top generously with castor sugar before baking. The top came out slightly crusty. Thank you Deb for the recipe. I made this last weekend and it was great! I used blueberries and forgot to put the sugar on top until the cake had been cooking for minutes. I added it when I remembered, and everything turned out fine.

It did take longer than 20 minutes for the middle of the cake to set — probably around 30 minutes. This is one of my new favorite recipes! I made it the first time with raspberries and the recipe just as you posted here and it was divine. What an easy and yet delicious summer dessert. I love recipes I can play around with. Turned out handsome AND delicious topped with lots of cranberries and vanilla sugar.

Oh, a tip for those folks whose fruit is sinking: This trick also works in recipes that call for stirring the fruit into the batter, too. Just made this with frozen blueberries. I made this over the weekend. I made it with strawberries and we put whipped cream on top. I was like strawberry shortcake, only better. The problem is that one 9 inch pan is too small! Everyone wanted more — including my 5 year old who was still asking for more after 3 pieces. Can you double it and bake it in a 9 x 13? Also, I took it out after 25 minutes when the top was browned and crisping up but the bottom was still really soft and sticking to the pan when I inverted it.

I did cool it for 10 minutes as instructed, and the toothpick was clean. Maybe, I needed to cook it longer? Deb, this has become my all-time favorite every-day cakes recipe. Every time we have a couple over for dinner — or go to a friends house for dinner- I make this cake. Sometimes when i use frozen berries, they sink into the batter even after rolling in flour in which case I just sprinkle powdered sugar on top and it still looks pretty.

Any other suggestions to help keep the berries from sinking? Thanks so much- this cake is truly a winner! I keep returning to it because it is absolutely delicious. I often add more raspberries than suggested, but you can never have too many of those fruity little treasures.

Thank you SO much for sharing this with us. This cake was instrumental in wooing my boyfriend, a man with quite refined tastes in baked goods. I believe that is sufficient reason to recommend that everyone make it, now, and feed it to a person that you like. Such an easy cake to make, and such a hard cake to stay away from! Buttermilk texture is just lovely. Has anyone tried mixing in chopped nuts? Orange zest 1 spoonful? I only had a single orange , 1 tbs of juice from the orange, cut back some on the buttermilk in consideration of the acidity in the juice, swapped almond extract for vanilla, threw in some semi-sweet chocolate chips, cut back on sugar, and voila!

I want to thank you a thousand time for this recipe. I made this cake for my Oscar Potluck Party-and it was great! I used frozen blueberries that I tossed with flour before sprinkling them on the cake. It turned out wonderful-I love that this is a cake I will always have ingredients on hand for. LOVE your blog so much! I just made this cake for the second time. Well I made it and I have to say it has changed me. Who knew that some flour,a whisk and a tiny carton of buttermilk could for once get me out of my head?

In a world so incredibly stressful, thank you for introducing me to a quiet place where true magic can really happen…. Hi Deb, Ive just discovered your fantastic recpies. Ive tried loads of them in the last week! I like when you have grams as well as cups…. You are simply amazing!!! I love all your yummy recipes and love that you post pictures of every step. Crossing my fingers that you soon create that Everyday Cake section. Although with two little ones of my own, I wonder how you find time to still cook a couple times a week.

I love your site and have recommended to other foodies. Debra — Thanks for the reminder! You know the best thing about this blog is actually eating what I see in the picture…. This cake was perfect when made as written! I also tried it using a thawed frozen berry mix and it was still perfect! Thanks for a great recipe!

Deb, this cake was incredible. I made this cake tonight with frozen raspberries and it was amazing—so tender! It took 40 minutes to bake, and the berries turned a bit blue and sank to the bottom, but I ate 3 pieces while it was still warm! Well, how nice of you to have a cake for my birthday! I was flipping through and sure enough-May! The berries all sank and were invisible, and it fell in the middle. I think our oven is possessed — my husband is an accomplished baker and every now and then has an inexplicable result like this.

So, I covered it with chocolate ganache, and filled the sunken spot with a mound of raspberries, then dusted it with a little powdered sugar! Thanks so much for this recipe. Thanks for putting up such a wonderful and flexible cake! However, it smelled and looked so good, we had to try a piece as soon as it came out of the oven! Thank you for this fabulous recipe I will definitely be making over and over again!

It was absolutely fantastic and I got raves from everyone at work! I used heavy cream that I had because I mistakenly bought milk instead of buttermilk. This is a seriously awesome cake. I made it with blackberries, because they were on sale. I think my husband might finish the entire cake before tomorrow morning. I will definitely be making this one again. I made this cake soon after it was posted but failed to post it myself til now. I loved it and have lived to blog about it. Thank you for all the delicious recipes! We made ours with strawberries since they are now in season!

I made this once and it was great! Is there anything I should watch out for in doubling the recipe aside from cooking time to make a thicker cake? I have a question about how long it will keep once baked. Do you think that will be ok? Juliana — One day in advance should be fine. I have baked one a week for the past 3 wks!! Thank you so much for this fabulous recipe. Had a bit of a disaster using packet cake mix, and I cannot be happier that I threw that in the bin and found this recipe to make from scratch.

By the way, it worked perfectly with frozen raspberries fresh berries are so expensive and out of season in Australia. The ingredients were the same, and even the techniques, but the tastes? I am beyooond amazed. The other cake was great but this cake was so light as air and had a unique sweetness to it. I must say that I am not to have sugar and I was too lazy to put parchment into the bottom of my pan. Have you ever tried this one, cutting the sugar in half?

Do you think it would affect spread of cake like it can in cookies? This would be good with chocolate and raspberry swirl with a mint added into it on the plate under the cake. Had I taken the course on spun sugar, some of that over the top of a fresh raspberry perched on the slice like a cage with a sprig of mint would make it look like you worked for HOURS..

This is really good moist cake!! I just made some last week and posted here. Added some almonds also to it for some variation.. I also used frozen raspberries instead of fresh ones, but I let them thaw a bit first. The best part about this cake was the tartness that the lemon added.

I made this cake tonight, using orange zest and blackberries. Mine stuck to the pan, too, but man, it was delicious. I made this yesterday for a July 3rd barbeque with some berries fresh from the farmers market. Because, why wait another day to celebrate? I put alternating circles of raspberries and blueberries to be festive, but all my fruit ended up getting gobbled up by the cake.

So I improvised aesthetically and smushed up blueberries in whipping cream for blueberry whipped cream — put a dab of that on top of the cake with some fresh berries surrounding it and the festiveness of the cake was saved. Its deliciousness never needed saving though — this cake was so moist and tasty. Thanks for another great recipe. So excited to share it with my friends tonight! I just recently started baking and had discovered the cookbooks site and was prepared to make her version of this cake with ww pastry flour.

But yesterday i made one of her cakes and was disappointed. That works sometimes, but i needed a great fruity cake for a bbq today. I already bought my buttermilk and blackberries and then i found your site and am i thankful! Presenters include cookbook author, restauranteur and teacher, Levana Kirshenbaum , and Michael Solomonov , James Beard Foundation award winning chef and owner of Zahav and Citron and Rose , Philadelphia.

Click here for more info and registration. Click here for more information and tickets. Friday, April 19th at 7: Enjoy six glorious days touring Israel and experiencing the sustainable food movement first hand through a partnership of Hazon and the Heschel Sustainability Center. Click here to order while supply lasts. Event will be kosher. Click here to register. Location will be sent upon registration. The celebration will include a five course Seder dinner , wine pairings and live music by Shahar Mintz and Naomi Less.

Vegetarian options are available if requested in advance. The lucky afikoman finder will be rewarded, of course! Warmer days and cool nights of early spring prompt the sap to flow. Learn about it at. Click here for more info and a full schedule of vendors and activities for kids and adults.

All meat is kosher and vegetarian options abound. Buy tix early for this one. Calling all chocolate lovers and do gooders! Kosher Food and Wine Experience celebrates its seventh annual tasting event. Sip on wines and spirits from more than 2oo providers. Dan and Yair Lenchner are at it again with their seventh pop up restaurant featuring winter harvest ingredients at their best.

Six courses will be served including pan fried sweetbreads with black truffles, smoked short ribs or seared sea trout, wild mushroom dumplings and more. Top it off with grilled pears graced with coconut milk caramel, kataifi, quince and cranberries. For reservations click here. Can you and your partner handle the pressure? Each participant will make 2 challot; one for your own Shabbat table and one to share.

This evening is dedicated in loving memory to the precious children who lost their lives in Newtown, CT. Come hear personal food stories from Mo Rocca , Carla Hall , Joan Nathan and a hilarious cast of others, including you! These old world, traditional Jewish foods have been re-thought and re-created for modern tastes by the dynamic Brooklyn based team. Click here for store locations. As bread is kneaded, formed, and baked on stage, these extraordinary storytellers convey their memories and dreams, mixing reality with fantasy, grandeur with ridicule, in a journey that ignites the senses.

Join other tribe members at 92YTribeca for this movie classic and an all-you-can-eat, sumptuous vegetarian, Kosher buffet provided by Buddha Bodhai. Both screenings will be on BluRay. RSVP on their Facebook page and join neighbors and local merchants. Mitchell Davis , James Beard Foundation , will moderate a panel exploring brisket history, origins, trends and cooking methods.

Eight layers oozing chocolate ganache for eights nights, rich and buttery Chanukah cookies , challah with white chocolate bits! Click here for more information and to register for this delicious evening in Westport, CT. Location will be disclosed upon registration. December to April , Second Thursday pm Dates: Crops were flash frozen to provide summer freshness all winter long while supporting local farmers. Mail your favorite latke recipe to info ediblebrooklyn.

Click here for info. November 4, Tile fish with lemon, butter and orange Roasted mushroom crustini Bread salad with parmesan cheese mint, thyme and parsley Blackberries and honey Italian wine. This 3 course Autumnal celebration will incorporate fruits and veggies that may not be on your radar yet. Class is being held at Kings Highway North. Are you hankering to taste dishes that temp you from food trucks you pass each day? Wine, global beer and cocktail selection included. For reservations and more info contact manna mannacatering.

Community Plates is hosting a blowout of a party, on October 9, to raise much needed funds for their efforts. Check out their mission to connect surplus food from restaurants and other sources to food-insecure households in CT. Enjoy the views while indulging in tasty Kosher culinary treats including sushi, crudo offerings and Mediteranean fish straight from the charcoal grill. Open for breakfast, lunch and dinner. Celebrate the freshness of CT. Click here for list of participating restaurants.

Mitchell Davis, James Beard Foundation, will moderate the panel of artisanal gefilte makers and chefs. September 6 at 6 PM. The Hazon Food Conference explores the intersections of Jewish tradition and contemporary food issues, with the goal of supporting leaders to create healthier and more sustainable communities in the Jewish world and beyond. This annual event brings together passionate people who are working for sustainable food systems in their own lives, communities, nationally and abroad.

Come learn and be inspired! Lunch is available, along with a convo about local producers. Enjoy a self-guided tour to more than 10 farms and enjoy petting zoo, pony rides, tastings, farm stands and pick your own. The gathering meets on the deck, overlooking the Saugatuck River, Area farmers and vendors are donating the goods so that funds may be directed to continue implementing and expanding youth and community programming. Tix are on sale Friday, August 3.

This is one party you will not want to miss. Buy tix for the August 2 event early and let me know how it is! Session runs August and will focus on technique, skill development and deliciousness, culminating in a cook-off to rock the UES. Check out their other offerings, too. Click here to find them. All sessions are at Sport Hill Farm, Easton. Tribes-A-Dozen has just released a product called: Hallah Egg Bread Mixes. Three varieties, Traditional, Wholey Wheat and Simply Spelt, will keep your guests guessing how you manage it all while spending the day at the beach.

Lunch offerings by DuSoleil round out the mid-day break by the Saugatuck River. Down these small fillets with chopped sweet Vidalia onion and Cornichon pickles while imagining the pushcarts that sold them when our grandparents lived in the same neighborhood. Check out this sublime salmon with a medley of beets, pea shoots, radishes, heirloom bean and kumquats. Local and Seasonal whenever possible. The view of the Saugatuck River , from the balcony, can not be beat. What makes honey taste like sweet and buttery blueberry blossom? Come learn and taste with Marina Marchese, local beekeeper and honey sommelier.

Indulge in these fudgy chocolate treats while learning about Brazilian cheese bread and Caipirinhas, limey summer cocktails. Meet your neighbors and your farmers as you shop and shmooze! Click here for more info and to buy tix for this May 15 event at 92Y. Hanoch Bar Shalom, one of the first and greatest champions of using the freshest local ingredients found in Israel, has died. Syrian chef and author, Jennifer Abadi is teaching a 2 part vegetarian class focusing on the flavor packed regions of the Near and Middle East.

Learn to make Syrian yellow squash pie with cucumber yogurt sauce and Turkish yogurt cake with semolina and lemon zest, among many other items. Wesleyan University is gathering food bloggers and writers for Foodstock on Sat. Israeli company, Hishtil , has figured out a way to grow a basil tree that will live approximately five years. No more pining away for fresh basil in the winter. Article by Daniel Ben-Tal, photo: In this unique multi-sensory event, Israeli artists, chefs and producers explore a relationship to place through flavors, smells, and textures.

An outstanding panel of speakers will explore Jewish Cuisines from around the globe, both traditional and contemporary: Tuesday, April 24, 6: For more info click here. Let me know if you are attending so we can meet! Put your money where your heart is! Join me, on March 26, 7: Hope to see you there! Almost a week after Purim, bakeries in the Marais neighborhood in Paris are still selling delicious hamantaschen.

I was tempted by these poppy laden treats in the window of Florence Kahn Bakery, founded in Check it out at www. All proceeds will be donated to L. Team registration being taken now. Check out the goodies this Thurs. March 8 and March 15 and then we wait….. My grandfather was one of these bakers! Tasted Tumbador hand crafted chocolate from Brooklyn while at the Public Theatre last night.

They are rich, delicious and certified kosher, with a non-dairy, vegan selection too. Try the dark chocolate sesame raisin bar….. Check out this great offer. Alina Dizik shared thoughts on reconstructing treasured family recipes at www. She lends great insights and reminds us that when experimenting with ingredients lists, heirloom recipes were generally uncomplicated and inexpensive to make.

Bold flavors, simple ingredients and healthy attitudes come together in this exciting resource. This is a great gift for anyone who appreciates a wide range of multi-cultural recipes. Schoolhouse Restaurant in Wilton, CT. Menu is veg heavy all the time, too. Edible Brooklyn announced 5 weekends of celebrating local wines, chefs, artists and jazz on the the East end of Long Island as Winter Fest rolls on.

Among them are some of my faves including dark chocolate, steel-cut oats and wild salmon. Plenty available to drink too, with over high end wines represented and available for sampling beginning at 6: Life outside of this blog is all about my family, tasty travel adventures and power walks deep in the CT woods or along the shore. X Subscribe to Kosher Like Me weekly newsletter so you won't miss a thing. Wednesday, December 12, Thursday, December 6, Read More Thank you to all readers who commented, tagged and linked to our give-away this week.

Monday, December 3, Read More It's Chanukah giveaway time! Wednesday, November 28, Read More And just like that Wednesday, November 14, Read More Thanksgiving starters and sides are where my head is as we approach the holiday feast next week. Tuesday, November 6, Wednesday, October 24, Read More Ahhhh, Roma! Wednesday, October 10, Read More As my summer vegetable garden was winding down I waited patiently for the last warm days to ripen my end of season tomatoes.

Wednesday, October 3, Read More Thank you Thank you Thank you to all of you who took the time to leave a comment on our Millennial Kosher cookbook give-away contest. You sparked some great ideas and brought on a serious case of the giggles with some of your memories and suggestions. Tuesday, September 25, Thursday, November 29; This class is kosher, dairy and vegetarian. Meals will be kosher style. Dietary requests may be made upon registration. Hankering to host an authentic Chinese dim sum brunch? Attendees will leave the demo with 4 holiday recipes: Wednesday, July 11, ; Jordanian marinated green olives with red peppers and tamarind Persian red kidney bean dip with lime juice and angelica powder Syrian parsley salad with bulgur, lemon, and scallions Lebanese potato salad with allspice, lemon, and hard-boiled egg Syrian salmon croquette sandwiches with dill and parsley Israeli dried fruit salad with grapes, almonds, mint, and honey.

This class is taught in a kosher kitchen. June 11, ; Looking to add more vegetarian dishes to your repertoire? Prep and cook with your classmates and then enjoy a late dinner together. Noshes from his recently released memoir and cookbook will be served. Noshes and book sales will follow the talk. Thursday, March 15, at 6: This class is taught in a kosher kitchen and includes meat. January 31, Join Paula for a chat and some noshes. Ready to heat up your kitchen this winter? November 29, 7: This class will be taught in a kosher kitchen. Nosh on gravlax tea sammies, pickled herring canapes, pastrami cured smoked salmon and more.

This is a kosher event. Chinese Food on Sundays! Just on time for Rosh HaShanah! Tuesday, September 12, Think you know it all? Keynote speaker- Jeff Yoskowitz, co-author The Gefilte Manifesto Breakout sessions including cooking demos and discussions on the intersection of sustainability and Jewish food values.

May 24, at 8 PM tix: February 16, 7: Programming begins at 4: Drop in for any or all sessions. Thinking about an Autumn road trip that combines great food, a vibrant city and easy flights in and out? Tri-state foodies, this is for you! Thursday, October 20, at 6: Check out this class: Summertime Shabbat, A celebration of peak season ingredients Wednesday, August 3rd , Open to 8 participants at all skill levels. Reserve by e-mail to Liz kosherlikeme. And then imagine blintzes.

Saturday, June 11, 7: Can we agree that this is very tempting? Vegan meals will be available for purchase. Most dishes will be vegetarian; fish will be kosher varieties only. This class is vegetarian and taught in a kosher kitchen. Tuesday, March 29, Select galleries will be open prior to the talk. Plenty of noshes included. More than a dozen new breweries have opened in NYC in the last three years! Book signing to follow. Hazon Food Conference December 29, January 1, December 7, ; 6: Many of the latkes will be vegetarian.

This is not a kosher event. Sunday, November 22, 9: Monday, November 16, Madhur Jaffrey will be signing books following the talk. Monday November 9, 7 PM 92nd St. Y ; NYC Learn more and buy tickets here. Check out this colorful menu: Tuesday, October 13, Hands on vegetarian cooking class with Middle Eastern flavors and ingredients Instructor: All proceeds benefit the educational programs at Wakeman Town Farm. NYC Thursday, August 20, 6: Eat what you make with your classmates. Monday, August 10, 6;30 PM Click here for more info and to register.

Wednesday, August 12, from 6: Class dates are July16, August 13, September 3; 6: Friday June 26, at 6: