ice cream

Healthy Three-Ingredient Banana Ice Cream

Thank you for sponsoring this Healthy Three-Ingredient Banana Ice Cream recipe, FitJoy!

Healthy Three-Ingredient Banana Ice CreamHealthy Three-Ingredient Banana Ice Cream

August is going to be a little stressful, so if you’re available to come sedate me for roughly a month or like throw me into the ocean or something, I’m down for that! Good news, though: it’s stressful for GREAT reasons, because there are big changes coming up that I’m excited about!
(more…)

Spiked Coffee Cake with Bailey’s Irish Cream

Spiked Coffee Cake with Bailey's Irish CreamSpiked Coffee Cake with Bailey’s Irish Cream

Roasted Apricot and Shortbread Ice Cream Bars

Roasted Peaches and Shortbread Ice Cream Sundae

Roasted Peaches and Shortbread Ice Cream Sundae
Roasted Peaches and Shortbread Ice Cream Sundae

Hot Raspberry Cake with Vanilla Ice Cream

Hot Raspberry Cake with Vanilla Ice Cream

Hot Raspberry Cake with Vanilla Ice Cream



Recipe by: Willow Bird Baking, adapted from the Blueberry Coffee Cake by Sweet Anna’s
Yield: 6-8 servings

This cake is absolutely to die for. It’ll come out of the oven seeming biscuity on top, but inside it’s the most tender, soft, buttery hot raspberry cake. It’s so easy, too!

Cake Ingredients:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup buttermilk
3 cups frozen raspberries (do not thaw)

Glaze Ingredients:
2 cups powdered sugar
2 tablespoon seedless raspberry jam
8-9 fresh raspberries
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
milk to thin (I used around 3 tablespoons)
fresh raspberries and vanilla bean ice cream for serving (optional)

Directions:
Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Reserve about 1/4 cup of this mixture in a small bowl.

In a large bowl, cream together the butter and sugar. Add the egg and extracts and blend until just combined. Add the flour mixture and buttermilk alternately, beginning and ending with the flour. Toss the raspberries in the 1/4 cup reserved flour and then fold them (and the rest of the reserved flour) into the batter. (The dough is quite stiff, so be patient as you’re folding in the berries. It’ll seem like it’s mostly berries, but just trust me. It’ll be awesome.)

Spread the batter into a 10-inch skillet (I used the back of two spoons to work it around.) Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs (cooking time in a cast iron skillet can be variable, so check early and often.) While the cake is still hot, purée the jam and raspberries together in a food processor. Add the extracts. Slowly add the powdered sugar as you process. Add milk slowly to get the desired consistency — I ended up adding about 3 tablespoons. Pour your glaze (which is hopefully NOT mauve) over the hot cake. Serve while still warm with fresh raspberries and vanilla bean ice cream.

1 2 3