Sangria Cake

A delicious, fruity Sangria Cake for any summer special occasion!

Did you know that August and September are the months with the most birthdays? It’s probably the result of couples getting cozy around Christmastime nine months earlier–or some science even suggests the body is biologically predisposed to procreate in the winter months. Whatever the reason, in my own family of origin, it rings true: Both my parents have August birthdays, and I’m right behind in September.

Every year I bake my mom’s birthday cake. It’s a super fun exercise in creativity because she gives me free reign to make whatever I like, from this Chocolate Mint Layer Cake to this Apple Cream Cheese Bundt Cake.

This year, inspired by some gorgeous cupcakes I saw awhile back, I thought a sangria cake sounded perfect. Fruity, colorful, and a little different, it seemed just right for a summer birthday.

Once made, the flavors in this cake were actually rather subtle–not overpowering, but definitely with a fruity depth and a hint of orange. I especially loved the frosting, which was pretty in pink and just the right level of sweet. And I must confess I geeked out over decorating the exterior with an arrangement of fresh fruit. With the alcohol baked into the cake and just two tablespoons in the frosting, even my kids were free to partake. (And I think my mom liked it, too!)

So, for a special celebration, give this sangria cake a try! (My birthday is next week, hint, hint…)



Print Recipe
Sangria Cake
Happy summer! This Sangria Cake makes the perfect pretty, fruity celebration for a summer birthday or other special occasion.
Cook Time 35 minutes
Servings
Ingredients
For the cake:
For the frosting:
Cook Time 35 minutes
Servings
Ingredients
For the cake:
For the frosting:
Instructions
  1. Preheat oven to 350 degrees. Grease two 8-inch cake pans. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Mix in orange zest, then add eggs one at a time. Mix in orange juice and vanilla.
  3. Mix in dry ingredients and sangria, alternating between the two, until fully incorporated. Stir in food coloring until well mixed. Divide between cake pans and bake 30-35 minutes.
  4. Meanwhile, make frosting: In a large bowl combine butter and powdered sugar. Add orange juice and sangria and mix until smooth. Refrigerate until ready to use.
  5. Once cake is done, let cool at least two hours. When cake has cooled, frost to your liking.
Recipe Notes

Cake adapted from Liv for Cake, recipe A Love Letter to Food Original.

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Orange Olive Oil Bundt Cake

Need a dessert to feed a crowd? This Orange Olive Oil Bundt Cake with yogurt icing is just the ticket!

Every other Sunday for the last fifteen years, my husband and I have had Sunday dinner with his family. Coming from a New York Italian family as he does, Sunday dinner is almost more of a religious observance than a simple meal. Barring an act of God, it WILL happen. And it will probably involve sausage.

Over the years, as we’ve gotten together, the family has seen many changes. While Sunday dinner started out at his parents’ house every week, we’ve now transitioned to rotating between the homes of his mom and his siblings. And whereas, fifteen years ago, there were seven of us around the dinner table, there are now eighteen adults and kids. When it’s our turn to host, you can find me searching for recipes that feed a crowd.

I’ve assembled a handful of go-to entrees to serve for dinner, from chili to casseroles to barbecue chicken sandwiches (thank God for the Crock Pot). But sometimes the course that leaves me stumped is dessert. A single pan of brownies no longer suffices for this many people, and forget about a single pie–or even two. One dessert I come back to time and again is the ample, flexible bundt cake. It’s easy to slice and serve for any portion size, it doesn’t require the effort of frosting of a layer cake, and it always turns out so pretty. Plus, who doesn’t like cake?

I made this Orange Olive Oil Bundt Cake for our most recent Sunday dinner. Lately I’ve been digging in to a bit of “research” (aka baking and eating) on replacing butter or other fats with heart-healthier olive oil. This particular olive oil baking experiment was certainly a success! The cake turned out slightly–but not overly–dense, with a delightfully almost-crunchy crust. Drizzled with a yogurt icing with a hint of orange, each slice was a little bit of citrus heaven, especially when accompanied by a dollop of vanilla ice cream.

To complete a Mediterranean-themed meal, I served this after my Twice-Baked Spaghetti Squash with Sausage and Kale. (See? I told you sausage would be involved.) For Sunday dinner or to feed any crowd, I’d say you can’t go wrong with bundt cake–especially this one.



Print Recipe
Orange Olive Oil Bundt Cake
Serve up a slice of citrus heaven with this orange olive oil bundt cake topped with yogurt drizzle!
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Instructions
Make the cake:
  1. Preheat oven to 350 degrees and generously grease a 12-cup bundt pan.
  2. In a large bowl, mix sugar and eggs with a hand mixer on medium speed. Add olive oil, vanilla, and orange extract and mix until smooth, then repeat with orange zest and juice.
  3. Add flour, baking soda, baking powder, and salt and mix with hand mixer until no lumps remain.
  4. Pour into prepared bundt pan and bake 40-45 minutes or until a tester inserted in the center comes out clean. Let cake cool completely before frosting.
Make the glaze:
  1. In a medium bowl, whisk together powdered sugar, orange juice, and yogurt until smooth.
  2. Drizzle icing over cooled cake. Garnish with additional orange zest. Refrigerate until ready to serve.
Recipe Notes

Adapted from Food Network, glaze my own recipe.

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Chocolate Mint Layer Cake

Hi, my name is Sarah and I’m a cake-aholic.

And I am also a nutritionist.

Do we have a problem here? Not necessarily. I mean, while I absolutely love cake, I don’t eat it every day, I maintain a healthy weight, and my diet is generally (I’d like to think) pretty healthy. In fact, I’m a big fan of the 80/20 principle when it comes to eating: stay on course nutritionally about 80% of the time, do what you like–within reason–the other 20% or so. (I even wrote an article about it here.) So do I feel bad posting a totally indulgent, party-perfect Chocolate Mint Layer Cake on the blog today?

No, I actually don’t. Especially because today is my birthday.

This cake isn’t actually for my birthday (mine will be a Neapolitan Strawberry-Vanilla-Chocolate sugar bomb I intend to make this afternoon), but rather, for my mom’s a few weeks ago. My mom and I have a little arrangement where, because I love making cakes and we both love eating them, I get to make her a cake of my choosing every year. Usually with chocolate.

This year mint chocolate was calling to me, and this recipe, modified from Lindsay over at Life, Love, and Sugar was exactly what I was looking for–except that with our family size, I didn’t actually need THREE layers. (Though I may have wanted them.) The cake came out fluffy and moist and kept well in the fridge, where it shockingly actually lasted a week. And though, with mint frosting, it can be tough to strike the right non-toothpaste-y, yet not-too-mild note, this stuff does so beautifully.

I’m no cake decorating expert–I’ve taken one single class at my local Michael’s with an instructor who was oddly enthusiastic about using Snickers to garnish cakes–but I have to say, I think this, with its pretty green color and tempting Andes mint pieces, turned out looking particularly appealing. And tasted amazing. What more does a birthday cake need?

P.S. I’m not including nutrition info for this one. It’s my birthday and I DON’T WANNA KNOW!



Print Recipe
Chocolate Mint Layer Cake
Minty, chocolatey, and totally indulgent, this cake makes the perfect choice for a birthday or other special occasion!
Course Dessert
Prep Time 45 minutes
Cook Time 35 minutes
Servings
slices
Course Dessert
Prep Time 45 minutes
Cook Time 35 minutes
Servings
slices
Instructions
Make the chocolate cake:
  1. Preheat the oven to 300 degrees and grease two 9-inch cake pans well. In a large bowl, combine dry ingredients (flour through salt). Make a well in the center of the dry mixture and add egg, egg white, milk, and vegetable oil. Mix to combine. Add vanilla and boiling water and mix until well incorporated.
  2. Divide batter evenly between the two pans and bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Make the mint frosting:
  1. While the cakes cool, mix softened butter, shortening, and powdered sugar until smooth. Add water or milk, vanilla, and peppermint extract and mix again. Slowly add food coloring to your liking (I'd say go with about 2/3 green and 1/3 yellow) and mix until color is even.
  2. Place one layer of the cake on a platter and frost the top. Top with second layer of cake and frost the entire cake, reserving about 1 1/2 c. for extra frosting garnishes.
  3. To get the look pictured, use a cake decorating tip like Wilton 1M to pipe swirls around the outer edge of the cake's surface. Insert whole Andes mints into the swirls, press them into the base of the cake, or garnish however you like!
Recipe Notes

Adapted from Life, Love, and Sugar.

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Sangria Granita

You know what this blog needs? More alcohol. And it could always use more desserts. Let’s get crazy and combine the two in a fruity, refreshing Sangria Granita.

If you’ve never had granita before, you’ve probably had something similar that goes by a different name–because it’s basically a grown-up slushie. In fact, there’s not even always anything “grown-up” about it. It pretty much IS a slushie…or, if you prefer another name name, a “shaved ice” or, for the truly refined, a “sno cone.”  With origins in Sicily, granitas can be found alongside gelato all over Italy (which explains why you might ALSO hear them called “Italian ice”). A dead-easy dessert, granita typically contains just water, sugar, and a flavoring. Add some freezing time and a few rounds of ice crystal-scraping and you have the perfect sweet to hit the spot on a hot day.

With summer on the horizon, this Sangria Granita might be just the light treat you need poolside or after dinner. This version starts with Merlot and the juices of oranges, lemons, and limes, but could easily be adapted to use other wines and/or fruit juices. Let me know which combination you think would taste best!

Print Recipe
Sangria Granita
A refreshing, light dessert that's perfect for summer!
Course Dessert
Cook Time 5 minutes
Passive Time 3 hours
Servings
Course Dessert
Cook Time 5 minutes
Passive Time 3 hours
Servings
Instructions
  1. In a saucepan, heat wine, water, and sugar to boiling over medium heat. Boil and stir one minute, until sugar dissolves. Remove from heat and stir in fruit juices. Let cool.
  2. Pour mixture into an 9 x 13 baking pan (metal works better than glass for optimal freezing). Place the pan in the freezer. Remove after 30 minutes to scrape and stir the mixture with a fork so that flaky ice crystals form. Repeat every 30 minutes until frozen to your liking.
  3. To serve, scrape with a fork into individual bowls and serve immediately.
Recipe Notes

Adapted from Fine Cooking.

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Coconut Almond Muffins

The Monday after spring break has its ups and downs. In my case, having stayed home with my kids for the better part of ten days, I’d be lying if I said I weren’t a little grateful to have them headed back to school this morning. Like, if I hear one more “He hit me and I did NOTHING!” I might need to pack up and move to Aruba. On the other hand, I do treasure the concentrated time home with them doing fun activities like park play dates, library visits, and living room picnics.

And after almost a whole week or waking up without an alarm, it was a little hard to get out of bed this morning.

That’s partly why I made these Coconut Almond Muffins yesterday–to trick myself into the motivation needed to get up and go about regularly scheduled life. With the hearty texture of ground almonds and tropical sweetness of coconut, they’re a tasty treat that’s worth hauling myself into the kitchen for.

What I didn’t anticipate, though, was that my ten-year-old son (who took a sudden interest in cooking over spring break) would make me coffee, pour me a glass of water, and plate me two of these muffins–complete on a tray for breakfast in bed! Since our spring break was somewhat derailed by the bickering so common to school-aged kids, we’d had a long talk last night about service and kindness. Something must have sunk in.

I guess the only problem is that I didn’t actually have to get out of bed to eat them!

 


Print Recipe
Coconut Almond Muffins
A classic combination of coconut and almond flavors these lovely muffins!
Prep Time 10 minutes
Cook Time 15 minutes
Servings
muffins
Prep Time 10 minutes
Cook Time 15 minutes
Servings
muffins
Instructions
  1. Preheat oven to 400 degrees and grease 12 muffin cups.
  2. In a large bowl, combine all purpose flour, whole wheat flour, sugar, baking powder, and salt. Make a well in the center and add melted butter, almond milk, almond extract, vanilla extract, and eggs. Stir until just combined.
  3. Coarsely grind the almonds: pulse almonds in a small food processor or zap a few times with an immersion blender until broken into small pieces. Mix almonds and coconut into batter.
  4. Divide batter between 12 muffin cups and bake in preheated oven 14-18 minutes. Let cool and store in an airtight container.
Recipe Notes

Adapted from Bake or Break.

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