Sally sent to me earlier today and I finally had a chance to compare - just looking at the crust, they differ quite a bit in the proportions of flour, butter, and sugar. I’ll report back on whatever I end up trying…
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Upside down plum cake. This was fantastic. I used Italian prune plums and wished for a heavier plum layer.
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It looks luscious!
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Pear Sour Cream Snacking Cake Page 49
This cakes has oil and sour cream. Result is a very moist cake. No mixer used. We loved it and i think you can use a lot of different fruit. My pears were Bartlett.
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STRAWBERRY SHEET CAKE p.55
I’ve been buying half flats of end of season strawberries to make jam. Scooped out some to try this cake.
The amount of sugar was more than I like to put in a cake— but I was hesitant to reduce it because sometimes that really changes the texture of cakes. In the end, I reduced it by half a cup and omitted the turbinado. It was plenty sweet, and the texture was lovely.
We had 5 tasters, 2 adults and 3 teens. Everyone liked it. One of the teens added plain yogurt on top to counteract the sweetness.
I was very impressed by how easy it was to assemble this cake. Basically I threw it together in 15 minutes before my last meeting on Friday, and it baked while I was working. My only quibble is that the strawberries sunk to the bottom, so the cake wasn’t as lovely as the photo. I have coated blueberries in flour before to prevent this problem but don’t know if I’d want to try that with strawberries. Any suggestions?
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Hi everyone! Voting is in process for Cookbook of the Month, Cuisine of the Quarter, and Dish of the Quarter — come join in and cook along!
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NOT YOUR GRANDMA’S BLUEBERRY STREUSEL MUFFINS (p. 20)
I just discovered Hungry Onion searching for reviews of recipes for Snackable Bakes and I decided to stay and join the discussion. This is the first recipe in the book and my first Jessie Sheehan recipe to ever bake. I’m not sure these muffins were any more “easy-peasy” than any other muffin recipe I’ve ever baked but the results were good. I used fresh blueberries and I followed the recipe - working hard to gently fold in the flour and blueberries and not overmix.
Baking time was spot on and muffins were delicious. Great start!
Next up: Banana Snacking Cake with Chocolate Malted Cream Cheese Frosting. My very ripe bananas are waiting on the counter and the malted milk powder arrived in the mail yesterday (an ingredient I have never used). What else can I do with this ingredient? Thoughts welcome.
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If you like hot chocolate in the winter try adding a spoonful of malted milk powder. I love it!
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welcome Kellie!
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Yes - hot chocolate season is right around the corner and I will give this a try.
BANANA SNACKING CAKE WITH CHOCOLATE MALTED CREAM CHEESE FROSTING (p. 50)
I have recently become obsessed with snacking cakes partly because of the ease but mostly because of the size. An 8" square cake for a household of two is the perfect amount. I have made many in the past couple of months from Yossy Arefi’s Snacking Cakes but this is the first one I’ve frosted.
I was short by about 50g on mashed bananas so I added some unsweetened applesauce (worked like a charm although I may have lost some banana flavor understandably). I also managed to misread the buttermilk measurement and add 1/3 cup instead of 1/4 cup but it did not impact texture. I realized it as soon as I tossed it in 
The frosting is DELICIOUS - think WHOPPERS malted milk balls as a frosting. And I added the crushed WHOPPERS to the top as garnish. Yum!
We are celebrating a birthday next Saturday so up next will be: “Shh, Don’t Tell!” Devil’s Food Snacking Cake with Marshmallow Frosting.
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As far as the unfrosted varieties you tried from Snacking Cakes, any particular favorite you might recommend?
I finally broke down and bought the digital copy of the book when it was on sale, but haven’t baked from it yet. We’re not big frosting eaters, but do enjoy an unfrosted cake with coffee or tea.
Not kellilee, but I love the grapefruit and white chocolate cake from that book. Oh, and the ricotta cake with blueberries and raspberries (I only used blueberries).
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I keep hearing great things about that grapefruit cake.
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In rethinking about it, I may have used a glaze on that one. But no frosting of any sort on the blueberry ricotta one.
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I really wish I could refer you to thx long thread from when Snacking Cakes was BCOTM on Chowhound!
Off hand, I baked and liked the orange-poppyseed cake, buttered walnut cake (and mocha walnut-cardamom variation), browned butter, pecan, and white chocolate cake, and the espresso chocolate chip cake. I hope to try a bunch of the summer fruit cakes when they’re seasonable. I tend to reduce the sugar a smidge, but such is my won’t.
I know the simple sesame cake has some fans here.
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I miss that thread! I agree that espresso chocolate chip cake was fantastic. Also loved the white chocolate grapefruit cake and sesame cake.
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A friend made one from the book with raspberries, nuts, and I wish I could remember what else, but it was delicious. Still warm inside and no topping at all. Unfortunately not near the book to say which it was.
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MOLTEN DOUBLE CHOCOLATE MUG CAKE p. 97
Lulu and I are on our own right now, and this sounded like a fun way to end the weekend after a healthy dinner. I’ve seen recipes like this before, but never really felt interested in trying them. Now I have. You stir everything in a mug and put it in the microwave for a minute of two. It works, but wow, is it ever rich. I couldn’t even eat half of mine, Lulu managed to eat hers but it took probably 45 minutes. But if you want to make yourself a rich chocolatey dessert without having to worry about what you’ll do with the rest of it, this is the perfect solution.
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