Simply Delicious Recipes, Annapolis Junction, MD (2025)

11/15/2025

Toffee Almond Butter Cake

Ingredients:

- 1 cup unsalted butter, softened (226 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup packed brown sugar (220 grams)
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (240 ml)
- 1 cup chopped almonds (150 grams)
- 1/2 cup toffee bits (90 grams)
For the Toffee Glaze:
- 1/2 cup unsalted butter (113 grams)
- 1 cup brown sugar (220 grams)
- 1/4 cup heavy cream (60 ml)
- 1 teaspoon vanilla extract
- Pinch of salt

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan or line it with parchment paper for easy removal.
2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
3. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until combined.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternate mixing: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix.
6. Fold in almonds and toffee: Gently fold in the chopped almonds and toffee bits until evenly distributed throughout the batter.
7. Pour batter into the pan: Pour the batter into the prepared baking pan, smoothing the top with a spatula.
8. Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Make the toffee glaze: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, and a pinch of salt. Bring to a gentle boil, stirring constantly, and let it simmer for about 2-3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
10. Glaze the cake: Once the cake has cooled completely, pour the toffee glaze over the top, allowing it to drip down the sides.
11. Serve: Slice the cake and serve it on a plate, garnished with a few almond slivers if desired. Enjoy this moist and flavorful Toffee Almond Butter Cake with a cup of coffee or tea!

Cooking Tips:
- For a richer flavor, consider toasting the almonds before adding them to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- If you prefer a less sweet cake, you can reduce the amount of brown sugar in the glaze.

11/15/2025

Cinnamon Caramel Crunch Loaf

Ingredients:

- All-purpose flour - 2 cups (240 g)
- Granulated sugar - 1 cup (200 g)
- Brown sugar - 1/2 cup (100 g), packed
- Baking powder - 2 teaspoons
- Baking soda - 1 teaspoon
- Ground cinnamon - 2 teaspoons
- Salt - 1/2 teaspoon
- Unsalted butter - 1/2 cup (115 g), melted
- Eggs - 2 large
- Vanilla extract - 1 teaspoon
- Buttermilk - 1 cup (240 ml)
- Caramel sauce - 1/2 cup (120 ml), plus extra for drizzling
- Chopped nuts (e.g., pecans or walnuts) - 1/2 cup (60 g), for crunch topping

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper for easy removal.
2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
3. Combine wet ingredients: In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk. Whisk until smooth and well blended.
4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
5. Add caramel: Gently fold in the caramel sauce, creating swirls throughout the batter. Do not mix completely; you want to see ribbons of caramel.
6. Pour into the pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
7. Add crunch topping: Sprinkle the chopped nuts evenly over the top of the batter. Drizzle a little extra caramel sauce over the nuts for added sweetness and shine.
8. Bake: Place the loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Serve: Once cooled, slice the loaf and serve it on a plate. Drizzle with additional caramel sauce if desired. Enjoy your homemade Cinnamon Caramel Crunch Loaf with a cup of coffee or tea!

Cooking Tips:
- For an extra touch, you can sprinkle a little sea salt on top of the caramel drizzle before serving.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

11/14/2025

Brown Sugar Fig Spice Bread

Ingredients:

- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon of vinegar added)
- 1 cup dried figs, chopped
- 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
3. Cream the butter: In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine wet and dry ingredients: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix.
5. Fold in figs and nuts: Gently fold in the chopped figs and nuts (if using) until evenly distributed throughout the batter.
6. Pour into the pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can tent it with aluminum foil halfway through baking.
8. Cool: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
9. Serve: Slice the bread once it has cooled. Enjoy it plain, or spread with butter or cream cheese for an extra treat. This bread is perfect for breakfast, snacks, or dessert!

Additional Tips:
- For added flavor, consider soaking the dried figs in warm water or orange juice for about 30 minutes before adding them to the batter.
- Store any leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- This bread pairs wonderfully with a cup of tea or coffee, making it a delightful treat for any time of day.

11/14/2025

Maple Toffee Walnut Loaf

Ingredients:

- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup walnuts, chopped
- ½ cup toffee bits (or chopped toffee candy)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
4. Add eggs and flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the maple syrup and vanilla extract until fully combined.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in walnuts and toffee: Gently fold in the chopped walnuts and toffee bits using a spatula, ensuring they are evenly distributed throughout the batter.
7. Pour into the pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake: Place the loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
9. Cool: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Serve: Slice the loaf and serve it plain or with a pat of butter. This Maple Toffee Walnut Loaf is perfect for breakfast, a snack, or dessert!

Cooking Tips:
- For added flavor, you can toast the walnuts in a dry skillet over medium heat for a few minutes before adding them to the batter.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Enjoy your delicious Maple Toffee Walnut Loaf!

11/14/2025

Guava Spice Walnut Cake

Ingredients:

- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup guava puree (fresh or canned)
- 1/2 cup chopped walnuts (plus extra for garnish)
- 1/2 cup buttermilk

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully combined.
5. Incorporate the guava puree: Gradually add the guava puree to the butter mixture, mixing until well combined.
6. Alternate adding dry ingredients and buttermilk: With the mixer on low speed, add the dry ingredient mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
7. Fold in walnuts: Gently fold in the chopped walnuts with a spatula until evenly distributed throughout the batter.
8. Pour into the pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle a few extra chopped walnuts on top for garnish.
9. Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly domed.
10. Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
11. Serve: Once cooled, slice the cake and serve it on a simple white plate. Enjoy it plain or with a dollop of whipped cream for added richness.

Cooking Tips:
- For extra flavor, consider adding a pinch of allspice or cloves to the spice mix.
- If using fresh guavas, ensure they are ripe for the best flavor and texture.
- Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

Enjoy your homemade Guava Spice Walnut Cake!

11/14/2025

Coconut Banana Rum Cake

Ingredients:

- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed (about 1 cup)
- ½ cup coconut milk
- ¼ cup dark rum
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (for topping)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add eggs and flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and mashed bananas until combined.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the banana mixture, alternating with the coconut milk and dark rum. Begin and end with the flour mixture. Mix until just combined. Fold in the shredded coconut gently.
6. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Make the coconut frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the coconut milk and vanilla extract, then beat on high speed until the frosting is light and fluffy. If the frosting is too thick, add a little more coconut milk until you reach the desired consistency.
8. Frost the cake: Once the cake is completely cooled, spread the coconut frosting evenly over the top and sides of the cake. Sprinkle the additional shredded coconut on top for decoration.
9. Serve: Slice the cake and serve it on a simple white plate. Enjoy this moist and flavorful Coconut Banana Rum Cake as a delightful dessert for any occasion!

Cooking Tips:
- For an extra touch, you can toast the shredded coconut before using it in the frosting or as a topping for added flavor and texture.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

11/14/2025

Passionfruit Toffee Loaf

Ingredients:

- 200 g (1 cup) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 100 g (1/2 cup) unsalted butter, softened
- 2 large eggs
- 100 ml (1/2 cup) fresh passionfruit pulp (about 4-5 passionfruits)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 50 ml (1/4 cup) milk
- 100 g (1/2 cup) brown sugar (for toffee glaze)
- 50 g (1/4 cup) heavy cream (for toffee glaze)
- 1 tablespoon unsalted butter (for toffee glaze)

Instructions:

1. Preheat the oven: Preheat your oven to 180°C (350°F). Grease a loaf pan (approximately 9x5 inches) and line it with parchment paper for easy removal.
2. Prepare the batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
3. Add eggs and passionfruit: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the fresh passionfruit pulp until well combined.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix.
5. Pour into the pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
7. Prepare the toffee glaze: While the loaf is baking, prepare the toffee glaze. In a small saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Stir continuously until the mixture comes to a gentle boil. Allow it to boil for 2-3 minutes, then remove from heat and let it cool slightly.
8. Glaze the loaf: Once the loaf is baked and has cooled for about 10 minutes in the pan, remove it from the pan and place it on a wire rack. Drizzle the warm toffee glaze over the top of the loaf, allowing it to soak in slightly.
9. Cool and serve: Let the loaf cool completely before slicing. Serve it on a simple white plate, and enjoy the moist, dense texture with the rich flavor of passionfruit and the sweet toffee glaze.

Cooking Tips:
- For an extra touch, you can sprinkle some sea salt on top of the toffee glaze before it sets for a sweet and salty contrast.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- This loaf pairs wonderfully with a cup of tea or coffee, making it a perfect afternoon treat.

11/14/2025

Tropical Fruit Brandy Cake

Ingredients:

- 200 g (1 ½ cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 150 g (2/3 cup) unsalted butter, softened
- 3 large eggs
- 100 ml (1/2 cup) brandy
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 150 g (1 cup) mixed candied fruits, chopped
- 100 g (1 cup) mixed nuts, chopped (such as walnuts and almonds)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Fresh tropical fruits for topping (such as pineapple, mango, and kiwi)
- 100 g (1/2 cup) apricot jam (for glaze)

Instructions:

1. Preheat the oven: Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
3. Add eggs and brandy: Beat in the eggs one at a time, mixing well after each addition. Then, add the brandy and vanilla extract, mixing until well combined.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
5. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in fruits and nuts: Gently fold in the chopped candied fruits and mixed nuts until evenly distributed throughout the batter.
7. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
9. Prepare the glaze: In a small saucepan, heat the apricot jam over low heat until it becomes liquid. Strain it through a fine mesh sieve to remove any fruit pieces if desired.
10. Glaze the cake: Once the cake is completely cool, brush the warm apricot glaze over the top of the cake to give it a shiny finish.
11. Decorate with fruits: Arrange the fresh tropical fruits on top of the glazed cake in a decorative pattern. You can use slices of pineapple, mango, and kiwi for a vibrant look.
12. Serve: Slice the cake and serve it on a simple white plate. Enjoy the moist, fruity texture and the delightful combination of flavors!

Cooking Tips:
- For added flavor, you can soak the candied fruits and nuts in a bit of brandy for a few hours before adding them to the batter.
- This cake can be made a day in advance; it tastes even better as the flavors meld together.
- Store any leftovers in an airtight container at room temperature for up to 3 days.

11/14/2025

Mango Ginger Molasses Cake

Ingredients:

- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh mango, diced
- 1/4 cup crystallized ginger, chopped (optional)
- Coarse sugar for sprinkling on top

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add molasses and eggs: Mix in the molasses until well combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in the mango and ginger: Gently fold in the diced mango and chopped crystallized ginger (if using) until evenly distributed throughout the batter.
7. Pour into the pan: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle a generous amount of coarse sugar on top for a nice finish.
8. Bake the cake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be domed and have a glossy surface.
9. Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Serve: Once cooled, slice the cake and serve it on a simple white plate. Enjoy it as a delightful dessert or a sweet treat with your afternoon tea.

Additional Tips:
- For an extra touch, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- This cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.

11/14/2025

Coconut Coffee Walnut Cake

Ingredients:

- All-purpose flour - 2 cups (240 g)
- Granulated sugar - 1 ½ cups (300 g)
- Baking powder - 1 tablespoon (15 g)
- Baking soda - 1 teaspoon (5 g)
- Salt - ½ teaspoon (2 g)
- Unsalted butter - ½ cup (115 g), softened
- Eggs - 2 large
- Milk - 1 cup (240 ml)
- Strong brewed coffee - ½ cup (120 ml), cooled
- Coconut extract - 1 teaspoon (5 ml)
- Shredded coconut - 1 cup (100 g)
- Chopped walnuts - ½ cup (60 g), plus more for topping
For the Coconut Frosting:
- Unsalted butter - ½ cup (115 g), softened
- Powdered sugar - 3 cups (360 g)
- Coconut cream - ¼ cup (60 ml)
- Coconut extract - 1 teaspoon (5 ml)
- Shredded coconut - ½ cup (50 g), toasted (for garnish)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
3. Cream the butter: In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition.
4. Combine wet ingredients: Stir in the milk, cooled brewed coffee, and coconut extract into the butter and egg mixture until well combined.
5. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Gently fold in the shredded coconut and chopped walnuts.
6. Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Prepare the frosting: In a mixing bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, mixing well. Add the coconut cream and coconut extract, and beat until smooth and creamy.
8. Frost the cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of coconut frosting on top. Place the second layer on top and frost the top and sides of the cake.
9. Garnish: Sprinkle the toasted shredded coconut and additional chopped walnuts on top of the frosted cake for decoration.
10. Serve: Slice the cake and serve it at room temperature. Enjoy the delightful combination of coffee, coconut, and walnuts in every bite!

Cooking Tips:
- For an extra coffee kick, you can add a tablespoon of instant coffee granules to the batter.
- Make sure the butter is at room temperature for easier mixing and a smoother frosting.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

11/14/2025

Papaya Spice Cake

Ingredients:

- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ripe papaya, mashed (about 1 medium papaya)
- 1/2 cup buttermilk
- Powdered sugar, for dusting

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
5. Incorporate the papaya: Stir in the mashed papaya until well blended.
6. Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
7. Pour the batter: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Dust with powdered sugar: Once the cake is completely cooled, dust the top with powdered sugar for a light and elegant finish.
11. Serve: Slice the cake and serve it on a simple white plate. Enjoy the moist, spiced interior filled with bits of juicy papaya, perfect for a cozy dessert or afternoon snack.

Cooking Tips:
- Ensure your papaya is ripe for the best flavor and moisture.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store any leftovers in an airtight container at room temperature for up to three days.

Enjoy your homemade Papaya Spice Cake!

11/14/2025

Banana Caramel Date Cake

Ingredients:

- 3 ripe bananas, mashed
- 1 cup (200g) pitted dates, chopped
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar (for caramel)
- 1/4 cup (60ml) water (for caramel)
- Optional: chopped nuts for topping

Instructions:

1. Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the caramel: In a small saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar dissolves. Allow it to boil without stirring until it turns a deep amber color, about 5-7 minutes. Remove from heat and carefully add the heavy cream (it will bubble up). Stir until smooth and set aside to cool.
3. Mix the wet ingredients: In a large mixing bowl, combine the mashed bananas, vegetable oil, brown sugar, eggs, and vanilla extract. Mix until well combined.
4. Combine the dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in the dates: Gently fold the chopped dates into the batter.
7. Add the caramel: Pour half of the batter into the prepared cake pan. Drizzle half of the cooled caramel over the batter. Pour the remaining batter on top and finish with the rest of the caramel, swirling it slightly with a knife for a marbled effect.
8. Bake the cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
9. Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Optional topping: If desired, sprinkle chopped nuts on top before serving for added texture and flavor.
11. Slice and enjoy: Serve slices of the cake warm or at room temperature, drizzled with any remaining caramel sauce. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Tips:
- Ensure your bananas are very ripe for maximum sweetness and flavor.
- You can substitute the dates with raisins or dried figs if preferred.
- Store any leftovers in an airtight container at room temperature for up to 3 days.

Enjoy your delicious Banana Caramel Date Cake!

Simply Delicious Recipes

11/15/2025

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