Tropical Cake

Listen guys, Spring has sprung and that means bright vibrant colors and flavors. I am not the baker of the two of us so this is a hella short cut move to make the most scrumptious Spring cake. It has the zip of citrus, and the tropical flavors I adored on my recent spring break trip to Costa Rica with the mango, guava and coconut.  With all this deliciousness, perhaps now I wont stop at the cupcake place on my walk home from work. This hits my baked goodness craving pretty well!

  • 1 Box of Duncan Hines lemon cake mix (Per box instructions 1 cup water, 1/3 vegetable oil and 3 eggs)
  • 1 can mango slices (hmpf, don’t hate. It’s not warm enough yet for fresh. I don’t live in Mexico, but if you do, then by all means rock some fresh fruit)
  • 1 cup shredded coconut

Glaze:

  • Half the jar of guava jam
  • Zest of two lemons
  • Juice of two lemons

Mix well

Preheat oven to 350 degrees. Mix the oil, water, 3 eggs, shredded coconut, and cake mix. Spray pan well with nonstick spray. Coat the bottom of your 9″ pan with the glaze and the mango slices. Pour cake batter over the glaze, kind of like one would do for a pineapple upside down cake. Bake at 350 degrees for 25 minutes and let cool for at least 15 minutes. Flip cooled cake on to serving dish. (Aint nothing wrong with a couple of shakes of powdered suga for presentation purposes and well, um, yumminess!)

Tropical Cake

Happy Eating, XO.

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Foodie Fave: German Pancakes

If you’ve been following us on Instagram, you know that I’ve tried making a German pancake that unfortunately turned out like a gigantic, burnt popover. #fail But that didn’t stop me from trying again! I used The Kitchen Paper’s fail-proof recipe and finally, FINALLY did it right. And just in time for outside spring brunching. Bring on the skillets and mimosas…

  • 3 eggs
  • 1 tsp vanilla
  • 1 pinch salt
  • ½ cup milk
  • ½ cup flour
  • 2 Tbsp butter

Toppings of your choice:

  • Syrup
  • Powdered sugar
  • Berries

Preheat the oven to 450 F. Place a pie dish, or cast iron skillet, in the oven to heat. By hand, or in the blender, combine the eggs, vanilla, salt, and milk. Blend for a few seconds, until smooth. Add the flour, and mix only until incorporated. With the pan still in the oven, put the butter into the pan. When the butter has melted, remove the pan and gently pour that batter into the center of the pan. Return the pan to the oven, and bake for 15-20 minutes, or until puffed and golden.

Serve with syrup, powdered sugar and lemon, sour cream and brown sugar, or whatever else suits your fancy!

German_Pancakes_3

Photo cred: The Kitchen Paper

Happy Eating, XO.