cake

• Preheat oven at 350 degrees. Fully grease a large bundt pan with nonstick spray.
• In a large bowl, beat butter and both sugars until light and fluffy. Add the eggs one at a time.
• In another bowl, combine flour, baking powder, salt, and baking soda.
• Gradually mix in about half of the dry ingredients into the wet. Add the sour cream and vanilla, scraping the bottom of the bowl to incorporate. Mix in the rest of the dry ingredients.
• Pour batter into the bundt pan and level out. Bake for 55 to 60 minutes; the middle should pass the toothpick test. Let cool for about 15 minutes, then turn out onto a rack to completely cool.
• Before slicing and serving, dust with confectioners’ sugar. Store covered at room temperature. Slices can also be individually wrapped and frozen for later.

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• Preheat oven at 350 degrees. Generously apply nonstick spray to a 10-cup bundt pan.
• Combine the flour, cocoa powder, pumpkin spice, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat together sugar, butter, apple butter, and eggs until no eggy streaks remain. Add pumpkin puree and half & half. Fold in the dry ingredients, scraping bottom of bowl to incorporate everything.
• Pour batter into pan and smooth out the top. Bake for 50 to 60 minutes; the middle of the cake should pass the toothpick test.
• Let cool for 15 minutes. Carefully invert cake onto cooling rack to cool completely.
• Add sprinkling of confectioners’ sugar over the top. Slice and serve. Cake can also be sliced, wrapped, and frozen for later enjoyment.

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Make bundt cake

• Preheat the oven to 350 degrees. Grease and flour a 10-cup Bundt pan.
• If the cranberry sauce or other filling is cold from the fridge, zap slightly in microwave to bring to room temperature and loosen.
• In a large bowl, whisk together flour, baking soda and salt. Set aside.
• Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla. Alternate mixing in the flour mixture and sour cream.
• Spoon about half the batter into the pan. Use a spoon to create a deep trench in the batter going all the way around the pan. Spoon in the cranberry sauce to fill the trench, taking care that it doesn’t touch the sides of the pan; if it touches, it may stick and make cake removal trickier.
• Pour the remaining batter over the top. Smooth out.
• Bake for 55 minutes to 1 hour 5 minutes, or until a toothpick inserted comes out clean. Remove from the oven and cool for 15 minutes inside the pan. Invert the cake onto a wire rack. Cool cake completely.

Make glaze

• In a bowl, whisk together the confectioners’ sugar, milk, and vanilla. Add more sugar or milk as needed to form a thick texture. Drizzle over the cake. Let set 30 minutes before cutting.
• Cake can be stored under a dome at room temperature. It can also be sliced and individually wrapped to freeze.

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• Preheat oven at 350 degrees. Generously coat the interior of a large bundt pan with nonstick spray with flour.
• In a big bowl, cream together the butter and sugar. Add the pumpkin. Add the eggs one at a time, scraping the bottom of the bowl to incorporate everything.
• In another bowl, combine the flour, cardamom, cinnamon, baking soda, and salt.
• Add the dry ingredients to the big bowl alternatively with the buttermilk/soured milk. Scape the bottom of the bowl again to make certain everything is combined.
• In another bowl, mix together the cream cheese, ginger, brown sugar, and flour.
• Scoop about 2/3 of the cake batter into the prepared bundt pan. Spoon in the filling, being careful to make sure it doesn’t touch the sides of the pan (it could possibly stick and cause the cake to pull apart). Spoon the remaining pumpkin batter on top, evening out.
• Bake for 65 to 75 minutes; the middle of the cake should pass the toothpick test. Let it cool about 15 minutes, then carefully invert it onto a cooling rack. Let cool completely.
• Make glaze, adjusting the amounts as needed to create a thick texture. Drizzle atop cake. Let set at least an hour before cutting. Store covered or as wrapped individual slices.

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• Preheat oven at 325 degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
• Melt butter in microwave in microwave-safe bowl. Set aside to cool.
• In a medium bowl, mix together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Set aside.
• In a large mixing bowl, beat together pumpkin puree, brown sugar, and vanilla. Mix in the melted butter. Gradually work in the dry ingredients until no white streaks remain. Spread about half to cover the bottom of the prepared pan.
• Begin making the filling/topping by mixing the white sugar and cinnamon in a small bowl. Place about half of that mixture in another bowl; stir in flour.
• Sprinkle the sugar-cinnamon-flour mixture on top of the batter in the pan. Add the remaining batter on top and spread out evenly. Sprinkle the sugar-cinnamon mixture on top to coat.
• Bake for 45 to 55 minutes; the middle should pass the toothpick test. Let cool in pan on wire rack, speeding process in fridge if desired. Use foil to lift contents onto cutting board to slice into bars.
• Store in an airtight container at room temperature or in the fridge for up to 3 days.

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• Preheat oven at 375 degrees. Press foil into a 9×9 pan. Apply nonstick spray.
• Weigh out the 300 grams of raspberries. Use kitchen shears or a knife to gently shatter the berries into smaller pieces. Place back in freezer as the recipe is assembled.
• In a mixing bowl, beat together the butter and sugar until they are fluffy. Add the eggs one at a time, followed by both the extracts.
• In a separate bowl, stir together the flour, corn starch, baking powder, kosher salt, and baking soda. In another bowl, combine the milk and the yogurt.
• Take turns adding the dry ingredients and the milk mix in the big mixing bowl with the butter. Scrape the bottom of the bowl to make certain everything is combined. Gently fold in the frozen raspberries.
• Spread the batter in the prepared pan and even out. Sprinkle the turbinado sugar over the top, followed by the sliced almonds. Gently press in.
• Bake for 15 minutes, then reduce the oven temperature to 350. Continue baking for an additional 45 to 55 minutes. (Note that the bake time is longer because of the moisture in the frozen berries. If you’re using fresh instead, the bake time will likely be reduced, so monitor closely.) The middle should pass the toothpick test.
• Let cool in pan for 10 minutes. Use the foil to lift the cake onto a rack to fully cool.
• Store in an airtight container or bag in the fridge or at room temperature for up to 3 days. This is also a great cake to freeze in slices.

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