Summer Fruit Shortcake with Cream Cheese Filling

For cake

2/3 cup chilled buttermilk

1 large chilled egg

1 teaspoon vanilla extract

2 cups cake flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup chilled unsalted butter, cut into 1/2-inch pieces

For filling

3 medium plums, pitted, cut into 1/2-inch pieces

2 large peaches, pitted, cut into 1/2-inch pieces

1 1/2-pint basket raspberries
1/3 cup sugar

(feel free to substitute with whatever fruit looks freshest and tasty)


1 8-ounce package cream cheese at room temperature
1 cup chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract



Make cake:


Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze.

Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms.

Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.



Make filling:


Toss fruitand 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.


Meanwhile, beat cream cheese, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.


Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.


Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.

Carrot Cupcakes with Orange Cream Cheese Frosting

Cupcakes:
4 medium carrots, finely shredded
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract

Frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1/4 orange juice
1 teaspoon vanilla extract

Preheat oven to 350 degrees with rack in the middle.  Line muffin cups with paper liners.

Finely grate enough carrots to measure 2 cups using a teardrop grater.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl.

Whisk together oil, eggs, brown sugar, grated carrots and vanilla in a large bowl.  Then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes. 

In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.  Beat in the orange juice and vanilla.

Apple Coffee Cake

Cake:

1 stick plus 2 teaspoons unsalted butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples


Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened


Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract

2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.


In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.


To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.


To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.