If you’re looking for a fun way to keep the summer fun rolling, look no further than Fruity Pebbles Ice Cream. This easy, no-cook rainbow coloured cereal milk ice cream tastes like a sweet bowl of your favourite fruity flavour cereal in ice cream form.

And bonus: it doesn’t require sweetened condensed milk or wrestling with making a custard! This recipe is dedicated to my sweet Mama who always said, “It’s a party!” because this ice cream is definitely a party!

It doesn’t matter much which kind of ice cream maker you have, but this is a churn ice cream recipe, so you’ll need a maker of some sort. Whether you have a dedicated ice cream machine or stand mixer ice cream bowl this homemade fruity pebble ice cream is easy to make from a small handful of ingredients you can find at nearly any grocery store.

While our fruity cereal milk light ice cream not a complicated recipe, you’ll want to make a note that you do need to soak the cereal in milk for at least 2 hours (but preferably overnight) before making your ice cream. Be sure to plan ahead for optimum results. 

You cancheat the system a little if you’re in a desperate hurry. I’ll share a couple tips on how to “speed infuse” your milk if you’re having a mega craving for your favorite cereals in ice cream form below. 

Cereal Milk Ice Cream Recipe

My husband goes nuts for the sweet milk left at the end of a bowl of cereal. I’ve never been a big milk drinker, but I get the appeal. Whether you’re using unsweetened vanilla almond milk, whole milk, skim milk, coconut milk, oat milk, or whatever, there’s a chance that this is the best bit of the cereal eating experience for you, too. 

Traditional ice creams use a homemade ice cream base that is custard-based. In these traditional versions, you simmer heavy cream and sugar together, temper eggs or egg yolks and whisk them in, and add whatever flavouring components you want. 

They’re delicious, to be sure, and a quite a little bit of work. If you’re not paying careful attention, you may end up with scrambled eggs in your custard and that’s not so very enticing.

On the other hand, our fruity pebbles light ice cream is as easy as soak, strain, mix, churn. Aside from soaking the cereal in milk, you don’t have any wait time for custard to cool before you can churn it. 

And while the best way to make this whimsical homemade ice cream is to soak the cereal in the milk in your refrigerator overnight, I do have a great way to cheat for my impatient friends. Blitz your milk and cereal together in a blender until it is whizzy-whirred into oblivion and stash in the refrigerator for 30 minutes. 

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When your half hour is elapsed, strain through a fine mesh sieve and press with a silicone or rubber spatula. Voila! It’s pretty darned close to the best results you get from a long soak. 

Fruity Pebble Ice Cream

Let’s chat ingredients shall we? This fruity pebble ice cream is made with just a couple simple ingredients that are easy to source just about anywhere!

1. Fruity Pebbles Cereal 
2. Heavy Whipping Cream
3. Whole Milk
4. White Sugar
5. Vanilla Extract
6. Kosher Salt

Now I know I said “Fruity Pebbles” but feel free to sub in any generic brand of fruity rainbow cereal pieces like those made by Malt-o-Meal or store brands. Not a huge fan of fruity pebbles? 

Do you prefer cocoa pebbles flavors? Feel free to sub in an equal amount of whatever your favourite sweetened cereal is whether it’s Cocoa Pebbles, Fruit Loops, Cinnamon Toast Crunch, or Captain Crunch.

I do advise using whole milk and not using skim milk. Skim milk creates a finished product that has more ice crystals and whole milk yields a silkier end product.

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Dairy Free Cereal Milk Ice Cream

Can I make this into dairy-free cereal milk ice cream? I have the perfect way to convert this to a dairy-free recipe and it’s easy-peasy!

I’ve made this substituting coconut cream for the heavy cream and coconut milk for the whole milk. The dairy-free version is delicious and creamy just like the dairy-full one.

How to Make Fruity Pebbles Ice Cream

Now that we have your ingredients list sorted out, let’s talk equipment. You don’t need much, but here’s the complete list.

1. Ice Cream Maker
2. Liquid Measuring Cup
3. Whisk
4. Fine Mesh Sieve
5. Rubber or Silicone Spatula
6. Dry Measuring Cups and Spoons
7. Loaf Pan or Airtight Container

Whichever ice cream maker you have, you’ll be freezing this delightful dessert according to the manufacturer’s instructions, so please read up on the ones that came with your machine. I use this beast of a machine, and BOY do I love it, but it’s heavy and it’s pricey, and there are many other affordable options. 

​If you use a machine that has a bowl that needs to be frozen thoroughly, please remember to do that! There wouldn’t be much sadder than having an ice cream base ready to go and no frozen bowl to churn it in!

The fine mesh sieve is pretty important to help strain your milk from your cereal, but you can get around it if you have a super clean tea towel or cheese cloth you can pour it through. If you use the cheesecloth, you’ll just need to twist it shut and squeeze it to get as much milk from the cereal as you can.

When your ice cream is churned, you can eat it soft serve texture or pack it into a loaf pan or other container to firm up in the freezer. If you do use a loaf pan, it’s good practice to lay a piece of plastic wrap directly on the surface of the ice cream to prevent freezer burn.

Fruity Pebbles Ice Cream

Add 2 ½ cups of the fruity pebbles cereal to a container with a tight fitting lid. Pour the whole milk over the cereal. 

Fix the lid on tightly, shake a couple of times, and stash in the refrigerator. Let the cereal soak in the milk for at least 2 hours, but preferably 24 hours. 

Place a fine mesh sieve over a bowl and pour the cereal mixture into it. Press firmly in the sieve with the back of a silicone spatulato extract as much milk as possible. 

Pour the milk into a liquid 4-cup measure. If you have less than 1 ¼ cups, add enough whole milk to bring it up to that measurement. If you have extra, stash it in the refrigerator for another batch or drink it!

Whisk together your measured cereal milk, heavy cream, sugar, vanilla extract, and kosher salt until the sugar is completely dissolved.

Freeze according to your ice cream machine manufacturer’s instructions. When the ice cream is soft serve consistency, stir in the remaining fruity pebbles. 

Serve this as a soft serve ice cream or pack into a loaf pan covered with plastic wrap or an airtight freezer safe container. Pop it into the freezer to firm up for a couple of hours. This ice cream is best eaten within 7-10 days of being made.

Serve on cones, in bowls with strawberry syrup, whipped cream, and extra fruity pebbles. Or make fruity pebbles ice cream sandwiches with sugar cookies.

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Fruity Pebbles Ice Cream

This easy, no-cook Fruity Pebbles Ice Cream tastes like a sweet bowl of your favourite fruity flavour cereal in ice cream form. It's a party!

Course Dessert, Snack

Cuisine American

Keyword cereal milk ice cream, fruity pebble ice cream, fruity pebbles ice cream

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Infusing time for the cereal milk 2 hours hours

Servings 8

Calories 283kcal

Author Rebecca Lindamood

Equipment

• 1 ice cream maker
• 1 liquid measuring cup
• 1 whisk
• 1 fine mesh sieve
• 1 Rubber or Silicone Spatula
• 1 Dry Measuring Cups and Spoons
• 1 Loaf Pan or Airtight Container

Ingredients

• 3 ½ cups fruity pebbles cereal divided
• 2 cups whole milk plus more as needed
• 1 ¼ cups heavy cream
• ½ cup white sugar
• 1 teaspoon vanilla extract
• Pinch of kosher salt

Instructions

To Infuse the Cereal Milk

• Add 2 ½ cups of the fruity pebbles cereal to a container with a tight fitting lid. Pour the whole milk over the cereal.
• Fix the lid on tightly, shake a couple of times, and stash in the refrigerator. Let the cereal soak in the milk for at least 2 hours, but preferably 24 hours.
• Place a fine mesh sieve over a bowl and pour the cereal mixture into it. Press firmly in the sieve with the back of a silicone spatula or wooden spoon to help extract as much milk as possible.
• Pour the milk into a liquid 4-cup measure. If you have less than 1 ¼ cups, add enough whole milk to bring it up to that measurement. If you have extra, stash it in the refrigerator for another batch or drink it!

To Make the Fruity Pebbles Ice Cream

• Whisk together your measured cereal milk, heavy cream, sugar, vanilla extract, and kosher salt until the sugar is completely dissolved.
• Freeze according to your ice cream machine manufacturer’s instructions. When the ice cream is soft serve consistency, stir in the remaining fruity pebbles.
• You can serve this as a soft serve ice cream or pack into a loaf pan covered with plastic wrap or an airtight freezer safe container and pop into the freezer to firm up for a couple of hours. This ice cream is best eaten within 7-10 days of being made.
• Serve on cones, in bowls with strawberry syrup, whipped cream, and extra fruity pebbles, or make fruity pebbles ice cream sandwiches with sugar cookies.

Nutrition

Calories: 283kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 126mg | Potassium: 140mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 1083IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg

Rich, buttery, and indulgent, this creamy lemon and raspberry croissant bread pudding recipe is almost unbelievably easy to make. It only takes a few minutes of hands-on time to create this treat that will make any breakfast, brunch, or dessert a memorable occasion.

The flaky, layered croissant top gives way to the silky, vanilla and lemon scented custard that is studded with fresh raspberries. Optional cream cheese dotted through the custard makes this extraordinary decadent bread pudding taste a little like a cheesecake. 

And should you wish to really gild the lily and make the best bread pudding even more of a show stopper, you can drizzle a little lemon curd sauce and dollop whipped cream over the top. For a dish that originated as a way to use up old, stale bread, the humble beginnings have given way to a comforting but sensational dessert.

Something so very delicious doesn’t have a right to be this easy to make, friends, and yet here we are. Calling it impressive is a serious understatement, but words fail. 

Just make the bread pudding. Make it for your mom for Mother’s Day or for your husband for date night, or for yourself because frankly, you deserve some serious love every day of the week, too.

All that is required of you is to slice some croissants, whisk together some liquids, scatter some stuff in a pan, soak it all together, then bake it. That’s truly it!

Bread Pudding with Croissants

Lovely, layered, buttery croissants are ideally suited to bread pudding but you do want to let them get a little stale before giving them the pudding treatment. If you’re in a hurry, you can encourage them to get stale more quickly by cutting them in half lengthwise and placing them in a warm oven (cut-side up) for an hour or two.

The reason you don’t want to use bakery-fresh croissants for bread pudding is that they don’t absorb enough custard to get properly pudding-y. Stale croissants are a little dry and much better at wicking up all that glorious custard you’re soaking them in.

Now let’s talk about options because we have some. My preference is simply to cut the croissants in half lengthwise. 

I arrange the bottom halves over the bottom of my baking dish, add dollops of lemon curd, small pieces of cream cheese, and the fresh raspberries. I then arrange the tops of the croissants over their corresponding bottoms before pouring in the custard mixture. 

This makes a visually beautiful final product and you can simply slice each croissant out to serve on a plate. This does mean some of the custard will not be absorbed and will be set around the croissants.

I rather like the effect, but if you’re looking for a traditional bread pudding base where the croissants have absorbed all the custard and expanded greatly, you can cut the bases into 1-inch croissant pieces and scatter them over the bottom of the pan.

Then you will scatter the other ingredients and top with the croissant tops as described above before baking. Either way is delicious!

Bread Pudding with Croissants Recipe

So I promised you this is easy and I meant it. Let’s gather our ingredients!

1. Croissants 
2. Whole Eggs and Egg Yolks
3. Half and Half
4. Sugar
5. Vanilla Extract 
6. Lemon Zest
7. Fresh Raspberries or Other Fresh Berries
8. Lemon Curd
9. Heavy Cream
10. Nonstick Cooking Spray or Butter
11. Cream Cheese (optional but tasty)

If you can, plan ahead and grab the croissants about 3 days before you plan to make your easy croissant bread pudding. If you can’t, simply use the tip above to accelerate the process of drying them out a bit.

This recipe calls for half and half, but if you live in a region where this is not sold, simply combine equal parts whole milk and heavy cream. Or sub in all heavy-cream or whole milk, if you need to. It’ll be slightly different but no less delightful.

While raspberries ding my chimes in our croissant bread pudding, feel free to have a little fun with it. Blueberries, blackberries, and strawberries are all lovely in our pudding.

And if your tastes run more toward stone fruits, try out some pitted cherries or pitted and chopped peaches. You can even use dried berries or raisins if you love them- just keep them under the lid of the croissant tops to prevent them overcooking. 

When it comes to lemon curd, I definitely recommend making your own. Commercial jarred lemon curd is quite good and pretty readily available if you’re short on time, though.

Croissant Bread Pudding Recipe

When it comes to equipment, today’s croissant bread pudding recipe is pretty low maintenance. It’s true that you need a baking dish and a roasting pan, but don’t let that scare you!

1. 9×13-inch Casserole Dish
2. Roasting Pan (or Aluminum Roasting Pan on a Sheet Pan)
3. Cutting Board
4. Bread Knife
5. Measuring Cups and Spoons
6. Mixing Bowl
7. Whisk
8. Aluminum Foil

The pudding itself will be built and baked in the 9-by-13 baking dish, but the baking dish needs to be deposited into a larger pan or baking dish before going into the oven. We’re going to create a water bath in the outer pan with about an inch of hot water.

The hot water keeps the custard from curdling by cooking it more gently than the direct heat of the oven. It yields a silky, velvety custard instead of a grainy one. 

This is the same reason you’ll cover your pan with foil. While it may seem counterintuitive, you’ll also poke a few holes in the foil to allow some of the steam to escape.

Allowing the steam to escape in a controlled way keeps the croissant tops from getting over-soggy. The contrast between the flaky, crisp croissant tops and the custard rich bottoms is part of the abundant charm of this bread pudding.

Croissant Bread Pudding

Preheat the oven to 350ºF. Lightly grease a 9 x 13-inch pan with non-stick cooking spray or softened butter.

Slice 6 croissants in half lengthwise and arrange the bottoms of the sliced croissants in a single layer in the prepared pan. Break up any overlapping pieces and shove them into open spaces.

Scatter 2 cups of the raspberries over the croissant bottoms then dollop ½ cup of the lemon curd by spoonfuls over the croissants. If using the cream cheese, break it into knobs and scatter those around the raspberries and lemon curd. 

Arrange the croissant tops (cut side down) over the contents of the pan. Place the 9”x13” pan inside the roasting pan. If you’re using an aluminum roasting pan, please put it on top of a half sheet pan for stability.

In a large bowl, whisk together the eggs, egg yolks, half and half, sugar, vanilla extract, and lemon zest until even in colour and the sugar dissolves. Pour custard mixture into the pan with the croissants.

Leave it to soak for about 10 minutes, pressing the top croissants gently into the mixture from time to time. You can gently weigh the croissant tops down using a plate if you’d like, but it’s not strictly necessary.

Pour hot (but not boiling) water into the roasting pan, taking care not to let it splash into your bread pudding pan. Cover tightly with foil, then use a chopstick or butter knife to stab about 10 holes around the foil to allow steam to escape.

Carefully transfer the roasting pan to the oven and bake for 45 minutes. Remove the foil and bake for another 40 to 45 minutes, or until the custard is set but still jiggly, golden brown, and puffed. 

Allow the bread pudding to cool for 15 minutes before slicing or scooping and serving. Whisk together the remaining ¼ cup of lemon curd and the heavy cream until smooth. 

This is best served warm or at room temperature with a drizzle of the lemon curd sauce. Garnish with the remaining raspberries and -if desired- whipped cream and more lemon zest.

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Croissant Bread Pudding

Rich, buttery, and indulgent, this creamy lemon and raspberry croissant bread pudding is almost unbelievably easy to make. It only takes a few minutes of hands-on time to create this treat that will make any breakfast, brunch, or dessert a memorable occasion.

Course Breakfast, brunch, Dessert

Cuisine American, French

Keyword bread pudding, bread pudding with croissants, bread pudding with croissants recipe, croissant bread pudding, croissant bread pudding recipe, easy croissant bread pudding

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10

Calories 598kcal

Author Rebecca Lindamood

Equipment

• 9×13-inch Baking Dish
• Roasting Pan (or Aluminum Roasting Pan on a Sheet Pan)
• cutting board
• bread knife
• Measuring Cups and Spoons
• mixing bowl
• whisk
• Foil

Ingredients

• Nonstick Cooking Spray or Butter
• 6 Croissants preferably stale (see notes)
• 3 cups Fresh Raspberries divided
• 3/4 cup Lemon Curd divided
• 4 ounces cream cheese optional but tasty
• 3 jumbo eggs
• 8 jumbo egg yolks
• 5 cups Half and Half
• 1 ⅓ cups Sugar
• 2 teaspoons Vanilla Extract
• 1 Lemon zested
• 3 tablespoons Heavy Cream

Instructions

• Preheat the oven to 350ºF. Lightly grease a 9 x 13-inch pan with non-stick cooking spray or softened butter.
• Slice 6 croissants in half lengthwise and arrange the bottoms of the sliced croissants in a single layer in the prepared pan. Break up any overlapping pieces and shove them into open spaces.
• Scatter 2 cups of the raspberries over the croissant bottoms then dollop ½ cup of the lemon curd by spoonfuls over the croissants. If using the cream cheese, break it into knobs and scatter those around the raspberries and lemon curd.
• Arrange the croissant tops (cut side down) over the contents of the pan. Place the 9”x13” pan inside the roasting pan. If you’re using an aluminum roasting pan, please put it on top of a half sheet pan for stability.
• In a large bowl, whisk together the eggs, egg yolks, half and half, sugar, vanilla extract, and lemon zest until even in colour and the sugar dissolves. Pour this into the pan with the croissants.
• Leave it to soak for about 10 minutes, pressing the top croissants gently into the mixture from time to time. You can gently weigh the croissant tops down using a plate if you’d like, but it’s not strictly necessary.
• Pour hot (but not boiling) water into the roasting pan, taking care not to let it splash into your bread pudding pan. Cover tightly with foil, then use a chopstick or butter knife to stab about 10 holes around the foil to allow steam to escape.
• Carefully transfer the roasting pan to the oven and bake for 45 minutes. Remove the foil and bake for another 40 to 45 minutes, or until the custard is set but still jiggly, golden brown, and puffed.
• Allow the bread pudding to cool for 15 minutes before slicing or scooping and serving. Whisk together the remaining ¼ cup of lemon curd and the heavy cream until smooth.
• This is best served warm or at room temperature with a drizzle of the lemon curd sauce. Garnish with the remaining raspberries and -if desired- whipped cream and more lemon zest.

Notes

Lovely, layered croissants are ideally suited to bread pudding but you do want to let them get a little stale before giving them the pudding treatment. If you’re in a hurry, you can encourage them to get stale by cutting them in half lengthwise and placing them in a warm oven (cut-side up) for an hour or two.

Nutrition

Calories: 598kcal | Carbohydrates: 63g | Protein: 12g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 286mg | Sodium: 319mg | Potassium: 310mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1192IU | Vitamin C: 11mg | Calcium: 192mg | Iron: 2mg

A French Yogurt Cake is quite possibly the most bright and sunny, tender, and just-sweet-enough cake in the entire world. This cake is topped with a thin lemon glaze that firms up and shatters into sugary crust when you bite into it and was brought to world by generation upon generation of French grandmothers and the children who love them!

Lemon French Yogurt Cake is almost embarrassingly easy to make, but that has never once stopped me from making it and foisting the recipe on anyone who likes it. It will become your go-to snack cake the first time you make it.

This lemon yogurt cake -also known as Gâteaux de Mamie (or Grandma Cake) never goes out of style. Those who grew up on it crave it, and those who try it for the first time understand that after their first bite.

I texted a photo of the finished cake to my wonderful daughter-in-law who happens to be French. She recognized the lemon yogurt cake immediately and asked why I was torturing her because she wanted some desperately.

I promised my son would make her a cake. That young man can cook. I think that’s part of why my daughter-in-law loves me.

Lemon Yogurt Cake

Obviously, yogurt plays a big part in this cake. Many French gra-meres and mémés (that’s granny to you!) measure the ingredients for their yogurt cakes in the most charming way.

They measure one jar of yogurt, one jar of oil, two jars of sugar, three jars of flour, three eggs, and salt plus baking powder. This simple formula makes yogurt cake a great project to make with kids or grand-kids.

I, on the other hand, buy large containers of yogurt as a rule, so as I’m not yet a gra-mere, I’ve made today’s lemon yogurt cake with standard measurements. Handily, most small jars of yogurt are about 1/2 cup in volume, so that makes this an easy conversion.

Yogurt Cake Recipe

Let’s knock out our ingredient and equipment lists so you know what you need to have on hand. Both lists are quite manageable and despite the moderate ingredient list, nothing is exotic, expensive, or difficult to find!

Ingredients

1. Non-stick cooking spray
2. All Purpose Flour
3. Baking Powder
4. Kosher Salt
5. Plain Greek Yogurt
6. Granulated Sugar
7. Large Eggs
8. Whole Lemon
9. Pure Olive Oil or another Neutral Oil
10. Confectioner’s sugar

When it comes to the type of yogurt you choose for your lemon yogurt cake, you have myriad options. My preference is for plain whole milk Greek yogurt because it yields a tender, slightly richer cake.

If you prefer a lower fat Greek yogurt, it will still yield a delicious if ever-so-negligibly less tender yogurt cake.

I have successfully tested the yogurt cake recipe with plain low-fat Greek yogurt, plain regular yogurt in whole milk and low fat varieties, lemon Greek yogurt, and lemon plain yogurt. All of the cakes have been delicious.

I have not, however, tried dairy alternative yogurts but I imagine they’d work fine! If you try this with a plant-based yogurt, please let me know how it turns out for you.

You have some choices when it comes to the oil you use in the yogurt cake as well. I prefer pure olive oil for the richness it imparts.

I have also made yogurt cakes with canola, grapeseed, sunflower, and vegetable oils and they’ve been great. Any neutral, liquid oil should work well here.

In keeping with the simple perfection of this cake, there are no extracts added to lend flavour. All of the lemon oomph -of which there is a great deal- comes from the zest and juice of just one lemon.

The tangy yogurt boosts the sunny lemon presence to infuse the entire cake. You can smell the lemon in and on this cake when you walk into the room!

The zest is baked into the cake, while the lemon juice is part of the 2-ingredient glaze. The glaze is brushed onto the cake while still warm and melts into it before firming up and forming a sweet crust on the outside of the cake.

Can you imagine anything lovelier than sitting down to a slice of this with a cup of coffee or tea? Whether it’s eaten while reading alone or while conversing with your grandma, it’s a piece of divine, sunshiny happiness.

What pan do I need for this cake?

For our lemon yogurt cake, you can use a standard loaf pan, a bundt pan, an 8-inch round cake pan, or an 8-inch square cake pan. This is, as my sister Christina says, a very forgiving cake.

Whichever pan you choose, you’ll prepare the same way. Spray generously with non-stick cooking spray.

If you’re using a loaf pan or either a round or square cake pan, it’s not a bad idea to line it with parchment to ensure easy removal after baking. If you’re using a bundt pan, just be sure to spray it or brush with cake release thoroughly.

I love USA Pan bakeware because it’s sturdy, cooks evenly, and releases food easily. This is not sponsored, I just love their loaf pans, cake pans, and bundt pans.

Yogurt Cake

So how do you serve this yogurt cake recipe? You have options, my friends!

You can serve a slice of this bright and happy French yogurt cake all by itself. It doesn’t really need anything else.

It is very traditional, though, to dust a little powdered sugar over it. Since the cake isn’t over sweet, it is a nice touch.

And should you decide to take it a little further into the realm of the divine, serve it with a dollop of Greek yogurt, crème fraîche, or whipped cream and a handful of berries.

French Yogurt Cake

Preheat the oven to 350˚F. Spray a loaf or cake pan with nonstick cooking spray and line the bottom of the pan with parchment. Alternately, spray a bundt pan with nonstick cooking spray. Set the pan aside. 

In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.

Add the yogurt, sugar, eggs, and zest of the lemon to a mixing bowl and whisk until smooth and even in colour. Switch to a spatula and stir in the flour until moistened. 

Add the oil and stir until the mixture comes back together and is even. Scrape into the prepared pan and bake for 45-50 minutes or until a toothpick or skewer inserted near the center comes out clean.

Let the cake rest in the pan for 10 minutes. Turn the cake gently out onto a cooling rack set over a sheet pan. 

Whisk together the lemon juice and confectioner’s sugar and brush the glaze all over the top and sides of the cake. Repeat this process until all of the glaze has been used. 

Allow the yogurt cake to cool completely. The glaze will firm up as it cools. Serve in slices alone, dusted with confectioner’s sugar, or served with additional yogurt, crème fraîche, and berries.

Want more cake recipes?

Try out this Brown Sugar Peach French Yogurt Cake, Snickerdoodle Mug Cake {single serve cinnamon vanilla butter cake}, Maple Apple Upside Down Cake, Orange Olive Oil Cake with Candied Oranges, and Berry Skillet Cake.

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Lemon Yogurt Cake

Course Dessert, Snack

Cuisine French

Keyword after school snack, french yogurt cake, lemon yogurt cake, yogurt cake

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Cooling time 15 minutes minutes

Servings 10

Calories 308kcal

Author Rebecca Lindamood

Equipment

• cake pan or loaf pan

Ingredients

For the Yogurt Cake:

• Non-stick cooking spray
• 1 ½ cups 6.75 ounces by weight all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup plain greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1 lemon zested
• ½ cup pure olive oil or another neutral oil

For the Glaze:

• 1 lemon juiced
• ¾ cup confectioner’s sugar

Optional for Serving:

• A dusting of confectioner’s sugar
• Fresh berries
• Additional yogurt

Instructions

To Make the Cake

• Preheat the oven to 350˚F. Spray a loaf or cake pan with nonstick cooking spray and line the bottom of the pan with parchment. Alternately, spray a bundt pan with nonstick cooking spray. Set the pan aside.
• In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.
• Add the yogurt, sugar, eggs, and zest of the lemon to a mixing bowl and whisk until smooth and even in colour. Switch to a spatula and stir in the flour until moistened.
• Add the oil and stir until the mixture comes back together and is even. Scrape into the prepared pan and bake for 45-50 minutes or until a toothpick or skewer inserted near the center comes out clean.
• Let the cake rest in the pan for 10 minutes. Turn the cake gently out onto a cooling rack set over a sheet pan.

To Make the Glaze and Glaze the Cake:

• Whisk together the lemon juice and confectioner’s sugar and brush the glaze all over the top and sides of the cake. Repeat this process until all of the glaze has been used.
• Allow the yogurt cake to cool completely. The glaze will firm up as it cools.

To Serve

• Serve in slices alone, dusted with confectioner’s sugar, or served with additional yogurt, crème fraîche, and berries.

Nutrition

Calories: 308kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 141mg | Potassium: 164mg | Fiber: 1g | Sugar: 30g | Vitamin A: 77IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 1mg

This simple berry compote recipe is about to make your favourite breakfast foods and desserts even more spectacular. Spoon this easy fruit compote over angel food cake, ice cream, profiteroles, pancakes, waffles, regular or baked oatmeal, French toast, or more! 

Homemade berry compote is the perfect topping for nearly every dessert. Whether you’re ladling it over vanilla ice cream or onto pound cake, you’re going to be thrilled. Nobody needs to know it’s a vitamin packed powerhouse, though!

Having a jar of berry compote on hand gives you a shortcut to major berry flavour in just about anything. Heck, you can even add it to smoothies or cocktails like this berry kombucha margarita.

And wonder of wonders, this swoon-worthy easy mixed berry compote recipe can be made from fresh or frozen fruit. That makes this mixed berry compote a delight any time of year!

Berry Compote

This is one of the most easy recipes anywhere ever. It just takes two simple ingredients with one third ingredient being strictly optional:

1. Frozen berries or fresh berries
2. Fresh orange juice, lime juice, or lemon juice (or bottled)
3. Optional: sugar

I’m going to bang the drum for frozen fruit right now because where I am, berries are not currently in season. What is in season, though, is using the abundance of berries I froze over the summer. 

While this is a great way for me to use my pounds and pounds of frozen blueberries, strawberries, and raspberries to use up, you can just as easily use purchased frozen mixed berries. If berries are in season where you live, use those by all means!

If your freezer has a super abundance of one type of berries, feel free to use one single variety of berries: think strawberry compote, blackberry compote, or raspberry compote. I personally prefer a mix of strawberries, blueberries, raspberries, and maybe even cherries, if I have them.

You can even mix fresh fruit with frozen if you have it. This is one of my favourite ways to use up the last of my fresh strawberries, blueberries, raspberries, blackberries, cherries, or what have you. 

Heck, it’s delicious if you add in some frozen or fresh stone fruits, too. Peach Melba compote is yours if you combine peaches and raspberries! Just keep your fruit content to 4 cups total. 

As for lemon or orange juice, choose whatever you like best! I find lemon juice wakes up the berry flavour better than orange juice, but it’s a matter of personal preference.

If you’re using fresh lemons for the juice, please add the lemon zest to your warm compote for extra sunshiney freshness. Lime or orange zest is delicious in it, too!

Fresh juice is always going to be more flavourful than bottled juice, but don’t let a lack of fresh juice stop you from making this berry compote. Bottled lemon juice or orange juice will still yield a delicious end result. 

I always make my fruit compote recipe then taste a tiny spoonful of it. Most of the berries in my freezer do not need added sugar.

That said, sometimes the berries need a little boost so they don’t taste dull or too sour but you won’t really know it ‘til the compote is done. If it tastes a little boring or over-tart, add up to 1 tablespoon of sugar, honey, maple syrup, simple sugar syrup or agave syrup and stir well until the sugar is dissolved while it’s still warm. 

Just remember not to add too large an amount of sugar to the berry mixture. You don’t want to cover up the natural beauty of your berry recipe with too much sweetness.

Recipe for Berry Compote 

This recipe is equally low maintenance when it comes to equipment. All you truly need is three things to make our berry compote recipe. 

1. 2 quart saucepan
2. Measuring cup
3. Potato masher or sturdy wooden spoon
4. Optional: Jar with a tight fitting lid or other airtight container

Berry Compote Recipe

Add fruit and juice to a medium saucepan over medium-high heat.

Gently bring to a simmer, stirring frequently. As the berries begin to soften and give off juice, use a potato masher or sturdy spoon to break up the berries. 

You don’t want to obliterate the berries; there should still be recognizable pieces of fruit in the compote. 

The total cooking time should not exceed 10 to 12 minutes for frozen berries or 6 to 8 minutes for fresh ones. Taste the compote. If needed, adjust by adding a teaspoon of sugar at a time, stirring until the sugar dissolves. 

Serve hot, warm, room temperature, or cold.

f you can’t eat up your berry compote within a week of making it, you can preserve the goodness for later by freezing it in ice cube trays. Once they’re solid, transfer to a labeled zipper top bag and store for up to 3 months.

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Berry Compote Recipe

This simple berry compote recipe is about to make your breakfasts and desserts spectacular. Spoon this easy fruit compote over angel food cake, ice cream, profiteroles, pancakes, waffles, regular or baked oatmeal, French toast, or more!

This is the perfect topping for nearly every dessert. Whether you’re ladling it over vanilla ice cream or onto pound cake, you’re going to be thrilled. Nobody needs to know it’s a vitamin packed powerhouse, though!

Course Breakfast, Dessert, Snack

Cuisine American, British, european, French

Keyword berry compote, berry compote recipe, fruit compote, homemade compote

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 38kcal

Author Rebecca Lindamood

Equipment

• 1 2 quart saucepan
• 1 Measuring cup
• 1 Potato masher or sturdy wooden spoon
• 1 Optional: Jar with a tight fitting lid or other airtight container

Ingredients

• 4 cups mixed berries
• ¼ cup lemon juice or orange juice
• Optional: sugar maple syrup, honey, or agave syrup to taste

Instructions

• Add fruit and juice to a small saucepan over medium heat.
• Gently bring to a simmer, stirring frequently. As the berries begin to soften and give off juice, use a potato masher or sturdy spoon to break up the berries.
• You don’t want to obliterate the berries; there should still be recognizable pieces of fruit in the compote.
• The total cooking time should not exceed 10 to 12 minutes for frozen berries or 6 to 8 minutes for fresh ones. Taste the compote. If needed, adjust by adding a teaspoon of sugar at a time, stirring until the sugar is dissolved.

Nutrition

Calories: 38kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 40mg | Fiber: 2g | Sugar: 7g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.1mg

Profiteroles are one of the world’s easiest and most impressive foods. Make your choux pastry ahead of time, pipe or scoop the pastry onto a lined sheet pan, then freeze.

You can transfer the frozen pucks of choux pastry dough (a.k.a. cream puff dough) into a zipper top bag and stash to bake later, making them not just impressive, but ridiculously convenient, too.

Profiteroles vs. cream puffs

Are you asking, “Wait. Aren’t these just cream puffs?” The answer is yes… but a qualified yes.

Profiteroles are homemade cream puffs that have been split, filled, with ice cream, and topped with hot fudge or chocolate or caramel sauce. So basically we’re talking about an ice cream filled hot fudge cream puff.

I think we can all agree that’s a pretty wonderful thing, right?

Making cream puffs

Cream Puffs are another of those marvelous children of pâte à choux or choux paste. I’ve already told you a little of my love for choux paste. This is far and away my favourite, though. So let’s walk through HOW to make a cream puff.

To begin with, I’m going to strongly suggest you use a stand mixer. You can absolutely make the dough (choux pastry) for your cream puffs by hand, but be aware that it’ll be an upper body workout. It’s much more easily done with a stand mixer fitted with a batter blade.

While you do need to form the cream puffs immediately after the dough is made, you can pop the pan into the freezer right after shaping or piping it if you don’t want to bake them right away.

What do I use to fill cream puffs?

In short, anything you want. To expound a bit, they’re delicious when split and filled with savoury or sweet goodies.

From chicken salad, egg salad, or tuna salad to ice cream and hot fudge, but not all at the same time, Cream Puffs are so easy to make and so impressive.

What are profiteroles?

Profiteroles are the happy result of splitting a largely hollow cream puff in half and filling it with ice cream. HOLLER!

You can use strawberry ice cream, Mint Dark Chocolate Chunk Ice Cream {30 Minute Recipe},The Best Chocolate Dairy Free Ice Cream Recipe, or basically any ice cream that dings your chimes! They’re amazing with ice cream from the store, too!

In this case, we then drizzle warm hot fudge sauce over the whole thing. Then we drizzle the hot fudge sauce directly into our mouths. I mean, really. This is Grandma Val’s hot fudge sauce that I’m using. I’m no fool.

Can you freeze cream puffs?

Here comes another qualified yes. You can definitely freeze cream puffs, but the end result will be better if you freeze them BEFORE you bake them.

I know it probably sounds appealing to have a bag full of frozen cream puffs in the freezer just waiting to thaw and fill with ice cream or what-have-you, but I stick with me here. Homemade cream puffs taste even better when they’re fresh. And this is so very easy!

Just whip up that homemade cream puff recipe, pipe it out into the shapes you want and freeze them. When you want profiteroles or cream puffs, just bake them from frozen. That’s right!!

If you have your cream puff frozen, you can have ice cream-filled puffs any old time you want. You don’t have to thaw the dough or anything prior to baking.

You just pop a frozen cream puff or several on a lined pan and bake. The only concession you have to make for baking them from frozen is that you add five minutes to the cooking time. That’s do-able, right?

That’s TOTALLY do-able. Make yourself or someone else some profiteroles. This is how you make people happy.

How to store cream puffs

Now that I’ve shared my very strong opinion on baking cream puffs fresh when you want to eat them, I’ll go ahead and tell you that yes. You can store them once they’re already baked. I’d advise wrapping them individually and freezing them in a zipper top bag if you can’t eat them the same day they’re made.

You can also bake them several hours ahead of when you plan to serve them. Let them cool completely… as in 100%… then transfer them loosely into a paper bag and roll the top down several times to close the bag.

Use these to make homemade cream puffs more easily!

1. Stand Mixer
2. Half Sheet Pan
3. Parchment Paper
4. 2 Quart Saucepan
5. Sturdy Spatula or Wooden Spoon

Need cream puff ice cream options?

You can try this amazing maple bacon frozen custard, 3-Ingredient Strawberry Ice Cream, Eggnog Ice Cream, Pumpkin Cheesecake Ice Cream, Blueberry Frozen Yogurt, Strawberry Cheesecake Frozen Yogurt, Cinnamon Frozen Custard,Mint Dark Chocolate Chunk Ice Cream, Vanilla Latte Stracciatella Gelato, Vanilla Homemade Ice Cream, Fresh Peach Ice Cream, or Berries and Cream Ice Cream.

Profiteroles

To Make the Cream Puffs:

Preheat the oven to 425°F. Line a large baking sheet (or two) with silpats or parchment paper.

Bring the water, butter and salt to a rapid boil in a heavy-bottomed, 2 quart capacity saucepan over high heat. Remove the pan from the burner and add all the flour at once.

Stir strongly until the flour is completely wet. Return the pan to medium high heat and continue stirring strongly until a light film forms over the bottom of the pan and the dough is smooth and soft and forms a ball when stirred.

Remove the pan from the heat. Transfer the dough to the bowl of a stand mixer fitted with the paddle (or to a large, heat-proof mixing bowl if a stand mixer is unavailable.) Let the dough rest for 10 minutes.

After 10 minutes, add the eggs one at a time, beating well after each addition. After the final egg is added, beat on high for at least 2 minutes, but not more than 4. (If beating by hand, you can count this as a large part of your daily workout. Beat it into submission!)

You must pipe or scoop out your cream puff dough immediately, but there are two options for after you portion them out. Either way, begin by using a pastry bag with a large plain tip or spoons to portion the dough into 16 equally sized rounds on the prepared pan(s).

I use a pastry bag to pipe circles, piping in smaller toward the top. Traditionally, you tap down the little peaks that form, but my kids like to bite those off, so I leave them.

Alternatively, you could use two large tablespoons portion it out, using one spoon to scrape the dough from the other over the pan.

At this point you can put the pan directly into the freezer, transferring the cream puffs to a resealable zipper top bag or freezer safe container with a tight fitting lid for up to 3 months.

~or~

To Bake the Cream Puffs:

(If preparing from frozen, simply add 5 minutes to the baking time at the end.) Place pan in the oven, bake for 15 minutes.

Do not open that door! After 15 minutes, lower the heat to 375°F and cook for an additional 15 minutes.

When the time is up, turn off the oven and stick the handle of a wooden spoon in between the body of the stove and the door to hold it open just a little and let the cream puffs cool in the oven like that for 30 minutes.

After 30 minutes, remove the pan from the oven. You can serve them immediately or cool to room temperature.

To Make Profiteroles:

Break open a cream puff at the midline (much like a muffin). Place the bottom on a plate, put a good sized scoop of ice cream on the base, add the top part of the cream puff and drizzle with warmed hot fudge sauce.

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Profiteroles

Did you know you can freeze cream puff dough (choux paste) and bake cream puffs from the frozen dough any time you want? It's true.

Bake them up and fill those crispy, brown, mostly-hollow poufs with your favourite ice cream then drizzle with warmed hot fudge sauce as the ultimate reward for having a well-stocked freezer. Happiness is a Profiterole: a warm cream puff with cold ice cream!

Course Dessert

Cuisine French

Keyword cream puffs, homemade cream puffs, homemade profiteroles, ice cream filled cream puffs, profiteroles

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting Time 30 minutes minutes

Servings 16

Calories 52kcal

Author Rebecca Lindamood

Equipment

• 1 stand mixer
• 1 sheet of parchment paper
• 1 sturdy spoon
• 1 2 quart saucepan
• 1 half sheet pan

Ingredients

For the Cream Puffs:

• 1 stick 4 ounces by weight butter
• 1 cup 8 ounces by weight water
• 1/4 teaspoon kosher salt
• 1 1/4 cups 5 1/4 ounces by weight all purpose flour
• 4 large eggs preferably at room temperature

For the Profiteroles:

• Ice cream
• Hot Fudge Sauce

Instructions

To Make the Cream Puff Frozen Dough:

• Preheat the oven to 425°F. Line a large baking sheet (or two) with silpats or parchment paper.
• Bring the water, butter and salt to a rapid boil in a heavy-bottomed, 2 quart capacity saucepan over high heat. Remove the pan from the burner and add all the flour at once. Stir strongly until the flour is completely wet.
• Return the pan to medium high heat and continue stirring strongly until a light film forms over the bottom of the pan and the dough is smooth and soft and forms a ball when stirred. Remove the pan from the heat.
• Transfer the dough to the bowl of a stand mixer fitted with the paddle (or to a large, heat-proof mixing bowl if a stand mixer is unavailable.) Let the dough rest for 10 minutes.
• After 10 minutes, add the eggs one at a time, beating well after each addition. After the final egg is added, beat on high for at least 2 minutes, but not more than 4. (If beating by hand, you can count this as a large part of your daily workout. Beat it into submission!)
• You must pipe or scoop out your cream puff dough immediately, but there are two options for after you portion them out.
• Either way, begin by using a pastry bag with a large plain tip or spoons to portion the dough into 16 equally sized rounds on the prepared pan(s). I use a pastry bag to pipe circles, piping in smaller toward the top.
• Traditionally, you tap down the little peaks that form, but my kids like to bite those off, so I leave them. Alternatively, you could use two large tablespoons portion it out, using one spoon to scrape the dough from the other over the pan.
• At this point you can put the pan directly into the freezer, transferring the cream puffs to a resealable zipper top bag or freezer safe container with a tight fitting lid for up to 3 months.
• ~or~

To Bake the Cream Puffs:

• (If preparing from frozen, simply add 5 minutes to the baking time at the end.) Place pan in the oven, bake for 15 minutes. Do not open that door! After 15 minutes, lower the heat to 375°F and cook for an additional 15 minutes.
• When the time is up, turn off the oven and stick the handle of a wooden spoon in between the body of the stove and the door to hold it open just a little and let the cream puffs cool in the oven like that for 30 minutes. After 30 minutes, remove the pan from the oven.
• You can serve them immediately or cool to room temperature.

To Make Profiteroles:

• Break open a cream puff at the midline (much like a muffin). Place the bottom on a plate, put a good sized scoop of ice cream on the base, add the top part of the cream puff and drizzle with warmed hot fudge sauce.

Nutrition

Calories: 52kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 53mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 60IU | Calcium: 8mg | Iron: 1mg

This post was originally published April 2012, updated in November 2018 with a video, new photos, and improved cook’s notes, and again in January of 2023.

Tender milk bread, a swirl of mildly cinnamon scented caramel-like filling, and a topping of crispy crumbs all combine to make Senorita Bread; a classic Filipino popular afternoon snack that’s beloved by all ages. There’s nothing quite like a Señorita roll with your cup of coffee, tea, or even dipped into cold milk.

Filipino cuisine is a delicious amalgam of the many cultures that have impacted the Philippines over its history whether through trade, conquest, or political influence. It’s impossible to cover all of these within the confines of a little blog post about a delicious bread roll with sweet buttery filling.

Briefly, though, it’s an East-meets-West culinary history: native Filipino food culture fuses with hints of Malay, Indonesian, Japanese, Arabic, Indian, Chinese, Spanish, and American cuisines. This history which was at many times fraught ended up yielding the food that is, in a word, irresistible.

The many years of Spanish conquest (333, if you’re wondering!) had a massive impact on Filipino food. Many iconic Filipino foods have Spanish names or techniques or ingredients, which helps explain the two most common names for today’s delicious snack; Señorita Bread or Spanish Bread.

My friend Leng grew up in the Philippines and treasures sweet memories of being a 6 year old girl running to the local bakery for Senorita Bread with her friends. They’d eat it with black coffee (if you were poor) or soda (if you were rich) for their merienda or afternoon snack.

Señorita Bread is beloved for good reason. The tender bread is complimented beautifully by the sweet caramel-like filling and crunchy crumb coating. I may not be a 6 year old, but I’d run to any bakery that had these.

If you’re looking for a lovely cup of tea to have with your Senorita Bread, might I suggest Eggnog Chai Latte? And I haven’t forgotten my coffee and hot chocolate people out there. If black coffee isn’t your jam, go for Peppermint Mocha or Hot Chocolate

Spanish Bread

Our Filipino Spanish bread recipe does not require any difficult-to-source ingredients or specialty equipment, so you can make this whenever the muse strikes. And strike often, it will!

Ingredients:

1. Milk
2. Butter
3. All-Purpose Flour
4. Neutral Oil
5. Plain Bread Crumbs
6. Sugar
7. Salt
8. Instant Yeast
9. Cinnamon

Equipment:

1. Large Bowl (or Stand Mixer with dough hook)
2. Dough Whisk or Sturdy Spoon
3. Plastic Wrap or Damp Tea Towel
4. Parchment Paper
5. Half Sheet Pan
6. Rolling Pin

The best, softest sweet bread rolls will be made if you use whole milk for the dough, filling, and topping. You can, however make a very creditable vegan version of Señorita bread using extra virgin coconut milk or vegan butter substitute and soy milk.

I use sunflower oil as my oil in the dough, but you can certainly swap in light olive oil, canola oil, or vegetable oil (among others). Just be sure to pick an oil that is neutral in taste.

Some folks use brown sugar in the filling, but I prefer to use raw sugar. Brown sugar is a perfectly wonderful option, though.

Senorita Bread

To Make the Dough:

Combine the all-purpose flour, sugar, instant yeast, salt, milk, and oil in a large mixing bowl or the bowl of a stand mixer and mix until a shaggy dough forms. Knead until the dough is smooth and elastic. You can use a dough hook on a stand-mixer or do this by hand. 

Form the dough into a ball, rolling it around gently on the counter to smooth the surface of the dough. Place the dough into a lightly greased bowl, cover with plastic wrap or a damp towel, and place the bowl in a warm, draft-free place for 30 minutes.

Lightly dust your countertop with flour, turn the dough out, and gently knead for 3 to 4 minutes, or until the dough is very smooth and supple. 

Form the dough into a ball again and return it to the bowl. Cover and let rise in a warm place until doubled in bulk, about 30 to 45 minutes.

To Make the Filling:

Scatter the flour in a 2 quart, heavy-bottomed saucepan. Place the pan over medium heat and toast, whisking it, for 2 to 4 minutes, or until it is slightly darker in colour and smells fragrant and toasty.

Whisk in the butter, breadcrumbs, and sugar, stirring until the melted butter and the sugar and flour are thoroughly incorporated. 

Once the sugar is melted and the mixture is light gold in colour, whisk in the milk and cinnamon. Whisk until the mixture thickens, about 3 minutes. The filling should be a light caramel colour. Set the pan aside off of the heat to cool completely.

To Make the Senorita Bread Rolls:

Line a half sheet pan or other baking sheet with parchment paper or grease it lightly. Set it aside.

Once again, lightly flour your countertop. Turn the dough out and gently deflate before dividing it into 12 equal portions. Roll each portion into a ball, cover lightly with plastic wrap, and let them rest for 15 minutes.

Working with one dough ball at a time, roll the dough into an oblong oval that’s about 4 inches across and about 8 inches long. Spread a generous tablespoon of the filling over the whole oval.

Roll up the dough tightly, starting at a more narrow end of the oval. Brush the top of the dough with milk and roll it in breadcrumbs.

Place the roll, seam side down, on the prepared pan. Repeat with the rest of the dough and filling.

Cover the rolls lightly with plastic wrap and let them rise in a warm, draft-free place until they’re doubled in bulk and puffy looking, about 45 minutes to an hour. 

About halfway through the rise, preheat your oven to 350ºF. Bake in the preheated oven for 20 to 25 minutes, or until the rolls are a lovely golden brown.

Allow the rolls to cool on the pan for at least 10 minutes before eating or transferring to an airtight container. Señorita Bread will be good for 3 days at room temperature. 

You can store them longer -tightly wrapped in a double layer- in the freezer for up to a month. To reheat the frozen rolls, wrap loosely in foil and heat in a moderate 350ºF oven for about 10 minutes. 

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Senorita Bread

Tender milk bread, a swirl of caramel-like filling, and a topping of crispy crumbs all combine to make Senorita Bread; a classic of Filipino baking.

Course Appetizer, bread, Dessert, Snack

Cuisine Filipino

Keyword Seniorita bread, Senorita bread, Spanish bread

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rising Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 12

Calories 280kcal

Author Rebecca Lindamood

Equipment

• Large Bowl (or Stand Mixer with dough hook)
• Dough Whisk or Sturdy Spoon
• Plastic Wrap or Damp Tea Towel
• parchment paper
• Rolling Pin

Ingredients

Dough:

• 3 cups all purpose flour 12 ¾ ounces
• 3 tablespoons granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 teaspoon salt
• 1 cup whole milk
• ¼ cup neutral oil

Filling:

• 2 tablespoons all purpose flour
• 4 tablespoons butter
• ⅓ cup plain breadcrumbs can be panko or “regular”
• ½ cup granulated sugar or raw sugar
• ½ cup whole milk
• ½ teaspoon ground cinnamon

Topping:

• ½ cup plain breadcrumbs preferably panko
• 2 tablespoons whole milk

Instructions

To Make the Dough:

• Combine all of the ingredients in a large bowl and mix until a shaggy dough forms. Knead until the dough is smooth and elastic. You can use a dough hook on a stand-mixer or do this by hand.
• Form the dough into a ball, rolling it around gently on the counter to smooth the surface of the dough. Place the dough into a lightly greased bowl, cover, and put in a warm, draft-free place for 30 minutes.
• Lightly dust your countertop with flour, turn the dough out, and gently knead for 3 to 4 minutes, or until the dough is very smooth and supple.
• Form the dough into a ball again and return it to the bowl. Cover and let rise in a warm and draft-free place until doubled in bulk, about 30 to 45 minutes.

To Make the Filling:

• Scatter the flour in a 2 quart, heavy-bottomed saucepan. Place the pan over medium heat and toast, whisking it, for 2 to 4 minutes, or until it is slightly darker in colour and smells fragrant and toasty.
• Whisk in the butter, breadcrumbs, and sugar, stirring until the butter is thoroughly melted and the sugar and flour are thoroughly incorporated.
• Once the sugar is melted and the mixture is light gold in colour, whisk in the milk and cinnamon. Whisk until the mixture thickens, about 3 minutes. The filling should be a light caramel colour. Set the pan aside off of the heat to cool completely.

To Make the Senorita Rolls:

• Line a half sheet pan with parchment paper or grease it lightly. Set it aside.
• Once again, lightly flour your countertop. Turn the dough out and gently deflate before dividing it into 12 equal portions. Roll each portion into a ball, cover lightly with plastic wrap, and let them rest for 15 minutes.
• Working with one piece of dough at a time, roll the dough into an oblong oval that’s about 4 inches across and about 8 inches long. Spread a generous tablespoon of the filling over the whole oval.
• Roll up the dough tightly, starting at a more narrow end of the oval. Brush the top of the dough with milk and roll it in breadcrumbs.
• Place the roll, seam side down, on the prepared pan. Repeat with the rest of the dough and filling.
• Cover the rolls lightly with plastic wrap and let them rise in a warm, draft-free place until they’re doubled in bulk and puffy looking, about 45 minutes to an hour.
• About halfway through the rise, preheat your oven to 350ºF. Bake for 20 to 25 minutes, or until the rolls are a lovely golden brown.
• Allow the rolls to cool on the pan for at least 10 minutes before eating or transferring to an airtight container. Señorita Bread will be good for 3 days at room temperature.
• You can store them longer -tightly wrapped in a double layer- in the freezer for up to a month. To reheat the frozen rolls, wrap loosely in foil and heat in a moderate 350ºF oven for about 10 minutes.

Nutrition

Calories: 280kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 269mg | Potassium: 116mg | Fiber: 2g | Sugar: 13g | Vitamin A: 171IU | Vitamin C: 0.01mg | Calcium: 56mg | Iron: 2mg

Delicate, light-as-a-cloud, fluffy Angel Food Cake is the ultimate way to showcase glorious summer berries and fruit curds. It is equally lovely, though, with a simple dusting of powdered sugar or dollop of whipped cream.

There is no box mix on earth that can come close to the ethereal perfection of a homemade Angel Food Cake, and thankfully it is easy to make. It just takes a little attention to detail and the ability to follow directions.

You will be repaid handsomely for that little extra attention with the most towering, pillowy, diaphanous Angel Food Cake you’ve ever tasted! While they have a reputation for being a little fiddly to make, I promise it isn’t that difficult to create a delicious angel food cake.

I’ll walk you through all of the best tips to making the tallest, fluffiest Angel food cake of all time. Spoiler alert: all of the fussiness in the recipe goes toward one goal. That goal is keeping your egg whites as lofty as possible to make the airiest best angel food cake.

How to Make Angel Food Cake

Here’s a handy, dandy ingredient list to be sure you have everything on hand before you start baking. We’ll get into quantities later, but this is what you’ll need:

1. Cake flour
2. Cream of tartar
3. Eggs
4. Sugar
5. Salt
6. Vanilla Extract (and/or almond extract)

Do you need any special equipment to make angel food cake? Need is a strong word, so I’m going to say that technically you don’t need any other special equipment, but you’ll quite likely want some.

Since we’re talking lists, here is a complete list of equipment that’s helpful to have when making an Angel Food Cake. Most of this is likely already in your kitchen. I’ll explain why each is helpful or necessary later!

1. 9.5 to 10-inch Tube Pan (or two standard loaf pans)
2. Egg Separator (optional but helpful)
3. Stand Mixer or Hand MixerFood Processor or BlenderFine Mesh Strainer or Sifter
4. Silicone or Rubber Spatula
5. Cooling Rack or Wire Rack (optional but helpful)
6. Flexible or Offset Spatula or Butter-knife

Alrighty then… Get ready for everything you ever needed to know about making angel food cake! (If you’re a seasoned baker or just want the recipe without the whys and wherefores, use the handy dandy ‘JUMP TO RECIPE’ button near the top of the page.

Angel Food Cake Pan

When you set out to make angel food cake, you need to be sure, first of all, that you have the right pan. For the perfect angel food cake, you need a tube pan.

A tube pan is specially designed to be the perfect vessel for angel food cake. It’s a straight-sided, deep pan with a tube in the center. This inner tube delivers heat up into the center of the cake pan, making it bake evenly.

A bundt pan is not a suitable substitute for a tube pan, unfortunately. Conversely, a tube pan can make a perfectly good substitute for a bundt pan. If you can only have one, I’d opt for the tube pan!

Ideally, the tube pan you have will not be non-stick coated. This is because you want the cake to climb up the walls of the tube pan to become impossibly fluffy, and if the walls are slippery, it won’t rise quite as high.

That said, this particular 9.5 inch tube pan with a removable bottom is the one I use and it is advertised as being non-stick. I have never experienced an issue with my angel food cakes not rising high in it, though, and it has handy little feet on it that make it easy to cool the cake upside down. More on why this is important shortly…

If you positively cannot lay your hands on a tube pan, though, don’t despair. Grab a loaf pan (actually, grab two!) and remember that non-stick coating is not our friend here.

When using the loaf pans, you’ll want to line the bottom with a little rectangle of parchment paper to make it easier to remove from the pan. You don’t want to line the sides, but since the loaf pans don’t have removable bottoms, you’ll be grateful for having something to help you remove your cake from the pan with the bottom intact.

Angel Food Cake Recipe

You can certainly separate a dozen eggs without an egg separator, but the little gadget makes quick work of the job. I like this stainless steel one because it separates the yolks from the whites quickly and cleanly.

It’s important that the whites be cleanly separated from the yolks because any little bit of yolk present in the whites will keep them from whipping to lovely soft peaks. This in turn will keep your angel food cake from reaching the lofty heights that make angel food cake so irresistible.

I recommend separating cold eggs over a small bowl and putting the egg yolks into a container to use for another purpose later. Pssst. How about some Lemon-Lime curd?

You can then transfer each egg white to the clean and dry bowl of a stand mixer or a large bowl. The egg whites can then come to room temperature in the bowl.

Strangely, cold eggs are the easiest to separate neatly while room temperature eggs are the easiest to whip to soft peaks. You can, of course, substitute liquid or carton egg whites for fresh ones if you prefer.

If you really enjoy the sensation that your forearm is going fall off and dig whipping a dozen egg whites to soft peaks by hands, be my guest! If, on the other hand, you’d like to be able to use your arm the next day without shooting pain, I recommend using a stand mixer/electric mixer or hand mixer for the job. Whipped egg whites are crucial to delivering the airy texture we all want!

The food processor or blender is needed to break the granulated sugar down to a finer powder. This is important because otherwise, the sugar crystals may prevent the egg whites from (you had to know this was coming) expanding to the best of their potential.

All you need to do is pulse the sugar several times to make it a little more powdery. You cannot substitute powdered sugar, though, because it has cornstarch mixed into it.

You’ll measure out some of the sugar for the egg whites. The rest of the sugar you’ll then pulse with the cake flour and salt to combine it thoroughly and aerate it.

The fine mesh strainer or sifter comes in handy when it is time to add the flour to your whipped egg whites. In keeping with our goal of preserving as much air in those egg whites as possible, we sift the flour mixture over the whites in three installments, gently folding in the flour after each addition.

Strictly speaking, you don’t need a cooling rack if your pan has feet. I prefer to use it anyway because it gives it more space for air to circulate around to cool more quickly.

And here’s where the offset or thin, flexible spatula comes in handy. Run it along the sides of the pan and around the inner tube. This will help loosen your completely cooled cake before removing the bottom of the pan.

This will help prevent chunks of the cake from being stuck to the ungreased angel food cake pan. And if you used the loaf pans, you’ll still want to run it along the sides. The parchment rectangle in the bottom should make it a breeze to get out of the pan once the sides are loosened.

One final thing to remember and that’s to use a serrated knife to cut your cake. Any other knife will tear or crush the cake as you cut it.

Angel Food Cake Tips and Tricks

Because there’s a lot of information in this post, I want to remind you of a couple of important tips. Just remember these and your angel food cake will be amazing!

1. Make sure not to get any egg yolks mixed in with your egg whites. This will keep them from whipping to soft peaks. And if you have enough egg yolk in there, it may keep them from whipping to any peaks at all!
2. Sift and fold in the flour mixture in installments to avoid deflating your egg whites.
3. Do not grease your cake pan! (Related: avoid non-stick pans unless you know they’re made for angel food cakes!)
4. Cool the cake upside down completely before removing from the pan.
5. Use a serrated knife to cut the cake or you will crush it.

Homemade Angel Food Cake

Preheat the oven to 325ºF. 

Add the sugar to your blender carafe or food processor bowl. Pulse about 20 times, or until the sugar is powdery. Let it rest in the blender or bowl until the powder settles down. 

Use a spoon to transfer 1 cup of the sugar to a measuring cup and set it aside.

To the sugar remaining in the blender or food processor, add the cake flour and salt. Pulse 10 times to combine and aerate the mixture. Set this aside.

Add the room temperature egg whites and the cream of tartar to the work bowl of a stand mixer fitted with a whisk attachment. If you do not have a stand mixer, you can use a large mixing bowl with a hand mixer.

Beat the eggs on medium low until they’re foamy. With the mixer running, slowly add the reserved sugar completely then raise the speed to medium high. Beat until soft peaks form. 

When you lift the whisk from the egg whites, it should raise up a little mountain of egg white that slumps over at the top and slowly sinks down. This is the soft peaks stage. It will not be disastrous if you accidentally whip your egg whites to medium peaks or even firm peaks. Your cake will just not rise as high while baking.

Add the vanilla and almond extracts and whisk in just until incorporated.

Position a fine mesh sieve over the top of the bowl or use a sifter and sift about ⅓ of the flour mixture over the top. Fold in gently using a silicone spatula.

Repeat this twice more, folding just until the flour is combined. Spoon this into your ungreased tube pan. Gently shake and shimmy the pan side to side to help smooth out the surface of the cake batter. 

It does not need to be perfectly smooth, just mostly even. 

Bake for 40 to 45 minutes, or until the cake is lofty and golden brown. A toothpick inserted near the center of the cake should come out clean. You can also check to see if the top springs back when gently pressed. 

Invert cake upside down in the pan over a cooling rack or a glass soda bottle. Let the cake cool completely; about 3 hours. If cooled upright, the cake will collapse under its own weight. When we cool upside down we keep it lofty and airy and delicate! 

When the cake is cool, run a thin, flexible spatula or butter knife around the edge of the cake. Invert cake onto a serving plate.

Use a serrated knife like a bread knife to cut the cake. It is too delicate to hold up to being cut by a chef’s knife or butter knife. That will just crush it. 

This cake will store well, wrapped thoroughly but gently, in the refrigerator for up to a week. 

Serve with a dusting of powdered sugar, berries tossed in granulated sugar, your favourite jam, a dollop of lemon or lime curd, or any combination of these goodies!

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Homemade Angel Food Cake

Homemade Angel Food Cake is ethereal perfection, and thankfully it is easy to make with just a few handy tips and tricks!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword angel food cake, homemade angel food cake

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Servings 10

Calories 202kcal

Author Rebecca Lindamood

Equipment

• 1 9.5 or 10-inch tube pan (or 1 10-inch springform pan with a can in the center per these instructions) or 2 (8.5” by 4.5”) loaf pans
• 1 blender or food processor fitted with a metal blade
• 1 Cooling Rack
• 1 silicone or rubber spatula or butter knife
• 1 offset spatula or thin, flexible spatula

Ingredients

• 1 ¾ cup granulated sugar see notes
• 18 tablespoons cake flour 1 cup plus 2 tablespoons or 133 grams
• ¼ teaspoon kosher salt
• 12 egg whites room temperature, save yolks for lemon lime curd, or 1 cup liquid egg whites
• 1 ½ teaspoons cream of tartar
• 1 ¼ teaspoons pure vanilla extract
• ¼ teaspoon almond extract

Instructions

• Preheat the oven to 325ºF.
• Add the sugar to your blender carafe or food processor bowl. Pulse about 20 times, or until the sugar is powdery. Let it rest in the blender or bowl until the powder settles down.
• Use a spoon to transfer 1 cup of the sugar to a measuring cup and set it aside.
• To the sugar remaining in the blender or food processor, add the cake flour and salt. Pulse 10 times to combine and aerate the mixture. Set this aside.
• Add the room temperature egg whites and the cream of tartar to the work bowl of a stand mixer fitted with a whisk attachment. If you do not have a stand mixer, you can use a large mixing bowl with a hand mixer.
• Beat the eggs on medium low until they’re foamy. With the mixer running, slowly add the reserved sugar completely then raise the speed to medium high. Beat until the egg white mixture reaches soft peaks.
• When you lift the whisk from the egg whites, it should raise up a little mountain of egg white that slumps over at the top and slowly sinks down. This is the soft peaks stage.
• Add the vanilla and almond extracts and whisk in just until incorporated.
• Position a fine mesh sieve over the top of the bowl or use a sifter and sift about ⅓ of the flour mixture over the top. Fold in gently using a silicone spatula.
• Repeat this twice more, folding just until the flour is combined. Spoon this into your ungreased tube pan. Gently shake the pan side to side to help smooth out the surface of the cake batter.
• It does not need to be perfectly smooth, just mostly even.
• Bake for 40 to 45 minutes, or until the cake is lofty and golden brown and a toothpick inserted near the center of the cake comes out clean.
• Invert the tube pan over a cooling rack or a glass soda bottle and let the cake cool completely; about 3 hours. If cooled upright, the cake will collapse under its own weight. Cooling upside down keeps it lofty and airy and delicate!
• When the cake is cool, run a thin, flexible spatula or butter knife around the edge of the cake and turn it out onto a serving plate.
• Use a serrated knife like a bread knife to cut the cake. It is too delicate to hold up to being cut by a chef’s knife or butter knife; that will just crush it.
• This cake will store well, wrapped thoroughly but gently, in the refrigerator for up to a week.
• Serve with a dusting of powdered sugar, berries tossed in granulated sugar, your favourite jam, a dollop of lemon or lime curd, or any combination of those!

Notes

If you have superfine sugar, you can substitute it for the granulated sugar. You’ll just reduce it to 1 1/2 cups instead of the 1 3/4 cups you would use of granulated sugar.

Do NOT spray the tube pan with non-stick cooking spray or oil it. The little bit of resistance provided by the ungreased pan helps the cake rise to glorious heights.

When separating the whites from the yolks, I use an egg separator. It’s not strictly necessary, but it does make a potentially messy job much tidier.

Nutrition

Calories: 202kcal | Carbohydrates: 45g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 119mg | Potassium: 147mg | Fiber: 0.3g | Sugar: 35g | Vitamin A: 0.3IU | Calcium: 5mg | Iron: 0.2mg

Carrot Cake Rolls are big, FLUFFY AS A CLOUD, and positively studded with super fine shreds of sweet carrots before being rolled up around a carrot-cake like spiced buttery brown sugar filling. My goodness gracious. These are memorably good.

You’ve had cinnamon rolls before, but I bet you’ve never had them like these! Big, fluffy, perfect cinnamon rolls meet tender, spiced carrot cake in these decadent carrot cake reminiscent cinnamon rolls topped with orange vanilla cream cheese icing. You may never go back to regular cinnamon rolls again!

When I tell you these are insane, I mean it. They’re crazy in the best possible way; CRAZY GOOD!

And glory be, they’re easy. Now -to be sure- they’re a little more effort than popping open one of those spring loaded cans from the grocery store, but these Carrot Cake Cinnamon Rolls are worth that little bit of work.

Trust me; they’re not difficult to make, and the dough is a dream! Just be sure to pay attention to the little cues I give in this post and you’ll be rewarded with the best cinnamon rolls you’ve ever had.

Carrot Cake Rolls

Is it a carrot cake? Is it a cinnamon roll? The answers are “kind of” and “yes”.

It’s definitely a carrot cake roll. It’s the fluffy, bread-y, chewy, un-rollable cinnamon roll that is laced with tender, sweet, finely shredded carrot, and packed with a buttery brown sugar and spice filling.

I’m going to emphasize this again, because it is key; you want super-finely shredded carrot for this carrot cake roll recipe. Why?

I’m glad you asked. Let me tell you.

Our carrot cake rolls bake up in only 25 to 30 minutes. We want the carrot shreds in the dough to become tender and sweet in the heat.

We pull the rolls out of the oven when the dough reaches 190ºF which doesn’t give a coarse carrot shred a long time to hit that lovely tender/sweet stage. That’s why we shred our carrots super-fine!

This does mean that you can’t take advantage of bags of shredded carrots from the grocery store, but hey… that’s alright! It doesn’t take long to shred your carrots in a food processor with the extra-fine grating disc OR even on a box grater’s extra fine side.

Cinnamon Roll Recipe

The key to the whole deal starts with the dough for the ultimate cinnamon rolls from my “Ready, Set, Dough; Beginner Breads for All Occasions” cookbook. This dough is dreamy and practically rolls itself out, but you DO need to know a thing or two about it.

The dough for our carrot cake rolls is made with milk, eggs, AND with instant mashed potato flakes. That means this dough is going to behave a little differently than you’re used to dough behaving.

If you want the TL;DR version of what happens here it is: This dough looks very sticky when you make it. You’ll probably think you’ve gone wrong but you haven’t. Stay the course! Stick with it. It’ll all work out in the end.

Now for a science interlude to explain just why the dough is sticky and why that is okay. When you make a bread dough with milk straight out of the jug, the protease enzyme present in milk causes the breakdown of the protein in flour, making it stickier.

You can mitigate this by scalding the milk and cooling it to lukewarm before making the dough. OR you can just realize the dough will be a little stickier and move on because…

You’re also using eggs. Eggs are going to make the dough a little sticky, but just go with it because we have ONE more thing that causes stickiness at the beginning.

Instant Mashed Potato Flakes are a bread baker’s best friend. A couple of tablespoons added to just about any dough will make a more tender crumb as well as yielding a bread with a little better shelf life.

Someone who reviewed my bread cookbook complained that instant mashed potato flakes were trashy and junk food and I argue that she couldn’t be more wrong even if she tried! First of all, it’s just freeze-dried cooked potatoes in flake form.

You can use swanky instant mashed potato flakes from Bob’s Red Mill or you can use the store-brand stuff from a big box store; it doesn’t matter! Just use whatever brand of plain, unflavoured mashed potato flakes you like best.

The point is this; if stickiness bothers you, scald the milk and cool it to lukewarm before making your dough. It’s going to be sticky before it rises anyway and a bit less sticky after it rises whether or not you scald the milk. It’ll just be a little less sticky yet if you scald and cool the milk first.

Don’t add more flour when making the dough. Just make sure you flour your work surface pretty well and dust the rolling pin from time to time to prevent sticking while rolling the dough out.

It may sound like this dough is fussy, but I promise it isn’t. You’ll see how lovely it is when you start rolling it out because it is so pliable!

Cream Cheese Icing for Cinnamon Rolls

I’m about to rock your world with this icing. There’s nothing revolutionary about cream cheese icing for cinnamon rolls usually, but this one has two tiny changes to it that make it outrageously good.

My secret ingredients for the ultimate cream cheese icing for cinnamon rolls are orange zest and vanilla paste. If the budget doesn’t support vanilla paste, you can sub in an equal amount of vanilla extract and it’ll still be delicious, but that orange zest?

Don’t you DARE leave out the orange zest. It plays ever so nicely with the sweet earthiness of the carrot and the cinnamon, nutmeg, ginger, and cloves in the buttery brown sugar filling.

Okay fine. If you’re allergic you can omit it, but otherwise, I’m going to have to insist. Trust me. I have your tastebuds’ best interests in mind.

Carrot Cake Cinnamon Rolls

In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, instant potato flakes, sugar, salt, and yeast. 

Set the whisk aside and switch to a sturdy wooden spoon. Stir in the milk, butter, egg, and finely grated carrot until a shaggy dough forms. 

Knead the dough by hand or by stand mixer fitted with a dough hook for 8 to 10 minutes, or until you have a smooth and elastic dough. Place dough in a clean bowl, cover with a damp tea towel, and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.

Spray a 9-inch by 13-inch baking pan with nonstick cooking spray. Set aside.

In a small mixing bowl, use a fork to toss together the sugars, cinnamon, ginger, nutmeg, and cloves. Use the same fork to start squishing the butter into the sugar mixture. When it is mostly incorporated, switch to a spatula to cream the mixture together until even in colour and texture. 

Roll the dough out to a rectangle that is approximately 12-inches by 15-inches. Spread the butter and sugar mixture evenly over the rectangle, leaving 1-inch of one long edge free of the mixture. 

Starting at the long edge that has butter, roll it up jelly-roll style. Pinch together the seams. 

Cut the roll of dough into 12 equal pieces. Arrange in the prepared pan in 4 rows of 3. Cover the dough loosely with plastic wrap. 

Preheat the oven to 375°F while the dough rises until double in bulk, about 20 to 30 minutes. Remove the plastic wrap and bake for 25 minutes or until the center rolls measure 190°F on an instant read thermometer. Cool for 15 minutes.

While the rolls cool, use a hand mixer, stand mixer, or sturdy spoon to mix the cream cheese and butter, together until fluffy and even. 

Beat in the powdered sugar and extract ‘til smooth, then spread over the cooled rolls. Store leftovers, tightly wrapped, at room temperature.

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Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls are big, FLUFFY AS A CLOUD, and positively studded with super fine shreds of sweet carrots before being rolled up around a carrot-cake like spiced buttery brown sugar filling. My goodness gracious. These are memorably delicious.

You've had cinnamon rolls before, but I bet you've never had them like these! Big, fluffy, perfect cinnamon rolls meet tender, spiced carrot cake in these decadent rolls topped with orange vanilla cream cheese icing. You may never go back to regular cinnamon rolls again!

Course bread, Breakfast, Dessert, Snack

Cuisine American

Keyword carrot cake, carrot cake cinnamon rolls, carrot cake recipe, cinnamon roll, cinnamon roll recipe, cinnamon rolls, cinnamon rolls recipe

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Rising Time 1 hour hour 30 minutes minutes

Servings 12

Calories 429kcal

Author Rebecca Lindamood

Equipment

• 1 9×13 pan or two 8×8 pans
• 1 large mixing bowl
• 1 Rolling Pin
• 1 sturdy Wooden spoon and/or a hand mixer or stand mixer

Ingredients

For the Dough:

• 4 ¼ cups bread flour 1 pound 2 ½ ounces, by weight
• 3 tablespoons plain instant mashed potato flakes any brand
• 3 tablespoons granulated sugar
• 2 teaspoons kosher salt
• 2 teaspoons active dry or instant yeast
• 1 ¼ cups lukewarm milk scalding and cooling to lukewarm is optional to reduce stickiness of dough
• 6 tablespoons butter softened to room temperature
• 1 egg beaten
• 2 medium carrots peeled or scrubbed and very finely grated

For the Filling:

• 1/2 Cup butter softened to room temperature
• ⅓ cup brown sugar
• ⅓ cup granulated sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon grated or ground nutmeg preferably freshly grated
• A pinch ground cloves

For the Orange Vanilla Cream Cheese Frosting

• 4 ounces cream cheese softened to room temperature
• 3 tablespoons butter softened to room temperature
• 1 ½ cups confectioner’s sugar plus up to ¼ cup extra if needed to thicken
• 1 teaspoon pure vanilla paste or extract
• The zest of one orange

Instructions

• In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, instant potato flakes, sugar, salt, and yeast.
• Set the whisk aside and switch to a sturdy wooden spoon. Stir in the milk, butter, egg, and finely grated carrot until a shaggy dough forms.
• Knead the dough by hand or by stand mixer fitted with a dough hook for 8 to 10 minutes, or until you have a smooth and elastic dough. Place dough in a clean bowl, cover with a damp tea towel, and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.
• Spray a 9-inch by 13-inch baking pan with nonstick cooking spray. Set aside.
• In a small mixing bowl, use a fork to toss together the sugars, cinnamon, ginger, nutmeg, and cloves. Use the same fork to start squishing the butter into the sugar mixture. When it is mostly incorporated, switch to a spatula to cream the mixture together until even in colour and texture.
• Roll the dough out to a rectangle that is approximately 12-inches by 15-inches. Spread the butter and sugar mixture evenly over the rectangle, leaving 1-inch of one long edge free of the mixture.
• Starting at the long edge that has butter, roll it up jelly-roll style. Pinch together the seams.
• Cut the roll of dough into 12 equal pieces. Arrange in the prepared pan in 4 rows of 3. Cover the dough loosely with plastic wrap.
• Preheat the oven to 375°F while the dough rises until double in bulk, about 20 to 30 minutes. Remove the plastic wrap and bake for 25 minutes or until the center rolls measure 190°F on an instant read thermometer. Cool for 15 minutes.
• While the rolls cool, use a hand mixer, stand mixer, or sturdy spoon to mix the cream cheese and butter, together until fluffy and even.
• Beat in the powdered sugar and extract ‘til smooth, then spread over the cooled rolls. Store leftovers, tightly wrapped, at room temperature.

Nutrition

Calories: 429kcal | Carbohydrates: 69g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 524mg | Potassium: 203mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2152IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg

French Yogurt Cake is the world’s easiest cake, but that doesn’t make it any less impressive, and this Brown Sugar Peach Yogurt Cake is simple to make and simply divine! It’s surprisingly sophisticated for a cake made with such humble ingredients.

I don’t need a good reason to make a French yogurt cake, but I do have one today. It is my sweet, brilliant, and beautiful French daughter-in-law Anaïs’s birthday.

While I wish we were sitting together at a table enjoying a slice (or three!) of this classic French dessert, I’ll just have to settle for a virtual slice of cake together for now and wishing my only daughter a very joyeux anniversaire over facetime.

French Yogurt Cake

What is French yogurt cake? It is a tender, delicately-sweet, classic French dessert also known as Gâteaux de Mamie or Granny Cake and it is glorious.

Yogurt cake is one of the first desserts many young French people learn to bake, and oftentimes, they learn to make it at their grandmother’s side, hence the name.

This is no boring cake, though, folks. At it’s simplest, it is a perfect accompaniment to a cup of tea or coffee for breakfast, lunch, dinner, or snack.

Dressed up with a dollop of sweetened whipped cream and plain yogurt, a handful of berries or peaches, and a dusting of powdered sugar, this is a dessert to serve with pride to company.

And when I say it’s simple, whoa. I mean it.

Yogurt Cake Recipe

If you want to go old school French – or vieille école, en français- measure one jar of yogurt, one jar of oil, two jars of sugar, three jars of flour, three eggs, and salt plus baking powder. This simple formula this makes yogurt cake recipe a great project to make with kids or grand-kids.

On the other hand, if you -like me- only buy big tubs of yogurt, you’ll use 1/2 cup of yogurt, 1/2 cup oil, 1 cup sugar, 1 1/2 cups flour, 3 eggs, and salt plus baking powder. Still simple and HEY! Frugal to boot!

The French yogurt cake is all mixed in one bowl and baked in one pan. When the cake is turned out of the pan and is still warm, it is brushed generously and repeatedly with syrup to help keep it moist and flavourful.

You may have seen our Lemon Yogurt Cake here on Foodie with Family. Today’s version uses widely available peach yogurt plus syrup and fruit from a jar of canned peaches.

If you have flush with fresh peaches, feel free to substitute a simple syrup for the peach syrup and serve with diced fresh peaches.

I mentioned that we use peach yogurt in the cake, and I’m happy to report that the cake turns out equally well when made with lowfat or whole milk peach “regular” yogurt or lowfat or whole milk peach Greek yogurt.

Another small change that makes a big difference in today’s yogurt cake is the substitution of brown sugar for the normal white or turbinado sugar. Since brown sugar has a little molasses left in it, it lends a deeper, caramel like hints to the finished cake.

Cake Pans for Gâteaux de Mamie

You don’t have to get fancy here. I prefer to use a loaf pan for my yogurt cakes.

I’m pretty partial to these USA Pans both because they release the cake so easily after baking and because I the little ridges the pan makes on the sides pretty. They’re also my favourite bread loaf pans, which makes this a double win since pans need to do double duty in my house!

Yogurt Cake

To Make the Cake

Preheat the oven to 350˚F. Spray a loaf or cake pan with nonstick cooking spray and line the bottom of the pan with parchment. Alternately, spray a bundt pan with nonstick cooking spray. Set the pan aside.

In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.

Add the yogurt, sugar, eggs, and zest of the lemon to a mixing bowl and whisk until smooth and even in colour. Switch to a spatula and stir in the flour until moistened.

Add the oil and stir until the mixture comes back together and is even. Scrape into the prepared pan and bake for 45-50 minutes or until a toothpick or skewer inserted near the center comes out clean.

Let the cake rest in the pan for 10 minutes. Turn the yogurt cake gently out onto a cooling rack set over a sheet pan.

To Glaze the Cake

Whisk together the lemon juice, peach syrup, and confectioner’s sugar and brush the glaze all over the top and sides of the yogurt cake. Repeat this process until all of the glaze has been used.

Allow the yogurt cake to cool completely. The glaze will firm up slightly as it cools.

To Serve

Serve yogurt cake in slices alone, dusted with confectioner’s sugar, or served with additional yogurt, crème fraîche, and diced peaches or berries.

Notes

If you do not have canned peaches, you can substitute 1 tablespoon of simple syrup or 1 more tablespoon of lemon juice for the peach syrup.

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Brown Sugar Peach French Yogurt Cake

French Yogurt Cake is the world’s easiest cake, but that doesn’t make it any less impressive, and this Brown Sugar Peach Yogurt Cake is simple to make and simply divine! It’s surprisingly sophisticated for a cake made with such humble ingredients.

Course Breakfast, brunch, Dessert, Snack

Cuisine French

Keyword french yogurt cake, gâteaux de mamie, lemon yogurt cake, peach yogurt cake

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 15 minutes minutes

Servings 10

Calories 317kcal

Author Rebecca Lindamood

Equipment

• cake pan or loaf pan

Ingredients

• For the Yogurt Cake:
• Non-stick cooking spray
• 1 ½ cups 6.75 ounces by weight all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup peach yogurt
• 1 cup brown sugar packed
• 3 large eggs
• 1 lemon zested
• ½ cup pure olive oil or another neutral oil
• For the Glaze:
• 2 tablespoons lemon juice
• 1 tablespoon heavy syrup from a can of peaches See notes
• ¾ cup confectioner’s sugar
• Optional for Serving:
• A dusting of confectioner’s sugar
• Fresh berries
• Diced peaches either canned or fresh
• Additional yogurt

Instructions

• To Make the Cake
• Preheat the oven to 350˚F. Spray a loaf or cake pan with nonstick cooking spray and line the bottom of the pan with parchment. Alternately, spray a bundt pan with nonstick cooking spray. Set the pan aside.
• In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.
• Add the yogurt, sugar, eggs, and zest of the lemon to a mixing bowl and whisk until smooth and even in colour. Switch to a spatula and stir in the flour until moistened.
• Add the oil and stir until the mixture comes back together and is even. Scrape into the prepared pan and bake for 45-50 minutes or until a toothpick or skewer inserted near the center comes out clean.
• Let the cake rest in the pan for 10 minutes. Turn the cake gently out onto a cooling rack set over a sheet pan.
• To Glaze the Cake
• Whisk together the lemon juice, peach syrup, and confectioner’s sugar and brush the glaze all over the top and sides of the cake. Repeat this process until all of the glaze has been used.
• Allow the yogurt cake to cool completely. The glaze will firm up slightly as it cools.
• To Serve
• Serve in slices alone, dusted with confectioner’s sugar, or served with additional yogurt, crème fraîche, and diced peaches or berries.

Notes

Notes:
If you do not have canned peaches, you can substitute 1 tablespoon of simple syrup or 1 more tablespoon of lemon juice for the peach syrup.

Nutrition

Calories: 317kcal | Carbohydrates: 48g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 149mg | Potassium: 154mg | Fiber: 1g | Sugar: 32g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg

Rhubarb Custard Pie starts with a simple crumb crust that is filled with a tart and sweet rhubarb vanilla filling covered by thin layer of cheesecake custard and topped with a smooth-as-silk tangy yogurt layer. It’s spring and summertime perfection, folks.

Disclosure: I am proud to present this recipe in partnership with the American Dairy Association and Dairy Council. The recipe and opinions remain my own.

Is it a cheesecake? Or is it a fruit pie? Maybe it’s a custard pie? Yes! It is all of those!

Rhubarb Cheesecake Custard Pie is a marvel of a dessert. It manages to marry my twin dessert obsessions -fruit pie and cheesecake- in one perfectly creamy, delightfully tart, easy-on-the-eyes package.

Rhubarb Custard Pie also holds the distinction of being my husband’s favourite dessert from the first time I made it for him over 10 years ago to the present with no signs of his oath of fealty being broken any time soon. Rhubarb Custard Pie starts with a simple crumb crust that is filled with a tart and sweet rhubarb vanilla filling covered by thin layer of cheesecake custard and topped with a smooth-as-silk tangy yogurt layer. It’s summertime perfection, folks.

Rhubarb Pie Recipe

Rhubarb Custard Pie is the ultimate dessert to celebrate gorgeous spring rhubarb, fresh and full of flavour. But it is also a great dessert that features not only a cheesecake custard layer, but a sweet and tangy yogurt layer to top it all off.

Did you know New York is the top yogurt producing state in the country? Living right up the hill from a dairy farm, that should not have surprised me, but it did.

And while you may never have topped a cheesecake with a yogurt layer, I think you’ll be doing that often after trying this Rhubarb Custard Pie.

Shoot guys, if you take into account the nutritional guidelines and you slice this Rhubarb Cheesecake Custard Pie recipe into 8 generous portions, each slice of pie will give you one full serving of dairy. I call that a winning proposition.

Pie for life, man. Pie for life.

What is Rhubarb?

Rhubarb is the fleshy, edible stalk of Rheum Rhabarbarum perennial plant. The whole plant (leaves and stem) is also referred to as rhubarb.

The leaves are inedible due to tremendously high levels of oxalic acid. And while the stalks are delicious when cooked, they are usually unpalatably tart when raw.

Is Rhubarb Poisonous?

A little bit yes and mostly no. The stalks themselves are completely harmless whether cooked or raw. I mean, they’re wickedly tart when raw, but won’t hurt you.

The leaves do contain potentially hazardous levels of oxalic acid. This is not usually an issue because you’d have to eat several pounds of leaves to reach a toxic level.

If you get a little piece rhubarb leaf in the mix, you don’t have to toss it. That said, you don’t want to eat whole rhubarb leaves because doing so could make you feel ill.

Is Rhubarb a Fruit or Vegetable?

Rhubarb, botanically speaking, is a vegetable. The rhubarb stalk is actually a petiole that connects the leaf to the parent branch and not the fertilized fruit of a plant.

It’s odd, I know… but it’s a vegetable much in the same way a tomato is a fruit. The botany determines it, not the way we consume it.

 Rhubarb Custard Pie Recipe

You have a couple of options when it comes to pans for your rhubarb custard pie. I prefer to use a removable bottom tart pan (9-inches) because I love the fluted edge and the ease of removal from the pan for presentation.

I’ve also made it with standard pie plates when my removable bottom tart pan was otherwise occupied, and with springform pans. Each of them delivered a slightly different looking but equally delicious end product.

This crumb crust is easy-peasy. Don’t give into temptation to replace it with a purchased crust. You’re going to bake this homemade one off a few minutes before filling it with the goodies.

I just don’t know how a purchased crust would behave under the circumstances. If smashing the graham crackers is keeping you from making it, buy a box of graham cracker crumbs in the baking aisle of the grocery store.

No vanilla beans? No problem. You can substitute another teaspoon of vanilla extract in the rhubarb filling. I confess, I do greatly prefer vanilla beans and the little brown flecked gorgeousness they impart to a dessert. However you get the vanilla in there, though, you’ll be a happy camper.

Easy does it as you spread the yogurt layer over the cheesecake layer. Your cheesecake should be set in the center, making it less fragile. You still want to use a gentle hand to prevent tearing it up as you spread the yogurt to the edges of your pie.

When I say wait ’til that pie is cold through, I mean it. I know there are times when it’s a-okay to dig in warm, but this pie deserves your patience and will reward you richly with perfection if you do wait. Hyperbole? Oh, probably. Still, just do yourself a favour and wait.

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Rhubarb Custard Pie

Prepare the Rhubarb Filling:

Whisk the sugar and cornstarch together in a 2 quart saucepan until the cornstarch is evenly distributed throughout the sugar. Add the rhubarb and orange juice and toss gently until everything is evenly combined and there are no dry pockets of the sugar mixture.

Place the pan over medium heat, stirring constantly until the sugar dissolves and forms a syrup. Continue cooking and stirring until it reaches boiling and becomes quite thick. Cover the pan and set aside.

Prepare the Crumb Crust:

Toss together all of the ingredients for the crumb crust. Press evenly across the bottom and up the sides of a standard pie plate or a removable bottom 9-inch tart pan. Set the pie plate or tart pan on a rimmed baking sheet. Bake for 8 minutes.

Prepare the Cheesecake Custard Layer:

While the crumb crust bakes, add the cream cheese, eggs, vanilla, and 2 tablespoons of sugar to the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down the sides as needed.

If you do not have a food processor, you can use a blender, stand mixer, or mixing bowl with a hand mixer to blend the ingredients together.

Prepare the Yogurt Layer:

Whisk or use a fork to blend together the yogurt and sugar. Set aside.

To Make the Rhubarb Cheesecake Custard Pie:

Fish the vanilla bean halves from the rhubarb filling. Gently spread the rhubarb filling over the bottom of the crumb crust.

Pour the cheesecake filling over the rhubarb filling and carefully transfer the pan to the oven. Bake for 20 minutes, or until the cheesecake layer appears to be set in the center.

Take the pie from the oven and gently spread the yogurt filling evenly over the top. Return the pie to the oven and bake 10 minutes longer.

Remove the pan from the oven, cool for 30 minutes on a cooling rack, then transfer to the refrigerator and chill for at least 6 hours, or until the pie is cold all the way through. This pie is wonderful made in advance, holding up well for 3 days.

Looking to pair strawberry with it’s best friend rhubarb? Check out these fresh ideas for more delicious spring recipes.

Strawberry Basil Vodka

Brown Sugar Strawberry and Cream Mini Tarts

Strawberry Balsamic Thyme Freezer Jam

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Rhubarb Custard Pie – Cheesecake Style

Rhubarb Custard Pie starts with a simple crumb crust that is filled with a tart and sweet rhubarb vanilla filling covered by thin layer of cheesecake and topped with a smooth-as-silk tangy yogurt layer. It's spring and summer perfection, folks.

Author Rebecca Lindamood

Ingredients

For the Rhubarb Filling:

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon orange juice
• 4 cups diced rhubarb about 1 pound, give or take a stalk
• 1/2 of a vanilla bean split again in half lengthwise, seeds scraped

For the Crumb Crust:

• 1/4 cup melted butter
• 1/4 cup sugar
• 1 1/4 cups fine graham cracker crumbs

For the Cheesecake Custard Layer:

• 1 package cream cheese 8 ounces, regular or 1/3 less fat, softened to room temperature
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons sugar

For the Yogurt Layer:

• 1 cup plain Greek yogurt
• 2 tablespoons sugar

Instructions

• Preheat oven to 350°F.

Prepare the Rhubarb Filling:

• Whisk the sugar and cornstarch together in a 2 quart saucepan until the cornstarch is evenly distributed throughout the sugar. Add the rhubarb and orange juice and toss gently until everything is evenly combined and there are no dry pockets of the sugar mixture. Place the pan over medium heat, stirring constantly until the sugar dissolves and forms a syrup. Continue cooking and stirring until it reaches boiling and becomes quite thick. Cover the pan and set aside.

Prepare the Crumb Crust:

• Toss together all of the ingredients for the crumb crust. Press evenly across the bottom and up the sides of a standard pie plate or a removable bottom 9-inch tart pan. Set the pie plate or tart pan on a rimmed baking sheet. Bake for 8 minutes.

Prepare the Cheesecake Custard Layer:

• While the crumb crust bakes, add the cream cheese, eggs, vanilla, and 2 tablespoons of sugar to the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down the sides as needed. If you do not have a food processor, you can use a blender, stand mixer, or mixing bowl with a hand mixer to blend the ingredients together.

Prepare the Yogurt Layer:

• Whisk or use a fork to blend together the yogurt and sugar. Set aside.

To Make the Rhubarb Cheesecake Custard Pie:

• Fish the vanilla bean halves from the rhubarb filling. Gently spread the rhubarb filling over the bottom of the crumb crust. Pour the cheesecake filling over the rhubarb filling and carefully transfer the pan to the oven. Bake for 20 minutes, or until the cheesecake layer appears to be set in the center. Take the pie from the oven and gently spread the yogurt filling evenly over the top. Return the pie to the oven and bake 10 minutes longer. Remove the pan from the oven, cool for 30 minutes on a cooling rack, then transfer to the refrigerator and chill for at least 6 hours, or until the pie is cold all the way through. This pie is wonderful made in advance, holding up well for 3 days.

This post was originally published June 11, 2015 and was updated for clarity in May, 2021.