Valentine’s Day may be behind us, but I have a sweet treat for you, cool moms. My new favorite cookbook, One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts, is a revelation too good not to share. It wasn’t written for moms or with families in mind, but the ease with which this book makes it possible to whip up anything from brownies to birthday cake makes it an essential book for every family kitchen.
I mean, Banana Bourbon Cake with Whipped Cream (above) in one bowl. C’mon people!
(Don’t worry: the recipe’s below.)
One Bowl Baking was written by Yvonne Ruperti, a recipe developer on a quest for a cleaner, less complicated way of baking. Sold? Yeah, that’s all it took for me, too.
But, still, I tested away and with every recipe fell more in love with this book. Like Yvonne’s approach, the recipes she chose to highlight in her debut book, over 100 of them, are classic go-to’s. The kind of recipes perfect for family occasions like school bake sales, birthday parties, and classroom or after school snacks, and also for regular family life. Think your family will like Sour Cream Breakfast Biscuits or a quick Marble Sheet Cake for dessert? Mine, too.
There are also desserts that are great for when you have company. How gorgeous is this Blueberry-Plum Cornmeal Upside-Down Cake? Impressive.
The recipes are killer, but the best part about this book is that it introduced me to a new, easy way of baking. In fact, I’ve already applied lessons learned from Yvonne to my own baking. This Lemon Ricotta Pound Cake from my own site, One Hungry Mama, was made in, you guessed it, one bowl!
You may not develop your own recipes like me, but bake a few treats from One Bowl Baking and read Yvonne’s tips and you’ll certainly get the hang of how you can adapt your favorite baking recipes from other sources to make them easier, faster and—my favorite—cleaner.
Banana Bourbon Cake with Bourbon Whipped Cream
From One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts by Yvonne Ruperti
Make 1 (13×9-inch) cake
16 tablespoons (8 ounces or 225 grams) unsalted butter, softened, plus more for greasing the pan
1 cup (7 ounces or 200 grams) granulated sugar
1 cup (7 ounces or 200 grams) packed light brown sugar
1 teaspoon salt
4 large egg
3 very ripe bananas, mashed (about 1 cup)
1 tablespoon vanilla extract
3 cups (12 ounces or 340 grams) cake flour
1 tablespoon baking powder
1 teaspoon cinnamon
1 cup (4 ounces or 115 grams) walnuts, chopped
7 tablespoons (100 mL) bourbon
Makes 2 cups
Bourbon Whipped Cream:
1 1/2 cups (360 mL) heavy whipping cream, very cold
4 teaspoons granulated sugar
1 tablespoon boubon
1 teaspoon vanilla extract
Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking pan.
To make the batter: In a large bowl, stir the butter, sugar, brown sugar, and salt until combined. Whisk in the eggs, one at a time, until each is incorporated. Whisk in the mashed bananas and vanilla. Add the flour, baking powder, and cinnamon to the bowl, then gently whisk until combined. Stir in the walnuts and bourbon. Pour the batter into the pan and bake until the center is just set, about 30 minutes.
Set the pan on a wire each and cool to just warm, or room temperature. Cut into squares and serve with the bourbon whipped cream.
To make the whipped cream: Chill a large bowl for 10 minutes. Add the cream and sugar, and whisk until it forms a soft peak. Gently whisk in the bourbon and vanilla.
You can buy One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts by Yvonne Ruperti through our Amazon affiliate or from your local, independent bookstore.