Cakes – Busy in Brooklyn

This recipe is an oldie but goodie, but I can’t help but think about my Bubby this time of year, and how we would go to her house to get lekach, honey cake, and a blessing before the holidays. I miss her so much! Today I opened her recipe box and baked this cake in a bundt pan in her honor. To be honest, honey cake was never my favorite (sorry Bubby!), but this one was always a winner. If you bake it this season, think of her, Chaya bas Chanoch Henoch, and all her sweet, delicious recipes that she cooked with so much love. I know that she’s praying for all of us on high!

Bubby’s Marble Bundt Cake

3 cups all purpose flour
3 tsp baking powder
1/4 tsp salt
4 eggs
1 cup canola oil
2 tsp vanilla extract
2 cups sugar
1 cup water
2 tbsp dutch process cocoa powder

Method:

Grease a bundt pan and set aside. Preheat oven to 350 degrees.

In a large bowl, combine the flour, baking powder and salt and whisk to incorporate. In a second large bowl, combine the eggs, oil vanilla and sugar, whisking to combine (you can do this by hand or with a mixer). Add the water and whisk until incorporated. Pour the wet batter into the dry batter and whisk until creamy.

Pour 2/3rds of the cake batter into the bundt pan. Add cocoa powder to the remaining batter in your mixing bowl (I like to sift it first so it doesn’t clump together). Add dollops of the chocolate mixture to the vanilla batter in the pan and use a knife to swirl it to create a marbleized effect.

Bake for 45-50 minutes, or until a toothpick inserted comes out clean.

Bubby’s Other Recipes:

Bubby’s green bean salad
Bubby’s Challah kugel
Bubby’s cabbage soup

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Upside Down Apricot Olive Oil Cake

On June 25, 2025

by chanie

in Breakfast, Brunch, Cakes, Dessert, Recipes

1 Comment

If spring had a flavor, I’m convinced it would be apricot. Bright, sweet, a little tangy — just like the season itself. And while their moment is short, these golden gems are worth the wait. That’s why I like to seize the season and turn them into something truly special: this Upside-Down Apricot Olive Oil Cake. Yes, it’s fruity. Yes, it’s fabulous. And yes, we’re flipping it — literally.

Don’t sleep on olive oil in cake! Seriously, it brings this subtle, fruity richness that plays perfectly with the tang of fresh apricots. The result? A tender crumb that’s plush without being heavy, and a flavor that gets better with every bite (and honestly, the next day too — if it lasts that long).

Think of this cake as the Mediterranean vacation your dessert table didn’t know it needed!

Pro Tips for a Flippin’ Good Cake:

Use apricots that are ripe but still firm — soft ones will turn to mush (and no one wants that drama).
Choose a fruity olive oil that’s not too bitter. If it smells amazing, it’ll taste amazing.
Don’t skip the parchment! It’s your insurance policy for a smooth flip.

Upside Down Apricot Olive Oil Cake

1/4 cup apricot jam
8 fresh apricots, halved and pitted
1 ⅓ cups all-purpose flour
1 cup sugar
1 teaspoon kosher Salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup extra virgin olive oil
3/4 cup full fat coconut or creamy almond Milk
2 large eggs
1 tablespoon orange zest
3 tablespoons orange juice

Method:

Preheat oven to 350 degrees. Spray a 9″ round cake pan with cooking spray and line with parchment paper. Brush the apricot jam over the parchment paper and arrange the apricots cut-side-down on top of the jam.

In a large bowl, whisk the flour, sugar, salt, baking soda and baking powder. In a second bowl, combine the olive oil, milk, eggs, orange zest and juice. Pour the wet batter into the dry batter and mix until creamy. Pour the batter over the apricots.

Bake for 1 hour or until a toothpick inserted comes out clean. Allow cake to cool for 10 minutes and then turn it over onto a cake tray. Allow cake to cool completely before serving.

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Lemon Blueberry Crumb Cake

On August 8, 2024August 8, 2024

by chanie

in Cakes, Dessert, Instagram Reel Recipes, Recipes, Shabbos

15 Comments

Nothing makes me think of summer more than lemon and blueberries and this light and delicious cake is just perfect for snacking!

Lemon Blueberry Crumb Cake

1 3/4 c flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp kosher salt
2 eggs
1/2 c oil
1/2 cup whole milk (may sub full fat coconut milk)
1 tsp vanilla extract
Zest of 1 lemon
1 tsp lemon juice
1 heaping cup fresh blueberries

Crumbs:
1/2 c flour
1/4 c granulated sugar
1/4 c light brown sugar
1/4 cup oil
Pinch of salt

Glaze:
1 cup powdered sugar
1-2 tbsp lemon juice

Preheat oven to 350°.

In a large bowl mix the flour, sugar, baking powder and salt. In a separate bowl mix the eggs, oil, milk, vanilla, lemon zest, and juice. Add the wet ingredients to the dry ingredients and mix to incorporate. Stir in the blueberries.

In a separate bowl mix the crumb ingredients until crumbly.

Pour the batter into a parchment-lined 9×13 pan, Sprinkle with crumbs. Bake for 35-45 minutes or until a toothpick inserted comes out clean.

While the cake is baking prepare the glaze. Drizzle the glaze onto the cooled cake