Weekend Cooking: The Back in the Day Bakery Cookbook

August 24, 2013 Back in the Day Cookbook, baking, Beth Fish Reads, cupcakes, Savannah, Weekend cooking 11

I make no apologies, I love cupcakes, cake, most things from a bakery.  Some people crave salty foods, for me it’s all sugar…with some flour, baking powder, and more mixed in.

When I saw The Back in the Day Bakery Cookbook won the SIBA award for best cookbook I knew I had to own it.

From SIBA:
The Back in the Day Bakery Cookbook by Cheryl and Griffith Day  (Artisan Publishers)
Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. To celebrate the bakery’s tenth anniversary, this duo has written a book filled with customers’ favorite recipes. It’s packed with Cheryl and Griff’s baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S’more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. “The Back in the Day Bakery Cookbook” is like a down-home bake sale in a book.

My first recipe to try was Old Fashioned Cupcakes:


1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows


Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Cool and decorate with Old Fashioned Frosting.
Old-Fashioned Frosting:

2 sticks butter, room temperature
8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring

Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

*Cook’s Note: Add more sugar to get this consistency. 

I followed this recipe EXACTLY, kind of what I always do on a first attempt.  The cake itself was buttery and solid, reminded me a little of pound cake.  The frosting was soft, while it firmed up after sitting, it was not overly sweet or the kind you could make tall. I used pink food coloring.  I took my cupcakes to my favorite local baker, Johnnie at Something Sweet Cake Studio, she won an episode of Cupcake Wars, so she knows her stuff.  She liked the cake flavor, but said my frosting needed less milk and more butter.  I’m sure this could be to taste, but that’s my advice if you try the recipe. 
I also made Cinnamon Sour Cream Coffee Cake…yummmm!!  
 Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

11 Responses to “Weekend Cooking: The Back in the Day Bakery Cookbook”

  1. Laurie C

    I like that this cover shows some plus-sized bakers! The old-fashioned frosting recipe sounds like regular old butter cream frosting. A recipe is on the side of the Domino confectioner’s sugar box! I usually cream the butter and sugar together a bit and gradually add the milk so it doesn’t get runny. Then a dash of vanilla when it’s done!

  2. Couscous & Consciousness

    Back In The Day is a great name for a bakery and a cookbook – immediately conjures up all sorts of delicious memories. These little cupcakes look delicious, and how lucky that you have a local baker who can give you such good advice.

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