Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Monday, February 11, 2019

Red Velvet Marble Bundt Cake


So here we have a Valentine's Day dessert obviously displayed on a Christmas plate. Hmmm. Well, the easiest explanation is that I made this at Christmas, but also think it's a wonderful cake for Valentine's, with the beautiful red swirl. It's the easiest and the most true. So don't mind the Christmas plate - just look at the cake.

This is a wonderfully rich cake with swirls of red velvet in the vanilla batter. It doesn't need a frosting or any kind of icing - it's divine just on its own.

So, whether you make it this week for Valentine's, or pin this recipe and save it for Christmas, it doesn't matter. Any holiday that needs an infusion of red and deliciousness is the right holiday for this cake.


Red Velvet Marble Bundt Cake

3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
2 1/2 cups sugar
1/2 cup sour cream
1 Tbsp. vanilla
5 eggs
1/2 cup milk

RED VELVET SWIRL
1/3 cup cocoa powder
5 Tbsp. milk
1 Tbsp. red food color

In a medium bowl, whisk together cake flour, baking powder, and salt.

In a large bowl, with an electric mixer, beat together butter, sugar, and sour cream until well-combined. Stir in vanilla. Add eggs one at time, mixing well after each addition. On low, stir in flour mixture until just incorporated. Stir in milk.

In a separate large bowl, stir together 2 ½ cups of the batter, cocoa powder, milk, and red food coloring.

Using a 1/4-cup measuring cup, drop two scoops of plain batter into a greased and floured bundt pan. Drop one scoop of red velvet swirl batter on top of plain batter. Continue to alternate between plain and red velvet swirl batters until both batters are gone.

Bake at 350 for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool cake in the pan on a wire rack for 30 minutes. Invert the cake onto wire rack, and cool completely.

Monday, February 26, 2018

Brownie Cake with Cookie Butter Frosting


This cake was on my list as one of the things I would make in 2018. And it's only February and I've already made it, along with Cuban Quesadillas and Instant Pot Cheesecake. I've learned this is the way to make the things on my list - make them early in the year!

And the great thing about making it early in the year? Lots of opportunities to make it AGAIN! And who wouldn't want to make this again and again? It's a brownie cake with cookie butter frosting! Do you know cookie butter? It's made out of those unique Biscoff cookies that you get, among other places, on Delta flights! It has a really distinguishable flavor that is different from anything else. It's great to use in cakes, cookies and bars.


This dessert is very sweet, as you might imagine, you can cut the pieces small, and serve with piping cups of coffee. My dinner guests loved it, and my kids' response on seeing it on the counter: "WHAT is that CAKE?" I guess I should use chocolate shavings more regularly to avoid the shock factor.

Find more great ideas at Inspiration Monday, Busy Monday, Inspire Me, Fabulous, Hearth and Soul, Wow Me, Wow Us, Whisk It, Let's Party, Full Plate, Wonderful Wednesday.


Brownie Cake with Cookie Butter Frosting

Cake:
1/2 cup butter
3 1/2 ounces dark chocolate, finely chopped
2 tsp. instant coffee
1 cup brown sugar
1 tsp. vanilla
3 eggs
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt

Frosting:
3/4 cup speculoos cookie butter
6 Tbsp. butter, softened
2/3 cup powdered sugar
1/4 tsp. salt
2 Tbsp. half and half

In a medium saucepan over medium heat, melt the butter. Remove the pan from the heat, add the dark chocolate and coffee, and let sit for about 30 seconds, then whisk it all together until smooth and glossy. Add the brown sugar and vanilla, and whisk until smooth. Whisk in the eggs, 1 at a time, then sprinkle in the flour, baking powder, and salt. Fold in the dry ingredients gently until no flour specks remain.

Spread the brownie mixture into a greased 9" springform pan and bake at 350 for 25 to 30 minutes, or until the cake has puffed slightly and the top is settled. Transfer to a wire rack to cool completely before removing the sides of the springform pan.

For the frosting, in a large bowl, using an electric mixer on medium speed, mix together the cookie butter and butter for a full minute so it’s light and fluffy. Add the powdered sugar, salt, and half and half and beat for another minute, or until the mixture is fluffy and spreadable.

Spread the frosting on the cake, garnish with chocolate shavings, and cut into wedges to serve. Leftovers can be stored, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days. Makes 8-12 servings.

Recipe Source: Adapted from Brown Eyed Baker

Monday, December 11, 2017

Chocolate Peppermint Bundt Cake


I have said it before and I'll say it again. I love Christmas cookies, but sometimes you just need CAKE. I have a few fun Christmas cakes here on the blog to choose from, including Egg Nog Cake , Peppermint Poke Cake and Candy Cane Bundt Cake, and now I am happy to share this great recipe with you, too.


This chocolate cake starts with a mix, and then gets doctored up with extra ingredients like pudding, sour cream and peppermint extract. It's topped with a cream cheese frosting and then sprinkled with crushed candy canes. It is beautiful to look at and delicious to eat. It will look great on a Christmas buffet and be a great addition to the ubiquitous cookie tray!


Find more holiday cheer at Inspiration Monday, Busy Monday, Inspire Me, Create Link Inspire, Fabulous, Show and Share, Wow Me, Wow Us, Whisk It, Hearth and Soul, Wonderful Wednesday, Full Plate, Foodie Friday, Weekend Potluck, Awesome Friday.

Chocolate Peppermint Bundt Cake

1 box devils food cake mix
1 3.9 oz pkg. instant chocolate pudding
1 cup sour cream (low fat is ok)
4 eggs
1/2 cup water
1/2 cup oil
1/4 teaspoon peppermint extract
1 cup mini chocolate chips

For the frosting:

8 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 tsp. vanilla
3 candy canes, crushed

In a large mixing bowl, combine the cake mix, pudding, sour cream, eggs, water, oil and peppermint extract. Mix with an electric mixer until well blended. Fold in chocolate chips. Pour into a well-greased bundt cake pan. Bake at 350 for 45-50 minutes or until toothpick inserted into the center comes out clean. Remove from oven. Allow to cool in the pan for 15-20 mins. Carefully invert onto a wire rack and let cool completely. If you aren't frosting and serving immediately, wrap the cake in plastic wrap and refrigerate it.

To make the frosting, in a medium bowl, beat the cream cheese and butter until creamy. Mix in the vanilla. Gradually stir in the powdered sugar. Spread or pipe onto the cake. Sprinkle with crushed candy canes. Serves 12-16

Recipe Source: Tastes Better From Scratch

Monday, January 23, 2017

Triple Chocolate Donuts


Homemade donuts are a great way to impress people, especially children. (Or maybe adults? Both at my house were equally impressed.) It's also a fun way to change up breakfast, or breakfast for dinner. I get a lot of cooperation with quiche and egg casserole when donuts are involved. And since these are baked, there's (virtually) no guilt. Go ahead, eat chocolate for breakfast.


We got creative, too - I let the kids decorate these as they wished. I waited to glaze them until everyone was at the table, then handed out freshly glazed donuts and a variety of sprinkles. Sprinkles practically guarantee happiness. Try it!


Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Triple Chocolate Donuts

2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup brown sugar
2 eggs
6 Tbsp. unsalted butter, melted and slightly cooled
2 tsp. vanilla
1/2 cup milk chocolate chips

For the glaze:
3/4 cup semisweet chocolate chips
3 Tbsp. unsalted butter
1 1/2 Tbsp. corn syrup
1/2 tsp. vanilla

In a large bowl, stir together flour, cocoa powder, baking soda, and salt.

In a separate bowl, whisk together buttermilk, brown sugar, egg, melted butter, and vanilla.

Pour the buttermilk mixture into the dry ingredients and gently fold them together. Fold in the chocolate chips. Spoon the batter into well greased donut rounds, filling each about 2/3 full.

Bake at 325 for 10 to 12 minutes until they spring back to the touch. Let cool on a wire rack.

Make the glaze by placing the glaze ingredients in a microwave safe bowl and microwaving on 50% power at 45 second intervals until almost melted. Stir until smooth. Dip the donuts into the glaze. Decorate with sprinkles, coconut, or additional chocolate chips, if you like. Makes 12-16 donuts.


Recipe Source: Adapted from Fantastical Sharing of Recipes

Monday, January 16, 2017

Coconut Bundt Cake


It's been awfully cold and blustery here in the North. So when I needed to make a birthday cake recently, I wanted to evoke some sort of tropical paradise. If it's cold here, at least we can pretend to be warm by eating cake that's chock full of coconut!

This cake is so easy - and SO delicious. I got multiple requests for the recipe.

So whether you need to pretend you're in paradise, or not, get the ingredients to make this wonderful cake! I also think this would be wonderful at Easter, decorated with Easter candies in addition to the toasted coconut. Hmmm. I'm looking forward to Easter already!


Find more inspiration at Mix it Up, Inspiration Monday, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, What's Cookin, Wow Me, Wow Us, Hearth and Soul, Full Plate, Foodie Friday, Friday Frenzy.


Coconut Bundt Cake

1 white cake mix
1 small box instant vanilla pudding,
4 eggs
1/2 cup sour cream
1/2 cup sugar
1/2 cup oil
3/4 cup water
1 tsp. coconut extract
1 cup sweetened flaked coconut

Frosting:
4 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla
1/2 cup toasted coconut

In a large mixing bowl, combine cake mix, pudding, eggs, sour cream, sugar, oil, water and coconut extract and beat for three minutes. Stir in the coconut.Pour into a greased bundt pan and bake at 350 for 45 to 50 minutes.

Cool in pan on a rack for 15 minutes. Then remove from pan and cool completely.

For frosting, beat cream cheese until smooth. Add powdered sugar and vanilla. If necessary, add milk, a teaspoon at a time, to achieve the desired consistency. Alternatively, add powdered sugar if you need to. Spread the frosting over the top of the cake, then sprinkle with toasted coconut.

Serves 16.

Recipe Source: Adapted from Chef in Training

Tuesday, December 20, 2016

Chocolate Peppermint Poke Cake


Christmas cookies are the bomb, but I really like having a festive dessert to serve around Christmas time. This cake, which is super easy to prepare, is also super delicious to eat, and looks beautiful to boot!

This cake is modeled after all the "better than" cakes... there are so many varieties now! So let them eat cake. And have a Merry Christmas!


Find more Christmas ideas at Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Full Plate.


Chocolate Peppermint Poke Cake

1 box chocolate cake mix, plus eggs and oil needed for mix
1 can (14 ounces) sweetened condensed milk
1 cup hot fudge sauce, warmed
8 ounces Cool Whip
1 package Andes Peppermint Bits
1 cup crushed Candy Cane Oreos

Bake cake according to package directions. While cake is still warm, poke holes all over the top of the cake using the handle of a wooden mixing spoon.

Combine the sweetened condensed milk and hot fudge sauce and whisk well. Pour over the cake, aiming to fill the holes as best as possible. Cover and chill for about an hour. Spread Cool Whip on top and sprinkle the peppermint bits and cookie crumbs over the Cool Whip. Cover and chill for an additional 3 hours (or longer).

Monday, October 31, 2016

Pear Dulce De Leche Cake


This is a month of five Mondays which means it's a Secret Recipe Club themed month. This month we're cooking and baking fall dishes. I was assigned to Cathleen's blog, A Taste of Madness. Cathleen cooks and bakes in Toronto, and has a ton of great recipes to choose from. I was pleased to find the perfect fall dessert on her blog, and it features something other than apples or pumpkin! Now don't get me wrong, I love apples and pumpkins, but sometimes it's fun to have variety.

This is a lovely spice cake baked over a layer of pears and dulce de leche. The fruit and caramel lend just the right amount of moistness to the cake. Your family and friends will eat it up! (Pictured here with pumpkin ice cream!)


In my post last week, I documented how to make homemade dulce de leche in the Instant Pot. Check it out! If you don't have a pressure cooker, you can make dulce de leche in a crock pot or on the stove - a simple google search will point you in the right direction.

Thanks, Cathleen, for a winning autumn cake!

Pear Dulce de Leche Cake

1-2 medium pears, peeled and thinly sliced
1 cup dulce de leche
1 1/2 cups flour
1 3/4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 cup milk
1/2 cup butter, softened
1 cup brown sugar
2 large

Place the sliced pear on the bottom of a greased 9" pie plate or cake pan. Spread the dulce de leche on top pf the pears.

In a medium bowl, mix together the flour, baking powder, cinnamon and ginger until fully combined.

In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time until fully combined. Slowly mix in the dry ingredients alternately with the milk until just combined.

Spread the batter over the pears, and bake at 350 for 35-40 minutes. Serve warm or at room temperature. Serves 8.

Monday, July 18, 2016

Peach and Almond Loaf Cake


As usual with summertime, I have been loving all the fresh fruit! We're eating tons of raspberries, cherries, blueberries, strawberries and peaches...and loving every minute of it! Last week I made fruit crisp for a weeknight dessert and the whole pan was devoured! The whole pan. But I didn't have to feel too badly about it since it was FRUIT after all. I think you could make that case for any dessert with fruit in it. It's fruit! So let's bake a cake with fruit.

This delicious cake is courtesy of Helen's blog, Casa Costello. The subtitle of her blog is "cakes, cooking, kids" and I noticed she takes part of a lot of challenges or clubs that are cake related, not to mention having her own cake business. So, I thought one of her cakes would be a terrific pick for this month's Secret Recipe Club.

I was right - it was a terrific pick! This is a wonderful pound-cake like cake, without the pound measurements! Studded with peaches and almonds, it is a wonderful summer dessert. We only had vanilla ice cream on hand, but I think it would amazing with a blueberry or raspberry ice cream - the more fruit the better!


Peach and Almond Loaf Cake

3/4 cup sugar
1/2 cup butter
2 eggs
1/2 tsp. almond extract
3 Tbsp. milk
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup sliced almonds
2 small peaches, peeled, pitted and diced

In a small bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar. Add the eggs, one at a time, beating continually and scraping down the sides of the bowl so that the batter is thoroughly mixed. Beat in the almond extract.

Reduce the speed to low and alternately add the milk and flour mixture. Stir in the peaches and almonds.

Scrape batter into a greased 9" loaf pan. Bake at 350 for 45-55 minutes until a toothpick comes out completely clean. Cool in the pan for 20 minutes then carefully remove from the pan and cool on a wire rack completely.

Serves 8-10.


Wordpress dot com:

Monday, June 27, 2016

Cherry Almond Coffeecake


One of the most frequent questions I get is "when do you have time to bake?" I've always thought that was a funny question, because it really doesn't take that much time. Even this recipe, which has several layers and steps, only took me 20 minutes to put together. That's practically how long it takes my oven to heat up!

Now, granted, I could be doing something like sit ups or squats during that 20 minutes - maybe the people who ask me that question are doing that.

Clearly I'm not.

But seriously, baking really isn't that time-intensive. And it's so worth it on so many levels - you know what's going in your food cause you're making it yourself, it's better for you because you are controlling the ingredients, and it's cheaper than buying bakery-made stuff. If you can get your kids involved, it's even better!


A coffeecake like this one is a wonderful weekend breakfast/brunch idea, and super impressive to share with others. I got the cherry preserves at Trader Joe's but I'm sure they're readily available. And you can even swap out cherries for whatever fruit you like best. I chose to go with the cherry, as that's how this recipe caught my eye. Cherries and almond are two of my favorite flavors so when I found this recipe, I knew I would have to try it. And you should, too!


Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate.

Cherry Almond Coffeecake

2 1/2 cups flour
1 cup sugar, divided
1/2 cup cold butter, cubed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour cream or Greek yogurt (plain or cherry)
2 eggs, divided
1 tsp. almond extract
1 - 8 oz. package low fat cream cheese, softened
1 cup cherry preserves
1/3 cup sliced almonds

In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream or yogurt, 1 egg and almond extract until blended.

Spread batter onto bottom of a greased 9-in. springform pan. Set aside.

In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds.

Bake at 350 for 50-60 minutes or until top is golden brown. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers. Makes 12 servings.

Recipe Source: Adapted from Taste of Home

Tuesday, February 9, 2016

Blackberry Orange Cake


This lovely cake is just what you need to bring a ray of sunshine to a snowy February. Maybe it's not snowy where you live. This cake will still brighten up your February.


I love blackberries. And they've been plentiful this year, shipped in from warmer climes to the frozen tundra. I so appreciate great produce in the dead of winter.


This cake is simple and satisfying. It's beautiful and delicious, two of my requirements for great desserts.


Find more great ideas at Tasty Tuesday, Hearth and Soul, Clever Chicks, Show and Share, Fabulous, Create Link Inspire, Try a New Recipe, Wow Us, Wow Me, What's Cooking, Foodie Friday, Friday Frenzy.

Blackberry Orange Cake

1/2 cup butter, softened
1 cup sugar, divided
1 large egg
1 tsp. grated orange peel
1 1/2 cups plus 1 Tbsp. flour, divided
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup plain yogurt
2 cups fresh blackberries
Powdered sugar

In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and orange peel. In another bowl, whisk 1 1/2 cups flour, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition. Transfer to a greased 9" springform pan.

In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake at 350 for 40-45 minutes or until a toothpick inserted in center of cake portion comes out clean.

Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; dust with powdered sugar before serving.

Makes 10 servings

Recipe Source: Adapted from Taste of Home

Tuesday, December 8, 2015

Eggnog Cake with Eggnog Frosting


I know I just posted a festive bundt cake that would be perfect for any Christmas celebration, but I couldn't resist - here is another. This cake won rave reviews at both a party and a family gathering. The three year old wolfed down his piece and exclaimed, "more cake PLEASE!"


This cake is super easy to put together - just doctor up a cake mix with all kinds of great ingredients - eggnog, nutmeg, sour cream - bake it in a pan coated with cinnamon sugar and then frost it with more eggnog flavored goodness. And if you have more eggnog to "use up" just make these muffins!

As I said before, sometimes you just need a piece of cake. Or two. It is Christmastime after all...

Find more great stuff at Tasty Tuesday, Hearth and Soul, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Foodie Friday, Friday Frenzy.

Eggnog Cake with Eggnog Frosting

Cake:
1 box (15 oz.) yellow cake mix
1 box (3 oz.) white chocolate pudding mix
1/2 cup eggnog
1/2 cup sour cream (light is ok!)
4 eggs
1/4 cup canola oil
1 tsp. nutmeg
1/4 cup water

Pan Coating:
1/4 cup sugar
1 tsp. cinnamon

Frosting:
1/4 cup butter, softened
1/4 cup eggnog, room temperature
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/8 tsp. sea salt
2 cups powdered sugar

For pan coating, combine sugar and cinnamon in a small bowl; mix. Grease a bundt pan well, then evenly coat pan with mixture; reserve any excess.

In a large mixing bowl combine cake mix, pudding, nutmeg; stir to combine. Add eggnog, sour cream, eggs, canola oil and water; mix until smooth. Pour batter into prepared pan, then top with the leftover cinnamon/sugar mixture.

Bake at 350 for 35-40 minutes or until toothpick inserted near center removes clean. Rest cake on rack for 10 minutes.
Carefully turn out cake onto cooling rack and let cool completely.

For the frosting, cream butter, vanilla, and eggnog. Add nutmeg, salt, and powdered sugar one cup at a time. Mix until smooth and a pourable consistency; adjust as necessary with more eggnog or powdered sugar.

Place cake on serving platter, spoon frosting around the top of cake and allow to drizzle down the sides. Serves 16.

Recipe Source: Adapted from Cooking with Ruthie

Monday, November 30, 2015

Candy Cane Bundt Cake


It's the 5th Monday of November, so that means it's time for the Secret Recipe Club Holiday Treats Edition!

I've been thinking about seasonal treats for quite some time now, and have made my list of what I'm going to make and bake in December. This lovely Candy Cane Bundt Cake was a perfect way to start off my holiday baking!


Lauren, from Sew You Think You Can Cook, was involved in a bundt cake challenge a while back and this cake was one of the ones she made. I knew it was the right choice - a pound cake laced with peppermint extract, and beautifully colored white and pink (you should make yours more red, I certainly regret that mine is not redder!) with a white chocolate icing and crushed candy canes for decoration - rings in the Christmas season wonderfully. I shared this with family and with church friends and it was a big hit with every audience.


I adore Christmas cookies, but sometimes, you just need a CAKE, am I right? This is the cake you need. Happy baking!


Find more great stuff at Inspiration Monday, Mix it Up, Inspire Me.

Candy Cane Bundt Cake

1 1/2 cups vegetable oil
1 3/4 cups sugar
3 eggs
1 tsp. vanilla
3/4 tsp. peppermint extract
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
6-8 drops red food coloring

Icing:
3/4 cup white chocolate chips
3 Tbsp. heavy cream (milk is ok)
3/4 cups powdered sugar (may need more or less)
2 candy canes, crushed

In the bowl of a stand mixer, combine the oil and sugar and beat until well mixed. Add the eggs, one at a time, until incorporated. Mix in vanilla and peppermint extracts.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Mix 1/3 of the dry ingredients into the wet ingredients until combined. Mix in 1/2 of the buttermilk. Repeat with another 1/3 of the dry ingredients, the last of the buttermilk, and ending with the last 1/3 of the dry ingredients.

Put 2 C of the batter into a separate bowl and add the red food coloring, then stir well.

Pour half of the white batter into a greased bundt pan, top with the red batter, and finish with the rest of the white batter.

Bake at 350 for 60-65 minutes, or until a knife inserted comes out cleanly. Allow cake to cool in bundt pan before removing to a cooling rack.

For the icing, melt white chocolate with heavy cream in the microwave at 50% power. Stir until smooth. Whisk in powdered sugar until it has the consistency you desire. Glaze cake. Top cake with crushed candy canes.





Monday, July 20, 2015

Sour Cream Coffee Cake


If there's one thing my family cannot get enough of, it's fun breakfast treats. Toast, no thank you. Muffins, yes please. Cereal, if I have to. Coffee cake, get it on my plate. Seriously. So when I was perusing Kirstin's blog for this month's Secret Recipe Club, I knew I had to pick her recipe for Sour Cream Coffee Cake. Besides that fun breakfasts are always applauded at my house, I also knew I had several tubs of sour cream languishing in the fridge. (We've been eating lots of taco salad this summer!) This recipe was super easy to put together, and it smelled SO good while it was baking.


But the proof is in the pudding, right? I left this coffee cake at home and went to work. When I got home that evening, there was not a crumb left. Technically, this cake serves 12. But if you leave it on the counter and go to work, it might only feed 5. They gobbled it up!! I couldn't even get a picture of a slice. I guess you know it's just that good. Thanks, Kirstin, for making my family's breakfast more exciting on a Thursday.


Sour Cream Coffee Cake

3/4 cup sugar
1/2 cup butter, softened
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1 cup sour cream
1 cup brown sugar
2 tsp. cinnamon
3 Tbsp. butter, melted

In large bowl, cream butter and sugar; add vanilla and eggs. Mix well. Combine flour, baking powder, baking soda and salt in a medium bowl. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.

In a small bowl, combine brown sugar, cinnamon and melted butter; mix well.

Spread half of batter in a greased and floured 10" tube or bundt pan; sprinkle with half of brown sugar mixture. Repeat with remaining batter and brown sugar mixture.

Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Invert onto large plate. Serves 12.




Monday, July 6, 2015

Banana Cake with Peanut Butter Frosting


I love finding new ways to use up ripe bananas. We eat a lot of bananas at our house, but we never seem to eat all of them before they become over ripe. That is never a crisis for me - there are lots of great options including scones, coffeecake, muffins, donuts, bread, pancakes, waffles, bars, cake -- for every link I included, there are probably three more recipes on this blog alone! All hail the overripe banana!


This cake is another great reason to buy 'too many' bananas... a moist banana-bread like cake, topped with creamy peanut butter frosting. It's not too heavy, and it's perfectly sweet for an after dinner, or afternoon, treat.


Find more great stuff at Tasty Tuesday, Full Plate, What's Cooking, Showcase Your Talent, Flashback Friday, Foodie Friday, Friday Flash.

Banana Cake with Peanut Butter Frosting

2 cups flour
1 tsp. baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla extract
3 ripe bananas, peeled and mashed

Frosting:
1/2 cup butter, softened
1/2 cup creamy peanut butter
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until creamy and smooth, about 3 minutes. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Mix in the mashed bananas. Slowly add the dry ingredients and mix until flour disappears. Spread cake batter evenly into a greased 9x13 baking pan.

Bake at 350 for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.

To make the peanut butter frosting, beat the butter and peanut butter on high until smooth. Slowly add the powdered sugar, 1/4 cup at a time. Beat on high until powdered sugar is incorporated. Add the milk and vanilla extract. Beat until frosting is smooth and desired consistency.

Frost the banana cake with peanut butter frosting. Store any leftover cake covered on the counter. Serves 20.

Recipe Source: Adapted from Two Peas

Wednesday, June 3, 2015

Strawberry Almond Cake Bars


Here's a fun recipe to take you into the summer. All the goodness of strawberry shortcake with everything all built in - these bars are great with ice cream but also stand well on their own. The toasted almonds really add a wonderful dimension to these morsels, and the strawberries add great color, not to mention flavor. These would work well on a picnic, on the deck, or on the couch - wherever you happen to need dessert!


Find more great stuff at What's Cooking, Full Plate, Showcase Your Talent, Foodie Friday, Friday Flash, Friday Frenzy.

Strawberry Almond Cake Bars

1/2 cup butter, softened
1 2/3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup sliced almonds, toasted
1 pint strawberries, sliced
powdered sugar, for dusting

Whisk together flour, baking powder, and salt in a medium bowl.

In a separate bowl, using electric mixer, cream together softened butter and brown sugar until the mixture becomes light in color and fluffy in texture, about 5 minutes. Add eggs and vanilla and continue beating until well combined. Add flour, baking powder and salt and beat on low speed until well combined. Mix 3/4 cup toasted almonds into the batter.

Spread batter into a greased 8 or 9-inch square pan. Scatter sliced strawberries and remaining 1/4 cup almonds over the batter in a baking pan.

Bake at 325 for 50-60 minutes, until a toothpick inserted into the cake comes out clean or only with a few crumbs on it.

Dust with powdered sugar before cutting into slices. Serve warm with vanilla ice cream!

Recipe Source: Adapted from Julia's Album

Tuesday, March 24, 2015

Caramel Apple Dump Cake


This is not the most picturesque cake ever, but the photogenics it lacks is more than made up for in deliciousness. This is a great cake to make for company, as a little goes a long way. You can serve it warm or at room temperature, and don't forget to add a little vanilla ice cream. While caramel apple-things are usually posted in the fall, I don't think there's any season that you wouldn't enjoy this wonderful dessert!


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Caramel Apple Dump Cake

1 - 11 oz. package caramel bits
2/3 cup evaporated milk, divided
1 box yellow or vanilla cake mix
1 tsp. cinnamon
1/2 cup butter, melted
1 tsp. vanilla extract
2 - 20 oz. cans apple pie filling

In a medium saucepan, melt together the caramels and 1/3 cup of the evaporated milk over medium low heat, stirring often.

While the caramel is melting, stir together the cake mix and the cinnamon in a large mixing bowl until fully combined. Then add the melted butter, vanilla and remaining 1/3 cup evaporated milk and stir together until combined.

Place half of the batter into the bottom of a greased 9x13 cake pan. Bake at 350 for 8 minutes.

Remove the pan from the oven, and pour the apples and filling over the cake mix.

Pour the caramel over the apples and then top with clumps of the remaining cake mix. Bake for 20 to 25 more minutes or until the caramel at the edge begins to bubble and the cake at the edge begins to brown. Serves 16-20.

Recipe Source: Adapted from Wine and Glue

Wednesday, February 18, 2015

Swedish Almond Cake


Almonds. One of the most perfect foods. Seriously, I keep a bag full in my drawer at the office, and if there's a recipe with almonds, or even almond extract (I could sniff that stuff forever!), you can bet I'll be making it. I whipped up this delightful little cake for a dinner party a few weeks ago, and it was a tremendous hit. It's super easy to make, no mixer required, and it is absolutely delicious. I served it with vanilla ice cream and strawberries, but I think the combinations of different fruit and sauces could be endless. Or you can eat it plain. For dessert or for breakfast. Hooray for versatility!


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Swedish Almond Cake

1 cup sugar
1/2 tsp. vanilla
2 eggs
1/4 tsp. salt
1/2 tsp. almond extract
1 cup flour
1/2 cup butter, melted
2 Tbsp. sliced almonds
1 Tbsp. coarse sugar

In a medium bowl, combine melted butter and sugar and stir well. Add eggs, one at a time, and beat well by hand until incorporated. Stir in salt and almond extract, then mix in the flour.

Pour batter into a greased and floured 9 inch cake pan. Sprinkle coarse sugar and almonds on top. Bake at 350 for about 25 minutes. Remove from oven, and let cool on a wire rack. Makes 8 servings.

Recipe Source: Adapted from Shugary Sweets

Monday, December 8, 2014

Decadent Chocolate Mint Dessert


When I saw this recipe last year, I knew it would be the perfect dessert for Christmas. And I was right. It is SO good. Brownies studded with mint are topped with a creamy minty filling and it's all covered in VERY thick ganache. You can cut the pieces small, because this rich dessert packs a punch! It's so perfect for the Christmas season and would make a lovely ending to any dinner party.


It won rave reviews in my family and I'm sure will make a repeat appearance soon, if not this year.


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Decadent Chocolate Mint Dessert

Brownie base:
2 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed
2 eggs
1 cup sugar
1/8 tsp. salt
1/2 cup plus 2 tablespoons all-purpose flour
12 mint Andes candies, chopped

Filling:
12 ounces cream cheese, softened (low fat is ok)
6 Tbsp. butter, softened
1 package (10 to 12 ounces) white baking chips
1 Tbsp. shortening
1/2 tsp. peppermint extract
3 to 4 drops green food coloring
12 mint Andes candies, chopped

Ganache:
8 ounces semisweet chocolate, chopped
1 cup heavy cream

For the brownie base: In a medium microwave-safe bowl, combine unsweetened chocolate and butter; cook on medium power in the microwave until nearly melted; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in chocolate mixture. Gradually add flour, mixing well. Fold in mint candies. Spread into a greased 9-in. springform pan. Bake at 350 for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.

For filling: in a large bowl, beat cream cheese and butter until blended. In a microwave, melt baking chips and shortening; stir until smooth. Cool slightly. Beat into cream cheese mixture. Add extract and food coloring. Fold in mint candies. Spread over brownie layer. Refrigerate until firm, about 2 hours.

For ganache: place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly. Spread ganache over filling. Refrigerate 30 minutes or until set. Remove rim from pan. Makes 12 servings.

Recipe Source: Adapted from Taste of Home

Thursday, June 19, 2014

Blueberry Yogurt Cake


The theme for this month's Improv Challenge is berries and cream. I can think of countless ways to interpret that, and they would all be delicious. I chose to go with a blueberry yogurt cake, trying to increase the health factor ever so slightly in a cake... the result was wonderful. This is a relatively dense cake so you can cut it into small pieces. It would work well as a dessert or as a breakfast or coffee break treat. The lemony glaze really puts it over the top, and there are so many blueberries that you will be sure to taste them in every bite.

In a large mixing bowl, combine eggs, yogurt, oil,


lemon zest, sugar


and vanilla, and whisk until smooth. Add the flour, baking powder, and mix until just combined. Add in 1 1/4 cup blueberries


and gently stir to incorporate.

Pour batter into a greased 11x7 pan. Lightly sprinkle 1/4 cup remaining blueberries over the top.


Bake for 40 minutes, or until top is domed and set or a toothpick comes out clean, and edges of cake are just browning and beginning to slightly pull away from sides of pan. Allow cake to cool in the pan on a wire rack.


While cake cools, make the glaze by combining lemon juice,


vanilla, and powdered sugar in a small bowl and whisk until smooth. Adjust the lemon juice and sugar ratios until the glaze reaches a good consistency and flavor. Drizzle glaze over cake.



You'll want to serve this right after you glaze it. If you bake the cake ahead of time, wait to glaze it until right before you serve it.


One year ago: Best of Summer Recipes
Two years ago: Baby Bella "Fries"
Three years ago: Shaved Asparagus and Boursin Pizza
Four years ago: Cherry Chicken Salad
Five years ago: Frosty Coffee Pie

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Blueberry Yogurt Cake

3 eggs
2-6 oz. containers up Greek blueberry yogurt
1 1/3 cup sugar
1/2 cup canola or vegetable oil
1 Tbsp. lemon zest
1 1/2 tsp. vanilla
2 cups flour
1/4 cup milk
1 Tbsp. baking powder
1 1/2 cups frozen blueberries, divided

For the Lemon Vanilla Glaze
3 Tbsp. lemon juice
1 1/2 tsp. vanilla
3/4 cup+ powdered sugar

In a large mixing bowl, combine eggs, yogurt, sugar, oil, lemon zest, vanilla, and whisk until smooth. Add the flour, baking powder, and mix until just combined. Fold in 1 1/4 cup blueberries and gently stir to incorporate.

Pour batter into a greased 11x7 pan. Lightly sprinkle 1/4 cup remaining blueberries over the top. Bake at 350 for 40 minutes, or until top is domed and set or a toothpick comes out clean, and edges of cake are just browning and beginning to slightly pull away from sides of pan. Allow cake to cool in the pan on a wire rack.

While cake cools, make the glaze by combining lemon juice, 1 1/2 teaspoons vanilla, and powdered sugar in a small bowl and whisk until smooth. Adjust the lemon juice and sugar ratios until the glaze reaches a good consistency and flavor. Drizzle glaze over cake and serve immediately. (If you bake the cake ahead of time, wait to glaze it until right before you serve it.)

Store cake in an airtight container at room temperature or in the refrigerator for up to 5 days.



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