Tag: cake

Cakes · New Favorite

Cherry Crumble Coffee Cake

cathysmahaLeave a comment

Sour cherries in coffee cake sounded perfect given the wonderful frozen pie cherries in my freezer.  I did not have a recipe for a cherry coffee cake but was delighted to find this recipe.  Perfect for a Sunday brunch and perhaps leftover for breakfast during the week.

CHERRY CRUMBLE COFFEE CAKE

TOPPING

2 ounces (4 tablespoons) unsalted butter, melted
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

CAKE

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries
  •  Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
  • Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
  • Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with a spatula.
  • Dot top with cherries, and sprinkle with crumb topping.
  • Bake until golden and a tester inserted into center comes out clean, about 1 hour. (Note from Cathy:  My oven tends to bake hot so about 50 minutes worked for me). Let cool before serving.

Recipe from Martha Stewart

Breakfast · Cakes · Gluten Free · Health · New Favorite · Skinny · Vegetarian

Cran-Apple Oat Cake

cathysmahaLeave a comment

Gluten-free eating means I rarely eat toast, breakfast pastry, etc.  Sometimes, I just need a carb ‘fix’ and this recipe sounded delicious.  I slightly altered the original recipe and loved the results. The second time I made this recipe, I substituted blueberries for the Craisins and baked in muffin paper/tins.  I’ve shared both versions with good feedback.  I’ll even admit that I didn’t eat all of it soon enough and the last piece was a bit dry.  I thought, ‘why not put almond milk on it?’ like a bowl of oatmeal. It was delicious.

A new favorite for my gluten-free recipe box!

CRAN-APPLE OAT CAKE

2 cup old-fashioned oats
1 cup unsweetened almond milk
3 single-serving packets of Pure Stevia
2 tablespoons unsweetened applesauce
1/3 cup egg whites
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 small tart apple, chopped
1/2 cup Craisins (original recipe called for cranberries)
1/2 cup chopped walnuts (optional)

  • Soak the oats in the almond milk in the refrigerator overnight.
  • In the morning, combine all ingredients.
  • Spread in greased 9-inch pie plate (or muffin tins).
  • Bake at 350 degrees for 25 minutes.

Recipe adapted from Briana-Thomas

Cakes · Garden · New Favorite

Gooseberry Crumble Cake…new to my Gooseberry recipe collection

cathysmaha2 Comments

Converting grams to ounces and cups is not easy!  Somehow it seems that Gooseberries are plentiful in countries that use the metric system.  I did my best to convert and, I have to say, the results were excellent.

GOOSEBERRY CRUMBLE CAKE

1 1/2 cups cleaned gooseberries
3/4 cup unsalted, softened butter
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
3 ounces ground almonds
1 1/8 cup flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon vanilla

Crumble:

3/4 cup flour
1/4 cup unsalted, softened butter
2 tablespoons sugar

  • Preheat the oven to 350 degrees.  Grease a square cake pan.  To make the cake, beat the butter and sugars in a mixer for 8-10 minutes until fluffy.  Break the eggs and beat them gently with a fork.  Add slowly, with the beater, to the butter and sugar mixture.
  • Combine the ground almonds into the flour, salt and baking powder.  Gradually add the flour mixture to the sugar mixture.  Pour the batter into the baking pan. Scatter the gooseberries on the top.

 

  • Make the crumble topping by mixing the flour butter and sugar in the food processor.  Scatter the crumbs loosely over the top of the gooseberries.

  • Bake for about an hour, checking to assure the cake it done.  Remove the cake from the oven and cool before serving.

 

Family · Family Favorites · Home · My Roots

Oatmeal Cake just like Mom used to make

cathysmaha1 Comment

Oatmeal cake with broiled topping is truly a walk down memory lane. My Mother didn’t make this cake often, but when she did, it was a treat.

This time I decided to bake the cake in two 9×9″ pans and freeze one for later…or so I thought. While the cakes and topping were cooling and while I was trying to settle grandson, Evan, into his afternoon nap, the dogs decided to sample one of the cakes. I was so unhappy, I didn’t take the time to snap one of those naughty dog photos!

Luckily one cake remained and it was delicious! The cake is moist and the crunch topping is so yummy.  Top with a dallop of whipped cream.

Thanks, Mom for a great recipe.  And to the dogs…I’ll choose to say nothing.

OATMEAL CAKE

1 cup quick oatmeal
1 1/2 cups boiling water
1 1/2 cups flour plus 2 tablespoons flour
1 cup brown sugar
1 cup white sugar
1/2 cup shortening
2 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda

  • Preheat oven to 350 degrees.  Grease 9×13″ (or two 9×9″) cake pans.
  • Mix together oatmeal and boiling water. Let stand 20 minutes and cool.
  • Mix flour, brown sugar, white sugar, shortening, eggs, salt, cinnamon and soda. Add cooled oatmeal.
  • Bake for 30-35 minutes. Prepare topping while the cake is baking.

TOPPING:
1/4 cup milk
1/2 cup brown sugar
6 tablespoons butter
1 teaspoon vanilla
1 cup chopped nuts
1 cup coconut

  • Bring all ingredients to a boil. Spread topping over cake while cake and topping are hot.

  • Put cake and topping under broiler and let topping brown.

Serve warm with whipped cream.

Holidays

4th of July Cake…God Bless America!

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The Fourth of July, Independence Day, is a day of family gatherings, neighborhood parades and parties, and fireworks.  Hopefully we all take a moment to remember the true meaning of the holiday, celebrating our countries independence from Great Britain in 1776.

This year I was invited celebrate the 4th of July with a Barbeque on July 2 and decided to try this Flag Cake I have seen many times, but have never made.  It is easy, although not on my diet, beautiful and delicious.  Perhaps a new tradition for our family?

4th of July Cake

1 box Betty Crocker® SuperMoist® white cake mix (Water, vegetable oil and egg whites called for on cake mix box
1 box strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box (4 serving size) white chocolate instant pudding and pie filling mix
1/3 cup cold milk
1 container (8 oz) frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
Preheat oven to 350 degrees.  Make and bake cake mix as directed on box for 9×13″ cake.  Cool completely in the pan for about an hour.
Pierce cooled cake with rok at 1/2 inch intervals.  In a medium bowl, stir gelatin and boiling water until dissolved.  Stir in cold water.  Carefully pour mixture over entire surface of the cake.  Refrigerate at least 3 hours until serving time.
In a large bowl, mix pudding mix and milk until well blended.  Gently stir in whipped topping.  Spread over cake.  Arrange strawberries and blueberries on top of cake to look like a flag.  Serve in immediate future.
Store leftovers in the refrigerator, loosely covered.
Recipe from: Betty Crocker 
Holidays · New Favorite

Cranberry Coffee Cake for brunch, lunch, anytime!

cathysmahaLeave a comment

Cranberry Coffee Cake is a new recipe that my sister-in-law, Donna, shared with me several weeks ago.  The Mother’s Day weekend coffee/tea was a great time to try it. The cake is so moist and the extra treat of cranberry is so good.  I chose to go without nuts this time but the glaze was a wonderful touch.

This coffee cake is wonderful anytime of year but could be a wonderful addition to your holiday go-to-recipes.

CRANBERRY COFFEE CAKE

1 cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 teaspoon almond extract
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts (optional)

GLAZE:

1/3 cup confectioners’ sugar
5 teaspoons warm water
1/2 teaspoon almond extract

  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream butter and sugar.  Add eggs; mix well.
  • Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.  Add extract.
  • Spoon a third of the batter into a tube or bundt pan.  Top with a third of the cranberry sauce.
  • Repeat layers twice. Sprinkle with walnuts (optional).
  • Bake for 55-60 minutes until a toothpick inserted hear the center comes out clean.
  • Allow cake to cool and transfer to serving plate.
  • Optional:  Combine glaze ingredients and drizzle over cake.

New Favorite

DUMP CAKE…decadent and sinfully simple

cathysmaha4 Comments

Dump Cake is NOT a low cal dessert but it is easy and delicious. My buddy, Jan, again shared this recipe with me. Somehow this recipe escaped me all these years and I wanted to research it’s origin. Research points to the original Heloise for this recipe, although I couldn’t confirm nor deny this fact.

What I can confirm…this is a decadent pleasure to enjoy ‘once in a blue moon.’

DUMP CAKE

1 can (21 ounce) cherry pie billing (or apple)
1 (20 ounce) can crushed pineapple
1 box yellow cake mix
1 stick margarine
1 cup chopped pecans
whipped cream

  • Place pie filling and pineapple in 9×13″ cake pan.
  • Sprinkle on top 1 box yellow cake mix.
  • Slice 1 stick margarine and place over cake mix.
  • Sprinkle 1 cup chopped pecans over the top.
  • Bake at 350 degrees for 50 minutes.
  • Serve with whipped cream and enjoy every bite!

 

Family Favorites · My Roots

Chocolate Poke Cake

cathysmaha8 Comments

Here’s a blast from the past…chocolate poke cake.  The recipe can be altered to any cake and pudding flavor. Get creative with your favorite flavors.  I remember when Poke cakes became popular in the ’70s.  Easy, kid and adult-friendly, and a walk down memory lane.

CHOCOLATE POKE CAKE

1 package (2 layer) cake mix, any flavor
2 packages (4 serving size) Jello Instant Pudding, any flavor
1 cup confectioner’s sugar
4 cups cold milk

  • Prepare cake mix as directed on package baking in a 13×9″ cake pan.
  • Remove from oven.
  • Poke holes quickly down through cake with round handle of wooden spoon at 1″ intervals (or use plastic straw).

  • Only after poking holes, combine pudding mix with sugar in a large bowl. Gradually stir in milk. Then beat at low-speed of electric mixer for not more than 1 minute (do not overbeat).
  • Quickly, before pudding thickens, pour about one-half of the thin pudding evenly over the warm cake and into the holes to make the stripes.

  • Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to frost the cake.
  • Chill at least 1 hour. Store cake in refrigerator. Cover with plastic wrap.
New Favorite

Pear Cake…seasonal delight!

cathysmahaLeave a comment

Pear Cake made with seasonal pears is a true treat.  This recipe, from http://www.usapear.com was a great find and delicious as a morning coffee treat or as a seasonal dessert.

PEAR CAKE

10 tablespoons unsalted butter
1/2 cup brown sugar
4 pears, peeled, cored and wedged
1 tablespoon lemon juice
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk

  • Preheat oven to 350 degrees.
  • Grease a round baking pan with 2 tablespoons of butter.  Sprinkle with brown sugar.
  • Brush the pear wedges with lemon juice and arrange in the bottom of the baking pan.
  • Combine flour with baking powder, salt and cinnamon, Set aside.
  • Using a mixer, beat the remaining butter with sugar until fluffy.  Stir in eggs and vanilla.
  • Add flour mixture and milk alternating the ingredients slowly.  Continue to beat on low-speed after each addition.
  • Spoon batter evenly over pears in pan.
  • Bake for 30 minutes OR until toothpick inserted in the middle comes out clean.  (My oven required a longer baking time.)
  • Cool before inverting onto serving platter.  Decorate with walnuts or serve with whipped cream as coffee cake or dessert.

Recipe adapted from http://www.usapears.com; Starkrimson Pear Cinnamon Cake

Family Favorites

It’s my Birthday…Popcorn Cake!

cathysmaha6 Comments

I’m from Iowa and I’m pretty sure popcorn is its own food group.  We grew popcorn on the farm from time to time and I remember stripping the tiny dry kernels from the cob.  My best popcorn memories are, of course, eating it! Popcorn for dinner, leftover popcorn for breakfast, kettle corn at the fairs, popcorn balls in the fall…why not a popcorn cake? My college buddy, Mary, celebrates her birthday in late July.  When we were in college and celebrating BIG for her birthday, I decided to make her a popcorn cake.  A month later, Mary made me a Snickers birthday cake (winding my favorite miniature circles of Snickers bars into a cake). Until this year, it was the only popcorn cake I’ve ever made but I decided to celebrate my birthday BIG this year by making myself one and sharing it on my blog. Happy Birthday to Me!  Now that I’ve told everyone about it, does that I mean I have to share?

POPCORN CAKE

2/3 cup light corn syrup
2 cups sugar
2 tablsepoons vinegar
2/3 cup boiling water
2 teaspoons cream of tartar
2 tablespoons melted butter
2 teaspoons vanilla
1/3 teaspoon baking powder

  • Pop about 10-15 cups of popcorn (2 batches in the air popper).
  • Bring sugar, water, vinegar and syrup to a boil.  Add cream of tartar and boil to soft crack stage (260 degrees–use candy thermometer).
  • Add the melted butter, vanilla and baking soda. Stir well. Pour over popped corn and stir to mix well.
  • Pour popcorn mixture into a buttered angel food cake pan. Push the popcorn down with buttered hands to remove air pockets. Let cool.  (Note:  if you have any remaining popcorn mixture, use buttered hands to shape into popcorn balls about the size of a baseball.  Place on waxed paper to cool.)
  • Once cool, take a knife and go around the sides of the angel food cake pan to release the popcorn mixture from the pan. Push the cake out of the pan from the underside of the pan (removable bottom).
  • Decorate as you wish. I decorated the top with colored candies and candles and tied a purple ribbon around the middle. Add candy to the popcorn mixture or use icing to write on the top.

HAPPY BIRTHDAY TO ME…HAPPY BIRTHDAY TO ME (and Mary, too!)