Fresh Apple Spice Cake

What to do when someone shares fresh apples from their tree- Make Fresh Apple Spice Cake

Smells Wonderful!! Great with ice cream and caramel sauce


1 cup chopped Walnuts
1/2 cup dark rum
1 cup chopped dates
1 cup white sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup avocado oil
2 tsp vanilla extract
2 tsp grated orange zest from 2 oranges
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and diced into 1/4 inch pieces (3 to 4 apples)
Vanilla Ice cream
Caramel Sauce

Preheat 350 degrees. Grease and Flour 9x13 inch baking pan

Place Walnuts on a baking sheet and toast them for 5 to 10 minutes until lightly toasted. Set aside. Combine the Rum and chopped dates in a small glass bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, oil, vanilla, and orange zest on medium speed for 3 minutes.  Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl.  With the mixer on low speed, slowly add the flour mixture to the wet mixture, just until combined. Drain the dates, discarding the liquid.  With a rubber spatula, fold in the dates, walnuts, and apples into the batter.  Spread into the prepared pan and smooth the top.

Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.  Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

This Cake can be made ahead and stored at room temperature for up to 24 hours.

Spiced Apple Cake with Orange Glaze

Was in the Fall Baking Mood yesterday!  After I had spent the afternoon in my studio creating fall things for my booth and an upcoming show, I came home and make this cake for an after school snack! Super moist and full of Fall Spice Flavor!!

Spiced Apple Cake with Orange Glaze

2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg- Fresh Ground
1/4 tsp ground cloves
3/4 cup sugar
1/2 cup butter, room temperature
2 eggs
1/2 cup buttermilk
1 cup apple butter

For the glaze:
1 cup confectioner’s sugar
orange zest from 1 orange
2 Tbsp fresh orange juice

Preheat oven to 350°F.

Add flour, baking soda, salt, cinnamon, nutmeg, and cloves to a medium bowl. Whisk to combine.

Cream sugar and softened butter in large bowl.  Add eggs, beating thoroughly.  Beat in dry ingredients alternately with buttermilk.  Stir in apple butter.

Pour into a greased 9x5x3-inch loaf pan

Bake in 350°F oven 55 to 65 minutes or until cake tests done.  Cool 10 minutes before removing from pan.

Make orange glaze by combining powdered sugar, orange juice, and orange peel. Spoon glaze over warm cake.

adapted from:  Musselmans

Lemon Poppy Seed Cake

I love this Lemon poppy seed cake!  The Lemon Syrup and lots of  lemon zest is the Secret to this Great Cake! 

• 2 and 3/4 cups all-purpose flour
• 1/4 cup  cornstarch
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup poppy seeds
• 1 cup unsalted butter, softened to room temperature
• 2 cups  granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• zest of 4 large lemons 
• juice of 2 large lemons
• 1 cup buttermilk, room temperature

Lemon Syrup

• 1/2 cup granulated sugar
• juice of 2 large lemons

LEMON GLAZE

• 1 cup sifted confectioners sugar
• juice of 1/2 large lemon 

Directions:

Start by Soaking the poppy seeds in the Buttermilk - stir and set aside..

1. Lower the oven rack to the lower third position and preheat the oven to 350F degrees.  Prepare the Bundt Pan- I coated mine with Coconut oil and dusted with flour.   Set aside.
2. Make the cake: Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda,  Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the lemon zest and lemon juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over mix. The batter will be slightly thick.
4. Pour/spoon the batter evenly into the bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
5. During this time, make the simple syrup. Combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from heat and set aside.
6. Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Spoon the syrup on top of the cake. Allow cake to cool before glazing and serving.
7. Make the glaze: Whisk the confectioners' sugar and lemon juice.  I added 2 Tablespoons of softened butter to my icing..  
8.  Prepare cake and syrup through step 6. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 2 months. The flavor will be amazing after this time! Bring to room temperature and continue with step 7.

Recipe Source: http://www.amazon.com/Make-It-Ahead-Barefoot-Contessa/dp/0307464881

Chocolate Buttermilk Cake with Cream Cheese Frosting

We Love this Cake... So simple but Delicious .. Quinn Made this treat for us yesterday afternoon.

Chocolate Buttermilk Cake

3 cups flour

1/2 cup Natural Cocoa Powder

1 tsp salt

2 Cups Sugar

1 Cup Vegetable oil

1 cup Buttermilk

1 large egg

2 tsp baking soda

1 cup boiling water

1 tsp vanilla extract

Cream Cheese Frosting

3 ounces cream cheese

1/2 cup butter softened

1 tsp vanilla

1 cup powdered sugar

Preheat oven to 350.  In a large bowl, sift together flour, cocoa, and salt.  In a separate bowl, combine sugar, oil, buttermilk, and egg and mix well.  Add the dry ingredients to the egg mixture and beat well.  Add the baking soda and then the boiling water.  Mix well and then stir in the vanilla.  The batter will be very thin.  Pour into a greased and floured 9 x 13 inch cake pan and bake at 350  for 40 to 45 minutes. Let cool before frosting.  To prepare the frosting, cream together the cream cheese and butter until fluffy.  Add the vanilla, sift in the powdered sugar and beat until well blended.  

Butter Cake Sundaes

Butter Cake Recipe

1 pkg. Yellow or White Cake Mix
1 stick of butter - melted
2 Eggs

Mix these ingredients and spread into greased and floured 13x9 pan.  Push batter up on sides of pan.  Batter will be thick and sticky.

Topping:

1 pound powdered sugar
1tsp vanilla
2 Eggs
8 ounces cream cheese- softened

Mix Topping ingredients and pour over the top of the batter.  Bake at 325 or 350 degrees for 40 to 45 minutes or until brown.

This was great topped with Ice cream, Hot Fudge, Strawberries, nuts, Banana slices, whipping cream, sprinkles and cherries.

Happy 15th Birthday -Cade

coca-Cola Cake

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Coca-Cola Cake

The one and only Coca-Cola® combines with rich chocolate and vanilla in this delicious cake.


24 servings

Make the icing a day ahead of time, and keep at room temperature.

Ingredients

1 cup (2 sticks) unsalted butter

3/4 cup (1 1/2 ounces) mini marshmallows

2 ounces unsweetened chocolate, chopped

1 cup Coca-Cola, not diet

2 1/3 cups (12 ounces) all-purpose flour

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

1/2 cup vegetable oil

2 teaspoons vanilla extract

3 extra large eggs

3/4 cup buttermilk

2 cups (4 sticks) butter

1/2 cup Coca-Cola, not diet

1/2 teaspoon vanilla extract

1 cup cocoa powder, sifted

4 ounces unsweetened chocolate, melted

1 1/4 pounds powdered sugar, sifted

Instructions
Preheat oven to 325F.
To prepare cake, melt butter in saucepan, add marshmallows and stir until melted. Add chocolate and stir over low heat until melted. Add Coca-Cola, then set aside and let cool 10 minutes.
Sift flour, cocoa powder, baking powder, baking soda and salt. Place sugar, oil and vanilla in a large mixing bowl. Beat with a mixer on medium speed. Add eggs one at a time, beating well after each addition. Add cooled chocolate mixture and beat on low until combined. Add half the flour mixture, then the buttermilk, then the remaining flour. Scrape down sides of bowl after each addition.
Scrape into 2 (8- or 9-inch) cake pans. Bake 40 to 45 minutes, until cake springs back when touched lightly. Cool on wire racks. When completely cool, slice each layer in half horizontally to make 4 layers.
To prepare icing, cream butter in bowl using a mixer until smooth. Add Coca-Cola and vanilla. Mix on low speed until blended. Add cocoa powder and chocolate. Mix until smooth, scraping down sides of bowl. Beat in powdered sugar, 1/2 cup at a time on low speed. Keeping mixer on low speed, beat until smooth. Icing is best if made one day ahead.
Place 1 layer on a plate. Ice top. Repeat with remaining three layers and ice sides.

snowy day desserts

Fleur de Sel Chocolate Chip Blondies


2 & 1/3 cups all-purpose flour
1 & 1/4 teaspoon baking soda
pinch fine sea salt (optional)
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups semisweet chocolate chips
1 to 1 & 1/2 tablespoons fleur de sel
Preheat oven to 375°. Grease a 9″x 13″ baking pan with butter or cooking spray.

Whisk flour, baking soda, and pinch of salt. Set aside.

Using an electric mixer, beat butter until light and fluffy. Gradually add both sugars and mix until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture. Stir in chocolate chips.

Spread dough into prepared pan. Sprinkle top of dough with fleur de sel.

Bake 30-35 minutes, until center is set and top is golden brown. Cool completely in pan on wire rack before cutting into bars.





Black Bottom Brownies

BROWNIE LAYER

6 ounces unsweetened chocolate
1 cup unsalted butter
1 & 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs
2 large egg yolks
2 cups granulated sugar
1 tablespoon vanilla extract
Preheat oven to 325°. Lightly butter a 9″x 13″ baking pan. Line with parchment paper or aluminum foil.

Melt chocolate and butter in a double boiler or in the microwave. Set aside to cool.

Whisk together flour, baking powder, and salt. Set aside.

In a large bowl, whisk eggs, egg yolks, sugar, and vanilla. Pour chocolate mixture into egg mixture, whisking to combine. Add flour mixture and stir just until combined.

Pour batter into prepared pan. Spread evenly.

CHEESECAKE LAYER

16 ounces cream cheese, at room temperature
1 & 1/2 cups granulated sugar
1/4 teaspoon kosher salt
6 large eggs
1 & 1/2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips
Using an electric mixer, beat cream cheese, sugar, and salt until light and fluffy (about 5 minutes). Add eggs, 2 at a time, mixing well after each addition. Stir in vanilla.

Pour cheesecake mixture over brownie layer. Sprinkle evenly with chocolate chips.

Bake for 1 hour & 15 minutes, or until lightly golden. Cool completely on wire rack before cutting into bars. Store brownies in refrigerator. Serve cold or at room temperature.

Chocolate-Sour-Cream Raisin Cake

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From an old Church Cookbook


1 pkg chocolate cake mix

3/4 cup brown sugar
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 cups sour cream
2 eggs
1 cup raisins
1/2 cup chopped nuts
1 tsp vanilla

Bake cake mix as directed on box and bake in a rectangular jellyroll pan and cool. Bake at 350 degrees.

Mix sugars and cornstarch in a 2 quart saucepan; stir in sour cream and eggs. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat, stir in raisins and spread chocolate glaze evenly over all. Store in refrigerator.

Chocolate Glaze

3 Tablespoons butter
1 oz unsweetened chocolate
1 cup powdered sugar
1 tsp vanilla
1 to 2 T hot water

heat butter and chocolate in saucepan over low heat until melted. Remove from heat; stir in sugar and vanilla. Stir in water, one Tablespoon at a time, until desired consistency.

Baking: Husband Cake from a 1949 recipe booklet

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A Very Popular Cake from the past. It is sometimes called Spiced Tomato Soup Cake. I found it called Husband Cake in a vintage recipe booklet from 1949 that I picked up at a garage sale. I baked the cake in a 9x13 pan but found many similar recipes online that were baked in bundt pans.

1 cup sugar
1/2 cup shortening
1 can tomato soup
2 cups flour
1/2 tsp cloves
2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 1/2 cup chopped nuts and raisins or nuts and dates

Cream shortening and sugar.

Rinse soup can with 2 Tablespoons of water and add to soup. Add soda to soup. mix well, and add to creamed mixture. Sift Dry ingredients together and add fruit and nuts. Beat Well and bake in a rectangular pan 40 minutes at 350 degrees.

Icing:

Cream together 1 pkg cream cheese and 1 1/2 cups powdered sugar. Add 1 egg yolk, last and mix well. Let stand 10 minutes, then spread on cake.

(I left out the egg yolk and added a few tablespoons of whole milk)

Chocolate sheet cake

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Super Easy Great Recipe. Comes from Pioneer Woman.
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Banana~fana~fo cake

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Delicious Cake with a wonderful orange-cream cheese icing!

Cake
1 cup margarine or butter, softened
2 cups sugar
3/4 cup milk
2 eggs, slightly beaten
2 teaspoons baking soda
3 cups flour
4 overripe bananas, peeled and mashed

Orange Cream Cheese Icing
8 ounces cream cheese, softened
1/2 cup butter, softened
1 1/2 lbs powdered sugar
1 navel orange, zest of
1 navel orange, juice of

Directions:
Prep Time: 25 mins
Total Time: 48 mins
1 Cake:.
2 Preheat oven to 350*. Cream margarine and sugar together until light and fluffy. Add 2 tablespoons milk; add eggs, dry ingredients, and remaining milk alternately. Beat thoroughly.
3 Fold in bananas and pour into three 8-inch greased cake pans. Bake 23-28 mintues. Cool completely before frosting.
4 Frosting:.
5 Blend cream cheese and butter together. Add orange zest and juice and mix thoroughly.
6 Gradually add powdered sugar, blending until smooth.


Ice cake as desired.

Coffee Cream Angel Food Cake

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1 (7 ounce) jar marshmallow cream
1 tablespoon hot water
1 1/2 teaspoons instant coffee
1 teaspoon vanilla
1 cup whipping cream
1 angel food cake
3 tablespoons shaved semisweet chocolate
2 teaspoons slivered almonds, toasted

Dissolve the instant coffee in the hot water and combine with the marshmallow cream and vanilla. Beat on low speed until blended and then beat at high speed until fluffy. Whip cream until soft peaks form. Fold whipped cream into marshmallow mixture. Split cake into 3 layers. Frost each layer with filling and sprinkle top with chocolate and almonds or a dusting of instant coffee.

Peanut butter pound cake with chocolate ganache

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 Recipe from Penzeys Spices...enjoy!

Cake:
1 cup butter, softened
1 cup creamy peanut butter
3 cups sugar
5 eggs
2 tsp. pure vanilla extract
3 cups cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk

Icing:
12 oz. premium semi-sweet chocolate chips
3/4 cup heavy cream

Lightly grease and flour a 10-inch tube pan and set aside. In a large bowl, cream together the butter and peanut butter. Add the sugar and beat until light in color. Add the eggs, one at a time, mixing well after each addition. The mixture should be light and fluffy. Add the vanilla.

In a smaller bowl, sift together the flour, baking powder and salt. Gradually add the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix batter until smooth and creamy then pour into pan. Place in cold oven and set oven temperature to 325 degrees. Bake until a tester inserted in cake comes out clean, about 1 hour and 35 minutes. Let cake cool in the pan for 30 minutes before turning out on a rack to cool completely before icing.

For the icing: Place chocolate chips in a small mixing bowl. Heat cream in saucepan until boiling. Pour over the chocolate chips and stir until smooth and creamy. Let cool for 2-3 minutes before icing cake.