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

Friday, June 10, 2011

Snickerdoodle Bundt Cake

What if your favorite cookie could also be a cake? It can be if you love Snickerdoodles. I found this recipe over at Let's Dish. When I read Danelle say it was one of the best cakes she'd eaten recently, I was sold. I made this cake for a co-workers birthday and Danelle is right, this one is a keeper. It's so moist and tastes just like Snickerdoodles!



Snickerdoodle Bundt Cake
Ingredients
2 teaspoons ground cinnamon
1 cup white sugar
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla
1 cup sour cream

Directions
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon; mix well. Preheat oven to 325 degrees. Generously spray a 9-inch Bundt pan with cooking spray, being careful to cover all the nooks and cranies, as well as the center tube. Gently dust the entire inside of the pan with about 1/3 cup of the cinnamon and sugar mixture, set the rest aside.

Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture is light brown and uniform in color. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Sprinkle with 1/2 of the remaining cinnamon sugar mixture Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

I am linking this to Full Plate Thursday and Foodie Friday !!

Thursday, April 15, 2010

Cake Top Cake - Foodie Friday

I am taking the Wilton Course 1 in cake decorating. This week we decorated our first cake. We are learning to make those beautiful roses you see on decorated cakes.

When I made my cake for class, I had the two leftover cake tops. I decided to make a little cake top cake for us.



Kinda cute, huh?

I am linking this to Foodie Friday at Designs by Gollum.

Sunday, February 7, 2010

Classic Red Velvet Cake - Sweet Melissa Sunday's

It's a good day. A week after returning from vacation, I feel like I am back in the groove. It's Sunday and I am baking Sweet Melissa Sunday's. Unlike a lot of bloggers, I tend to bake and post all in the same day. I always feel really together when I have a couple of posts waiting in my queque. Today, there's....ZERO!!

I decided to make cupcakes instead of a cake. That way, hubby or I or both can take them to work. I also cut the recipe in half. A while back I found the greatest site for decreasing or increasing recipes. Since I am not a math whiz and tend to cut a lot of baking recipes in half, this site is a lifesaver!!!

This recipe is a breeze to make. I frosted them with the cream cheese frosting and decorated with some Valentines Day themed sprinkles. I baked these for 25 minutes but should have pulled them out of the oven at 20 minutes. I read everyone's hints about how the baking soda turns red food coloring brown AFTER I'd baked these. Mine are definetely more brown than red. The flavor of these didn't wow me. They are good but not great.




This recipe was chosen by the talented baker, Rosy of Rosy Lip and Lavender. You can find the links to all the other bakers here. I am anxious to read everyone's posts and see if anyone's cake turned out red.

Sunday, January 17, 2010

Lemon Walnut Sour Cream Pound Cake - SMS

This week's Sweet Melissa Sunday's recipe was chosen by Raeann of Basically Baby Boots . Great choice, Raeann!!! I love pound cake!! I couldn't wait to try this recipe. Sour cream pound cakes are my favorite!!! This cake batter had the most beautiful lemony color and fragrance.

I have a habit of not always reading a recipe thoroughly and missing a ingredient or a step. Not this one, this recipe came together perfectly. Somehow I messed up the timer and went to check how long left and what? it wasn't counting down. I had to estimate how long it had been in the oven, so I began checking it way before it was done. I believe it took close to 1 hour and 30 minutes to bake. I did feel that some of the edges were getting too brown before the center was done. I covered it with foil for the last 10 minutes.

The end pieces of the pound cake were a little dry. Once you made it to the middle, those pieces had a nice moist texture and the best flavor. This recipe is a keeper!!!


Next Sunday's recipe, Black Bottom Brownies.

Sunday, October 25, 2009

Devils Food Cake with Peanut Butter Frosting - SMS

I can't remember the last time I made a layer cake. I was digging in the cabinet where I keep the baking pans and pulled out the round pans. Apparently I've never baked a 9" layer cake...my round pans are 7". I had enough for the two 7" rounds and 6 cupcakes.


We went to see our friends Karen and Larry in Kansas City this weekend. We had this cake for dessert last night. This recipe called for strong black coffee. I was a little concerned because Larry doesn't like coffee at all. I tried one of the cupcakes and couldn't even tell, so I knew we were good!! I made the frosting as Karen from Karen's Cookies, Cakes and More suggested. It was sooooooooo good! I can't imagine following the frosting recipe in the cookbook, seriously 6 sticks of butter???!!! I am all about rich, decadant desserts but that would have been too much, even for me!!! The cake was fabulous! This was my favorite SMS so far and you can bet I will be making this cake again...SOON!



This weeks recipe was chosen by Holly of Phe/MOM/enon. Holly you rock! This recipe was the best! Visit the SMS site to see what finishing touches all of the creative SMS bakers put on this delicious cake!!

Saturday, September 12, 2009

Green Tomato Cake

We have lots of green tomatoes remaining on the plant in the backyard. Since our weather has become unseasonably cool, I don't think these are going to turn to ripe red tomatoes. It seems a shame to throw the green tomatoes away. Of course, there's fried green tomatoes or green tomato relish but what else can I make with these? I did some searching and found a recipe for this Green Tomato Cake. I shared the idea with Tim. His response was "YUCK". I am up for the adventure!



Green Tomato Cake
Adapted from Diana Rattray, About.com

2 1/4 cups sugar
1 cup vegetable oil
3 eggs
1 tablespoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins
1/2 cup craisins
2 1/2 cups diced green tomatoes

Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in raisins, craisins and tomatoes.Pour into greased 9x13-inch pan. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .Serves 12.

My notes on this recipe: I wish there was a way to grate the tomatoes. To me when you take a bite of the cake, the chopped tomatoes are distracting. Also, I would use more cinnamon and less nutmeg next time, the nutmeg seems to overpower the cinnamon. The cake is dense and very moist.

Wednesday, August 12, 2009

A Variation On An 'Ole Favorite

My family and friends all enjoy Nana's Quick Chocolate Cake. It's an often requested favorite. I've wondered about different variations of this easy and tasty treat. I am a big fan of Paula Deen. In her cookbook, The Lady & Sons Just Desserts, she has the recipe for Gooey Butter Cake and has lots of variations. Maybe I am on to something here with this cake.

Feeling a little restless, I decided to try and see if I could stand in the kitchen long enough to make this "quick" cake. I substituted a yellow cake mix for the chocolate cake mix, vanilla pudding for the chocolate pudding and butterscotch chips for the chocolate chips.

I am pleased with the results. The cake is just as moist and yummy. The vanilla version is a not quite as rich.





What version to try next?

Thursday, April 2, 2009

Gooey Butter Cake

My friend Trudy used make this cake for birthdays when we worked together years ago. Trudy always called it South Saint Louis Gooey Butter Cake. As I think back, it was at least 25 years ago when I first tasted this cake. Trudy now lives in Minneapolis with her husband and three children. I wonder if she still makes this cake?

For some reason, I never asked Trudy for her recipe. A couple of years ago, I purchased Paula Deen's, The Lady and Sons Just Desserts cookbook. Gooey Butter Cake is one of the many delicious dessert recipes in this cookbook. In addition to the traditional Gooey Butter Cake, Paula has recipes for variations of Gooey Butter Cake. Some of these variations are Lemon, Peanut Butter, Chocolate Chip and Banana. I tried the chocolate chip and Banana recipes. With the banana recipe, I felt like the bananas overpowered the flavor of the cake. The chocolate chip was okay but I think I am a Gooey Butter cake purist, I like the original recipe.


Paula Deen's Gooey Butter Cake

Cake
1 yellow cake mix
1 egg
1 stick butter, melted

Filling
1 8 oz package cream cheese (softened)
2 eggs
1 tsp. pure vanilla extract
1 16 oz box confectioners sugar
1 stick butter, melted

Preheat oven to 350. Lightly grease 13x9x2 baking pan.

In the bowl of an electric mixer, combine cake mix, egg and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioner's sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't overbake, cake should be a little gooey in the center.

Remove from oven and cool completely. Cut into squares.

Enjoy!

Sunday, March 15, 2009

Nana's Quick Chocolate Cake

The quick chocolate cake we often enjoy is a recipe passed down from my best friends mother and my son's grandmother. Cancer took Nana from us too soon, as it sometimes does with our loved ones. This is one of those recipes you pass on and everyone loves. It's easy to make...hence the title...and oh so delicious.



Nana's Quick Chocolate Cake

4.6 oz box cook and serve chocolate pudding - cook as directed
1 box chocolate cake mix (any kind, do not make as directed)

After pudding comes to a boil, add box of cake mixture. Mix well, it will be a little lumpy.
Spread into 9 x 13 pan (grease and flour pan first) - sprinkle with 10 oz bag chocolate chips(nuts optional)

Bake according to time and temperature on cake mix box.