January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
Makes one 8 inch square cake
January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips
For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *
Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the centre comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.
Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an airtight container for up to 3 days.
Tuesday, December 21, 2010
Cranberry Pecan Cake
December's cake of the month is the Cranberry Almond Cake from the Cake Keeper Cakes recipe book. This was a very simple batter cake to make. I loved the way the cake batter looked just going into the pan. There was quite a few cranberries in the cake (I think on the next time that I make this recipe, I will reduce the amount of berries.) I did not have almonds in the cabinet and didn't feel like a trip to the store so I used the chopped pecans instead. I like pecans better anyway so that substitution didn't bother me at all.
The cake was very delicious and will definitely be a repeat at our house.
Here is the recipe if you wish to try it out for yourself.
Cranberry Almond Cake from Cake Keeper Cakes
For the streusel:
•1 cup sliced almonds (I substituted chopped pecans)
•2 Tablespoons unsalted butter, melted
•2 Tablespoons light brown sugar, packed
For the cake:
•2 cups all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon salt
•3 large eggs
•2 cups granulated sugar
•3/4 cup butter, melted and cooled
•1 teaspoon pure vanilla extract
•1 bag (12 oz.) fresh cranberries
Make the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan. (I had to use an 11x7 cake pan because I do not have a springform pan).
Combine the almonds (pecans), butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Make the cake: Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on a medium high speed until the mixture is lightened and increased in volume, about 5 minutes.
With the mixture on low, add the butter in a slow stream. Turn the mixture to medium speed and beat for another 2 minutes. Stir in the vanilla.
Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries.
Scrape the batter into a prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes (for the 11x7 glass pan -- I cooked it for an hour). Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
The cake was very delicious and will definitely be a repeat at our house.
Here is the recipe if you wish to try it out for yourself.
Cranberry Almond Cake from Cake Keeper Cakes
For the streusel:
•1 cup sliced almonds (I substituted chopped pecans)
•2 Tablespoons unsalted butter, melted
•2 Tablespoons light brown sugar, packed
For the cake:
•2 cups all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon salt
•3 large eggs
•2 cups granulated sugar
•3/4 cup butter, melted and cooled
•1 teaspoon pure vanilla extract
•1 bag (12 oz.) fresh cranberries
Make the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan. (I had to use an 11x7 cake pan because I do not have a springform pan).
Combine the almonds (pecans), butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Make the cake: Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on a medium high speed until the mixture is lightened and increased in volume, about 5 minutes.
With the mixture on low, add the butter in a slow stream. Turn the mixture to medium speed and beat for another 2 minutes. Stir in the vanilla.
Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries.
Scrape the batter into a prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes (for the 11x7 glass pan -- I cooked it for an hour). Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
Sunday, October 31, 2010
November's Cake -- Cinnamon Pudding Cake
November’s Cake: Cinnamon Pudding Cake
Makes one 8 inch square pudding cake
November’s Cake: Cinnamon Pudding Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
¾ cup water
1 tbsp unsalted butter
½ tsp salt
For the Cake
2 cups all-purpose flour
2 tsp baking powder
2½ tsp cinnamon
½ tsp salt
2 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract
Method – Topping
Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray.
Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.
Method – Cake
Combine the flour, baking powder, cinnamon and sakt in a medium mixing bowl.
Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.
With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter onto the prepared pan and smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full). Carefully transfer the pan to the oven and bake until set, 45 to 50 minutes.
Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.
Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
Makes one 8 inch square pudding cake
November’s Cake: Cinnamon Pudding Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
¾ cup water
1 tbsp unsalted butter
½ tsp salt
For the Cake
2 cups all-purpose flour
2 tsp baking powder
2½ tsp cinnamon
½ tsp salt
2 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract
Method – Topping
Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray.
Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.
Method – Cake
Combine the flour, baking powder, cinnamon and sakt in a medium mixing bowl.
Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.
With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter onto the prepared pan and smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full). Carefully transfer the pan to the oven and bake until set, 45 to 50 minutes.
Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.
Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
Thursday, October 21, 2010
PUMPKIN CHOCOLATE CHIP POUND CAKE
We loved the cake this month from the Cake Slice Bakers new cookbook Cake Keepers Cake by Lauren Chattman. We actually love just about anything that is pumpkin so we knew it would be a winner in our house. It disappeared quickly once made. Very moist cake and my daughter loved the addition of chocolate chips. I seem to have misplaced my pictures of it so I will simply post the recipe later if I can't locate them.
Looking forward to next month's cake! MMM. cinnamon...
Looking forward to next month's cake! MMM. cinnamon...
Tuesday, September 21, 2010
September's Cake - Fresh Apple Cake with Brown Sugar Glaze
We loved this month's Cake Slice Baker recipe!
This cake was gone very quickly when my family came over for a Sunday dinner. I love apple cake and the only thing that I would try next time that I bake it would be to reduce the oil like a few have done for this recipe. As the description in the cookbook reads, this cake would be terrific for traveling to anohter's house or on picnic. I left out the pecans/walnuts and added extra cinnamon. I also loved how simple this cake was to make.
You can find the recipe in one of my previous posts.
Stephanie
Friday, August 27, 2010
September Cake Fresh Apple Cake
September’s Cake: Fresh Apple Cake with Brown Sugar Glaze
(Recipe from Southern Cakes by Nancie McDermott)
Makes one 13x9inch sheet cake or two 8-9inch round cakes
3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
3 eggs
1½ cups vegetable oil
2 tsp vanilla extract
3 cups finely chopped apples
1 cup coarsely chopped pecans or walnuts
Brown Sugar Glaze
1 cup tightly packed light brown sugar
1/3 cup butter
1 tsp vanilla extract
2 tbsp evaporated milk, half-and-half or cream
Method – Fresh Apple Cake
Heat the oven to 350F. Grease a 13 by 9 inch pan or two 8-9 inch cake pans.
In a medium bowl combine the flour, sugar, baking soda and salt. Stir with a fork to mix everything together well.
In a large bowl, beat the eggs with a wooden spoon or a mixer at low speed until pale yellow and foamy. Add the oil and vanilla and beat well. Stir in the flour mixture with a wooden spoon and continue stirring the batter just until the flour disappears. Add the apples and nuts, stir to mix them into the batter until fairly uniform. Scrape the batter into the prepared pans.
Bake for 45-50 minutes or until the cake is golden brown, springs back when touched lightly near the centre and is beginning to pull away from the sides of the pan. Place the cake (still in the pans) on a wire rack and spoon over the glaze while still hot.
Method - Brown Sugar Glaze
Combine all the ingredients in a medium saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Then cook for 3-5 minutes.
To Finish
Spoon the hot glaze all over the hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.
Tres Leches Cake
Augusts’ Cake: Johnny C’s Tres Leches Cake
Tres Leches Cake
Recipe from Southern Cakes by Nancie McDermott
Cake
3 cups all purpose flour
1 tbsp plus 1 tsp baking powder
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup milk
Three Milk Sauce
1½ cups milk
½ cup sweetened condensed milk
One 12ounce can evaporated milk
1 tbsp grated lime zest
Garnish
Sweetened whipped cream for garnish (optional)
Fresh fruit, such as kiwi or berries for garnish (optional)
Cake Method
Preheat the oven to 350F. Grease and flour a 13 by 9inch pan. In a medium bowl, combine the flour and baking powder and stir with a fork to mix well.
In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well. Add the eggs one by one, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth.
Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour, the remaining milk and then remaining flour in the same way.
Pour the batter into the prepared pan and bake for 35 – 40 minutes, until the cake is golden brown, springs back when touched lightly in the centre and begins to pull away from the sides of the pan.
While the cake bakes, make the sauce. (You want the cakes to still be warm when you add the sauce)
Three Milk Sauce
Combine the milk, sweetened condensed milk, and evaporated milk a medium saucepan. Heat gently over medium heat, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to the boil. Allow to cool for 10 minutes before using.
To Finish
Cool the cake in the pan on a wire rack for 10 minutes. Sprinkle the lime zest over the cake. Punch holes with a toothpick in the top of the cake, about 1 inch apart.
Slowly pour the warm milk sauce over the warm cake, in stages, stopping to let the cake absorb the sauce before adding more. You may not need it all. You can add more later if needed.
Let the cake stand for 1 hour. Cover and refrigerate, allowing the cake to come to room temperature before you serve it. Cut into squares and serve right from the pan. Garnish with sweetened whipped cream and fresh fruit if desired.
Chocolate Tres Leches Cake adapted from Southern Cakes
Adapted from this Original Recipe
Cake:
•1 cup + 2 Tbsp. all-purpose flour
•6 Tbsp. cocoa powder
•2 teaspoon baking powder
•1/2 cups (1 stick) unsalted butter, softened
•1 cup sugar
•2 eggs
•1/2 teaspoon vanilla extract
•1/2 cup milk
Three Milks:
•1 cup milk
•1 cup evaporated milk
•1/3 cup sweetened condensed milk
•1 oz. melted chocolate or chocolate syrup (optional)
Cake: Preheat oven to 350 degrees F. Grease and flour 8x8-inch pan.
In a medium bowl, combine the flour, cocoa and baking powder and stir with a fork to mix.
In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well.
Adds the eggs one at a time, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth. Add the vanilla.
Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour and the remaining milk, then the remaining flour in the same way.
Pour the batter into the prepared pan and bake for 35-40 minutes (mine took 40 mins), until the cake is golden brown, springs back when touched lightly in the center and begins to pull away from the sides of the pan.
While the cake bakes, make the milk sauce. You want the cake to still be warm when you add the milk mixture.
Milk Sauce: Combine the milk, sweetened condensed milk, evaporated milk and the semisweet chocolate or chocolate syrup (if using) in a medium saucepan. Heat gently over medium heat, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to a boil.
Allow to cool for 10 minutes before using.
To Finish: Cool the cake in the pan on a wire rack for 10 minutes. Poke holes with a toothpick all over the cake.
Slowly pour the warm milk sauce over the warm cake, in stages stopping to let the cake absorb the sauce before adding more. You may not need it all but you can add more later if you need it.
Let the cake stand at room temperature for one hour before covering and refrigerating. (I let it chill overnight, but a few hours is plenty). Top with cocoa whipped cream (recipe below) and serve it straight from the pan.
Cocoa Whipped Cream
•1 cup heavy cream
•2 Tablespoons sugar
•2 Tablespoons cocoa powder
In a medium bowl, combine heavy cream, sugar and cocoa powder. Mix at medium speed til creamy and fluffy, but don't overbeat or you'll be left with a curdled mess.
Top the cooled tres leches cake with the sweetened cocoa cream. Serve with fruit if desired.
Tres Leches Cake
Recipe from Southern Cakes by Nancie McDermott
Cake
3 cups all purpose flour
1 tbsp plus 1 tsp baking powder
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup milk
Three Milk Sauce
1½ cups milk
½ cup sweetened condensed milk
One 12ounce can evaporated milk
1 tbsp grated lime zest
Garnish
Sweetened whipped cream for garnish (optional)
Fresh fruit, such as kiwi or berries for garnish (optional)
Cake Method
Preheat the oven to 350F. Grease and flour a 13 by 9inch pan. In a medium bowl, combine the flour and baking powder and stir with a fork to mix well.
In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well. Add the eggs one by one, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth.
Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour, the remaining milk and then remaining flour in the same way.
Pour the batter into the prepared pan and bake for 35 – 40 minutes, until the cake is golden brown, springs back when touched lightly in the centre and begins to pull away from the sides of the pan.
While the cake bakes, make the sauce. (You want the cakes to still be warm when you add the sauce)
Three Milk Sauce
Combine the milk, sweetened condensed milk, and evaporated milk a medium saucepan. Heat gently over medium heat, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to the boil. Allow to cool for 10 minutes before using.
To Finish
Cool the cake in the pan on a wire rack for 10 minutes. Sprinkle the lime zest over the cake. Punch holes with a toothpick in the top of the cake, about 1 inch apart.
Slowly pour the warm milk sauce over the warm cake, in stages, stopping to let the cake absorb the sauce before adding more. You may not need it all. You can add more later if needed.
Let the cake stand for 1 hour. Cover and refrigerate, allowing the cake to come to room temperature before you serve it. Cut into squares and serve right from the pan. Garnish with sweetened whipped cream and fresh fruit if desired.
Chocolate Tres Leches Cake adapted from Southern Cakes
Adapted from this Original Recipe
Cake:
•1 cup + 2 Tbsp. all-purpose flour
•6 Tbsp. cocoa powder
•2 teaspoon baking powder
•1/2 cups (1 stick) unsalted butter, softened
•1 cup sugar
•2 eggs
•1/2 teaspoon vanilla extract
•1/2 cup milk
Three Milks:
•1 cup milk
•1 cup evaporated milk
•1/3 cup sweetened condensed milk
•1 oz. melted chocolate or chocolate syrup (optional)
Cake: Preheat oven to 350 degrees F. Grease and flour 8x8-inch pan.
In a medium bowl, combine the flour, cocoa and baking powder and stir with a fork to mix.
In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well.
Adds the eggs one at a time, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth. Add the vanilla.
Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour and the remaining milk, then the remaining flour in the same way.
Pour the batter into the prepared pan and bake for 35-40 minutes (mine took 40 mins), until the cake is golden brown, springs back when touched lightly in the center and begins to pull away from the sides of the pan.
While the cake bakes, make the milk sauce. You want the cake to still be warm when you add the milk mixture.
Milk Sauce: Combine the milk, sweetened condensed milk, evaporated milk and the semisweet chocolate or chocolate syrup (if using) in a medium saucepan. Heat gently over medium heat, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to a boil.
Allow to cool for 10 minutes before using.
To Finish: Cool the cake in the pan on a wire rack for 10 minutes. Poke holes with a toothpick all over the cake.
Slowly pour the warm milk sauce over the warm cake, in stages stopping to let the cake absorb the sauce before adding more. You may not need it all but you can add more later if you need it.
Let the cake stand at room temperature for one hour before covering and refrigerating. (I let it chill overnight, but a few hours is plenty). Top with cocoa whipped cream (recipe below) and serve it straight from the pan.
Cocoa Whipped Cream
•1 cup heavy cream
•2 Tablespoons sugar
•2 Tablespoons cocoa powder
In a medium bowl, combine heavy cream, sugar and cocoa powder. Mix at medium speed til creamy and fluffy, but don't overbeat or you'll be left with a curdled mess.
Top the cooled tres leches cake with the sweetened cocoa cream. Serve with fruit if desired.
Tuesday, August 10, 2010
Skillet Apple Cake
Apple Cake in an Iron Skillet
Prep Time 25 Minutes
Cook Time 25 Minutes Servings 8 Difficulty Intermediate
Ingredients
■4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
■1-¾ stick Butter
■¾ cups Sugar
■_____
■FOR THE CAKE:
■1 stick Butter
■⅔ cups Sugar
■1-½ teaspoon Vanilla
■2 whole Large Eggs
■½ cups Sour Cream
■1-½ cup All-purpose Flour
■1-½ teaspoon Baking Powder
■1 teaspoon Salt
■½ teaspoons Cinnamon
■1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely
Preparation Instructions
Preheat oven to 375 degrees.
In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.
In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.
Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!
Serve warm with vanilla ice cream.
Prep Time 25 Minutes
Cook Time 25 Minutes Servings 8 Difficulty Intermediate
Ingredients
■4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
■1-¾ stick Butter
■¾ cups Sugar
■_____
■FOR THE CAKE:
■1 stick Butter
■⅔ cups Sugar
■1-½ teaspoon Vanilla
■2 whole Large Eggs
■½ cups Sour Cream
■1-½ cup All-purpose Flour
■1-½ teaspoon Baking Powder
■1 teaspoon Salt
■½ teaspoons Cinnamon
■1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely
Preparation Instructions
Preheat oven to 375 degrees.
In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.
In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.
Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!
Serve warm with vanilla ice cream.
Sunday, August 8, 2010
Creamed Corn
We had this for dinner tonight along with Potato Casserole and Fried Catfish. It was mmm.mmm goood.
Creamed Corn
Adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook”
Serves 6
•8 ears fresh corn
•6 tablespoons unsalted butter
•1 cup plus 2 tablespoons heavy cream (or half-and-half, whole milk or skim milk)
•1 teaspoon kosher salt
•1 teaspoon black pepper
•1 teaspoon sugar (when corn is out of season)
1. Cut the corn from the cobs with a sharp knife, and scrape the cobs with the edge of a spoon to extract as much leftover kernel and “milk” as possible.
2. In a 12-inch skillet, melt the butter over medium-high heat until it’s frothy. Add corn and stir constantly for 1 minute.
3. Pour in the cream. Season with salt and pepper.
4. Reduce the heat to low and simmer, stirring until the liquid has thickened, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately.
Adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook”
Serves 6
•8 ears fresh corn
•6 tablespoons unsalted butter
•1 cup plus 2 tablespoons heavy cream (or half-and-half, whole milk or skim milk)
•1 teaspoon kosher salt
•1 teaspoon black pepper
•1 teaspoon sugar (when corn is out of season)
1. Cut the corn from the cobs with a sharp knife, and scrape the cobs with the edge of a spoon to extract as much leftover kernel and “milk” as possible.
2. In a 12-inch skillet, melt the butter over medium-high heat until it’s frothy. Add corn and stir constantly for 1 minute.
3. Pour in the cream. Season with salt and pepper.
4. Reduce the heat to low and simmer, stirring until the liquid has thickened, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately.
Monday, July 26, 2010
Blueberry Scones
These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making for an especially enticing presentation.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon baking powder
6 tablespoons (3 ounces) cold butter, cut into pieces
1 cup (about 5 ounces, about half a pint) fresh blueberries
2 large eggs, beaten
1/4 cup (2 ounces) vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top
*Substitute 1 cup King Arthur Organic White Whole Wheat Flour for 1 cup of the all-purpose flour, if desired.
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2" between each. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Yield: 12 scones.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon baking powder
6 tablespoons (3 ounces) cold butter, cut into pieces
1 cup (about 5 ounces, about half a pint) fresh blueberries
2 large eggs, beaten
1/4 cup (2 ounces) vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top
*Substitute 1 cup King Arthur Organic White Whole Wheat Flour for 1 cup of the all-purpose flour, if desired.
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2" between each. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Yield: 12 scones.
Sunday, June 27, 2010
Shenandoah Valley Blueberry Cake
June's cake was a Shenandoah Valley Blueberry Cake. I actually made it for the first time for Memorial Day and then we made it again because we loved it so much. I am actually late with my post on this cake (it was due on the 20th) but things have been crazy around our house with Blaine being at dance class until all hours getting ready for dance at Disney, Aaron and I getting ready for our garage sale this weekend, and then gathering items for our upcoming trip...whew... I am tired.
Back to the cake... wonderful, moist, not too sweet, great amount of blueberries. Almost thought it was going to be like a muffin when we took it out of the pan but it wasn't...it was light and not heavy at all like muffins can be.
Won't be baking next month's cake as our schedule is crammed packed full....can't wait to see how it looks for everyone though...
visit the other Cake Slice Bakers here.. http://thecakeslicebakers.blogspot.com/
Steph
Back to the cake... wonderful, moist, not too sweet, great amount of blueberries. Almost thought it was going to be like a muffin when we took it out of the pan but it wasn't...it was light and not heavy at all like muffins can be.
Won't be baking next month's cake as our schedule is crammed packed full....can't wait to see how it looks for everyone though...
visit the other Cake Slice Bakers here.. http://thecakeslicebakers.blogspot.com/
Steph
Monday, April 26, 2010
Wednesday, March 24, 2010
Pineapple Upside Down Cake
March's recipe for the Cake Slice Bakers was Pineapple Upside Down Cake from Southern Cakes by Nancy McDermott. Blaine made this cake for Riley's first birthday party to go along with his birthday cake. I love Pineapple Upside cake because of the buttery brown sugar topping that cooks into the top of the cake. This cake seemed to be heavy and very dense though. Not what I normally like for this type of cake. We ended up throwing quite a bit of it away.
here is a copy of the recipe if you would like to try for better results:
Saturday, February 20, 2010
Mississippi Mud Cake
This is the cake from the Cake Slice Bakers group...it was very good but very very sweet...
February’s Cake: Mississippi Mud Cake
Makes one 13 x 9 inch sheet cake
February’s Cake: Mississippi Mud Cake
(Recipe from Southern Cakes by Nancie McDermott)
For the Cake
1 cup (2sticks) butter, cut into biug chunks
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups sugar
1½ cups all purpose flour
¼ tsp salt
1 cup chopped pecans or walnuts
For the Mississippi Mud Frosting
One 16 ounce box (3¼ cups) confectioners sugar
½ cup cocoa powder
½ cup (1 stick) butter, melted
½ cup milk or evaporated milk
1 tsp vanilla extract
4 cups mini marshmallows or 3 cups large marshmallows quartered
Method – Cake
Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.
Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan.
While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.
Method – Mud Frosting
In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.
To Serve
Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.
Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.
Makes one 13 x 9 inch sheet cake
February’s Cake: Mississippi Mud Cake
(Recipe from Southern Cakes by Nancie McDermott)
For the Cake
1 cup (2sticks) butter, cut into biug chunks
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups sugar
1½ cups all purpose flour
¼ tsp salt
1 cup chopped pecans or walnuts
For the Mississippi Mud Frosting
One 16 ounce box (3¼ cups) confectioners sugar
½ cup cocoa powder
½ cup (1 stick) butter, melted
½ cup milk or evaporated milk
1 tsp vanilla extract
4 cups mini marshmallows or 3 cups large marshmallows quartered
Method – Cake
Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.
Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan.
While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.
Method – Mud Frosting
In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.
To Serve
Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.
Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.
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