Tag Archives: cake

Pear Gingerbread Crumb Cake

31 May

I bought pears from cost and of course there were a ton starting to turn mushy  so baking them was the obvious choice!  this cake was delicious. the original recipe also had a glaze for the top, but it was just fine without it! yum!

DSC_7565

DSC_7566

Pear Gingerbread Crumb Cake

adapted from theviewfromgreatisland

WHAT YOU WILL NEED

for the filling
    • 4 ripe but still firm pears, any variety, peeled and rough chopped
    • 1/2 tsp cinnamon
    • juice of 1/2 lemon
for the dough
    • 2 sticks (1/2 lb) unsalted butter at room temperature
    • 2/3 cup dark brown sugar
    • 1/2 tsp salt
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp cinnamon
    • 1/4 tsp cardamom
    • 1/4 tsp allspice
    • 2 cups all purpose flour
    • 1/2 cup chopped pecans (measure after chopping)

INSTRUCTIONS

  1. Set the oven to 350F
  2. Toss the pear chunks with the cinnamon and lemon juice and set aside.
  3. Cream the butter with the sugar until fluffy. Take a moment to make sure the brown sugar has been well combined and there are no large lumps. Add the salt and the spices and mix well.
  4. Add in the flour and mix until just combined, the dough will be crumbly.
  5. Spray the bottom and sides of a 9 inch springform pan. Press 2/3 of the dough mixture into the bottom of the pan. Be sure to cover the entire surface, but don’t pack it down too forcefully.
  6. Spread the pears out evenly over the dough.
  7. Mix the remaining dough with the pecans and crumble it evenly over the pears. Break apart the dough with your fingertips to make nice even crumbles. Don’t worry if some of the pear shows through.
  8. Bake for about 45 minutes until lightly browned.
  9. Cool for a few minutes before releasing the springform pan, and then let the cake cool further.
Advertisements

caramel apple bundt cake

15 Mar

this is how far behind i am in posting!  this was a recipe from thanksgiving!    so yummy!   apples and caramel with a glaze on top!

DSC_7494 DSC_7495

caramel apple bundt cake

adapted from insidebrucrewlife

Ingredients

 1 cup butter, softened
1 cup brown sugar
1/4 cup oil
2 teaspoons vanilla extract
2 eggs
1/4 cup applesauce
3 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt
3 cups diced apples
1 cup caramel baking bits
1 cup powdered sugar
4-5 tsp apple cider

Instructions

  1. In a mixing bowl, beat the butter, oil, and sugar until light and fluffy. Add the vanilla, eggs, and applesauce and beat again. Sift together the flour, cinnamon, nutmeg, baking soda, and salt. Add to the butter mixture until mixed in. Stir in the apples and caramel bits by hand.
  2. Spread the batter in a 12 inch bundt pan that has been sprayed with non stick baking spray. Bake at 350* for 55-60 minutes. Let cool in the pan for 10 minutes and then flip out onto a plate or tray. Cool completely.
  3. Stir together the powdered sugar and water/cider. Spoon over the top of the cooled cake.

cinnamon roll cake

12 Oct

i had really high expectations for this one.. cinnamon roll cake? yum! i should have known better after looking at the ingredients and actually making it! WAY TOO MUCH BUTTER! never thought there’d be such a thing! but WAY TOO MUCH BUTTER in this!!!!

DSC_7101

cinnamon roll cake
adapted from cookinupnorth

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Cranberry bundt cake

16 Feb

I had some cranberries that needed to be used up and a bundt always seems like a good idea :). This one grew on me… When I first took it out and tried it warm I wasn’t too much of a fan, but the next day it seemed better. Husband liked it and it didn’t last long in the house!

20140216-225112.jpg

cranberry bundt cake
adapted from seasonalpotluck

2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh cranberries tossed with 1 Tbsp flour

Preheat oven to 350 degrees

Thoroughly grease and flour a bundt pan. Set aside

In a large bowl cream together butter, cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, mixing well between each addition. Stir in lemon juice and zest, and vanilla extract.

In a medium bowl, whisk together flour and salt. Slowly add flour mixture to butter mixture beating until thoroughly combined. Fold in cranberries.

Pour mixture into the prepared bundt pan and bake for 60-65 minutes until an inserted toothpick comes out clear. Cool in the pan for 10 minutes. Turn out onto a plate and cool completely.

coconut tea cake

2 Feb

if you like coconut you must make this cake :)so good! and do not skimp on the iciing!

DSC_5591

DSC_5592

DSC_5593

Coconut Tea Cake
adapted from userealbutter

cake
2 cups all-purpose flour
1 tsp baking powder
pinch of salt
1 cup unsweetened coconut milk
2 oz. (half stick) unsalted butter, cut into 4 pieces
4 large eggs
2 cups sugar
2 tsp vanilla
3/4 cup shredded coconut, toasted

icing
2 1/4 cups confectioner’s sugar
3 tbsps coconut milk
2 tsps vanilla

Make the icing: Whisk the confectioner’s sugar, coconut milk,and vanilla together until smooth.

Make the cake: Preheat oven to 350°F. Butter a 9- or 10-inch bundt pan. Mix the flour, baking powder, and salt together in a bowl and set aside. Heat the coconut milk and butter in a small saucepan over high heat until melted. Remove the pan from heat, but keep it warm. In a stand mixer fitted with the balloon whisk, beat the eggs and sugar at medium-high speed until the mixture is pale and has doubled in volume. This should take about 3 minutes. Reduce the speed to low and add the dry ingredients, mixing until just combined. Here, I switched to the paddle attachment. Still on low speed, stir in the coconut. Steadily mix in the warm coconut milk mixture until the batter is smooth. Scrape the bottom as needed. Stir in the vanilla. Pour the batter into the prepared pan and bake 60-65 minutes until a toothpick inserted in the cake comes out clean. Let the cake cool for 10 minutes, then invert it onto a serving plate. Stir the icing so that it is smooth and pour it over the cake.

Cinnamon apple pie cake

18 Jan

Time for thanksgiving dessert number two! Everyone gobbled this one up. Everyone seemed to like it. I on the other hand wasn’t thrilled with it! It was too mushy and custardy for me! I was trying to remember what dessert number three was and finally did.. salted caramel pecan pie. I think it came out yummiest the first time I made it but still yummy!

20140118-212643.jpg

20140118-212628.jpg

cinnamon- apple pie cake
adapted from recipe girl

Ingredients:
6 to 8 Granny Smith apples, peeled and sliced
1 1/2 tablespoons cinnamon- sugar (1 1/4 T. sugar + 1/4 t. cinnamon)
3 large eggs
1 1/2 cups superfine white sugar (see *Tips below)
1 1/2 cups vegetable or canola oil
3 teaspoons vanilla extract
1 1/2 cups All-Purpose Flour
more cinnamon-sugar to sprinkle on top (same as above)

Directions:
1. Preheat the oven to 350 degrees F. Spray a 9 1/2 to 10-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper and then spray again.

2. Layer the apple slices in the pan until they come about 2/3 of the way up the side. (I went a little higher than that and it worked out fine). Sprinkle the cinnamon-sugar over the apples.

3. Prepare the batter by beating the eggs and sugar until light and fluffy. Add the oil and the vanilla and beat well, then stir in the flour. Pour the batter on top of the apples, and sprinkle with additional cinnamon-sugar. Tap the pan on the counter a few times to allow the batter to sink down and around the apples.

4. Bake for 1 hour and 20 minutes, or until a skewer inserted into the center of the cake comes out clean. Cool *completely* in the pan. If you try to remove the cake from the pan while it is still warm, it will tend to break apart. refrigerate cake before slicing.

Tips:
*You want “caster sugar” for this recipe: It is a finer grind than table sugar, but not as fine as powdered. Look for “Baker’s Sugar” at the store, or simply put regular white sugar in your food processor and give it a few whirls to create superfine sugar.

Cranberry cake

9 Jan

We had an early Xmas with the husbands family in Connecticut in December. I made the broccoli casserole and this dessert. This cake was really really good.. I wish there had been leftovers to take home! I did buy more cranberries so I can make another 🙂 YUM!

20140109-225738.jpg

cranberry cake
adapted from thekitchn

3 large eggs
2 cups sugar
3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
2 1/2 cups cranberries (12-ounce bag)

pecan topping:
1/4 cup unsalted butter
1/4 cup dark brown sugar
1 cup pecans, unroasted

Preheat the oven to 350°F. Grease bundt pan.

prepare the pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread in bottom of pan

Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.

Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Pour/spread on top of pecan mixture.

Bake about 80 minutes.

Pumpkin White Chocolate Cake with Oatmeal Cookie Crust

27 Dec

I’m so far behind in posting I’m starting to forget what recipe went with what picture. This one I remembered! I ended up doubling the recipe for a 9×13 pan so as not to waste a bunch of the oatmeal cookie mix. Pumpkin, white chocolate all yummy!

20131227-230635.jpg

Pumpkin White Chocolate Cake with Oatmeal Cookie Crust
adapted from culinaryconcoctionsbypeabody

Ingredients
For the cake:
1 2/3 cup all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup pumpkin puree
4 oz. unsalted butter, melted
6 oz. white chocolate chips
For the Top:
1 cup Oatmeal Cookie Mix (I used Betty Crocker)
¼ cup unsalted butter, melted

Instructions
Preheat oven to 350F.
Spray a 9×9-inch pan with baking spray.
In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
In another bowl, mix together the eggs, pumpkin, and unsalted butter.
Add in the white chocolate chips.
Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
Scoop batter into the prepared pan.
Sprinkle oatmeal cookie mix evenly on top. Then pour ¼ cup melted butter over the top of the cookie mix.
Bake for about 30-35 minutes or until puffed and springy to the touch. Cool then remove from pan.
Cut into squares.

Caramel apple bundt cake

4 Dec

We did our annual fall apple picking and then got more apples in our fresh box! What to do besides eat them? Bake them! This was really good! Needed more caramel though:). Can never have enough caramel 🙂

20131204-231600.jpg

caramel apple bundt cake
adapted from insidebrubrewlife

Ingredients
1 cup butter, softened
1 cup brown sugar
1/4 cup oil
2 teaspoons vanilla extract
2 eggs
1/4 cup applesauce
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups diced apples
1 cup caramel baking bits
1 cup powdered sugar
4-5 teaspoons water or apple cider

Instructions
In a mixing bowl, beat the butter, oil, and sugar until light and fluffy. Add the vanilla, eggs, and applesauce and beat again. Sift together the flour, cinnamon, nutmeg, baking soda, and salt. Add to the butter mixture until mixed in. Stir in the apples and caramel bits by hand.

Spread the batter in a 10 inch bundt pan that has been sprayed with non stick baking spray. Bake at 350* for 55-60 minutes. Let cool in the pan for 10 minutes and then flip out onto a plate or tray. Cool completely.

Stir together the powdered sugar and water/cider. Spoon over the top of the cooled cake.

Coconut Loaf Cake with Lime Glaze – SRC

3 Jun

Time once again for a secret recipe club post! This month I was given holly from phemomenon. There were a ton of great recipes to choose from!!! I ended up picking this coconut loaf. I cooked it for about 55 minutes. I should have checked it sooner. It came out really good, but I should have checked it sooner. The edges were a little over done. It tastes really good warm! Yum!

20130602-211807.jpg

20130602-211817.jpg