Feeds:
Posts
Comments

Posts Tagged ‘Cake’

Whenever I start thinking about favorite fall flavors, my first choice is always apple.  Some people LOVE pumpkin with a capital “L”, but I’m an apple girl.  This recipe from King Arthur Flour Company (also one of my faves) is awesome!  How can you go wrong with a caramel apple in cake form?

IMG_9706

For the topping:

2 medium apples (I used Galas.)

4 tbsp. unsalted butter

3/4 cup light brown sugar, firmly packed

2 tbsp. thawed apple juice concentrate (or boiled cider if you have it)

1/4 tsp. ground cinnamon

1/2 cup light corn syrup

For the cake:

3/4 cup vegetable oil

1 cup light brown sugar, firmly packed

2 tbsp. thawed apple juice concentrate (or boiled cider)

2 large eggs

1 1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/2 tsp. salt

1 tsp. baking soda

1 1/2 cups all purpose flour (I use King Arthur.)

1 large apple, peeled & finely chopped (I used gala.)

3/4 cup chopped pecans

IMG_9645

Preheat your oven to 350 degrees and lightly grease a 9 inch round cake pan at least 2 inches deep.  Line the bottom of the pan with parchment or wax paper and spray that as well with non-stick spray.

Slice and peel the top with the stem off one of the apples and set it aside.  Peel and slice 2 apples into 1/4 inch wedges. Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around that piece.

IMG_9651

Over low heat on your stovetop, melt the butter with the 3/4 cup brown sugar, 2 tbsp. apple juice concentrate, 1/4 tsp. ground cinnamon and 1/2 cup light corn syrup.  Stir until the sugar is dissolved.  Pour 1/2 cup of the syrup mixture over the apple slices and set the rest aside.

IMG_9662

IMG_9665

For the cake: Beat the vegetable oil, 1 cup light brown sugar, 2 tbsp. apple juice concentrate, eggs, spices and salt together for 2 minutes at medium speed.

Sift together the flour and baking soda then stir this into the batter.  Add the chopped apples and nuts and mix until just blended.

IMG_9671

The batter will be thick so scoop the batter into the pan over the apple slices then carefully spread it so it completely covers the apples.  Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

IMG_9675

Remove from the oven and run a knife along the outside edge of the cake to loosen it from the pan.  Let the cake cool for 5 minutes then turn it out on to a serving plate.  Make sure and save any of the tasty topping that might stick to the pan.

Reheat the reserved topping and pour it over the cake.  Serve warm or at room temperature.

Yield: 8-10 servings

IMG_9691

IMG_9702

Advertisements

Read Full Post »

I hadn’t made a “fancy” dessert in a while and when I had the urge a couple of weeks ago this Chocolate Mousse Cake from Diethood fit the bill.  How can you go wrong with a chocolate cake base topped with mousse and whipped cream?  That’s right, you can’t!!! 

Chocolate Mousse Cake 1

For the cake:

4 tbsp. unsalted butter

2 tsp. vanilla extract

1/3 cup all purpose flour

1/3 cup unsweetened cocoa powder

4 large eggs

2/3 cup granulated sugar

For the mousse:

10 oz. semi-sweet chocolate chips

1 1/4 cup chilled heavy whipping cream

Pinch of salt

3 tbsp. water

For the whipped vanilla frosting:

1 cup chilled heavy whipping cream

1 tsp. pure vanilla extract

1 tbsp. granulated sugar

IMG_9297

For the cake:

Preheat oven to 350 degrees.  Line the bottom of a 9 inch spring form cake pan with parchment paper.  In a medium saucepan over medium heat, melt the butter.  Remove this from the heat and add the vanilla.  Set this aside.

In a medium mixing bowl, sift the flour and cocoa powder together.  In another bowl, whisk the eggs and sugar until they are well blended.  Pour the water into a large skillet and put the skillet over medium heat until it comes to a simmer.

Place the bowl with the egg mixture into the simmering water.  Whisk this constantly until the egg mixture is lukewarm, about 2 minutes.  You may need to adjust the heat a little to keep the water from coming to a full boil.  You just need a gentle simmer.

IMG_9308

Remove the bowl from the water and, using an electric mixer, beat the egg mixture until cool and tripled in volume, about 5 minutes.

IMG_9312

Add about 1/3 of the flour/cocoa mixture at a time to the egg mixture.  Gently fold this in with a spatula.  Fold about 1 cup of the cake batter into the melted butter.  Then pour the melted butter/batter into the remaining cake batter.  Gently fold until it is completely combined.

Pour the batter into the prepared spring form pan.

IMG_9318

Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.  Cool completely in the pan on a rack.  Run a knife along the edge of the cake and open the spring to release the cake.

IMG_9320

For the mousse:

Pour enough water into a skillet to reach a depth of 1 inch.   Bring this water to a simmer.  Pour the chocolate chips into a glass bowl and place this into the simmering water.   Turn off the heat and stir until the chocolate is melted.  Remove the bowl from the water and allow the chocolate to cool.

IMG_9322

IMG_9324

Using an electric mixer, beat the cream and salt until soft peaks form.  Mix 3 tbsp. water into the melted chocolate.  Slowly pour the whipped cream over the chocolate and gently fold it in until just incorporated.  Spread the mousse over the top of the cake only.

IMG_9329

For the whipped cream topping:

Combine the cream, vanilla and sugar.  Beat on high with an electric mixer until stiff peaks form.  Place the whipped cream into a zip top bag fitted with a large decorating tip.  Pipe the whipped cream along the outside of the cake cover the bare cake up to the mousse.  Chill for 3 hours or overnight.

Chocolate Mousse Cake 2

Chocolate Mousse Cake 3

Read Full Post »

Just a few short weeks ago, my strawberry plants were producing like crazy.  I froze some, made strawberry freezer jam with some, and enjoyed the rest.  I think I made strawberry shortcakes at least six times.  I had used biscuits and Redi-whip for my shortcakes, but really wanted a good strawberry short”cake” recipe so off to the internet I went. 

I had to look no further than the Food Network’s site, because that is where this Ina Garten beauty was located.  Her strawberry country cake filled my need for a wonderful, delicious, and moist cake with whipped cream and fresh berries.

Strawberry Country Cake

12 tbsp. unsalted butter, room temperature

2 cups granulated sugar

4 large eggs, room temperature

3/4 cup sour cream, room temperature

1/2 tsp. grated lemon zest

1/2 tsp. granted orange zest

1/2 tsp. vanilla extract

2 cups all purpose flour

1/4 cup cornstarch

1/2 tsp. salt

1 tsp. baking soda

1 cup heavy cream, chilled

3 tbsp. additional granulated sugar

1/2 tsp. additional vanilla extract

1 pint fresh strawberries, hulled and sliced

IMG_8900

Preheat your oven to 350 degrees.  Prepare two 8” cake pans with Baker’s Joy and wax paper.  Sift together the flour, cornstarch, salt and baking soda.  Set this aside.

Hull slice the strawberries and set aside.  If you want a little extra sweetness in the berries, sprinkle just a little sugar on them and let them set a while.  The juices and flavors will develop.

Cream the butter and 2 cups of sugar on high until light and fluffy. On medium speed, add the eggs 1 at a time, then the sour cream, zests, and vanilla.  Scrape down the sides of the bowl as needed. On low speed, slowly add the flour mixture to the butter mixture.  Combine just until smooth.

Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pans for 15 minutes then remove and allow to cool completely.

After the cake has cooled, prepare the filling by whipping the cream with 3 tablespoons of sugar and 1/2 teaspoon of vanilla until stiff peaks form.  Slice one of the cake layers in half and spread 1/2 of the whipped cream on the bottom.  Scatter half of the sliced strawberries on top of the cream and replace the top of the cake.  Spread the remaining whipped cream on top and scatter the remaining strawberry pieces. You can freeze the other cake layer or just make a double helping of the whipped cream and strawberry topping.

 

Strawberry Country Cake3

Strawberry Country Cake2

Read Full Post »

A few weekends ago, I was having a huge chocolate craving so I searched my Recipes to Try board on Pinterest for something new.  I had pinned the Triple Chocolate Poke cake from The Two Bite Club a while ago and decided this is what I wanted to try.  Oh, my goodness, I am so glad I did! 

This is a delicious cake made completely from scratch and it is really easy.  Do you have a birthday or other special occasion coming up?  This would make a great special treat for the chocolate lover in your life.

Triple Chocolate Cake 2

For the cake:

2 cups granulated sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp. vanilla extract

1 cup boiling water

For the glaze:

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/4 cup butter

1/4 cup milk

1 tsp. vanilla extract

1 piece baking chocolate, chilled

IMG_8855

Preheat the oven to 350 degrees and prepare a 9×13” baking pan.  In a mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt.  Add in the eggs, milk, oil, and vanilla.  Beat for 3 minutes with an electric mixer.  Stir in the boiling water.  The batter will be thin.

Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Cool for at least 10 minutes.

IMG_8857

IMG_8859

IMG_8861

IMG_8865

Add all of the glaze ingredients except the piece of baking chocolate to a medium saucepan over medium heat.  Stir together and bring to a boil.  Boil for 1 minute and then cool for 5 minutes.  Beat the glaze with an electric mixer for 3 minutes after it has cooled. 

IMG_8867

IMG_8869

Using the handle of a wooden spoon, poke holes in the cake.  Pour the glaze over the top of the cake making sure to get some of the glaze into each hole.  Use a rubber spatula to carefully spread the glaze over the entire cake.  Grate the piece of baking chocolate over the top for a little decoration.  Slice and enjoy!
Triple Chocolate Cake 1

Read Full Post »

Another month has flown right by and it is time for February’s dessert challenge hosted by The Lady Behind The Curtain.  This month’s ingredients are Coca Cola and cherries.  Hmmm..I had a little difficulty coming up with an idea, but this recipe hits the mark. I used one of my all-time favorite cake recipes and altered it to fit my needs.

The base of this recipe is the Coca Cola Fudge Cake that I wrote about back in 2011.  I left out the pecans and baked the cake in two 8 inch pans instead of a 9×13 inch dish.  This is a very dense fudgy cake and the glaze hardens just perfectly over the layers.

One little word of warning regarding the glaze:  Let it cool for 5 to 10 minutes before pouring it over the cake or you will have a chocolate sauce river like I did.  I just kept spooning it over the cake until it started to set up, but some of the glaze was still lost off the cake plate. It was just a little bit sad.

Black Forest Coca Cola Cake Slice

2 cups all-purpose flour

2 cups granulated sugar

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. cinnamon

3 sticks unsalted butter, divided

1/2 cup unsweetened cocoa powder, divided

1 1/2 cup Coca-cola, divided

1/2 cup buttermilk

2 eggs

1 tsp. vanilla extract

4 cups powdered sugar

1/2 can cherry pie filling

IMG_7854

Preheat oven to 350 degrees and prepare two 8” baking pans.  Sift together the flour, sugar, salt, baking powder and cinnamon.  Set aside.  In a saucepan over medium heat, melt 2 sticks of butter with 1/4 cup cocoa powder, 1 cup Coca-cola and 1/2 cup buttermilk.  Cook until it boils.

Add the boiled mixture to the flour mixture and combine.  Then add eggs and vanilla extract.  Pour the batter into the baking pans and cook for 25-30 minutes or until a toothpick inserted in the center of cake comes out clean. Let cool in the pans for 10 minutes then remove and cool completely.

IMG_7855

IMG_7865

IMG_7868

IMG_7869

IMG_7876

In a saucepan over medium heat, melt the remaining 1 stick of butter with 1/4 cup cocoa powder and 1/2 cup Coca-cola. Let this come to a boil and then remove from heat. Beat in the 4 cups of powdered sugar.  Let the glaze cool for about 10 minutes or until thickened but still pourable.

IMG_7878

IMG_7880

Place the first layer on a cake plate, pour about 1/3 of the glaze onto the layer and then pour half of a can of cherry pie filling.  Try to keep the cherry filling from running over the edge of the layer.  Place the second layer on top and pour the remaining glaze over the cake.  You may need to spoon the glaze from the cake plate back on to the cake if it is still too warm and liquid-y.  Let the glaze set until firm and enjoy!

IMG_7884

Black Forest Coca Cola Cake

Black Forest Coca Cola Cake Slice

 


Lady Behind the Curtain Dessert Challenge

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list...

Read Full Post »

I used to watch a LOT of shows on the Food Network, but there are only a few I really keep up with now.  Trisha’s Southern Kitchen is one of them and when Ms. Yearwood made this cake on her show, I thought it looked scrumptious.  Bundt cakes are so good and usually get even better a couple of days after they are made.

When I saw that September’s spotlight ingredients at Lady Behind The Curtain’s Dessert Challenge were apples and cinnamon, this recipe came to mind.  Never mind that there weren’t actually apples in the original.  They could just be added to the batter, couldn’t they?  Well, yes they can and the apples really add a lot of flavor and moisture.  This is a perfect recipe for fresh apples that are coming in season any day now.  I may have to make this again!

applecinnamonswirlbundtcake

For the cake:

2 sticks unsalted butter, room temperature

2 cups all purpose flour

2 cups granulated sugar

2 large eggs

1 tsp. baking powder

1/2 tsp. salt

1 cup sour cream

1 tsp. vanilla extract

1 Gala apple, peeled & diced

For the swirl:

1/2 cup finely chopped pecans, toasted

1/2 cup light brown sugar, packed

1 1/2 tsp. ground cinnamon

For the glaze:

1 cup powdered sugar

1 1/2 tbsp. milk

1/2 tsp. vanilla extract

IMG_4683

Preheat the oven to 350 degrees and spray a Bundt pan with baking spray.  With an electric mixer, cream the butter and granulated sugar together until fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each. 

Sift together the flour, baking powder and salt.  Add the flour to the butter mixture in thirds alternating with the sour cream.  You will start and end with the flour mixture.  Mix in the diced apples and set aside to prepare the swirl.

In a separate bowl, combine all of the swirl ingredients.  Now layer the batter and swirl in the Bundt pan, again beginning and ending with the batter. You should have 3 layers of batter and 2 layers of swirl.

IMG_4701

IMG_4711

IMG_4721

 

Bake for an hour or until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes then turn out on to your cake plate to cool completely.

IMG_4741

When the cake has cooled, combine the glaze ingredients and drizzle over the cooled cake.  You could also serve the glaze on the side and pour some over each slice. 

IMG_4747

IMG_4750Please join me and other wonderful bloggers for apple/cinnamon day at Lady Behind The Curtain’s Dessert Challenge.


Lady Behind the Curtain Dessert Challenge

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list...

Read Full Post »

Hi, all!  One of my favorite blogs is HerKentucky which is written by an all female team who also have a great love of Kentucky.  The last couple of weeks, they have had guest writers and I got to be included.  It is quite an honor for me and I hope you jump over to their site and read my post, but don’t just stop there.  Read them all!  I hope you enjoy their posts as much as I do.

This link will take you to my post.

Read Full Post »

Older Posts »