APPLE SNACKING CAKE

APPLE SNACKING CAKE

APPLE DESSERTS CAKE RECIPES COFFEE CAKE RECIPES

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This old fashioned, super moist, snack cake is quick, easy and only takes ONE apple!! It is the PERFECT snacking cake and goes wonderfully in a lunch box.

1/3 cup brown sugar lightly packed

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter (room temperature)

2 eggs

1  1/2 teaspoons vanilla extract

1  1/2 cups flour

1  3/4 teaspoons baking powder

1/2 cup milk

1 large apple

Preheat oven to 350�F and grease and flour a 9"x5" loaf pan.

Core and peel the apple then pulse it in the food processor a few times until the pieces are about the size of a green pea.

Mix brown sugar and cinnamon together and set aside. 

Beat white sugar and butter together until smooth and creamy; beat in eggs, one at a time; add vanilla, flour and baking powder and beat until smooth, then stir in the milk and chopped apples, until the batter is well mixed.

Place 1/3 of the batter in the loaf pan and top with 1/3 of the sugar-cinnamon mixture; do that two more times, ending with sugar cinnamon.

Bake at 350�F for 30-40 minutes (my electric oven takes 40 minutes) or until toothpick tests clean.

Let cake cool in pan for about 10 minutes, then turn it out on a rack to cool.

This snacking cake definitely does NOT need any frosting, ENJOY!!

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EASY MOIST POUND CAKE

EASY MOIST POUND CAKE

CAKE RECIPES

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This cake is not only easy to make, but it is super moist and flavorful. It is great just to snack on, or for shortcake or even petit fours. When its cooled, it cuts beautifully.

3/4 cup butter (room temperature)

6 ounces cream cheese (room temperature)

5 eggs (room temperature)

1 1/2  cups sugar

1 teaspoon baking powder

2 teaspoons vanilla extract

1 teaspoon coconut extract (see note)

3 tablespoons milk

1 3/4 cups + 2 tablespoons all purpose flour

Spray a 9" x 5" x 2 3/4" loaf pan with cooking spray and then line the bottom only with parchment paper (waxed paper will work in a pinch) then spray the paper too..

In large bowl, beat the butter, cream cheese, sugar, baking powder, milk and extracts until smooth.

Add the eggs, one at a time, beating well after each egg. When the eggs are all in there, beat batter on high for 3 minutes.

Sift the flour, then add it (while the mixer is running on LOW) 1/4 cup at a time, beating only until the flour is well incorporated, but don't over mix.

Bake in prepared pan in pre-heated 350� oven for 70 to 75 minutes or until a toothpick tests clean. My electric oven takes 70 minutes.

Let the cake cool in the pan for 15 minutes, then run a knife around the edges and tip it out onto a cooling rack.

While the cake is still VERY hot, wrap it tightly with plastic wrap and let it cool that way. This makes a huge difference in the moisture any cake will have. I do ALL of my cakes this way.

NOTE: The coconut extract gives this cake a wonderful flavor (you won't taste the coconut) but it really adds to the vanilla flavor. If you don't have coconut extract, use the required 2 teaspoons of vanilla and 1 more teaspoon of your favorite extract, like rum, or orange or almond.

EASY ANGEL FOOD CUPCAKES

EASY ANGEL FOOD CUPCAKES

CAKE RECIPES

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Slight variations of this easy angel food cupcake recipe are all over the Internet, but look no further, todays post is DELICIOUS!!!

Even my picky-picky husband ate several of these this afternoon and he is NOT known to be big on snacking (so that is quite the thumbs up at our house).

The cupcake is super moist, ultra light and fluffy and definitely going (immediately) into my "make again soon" recipe box.

3/4 cup + 2 tablespoons caster sugar(divided)(see note below)
1/2 cup CAKE FLOUR  (no substitutions)
1/4 teaspoon salt
6 egg whites (at room temperature) (see note below)
2 1/2 tablespoons warm water (not hot)
1/2 teaspoon vanilla extract
1   tablespoon lemon juice

Preheat oven to 350� and put paper cupcake liners in your cupcake pan (makes 18).

Sift together 1/2 cup castor sugar (reserve the rest) + 1/2 cup cake flour + salt and set this mixture aside. (*Make sure you use only 1/2 cup of the castor sugar in this step)

With electric mixer and a large bowl (I use my stand mixer), beat the egg whites, warm water, vanilla, lemon juice and 1/4 cup of the reserved caster sugar. Beat until its very foamy, then while the mixer is still going, sprinkle in the reserved final two tablespoons of caster sugar and beat on high till stiff peaks form. If you are using a hand mixer, this can take as long as 5 minutes, but I had stiff peaks in only 2-3 minutes with my stand mixer.

After egg white mixture reaches stiff peaks, turn mixer off and use a spatula to GENTLY FOLD IN the cake flour mixture (about 1/3 of it at a time).

Divide the batter (it will look like meringue) evenly between 18 cupcake papers. Stack the batter high above the top of the cupcake papers.

Bake at 350� for 18 minutes or till top is light golden. Remove from oven and cool in the pan. When they are completely cool to the touch  when you hold your hand against the underside of the cupcake pan.....then you can frost or top with whipped cream and berries.

NOTE:  If you do not have caster sugar(which is fine sugar but NOT powdered sugar) you can make it by putting it in the food processor for about 15 seconds. Just make sure you measure it AFTER it comes out of the food processor.

NOTE: To get "room temperature eggs", I put mine in a bowl and then cover them with (almost) hot tap water and let them sit for 15 minutes.

NOTE: Make sure you stack the batter in a well rounded mound above the top of the cupcake paper. When you first take them out of the oven, they will look tall, but they collapse as they cool so that the final cupcake is even with the top of the cupcake paper.

ENJOY !!!?

CREAM CHEESE POUND CAKE

CREAM CHEESE POUND CAKE

CAKE RECIPES

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Don't let this unassuming photo deter you from this recipe. This is, by far, one of the best cakes we've ever had. It is everything you want in a pound cake... it is tender, it has a very fine crumb, it is sweet, rich and buttery. Whether you are slicing it up for the perfect strawberry shortcake or serving it with a big scoop of ice cream, this is the perfect cake ...even for the most picky guests!!
At our house, we seldom even frost this cake, we just snack on it till it's gone.......it is THAT good!!!!!

1 1/2 cups butter at room temperature (important)
8 ounces cream cheese at room temperature(important)
6 large eggs at room temperature (important
3 cups granulated sugar
3 cups cake flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon coconut extract

In the bowl of your stand mixer, beat the room temperature butter for about a minute.  Add the room temperature cream cheese and beat for two more minutes (it should look light and fluffy). It is very important that both of these ingredients are at room temperature before you start.

Gradually sprinkle in the sugar (while your mixer is running) 1/2 cup at a time; beat well.  Add the eggs, one at a time, beating well after each egg. Mix in extracts.

Measure out 3 cups of CAKE FLOUR and 1/8 tsp. salt, then sift it all.  Add slowly to butter  mixture, on low speed, mixing well after each addition.

Generously grease AND flour a 10" bundt pan (don't use cooking spray)   Bake in preheated 300 degree oven for 1 hour 40 minutes, or till toothpick tests clean.

Fairly nondescript looking, but don't let that sway you.  The genius of this recipe is in the taste. The combination of butter and cream cheese makes this cake to die for moist and rich.

Let the cake cool, in the pan, for 15 minutes before you turn it out, then cover it with plastic wrap (directly on the surface of the hot cake) and let it cool completely. Frost as desired.

NOTE:  Yes, 300 degree oven is correct.

NOTE:  You won't taste the coconut extract, but it blends with the vanilla and produces a fantastic flavor.

NOTE: Don't be tempted to grease your pan with vegetable spray because there is so much sugar in this cake. Dip your pastry brush in melted butter and "paint" your bundt pan liberally, then dust with flour and tap out the extra.

NOTE: Make sure you sift the cake flour. I know it is a pain, but cake flour tends to clump more than all purpose flour, so this step is important. You CAN make this cake with all purpose flour, but you won't get that very fine crumb that is so delicious.

ENJOY !!!?

HOT FUDGE SUNDAY CAKE FOR MOTHERS DAY

HOT FUDGE SUNDAY CAKE FOR MOTHERS DAY

CAKE RECIPES CHOCOLATE DESSERTS

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Click On This Photo For
The Full YUMMMMM-factor

The first time I saw this recipe, I knew I had to try it because it had a lot of things going for it. First and foremost, it is an ooey-gooey chocolate dream. Secondly, there are no mixing bowls (you mix it right in the baking pan). Thirdly, it does not require any special ingredients (not even butter or eggs). And finally, this super-tender chocolate cake bakes on top of a rich hot fudge sauce�need I say more?

3/4 cup all-purpose flour
2/3 cup white sugar
1/2 cup unsweetened baking cocoa (divided)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons vegetable oil
2/3 cup brown sugar (packed)
1 teaspoon vanilla extract
1 1/4 cups boiling water
1 1/2 teaspoons instant coffee granules
Vanilla ice cream

Preheat oven to 350�. In an (un-greased) 8�x8� baking pan, mix flour, white sugar, 1/4 cup of the cocoa, baking powder and salt (stir it up to combine); add the milk and oil and stir until the batter is well mixed.
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Mix the brown sugar and 1/4 cup of cocoa together and sprinkle evenly over the batter (DO NOT MIX IT IN).
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Combine the boiling water, vanilla and instant coffee and gently pour it over everything (DO NOT MIX IT IN).
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Bake for 35 minutes (the hot fudge sauce will bubble up from underneath and around the edges of the cake as it bakes). Allow this to cool for 15 minutes before you serve it (just make sure it's very warm when you serve it).
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To serve, top a slice of cake with scoop of vanilla ice cream and spoon the hot fudge sauce (from the bottom of the pan)over the ice cream.
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As simple as this dessert is�it is just unique enough (and delicious enough) for company as well.

EASIEST NO-BAKE CAKE IN THE WORLD

EASIEST NO-BAKE CAKE IN THE WORLD

CAKE RECIPES NO BAKE DESSERTS

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The title, Easiest No-Bake Cake in the World, is not an exaggeration, that's for sure. It is also very impressive to serve, and EVERYONE wants the recipe. It's delicious, unique and SUPER EASY to make.

Before I give you the "recipe", let me just say that there really isn't a recipe. It's just homemade whipped cream, chocolate wafer cookies (chocolate graham crackers work too), and some decorations (nuts, candies, sprinkles, etc.). Then it sits in the fridge overnight. By the next day, the cookies (or graham crackers) will have softened, and they will taste just like cake !!

OK, here goes: The recipe calls for Nabisco chocolate wafer cookies, but some people have a hard time finding them (and they are expensive), that's why I'm suggesting CHOCOLATE graham crackers work equally as well (I think the chocolate graham crackers even taste better than these wafer cookies).

The recipe also calls for homemade whipping cream.  You can use Cool Whip if you have to, but it won't be as TASTY as homemade whipped cream:

3 cups heavy whipping cream
5 tablespoons sugar
2 teaspoons vanilla Extract

Beat these ingredients with an electric mixer (on high) until stiff peaks form, but don't over whip because it starts to taste like butter.

HINT: If you live in a hot climate, put your bowl and beaters in the freezer for 5 minutes (to cool them down) before making the whipped cream.

Now, it's time to assemble:  make 4 stacks of cookies (or chocolate graham crackers) 9 cookies high, putting some whipped cream in between each cookie, like this:

Next, lay the stacks on a serving plate next to each other (not end to end). They will want to smoosh around a little, but a very flat thin spatula will help you lift and maneuver each stack. It should look like this:

It's important to arrange them like this, so that when you serve this cake, you will be cutting ACROSS the cookies (the reason will be more obvious in the following photos.

Next cover the whole "cake" with a nice thick layer of whipped cream, like this:

Decorate (or don't decorate) the top of it with whatever you like: nuts, crushed candies, sprinkles, etc.

Cover lightly with plastic wrap and
chill overnight before you serve.

When it comes time to serve, cut the cake with a sharp, thin bladed, knife. It will slice through the softened cookies easily.

See why it's important to arrange the cookies cross wise, so when you cut it, you get this impressive design?

Store, covered, in the fridge and be prepared for recipe requests.

ENJOY !!!

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LEMON BLUEBERRY ZUCCHINI CAKE

LEMON BLUEBERRY ZUCCHINI CAKE

CAKE RECIPES

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This recipe is all over the Internet. So, when a friend asked me to make it for her family, I jumped right in. 

As written, I could see that the recipe might be a little heavy, so I made a couple very minor changes and it produced a wonderfully moist, tender and delicious cake.  I hope you'll try it, it's a breeze to make and our grandson labeled it "decadent"  (that's a good thing, I think? hahaha).

LEMON BLUEBERRY ZUCCHINI CAKE
2 cups finely shredded zucchini (squeezed dry)
1 pint fresh blueberries (I used about 2 cups)
3 eggs (I used room temperature eggs)
1 cup vegetable oil  (I use canola)
3 teaspoons vanilla extract
1 teaspoon lemon extract  (my addition)
2  1/4  cups white sugar
3 cups CAKE FLOUR  (recipe originally said AP flour)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350� and generously grease AND flour two 8" round cake pans (even if they are no stick).

Grate the zucchini (I used 2 small zucchini because they are very tender) and put then in a clean dish towel. Twist the towel closed around the zucchini and squeeze out the extra liquid (you will get quite a bit out), just keep twisting. Set aside.

Beat room temperature eggs, oil, vanilla extract, lemon extract and sugar together till well mixed. Fold in shredded zucchini by hand.

Sift the CAKE FLOUR (regular flour will work but it will give you a much heavier cake) into a large bowl, then gently dip in your measuring cup and level off the cup with a straight edge. Add 3 of these sifted cups of cake flour 1 cup at a time, mixing well in between each addition, but don't over mix.

Fold in the blueberries (save a few out for decoration).  Divide the batter in between the 2 prepared cake pans. Gently drop the pans on the counter to dislodge any possible air pockets.

Bake at 350� for 35-40 minutes. My electric oven took exactly 35 minutes. Test for doneness with the toothpick test.

Cool in cake pans for 20 minutes, then gently turn out of pan, onto a baking rack. Wrap the HOT cakes in plastic wrap and let cool completely.

When completely cool, unwrap the cakes and frost with lemon buttercream frosting and decorate with more blueberries.

Frosting
1 cup room temperature high quality butter (no substitutions)
3  1/2 cups powdered sugar
Juice of 1 lemon (2 tablespoons)
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/8 teaspoon salt

Beat butter with electric mixer until smooth. Add everything else and beat on high till light and fluffy.