Apple crumb cake

Hi again, here’s another crumb cake recipe.   I had several apples that I needed to do something with. As it turned out I had more apples than I needed for this recipe so I froze the rest.  Now I’ll have some to make this again.   With he pandemic there isn’t much to do so why not bake, right?  It’s great that I have people to give the treats to .....wouldn’t want to have to eat all  these goodies myself.   V

I found the recipe here.    The recipe says it takes 15 to prepare for baking but it’s more like 30 plus.  Guess if you have apples peeled and cut it may only take 15 minutes to put together.  I bet this would be very good make with peaches or pears.   Something for next time.

My cake came out darker than hers b/c I used a bit more cinnamon.  Also a side note, this was good but I feel it was really not enough cake.  So if I made this again I will make a different base cake.

Ingredients

Ingredients for the cake:

 for the topping: 

Instructions 

3/4 cup all-purpose flour

 1/4 cup granulated sugar 

1 teaspoon baking powder 

3/4 teaspoon ground cinnamon 

1/8 teaspoon baking soda 

1/8 teaspoon salt 

1/4 cup + 2 Tablespoons of milk 

3/4 teaspoon pure vanilla extract 

1/4 cup + 2 teaspoons vegetable or canola oil 

1 large egg 

2 to 3 medium apples washed, peeled, cored and sliced 

 2 Tablespoons granulated sugar

 1/2 teaspoons ground cinnamon 

1 Tablespoon apple cider vinegar 

1/3 cup packed light brown sugar 

1/3 cup granulated sugar 

1 teaspoon ground cinnamon 

1/2 teaspoon salt 

1/2 cup unsalted butter melted and cooled 

1 and 1/2 cup all-purpose flour 

1. Grease and flour an 8" round springform pan. Set aside. 

2. Preheat oven to 375 degrees F.

to make the topping: to make the cake: 

 1. In a medium bowl, whisk together both sugars, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside. 

1. In a medium mixing bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. In a large measuring cup, mix together milk, vanilla, oil and egg. Whisk until smooth. 

2. Add the wet ingredients to the dry ingredients and stir with a wooden spoon. Do not over mix. Few lumps in the batter are okay. 

3. Pour the cake batter into the prepared pan. 

4. In a medium bowl, toss together apple slices with two tablespoons of sugar, 1/2 teaspoon of cinnamon and the apple cider vinegar. Set aside. 

5. Arrange apple slices over the batter. 

6. Sprinkle crumb topping over the apples covering completely. 

7. Bake the cake for 30 to 40 minutes or until the topping is golden brown.

 8. Let cool completely in the pan. 

9. Transfer onto a serving plate or stand. Slice and serve. 

10. Keep in a covered container for up to 4 days.

1. Thanks for stopping by, have a great day and Always Remember to Find the Time to do All the things You Love. ❤️
   Donna

Do Nothing Cake

I was trying to decide what to make for my Monday work treat but didn't really want to get into doing a lot of work, so stumbled upon this on FB.  I had all the ingredients on hand so thought what the heck.  Was worth making and everyone loved it.  So I think this would be a good one when you have a crowd for dinner.

Cake :
2 cups all purpose flour
2 cups granulated sugar
2 eggs, slightly beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 large can (20 Oz) crushed pineapple with juice
Frosting :
1 stick (1/2 cup) butter
1 cup sugar
1 can (5½ ounce) evaporated milk
1 cup chopped walnuts or pecans
1 cup shredded coconut

Powered by Chicory

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, Whisk together all the batter ingredients until just combined.
3. Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don't overbake.
4. While cake is still baking, prepare the frosting.
5. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
6. Cook and stir for about 5 minutes, or until slightly thickened.
7. Remove from heat and add in the coconut and pecans.
8. Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
9. You need holes so that hot frosting has plenty of room to get down and soak the cake.
10. Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
11. Allow cake to cool for a bit before cutting.
12. Due to the frosting seeping into the cake, it is very moist!
13. Enjoy

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

Banana Crumb cake

adapted from here
Banana Crumb Cake Ingredients For the cake: 
2 cups flour
 3 teaspoons baking powder
 1 teaspoon salt
 4 very ripe bananas
 ½ cup butter, room temperature 
2 cups granulated sugar
 2 eggs 
1 teaspoon vanilla 
1 cup milk 

For the crumbs:
 ½ cup (1 stick) cold butter, cubed
 1 cup light brown sugar
 1 cup flour 
1 teaspoon cinnamon
 ½ teaspoon nutmeg 
For the glaze: 1 cup powdered sugar 
1­2 Tbsp milk 
1 teaspoon vanilla


 Instructions
 1. Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan. In a small bowl, whisk together the flour, baking powder, and salt. In another large bowl, mash the bananas. Beat in the butter until well combined. Add the sugar, eggs, and vanilla and beat until combined.
 2. Stir in the flour and milk alternately, beginning and ending with the milk. Set aside.
 3. In another bowl, combine all of the crumb ingredients and use a pastry cutter or forks to cut in the butter until pea sized crumbs form.
 4. Pour half of the cake batter into the prepared pan then layer with half of the crumbs. Pour the remaining batter on top followed by the rest of the crumbs.

 Bake in the preheated oven for 45­-55 minutes or until a toothpick inserted in the center comes out clean.
 5. Remove from oven and allow to cool for 10 minutes. 
Whisk together the glaze ingredients in a measuring cup then drizzle over the cake. Serve warm or at room temperature. 

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

pineapple banana bundt cake

I made this into a bundt cake instead of a loaf.  Was really good and a big hit.  I had some pineapple that
I needed to use and it was time to make my Monday work treat.  This was a recipe for 2 loaf bread but as you can see I went the cake route.
The bananas, buttermilk, and coconut oil help the cake stay fluffy, springy-soft, tender, and ridiculously moist. The pineapple dominates the flavor profile and this is more pineapple-banana than banana-pineapple bread.The coconut oil is hardly detectable, perfect for those who don't love coconut. The ingredients are whisked together in minutes without needing a mixer and in just one bowl. The recipe makes two medium-small loaves, perfect for gifting or freezing.  This was a work treat..oh imagine that!!!!

INGREDIENTS:

2 large eggs
1/2 cup coconut oil, melted (canola or vegetable oil, or browned or melted butter may be substituted)
1/3 cup buttermilk (1/4 cup Greek yogurt or sour cream may be substituted)
1 1/4 cups granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg, optional but recommended
pinch salt, optional and to taste
1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
1 cup pineapple, diced (I used frozen; mango, peaches, nectarines, strawberries or blueberries may be substituted)

DIRECTIONS:

1. Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside. (I have not tried it but I suspect you could bake as muffins, mini loaves, or in a Bundt pan, adjusting baking times accordingly).
2. In a large bowl combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, nutmeg, optional salt, and stir to just incorporate; don't overmix because the gluten will overdevelop and bread will be tougher. Stir in bananas. Stir in pineapple (if using frozen, just add it frozen, no need to thaw it first. If using fresh or canned, make sure it's well-drained or it could water-down the batter).
3. Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking, or tent the pan with foil; although I don't suspect this will be an issue. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperature (I wrap my fully cooled bread in Clingwrap, then I place it in a gallon-sized Ziplock). Second loaf may be frozen for up to 3 months. Optionally serve with Browned Butter Vanilla Glaze or Make Pineapple Butter rather than Strawberry Butter.

thanks for stopping by, have a great week and Always Remember to Find the Time to Do All the Things You L♥ve.

Donna

Blueberry Muffin Cake

This is what I made for work after coming back from my vacation. (Which was back the end of May into the first week of June.  I have my posts done for 2 months ahead.) The guys were having with-drawls from not having a dessert 2 weeks in a row.   Truth be told i really didn't feel like making anything because I'm pooped, I've been working in the yard for the past 3 days trying to get my flower beds cleaned up and a bunch of new plants planted.  Boy what a chore.  This AM my daughter and I planted our tomatoes, eggplant, beans, corn and cucumber plants.  Another chore. 

adapted from here 

Crumb Topping

¾ cup granulated sugar
⅓ cup plus 3 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ cup plus 2 tablespoons butter, room temperature

Cake

2 cups all-purpose flour
¾ cup granulated sugar
¼ cup butter, room temperature
¾ cup milk
1 egg
2½ teaspoons baking powder
¾ teaspoon salt
2 cups fresh blueberries

Glaze

½ cup powdered sugar
¼ teaspoon vanilla
1 teaspoon milk

Instructions

1. Preheat the oven to 375°F/190°C
2. Spray a 9" Spring-form pan with nonstick spray and set aside, *I lined the bottom with parchment paper and sprayed that.
3. In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
4. In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
5. Spread the cake batter into the prepared pan and top evenly with the crumb topping.
6. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.
8. For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
9. Serve warm or at room temperature.  (I bet a scoop of ice cream would be good on top)

Thanks for taking time to stop by, have a wonderful week and Always Remember to Find  the Time to Do ALL the things You L♥ve.
Donna

Chocolate zucchini cake with cream cheese frosting

This was another work treat back in July.  My co workers all love chocolate and cream cheese so thought this would be nice change.  I usually don't make the zucchini cakes with chocolate but thought what they hey, it should be good, RIGHT??  And it was. 
It was a big hit, everyone really loved it.  

 adapted from here

Zucchini Cake with Cream Cheese Frosting

Ingredients

2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/4 ground nutmeg (use fresh)
1/4  tsp ground ginger
3 TBL cocoa powder
2 cups (283g) all-purpose flour
1 cup (200g) granulated sugar
2/3 cup (150g) packed light-brown sugar
1/2 cup (120ml) vegetable or canola oil
1/2 cup (120g) applesauce
1/2 cup (83g) plain Greek yogurt
2 large eggs
1 1/2 tsp vanilla extract
2 1/2 cups (344g) finely grated unpeeled zucchini (grate on small holes of box grater. About 2 - 2 1/2 medium zucchini)
1/2 cup chopped, toasted pecans or walnuts (optional)

Cream Cheese Frosting
8 oz cream cheese, softened slightly
1/2 cup butter, softened (preferably 1/4 cup salted and 1/4 cup unsalted)
1/2 tsp vanilla extract
2 cups (228g) powdered sugar

Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cocoa powder and ginger for 30 seconds, set aside. In a separate large mixing bowl stir together granulated sugar and light-brown sugar (break up any clumps with your fingertips). Whisk in vegetable oil, applesauce and Greek yogurt until well blended. Add in eggs and vanilla mix until well blended. Stir in grated zucchini. Add flour mixture and stir with a wooden spoon just until combined. Pour mixture into a buttered 13 by 9-inch baking dish. Bake in preheated oven 32 - 35 minutes until toothpick inserted into center comes out clean or with a few moist crumbs (no batter). Remove from oven and allow to cool completely before frosting (cover with plastic wrap leaving a small opening on one corner after about 30 minute of cooling to seal in moisture). Frost with Cream Cheese Frosting sprinkle with nuts if desired (or decorate as desired) and cut into squares.
For the Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with a paddle attachment, whip together cream cheese and butter on medium-high speed until smooth, occasionally scraping down sides and bottom of bowl. Blend in vanilla. Add powdered sugar and mix until light and fluffy.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things Y♥u L♥ve.
Donna

Ricotta Blueberry Cake

When I was at Sam's a while back I bought a large container of Ricotta Cheese for the stuffed chicken breast that I posted in a previous post.  So of course there was plenty left so to the drawing board for things to make with what was left.  I made this for work and it was a nice treat.  I am going to make Thumbprint cookies next, which of course I'll share.  I may try to find another recipe for using it in another stuffing type dish. 

This is the cake before the sugar and cutting the hole in it.

 and now powder sugar added

Ingredients:

Servings: 8 ***helpful hint at bottom to get more slices****
Nonstick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup frozen  blueberries, raspberries or blackberries, divided

Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

*****To get more slices from your round cakes try this............cut a small circle in the center of the cake and then slice your pieces you will get was more servings this way, which is great if you have more people to serve.    And best part you can eat the little piece you cut out.  :)  *****

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO all the things YOU L♥ve.
Donna 

Preacher Cake

 This is a great cake and would be wonderful for a large crowd.  I made this for work and they all loved it so will be making this again for sure.

 adapted from here

Preacher Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts, divided (here's the nut grinder I use)
1 cup flaked coconut (optional)
Cream Cheese Frosting (recipe below)

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.

Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Cream Cheese Frosting
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13x9 cake – double recipe if using on a layered cake.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Italian Cream Lemon Cake

Not quite sure why they call this Italian Cream Cake because there is not sort of Italian stuff in it.   The gal from the site listed below said heavy cream is the only cream they have in Italy.  HMMM interesting.  Wonder if this would be good with maybe ricotta cheese in it.  May try that and see.
 I made this for my Monday Work Treat.  Another I found on Pinterest that looked really yummy and was a had to try recipe.

adapted from here

Ingredients

2 cups + 1 tablespoon flour (270 grams)
1 3/4 cups icing/powdered sugar (218.75 grams)
4 eggs
2/3 cup whole cream (150 ml) (heavy cream or whipping cream)
7 tablespoons butter melted (100 grams)
zest of one lemon
1 teaspoon vanilla (5 grams)
2 teaspoons baking powder (10 grams)
1/2 teaspoon salt (2.85 grams)

Here is its before the Powdered Sugar

Instructions

Pre-heat oven to 350° (180° celsius). Lightly grease and flour an 9 1/2 inch bundt cake (24 centimeter) (I'm sure a 9 inch round cake pan would work)
In a large bowl beat on medium speed eggs and sugar (powdered/icing sugar) until light and fluffy,
Melt butter and let cool completely.
Grate the peel of one lemon.(zest)
In a medium bowl whisk together flour,baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40-45 minutes. Let cool, then dust with powdered/icing sugar. Enjoy!

 Thanks for stopping  by, have a wonderful week and Always Remember to Find the Time to DO ALL the things YOU L♥ve.
Donna

BuckEye Bundt Cake

One of my friends posted this recipe on FB and I thought it would b perfect for my Monday Treat.
Don't know many people that don't like chocolate and peanut butter.  My daughter makes buckeye's every Christmas for her hubby, it's one of his favorites.  So she may add this to her list of things to make for him.  This was a huge hit.  Even one of the gals that doesn't eat many of my treats ate 2 pieces and wanted to take the rest home.  :)

Printable
Peanut Butter Filling
– ¾ cup creamy peanut butter
– 4 ounces cream cheese
– ¼ cup powdered (icing or confectioners’) sugar, sifted
– 1 egg, beaten
– 3 tablespoons whole milk
Cake
– 1 cup water
– 6 ounces unsalted butter + 1 tablespoon for greasing the pan
– ⅓ cup cocoa powder +2 tablespoons for dusting the pan
– 1 heaping tablespoon instant espresso powder *I used an expresso candy found in the coffee isle*
– 1 teaspoon kosher salt
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 teaspoon baking soda
– 2 eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream
Shiny Peanut Butter Chocolate Glaze
– ½ cup heavy cream
– 1 tablespoon granulated sugar
– 2 tablespoons corn syrup
– ¼ cup creamy peanut butter
– 4 ounces dark chocolate, finely chopped
How To

1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 10-12 cup Bundt pan generously with 1 tablespoon of softened butter. Sprinkle the 2 tablespoons of cocoa powder into the pan and swirl it around to coat the entire pan evenly in a layer of cocoa powder. Pay attention especially to the middle tube and the bottom.
2. Make the filling by adding all of the peanut butter filling ingredients to a large mixing bowl and mixing with a hand mixer until smooth and no streaks of cream cheese or peanut butter remain. Set aside.
3. Heat the water, 6 ounces of butter, ⅓ cup of cocoa powder, espresso and salt in a medium saucepan over medium heat. Whisk to remove any lumps. When butter is melted and the pot just comes to a boil, take off the heat and set aside.
4. In large mixing bowl, whisk together the flour, granulated sugar and baking soda. Whisk in the chocolate and butter mixture, followed by the 2 eggs, vanilla and sour cream. Whisk until there are no streaks of sour cream, but try not to overmix— a few lumps are okay.
5. Pour ¾ of the batter into the prepared Bundt pan. Spoon the peanut butter cream cheese filling evenly on top of the batter, trying to keep it from touching the sides or middle tube.
6. Cover the peanut butter filling with the rest of the cake batter. Bake in the preheated oven for 50 to 60 minutes.
7. Cool the cake for 10 minutes. Loosen the sides with a thin knife, if needed, and place a cake plate over the pan. Invert the pan so it’s resting cake-side down on the plate, and carefully lift the Bundt pan away from the cake.
8. Make the glaze by heating the cream, sugar, peanut butter and corn syrup to almost a boil. Pour the heated mixture over the chocolate and let it sit a minute to start melting. Whisk until smooth and shiny, then pour the mixture over the top of the cake.

Hope you give this a try.  Have a wonderful week and Always Remember to Find the Time to DO ALL the things You L♥ve.
Donna

apple dapple cake

 Monday work cake.  This is such an easy cake to make.  Takes more time to wait for it to cool than it does to put it all together.    This would be a great cake for the cooler weather in the fall.  I bet you could also change the fruit to give it a totally different flavor.  HMMM maybe next time.

 

Instructions

For the cake:
1. Heat the oven to 325°F and arrange a rack in the middle. Generously coat a 10-inch tube pan with butter (the pan should have a removable bottom), and set aside.

2. Place the flour, baking soda, and salt in a medium bowl and whisk to combine and aerate; set aside.

3. Place the sugar and oil in a large bowl and whisk to combine. Add the eggs and vanilla and whisk until thoroughly combined. Add the reserved flour mixture and, using a rubber spatula, stir until just evenly incorporated, being careful not to overmix. Stir in the apples and nuts until evenly distributed. Pour the batter into the prepared pan and smooth the top.

'4.Bake until the surface of the cake is golden brown and a toothpick or wooden skewer inserted into the center comes out clean, about 60 to 65 minutes. Place on a wire rack while you make the glaze.

For the glaze:
Place all of the ingredients in a small saucepan over medium heat. Bring to a boil, stirring often until the sugar has completely dissolved. Continue to boil, stirring occasionally, until the mixture has thickened slightly, about 3 minutes more.
While the cake is still warm and in the tube pan, pour all of the glaze over it. Let sit until completely cooled, at least 2 hours.
To remove the cake from the pan, run a knife between the cake and both the perimeter of the pan and the tube.


Butter, for coating the pan
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 3/4 cups granulated sugar
1 1/4 cups canola or vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups peeled, cored, and medium-dice Granny Smith apples (from about 3 medium apples)
2 cups coarsely chopped pecans (about 8 ounces)

For the glaze:

3/4 cup packed dark brown sugar
4 tablespoons unsalted butter (1/2 stick), cut into large chunks
1/3 cup heavy cream

 Arrange a sheet of aluminum foil so that it’s directly touching the surface of the cake, making a hole in the foil to expose the tube.  Flip the pan over and push the removable bottom and cake down onto the foil.  Remove the sides of the pan and the removable bottom. (If the cake sticks to the bottom, run a knife between it and the bottom).   Invert a cake or serving platter over the cake. Flip the cake and platter over and remove the foil.  Store at room temperature in an airtight container for up to 3 days.
Another very good cake.   Will make this again for sure.
Thanks for stopping by, have a wonderful week and Always Remember To Find The Time to DO ALL the THings You L♥ve.
Donna

Kentucky Butter Cake

Another Monday work treat.  One of the maintenance men asked me when I made the Apple Dapple cake if I have every made or heard of a Butter Cake...Nope have not, he said you can buy them in the local grocery's but they were out so he order some so I could taste it.  :)  think that was a hint that he would like me to make one.   So went searching and found this one, so simple as you can see in the directions, dump it all in mixer and then bake....can't get much easier than that! 

printable
 Ingredients:
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla

 Directions:

 Preheat the oven to 325°F/165°C
Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
This cake is really a crowd pleaser.  Bet it would be good with a fruit compote sort of sauce too.
Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the things You L♥ve.
Donna

Carrot cake

adapted from the joy of baking

This was the other cake I made on my Sunday baking this one was for the head painter Ryan.  For some strange reason I couldn't find the Carrot Cake that I know I had posted here several years ago.  Guess it's out there is space somewhere.  Carrot cake is one my all time favorites too.   Ingredients: 1 cup pecans or walnuts toasted and chopped 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated) 2 cups (260 grams) all-purpose flour   1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 4 large eggs  1 1/2 cups (300 grams) granulated white sugar 1 cup (240 ml) safflower, vegetable, or canola oil (or other flavorless oil) 2 teaspoons pure vanilla  extract 3/4 golden raisins Cream Cheese Frosting: 1/4 cup (57 grams) unsalted butter, room temperature 8 ounces (227 grams) cream cheese, room temperature 2 cups (230 grams) confectioners (powdered or icing) sugar sifted 1 teaspoon pure vanilla  extract 1 teaspoon finely grated lemon zest or a bit of fresh lemon juice Directions:   Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. I made this is a tube pan. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.   Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.  To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers. Serves 10 - 12. Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest or juice. Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do all the things YOU L♥ve. Donna

Blueberry cake with glaze and crumb topping

 One  Sunday afternoon a couple of weeks ago I spent the day baking.  My job this time of year is very intense and a bit overwhelming at times.  There is a company that we use that does all the painting and Sheetrock work and they are the best people you would want to work with.  The owner is an awesome man that would do anything for you.  His head painter is also a terrific guy, who goes out of his way to make sure things are done right.  The sheet rock guy is just an all around sweet guy, always covered in sheet rock dust.  LOL  These group of guys make my job so much easier so for that I say thank you, thank you, thank you.  I decided this year to make them some treats.  Last week I made Ryan *(the head painter) some banana bread.  Funny one day he came in and said ya know I love banana bread, but carrot cake is my favorite.  Had nothing to do with the conversation we were having.  Think that was my hint!  So this Sunday I made Ryan his carrot cake, which will be on another post.  I made Rick, the dry wall guy brownies *that's what his boss said he would like*.  And for Darrin the boss I made this cake.

For me baking and cooking is a sign of love and it also calms me.  I think I am going to make them some homemade white bread too,  as just ad added bonus.  I have a thought in mind for that and will share in another post.

I adapted this recipe from here
cake without the icing

 

Ingredients:

For the cake

1 cup (or 2 sticks) unsalted real butter, softened to room temp.

2 cups sugar

3 large Eggland's Best eggs

1 tbsp. vanilla extract

1/2 tbsp. lemon extract*

2 3/4 cups all-purpose flour*

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cup buttermilk

1 pound fresh blueberries

For the crumble topping:

2 tbsp. real butter, slightly softened

2 tbsp. brown sugar

3 tbsp. flour

2 tbsp. oats (quick-cooking is fine)

For the glaze:

1 cup powdered sugar

1 tsp. lemon extract

2 tbsp. milk

and the cake in the background with the icing.  sorry forgot to take the picture by itself.

Directions:

Preheat your oven to 325F degrees.

Spray your bundt pan with nonstick baking spray (the kind with flour added.)

Using an electric mixer, cream together the butter and sugar.  It should look nice and fluffy when combined.

Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.

Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.  

At this point, you are going to alternately add in the flour mixture and buttermilk. Add a little flour,
 then a little buttermilk, a little more flour and a little more buttermilk...until it's all incorporated. Don't overmix it. You want to stir just until it's all come together.

Gently stir in HALF of the blueberries. Be very careful when stirring so you don't bust open all the berries. Just gently fold them in.
Add batter to pan and top with remaining blueberries.

Bake for about 65-75 minutes. Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn't be jiggly. Don't turn off oven after you take out cake. And don't even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.

While the cake is cooling, make crumble topping. Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly.

Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely. 

Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.  

Make the glaze, whisk until smooth then  drizzle over the cake *if too thick just add a bit more milk*.  Gently sprinkle the crumb topping on cake.  Serve..YUM!

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna