Today is National Chocolate Chip Day–WooHoo! It sounds like a great excuse to enjoy lots of chocolate chip goodies, doesn’t it? Here’s a little roundup of some recipes you may want to try… These Chocolate Chip Muffins are great for breakfast or … Continue reading
Are you making mom a cake for Mother’s Day? Here’s some last-minute ideas that she’ll love, and these are all easy to make! Lizzie’s Sour Cream Pound Cake is a classic dessert. For moms who are banana-lovers…Banana Pound Cake with … Continue reading
Sweet potatoes recipes are perfect not only for Thanksgiving, but all holiday season long–and actually, some are great year-round! This Thanksgiving, I had made Never Fail Sweet Potato Pie, which was really good, and I thought I’d share a roundup … Continue reading
Do you like breakfast pastry? Or how about coffee cake? If you do, then I think you’d really like this recipe, because it’s a combination of both. It has a thin, rich cakey layer that’s topped with apple pie filling and … Continue reading
Caramel apples are the best…I love the combination of gooey, buttery caramel and crisp, slightly sweet and tart apples. Yum! What could be better? Maybe nothing. Or maybe this Caramel Apple Coffee Cake! It has yummy bits of caramel and chopped apple, and … Continue reading
I think the term “dump cake” is a little misleading–it just doesn’t sound very appetizing! It’s true that you do kind of “dump” most of the ingredients into a large bowl, stir them together, and pour in a pan…and then just sprinkle on the toppings–in … Continue reading
I mentioned in my last post that I had been picking some blackberries this past week. And this is one of the recipes I made with them–Blackberry Buttermilk Cake. It’s a recipe I’ve had for awhile, clipped from a newspaper and kept … Continue reading
If you are a fan of Downton Abbey (or even if you’re not), this is a recipe you may be interested in! It’s from a cookbook called Edwardian Cooking: The Unofficial Downton Abbey Cookbook (softcover), which features 80 recipes inspired by this … Continue reading
I love baking with sweet potatoes–I’ve made Sweet Potato Bread, Sweet Potato Biscuits, Loaded Sweet Potato Muffins, and Sweet Potato Cinnamon Cake… so I thought it was about time to try a sweet potato pound cake! I found a great-sounding recipe at Taste … Continue reading
The title read, “A Cake You Can Eat for Breakfast and Dessert.” Well, that got my attention! The Yahoo Food article also said “A cup of coffee will disguise this treat as breakfast, and a scoop of ice cream transforms it into dessert.” Perfect! I always love recipes that give you that kind of flexibility! :)
So of course I had to try this coffee cake. I used more dark chocolate, added a little more cinnamon, and used pecans instead of hazelnuts. Yum! This coffee cake has a thick batter that bakes into a dense yet cakey chocolate-cinnamon treat. I found that my baking time was less than what the original recipe recommended, and you do want to be careful not to overbake this, or it will be a little dry.
This coffee cake is great for morning or anytime–especially if you are a fan of dark chocolate!
DARK CHOCOLATE-CINNAMON PECAN COFFEE CAKE by NancyCreative, adapted from Bon Appetit
Makes 9-12 servings in an 8 x 8″ pan
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for greasing pan
- 1/2 cup pecans, chopped
- 1 cup (6 ounces) dark chocolate chips
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar, divided
- 2 cups all-purpose unbleached flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup plain whole Greek yogurt
Preheat oven to 350°. Butter 8” square baking pan; set aside.
Toss pecans, chocolate chips, cinnamon, and ¼ cup of the sugar in a small bowl; set aside.
In medium bowl, whisk flour, baking powder, baking soda, and salt; set aside.
In large bowl, using an electric mixer on high speed, beat butter and remaining ¾ cup sugar until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry flour mixture ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients. You’ll end up with a nice thick batter.
Spoon half of the batter into prepared pan and smooth top; top with half of the chocolate/pecan mixture. Spoon remaining batter over this and smooth top; top with remaining chocolate/pecan mixture. Bake cake until top of cake is golden brown and a tester inserted into the center comes out clean, 35-40 minutes (be careful not to overbake, or it will be dry! I recommend checking it after it has baked about 35 to 37 minutes). Transfer pan to a wire rack; let cake cool in pan before cutting into squares, and serve (if you want to eat it warm, let it cool about 10 minutes before cutting). I think this coffee cake tastes best warm myself!
It’s been awhile since I’ve made a coffee cake, so this hit the spot! I have a few other coffee cake recipes I’ve been wanting to try. Have you made any good ones lately?
Every autumn I get in the pumpkin-baking mood. Here are some of my favorite recipes I’ve posted before–if you haven’t seen them already, you may want to check them out!
Pam’s Pumpkin Sheet Cake (above)…a large, moist, yummy cake topped with rich cream cheese frosting!
Pumpkin Cornbread or Pumpkin Cornbread Muffins…great for a fall breakfast or brunch!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting…a great autumn cupcake!
Pumpkin Bread with Pumpkin Buttercream…tastes great with or without the frosting–you can serve it for breakfast or brunch unfrosted, or serve it for dessert with the frosting!
Pumpkin Cream Cheese Bread…another pumpkin bread, with a delicious cream cheese filling!
Double-Glazed Pumpkin Scones…a real treat any time of day!
Have you been doing lots of pumpkin-baking? Let me know if you try any of these out!
Linked to Foodie Friday.
I had some lemon curd I needed to use, and I came across this recipe from Good Housekeeping that looked so good! A lemony cake with lots of fresh berries–yum! And I could just imagine how good the lemon flavor would be with the lemon curd. I thought I would make it even more lemony by using lemon extract instead of vanilla and using more lemon zest. Add I added a dash of fresh lemon juice, too. The original recipe suggests using a mix of blackberries, blueberries, and/or raspberries. I just had blueberries, so that’s all I used. I also made a glaze topping to go over the cake, but you could serve it with whipped cream and fresh berries like the original recipe suggests.
If you like lemon-flavored treats, this would be a great recipe for you to try!
LEMON CURD BERRY CAKE by NancyCreative, adapted from Good Housekeeping
Makes 1 bundt cake with a 12-cup pan (about 12 servings)
- 2 1/2 cups all-purpose unbleached flour
- 1/3 cup finely ground toasted slivered or sliced almonds (they work fine untoasted, too)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon lemon extract
- 1 Tablespoon finely grated lemon peel (lemon zest)
- 1 teaspoon lemon juice (from the zested lemon)
- 1 cup low-fat buttermilk
- 1/2 cup prepared lemon curd (you’ll need about an 8 to 10-ounce jar of lemon curd for the cake and the glaze, and you’ll have some left over; I used this brand)
- 2 cups mixed fresh berries–blackberries, blueberries, and/or raspberries (or if you just have one kind of berry, use that–I used all blueberries)
- Lemon Curd Glaze (see recipe below)
Preheat oven to 350˚F. Grease and flour a 12-cup Bundt pan.
PREPARE CAKE: In medium bowl, whisk flour, almonds, baking powder, and salt. In large bowl, with mixer on high speed, beat butter and sugar 4 minutes or until light and fluffy (or you can beat by hand). Beat in eggs, 1 at a time, then reduce speed to low, if using a mixer, and beat in lemon extract, lemon zest, and lemon juice. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in lemon curd until just combined. Fold in berries.
Spoon batter into prepared pan; lightly tap pan on counter to remove any air pockets. Bake, in center of oven, 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. After cake has completely cooled, top with Lemon Curd Glaze.
LEMON CURD GLAZE
- 5 Tablespoons heavy whipping cream
- 2 Tablespoons prepared lemon curd (if the lemon curd is very thick, heat it in the microwave for about 20 seconds to make it more stirable)
- 2 Tablespoons lemon juice
- 1 1/2 cups confectioner’s sugar
- additional berries for garnish
In medium bowl, blend the whipping cream, lemon curd, and lemon juice, blending well. Add confectioner’s sugar and blend well. Spoon glaze over cake, let glaze set, top with additional berries, if desired, and serve. There’s plenty of glaze, so you can drizzle some extra glaze from the cake plate onto each slice with a spoon–it tastes great that way!
Note: The original recipe says to serve the cake with Lemon Cream (instead of glaze), so that’s another option you may want to try…
- 1/2 cup heavy cream
- 1/4 cup prepared lemon curd
- 1 Tablespoon sifted confectioner’s sugar
- Additional confectioner’s sugar to lightly dust the cake, optional
- Mixed berries (or one kind of berry) for garnish
In medium bowl, beat cream on high speed until soft peaks form. Reduce speed to low; beat in lemon curd and confectioner’s sugar until combined.
Serve cake with Lemon Cream and berries. You can give the cake a light dusting of confectioner’s sugar before serving with the cream and berries if you like,
If you like making your own lemon curd, I’m sure it would be fantastic in this cake recipe! I used store-bought lemon curd, but one of these days I want to try making my own!
Do you have any great recipes that use lemon curd as an ingredient?
I’m really not a big soda-pop drinker; I usually drink iced tea instead. But every once in awhile I’ll l have some soda on hand, usually left over from a get-together or party. That’s how I ended up with some 7-UP recently. Instead of tossing it, I decided to see if there was anything I could make with it. After all, I had made a Coca-Cola Cake, which tasted great, so was there such a thing as a 7-UP cake?
It turns out there was–a 7-UP Pound Cake! In fact, it’s been around for awhile, since the 1960’s, when bundt cake pans became popular. I found about 8 or 9 different recipes (here’s one of them) when I searched on the web. They all had pretty much the same butter-sugar-egg-flour amounts, with variations on the amounts of flavorings and lemon juice used. So I came up with my own version and added a sweet and slightly tart lemon-lime glaze to top it off.
This a really good, moist pound cake! And the glaze has a lot of lemon-limey flavor. Some recipes called for 3/4 cup of 7-UP in the cake and some called for 1 cup; I used 3/4 cup when I made this cake and thought it had a great pound cake texture; next time I make this I will try 1 cup to see if there is much difference–I’m guessing the additional 7-UP will make the cake a little more moist, though it seemed moist enough with 3/4 cup.
Next time you have some extra 7-UP, give this a try!
7–UP POUND CAKE WITH LEMON-LIME GLAZE by NancyCreative
Makes one 10″ Bundt cake
- 1 1/2 cups unsalted butter (3 sticks), softened
- 3 cups granulated sugar
- 5 large eggs
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 1/2 Tablespoon lemon extract or flavoring
- 3 cups all-purpose flour (I used unbleached flour)
- 3/4 cup to 1 cup 7–UP
Preheat oven to 325˚F. Grease or spray a 10″ bundt or tube pan; set aside (you can grease and flour the pan if you want it to come out super-easy).
In large bowl, cream butter and sugar, blending well. Add in eggs, 1 at a time, mixing well after each addition. Add in lemon zest, lemon juice, and lemon extract and blend well.
Add flour to the butter mixture, 1 cup at a time, mixing well after each addition. Add 7–UP, about a half or third at a time, blending well after each addition. Pour batter into prepared pan and bake at 325˚F for 65 to 75 minutes or until toothpick inserted in center comes out clean. (Note: My cake was done in 65 minutes, using 3/4 cup of 7–UP. If you use 1 cup of 7-UP your baking time may be a little longer, but be careful not to over bake, or it may be dry).
Remove cake from oven and let cool for 10 minutes (the cake will be cracked on the bottom–see photo, left–which is fine). Invert pan to remove cake and cool completely on wire rack. While cake is cooling, make the glaze…
(A note on the glaze: this makes a lot of glaze! Enough to glaze the cake twice, which is what I did…I generously drizzled a first glaze on, let it set, then put a second glaze over that, for an extra lemon-limey taste. If you just want one layer of glaze, you can halve this recipe.)
- 3 cups powdered (confectioner’s) sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon lime juice
- 3 to 4 Tablespoons 7-UP (start with 3 and if you want a thinner glaze, add another 1/2 to 1 Tablespoon)
In medium bowl, mix powdered sugar with lemon and lime juices and 7–UP, blending everything well. Drizzle half the glaze over the cake when it is completely cooled; let glaze set. Then, if desired, drizzle a second glaze over the cake and let set. Cut into slices and serve.
Note: If you are doing a double glaze, you can also try this: put the first glaze on while the cake is still warm–some of the glaze will soak into the cake, giving it a sweeter taste. Then let the cake completely cool, and put on the second glaze.
This batter also works for cupcakes…one of my readers, Amy, told me she baked hers at 325˚F for 25 minutes. Not sure how many she made with the batter, but I’m guessing probably about 24.
Have you made any good recipes using soda pop as an ingredient?
Pam shares my love for baking, and she recently gave me this wonderful recipe for a pumpkin cake. It’s a large sheet-cake style cake, so it’s really easy to make and perfect for group get-togethers like potlucks, club meetings…any gathering where you have hungry people to feed! :) I haven’t come across anyone who hasn’t liked this cake, so you just can’t go wrong in making this!
This sheet cake is made in a 10″x 15″x 1″ pan, so there’s plenty to go around. If you like Texas sheet cakes, then you’ll like this, too (unless you’re not crazy about pumpkin!). The cake is moist, with a great pumpkin flavor, and it’s topped with a creamy, smooth cream cheese frosting–a perfect combination!
Here’s the yummy recipe–thanks for sharing it, Pam!
PAM’S PUMPKIN SHEET CAKE from Pam S.
Makes one 10″x 15″ sheet cake
- 4 large eggs
- 1 2/3 cup granulated sugar
- 1 cup vegetable or canola oil
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour (I used unbleached flour)
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 350 degrees F. In a large bowl, blend eggs and sugar, then add the oil and pumpkin puree, blending everything well.
In medium bowl, mix flour, cinnamon, baking powder, baking soda, and salt, blending everything well. Add this dry indgredient mixture a little at a time to the egg/sugar mixture until everything is blended well, then spread into an ungreased 10″x 15″x 1″ pan (since I didn’t use a non-stick pan, I greased mine, but greasing your pan is optional).
Bake at 350 degrees for 24 to 30 minutes, or until toothpick inserted in center comes out clean (I baked mine for 25 minutes). Let cake cool completely, then frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING
- 3/4 cup butter, softened
- 2 packages (3 ounces each) cream cheese, softened (I used 6 ounces from an 8-ounce block of light cream cheese)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
In a medium bowl, beat butter, cream cheese, and vanilla extract until smooth. Gradually add in powdered sugar and blend well. Frost cake when cooled. If not serving the cake soon after frosting it, store it in your refrigerator until almost ready to serve, taking it out of the fridge a little earlier so it can get to room temperature.
Yum! It’s hard not to just eat one piece of this cake!
It’s always fun trying new pumpkin recipes. Have you been making a lot of pumpkin goodies this fall?
I’ve found a lot of great recipes from Southern Living magazine through the years, so I was looking forward to reviewing their new cookbook, Southern Living Home Cooking Basics: A Complete Illustrated Guide to Southern Cooking. It really is complete, with information on how to stock your pantry and helpful, detailed, step-by-step instructions for preparing fruits,vegetables, herbs, meats, and cheeses…pretty much everything you need to know to make great Southern dishes.
There are over 200 recipes and lots of full-color photos in this cookbook. It also has a great section on cooking methods–baking, broiling, braising, frying, grilling, roasting, sauteing, and steaming. The recipes are organized in these categories: Appetizers, Breakfast and Brunch, Breads, Sandwiches and Soups, Meats and Poultry, Fish and Shellfish, Side Dishes, Desserts, and Sauces & Condiments.
As I was looking through my review copy, some of the recipes that sounded good to me were: Spicy Ham-and-Eggs Benedict with Chive Biscuits, Red Pepper Jelly-Brie Bites, Cinnamon-Pecan Rolls, Cheddar Cheese Grits Casserole, Praline-Apple Bread, Easy Mini Muffulettas, Loaded Potato Soup, Bev’s Famous Meatloaf, Salt-and-Pepper Oven Fries, Caramel-Pecan-Pumpkin Bread Puddings (photo from book below left), and Southern-Style Caramel Apples (photo from book below right).
And, of course, the Coca-Cola Cake. I’ve been wanting to make one of these, but hadn’t had the chance to look up a recipe for it. So it was great when I found the recipe here! It’s a very moist, tender cake topped with smooth, silky frosting and a sprinkling of pecans. Very yummy and easy to make! It tastes great served warm, when the frosting is still gooey, and it tastes great cool, when the frosting becomes a little fudgier. It even tastes great if you store it in the fridge and eat it later, still cold…the frosting gets really fudgy then!
I shared my cake with my coworkers, and everyone loved it, so I’m sure you will, too! Here’s how my cake turned out…
…and here’s the recipe so you can make one of your own!
COCA-COLA CAKE from Southern Living Home Cooking Basics
Makes a 9×13 cake
- 1 cup Coca-Cola
- 1/2 cup buttermilk
- 1 cup (2 sticks) butter, softened
- 1 3/4 cups sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cocoa (unsweetened baking cocoa)
- 1 teaspoon baking soda
- 1 1/2 cups miniature marshmallows
- Coca-Cola Frosting (see recipe below)
- 3/4 cups chopped pecans, toasted, for garnish
Preheat oven to 350 degrees F. Combine Coca-Cola and buttermilk; set aside.
Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add eggs and vanilla; beat at low speed until blended.
Combine flour, cocoa, and baking soda. Add flour mixture to butter mixture alternately with cola mixture; beginning and ending with flour mixture. Beat at low speed just until blended.
Stir in marshmallows. Pour batter into a greased and floured 13×9-inch pan. Bake at 350 degrees for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish with toasted pecans, if desired (I didn’t toast my pecans, and it was good that way, too).
My Notes: If you stick a toothpick in the center of the cake to test for doneness, it will probably come out almost clean; that’s OK for it to be like that–I think it has something to do with the marshmallows being in the batter.
And when my cake came out of the oven, it was very bumpy because of the marshmallows…not to worry though–the frosting covers the bumps!
COCA-COLA FROSTING (Makes 2 1/4 cups)
- 1/2 cup (1 stick) butter
- 1/3 cup Coca-Cola
- 3 Tablespoons cocoa (unsweetened baking cocoa)
- 1 (16-ounce) package powdered sugar
- 1 Tablespoon vanilla extract
Bring first 3 ingredients to a boil in a large saucepan oven medium heat, stirring until butter melts. Remove from heat; whisk in powdered sugar and vanilla.
When all frosting ingredients are well-blended, pour immediately over cake. If garnishing with chopped pecans, sprinkle those on right after pouring the frosting on the cake, since the frosting sets quickly.
This cake is a new favorite of mine! Have you ever made or tasted a Coca-Cola cake?