baking · cakes

Two-Ingredient Pineapple Angel Food Cake

Angel Food slices

A week ago when we had our Adoption Celebration, I made a favorite cake of ours – Triple Chocolate Cake.  It’s so decadent and fitting for a special occasion.

But it takes lots of careful preparation to turn out perfectly!  That’s great for a special celebration, but sometimes you just want a good cake for dessert that is fast, delicious and not nearly as fattening!  Enter the Two-Ingredient Pineapple Angel Food Cake! This recipe is from Betty Crocker and it’s a true winner on every account!

I made this this weekend for company that was here for Sunday dinner.  It was the perfect ending to our meal.  It’s not too heavy, but sweet enough to satisfy!  After reading the reviews that said it didn’t turn out well in the tube pan (a traditional pan for Angel food) I decided to play it safe and bake it in a 9×13 pan.  Mine baked perfectly in 30 minutes.  The recipe couldn’t be easier!

angel food cake

Two-Ingredient Pineapple-Angel Food Cake

Ingredients
1 box Betty Crocker™ white angel food cake mix
1can (20 oz) crushed pineapple in juice, undrained

  1. Heat oven to 350°F.
  2. In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. (I mixed mine by hand.  It will become a bit “foamy”) Pour into ungreased 10-inch tube pan. I used a 9×13 pan lightly sprayed with cooking spray.angel food cake 2
  3. Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. If you use the 9×13 pan, bake for 30  minutes or until knife comes out clean.
    angel food cake 3
    How easy is that?  I think keeping these two ingredients on hand for a super-fast dessert is a great idea!  You’ll always be prepared with a satisfying cake that takes little time, isn’t super fattening, but is delicious!

Angel Food slice

In case you did’t see the Two Ingredient Bagels I’ve shared, be sure to check them out.  They’re equally delicious!

Are you adventurous enough to try the Triple Chocolate Cake or are you a Two-Ingredient cake baker?

With love from my country kitchen,

denise a

baking · Christmas · Fast meal · freezer

Tips To Help with Meals & Baking In December

 

Fast meals.jpg

Busy days and home-cooked meals are a mean combination, aren’t they?  And what month is busier than December?  I was thinking through ways to provide home-cooked meals this month, and have come up with a plan so we don’t have to buckle under the pressure and eat out a lot or call for carry-out!  Here’s what I’ve come up with: Continue reading “Tips To Help with Meals & Baking In December”

baking · breakfast · cakes · Tips and Tools

A Storage Tip and a Taco Trick

Hi friends!  Welcome back after the Thanksgiving holiday! My heart is so full from blessings that came from time with family!  I pray your weekend was a reminder of God’s goodness.

There are new things to do and learn, and things for which we must be ready, so let’s get to the post today!

When I learn something that makes my life easier, I figure it might help someone else, so I’m going to post a quick video today to share it with you!

Storage Tip: Do you have several trays and platters that need to be stored? I’ve found that all those ceramic platters and Pampered Chef pieces can be hard to stash away in the cabinet without getting chipped or cracked. I came up with a little idea of how I could keep that from happening, but still store them on top of one another. Here’s the short video to share my tip.

And now, to help make your Taco Tuesday easier…

Taco Trick: This week while at my parent’s, my mom fixed tacos for lunch. To heat the shells in the oven, she used her cast iron corn muffin pan! The shells stood up like little soldiers.

Then when it was time to fill the shells with the taco meat, there was no wrangling with the shells! It was so simple to fill them up and then put them on the plates.

Now, if you don’t have these muffin stick pans, it made me think of using a cupcake pan upside down. I think I saw that somewhere on Pinterest…oh yes, here it is! This is brilliant, too!

Before we go, let me share a Recipe Update: Years ago I shared a Buttermilk Apple Coffee Cake, but when I made it recently, it was so delicious that I wanted to share it again and update my previous picture with a better view of this lovely cake.

I love a recipe that can be used for different meals, and that’s the case for this coffee cake. I had made it for breakfast, and on its own, it is lightly sweet and delicious. However, my guests ate the oatmeal I’d prepared, but no one touched the coffee cake in the morning. Then when I needed a dessert later that day, I pulled it out and poured warm caramel sauce over top. It then looked like the most special dessert, made specifically for that meal! Here it is in all its glory!

Buttermilk-Apple Coffee Cake

Cake:
1 1/2 cups thinly sliced & peeled Granny Smith apple
3 tbl brown sugar
1 tbl lemon juice
1/2 tsp ground cinnamon
1 cup flour
1/2 tsp baking soda
1/8 tsp salt
1/3 cup sugar
2 tbl butter, softened
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup low-fat buttermilk
Cooking spray
2 tbl sliced almonds

Glaze:
1/4 cup sifted powdered sugar
1 tsp low-fat buttermilk
1/4 tsp vanilla extract

1. Preheat oven to 350 degrees.
2.  To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat.  Cook for 5 minutes or until syrupy, stirring frequently, and cool.
3.  Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk.  Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add egg, 1 tsp vanilla extract and almond extracts, beating well.  Add flour mixture to sugar mixture alternately with buttermilk,  beginning and ending with flour; beat well after each addition.
4.  Spoon the batter into a 8-inch round cake pan coated with cooking spray.  Arrange apple mixture over cake; top with almonds. (I found that the batter was very thin and the apples sunk into the batter when I placed them on) Bake at 350 degrees for 25 minutes or until cake begins to pull away from sides of pan.  Cool in pan on a wire rack for 10 minutes.  Quickly invert cake onto wire rack.  Then invert onto a serving plate.
5.  To prepare glaze, combine powdered sugar, 1 tsp buttermilk and 1/4 tsp vanilla in a small bowl,stir with a whisk.  Drizzle glaze over cake.  Serve warm or at room temperature.

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Yield:  8 servings.  185 Calories, 5 g Fat

Make this – then you’ll have something for breakfast or dessert! It freezes well, too!

Do you have a special tip or trick to share? We’d love to hear about it in the comments!

With love from my country kitchen,

Denise

baking · dessert · Fast dessert

Peach Cobbler Dump Cake

Peach Cobbler dump cake a

Recently I mentioned that I try to keep my pantry and freezer “stock-piled” so I have things on hand and can make a meal or dessert quickly.  Sometimes even the best laid plans fail!  I went to make a recipe for a get-together a couple weeks ago, and realized I had run out of sugar!  But…I had a cake mix and several jars of my home canned peaches in the pantry!  Then I knew what I would make! Peach Cobbler Dump Cake.  It only requires three or four ingredients (if you count the cinnamon), it is really fast to pull together, it tastes incredible, and it makes your house smell like your grandmother’s!   Continue reading “Peach Cobbler Dump Cake”