Who doesn’t love a good coffee cake? This one was declared by my husband recently to be “The best coffee cake ever!” It has everything a good one needs – a nice cake texture and a high pile of buttery crumbs on top. All this recipe needs is a good cup of hot coffee Continue reading “The BEST New York Crumb Cake”
The holidays usually leave all of us feeling like our jeans certainly must have shrunk in the wash, right? Cough! Cough! I know I have eaten more than my share of sugar and carbs over Christmas and New Year’s and should be staring at a simple salad for the next month! But life happens! Things like birthdays come even after the holidays and we find the need for a great cake in order to celebrate. If you can celebrate with tofu, I applaud you! My family would cut my branch off the family tree! So…
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!
Two-Ingredient Pineapple-Angel Food Cake
1 box Betty Crocker™ white angel food cake mix
1can (20 oz) crushed pineapple in juice, undrained
- Heat oven to 350°F.
- 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.
- 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.
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!
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,
Not only am I going to share my Show-Stopper Carrot Cake recipe today, I’m also going to let you in on a few favorite tips for cake making that just might turn you into a Cake Baking Pro!
Baking cakes takes a little patience but if you make the cake layers ahead of time and freeze them, you can break up the process into doable portions so you don’t feel overwhelmed with being in the kitchen for five hours baking AND decorating the cake.
I first found this recipe in our local Indiana newspaper in 1989. This recipe won an Continue reading “Show-Stopper Carrot Cake”
When I had a group of church friends over recently, I wanted to make a cake that would be a little lighter since the meal was pretty heavy. I came across a Lemon Pound Cake recipe in my Cooking Light Cookbook. It had high reviews and sounded so delicious that it didn’t take me long to say yes!
I love pound cake – the crispy exterior and the light, smooth batter inside just makes it so good. Add lemon to it, and it’s perfect!!
This turned out absolutely scrumptious and the cherry compote was super easy to whip up. You might ask, What is a compote? It’s fruit cooked in a syrup. One of my guests kiddingly called it a “compost.” Yeah, there’s a huge difference! You won’t be throwing this in the trash! It makes a pretty presentation, but you won’t be looking at it for long!!
Lemon Pound Cake with Cherry Compote
- Cooking spray
- 3 cups plus 2 tablespoons all-purpose flour (about 13 2/3 ounces)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 3/4 cup butter, softened
- 2 large eggs
- 1 cup low-fat buttermilk
- 1 tablespoon grated fresh lemon rind
- 3 tablespoons fresh lemon juice
- 1 teaspoon chopped fresh mint
- 1 tablespoon powdered sugar
Compote: – This would also be great spooned over ice cream or pancakes!
- 4 cups pitted sweet cherries (about 1 1/2 pounds)
- 1/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1/4 teaspoon almond extract
Preheat oven to 350°.
To prepare the cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed, beginning and ending with the flour mixture. Add rind, juice, and mint; beat just until blended.
Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake. Cut cake into 16 slices.
To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool. Serve with cake.
This kind of cake freezes nicely, too. Slice it up and put it into individual servings for guests that might drop in – or for cup of coffee that begs for something sweet to accompany it! It’s lightened up so you won’t feel quite so bad about indulging!!
With love from my country kitchen,
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
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
2 tbl sliced almonds
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.
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,