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”
Category: cakes
My Favorite German Chocolate 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…
Two-Ingredient Pineapple Angel Food Cake
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
Ingredients
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,
Show-Stopper Carrot Cake
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”
Lemon Pound Cake With Cherry Compote
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
Cake:
- 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
Step 1
Preheat oven to 350°.
Step 2
To prepare the cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
Step 3
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.
Step 4
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.
Step 5
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,
RefreshHer 