Maple Cake with Maple Frosting

Here is one for the maple lover's out there!  This cake was delightful:  not too heavy, not overly sweet - but a nice balance of spongy cake with a delicious maple frosting.  I think they key to the texture is beating the butter/sugar/eggs really, really well.  And, the cake uses buttermilk too - which helps to keep it moist as well as flavorful.  Everyone loved this cake, I will definitely be making it again soon!  This isn't the best photo - but I just had to post about this cake!

Maple Cake with Maple Frosting

Yield – one cake

Ingredients:

½ Cup Unsalted Butter, room temp

1 and ½ Cups packed Dark Brown Sugar

3 Large Eggs, room temperature

1 Tablespoon Maple Extract

1 Tablespoon Maple Syrup

2 Cups All-Purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 Cup Buttermilk

Frosting Ingredients:

2 cups unsalted butter, softened

½ Tablespoon of Maple Extract

1 Tablespoon of Maple Syrup

1/4 teaspoon salt

5 cups powdered sugar

1/4 Cup Buttermilk

Cinnamon (optional)

Directions for Cake:

1. Preheat oven to 350°.  Prepare your cake pan of choice (one 9x13 cake pan, two rounds or a bundt pan) by spraying with PAM or other nonstick spray.  If using a cake pan where you will remove the cake (such as rounds to stack later or the bundt) – grease and flour the cake pans instead.

2. Cream butter and brown sugar until light and fluffy – this can take a few minutes depending on the temp of your butter.  Add 1 egg at a time, beating well after each addition. Beat in maple extract and syrup. 

3.  In a separate bowl, whisk together flour, baking powder, baking soda and salt.

4.  Alternating, add part of the dry mix to the butter/sugar mix well – and then add part of the buttermilk.  Mix well after each addition and repeat until all is incorporated.

5. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean. Roughly, 40 minutes for a bundt pan, 25-30 minutes for a regular 9x13 pan or 10-15 minutes for round pans. Cool completely before frosting

.

Directions for Frosting – this is a generous amount of frosting.  It should be enough to frost a layered round cake...

In large bowl, beat butter until creamy. Add the maple extract, maple syrup and salt.  Beat until well blended.  Gradually beat in confectioners' sugar and buttermilk.  If the frosting is a little thick, add a little more buttermilk.  If frosting is too thin, add a little more powdered sugar (1 tablespoon at a time).

Once cake is frosted, sprinkle with cinnamon.  

Note:  Because this frosting is made with all butter (yum!) – be mindful of the heat.  If it’s summer outside, it may melt at a picnic!  Otherwise, it should be fine.

Vanilla Coconut (flour) Mug Cake - Single Serve

Sometimes, you just need a little sumthin' sumthin' . . .you know what I mean?  And by sumthin' sumthin' . . .I mean something sweet.  Nothing too complicated, nothing too horrible for you . .but something cakey.  Like this single serve vanilla mug cake made with coconut flour.  

Vanilla Coconut (flour) Mug Cake - Single Serve

Ingredients:

1 Tablespoon Coconut Flour

1 Tablespoon Milk

1 Tablespoon Butter

1 Egg

1 Teaspoon Stevia (or any alternative sweetener of choice)

1/8 Teaspoon Baking Powder

1/8 Teaspoon Salt

Splash of Vanilla extract

Step 1:  In a large coffee mug, melt the butter in the microwave.  

Step 2:  Once melted, add the milk and vanilla and stir with a fork until well combined.

Step 3:  Add the egg into the mug and stir until well combined.

Step 4:  Add the remaining ingredients (Stevia, baking powder and salt) - mix until well combined.

Step 5:  Microwave for roughly 2 minutes.  If you pull it out and it's under-cooked in the center, cook for 30 more seconds.

Let cool a bit before eating.  Thanks!

Rhubarb Coffee Cake

Don't know about you . . .but this warm spring weather has me craving RHUBARB!  My family isn't huge on it . . .but me, I love that dang weed.  I was planning to make my mom's rhubarb bread - but seem to have misplaced the recipe.  So, I whipped up a rhubarb coffee cake instead.  Yum, yum, and yum!   This coffee cake is perfectly moist with a brown-sugar flavor that pairs magnificently with the tartness of the rhubarb.

Rhubarb Coffee Cake

Serves 24

Ingredients:

3 Cups Diced Rhubarb

2 and 1/2 Cups Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Cup Brown Sugar

1/2 Cup Vegetable Oil

1 Egg

3/4 Cup Milk

1/4 Cup White Vinegar

2 Teaspoons Cinnamon, Divided

1/2 Cup White Sugar

1/4 Cup Butter, Melted

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Prepare a 9x13 cake pan (grease it).  

Step 2:  In a large mixing bowl, add milk, vinegar, egg, brown sugar, vanilla and oil.  Mix until well combined.

Step 3: In a separate bowl, combine the dry ingredients:  flour, salt, soda, baking powder and 1 teaspoon of cinnamon.  Once combined, add to the wet ingredients and stir until just blended.

Step 4:  Add the rhubarb into the mixing bowl and stir by hand until just combined.  Pour into greased cake pan.  Set aside.

Step 5:  In a small bowl, combine the white sugar, 1 teaspoon of cinnamon and the melted butter.  Stir to combine and sprinkle/drizzle across the top of the cake batter.  Place pan in the oven and bake for 45 minutes - or until a toothpick inserted comes out clean.

Let cool slightly before serving.

Coconut Almond Cake

Y'all know I can't resist baking myself a scrumptious, decadent birthday cake.  In fact, I would be personally offended if my family bought me a cake.  That's how much I love to bake cakes.  Seriously.  I'm not even joking one bit.  And the cake for this year's birthday?  Coconut Almond.  And it is absolutely fabulous.  Velvety, soft, golden cake with a slight texture from the coconut and almonds.  Excellent flavor, amazing texture.  

This recipe is adapted from Emeril Lagasse's Coconut Cream Cake recipe from his book "Emeril's TV Dinners".  (psbytheway:  I (heart) Emeril).   Something I should mention:  the original recipe calls for the cake to be baked in three 8-inch pans.  I used two 9-inch pans and adjusted the baking time.  The pans were very full, but it worked out fine.  I frosted the cake with a very silky smooth frosting made with coconut milk.  It is pretty unbelievable.  If using this frosting, I recommend storing the cake in the fridge as the frosting can get a little soft.  I also sandwiched some maraschino cherries between the cake layers.  It was a fun idea, but it really didn't add much flavor.  The cake is amazing without the cherries :)

Coconut Almond Cake

Serves 16

Ingredients:

2 Cups Granulated Sugar

1/2 Cup Unsalted Butter, room temperature

1/2 Cup Vegetable Oil

5 Large Eggs, separated

2 Cups Flour

1 Teaspoon Baking Soda

3/4 Cup Sliced or Blanched Almonds

1 Cup Unsweetened, Flaked Coconut

1 Cup Buttermilk

1/2 Teaspoon Almond Extract (optional)

1/2 Teaspoon Coconut Extract (optional)

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Grease and flour two 9-inch cake pans (or three 8-inch pans).  Set aside.

Step 2:  In a food processor, grind the almonds and coconut.  Do not obliterate or over process.  You want them to turn into a nice crumb size.  Set aside.

Step 3:  In a large mixing bowl, cream the sugar and the butter together.  Next, add the oil and mix until well combined.  Now, add the yolks one at a time, making sure they are blended in before adding the next one.  Also add the extracts at this time if you are choosing to use them.

Step 4:  Sift together the flour and baking soda.  Add the ground almonds and coconut.  Mix together.

Step 5:  Alternately add the flour mixture and the buttermilk to the batter, mixing well.  Set the batter aside.

Step 6:  In a clean bowl with clean mixer beaters, beat the egg whites until stiff peaks form.  Fold the egg whites into the cake batter.  Pour the batter evenly into the prepared pans.  Bake for 25 - 45 minutes (depending on your pan size - shorter time if using three pans, longer time if using two pans).  They will be done when the center springs back when touched and when a toothpick inserted comes out clean.  

Step 7:  Remove from the oven and let cool.  Once cooled, remove from pans and frost per your discretion.

Coconut Cream Frosting

Yield:  5-6 Cups

1 (13.5 oz) Can Coconut Milk

1 Cup Butter, Room Temperature

1 and 1/2 Cups Shortening

5 Cups Powdered Sugar

Food Coloring (optional)

Extract of Choice (optional)

Step 1:  In the bowl of a large mixer, add the butter and shortening.  Beat until smooth.  

Step 2:  Add half the coconut milk to the creamed mixture and beat until smooth.  Add the remaining coconut milk and beat until smooth and well incorporated.

Step 3:  Add one cup of the powdered sugar and beat until well incorporated.  Repeat with the next cup of powdered sugar and continue to all the powdered sugar is incorporated.  Beat this for 3-4 minutes.  This will allow whip in some air to help stiffen up the frosting a bit.   If you feel it is still too smooth for you, add up to one more cup of powdered sugar.  At this time, taste and if you are happy with the flavor and texture - you are good to go.  Dye it if you please.  This is also the time to add the extract if you choose to use.

This is a very smooth and silky frosting with a slight coconut flavor.  Be sure to store in the fridge.

Butter Rum Apple Bundt Cake

Gotta love fall and everything that comes with it . . .especially all the great apples that are ready to be harvested!  Here is a great bundt cake that you are sure to enjoy.

Butter Rum Apple Bundt Cake

CAKE BATTER

1/2 Cup Butter

1 Cup Brown Sugar

2 Eggs

1 Teaspoon Rum Extract or 2 Tablespoons Dark Rum

2 Cups Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

8 Oz. Sour Cream

2 Med/Large Sized Peeled Apples - chopped fine (use 3 small if necessary)

FILLING:  

1/2 Cup Brown Sugar

2 Tablespoons Butter

1 Teaspoon Cinnamon

1/2 Cup Walnuts

Step 1:  Preheat oven to 375 degrees F.  Grease and flour your bundt pan.  Prepare the topping mixture by adding the 4 ingredients into a small bowl and stirring with a fork until combined.  Set the topping mixture aside until Step 6.  

Step 2:  Place the butter and sugar in a mixer bowl and cream it.  Add eggs and beat until well combine.  Add the rum and mix to incorporate.

Step 3:  Next, in a separate bowl - combine the flour, baking soda, baking powder and salt.  Stir to combine.  

Step 4:  Add 1/2 the dry ingredients to the mixer bowl and combine.  Add the sour cream, mix to combine.  Add the remainder of the dry ingredients and mix again until combines.

Step 5:  Fold the apples into the batter.

Step 6:  Pour 1/3 of the batter into the prepared bundt pan.  Sprinkle with 1/2 the topping mixture.  Add the remaining batter to the pan and top with the remainder of the topping. 

Step 7:  Bake for 50 minutes at 375 F until toothpick inserted comes out clean.

BROWNED BUTTER ICING:

Ingredients

2 Tablespoons Butter

2 Tablespoons Milk

1 and 1/2 Cups Powdered Sugar

1/4 Teaspoon Vanilla

Instructions:  Add the butter to a saucepan and cook over low heat until browned.  Stir in the milk, vanilla and powdered sugar.  Mix until smooth.

To Assemble Cake:

Turn out the bundt cake onto a plate or platter of choice.  Drizzle the the cake with the icing.  Enjoy!

Burnt Sugar Cake

I love burnt sugar cake.  I cannot tell a lie.  The subtle hints of burnt sugar flavor along with vanilla overtones are amazing.  What does burnt sugar taste like?  Toasted marshmallows.  No lie.  And to make this cake, you first melt some sugar down into a syrup.  And then you use that syrup as an ingredient in the cake and the frosting.  I'll warn you though - the cake and the frosting are both very sweet.  In the photo below, I made a layer cake and used vanilla custard as the filling and topped the cake with some fresh raspberries for depth and contrast.  It was amazing.  In fact, I'm a little sad the entire cake is now gone.  I sure could go for a piece.

As well, I have to confess that the recipe below is one I found here.  The only differences I made are that I filled the cake with custard (instead of frosting) and I used raspberries to adorn it instead of pecans.  I also wanted a more stiff frosting, so I used more butter/shortening + vanilla.   Be sure to check out that blog.  She has some great photos to go with the instructions.

Burnt Sugar Cake & Frosting

Ingredients & Instructions For the Burnt Sugar Syrup:

1 and 1/3 Cup White Sugar

1 and 1/3 Cup Water

Step 1:  In a skillet on the stove, add only the sugar.  Turn on the heat and set to medium-low.  Don't stir, just let it be.  It will begin to melt.  Just let it do it's thing.  Go empty the dishwasher, pet the dog, enjoy a Diet Coke.  Do whatever, just don't disturb the sugar.  Let it melt until it becomes a thick amber liquid.  This took about 5-10 minutes for me.  

Step 2:  Once it has melted, add the water by stirring in a little at a time.  It will sizzle and talk back to you, but it will calm down.  Little by little, add the water and keep stirring.  Add all the water and once it is all incorporated, let it cook for another 5-10 minutes, stirring occasionally.  You will now have a nice, beautiful and delicious burnt sugar syrup.  Turn off the heat and set aside the syrup until later.

Ingredients and Instructions for the Burnt Sugar Cake:

1 and 1/2 Cups White Sugar

3/4 Cup Butter, room temp

2 Eggs (yolks/whites divided)

3 Cups All Purpose Flour + extra for preparing your baking pans

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1 Cup Burnt Sugar Syrup

1 Teaspoon Vanilla

3/4 Cup Milk

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Prepare your baking pans by greasing and flouring them (I used a set of three pans).  Set aside the pans.

Step 2:  In your mixer bowl, cream the butter and the sugar until completely cohesive.

Step 3:  In a separate bowl, combine the flour, baking powder and salt.  Then,add this to the creamed butter/sugar.  Also add the egg yolks and mix on low until combined.  While running, slowly add the milk and vanilla.  Once combined, add the 1 cup of burnt sugar syrup and continue to mix until all combined.  Stop and set aside.

Step 4:  In a clean bowl, whip the egg whites until stiff peaks form.  Once formed, gently fold the egg whites into the cake batter.  

Step 5:  Pour the batter into the prepared baking pans.  Place pans in the oven and bake 20-30 minutes, or until a toothpick inserted comes out clean.  Set aside and let cool.

Ingredients and Instructions for the Burnt Sugar Frosting:

1 Pound Powdered Sugar

Remainder Burnt Sugar Syrup

1 Cup Shortening or Butter (room temp)

1 Tablespoon Milk

1 Teaspoon Vanilla

Step 1:  In a large bowl (or the bowl of your mixer) add 1-2 cups of powdered sugar along with the shortening or butter.  Beat until well combined.  Now, add the remaining powdered sugar and beat until well combined.  It should be very thick.  

Step 2:  Into the sugar/shortening blend, add about half the syrup.  Mix well to incorporate.  Add in the vanilla and milk.  Beat well to incorporate.  At this time, determine if your frosting is too thick, too thin or just right for your needs.  If too thick, add a little more syrup and continue to beat the frosting until it's mixed in.  Continue to do this until you reach your desired consistency.  If too think, add a little more powdered sugar.

Once the cake has cooled completely, assemble the cake as you normally would for any other layer cake.

In my picture above, I used 1 cup of custard (2 cups total) between the cake layers instead of frosting.  Once I frosted the cake, I added fresh raspberries to the top.

Pistachio Pineapple Cake

My hubby loves pistachio pudding.  I love pistachio salad (you know the one . . .green and fluffy . .. I don't think I have the recipe on here though).  Any how, I married the two and made it into a cake:  white cake, pistachio pudding mix, pineapple and coconut.  I know, I know . . .I have a coconut obsession.  If you don't like coconut, omit it from the recipe.  But don't let that hinder you from making this crazy delicious and moist cake!

Pistachio Pineapple Cake

Ingredients:

1 Box White Cake Mix (16.5 oz Box)

3 Eggs

1 Cup Ginger Ale

3/4 Cup Vegetable or Canola Oil

1 (20-oz) Can Crushed Pineapple, Drained Well

1 Box Instant Pistachio Pudding Mix (3.4 oz Box)

1 Cup Coconut Flakes

Step 1: Preheat the oven to 350 degrees Fahrenheit.  Grease a 9x13 cake pan and set aside.

Step 2:  In a large bowl, add your dry cake mix, dry pudding mix, the eggs, ginger ale and oil.  Mix well for 2 minutes on medium with an electric mixer.  Fold in the pineapple and coconut.

Step 3:  Pour batter into cake pan and place in preheated oven.  Bake for 40 minutes, or until a toothpick inserted comes out clean.  Let cool completely before frosting the cake.  

Step 4:  Top with Pistachio-Cool Whip Frosting (recipe below)

Pistachio-Cool Whip Frosting:

1 Box Instant Pistachio Pudding Mix (3.4 oz Box)

1 Small Tub Cool Whip (8 oz)

1 Cup Coconut

Mix all above ingredients together.  Let sit in the fridge for 1/2 hour before frosting the cake so that the flavors blend.  

Store Frosted Cake in the Refrigerator!

Italian Cream Cake

Many moons ago I worked in an absolutely wonderful coffee shop while attending college.  I loved working there;  I loved my coworkers, I loved the owners, I loved the customers, I loved the beverages and even the food.  Each day we had a cake of the day.  It would be a beautiful cake displayed on a pedestal cake stand and when it was gone, it was gone.  Whenever I would open the shop up for the day, you can guarantee that I had a slice of the cake du jour for breakfast.  After all, it displayed best with 1 slice missing so that the customers could see the luscious, tender inside of the cake.  Am I right, or am I right?  It really was  a service ;)  

Of all the cakes served, my favorite was the Italian Cream Cake.  It's mild flavor of butter and vanilla mixed with shredded coconut, cherries, cream cheese and nuts made for a party of absolute delight on my palate.  No one ingredient out-shined the other. It was just soooooooo good.  

And the other day, I woke up and thought to myself, "Self, I could really go for some Italian Cream Cake from Moxie."  And then it began.  I don't live in that state any more, so I had to find a recipe to replicate it.  I think the flavor of this recipe nailed it.  However, I would have like the texture to have been a teensy bit air-ier.  Is that even a word?  Basically, it wasn't as fluffy as I would have liked.  So, I will likely make this again and experiment a bit.  In the meantime, try this version. I am addicted.

Italian Cream Cake
Ingredients:

1/2 Cup Butter, Softened
1/2 Cup Shortening
2 Cups Sugar
5 Large Eggs, Separated and Room Temperature
1 tablespoon vanilla extract
2 Cups Flour
1 Teaspoon Baking Soda
1 Cup Buttermilk
1 Cup Flaked Coconut
1 10 oz Jar of Maraschino Cherries

Cream Cheese Frosting:
1 8-oz Brick of Cream Cheese
1 Pound Powdered Sugar (approximately 4-5 Cups)
1/2 Cup Butter (1 Stick)
1 Teaspoon Vanilla
1 Cup Toasted Nut of Choice (Walnuts, Pecans or Hazelnuts)

Cake Directions:
Step 1:  Prepare your cake pan of choice with grease and flour.  Set aside and preheat the oven to 325 degrees Fahrenheit.

Step 2:  Drain the Maraschino cherries and reserve the juice for a later date (aka - add it to a cola for a cherry cola!).  Dry the cherries on a paper towel - they need to be super dry.  At this point, you can either leave them whole or cut them in 1/2.  I prefer to cut each on in half. Next, in a small bowl add 1 TB of flour.  Add the cherries and stir to coat; set aside.

Step 3:  In a bowl, stir together flour and baking soda; set aside.

Step 4:  In a large mixing bowl, cream the sugar, shortening and butter until well combined.   Add the egg yolks and vanilla; beat until combined. Alternately, add flour mixture and buttermilk to butter/sugar mixture, beating on low speed after each addition just until combined. Gently fold in coconut.

Step 5:  In a clean bowl with clean beaters, beat the egg whites until stiff peaks form (tips stand straight up). Fold about one-third of the egg whites into cake batter.  Then, fold in the remaining whites. Spread batter evenly into the prepared pan.  Sprinkle the cherries over the top of the batter (they will sink to the middles while baking).

Step 6:  If using a 9x13, bake about 35 - 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool the cake completely before frosting it.

Frosting Directions:
Step 1:  In a large mixer bowl, add the cream cheese, butter and vanilla.  Beat until well combined.  Add a 1/2 cup of the powdered sugar and beat until well combined.  Add in another 1/2 cup and beat again until well combined.  Continue doing this until all the powdered sugar is added and the frosting is rich and creamy.

To Assemble:
Frost the cooled caked with the Cream Cheese Frosting.  Sprinkle with toasted nut of choice (I used hazelnuts).  Enjoy!  

White Cake with Lemon Filling

This fall my hubby and I celebrated our 7th wedding anniversary.  Still newlyweds, right?  To commemorate the date, I made a white cake with lemon curd filling - which is what we served at our wedding reception oh so long ago.  It is such a great flavor profile - tender white cake with thick layer of lemon curd along with creamy white frosting.  Hope you enjoy!

White Cake with Lemon Filling

Ingredients:

1 Box White Cake Mix + Ingredients to Prepare

1 Can White Frosting (or one batch of your favorite homemade vanilla frosting)

Lemon Filling Ingredients:

1 Cup Sugar

1/4 Cup Cornstarch

1 Cup Water

2 Egg Yolks, slightly beaten

2 Tablespoons Butter

1/3 Cup Lemon Juice 

Yellow Food Coloring (optional)

Cake Instructions:

Step 1:  Grease and flour a 9x13 cake pan.  Preheat the oven per the directions on the cake mix box.

Step 2:  Prepare the cake mix as directed on the box.  Pour into the cake pan and bake as directed.  

Step 3:  Once cake is baked, set aside and let cool completely.

Lemon Filling Instructions:

Step 1:  In a medium saucepan, mix the sugar and the cornstarch.  Gradually stir in the water.  Heat over medium, stirring constantly, until the mixture thickens and boils.  Boils and stir for 1 minute.

Step 2:  Gradually stir in at least half the hot mixture into the egg yolks.  Stir well.  Pour that mixture back into the pan.  Boil and stir for 1 more minute.  Remove from heat.

Step 3:  Stir in the butter, lemon juice and food coloring.  Set aside and let cool.  Store in fridge until the cake is completely cooled.

To Assemble:

Step 1:  Remove the cake from the pan.  The easiest way I know to do this, is to run a butter knife around the edge of the pan.  Then, cover the pan tightly with plastic wrap.  Standing over a counter or table (so you have someplace to place the cake) - tip the pan upside down and set on the table.  Lift the pan and if you had greased and floured your pan well, the cake should have popped right out.

Step 2:  Slice the cake in half.  To do so evenly, I like to mark the edge with toothpicks.  I use a ruler to measure where the middle of cake is on the edge and then place a toothpick there.  I do this twice on each short end and three times on each long side.  Using a serrated knife, gently saw through the cake, aiming for the toothpicks as markers.  You should know have two slabs of cake.

Step 3:  Place the bottom of the cake (1 slab) back into the cake pan with the cut side on top.  Slather on the lemon curd in an even layer.  Place the top of the cake onto the curd.  

Step 4:  Frost with your favorite vanilla frosting.  I recommend a soft frosting - because you will need to store this cake in the fridge due to the lemon curd.  Stiff frosting will be hard to cut through when refrigerated. 

Store the cake in the fridge.  Enjoy!

White Russian Cake

Check out this yummy recipe . . which packs a small punch.  It's made with Kahula, but please note - it's kid friendly.  The booze will actually bake out of it.  This is a sweet, moist cake with a coffee flavor that will knock your socks off.  Top with a nice vanilla glaze and viola!  Gives new meaning to coffeecake.

Originally, I googled 'white russian cake'.  Google came back to me with all these chocolate cake recipes with Kahlua in them.  I thought to myself, "Self, White Russian's do not have chocolate in them."

Then I googled 'black russian cake'.  Silly me, I forgot that White Russian's contain cream and Black Russian's do not.  Still, neither contain chocolate.  True story.  Check out the links below in case you don't believe me.

White Russian cocktail = Kahlua, Vodka and Cream 

Black Russian cocktail = Kahlua and Vodka

Now, granted, all those recipes I googled did look delicious . . .but not kid friendly.  I'm all about drenching cakes with booze - but I wanted a simple family-friendly cake.  So here it is, my version of a White Russian Cake.

White Russian Cake

Ingredients:

1 Box White Cake Mix + Ingredients to Prepare It

1 Cup Kahlua

Vanilla Glaze (1.5 Cups Powdered Sugar, 1/4 Cup Half and Half, 1 Teaspoon Vanilla)

To prepare the cake, follow the box instructions except omit the water and substitute Kahlua.  Bake as directed.  Let cool completely.

Once the cake has cooled, prepare the glaze by combining all the ingredients for the glaze in a small bowl.  Mix together thoroughly and then pour over the cake.  Enjoy!

Butter Brickle Cake with Brown Butter Frosting

I was struggling with what kind of birthday cake to bake for myself this year.  Usually, chocolate is the winner (or some variation).  However, I kept thinking about how when I was a kid . . .the big treat was that we got to pick out what kind of ice cream we had with our birthday cake.  And I always picked Butter Brickle.  That flavor seems to be pretty elusive these days, so I tried to tackle it in the form of a cake.  And the the flavor of the cake was right on.  The density of the cake is much like a pound cake - a little heavy.  But it baked up beautifully and the browned butter frosting is to-die-for (the frosting recipe is a Southern Living recipe).

Butter Brickle Cake with Browned Butter Frosting

Cake Ingredients:

1 and 1/4 Cup Unsalted Butter, room temperature

2 Cups Flour

1 Teaspoon Baking Powder

5 Eggs, room temperature

1/2 Cup Brown Sugar

1/2 Cup White Sugar

1 Tablespoon Vanilla Extract

2 Cups Toffee pieces (I used Heath Bits without the chocolate, which can be found by the baking chips in our grocery store)

Step 1:  Preheat the oven to 325 degree Fahrenheit.  Prepare two 8 inch round pans (grease and flour).  Set aside.

Step 2:  Cream the butter and sugar together until well blended.  

Step 3:  Continue to beat and add the eggs one at a time, making sure each is incorporated before adding the next.  Be sure to scrape down your mixer bowl every now and then.

Step 4:  Add the vanilla.

Step 4:  In a separate bowl, measure out your flour and add the baking powder.  Stir to combine.

Step 5:  Slowly combine the flour mixture to the sugar/egg mixture.  Stir until just combined.  Do not over mix.

Step 6:  Add the toffee bits to the batter and stir in.

Step 7:  Divide the batter between the baking pans.  The batter will be thick - you may need to spread it out with a spatula.

Step 8:  Bake in the oven for 30 minutes, tops will be golden brown and a toothpick inserted will come out clean.

Step 9:  Let cool completely before frosting.

Browned Butter Frosting Ingredients:

1 Cup Butter

16 oz Powdered Sugar

1 Teaspoon Vanilla Extract

1/4 Cup Milk

Step 1:  Place the butter in a small heavy saucepan over medium heat, stirring constantly, 8 to 10 minutes or until butter begins to turn golden brown. Remove pan immediately from heat, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

Step 2:  Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.

Mexican Hot Chocolate Cupcakes with Buttercream Frosting

Need something super-simps for Cinco de Mayo?  Tryout these cupcakes.  I adapted the recipe from the book "Cupcakes! from the Cake Mix Doctor".   I frosted mine as flowering cacti, but don't let that scare you away from making these cupcakes!  They are so delicious . .. lightly flavored with cinnamon and very airy.  No need to frost them all fancy-like if you don't want to :)

Mexican Hot Chocolate Cupcakes with Buttercream Frosting

Yied 22-24 Cupcakes

Cupcake Ingredients:

1 package (18.25 ounces) Chocolate Cake Mix

1 Cup Buttermilk

1/2 Cup Vegetable Oil

3 Large Eggs

1 Teaspoon Vanilla

1 Teaspoon Cinnamon

Basic Buttercream Frosting 

Step 1:  Preheat oven to 350 degrees Fahrenheit.  Prepare you cupcake pans with liners and set aside.

Step 2:  In a large bowl, add the cake mix, buttermilk, oil, eggs, vanilla and cinnamon.  Blend with an electric mixer on low for 3 seconds, until slightly moistened.  Stop the mixer, scrape the sides down and then mix again with the mixer for 2 minutes at medium speed.  

Step 3:  Distribute the batter among the cupcake liners and bake for 16-20 minutes or until they spring back when lightly pressed with your finger.  Remove from oven and let cook completely before frosting.

Basic Buttercream Frosting Ingredients:

8 Tablespoons Butter (1 Stick) at room temperature

3 Cups Powdered Sugar

3 - 4 Tablespoons Milk

1 Teaspoon Vanilla

Step 1:  In a large mixing bowl, add the beat at low speed until fluffy (roughly 1 minute).  

Step 2:  Scrape down the sides of the bowl and add the powdered sugar, vanilla and 3 tablespoons of the milk. 

Step 3:  Blend with the mixer on low speed until the sugar is incorporated.  Increase to medium speed and beat until light and fluffy.

Yield:  Frosting for 24 cupcakes.  However, if you plan pipe or decorate your cupcakes (such as I did) - you may want to double the frosting recipe.

Crazy Cake

Have you ever heard of crazy cake?  And what really makes it crazy versus a regular cake?   Well, let me first tell you that it's crazy because it doesn't use any eggs.  Wha--wha--what?  You read it right - no eggs in this recipe!!  As well, it's a one bowl recipe and you can even stir it with a fork.  I call that not-crazy . . or simply AWESOME!

And what's the perfect occassion for a crazy cake??  How about the craziest holiday of them all . . .St. Patrick's Day!  To give this cake a little holiday flair - I added some chopped Andes Mints.  I'm not entirely sure why we associate Irish with mint . .is it simply the green color?  Honestly, I'm not Irish nor have I ever been to Ireland.  Sounds like some crazy American theory (in my honest opinion)!

Crazy Cake

Ingredients:

1 Cup Sugar

3 Tablespoons Cocoa

1 and 1/2 Cups Flour

1/2 Teaspoon Salt

1 Teaspoon Soda

1/4 Cup + 2 Tablespoons Vegetable Oil

1 Tablespoon Vinegar

1 Teaspoon Vanilla

1 Cup Cold Water

Optional:

1 Cup Andes Mints, Roughly Chopped 

Step 1:  Prepare an 8x8 baking pan and set aside.  Preheat oven to 350 degrees Fahrenheit.

Step 2:  Add all dry ingredients to a mixing bowl.  Stir together until well blended.

Step 3:  Add the wet ingredients to the dry ingredients and mix well.  Pour batter into prepared pan.  If adding the Andes Mints, sprinkle them on top of the batter (they will sink while baking).

Step 4:  Pour cake batter into the prepared pan and bake for 35-40 minutes.

Serving Idea:  Top with a scoop of vanilla ice cream and drizzle with chocolate syrup and creme de menthe and a dollop of whipped cream.  

Cinnamon Roll Cake

Thought I would try a new recipe this week.  I've been craving cinnamon rolls - but too lazy to actually make them.  Gasp!  What's that you say, I am too lazy to go out and buy a can of Pillsbury Cinnamon Rolls?  Oh contrare mufraire!  I just don't care for them.  I'd rather have a really good homemade one, and I just aint's got the times for that!  Instead, I gave this a try instead :)  This recipe is adapted from www.crunchycreamysweet.com. 

Cinnamon Roll Cake

Ingredients for the Cake:

1 and 1/2 Cups All-Purpose Flour

1/8 Teaspoon Salt

1/2 Cup Sugar

2 Teaspoons Baking Powder

3/4 Cup Milk

1 Large Egg

1 Teaspoon Vanilla Extract

1/4 Cup Butter, Melted

Ingredients for the Cinnamon Swirl:

1/2 Cup Butter (1 Stick), Melted 

1/2 Cup Brown Sugar 

1 Tablespoon Flour

3/4 Tablespoon Cinnamon

For the Cake:

Step 1: Preheat the oven to 350 degrees Faherenehiet and grease a 8x8 square pan or a 9x9 square pan.

Step 2: In a large mixing bowl, add the flour, salt, white sugar and baking powder. Mix to incorporate.

Step 3: Next, add into the bowl: the milk, egg and vanilla. Stir to combine.

Step 4. Slowly add in the melted butter and stir until combined and smooth. Pour batter into prepared pan and set aside.

For the Cinnamon Swirl:

Step 1. In a small bowl or large coffee mug, combine the melted butter, flour, brown sugar and cinnamon. Stir well to combine. It will be runny. Continue to stir together until well combined, but still a liquid/paste.

Step 2: Pour the liquid paste over the top of the cake batter. Then, take a butter knife and swirl the liquid paste into the cake batter (as you would for a marble cake).

Step 3: Bake the cake for 25 - 30 minutes or until a toothpick inserted comes out clean. Let cool completely.

Frost as desired. I used a premade frosting that I had in the cupboard:

Malt Chocolate Cake

I love to bake.  It's no secret.  And a while back my mother-in-law gave me an old calendar that had some recipes in it from the local creamery.  First it sat on the counter.  Then it made it's way to the cupboard . . .and there it sat for about a year and a half.  Until the other day that is.  I was in the cupboard to grab something and shebam, it fell out of the cupboard.  And seeing as I was in one of those cleaning moods . . .it was time to go through it and file it away appropriately.  

And this cake, OMG, it is da bomb!  Evilly delicious. And super simps.  

Malt Chocolate Cake 

(Hastings Creamery Calendar)

Ingredients:

For the Cake:
2 Cups Flour
1 and 1/2 Cups Sugar
1/4 Cup Malt Powder
6 Tablespoons Unsweetened Cocoa
1 Teaspoon Salt
1 Tablespoon Baking Soda
1 Egg, Beaten
2/3 Cup Oil
1 Cup Buttermilk
1 Cup Hot Coffee

For the Frosting:
14 Tablespoons Butter, softened
3 Cups Powdered Sugar
2 Teaspoons Unsweetened Cocoa
1/2 Cup Malt Powder
4 Teaspoons Milk

For the Cake . . . .
Step 1:  Preheat oven to 350 degrees Fahrenheit.  Grease and flour a 9x13 cake pan.  Set aside.

Step 2:  Combine the flour, sugar, malt, salt, baking soda and cocoa in a large bowl.

Step 3:  Stir in the beaten egg, oils and buttermilk and mix until combined.

Step 4:  Slowly stir in the hot coffee.  Mix until the ingredients are well combined, scraping the sides and bottom of the bowl as necessary.  This will be a very thin batter.

Step 5:  Pour the batter into the cake pan.  Bake the cake for 30-35 minutes, until the top springs back when touched and a cake tester comes out clean.  Cool completely before frosting it.

For the Frosting. . . .
Step 1:  Beat the softened butter in a medium bowl.  Gradually add in the powdered sugar, cocoa, malt powder and milk.  Mix until well combined.

Cherry Almond Pound Cake

So, my intent was to make a Cherry Rum Cake.  After all, it is cherry season.  And it's always rum season.  However, Ol' Mother Hubbard here got to my cupboard and I was out of rum . . . and rum extract.  Phooey.  And a trip to the store was not going to happen today, unlike this cake - which did happen today.  Without rum, I was left to my devices (the cherry-pitter) and (slightly against my will) I used almond extract instead of rum.  Not that it isn't delicious .. . .it's quite wonderful.  Give it a whirl.

Cherry Almond Pound Cake

Ingredients:

1/2 Cup Butter

1 and 1/2 Cups Cup Sugar

1 and 1/2 Cups Flour + 2 TB

3 Eggs, room temp.
1/2 Cup Sour Cream

1/8 Teaspoon Baking Soda

1/8 Teaspoon Salt

1/2 Teaspoon Vanilla

1/2 Teaspoon Almond Extract

1 and 1/2 Cups Cherries (washed, pitted and quartered)

Please Note:  This recipe makes 1 standard loaf of pound cake.

Step 1:  Preheat your oven to 325 degrees Fahrenheit.  Grease and flour 1 loaf pan.  Set aside.

Step 2:  You will want your butter slightly cold for this recipe - so take it out of the fridge and let sit for 30 minutes.  Meanwhile, wash, pit and quarter the cherries.  Place them into a bowl along with the 2 Tablespoons of flour.  Gently mix with a spoon until all the cherries are coated.  This will prevent your cherries from sinking to the bottom of the cake while baking.  Set aside.

Step 3:  Grease and flour your favorite loaf pan.  As well, preheat the oven to 325 degrees Fahrenheit.

Step 4:  In the bowl of  a mixer, add the butter and sugar and beat until well creamed.  Add the eggs, one at a time and mix until well blended.

Step 5:  Measure out the flour, soda and salt.  Stir to combine.  Add to the butter/egg/sugar mixture and stir until just blended.  

Step 6:  Add the fresh cherries, the Vanilla and the Almond extract to the batter and fold until barely combined.

Step 7:  Bake at 325 degrees Fahrenheit for 90 minutes.  Let fully cool before removing from pan.

Serving Suggestions:  Serve slices of pound cake with any of the following:
- cherry sauce
- whipped cream
- sprinkling of powdered sugar
- spread a slice with butter
- vanilla glaze

Chocolate & Salted Caramel Cake

So, last week was my birthday.  And you know what that means:  

B I R T H D A Y   C A K E ! ! ! 

I did my research and decided on this sweet and salty number.  It was pretty amazing.   And very rich.  I suggest either a strong cup of coffee to enjoy with it or a glass of milk.  The cake is very moist, rich, dark and chocolaty.  And then you spread caramel on top of each layer.  And then slather salted caramel chocolate frosting on top of each layer as well as frost the cake altogether.  Definitely make it a day ahead of time and keep refrigerated.  You will not be disappointed.

Chocolate & Salted Caramel Cake

 Cake Ingredients:

3/4 Cup Cocoa Powder
1 and 1/4 Cup Hot Water
2/3 Cup Sour Cream
2 and 2/3 Cup All-Purpose Flour
2 Teaspoons Baking Soda
1 Teaspoon Salt
3/4 Cup Butter (unsalted), softened
1/2 Cup Shortening
1 and 1/2 Cup White Sugar
1 Cup Brown Sugar
2 Large Eggs, room temp
1 Teaspoon Vanilla

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Prepare two 9-inch round cake pans.  I use silpats in the bottom of mine - but you can grease and flour the pans instead.

Step 2:  In a bowl, combine the sour cream and cocoa powder.  Slowly stir in the hot water.  Stir together until well blended.  Set aside until needed later.

Step 3:  In large mixing bowl, add the butter and shortening - beat until smooth and well combined.  Then add the white sugar and brown sugar and beat again until smooth and fully incorporated.
Step 4:  In a seperate bowl, combine the flour, baking powder, baking soda and salt.

Step 5:  This is where you will combine the flour mixture and cocoa mixture with the creamed mixture.  To being, add 1/2 the flour and incorporate until well blended.  Add 1/2 the cocoa mixture and mix well.  Add remaining flour mixture and mix well.  Add remaining cocoa mixture and mix well.  Be sure to always scrape down the bowl between additions.

Step 6:  Divide the batter among the baking pans and bake for 25-35 minutes.  Ovens may vary, so be sure to test for doneness.  Once baked, remove from oven and cool completely.

Caramel Ingredients:

1 Can of Dulce de Leche (I buy mine at our local grocery store in the Hispanic section)



If you cannot find this product, you will want to use a very thick yet soft caramel.

Chocolate & Salted Caramel Ingredients:

1/2 Teaspoon Kosher Salt
1 LB Semi-Sweet Chocolate Chips
1 and 1/2 Cup Heavy Cream
2 Cups Butter (slightly softened, but yet cool and cut into tablespoon chunks)

Step 1:  Add the chocolate chips to a large mixing bowl as well as 1/2 the can of dulce de leche.

Step 2:  Heat the cream in a small saucepan until boiling.  Add the salt and stir to combine.

Step 3:  Carefully pour the cream over the chocolate chips and caramel.  Cover the bowl and let stand for 5 minutes.
Step 4:  Uncover the bowl and stir the mixture with a large spatula/rubber scraper.  Stir until combined, but don't fret about getting it fully incorporated.  Just stir it enough to get it mixed up - then beat it with the electric mixer until smooth.  Start on low and slowly increase the speed to medium and beat for roughly 5 minutes, until it is fully cohesive and incorporated.  Next, while the mixer is still on medium speed - add one tablespoon of butter and beat until well combined.  Continue to add the butter, 1 piece at a time and incorporated, until all the butter has been added.  Continue to beat for approximately 5 minutes until fluffy and smooth. Refrigerate until ready for cake assembly.

To Assemble the Cake:

Step 1:  Chill the cake layers for at least a few hours.  This will really help you with the assembly.

Step 2:  Carefully slice each layer in half to make 4 rounds.  I should have take pictures, but I didn't (bad blogger!).  To do so, take a ruler and mark 1/2 up the side of the cake and insert a toothpick.  Do this four times around the cake (spaced as if there were a north, south, east and west).  Carefully, with a sharp serrated knife, score the cake by "connecting the toothpicks" with the knife. Once you've made that score, carefully slice through the cake.  You will know have two pieces.  Repeat this process with the other cake.

Step 3:  Place one cake on a large plate or cardboard round.  Carefully spread 1/3 of the caramel (dulce de leche) across the top of the cake.  To make it easy spread, you can heat it up a little bit in the microwave or a saucepan.  Next, spread about 1 cup of the frosting on top of the caramel.  Do not spread to the edges - only go about 1/2 from the edge.  The frost will disperse itself when you add the next layer of cake.

Step 4: Place the next cake round on top of the first frosted round.  Repeat the above steps by spreading on the caramel and then the cake.  You will do this again with the next layer.  Once you have three layers of cake topped with the caramel and frosting, add the last cake layer.

Step 5:  Frost the sides of the cake sparingly (crumb coat).  I recommend using an offset spatula if you have one.  Then, frost the top the cake sparingly.  Once it looks smooth, frost the cake again with the remaining frosting - starting with the sides and finishing with the top of the cake.

Step 6:  Decorate the cake at one's own will. It would be beautiful with some chocolate shavings.  We decided to pipe out some words on it :)

Keep this cake in the fridge!  The frosting is very delicate.  Let it come to room temp to serve.  Enjoy.
And  .. . Happy Birthday to Me :)

Oatmeal Cake with Coconut Caramel Glaze

Comfort Food.  In April.  This is wrong.  I shouldn't need comfort food in APRIL.  For Pete's Sake!  April showers are supposed to bring May flowers . . . and by showers, it should be RAIN showers, not snow showers!  However, here we are in MN with snow showers in April.  I really shouldn't be that surprised.  After all, I am  a lifelong Minnesotan (except for those college years).  And many, many moons ago - it snowed on my senior junior prom night . . .which was in May.  Any who, as I am rambling . ..  the snow showers thwarted the spring in my step and the grayness outside coupled with the cold, wet snow made me hungry for Oatmeal Cake.  By far, this is one of my favorite cakes.  Whenever my mom would make it, I could hardly stand the wait to eat it.  Or to sneak/pick at the coconut when she wasn't looking :)

Mmmmmmmm . .. so soft, moist and laced with cinnamon.  You can't even tell there is oatmeal in it.  And look at that frosting . . .if that's what you want to call it.  I prefer to call it caramelly, coconutty l-o-v-e.  Yes, yes . . .my love.  Just look at it . ...all browned with all that butter and toasted - how could I not pick a strand or two of coconut off the top when Ma wasn't cooking?

Oatmeal Cake

1 1/2 Cups Boiling Water

1 Cup Quick-Cooking Oats

1 Cup Granulated Sugar

1 Cup Brown Sugar

1/2 Cup Shortening

2 Eggs

1 Teaspoon Cinnamon

1 Teaspoon Vanilla

1 1/2 Cup Flour

1 Teaspoon Soda

1/2 Teaspoon Salt

Place oats into bowl and pour the boiling water over them.  Stir and let stand until cool (I usually do this at night and let it sit until morning).  

Combine the sugars, shortening, eggs, cinnamon and vanilla into mixer bowl and mix well.  Add in the oatmeal continue to mix.  Add remaining ingredients and all combined. 

Pour into greased 13x9 cake pan.  Bake at 350 degrees Fahrenheit for 35-40 minutes.

Coconut Caramel Glaze

6 Tablespoons Butter

1/4 Cup Milk

1 Cup Nuts (Walnuts or Pecans are great)

3/4 Cup Brown Sugar

1 Cup Coconut

1 Teaspoon Vanilla

In a large saucepan, combine all ingredients over medium heat until the sugar and butter are melted and incorporated together.  Spread the warm mixture over the top of the cake.  Broil until browned.

And I will leave you with these final words:  yes, you can have it for breakfast.  It's oatmeal.  Especially since it's April.  And still snowing.