Posts Tagged ‘cake’

Pumpkin is all the rage

October 29, 2014

IMG_1424.JPG

Since anything with #pumpkin is super cool right now I decided to continue on my fall coffeecake bender. I love when company visits and I have a reason to bake up a special treat. The recipe I found this time intrigued me because it was an accidental success. The blogger messed up on another recipe and ended up with this delicious cinnamon swirl pumpkin coffeecake. It was easy to make and insanely delicious. I would have to say it tasted like a pumpkin pie to me, with a glaze on it. I would probably make this again but for a fall potluck or as a dessert for thanksgiving dinner. It was a fun twist on typical pumpkin pie and did not register as coffeecake to me. Regardless, it was scrumptious and it fulfilled that constant pumpkin time of year craving.

Cinnamon Swirl Pumpkin Coffee Cake
Ingredients
  • 1¾ cups of all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 egg
  • ½ tsp vanilla
  • 6 ounces pumpkin puree (about ½ a can)
  • ½ cup milk
Cinnamon Swirl
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • ¼ cup unsalted butter (1/2 a stick of butter), melted
Glaze
  • 1-1/2 cups powdered sugar
  • 1 tablespoon milk
Instructions
  1. Preheat the oven at 350 degrees F.
  2. With a whisk, mix together the flour, baking powder, salt, cinnamon and pumpkin spice.
  3. In a separate bowl mix the pumpkin, vegetable oil, sugar, egg, milk, and vanilla.
  4. Combine all ingredients and mix together until just combined.
  5. Pour batter into an 8×8 cake pan.
  6. Meanwhile in a small bowl, add melted butter, cinnamon, and sugar for the cinnamon swirl.
  7. Drop spoonfuls of the cinnamon sugar mixture on top of the batter. With a knife, swirl the cinnamon sugar mixture throughout the pumpkin batter.
  8. Bake in a preheated oven at 350 degrees F for about 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  9. Meanwhile, to make the glaze, mix together powdered sugar and a little milk. You may have to add a little more milk to get the right consistency.
  10. When the pumpkin cake has cooled some, drizzle the glaze over the top of the cake.
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 12
Advertisements

Coffeecake Conundrum

June 15, 2013

cake

The main issue I have with coffeecake is how delicious it is. It is pretty hard not to eat seconds or thirds. Lately we have been on a crumb coffeecake bender. I usually make my mom’s delicious sour cream coffee cake but this time I decided to venture out and try a new recipe she passed along. It is called a New York crumb cake and it is more crumbs than cake, my husband’s perfect ratio. Upon tasting it I was pretty stoked because it tastes just like Entenmann’s famous crumb cake, but instead of $6.99 it costs free ninety nine to make at home. Crumb cakes are easy to make and so incredibly tasty. So if you like to make stuff from scratch that tastes like a knockoff of the real thing or even better, then make this recipe!

New York Crumb Cake

INGREDIENTS

  • 2 tablespoons canola  or vegetable oil, plus more for pan
  • 4 cups all-purpose flour, plus more for pan
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • Confectioners’ sugar, for dusting

DIRECTIONS

  1. STEP 1

    Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

  2. STEP 2

    Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

  3. STEP 3

    Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more. – Check this, mine was way underdone even with the cake tester clean at the second 10 minute mark. I think it needed an additional 5 or 10 minutes, or 25-30 mins total

  4. STEP 4

    Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

Celebrate with Cake, C’mon!

May 26, 2013

cake

My husband got a special twinkle in his eye the other night after he received some good news on a promotion. I know what that twinkle means, it means “what are you gonna bake me?” Usually he has a specific treat in mind but this time he left it up to me. I wracked my brain thinking of the yummy things he likes and the first thing that came to mind was mayonnaise.  Mayonnaise Cake that is, I have heard of recipes using mayo as your moistening agent and your oil. So I went to Hellmann’s website and was surprised to find how many yummy mayo recipes there are for all sorts of things. I went with their famous chocolate cake. They also have a box version but I rarely use a box mix because taking the time to make it homemade for a special occasion shows you care.

Of course I needed a killer frosting to top it off. But by killer I don’t mean the jar of frosting that you get at the store which will probably literally kill you with all the crap they put in it. My hubby likes cream cheese frosting the most but I was feeling chocolatey. So I went to the king of all chocolatier’s websites – Ghirardelli, and what do you know, they have a great recipe section too! (I printed their chocolate bread pudding recipe to make in the future). Their chocolate frosting recipe was simple and so incredibly rich, creamy and delicious. It was like you melted a candy bar and put it on a cake. As you can see above, my cake is not super pretty, but I threw it together quick, we were too hungry for Cake Boss perfection. The cake combined with the frosting did not disappoint, it was so moist from the mayo and the frosting paired perfectly with it. So here is my celebration cake combination:

Hellmann’s Chocolate Cake
Ingredients
  • 2 cups All-Purpose Flour
  • 2/3 cup Unsweetened Cocoa Powder
  • 1-1/4 teaspoon Baking Soda
  • 1/4 teaspoon Baking Powder
  • 3 Eggs
  • 1-2/3 cups Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1 1/3 cups Water

Baking instructions:

1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.

2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann’s® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost when cake has cooled completely

Ghirardelli Premium Chocolate Frosting

Ingredients:

4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
4 tablespoon(s) butter
3 cups powdered sugar
1/3 cup hot milk
1 teaspoon vanilla
1/8 teaspoon salt

Directions

In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate, and beat until thick enough to spread on cake.

Crowd Pleasin’ Coffeecake

November 24, 2012

Every time I know we will have company, I whip this recipe out. Luckily I didn’t have to make it this time, as my mom made it and saved me a slice. My mom has been making it for years. It is her Raspberry Cream Coffeecake and it looks so fancy and impressive but it is easy to make and also delicious. Think cheescake and raspberry preserves and almond coffeecake combined into one tasty confection. So if you have a sunday brunch to attend, holiday company, or you just want to have a weekend breakfast treat, check this recipe out:

Margie’s Raspberry Cream Coffeecake

Combine 2  1/4 C of flour  & 3/4 C of sugar, cut in 3/4 C of butter until crumbly. Reserve 1 C of this crumbly mixture and set aside. To the rest add 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp almond extract, 3/4 C of sour cream, 1 egg and blend in mixer. Spread on the bottom and up the 2″ of the sides of a greased and floured 9 1/2″ cheesecake pan. Next combine 8 oz of cream cheese, 1/4 C sugar, and 2 eggs, mix well. Spoon over crust. Then carefully spoon 1/3 C raspberry preserves over the cheesecake filling (in small dots). Combine your reserved 1 C of crumbs from earlier with 1/2 C sliced almonds and sprinkle over the top. Bake at 350 degrees for 45-55 minutes. Cool 15 minutes. Then remove sides of pan and cool completely. (can be made the night before) Slice into this delightful treat and enjoy a gourmet breakfast in the comfort of your own kitchen

 

Real Deal Red Velvet

September 13, 2012

Ok I am a very naughty blogger. I forgot to snap a pic of my creation before it was gone. But that is a good sign right? The cake was so delicious that there was not even a crumb left to photograph. I love trying new recipes. My hubby gets a random craving now and then and he asked me to make him a red velvet cake. I am pretty sure it had nothing to do with the cake part but everything to do with the cream cheese frosting part. I went to my trusty food network site and found this recipe by Alton Brown. Most of Alton’s recipes are pretty technical and advanced but I like a challenge. Why he puts measurements in complicated metrics is beyond me, but luckily I had a chart in my Giada cookbook to help me convert all his ounces. I also used my kitchen scale to get some of the ingredients just right.

What is really is red velvet all about? Well red velvet cake is really a chocolate cake with food coloring. But originally it came about because the buttermilk and cocoa created a chemical reaction in the cake and gave it a reddish hue. Now with the processed cocoa this doesn’t quite happen, hence the food coloring (thank you wikipedia). Either way, Alton’s version was mouth watering and so moist and his version of cream cheese frosting was the best I have had yet. I will be using this as my go to frosting in all my other recipes, carrot cake and more. I halved the recipe (hello algebraic equations) to make single 9 inch round. We each enjoyed a slice or two and gave the rest to Nana and Poppa so we would not feel too gluttonous for eating a whole cake. So if you have seen red velvet on cake competitions and wondered what it is all about, don’t buy the version in the red box, make your own version and you will have a real sweet treat!