Blueberry Sour Cream Coffee Cake

This coffee cake is light and fluffy. I decreased the sugar from the original recipe by half a cup and still think it is sweet enough. You can use cubed fresh pears in this recipe instead of blueberries. You can also use pecans instead of walnuts in the topping. This would be nice for brunch along side a savory dish.

Ingredients:

Topping:

• 1-1/2 cups walnuts or pecans
• 1/3 cup brown sugar, packed
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 2 tablespoons chilled unsalted butter, cut in smaller pieces

Cake:

• 2-3/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup unsalted butter at room temperature
• 1/2 cup sugar
• 3/4 cup brown sugar, packed
• 3 large eggs
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk, whole or 2%
• 1-1/2 cups blueberries 

For Topping:

1. Blend first four ingredients in food processor until nuts are coarsely chopped.
2. Add butter; using pulse to blend until coarse crumbs form.

For Cake:

1. Preheat oven to 350 degrees.
2. Prepare 13x9x2 baking pan by greasing and dusting with flour, shaking off excess.
3. Sift flour, baking powder, salt, and soda in medium bowl.
4. Using electric mixer beat butter in large bowl till fluffy.
5. Gradually add both sugars and beat until blended.
6. Beat in eggs, one at a time incorporating after each egg.
7. Add lemon zest and vanilla.
8. Blend sour cream and milk in small bowl.
9. Beat in this mixture alternating with dry ingredients in 3 additions each.
10. Spread half of the cake batter into prepared pan.
11. Sprinkle half the topping over the batter.
12. Cover this mixture with the blueberries evenly.
13. Spread remaining batter over this layer.
14. Sprinkle with the other half of the topping.
15. Bake for approximately 50 minutes or until tester comes out clean.
16. Cool and serve.
17. Yield: 12 servings

Flash Back Friday ~ Cookie Sheet Cherry Platz

For Flashback Friday I decided to bring back this recipe that a friend shared with me a long time ago. It's still one of my favorites. Once I tasted it I knew it was a keeper. It is a large recipe, perfect to bring to family gatherings or potlucks.

• 1 cup butter
• 1 1/2 cups white sugar
• 4 large eggs
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 can cherry pie filling (I used 1 1/2 cans, I like more filling but 1 can works fine too)

1. Cream together butter and sugar, add eggs and beat well. Add flavorings.
2. Stir in flour and baking powder and mix until well combined.
3. Spread half the batter into a greased 12" x 17" pan. Put pie filling over base and using a spoon drop other half of the batter over filling. This dough is fairly thick so it doesn't really spread well over top, if you drop it by spoonfuls you get a pretty effect with the cherry pie filling peeking through.
4. Bake in a 350º oven for 30 to 35 minutes. Top should be slightly golden in color.

Glaze:

• 1 cup icing sugar
• 1 teaspoon lemon juice
• Enough hot water for drizzle consistency.

1. Drizzle over warm platz.

Pumpkin Roll

Pumpkin season is here. You can tell  that autumn is here by the calendar and the changing colors of the leaves but with our recent temperatures of + 32 C it feels more like it's mid July.  Regardless of the weather the pumpkins have turned orange and are ready to be cooked and pureed. Any puree not used immediately can be frozen for winter use. I usually make pumpkin pies and muffins but today I want to share a recipe for a pumpkin roll. It's slightly adapted from a recipe in an old Taste of Home magazine.

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree, you can use canned
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup pecans, finely chopped

1. Prepare a 15" x 10" x 1" baking pan, grease and line with waxed paper, then grease and dust with flour. Set aside.
2. In a large bowl beat eggs on high speed for 5 minutes.
3. Gradually beat in sugar until mixture is thick and lemon colored.
4. Mix in pumpkin and lemon juice.
5. Combine dry ingredients except for the pecans and fold into pumpkin mixture.
6. Spread batter into prepared pan and sprinkle chopped pecans on top.
7. Bake in a 375º oven for 15 to 18 minutes or until cake springs back when touched lightly.
8. Immediately turn out on a damp tea towel dusted with icing sugar.
9. Peel off waxed paper. Roll cake in towel, starting from the narrow end. Cool.

Cream Cheese filling:

• 1  250 g (8 oz) package cream cheese, softened
• 1 cup icing sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla

1. Combine cream cheese, icing sugar, butter, and vanilla in a large bowl and beat until fluffy.
2. Carefully unroll cooled cake. Spread filling over cake, roll up again, cover and chill until serving.
3. Dust with icing sugar.
4. Yield: 8 to 10 delicious slices

Chocolate Chiffon Cake

Calling all chocolate lovers!

This recipe is one my mom hand wrote on the back of 

an old recipe book. I'm sure it was one of those that came

from a friend over the phone. 

Moist chiffon cake, draped in chocolate ganache

is sure to please those looking for that not too sweet cake,

with all the goodness of rich creamy frosting.

When serving, top with fresh raspberries and a dollop of whipped cream.

Ingredients:

• 1 1/2 cup boiling water
• 1/2 cup cocoa powder
• 1 3/4 cups flour
• 1 3/4 cups sugar
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup vegetable oil
• 7 large eggs, separated
• 1/2 tsp cream of tarter
• 1 tsp vanilla

Method:

1. Mix cocoa powder and water together. Stir well, and allow to cool. 
2. Once cooled, add flour 1 1/2 cups sugar baking soda and salt.
3. Beat egg whites together with cream of tarter until soft peaks form. Add remaining 1/4 cup of sugar, and beat until egg whites are stiff.
4. Add slightly beaten egg yolks, oil, cocoa mixture and vanilla to egg whites and using a spatula, fold gently into the whites until everything is well blended. 
5. Pour into ungreased tub pan and bake at 350º for 60-70 minutes. 
6. Invert pan and allow to cool. Remove to cake plate. This cake freezes well up to a month.

Chocolate Ganache Ingredients:

• 1 cup heavy cream
• 4 ounces good quality milk chocolate, chopped into small pieces
• 5 ounces good quality dark chocolate, chopped into small pieces
• 2 tsp vanilla or rum extract

Method:

1. In a heave sauce pan heat cream until just boiling. Make sure you stay with it so it does not scorch or boil over. It only takes several minutes.
2. Remove from heat, stir in chocolate until completely melted. Add extract.
3. Cool slightly until ganache begins to thicken, stirring occasionally.
4. Pour slightly warm, thick ganache over cake. 

Chocolate Zucchini Cake

Do you have an abundance of zucchini this year from your garden, or given to you from a friends garden? I am very happy to receive them, there is so much you can do with them, sweet and savory. Our family enjoys this cake very much, it is moist and chocolatey with a hint of spice.
Tastes great warm with a little ice cream or just as is.

• 1/2 cup of hard margarine, softened
• 1/2 cup of vegetable oil
• 1 1/2 cups of sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup of sour milk (1 teaspoon of lemon juice of vinegar at the bottom of the measuring cup and fill with milk, let stand a few minutes)
• 2 1/2 cups flour
• 4 tablespoon cocoa
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2 cups coarsely shredded zucchini
• chocolate chips for sprinkling on top of the cake before baking

1. Combine margarine, oil with the sugar and vanilla, beat well.
2. Add eggs one at a time beating well with each addition.
3. Sift all the dry ingredients together, adding into the wet mixture alternately with the milk.
4. Stir in the zucchini.
5. Pour into a 9x13 baking dish.
6. Sprinkle the top with desired amount of chocolate chips.
7. Bake at 325 for 40-45 minutes of cake test is done.

Cherry / Raspberry Coffee Cake

There's nothing not to like about this coffee cake/dessert! You can change up the fruit to your liking. It's easy to make . . . a combination between a Platz and a cobbler. Another recipe from my mom.

Ingredients:

• 2 ¼ cups flour
• ¾ cup sugar
• 1 teaspoon baking powder
• 1 teaspoon soda
• ¾ teaspoon salt
• ¾ cup butter
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 can cherry pie filling
• 1 - 6oz pkg raspberries (frozen)
  
  Crumb Topping
• ¾ cup sugar
• ½ cup flour
• ¼ cup butter

Method:

1. Grease 9x12 or 10 inch round spring form pan. If you want to be able to lift out rectangular shaped cake, line pan with parchment paper.
2. Mix dry ingredients and cut in butter with pastry blender, till crumbly.
3. In a separate small bowl, beat eggs with fork, stir in buttermilk and vanilla.
4. Add wet ingredients to dry ingredients, stirring to moisten.
5. Divide batter, spreading just over half of it (about 2/3) into greased pan.
6. Spread with cherries and then raspberries. (frozen raspberries are easy to crumble by hand)
7. Using a teaspoon, dot the rest of the batter over the fruit.
8. Make crumb topping, using pastry blender, and sprinkle over cake.
9. Bake at 350° F for 45 - 50 minutes.
10. Serve plain, with whipped cream or ice cream.

for the visual learner - click to enlarge

Coffee Cake

This is my favorite coffee cake recipe which I asked for politely and received from my daughter Alison. Then I went and tweaked it a bit.  I made it often for our staff and found it disappearing real quick when coffee break rolled along. I miss those days, maybe I should find another coffee room to supply with baked treats.

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cups sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Topping:

• 1/2 cup brown sugar
• 2 tablespoons cinnamon
• 2/3 cup walnuts, chopped

1. Cream butter and sugar, add eggs and mix well.
2. Whisk in sour cream and vanilla.
3. Combine flour, baking powder, baking soda, salt, and stir into the creamed mixture until blended.
4. Pour half the batter in a greased bundt or angel food pan. Sprinkle with half the topping.
5. Spoon the rest of the batter over the topping and sprinkle with the rest of the topping.
6. Bake in a 350º oven for 45 to 50 minutes, or until toothpick poked into cake comes out clean.

Rhubarb Coffee Cake

In April I visited the Skagit Valley Tulip festival and after I walked through the beautiful tulip fields I stopped at a fresh road stand market in the valley on my way back home. They had fresh rhubarb from their fields available so I decided to buy some to take home. I ended up making a Rhubarb Coffee Cake.

I'll admit that I had never used rhubarb in my kitchen before but was pleased with the lovely color and result.

Rhubarb Coffee Cake

Filling:

• 3/4 cup sugar
• 1/3 cup cornstarch
• 4 cups fresh washed and chopped rhubarb
• 2 tablespoons fresh squeezed lemon juice

Optional: 

You can add 1 cup fresh blueberries and 1 cup fresh strawberries or 2 cups fresh strawberries and then cut down on the rhubarb to 2 cups.

Cake:

• 3 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup cold butter
• 2 eggs
• 1 cup buttermilk (I used powdered buttermilk mix)
• 1 teaspoon vanilla

Topping:

• 3/4 cup sugar
• 1/4 cup flour
• 1/4 cup quick cooking oatmeal

• 1/4 cup cold butter

For the filling:

1. Combine the sugar and cornstarch in a sauce pot and add in the rhubarb. 
2. Cook over medium heat until the sugar and cornstarch dissolves with the liquid that is extracted from cooking the rhubarb. 
3. Cook for at least 2 minutes. This helps the cornstarch break down. 
4. Remove from heat and add the lemon juice. Allow to cool.

Preheat oven to 350 degrees and prepare a 9 x 13 baking pan by lightly greasing it.

Method for Cake and Topping:

1. Combine flour, sugar, baking powder and baking soda together in bowl.
2. Cut in the butter.
3. Beat eggs, buttermilk and vanilla in small bowl and add to the the other ingredients until moistened.
4. Put 2/3 of this batter into prepared pan.
5. Spread the filling on top of this layer.
6. Add the remaining batter on top spreading it as evenly as you can. Don't worry if you can't cover it all. Also the batter will be sticky to deal. You can grease your fingers with a little butter to help spread the batter.
7. In a small bowl combine the dry topping ingredients.
8. Cut in the butter until crumbly.
9. Spread the topping over the top of the last layer of batter as evenly as possible. 
10. Bake in preheated oven for 50 minutes or until tester comes out clean and top begins to become golden brown. Ovens vary, so check after 45 minutes and don't worry if it takes longer than 50 minutes.

Rhubarb Cake

In rhubarb season this year, I bought ten pounds of rhubarb from a lady who grows and sells it from her farm. It was fresh picked just for me and it wasn't long after it was pulled from the plants that it was washed, in my oven or in the freezer.
One of my aunts shared a tip with me about freezing rhubarb. She said instead of freezing it pre-chopped, it preserved much better left in full stock with part-ends on. So I tried it that way this year - one immediate advantage is that it saved me a lot of chopping time!!

My husband's mother was known as a good baker and she made a rhubarb cake that my husband loves ... He doesn't like rhubarb pie 😞, which is my favorite pie ... but he does like this rhubarb cake. Especially since his Mom has been gone many years.

Above is a photo of my mother-in-law's handwritten recipe ...  and the translation below.

• 2 eggs 
• 1 cup sour cream 
• 1 1/4 cup sugar 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt
• 2 cups flour 
• 2 cups rhubarb (or amount as desired) 

1. Beat eggs well, add sugar and beat until well mixed.
2. By hand stir in sour cream.
3. Blend dry ingredients and stir into egg/sour cream mixture until smooth. 
4. Pour into 9"x14" baking pan and smooth top with spoon. 
5. Sprinkle chopped rhubarb over top of batter. 
6. Follow instructions for crumb topping. 
7. Bake for 35- 40 minutes in 350 degree F oven. 

crumb topping 

• 1 cup sugar 
• 1/4 cup flour 
• 1/4 cup butter 
• 1 package vanilla sugar

1. Mix sugar and flour.
2. Rub butter into sugar/flour until evenly crumbed.
3. Sprinkle crumbs over batter.
4. Sprinkle contents of vanilla sugar package over the top of crumbs. (This really MAKES the crumb topping!) 

Carrot Cake for 30

One of the first things that I would encourage you to do if you are doing a lot of baking for a large crowd would be to invest in a proper pan.  I have an 11 X 15 straight sided light-colored aluminum pan that serves  30 pieces.  You could probably divide it in half and bake it in two 9 X 13 pans but the cake would not be as deep nor would it bake as evenly flat on top.  Carrot cake can be baked the day ahead which just allows the flavors to blend and gives you a bit more of a breather when you are preparing for a larger group.

Cake ingredients

• 5 cups grated carrots (about 8 medium sized)
• 2 19 ounce/ 540 ml pineapple chunks, drained
• 6 eggs  or to equal 1 1/3 cups  (this is important as in this quantity egg size makes a difference
• 1 1/4 cups canola oil
• 1 cup white sugar
• 1 1/2 cup brown sugar (packed)
• 4 cups flour
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 3 teaspoons cinnamon
• 2 teaspoons salt

Icing ingredients

• 1  8 ounce package cream cheese
• 2 tablespoons maple syrup
• 2 tablespoons egg white powder
• 4 cups icing sugar

1. Preheat oven to 350 F  (you will turn it down for baking)
2. Use a food processor to grate carrots if you have one or grate the carrots with a medium sized grater and set aside.
3. Put the pineapple in the food processor and pulse until it is mushy.  (if you do not have a food processor you could use crushed pineapple but the quantity in the can would be different so rather use 2 cups well drained crushed pineapple). Set aside
4. Line your pan with parchment paper and bring up the sides on two of the sides if you want to remove from pan.  Do not grease the remaining sides .. cakes cannot crawl up a greased side.
5. In a large bowl whisk together the dry ingredients.
6. In another large mixing bowl, combine the eggs, and sugars and beat until light.
7. Add oil and beat until thick.
8. Add the dry ingredients and mix just until moistened.
9. Add the carrots and pineapple and stir until well combined.
10. Spread evenly in the pan.
11. Put in the oven on the center rack and turn the oven down to 325.
12. Bake 50 minutes or until a toothpick tests clean in the center of the cake.
13. Let cool and then remove from pan if the cake is to be decorated for display.

To make the icing

1. In a large mixing bowl combine all the ingredients and mix on low until just combined and then beat until light.
2. Spread on cake and then refrigerate.

If you want to make the cake ahead but don't have refrigerator room for your party, only spread icing on an hour before serving. 

To decorate sprinkle with 2 cups crushed walnuts if desired.  This is a perfect topping.  It cuts the sweetness of the cream cheese icing and covers up the imperfect spreading of icing.

Jam Tart

Here is another way to use up jam, last time I used up strawberry jam in muffins, today it will be apricot jam in a tart.
I love the buttery taste and the crunchiness of the coarse sugar and cornmeal in this tart.

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 large egg
• 1/2 teaspoon coconut extract, use whatever flavor you like with the jam you are using
• 1 1/4 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup cornmeal
• 1 cup jam
• Coarse sugar for sprinkling on top of tart

1. Mix butter and sugar till combined. Stir in egg and coconut extract.
2. In another bowl whisk together dry ingredients, except for the coarse sugar.
3. Add dry ingredients to the butter mixture just until it comes together, don't over mix.
4. Separate dough, form about 2/3 of it into a disk, wrap up and chill. Do the same with the remaining 1/3.
5. Once chilled, allow to warm slightly to room temperature. Then take the 2/3 disk and press the dough into a slightly greased 9" pan, patting it evenly onto the bottom and sides.
6. Spread jam over dough. Roll out remaining 1/3 of the dough using as little flour as possible and place on top of jam. I cut star shaped pieces but as you can see it kind of rises together and you can't really see the shapes.
7. Sprinkle top generously with coarse sugar.
8. Bake in a 375º oven for 25 minutes.
9. Cool and serve. May be served warm.

Cinnamon Bun Cake

This cake really does taste like a cinnamon bun. Delicious served warm. I think it would be great to serve for brunch even if it is a cake.

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups milk
• 3 cups flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 3/4 cup brown sugar
• 2 tablespoons flour
• 3 teaspoons cinnamon
• 3/4 cup butter, softened
• 1 3/4 cups icing sugar
• 3 tablespoons milk
• 1 teaspoon maple extract

Method:

1. Cream butter and sugar, add eggs, vanilla, and milk.
2. Add dry ingredients and mix until well combined.
3. Pour into a 9" x 13" greased pan.
4. Whisk together brown sugar, 2 tablespoons flour, cinnamon, and butter until creamy
5. Drop evenly over batter by tablespoons and swirl through the batter with a knife.
6. Bake in a 350º oven for 45 minutes.
7. In  small bowl whisk icing sugar, milk, and maple extract until smooth.
8. Drizzle over warm cake.
9. Serve warm, although it tastes great even after it has cooled.

Peach Almond Coffee Cake

This coffee cake is delicious plain or take it up a notch by adding whipped cream and more toasted almonds and it is fit for a queen. Serve it as a dessert or for brunch, either way you will please the taste buds.

• 1/2 cup butter, softened
• 1 cup sugar, divided
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 cans each 398 ml/ canned peach slices 
• 1/4 cup almonds, sliced and toasted

1. In a medium sized bowl beat butter and 3/4 cup sugar on medium high until light and creamy.
2. Add eggs, sour cream, and extracts and stir until well blended and the batter is smooth.
3. Whisk together dry ingredients except cinnamon and mix just until combined.
4. In a small bowl whisk together remaining 1/4 cup sugar and cinnamon.
5. Spread 1/2 the batter in a greased 10" round spring form pan. You can use a square pan.
6. Top with half the peaches and sprinkle half the sugar cinnamon mixture over peaches.
7. Spread remaining batter over peaches and arrange the remaining peaches in a uniform pattern and sprinkle with remaining sugar cinnamon mixture.
8. Sprinkle almonds over top.
9. Bake in a 350º oven for 1 and 15 minutes. Check cake if it's done at 55 minutes.
10. Serves: 10 generous slices

Ginger Cookie Cake

This is a pretty and delicious recipe for any special occasion. It's easy enough to put together, you can let your children help. I found this recipe in a grocery store newsletter.

• 1 1/2 cups whipping cream 
• 3 tablespoons maple syrup, divided
• 35 crispy gingersnap cookies
• Raspberries
• Blueberries or blackberries

1. Whip together cream and 2 tablespoons maple syrup until stiff peaks form.
2. Divide whipped cream into 5 equal portions.
3. Spread 1 portion whipped cream onto your serving platter.
4. Arrange 7 cookies on top of the whipped cream sides touching, 6 to form a circle and 1 in the center. Cover with another portion of whipped cream. Leave edges of cookies uncovered.
5. Repeat until you have 5 layers, staggering cookies in each layer. You will end up with whipped cream as the top layer.
6. Cover and refrigerate at least 6 hours. The cookies will soften and become cake like in texture.
7. Just before serving garnish with raspberries and blueberries, or blackberries. Using all 3 fruits would be tasty as well.
8. Drizzle remaining tablespoon of maple syrup over berries. 
9. Serves: 8 - 10 

Flash Back Friday ~ Chocolate Cake

For Flash Back Friday I've chosen to bring back this chocolate cake. It was a favorite in my growing up years and it was baked most every Saturday. Once my youngest brother was old enough to bake he would whip up this cake in short order and it was always delicious. My older brothers would deem the cake a success if they could squeeze it in their hands into a dense bar shape.
It is a simple recipe and so moist and delicious. I have changed it up a wee bit from the old recipe.

Ingredients:

• 2 tablespoons butter, melted
• 1/4 cup cocoa
• 1 cup flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• Buttermilk
• 1 teaspoon vanilla

1. Melt butter and stir in cocoa until well blended. Set aside.
2. In a medium sized bowl, whisk together dry ingredients.
3. Break egg into a 1 cup measuring cup and fill with buttermilk.
4. Pour egg mixture and cocoa mixture into the dry ingredients and whisk until well combined.
5. Pour into a greased 8" pan and bake in a 350º oven for 30 minutes.
6. Serve warm with whipped cream. Add a few berries and chocolate shavings and you have a special dessert.

Update: Here is a 'blooper version'. The cake pan slipped out of my hands while I was taking it out of the oven and bounced back into the oven thankfully right side up. And a good thing I was planning to make a trifle anyway.

And this what you can make with a cake mishap..trifle.

Apple Blueberry Dump Cake

I saw this idea on a cooking show and wanted to see if it would work with some of my frozen fruit. It did turn out and those who ate it enjoyed it. Use whatever frozen fruit you might have. I had blueberries from our bush and apple slices from our tree.

Ingredients:

• 1 quart frozen blueberries
• 1 quart frozen apple slices
• 1 box yellow cake mix
• 3/4 cup oatmeal
• 3/4 cup chopped nuts
• 1/2 cup melted unsalted butter

Method:

1. Preheat oven to 350 degrees.
2. Dump frozen fruit in a prepared (greased)  9 x 13 or larger baking dish.
3. Sprinkle cake mix evenly over the top of the fruit.
4. Sprinkle oats evenly over the top of the cake mix.
5. Sprinkle nuts evenly over the top of the oatmeal.
6. Drizzle melted butter over the top as evenly as possible.
7. Bake in 350 degree oven for 55-60 minutes.
8. Cool slightly and serve with ice cream or whipped cream.

Lemon Cake

This lemon cake has a tangy citrus punch. Add a dollop of whipped cream with a little lemon zest and you will have yourself an awesome dessert.

• 1/2 cup butter, softened
• 3/4 cup sugar
• 4 large eggs, beaten and room temperature
• 1 1/2 teaspoons vanilla
• Juice and zest of 3 medium sized lemons
• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt

1. Cream butter and sugar until creamy and light.
2. Add eggs one at a time, beat until well combined. 
3. Stir in vanilla, juice, and zest of the lemons.
4. Sift together flour, baking powder, salt, and fold into the rest of the mixture.
5. Bake in a greased 8" x 8" pan in a 350º oven for 35-40 minutes or until golden in color.
6. Remove cake from oven to a cooling rack and pour glaze over the hot cake. 

Glaze:

• 1/2 cup citrus juice, I used 1/4 cup lemon and 1/4 cup orange
• 1/4 cup honey
• 1 tablespoon sugar

1. In a small saucepan over medium heat heat juices and honey until honey is dissolved.
2. Pour over hot cake and sprinkle with sugar.
3. Serve warm or cold with whipped cream.

Applesauce Bundt Cake

Our daughter in law cans her own fruit and I had some jars of applesauce from her that I wanted to use in a cake. This recipe that I found on the Food Network site uses 2 cups of applesauce and fit the bill nicely. I omitted some of the ingredients in the original recipe. It was served on a weekend when all of our kids were together at our home and everyone gave it a thumbs up!

Ingredients:

• 1/2 cup unsalted butter, softened.
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2-1/4 cups flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups applesauce, unsweetened
• 1 cup chopped walnuts (optional)
• Powdered sugar for dusting

Method:

1. Preheat oven to 350 degrees F.
2. Cream butter in large bowl.
3. Add sugar and continue creaming.
4. Add one egg at a time and continue beating.
5. Add the vanilla and beat until fluffy.
6. Sift together the flour, baking soda, salt and cinnamon.
7. Alternate adding the dry ingredients and the applesauce to the creamed ingredients.
8. Fold in the walnuts.
9. Pour evenly into a greased and floured bundt pan. 
10. Bake for 45 minutes or until cake tester comes out clean.
11. Cool in pan and then invert onto cake plate.
12. Dust with powdered sugar when completely cooled. 
13. Serves 10 or more.

 

Stawberry Pudding Cake

Today in the U.S.A. many are celebrating the 4th of July or Independence Day with barbecues and other gatherings with lots of red, white and blue decorations. This dessert would be great to serve for this or any celebration.
This is an easy dessert to make with fresh fruit that is in season. I made a strawberry one and a blueberry one. Rhubarb would work, too. I saw this recipe on our garden store Facebook page and I modified it decreasing the sugar. It's good alone or with whipped cream or ice cream.

Strawberry Pudding Cake

2 cups sliced fresh strawberry or other fresh fruit
1/2 cup sugar
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1/2 cup sugar
1 tablespoon cornstarch
2/3 cup boiling water

Instructions
Cover the bottom of an 8 or 9 inch lightly greased square pan with fruit.
Mix 1/2 cup sugar, butter, baking powder, salt, extracts, milk and flour together. Spread evenly over the fruit.
Mix remaining sugar and cornstarch; sprinkle over mixture in pan.
Pour boiling water over the top. (This creates the glaze on the top of the cake and the pudding at the bottom).
Bake at 375 degrees for 45 minutes.

You can serve warm in a bowl with ice cream, or let it cool a bit and serve it on a plate with ice cream or whipped cream.

 
Pudding cake with blueberries on the left and strawberries on the right. We all enjoyed both!
I also used canned pears and peaches that were drained of their liquid for the cake. 

Applesauce Cake Roll

My mom used to made this Applesauce Cake Roll years ago and I had tried it once in the past and decided to try it again. It makes a nice dessert that isn't too sweet and is festive. I made a couple mistakes and will improve on my cake rolling the next time around. My company did not mind it's imperfection!

Ingredients:
3 eggs
3/4 cup sugar
1/2 cup applesauce
1 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves (optional)
1/2 cup chopped walnuts
Powdered sugar (icing sugar) for dusting

Filling:
12 oz. of cream cheese
1/4 cup sugar
4 tablespoons milk

Preheat oven to 350 degrees
Beat eggs till thick.
Gradually add sugar beating well.
Add 1/2 cup applesauce.
Sift together flour, baking powder, baking soda, cinnamon, salt & cloves.
Fold into egg mixture along with the walnuts.
Spread in greased and floured 15 x 10 x 1 jelly roll pan. I updated this step and used parchment paper that I lightly greased.
Bake in 350 degree oven for 15-20 minutes.
Immediately loosen sides and invert onto a kitchen towel.
Pull parchment paper off and cover with powdered sugar.
Roll the cake in the towel and let it cool completely. It will be a nicer roll if you roll it on the short side.
Prepare the filling by beating the cream cheese, sugar and milk together till smooth.
When the cake has cooled unfold it and spread the filling evenly on the cake.
Roll the cake again carefully, discarding the towel.
Wrap the whole cake with foil (I sprayed the foil with cooking spray) and freeze. This will make it easy to cut when ready to serve.
When ready to serve, unwrap the cake, dust with powdered sugar (icing sugar) cut slices and serve with ice cream or whip cream.

I've got room for improvement but my beginner attempt was well received and devoured.