Serving Up {Breakfast}: Cinnamon Swirl Coffee Cake

I was surprised recently when I went to share this recipe with a co-worker and discovered that I had not yet posted it.  A real oversight considering this has been a favorite of ours for a very long time.  I have taken it to many potluck events and it is a hit every single time.  The smell of cinnamon that accompanies it is enough to make this recipe a "10".  But the real secret is the sour cream in the recipe that keeps this coffee cake moist and delicious.  Yum!

One Year Ago: Smashed Parmesan Potatoes
Two Years Ago: Scor Cake

CINNAMON SWIRL COFFEE CAKE     
(recipe from Taste of Home magazine)
printable version

1 cup butter, softened
2 3/4 cup sugar, divided
4 eggs
2 tsp. vanilla
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups (16 ounces) sour cream
2 Tbs. cinnamon

Preheat oven to 350 degrees.  Prepare a bundt pan (or other tube pan) by greasing and flouring.

In a mixing bowl, cream butter and 2 cups of sugar.  Add eggs, one at a time, beating well after each addition.  Add vanilla; mix well.  combine the flour baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
In a small bowl, combine remaining 3/4 cup sugar and cinnamon.

Spoon a third of the batter into prepared pan.  Sprinkle a third of the cinnamon sugar mixture over batter.  Repeat layers two more times.  Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to wire rack to finish cooling.

Serving Up {Cake}: Lemon Sheet Cake

My husband feels very strongly that if a dessert does not contain chocolate, it is not really a dessert.  What?
As strongly as I love chocolate, there are many other delicious flavors that constitute dessert in my book. One flavor that is a close second to chocolate for me is LEMON!  Love it!  Especially in the spring and summer when the bright flavor of lemon seems to match the warmth and sunshine of the season.

I found this recipe for lemon sheet cake 15-20 years ago in a Taste of Home magazine.  I have never had to search any further - this cake is perfection.  It is moist and deliciously lemon, with a cream cheese frosting that takes it to the next level.  Yum!

I generally make this cake as written as a sheet cake, baked in a 15x10 baking pan.  But I have also baked it in a bundt pan which makes a very pretty cake to display.  If you go that route you will need to lengthen the baking time by 10 minutes or so....just keep an eye on it.  Either way, you will be in lemon heaven!

One Year Ago: Butterscotch Potato Chip Cookies
Two Years Ago: Cashew Chicken Salad
                          Raspberry Rice Pudding

LEMON SHEET CAKE     
(recipe from Taste of Home Magazine)
printable version

1 pkg. (18-ounce) lemon cake mix
4 eggs
1 can (15 oz) lemon pie filling
1 pkg. (3 oz) cream cheese, softened
½ C. butter, softened
2 C. powdered sugar
1 ½ tsp. vanilla extract

In a large mixing bowl, beat the cake mix and eggs until well blended.  Fold in pie filling.  Spread into a greased 15x10 inch baking pan.**  Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

In a small mixing bowl, beat cream cheese, butter and powdered sugar until smooth.  Stir in vanilla.  Spread over cake.  Store in refrigerator.

**I have prepared this cake in a bundt pan as well.  It works great and looks beautiful, but the baking time has to be adjusted a bit longer**

Serving Up {Cake}: Pumpkin Cake Bars

We are in the midst of pumpkin season and I am taking full advantage!  We have been enjoying a lot of pumpkin at our house as of late - in both savory meals as well as sweet treats - and yet I don't find myself tiring of it at all.  I just really love the flavor of pumpkin...especially when paired with spices and a cream cheese frosting...which brings me to this recipe.

This recipe is the perfect pumpkin cake recipe that holds nothing back when it comes to my favorite fall spices - please note the full teaspoon of cinnamon, cloves and nutmeg.  YUM!  In the end you end up with a delicious baked treat and a house that smells good enough for the kids to sniff the air as they come in from school and ask what you've been baking.  Just be careful to hide the evidence that you have already eaten three pieces before they even arrived home.  Sit down and enjoy a piece with the kids and pretend it's your first.  I mean, what they don't know won't hurt them.

And speaking of pumpkin, here is a list of some of my favorite pumpkin recipes that I have posted in the past.  There are some real goodies in there.  Enjoy!

One Year Ago: Pumpkin Cookies with Brown Sugar Icing

                          Pumpkin Knot Rolls       

PUMPKIN CAKE BARS     
(recipe from Louanne S.)

printable version

2 cups sugar

1 cup oil 

4 eggs

15-ounce can pumpkin

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cloves

1/2 tsp. salt

Heat oven to 350 degrees and grease a 15x10 jelly roll pan.  In a large bowl, combine sugar, oil, eggs and pumpkin and mix.  Add dry ingredients and blend on low until all ingredients are moist.  Then beat the batter on medium speed for 2 minutes.  Pour batter into prepared jelly roll pan and bake for 25-35 minutes or until toothpick comes out clean.

Frosting:

1/3 cup butter

3-ounce cream cheese

2 cups powdered sugar

1 Tbs. milk

1 tsp. vanilla

Combine butter and cream cheese and blend until well combined.  Add powdered sugar and milk and vanilla and blend until desired consistency, adding additional milk if needed.

Frost cooled bars and then cut into bars.

Serving Up {Cake}: Apple Cake with Butter Sauce

I mentioned last week that I had purchased 120 pounds of apples from a local farmer...and boy oh boy are we enjoying our apples!

Autumn is the perfect time to enjoy all kinds of baked apple goodies and this cake is one of my favorite!  It comes from my aunt and my mom used to make it when I was growing up and I continue to enjoy it all these years later.  The cake itself is packed with shredded apples and yummy spices, but then as you serve the cake you top it with a butter sauce that is to die for!  I will admit that I kind of like to drench my cake in sauce, so feel free to follow suit.  I won't judge.

One Year Ago: Pumpkin Bread

APPLE CAKE WITH BUTTER SAUCE     
(recipe from aunt June)
printable version

2 cups sugar
1/2 cup butter
2 eggs
4 cups shredded apples
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
dash salt
1 cup nuts (optional)

Preheat oven to 350 degrees.  Prepare a 13x9 pan by greasing and flouring it.
In a large bowl, cream together sugar and butter.  Add eggs and mix well.  Add apples and continue to blend.  Gradually add dry ingredients.  Smooth batter into prepared pan and bake for 35-45 minutes, or until a toothpick tests clean.
Serve cake warm with warmed butter sauce.

Butter Sauce:
1/2 cup butter
2 cups sugar
1 cup evaporated milk
2 tsp. vanilla

Combine sugar, butter and milk in a large saucepan over medium heat.  Bring to a soft boil and simmer for 10-15 minutes.  Remove from heat and add vanilla.
Serve warmed over warm apple cake.

Serving Up {Cake}: Darn Good Chocolate Cake

I had a birthday 10 days ago and my daughter made my birthday cake!  A moist, delicious, rich chocolate cake with a chocolate glaze....how spoiled am I?

This cake recipe is all over the internet but I want to lay claim to it before it was an internet success.  My mom had this recipe clipped from a newspaper article printed at least 12 years ago, maybe longer (long before food blogs either way).  I know it's age because she used this very cake recipe to make a dessert cake for the luncheon at my brother's wedding.  I have also taken it to two weddings myself now as the wedding cake for two of my sister-in-laws.  I can't claim that I know how to decorate a cake (and just for the record, I am retired from wedding cakes) but I can claim that the cake, at both weddings, was a hit on the flavor-meter.

But don't save this cake for some fancy occasion.  It is super quick to whip together and delicious enough to fool anyone who doesn't know better into thinking you slaved over it.

Wedding Cake #1: recipe for cake as written, topped with chocolate ganache and fresh berries

Wedding Cake #2: recipe for cake as written, topped with a white chocolate cream and then caramel drizzle

(photo from the amazing Kate Maxwell Photography)

One Year Ago: Coconut Chex Mix

DARN GOOD CHOCOLATE CAKE     
printable version

1 18-ounce chocolate fudge cake mix
1 4-serving size box instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup warm water
1/2 cup oil
1 1/2 cup chocolate chips

Preheat oven to 350 degrees.  Prepare baking pan by  greasing and dusting with flour - can use a 12-cup bundt pan, a 13x9 baking pan or two 9-inch round baking pans.

Combine all ingredients, except the chocolate chips, in a large mixing bowl.  Using an electric mixer on low speed, mix for 1 minutes.  Stop the beaters and scrape down the sides of the bowl.  Increase mixer speed to medium and mix for 2-3 minutes.  The batter will be thick but should be well combined.  Fold in chocolate chips and pour the batter into the prepared pan, spreading it evenly.

Baking time varies based on the size of pan you are using.  Test for doneness with a toothpick.
Bundt pan; bake for 50-60 minutes.
13x9 pan; bake for 35 mintues.
Two 9" round pans; bake for 25 minutes.

Serving Up {Cake}: Blueberry Buckle

My youngest is fascinated with the Disney movie "Cars" and watches (parts of) it a lot.  In one scene Lightening McQueen calls his #1 rival, Chick Hick, "Thunder" and then says, "you know, because thunder always comes after LIGHTENING" (referring to himself) which leaves Chick Hick saying, "who knew that about thunder?"

I promise I really do have a point!

I have a friend who is quite nearly the perfect homemaker - seriously!  And I have been the recipient of her perfection so many times that I will never be able to pay her back even a fraction.  She was coming over to my house one morning for a meeting with two other people and this near perfect friend told me that she would be bringing a Blueberry Buckle.  I had no idea what that was, but didn't worry because I knew if it came from her kitchen then it would be amazing.  So the morning that she shows up with this delectable goody, the other two women say, "oh did you make a blueberry buckle" and they all begin talking about it and I felt like Chick Hick, looking around saying, "who knew that about blueberry buckle?".  I know, I need to get out more, but you would be amazed at how many parallels I can find between my life and Disney.

Moving on...just as I knew that a Blueberry Buckle, whatever it was, would be to die for if it was made by my friend, it did not disappoint.  It turns out that a buckle actually falls under the category of "cobbler" but, in truth, is much more like a cake than what I consider to be a cobbler.  That's good because I think that by categorizing it as a coffee cake also means that it is allowable to eat it for breakfast, which is fine by me! 

One Year Ago: Morning Egg Casserole

BLUEBERRY BUCKLE     
(recipe from Heidi C.)
printable version

2 cups flour
3/4 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 cup butter, melted
3/4 cup milk
1 egg
2 cups blueberries, fresh (if using frozen, thaw first)

Combine the flour, sugar, baking powder, salt, melted butter, milk and egg.  Mix well and add when combined, add the blueberries carefully and quickly folding them in.  The dough gets a little firm quickly so it's easier to get the berries in the dough soon after it's mixed.   If using thawed, fold them in gently to prevent them from breaking and turning the dough blue.

Spread the batter into a buttered 8 X 8 pan.  Prepare topping.

1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup butter

Combine sugar, flour, cinnamon and butter in a bowl using a pastry blender.  Sprinkle the topping evenly over the batter.
Bake in a preheated 375 degree oven for 45 - 50 mins.  Check it at about 30 minutes - if the top is browning too much, lightly place a piece of foil over the top for the remaining cooking time.  Test with a toothpick to make sure it's cooked all the way through before removing from oven.

Serving Up {Cake} Butter Pecan Cake

My sister-in-law got married over the Memorial Day weekend and I was asked to make the wedding cake, as well as the grooms cake.  The groom enjoys bird watching, so I decorated the groom's cake as an owl.  It turned out pretty cute, if I do say so myself...

Because the wedding cake was chocolate, I wanted to make a different flavor for the grooms cake.  I decided to use my recipe for Butter Pecan Cake and it went over really well.  Normally I make my Butter Pecan Cake in a bundt pan and it is flavorful and moist enough that a sprinkling of powdered sugar (or a light glaze) is all that is needed to top it off.  Simple yet delicious!  But since I decorated it when I made the cake for the wedding, it was topped with frosting and it was delicious that way as well.  I chose to use a cream cheese frosting for the white frosting instead of a basic buttercream and, well, it was really good!

And while I am still sticking with the assurance that this cake is moist and delicious and doesn't need frosting, sometimes I simply can't leave things well enough alone.  Last month I made some white chocolate glaze for a recipe and had so much leftover that I froze the remaining.  Over the weekend I decided to pull the glaze out and use that, along with some gorgeous strawberries, to top the cake when I served it to some dinner guests. The cake was a hit served that way as well.

I guess the lesson is that you simply can't lose with this cake.  My 9-year old claims that he likes this cake better than chocolate cake - better than chocolate folks!  Now that is serious praise!

One Year Ago: Smoked BBQ Brisket
                         Potato Mac Salad

BUTTER PECAN POUND CAKE     
(recipe from Pam H.)
printable version

1 box (18-ounce) butter pecan cake mix (Betty Crocker)
1 box instant coconut cream pudding mix
4 eggs
1 cup canola oil
1 cup warm water

Preheat oven to 350 degrees.  Prepare bundt  pan by greasing/flouring.
Combine all ingredients in a large bowl and mix with electric mixer on low for 30 seconds. Scrape down the sides of the bowl and then continue to mix on medium speed for 2 additional minutes. Pour into prepared bundt pan.  Bake for 45 minutes or until toothpick tests done.
Remove from oven and cool in pan for 10 minutes.  Then remove from pan and finish cooling.
Glaze or sprinkle with powdered sugar.

Serving Up {Cookies}: Rolo Cake Mix Bars

If your local store is still selling off their Easter candy at 50% off, I highly encourage you to get over there and stock up on rolos!   I have a couple of recipes that are beyond delicious and both use rolos as an ingredient. I just love the combination of caramel and chocolate.  I thought I would share both recipes this week just in case your Easter candy was still lurking.

Today's recipe is one that I searched for in an attempt to replicate a cookie/bar that I had eaten at a church function.  When I had it for the first time, I was convinced that it used a cake mix and promptly went home and searched for something similar to it in my Cake Doctor book, disappointed when I came up empty handed.  Thank goodness for the internet!  Using technology I was able to stumble upon this, and although I don't know whether it is the exact recipe of what I originally enjoyed, it is definitely similar and definitely a hit at our house.

One Year Ago: Grandma's Banana Bread
                          Sandy's Spinach Salad

ROLO CAKE MIX BARS     
(recipe from Cookies & Cups)
printable version

1 pkg. yellow cake mix
5-ounce evaporated milk
1/4 cup butter, melted
40 (approx) rolo candies, unwrapped and cut in half

Preheat oven to 350 degrees. Prepare a 13x9 pan with non-stick spray.

In a large bowl, beat the cake mix, milk and butter with blenders until blended (batter will be thick). Divide batter in half and press half of mixture the baking pan and bake for 10-12 minutes, until set.

Remove from oven and place rolo candies, caramel side down, over crust. Drop remaining batter by tablespoonfuls over the top. Bake 22-26 minutes longer or the top begins to turn golden brown.

Cool on a wire rack prior to cutting into bars.

Serving Up {Cake}: (easy) Eclair Cake

If you have as many helpers in your kitchen as I do, this is the recipe for you!  It is a "cheater" cake that tastes really yummy but is ridiculously easy.  Easy enough that I can pass it off to my kiddos and I can walk away completely, only to return to a delicious, tempting treat.  The hardest thing about this recipe is waiting for it to refrigerate (it get's better after a day in the fridge).

I have tweaked this recipe since making it years ago for the first time, thus the somewhat vague recipe proportions.  The original recipe calls for one box of pudding to one 8-ounce container of cool whip and it was made in an 8x8 pan.  I always prefer more of a good thing, so I make it in a 13x9 and double the pudding but I keep the cool whip where it was and add cream cheese.  Totally good move on my part, if I do say so myself.  I admit that I was inspired by this pudding as I made my tweaks, and will even admit that I am not opposed to adding a can of sweetened condensed milk while I am at it.  Yum!

ECLAIR CAKE     Pin It

(recipe adapted from Kraft Food & Family)

printable version

1 box graham crackers 

2 small boxes (4-serving size) French vanilla instant pudding (plain vanilla works too)

3 1/2 cups milk

8-12 ounce cool whip

4-8 ounce cream cheese, softened

1 can chocolate frosting (or use homemade chocolate fudge frosting)

Line the bottom of a 13x9 baking pan with whole graham crackers.

In a large bowl, combine the milk and pudding and beat with beaters for 1-2 minutes.  In a separate bowl, beat cream cheese until softened.  Add pudding to cream cheese until well combined.  Fold in whipped topping.  Pour half of pudding mixture over the graham crackers.  Place another layer of whole graham crackers of top of the pudding.  Pour remaining pudding mixture over the top of those graham crackers.  Top the pudding layer with one more layer of graham crackers.

Prepare chocolate fudge frosting, or if using canned frosting warm it slightly in the microwave and stir.

Pour frosting over the top of the last layer of graham crackers.

Refrigerate for at least 12 hours prior to serving.  

***For a taller "cake" you can use a 9x9 pan and use four layers of grahams, dividing your pudding into thirds...Grahams - 1/3 pudding - Grahams - 1/3 pudding - Grahams - 1/3 pudding - Grahams - frosting!

Serving Up {Cake}: Cinnabon Cake

This recipe for Cinnabon Cake has been making the rounds on a number of blogs as of late.  I first saw this recipe on The Sister's Cafe blog almost four years ago and made it for Father's Day that year.  It was a hit then and we still enjoy it every chance we have to make it now.  If you find yourself craving cinnamon rolls, this is a great option for enjoying the delicious cinnamon goodness in about half the time.

CINNABUN CAKE     Pin It
(recipe from The Sister’s Cafe)
printable version

3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
4 Tbs. butter, melted

2 sticks butter, softened
1 cup brown sugar
2 Tbs. flour
1 Tbs. cinnamon
2/3 cups nuts, optional

2 cups powdered sugar
5 Tbs. milk
1 tsp. vanilla

In a large bowl, mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9x13 pan.

In another bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter in cake pan and then use a knife to marble/swirl through the cake.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.

Place the powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Serving Up {Cake}: Triple Layer Brownie Fudge Cake

Valentine's Day is just about here, and I'm just going to come out and say it....Chocolate says LOVE to a lot of people!  My husband is one of those that chocolate speaks to.  If you also have someone who's love language is chocolate, might I suggest this recipe for a very rich, very chocolate Valentine's Day treat.  Serve this with a couple of chocolate dipped strawberries as a garnish and I know that I would be swooning!

This recipe reminds me of something that would be served at a really nice restaurant.  One of those desserts that you order with two forks, because as good as it is, it's just too much for one person.  In fact, this recipe is just rich enough, and just chocolate enough, that my kids think of this cake as "mom and dad's chocolate cake".  And I am just okay with that :)

TRIPLE LAYER BROWNIE FUDGE CAKE     Pin It

(recipe from Taste of Home)

printable version

1 1/2 cup butter
6 ounces unsweetened chocolate, chopped
3 cups sugar
5 eggs
1 1/2 tsp. vanilla
1 1/2 cup flour
3/ tsp. salt

Frosting:
16 ounces semisweet chocolate, chopped
3 cups heavy cream
1/2 cup sugar
milk chocolate bar, shaved (optional garnish)

In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a large bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times.
Remove from refrigerator and beat until soft peaks form. Immediately spread between layers and over the top and sides of cake.
Garnish with shaved chocolate if desired.
Store in the refrigerator.