best dessert recipes: Cake

Showing posts with label Cake. Show all posts

Cranberry Pear Coffeecake

Are you still looking for that perfect Christmas morning addition to your brunch? This coffeecake fits the bill nicely. Studded with pears and cranberries and topped with a delicious streusel, it is festive, delicious and will win rave reviews from whomever is lucky enough to get to eat it!

Start by combining the flour, sugar, cinnamon,

baking powder, baking soda and salt in a large bowl. In a large measuring cup, combine the egg, buttermilk, butter and vanilla.

Whisk well, then add the wet ingredients to the dry,

and stir just until all the dry ingredients are moistened. Fold in the cranberries

and the pears.

Spread the batter into a greased and floured springform pan.

For the topping, combine the flour, oatmeal, brown sugar, orange zest and butter.

Cut in the butter until the mixture resembles coarse crumbs, then sprinkle the topping over the cake batter.

Bake for about 45 minutes, then cool on a wire rack for 20 minutes or so before removing the side of the pan.

This is delicious served either warm or at room temperature.

One year ago: Snickers Fudge
Two years ago: Caramel Corn with Peanuts
Three years ago: Sausage and Spinach Stromboli
Four years ago: Cranberry Bread

Cranberry Pear Coffeecake

Cake:
2 cups flour
3/4 cup sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
3/4 cup buttermilk
1/4 cup butter, melted
1 tsp. vanilla
1 large pear, peeled and coarsely chopped
1 cup fresh or frozen cranberries, thawed and chopped

Streusel topping:
1/4 cup flour
1/4 cup oatmeal
1/4 cup brown sugar
1 tsp. grated orange peel
3 Tbsp. cold butter, cut into chunks

In a large bowl, combine the flour, sugar, cinnamon, baking powder, salt and baking soda. In a small bowl, whisk the egg, buttermilk, butter and vanilla. Stir the wet ingredients into dry ingredients just until moistened. Fold in the pear and cranberries.

Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine flour, oatmeal brown sugar and orange zest. Cut in butter until the mixture resembles coarse crumbs; sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack. Makes 12 servings.

baking powder, baking soda and salt in a large bowl. In a large measuring cup, combine the egg, buttermilk, butter and vanilla.

Whisk well, then add the wet ingredients to the dry,

and stir just until all the dry ingredients are moistened. Fold in the cranberries

and the pears.

Spread the batter into a greased and floured springform pan.

For the topping, combine the flour, oatmeal, brown sugar, orange zest and butter.

Cut in the butter until the mixture resembles coarse crumbs, then sprinkle the topping over the cake batter.

Bake for about 45 minutes, then cool on a wire rack for 20 minutes or so before removing the side of the pan.

This is delicious served either warm or at room temperature.

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Pumpkin Cupcakes with Spiced Cream Cheese Frosting

These delightful cupcakes are a fun fall treat, and would make a great Thanksgiving dessert for the folks who (gasp) do not care for pumpkin pie. (I find that little ones, especially, can't warm up to pumpkin pie. Poor them.) Lightly spiced and topped with a (also) lightly spiced cream cheese frosting, it's difficult to eat just one. Good thing this recipe makes plenty. And it starts with a cake mix, so it couldn't be easier.

In a large mixing bowl, combine the cake mix, pudding mix, pumpkin,

eggs, oil, water,

cinnamon, cloves

and vanilla. Beat on low speed until all the ingredients are moistened, then beat on medium speed for two minutes, scraping down the bowl once in a while. Scoop the batter into paper-lined or greased muffin cups and bake for 20 minutes. Let cool in the pan for a few minutes, then remove to cool completely on a wire rack.

For the frosting, combine the butter, cream cheese, vanilla and cloves

and beat until combined. Gradually add in the powdered sugar

and beat until smooth. Frost the cooled cupcakes

then refrigerate them for an hour or so to let the frosting set. Gobble, gobble!

One year ago: Curried Chicken and Wild Rice Soup
Two years ago: Crumb Topped Apple and Pumpkin Pie
Three years ago: Sweet Potato Pound Cake
Four years ago: Thanksgiving Side Dishes

Find more ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Weekly Creative, Full Plate, Showcase Your Talent, Foodie Friday, Food Frenzy, Foodie Friday (#2), Foodtastic Friday, Friday Flash, Blog Strut.

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Cupcakes:
1 (2-layer size) yellow cake mix
1 4-serving size) vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. vanilla

Spiced Cream Cheese Frosting:
1 - 8 oz. package cream cheese, softened
1/4 cup butter, softened
1/4 tsp. ground cloves
1 tsp. vanilla
3 cups powdered sugar (or more)

For the cupcakes, beat cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, cloves and vanilla in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake at 350 for 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes. Refrigerate frosted cupcakes for an hour to allow frosting to set.

eggs, oil, water,

cinnamon, cloves

For the frosting, combine the butter, cream cheese, vanilla and cloves

and beat until combined. Gradually add in the powdered sugar

and beat until smooth. Frost the cooled cupcakes

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Crusting Buttercream Frosting

Our sweet Jonas celebrated his 7th birthday this week, and my contribution was a "bat signal" cake. Buttercream is my frosting of choice, but it can be difficult to get a really smooth look to buttercream on a large cake, like this two layer 10-inch round. Fortunately, my sister was in town visiting this week and she had just the frosting recipe that I needed to get the smooth look I wanted. When I made this cake I really didn't intend to write a blog post about it, so I didn't take a lot of photos of the method, but I liked the frosting so much I decided I had to share it.

Print Recipe

Crusting Buttercream Frosting (Viva Paper Towel Method)

2 pounds sifted powdered sugar
1/2 cup (1 stick) butter, softened
1 1/2 cups solid vegetable shortening (Crisco)
2 tablespoons clear vanilla extract
1/4 teaspoon almond extract
1/3 cup water (I used heavy cream)
Optional: 1 - 2 tablespoons meringue powder for humid climates

In the bowl of a stand mixer, cream butter, shortening, and extracts until smooth. Gradually add powdered sugar, meringue powder, and water (or cream). Mix thoroughly on low speed until smooth and creamy. Fill a decorator bag with frosting and use a #18 tip to spread rows of frosting up and down around the sides of a crumb-coated cake. Dip an off-set spatula in very hot water, dry, and spread the frosting smooth. Using the #18 tip, fill in the top of the cake with rows of frosting, then smooth with the hot spatula. Allow the cake to set for 15 minutes before covering frosting with the SMOOTH side of a Viva paper towel and gently smoothing with a fondant smoothing tool. Decorate cake as desired.

There is a great tutorial with photos of this process here that should help out tremendously. This method is not hard to do, and the result is a nice smooth frosting that is easy to decorate.

Some of the tools needed for the Crusting Buttercream Frosting are Viva Paper towels, a #18 decorator tip, and a fondant smoothing tool.

Once the buttercream has been smoothed with the paper towel, it looks almost like fondant.

This recipe was shared with:
Arkansas Women Bloggers

Some of the tools needed for the Crusting Buttercream Frosting are Viva Paper towels, a #18 decorator tip, and a fondant smoothing tool.

Once the buttercream has been smoothed with the paper towel, it looks almost like fondant.

This recipe was shared with:
Arkansas Women Bloggers

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Pumpkin White Chocolate Chip Bars

It is obvious that these bars will not win any beauty contests. But they will win taste contests. It's hard to believe that something so simple could be so delicious, but it's true. I took a pan of these to a family gathering, and every person ate at least two. Including "some people" who claim to not like pumpkin. After inquiring "Why don't these have frosting?" another certain person asked for a second piece before even finishing her first... So, there you have it. They are that good.

You don't even need a mixer to throw these together - they come together super quickly with just a whisk and wooden spoon.

In a large bowl, combine the flour, baking soda, salt, cinnamon,

ginger, nutmeg

and cloves and whisk together. In a separate bowl, combine the melted butter, sugar, and brown sugar

and whisk until combined. Then add the egg, vanilla,

pumpkin and yogurt

and stir until blended. Add the dry ingredients to the pumpkin mixture,

and stir until all the ingredients are incorporated. Fold in the white chocolate chips.

Spread the batter evenly into a greased 9x13 pan.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before cutting into bars, and then devouring.

One year ago: Layers of Love Brownies
Two years ago: Carrot Potato Gratin
Three years ago: Apple Almond Coffee Cake
Four years ago: Winter Squash and Apple Soup

Find more great inspiration at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Pumpkin White Chocolate Chip Bars

2 cups flour
1 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves

1/2 cup butter, melted
1/2 cup plain or vanilla yogurt
3/4 cup sugar
1/2 cup brown sugar
1 egg
2 tsp. vanilla
1 heaping cup canned pumpkin puree
1 cup white chocolate chips

In a large bowl whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves and set aside.

In another large bowl whisk together the melted butter and sugars. Add the egg, then vanilla, yogurt and pumpkin and blend together well with the whisk.

Pour the bowl of dry ingredients into the bowl of wet ingredients and stir until combined. Fold in the white chocolate chips.

Scoop the batter into a greased 9x13 baking pan and spread it evenly.

Bake at 350 for 25-30 minutes, or until it appears set and a toothpick inserted in the center of the pan comes out clean. Cool completely on a wire rack.

Recipe Source: Adapted from Glorious Treats

ginger, nutmeg

and cloves and whisk together. In a separate bowl, combine the melted butter, sugar, and brown sugar

and whisk until combined. Then add the egg, vanilla,

pumpkin and yogurt

and stir until blended. Add the dry ingredients to the pumpkin mixture,

and stir until all the ingredients are incorporated. Fold in the white chocolate chips.

Spread the batter evenly into a greased 9x13 pan.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before cutting into bars, and then devouring.

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Caramel Banana Upside Down Cake

It's that time again - Secret Recipe Club Reveal Day. This month I had the privilege of baking from Denise's blog, From Brazil to You, which is full of Brazilian specialties (as you might guess from the title) and other yummy options. It didn't take me long to pick my recipe - since I love anything banana and anything with a caramel sauce, it had to be this Banana Upside Down Cake! Although mine stuck to the pan a little (oops!) it was still absolutely delicious.

This cake has a few steps, but we'll start by making the cake batter. Cream together the butter and sugar, then add the vanilla.

Mix until blended, then add the egg yolks, one at a time, and beat well after adding each.

Combine the flour, baking powder and salt in a medium bowl, and add the flour mixture to the batter alternately with the milk.

Now in a separate small bowl, beat the egg whites until frothy. Add the cream of tartar,

and beat on medium until the egg whites form stiff peaks. Gently fold the egg whites into the cake batter.

Now, make the caramel topping. Combine the butter, brown sugar,

cinnamon, nutmeg

and cloves in a small saucepan. Heat over medium low heat, stirring constantly, until the butter is melted. Then continue to cook without stirring until the sugar carmelizes and forms little bubbles on the edge.

Pour the caramel sauce into a greased 9-inch round cake pan.

Top with sliced bananas,

then with the cake batter.

Bake for 45 minutes or until a toothpick comes out clean. Cool the cake on a wire rack for 10 minutes, then carefully run a knife around the edge of the cake and invert onto a serving platter.

Serve with ice cream, or plain - it's delicious either way!

One year ago: Roasted Brussels Sprouts with Maple and Cayenne
Two years ago: Double Berry Banana Muffins
Three years ago: Pumpkin Cake Roll
Four years ago: Double Corn and Potato Chowder

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.

Caramel Banana Upside Down Cake

Cake:
1-1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
1 Tbsp. vanilla
2 eggs, separated
1/2 cup whole milk
1/4 tsp. cream of tartar

Caramel Banana layer:
4 Tbsp. butter, cut in small pieces
3/4 cup brown sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
A dash of ground cloves
1/4 tsp. vanilla
2 large ripe but firm bananas, sliced diagonally 1/4 inch thick

In a medium bowl, sift together the flour, baking powder, and the salt.

Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy. Then, beat in the vanilla extract. Next, add the egg yolks, one at a time, beating well after each addition. Add the flour mixture, alternating with the milk in three additions.

In a separate clean and dry stainless steel bowl, whisk the egg whites at low speed until frothy. Add the cream of tartar. Then, beat at medium speed, increasing the speed gradually to high until the whites form a firm peak. With a large rubber spatula gently fold the beaten egg whites into the cake batter.

For the caramel layer, place the butter, brown sugar, cinnamon, nutmeg and cloves in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved. Without stirring, continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture. Then remove from heat, add the vanilla, and stir.

Pour caramel into a greased 9" round cake pan. Evenly arrange the sliced bananas on top of the caramel. Pour the cake batter into the caramel-and-banana lined cake pan. Smooth the top.

Bake at 350 for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean (the top of the cake will have browned and also will start to pull away from the sides of the pan).

Remove from oven. Place on a wire rack to cool for approximately 10 minutes. Run a small metallic icing spatula or a sharp knife around the edge of the pan. Invert the banana upside down cake onto a serving plate. Serve warm with vanilla ice cream. Serves 8.

Mix until blended, then add the egg yolks, one at a time, and beat well after adding each.

Combine the flour, baking powder and salt in a medium bowl, and add the flour mixture to the batter alternately with the milk.

Now in a separate small bowl, beat the egg whites until frothy. Add the cream of tartar,

and beat on medium until the egg whites form stiff peaks. Gently fold the egg whites into the cake batter.

Now, make the caramel topping. Combine the butter, brown sugar,

cinnamon, nutmeg

Pour the caramel sauce into a greased 9-inch round cake pan.

Top with sliced bananas,

then with the cake batter.

Bake for 45 minutes or until a toothpick comes out clean. Cool the cake on a wire rack for 10 minutes, then carefully run a knife around the edge of the cake and invert onto a serving platter.

Serve with ice cream, or plain - it's delicious either way!

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Pumpkin Angelfood Cake

This is a delightful fall dessert that won't make you feel guilty at all, even after eating two pieces. Pumpkin flavored angelfood is filled and topped with a ginger scented whipped cream - perfect for this month's Improv Challenge of cake and frosting!

If you want to, you can use a homemade angelfood base, but for convenience I used a boxed mix. In my (short) experience of making angelfood cakes, I have found there are two varieties - one has everything in one bag inside the box, and the other has two separate bags, one with an egg white mixture and one with a cake mixture. Be sure you know which mix you have, because it DOES make a difference. (Don't ask me how I know.)

If you have the kind that is divided, mix the egg white packet with 1 cup water (NOT what's called for on the box!) and beat until stiff peaks form. It should look like this when you lift the beaters.

Now carefully add the pumpkin pie spice,

pumpkin,

and the cake batter mix along with a tablespoon of flour and mix until well combined. (If your cake mix box only has one packet, simply combine the water, cake mix, flour, pumpkin and pumpkin pie spice and beat until well combined.) Pour into an ungreased tub pan.

Bake the cake on the lowest rack in the oven for 40-47 minutes or until it is deep golden and the cracks on top are dry.

Immediately tip the cake pan on top of a glass bottle (maybe your favorite fall drink?)

and let the cake cool for at least two hours. Run a large knife around the edge of the cake pan to loosen it, then remove from the outside pan, and carefully use a knife to separate the cake from the tube section.

To make the filling/frosting, combine the powdered sugar and whipped cream

and beat on high until stiff. Fold in the chopped crystallized ginger.

Carefully cut the cake into two halves.

Spread half the filling on the cake bottom,

top with the other half of the cake,

and top with remaining frosting. Sprinkle with additional pumpkin pie spice.

Cake, frosting, pumpkin, whipped cream, what could be better?

One year ago: Chicken Gnocchi Soup
Two years ago: Caramel Cracker Bars
Three years ago: Pumpkin Cake
Four years ago: Cranberry Gingerbread Muffins

See more cake and frosting ideas below. And get more inspiration at Full Plate Thursday, Showcase your Talent, Foodie Friday, Friday Flash, TGIF, Friday Food Frenzy, Foodie Friday (#2), Food on Friday.

Pumpkin Angelfood Cake

Cake:
1 box (1 lb) white angel food cake mix
1 Tbsp. flour
1 1/2 tsp. pumpkin pie spice
3/4 cup pumpkin puree
1 cup cold water

Ginger-Cream Filling:
2 cups whipping cream
1/4 cup powdered sugar
2 Tbsp. finely chopped crystallized ginger

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Note: if your cake mix has two separate packets - one of egg whites and one of cake batter, be sure to follow the directions on the cake mix box, but use only the water called for in this recipe.)

Place the pan on the lowest oven rack and bake at 350 for 40 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

Recipe Source: Betty Crocker

Now carefully add the pumpkin pie spice,

pumpkin,

Bake the cake on the lowest rack in the oven for 40-47 minutes or until it is deep golden and the cracks on top are dry.

Immediately tip the cake pan on top of a glass bottle (maybe your favorite fall drink?)

To make the filling/frosting, combine the powdered sugar and whipped cream

and beat on high until stiff. Fold in the chopped crystallized ginger.

Carefully cut the cake into two halves.

Spread half the filling on the cake bottom,

top with the other half of the cake,

and top with remaining frosting. Sprinkle with additional pumpkin pie spice.

Cake, frosting, pumpkin, whipped cream, what could be better?

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Pages

Cranberry Pear Coffeecake

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Crusting Buttercream Frosting

Pumpkin White Chocolate Chip Bars

Caramel Banana Upside Down Cake

Pumpkin Angelfood Cake