Cake
I pinned this recipe ages ago but just made them for the first time a few weeks ago and have made them weekly since! These got RAVE reviews not only from my family but from Jim’s Army National Guard unit along with my Dad’s gun club. Both places I sent them into there was not a crumb to be found! These are great as a morning bite with a cup of coffee or a simple dessert to share!
INGREDIENTS
2 cups all purpose flour
2 cups firmly packed brown sugar
1/2 cup butter, softened
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
8 ounces sour cream
1 teaspoon vanilla
1 large egg
2 cups peeled chopped apples, I used honey crisp.
DIRECTIONS
Heat oven to 350 degrees. In a large bowl combine flour, brown sugar and butter. Beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of this mixture into the bottom of an un greased 13×9 pan.
Add the following ingredients into the remaining crumb mixture, cinnamon, baking soda, salt, sour cream, vanilla and egg. Mix well to combine. Stir in the apples and spoon evenly over the crumb mixture.
Bake at 350 for 30-35 minutes. Mine were done in 30 minutes. When an inserted toothpick comes out clean they are done. Can be served warm or cold. May I suggest some vanilla ice cream?
Enjoy,
Anne
We were spending some time in New York with Amanda, Steve and our twin Grandchildren Luna and Aksel. Before we left home in the motorhome I was thinking of what I could make with Luna for a fun dessert for everyone. We celebrate a number of holidays in July so I remembered a no bake dessert that was VERY popular way back in our flight school days……late 80’s! I have just aged us but I thought this was the absolute perfect dish for Luna to make…..it’s no bake with super simple ingredients that everyone will love! Luna made this with strawberries but we all agreed adding some sliced bananas would be great! I did absolutely nothing to make this dish with the exception of giving Luna the ingredients and give her slight direction. If you have a budding young baker or chef in the making this is the perfect dish to start out with!
I had a 9×9 pan in the motorhome so that is what we used. We had a touch of open space with it but no one seemed to mind. An 8×8 would be a little better. You can also make your pudding or use store bought as we did. Luna LOVED each layer and insisted on trying each layer including the strawberries….I was not sure we would have enough for the cake but that’s what this is about. Spending time with loved ones , licking spoons and adding enough sprinkles to cover a rainbow!
INGREDIENTS
1 box of twinkies, enough to cover whatever pan size you use. We used 9×9 and used all the twinkies. I suggest an 8×8 pan.
Vanilla pudding, we used pre made store bought. I used all 4 single serve size.
8 ounces of cool whip, thawed
Fresh sliced fruit. We used strawberries but would add bananas.
Decorative sprinkles of your choice.
DIRECTIONS
Simply lay all of the unwrapped Twinkies on the bottom of your pan, filling as much as you can. Add the desired amount of pudding in an even layer over the twinkies.
Add your sliced fruit on an even layer over the pudding and spread your thawed cool whip over the top coving the fruit layer.
Add sprinkles of your choice, cover and refrigerate for an hour or more. When ready to serve simply slice and enjoy!
Be a Luna and try each and every layer more than once!
This is so quick and easy. I love lemon flavors, especially in the summer. I did change this just slightly by adding 1/2 lemon juice and half water instead of 1 cup of water as the recipe calls for and because I love a tart glaze on top I added just that. This is just the right bite with your morning coffee!
INGREDIENTS
- 1 package white cake mix (could use lemon)
- 1 package 3.4 ounce instant lemon pudding
- 1 cup warm water (or 1/2 cup water, 1/2 cup lemon juice)
- 4 large eggs, room temperature
- 1/2 cup canola oil
- 4 teaspoons poppy seeds
FOR THE GLAZE
- 1 cup confectioners sugar
- 3-4 Tablespoons of lemon juice
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine the cake mix, pudding mix, water, eggs, and oil. Beat on low speed for 30 seconds then on medium speed for 2 minutes. Fold in poppy seeds.
Pour into two greased 9×5 loaf pans. Bake for 35-40 minutes or until a toothpick inserted the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.
For the glaze, simply mix the powdered sugar with the lemon juice adding as much lemon juice as you like to get your desired consistency. Drizzle over cooled poppyseed bread.
Enjoy!
Last summer Jim and I were gifted a bottle of Peach Whiskey. Fast forward to this summer and still a full bottle of whiskey. Jim came across a recipe using plain whiskey so I made a number of changes and out came this summer filled, delightful peaches and cream cake. Calling it a cake is a bit of a stretch but we are going to go with it.
This is great for a snack, dessert, or with your morning cup of coffee. I did not overkill it with the whiskey but if you want to have more whiskey in your loaves go ahead and add some to the batter by adding extra whiskey and less cream in the glaze. I made this in 3 four-inch loaf pans, you know the little aluminum ones you find in the supermarket. I like using the smaller pans as most of the time it’s just Jim and I home and I like to share with family and friends. This would be great to share around the holidays as well! UPDATE- this is my own creation I submitted to taste of home and won in a contest! It’s a keeper!
INGREDIENTS
- 1 1/2 cups flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar plus 2 Tablespoons
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 Tablespoon of Peach Whiskey
- 2 eggs
- 1 cup (2 large peaches) peeled and diced peaches (see below)
- 1/2 cup chopped pecans
FOR THE GLAZE
- 1 cup confectioners sugar
- 4 Tablespoons of heavy cream or milk
- 3 Teaspoons peach whiskey or to taste
DIRECTIONS
Preheat oven to 350 degrees. Grease 3 mini loaf pans and set aside. To make peeling the peaches really easy simply bring a large pot with water to a boil. On the bottom of both peaches using a sharpie knife score an X through the skin but not too far just enough to break through the skin. When the water is at a boil put the peaches in for 2-3 minutes depending on the size of your peaches but you will be able to see the skin where you sliced it to pull away just slightly, that’s when you know it’s ready. Put the peaches in an ice bath to stop any further cooking of the softening of the peaches. Once cooled simply peel with your hands or you can use a knife to help get the skin off but it usually comes off very easy. Once they are peeled cut into small dices and add to a small bowl with the 2 Tablespoons of peach whiskey and the 2 Tablespoons of brown sugar and set aside.
In a large bowl combine vegetable oil, sour cream, vanilla, and two eggs. Fold in the remaining dry ingredients and stir until combined. Add the peaches and whiskey mixture along with the pecans. Stir to combine. Divide evenly between the loaf pans and bake for 30-35 minutes or until cooked through. Remove from oven and allow to cool for 10-15 minutes and then remove the loaves from the pans and continue to let cool completely.
FOR THE GLAZE
Simply add all of the glaze ingredients together and stir well. When the loaves have cooled drizzle or coat the top of the loaves with your glaze.
Enjoy!
When I came upon this recipe on Pinterest from the website Momma Knows Gluten Free, I knew right away Robby would love this dish. I also made this dairy-free using Earth’s Balance butter. I used a gluten-free flour that HAS xanthan gum, so if yours does not be sure to add 3/4 teaspoon to your flour mixture. You and your gluten-free friends will love this dish and your gluten eaters won’t know the difference! It’s a win, win! Robby has already requested this one again and that does not happen often!
INGREDIENTS
For the cake
- 1 cup softened butter. For dairy-free, use Earth’s Balance or Smart Balance
- 2 cups of sugar
- 4 eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups gluten-free flour
- 3/4 teaspoon xanthan gum if your flour does not have it already in it
- 1 teaspoon GF baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 cup buttermilk for dairy-free. I used Fair Life and added 1 Tablespoon of white vinegar to the milk and let stand for 5 minutes.
- 3 cups of apples, peeled and chopped
- 1 cup pecans, chopped
For the glaze
- 1/3 cup melted butter, I used Earth’s balance
- 3/4 cup brown sugar
- 2 Tablespoons water
- 2 teaspoons pure vanilla
- 1/4 teaspoon ground cinnamon
- sprinkle with powdered sugar-optional
DIRECTIONS
For the cake
Preheat the oven to 325 degrees. Spray a bundt pan with non-stick spray and set aside. In a large bowl, cream butter and sugar together in your mixer. Add the rest of the dry ingredients and wet cake ingredients to your bowl and mix until combined. The batter will be thick. Add your peeled and chopped apples and the pecans and stir by hand to combine. Pour the batter into your prepared pan and bake for 70 minutes or until a toothpick inserted into the cake comes out clean.
For the Glaze
Combine all of the glaze ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Don’t bring it to a boil.
While the cake is still warm and still in the pan, poke holes all over the cake using toothpicks going down as far into the cake as you can without going all the way to the very bottom. Pour the butter glaze all through the cake letting the mixture soak into the cake. Allow the cake to cool completely in the pan and then invert to a serving platter. Sprinkle with powdered sugar if desired.
Enjoy!
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