Blackberry Orange Cake

 My lemon blueberry coffee cake inspired this cake. I love the blackberry and orange combination and this buttery streusel-topped cake ticks all the boxes for me... 

Cake:

1 1/2 cups flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp salt

Whisk dry ingredients together in a small bowl. 

Mix in...

1 egg, beaten

3 TBSP melted butter

1 tsp vanilla 

orange zest

Mix with wire whisk until smooth.

Pour batter into a greased and sugared 9" round cake pan.

Toss some dry fresh blackberries with a spoonful of sugar. Use enough berries to cover the top of the cake but not be tightly packed. Gently press into batter.

Bake in a preheated 350 oven. Start streusel as soon as it goes into the oven.

Streusel:

1/3 cup each: sugar, brown sugar & flour

orange zest

5 TBSP butter, softened

Cut butter into sugar, flour, zest mixture.

Remove cake from oven and quickly place streusel on top of cake and return to the oven. 

Bake cake for a total of about 40 minutes or until pick comes out clean when placed in center of cake.

Cool a bit on a rack. When it's cooled on top, drizzle with glaze.

Glaze:

1 cup powdered sugar

pinch salt

1/4 tsp vanilla

5 tsp fresh orange juice

Blueberry Coffee Cake

 Not only did I get to make this from blueberries we actually grew in our garden but Chris said it was one of the five best things I've ever made! 

Cake:

2 cups flour

1 cup sugar

1 TBSP baking powder

3/4 tsp salt

5 TBSP butter, softened

1/4 cup buttermilk or thin yogurt

3/4 cup whole  milk

1 egg

1/2 tsp vanilla

lemon zest

2 cups fresh blueberries

Cream butter, lemon zest and sugar. Add egg and vanilla. 

Mix dry ingredients together in small bowl with whisk. Remove a spoonful of the flour mixture and toss into blueberries.

Add half of flour mixture into creamed butter and egg. Mix in buttermilk. Then mix in rest of flour. Fold in blueberries. 

Pour into greased and sugared square baking pan. 

Bake at 375 for 55-60 minutes, or until pick comes clean. 

Immediately start making streusel topping and put on top of cake as soon as it is ready. Then continue baking.

Streusel: 

1/3 cup each: flour, sugar and brown sugar

 lemon zest

5 TBSP butter, softened

Cut butter into remaining ingredients.

Cool cake on rack until it's cool enough to drizzle on glaze.

Glaze:

1 cup powdered sugar

pinch salt

1/4 tsp vanilla

5 tsp lemon juice

Eat slightly warm. 

Upside Down Plum Cake

 My neighbor's Italian plum tree was full this year, so I picked a big bowl full and made jam and this cake. The jam is delicious but I absolutely LOVE this cake! Warm from the oven it is irresistible! But it is pretty darn fantastic warmed up a bit the next morning for breakfast, too... 😋 

plum jam

leftover plums from making jam

Butter a small 7" cake pan or small cast iron skillet.

Mix 4 Tablespoons +2 teaspoons milk with 1 teaspoon lemon juice and let sit.

Melt 6 Tablespoons of butter and mix with 1/4 cup + 2 Tablespoons brown sugar. Pour into bottom of cake pan.

Slice 4-5 Italian plums and layer them on top of the brown sugar mixture.

Mix dry ingredients and sift into a small bowl:

3/4 cup flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon cinnamon

pinch salt

Beat together:

1/2 cup sugar

1/4 cup butter, softened

Add:

1 egg

grated zest from 1/2 orange

1 teaspoon vanilla

Alternately add the dry ingredients and milk to butter mixture. Blend until smooth.

Carefully spread the cake batter over the plums in cake pan.

Bake at 350 for about 40 minutes or until cake tester comes out clean.

Cool on wire rack until you can touch the pan. 

Turn over onto large plate.

Serve warm.

Chocolate Zucchini Cake

My mom made this cake when I was a kid and I probably haven't had it in about 30 years. But my garden is growing zucchini like crazy and I figured it was the perfect time to pull the recipe out and try it again.

I have to say it's even better than I remember it... :)

Cream together:
1/2 cup softened butter
1/2 cup vegetable oil
1 1/3 cup sugar

Blend in:
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk

Stir in:
2 1/2 cups flour
4 Tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt

Fold in:
2 cups grated zucchini

Pour in greased and sugared 9x13 pan. Sprinkle with chocolate chips on top. Bake at 350 for 40 minutes or until pick comes clean.

Cool for 10 minutes. Remove from pan or cool on rack.

3...2...1... CAKE!

Last week we had supper with a couple from church and she made the coolest little cakes for dessert! I'm sure this recipe is all over the internet, but since it was new to me I'm posting it here...

It's so easy and you have have individual cakes in any flavor you want in only a couple of minutes. Here's all you need to do...

First buy a boxed angel food cake mix. (You MUST have this!)

Then buy a second box cake mix in any flavor you want. (She had strawberry and I made devil's food for tonight.)

Pour both mixes into a large clear bowl and mix well. (Use a clear bowl because you will better be able to see when they are mixed.)

Pour into a zipper bag for storage in the pantry.

Take a standard 12oz coffee mug and put in:
3 TBSP cake mix
2 TBSP cold water

Mix well with fork. (Be sure you get all the dry mix off the bottom.)

Place in microwave and cook for 1 minute.

Remove from microwave.

Immediately turn the mug upside down and shake into a bowl or plate.

You can eat this cake warm or cooled. (But they are better warm) Top it with whatever floats your boat. The possibilities are ENDLESS!

Have fun and eat cake!

Cranberry Orange Cake w/ Butter Rum Sauce

I made this cake for friends who came over for supper on New Year’s Day and we ate THE WHOLE THING! I admit that it was pretty darn tasty though. In fact, it was so tasty that I made another one yesterday. We ate a few pieces and then I put the rest in the freezer to see how it fares.

The cake is good but what really makes it is the warm creamy butter rum sauce! Don’t make the cake without it. It’s really an easy sauce to make and you will not be sorry!

1/2 cup butter, softened

2 cups sugar

2 eggs

1 can evaporated milk

1 teaspoon vanilla

grated zest of 1 small orange

Cream butter and sugar together with an electric mixer. Add eggs,zest, vanilla and milk and mix well.

4 cups flour

2 teaspoons salt

2 Tablespoons baking powder

Add dry ingredients and mix well.

4 cups fresh or frozen cranberries

Carefully fold in cranberries.

Spoon batter (it is quite thick) into a bundt pan that has been well coated with baking spray and then coated with white sugar.

Bake at 350 for 40-50 minutes or until pick inserted into center of cake comes out clean.

Let sit in pan on a rack for 15 minutes before removing.

Let cool on wire rack at least 15 more minutes before serving.

Just before serving, make the butter rum sauce.

1/4 cup butter (real butter only)

1/2 cup sugar

1/4 cup heavy cream

1 teaspoon vanilla (or rum extract if desired and omitting rum)

2-3 Tablespoons of spiced rum (optional, I guess… LOL)

Melt butter in small saucepan on medium heat. Add sugar and cream. Whisk until sugar melts and the sauce is hot but DO NOT LET IT BOIL. Remove from heat and whisk in extract and rum.

Serve the cake warm or at room temperature with the hot butter rum sauce on top of each slice of cake. Do not pour the sauce over the entire cake. You can save the sauce in the fridge for 1 day and warm it in the microwave for about 30 seconds to serve again. But I would not keep the sauce longer than 24 hours.

Better Than Fruitcake

I am one of those crazy people that actually like fruitcake. I don’t like it enough to take the time to make one but if you brought one to my house I’d eat it. :o)

This recipe is a bit more cake-like than traditional fruitcake but still has the flavor I like.

You can bake it in a ring-pan, loaf pans or muffin pans. All you need to do is adjust the baking time.

2 eggs

1 28oz jar of mincemeat

1 cup chopped walnuts or pecans (I used both)

2 cups chopped candied fruit (toss the fruit with about 1/4 cup of rum or brandy and let sit for a couple of hours before making cake, stir occasionally)

1/2 can condensed milk (I poured out about half the can and filled it back up with the molasses)

1/2 can molasses

1 teaspoon rum extract

Mix these ingredients in a large mixing bowl.

Add:

2 1/2 cups flour

1 teaspoon baking soda

Mix well.

Pour into greased and sugared baking pan of your choice.

Bake at 300 for 25 minutes to 2 hours depending on size of pan. It is done when a toothpick comes out clean from the center.

Let cool before removing from pan.

Ration Book Spice Cake

This recipe is a true WWII ration book special. It has no eggs, butter, milk or white sugar. How could a cake with none of those things even work??? Like a charm!  It has a delightful spicy aroma, rose up beautifully in the pan, and was incredibly moist. Any GI Joe would love to have this on the table when we came home…

2 cups brown sugar

2 cups hot water

2 Tablespoons shortening

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 cup raisins

2 1/2 cups flour

1/2 cup whole wheat flour

1 teaspoon baking soda dissolved in 1 teaspoon hot water

Bring all the ingredients except flour and soda/water to a boil in a medium saucepan over medium high heat.

Watch for boil overs! Stir occasionally. After it boils, reduce the heat to keep it at a low boil for 5 minutes.

Remove from heat and let cool to room temperature.

Add flour and soda/water. Mix well.

Pour into 2 greased and sugared loaf pans.

Bake at 325 for 45-50 minutes, or until pick comes out clean.

Cool on wire rack.

Serve cooled or slightly warm.

Who said you had to use your ration stamps to have a delicious dessert???

Irish Brownie No-Bake Cheesecake

This ultra-rich St Patrick’s dessert is one of my best original ideas EVER and even my cheesecake-hating hubby smiled when he tried a bite! It uses my favorite trifecta of Irish spirits: Guinness stout, Bailey’s Irish Cream and Jameson Irish Whiskey… It’s a bit rich, so you’ll want to serve this one at your St Patty’s Day party and invite some friends to share!

Guinness Stout Brownie Crust

Prepare your favorite brownie recipe or box mix, replacing the water with Guinness stout.
Pour into a parchment-lined (cut into a circle to fit in the bottom) springform pan and bake according to recipe or directions.
Cool completely on wire rack.
White Chocolate Irish Cream Cheesecake Filling
1 8oz package of cream cheese, softened
3 cups heavy whipping cream
1/2 cup Irish Cream
1 teaspoon vanilla
3/4 cup powdered sugar, sifted
1 small box of white chocolate instant pudding mix
Mix cream cheese, vanilla and powdered sugar in a large bowl with an electric mixer until smooth. Add whipping cream and Irish Cream. Beat until smooth Add pudding mix and beat for 2-4  minutes or until thick. Spread over brownie and tap on countertop to make sure it settles without holes in filling.
Chill for 1 hour in freezer. Run a butter knife along the edge and remove edge and bottom from cake.
Return to freezer while making topping.
Irish Whiskey Dark Chocolate Ganache
7 oz heavy whipping cream
2 Tablespoons Irish whiskey
1 1/2 cups chocolate chips
Place chocolate chips in small bowl.
Heat heavy cream until it JUST comes to a boil. Remove from heat and pour right over chocolate chips. Stir until melted and smooth. Stir in whiskey and mix well.
Place in fridge to cool for 5 to 10 minutes. Then carefully pour over top of cake, spreading it over the sides.
Place back in freezer to let chocolate set before serving. About 30 minutes???

Cut into thin slices and enjoy!
   

Gingerbread Pear Cake

A chilly fall evening. A cup of hot tea. A good book by the fire. How could it be more perfect? A piece of moist gingerbread cake, studded with candied ginger and topped with sliced pears and brown sugar, that’s how.

1/4 cup butter

3/4 cup brown sugar

2-3 pears, peeled, cored and thinly sliced

2 cups flour

1/3 cup chopped candied ginger

1 1/2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/8 teaspoon cloves

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup buttermilk

1/2 cup sugar

1/2 cup molasses

1/4 cup milk

1/4 cup vegetable oil

2 large eggs

Heat oven to 350. Butter a 10” ovenproof skillet.

Combine brown sugar and butter in small saucepan. Stir until combined and continue stirring until butter melts and syrup comes to a boil. Pour into bottom of skillet. (it will be rather thick)

Arrange pears on top of syrup in skillet.

Mix dry ingredients and make a well in the center. Whisk together the remaining ingredients and pour into the well. Mix until just moist. Pour over pears in skillet.

Bake for 45 minutes or until pick inserted into center comes out clean. Remove from oven and immediately run a knife along the edge of the cake. Invert onto large serving plate.Let sit for about 5 minutes before removing the skillet.

Serve cake warm or cold with whipping cream.

Gingerbread with Pears & Cream

I think pears are so delicious with ginger… So, here’s what I came up with for a warm and comfy fall dessert.

Hot Spiced Pears:

Wash, core and rough chop 4 Bartlett pears

Toss with 1/2 cup brown sugar, 1/4 tsp cinnamon, 1/4 tsp cloves and 2 Tbsp butter cubed.

Place in crock pot and cook on low for 6-8 hours.

Turn off the pears in the crock pot just before you start making the cakes. They shouldn’t be boiling hot when you put them on the cakes.

 

Gingerbread cake:

1/2 cup butter, at room temperature

1/2 cup brown sugar

1 egg

1/2 cup molasses

Cream butter and sugar until light and fluffy on high speed for about 5 minutes. Add egg and molasses and beat thoroughly.

1 1/2 cups flour

3/4 tsp salt

3/4 tsp soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ginger

1/2 cup boiling water

Combine dry ingredients and add to molasses mixture alternately with the boiling water. Beat well after each addition.

Pour into greased and sugared (why use flour???) muffin tin. Bake at 350 for 20-25 minutes or until pick comes out clean.

I used this cute little pan!

Remove from oven, let cool for a few minutes on baking rack. Remove from pan and place on serving dishes. You want to serve this warm.

 

Spiced whipped cream:

While they are cooling a bit, beat some heavy cream with sugar, vanilla and a dash of cinnamon to taste.

Top cakes with hot pears and cream.