Cakes

Cakes

BANANA COFFEE CAKE  – Christine

  • ½ cup butter or margarine softened
  • ¾ cup sugar
  • 1 egg
  • 3 Tbsp buttermilk
  • 11/3 cups mashed bananas
  • 11/2 cups flour
  • ¾ tsp each of baking soda, AND baking powder
  • ½ tsp salt.

Streusel

  • 1 cup semi-sweet choc chips(or less)
  • ½ cup plus 2 Tbsp, brown sugar
  • 1/3 cup chopped walnuts( or other)
  • 1Tbsp cinnamon

Using a mixer, cream together butter and sugar, mix in egg, buttermilk, and bananas till thoroughly combined. In a separate bowl, combine dry ingredients (flour, soda, baking powder and salt). Stir into wet ingredients till just blended. Spread half of batter into greased 8×8 pan. In a separate bowl, stir Streusel ingredients – sprinkle half over top. Carefully spoon remaining cake batter over top. Spread out gently, without disturbing crumbs underneath. Sprinkle remaining streusel over top. Bake at 350 degrees for 40 min till toothpick comes out clean.

 

PUMPKIN SWIRL CHEESECAKE– Maria

  • 8 Peek Freans Ginger Crisps (1 sleeve), crushed (about 2 cups)
  • 1/4 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 3 pkg. (250g each) cream Cheese brick softened
  • 3/4 cup sugar, divided
  • 1 tsp. vanilla
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • a dash of ground cloves

HEAT oven to 350F. COMBINE cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended. Remove 1 cup plain batter. Stir remaining sugar, pumpkin, and spices into remaining batter. Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with a knife. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

 

NEAPOLITAN CHEESECAKE- Maria

  • 1 1/4 cups honey maid graham crumbs
  • 1/4 cup butter, melted
  • 4 pkg. cream cheese bricks (250g each), softened
  • 1 cup sugar
  • 4 eggs
  • 2 squares bakers semi-sweet chocolate, melted (I used milk chocolate, as my family does not like the other type)
  • 1 tbsp. vanilla
  • 1 cup frozen strawberries, thawed, drained and mashed
  • 2 squares bakers white chocolate

Heat oven to 350 F.

Mix graham crumbs and butter, press onto bottom of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Divide batter into thirds (about 2 cups each), pour each of 2 portions into separate small bowls. Stir semi-sweet chocolate into 1 portion, vanilla into second portion and berries into remaining portion. Pour chocolate batter over crust, freeze 10 min. Cover with vanilla batter, freeze 10 min. Top with strawberry batter. Bake 50 to 55 min. or until center is almost set.

Run knife around rim of pan to loosen cake; cool completely before removing rim.

Refrigerate 4 hours. Use a vegetable peeler to make curls from white chocolate. Use to garnish cheesecake just before serving.

 

APPLE CAKE- Jennifer

  • 4 cups sliced and skinned apples
  • 2 cups sugar
  • 2 large eggs, beaten
  • 2 cups flour
  • 1/2 cup vegetable oil
  • 2 teaspoon vinegar
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup raisins

Preheat oven to 350 degrees. Take a 13 x 9 baking pan and grease and flour it.  In a large bowl mix all (except the apples) ingredients together.  When the mixture is well combined, place the apples in the bowl and lightly fold, making sure the apples are well spaced out within the batter. Pour into baking pan and bake for 45 minutes or until golden brown and bubbly.

 

PUMPKIN SPICED FROSTED SNACK CAKE – Melinda

  • 1 package spice cake mix
  • 1 3/4 cup canned pumpkin
  • 1 cup miracle whip (or no name)
  • 3 eggs
  • 1 package cream cheese softened
  • 1/4 butter or margarine
  • 2 tbsp milk
  • 1 tsp vanilla
  • 4 cups icing sugar

Oven at 350, grease 9×13 pan.

Beat cake mix, pumpkin, dressing, and eggs in large bowl .  Pour into prepared pan. Bake 35 minutes or until toothpick comes out dry.  Cool completely before icing.Beat cream cheese, butter, milk, and vanilla in large bowl.  Gradually add icing sugar.  Spread over cooled cake.  Store any leftover cake in the fridge. With this cake I found the 9×13 pan made the cake too thick, so I used a 9 x 13 pan and an 8 x 8 pan — then the cake was thinner and they were nicer to put on a tray (you could use a 15 x 10 pan if anyone has one!)

 

CHOCOLATE WACKY CAKE- Melinda

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 tbsp cocoa

Mix these together, then add:

  • 1 cup warm water
  • 1 tsp vanilla
  • 1 tbsp vinegar
  • 1/2 cup oil

Mix well again with a wooden spoon….do NOT beat !  Bake at 350 for 30 minutes.
I love this recipe, it is almost like brownies, but with icing, it is suitable for a birthday cake !!  It is just so easy !

 

BEST EVER CAKE – Mary

  • 2 cups flour
  • 2 cups sugar
  • 2 eggs
  • 2 tsp baking soda
  • 1 tsp vanilla
  • 19 oz can of crushed pineapple, undrained

Mix all together in one bowl…stirring about 1 minute.</li>Pour into greased 9X13 pan for 40 minutes on 325.

Cream cheese icing:

  • 2 cups icing sugar
  • 1 tsp vanilla
  • 1/2 cup margarine
  • 4 oz cream cheese ( 1/2 a brick )

Beat together and spread on cooled cake.  Refrigerate cake immediately.

 

RHUBARB CRUMBLE– Tulip

In bottom of 8 x 8 pan:

3 cups diced rhubarb

Combine 1 tbsp flour and ½ cup white sugar and sprinkle over.

Add Crumble Topping on top.

Use a fork or a pie cutter to mix and crumble the following:

  • 1/3 cup flour
  • ½ cup rolled oats
  • ½ cup brown sugar
  • 1/3 cup hard margarine

Bake in 350 ovens until rhubarb is tender and the top is brown, approx. 30-40 minutes.

 

RHUBARB STRAWBERRY CRUMBLE – Karen M

  • 4 cups rhubarb
  • 1 cup of strawberries (if available)
  • 1 1/3 cup of sugar
  • 2 tbsp flour
  • 1.5 tsp cinnamon (optional)
  • 2 tsp grated orange peel (optional)

Arrange fruit on the bottom of a 9×13 inch pan
mix the other ingredients and sprinkle over

Topping:

  • 2 cup all-purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 3-4 teaspoons baking powder
  • 1/2 cup shortening/butter
  • 2 eggs, beaten
  • 6 tablespoons milk (or enough to make mixture smooth and workable)

Sift together the flour, sugar, salt, and baking powder; cut in fat until mixture looks like meal. Mix together beaten egg and milk; stir into flour mixture until dry ingredients are moistened. Drop dough by tablespoons over rhubarb mixture;spread dough together with a spatula.

Bake at 350° for until topping is lightly browned and filling is bubbly.

 

CARAMEL APPLE CHEESECAKE

  • l ½ cup flour
  • ½ cup margarine
  • ¾ cup sugar, divided
  • l egg yolk
  • 2 tbsp margarine
  • 2 apples, peeled and diced
  • 20 vanilla caramels
  • 1 ½ tsp milk
  • 2 pkg cream cheese, softened
  • l tsp vanilla
  • 1 whole egg and the egg white from the other egg
  • sliced almonds and/or pecan bits (can omit and drizzle melted caramels and chocolate instead)

Caramel sauce:

  • 20 caramels (can use 10 if you do not want so much)
  • ¼ cup milk (less if you use 10 caramels)

Combine flour, ½ cup margarine, ¼ cup sugar and egg yolk. Blend well. Press dough into bottom and 1-inch up the side of a 9-inch springform pan. Bake at 400 for 15 minutes.Melt 2 tbsp margarine in a frying pan. Add apples; cook until tender. Arrange apples on baked crust.Melt caramels with milk, stirring over low heat (could microwave in 30-second segments until creamy); drizzle over apples.Beat together cream cheese, remaining ½ cup sugar and vanilla. Add remaining eggs, one at a time, beating well after each addition. Pour cheese mixture over caramel/apple layer. Bake at 325 for 35 minutes or until set. Sprinkle pecans/almonds and drizzle with caramel sauce. Cool. Refrigerate.

 

OATMEAL CHOCOLATE CAKE

  • 1 cup hot water
  • ½ cup oats
  • ½ cup butter or margarine
  • 1 ½ cups brown sugar
  • 2 eggs
  • ¼ tsp salt
  • l cup flour
  • l tsp baking soda
  • 1 tsp baking powder
  • 4 tbsp cocoa

Put first three ingredients in a bowl and let stand.  In another bowl, combine the rest. Add to the first bowl. Mix well. Pour into a 9×9 pan. Bake 350 for 45 minutes.

 

FRUIT COCKTAIL CAKE

  • 19 oz can fruit cocktail, not drained
  • l beaten egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp salt
  • ¾ cup sugar
  • 2 tsp baking soda

SAUCE:

  • l cup white sugar
  • ½ cup butter or margarine
  • 5 oz. milk

Mix dry ingredients. Blend in liquid ingredients. Pour into a 9×9 pan. Sprinkle with ½ cup brown sugar.  Bake at 350 for 45 minutes.  Boil sauce for 10 minutes in a saucepan and then spoon over baked a cake.

 

BAVARIAN APPLE TORTE- Denise

Cream butter and sugar. Blend in flour. Press in bottom and a bit up sides of 8 ½ “ springform pan. Spread jam evenly over.

½ cup soft butter or margarine

1/3 cup sugar

1 cup flour

1/3 cup raspberry jam

In a bowl, beat all filling ingredients until smooth. Spread carefully over jam.

Filling:

  • ¼ cup sugar
  • l pkg of cream cheese (250g)
  • 1 egg
  • 1 tsp vanilla

Mix apples, sugar, and cinnamon. Arrange like a spiral over filling to completely cover it. Sprinkle with almonds.

Topping:

  • 3 cups peeled and thinly sliced apples
  • ½ tsp cinnamon
  • 1/3 cup sugar
  • ½ cup sliced almonds (can be optional)

Bake 400 for 10 minutes and then 375 for 30 minutes.

 

YUMMY SURPRISE CAKE – Mary

  • 2 cups sugar
  • 2 cups flour
  • 14 or 19 oz can crushed pineapple, undrained
  • 2 eggs
  • 2 tsp baking soda
  • 1 tsp vanilla

Icing:

  • 1/3 cup butter or margarine
  • 4 oz. cream cheese
  • 2 cups icing sugar
  • ½ tsp vanilla

Place all ingredients in a bowl and stir for l minute. Pour into 9×13 pan. Bake at 350 for 40-45 minutes. Beat all icing ingredients together till smooth and glossy. Ice cake while still warm. The cake tastes even better if it sits in the fridge for a day or two.

 

EGGLESS CAKE- Melissa

  • 1 ½ cups flour
  • 1 cup sugar
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tbsp cocoa
  • 1 tsp vanilla
  • 5 tbsp oil
  • 1 tsp vinegar
  • l cup water

Place all dry ingredients in a 9×9 pan. Mix together. Add liquids; blend well. Bake at 350 for 25-30 minutes. This is a super moist cake.

BUTTER CAKE

  • 2/3 cup butter (can use margarine instead)
  • 1 cup sugar
  • 1 tsp almond extract
  • 1 beaten egg
  • 1 ½ cups flour
  • ½ tsp baking powder
  • TOPPING:
  • 1 tbsp milk
  • 1 egg
  • sliced almonds

In a bowl, cream butter and sugar. Add almond extract. Blend in the egg. Mix flour and baking powder, add to butter mixture. Stir dough with a fork until smooth (I add a bit of milk). Spread dough in greased 8×8 pan. In a bowl, beat egg and milk. brush over dough. Sprinkle with almonds. Bake at 350 for 30 minutes.

BUTTER CAKE

  • 1 ½ cups flour
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • ½ cup melted shortening
  • 1 cup sugar
  • ¾ cup milk
  • 2 eggs
  • ½ tsp vanilla
  • BUTTER ICING:
  • ¼ cup soft butter
  • 2 cups icing sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Mix dry ingredients in one bowl and wet ingredients in another. Slowly mix the two together. Bake at 350 in a 9×9 pan for 30 minutes. Beat icing ingredients till smooth and ice cake when cool. To make a chocolate cake, increase milk to l cup. Add ½ cup cocoa and ¼ tsp baking soda.

 

IMPOSSIBLE CHEESECAKE

  • ¾ cup sugar
  • ½ cup Bisquick baking mix
  • 2 eggs
  • ½ tsp grated lemon peel (optional)
  • 2 tsp vanilla
  • 2 pkgs cream cheese

Heat oven to 350. Place all ingredients in a blender and blend on high speed for about 2 minutes. Pour into a lightly greased pie plate. Bake 350 for 30 minutes. Spread topping over. Cool. Refrigerate at least 3 hours before serving.

Topping:

Mix l cup sour cream, 2 tbsp sugar and 2 tsp vanilla.

Variations:

We have added chocolate chips to the main mix and cocoa to the topping. Have decorated with cherries, other fruits, chocolate etc. Quite a good recipe to be creative with.

 

RHUBARB CAKE- Mary

  • ½ cup shortening
  • 2 cups flour
  • 1 ½ cup sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 egg
  • 1 cup sour milk (add l tbsp of vinegar or lemon juice to l cup of milk)
  • 2 or 3 cups of unpeeled, washed and chopped rhubarb

Cream together shortening and sugar. Blend together flour, salt, and baking soda. Add slowly to creamed mixture. Add egg, vanilla, and sour milk. Gently add rhubarb. Place in a greased 9×13 pan. Sprinkle with a mixture of ½ cup sugar and l tsp cinnamon. Bake 350 for 30-40 minutes.

CHOCOLATE ZUCCHINI CAKE- Sarah

  • ¼ cup butter or margarine
  • ½ cup vegetable oil
  • 1 ¾ cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup buttermilk or sour milk (milk plus 1 tsp vinegar)
  • 2 ½ cups flour
  • ¼ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp cloves
  • 2 cups grated zucchini
  • ¼ cup chocolate chips

Cream together butter, oil, sugar, eggs, vanilla, and buttermilk. Sift dry ingredients and add to creamed mixture. Mix in zucchini chocolate chip. Bake in a greased and floured 9×13 pan at 325 for 45 minutes.

No Comments

Sorry, the comment form is closed at this time.