Category: Cakes

Cake Recipes

Blueberry Pound Cake

2 C. granulated sugar
1/2 C. light butter
1/2 – 8 oz. block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 C. all-purpose flour, divided
2 C. fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-8 oz. carton low-fat lemon yogurt
2 tsp. vanilla extract
Cooking spray
1/2 C. powdered sugar
4 tsp. lemon juice

Preheat oven to 350º. Beat the first 3 ingredients at medium speed of a mixer until well blended, about 5 minutes. Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and the blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10″ tube pan coated with
cooking spray. Bake at 350º for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.

Cakes Cookbook Miscellaneous

Cupcake Filling

2/3 C. white Crisco
1/2 C. sugar
1/3 C. evaporated milk
1/4 tsp. salt
1/2 tsp. vanilla

Beat 10 minutes at high speed. Add 1/2 cup powdered sugar and beat until mixed. Put filling into a pastry bag and use icing tip to fill cooled cupcakes. This recipe easily fills cupcakes from 1 cake mix. Do not overfill or the cupcake will split.

Breads & Rolls Cakes Cookbook

Cappuccino Muffins

ESPRESSO SPREAD:
4 oz. cream cheese, cubed
1 T. sugar
1/2 tsp. instant coffee granules
1/2 tsp. vanilla extract
1/4 C. miniature semi-sweet chocolate chips

MUFFINS:
2 C. all-purpose flour
3/4 C. sugar
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. milk
2 T. instant coffee granules
1/2 C. butter or margarine, melted
1 egg, beaten
1 tsp. vanilla extract
3/4 C. miniature semi-sweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375º for 17 to 20 minutes, or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.

Yield: About 14 muffins (1 cup spread).

Breakfast Cakes Cookbook

Rhubarb Strawberry Coffee Cake

Post author By Dee Lenz
Post date March 17, 2008
No Comments on Rhubarb Strawberry Coffee Cake

Another great recipe from Mabel Holdiman. It looks like a lot of work but it’s not, and it’s worth the effort!

CAKE:
3 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. buttermilk
1 tsp. vanilla
1 C. sugar
1 tsp. baking powder
1 C. butter
2 eggs, slightly beaten

FILLING:
3 C. rhubarb
2 T. lemon juice
1/3 C. cornstarch
1 – 16 oz. pkg. frozen strawberries
1 C. sugar

CRUMB TOPPING:
3/4 C. sugar
1/4 C. butter
1/2 C. flour

Place dry “cake” ingredients in bowl. Cut in butter until like crumbs. Beat in buttermilk, eggs and vanilla. Place 1/2 batter in a 9×13″ pan. For filling, Combine rhubarb and strawberries and cook, covered, for 5 minutes. Add the lemon juice. Combine sugar and cornstarch and add to filling mix. cook until bubbly and then cool. Spread cooled filling over the batter in the pan and top with spoonfuls of remaining batter. Sprinkle with crumb topping. Bake at 350º for 40 to 45 minutes.

Breakfast Cakes Cookbook

Marlys Sage’s Coffee Cake

Post author By Lois Bartholomew
Post date March 17, 2008
No Comments on Marlys Sage’s Coffee Cake

1/4 C. Crisco
3/4 C. sugar
1 egg
2 C. flour
3/4 C. milk
3 tsp. baking powder
1/2 tsp. salt

TOPPING:
1/2 C. sugar
4 T. butter
6 tsp. cinnamon
4 T. flour

Cream Crisco and sugar. Add egg. Combine dry ingredients and add to creamed mixture alternating with milk. Put half of batter in an 8×8″ greased tin. Add 1/2 of topping mixture, then remaining batter, then toping. Bake at 375º for 30 minutes.

Breakfast Cakes Cookbook

Corky’s Coffee Cake

1 pkg. white cake mix
1 pkg. instant coconut pudding
1 C. water
1/2 C. oil
1 egg
1 tsp. vanilla
1 tsp. butter flavoring

STREUSEL MIXTURE:
1/2 C. sugar
1/2 C. pecans, chopped
1/2 tsp. cinnamon

FROSTING:
1 C. powdered sugar
1 tsp. vanilla
2 T. milk
1/2 tsp. butter flavoring

Mix all ingredients for 8 minutes with mixer on medium speed. Put half of mixture in 9×13″ pan. Sprinkle with half the streusel mixture; add remaining batter and then rest of streusel mixture. Bake for 40 minutes, cook 10 minutes and drizzle with frosting.

Breakfast Cakes Cookbook

Christmas Coffee Cake

1/2 C. margarine
2 eggs
1 C. sugar
1 tsp. vanilla
2 C. flour

CRUMBLE TOGETHER:
1 C. brown sugar
3 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1/4 tsp. salt
1 C. sour cream
1 C. apples, peeled and diced
4 T. margarine

Cream the margarine, eggs, sugar and vanilla. Combine the flour, soda, baking powder and salt. Add slowly to the creamed mixture. Add the sour cream and fold in the peeled, diced apples. Pour into a greased 9×13″ pan. Sprinkle the crumbled mixture over top of cake. Can refrigerate overnight. Bake at 350º for 30 to 35 minutes.

Breakfast Cakes Cookbook

Candy Cane Coffee Cake

Aunt Leta, Aunt Elaine and I would get together once a month at each other’s house. The person hosting got to plan the activities for the day. Sometimes we painted, wallpapered, cleaned and sometimes we baked. This was an activity that we made at Leta’s (the bread maker) house before Christmas one year.

2 C. sour cream
2 pkgs, yeast
1/2 C. warm water
1/4 C. butter
1/3 C. sugar
2 tsp. salt
2 eggs
About 6 C. flour
Fruit filling of your choice (can use can of prepared pie filling)

FROSTING:
2 C. powdered sugar
2 T. water

Heat sour cream over low heat until lukewarm.
Dissolve yeast in warm water. Stir in sour cream, butter, sugar, salt, eggs and 2 cups flour. Beat until smooth.
Mix in enough flour to make dough easy to handle.
Turn dough onto board, knead until smooth, about 10 minutes.
Place in greased bowl, turn greased-side up.
Cover and let rise until double, about 1 hour.
Heat oven to 375º.
Punch down dough; divide into 3 parts.
Roll each into a 15×6″ rectangle. Place rectangle on a greased baking sheet. With scissors, make 2″ cuts at 1/5″ intervals along both long sides of rectangle.
Spread fruit filling down center of rectangle.
Crisscross strips, stretch dough into candy cane shape (approximately 22″).
Bake 15 to 20 minutes.
While warm, brush candy cane with butter and drizzle with icing.
Decorate with green and red maraschino cherries as holly and berries.

Cakes Cookbook Desserts

Ann’s Apple Cake

I got this recipe from Ann Gast, who ran the Eldora Bowling Alley where Rog and I always used to bowl.

1 yellow cake mix
1 can apple pie filling
3 eggs, beaten

TOPPING:
1 C. nuts
1 T. flour
1 T. margarine
1/2 C. brown sugar

Mix the first 3 ingredients together. Put in a greased 9×13″ pan.

TOPPING: Crumble over cake batter. Bake at 350º for 35 minutes.

Cakes Cookbook Desserts

Dee’s Twinkie Cake

1 yellow cake mix, baked according to pkg. directions

FILLING:
1 C. milk
1 T. flour
1 stick margarine
1/2 C. Crisco
1 C. sugar
1 tsp. vanilla
1/2 tsp. salt

Bake the cake according to package directions. Cool completely.

FILLING: Cook the milk and flour until thickened; cool. Beat together the margarine, Crisco, sugar, vanilla, salt and milk mixture.

Cut cake into 2 layers. Lift off top, put in filling, replace top, and sprinkle with powdered sugar.

Keep refrigerated. Garnish with strawberries on top when served.