Cherry Surprise Cake and Topping

Hidden between the two layers of cake batter is a sweet surprise. Cherries.  This fruit is a favorite in our family, especially with my kids. Cherry Surprise Cake and Topping is very easy to make, even though it will look like you spent hours in preparation. 

If you are really short on time, you can use a box cake mix instead.  Just follow the directions on the box, but put the cherry pie filling and sugar cinnamon topping in the center as this recipe calls for.

Ingredients

1 c. vegetable oil
1 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. baking powder
2 c. flour
1 large can cherry pie filling

Topping

1/2 c. sugar
1 Tbs. cinnamon

Directions

Heat oven to 325°.  Grease a 9 x 13 x 2-inch cake pan.

Cream together oil and sugar.

Add eggs, one at a time, beating well after each addition.  Beat until the mixture is fluffy. Pour in vanilla and mix well. 

Add the baking powder and then the flour. Beat well.  The batter will be thick.

Spread half the cake batter into the prepared cake pan. Sprinkle half of the sugar cinnamon topping mixture over the batter.  Pour cherry pie filling over the batter and sugar cinnamon topping.  Place the the rest of the cake batter over the top of the cherry pie filling.  Sprinkle with the remaining half of the sugar cinnamon topping. 

Bake for 45 to 50 minutes.  Be sure to check the cake after 40 minutes as oven do bake differently. 

Cinnamon Walnut Coffee Cake

Cinnamon Walnut Coffee Cake is so delicious. It is a staple at our house. This makes two coffee cakes. So you have an extra one to give to a friend, or keep for later. 

Ingredients

1 pkg. dry  yeast
1 tsp. sugar
1/4 c. warm water
1 c. sour cream or half and half
2 Tbs. milk
2 Tbs. butter
3 Tbs. sugar
1 egg
1 tsp. salt
3 3/4 c. flour

Filling

2 Tbs. butter softened
1/3 c. brown sugar
1 Tbs.  cinnamon
1/2 c. chopped walnuts

Powdered Sugar Glaze

2 c. powdered sugar
2 Tbs. butter or margarine, softened
1 tsp. vanilla
3 to 4 Tbs. milk or half and half

Directions

Dissolve yeast and 1 teaspoon sugar in warm water.   Set aside for about 8 to 10 minutes so the yeast can bloom. This way you know it is alive. 

In a large bowl, combine yeast mixture, sour cream, milk, butter, sugar, egg, salt and 2 cups flour. 

Beat with a wooden spoon until mixed well.  Gradually add remaining flour until dough is easy to handle.  Knead on a lightly floured surface for 8 to 10 minutes or until the dough is smooth and elastic.  

Grease the bowl you mixed the dough to save on dishes.  Place the dough in the greased bowl and cover with a tea towel or a piece of plastic wrap. Let rise in warm water until doubled in size, about 90 minutes.

Prepare the filling while the dough rises.

In a small bowl, combine the brown sugar and cinnamon together. Set aside.

Divide the dough in half.  Roll each piece into a 12 x 12-inch square. Spread half the butter over the dough.  Sprinkle half of the brown sugar and cinnamon mixture over the top of the butter.  Next sprinkle half of the walnuts over the top.

Roll up like a jellyroll and press seam ends together to seal.  Repeat with the other half of the dough. 

 Place the loafs on a greased baking sheet. Make sure the loaf ends are no closer the 1.5-inches from the end of the pan.

Place in a warm location until doubled in size.

Bake in a 350° oven for 25 to 30 minutes.  

Prepare powdered sugar glaze.

In a medium bowl, combine powdered sugar, butter, and vanilla. Gradually mix in the milk adding enough until you get the desired consistency of a glaze.

Drizzle over the top of the cooled Cinnamon Walnut Coffee Cake loaves.  Cut serve and enjoy!

Moist Yellow Cake with Buttercream Frosting

Delicious Moist Yellow Cake with Buttercream Frosting

 Ingredients

3/4 c. butter, room temperature
1 1/2 c, sugar
3 eggs
2 1/2 tsp. vanilla
1 1/3 c. sour milk or buttermilk
1/2 tsp salt
3 tsp. baking powder
3c. flour

Directions

Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan.

In a large mixing bowl, combine butter and sugar together.  Beat until light and fluffy on high speed.

Add eggs and vanilla. Beat well on high speed until thoroughly mixed. .  Scraping the bottom and sides of the bowl occasionally.

Pour in the sour milk, beating well to thoroughly combine.

Add the salt, baking powder and the flour into the cake batter. Mix well.  

Pour the cake batter into the prepared pan or pans.  Bake a 9 x 13-inch cake pan bake 40 to 45 minutes, or until the cake tests done when a toothpick inserted in the center comes out clean. 

Allow to cool and then frost with Buttercream Frosting

Buttercream Frosting

Ingredients

1/2 c. butter
3 c. powdered sugar
2 tsp. vanilla
1 to 2 Tbs. milk
Food coloring, optional

Directions

In a mixing bowl, mix butter, and powdered sugar together. Use low speed on the mixer, so you don't get powdered sugar everywhere.

Stir in vanilla and 1 tablespoon milk. Beat on medium-high speed until smooth and fluffy. If the frosting seems too thick, add the other tablespoon of milk. Beat in thoroughly. This can take about 3 minutes.

Add drops of food coloring if desired until you reach the color you want your frosting.

Frost cooled cake.  

 Banana Cake With Brown Sugar Frosting

If you find bananas on sale or just wondering what to make with them, this cake recipe is sure to please. It’s moist, delicious and so easy to prepare. It is a good way to use those over-ripe bananas and a nice switch from making banana bread. 

Ingredients

1/2 c. shortening
1/2 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
2 to 3 ripe bananas, mashed up
1 tsp. baking soda
1 tsp. salt
2 c. flour
1/2 c. buttermilk
1/2 c. chopped nuts, (Optional)

Frosting

1/4 c. butter
1/2 c. brown sugar
6 Tbs. milk
2 1/2 to 3 c. powdered sugar
1 tsp. vanilla

Directions

Preheat oven to 350°.  Lightly grease a 9 x 13-inch cake pan. Set aside.

In a large bowl, cream together the shortening, sugar and brown sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. 

Mix in the bananas, vanilla, baking soda, and salt. 

Alternately, add some of the flour and then some of the buttermilk, beating well after each addition. 

Stir in the nuts if desired.

Bake for 25 to 30  minutes or until a toothpick inserted in the center comes out clean. 

Allow the cake to cool. 

Prepare the frosting.

In a saucepan, combine the butter, brown sugar and milk.  Stirring constantly, cook over medium heat until the mixture comes to a boil. Continue to boil for 2 minutes. Remove from heat and set aside to cool until the mixture is lukewarm. 

Stir in the vanilla. With a mixer on low speed, gradually add the powdered sugar. Turn the mixer to high speed and beat until the frosting reaches the right consistency for spreading on your cake. 

 Boiled Spice Cake with Brown Sugar Frosting 

We often make spice cake, and this recipe is an old-fashioned treat that came from my mother's recipe box. It is loaded with spices and that makes your kitchen smell so inviting.  The cake is moist and delicious. You can eat it plain or make up some Brown Sugar Frosting (recipe follows) to put over the top.

You can add nuts to the recipe if you like, as well.

Ingredients

1 c. sugar
1 c. raisins
1 tsp,. cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
1 c. hot water
1/2 c. shortening
1 tsp soda
1/3/4 c. flour

Directions

Preheat oven to 350°. Lightly spray a 9x13 inch cake pan.

In a large saucepan, combine sugar, raisins, cinnamon, nutmeg cloves, and allspice. Stir until combined.

Pour in the hot water and add the shortening. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Boil for 7 minutes, making sure you stir the mixture frequently so it does not burn.  Set aside to cool.

Stir in the soda and flour after the above mixture has cooled completely.  Pour into prepared cake pan.

Bake for 30 minutes or until the cake tests done with a toothpick inserted in the center. 

Cool completely and then frost with brown sugar frosting.

Ingredients

1 c. butter, softened
1 1/2 c. brown sugar
1/3 c. evaporated milk or heavy cream
2 tsp. vanilla
4 c. powdered sugar

Directions

In a medium saucepan, combine butter, brown sugar and heavy cream together. Cook and stir constantly over medium low heat until it comes to a boil.

Remove from heat. Pour the brown sugar mixture into a mixing bowl and let stand until completely cool.

Using the whisk attachment, and the mixer on low, slowly mix in the powdered sugar. After the powdered sugar is added, add the vanilla. 

Turn the mixer to medium speed and mix until the frosting is combined and creamy.  Frost your cooled cake.

 Old Fashioned Gingerbread Cake

Gingerbread always tastes better when served warm, fresh out of the oven.  It is even better when you spoon Vanilla Cream Sauce over the top. We often use the Nutmeg sauce we put on bread pudding.

Ingredients

1/2 c.butter
1/2 c. brown sugar
1 c. molasses
1 egg
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 1/2 c. flour
1 c. hot water

Vanilla Cream Sauce 

1 c. sugar
1/2 c. butter
1 c. heavy cream
2 tsp. vanilla

Directions

Preheat oven to 350°. Grease the bottom of a 9 x 13 inch pan.

In a large bowl, cream butter and brown sugar together until light and fluffy.

Pour in the molasses, mixing until thoroughly combined.  Add the egg and mix well. 

Turn the mixer to low to stir in the cinnamon, ginger, cloves, salt, baking powder, and baking soda. Then, stir in the flour.

Slowly pour the hot water into the batter, stirring until smooth. The batter will be thin, so don't worry.

Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until done, or until toothpick inserted in center comes out clean.

Make the Vanilla Cream Sauce

In a medium saucepan, combine sugar, butter and heavy cream. Stirring constantly, cook until the mixture comes to a boil. Boil for 3 to 5 minutes. Remove from heat.

Stir in the vanilla. 

Serve warm over a slice of gingerbread cake.

 Apple Cake

We were given several bags of apples. We made applesauce, apple pie and apple butter. However, this is one of our favorite ways to use apples.  We love this apple cake!  It is so delicious and very easy to make. 

Ingredients

 2 eggs
1 1.2 c. oil
2 c. sugar
1 tsp. vanilla
1/3 c. milk
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 1/2 tsp. baking soda
3 c. flour
3 c. apples, peeled and chopped
1 c. pecans, chopped
Powdered sugar (optional)

 Directions

Preheat oven to 325°. Grease and flour a 9 x 13 cake pan. 

 In a large bowl, beat eggs, oil and sugar together until combined. Add the vanilla and milk. Mix until it is thoroughly incorporated. Scrape bottom and sides of the bowl occasionally.

With the mixer on low, add the cinnamon, nutmeg, salt, and baking soda.

Add the flour and blend the mixture together. 

By hand, stir in the apples and pecans. 

Bake for 70 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and cool.

When the cake is completely cool, dust with powdered sugar if desired. Serve with ice cream or whipped cream.

 

Upside down Pineapple Honey Cake

Ingredients

2/3 c. honey
1 (15.25-oz.) can sliced pineapple, drained
1 1/3 c. sugar
3/4 c. butter, softened
1 tsp. vanilla
1 3/4 c. flour
1/4 c. cornmeal
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 c. buttermilk
3 eggs

Honey Glaze

1/4 c. honey
1 Tbs. light brown sugar
1 Tbs. butter

Directions

Preheat the oven to 350°.

In a heavy 10-inch cast iron skillet, coat the bottom with the 2/3 cup of honey. Place the pineapple slices over the top of the honey and set aside while you prepare the cake.

In a large mixing bowl, combine sugar and butter.  Beat at medium high speed until light and fluffy.

Stir in vanilla.

In a small bowl, combine the flour, cornmeal, baking powder, salt and baking soda. 

In another small bowl, combine the buttermilk and eggs. Whisk until combined.

Add about a fourth of the flour mixture into the sugar and butter mixture.  Mix until smooth. Then add a fourth of the buttermilk mixture to the sugar and butter.  Continue adding the flour mixture and then the buttermilk mixture alternately. Be sure to begin and end with the flour mixture. Mix only until blended. 

Spread the batter over the pineapple slices in the skillet. 

Bake for 50 minutes, or until a toothpick comes out clean when inserted in the center. If the cake begins to get too brown, cover with a sheet of aluminum foil.

Cool in the skillet on a wire rack for 10 minutes

While the cake is cooling, prepare the honey glaze.

In a small heavy saucepan, combine the honey, brown sugar and butter.   Bring to a simmer. Cook for 1 minute.

Carefully invert the cake onto a serving plate. Drizzle the Honey Glaze over the top.  Let cool 15 minutes, Cut and serve.

Easy Chocolate Cake with Buttercream Frosting

 Easy Chocolate Cake

Are you looking for a quick and easy chocolate cake recipe?  This one is a breeze to make and it stays moist.  My mother got the recipe from someone who lived next door to them when my dad was doing road construction. It is good with or without frosting. It is an old recipe and I copied it just as it was written on the piece of paper in my mother's recipe box. The frosting recipe is below.

Ingredients

1 c. sugar
1 egg
1/2 tsp. vanilla
1 c. buttermilk, sour milk, or sour half and half
1/2 tsp. salt
2 rounding Tbs. lard or shortening
2 rounding Tbs. cocoa
1 1/2 tsp. baking soda
1 1/2 c. flour

Directions

Thoroughly cream shortening and sugar together until light and fluffy. 

Add the egg and vanilla.  Beat well.

Add butter milk, soda and dry ingredients.

Pour in a 9 x 12 inch cake pan. Bake for 30 minutes.

Cool. Frost if desired.

Ingredients for Buttercream Frosting

1 c. softened butter
1/2 c. cocoa
5 c. powdered sugar
1 tsp. vanilla
3 to 4 Tbs. milk

Directions

In a large bowl, combine butter and cocoa together. Beat until smooth. 

Stir in vanilla. Add the powdered sugar.

Slowly add the milk, beating as you pour in the milk. continue beating until frosting reaches desired consistency.

 Easy Pumpkin Roll Cake

This Pumpkin Roll cake may look complicated to make, but it is really easy. It's a delicious moist cake made with pumpkin and cream cheese frosting.  

Ingredients

3 eggs
1 c. sugar
2/3 c. mashed pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1 c. chopped pecans (optional)

Frosting

1 to 2 Tbs. powdered sugar
1 (8 oz) pkg cream cheese, softened
1/3 c. butter, softened
1 c. powdered sugar
1 tsp. vanilla

Directions

Preheat oven to 375°.  Line the bottom of a 10 x 15 x 1-inch jellyroll pan with parchment paper. Lightly grease and flour the bottom of the parchment paper. Make sure the parchment paper is at least an inch above the sides of the pan. This will allow for easy removal of the cake.

In a large bowl, beat eggs with an electric mixer until thick and lemon colored . Gradually add the sugar and beat for 5 minutes until light and fluffy.

Stir in the pumpkin and lemon juice. 

In a small bowl, combine flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Gradually add this into the pumpkin mixture. Add the dry ingredients to the wet ingredients. Gently fold together just until combined. Do not over mix.

Spread batter evenly in prepared pan. Sprinkle the pecans over the top and gently press them into the batter. 

Bake for 12 to 15 minutes.

When the cake is done, carefully lift the cake from the pan using the parchment paper.  begin to roll it while it is still hot from the oven.  loosen it from the sides of the pan. Turn the cake out on the sugared towel. Starting at the narrow end, slowly roll cake and leaving the parchment paper on the cake as you roll it. Place the cake on a wire rack to cool.

In a large bowl, beat the cream cheese and butter together on high speed with an electric mixer. Turn the mixer to low and gradually add the powdered sugar and vanilla. Turn the speed up and beat until well blended. 

Slowly unroll the cake, being careful as some areas may have a tendency to stick to the parchment paper.  Spread the cream cheese mixture over the top of the unrolled cake. Carefully, roll the cake back up, but do not roll the parchment along with it.

Wrap the cake in plastic wrap and refrigerate for at least an hour to firm up.

Place the cake on a platter, seam-side down. Cut into slices and serve. You can garnish with whipped cream or sprinkle with powdered sugar over the top if desired. Or you can mix up extra frosting and put that on the outside of the cake.

Cake roll is best when served chilled, Although it can sit out for a couple hours, it is important to store it in the refrigerator. Best if eaten within 3 days.

 Raw Apple Cake

If you have extra apples, Raw Apple Cake is a great way to use some of them up. This cake is a wonderful addition to any fall menu. It has a great apple flavor and it is moist and delicious.  This is a recipe from my mother's recipe box that she got from one of her friends. The card held no name, but it is a tried and true recipe that we have served for years. 

The topping in our original recipe called for 1 cup brown sugar.  You can easily cut that down to a 1/2 cup brown sugar and 1/2 teaspoon cinnamon.

Ingredients

1 1/2 c. sugar
1/2 c. oil
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
2 c. flour
4 c. chopped apples
1/2 c. walnuts (optional)

Topping 

1/2 to 1 c. brown sugar
1/2 c. chopped walnuts (optional)
1/2 to 1 tsp. cinnamon

Directions

Preheat oven to 350°. Grease and flour a 9 x 13 inch cake pan.

In a large bowl, cream sugar, oil, eggs and vanilla.

Add cinnamon, salt, baking soda and flour. Mix until thoroughly combined.

Stir in the apples and walnuts. Pour into prepared cake pan. Set aside while you mix the topping.

In a small bowl, combine brown sugar, walnuts and cinnamon.. Sprinkle the topping over the top of the cake. 

Bake 45 minutes until a knife inserted in the center comes out clean.