Carrot Cake with Coconut Pecan Topping

Hello there– It’s Larry’s birthday today!!  I’m 3 months older than him so now he can stop teasing me about my advanced age.  Our parents are coming for dinner– chicken & rice– and we’ll top it off with this hearty cake.  Happy Birthday dear Larry!!

CARROT CAKE WITH COCONUT PECAN TOPPING

Cake:
1 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup canola oil
1  1/2 cups grated carrot (about 3 carrots)
2 eggs

Topping:
1/2 cup evaporated milk
2/3 cup sugar
2 egg yolks
1/3 cup butter (2/3 of a stick)
1 tsp. vanilla
1 1/2 cups shredded coconut
1 1/2 cups pecan, coarsely chopped

In a large mixing bowl, stir together the flour, sugar, baking powder, salt and cinnamon.  Then mix in the oil, grated carrot and eggs.

Spoon the stiff batter into a 9″ cake pan that has been sprayed with cooking spray.  And pop it into a 350 degree oven for 35-40 minutes, until a small knife inserted comes out clean.  Let the cake cool.

To make the topping, stir together the milk, 2/3 cup sugar, egg yolks, butter and vanilla in a sauce pan.

Then put the pan over medium heat, bring to a simmer and stir until the mixture thickens (2 or 3 minutes).  the stir in the coconut and pecans.  Let it set a few minutes to cool and then heap it onto the cake.

P.S. This is an OLD post– Larry’s birthday is in August!!  But I saved it and the cake was lovely, so I’m passing it along.  Better late than never!!

Peaches & Cream Tart

 

Hi all– OK, OK, just one more peach recipe!!  I’ve had this one on my Pinterest board for months.  It calls for canned peaches (!), but I wanted to try it with fresh summer peaches and now’s the time!

Made it for my Monday ladies who came in the door this week.  And Larry and I split the leftover piece watching the Angel Baseball game on tv–sweet and peachy!!  Hope you still have peaches at the market so you can give it a try!

PEACHES & CREAM TART
1 white cake mix
1/3 cup butter (2/3 stick), room temperature*
2 eggs, divided
3 large yellow peaches
8 oz. cream cheese
1/3 cup sugar
1 tsp. amaretto (or vanilla)**

In a mixing bowl cut together the cake mix, butter and 1 egg with a pastry blender (or 2 forks) until the mixture resembles coarse crumbs.  Set aside one cup of the mixture for later.

Take the remaining mixture in the bowl and press it into a 9″x 13″ baking dish (or 12″ tart pan) that has been sprayed with cooking spray.  Pop it into a 350 degree oven for just 10 minutes.

While that’s cooking, peel, pit and cut the 3 peaches into 1″ chunks.  When the baked crumb layer comes out of the oven spread the peaches over the top.

With an electric mixer beat together the cream cheese, 1 egg, sugar and amaretto until it is  creamy (just a couple minutes).  Drizzle it over the peaches.

Then take the remaining 1 cup of crumb mixture, that you saved out earlier, and sprinkle it over the top of everything.  Return it to the 350 oven and bake for 30 minutes more until it’s slightly browned on top.  Delicious hot or cooled.

*If your retrieving the butter from the fridge (like me), pop it into the microwave for 8 to 10 seconds to soften to room temperature.
**I used amaretto because I have a big bottle on hand– keep it in place of almond extract because it’s about a tenth the price and lasts forever in the cupboard.  The original recipe called for vanilla.

Triple Chocolate Poke Cake

Hello all– I’m wondering how many cooks out there have a secret stash of chocolate hidden away in their kitchen.  I know I do.  Tucked away in the hutch drawer, just enough chocolate for a nibble now and then when I’m flagging and could use a little chocolate encouragement.

If you fall in this same category– I think you would be fond of this cake.  Chocolate cake, laden with drizzles of hot fudge, topped with chocolate whipped cream and chocolate curls. Is that enough chocolate??  Trust me.  It’s chocolatey good.

TRIPLE CHOCOLATE POKE CAKE

Cake:
1 dark chocolate cake mix
3.9 oz. pkg. instant chocolate fudge pudding mix
3 eggs
2 tsp. vanilla
1 cup water
1/2 cup oil
1/2 cup sour cream

Filling:
12 oz. jar of hot fudge sauce*

Topping:
1 pint heavy whipping cream
2 tab. unsweetened cocoa (dark version best)
2 tsp. instant vanilla pudding mix**
1/4 cup powdered sugar
1 large chocolate bar

With an electric mixer, beat the cake ingredients– cake mix, pudding, mix, eggs, vanilla, water, oil and sour cream for 2 minutes until well blended and fluffy.

Spoon the batter into a 9″x 13″ baking dish (or I used a 10 1/2″ round springform pan so I could remove it from the pan for serving) that has been sprayed with cooking spray.  Bake it up at 350 degrees for 35-40 minutes, until the cake is firm to the touch.

When you take the cake from the oven, immediately poke holes in the top with the handle end of a wooden spoon.  Drizzle the hot fudge sauce into the poked holes (you may need to microwave the hot fudge  for 1 or 2 minutes to make it thin enough).

Let the cake cool completely!!

To make the topping, use an electric mixer (the whisk attachment works best) to beat the cream, unsweetened cocoa, vanilla pudding mix and powdered sugar.  Spoon the chocolate whipped cream over the cooled cake and set it in the fridge 30 minutes or more to set well.

Use a potato peeler to peel small shavings from the shorter end of a large chocolate bar.  And sprinkle them over the cake before you serve it.  Enjoy!!

*I like Hershey’s hot fudge sauce (but you will have to microwave it for a couple minutes to make it thin enough to drizzle onto the cake.
**I always use vanilla instant pudding mix when whipping cream.  It acts as a stabilizer to the cream will hold up fluffy and firm.

White Cake with Raspberries

Hello all– Sunday night was the best.  A few friends gathered to wish Jenon well on her new retirement!  We were like the fairy godmothers in the “Sleeping Beauty” movie, giving her the best wishes and blessings around the table for all that is ahead.  She is the dearest.

People helped bringing in parts of our meal and we ended with cake (of course!).  This sweet simple cake with summer raspberries.  I think you’d like it if you have a celebration around your house.

WHITE CAKE WITH RASPBERRIES

Cake:
1 white cake mix
3 eggs
1/3 cup canola oil
water
1  1/2 cup raspberries, cut in half

Frosting:
8 oz. cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
1/2 tsp. vanilla
1 pound box powdered sugar (about 3 3/4 cups)
1 tab. milk (optional)

Garnish:
1/3 cup raspberries
camomile flowers*
lemon geranium leaves*

Make the cake according to the directions on the box (mine used 1/3 cup oil, 3 eggs and 1 1/4 cup water).  Stir in the cut raspberries and spoon the batter into three 9″ cake pans that have been sprayed with cooking spray.

Bake about 25 minute at 350 degrees until the cake is lightly browned and firm to the touch.  Let it cool completely before piling on the frosting!

To make the frosting use an electric mixer to beat together the cream cheese, butter, vanilla and powdered sugar.  (If your frosting seems too thick add a tablespoon of milk.)  Start the mixer slowly so the powdered sugar doesn’t fly out of the bowl!

Frost the cake layer by layer and garnish with berries, flowers and leaves.  Pretty!

*You can use any non-toxic greenery with your berries– this is just what we have in the yard.  We call the little flowers “Aunt Blanche daisies” because the we all have gotten seeds of these from Aunt Blanch years and years ago and they just sprout up unheeded all over the yard.

Rosemary Lemon Cake

Hello there–  Love this quirky little cake.  To start with, I pretty much adore anything topped with lemony cream cheese frosting.  Add a tender cake with a whisper of rosemary and hints of lemon peel and it’s pretty luscious.

ROSEMARY LEMON CAKE

Cake:
1/2 cup butter, room temperature
3/4 cup sugar
2 tab. lemon juice*
2 tsp. grated lemon peel
2 eggs
1/2 cup butter milk**
1 cup + 2 tab. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tab. rosemary, chopped very fine

Frosting:
4 oz. cream cheese
1/4 cup butter (1/2 stick)
2 cups powdered sugar
1 tab. lemon juice
2 tsp. lemon peel, grated
garnish: lemon slice, rosemary sprig

To make the cake, beat together the 1/2 cup butter, sugar, lemon juice and lemon peel with an electric mixer until they are all creamed together.  Then beat in the eggs and buttermilk.  Finally beat in the flour, baking powder, salt and rosemary.  Continue to beat the batter with the mixer for 2 minutes.

Scoop all the batter into a 9″ cake pan than has been sprayed with cooking spray.  Bake it at 350 degrees for 25 to 30 minutes until the cake is firm to the touch.   Let the cake cook completely before you frost it.

To make the frosting, use the electric mixer to beat together the cream cheese, 1/4 cup butter, powdered sugar, lemon juice and lemon peel.  When it is thoroughly blended and creamy, frost the cooled cake.  Garnish with a twist of lemon and a sprig of rosemary.  So pretty!

*I used 1 large juicy lemon and got enough juice and grated peel for the cake and frosting.
**In place of buttermilk, pour a tablespoon of vinegar into the measuring cup and fill it to make 1/2 cup.

Chocolate Chip Crumble Top Cake

Hello Bakers– Here’s a sweet little cake.  Quick to put together, no frosting to make.  Just a touch of chocolate and all that crumbly topping.  With a scoop of ice cream –just right!

CHOCOLATE CHIP CRUMBLE TOP CAKE

Crumble Topping:
1/3 cup brown sugar
1/3 cup white sugar
pinch of salt
1/2 cup melted butter
1 cup flour

Cake:
1 1/4 cups flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup canola oil
1 egg
1 tsp. vanilla
1/2 cup buttermilk
2/3 cup mini chocolate chips

To top it off:
1/4 cup mini chocolate chips
powdered sugar

First make the crumb topping.  In a mixing bowl stir together the brown sugar, 1/3 cup white sugar, pinch of salt and 1 cup of flour.  Pour in the melted butter and stir it up til it’s blended.  Set aside.

To make the cake, in a mixing bowl, mix together the 1 1/4 cup flour, 1/2 cup sugar, baking powder and the  1/4 tsp. salt.  Then stir in the canola oil, egg, vanilla and buttermilk.  Next fold in the mini chocolate chips.

Spoon the batter into a standard 9″x 5″ loaf can (or I used 2 smaller half size pans) that has been sprayed with cooking spray.  Then sprinkle the crumble topping over the batter with your fingers so it looks like coarse crumbs.

Pop it into a 350 degree over for 35 to 40 minutes.  When it comes out of the oven sprinkle the remaining 1/4 cup mini chocolate chips over the hot cake.  When it cools, sprinkle on the powdered sugar through a sieve.  Cut into pretty slices & enjoy!

Chocolate Cherry Cake

Hi friends– Last weekend was a cake-o-rama around here.  My sis and I made cakes for a big family baby shower– anticipating baby Wyatt’s coming to the big wide world soon!  And our dear younger friends Travis & Bekah were married in this most hopeful happy wedding– simply beautiful.  More cake baking!

So here’s my favorite of the bunch.  Fresh cherries in the cake and in the frosting– with rich ganache and cherries on top!

CHOCOLATE CHERRY CAKE

Cake:
1 dark chocolate cake mix
water
canola oil
3 eggs
1 cup fresh cherries, pitted & chopped
1/2 cup mini chocolate chips

Frosting:
8 oz. cream cheese
6 oz. butter (1 1/3 stick)
4 1/2 cups powdered sugar
1 tsp. amaretto (or vanilla)
2/3 cup cherries, pitted & chopped very fine

Ganache:
1/2 cup heavy whipping cream
2 tab. butter
1 cup chocolate chips

Garnish:
stemmed fresh cherries

Make the cake according to the directions on the box–mine used 1 1/4 cup water, 1/2 cup oil and 3 eggs.  Beat for 2 minutes with an electric mixer.  Then fold in the cherries and chocolate chips.

Pour the batter into 3 –9″ cake pans that have been sprayed with cooking spray.  Bake them up at 350 degrees for 20 to 25 minutes–until they are firm to the touch.  Let them cool completely before adding the frosting!

To make the chocolate ganache, bring the cream and 2 tab. butter to a low simmer in a pan on the stove top.  Take it off the heat and beat in the chocolate chips for 2 or 3 minutes until they are melted and the ganache is glossy.  Let this cool completely before your pour it over the frosting (so you won’t melt the frosting!!)

With an electric mixer, beat together the cream cheese, butter, powdered sugar and amaretto (start on the lowest setting so you won’t have powdered sugar flying out of the mixing bowl!).  When that is blended, stir in the cherries with a wooden spoon until they are thoroughly mixed in and the frosting is colored a light pink from the cherries.

Frost the 3 layers of the cooled cake, stacking as you go.  When the ganache is thoroughly cooled drizzle it over the cake letting little streams pour down the sides.  Top with a mound of fresh cherries– Done! and so pretty!