Strawberry Topped Angel Food Cake

Hello friends–  The big news around our family is two babies to arrive in November!!  Our two beautiful nieces are expecting just about a week apart– so exciting!!  So last Sunday there was a family shower, all gathered around to bring gifts for the little ones and to offer blessings  and hugs.

And of course there was cake.  This couldn’t be simpler– It involves an angel food cake mix and some thin frosting. plus a few strawberries.  It’s sweet and fruity and pink.  Just about right for celebrating new babies on the way…

STRAWBERRY TOPPED ANGEL FOOD CAKE
Cake:
1 Angel Food Cake Mix*
water

Frosting:
2 oz. cream cheese, room temperature
2 oz. butter, room temperature
1 cup powdered sugar
8 strawberries cut to tiny bits

Garnish: fresh strawberries

To make the cake, following the directions on the package.  Cool the cake completely upside down perched on a bottle before taking it from the pan and adding the frosting.

Beat the cream cheese, butter, powdered sugar and cut strawberries with an electric mixer for a couple minutes until it blends into a creamy glaze.  Pour over the cooled cake.  Top with fresh berries!

*the only brand of Angel Food cake I can find here is Betty Crocker.  Please don’t buy an angel food cake premade– there’s a huge difference and making one from a mix takes less than 10 minutes (+baking time).

.

And here’s the new Moms!  Sam with Grandma Lo and the sweet clown doll Grandma knit for the baby.  And Andrea with her Paul and a new quilted baby blanket.  Such a fun day!
     

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!