Category Archives: CAKES/CUPCAKES

BLACKBERRY COFFEE CAKE WITH STREUSEL TOPPING

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Butter, for coating pan

TOPPING:

1/3 cup flour
¼ cup sugar
2 tbs dark brown sugar
½ tsp cinnamon
¼ cup (½ stick) cold unsalted butter

CAKE:

1 cup flour
1 tsp baking powder
½ tsp ground ginger
¼ tsp salt
¼ cup (½ stick) unsalted butter, softened
½ cup sugar
1 large egg
1 tsp vanilla
1/3 cup milk
1 ½ cups frozen blackberries (from one 10 oz pkg)

Preheat the oven to 350 degrees. Butter an 8” square pan; set aside.

For the topping: in a large bowl, stir together the flour, sugars, and cinnamon. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.

For the cake: in a medium bowl, whisk together the flour, baking powder, ginger, and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and milk until just combined.

Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool slightly before serving.

PINK LEMONADE WITH LEMON CURD FILLING CAKE IN A JAR

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1 box of white cake mix (plus ingredients to make the cake)
1 tbs pink lemonade mix
6 tbs lemon curd, divided
zest of 2 lemons, divided
8 oz cool whip

Preheat oven to 350 degrees. Spray six 8 ounce mason jars with cooking spray and place them into a deep-sided baking dish.

Into your mixer, add ingredients per cake box instructions, plus the pink lemonade mix. Mix well to combine.

Pour approximately ¼ cup of batter into each mason jar. Top with 1 tbs of lemon curd. Top with additional ½ cup of batter. Add a sprinkle of lemon zest to each.

Bake for approximately 25-30 minutes or until cakes pass the toothpick test.

After removing jars from the oven, allow cakes to cool completely. Once cooled, top with cool whip and lemon zest.

Makes 6 individual servings

BANANA SPLIT CAKE

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2 cups graham cracker crumbs
1 stick butter, melted
3 cups 10x sugar
1 (8 oz) pkg cream cheese, softened
¼ cup butter, softened
3-4 bananas, sliced
1 qt strawberries, sliced
1 (20 oz) can crushed pineapple, drained
1 cup chopped walnuts OR pecans
1 (9 oz) jar maraschino cherries, drained and halved
1 cup heavy whipping cream

Combine the melted butter and graham cracker crumbs. Press into the bottom of your baking dish. Bake at 350 degrees for 10 minutes, then place in the freezer to chill and set for about 10 minutes. Beat the cream cheese, butter and 10x sugar until creamy.

Spread the cream cheese mixture over the cooled graham cracker crust. Add a layer of sliced bananas over the cream cheese mixture. Drain the pineapple and spread evenly over the bananas. Sprinkle ½ cup of nuts over the pineapple, and add a layer of sliced strawberries.

In a cold bowl, with cold beaters, whip the cream on HIGH until soft peaks form, about 5 minutes. Sweeten your whipped cream to taste. Spread the whipped cream over everything. Garnish with more nuts and the cherry halves. Refrigerate at least 4 hours before serving.

CINNA-BUN BUTTER CAKES IN A JAR

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1 yellow butter cake mix
½ cup canola OR vegetable oil
½ cup sour cream
3 eggs
1 small pkg vanilla instant pudding mix
½ cup flour
½ cup (packed) light brown sugar
½ tsp cinnamon
¼ tsp kosher salt
4 tbs (½ stick) unsalted butter, cold

Preheat oven to 350 degrees and spray baking jars of choice with non-stick cooking spray.

Place cake mix, oil, sour cream, eggs, and pudding mix into the bowl of a stand or electric mixer, beating until well combined, about 1 minute.

Place flour, brown sugar, cinnamon, and salt into a medium bowl, mixing to combine. Cut cold butter into small cubes, add to flour mixture and use a pastry cutter or a fork and cut butter into mixture until well combined and crumbly.

Depending on the size of the jar you use, this step will be different for every size. For tiny jars, place about 2 tbs cake mix into the bottom, topped with 2 tbs cinnamon mix and topped with another 1 tbs of cake mix. No matter what size jar you use, only fill it half full or you’ll end up slicing off the top that bakes over the top. Use your best judgment according to the size jar you are using. Layer cake mix and cinnamon topping until you reach halfway up the jar.

For tiny jars, bake them for 19 minutes. If using larger jars, keep a close eye on them after 20 minutes of baking. Carefully remove hot jars from the oven, let them cool, then close with lids. Find some cute tags and wrap around top with a ribbon.

BANANA CINNAMON CHIP CAKE

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3 very ripe bananas

2 lg eggs

1 tsp vanilla

1 1/2 cups unbleached flour

1 tsp baking soda

2 tsp cinnamon

1 cup sugar

1 cup cinnamon chips

FOR TOPPING:

3 tbs sugar

1/4 tsp cinnamon

preheat the oven to 375 degrees. spray an 8″ square baking pan with cooking spray.

in a medium mixing bowl, mash the bananas well with a fork or potato masher. add in the eggs and vanilla and mix until combined. stir in the flour, baking soda, cinnamon and sugar.

add 3/4 cup of the cinnamon chips and stir briefly. pour the batter into the prepared pan and set aside.

in a small bowl, stir together the topping ingredients. sprinkle the mixture evenly over the batter in the pan and top with the remaining 1/4 cup cinnamon chips.

bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. let cool in the pan on a wire rack for at least 15 minutes before serving.

STREUSEL COFFEE CAKE

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1/2 cup butter, softened

1 (8 oz) pkg cream cheese, softened

1 1/4 cups sugar

2 lg eggs

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk

1/2 tsp almond extract

crumb topping (recipe below)

preheat oven to 350 degrees. beat butter and cream cheese at medium speed with an electric mixer until creamy. gradually add sugar, beating at medium speed until light and fluffy. add eggs, one at a time, beating just until yellow disappears.

sift together flour and next 3 ingredients. add to mixture alternately with milk, beginning and ending with flour mixture. beat at low speed just until blended after each addition. stir in vanilla and almond extracts. pour batter into a greased 9″x13″ baking dish; sprinkle with crumb topping.

bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. let cool 20 minutes before serving.

CRUMB TOPPING:

1/2 cup flour

1/2 cup sugar

1/2 cup coarsely chopped pecans

1/4 cup butter

stir together flour, sugar, and coarsely chopped pecans in a bowl. cut in butter with a pastry blender or fork until mixture resembles small peas.

BAILEY’S IRISH CREAM CHOCOLATE CHIP CHEESECAKE

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CRUST:

1/2 cup toasted pecans, cooled and crushed

2 cups chocolate oreo cookie crumbs

1/4 cup sugar

6 tbs melted butter

FILLING:

2 1/4 lbs cream cheese, at room temp

1 2/3 cups sugar

5 eggs, at room temp

1 cup bailey’s original irish cream

1 tbs vanilla

1 cup semi-sweet chocolate chips

COFFEE CREAM TOPPING:

1 cup chilled whipping cream

2 tbs butter

1 tsp instant coffee powder

chocolate curls OR skor English toffee bits, for decoration on top

for crust: mix all ingredients. press into a 10″ spring form pan and up the sides 1″. bake at 325 degrees for 7-10 minutes.

for filling: beat cream cheese with electric mixer until smooth. beat sugar in gradually, then add eggs one at a time. blend in bailey’s and vanilla.

sprinkle half of the chocolate chips over the crust.

spoon in the filling.

sprinkle with remaining chocolate chips.

bake at 325 degrees approximately 1 hours and 20 minutes or until puffed, springy in center and golden brown. place a pan of water on the bottom of the oven while baking to keep it moist.

cool cake completely.

for topping: beat all ingredients and spread over cooled cake.

top with chocolate curl or skor bits.

NOTE: BE SURE TO MAKE AND REFRIGERATE AT LEAST ONE DAY BEFORE SERVING.

serves 8

CHOCOLATE CHIP COFFEE CAKE

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2 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup butter, at room temperature

2 lg eggs

1 cup sour cream

1 tsp vanilla

1 cup chocolate chips

CINNAMON SUGAR TOPPING/FILLING:

1/4 cup sugar

3 tbs brown sugar

1 1/2 tsp cinnamon

preheat the oven to 350 degrees. grease an 8″ square baking pan and set aside.

in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. set dry ingredients aside.

using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. add in the eggs, one at a time. beat until smooth. beat in the sour cream and vanilla. mix until well combined.

slowly add the in the dry ingredients. mix until just combined. in a small bowl, make the cinnamon sugar/filling. stir together sugar, brown sugar, and cinnamon. pour half the batter into the prepared cake pan and sprinkle with half the cinnamon sugar and half the chocolate chips. spoon the remaining batter over the filling, spreading gently. sprinkle with the remaining cinnamon sugar and chocolate chips.

bake until golden and a toothpick inserted in the center comes out clean, about 40 minutes. cool to room temperature and serve.

yields 9-12 pieces of cake

SWEET POTATO PECAN CUPCAKES

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3/4 cup flour

1/2 tsp cinnamon

1/2 tsp baking soda

3/4 cup sugar

1/4 cup + 2 tbs pureed sweet potatoes

1 egg

1/4 cup vegetable oil

1/4 cup apple cider

1/2 cup candied pecans (you can make your own or buy premade)

in a medium bowl, whisk together flour, cinnamon, and baking soda.

in a large bowl, combine the sugar, sweet potatoes, and egg. beat until smooth.

mix the oil and apple cider into the sweet potato mixture.

slowly add the flour mixture and mix until fully incorporated.

fold in pecans.

fill cupcake liners 3/4 full.

bake at 350 degrees for 25 minutes.

makes 10 cupcakes

PEANUT BUTTER NUTELLA CUPCAKES

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PEANUT BUTTER CUPCAKES:

1/3 cup butter, softened
1/2 cup peanut butter
1 1/4 cups packed brown sugar
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup milk (preferably 2%)

preheat oven to 350 degrees. in a large bowl, cream butter, peanut butter and brown sugar until thoroughly combined and light and fluffy. mix in egg and vanilla.

in a separate bowl, combine flour, salt, baking powder and baking soda. add about 1/3 of the dry ingredients to the wet ingredients and mix until combined. add 1/2 of the milk to the mixture until combined. continue alternating dry ingredients and milk, mixing in between (finish with dry ingredients).

fill cupcake tins 2/3 full. bake for 18-22 minutes for regular cupcakes or 10-12 minutes for mini cupcakes (until a toothpick inserted in the center comes out clean). let cool completely before frosting.

NUTELLA BUTTERCREAM:

1/2 cup butter, room temperature
1 cup nutella
1 cup 10x sugar, sifted
1-2 tbs milk

beat butter until smooth. add nutella and beat together until thoroughly combined. slowly add 10x sugar, mixing until combined. add 1 tbs milk. add additional milk or 10x sugar as needed to reach desired consistency.

makes 18 regular cupcakes or 48 mini cupcakes