Banana- Blueberry Coffeecake

*Banana- Blueberry Coffeecake*

1/2 c. butter
1/2 c. sugar
1 3/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. nutmeg
2 eggs, beaten
2 ripe bananas, mashed
1/4 c. milk
1 tsp. vanilla
3/4 c. fresh or frozen blueberries


Beat butter with an electric mixer for 30 seconds to soften. Add sugar; beat until well combined. Add 3/4 cup of the flour; stir just until mixture resembles course crumbs. Reserve 3/4 cup.

Combine remaining 1 cup flour, baking powder, salt, baking soda, and nutmeg. Stir into remaining butter mixture. Combine eggs, mashed bananas, milk, and vanilla. Add to dry ingredients, stirring just until moistened. Fold in blueberries. Turn into a greased, 8 x 8 inch baking pan. Sprinkle with the reserved crumb mixture. Bake in a 375 F oven for 25 to 30 minutes. Serve warm. Makes 9 servings.

Ina Garten's Pumpkin Roulade with Ginger Buttercream Frosting

For the cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 cup granulated sugar
• 3/4 cup canned pumpkin (not pie filling)
• 1/4 cup confectioners' sugar, plus extra for dusting

For the filling:

• 12 ounces Italian mascarpone cheese
• 1 1/4 cups sifted confectioners' sugar
• 2 tablespoons heavy cream
• 1/4 cup minced dried crystallized ginger (not in syrup)
• Pinch kosher salt

Directions

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

Paula Deen's Coconut Cake

One 18 1/4-ounce package yellow pudding cake mix
1 cup sour cream
1 1/2 cups sugar
12 ounces shredded coconut

Preheat oven to 350*

Make cake by following directions on the package but substitute milk for the water. Divide and bake in three 9-inch round cake pans for 20 minutes. Remove from oven and allow to cool for 5 minutes. Then remove from pans.

Stir together sour cream, sugar and coconut. Spread between slightly warm layers, piercing each layer as you stack them. Store cake in container in refrigerator for 2 to 3 days. This allows cake to soak up moisture from the coconut.

On the third day, prepare icing for cake.

ICING

2 unbeaten egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
1/3 cup cold water
dash of salt
1 teaspoon vanilla (I use clear vanilla to keep the icing white)
Additional coconut to top icing (about 1/2 cup )

Place all ingredients except vanilla and additional coconut in top of a double boiler, but do not place over heat. Beat for one minute with an electric hand mixer.

Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). Remove from boiling water.

Add vanilla and beat until it reaches spreading consistency (about 2 minutes).

Frost sides and then top of cake. Sprinkle with additional coconut.

Cover and store cake at room temperature.

Chocolate Mug Cake

CHOCOLATE MUG CAKE


1 Coffee Mug
4 T. flour(that's plain flour, not self-rising)
4 T. sugar
2 T. cocoa
1 egg
3 T. milk
3 T. oil
3 T. choc. chips
Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix
thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000
watts.
The cake will rise over the top of the mug, but don't be
alarmed!
Allow to cool a little, and tip out onto a plate, if desired.
EAT! (this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any
time of the day or night!

Chocolate Apple Spice Cake

Cream together:

3 eggs
1/2 c. water
1 3/4 c. sugar
2 sticks margarine

Sift together:

2 1/2 c. flour
3 T baking cocoa
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice

Add dry ingredients to wet, and mix well.

Fold in:

1 cup chopped nuts
1 cup chocolate chips
2 1/2 c. chopped apple
1 T vanilla

Thoroughly grease and flour a bundt pan. Bake at 325 F for 60-75 minutes.

Bavarian Apple Torte

1/2 c butter
1/3 c sugar
1/4 tsp vanilla extract
1 c flour
2 – 8 oz pkg.cream cheese
1/2 c sugar
2 eggs
1/2 tsp vanilla extract
1/2 tsp. almond extract
1/3 cup sugar
½ tsp cinnamon
3 c thinly sliced apples
½ c sliced almonds

Base: Cream butter, sugar and vanilla. Blend in flour. Spread dough on bottom of a greased 9 or 10” spring-form pan.
Filling: Beat softened cream cheese and sugar. Add egg and vanilla; mix well. Pour into pastry-lined pan.
Topping: Mix together sugar and cinnamon. Toss apples in sugar mix and arrange in orderly fashion. Sprinkle with almonds. Bake at 400F for 10 min. Reduce temp to 375F. Continue baking 45 min. Cool slightly before removing rim of pan.

recipe slightly adapted from Mennonite Girls Can Cook

Pumpkin Coffee Cake

Streusel:
¼ c brown sugar
¼ c sugar
¼ c flour
¼ c rolled oats
¼ c slivered almonds
1 ½ tsp cinnamon
3 Tbsp butter

Cake:
1/2 c butter (room temp)
1 c sugar
2 eggs
1 cup canned pumpkin
1 tsp vanilla
2 c flour
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp each: soda, salt
¼ tsp each: ginger, nutmeg
pinch cloves

Filling:
½ cup unsweetened applesauce


Combine streusel ingredients, cutting in the butter to make crumbs; set aside.

Cream butter and sugar and beat in eggs one at a time. Add pumpkin and vanilla.
Combine dry ingredients and add to creamed mixture. Spoon 1/2 into greased 10”springform pan. Spread applesauce over batter.( I spread it, leaving a hole in the center because otherwise the cake looks like it’s not done in the middle once you slice it.) Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel and then spread carefully. Top with remaining streusel. Bake at 350F for 50 - 55 min. or until cake tests done. Cool 10 min: remove outside ring.

Combine glaze ingredients: 1/2 c icing sugar, 1/4 tsp vanilla, 1 1/2 Tbsp hot water
Drizzle over coffee cake.


I found this recipe at Mennonite Girls Can Cook.

Hot Fudge Cake

This is a wonderful cake-like pudding, with its own hot fudge sauce!

2 c. flour
4 tsp. baking powder
1/2 tsp.salt
1 1/2 c. sugar
1/4 c. baking cocoa
1 c. milk
1/4 c. shortening, melted
1 c. nuts (optional)

Preheat oven to 350 F. Mix together dry ingredients. Stir in milk and shortening. Add nuts. Spread in a 9 x 13 pan.

Combine:
2 c. brown sugar
1/2 c. baking cocoa

Sprinkle over cake mixture.

Pour:
3 c. hot water over entire batter. Bake for 45 minutes. Serve warm with vanilla ice cream.

Butter Pecan Cake

1 box Butter Pecan Cake Mix
1 can Coconut Pecan frosting
4 eggs
1/2 c. oil
1 c. water

Mix all together. Spray bundt or tube pan with Baker's Joy Flour Spray. Bake at 350 F for 45 minutes. Sprinkle with powdered sugar when cake is cool.

Mayonnaise Cake

This recipe is one that I inherited from Grandma. She never made cake from a box .

2 cups flour
1 cup sugar
1/2 c baking cocoa
2 teaspoons vanilla
1 cup mayonnaise
1 cup water
1 egg
2 tsp. baking soda

Add all ingredients together in one bowl. Beat in baking soda last. Pour batter into a well greased 9 x 13 pan. Bake at 350 F for 35 minutes. If making cupcakes, divide into 24 cupcake tins. Bake at 400 F for 18-20 minutes.

Frosted Banana Bars

3/4 cup butter or margarine, softened
2 1/4 cups sugar
3 eggs
1 1/2 cups sour cream
2 teaspoons vanilla
3 cups all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups mashed ripe bananas

Frosting:
1 (8 oz. ) pkg. cream cheese, softened
1/2 c. butter or margarine
2 teaspoons vanilla extract
3 3/4 cup powdered sugar

In a mixing bowl, cream butter, and sugar, Add eggs, sour cream, and vanilla. In a separate bowl, combine flour, baking soda, and salt. gradually add to the creamed mixture. Stir in bananas. Spread into a well greased 12 x 18 x 1 pan. Bake at 350 F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool.

For frosting, in a mixing bowl, beat cream cheese, butter, and vanilla. Gradually beat in enough confectioner's sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

Lower Carb Ginger Pear Cake- A Mama's Fixins Original

1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 pear, peeled and sliced

1/2 c. butter or shortening
1/2 c. Splenda
2 eggs
1 1/2 tsp. pure lemon extract
1 1/4 c. soy flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 cup half and half + 1 tsp. vinegar or lemon juice

Preheat oven to 350 F. Generously grease a 7" round pan. Combine brown sugar, cinnamon, ginger, and cloves. Mix well. Pour into pan. Arrange pear slices on top of sugar mixture.

Cream together Splenda, eggs, lemon extract, and butter or shortening. In a separate bowl, combine soy flour, baking powder, and salt. Gradually add flour mixture to creamed mixture, alternating with buttermilk made from half and half and vinegar. Spoon over pears. Bake for 28-35 minutes, until a toothpick inserted in the center comes out clean.

Cool on wire rack, and flip out onto a pretty serving plate.

1/8 of the 7" cake equals approximately 17 carbs, and this is REALLY tasty!

Ginger Pear Cake- A Mama's Fixins Original!

2/3 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 large pear, peeled and sliced

3/4 c. butter or shortening
3/4 c. sugar
2 eggs
2 tsp. pure lemon extract
1 3/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. buttermilk

Preheat oven to 350 F. Generously grease a 10" round pan. Combine brown sugar, cinnamon, ginger, and cloves. Mix well. Pour into pan. Arrange pear slices on top of sugar mixture.

Cream together sugar, eggs, lemon extract, and butter or shortening. In a separate bowl, combine flour, baking powder, and salt. Gradually add flour mixture to creamed mixture, alternating with buttermilk. Spoon over pears. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.

Cool on wire rack, and flip out onto a pretty serving plate.

3-MINUTE FLOURLESS LOW-CARB CHOCOLATE CAKE

3-MINUTE FLOURLESS LOW-CARB CHOCOLATE CAKE
1 TBS Butter, microwave for 10 seconds to soften
1 Egg
1 TBS Da Vinci SF Vanilla syrup
2 TBS Splenda
1 TBS heavy cream
Pinch salt
2 TBS cocoa powder (Hershey' s is rather High carb. Try some from Aldi or Save A Lot. It's much lower in carbohydrate count.)

Mix together all the ingredients until it is as smooth as possible. It should look similar to cake batter at this point. Microwave for 1 minute. For the special treat, add 1 TBS of whipped heavy cream (sweetened with Splenda). Eat this while warm.

Makes 1 serving

Banana Friendship Cake

I found this lovely recipe on Jewels' blog, Eyes of Wonder.


~~Banana Friendship Cake

1/2 cup of butter
1 and 1/2 cups of sugar
2 eggs
2-3 nice ripe bananas, mashed well (I always use about 3 medium)
1/2 cup of buttermilk
1/2 teaspoon of baking powder
3/4 of a teaspoon of baking soda
1 teaspoon of salt
2 1/4 cups of unbleached flour (freshly milled pastry flour is best)
1/2 cup of chopped nuts (if you like nuts--you can use your favorite kind)

Peel, and mash your ripe bananas.

In a large bowl combine:Butter and sugar, and beat. Add eggs, bananas, and buttermilk. Beat well with a spoon, or with a mixer for about 2 minutes. Add baking powder, baking soda, salt, and flour. Beat until well combined, by hand, or with a mixer for about 2 minutes. Fold in nuts, if you're using them.

Butter and flour 2 round cake pans (or whatever shape pans you prefer). Pour batter into your pans and bake at 350 degrees for about 25-30 minutes. Do not over bake.

After the cake has sufficiently cooled, frost with cream cheese frosting and garnish with fruit of your choice. We think it's especially nice with strawberries.

~~Cream Cheese Frosting

1 cup of softened butter
1 8 ounce package of cream cheese, softened
2 teaspoons of vanilla
4 cups of sifted confectioner's sugar

Cream together butter and cream cheese, and stir in vanilla.
Add confectioner's sugar a little at a time, beating well until blended.