In by noon or your money back!

Posts tagged ‘cake’

Gramma Bertha’s Banana Cake

I have ripe bananas and I am going to make this today….



Gramma Bertha’s Banana Cake


Makes 1 – 10 inch Bundt pan (16 servings).


1/2 cup butter

1 1/2 cups white sugar

4 eggs

3 bananas, sliced

1 cup sour cream

1 tsp baking soda

2 cups all-purpose flour



Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt pan

with non-stick cooking spray.


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

Beat in the eggs one at a time. Beat in the sliced bananas, sour cream and

baking soda. Beat in the flour. Pour batter into prepared pan.


Bake in the preheated oven for 60 minutes, or until a toothpick inserted

into the center of the cake comes out clean.


Let cool in pan for 10 minutes, then turn out onto a wire rack and cool



Give-Me-A-Break Pineapple Cake

This came through the list… the only place I can find it on the web is HERE, but I know it must be tried soon!

Give-Me-A-Break Pineapple Cake
1 box (2-layer size) yellow cake mix
22 oz. can crushed pineapple
2 4-oz. pkgs. vanilla instant pudding mixes
3 c. milk

Prepare and bake cake according to package directions for a 9×13 inch baking pan.

Pierce baked cake with fork at frequent intervals. Pour pineapple with juice over top of cake evenly.

Prepare pudding mix according to package directions using the 3 cups of milk. Spread over pineapple layer. Spread with whipped topping over pudding if desired.



Gooey, Chewy Rocky Road Cake

I got this from the Dessert Du Jour list. To subscribe send an e-mail to



Gooey, Chewy Rocky Road Cake



1  cup butter

6  oz. unsweetened chocolate, coarsely chopped

2  cups granulated sugar

4   eggs

2  tsp. vanilla

1-1/3  cups all-purpose flour

1/2  tsp. baking soda

1-1/2  cups flaked coconut

1  cup chopped walnuts or pecans, toasted if you like

1  7-oz. jar marshmallow creme

1/2  cup butter, melted

1/3  cup unsweetened cocoa powder

1/4  cup half-and-half, light cream, or milk

2  tsp. vanilla

4  cups sifted powdered sugar



1. In a heavy, large saucepan, melt the 1 cup butter and chocolate over low heat, stirring constantly. Remove from heat; cool. 


2. Meanwhile, grease a 13x9x2-inch baking pan. Set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating with a wooden spoon after each addition just till combined. Stir in the 2 teaspoons vanilla. 


3. In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just till combined. Stir in coconut and nuts. Spread the batter in the prepared pan. 


4. Bake in a 350 degree F oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Remove from oven. Place on a wire rack. Immediately spread the marshmallow creme evenly over the top.

Cool completely in pan. 


5. In a large mixing bowl, beat the 1/2 cup melted butter, cocoa powder, half-and-half, and the 2 teaspoons vanilla with an electric mixer on medium speed till smooth. Slowly beat in 4 cups of sifted powdered sugar. If necessary, beat in additional half-and-half till spreading consistency. Spread over cake. Cover; chill in the refrigerator up to 24 hours. Cut just before serving. Makes 15 servings. 



Nutrition facts per serving:

calories: 657

total fat: 37g

saturated fat: 21g

cholesterol: 111mg

sodium: 302mg

carbohydrate: 81g

fiber: 3g

protein: 7g

vitamin C: 0%

calcium: 5%

iron: 13%

Banana Bundt Cake

Banana Bundt Cake

Recipe is from Christy Smith in “Baton Rouge Chapter 1671 Ladies of Harley Feeding Trough” cookbook.Makes 1 cake.

1 pkg. yellow cake mix
1/4 cup vegetable oil
1 small pkg. Jell-O instant banana pudding
1 cup water
1/2 cup mashed bananas
4 eggs

1. Combine all ingredients and beat for 2 minutes.

2. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 40 to 45 minutes or until done.

3. Cool slightly, remove from pan and then drizzle glaze over top of cake.

1 cup confectioners’ sugar
1 tbl. milk

Mix together glaze ingredients to drizzle over cake.

Muffin Glory Cake

Muffin Glory Cake  

full starfull starfull star
Prep Time:15 min
Start to Finish:1 hr 15 min
Makes:9 servings

1 box Betty Crocker® cinnamon streusel muffin mix
1/2  cup chopped peeled apple
1/2  cup shredded carrot
1/2  cup chopped walnuts
1/2  cup flaked coconut
1/4  cup vegetable oil
2 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2  cup powdered sugar
1 to 2 teaspoons water

1. Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with Streusel (from Muffin Mix).
2. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
3.  In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.
High Altitude (3500-6500 ft): Add 2 tablespoons Gold Medal® all-purpose flour to dry muffin mix. Bake 42 to 46 minutes.

Holiday Cranberry Upside-Down Cake

Holiday Cranberry Upside-Down Cake

Adjusted for altitudes between 8,000 and 10,000 feet
Make in an 8 inch cake pan with 2 inch sides

For cranberry topping

6 tablespoons of unsalted butter
6 tablespoons of granulated sugar
1/4 cup of chopped walnuts
2 cups of fresh or frozen cranberries (if frozen, don’t thaw them)

For cake

1 cup plus 2 tablespoons of flour
1 teaspoon of cinnamon
1/4 teaspoon of salt
1/2 teaspoon of baking powder
8 tablespoons of unsalted butter (one stick), at room temperature
1/2 cup of granulated sugar
2 large eggs at room temperature
1 1/4 teaspoon of vanilla
1/3 cup of whole milk

1/4 cup of currant jelly

Step One: Preheat the oven to 350 degrees, with a rack in the center position. Lightly grease the sides of the cake pan. Don’t grease the bottom.

Step Two: Make the topping: In a small saucepan over medium-low heat, melt the six tablespoons of butter. When melted, sprinkle the six tablespoons of sugar over it and stir until the mixture comes to a boil. Keep the mixture at a low boil for about a minute so the sugar dissolves. Remove it from the heat and pour it in the cake pan, tilting the pan to distribute it evenly. Sprinkle the nuts over the butter mixture and top with the cranberries, distributing them evenly and gently pressing them down. If you’re using frozen berries, they may make the butter solidify; that’s okay.

Step Three: Make the cake batter: In a small bowl, whisk together the flour, cinnamon, salt and baking powder. Set this aside. If your eggs aren’t at room temperature, put them in a small bowl of hot water to warm them.
Cut the room temperature butter into about six pieces, place them in a large bowl and beat with an electric mixer until smooth. Add the 1/2 cup of sugar and beat until pale and creamy. This will take about 4 to 5 minutes with a hand-held mixer on medium-high speed. Scrape down the sides of the bowl as needed. Add one room-temperature egg and beat for at least a minute to combine. Add the next egg and the vanilla and beat again for a minute or so. Add half of the flour mixture, reduce the speed of your mixer to low, and mix only until the flour is incorporated. Add the milk, mix again, then add the rest of the flour and mix briefly and gently.

Step Four: Spoon the thick cake batter over the cranberries in the pan, leveling and smoothing it with a rubber spatula or the back of a soup spoon. Place the pan on a baking sheet (to catch drips, should they occur) and bake until the cake is golden and a tester comes out clean. This took 40 minutes in my oven but expect times to vary.

Step Five: Remove the cake from the oven to a cooling rack. Run a table knife around the edges of the pan to loosen it. Wait about five minutes, then center a serving plate over the top of the cake and flip the cake over onto it, holding them both tightly. Place them back on the rack or on a counter and carefully lift off the cake pan. If any topping sticks to the pan, remove it and return it to the top of the cake. Warm the currant jelly until it is liquid and brush it generously all over the cake.

Step Six: Serve the cake warm, about 20-30 minutes out of the oven. Or, let it cool completely and re-heat it in a 325 degree oven until it is warm to the touch. If you cool it completely, it is easier to cut it into serving-size pieces before re-warming it. Serve it with a scoop of vanilla ice cream or sweetened whipped cream.
This is a variation of a recipe in Dorie Greenspan’s “Baking.”

Blueberry Crumb Cake

Blueberry Crumb Cake

For the streusel:
1/4 cup sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon cinnamon
Pinch nutmeg
1/2 cup (1 stick) unsalted butter, melted
1-1/3 cups flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup sugar
2 extra-large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1¼ cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt (half as much if table salt)
1 cup blueberries
Powdered sugar for sprinkling

Yield: 8 or more servings

Preheat oven to 350 degrees. Grease and flour a 9-inch round baking pan.

For the streusel, combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake, beat the butter and sugar with an electric mixer, fitted with the paddle attachment, on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the extra-large eggs, one at a time. Then add the vanilla, lemon zest and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread evenly with a knife. With your fingers, crumble the streusel topping evenly over the batter.

Bake at 350 degrees in the oven’s center for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with powdered sugar. – “Barefoot Contessa at Home” by Ina Garten

Tag Cloud

%d bloggers like this: