APPLE SHARLOTKA - Smitten Kitchen

I had a bin with some Granny Smiths that needed eating up.  So, even though I have posted several apple cake recipes (and loved them all) this one caught my eye.  Not too many ingredients, not too many steps.  Score.  


It is pretty but plain, not too sweet.  But ice cream doesn't seem fitting.  A dollop of Greek yogurt (really, we seem to put it on a lot of various goodies) and maybe a drizzle of agave syrup over the yogurt.  Perfect. Probably great for breakfast, too. 

Apple Sharlotka - Smitten Kitchen

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar. 

CARAMEL CAKE - Gourmet Magazine

Who's up for caramel cake?  This is a simple moist yellow cake that becomes worth the calories when drenched in caramel.  I poked a lot of holes in the cake before covering it with the hot caramel and served it with a little whipped cream on the side. 

For cake

• 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature 30 minutes
• 1 cup well-shaken buttermilk

For caramel glaze

• 1 cup heavy cream
• 1/2 cup packed light brown sugar
• 1 tablespoon light corn syrup
• 1 teaspoon pure vanilla extract

• Equipment: a candy thermometer

I did not use a candy thermometer and cooked the caramel a full 14 minutes.  Worked out just fine.

Make cake:
Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Make glaze:
Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Recipe from Gourmet Magazine.

CHOCOLATE SHEET CAKE - Pioneer Woman Cooks

I love a thin layer of chocolate cake with chocolate icing. So a cake baked in a jelly roll pan is perfect for that thin layer of sheet cake. My friend, Jill, gave me the book, The Pioneer Woman Cooks, for my birthday. I noticed this recipe right away and made it for a bridal shower I was hosting--it was a hit. And the icing is to die for (well, that's a bit dramatic but it is really, really good).

This recipe makes one 18 x 13 x 1 inch cake.

Ingredients

FOR THE CAKE:

2 cups Flour
2 cups Sugar
¼ teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cup Buttermilk
2 whole Eggs, beaten
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:

½ cup Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into an 18 x 13 jelly roll pan (baking sheet with sides) and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE ICING

My sweet niece requested Strawberry (of course) Cake for her 12th birthday (yes, it kills me she is now 12). The year before, for her 11th birthday, I made the Triple Decker Strawberry Cake and she loved it. She is now conflicted since she also loves this cake.

I like the icing on this cake the best--strawberries, coconut, and pecans, perfection.

Cake:

Solid vegetable shortening, for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 package (3 ounces) strawberry gelatin
1 cup mashed fresh strawberries with juice (1 ½ cups whole berries)
1 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
½ cup of whole milk
4 large eggs
1 cup of frozen unsweetened grated coconut, thawed
½ cup chopped pecans


Strawberry Cream Cheese Frosting

1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
3 ½ cups confectioners' sugar, sifted
¾ cup fresh ripe strawberries, rinsed, capped, and mashed to make ½ cup, then drained well
½ cup frozen unsweetened grated coconut, thawed
½ cup of chopped pecans
What you do:

Place a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.



Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk, and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and the pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center of the highest rack.



Bake the cakes until they are light brown and just starting to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest rack oven. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto the rack, the invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and the pecans.



To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth stroke. Serve at once or chill the cake for later serving.

* Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator, for up to one week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

DORIE GREENSPAN'S FUJI APPLE SPICE CAKE

Look at those chunks of apples! Aren't they beautiful? I love it when you see the actual pieces of fruit in a cake. I found this recipe in Bon Appetit's October issue. Dorie Greenspan had a bunch of recipes for specific varieties of apples. And since I had a ton of Fuji apples this cake called my name.

I've had great luck baking Dorie's recipes (don't I sound like I know her?). You may remember her delicious Swedish Apple Cake recipe a few months ago--that was divine. This cake is also delicious--a bit more substantial than the delicate Swedish cake. It reminded me a bit of carrot cake.

Enjoy!

Ingredients

Cake

• 3 cups all purpose flour
• 1 3/4 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg or ground nutmeg
• 1/4 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups sugar
• 3/4 cup (packed) golden brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons bourbon, apple brandy, or rum (optional)
• 1 1/2 cups unsweetened applesauce
• 2 medium Fuji or Gala apples (13 to 14 ounces total), peeled, halved, cored, cut into 1/3-inch cubes
• 1 1/2 cups finely chopped pecans (about 6 ounces)

Frosting

• 1 8-ounce package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon vanilla extract
• Pinch of salt
• 3 cups powdered sugar (measured, then sifted)
• Coarsely chopped toasted pecans (for garnish)

Special equipment

• 2 9-inch-diameter cake pans with 2-inch-high sides

Preparation

CAKE

• Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of each pan with parchment paper round. Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.
• Bake cakes until tester inserted into center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely. DO AHEAD Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.

FROSTING

• Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.
• Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 1 1/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly. DO AHEAD Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 2 hours before serving.

CARROT CAKE - Simply Recipes

After my sister, Lori, requested Carrot Cake for her birthday I was on the hunt for just the right recipe. Ingredients had to include walnuts, pineapple, but not raisins.

I have wished a thousand times I had my Mom's recipe--it was perfection. But my Mom didn't write all of this stuff down and I wasn't interested in figuring it out during her lifetime. My mistake.

However, Simply Recipes to the rescue. My sisters thought it was the closest to my Mom's delicious cake. Of course I will never get it just right--I think memories elevate the actual taste experience. I can live with that.

Ingredients

Cake:

3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 cups olive oil or grapeseed oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
1 1/2 cups sweetened, shredded coconut
2 cups of finely grated carrots
1 cup of drained crushed pineapple
Frosting:

8 oz cream cheese, at room temperature
6 Tbsp unsalted butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract
2 Tbsp lemon juice
Method
1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.

2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.

3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack.

4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.

Serves 12-16.

APPLE CAKE - Smitten Kitchen

This is really a hearty coffee cake perfect to serve at a brunch or actually, Christmas morning (I will tuck that idea away). We (the royal we, meaning me) think it is better the second day--the flavors are more developed and it is moist. The cake slices hold up nicely which is always a plus.

SMITTEN KITCHEN'S MOM'S APPLE CAKE

6 apples (I used Anna apples from Leslie's tree)

1 tablespoon cinnamon

5 tablespoons sugar
2 3/4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups sugar

1/4 cup orange juice

2 1/2 teaspoons vanilla

4 eggs

1 cup walnuts, chopped (optional) (I added)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Recipe from Smitten Kitchen

SWEDISH APPLE CAKE - Dorie Greenspan

This is the easiest, yummiest, prettiest cake--you've got to make it. It makes 6 servings and there were 5 of us. It was so good I had to divvy up the 6th piece into 5 thin slices. Usually someone takes a pass on seconds but not this time.

I used Fuji apples from Jill's trees but I think just about any type of apple would work. This weekend I'm trying another apple cake recipe (to compare, of course) using the apples from Leslie's tree. I will report back.

Ingredients
3/4 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 extra-large egg or 1 large egg plus 1 large egg yolk
3/4 cup sugar
1/2 teaspoon pure vanilla extract
1 stick (4 ounces) unsalted butter, melted and cooled
1 to 1 1/2 apples (I used Fujis), peeled, cored and cut into 1/2-inch thick wedges
Apple, quince or ginger jelly or preserves, for glazing the cake (optional)
Note: I used Quince preserves for glazing, perfect

Procedure
1. Center a rack in the oven and preheat the oven to 350°F. Generously butter a 9-inch deep-dish pie plate or a similar sized cast-iron skillet. Note: I used a 9 inch springform pan

2. Whisk together the flour, baking powder and salt

3. Working in a mixing bowl with the whisk, beat the egg(s) and sugar together until thick and pale. Stir in the vanilla, if you’re using it, and then the melted butter. The mixture will be smooth and shiny. Stir in the dry ingredients and scrape the batter into the prepared pan. Top with the apples, making a spiral pattern. Leave some space between each slice, so the batter can puff up between the wedges – it looks much nicer with the puffs.

4. Slide the pan into the oven and bake for about 40 minutes, or until a knife inserted into the cake comes out clean. Transfer the cake to a cooling rack.

5. If you want to glaze the cake, warm a few spoonfuls of jelly and a splash of water in a microwave oven (or a saucepan) until the jelly liquefies. Brush the jelly over the hot cake.

6. Let the cake cool for at least 15 minutes, or wait until it reaches room temperature, before you cut it into wedges to serve.

Storing: Cooled and covered, the cake will keep overnight at room temperature, but it’s best served shortly after it’s baked.

RASPBERRY BUTTERMILK CAKE

I found this recipe in the June issue of Gourmet Magazine. It is a lovely, light, summer cake. The raspberries were so good, but I think blackberries or blueberries would be excellent, too. Another good cake that doesn't need frosting--gotta love that!

RASPBERRY BUTTERMILK CAKE

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

2/3 cup plus 1 1/2 tablespoon sugar, divided

1/2 teaspoon pure vanilla extract

1 large egg

1/2 cup well-shaken buttermilk

1 cup fresh rasberries (about 5 oz.) - or any fresh berries

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

LEMON CAKE

Isn't it interesting that when lemon is the star of a recipe it seems best suited for summer or maybe even spring? Lemonade, lemon pie, lemon sorbet all appropriate for the summer. Yet here in Arizona winter is the ripening season for lemons.

Suprisingly, I haven't shared my favorite lemon cake recipe before now. I am never tired of it and love it anytime of the year. The recipe comes from Elizabeth Banks, an Arizonan who years ago produced an excellent cookbook I was lucky enough to receive as a gift.

Lemon Cake

3/4 cup water

3/4 cup canola oil

2 large eggs

1 package white cake mix

1 envelope Dream Whip

1 small package lemon Jell-O

Mix the above ingredients and bake at 350 for 35-40 minutes in greased 9 x 13 dish. Mix glaze and spread over warm cake. I find the recipe makes more glaze than needed--if you use all the glaze the cake will be soggy so drizzle carefully or cut back on the portions.

Glaze

2 cups powdered sugar

1/2 cup lemon juice

GERMAN CHOCOLATE CAKE

The whole point of German Chocolate Cake is the frosting. The cake is just the excuse to slather on the gorgeous caramel-coconut-pecan frosting. It didn't really matter that the cake was from a box mix since the candy-like topping covered each layer. I know I had sworn-off box mixes but since I had two boxes that were about to expire I made them up into a three-layer cake (and one 8 x 8 cake).


The recipe for the frosting comes from the The Lion House Classics Cookbook
and it is very simple. I doubled the recipe to completely cover the cake and have extra for the smaller cake.


1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans (I toasted them first)


Add the milk, sugar, beaten egg yolks, butter, and vanilla to a sauce pan and cook over medium heat for 12-15 minutes. Add the coconut and toasted pecans and stir. Let cool and then frost your cake.

BUTTERMILK COCOA CAKE

HAPPY VALENTINE'S DAY!

HAPPY BIRTHDAY, ARIZONA!

I think I am officially done with baking cakes from a box--unless I doctor it up via the Cake Mix Doctor. This cake is so easy--you make it in one bowl. And it is one more recipe to use up leftover buttermilk. (I am turning into my parents--suddenly not wanting to waste anything.)

The cake doesn't need icing--just a sprinkling of powdered sugar (which I dusted over a cooling rack to make a pattern). And it is lovely.

BUTTERMILK COCOA CAKE

Preheat the oven to 350 degrees and butter and flour a 9 inch round cake pan.

Mix together 1 3/4 cups flour, 3/4 cup unsweetened cocoa powder, 1 cup sugar, 1 teaspoon baking soda, and 1/4 teaspoon salt.

To these ingredients add 1 cup buttermilk, 1/2 cup vegetable oil (I used canola) or melted butter, and 2 teaspoons vanilla. Mix.

Turn the batter into the pan, bake the cake in the middle of the oven for 30 minutes, or until a tester comes out clean, and let it cool for 5 minutes before turning it out of the pan.

This recipe comes from one of my new favorite books, More Home Cooking: A Writer Returns to the Kitchen.

LORI'S COCONUT CAKE

I don't know if you should make this cake. If you have great self-discipline then proceed. But I am telling you it is addictive. It sits on the counter calling your name after you have had a piece. And although you have eaten more than enough it still calls your name. So you take a plastic spoon and discreetly scrape around the dish to innocently clear out the coconut cream-soaked bits of cake left after pieces are scooped up. You then will immediately throw away the plastic spoon thinking that will take care of any future (you know, future meaning 5 minutes from now) nibbles but soon you are getting another plastic spoon eating more bits of this lovely cake.

It is such a pretty cake in fact it was too pretty for a Super Bowl dinner--it is more fitting for a tea party or a birthday party. Lori never should have brought this cake to my house. She does this because she is the skinny sister and can eat this whole cake and still zip up her jeans.

Here is the recipe--don't say I didn't warn you...

COCONUT CREAM CAKE

Ingredients

1 yellow cake mix

1/2 cup oil

1 cup water

2 eggs

1/2 teaspoon almond extract

1/2 teaspoon vanilla

Icing

1 can sweetened condensed milk

1 can cream of coconut

1 9 oz. carton whipped topping (Lori used non-fat Cool Whip)

2 pkgs. coconut

Preheat oven to 350 degrees. Mix cake ingredients together and beat well. Pour into a 9 x 13 greased pan. Bake according to directions on cake box. Remove from oven and punch holes on the top with toothpick.

Icing: While cake is hot, drizzle sweetened condensed milk and cream of coconut on top. Let cool. Spread whipped topping over cake and sprinkle with coconut. Refrigerate.

BANANA BARS

These sure were a hit. And this is from Cooking Light magazine--can you believe it?! I only made two small changes: instead of toasted pecans on top I added toasted walnuts. I think walnuts go better with bananas. And when I made the frosting it was a bit thick so I added vanilla soy milk to thin it out. Delicious.



Ingredients
Bars:
2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 tablespoon butter, chilled and cut into small pieces
9 ounces cake flour (about 2 1/4 cups)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup nonfat buttermilk
1 teaspoon vanilla extract
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs

Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

Preparation:
1. Preheat oven to 400°.
2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.
3. Reduce the oven temperature to 375°.
4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.
5. Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth (I added vanilla soy milk to thin). Spread frosting over cooled bars. Sprinkle with pecans (I used toasted walnuts).

PUMPKIN SPICE CAKE

This recipe comes from Pinch My Salt . I had all the ingredients and wanted the smell of pumpkin in my house for one more day. And I haven't used my Bundt pan in a long time so this was a good excuse. Bundt pans make the prettiest cakes and they always slice so neatly. A big plus when you are giving it away to others.

You could glaze this cake but I really like it with a dusting of powdered sugar. A sprinkling makes desserts look so festive.

PUMPKIN SPICE CAKE

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons pumpkin pie spice*
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 cup canned pumpkin
3/4 cup canola oil
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Butter and flour a Bundt pan (or even better, use Baker’s Joy spray).
2. In a medium bowl, sift or whisk together flour, sugar, baking powder, baking soda, salt, and spices; set aside.
3. In a large bowl combine eggs, sour cream, pumpkin, and oil. Beat well with a hand mixer (or use a stand mixer), scraping down sides with a spatula, until everything is well blended. Add flour mixture a little at a time, beating well after each addition, until everything is well combined. Scrape down sides, then blend in the vanilla extract.
4. Pour batter into prepared Bundt pan and bake in the center of a 350 degree oven for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar immediately before serving if desired.
Yield: 10-12 servings
Recipe Notes: *Pumpkin pie spice can be substituted with 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground nutmeg (or make your own combination). Make sure to butter your Bundt pan really well and get into all the crevices. I like to use a spray like Baker’s Joy because I’ve never had a problem with cakes sticking to the pan when I use it.

Note: I, Kim, have not used Baker's Joy--the above note is from Pinch My Salt.

TRIPLE-DECKER STRAWBERRY CAKE

For a few years now I have had the book, The Cake Doctor, sitting on my kitchen bookcase. Today I finally cracked open the book and baked the Triple-Decker Strawberry Cake. It was a hit.

The Cake Doctor by Anne Byrn contains recipes that dress-up basic boxed cake mixes. I normally turn all layered cakes into single layer cakes but this time since I was baking the
cake for my niece, Ellie, I decided to honor the recipe and make three layers.

It is such a pretty cake and so delicious. It is also easy to put together. But because it is so good I had to get it out of my house! So, Lori took some cake home, Sheli stopped by and she got a wedge, and then I delivered the remainder to Jennifer and Chris. It's good to have friends who appreciate leftovers!

Here is the yummy recipe:

Triple-Decker Strawberry Cake

Cake:

Spray vegetable shortening for greasing the pans

Flour for dusting the pans

1 package (18.25 ounces) plain white cake mix

1 package (3 ounces) strawberry gelatin

4 tablespoons all-purpose flour

1 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower

1/2 cup granulated sugar

1/2 cup whole milk

4 large eggs

1/2 cup finely chopped fresh strawberries and juice

Frosting:

8 tablespoons (1 stick) butter, at room temperature

4 cups confectioners' sugar, sifted, or more if needed

1/2 cup finely chopped fresh strawberries and juice, or more if needed
Garnish:1 cup halved fresh strawberries

Place a rack in the center of the oven and preheat to 350. Lightly grease three 9-inch round cake pans with spray vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

Place the cake mix, strawberry gelatin, flour, oil, sugar, milk, eggs and strawberries and juice in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Divide the batter among the prepared pans and place them in the oven. If your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.

Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 33 to 35 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, about 30 minutes more.

Meanwhile, prepare the frosting. Place the softened butter in a large mixing bowl and blend it with an electric mixer on low speed until fluffy, 20 seconds. Stop the machine and add 4 cups confectioners' sugar and 1/2 cup strawberries and juice. Blend on low speed until the frosting is creamy and of a spreadable consistency. If it is too thin, add more sugar. If it is too thick, add more strawberries.

To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another layer, right side up, on top of the first and frost the top. Repeat this process with the third layer and frost the top; the cake should now resemble a torte with the sides left unfrosted. Decorate the top attractively with the halved strawberries. Serve at once or chill the cake for later serving.

Serves 16.

Lemon Glaze - Barefoot Contessa

It's hot! And the call of a tart lemon cake is ringing in my ears. But instead of heating up the kitchen baking a cake I do the next best thing--I get a store bought pound cake and dress it up with a homemade lemon glaze. I purchase my pound cake at Costco (usually two cakes for $5). I stash one cake in the freezer and begin preparing the glaze for the other cake.

First, warm the cake in a 250 degree oven for 10 minutes (a toaster oven is even better).

Combine equal parts of sugar and lemon juice. For one cake I use 1/4 cup granulated sugar with 1/4 cup lemon juice in small saucepan and cook over low heat until the sugar dissolves and makes a syrup.

Invert the cake onto a rack and punch several holes into the bottom of the cake using a toothpick. Pour the lemon syrup over the bottom of the cake. Allow the cake to cool completely.

For the glaze, combine 1 cup confectioners’ (powdered) sugar with 1 to 2 tablespoons of lemon juice in a bowl mixing with a wire whisk until smooth. Pour over the top of the cake and allow the glaze to drizzle down the sides.