Tag Archives: Cake

Pumpkin Sour Cream Coffee Cake

Posted by on 18 November 2012 No comments

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  • 2 c Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c butter
  • 1 c sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 c pumpkin (cooked and mashed)
  • 1/2 c sour cream
  • 1 c finely chopped pecans
  • 2/3 c firmly packed brown sugar
  • 1 1/2 tsp pumpkin pie spice

Preheat oven to 350 degrees. Grease a 10 inch tube pan (or bundt pan) and set aside. Combine flour, baking powder, baking soda and salt; set aside. Cream the butter and sugar in separate bowl until light and fluffy. Add eggs, 1 at a time, and beat well after each. Add vanilla and blend. Add pumpkin and sour cream and blend well. Batter will have a curdled appearance. Stir in dry ingredients just until mixed.

In a separate bowl, combine pecans brown sugar and pumpkin pie spice.

Spread half the batter in prepared pan. Sprinkle with half the pecan mixture. Spread remaining batter over and sprinkle with remaining pecan mixture.

Bake in 350 degree oven for 40-45 minutes or until cake tester inserted near center comes out clean. Cool in pan 10 minutes, and remove from pan to cool completely on wire rack.

Cream Cheese Frosting

Posted by on 12 January 2011 No comments

I made up Ethan’s birthday cake and to keep things simple I had bought tub frosting to put on it. I pulled it out of the tub and whipped it up to make it easier to smooth it onto the cake and I made the mistake of tasting it. YUCK! Tub frosting is just so nasty! I just couldn’t make myself put it on the cake. So the morning of the party I quickly whipped up this delicious home made frosting, and it was just SO much better. I actually enjoyed licking the rubber spatula when I was done frosting the cake! 😉

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  • 8 oz cream cheese
  • 5 tbsp butter, softened
  • 2 tsp vanilla
  • 2 c powdered sugar

Beat cream cheese, butter and vanilla together until smooth. Gradually blend in powdered sugar, until it reaches your desired consistency.

Banana Cake

Posted by on 25 October 2010 No comments

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Cake:

  • 1 1/2 c ripe bananas, mashed
  • 2 tsp lemon juice
  • 3 c flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 c butter softened
  • 2 1/8 c sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 1/2 c buttermilk

Frosting:

  • 1/2 c butter, softened
  • 8 oz cream cheese, softened
  • 1 tsp vanilla
  • 3 1/2 c powdered sugar

Garnish:

  • chopped walnuts

Preheat oven to 275. Grease and flour a 9×13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

For the frosting, cream the butter and cream cheese until smooth. Beat in 1 tsp vanilla. Add the powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake and sprinkle with chopped walnuts is desired.

Secret Ingredient Chocolate Cake

Posted by on 1 September 2010 No comments

Kyle’s mom gave us this HUGE zucchini from her garden. This sucker was about 2 feet long and maybe 14 inches around, it was just huge! In the past we have learned that when zucchini get this large, they are not good to eat steamed. By the time they get that big the seeds have matured and are hard and crunchy and the skin is tough,  and it’s just not pleasant to eat steamed zucchini with tough skin and crunchy seeds in it. So I was trying to figure out what to do with it, so that it wouldn’t go to waste. Enter this recipe!

Cake

  • 2 c sugar
  • 1 c vegetable oil
  • 3 eggs
  • 2 1/2 c flour
  • 1/4 c baking cocoa
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c milk
  • 2 c fresh zucchini, shredded*
  • 1 tbsp vanilla extract

Frosting

  • 1/4 c butter
  • 1/4 c cocoa
  • 6 tbsp evaporated milk
  • 3 3/4 c powdered sugar
  • 1 tbsp vanilla extract

Preheat oven to 375 degrees. In a large mixing bowl, combine sugar and oil. Add eggs one at a time, beating well after each addition. Add milk and vanilla and mix well. In a separate bowl combine flour, cocoa, baking soda, baking powder and salt. Gradually add flour mixture to egg mixture. Stir in zucchini. Pour into a greased 15″ x 10″ pan and bake 40-50 minutes.

Frosting: Beat together frosting ingredients until smooth. When cake is done, remove from oven and frost while cake is hot.

*I used my Kitchen-aid shredder attachment to shred the zucchini. This made shredding SO much easier and lots faster than grating it by hand!

Chocolate Cake

Posted by on 15 April 2010 No comments

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This is my most favorite homemade chocolate cake. I just eat it without frosting it’s so good!

  • 2 cups boiling water
  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 1/2 tsp vanilla extract

Preheat oven to 350 degrees. Grease 3- 9 inch round cake pans or I have used a bundt pan or one large 10 in x 15 in pan.

In a medium bowl, combine the boiling water with the cocoa, and whisk until smooth. Don’t be tempted to taste it. 😉 It looks and smells a lot better than it tastes at this point. Let this mixture cool, while you prepare the rest.

Sift together the flour, baking soda, baking powder and salt and set aside for now.

In a large bowl, (I use my kitchenaid) cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Alternately add the flour mixture and the cocoa mixture. So I pour a bit of the cocoa mixture in, let it mix a bit then a bit of the flour mixture and let it mix a bit, and repeat until I’ve added all of the cocoa and flour mixtures.

Pour the batter into your prepared pan(s).

Bake in preheated oven.

3-9inch rounds for 25-30 minutes

10 in x 15 in pan for 50-60 minutes

I don’t remember how long the bundt pan took, but I tend to set the timer for the lower number and then just keep checking it until it’s done.

Allow the cake to cool in the pan before pulling it out. And then just dig in and eat it because it’s so GOOD! 😉