Cranberry Buttermilk Cake

 I love baking with buttermilk and I love the tartness of cranberries , a hint of orange.. just perfect for a morning cake to go with your coffee. 

This is slightly adapted from a recipe I have from a Gourmet June 2009 recipe for a Raspberry Buttermilk Cake.

TIPS

I almost tried the recipe without the orange zest because I didn't have oranges in the fridge.. I decided to wait and when I was at the market I picked up an orange...  good decision.. I truly think the orange zest adds the perfect balance to the cranberries... I highly recommend you don't omit it.

The recipe instructions include tossing the cranberries in 2 tablespoons of the flour... 2 tablespoons was a little bit too much... so be prepared to toss a little out.

As for tossing the cranberries in flour.. it is a must... this is a tip to use whenever adding berries and baking chips) to batter..  you coat them in flour to prevent them from sinking while baking...

I always use a wire whisk to mix together dry ingredients like flour, salt and baking powder... it helps to evenly distribute the ingredients.

You can make the dough the night before and store it in an air tight container in the fridge.. the next morning prepare your baking dish and spread the dough in it.  You may have to adjust the baking time, you may need to increase it a bit.

Recipe:  Cranberry Buttermilk Cake

All you need:

1/2 cup unsalted butter, softened

The zest from 1 orange

1 cup plus 1 tablespoon sugar

1 egg

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 1/2 cups fresh cranberries

1/2 cup buttermilk

Butter flavor cooking oil spray

All you have to do:

Preheat the oven to 350 degrees F.

Spray a 9 inch baking dish with butter flavor cooking oil and set it aside.

Add 2 cups flour to a medium bowl.  Remove 2 tablespoons flour and put it into a medium bowl.

Put the cranberries into the medium bowl with the 2 tablespoons of flour.  Toss the cranberries with the flour to evenly coat them.

To the flour bowl, add the baking powder and salt.  Mix completely with a wire whisk.  *See TIPS

In a standing mixer, cream together the butter, 1 cup sugar, vanilla and orange zest. Beat in the egg.

Add the flour mixture and the buttermilk, alternating between the two, to the butter mixture... beating at low speed.  Beat until well combined.

Fold in the cranberries.

Spread the batter into the prepared baking dish.  Sprinkle reserved tablespoon of sugar on the top.

Bake 35-45 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.  Mine took 45 minutes.. and was perfectly done. 

Baking times do vary with different ovens.  Also if you are baking this from batter stored in the fridge overnight, it may take a bit longer. 

TIP:   Set the timer for 35 minutes and check every 5 minutes until done.

Allow to cool at least 15 minutes before serving.

Honey Bun Cake

This delicious coffee cake will surely brighten your morning.... a perfect companion to a great cup of coffee.  Honey Bun Cakes have been around forever.. and surprisingly.. the recipes are all almost identical.... this recipe is from Betty Crocker's Soul Food Collection... and uses a shortcut by using boxed cake mix.

I only changed a few of things...

TIPS

The original recipe called for 1 container (8 oz.) sour cream.. I used 1 cup of buttermilk... I like baking with buttermilk and .. honestly.. I had some in the fridge that I wanted to use up... it makes a wonderful cake.. very light.. but feel free to use sour cream in its place in my recipe.

I left out the 1/3 cup pecans in my cake.. because we have a nut issue here... I love pecans and it is delicious in this cake.. but the cake is just as good without them.. so you decide whether or not to add them.

I made 1 1/2 times the original icing (the recipe below is the adjusted amounts)... the original amount just wasn't enough... in fact... it probably could use a little more...

The original instructions say to prick the cake with a fork and then spread the icing over it... mine was fairly thick and by no means went into the holes... and my cake was right out of the oven when I spread the icing on it.. it thinned out a bit with the warm cake.. but not enough to go into the holes... so if you want it to go into the holes.. you will probably have to thin it with additional milk.

A reader on the Betty Crocker site commented that she heated a can of white frosting and used that to ice the cake.. an excellent idea.. I've done that in the past with other cakes and will do that when I make this one again.

Try this.. it takes little prep and is delicious!

Recipe:  Honey Bun Cake

All you need:

1 box Betty Crocker SuperMoist yellow cake mix

2/3 cup vegetable oil

4 eggs

1 cup buttermilk *See TIPS

1 cup packed brown sugar

1/3 cup chopped pecans (optional)

2 teaspoons cinnamon

1 1/2 cups powdered sugar

1 1/2  tablespoons milk (eyeball it)

1 1/2 teaspoons vanilla

All you have to do:

Pre-heat the oven to 350 degrees F (or 325 degrees F for a dark or non-stick pan).

Grease and lightly flour a 9 x 13 pan.

In a large mixing bowl, beat the cake mix, eggs, oil and buttermilk on low speed until just mixed, about 30 seconds.  Then beat at medium speed for 2 minutes.  Scrape the bowl occasionally.

In a small bowl, combine the brown sugar, cinnamon and pecans (if using pecans).  Spread half the batter into the prepared pan and then sprinkle the brown sugar mixture over the batter... then spread the remaining batter over the brown sugar mixture.

Bake 44-48 minutes or until deep golden brown (mine was very deep brown). 

Just before the cake is to come out of the oven...

In a small bowl combine the powdered sugar, milk and vanilla and stir until thin enough to spread.  Spread the icing on the cake just after it comes out of the oven when it's still very warm. 

Cool completely.

Store covered.

Quick Mardi Gras King Cake

This is so quick and easy… a total shortcut!

Traditionally, Mardi Gras King Cake has a hidden prize .. a plastic Mardi Gras baby is hidden in the cake by making a small slit after baking and inserting the prize… I wouldn’t recommend trying that with this.. but if you do… do let me know how it went.

I’m putting this in caps… it’s important… PLEASE READ MY TIPS before trying this.

TIPS

Definitely use 3 cans of cinnamon rolls. You will need that many to rise and “swell” together to form a ring that will stay together as one piece.

Cut the cinnamon rolls into 4 slices not 8… they need to be that wide so they don’t fall over during baking.


Pinch the two cinnamon rolls together so they are one piece and when laying them down in a ring also pinch the ends of each set of two together so all the rolls are connected at the middle.

Lay them on end not flat (see picture).


Bake them for 25 to 27 minutes instead of the baking times on the package.. they will require the additional time otherwise they won’t be fully baked.


Ice the cake quickly with the icing in the cinnamon roll can… work quickly and sprinkle the colored sugar quickly after acing otherwise the icing hardens and the sugars bounce off the icing.

Buy commercial colored sugars … they use a coarser sugar than the normal sugar you keep in the house. You can find them in the grocery store.

I baked mine on a 10 inch round cardboard baking circle… otherwise the cake is difficult to slide onto a plate from a baking pan. I suggest you cover the cardboard with non-stick foil because the rolls will leak grease .. you will have to use paper towel to mop the excess grease from the middle of the ring. The foil will make clean up easier…. I didn’t do that and the grease definitely shows on the cardboard.. if I had covered it in foil, there wouldn’t be any stain.

This is definitely worth trying… a great brunch cake anytime of the year.








Recipe: Quick Mardi Gras King Cake

All you need:

3 cans Pillsbury Cinnamon Rolls with Icing (8 rolls each)
1 (10 inch) round baking cardboard
Reynolds Wrap Non-stick Aluminum Foil
Colored sugars

All you need to do:

Preheat oven to 375 degrees F.

Cover the baking cardboard in non-stick foil.

Cut each can of cinnamon rolls into 4 instead of 8.

Place them in a ring on the foil covered cardboard round.

Place on a cookie sheet.

Bake for 25 to 27 minutes or until done.

Spread the icing on top of the cake, allowing it to run down the sides.

Quickly sprinkle colored sugars on the cake, a different color in each of 3 or 4 sections.

Serve warm.

Mini Pineapple Upside Down Cakes

This recipe for Mini Pineapple Upside Down Cakes is quick and easy…. and sure to satisfy a sweet tooth. Planning to take Mom out to dinner this Mother’s Day? Why not skip the dessert at the restaurant and come home to these cute little cakes…

These can come in “all sizes” … from regular size cupcake size to …. what I like to make…. jumbo muffin size.

So what size to make?.... well the answer to that depends on who you’re serving… the cupcake size is perfect for parties where other foods are being served… and you want to make an assortment. That size is perfect for treats for the family.

I like to serve the jumbo size if I plan on serving it that way instead of a cake. The jumbo muffin size is about the size of a piece of cake.

TIPS

This recipe uses yellow cake mix… you can use the butter recipe yellow cake mix or the regular one.

You can use any brand cake mix… they come in different sizes… the 15.25 oz and the 18.25 oz both work… just follow the box instructions and use the eggs and oil or butter called for on the box…. however… replace the water with pineapple juice you drain from the can of pineapple if using the rings or tidbits.

Make sure you will have enough pineapple juice for your cake mix recipe… I got about 1 cup of pineapple juice from a 20 oz. can of Dole pineapple slices. If you need more… get those little cans of pineapple juice .. they’re great to have on hand and use in recipes.

If you use a pineapple juice from a juice can… make sure you shake it well.

It’s best to use a non-stick pan… and also make sure you grease the pan… mine stuck in a few places.. it didn’t ruin them.. greasing the muffin tin well will ensure they don’t stick…. I used shortening.

Pineapple rings are a tough fit even in the jumbo muffin tin…. If using the jumbo muffin tin.. just press down gently to make it as level as possible. If making regular cupcake size minis… then tidbits will probably work best.. just carefully arrange them in the bottom … or cut the rings into pieces and arrange them.

You will need 1 (20 oz.) can of pineapple slices for the jumbo muffin size and 2 cans for the cupcake size. be sure to get them in pineapple juice, not heavy syrup.

You can insert the cherry half in the middle before or after baking.. but the cherries tend to bleed when baking… I add mine after I take them out of the pan.

I lay a piece of waxed paper under my baking rack to limit the mess on the counter when I take them out of the pan… putting a baking sheet under the rack will also work well.

Bake the cupcake size for 20-25 minutes and the jumbo size for 25-30 minutes… or until a toothpick inserted in the center comes out clean.

This recipe will make about 24 cupcake size and about 8 jumbo size.

These adorable little cakes are perfect for any occasion!







Recipe: Mini Pineapple Upside Down Cakes

All you need:

For the topping:

2/3 cup butter, melted
1 1/3 cups packed brown sugar
1-2 can (20 ounce) pineapple slices
Maraschino cherries, halved

For the cake:

1 yellow cake mix (see TIPS)

Eggs, oil or butter called for on the cake mix box

Replace the water in the cake mix recipe with pineapple juice from the can of slices or canned pineapple juice

All you need to do:

Preheat the oven to 350 degrees F.

Generously grease the muffin tin.

In a medium bowl or measuring cup mix the melted butter and brown sugar.

Divide the butter and sugar mixture evenly among the muffin cup.

Arrange pineapple in the bottom of each muffin cup.

In a large bowl, combine the cake mix, eggs, oil or butter and pineapple juice.

Fill the muffin cups 2/3 full.

Bake at 350 degrees ….regular cupcake size cakes for 20-25 minutes and jumbo size for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and wait 2 minutes… then run a sharp knife around the sides of each cake… then immediately invert on a rack.

Place a cherry half in the center of each pineapple ring.

Bavarian Apple Tart

 

This very easy to make tart.. will surely impress family and friends… totally delicious and spectacular to look at… you will not believe just how easy it is to make.

I do have a few tips to make this recipe an easy success.

TIPS

Make sure your butter is softened.. it will need to be very soft (not runny) to make the crust.

The cream cheese is must also be very soft, this will prevent cream cheese lumps in your filling.  You can soften it in the microwave.. click here for instructions and tips.

I personally like to use Granny Smith apples.. Golden Delicious are also very good… but you can use any other types you prefer.

Slice the apples thin… some recipes say to slice them a ¼ of an inch thick.. in my opinion that’s too thick… if you prefer thicker slices… and make them a ¼ inch thick.. you should nuke them in the microwave to soften them up otherwise your cake will bake nicely but your apples will be to stiff…

I slice mine extremely thin ..  if you lice them thinly you will only need a little less than 2 apples… so you will have slices leftover for munching.. nothing wrong with that.

I have some sugar and cinnamon in a small spice jar with a shaker top… after laying the apples on top I sprinkle a little more on top because some apples will have more sugar and cinnamon than others.. I even it out a bit.

Just a side note.. I make up my own sugar and cinnamon and keep it in an old spice jar that I’ve run through the dishwasher.. it’s far cheaper than buying the ones pre-made.  Here is a recipe you can use to make your own sugar and cinnamon.

The original recipe calls for almonds to be sprinkled on top for the last 10 minutes of baking… I don’t do that since not everyone can eat nuts and some people don’t care for the nut itself… instead I use almond extract in the filling, along with vanilla extract… it gives a nice subtle almond flavor.. if you’re not a fan of almond flavor then just use all vanilla instead.

The crust is patted into the tart pan… be careful not to make the bottom corners too thick, that will make the crust a little tough to break with a fork when cutting pieces or eating.

I always use a non-stick tart pan.. they’re worth the extra cost… believe me. 

When the tart is cooling after baking… about 10 minutes after removing it from the oven.. gently take a very thin knife and loosen the sides of the tart from the pan.. yes.. I painstakingly loosen each little curve… it makes removal so much easier.

The cake gets refrigerated… however… you really have to set it out for at least 30-45 minutes before serving otherwise the crust is too hard and cutting is difficult .. not to mention eating it.

I melt about a tablespoon of apple jelly in a microwaveable bowl… and use a pastry brush to lightly coat the top after the tart has cooled.  This gives it a professional look to it.

Recipe:  Bavarian Apple Tart

All you need:

For the Crust:

½ cup (8 tablespoons) softened unsalted butter

1/3 cup sugar

1 cup flour
 

For the Filling:

1 (8 oz.) pkg. Philadelphia Cream Cheese, softened

1 egg

¼ teaspoon each of vanilla extract and almond extract

For the Topping:

2 apples, peeled, cored and sliced very thin

1/3 cup sugar

½ teaspoon cinnamon

Sliced almonds (optional – see TIPS)

Extra sugar and cinnamon – See TIPS

1 tablespoon apple jelly, melted

All you need to do:

Preheat the oven to 425 degrees F.

You will need a 9 inch tart pan with removable bottom (non-stick is preferred).

To prepare the crust:

Beat the butter and 1/3 cup sugar until light and fluffy.  Add the flour and beat until the flour is completely incorporated and the dough is sticky.  Dump the dough into the tart pan and press it into the pan evenly (bottom and sides).  ** See TIPS

To prepare the filling:

Beat the cream cheese, 1/3 cup sugar until well mixed and no cream cheese lumps appear.  Add the egg, vanilla extract and almond extract and continue beating until very smooth (no lumps).  Spread the filling on the crust.

To prepare the topping:

Toss the apple slices in a medium bowl with the 1/3 cup sugar and cinnamon.  Arrange the apple slices in a fan starting with the outside edge.  Use the small slices to fill in any gaps.  Sprinkle a little sugar and cinnamon mixture on any slices that didn’t get coated enough.

Bake at 425 degrees F for 10 minutes.

Then reduce the temperature to 375 degrees F and bake for 25 minutes (the center should be set).

Cool for 10 minutes on a rack, then loosen the tart crust from the sides of the pan with a sharp knife.  **See TIPS

When it is cool enough to handle the pan (about 30 minutes) remove the tart pan sides and cool the tart on a rack.  Lightly brush the melted apple jelly over the top of the tart (I brush the very top of the crust side as well to give it a professional look).

Cover with plastic wrap and refrigerate for about 2 hours.

***Make sure you remove the tart from the fridge about 30-45 minutes before serving.  ** See TIPS.

 

Kentucky Butter Cake

Kentucky Butter Cake is a delicious moist Bundt cake that’s easy to make and uses ingredients you probably have in your pantry and fridge.  Quick to put together, it’s great for a last minute cake.

TIPS

The rum flavoring is optional, but I highly recommend it.. it takes the cake up a notch.  If you replace the water in the sauce with rum, then use 2 teaspoons vanilla and don’t use the rum extract.  If all you have is rum extract and no rum … then use the water and 1 teaspoon vanilla and 2 teaspoons rum extract.

If you decide not to use any rum or rum extract… use the water in the sauce and use 2 teaspoons vanilla extract.

I like to use a straw to poke the cake .. it makes nice size holes to easily pour the butter sauce in to them.

I also highly recommend that you consider the low end of the baking time and only add more time if your oven is off.   The full 60 minutes baking time produces a considerably dryer cake, if your oven is accurate. 

Make sure your baking powder and baking soda are not expired… your cake won’t rise properly if it’s past its expiration.

This recipe appears all over the web and many reviewers advised not to double the butter sauce… we made it with just the recipe amount.. and felt it could use a little more… it’s up to you…

A quick dusting of powdered sugar makes a great presentation.

I hope you try this!

Recipe:  Kentucky Butter Cake

All you need:

3 cups all purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

1 cup buttermilk

1 cup butter, softened

2 teaspoons vanilla

4 eggs

For the Butter Rum Sauce:

¾ cup sugar

1/3 cup butter

3 tablespoons water or rum * See TIPS

1 teaspoon vanilla

1 teaspoon rum extract *See TIPS

All you need to do:

Preheat the oven 325 degrees F.

Grease and flour a 10 inch Bundt pan.

In a large bowl mix the flour, salt, baking powder and baking soda.  I use a whisk to mix, just slowly mix it with the whisk or you’ll have a mess.

In a large mixing bowl, cream the butter and sugar.   Slowly add the flour mixture.   Then at slow speed, add the buttermilk, eggs, and vanilla.   Once everything is in and combined, beat at medium speed for 3 minutes.

Spread the batter (it will be quite thick) in the prepared Bundt pan.

Bake for 50 to 60 minutes or until a toothpick comes out clean. ** Make sure you read the TIPS about the baking time.  Let cake cool for 5-10 minutes.

Leave the cake in the cake pan and use a straw to poke holes in the cake.  Poke a lot of holes and push the straw in pretty deeply.  Using a spoon…

While the cake is finishing baking and then cooling, make the Butter Rum Sauce.   It will take about 10 minutes.  Allow the sauce to cool about 5 minutes before spooning the sauce into the holes in the cake.

Let the cake sit for about 10 minutes after you have spooned all the sauce into the holes to give it a chance to sink in.  The remove the cake from the cake pan and allow to cool.

To Make the Butter Rum Sauce:

Combine the sauce ingredients in a small saucepan.  Cook over low/medium heat and stir until the butter and sugar a fully melted and combined.  **Do not allow to boil or let the butter brown.. if needed, lower the heat slightly.

Cranberry Apple Cake

The flavor combination of cranberries and apple in deliciously moist cake... a perfect combination for the holiday season..

Last week I posted a Cranberry Buttermilk Cake that is out of this world...  the recipe left me with about 3/4 of a cup of cranberries leftover...  not enough for a second cake... not really enough for any of my cranberry recipes... and I sure didn't want to run out to the store for more.. and besides that would just leave me with more leftover.

So what did I do?.. I simply combined them with a couple of apples I had in the fridge....

TIPS

If you're not big on a tart flavor .... I'd recommend you use  sweet apples for this cake...  I used Granny Smiths but we like the tart flavor.

Unlike the last cake.. I highly recommend you use the two teaspoons of flour to coat the fruit.. don't cut it back.

Try this delicious cake.. it's easy to prepare and in fact you can refrigerate the batter overnight in an air tight container .. just spread it in the pan in the morning and pop it in the oven.

Recipe:  Cranberry Apple Cake

All you need:

1/2 cup unsalted butter, softened

1 cup plus 1 tablespoon sugar

1 egg

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 cups fresh cranberries

2 medium sized apples, peeled, cored and diced

1/2 cup buttermilk

Butter flavor cooking oil spray

All you have to do:

Preheat the oven to 350 degrees F.

Spray a 9 inch baking dish with butter flavor cooking oil and set it aside.

Add 2 cups flour to a medium bowl. 

Put the cranberries and diced apples into a medium bowl and remove 2 tablespoons flour from your other bowl.  Toss the cranberries and diced apples with the flour to evenly coat them.

To the flour bowl, add the baking powder and salt.  Mix completely with a wire whisk. 

In a standing mixer, cream together the butter, 1 cup sugar and vanilla. Beat in the egg.

Add the flour mixture and the buttermilk, alternating between the two, to the butter mixture... beating at low speed.  Beat until well combined.

Fold in the fruit.

Spread the batter into the prepared baking dish.

Bake 35-45 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.  Set the timer for 35 minutes and check every 5 minutes until done.  Mine took 40 minutes this time. 

Allow to cool at least 15 minutes before serving.

 

Blueberry Cream Cheese Coffee Cake

 

Moist and delicious… quick and easy to make.. you can’t ask for more… this Blueberry Cream Cheese Coffee Cake has it all.

TIPS

I use fresh blueberries.. in my opinion… you can’t beat them.. but if you must use frozen.. don’t defrost them first.. it will totally discolor the batter.

I used a whole pint… that’s about 2 cups.

When I cube my cream cheese.. I try to make them very small… they do tend to clump in the batter when you mix them in… but at least you don’t have lots of large clumps of cream cheese.  You want to evenly distribute it as best as possible so every piece has some yummy cream cheese.

Whole milk works best.. I wouldn’t recommend you sub a lower fat milk.  I like to get small containers of whole milk for baking and some cooking since we’re non-fat milk drinkers.  Some recipes just need the whole milk and this is one of them.

When mixing the flour with the baking powder and salt, use a wire whisk to get it evenly disbursed.

I use a fork to cut in the butter for the topping.  You want to get the butter and flour/sugar crumbly.

I hope you try this delicious coffee cake!

Recipe:  Blueberry Cream Cheese Coffee Cake

All you need:

1 pint fresh blueberries

2 tablespoons flour

Butter flavor cooking oil spray

For the Batter:

4 tablespoons butter, softened

2/3 cup sugar

1 egg

1 cup flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup whole milk

4 oz. cream cheese, tiny cubes

For the Topping:

2 tablespoons flour

2 tablespoons sugar

1 tablespoon cold butter

All you have to do:

Preheat the oven to 375 degrees F.  Spray an 8 inch square baking dish with butter flavor cooking oil spray.

In a small bowl, toss the blueberries with the 2 tablespoons flour.  (This helps keep them from sinking in the batter) Set them aside.

In a small bowl mix the 1 cup of flour, baking powder and salt.  Use a wire whisk to evenly mix them. 

In a large mixing bowl, cream the butter and sugar until light and fluffy.  Beat in the egg.  Add ½ the flour and beat it.. then ½ the milk and continue beating it.  Add the remaining flour then the remaining milk beating in between additions.

Stir in the prepared blueberries and tiny cream cheese cubes.  Spread the batter into the prepared baking dish.

In a small bowl, mix the topping (flour and sugar) and cut in the cold butter until crumbly.  Sprinkle the topping over the top of the batter.

Bake at 375 degrees F for 40-45 minutes (mine took 40 minutes) or until a toothpicj inserted in the center comes out clean.

Cool before cutting.

Kentucky Butter Cake

Kentucky Butter Cake is a delicious moist Bundt cake that’s easy to make and uses ingredients you probably have in your pantry and fridge.  Quick to put together, it’s great for a last minute cake.

TIPS

The rum flavoring is optional, but I highly recommend it.. it takes the cake up a notch.  If you replace the water in the sauce with rum, then use 2 teaspoons vanilla and don’t use the rum extract.  If all you have is rum extract and no rum … then use the water and 1 teaspoon vanilla and 2 teaspoons rum extract.

If you decide not to use any rum or rum extract… use the water in the sauce and use 2 teaspoons vanilla extract.

I like to use a straw to poke the cake .. it makes nice size holes to easily pour the butter sauce in to them.

I also highly recommend that you consider the low end of the baking time and only add more time if your oven is off.   The full 60 minutes baking time produces a considerably dryer cake, if your oven is accurate. 

Make sure your baking powder and baking soda are not expired… your cake won’t rise properly if it’s past its expiration.

This recipe appears all over the web and many reviewers advised not to double the butter sauce… we made it with just the recipe amount.. and felt it could use a little more… it’s up to you…

A quick dusting of powdered sugar makes a great presentation.

I hope you try this!

Recipe:  Kentucky Butter Cake

All you need:

3 cups all purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

1 cup buttermilk

1 cup butter, softened

2 teaspoons vanilla

4 eggs

For the Butter Rum Sauce:

¾ cup sugar

1/3 cup butter

3 tablespoons water or rum * See TIPS

1 teaspoon vanilla

1 teaspoon rum extract *See TIPS

All you need to do:

Preheat the oven 325 degrees F.

Grease and flour a 10 inch Bundt pan.

In a large bowl mix the flour, salt, baking powder and baking soda.  I use a whisk to mix, just slowly mix it with the whisk or you’ll have a mess.

In a large mixing bowl, cream the butter and sugar.   Slowly add the flour mixture.   Then at slow speed, add the buttermilk, eggs, and vanilla.   Once everything is in and combined, beat at medium speed for 3 minutes.

Spread the batter (it will be quite thick) in the prepared Bundt pan.

Bake for 50 to 60 minutes or until a toothpick comes out clean. ** Make sure you read the TIPS about the baking time.  Let cake cool for 5-10 minutes.

Leave the cake in the cake pan and use a straw to poke holes in the cake.  Poke a lot of holes and push the straw in pretty deeply.  Using a spoon…

While the cake is finishing baking and then cooling, make the Butter Rum Sauce.   It will take about 10 minutes.  Allow the sauce to cool about 5 minutes before spooning the sauce into the holes in the cake.

Let the cake sit for about 10 minutes after you have spooned all the sauce into the holes to give it a chance to sink in.  The remove the cake from the cake pan and allow to cool.

To Make the Butter Rum Sauce:

Combine the sauce ingredients in a small saucepan.  Cook over low/medium heat and stir until the butter and sugar a fully melted and combined.  **Do not allow to boil or let the butter brown.. if needed, lower the heat slightly.

Pumpkin Crunch Cake

If you love pumpkin pie and pecan pie.. you need to try this recipe!

This super easy recipe for Pumpkin Crunch Cake is slightly adapted from a recipe that originated from Pampered Chef… a delicious fall recipe that’s good any time of year.

The original recipe listed pecans or candied pecans… I didn’t want to plain pecans (even just roasted pecans)  … and I really thought candied pecans didn’t quite fit the bill either…

I decided to “butter roast” the pecans with brown sugar and cinnamon… after all.. pecans, butter,  brown sugar and cinnamon just go together..that worked out okay except a lot of the brown sugar didn’t stick to the pecans… so I scooped it off the baking sheet and sprinkled it on top of the cake before putting it in the oven… a mistake turned into the best thing I could have done.

My adaptation… butter roasting the pecans briefly to bring out the pecan flavor… and sprinkling a mixture of brown sugar and cinnamon over the top of the cake before baking… between the pecans and the brown sugar.. you get a nice crunch to the top and a wonderful flavor that blends perfectly with the pumpkin in every bite.

TIPS

This recipe has pecans in it.. so be sure to warn anyone eating it .. in case they have nut allergies.

Most recipes, including the original list the pecans as optional… in my opinion, they’re a must.  They not only add the crunch… they add a wonderfully nutty butter flavor to the top crust.

Try this cake.. you won’t be disappointed!

Recipe:  Pumpkin Crunch Cake

All you need:

1 can (15 oz) pumpkin puree

1 can evaporated milk

3 eggs

1 ½ cups sugar

1 ½ teaspoons cinnamon

½ teaspoon salt

1 box yellow cake mix

For roasting the Pecans:

1 cup whole pecans

1 tablespoon butter, melted

For the Topping:

3 tablespoons brown sugar

1 teaspoon cinnamon

1 cup melted butter

All you need to do:

Preheat the oven to 300 degrees F. 

In a small bowl toss the pecans in the 1 tablespoon melted butter.  Spread on a non-stick foil lined baking sheet.  Bake at 300 degrees for about 20 minutes.. they should be fragrant.  Allow to cool slightly.

On a cutting board chop them (rough chop.. don’t make the pieces too small.  Set them aside.

In a small bowl mix the 3 tablespoons of brown sugar and the 1 teaspoon cinnamon and set it aside.

Up the temperature in the oven to 350 degrees F.

Spray a 9 x 13 baking dish with cooking oil spray (butter flavor preferred).

In a large mixing bowl, whisk the eggs.   Add the pumpkin puree, evaporated milk, sugar and cinnamon.  Pour the batter into the prepared baking dish.

Layer the dry cake mix evenly over the top of the batter.  Sprinkle the pecans over the top.  Drizzle the melted butter over the top.  Sprinkle the brown sugar and cinnamon over the top.

Bake for 50-55 minutes until golden brown (mine took 55 minutes).  Serve warm with whipped cream or chilled with a little cream drizzled over it.  (Plain works too!)