Honey Bun Cake

I loved the name and love how easy and really tasty this cake is!!  Another winner found over at "The Country Cook" a great Blog of really super recipes click HERE to visit.

Honey Bun Cake 

Ingredients

1 Box (18.25 oz box) Yellow cake mix

1 C Sour Cream

4 Eggs, room temp

3/4 C Vegetable Oil

1 C Brown Sugar

2 Teas Cinnamon

2 C Icing Sugar

4 to 6 Tbls Milk

1 Teas Vanilla Extract

Directions

Preheat oven to 350 degrees

In a medium bowl, combine cake mix, sour cream, eggs and oil and mix until well-incorporated. 

It is okay if it is lumpy.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.

Pour half the batter into a well greased 13x9 pan, spreading the batter out to the sides in a thin layer.  Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter (it looks like a lot, but it will pay off).  Pour the rest of the batter on top, and spread until cake is even.  Take a knife (I used a metal skewer) and make swirl patterns through and around the cake in a figure 8 pattern -

Place cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.

While cake is baking, make the glaze.  In a bowl, mix icing sugar, milk and vanilla until glaze is of desired consistency.  I started off with 2 Tbls of milk and added 2 more and got it to the point I wanted it - but if you want thinner glaze add more of the milk.  When the cake comes out of the oven pour the glaze over the warm cake.  You may have to pick up the cake and tilt it to spread the glaze evenly.  Let cake sit for a few minutes so the glaze can set and serve warm or at room temp.  It is very good warm and slices can be reheated for a few seconds in the microwave.

Chocolate Chip Coffee Cake

This tasty breakfast cake I found on the "The Country Cook" Blog - a really wonderful place with all sorts of great recipes!!  This particular one she adapted from a recipe from Hungryjack.com.  I think what intrigued me about it was the use of pancake mix - I never thought about using pancake mix for anything but pancakes - but this cake proves me wrong and works a treat!!  I made some slight variations and here's my version...

Ingredients
2 1/2 C Pancake Mix (I used Trader Joe's Pancake and Baking mix)
1/3 C Sugar
1/2 C Mini semi-sweet Chocolate Chips
1/2 C Sour Cream
1/2 Teas Vanilla Extract
2 Large Eggs
2 Tbls Vanilla Coffee Creamer

Topping
1/4 C Sugar
1/2 Teas Ground Cinnamon
1/2 Teas Ground Nutmeg
1/4 C Walnuts or Pecans (I used about 3/4 C Pecans) chopped

Glaze
1/2 C Icing Sugar
1Tbls Milk

Directions
Preheat Oven to 375 degrees
Heavily Grease an 8 inch square pan or dish (I also gave it a spray with Pam)
Combine pancake mix, sugar and chips in a medium bowl.  In another bowl mix together sour cream, vanilla, eggs and creamer.  Add the liquid to the dry and mix together until well combined.  Batter will be very thick.  Using an ice-cream scoop, scoop out batter and place in 3 x 3 rows in prepared pan.

Mix together topping ingredients and sprinkle over the batter.

Bake about 25 or so minutes - or until golden brown or until a toothpick inserted comes out clean.  When done let cool in pan for a few minutes - then take out and place on serving dish.

Whisk together icing sugar and milk in a small bowl. Drizzle over the warm cake.  Serve warm.  This cake is delicious when warm and right tasty the next morning, but drys out quickly when exposed to air for any length of time.

Holiday Morning Coffe Cake

I found this on a Blog and she had gotten it from Peggy Weavers "Peggy's Baking Corner."  It is a great cake that I am sure one could change up with different spices and nuts.

Ingredients - 

1 Peanut Filling (recipe to follow)

1 C Butter

2 C White Sugar

2 C AP Flour

1 teas Salt (only use if using unsalted butter)

3 Extra Large Eggs (room temp)

2 teas Vanilla Extract

8 ounce Sour Cream

Directions

Preheat the oven to 325 degrees.  Heavily butter a Bundt pan.

Prepare Peanut Filling - In a small bowl mix together all ingredients. - set aside

1C dry roasted peanuts

2 teas Ground Cinnamon

1/2 teas Ground Cardamon

3 Tbls Firmly packed Brown Sugar

For the cake - cream butter and sugar together until light and fluffy.  Sift the flour and the salt.  Add the flour alternately with eggs.  Mix batter thoroughly at a slow speed, then add vanilla and sour cream.  NOTE:  batter should have the texture of well stirred sour cream.  if the texture is too thick, add approximately 1 to 2 tablespoons of water to get this texture (I had to add a single tablespoon of water)

Sprinkle 1/3 of the peanut filling into the prepared bundt pan.  Spoon 1/2 the batter over the peanut filling.  Smooth it out a little but with a rubber spatula.  Add the remaining peanut filling, the cover with the rest of the batter, gently smoothing the top with the spatula.

Place your filled bundt pan on a cookie sheet and place in the preheated oven.  Bake for between 65 and 73 minutes.  the cake is done when the side shrink back slightly from the sides of the pan, and when the top springs back when lightly pressed with fingertips.  or, when a cake taster or toothpick inserted in the center of the cake comes out clean.  (My cake took about 70 minutes to bake)

Remove the pan from the oven and immediately turn out the cake onto your serving plate.  NOTE: if you let the cake set in the pan, the peanut topping can adhere itself to the pan and you won't be able to remove your cake in one piece.  (Even with heavily buttering my pan and turning it out right out of the oven a tiny place did stick so this is a critical point - turn out the cake when hot!)

It does not call for a glaze but I added a simple icing sugar, butter and cream one.

Makes 12 to 16 servings

Blackberry Coffee Cake

This is a super easy recipe I found on line.  It is from "The Deen Brother's Cookbook: Y'all Come Eat" by Jamie and Bobby Deen.  I changed it up only a little.  The basic recipe I think would work withe other berries.

Ingredients -

Topping

1/3 C AP Flour

1/4 C White Sugar

2 Tbls Packed Brown Sugar

1/2 Teas Ground Cinnamon

1/4 C (1/2 stick) Cold unsalted Butter

I also added some nutmeg - a few scrapes

Cake

1 C AP Flour

1 Teas Baking Powder

1/2 Teas ground Ginger

1/4 Teas Salt

1/4 C (1/2 stick) Cold unsalted butter

1/2 White Sugar

1 Large Egg - room temp

1 Teas Vanilla

1/3 C Milk (I used cream as that's what I had on hand)

1 1/2 C Fresh or frozen Blackberries

Directions

1 - Preheat Oven to 350 and butter an 8 inch square pan; set aside

2 - For the topping, in a large bowl stir together all the ingredients.  Using a pastry cutter, cut in the butter until mixture resembles course crumbs -then keep in refrigerator until ready to use.

3 - For the cake -in a medium bowl sift together the dry ingredients - set aside.  In a large mixing bowl cream butter, then add the sugar and beat until light and fluffy.  Beat in the egg and vanilla.  Alternately beat in the flour mixture and the milk -until just combined.

4 - Spread the batter evenly int he prepared pan.  Scatter the berries over the batter, then sprinkle with the streusel topping.  Bake for 45 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean.  Transfer to a wire rack to cool slight;y before serving.

Makes 8 - 10 servings

Pecan Streusel Coffee Cake

This was a simple and quite good cake - from the book "Coffee Cakes" by Lou Seibert Pappas - a wonderful little book just filled with all sorts of sweet and savory cakes that are super easy to make.  I am not too sure about posting the recipe, but I wanted to share it  - so here it is.....

Ingredients - 

Streusel Topping

4 Tbls Cold unsalted butter, cut into buts

1/3 C AP Flour

1/2 C Firmly packed Brown Sugar

1 Teas Ground Cinnamon (I was out so used a combo of ground clove, and nutmeg)

1 C Pecan Pieces

Cake

4 Tbls unsalted butter room temp

1/2 C Firmly packed brown sugar

1/2 C White Sugar

2 Large eggs, room temp

1 Teas Vanilla Extract

2C AP Flour

1Teas Baking Soda

1 teas Baking Powder

1/4 Teas Salt

1 C Buttermilk or plain yogurt (I only had one of the 6 oz plain yogurt cups so made up the difference with sour cream, it worked fine)

__________

 - Preheat oven to 350 degrees.  Butter a 9 inch spring form pan and line the bottom with a piece of parchment paper

 - To make the streusel topping: In a food processor, combine the butter, flour, brown sugar and spice.  Process the butter in until mixture forms coarse crumbs.  Stir in the nuts and set aside.

 - In a large bowl, cream the butter and sugars until light and fluffy (it stayed pretty grainy I thought, but whatever)  Add eggs one at a time, then vanilla, beat until smooth.  In another  bowl sift the flour, soda, powder and slat together.  Add to creamed mixture alternately  with buttermilk or yogurt in 2 increments.  Beat until smooth.  Spread evenly in the prepared pan and then sprinkle evenly with the topping.

 - Bake for 30 to 35 mins, or until the cake is golden brown and tests out clean.  Let cool in pan for about 10 mins, then remove the sides and let cool completely. Cut cake into wedges to serve.  Makes on 9 inch cake; serves about 10

Pineapple Upside Down Cake - 1st Place Winner

I found this on line at the PA Farm Show site - 

The cake was a first place winner - 2011 - by Sally Reinoehl - brava!!!

Preheat oven to 350 degrees - Generously grease a 13 x 9 pan

Syrup - 

1 C Butter

1 C Brown Sugar (I used Dark)

2 Tlbs Light Corn Syrup

Place all these ingredients in a small saucepan.  Heat till sugar is melted.

Cake-

3 Eggs (room temp)

2 C Sugar

1 C Vegetable oil

1 C Sour Cream

2 tsp Vanilla

2 1/2 Flour

1/2 tsp Salt

1/2 tsp Baking Soda

2 tsp Baking Powder

In a large bowl beat eggs and sugar until thick and lemon coloured.  Beat in oil, sour cream and vanilla.  In another Bowl sift together dry ingredients.  Add the sifted mix to the egg mixture; mix well.

Pour syrup into the prepared pan.  Place 12 slices of pineapple over syrup (I used two cans that had 8 slices, 12 would have been better - I also placed cherries in the the holes of the pineapple) Pour batter over the pineapple slices.  Bake for about 50 minutes - until done.  Testing with a toothpick.  I found that the cake browned quickly and the last 12 or so minutes I turned the temp down a bit, but that was probably my oven.  Remove from oven and let rest for about 5 minutes.  Flip onto plate and let cool completely.  I let it sit for a little longer than 5 mins and the topping stuck a little - so 5 mins max for sitting before turning onto a plate!! If you didn't add the cherries before baking Sally recommends decorating the cake at this point.

This came together very fast and was very tasty.

Red Velvet Sheet Cake and Frosting

The Cake recipe cake from a wonderful Blog called "The Pioneer Woman" - you can click HERE for the recipe.  Take a look at her blog it is lots of fun with lots of good information!!  The frosting came from AllRecipes, and was submitted by Tom.  It is light with the taste of cream cheese that goes so well with so many cakes and cupcakes -  and here it is:

Whipped Cream Cheese Frosting

Ingredients

1 (8 oz) package of cream cheese (room temp)

1 C White Sugar

1/8 Teas Salt

1 teas Vanilla Extract

1 1/2 C Heavy Whipping Cream

Directions

1 - Cool bowl and beater in the freezer for at least a half hour before you make this - it will help.  Beat whipping cream in cold bowl until very stiff peaks form; set aside.

2 - In a large bowl combine cream cheese, sugar, salt and vanilla.  Beat until very smooth, then fold into the whipped cream. Spread over baked cake.

Keep iced cake in the refrigerator.