Category: cake

Chocolate Melting Cakes: West Texas Edition

I hope everyone had a wonderful Christmas. Matt and I missed out on a white Christmas here in Dallas, but had a great time visiting our aunt, uncle and cousins in Midland.
My aunt Renee is an awesome cook. If you don’t believe me, just take a look at these chocolate melting cakes. The cakes are super easy to prepare and a great recipe if you want to make these the day before your guests arrive. We doubled this recipe and had more than enough to serve the 10 of us for our day after Christmas dinner.
I don’t think I have to convince you that these chocolate melting cakes make for a gorgeous presentation…. they are a crowd pleaser for sure. Enjoy and Happy New Years Eve!!
Chop chocolate into small pieces.
Heat cream until bubbles appear around the edge. Add chocolate. Let stand several minutes.
Stir until chocolate has melted.
Beat the egg yolks, sugar and vanilla until slightly thickened and pale yellow.
Melt buter and remaining chocolate. Add to egg yolk mixture.
Fold in almonds and egg whites.
Spoon half the batter in prepared muffin cups. Place a frozen ganache cube in center of each.
Top with remaining chocolate batter. Freeze until solid, at least 1 hour.
Bake for 20-25 minutes in a 375 degree F oven (decrease baking time if using standard 12-cup muffin pan).
Dust with confectioners’ sugar.
Garnish with berries and Reddi-wip.
Cut into the cake and watch as the chocolate melts out!
Chocolate Melting Cakes
Ingredients
14 ounces bittersweet chocolate, divided into 2 ounces and 12 ounces
6 Tbsp. heavy cream
6 Tbsp. unsalted butter
5 large eggs, separated
10 Tbsp. sugar, divided into 6 tablespoons and 4 tablespoons
1/2 tsp. vanilla extract
3/4 cup ground almonds
Confectioners’ sugar for dusting
Strawberries or raspberries for garnish
Directions
1. Chop 2 ounces chocolate into small pieces. Heat cream in a small saucepan until bubbles appear around the edge. Drop chocolate pieces into cream, let stand several minutes, and stir until smooth. Pour ganache into squares of a plastic ice cube tray. Free until solid.
2. Grease an extra large, 6-cup muffin pan (we used a standard 12-cup  muffin pan). Melt butter and remaining chocolate in double boiler. Stir until smooth, and let cool slightly. In a medium bowl, combine egg yolks, 6 tablespoons sugar, and vanilla. Beat with an electric mixer until slightly thickened and pale yellow (5 to 8 minutes).
3. Add chocolate-butter mixture and combine. Fold in almonds. In a separate bowl, beat remaining sugar with egg whites until stiff; fold into the egg yolk-chocolate mixture. Spoon 3 tablespoons (1 1/2 Tbsp. if using a standard muffin pan) of batter into each cup of the muffin pan. Place a frozen ganache cube in the center of each. Spoon remaining batter over tops, making sure ganache cubes remain centered and are completely covered. Freeze until solid, at least 1 hour.
4. When ready to bake, preheat oven to 375 degrees F. Bake for 20 to 25 minutes (decrease the baking time if using a 12-cup muffin pan). Let cool 5 to 10 minutes. Carefully invert the muffin pan over a clean towel and remove cakes with a spatula.
5. To serve, dust with confectioners’ sugar. Garnish with berries.
*Note: If frozen ganache cubes are difficult to remove from the ice cube tray, dip the bottom of the tray in hot water.
Yield: 6 extra-large cakes or 12 standard-sized cakes

Mrs. Kelm’s Chocolate Cake

Mrs. Kelm’s Chocolate Cake is not just a birthday cake…. it’s THE birthday cake! As you can tell by the photos below, my sister Brittany and I were and still are, big fans.

The cake has been in our family for years. The recipe dates by to my aunt Jolene’s mother-in-law, Mrs. Kelm… hence the name of the cake.

Each year Brittany and I (and my Dad, when it was his birthday), would request this cake. Brittany and I both have birthdays in March, so my mom would have to make it twice in one month! While the base of the cake is a standard chocolate cake with chocolate frosting, my mom would jazz it up by decorating it each year in the design and colors of our choice.
When I was little, I loved Barney & Friends, and thus mom made the purple friendly dinosaur for me! Brittany loved to dance and thus requested ballerina cakes. 
When we got older, Brittany and I would accompany my mom to the grocery store and pick out two or three of our favorite icing colors to frost the cake with. Mom would then decorate the cake by writing “Happy [__th] Birthday Lauren (or Brittany)” while piping a pretty border around the edge. Brittany always picked pink, while I picked the blue and green colors. 
Another funny and kind of weird tradition with this cake are the pictures that go along with it. Each year my dad would make my sister and I lie down on the floor or tile right next to the cake. While the photos are awkward-looking, my dad had a good point – he didn’t want to risk us dropping the cake while we posed for a picture. Quite clever if you ask me…. As we got older, I guess my dad trusted us enough to hold the cake without dropping it, thus no more lying on the floor pictures!
Barney cake for my 5th birthday (1993)

Pink ballerina cake for Brittany’s 3rd birthday (1993)
My 7th birthday (1995)
Purple ballerina cake for Brittany’s 5th birthday (1995)
Brittany’s 6th birthday (1996)
My 9th birthday (1997)
Sweet 16!! (2004)
My 17th birthday (2005)
The history of this cake must go on!! When my sister-in-law Leah asked for a chocolate cake recipe so that she could make an Elmo cake for her son Bear’s 2nd birthday, I quickly told her about Mrs. Kelm’s chocolate cake. Looks impressive don’t you think? 
Just a few months ago I made Mrs. Kelm’s chocolate cake for my father-in-law Tony. When I have kids, I’ll be sure to carry on my mom’s tradition. Until then, birthday cake anyone?
Leah (my sister-in-law) and I are cake decorating for my nephew’s 2 year old birthday cake!  (2010)


Mrs. Kelm’s Chocolate Cake
Ingredients
CAKE
2 cups flour
2 cups sugar
1 1/2 tsp. salt
1 cup (2 sticks) unsalted butter
1 cup water
3 Tbsp. cocoa
2 eggs, well beaten
1 tsp. baking soda
1/2 cup buttermilk
1 tsp. vanilla
1 tsp. cinnamon

FROSTING
1/2 cup (1 stick) unsalted butter
3 Tbsp. cocoa
5 Tbsp. milk
1 box (1 lb.) powdered sugar
1 tsp. vanilla
1/2 cup nuts, optional (as a kid I hated nuts, so we’ve never used them in the frosting)

Directions
FOR CAKE:
1. Preheat oven to 350 degrees F.
2. Sift flour, add sugar and salt and resift.
3. Bring to a boil butter, water, and cocoa. Pour over flour and sugar mixture. Add remaining ingredients and mix well.
4. Bake in a greased and floured 9 x 13-inch pan for 35-40 minutes or until toothpick inserted in center of cake comes out clean.

FOR FROSTING (Make during the last 5 minutes of cake baking time.)
5. Place 1 stick of butter, 3 tablespoons of cocoa, and 5 tablespoons of milk in a saucepan. Mix and heat over low heat; do not boil.
6.  Remove from heat and add one box of powdered sugar, 1 teaspoon of vanilla. Mix well and frost cake.

Yield: 1 (9 x 13-inch) cake or 12 servings
Family recipe

Mother Miller’s Pound Cake

As mentioned before, I write a monthly resident recipe column for our neighborhood magazine. For the month of September, I wrote about this wonderful pound cake recipe! Here’s the article:

You would never know that this delicious pound cake was originally billed as a wedding cake! Sheila’s mother-in-law Margaret Miller discovered this cake in the 1960s from a local South Carolina paper, “The Greenville News”. Despite the addition of a white icing recipe, Margaret immediately recognized it as a pound cake, not a wedding cake!

Perhaps Mother Miller knew about the 1:1:1:1 ratio of flour, butter, sugar and eggs in a pound cake, which typically has a pound of each of the four ingredients. Or maybe she just had a knack for baking! Either way, Mother Miller was right, and this is one of the best pound cakes I’ve ever put in my mouth!

According to the Millers, this cake is a family favorite. It is served at ALL family dinners, birthdays, holidays, or any time the family gets together. They never ice the cake, even when putting birthday candles on it!

 

Mother Miller’s Pound Cake
Ingredients
2 sticks unsalted butter, plus enough to grease cake pan
1 tsp. vanilla extract
1 tsp. almond or orange extract
5 large eggs
3 cups sugar
3 1/4 cup unbleached all-purposed flour, plus enough to coat cake pan
1 tsp. salt
1 cup whole milk (do not use skim milk)
Directions
1. Grease and flour a large (12 cup) Bundt pan or other large cake pan. Sift together the flour and salt. Have all the ingredients at room temperature.
2. Preheat oven to 325 degrees F. Cream butter and shortening together at high speed in an electric mixer, until mixture is fluffy. Scrape down the bowl. Add the two flavorings and mix slightly until blended.
3. Add one egg yolk at a time, on low speed of mixer, saving the egg whites together in a separate bowl. Alternate adding sugar between egg yolks. When all the egg yolks and sugar have been added, beat on high for a minute or two to blend well; scrape down the sides of the bowl.
4. On low speed again, alternate adding the flour/salt mixture and the milk; when all the flour and milk have been added, beat on high for a minute to blend well, and scrape down the bowl.
5. In a separate bowl, using a hand whisk or whisk attachment to your mixer, beat the egg whites at top seed until the egg whites are stiff but not dry. By hand, fold the egg whites into the rest of the cake batter; then beat on high for a minute to blend well.
6. Pour the batter into the prepared cake pan, and gently drop the cake pan on the counter a few times to settle the dough into the pan.
7. Bake for 90 minutes (1 1/2 hours), or until the sides of the cake have separated slightly from the pan. Remove from the oven and cool the cake in the pan for 15 minutes. Turn the cake out onto a cake plate or serving platter, and let cool completely before covering with tin foil.
*Serve it alone – or garnish with berries, ice cream or whipped cream, or sift powdered sugar over the whole cake for a pretty display. For a twist, pour 1-2 tablespoons of white wine over each slice and let the wine sink in.

 

Classic Vanilla Tres Leche Cake

Classic Vanilla Tres Leche Cake is the ultimate summer party and birthday cake! My mom recently celebrated a birthday, and requested we make this gorgeous-looking dessert that we discovered in the June/July issue of Fine Cooking Magazine.
Soaked in sweet milk topped with billowy whipped cream, this Latin-American inspired dessert was also addicting and did not disappoint! Luscious and moist, while not mushy, the tres leche cake was sweet, but not too sweet. It had a cloud-like texture from the egg whites, which created an airiness that helped soak up the milk mixture later.
Three milks make up the soaking mixture, in which the cake gets its Spanish name: “tres leches.” Condensed milk adds sweetness, while evaporated milk and whole milk lightens the cake’s texture.
The whipped topping finishes the cake off. While some tres leches cakes are topped with meringe, this one uses sweetened whipped cream. (We actually used Cool Whip, which was easier and just as tasty).  Layer it on thick and garnish with sliced fruit, nuts, chocolate shavings or coconut.
Enjoy!
*P.S. >>> There are four different variations of this tres leche cake: chocolate, coconut, cafe con leche or boozy berry, as seen below.
After baking the cake and letting it cool, prick the cake to the bottom with a toothpick in 1/2-inch intervals.
Fine Cooking Magazine…classic vanilla tres leches cake
After pouring soaking liquid onto the cake, prepare frosting (or simply top cake with Cool Whip).
Combine berries and lime zest.
Spoon berries over frosting.
Be prepared to dig in!
Enjoy!

Classic Vanilla Tres Leche Cake
Ingredients
FOR THE CAKE
Unsalted buter; softened, for the pan
4 1/2 oz (1 cup) unbleached all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
5 large eggs, at room temperature
1 cup granulated sugar
1/3 cup whole milk
3/4 tsp. pure vanilla extract

FOR THE SOAKING LIQUID
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1/2 cup heavy cream
Pinch kosher salt

FOR THE FROSTING
2 1/2 cups heavy cream
2 Tbsp. confectioners’ sugar
1/2 tsp. pure vanilla extract
*(to save on time, just use Cool Whip for the frosting)

TOPPING
2 cups strawberries
2 cups raspberries
1 tsp. grated lime zest

Directions
BAKE THE CAKE
1. Position a rack in the center of the oven and heat the oven to 350 degrees F.
2. Butter the bottom and sides of a 9 x 13-inch Pyrex baking dish or a non-reactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.
3. Sift the flour, baking powder, and salt into a medium bowl and set aside.
4. Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.
5. Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more.
6. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternatively, in two more batches each, until fully incorporated.
7. Pour the batter into the prepared dish or pan and bake until a toothpick comes out clean from the center, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely. Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.
SOAK THE CAKE
8. In a 2-quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4-cup measuring cup.
9. With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.
TOP THE CAKE
10. In a large bowl, beat the heavy cream with an electric mixer on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to over beat).
11. Spread the whipped cream (or Cool Whip) all over the top of the cake and serve.
12. Combine berries and lime zest. Spoon over whipped topping.

Yield: 12-16 servings
Recipe from: Fine Cooking June/July 2012

*Variations 
To make a chocolate version of the classic or any of the following variations, replace 1/3 cup of the flour with the unsweetened cocoa powder.

TOASTED COCONUT
In the soaking liquid, substitute one 13.5-oz can unsweetened coconut milk for the cream. Beat 3 Tbsp. dark rum into the whipped cream topping with the sugar and vanilla. Scatter 1 cup lightly toasted flaked coconut over the topping.

BOOZY BERRY
Beat 3 Tbsp. gin or tequila into the whipped cream topping with the sugar and vanilla. Combine 2 cups each raspberries and sliced strawberries with 1 tsp. finely grated lemon or lime zest. Spoon over topping.

CAFE CON LECHE
In the soaking liquid, substitute strong brewed coffee for 1/2 cup of the evaporated milk. For the topping, stir 1 tsp. instant coffee into 2 Tbsp. of the cream until dissolved. Add the remaining cream and beat as directed. Sprinkle the topping with toasted slivered almonds or chocolate curls. 

Boog’s Chocolate Chip Cake

This chocolate chip cake has been in the family for years. Matt’s grandmother, Boog, started making this cake for Matt’s dad (Tony) when his parents were dating.  She got the recipe from a lady at church who regularly made this cake for her husband and Tony to enjoy at work. Tony had told her it was “the best cake in the entire world,” and so the lady told Boog that she must start making it.

Thirty years later, Boog is still making this cake and we all just love it! This is now known as Boog’s “go-to-cake” and she brings it to every church luncheon, friend/family get-together or special event.

One of those special events happens to be trips to our family lake house….

Enjoying the sun set over the lake
Two weekends ago, we headed to the lake to enjoy Memorial Day with the family. We had a houseful! My parents, my sister, her fiance, my sister-in-law, her two kids and husband, my husband, my husband’s parents, and his grandparents were all in attendance. Of course, Boog brought her famous chocolate chip cake, which was devoured in less than 2 days!
This cake may have been in the family for 30 years, but since I haven’t been around that long, I immediately think of the lake house when someone says “Boog’s chocolate chip cake”.
Family Lake Trip 2010

Memorial Day Lake Trip 2012
Now let’s talk taste: Boog’s chocolate chip cake is loaded with chocolatey deliciousness! When you cut open the cake, you immediately see chocolate swirls from the syrup. In addition, nearly every bite is loaded with chocolate chips. Finally, the cake is extremely moist. I am a huge icing person because a lot of times, cakes I eat tend to be on the dry side. Not this one….you don’t even need icing! (However, originally this cake came with a chocolate frosting recipe on top, so feel free to add it. Boog has never made it with icing, so I don’t miss it.) Enjoy!
 
Boog’s Chocolate Chip Cake
Ingredients
1 package butter recipe cake mix
1 small package instant vanilla pudding mix (3 oz.)
1 (8 oz.) sour cream
1/2 cup Wesson oil
4 eggs
8 oz. chocolate syrup
1 cup chocolate chips

Directions
1. Mix together the cake mix, vanilla pudding mix, sour cream, oil and eggs.
2. Fold in the chocolate syrup and chocolate chips.
3. Pour into a greased Bundt pan.
4. Bake at 350 degrees F for 55 minutes.

Gooey Butter Cakes

When I got married three years ago, my lovely cousin Brooke gave me a recipe box as part of my wedding gift. However, it wasn’t any ole recipe box….it was a collection of hand-written recipes from all of my close friends and family members. Each person wrote down their favorite recipe and a congratulatory message on a cute green notecard for me to read.
Brooke’s idea was perfect….not just because I love cooking, but because each recipe card was so personal and meant so much to me! Thanks again, Brooke, if you are reading this!
Now let’s talk gooey butter cakes! This cake has many names… Neiman Marcus cake, St. Louis butter cake, ooey gooey butter cake, etc. My dad LOVES the Neiman Marcus “named” version, but the recipe I am posting today is from my cousin Brooke.
I remember Brooke made these for a party she was throwing one summer. Her husband, Joey, grilled out tasty fajitas (he is a master at the grill), and Brooke had these gooey butter cakes all cut up into bars, for dessert. I remember asking her what they were, since they looked like a white brownie.  (I had actually had these before, but they were the “Neiman Marucs cake” version that my mom makes. However, I’ve never seen the cake cut into bars, so I was thrown for a loop!)
Anyways, I ate one of Brooke’s bars and was totally hooked! I think I even had two of them. Obviously, Brooke knew how much I loved these, so she wrote them up for my recipe box. Enjoy!
 Combine cake mix, egg and butter and mix well.
 
 Press into a greased 9 x 13-inch baking pan.
 
 Beat cream cheese and butter until smooth. Add eggs, vanilla, butter and powdered sugar until combined.
 
 Pour over cake mixture.
 
 Bake for 40-50 minutes in a 350 degree oven.
 
Let cool and cut into bars. Sprinkle with powdered sugar, if desired.
 

Gooey Butter Cakes
Ingredients
CRUST
1 (18.25 ounce) package yellow cake mix
1 egg
8 Tbsp. (1 stick) butter, melted

FILLING
1 (8 ounce) package cream cheese, softened
2 eggs
1 tsp. vanilla
8 Tbsp. (1stick) butter, melted
1 (16 ounce) box powdered sugar

Directions
1. For the crust: Preheat oven to 350 degrees F. Combine crust ingredients and mix well. Pat into a lightly greased 9 x 13-inch baking pan.
2. For the filling: Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well.
3. Spread over cake mixture. Bake for 40-50 minutes. You want the center to be a little gooey, so do not over bake.

Recipe from: my cousin Brooke, who got this from Paula Deen
Yield: 15-20 bars

Cranberry-Maple Pudding Cake

This is a wonderful cranberry dessert that is perfect any time of of the year, especially during the holidays. I don’t remember when we actually made this dessert for the first time, but I do remember the little “catastrophe” that followed….
My husband, Matt and I were over at my parents’ house back in 2010 for a Sunday lunch. My dad normally grills out when we come over, and I remember my mom, sister and I put together this delicious cranberry-maple pudding cake at the last minute.  After a satisfying lunch, we were ready to go home. With leftover food in his hands, Matt carried out the pudding cake, car keys, and some of my “stuff” to the car. Unfortunately, the dessert would never make it home…
The cranberry dessert slipped from Matt’s hands, and fell to it’s final destination, the concrete driveway, producing broken casserole dish pieces galore. Okay, I may be exaggerating a little, but we were certainly not going to eat the leftovers in fear that we might swallow some broken glass! Disappointed as we were, I guess we saved ourselves some calories that night, and the next few days as well!
For Christmas this year, we thought we’d whip up this lovely dessert once again. This time, there was no clumsiness and I fully enjoyed leftover cranberry-maple pudding cake for the next week.
As far as taste, this dessert is sure to please those that like cooked fruit (not my dad). The maple syrup calms down the tart cranberries and creates a slightly sweet and delectable flavor.  I am reminded of a cobbler with a sweet cornbread taste, juicy fruit, and an interestingly irresistible texture. Top it with a simple squirt of Reddi-wip, a dollop Cool Whip, or my favorite… a scoop of vanilla ice-cream, and you’ve got yourself a crowd pleaser.
Enjoy!

Cranberry-Maple Pudding Cake

Ingredients
2 cups fresh or frozen cranberries
1 cup pure maple syrup (grade B or grade A dark amber)
2/3 cup heavy whipping cream
3/4 tsp. finely grated orange peel
pinch plus 1/2 tsp. salt
2/3 cup all-purpose flour
1/3 cup yellow cornmeal (preferably stone-ground)
1 1/2 tsp. baking powder
1 large egg
3 Tbsp. sugar
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 tsp. vanilla extract
Creme fraiche, softly whipped cream, or vanilla ice cream

Directions
1. Position rack in center of oven and preheat to 400 degrees F. Combine first 4 ingredients and a pinch of salt in medium saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
2. Whisk flour, cornmeal, baking powder, and 1/2 tsp. salt in medium bowl.
3. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend.
4. Pour warm cranberry mixture into 11 x 7 x 2-inch or 8 x 8-inch glass or ceramic baking dish. Pour batter over.
5. Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Serve cake warm topped with creme fraiche whipped cream, or vanilla ice cream.

Yield: 6-8 servings
Recipe from: Gourmet Magazine

Fresh Apple Cake with Brown Sugar Glaze

I’ve been craving a fall-like dessert using apples such as apple pie, apple bars or apple crisp, but I wanted something easy-to-make, semi-healthy, and didn’t call for a lot of ingredients. I love apple pie, but the crust has so much butter, aka fat, that I really didn’t want to eat it for fears of “getting fat!” In addition, most apple pie recipes call for 6-8 apples, and I was not in the mood to peel and slice that many apples!
My search was over when I discovered Lick the Bowl Good‘s new blog posting of Fresh Apple Cake with Brown Sugar Glaze. The cake was described as moist and buttery, despite there only being 3 tablespoons butter in the recipe.  She said that the glaze settled in nicely as it slightly soaked into the cake and reminded her slightly of a caramel apple. I had to make it!
This past Sunday, we had friends from Dublin, Ireland come and visit. My mom decided to make her famous “secret ingredient brownies“,  and I decided to make this cake just in case someone didn’t like chocolate (fat chance, right?  I just really wanted to bake that apple cake!) 
Well, we were all in luck! The cake turned out wonderfully and is now one of my new favorites. Tony, the Irishman who stayed with us, had two slices of my cake! I probably had 2-3 slices before Sunday was over, and the cake was gone by today!  I strongly encourage you to bake this cake. It is extremely easy, there is little clean-up, and more than likely, you’ll have all the ingredients in your pantry. Enjoy!
Peel, core and finely chop 1 1/2 cups of  apple.

Mix together eggs, oil, vanilla. Stir in flour mixture until combined. Fold in apples and nuts (optional).

Pour batter into greased 8-inch square pan. Bake for 35-40 minutes in a 350 degree oven until browned and toothpick comes out clean from the center of the cake.

Meanwhile, heat brown sugar, butter, vanilla, and heavy cream in a saucepan over medium heat. Bring to a gentle boil.

Pour glaze over hot cake. Let cool completely before serving.

Enjoy!


Fresh Apple Cake with Brown Sugar Glaze

Ingredients
Apple Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 cup canola oil
1 tsp vanilla
1 1/2 cups finely chopped apples
1/2 cup pecans or walnuts, chopped (optional)

Brown Sugar Glaze:
1/2 cup packed light brown sugar
3 Tbsp butter
1/2 tsp vanilla
1 Tbsp heavy cream

Directions
For the cake:
1. Heat the oven to 350 degrees F. Grease 8-inch pan (round or square) and set aside.
2. In a medium bowl, combine the flour, sugar, baking soda, salt, and cinnamon. Stir with a whisk to mix everything together.
3. In a large bowl, mix the eggs with a hand mixer (I used a stand mixer with paddle attachment) until light in color and foamy. Add the oil and vanilla and beat well.
4. Stir in the flour mixture with a spoon and continue stirring the batter until the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.
5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6. Place the hot cake on a wire rack. While it’s still hot, prepare the glaze.

For the glaze:
7. Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil.
8. Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

Yield: 9-12 servings
Lick The Bowl Good

St. Louis Butter Cake

My mom and sister made this St. Louis Butter Cake a month ago for Father’s Day and brought it over to my house for us all to try.   I would consider this recipe (from The New York Times)  the “fancy pants” version of Paula Deen’s Ooey Gooey Butter Cake, (also known as the Neiman Marcus Cake/Bars) that you may be familiar with.
Both cakes are delicious, but let’s do a comparison of the two: The St. Louis version has a yeast-bread-like base and a crusty topping, whereas Paula Deen’s/Neiman Marcus Cake uses a cake mix and cream cheese, and is extremely gooey.  I call the St. Louis Cake the “fancy pants” version because it involves more work…no opening a cake box and dumping all your ingredients together like the former.  Instead, the St. Louis version requires you to be more precise in your measurements, and you must wait for your crust to rise due to the yeast.  
These recipes are similar in nature, yet have very different tastes and textures.  The crust in the St. Louis Cake has the texture you would expect in bread, due to the yeast, whereas the crust in Paula’s/Neiman Marcus Cake has a cakey/short-bread texture.  The toppings are very different too.  In the St. Louis version, the top is spongy, sticky, sweet, and buttery.  I would describe Paula Deen’s/NM Cake as ooey, gooey, rich, and buttery (just as the name suggests).  It all depends on what you like. My mom was a fan of the St. Louis Cake because she does not like cake mixes, nor is she a fan of the messy, gooey topping. I love gooey toppings, so I vote on Paula Deen’s/ the Neiman Marcus Cake.   (I’ll actually vote on Neiman’s version over Paula’s because as you all know, I am biased…I grew up shopping at Neiman Marcus and love that store! haha.)
What’s your vote? Make the two cakes today and let me know.  Enjoy!
 
Whisk together milk, water and yeast in a small bowl.  In an electric mixer, cream butter, sugar, and salt. Beat in egg. Add flour and milk mixture. Beat dough for 7 to 10 minutes, then press into ungreased 9 x 13-inch baking pan. 
Cover and let rise 2 1/2 to 3 hours.

In a small bowl, mix corn syrup, water and vanilla.  In an electric mixer, cream butter, sugar and salt for 5 to 7 minutes. Beat in egg. Add flour and corn syrup mixture.  Spoon topping in large dollops over risen cake.
Spread topping to create an even layer.  Bake for 40 to 45 minutes.  

The cake will rise and fall in waves and have a golden brown top, but still be liquid in the center when done.
Cool in pan before sprinkling with confectioners’ sugar.

St. Louis Butter Cake
Ingredients
CAKE:

3 tablespoons milk at room temperature
1 3/4 teaspoons active dry yeast
6 tablespoons unsalted butter at room temperature
3 tablespoons sugar
1 teaspoon kosher salt
1 large egg
1 3/4 cups all-purpose flour
TOPPING:
3 tablespoons plus 1 teaspoon light corn syrup
2 1/2 teaspoons vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1/2 teaspoon kosher salt
1 large egg
1 cup plus 3 tablespoons all-purpose flour
Confectioners’ sugar, for sprinkling.
Directions
1. In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
2. Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
3. Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
4.Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
5. Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 40 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.

Yield: 16 to 20 servings.
The New York Times,  Published October 30, 2009

Celebrating Mom’s Birthday with a Hot Milk Sponge Cake!

Happy Birthday to my mom today!!!  She would kill me if I exposed her age, so I’m going to be respectful and not mention that. 🙂  In our family, our birthday tradition consists of the following: if it’s your birthday you get to choose the cake/dessert you want and where or what you want to eat.  This can range from anything like a fancy Seafood and Steak restaurant like  Truluck’s or as simple as your favorite home-cooked meal.
The time of year always seems to influence what our birthday desserts and dinners consist of.  Since today is June 26, and a few weeks into summer, my mom picked a light dessert with fruit. For her birthday this year, she requested a Hot Milk Sponge Cake.  It was one of my grandfather’s favorite desserts, and is probably the easiest cake I’ve ever made in my life.  I prepared, baked the cake from scratch, and cleaned up the kitchen in just about 45 minutes!  In addition to being super easy to make, this cake is delightfully light, airy, sweet, and a delicious summer dessert.  It yields itself to a creative presentation as well.  You can top this cake with fresh, seasonal berries and whipped cream, or even serve it with some sweet vanilla ice cream, or even lemon or lime curd.  
I would also consider this Hot Milk Sponge Cake pretty healthy.  Unlike pound cake (which gets its name from a pound of butter), this cake has only 2 tablespoons of butter and skim milk!  The rest of the cake includes typical ingredients such as flour, eggs, and sugar.  The sugar is the only “unhealthy” thing about this cake.  I guess you could make it with Splenda if you wanted (I’ve never used Splenda, so don’t ask me how it affects the taste.)
Enjoy this wonderful light and delicious summer cake! 
Sift together flour, baking powder, and salt.
Heat milk and butter in a small saucepan until butter is melted.

Beat eggs on high for 3 minutes.

Gradually add sugar and beat on medium speed for 4 to 5 minutes.

Add flour  mixture.  Finally add the hot milk and butter, and then vanilla.  Beat until combined.

Pour batter into greased and floured baking pan.

Bake at 350 degrees for 25 minutes, or until a toothpick comes out clean from the center.

Garnish with fresh strawberries and whipped cream.


Hot Milk Sponge Cake
Ingredients
1 cup sifted flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 Tbsp butter
2 eggs
1 cup suar
1 tsp vanilla

Directions
1. Preheat oven to 350 degrees F. Grease and flour a 9 x 9-inch baking pan.
2. Sift together flour, baking powder, and salt.
3. Heat milk and butter in a small saucepan until butter melts.  Keep hot.
4. Beat eggs for 3 minutes on high speed in the bowl of an electric mixer fitted with a paddle attachment.  Gradually add sugar and beat on medium speed for 4 to 5 minutes.
5. Add sifted ingredients to egg mixture and mix.  Then add milk and vanilla and combine.
6. Pour batter into greased pan and bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.  Let cake cool in a pan a wire rack.

Yield: one 9 x 9-inch pan
Better Homes and Garden New Cookbook, 1976 edition.