Best Ever German Chocolate Cake

This looks so delicious. I have gotten away for icing or frosting any cakes. However, this can change my mind. Haven’t had a German Chocolate Cake in ages. Really liking the looks of this one…

Recipe >> Best Ever German Chocolate Cake @ adashofsanity.com

Bust Your Buttons Butter Cake

This lovely cake has just the right amount of sweetness and oh, how I loved the butter flavor! The glaze is simply wonderful.

Bust Your Buttons Butter Cake

Ingredients:

• 3 c cake flour
• 2 c sugar
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 c buttermilk
• 1 c (2 sticks) butter, softened
• 2 tsp vanilla extract
• 1 tsp almond extract
• 4 eggs, room temperature

BUTTERY GLAZE

• 1/3 c
• butter
• 3/4 c
• granulated sugar (white sugar, not powdered)
• 3 Tbsp
• water
• 1 1/2 Tbsp
• vanilla extract

Directions:

In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine.

Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***

Pour into a greased and floured bundt pan. ***DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK!

Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake!

**TIP: Baking times depend on many factors so start testing for doneness after 50 min. Depending on pan size and oven temp. variances you could under or over bake.

In the pan pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake.

Cool in the pan for 15 min. then flip out onto a cake plate. Pour the remaining sauce over the cake.

Serve with fruit or ice cream. Refrigerate any leftovers.

GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan. Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool.

TIPS : BUNDT PANS come in all shapes and sizes. A standard bundt is 10-12 cups and that is what I used for mine.

CAKE FLOUR : I use Swan's - it is in a red and white box, found where the flour is at your local market.

What is cake flour? Can you substitute for it?

Here is what I found on the subject, many ladies have reported using it and the cake turned out just fine. Here it is:

Ingredients:
All-Purpose flour (just under one cup)
2 Tbsp. cornstarch

Preparation:
1. Place two tablespoons of cornstarch in a one-cup measure.

2. Fill the rest of the cup with all-purpose flour.

3. Use in place of the cake flour in any recipe.

One cup of substitute is equal to one cup of cake flour

***Can you make cupcakes out of this recipe ? Well, I am sure you can, never tried it myself but I am sure you could. If you try it make sure and share!

**The longer you can let this cake sit and "mature" the better it will be! (Make sure and hide it. )

Sour Cream Pumpkin Coffee Cake

Sour Cream Pumpkin Coffee Cake

This recipe is probably the best coffee cake I have ever tasted. It was a little big of a project putting it together but it was well worth it. I used a 9x13 pan, so when you spread out the bottom layer, it will be very thin, and the top later will be somewhat sparse, but in the end it turns out perfectly. I only had canned pumpkin pie filling, so I omitted the spices and cut down a little on the sugar. Also, I think the original recipe was in an 8x8 so I dont have an exact amount of time I baked it, but I know it was a little more than 35 minutes. I got this recipe from Closet Cooking

Recipe --> Sour Cream Pumpkin Coffee Cake

Chocolate Strawberry Nutella Cake

Looks very yummy! If someone really wants to make this a 4-layer for an awesome presentation, I suggest making the standard 2 layers, then slicing them in half (making 2 thinner rounds out of each). Use the same amount of fillings, but as it will be distributed amongst 4 layers, the cake will not be too bulky, and structural stability is maintained.

Recipe >> Chocolate Strawberry Nutella Cake @ thepioneerwoman.com

Cranberry Buttermilk Breakfast Cake

photo by http://www.alexandracooks.com/

Cranberry Buttermilk Breakfast Cake

original recipe: http://www.alexandracooks.com/2011/12/16/cranberry-buttermilk-breakfast-cake/

Ingredients:

• ½ cup unsalted butter, room temperature
• the zest from 1 orange zest
• 1 cup + 1 tablespoon sugar
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh cranberries
• ½ cup buttermilk

Instructions:

1. Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes, then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45 minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.) Let cool at least 15 minutes before serving.

Chocolate PB Banana Upside Down Cake

My kitchen smells sooo good with this in the oven! Can’t wait to try it out. I realized I only had 2 sticks of melted butter so used a combo of butter and Crisco for the choco batter. Cooking time a bit shorter. Not sure how it taste like. Smells great though!

Recipe > Chocolate PB Banana Upside Down Cake - Pinch of Yum

Apple Cream Cheese Bundt Cake

Apple Cream Cheese Bundt Cake

It isn't quite as delicious as my Grandma's, but there is a lot going on in this cake - nuts, apples, spices, cream cheese swirl, and praline glaze. Something for everyone, here is my Apple cream cheese bundt cake recipe worth to try ^^

Apple Cream Cheese Bundt Cake Recipe

Ingredients:

CREAM CHEESE FILLING:

• 1 (8-oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

APPLE CAKE BATTER:

• 1 cup finely chopped pecans (I was cheap and just bought the little 1/2 cup bag in the baking aisle)
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg Since mine was freshly ground, I used about half this.
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 3 cups peeled and finely chopped apples (about 1 1/2 lb.) I used Mutsu, and it only took 2 to get to three cups!

PRALINE FROSTING:

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions:

1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Triple Chocolate Cake Mousse

I have made this chocolate cake. It turned out great. I find that it is a cross between browney and chocolate cake. That is what I like about this cake. I have made this chocolate cake several time. Sometimes I called it a chocolate cake (when I want to cut it up in three layers and fill it up with either mousse or butter cream) and sometimes I called it browney, when I want to serve it just the way it is. Cutting it in squares and dusting cocoa powder over it.

This recipe makes enough mousse for about eight 2″-diameter cakes, give or take, depending on the size of your molds. Make sure you have enough freezer space available to accommodate a sheet pan with ring molds.

The whole recipe must be made at least 6 hours before you plan to serve because the mousse needs a chance to set up, but if you like, you can make each step of this recipe on different days to break up the labor, and just keep it in the freezer until serving day.

There will be plenty of cake and chocolate sauce left, which can both be wrapped well and frozen, or enjoyed as a cake sundae by cutting the cake into squares, topping with a scoop of ice cream, and drizzling with chocolate sauce.

Recipe >> Triple Chocolate Cake Mousse @ pastrypal.com