Nantucket Cranberry Cake

This recipe comes directly from the King Arthur Flour website..if you haven't checked out this site there are dozens of delicious recipes.  This is a great cake for the holidays..for breakfast or dessert.  If you have a guest who doesn't care for pie, this might be a good dessert alternative.

1 T. melted butter
2 c. chopped cranberries (I chopped them in my food processor)
1/2 c. chopped walnuts
1/2 c. sugar
Put melted butter in the bottom of a 9" x 9" baking dish.  Place the chopped cranberries and walnuts on top of the butter.  Top with sugar.
2 large eggs
3/4 c. melted butter
1 c. sugar
1 c. flour
1/2 t. salt
1 t. vanilla
1/4 t. almond extract
sparkling sugar for topping (optional)

Beat together eggs, butter, and sugar.  Mix in flour, salt, vanilla and almond.  Pour batter over cranberry mixture in pan.  Sprinkle with sparkling sugar.  Bake in a 350 degree oven for 20-25 minutes.  Cool. 

Italian Fresh peach crumb cake

Light and delicious buttery crumb topping and bottom with fresh peaches tucked inside.  Make it even more delicious with whipped cream or vanilla ice cream on top.  This recipe as is has a thin layer of peaches, if you would like a thicker layer add another 1 1/2 c. of peaches to the filling.


For the peach filling
2 1/2 c. Sliced fresh peaches
1 1/2 T. Sugar
Mix together.

For the crumb topping and bottom

2 1/2 c. Flour
1 t. Baking soda
Pinch of salt
1/2 c. Sugar.
Mix well. Then add in
1/2 c. Cubed butter
Squish butter in between fingertips with flour mixture until crumbly.  Mix in
1 egg

Press 2/3 of dough into a springform pan that has been sprayed with cooking spray and floured.  Put peaches on top.  Sprinkle on remaining crumb mixture.  Bake at 350 for 40 minutes.

Rhubarb Coffeecake

Rhubarb is a wonderful springtime addition to a menu.  Although it is tart, it can be balanced easily with some sugar or other sweeter fruits like strawberries and raspberries.  This coffeecake can be served for breakfast or even used as dessert with some whipped cream on top.

• 1/2 cup unsalted butter, room temperature
• 1//2 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 1 1/2 cups flour
• 1 1/4 tsp baking powder
• 1 pinch of salt
• 1/2 t. cinnamon
• 1/4 cup milk
• 2 1/4 cups sliced rhubarb
• Mix sugar and butter well.  Add in eggs and vanilla.  Mix in milk. Add flour, baking powder, salt, cinnamon just until combined.  Spread into an 8" x 8" baking pan that has been sprayed with cooking spray.  The batter will be very thick.  I found spreading it with a knife worked best.  Put all the rhubarb on top of the batter and gently press in.

 Topping

• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 1 pinch of salt
• 6 T. butter, cold 
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• Mix all ingredients except butter.  Then cut in butter with a pastry blender until the butter is the size of small peas.  Sprinkle on top of the rhubarb in the baking dish and gently press in.
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• Bake at 350 degrees for 40-50 minutes.

Mango Coconut Bundt Cake

This time of year who isn't thing of warm tropical breezes, palm trees, and warm weather?  This bundt cake is part of a series of bundt cake recipes offered by a bundt cake baking club.  I found one of their members at: janesadventuresindinner.com. This is a great little way of bringing the tropics home to your kitchen.

• 1 cup fresh mango
• ¾ cup sugar
• 1 tsp coconut flavoring
• ¾ cup unsweetened, shredded coconut
• 3 eggs
• 1 t. vanilla
• 8 oz coconut milk
• 2 tsp ground ginger
• 2 tsp baking powder
• 3 cups flour

In your mixer bowl, using the paddle, mix the mango and sugar until well combined.  Add coconut flavoring, vanilla, coconut milk and eggs.  Beat well.  Add the flour, ginger, and baking powder.  Mix batter until it is smooth.  Spray a bundt pan with cooking spray.  Put batter evenly into the pan and bake at 350 degrees for 50 minutes.

Applesauce Cake

Want to fill your house with the scents of fall?  This applesauce cake does just that.  Topped with a cinnamon cream cheese frosting it is the perfect fall dessert.

• 2 1/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 2/3 cup vegetable oil
• 1 cup white sugar
• 3/4 cup packed brown sugar
• 3 large eggs
• 2 tsp vanilla extract
•  2 cups apple sauce
• 1/3 cup plain yogurt or sour cream
•  1 c. chopped walnuts (optional)
• Cream oil, sugars, eggs and vanilla until creamy and well mixed.  Add  yogurt/sour cream and applesauce and mix well.  Slowly beat in flour, baking soda, baking powder and salt.  Stir in nuts.  The batter will be runny.  Pour into a 13 x 9 baking dish that has been sprayed with cooking spray.  Bake at 350 for 45-50 minutes.  Allow to cool.  Make frosting and frost when cool.
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• Frosting:
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  • 1/4 cup unsalted butter 
  • 8 oz cream cheese
  • 3 cups powdered sugar 
  • 1 tsp vanilla
  • 1t. cinnamon
  • 1-2 tablespoons cream , if needed
  • With a whisk attachment beat cream cheese and butter until well mixed.  Add in the vanilla and mix again.  Slowly beat in the powdered sugar.  Beat in cinnamon.  Continue to beat until smooth and creamy.

Bailey's Chocolate Poke Cake

I have been eyeballing this recipe for several weeks since spotting it on Pinterest.  It is a Bailey's lover's delight...chocolate and Bailey's is a great combination.  If you don't want to bother with making a homemade cake, just bake up a cake mix and add the Bailey's in for part of the water.  This recipe is easily halved for smaller portions.  This yummy recipe comes from the blog, Life,Loveand Sugar. 

• 2 cups (260g) all purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 3/4 cup (180ml) milk
• 1 cup (240ml) vegetable oil
• 1/2 cup (240ml) Baileys Irish Cream
• 1 tsp vanilla

Mix flour, sugar, cocoa, baking soda and salt in a large bowl.  Mix together in another bowl the milk, oil, Bailey's, vanilla and egg.  Pour the wet mixture into the dry mixture and whip well.  Slowly add in....

• 3/4 cup (180ml) boiling water

Pour into a 13 x 9 baking dish that has been sprayed with cooking spray.  Bake at 300 degrees for 40 minutes.   When it comes out of the oven use the handle of a wooden spoon and poke holes in the cake all over.

• 1 cup (240ml) sweetened condensed milk
• 1/2 c. Bailey's
• 3/4 cup (127g) semi sweet chocolate chips
• Heat milk and Bailey's to boiling in a microwave safe bowl.  Stir in chocolate chips and whip until smooth.  Pour over the hot cake.  Place cake in the refrigerator to cool.  When cool, forst with the whipped cream frosting, sprinkle with some chocolate chips and serve.

WHIPPED CREAM TOPPING

• 2 cups (480) heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar
• 1/4 cup (29g) natural unsweetened cocoa powder
• 2 tbsp (30ml) Baileys Irish Cream, optional
• 1/2 tsp vanilla extract

Whip all ingredients together until stiff peaks form.  Frost cake with topping.