Posts Tagged ‘Cake’

Upside Down Banana Cake

In my desperate attempt to rescue some over ripped bananas I came across this recipe. I was looking for something a little more healthy, like banana wheat muffins, but I was just drawn to this cake. I’ve never heard of it before… it was different, I like different. For good measure I threw in a handful of chocolate chips because it was the right thing to do. This cake did not disappoint, I was very much happy to hoard this cake to myself since my dear husband can’t stand bananas.


Banana Upside-Down Cake
Source: Sprinkle Bakes

2 slightly over-ripe bananas
⅔ cup dark brown sugar
6 tbsp. butter room temperature
1 ½ cups self rising flour
⅔ cup sugar
¼ cup canola oil
2 eggs
½ cup low-fat buttermilk
1 teaspoon vanilla
(optional: Handful, about 1 cup, chocolate chips)

Preheat oven to 325°F.

Combine room temperature butter and brown sugar.Spread in the bottom of an 8×8 glass dish. Cut bananas in half, then slice lengthwise in ¼-inch slices. Arrange slices in sugar mixture.

Sift flour and set aside. Beat sugar and canola oil for 1 minute with an electric mixer. Beat in eggs. Add buttermilk and vanilla. Gradually add flour. Mix well until a smooth batter has formed. *This is where I added the chocolate chips* Pour batter over bananas in pan.

Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan on wire rack; invert onto serving plate. Cool slightly; cut into 12 pieces. Serve warm or at room temperature.

*** Note: I found I had to bake the cake substantially longer than 35 minutes. Next time I might just increase the baking temperature to 350F since I couldn’t seem to get the center to bake.


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All-In-One Holiday Cake

It’s nearing the end of January and all the holiday celebrating is over with. If you are like me and are going to miss the food well don’t fear, because Dorie Greenspan created a cake that throws all the wonderful holiday desserts together like a big happy family. This cake has the pumpkin, nuts, cranberries, apples, cinnamon, nutmeg…..it’s got it all! There’s so much going on with this cake that I decided the Maple icing would be just too much, but if you need a more festive punch go ahead and try it. This cake was super moist and has tons of flavor. So when your in the dead heat of summer and find yourself humming some Christmas carols go ahead and give this cake a try 🙂


All-In-One Holiday Bundt Cake
Source: Dorie Greenspan’s Baking From My Home to Yours

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves (optional)
Pinch of salt
1 1/4 sticks (10 tablespoon/5 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree (not pumpkin pie mix)
1 large apple, peeled, cored and finely chopped
1 cup fresh cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Maple syrup icing (Optional) see recipe below

Center a rack in the oven and preheat the oven to 350F. Butter a 9- to 10-inch (about 12-cup) Bundt pan. Do not place the pan on a baking sheet – you want the oven’s heat to come up through the Bundt pan’s open core.

Put the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, cloves (if using) and salt in a bowl and whisk to combine. Set aside dry ingredients.

Working with a stand mixer (using a paddle attachment, if you have one), beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs, one at a time, and beat for 1 minute after each addition; beat in the vanilla.

Reduce the mixer speed to low and add the pumpkin and apples – don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until the flour is just barely incorporated. Working with a rubber spatula or wooden spoon, stir in the cranberries and pecans.

Scrape the batter into the pan and smooth the top with the spatula. Slide the pan into the oven and bake 60 to 70 minutes at 350F, or until a knife inserted into the center of the cake comes out clean.

Transfer the cake to a rack and cool for 10 minutes before unmolding. Cool to room temperature on the rack.

Drizzle with maple syrup icing (if using) or simply dust the top lightly with confectioners’ sugar.

Maple syrup icing:
Sift 6 tablespoons confectioners’ sugar into a bowl. Stir in 2 tablespoons pure maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of a spoon – you might need another 1/2 tablespoon to get the right consistency. Put the cooled on a sheet of parchment or waxed paper and drizzle the icing over the cake. Let the icing set for a few minutes before serving.


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Double Chocolate Brownie Cake

Double Chocolate Brownie Cake

Do I really need to say anything more…really. This cake is as amazingly good as the name sounds. We were hosting a little get together at our house and this took no time at all to make. Perfect stress free desert. I really could eat this whole thing myself and I have to say that this goes down really good with a nice cold glass of milk.


Double Chocolate Brownie Cake

Found on: Delicious Meliscious  Source: Allrecipes.com

1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low-speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Chocolate Cake…Yum

So I would love to show you the wonderful cake I made using the mix I received from Cherrybrook Kitchen, but during my cookie extravaganza my camera completely took a nose dive. I am now operating without a camera…boo. I will say the cake came out beautifully, I frosted it with the fudgy goodness of Cherrybrook’s chocolate frosting and to stay in the holiday spirit I crumbled some peppermint candy on top. My husband will be taking this to his holiday party so I will report back and tell you how everyone liked it. I ate some of the crumbs and you can’t tell that this is made without the eggs and dairy. Yum!!!

Ok so I’m back and still cameraless, it’s official our camera is gone 😦 But luckly for me I was able to borrow a camera for the night. Anyway I ended up taking the cake to my husbands family Christmas (they celebrated early). My sister-in-law was quite excited because she has a student at her school who has severe food allergies and normally cannot enjoy desserts because of egg, diary, and nut products. Everyone thought it tasted just like a normal boxed chocolate cake, you could never tell it was different. I think I over baked it because it was a tad dry but the taste was very good. Thank you Cherrybrook Kitchen for providing those with allergies the chance to make a cake and be able to eat it too!!!!!

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