Posted in Baked goods, Baking, Cake, Uncategorized

Georgia Fresh Apple Cake

Last weekend, we donned our masks and headed to the local apple orchard. It was a beautiful day and we were able to pick a variety of apples. After arriving home, I scrolled through a few YouTube videos to find new and unique apple recipes that I hadn’t tried before. I stumbled across this video and realized that I had the cookbook with the exact recipe on my kitchen shelf. I had purchased the cookbook many years ago when visiting Georgia. We had just eaten in Paula Deen’s restaurant and I picked up the cookbook in the souvenir shop on my way out of the building.
I hadn’t tried this recipe until I watched Paula pull all of the ingredients together to make a dense, moist, scrumptious looking cake.
Wow, this cake does not disappoint! I’ll be making it all season long!

In fact, I took the opportunity to bake it again for a birthday celebration. This cake travels well. I packed it up in a cake carrier and I’ll sprinkle it with extra powdered sugar before serving.

Scrumptious, moist, and full of apples, pecans, and coconuts… Then, soaked in a buttery sauce.
All packed up and ready to travel…
The original recipe from my Paula Deen Cookbook

Here’s the link for the Paula Deen recipe.

You’ve got to try it!

Georgia Fresh Apple Cake

Ingredients

  • 3 cups divided sugar 
  • 3 eggs 
  • 1 1/2 cups vegetable oil 
  • 1/4 cup orange juice 
  • 3 cups all purpose flour 
  • 1 1/2 teaspoons divided baking soda 
  • 1/4 teaspoon salt 
  • 1 tablespoon ground cinnamon 
  • 1 tablespoon vanilla extract 
  • 3 cups peeled and finely chopped apples 
  • 1 cup shredded coconut 
  • 1 cup chopped pecans 
  • 1/2 cup (1 stick) butter 
  • 1/2 cup buttermilk 

Directions

Preheat the oven to 325 °F. Generously grease a tube pan. 

For the cake: in a large bowl, combine 2 cups sugar, eggs, oil, orange juice, flour, 1 teaspoon baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut and pecans into batter. 

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours. 

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in 1 cup sugar, buttermilk and 1/2 teaspoon baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Desserts, Uncategorized

Easy Blueberry Coffee Cake

I have been without a proper kitchen for a number of months as the Corona Virus has ushered in a major kitchen appliance shortage in the US. We started a home remodel in May and everything is complete with the exception of a fridge, wall oven, cooktop, microwave and dishwasher. Ugh, this has been a bit of a pain.
Full disclosure, I have a second kitchen in my home and I’ve been using it to make quick and easy recipes. Most have a shortcut that I use so that I don’t have to pull out too many ingredients (many ingredients have been packed away in boxes from the original kitchen demo.)
I have to credit https://vintagerecipetin.com/blueberry-coffee-cake/ for this adapted recipe as I wanted to make a Sunday morning coffee cake with ingredients that I had on hand. This one included simple ingredients that made for a moist and delicious breakfast cake. I made a few changes to make the process even easier and to add a bit more flavor. I set up a small coffee bar and let everyone dig in while I pulled the rest of the meal together.

Easy Blueberry Coffee Cake

For the streusel:
1/2 cup brown sugar
2/3 cup all purpose flour
1/3 cup butter, softened
1/2 tsp. cinnamon

For the batter:
15.25 oz. white or yellow cake mix
3 eggs
8 oz. cream cheese
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup oil
3 cups blueberries

Optional drizzle:
1 cup powdered sugar combined with 1 tablespoon of milk. Thin with extra milk, if needed.

Preheat oven to 350 degrees. Spray a 9×13” pan with non-stick cooking spray. In a small bowl add the streusel ingredients. Mix with a fork until combined; set aside.
In a larger bowl add the cake mix, cream cheese, eggs, water, extracts and oil. Mix together with a hand mixer until smooth; fold in blueberries. Sprinkle streusel evenly over batter.
Place in the oven on the center rack. Bake for 45-50 minutes or until a toothpick comes out clean when inserted in the middle of the cake. Place on a cooling rack; cool. Drizzle with powdered sugar and water mixture. Serve warm or room temperature.

Posted in Baked goods, Baking, Bread, breakfast, Cake, Uncategorized

Oven Baked Maple Pancakes

On Saturdays, I usually make a big homemade breakfast for all those that may have returned home for the weekend. While it’s usually just my hubby and I, when the kids travel home for a few days, I enjoy the time we have catching up around the breakfast table.
When making pancakes, I usually use my old standby recipe, Oatmeal Pancakes, and stand at the stovetop griddle pouring individual mounds until I’ve cooked all of the batter into round-shaped cakes. Alternatively, this recipe is a lifesaver as I can mix up a batch of batter, pour it into a baking dish, and throw it into the oven while working on all of the other items that will need to be prepped and cooked.
During the late winter/early spring, we tap our trees to make our own delicious maple syrup. Our family loves its rich flavor and I use a healthy dose for this convenient recipe.

Oven Baked Maple Pancakes

1/2 cup packed brown sugar
1/3 cup butter
½ cup maple syrup
1 ½ cups pancake baking mix
¼ cup packed brown sugar
1 cup milk
1 teaspoon vanilla extract
2 eggs

Preheat oven to 350 degrees. In a small microwave-safe bowl, melt butter. Stir in 1/2 cup brown sugar and the maple syrup until completely combined. Pour into greased 13X9” baking pan.

Mix remaining ingredients in a medium bowl, until well blended. Carefully pour over syrup mixture.

Bake uncovered 25-30 minutes or until top springs back when touched in center. Cut into 3-inch squares; turn each square upside down onto plate. Serve immediately.

Posted in Baked goods, Baking, Cake, cookies, Desserts, Uncategorized

Quick Double Chip Bars

I quickly rushed home from work on Friday to pull together a family meal. After rustling up a salad and main dish, I searched the pantry for a few staples that would make a base for a quick dessert. I have a semi-homemade bar recipe that’s quite easy to pull together and these Quick Double Chip Bars would work for a simple ending. For a more festive occasion, a big scoop of French vanilla ice cream, a bit of chocolate syrup, and a dollop of whipped cream can make for a more decadent dessert. We opted to munch on these in their original state while watching TV after dinner. Make sure to have on hand – glasses of cold milk, hot tea, or coffee to wash down these delicious treats.

Quick Double Chip Bars

1 pouch chocolate chip cookie mix

Butter and egg(s) called for on cookie mix pouch

1 teaspoon vanilla extract

½ cup butterscotch chips

1 cup chopped walnuts

Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

In large bowl, mix cookie mix, butter, eggs, and vanilla with spoon until soft dough forms. Stir in butterscotch chips and walnuts. Using damp fingers, evenly press dough in pan.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting. Store in airtight container at room temperature.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Uncategorized

Banana Bread Pudding with Chocolate Chips

Our local market usually has a reduced-priced cart of day old bakery goods situated in the back of the store. I always make a point to stop to see what’s available to perhaps make a batch of fresh bread crumbs, garlic bread, or a bread casserole. Most times, I use the bread for a morning breakfast casserole that includes eggs, milk, sausage, vegetables and cheese. But today, I wanted to make something sweet to accompany a bit of vanilla bean ice cream that I had on hand. I also had a few bananas that were beyond their peak of ripeness.

This recipe is a keeper! Served warm with a few small scoops of ice cream, this has become a family favorite!

Banana Bread Pudding with Chocolate Chips

4 eggs

2 cups milk

1 cup sugar

1 tablespoon vanilla extract

4 cups French bread, cubed

2 bananas, sliced (overly ripe, if possible)

1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 7×11″ baking pan. In a large bowl, combine and mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let sit for 5-7 minutes for bread to soak up the liquid mixture. Pour into prepared pan. Bake for 30-45 minutes or until pudding is golden brown and center is set.

Posted in Baked goods, Baking, Bread, breakfast, Cake, Desserts, Food

Apple Cider Donut Cake

Several weeks ago, a local orchard hosted a day of free apple-picking. Our family took a leisurely ride out to the farm and picked oodles of gorgeous red apples in the late summer sunshine. After it was all said and done, we had picked nearly seventy pounds of apples. Our canvas bags were overflowing as we loaded them into the car and headed to the farmhouse for a hearty lunch. As we waited for our table, I thought about all of the delicious treats I could make with our lot. I would make applesauce in the pressure cooker, several spicy applesauce quick breads, a special Bundt cake that holds an array of wonderful fall flavors, peanut butter and apple slice sandwiches, and lots of other apple flavored items.

This cake is one of our family favorites. I often bring it along to various outdoor parties hosted during the autumn months. It’s a great Thanksgiving dessert. Served up with a piping hot cup of tea or coffee, this one is a winner!

Apple Cider Donut Cake

1 box yellow cake mix

¾ cup apple cider

½ cup butter, melted

1 teaspoon vanilla

4 eggs, slightly beaten

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 cup coarsely shredded peeled tart apples (2 medium)

Cinnamon Sugar Topping

3 tablespoons butter, melted

¼ cup sugar

1 teaspoon ground cinnamon

Heat oven to 350°F. Generously spray a Bundt cake pan with cooking spray.

In large bowl, beat together the first 6 ingredients. Stir in apples. Pour into prepared cake pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; loosen Cake and remove from pan to cooling rack or large, round cake platter.

Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Carefully and generously distribute sugar and cinnamon mixture over the top and sides of the cake. Cool completely, about 1 hour.

This recipe is adapted from a recipe found here:

https://www.bettycrocker.com/recipes/apple-cider-doughnut-cake/7d9dadd5-834d-469e-9485-3356d8f028c4

A beautiful day for a drive…Beautiful red delicious apples…

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Uncategorized

Our Favorite Pound Cake

I’ve had this recipe in my file for many years. This is absolutely a “no fail”, simplistic batter that turns out the perfect pound cake every time. While I usually add almond extract to the recipe, using lemon, anise, or rum extract will all work out great, as well. Actually, any extract will do…. Simply delicious!

Our Favorite Pound Cake

1/2 cup butter

1 cup white sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

2/3 cup water

1 (8 ounce) container sour cream

1 (18.25 ounce) package yellow cake mix

1 cup all-purpose flour

Preheat oven to 350 degrees. Grease and flour a Bundt pan, set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, stir in the vanilla and almond extract. Beat in water and sour cream. Carefully, add and beat in the cake mix and flour. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake

Cinnamon Roll Cake

I just love easy, semi-homemade recipes. Last week, just before the Easter holiday, stores throughout my neighborhood had great deals on baking staples like sugar, flour, eggs, and cake mix. I took advantage of many of the sales buying lots of sugar for our bees and lots of cake mix for easy recipes like the one listed below. This is always one of the first items to go when set along side other items on the breakfast buffet. This cake also travels well so taking it to Easter brunch or a summer holiday party is great. Just slice the cooled cake into 1 ½” squares and serve it right out of an attractive baking dish.

Cinnamon Roll Cake

1 box yellow cake mix

4 eggs

3/4 cup vegetable oil

1 teaspoon vanilla

1 cup sour cream

1 cup brown sugar

1 tablespoon ground cinnamon

2 cups powdered sugar

2 1/2 tablespoons milk

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Coat a 9×13 Baking pan with nonstick spray and set aside.

In a large bowl, combine cake mix, eggs, oil, vanilla and sour cream. Mix on low for 30 seconds and then raise the speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.

Spread the cake batter evenly into your prepared pan. In a medium bowl whisk together the brown sugar and cinnamon. Sprinkle this evenly on top of your cake.

Using a butter knife gently swirl the cinnamon sugar throughout the cake batter. (Ribbons of sugar and spice.).

Bake for 35-40 minutes or until a toothpick entered into the center of the cake comes out clean. Cool cake for 15-20 minutes.

In a medium bowl whisk together the powdered sugar and milk. Pour this over the slightly cooled cake.

Posted in Baked goods, Baking, breakfast, Brunch, Cake, Desserts, Food

Peanut Butter Blondies

Everyone in our house loves peanut butter so this recipe is definitely a family favorite. A few simple ingredients come together to make a delicious bar great for lunch time or snack time. If you’re a peanut butter lover… pour a giant glass of cold milk, grab a serving-sized blonde, find a quite spot to sit and enjoy a little slice of heaven.

Peanut Butter Blondies

1 cup crunchy peanut butter

1/2 cup butter or margarine, softened

2 cups brown sugar, packed

4 large eggs, slightly beaten

1 tablespoon vanilla extract

1 1/2 cups flour

Preheat oven to 350 degrees. Spray a 13X9” baking dish with cooking spray. In a large bowl, beat peanut butter and butter together with an electric mixer until smooth. Gradually mix in brown sugar, eggs and vanilla extract. Add flour and mix until well combined. Pour batter into prepared baking dish and spread evenly in the dish. Bake for 30-35 minutes.

Optional: Microwave until spreadable, 2-3 tablespoons of peanut butter. Spread over warm bars. Sprinkle with powdered sugar.

Cool before slicing into bars.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake

Banana Crunch Cake

This semi-homemade recipe is a true winner. A few simple ingredients are combined with a basic cake mix for a light and lovely dessert. Oats, brown sugar, and walnuts are combined to make a tasty crumble. While, eggs, sour cream, bananas, and a few extracts are combined with a basic cake mix to form a simple batter. I stock overly ripe bananas in my freezer for just such an occasion. All of these ingredients are layered into a tube pan to make a beautifully textured cake.

Banana Crunch Cake

½ cup flour

1 cup rolled oats

¾ cup firmly packed brown sugar

½ cup chopped walnuts

½ cup margarine or butter

1 ½ cups (2 large) very ripe bananas, mashed

½ cup sour cream

4 eggs

1 teaspoon butter extract

1 teaspoon vanilla extract

1 yellow or white cake mix

Heat oven to 350 degrees. Grease and flour a 10″ tube pan. In medium bowl, combine flour, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.

In large bowl, combine bananas, sour cream, extracts and eggs; beat at low speed until smooth. Add cake mix; beat until fully combined. Spread 1/3 of batter in prepared pan; sprinkle with 1/3 of brown sugar crumble mixture. Repeat layers 2 more times using remaining batter and brown sugar mixture, ending with brown sugar mixture.

Bake for 45-50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, crumble side up. Cool completely before serving. Sprinkle with powdered sugar, if desired.