cake – Page 4 – Simply Made Kitchen and Crafts

Easy Cake Mix Apple and Banana Nut Muffins

Posted on June 28, 2015 by lmc

I’ve been fooling around with cake mix recipes for years. I often have extra fruit ripening on the counter or parked in the fridge for too long so I keep a stash of cake mixes on hand to whip up a batch of breakfast muffins. The cake mix and fruit combine easily for a quick and easy twist on the classic fruit muffin.

This week I had two bananas and a bit of homemade applesauce to add to the mix. The ratio usually requires the standard mix, 1/3 cup of oil, 3 eggs and 1 1/2 cups of a overly ripe or wet fruit. I’ve often mixed in flavored yogurt as well. Play around with your favorite flavor combinations and see what you come up with. I’d love for you to share any of the cake mix combos that you enjoy. I love this quick and easy method of baking in a semi-homemade way.

Easy Cake Mix Apple and Banana Nut Muffins

1 box cake mix, white or yellow

1/3 cup oil

3 eggs, slightly beaten

1 cup mashed overly ripe bananas (2 medium)

1/2 cup chunky applesauce (I use homemade applesauce)

1/2 cup chopped pecans

Old fashioned oats or brown sugar topping, optional

Preheat the oven to 350 degrees. Generously spray 2 muffin pans with cooking spray or line with paper liners. In large bowl, combine all ingredients and mix well. Divide batter evenly between muffin cups. Sprinkle with a handful of old fashioned oats or brown sugar. Bake 20-25 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet.

Baked goods, Baking, Bread, breakfast, Brunch, Cake, Desserts, Food, Kids in the Kitchen

Cranberry and Pecan Glazed Donuts

Posted on May 2, 2015May 2, 2015 by lmc

For the longest time, I’ve wanted to try making baked donuts. This past Christmas, I ordered two donut baking pans to put under the tree as a gift to myself. (How many moms out there have done that before?)

I did my homework before ordering the pans… I wanted something that was non-stick and had no seams in the donut bed so that the batter could lay evenly without getting trapped in the metal seam. I found the perfect pans at Norpro.

This past week, as my oldest daughter celebrated a birthday, I decided to make a tray of donuts in lieu of a traditional cake. She was scheduled to have back surgery the afternoon of her birthday and I wanted to bring a special bite-sized treat along so that she could nibble on a mini-birthday-donut the morning of the procedure.

As I scoured my cookbooks and kitchen files for a suitable recipe, I spied a boxed muffin mix that carried a small picture of a basket of mini-donuts posted on the back of the package. To my surprise, the recipe posted beside the picture was for baked donuts. I thought…well, let’s give this a try.

So after a few alterations, I came up with this recipe adapted from Krusteaz Guilt Free Baked Donuts.

Sweet Cranberry and Pecan Glazed Donuts

Donuts:

1 package Krusteaz Cranberry Orange Fat Free Muffin Mix

1 can cranberries (enclosed in the box), drained and liquid reserved

3/4 cup orange juice

1 teaspoon almond extract

Icing:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract

Reserved cranberry liquid

1/2 cup finely chopped pecans

Preheat oven to 350 degrees. Lightly spray with cooking spray, the donut baking pans. For the donuts: In a medium bowl, carefully stir together the muffin mix, cranberries, orange juice and extract. Combine just until blended. Place the batter in a gallon-sized sealable bag (or a pastry bag). Snip the plastic bag 1/8″ from the corner. Evenly pipe the batter into the mini-donut baking pans. Bake 8-12 minutes or until donuts spring back when touched. Cool and remove to wire rack.

For icing: Place all icing ingredients (except nuts) in a small bowl and whisk until smooth. Drizzle or dip donuts into the icing then sprinkle with chopped nuts.

Note: I also used the regular sized donut baking pan for this recipe. Alter baking time by adding 10 minutes or until light golden brown and donuts spring back when touched.

Baked goods, Baking, Bread, Cake, Desserts, Food

Cinnamon-Sugar Apple Cake

Posted on March 29, 2015April 3, 2015 by lmc

I have to admit, there is nothing healthy about this delicious cake but I sure love the ease at which this recipe falls together and it’s not difficult to make a healthier version, if you’re so inclined.

One can easily substitute the white flour for a mix of whole wheat or oat flour, cutting the sugar really wouldn’t be a problem for the integrity of the end product, and substituting the sugary topping for a honey glaze or adding a sprinkle of whole oats would certainly satisfy most.

I found three golden apples at the bottom of the produce drawer this morning. Usually I bake on Saturday mornings, but I was out of town yesterday reading to a group of young children, as we were promoting the importance of literacy and introducing young parents to some really great children’s books.

So… Today is my baking day. I am crafting this post as this delicious cake continues to rise and brown in the oven. The smell of the cinnamon-sugar and vanilla mixed with the golden apples is simply irresistible. After chopping the apples, I realized that I had prepared enough for two cakes so I will keep one and share one. I’m sure the lucky recipient will be happy to take one of these sweet treats off of my hands (#care-package)!

Cinnamon-Sugar Apple Cake

Batter:

1½ cups brown sugar

⅓ cup oil

1 egg

1 cup buttermilk

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

2½ cups flour

1½ cups chopped apples

Topping:

½ cup sugar

1 teaspoon cinnamon

1 tablespoon butter

Preheat oven to 325 degrees. Spray with cooking spray, a 9X13″ baking pan. Mix batter ingredients in the order listed. In a small bowl, mix topping ingredients, cutting butter into sugar and cinnamon; set aside. Pour batter into prepared baking pan. Evenly sprinkle topping over batter. Bake for 45 minutes or until center is set.

A few quick pics of the cake baked in a slightly different pan…

To top each of these cakes, I used a combination of whole oats and a honey glaze. Cheers!

Baked goods, Baking, Cake, Cooking In Disney World, Desserts, Food

Pineapple Angel Food Cake

Posted on March 25, 2015 by lmc

After vacationing this past week, I wanted to share a great recipe that I often make when I’m traveling. As I’ve mentioned before, my family frequently travels to our Disney Vacation Club time share to rest and relax. I often pack a bag full of munchies, packaged mixes, peanut butter and jelly and a tin of homemade cookies for the road. This year I put a box of angel food cake mix and a can of crushed pineapple in the food bag, along with all of the other essentials needed for a week’s worth of meals. I was anxious to whip up this tasty treat for a late night dessert with the family. You’ll find this cake to be light and airy and full of flavor. The tiny bits of pineapple are barely seen in the finished product but they pack a flavorful punch. Unbelievably, the recipe includes only two ingredients (with the exception of an optional sprinkle of powdered sugar for a bit of pizzaz). Pair the cake with a handful of sweet berries and you’ve got a winner!

Pineapple Angel Food Cake

1 (16 ounce) package angel food cake mix

1 (20 ounce) can crushed pineapple, undrained

Preheat oven to 350 degrees. Spray with cooking spray a 13X9″ baking pan. Simply combine cake mix and entire can of pineapple in a large bowl. Mix until well blended. Pour batter into prepared pan. Bake at 350 degrees for 25 minutes or until top is golden brown. Let cool before topping with a sprinkle of powdered sugar or whipped cream.

Baked goods, Baking, Cake, Desserts, Food, holiday, holidays

Pineapple Sheet Cake

Posted on February 14, 2015 by lmc

I had high hopes for baking one of my husband’s favorite cakes for Valentine’s Day. Pineapple Upside Down Cake is rumored to be at the top of his list. But, as fate would have it, the weather outside today is horrible and we are currently under a blizzard warning. Getting out to the grocery store to pick up maraschino cherries and pineapple rings just wasn’t going to happen today.
So, I searched through the pantry for the can of crushed pineapple that I had purchased last week and remembered my recipe for Pineapple Sheet Cake that would surely act as a close second to the highly favored upside down cake. While this cake is delightfully simple to assemble, over-mixing can make the cake a bit rubbery, so take care to use a spatula to combine all ingredients completely without over doing it. A light, homemade cream cheese frosting usually completes this cake. Today’s bake is topped with a canned version of the original. Once again, the weather conditions would hold me back and I had to settle for ingredients that I had on hand.
I nibbled a sliver of the cake just before plating it, and to my delight, it turned out wonderful. Not too bland, not too sweet…just wonderful. Happy Valentine’s Day to you and yours!

Pineapple Sheet Cake

2 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1 (20 ounce) can crushed pineapple, undrained
1 cup walnuts, chopped
1 teaspoon almond extract

Preheat oven to 350 degrees. Grease a 13×9″ baking pan. In a large mixing bowl, combine all ingredients, mix until smooth. Pour batter into prepared pan, spread evenly. Bake for 25-30 minutes, or until center springs back to the touch. Cool completely. Frost cake with cream cheese frosting. Sprinkle chopped or ground walnuts over the frosting. Optional: Omit the frosting and lightly sprinkle with powdered sugar.

Baked goods, Baking, Bread, Cake, Food, Gifts, holidays

Cinnamon Swirl Loaf

Posted on December 21, 2014December 21, 2014 by lmc

Over the years, it’s been a holiday tradition in my family to prepare lots of holiday loaves to be given away throughout the season. This year we chose the Cinnamon Swirl Loaf to pass on to others. It’s the perfect loaf for the busy holiday season. Most years, I spend hours in the kitchen rolling out a cinnamon yeast loaf that is delicious but a bit time consuming. This year, to save time in the kitchen, I made a semi-homemade loaf that uses a cake mix for the base. If you love fresh baked cinnamon rolls, then this loaf is for you! As a bonus, the recipe makes two loaves at once. This really speeds up the baking process helping to make more loaves to give away for the holidays!

Wishing you the very best this holiday season. Merry Christmas to you and yours.

Cinnamon Swirl Loaf

1-15 oz box yellow cake mix
3/4 cup water
3/4 cup oil
4 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees. Prepare two loaf pans with cooking spray. In a large mixing bowl, combine first five ingredients. Pour half of the batter into both loaf pans. Thoroughly combine the cinnamon and sugar, sprinkle half of the dry mixture over the batter in the loaf pan. Pour the remaining batter into each pan, carefully spreading evenly into the corners. Finish by sprinkling the remaining cinnamon-sugar mixture over the batter. With a butter knife, swirl the cinnamon mixture throughout the batter making large swirls with the knife. Bake for 45-50 minutes or until toothpick inserted in the center of the loaf comes out clean. Cool completely before cutting.

Baked goods, Baking, Cake, Desserts, Food

Whole Grain Pineapple Carrot Cake

Posted on December 11, 2014December 11, 2014 by lmc

Recently, I presented a home food preservation workshop and I asked all in attendance to bring along a favorite recipe for a potluck lunch. One of the items on the table was a moist, dense carrot cake. This bundt cake was presented beautifully on a footed platter with a light glaze that flowed down the sides of the dessert. I neglected to ask the gentleman that made the cake to share his recipe so I quickly searched the web for a similar treat when I returned home that day. I looked up a few great looking recipes and combined a few that I liked. This is what I came up with.
This is a doozy of a cake, great for the upcoming holidays. Enjoy!

Whole Grain Pineapple Carrot Cake

1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup oil
1 cup sugar
4 eggs
2 cups grated carrots
1 cup unsweetened crushed canned pineapple, drained
1 cup raisins
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a bundt cake pan. In a large bowl, combine dry ingredients. Add oil, sugar, and eggs; mix well.
Stir in remaining 4 ingredients. Bake in prepared bundt cake pan for 35-40 minutes or until toothpick inserted into the cake comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack. Frost as desired.

I sent a little care package off to my children with a few yummy baked goods. This is a great idea for a co-worker or support staff gift.

appetizers/snacks, Baked goods, Baking, breakfast, Cake, Desserts, Food, Gardening

Apricot Snacking Cake with Crunchy Flax Topping

Posted on October 26, 2014October 28, 2014 by lmc

The view out my window teams with an array of fall colors. The season’s best; deep golden yellow, burgundy red, and burnt sienna cover the trees as the leaves slowly fall and the cooler temperatures usher in the Midwest climate change.

I stepped outside a few minutes ago, to enjoy another beautiful autumn Sunday. As I made my way across the deck, I was greeted by the aroma of a wood fire. Neighbors in the area are taking advantage of their fire pits as they rake leaves and clean up garden beds for it is time we put the backyard to sleep for the coming winter months.

A fitting autumn treat, Apricot Snacking Cake, bakes in the oven as we hope to enjoy a relaxed evening munching on this delicious, pudding-like, dessert with a few scoops of vanilla ice cream. (Even better, a steamy cup of tea will accompany this scrumptious autumn treat just perfectly.) I’m hoping the mild temperatures will hold on as the autumn sun begins to set. What a delight it might be if we can enjoy this delicious dessert outdoors as the soft breezes blow and the leaves delicately dance to the ground.
Afterwards, I’ll slice up the left over cake into serving-sized squares and pack it in an airtight container to make for a quick morning bite, as we hurry out the door to start another busy work week.

Apricot Snacking Cake with Crunchy Flax Topping

1 1/2 cups white sugar
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup vegetable oil
3 eggs, beaten
2 12 oz. cans apricot pie filling (I use Solo brand)
1 serving sized packet – steel cut instant oatmeal with flax

Preheat oven to 350 degrees. Spray with cooking spray, a 9×13 baking pan.
In large bowl, combine the sugar, flour, salt, baking soda and cinnamon. Make a well in the center and stir in the oil, eggs and pie filling. Stir until well combined. Spoon batter into the prepared pan. Sprinkle with one serving sized packet of instant oatmeal.
Bake at 350 degrees for 45 to 50 minutes or until cake tests done. Drizzle with icing, if desired.

Pumpkin and Oat Spice Cake

Image• Posted on October 13, 2014October 25, 2014 by lmc

Baked goods, Baking, Bread, Cake, Desserts, Food, holiday

Old Fashioned Vanilla Pound Cake

Posted on April 16, 2014 by lmc

You probably recognize this cake shape from an earlier post. Yup, it’s the Mickey Mouse cake mold that we purchased in Disney World a couple of weeks ago. My twins, M and P just celebrated a birthday and M requested this delicious vanilla pound cake with cream cheese icing and strawberry topping. I usually use this recipe to make my Easter Lamb Cake. I use a special two-piece mold for a three dimensional cake. I am happy to say that this flat mold worked out just as well. Follow the recipe below for instructions to fill a more traditional pan size. A good rule of thumb when using a pan other than suggested in the recipe is to make sure that you don’t fill the pan too high or you’ll have a real mess on your hands! The pan will often overflow or you’ll end up with a lopsided, domed cake that often needs to be shaved down for a uniform shape. For a moist, dense cake, try to set your kitchen timer a few minutes less than the suggested time so that you can check out the cake before it becomes too well done. Ovens vary in temperature so get to know your oven. This way, you can avoid an over-baked cake that will most likely end up dry and crumbly. I must admit, this is a great pound cake recipe. I hope you have a chance to try this old fashioned favorite. It’s certainly isn’t a figure friendly recipe but it’s sure to please when baking for a special occasion.

Old Fashioned Vanilla Pound Cake

2 2/3 cups sugar
2 cups butter
8 eggs
8 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups cake flour

Preheat oven to 325 degrees. Separate the yolks from the egg whites. Reserve the yokes. In a stainless steel bowl, beat the whites to form stiff peaks.
In a large bowl, cream sugar and butter thoroughly. Beat in egg yolks. Stir in milk, vanilla and almond extract. Add flour, 1 cup at a time. Carefully, fold in egg whites. Pour batter into well greased 10″ tube pan and bake for 90 minutes. Cool completely. Sprinkle with powdered sugar or frost with your favorite cream cheese frosting. Optional: Top with fresh fruit before serving.

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