Hummingbird Bundt Cake

From pineapple to cream cheese, Hummingbird Bundt Cake has the same ingredients as the original popular layer cake but simplified by baking in a Bundt pan.

CAKE BATTER

1 1/2 cups chopped pecans

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 large eggs, lightly beaten

1 3/4 cups mashed ripe bananas (about 4 large)

1 (8-oz.) can crushed pineapple (do not drain)

3/4 cup canola oil

1 1/2 teaspoons vanilla extract

GLAZE

4 ounces cream cheese, cubed and softened

2 cups sifted powdered sugar

1 teaspoon vanilla extract

1 to 2 Tbsp. milk

1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.

3. Bake at 350° for 1 hour to 1 hour and 10 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).

4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Southern Living FEBRUARY 2012

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Lemon Pound Cake

Sally's Baking Addiction shares her Iced lemon pound cake is super moist and bursting with the flavors of fresh lemon, creamy butter, and sweet vanilla.

See the recipe here: https://sallysbakingaddiction.com/iced-lemon-pound-cake/

#cakelover #cake #lemon #dessert #simplifiedpurposfullife

 

Strawberry Dream Cake

Fluffy whipped frosting made with marscapone cheese, sugar, whipping cream, and vanilla and almond extracts. Love the presentation of cake slices with upright strawberries between the layers. 

CAKE LAYERS

Shortening

Flour for pans

1 cup (8 oz.) salted butter, softened

2 cups granulated sugar

4 large eggs, separated

3 cups (about 12 oz.) all-purpose flour

1 tablespoon baking powder

1/4 teaspoon table salt

1 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 (16-oz.) containers fresh strawberries

DREAMY WHIPPED FROSTING

1 (8-oz.) container mascarpone cheese, softened

2/3 cup granulated sugar, divided

2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1. Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.

2. Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.

3. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.

4. Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.

5. Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.

6. Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.

7. Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.

8. Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.

9. Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.

A Southern Living Recipe

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Red Velvet Ice-Cream Cake

 

You will be all set for the summer holidays with this eye-catching layered cake. Rich Red Velvet Cake with Vanilla ice cream in the middle. Can't wait to try this cool rich refreshing cake.

Red Velvet Cake

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

3 tablespoons red liquid food coloring

1 tablespoon vanilla extract

2 3/4 cups all-purpose flour

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups whole buttermilk

Ice-Cream Layer

5 cups vanilla ice cream

Frosting

1 1/2 tablespoons cold water

1 teaspoon unflavored gelatin

1 1/2 cups heavy cream

3 tablespoons powdered sugar

1/4 teaspoon vanilla extract

Additional Ingredient

2 cups fresh blueberries

Step 1
Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Place paper baking cups in 2 standard-size muffin cups, or grease and flour 2 (4-oz.) ramekins.

Step 2
Prepare the Red Velvet Cake: Beat butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.

Step 3
Whisk together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fill muffin cups or ramekins three-fourths full. Divide remaining batter between prepared cake pans.

Step 4
Bake in preheated oven until a wooden pick inserted in the center comes out with moist crumbs, 15 to 16 minutes for cupcakes and 20 to 25 minutes for cake layers. Cool cake layers and cupcakes in pans on wire racks 15 minutes. Transfer cake layers and cupcakes from pans to wire racks, and cool completely, about30 minutes. Wrap cupcakes in plastic wrap, and freeze 2 hours.

Step 5
Prepare the Ice-Cream Layer: Line a 9-inch round cake pan with plastic wrap, allowing ends to extend over edge of pan to create handles. Remove cupcakes from freezer, and cut into 1⁄4-inch cubes. Place ice cream in a large bowl; beat at medium speed until soft but not melted. Gently fold cupcake cubes into ice cream. Spread ice cream into prepared pan. Cover and place pan in freezer until frozen, at least 3 hours or overnight.

Step 6
Prepare the Frosting: Place water in a small microwavable bowl, and sprinkle with gelatin; let stand 5 minutes. Microwave on HIGH until gelatin melts and mixture is smooth, about 10 seconds. Let stand5 minutes.

Step 7
Place cream, powdered sugar, and vanilla in a large bowl. Beat at medium-high speed until soft peaks form. With mixer on low, gradually add gelatin. Increase speed to high, and beat until stiff peaks form.

Step 8
Assemble the cake: Place 1 Red Velvet Cake layer on a platter or cake stand. Using plastic wrap handles, remove Ice-Cream Layer from pan and place on top of cake layer. Top with remaining cake layer. Spread Frosting over sides and top. Loosely cover with plastic wrap, and freeze at least 2 hours.

Step 9
Let stand at room temperature 20 minutes before serving. Top with blueberries, and serve immediately. Freeze any leftovers.

A Southern Living Recipe

Photo Credit GREG DUPREE; PROP STYLING: HEATHER CHADDUCK HILLEGAS; FOOD STYLING: TORIE COX

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Cinnamon Coffee Cake

 

This just may be your new coffee cake recipe. It's perfect for your book club, that neighbor next door, or a holiday brunch. Pecans, cinnamon, sour cream, and butter. Don't forget to use cake flour to make this coffee cake perfect. 

1 cup chopped pecans, toasted

2 teaspoons ground cinnamon

3 1/2 cups cake flour, divided, plus more for pan

1 1/2 cups packed light brown sugar, divided

1 1/2 teaspoons kosher salt, divided

1/2 cup (4 oz.) chilled unsalted butter, cut into 1/2-in. pieces

3/4 cup (6 oz.) unsalted butter, softened

1 cup granulated sugar

4 large eggs

2 teaspoons vanilla extract

2 teaspoons baking powder

1/4 teaspoon baking soda

1 (8-oz.) container sour cream

Shortening, for greasing pan

Step 1
Stir together pecans, cinnamon, 1 cup of the flour, 1 cup of the brown sugar, and 1 teaspoon of the salt in a bowl. Add chilled butter pieces. Pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use (up to 24 hours).

Step 2
Preheat oven to 350°F. Beat softened butter, granulated sugar, and remaining 1/2 cup brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

Step 3
Stir together baking powder, baking soda, and remaining 2 1/2 cups flour and 1/2 teaspoon salt in a bowl. Add baking powder mixture to softened butter mixture alternately with sour cream in 3 additions, beginning and ending with baking powder mixture, beating on low speed until just combined after each addition.

Step 4
Lightly grease a 10-inch tube pan with shortening; dust with flour. Spoon half of the sour cream batter into prepared pan; top with half of the pecan mixture. Repeat layers once using remaining sour cream batter and pecan mixture. Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes, tenting with foil after 35 minutes if needed to prevent excessive browning. Cool cake in pan on a wire rack 15 minutes; invert cake onto wire rack, and let cool completely, about 2 hours.

A Southern Living Recipe

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German Chocolate Cupcakes

 

Have your own mini German Chocolate Cupcake. And they are made with a store-bought cake mix

Cupcakes

1 (15.25 oz.) pkg. German chocolate cake mix (such as Duncan Hines)

Coconut Custard

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

3 large eggs, beaten

3/4 cup evaporated milk

1 cup sweetened flaked coconut, toasted

1 tsp. vanilla extract

Chocolate Frosting

3 cups (about 12 oz.) s powdered sugar

2/3 cup unsweetened cocoa

1/2 cup (4 oz.) unsalted butter, softened

1/3 cup evaporated milk

1 tsp. vanilla extract

1 cup glazed pecans, chopped

Prepare the Cupcakes:

Preheat oven to 350°F. Line 2 (12-cup) standard-size muffin pans with paper liners; set aside. Prepare cake batter according to package directions. Divide batter evenly between prepared muffin cups. Bake cupcakes in preheated oven according to package directions until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Leave cupcakes in trays for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.

Prepare the Coconut Custard: 

Stir together brown sugar, granulated sugar, butter, eggs, and evaporated milk in a medium saucepan over medium. Cook, stirring constantly using a rubber spatula and scraping down sides of pan constantly, until mixture begins to thicken, about 10 minutes. (The mixture should have a gentle boil. Do not let eggs scramble. If mixture becomes too hot, remove pan from heat, while stirring constantly, until cooled down slightly. Then return to heat.) Remove from heat, and stir in toasted flaked coconut and vanilla. Transfer custard to a medium heat-proof bowl, and chill, stirring occasionally until completely cooled, about 1 hour.

Prepare the Chocolate Frosting: 

Beat powdered sugar, cocoa, and butter with an electric mixer on low speed until well blended, about 1 minute. Increase speed to medium, and beat until fluffy, 2 to 3 minutes. Scrape down sides of bowl, and beat in evaporated milk and vanilla extract on low speed until just incorporated, about 30 seconds. Increase speed to medium, and beat until light and fluffy, about 2 minutes. Transfer frosting to a piping bag fitted with a star attachment.

Assemble the Cupcakes: 

Pipe 1/4 cup chocolate frosting in a circle around tops of each cupcake, leaving an opening in center. Spoon 1 1/2 tablespoons coconut custard in center of each circle, and top with 1/2 tablespoon glazed pecans. Serve immediately. Cupcakes can be chilled without glazed pecans up to 24 hours. If chilled, remove cupcakes from refrigerator 30 minutes before topping with glazed pecans.

A Southern Living Recipe

CREDIT: PHOTOGRAPHER: ALISON MIKSCH FOOD STYLIST: ERIN MERHAR PROP STYLIST: PRISSY LEE

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Apple-Cream Cheese Bundt Cake

This amazing fall apple bundt cake with sweet cream cheese filling and homemade praline frosting is sure to be a hit.

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

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

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 Gala apples (about 1 1/2 lb.)

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

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

A Southern Living Recipe ByRobert Kindred

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Carrot Cake

Carrot cake with homemade cream cheese frosting — a classic crowd-pleaser!

Unsalted butter, for the pan

12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan

12 ounces grated carrots, medium grate, approximately 6 medium

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

10 ounces sugar, approximately 1 1/3 cups

2 ounces dark brown sugar, approximately 1/4 cup firmly packed

3 large eggs

6 ounces plain yogurt

6 ounces vegetable oil

Cream Cheese Frosting, recipe follows

Alton Brown Recipe

See Here for Video & Directions

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

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Super Moist Cream Cheese Pound Cake

This has to be the best I have ever tasted. A #1 keeper for me. Super moist and picture-perfect when it came out of the oven. This is the first pound cake from scratch I have ever made. 

1 1/2 cups butter, softened

1 (8-oz.) package cream cheese, softened

3 cups sugar

6 large eggs

1 1/2 teaspoons vanilla extract

3 cups all-purpose flour

1/8 teaspoon table salt

Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended.

Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

Bake at 300° for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).

Southern Living FEBRUARY 2016

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Mascarpone Cheesecake

 This isn't your everyday slice of cake. It is a no-bake treat perfect for summer. Pops out of spring-form pan and top with berries over the creamy filling.

2 cups finely crushed vanilla wafers (about 56 wafers, from 1 [11-oz.] pkg.)
½ cup (4 oz.) salted butter, melted
1 (8-oz.) pkg. cream cheese, softened
¾ cup (about 3 oz.) powdered sugar, divided
1 (8-oz.) container mascarpone cheese, at room temperature
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 cup seedless raspberry jam (from 1 [18-oz.] jar)
½ cup fresh raspberries (from 1 [6-oz.] container)
½ cup fresh blueberries (from 1 [6-oz.] container)

Stir together crushed vanilla wafers and melted butter in a medium bowl until combined. Firmly press into bottom and about 1/2 inch up sides of a 9-inch springform pan. Freeze, uncovered, while you prepare filling.

Beat cream cheese and 1/2 cup of the powdered sugar with a stand mixer fitted with a paddle attachment on medium-low speed until smooth, about 2 minutes. Add mascarpone, and beat until just combined, about 30 seconds. Transfer mascarpone mixture to a large bowl. (Do not wipe mixing bowl clean.)

Add heavy cream, vanilla, and remaining 1/4 cup powdered sugar to bowl, and beat with stand mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes. Add whipped cream to mascarpone mixture in 3 separate additions, gently folding until just combined after each addition. Remove springform pan from freezer, and spoon mascarpone mixture over crust, smoothing top with a spatula. Freeze, uncovered, until firm, about 3 hours.

Gently stir together raspberry jam, raspberries, and blueberries in a small bowl. Spoon evenly over cheesecake. Freeze, uncovered, until firm, about 1 hour. Remove sides of pan, and serve immediately. Store loosely covered in refrigerator for up to 3 days.

Recipe Credit Southern Living

Photo Credit: Jennifer Causey Food Stylist: Melissa Gray Prop Stylist: Heather Chadduck Hillegas

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Make-Ahead Coffee Cake

 

A super moist coffee cake that can be made ahead. Serve it up nice and warm.

3/4 cup butter, softened

1 cup sugar

2 large eggs, room temperature

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup sour cream

3/4 cup packed brown sugar

1/2 cup chopped pecans or walnuts

1 teaspoon ground cinnamon

ICING:

1 cup confectioners' sugar

1 to 2 tablespoons 2% milk

Cream butter and sugar until light and fluffy; beat in 1 egg at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13x9-in. baking dish.

Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight.

Preheat oven to 350°. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes.

Cool on a wire rack 10 minutes. Mix icing ingredients; drizzle over warm coffee cake.

A Taste of Home Recipe

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Strawberry Cobbler Cake

 

Almost any type of berry will work well in this type of cobbler, but whether you use fresh or frozen, let it macerate (stand tossed in sugar) for a bit so it can release some of its juices. You can even substitute sliced stone fruit, like peaches, if you prefer. Once the cobbler has cooled and set, you can cut this cobbler into squares for serving, or scoop out portions into shallow bowls. However you choose to enjoy our Cakey Strawberry Cobbler, don’t forget to add vanilla ice cream or sweetened whipped cream on top.

2 quarts fresh strawberries, hulled and halved, with larger ones quartered (about 2 lb. strawberries)

1 tablespoon lemon zest plus 2 Tbsp. fresh lemon juice (from 1 large lemon)

1 cup granulated sugar, divided

1/2 cup butter

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

1 cup whole buttermilk

1 teaspoon vanilla extract

Sweetened whipped cream or vanilla ice cream

Preheat oven to 350°F. Gently stir sliced strawberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.

Place butter in a 13- x 9-inch baking dish, and put dish in pre-heated oven until butter is melted, 8 to 10 minutes. Remove dish from oven.

Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 cup sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, and continue to whisk until batter is smooth. Pour mixture evenly over melted butter in hot baking dish. (Do not stir.) Using a slotted spoon, scatter strawberry mixture evenly over batter. Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice, or reserve for another use.

Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 40 to 45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.

A Southern Living Recipe 

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Chocolate Bundt Cake

 

Boxed cake mix and brownie mix, this Bundt cake is easy to pull off and it will impress. 

1 (15 1⁄4-oz.) pkg. chocolate fudge cake mix (such as Betty Crocker Super Moist Favorites Chocolate Fudge Cake Mix)

1 (18-oz.) pkg. double-chocolate brownie mix (such as Ghirardelli Double Chocolate Brownie Mix)

5 ounces milk chocolate, chopped

2 1/2 ounces bittersweet chocolate, chopped

1 1/2 ounces unsalted butter, softened

1/4 cup powdered sugar

1/4 cup Dutch-process cocoa

2 tablespoons sour cream

1 teaspoon vanilla extract

Edible pansy flowers

Preheat oven to 350°F. Stir together all wet ingredients needed to prepare cake and brownie batters (per package directions) in 1 large bowl. Stir together dry ingredients from cake and brownie mix packages in a separate bowl. Add dry ingredients to wet ingredients, and stir together until well blended. Pour combined batter into a greased and floured 12-cup Bundt pan. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool cake in pan on a wire rack 30 minutes. Invert onto rack, and cool completely, about 1 hour.

Place chopped milk chocolate and bittersweet chocolate in a medium-size microwavable bowl. Microwave on HIGH until melted and smooth, about 1 minute, stirring after 30 seconds. Cool 5 minutes.

Place butter in bowl of a heavy-duty stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, 1 to 2 minutes. Reduce speed to low; gradually add powdered sugar and cocoa, beating until smooth, about 1 minute, stopping to scrape sides of bowl as needed. Beat in sour cream and vanilla; gradually beat in cooled melted chocolate. Increase speed to medium; beat until smooth, 2 to 3 minutes.

Spoon mixture into a piping bag fitted with a 1⁄4-inch round tip; pipe frosting onto the top of the cooled cake in a decorative pattern. Press edible flowers onto frosting to decorate cake as desired.

A Southern Living Recipe HERE

Chocolate Strawberry Cake

Rich and fudgy dessert with buttercream frosting. The frosting gets its light pink from the fresh strawberries blended into the frosting. This cake makes birthdays extra special.

Cake Layers

Vegetable shortening, for greasing pans

1 (4-oz.) semisweet chocolate baking bar, chopped

1/2 cup boiling water

1 cup (8 oz.) salted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

4 large eggs, separated

1 teaspoon vanilla extract

2 cups (about 8 1/2 oz.) all-purpose flour, plus more for pans

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon table salt

1 cup whole buttermilk

Frosting

1 cup (8 oz.) salted butter, softened

6 cups (about 1 1/2 lb.) unsifted powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon table salt

1/2 cup chopped fresh strawberries (from 6 whole strawberries), divided

Additional Ingredient

Whole and halved fresh strawberries

Prepare the Cake Layers: Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans; set aside. Place chopped chocolate in a small heatproof bowl; pour boiling water over chocolate. Whisk until chocolate is melted and smooth. Let stand until cooled to room temperature, about 20 minutes.


Beat butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add granulated sugar and brown sugar, beating until light and fluffy, 3 to 4 minutes. Add egg yolks 1 at a time, beating until just blended after each addition. Add vanilla and cooled melted chocolate, beating until blended. Whisk together flour, cocoa, baking soda, and salt in a separate bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until just blended after each addition.


Beat egg whites in a separate bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gently fold into chocolate batter. Pour batter evenly into prepared pans.


Bake in preheated oven until a wooden pick inserted in centers of Cake Layers comes out clean, 20 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove Cake Layers from pans; let cool completely on wire racks, about 40 minutes.


Prepare the Frosting: Beat butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, vanilla, salt, and 2 tablespoons of the chopped strawberries, beating on medium speed until mixture is creamy with streaks of strawberries throughout. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Gently fold in remaining strawberries.


Place 1 Cake Layer on a platter; spread about 1/2 cup Frosting over top of layer. Repeat process with 1 additional Cake Layer and 1/2 cup Frosting. Top with remaining Cake Layer; spread remaining Frosting over top and sides of cake. Garnish with whole and halved strawberries.

A Southern Living Recipe Found Here

Credit: Caitlin Bensel; Food Styling: Melissa Gray; Prop Styling: Missie Neville Crawford

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Instant Pot Pumpkin Cheesecake

 

Perfect dessert and quick and easy using your Instant Pot. Gingersnap cookie crust gives it an extra special twist on the flavor as does the cinnamon cool whip.

24 gingersnap cookies (about 5.7 ounces)

Kosher salt

4 tablespoons unsalted butter, melted and cooled slightly 

24 ounces cream cheese, at room temperature 

1 cup canned pure pumpkin puree

2 teaspoons pure vanilla extract

1/4 teaspoon ground nutmeg

3 large eggs, at room temperature

1 cup sugar

1 1/2 teaspoons ground cinnamon

1 cup whipped cream

For the cheesecake: Put the cookies and a pinch of salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. The texture will be similar to wet sand. Press firmly into the bottom and 1 inch up the sides of a 7-inch springform pan. Put the crust in the freezer while you make the filling.

Wipe out the bowl of the food processor and add the cream cheese, pumpkin puree, vanilla, nutmeg, eggs, 3/4 cup of the sugar and 1 teaspoon of the cinnamon. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.

Tear off a piece of aluminum foil about 1 1/2 feet long and put the springform pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn't covered. The aluminum foil should only be on the outside of the pan. Tear off a second piece of aluminum foil about 2 feet long and lay the foil in front of you with one of the longer sides closest to you. Folding it toward you (the long way), fold the foil in half once then fold once again to create a foil sling for the cheesecake.

Pour 2 cups water in the bottom of a 6-quart Instant Pot® and insert the machine's trivet. Put the springform pan in the center of the foil sling, then pick up both sides of the sling, bringing them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.

After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid and carefully use the foil sling to lift out the pan and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight. 

Once fully chilled, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring and set the cheesecake on a serving dish. Spread the whipped cream over the top. Whisk together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Dust the cinnamon sugar over the top of the cheesecake before slicing.

Food Network Recipe

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Steps to Baking a Mason Jar Cake

 

5 Steps to Baking a Mason Jar Cake

A few steps and you can turn your favorite cake recipe into a gift. Also, fun to serve to your family or guest. 

Whether you’re getting creative with mini cakes for a party or preparing festive food gifts for friends and family, it doesn’t get much cuter than a mason jar cake. Some mason jar cakes are made from premade cakes, like cut up cupcakes, and assembled in layers with frosting inside. Our favorite jar cakes are actually baked right in the canning jar for the perfect fit, and it’s easier than you might think. Flexible enough to work with nearly any of your favorite cake recipes, it just takes five simple steps to go from ingredients to giftable baked goods.

Prepare One-Pint Jars

1. Start with 6 clean, one-pint canning jars for one two-layer cake recipe. Cover the inside of each jar with spray oil and line on a baking sheet for support. If you’re recycling old jars, use new lids and seals for baking.


2. Preheat the Oven and Make the Batter
Preheat the oven and mix together the ingredients according to your cake recipe instructions.


3. Scoop and Bake
Add batter to the one cup mark on each jar using a ¼ cup scoop, about halfway up the jar if it’s a standard size canning jar. Clean off any batter that sticks to the side. Bake for 15 minutes less than the time allotted in your recipe. Consider rotating your baking sheet halfway through baking to ensure even cakes. Check for doneness and adjust time if needed.


4. Frost and Close
If you’re frosting the cakes, let your jars cool before frosting. If you’re not frosting your cakes, consider an airtight seal for your jars to keep the cakes fresh. To do this, the jars must still be warm, and the lids should be room temperature. Cap the jars, but not too tight. After 15-20 minutes, a popping noise will indicate the heat from the jars have created a vacuum for an airtight seal.


5. Decorate
Jazz up your jars to create the ultimate gift that works with any theme. Write the name of your cake on a gift tag and string it to your jars using ribbon or twine.

A Southern Living Recipe

Credit to Pinterest-Money Savings Sisters

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Brown Sugar Layer Cake with Peach Buttercream

For this cake make sure you use high-quality butter, one that tastes great and has high fat and low water content. For the frosting use, fresh juicy peaches chopped and whipped into this buttercream frosting.

1 cup butter, softened, plus more for greasing pans

1 cup granulated sugar

1 cup packed light brown sugar

4 large eggs

3 cups all-purpose flour, plus more for pans

2 teaspoons baking powder

½ teaspoons ground cinnamon

½ teaspoon salt

½ teaspoon baking soda

1 ¼ cups whole buttermilk

2 teaspoons vanilla extract

Peach Buttercream Frosting

Fresh peach slices

Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition.

Whisk together flour, baking powder, cinnamon, salt, and baking soda in a medium bowl until well blended. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Beat in vanilla extract. Pour batter into 3 greased (with butter) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 19 to 24 minutes. Cool in pans on wire racks 10 minutes, and remove from pans. Cool completely on wire racks, about 1 hour.

Use a small offset spatula to spread Peach Buttercream between layers and on top and sides of cake. Garnish top with peach slices.

A Southern Living Recipe HERE

Peach Buttercream Frosting

1 ½ cups butter

5 peaches, peeled and coarsely chopped (about 1 1/2 lb.)

½ teaspoon salt

3 (16-oz.) pkg. powdered sugar

3 teaspoons vanilla extract

8 to 9 tablespoons whole milk

Cook butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 8 to 10 minutes. Immediately remove pan from heat, and pour butter into a small freezer-proof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.

Meanwhile, process peaches in a food processor until completely smooth. Pour peaches through a fine mesh strainer into a bowl, and discard solids. Place strained peaches in a small heavy saucepan over medium. Cook, stirring often, until reduced to 1/2 cup, 10 to 15 minutes. Cool completely, about 20 minutes.

Beat together cooled butter and salt with a heavy-duty stand mixer on medium speed until creamy. Gradually add powdered sugar alternately with reduced peaches (about 6 tablespoons), vanilla, and 8 tablespoons milk, beating well after each addition. If needed, add up to 1 additional tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.

A Southern Living Recipe HERE

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Cheesecake Tart With Berries

Festive Cheesecake. If you have trouble baking a cheesecake try this one. Hint you make this one on top of the stove. 

For the crust:

1 cup all-purpose flour

1/2 cup pecans

3 tablespoons sugar

1/2 teaspoon fine salt

1 stick cold unsalted butter, cut into 1/2-inch pieces

For the filling:

1 2/3 cups whole milk

4 large egg yolks

1/2 cup sugar

1/4 cup cornstarch

8 ounces cream cheese, at room temperature, cut into 1-inch pieces

2 teaspoons fresh lemon juice

1/2 teaspoon vanilla extract

For the topping:

5 cups mixed fresh berries, such as raspberries and blackberries

2 tablespoons sugar

1 tablespoon dry sherry

Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.

Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.

Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.

Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.

Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

Recipe Credit Food Network Magazine

Picture Credit Yunhee Kim

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