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Pumpkin Cheesecake with Praline Topping

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments
Pumpkin Cheesecake with Praline Topping
 
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Exceptional! What could be a better fall cheesecake! The crust is buttery and nutty and the batter is a beautiful color and so delicious with pumpkin puree and allspice. Then it's topped with a praline magic! Pecans, brown sugar, butter, cream, and powdered sugar, all mixed until smooth and creamy and if you just can't leave well enough alone, whip up some glazed pecans for a garnish! This is one heavenly cheesecake! Perfect for Thanksgiving!
Author:
Recipe type: Desserts
Serves: 14
Ingredients
Crust
  • 15 - 16 whole graham crackers (you will need 2 cups of crumbs)
  • ⅓ cup of pecans
  • ½ tsp of cinnamon
  • 3 Tbs of brown sugar
  • 6 Tbs of butter, melted
Filling
  • 4 (8-oz) packages of cream cheese, softened
  • 1 cup of sugar
  • 2 tsp of vanilla extract
  • 4 eggs, room temperature
  • 1½ cups of pumpkin puree
  • 1 tsp of allspice
Praline Topping
  • 1 cup of brown sugar
  • ⅓ cup of heavy cream
  • ¼ cup of butter
  • 1½ cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • ¾ cup of chopped pecans
  • candied pecans for garnish, optional
Instructions
  1. Preheat oven to 325°. Place the graham crackers, pecans, cinnamon and brown sugar in a food processor and pulse until you have fine crumbs, then stir in the melted butter. Press the mixture on the bottom and 1½ inches up the sides of a 9 or 10-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
  2. Beat cream cheese, sugar and vanilla at medium speed using an electric mixer until blended and smooth. Add eggs,1 at a time, and beat until well blended. Add the pumpkin and allspice and beat until blended. Pour the batter over your crust. Place a pan of water on the bottom rack of the stove, this prevents cracking. Place the cheesecake on the top rack.
  3. Bake at 325° for 1 hour and 10 minutes. The center will be slightly jiggly. Turn the oven off, open the door slightly and let the cake cool down for 15 minutes. Remove from the oven, and run a knife around the edges of the pan to loosen, don't remove the sides yet. Cool completely at room temperature. Then, cover and chill for 8 to 24 hours.
  4. When ready to serve, release the sides of the pan, I usually leave the bottom on, then transfer the cheesecake to a serving plate.
  5. Make the praline topping; In a medium saucepan over medium heat, add in the brown sugar, cream, and butter, cook until melted and combined, remove from the heat, then stir in the powdered sugar, vanilla and pecans until well combined and smooth. Spoon it onto the cheesecake and spread to the edges. If you like, garnish with candied pecans. Enjoy!
Notes
If you'd like to make candied pecans, just add 1½ Tbs of butter to a small skillet over medium heat, when butter is melted, add in ½ cup of pecans and 1½ Tbs of brown sugar, stir and cook for a few minutes. Remove from the heat and place the pecans on parchment to cool.

 

Banana Cake

Posted By Ruth Guerri On In Cakes and Cupcakes | No Comments
Banana Cake
 
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Luscious, moist banana cake with chopped pecans and a little rum. The good news is it starts with a cake mix and it's quick and easy to make! I like to bake it in a bundt pan, but you could also make cupcakes or bake it in two cake pans for a layer cake, then just frost it with a simple vanilla glaze. Serves a crowd, great for a pot luck!
Author:
Recipe type: Cake
Serves: 12 - 16
Ingredients
  • 1 french vanilla or white cake mix
  • 1 box of vanilla pudding
  • 2 ripe bananas, cut into small pieces
  • ½ cup of water
  • ¼ cup of vegetable oil
  • 4 eggs
  • 2 Tbs of Rum
  • ½ cup of chopped pecans
Glaze
  • 2 cups of powdered sugar
  • 2 tablespoons of hot water
  • 1½ teaspoons of vanilla paste or vanilla extract
  • ¼ cup of butter, melted
Instructions
  1. Preheat the oven to 350 degrees. Then, using an electric mixer, add the cake mix, pudding, bananas, water vegetable oil, eggs, and rum, beat until well combined, stir in the pecans by hand.
  2. Butter and flour a bundt pan and pour in the batter. Bake for 45 - 50 minutes or until a toothpick or skewer comes out clean.
  3. For the glaze, beat the powdered sugar, hot water, vanilla and the butter until smooth and creamy, then spread or drizzle on the cooled cake, you know what to do now! Enjoy!

 

Pumpkin Cake

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | 2 Comments
Pumpkin Cake
 
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I must admit, I don't like just straightforward pumpkin pie, I find it boring, but I love pumpkin when combined with other tasty things, canned pumpkin is healthy and adds moisture and a beautiful color to baked goods. This is a very simple recipe for a luscious cake that starts with a cake mix, then just stir in a can of pumpkin and just the right amount of spices and golden raisins, bake, then pour on that incredible sweetened condensed milk, and top with whipped cream, pecans and caramel, how does that sound? It also feeds a crowd, so this is perfect for the holidays!
Author:
Recipe type: Cake
Serves: 16 - 18
Ingredients
  • 1 box white or yellow cake mix
  • ½ tsp of cinnamon
  • ½ tsp of allspice
  • ½ tsp of pumpkin pie spice
  • 1 can of pumpkin (15 oz)
  • ½ cup of golden raisins
  • 1 can of sweetened condensed milk
  • 1 tub of whipped cream
  • ½ cup of chopped pecans or as many as you like!
  • caramel sauce, as much as you like!
Instructions
  1. Preheat the oven to 350 degrees and generously grease a 13 x 9-inch cake pan
  2. In a large mixing bowl, combine the cake mix with the spices, then stir in the pumpkin and the raisins
  3. Spoon the batter into your cake pan, spread to the edges and bake for 30 - 33 minutes.
  4. Cool completely, then poke holes all over the top of the cake with something with the diameter of a straw.
  5. Pour the condensed milk over the top and into the holes of the cake.
  6. Refrigerate the cake for 1 hour, then spread on the whipped cream, sprinkle on the nuts and drizzle on the caramel sauce! Oh wow! Enjoy!

 

Apple, Maple, Upside-Down Cake

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments
Apple, Maple, Upside-Down Cake
 
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This cake is spectacular! Fresh Autumn apples are caramelized with maple syrup then topped with a buttermilk, cinnamon cake batter and baked until golden, the only thing to make it better is vanilla ice cream. Your whole house smells amazing while it bakes! If you have a cast-iron skillet, now is the time to use it, if not a 10-inch cake pan works just fine. You're gonna love this cake, it lasts for days, but realistically, it probably won't!
Author:
Recipe type: Dessert
Ingredients
  • 1 cup of pure maple syrup
  • 1 Tbs of brandy - optional
  • 3 smallish Granny Smith apples, cored and sliced
  • ⅓ - ½ cup of chopped walnuts
  • 2 cups of flour
  • 1 tsp of baking powder
  • ½ tsp of baking soda
  • 1 tsp of cinnamon
  • ½ tsp of salt
  • 1½ sticks of butter, room temperature
  • 1½ cups of sugar
  • 3 eggs, room temperature
  • ¾ cup of buttermilk
  • 2 tsp of vanilla extract
Instructions
  1. Preheat the oven to 350 degrees and butter a 10" cake pan or a 10" cast iron skillet. Then place the maple syrup and brandy, (if using) in a small saucepan over medium/high heat, bring to a boil, then reduce heat to low and simmer very gently for 20 minutes.
  2. Now, stir together the flour, baking powder, baking soda, cinnamon and salt.
  3. Using an electric mixer, beat the butter and sugar until well mixed, then add in the eggs, buttermilk and vanilla, beat until incorporated, then slowly add in the dry ingredients and beat just until mixed.
  4. Pour the maple syrup into the buttered cake pan or skillet and arrange the apple slices in a circle until all space is filled in, sprinkle with nuts and then pour the batter over the top and spread to the edges.
  5. Bake for 55 - 60 minutes until golden brown.
  6. Let cool for 45 minutes, place a plate over the top of the pan and flip upside down to invert. Beautiful!

  7. Vanilla ice cream is heavenly on top! Enjoy!
Notes
If you don't have a 10 inch cake pan, you could use a 9 inch pan, the cake will just be smaller and you won't use all of the apples or all of the batter.

 

Carrot Bundt Cake

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments
Carrot Bundt Cake
 
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Ahhhh....carrot cake! Everyone's favorite! This version of that classic cake is made from scratch and baked in a bundt pan and is surprisingly easy to do. I love the simplicity and shape of a bundt pan, just make sure to generously grease it so it comes out with ease. You'll love the moist, perfectly spiced cake, full of carrots, nuts and raisins and the cream cheese glaze finishes this masterpiece! If you'd like more icing, just double the recipe.
Author:
Recipe type: Cake
Serves: 14
Ingredients
  • 2½ cups of all purpose flour
  • 1½ tsp of baking powder
  • ½ tsp of baking soda
  • 1 tsp of cinnamon
  • ½ tsp of nutmeg
  • ½ tsp of ground cloves
  • 2½ cups of sugar
  • 1 cup of vegetable oil
  • 4 eggs, room temperature
  • 5 Tbs of hot water
  • 1½ cups of grated carrots
  • 1 cup of chopped walnuts or pecans
  • 1 cup of raisins - optional
Cream Cheese Glaze
  • 3 oz of softened cream cheese
  • 1 Tbs of softened butter
  • ½ tsp of vanilla
  • 1½ cups of sifted powdered sugar
  • 2 - 3 Tbs of whole milk or cream
Instructions
  1. Here we go! Preheat the oven to 325 degrees. Generously grease and flour a 10 - 12 cup Bundt pan.
  2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and cloves.
  3. Using an electric mixer, beat the sugar, oil, eggs, and water until light and fluffy, then add in the carrots and mix until well blended.
  4. Now, add in the flour mixture slowly, beat until combined. Remove the bowl from the mixer and stir in the nuts and raisins by hand.
  5. Pour into the prepared bundt pan
  6. Bake for 65 - 70 minutes or until a skewer or toothpick comes out clean.
  7. Make the icing while the cake is baking, using a mixer, beat the cream cheese, butter, vanilla and powdered sugar until smooth, then gradually add in the milk until smooth and creamy.
  8. When the cake comes out of the oven, cool it for 10 minutes, then invert the cake onto a plate. Now let it cool completely, then drizzle on the icing, all done! Enjoy!
Notes
If you'd like more glaze, or icing, just double the ingredients.

 

Zucchini Spice Cake with Cream Cheese Icing

Posted By Ruth Guerri On In Cakes and Cupcakes | No Comments
Zucchini Spice Cake with Cream Cheese Icing
 
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Zucchini strikes again! Now, in a warm, moist, spice cake with a luscious cream cheese icing. The cake is perfectly spiced with cinnamon, nutmeg and ginger and studded with golden raisins and chopped pecans, the zucchini adds moisture and a nutritional boost! The icing is rich and tangy, just a perfect cake!
Author:
Recipe type: Cake
Serves: 15
Ingredients
  • 2 cups of flour
  • 1½ tsp of baking powder
  • 1 tsp of salt
  • 2 tsp of cinnamon
  • ¼ tsp of nutmeg
  • ¼ tsp of ginger
  • 3 eggs, room temperature
  • 1 cup of vegetable oil
  • 1 cup of brown sugar
  • 2 tsp of vanilla
  • ½ cup of finely chopped pecans or walnuts
  • ½ cup of golden raisins
  • 1¾ cups of shredded zucchini, patted dry
Icing
  • 8 oz of cream cheese, room temperature
  • 3 Tbs of butter, room temperature
  • 2 cups of powdered sugar
  • 1 tsp of vanilla
  • milk to thin if necessary
Instructions
  1. Start by buttering a 9 X 12 cake pan and preheat the oven to 350 degrees.
  2. Now in a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger, stir well to combine.
  3. In a medium mixing bowl, combine the eggs, vegetable oil, brown sugar, and vanilla, stir to combine, then stir in the nuts and raisins, and finally the zucchini.
  4. Pour the batter into the prepared pan and bake for 40 - 45 minutes or until a toothpick comes out clean when inserted in the middle, let cool.
  5. To make the icing, add all icing ingredients to a mixing bowl and beat until smooth and creamy, add a little milk if needed. Spoon the icing on the cake and spread to the edges using a butter knife.
  6. Sprinkle on some chopped nuts if you like and cut into squares. Put the coffee on or pour some ice cold milk and you'll be in heaven!

 

Strawberry Poppy Seed Muffins

Posted By Ruth Guerri On In Breads and Muffins,Cakes and Cupcakes,Desserts | No Comments
Strawberry Poppy Seed Muffins
 
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Tender, moist muffins, filled with strawberries and a little crunch of poppy seeds, then glazed with more strawberry goodness! You'll love these easy to make muffins! Fresh strawberries are best in this recipe!
Author:
Recipe type: Muffins
Serves: Makes 16 muffins
Ingredients
MUFFINS
  • 3 cups of all-purpose flour
  • 2 Tbs of baking powder
  • ½ tsp of baking soda
  • dash of salt
  • 1¼ cups of granulated sugar
  • 2 eggs, room temperature
  • ½ cup of melted butter
  • ½ cup of whole milk
  • 1 tsp of vanilla extract
  • 1½ cups of strawberries, chopped
  • 1 Tbs of poppy seeds
  • 1 Tbs of turbinado sugar (sugar in the raw)
GLAZE
  • 1 cup of powdered sugar
  • 1 Tbs of crushed strawberries
  • 2 Tbs of whole milk
  • ½ tsp of vanilla extract
Instructions
  1. Preheat oven to 375 degrees and line 16 muffin cups with paper liners.
  2. Combine flour, baking powder, baking soda, salt and sugar.
  3. Whisk together eggs, melted butter, milk and vanilla, add to the dry ingredients and stir in the strawberries and poppy seeds.
  4. Fill muffin cups to the top, this makes "muffin tops", sprinkle with sugar and bake for 27 - 30 minutes. Gently loosen the edges of the muffins with a butter knife and let them cool before removing from the pan.
  5. While the muffins are baking, make the glaze, just stir together all of the glaze ingredients.
  6. Spoon the glaze on the muffins and let them set before eating if you can!

 

Coconut Cake

Posted By Ruth Guerri On In Cakes and Cupcakes | No Comments
Coconut Cake
 
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This is a beautiful, luscious layer cake that starts with a cake mix enhanced with coconut milk and butter! The filling is decadent with a coconut, sour cream mixture and an apricot sauce, then it's frosted with a coconut, sour cream and whipped cream frosting and coated with flaked coconut! It's a delicious masterpiece!
Author:
Recipe type: Cakes and Cupcakes
Serves: 14 - 16
Ingredients
Cake
  • 1 box of butter recipe, yellow cake mix
  • ½ cup of butter, softened
  • ¾ cup of coconut milk, stirred
  • ½ cup of water
  • 3 eggs, room temperature
Apricot Sauce
  • 1 (15 oz)) can of apricots
  • 2 Tbs of cornstarch
  • 2 Tbs of sugar
Filling and Frosting
  • 1 bag (14 oz) of flaked coconut - divided use
  • 2 cups of sugar
  • 1 container (16 oz) of sour cream
  • 1 container (8 oz) of whipped topping
  • ¼ teaspoon of coconut extract
Instructions
  1. Heat the oven to 350° degrees and generously grease the bottoms and sides of 2 (8-inch) round cake pans with butter. Line the pans with waxed paper and butter that as well.
  2. Using an electric mixer, beat the cake mix, butter, coconut milk, water and eggs on low for 30 seconds, then beat on medium speed for 2 minutes. Pour the batter into the cake pans.
  3. Bake 33 to 38 minutes or until a toothpick comes out clean. Cool for about 15 minutes, then remove the cakes from the pans and remove the wax paper, cool completely. Now, score around each cake with a paring knife to mark the middle, then cut all the way through evenly with a serrated knife, you will now have four layers
  4. While the cakes are baking, make the apricot filling, drain the apricots, reserving 2 Tbsp of juice. Using a blender, puree the apricots until smooth and place them in a medium saucepan. Stir together the reserved juice and the cornstarch, stir into the apricots along with the sugar, stir over medium heat until thickened, let cool slightly.
  5. Then in a medium bowl, stir together 2 cups of the coconut, sugar, and sour cream.
  6. Spoon 2 cups of this mixture into a large bowl, stir in the whipped topping, coconut extract and 1 cup of the remaining coconut.
  7. Spread one-third of the coconut-sour cream mixture without whipped topping on the cut side of 1 layer. Spoon on ⅓ of the apricot filling and spread.
  8. Repeat the layers twice. Top with the last layer, cut side down.
  9. Frost the top and the sides of the cake with the reserved coconut-whipped topping mixture. Press the remaining coconut on the entire cake, top and sides. That's it! Cover and refrigerate for 8 hours before serving. Enjoy!

 

Tres Leches Cake

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments

If you’ve never had a Tres Leches cake, it’s high time! Tres Leches means “3 milks”. A light, airy sponge cake is soaked overnight in evaporated, sweetened condensed, whole milk and a little rum, then topped with sweetened whipped cream. It’s moist beyond belief! Add your favorite berries or fruit and you’ve got a cake that will delight everyone!

Ingredients:

Directions:
Preheat the oven to 350°

Line a 9×13″ baking pan with parchment paper. Mix together the flour, baking powder, salt and cinnamon in a large bowl.
Stir together 1/2 cup of whole milk and 1 tsp of vanilla in a measuring cup.
Beat the egg whites with a mixer at medium speed until soft peaks form.
With the mixer running add in 1 cup of sugar, a little at a time and beat until stiff peaks form, about 8 minutes. Then at low speed, add in the yolks, beat until incorporated.
Add the flour mixture a little at a time, alternating with the milk & vanilla mixture, beat until smooth.
Pour batter into prepared pan and bake for 30 minutes. Cool the cake for 20 minutes on a wire rack then invert. Poke holes all over the cake with a skewer.
In a medium bowl, stir together the condensed milk, evaporated milk, the remaining 1/2 cup of whole milk and the rum, pour over the cake, cover with plastic and refrigerate overnight. The cake will absorb all of the liquid like magic!
When ready to serve, beat the heavy cream with the remaining 1/4 cup of sugar and remaining vanilla at medium speed until stiff peaks form. Spread on the cake to the edges. Slice and top with berries of your choice, kiwi is also delicious.  Enjoy!

Lemon Pound Cake with Lemon Buttercream Icing

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments

DSC04069This cake is ridiculous! It’s the most lemony, moist, luscious, decadent cake in all the land! You could just sprinkle on powdered sugar and be deliriously happy, or you could soak it with lemon syrup and drizzle on lemon buttercream! It is definitely a special occasion indulgence!

Ingredients:
Cake:

Syrup:

Icing:

Directions:
Preheat oven to 325°

Grease and flour a 12 inch Bundt pan. Using a mixer, cream together the butter and sugar til fluffy.

DSC04032Add in eggs, two at a time, then the sour cream, beat until well combined.DSC04034 DSC04038In a medium bowl, stir together the flour, baking soda and salt, add it to the wet ingredients a little at a time, beat until well combined.DSC04042Then add in the vanilla, zest, lemon juice, lemon extract and the pudding, beat until well incorporated.DSC04045Pour into the prepared bundt pan, bake for 60 – 70 minutes, until a skewer comes out clean. This cake is very moist. While the cake is baking, prepare the syrup, just stir together the sugar, lemon juice and hot water in a small bowl until the sugar is dissolved. Using a skewer, poke lots of holes in the cake (while still in the bundt pan) and pour over the syrup slowly so it can soak in (aim at the holes!) Let the cake cool in the pan, loosen the edges with a knife, cross your fingers and invert onto a serving plate, if any sticks (mine did!)
just carefully spoon it out of the pan and patch up the cake, the icing will cover it.DSC04064To make the icing, use a mixer and add all icing ingredients ( except for the milk) to the bowl and beat until very smooth, then beat in enough milk to get a drizzling consistency, but it still should be fairly thick.
Drizzle the icing over the cake and get ready for insane lemon flavor!DSC04069*I think my cake stuck a little because I used cooking spray instead of butter and flour to prepare my Bundt pan, that’s what I get for taking a short cut!

Lemon Coconut Bars

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments

Lemon Coconut Bars
 
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You'll be shocked to know that these luscious, moist, lemony bars topped with a coconut, cream cheese frosting starts with a lemon cake mix and are a snap to make! And, they only have 7 ingredients! Oh happy day!
Author:
Recipe type: Desserts
Serves: 16 - 18
Ingredients
  • 1 Tb of softened butter to grease the pan
  • 1 lemon cake mix
  • 4 eggs, room temperature
  • 1 stick of butter, melted
  • 4 cups of powdered sugar
  • 1 (8 oz) package of cream cheese, room temperature
  • 2 cups of shredded coconut (sweetened)
Instructions
  1. Preheat the oven to 350 degrees, then grease a 9 X 13" pan with a little softened butter. In a large mixing bowl, combine the cake mix, 2 eggs and the melted butter, stir until well combined then spread in the prepared pan all the way to the edges using a butter knife.
  2. Using an electric mixer, beat the powdered sugar, the remaining 2 eggs, and the cream cheese until well combined, then stir in the coconut by hand. Spread over the crust to the edges.
  3. Bake for 35 - 40 minutes until the edges start to turn brown and the center is set. Cool completely, then just slice into bars and serve!

 

Molten Lava Cakes with Salted Caramel

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments

Chocolate heaven! Warm, gooey chocolate cake with a salted caramel center, served with whipped cream or ice cream! Just makes you smile! Surprisingly easy to make!

Ingredients:
Makes 4 cakes

Directions:

Butter 4 (4 inch) ramekins with butter, sprinkle with cocoa powder and shake out the excess.
DSC02697In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. DSC02701Remove from the heat and stir in the flour until smooth.DSC02703In a large bowl, on high speed, beat the eggs with the sugar until well combined and pale yellow.DSC02713Pour the chocolate mixture into the egg mixture and fold to combine.DSC02719Add the vanilla and Chambord or Raspberry liqueur if using.DSC02705 Pour 1/2 cup of chocolate mixture into each ramekin, spoon in 1 Tbs of caramel sauce on top.DSC02724Sprinkle with salt and top evenly with the remaining chocolate mixture. DSC02726DSC02731Chill for at least 30 minutes or up to 8 hours. Before baking, preheat your oven to 350 F.
Bake for 12-20 minutes, they should be jiggly in the middle and set around the edges. DSC02734Let them rest just a few minutes, loosen the edges of the cakes with a knife and invert onto individual plates.DSC02735Serve immediately with whipped cream or vanilla ice cream. You’re in for a real treat!

Apple Gooey Butter Cake

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments

Apple Gooey Butter Cake
 
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I grew up in St. Louis, and we are proud to be the home of the legendary Gooey Butter Cake! The legend goes like this: The first cake was made sometime in the 1930s, the result of an accident by a careless baker named John Hoffman who worked at St. Louis Pastries Bakery in the south side of the city. He mistakenly reversed the proportions of butter and flour in his cake batter, with way more butter than flour in the recipe, the cake was a buttery blob that spread out all over the pan! He refused to throw it away and named it Gooey Butter Cake, what a delicious accident! There are many variations to this "accident", here, I have given you the basic recipe and added a layer of apple compote for the fall season, the apples go between the crust and the topping. It's important not to overbake the cake, or you won't have the "gooey" part that we love so much! I know you'll love this as much as we do!
Author:
Recipe type: Cake
Serves: 16 - 18
Ingredients
Apples
  • 2 Tbs of butter
  • 2 Tbs of brown sugar
  • 1 tsp of cinnamon
  • 1-½ cups of apples, peeled and diced
Crust
  • 1 box yellow cake mix
  • 1 stick of butter, room temperature
  • 2 eggs
  • 1 tsp of vanilla extract
Topping
  • 1 (8 oz) pkg of cream cheese, room temperature
  • 2 eggs
  • 1 (1lb) box of powdered sugar plus more for sprinkling on finished cake
  • 1 tsp of vanilla
Instructions
  1. To make the apples, add the butter to a medium saucepan over medium heat and stir until melted, now add in the brown sugar and stir until the sugar has dissolved then add the cinnamon and apples. Stir and cook the mixture simmer for 15 minutes or until the apples are soft. Remove from the heat.
  2. For the crust, preheat the oven to 350 degrees, then add the cake mix, butter, eggs, and vanilla to a mixing bowl and beat until combined, place into a 9 X 13 cake pan and spread to the edges.
  3. Spoon the apple mixture over the crust.
  4. For the topping, add the cream cheese, 2 eggs, powdered sugar, and vanilla to a mixing bowl and beat until creamy. Pour this mixture over the crust and apples making sure to spread it to the edges.
  5. Bake for 35 minutes or until the cake is lightly browned and set around the edges, the center will appear jiggly, let cool, then sprinkle on powdered sugar. Enjoy!

 

Apple Cake

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments

Apple Cake
 
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This cake is sooo good! It's a French masterpiece, very little batter, lots of apples! I did add a little cinnamon that the French would never do, but it's good! I also sprinkled on turbinado sugar when it came out of the oven for a nice crunch. This is so simple to make and it's delish served warm with vanilla ice cream or vanilla frozen yogurt, or Creme Fraiche, enjoy!
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • ¾ cup of flour
  • ¾ tsp of baking powder
  • pinch of salt
  • ½ tsp of cinnamon
  • 4 large apples, mixed varieties
  • 2 large eggs, at room temperature
  • ¾ cup of sugar
  • 3 Tbs of dark rum
  • ½ tsp of vanilla extract
  • 1 stick of butter, salted or unsalted, melted and cooled to room temperature
  • ⅓ cup of chopped walnuts or pecans
  • turbinado sugar - optional
Instructions
  1. To start this masterpiece, preheat the oven to 350º and adjust the oven rack to the center of the oven.
  2. Heavily butter an 8-inch springform pan and place it on a baking sheet.
  3. In a small bowl, whisk together the flour, baking powder, salt, and cinnamon.
  4. Peel and core the apples and dice them into 1-inch pieces.
  5. Using a mixer, beat the eggs until foamy then whisk in the sugar, rum, and vanilla. Now, by hand, stir in half of the flour mixture, then gently stir in half of the melted butter.
  6. And then stir in the remaining flour mixture, then the rest of the butter.
  7. Stir in the apples and nuts until they’re well-coated with the batter and spoon them into the prepared cake pan and smooth the top with a spatula.
  8. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it. If you're using turbinado sugar, it's time to sprinkle it on the top.
  9. All done! To serve, cut the cake into wedges and serve warm with vanilla ice cream, frozen yogurt or creme fraiche, enjoy!