Lazy Daisy Cake

Lazy Daisy Cake

A single-layer, square yellow cake with a broiled brown sugar, coconut and pecan topping that tastes like candy. . . kind of like a praline. It has an old-fashioned, Southern-inspired feel to it that I find charming.

The cake is unlike any I’ve made before because after beating the eggs, sugar and dry ingredients together it’s time to beat in the boiling hot milk and butter(?). The method is weird but the result is not.

Moist, sturdy and tender, it’s one of the best yellow cakes I ever tasted.

Once the cake is baked the topping ingredients are melted together in a sauce pan with butter and slathered over the top of the cake. A few minutes under the broiler and you have a golden brown, gooey topping that tastes like some of the best candy ever.

Best yellow cake + best candy topping.

I’m sensing a theme here. … 

Read More »

Raspberry Cream Cheese Coffee Cake

What is it about coffee cakes that are so irresistible? Or is it just me?

One minute they can be all there, in their entirety, and a little while later reduced down to a few crumbs? Like someone hid it from you. Or stole it and ran away.

If only that were true. No one wants to admit to eating an entire cake in such an unbelievably short period of time.

Thank goodness there were two other people helping me out because it’s so easy to cut a small piece here and another one there. Basically every time you walk by because you just can’t help yourself.

Until there’s just that one piece left. Which may or may not be a good thing, depending on how you look at it.

Raspberry Cream Cheese Coffee Cake

… 

Read More »

No Bake Cannoli Eclair Cake

No Bake Cannoli Eclair Cake
This no-bake refrigerator cake is the quintessential summer dessert. Cold, sweet and refreshing, it’s easy to assemble and no cooking of any type is required.

It doesn’t taste like an eclair but like a cannoli. Sorry if I fooled you with the name. I’m calling it eclair cake because I fashioned it after one. Eclair cakes are typically made with packaged pudding mix, cool whip, and tubs of frosting.

Like that’s ever going to happen in my kitchen. Not.

Instead of pudding… 

Read More »

Strawberry Yogurt Cake

Strawberry Yogurt Cake

A single layer cake topped with fresh strawberries and sprinkled with sugar. The sugar forms a crunchy coating over the top of the cake that is delectable with the tartness of the berries.

The cake itself is buttery and moist with a dense crumb that is perfect paired with a cup of tea or coffee. It’s the yogurt that keeps it from drying out and adds great flavor.

Don’t hold back on the berries!… 

Read More »

Maple Walnut Cake

Maple Walnut Cake

This buttery, single-layer cake is infused with maple syrup inside and out. The cake is almost completely sweetened with maple syrup, including the rich frosting that is crusted with oodles of chopped walnuts. It’s moist, dense and tender with a nutty crunch. A cake that’s easy to love.

The cake itself is subtly sweet and the frosting even sweeter from both maple syrup and confectioners’ sugar. That’s where the savory walnuts come in to offset some of that cloying sweetness in the frosting so be generous with them.

Like a lot of baked goods this tastes better the day after baking. I don’t know the exact science behind it, or if there is one, but I think the flavors have time to settle in and develop. Like fine wine.

Maple syrup is usually associated with fall and winter but it’s harvested from the end of February to the beginning of April. Native Americans call march “maple syrup month”. It takes a whopping 35 – 40 gallons of sap to make 1 gallon of maple syrup. That’s why it’s expensive.

Maple syrup is all about spring. . . so break it out and bake it up.

This cake is calling your name.

Maple Cake

Maple Walnut Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 1 (9-inch) cake

Maple Walnut Cake

This buttery, single-layer cake is infused with maple syrup inside and out. The cake is almost completely sweetened with maple syrup, including the rich frosting that is crusted with oodles of chopped walnuts. It's moist, dense and tender with a nutty crunch.

Ingredients:

1 cup (16 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 + 1/2 cups all-purpose flour, plus more for the pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup pure maple syrup (preferably grade B)
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup sour cream
For the frosting:
1/4 cup pure maple syrup, plus more if needed
2 tablespoons unsalted butter, melted
3 cups confectioners' sugar, sifted, plus more if needed
1 cup chopped walnuts

Instructions:

  1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with parchment, lightly butter and dust with flour. Tap out excess.
  2. In a medium bowl whisk together the flour, baking powder, baking soda and salt.
  3. In a separate large mixing bowl on medium speed beat the butter, maple syrup and sugar together until pale and fluffy, 3 to 5 minutes, it might look a little curdled, that's ok.
  4. Beat in the eggs, one at a time then the vanilla.
  5. On low speed beat in the flour in three additions, alternating with the sour cream; beat just until combined. Spoon or pour the batter into the pan and spread out evenly.
  6. Bake about 40 minutes or until a toothpick comes out clean from center. Cool in pan on wire rack. Once cooled carefully lift out using the parchment.
  7. Make the frosting:
  8. In a large bowl stir the maple syrup and butter together. On low speed beat in the confectioners' one cup at a time. Continue beating on medium speed 5 minutes until fluffy. If it seems too thin add a little more confectioners' sugar.
  9. Refrigerate the frosting 10 - 15 minutes to make for easier frosting. Frost the top of the cake and sprinkle with the nuts pressing them down gently to help them stick.
  10. Store well covered in a cool place up to 5 days.

Notes:

Recipe from Martha Stewart

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/maple-walnut-cake/

Walnut Maple Cake

Double Crumb Cinnamon Streusel Coffee Cake

Double Crumb Streusel Coffee Cake

A sour cream coffee cake topped with a double layer of cinnamon streusel crumbs and a drizzle of sweet glaze. There’s a ribbon of cinnamon, brown sugar and nuts running through the center and the batter is full of sour cream making for a soft, fluffy and tender crumb.

If you’re a fan of New York style crumb cake then you will love this. It has the same thick layer of crumbs that crumb cake is known and loved for plus so much more with the crunchy filling and glaze to help keep it moist.

A coffee cake is just that, a cake to eat while you sip a cup of steaming-hot, freshly-brewed coffee (or tea or milk, if you’re not of coffee-drinking age). It’s not exactly the moistest of cake. It’s kind of like a peanut butter sandwich, you need something to help wash it down.

It’s the perfect cake for serving to company. Company cake. It’s great for breakfast or brunch too – picture a weekend morning where you laze around and read the paper, snacking on this cake. Maybe even in bed. Oh, cripes, who am I fooling?

This is a cake for anytime. Day or night. Weekend, weekday.

There’s no time like the present.

Cinnamon Streusel Coffee Cake

Double Crumb Cinnamon Streusel Coffee Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: 55 minutes

Yield: 1 9-inch cake

Double Crumb Cinnamon Streusel Coffee Cake

Ingredients:

For the Crumb Topping and Filling:
1 + 3/4 cups all-purpose flour
1 cup packed light-brown sugar, divided
1 + 1/4 teaspoons ground cinnamon, divided
coarse salt
1 + 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1 + 1/2 cups coarsely chopped walnuts or pecans, divided
For the Cake:
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for pan
2 cups all-purpose flour
1 + 1/4 teaspoons baking powder
1/2 teaspoon baking soda
coarse salt
1 cup granulated sugar
2 large eggs
1 + 1/2 teaspoons pure vanilla extract
1 cup sour cream
For the Glaze:
1 cup confectioners’ sugar
2 tablespoons whole milk

Instructions:

    Make the Topping:
  1. In a large mixing bowl stir together the flour, 3/4 cup of the brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in the butter using a pastry cutter, two knives used scissor fashion or rub it into the flour with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate.
  2. Make the Filling:
  3. Mix together the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
  4. Make the Cake:
  5. Preheat oven to 350 degrees. Butter a 9-inch tube pan with a removable bottom or a 9-inch spring form pan with a small, tall, round oven-safe ramekin in the center (grease it well).
  6. In a medium bowl whisk together the flour, baking powder and baking soda.
  7. In a separate large mixing bowl or in the bowl of a stand mixer beat butter and sugar together on medium speed until pale and fluffy 2 – 3 minutes. Beat in eggs one at a time, then the vanilla.
  8. Beat in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour. Continue to beat until well combined.
  9. Spoon half the batter into the pan. Sprinkle the filling evenly over the batter. Drop spoonfuls of the remaining batter over the top and gently spread them evenly over the filling.
  10. Sprinkle the crumb topping evenly over batter.
  11. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer to a wire rack to cool completely.
  12. Remove the cake from the pan and place on a cake dish or platter.
  13. Make the Glaze:
  14. Mix together the confectioners’ sugar and milk. Drizzle it all over the cake letting it drip down the sides. Let it set 5 – 10 minutes before serving.

Notes:

Adapted from Martha Stewart

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/double-crumb-cinnamon-streusel-coffee-cake/

Streusel Coffee Cake

Italian Apple Cake

Italian Apple Cake

Apples play a starring role in this lemon and vanilla infused cake. They’re in the batter and on top for a pretty presentation, filling every bite with their tart, sweet flavor.

This is a single layer cake cooked in a springform pan. It’s buttery and moist with soft, tender apples that melt in your mouth. It’s perfect with just a sprinkle of powdered sugar but can also be dressed up with whipped cream or a scoop of vanilla ice cream.

It comes together easily once you get the most time-consuming task done, the slicing of the apples. Now, I know, it’s not apple season, but apples are one of those fruits I eat all year-long.

When I see a piece of fruit the first thing I usually think of is what can I bake with it? I can always find beautiful organic ones and aside from eating them with a little lot of cinnamon sprinkled over them I love a good apple cake. One that makes you want to put the teapot on to boil.

Like, every time you pass the kitchen.

Apple Cake

Italian Apple Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: PT60 - 70M

Yield: 1 (8 or 9-inch) cake

Italian Apple Cake

Apples play a starring role in this lemon and vanilla infused cake. They're in the batter and on top for a pretty presentation, filling every bite with their tart, sweet flavor.

Ingredients:

5 - 6 medium organic golden delicious or gala apples
1 lemon, zested and juiced
8 tablespoons butter, divided
1/3 cup milk
1 + 3/4 cups all-purpose flour
1/8 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3 large eggs, at room temperature
1 cup granulated sugar, plus more for sprinkling on top
2 teaspoons vanilla extract
confectioners' sugar to sprinkle on top
whipped cream or vanilla ice cream, for serving, optional

Instructions:

  1. Preheat oven to 350 degrees F. Line the bottom of an 8 or 9-inch springform pan with parchment paper and butter and flour the sides.
  2. Peel, core and cut the apples into 1/4-1/3-inch slices. Place in a large bowl and toss them with the lemon juice to prevent browning.
  3. In a small saucepan set over low heat melt 7 tablespoons of the butter. Remove from heat and add the milk.
  4. In a small bowl sift the flour, salt, baking powder and cinnamon together.
  5. In a separate large bowl on low speed beat the eggs and sugar together until yellow and creamy 2 - 3 minutes. Beat in the zest and vanilla.
  6. Beat in the flour slowly, 1/3 at a time. Scrape down the sides of the bowl and beat in the butter/milk mixture just until a smooth batter forms; don't over beat.
  7. Gently fold in half the apple slices. Spread the batter in the prepared pan and shake the pan gently to level it.
  8. Arrange the remaining apples slices over the top in a circular pattern with the edges slightly overlapping. Sprinkle them with about 2 tablespoons of sugar and dot with the remaining tablespoon butter.
  9. Bake 60 to 70 minutes until the cake starts to pull away from the center of the pan and the top is golden - a toothpick from the center should come out with crumbs but no wet batter.
  10. Cool on wire rack for 25 - 30 minutes then remove the sides from the springform pan and cool completely.
  11. Dust with confectioners' sugar and serve with whipped cream or vanilla ice cream if desired.

Notes:

Adapted from Live Well Network

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/italian-apple-cake/

Italian Cake with Apples

Root Beer Float Cake #FlavorStory

This is a sponsored post for McCormick.
Root Beer Float Cake

A quick and easy single layer cake that tastes like a root beer float! As long as you serve it with a scoop of vanilla ice cream otherwise it’s just root beer soda. It’s also good with a lightly sweetened whipped cream frosting.

Root beer floats to me mean summer nights when it’s too hot to do anything but sit around with a cold drink by your side. Root beer floats are extra special because I don’t drink soda on a regular basis. It’s a big treat for me to pour root beer over a double scoop of vanilla ice cream and watch it fizz up all over the place. A dessert and drink in one. A cool, sweet and creamy thirst quencher.

Root Beer Cake

This cake tastes and smells exactly like root beer thanks to McCormick’s root beer concentrate. Root beer extract was one of McCormick’s first products in the late 1800′s!

In 1889, Willoughby M. McCormick went door to door selling one of McCormick & Company’s first products, Root Beer Extract. The product quickly rose in popularity and led to a trending sensation of root beer floats and root beer home brewing in the early 1900s.

This year McCormick is celebrating their 125th anniversary with a program called the Flavor of Together. McCormick’s Flavor of Together program is a yearlong initiative to share 1.25 million stories about how flavor both unites and defines people across the globe.

The Flavor of Together is about people sharing their stories on a global scale through memories, recipes or family traditions. For each story shared McCormick is going to donate $1 (up to 1.25 million) to the United Way to help feed those in need. You’re invited to share your story on the Flavor of Together site or right here in the comment section of my blog!

Share your own unique flavor story by commenting on this post using the hashtag #flavorstory and be entered for a chance to win a McCormick Anniversary Pack. The pack includes exclusive McCormick Anniversary Edition product (both black pepper and vanilla extract – not available in stores!), a McCormick recipe book, and a branded canvas tote – all valued at $50.

RootBeer Cake

Root Beer Float Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 32 minutes

Yield: 1 (9-inch) cake

Root Beer Float Cake

A quick and easy single layer cake that tastes like a root beer float! As long as you serve it with a scoop of vanilla ice cream otherwise it's just root beer soda. It's also good with a lightly sweetened whipped cream frosting.

Ingredients:

1 + 1/2 cups all-purpose flour
1 + 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, at room temperature, cut into small pieces
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup milk, at room temperature
For serving:
Vanilla Ice cream or
Whipped Cream Frosting:
1 pint heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350 degree F. Butter the sides of a 9-inch springform pan and line the bottom with parchment paper.
  2. Whisk flour, baking powder, and salt together in a small bowl.
  3. In a large bowl using an electric mixer beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract and root beer concentrate.
  4. Beat in eggs one at a time, scraping down the bowl after each addition. Add flour mixture in 4 additions, alternating with the milk and beginning and ending with the flour.
  5. Scoop the batter into the prepared pan and bake 32 - 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack 15 minutes then remove the ring and cool completely.
  6. Slice into wedges and serve with vanilla ice cream or whipped cream frosting.
  7. To make the frosting add the whipping cream, sugar and vanilla to the bowl of a stand mixer and beat until thick and billowy.
  8. Frost like a regular cake or scoop it up with an ice cream scoop and dollop it all over the cake. If using whipped cream refrigerate the cake.

Notes:

Adapted from my Yellow Cupcakes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/root-beer-float-cake-flavorstory/