Blueberry Banana Coffee Cake

I have a low-fat, low-sugar blueberry and banana coffeecake recipe to share today. It’s a lovely treat for breakfast, with a cup of tea for an afternoon snack or with a scoop of vanilla ice cream for dessert.

It comes together quickly and bakes up tall and fluffy dotted throughout with plump, juicy blueberries…. 

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Vanilla Coconut Snowball Cupcakes

Vanilla Coconut Snowball Cupcakes w/ Sour Cream Frosting

This is a classic recipe for Vanilla Cupcakes with a coconut flavor twist thrown in. They are frosted with a sour cream frosting and dusted with more coconut over top.

The inspiration for them came when I was snowed in for five long days last week. I was craving sweet and uncomplicated. Nothing fancy. Just a little something to enjoy with a hot cup of tea. And help comfort me from the mountain of snow outside and the loss of Internet. And cable. And from the fact the mailman couldn’t make it up the slippery hill to our house so no Netflix either. Oh well.

I had cupcakes. Popable mini cupcakes with a tender, sturdy, moist crumb; slightly reminiscent of coconut and topped with a fluffy, sour cream frosting that added a little bite to them that was positively scrumptious.

Vanilla Coconut Snowball Cupcakes w/ Sour Cream Frosting

Vanilla Coconut Snowball Cupcakes w/ Sour Cream Frosting
(adapted from A Baker’s Field Guide to Cupcakes)(Makes 12-13 regular or 30 mini)
1 + 1/2 cups All-Purpose Flour
1 + 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 cup (1 stick) Butter, at room temperature, cut into small pieces
3/4 cup Sugar
1 + 1/2 teaspoons Vanilla Extract
2 large Eggs
1/2 cup Coconut or Regular Milk, at room temperature
1/3 cup Sour Cream
2/3 cup Unsweeted Coconut Flakes, plus more for topping
Sour Cream Frosting:
2 tablespoons Butter, softened
1/2 cup Sour Cream
1/2 teaspoon Vanilla
About 3 cups Confectioners’s Sugar
1. Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners(or a mini-pan). Grease lightly if not using liners.
2. Whisk flour, baking powder and salt together in a small bowl; set aside.
3. In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time. Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each additon.
4. Stir in sour cream and coconut.
5. Fill cupcake wells about 3/4 of the way. Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini).
6. Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.
7. For the frosting beat the butter, sour cream and vanilla together until fluffy. Add 2 cups Confectioners’ and beat on low, continue to add confectioners’ a little bit at a time until the frosting sticks to the beater when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting.
8. Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.

Moon The Kitchen Cat liked them too!

Vanilla Coconut Snowball Cupcakes w/ Sour Cream Frosting

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Vanilla Coconut Snowball Cupcakes

Sour Cream Spice Cake

Sour Cream Spice Cake

This is a favorite recipe for Sour Cream Spice Cake with golden raisins, walnuts and Cream Cheese Frosting. It has everything I love in a cake plus some!

It’s rich and warmly spiced with cinnamon, nutmeg and cloves. The stars of every bite! It has a moist and tender crumb with a deliciously dense texture that is peppered throughout with just the right amount of crunchy walnuts and chewy, golden raisins. It’s enrobed in a buttery cream cheese frosting that’s borderline sinful.

And did I mention it’s a one-bowl cake? Just the stuff Cinnamon Girls dream of. But my words haven’t done it enough justice. Go make it. Now. And it will become a tried and true favorite. I promise. It will not disappoint.

Sour Cream Spice Cake

Sour Cream Spice Cake
(adapted from Betty Crocker)
2 + 1/4 cup all-purpose Flour
1 + 1/4 cup packed Brown Sugar
3/4 cup Golden Raisins, chopped
1 cup Sour Cream
1/2 cup Walnuts, chopped
1/2 cup Butter or Margarine, softened
1/2 cup Water
2 teaspoons Cinnamon
1 + 1/4 teaspoons Baking Soda
1 teaspoon Baking Powder
3/4 teaspoon Cloves
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
2 large eggs
Cinnamon Cream Cheese Frosting (recipe to follow)
1. Heat oven to 350 degrees. Grease and lightly flour bottom and sides of a 13×9 inch pan or two 2-inch or 9-inch round pans or one 9×2-inch heart pan.
2. In a large bowl beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes,
scraping bowl occasionally. Pour into prepared pan(s).
3. Bake 13×9-inch pan 40-45 minutes, round pans 30-35 and heart pan 40-45 minutes or until a toothpick comes out clean. Cool on wire rack for 10-15 minutes. Turn out from pan and cool completely before frosting.
Cinnamon Cream Cheese Frosting
1 package Cream Cheese (8 ounces), softened
1/4 cup butter, softened
1 teaspoon Vanilla
1 teaspoon Cinnamon
2 to 3 teaspoons Milk
4 cups Confectioners’ Sugar
1. In a medium bowl beat cream cheese, butter, vanilla, and cinnamon together until light and fluffy.
2. Gradually add in the milk a 1/2 teaspoon at a time as needed and the sugar one cup at a time. Beat on low speed until smooth and fluffy.
3. Frost cake and store in refrigerator or in a cool place.

Sour Cream Spice Cake

Sour Cream Spice Cake

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Sour Cream Spice Cake With Cream Cheese Frosting on FoodistaSour Cream Spice Cake With Cream Cheese Frosting

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Apple Spice Cake

Tunnel of Apple-Love Spice Cake

 Apples and Apple Cider are two classic Fall Favorites that I can’t help butLove. One of the things I look forward to eating at this time of year is fresh apple cake. This one uses both my favorites and carries the apple cider through in the cake, filling, and icing; along with the deep, caramel flavor of the brown sugar. A triple treat for your taste buds! It is very similar in taste to gingerbread, only more subtle for its lack of molasses.

The first thing you notice about this cake is the sweet, spicy scent following you around the kitchen begging you to pay it more attention. It screams eat me. And when you do you will be so grateful you made this cake. The frosting is just divine made with cream cheese, brown sugar, cinnamon and apple cider. The filling is similar to an apple pie filling. The cake is incredibly moist; it will melt in your mouth in pure, sweet, cinnamon-spicy, apple bliss.

I did make one mistake, that almost stopped me from sharing this. I thought the apple cider would be sufficient enough to stop the apples from browning. But they took on this nice hue of deep purple that is slightly off putting; it had no affect on the taste; nor did it stop anyone from eating it. All.

Tunnel of Apple-Love Spice Cake

Tunnel of Apple-Love Spice Cake
(by Reeni)
Apple Filling:
6 cups Baking Apples, diced(I mixed Empire & Cortland)
Lemon Juice, fresh squeezed, about 2 teaspoons
1/3 cup Apple Cider
2 tablespoons Butter
2 tablespoons Brown Sugar
1 teaspoon Cinnamon
dash of Salt
1 tablespoon Corn Starch
2 tablespoons Boiling Water
1/3 cup chopped Walnuts
1-1/4 cup all-purpose Flour
1 cup Whole Wheat Flour
3/4 cup packed Brown Sugar
3/4 cup Sugar or Splenda
1 cup Greek Yogurt or Sour Cream
1/4 cup Butter, softened
1/4 cup Shortening, softened
1/2 cup Apple Cider
2 teaspoons Cinnamon
1-1/4 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Cloves
1/2 teaspoon Ginger
1/2 teaspoon Salt
1/4 teaspoon Nutmeg
2 large eggs
1/2 cup chopped Walnuts
Brown Sugar Cream Cheese Icing (recipe follows)
1. In a large skillet add all of the ingredients for the apple filling except the cornstarch, water, and walnuts. Cook over medium-low heat until apples just become tender and start to cook down a little. Make a slurry with the cornstarch and boiling water, whisking together until corn starch is incorporated. Add to the apples and simmer until the liquids start to thicken. Remove from heat. Mix in walnuts and set aside.
2. Preheat oven to 350. Grease and flour a bundt pan.
3. In a large mixing bowl beat all the ingredients except walnuts with electric mixer on low speed for 30 seconds and then on high for 3 minutes, scraping the bowl occasionally. Mix in walnuts. *Note: There are two ways to bake this – you can mix the apples right into the batter or you can use the apples as a filling.
4. Add half the batter to the prepared bundt pan. Add all of the apple mixture in an even layer, leaving a 1/2 inch border around the inner and outer sides. Top with the rest of the batter, smoothing it out evenly over the top. *If you mixed your apples right in – pour the entire mixture into the pan.
5. Bake for 45 minutes or until a toothpick comes out clean.
6. Allow to cool on a wire rack for ten minutes. Turn out and allow to cool the rest of the way before icing.
Brown Sugar Cream Cheese Icing

4 ounces Cream Cheese, softened to room temperature
1/2 teaspoon Cinnamon
2/3 cup packed Brown Sugar
1 tablespoon Apple Cider, plus extra if needed
1-2 cups Confectioners’ Sugar
1. In a medium sized mixing bowl beat the cream cheese until fluffly. Add the cinnamon and brown sugar. Beat until fluffy and the sugar is well incorporated. Beat in the apple cider.
2. Beat in a cup of confectioners’ sugar. Add more as needed to to get a nice consistency, not too thick that you have to spread it, thin enough so that it will slowly drip off a spoon.
3. To ice cake: drop spoonfuls along the time flattening them out with the back of the spoon and bringing it to the edges of the cake so that it begins to drip down the sides on its own. Let set before serving.

Tunnel of Apple-Love Spice Cake

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Devilish Chocolate Cake

Devil Dog Cake

This cake is highly reminiscent of a Devil Dog. Remember those from your lunchbox days? Or maybe you eat them now and no memory is needed. They weren’t my favorite. I was all about Funny Bones. Chocolate cakes with a peanut butter filling enrobed in a shell-like milk chocolate frosting. Those were my idea of heaven. The Devil Dog was my Mom’s favorite. A few weeks ago she bought a box during a fit of nostalgia. Purely for old times sake. I curiously ate one. They were awfully dry like trying to eat cement mix. It was hard to chew no less swallow the lump of cake. More cream was clearly needed. There wasn’t even enough to squish out the sides and lick off like an ice cream sandwich! I hope my memory isn’t marred now…

Devil Dog Cake

Mom baked this with no intention or idea that it would resemble the flavors of a devil dog. It was such a coincidence that we had them just a few weeks before – the first time in a decade or more. I tasted devil dog in the very first bite. It was the devil dog glory that lives on, if only in my mind. Rich, dense, with the distinct chocolate taste and sticky, sweet frosting of my memories. But this was far better than the real Devil Dog I had tasted just a few weeks ago. Far better than the devil dogs in my memory…

Chocolate Devil Dog Cake with Seven Minute Marshmallow Frosting
(Adapted from The Cake Bible)

1/2 cup and 3 tablespoons unsweetened Cocoa, Dutch-processed
1 cup boiling water
3 Eggs
2 teaspoons Vanilla Extract
2 cups Sifted All-Purpose Flour
1 and 1/2 cups Sugar
1 tablespoon Baking Powder
3/4 teaspoon Salt
1 cup Unsalted Butter, softened

Preheat oven to 350.

Prepare pans, two 9-inch or one 13x9x2 inch. greased and floured.

In a medium bowl whisk together the cocoa and boiling water until smooth. Cool to room temperature.

In another medium bowl whisk the eggs, 1/4 of the cocoa mixture, and vanilla.

In a large mixing bowl combine the remaining dry ingredients and whisk together. Add the butter and the rest of the cocoa mixture. Mix on low speed using an electric hand mixer until flour is moistened. Then mix on medium for 1 and 1/2 minutes. Scrape down the sides and gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.

Divide batter evenly between the two pans, or to one large pan.

Bake layers for 25-35 minutes, large pan 35-40, check done-ness by inserting a fork or toothpick, when it comes out clean, remove.

Cool cakes in pans for ten minutes on wire racks. Remove from pans onto greased wire racks and cool to room temperature before frosting.


Devil Dogs have a cream filling – the texture of the marshmallow frosting is not the same – but the flavor is; only better, fresher, and cleaner tasting. A whipped cream frosting would go really well with this too.

Seven-Minute Marshmallow Frosting
(adapted from McCall’s Book of Cakes and Pies)

2 Egg Whites (1/4 cup)
1 and 1/2 cup Sugar
1 tablespoon light corn syrup or 1/4 teaspoon cream of tartar
1/3 cup water
1 teaspoon Vanilla Extract

In the top of a double boiler* combine egg whites, sugar, corn syrup, and 1/3 cup water.

With an electric hand mixer beat 1 minute to combine ingredients.

Cook over rapidly boiling water, beating constantly for 7 minutes or until stiff peaks form.

Remove from boiling water, add vanilla, beat until frosting is thick enough to spread about two more minutes.

*You can use a stainless steel mixing bowl fitted on top of a saucepan or a smaller pan fitted on top of a larger one. Just make sure the boiling water doesn’t touch the bottom of the pan.

Last, but not least, I leave you with Moon, The Kitchen Cat. I should know by now not to turn my back on my food. See how sweet and innocent he appears? If you look closer you will notice his Whip Cream Mustache.
Moon W/ Whip Cream Mustache
 The Little Devil!


Lime Banana Coconut Cake

Lime Banana Coconut Cake

I was very pleased with Jen of My Kitchen Addiction’s choice of lime this week for BSI (Blogger Secret Ingredient). I love lime! I always have a good supply of them on hand. They are my favorite citrus. Tart but so incredibly sweet at the same time. Much sweeter than their cousin – the lemon. I use them in everything from cole slaw to muffins.

Since my aunt and uncle were visiting from Florida and I was in charge of dessert I thought a cake would be nice. This is a dense cake, extremely moist with a strong banana flavor and big hints of lime and coconut.

I glazed the cake twice. The first time I poked holes in the still warm cake and glazed it with a watery-thin lime glaze. Little pockets of sugary lime were nestled throughout the cake. I used the leftover lime glaze to make a thicker ‘icing’ and glazed it a second time. Melt-in-your mouth delicious! Divine with lime flavor.

Lime Banana Coconut Cake

Lime Banana Coconut Cake
(by Reeni)
1 cup unsweetened coconut flakes
1/2 cup sour cream
1 cup mashed ripe banana(about 3)
1 tablespoon grated lime zest(about 3 limes, save them after zesting for the glaze)
1 teaspoon Vanilla Extract
2 cups sifted all-purpose flour (sift first, then measure)
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
Lime Glaze (to follow)
1. Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan.
2. In a dry saute pan toast the coconut flakes over medium-low heat until golden brown, turning often. Set aside.
3. In a medium mixing bowl beat the sour cream, banana puree, lime zest and vanilla together about two minutes with an electric mixer on low.
4. In a large mixing bowl combine the flour, sugar, baking soda, baking powder, 3/4 of the toasted coconut and salt. Add the butter and 1/3 of the banana puree. Beat for a minute on medium speed. Add another third of the banana puree and beat until well incorporated. Repeat with the last third of the banana puree.
5. Pour into prepared pan and bake for 40-45 minutes until a toothpick comes out clean. Let cool for 10 minutes and remove the sides. While still warm brush with glaze.
Lime Glaze
Juice of one – two limes
Confectioners’ sugar
1. Make a very thin glaze start with the juice of one lime and gradually add the sugar a little bit at a time. Whisk well. If it gets too thick add more lime juice, it should be very thin. Almost a watery consistency.
2. Poke holes in the cake with a chop stick or butter knife about an inch apart over the entire cake while still warm. Brush the glaze over the cake and especially into the holes. Repeat.
3. Let the cake finish cooling. Use the remainder of the glaze to make a thicker icing. If there isn’t any left start again with the juice of one lime, add confectioners’ sugar a little bit at a time and whisk well. This should be thicker than the first glaze but not as thick as a standard frosting. Taste – it should have a very strong, pronounced lime flavor. Add more lime if needed. Once the cake is cooled glaze and sprinkle with the rest of the toasted coconut.

Lime Banana Coconut Cake

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