Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Other Cakes’ Category

What could be better than cake for breakfast?  Whether as a bunch dessert, or a housewarming gift, this delicious cake is sure to be a hit.  An instant pudding creates a moist, succulent texture while the walnuts and cinnamon nicely complement a hearty breakfast.

Filling and cake:

1/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans or walnuts
1 (18.25-ounce) package plain yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
3/4 cup vegetable oil, such as canola oil
4 large eggs
1 teaspoon vanilla

Glaze:

1 cup confectioners’ sugar, sifted
2 tablespoons milk
1/2 teaspoon vanilla

Directions:

Preheat the oven to 350 degF then grease and flour a 12 cup bundt pan. Sprinkle the pecans or walnuts in the bottom of the prepared pan.

Mix the filling in a small bowl by combining the brown sugar and cinnamon then stirring until combined. Set aside.

Place cake mix, pudding mix, oil, 3/4 cup water, eggs and vanilla in a large mixing bowl blending with an electric mixer on low speed for 1 minute and then medium speed for 2 additional minutes scraping down the sides as needed. Batter should be smooth and thick.

Pour a third of the batter into the prepared pan on top of the pecans. Evenly sprinkle half the prepared filling over the batter. Add another 1/3 of the batter over the top of the filling. Sprinkle the remaining filling over the batter and then pour the remaining batter on top. Be sure to even out each layer as you add them.

Place the cake on the middle rack in the preheated oven and bake cake 50 to 60 minutes or until it is golden brown and springs back when lightly pressed. Cool on wire rack for 20 minutes in the pan. Then run a knife along the edge and invert the cake onto the cooling rack. Cool entirely (about 30 more minutes).

While the cake is cooling, prepare the glaze. Combine the confectioners’ sugar, milk and vanilla in a small bowl and beat either with a mixer or vigorously with a spoon until smooth. Place the cooled cake on a serving platter and spoonglaze over the top so that it drizzles down sides and into center of cake. Slice and serve.

Pecans and Cinnamon are a great combination in this tantalizing coffee cake that you prepare the night before.  A delicious glaze is the perfect finishing touch to this mouth-watering treat that will disappear before your eyes!

Ingredients:

3/4 cup softened butter
1 cup sugar
2 eggs
8 oz sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup pecans
1 teaspoon cinnamon

Directions:

1. Combine the butter and sugar creaming until light and fluffy. Add the eggs and sour cream mixing well.

2. In a separate bowl, combine the flour, baking powder, nutmeg, salt and baking soda. Add to the creamed butter mixture and mix well.

3. Pour batter into a greased and floured 13″ x 9″ pan.

4. Combine the brown sugar, pecans and cinnamon mixing well. Sprinkle evenly over the top of the batter.

5. Cover the pan with saran wrap and place in the refrigerator to chill overnight.

6. Uncover and bake at 350 degF for 30 to 35 minutes. Cool slightly.

Glaze
1 cup sifted confectioners sugar
1 tablespoon + 1 teaspoon of water
1/2 teaspoon of vanilla

Beat ingredients together with an electric mixture until smooth. Drizzle glaze over warm cake. Cut into pieces and serve.

• 3/4 cup farina

• 1/2 cup sifted flour
• 1 tsp. baking powder
• 1/4 lb. butter
• 1 cup sugar
• 4 egg yolks
• 1 1/2 cups flaked coconut, chopped fine
• 1 tsp. vanilla extract
• 4 egg whites, stiffly beaten
• Preheat the oven to 350 degrees.

Sift the farina, flour, and baking powder together. Cream the butter; add the sugar and beat until light and fluffy. Beat in one egg yolk at a time, and then add the flour mixture, coconut, and vanilla. Fold in the egg whites. Turn into 2 buttered 8-inch layer cake pans. Bake 20 minutes, or until a cake tester comes out clean. Cool on a cake rack. May be decorated with whipped cream and grated coconut.

• 4 eggs

• 1 cup sugar
• 1 tsp. ground anise
• 1 cup sifted flour
• 3/4 tsp. baking powdered

Preheat oven to 350 degrees. Butter a 9-inch layer-cake pan and dust with flour. Beat the eggs and sugar until very thick and light. Sift the anise, flour, and baking powdered into it and folds in lightly but thoroughly. Bake 30 minutes, or until a cake tester comes out clean. Cool on a cake rack. Turn out and cut into pie-shaped wedges.

• 2 (3 oz.) packages cream cheese, softened

• 2 tbsp. confectioners’ sugar

• 2 tbsp. lemon juice

• 2 cups unsifted flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/4 tsp. salt

• 1 cup granulated sugar

• 1/2 cup butter, softened

• 3 eggs

• 1 tsp. vanilla extract

• 1 (8 oz.) container sour cream

Preheat the oven to 350 degrees. In a small bowl, beat together the cream cheese, confectioners’ sugar and lemon juice until smooth; set aside. Stir together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat granulated sugar and butter until fluffy. Add eggs and vanilla; mix well. Add dry ingredients alternately with the sour cream; mix well.

Pour half the batter into greased and floured 10 inch tube pan. Spoon cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. Sprinkle with Cinnamon nut topping. Bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan. Serve warm.

Cinnamon Nut Topping:

Combine 1/4 cups finely chopped nuts, 2 tbsp. granulated sugar and ½ tsp. ground cinnamon.