Southern Peach Cake

This is THAT cake. It has been passed down for generations, and once you taste it, you'll understand exactly why. 

The original recipe calls to bake this cake in a 9x13 glass dish. I like a thicker cake, so I use the 8x12 glass baking dish. 

 

 

Ingredients:

1/2 cup butter, melted

1 cup sugar

2 eggs

2 Tablespoons of milk

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 cup sugar

2 teaspoons flour

3/4 teaspoon cinnamon

3 cups sliced peaches 

Directions:

Preheat oven to 350. Grease a 8x12 (or 9x13) glass baking dish.

Beat the butter, sugar and eggs in a medium bowl until well blended. Add the milk, stir well. Add 1 1/2 cups of flour mixed with the baking powder, mix well.

Pour into the prepared baking dish.

Combine 1/2 cup sugar, 2 teaspoons flour and 3/4 teaspoon cinnamon in a small bowl. Whisk or stir to combine well. 

Sprinkle half the mixture over the batter. Sprinkler peaches with the remaining cinnamon mixture and stir gently. Arrange peach slices on top of batter.

Bake at 350 for 45 to 50 minutes or until cake test done.

Serve warm with vanilla ice cream or whipped cream.  

 

 

Million Dollar Pound Cake

 Blue Ribbon Winner, North Carolina State Fair

 

Ingredients:

3 cups sugar

2 cups butter (4 sticks) softened (I use salted butter)

6 eggs, room temperature

4 cups all-purpose flour

3/4 cup whole milk

1 teaspoon almond extract (I use 1 1/2 teaspoons)

1 teaspoon vanilla (I use 1 1/2 teaspoons)

Directions:

Combine the sugar and the butter, and cream together until light and fluffy. 

Add eggs, one at a time, beating well after each addition. 

Alternately add flour and milk to the creamed mixture, beating well after each addition. 

Stir in flavorings. 

Pour batter into a well-greased and floured 10-inch tube pan (smooth the top).

Bake at 300 degrees for one hour and forty minutes or until cake test done. 

Mississippi Mud Cake

Where chocolate cake meets the South. This recipe is from Gulf Gourmet. A regional Mississippi cookbook from the 1970's. 

 

 

Ingredients for the Cake:

 

2 sticks butter

1/2 cup cocoa powder

4 eggs, lightly beaten

2 cups sugar

1 1/2 cups flour

1 1/2 cups broken pecans

Pinch of salt

1 teaspoon vanilla

Miniature marshmallows (enough to cover the cake)

 

Directions for the Cake:

Melt butter with cocoa, when cool add the sugar, eggs and vanilla. Add the flour and salt and then fold in the broken pecans. Mix well and pour into a a greased 9x13 inch pan. 

 

Bake at 350 for 35-40 minutes. While the cake is still hot, top with marshmallows.

 

Ingredients for the Icing:

 

3 cups confectioners' sugar

1/2 cup whole milk

1/4 cup cocoa

1/2 stick butter, softened

 

Directions for the Icing:

 

Beat butter and sugar then add the cocoa and milk. Mix until smooth and spread on a hot cake. Cut into squares when cool.

 

 

Gâteau de Sirop (Cajun Cane Syrup Cake)

Also known as Cajun Gingerbread.

 

Ingredients: 

Cake Ingredients:

2-1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon all spice

1/2 teaspoon ground cloves

1/2 teaspoon salt

1-1/2 cups Steen's pure cane syrup

1 large egg

1/2 cup melted butter, cooled

3/4 cup buttermilk

1-1/2 teaspoons baking soda 

Topping:

1/2 cup sugar

1/4 cup melted butter

2 Tablespoons Steen's pure cane syrup

1/4 teaspoon cinnamon

1 cup broken pecans

Directions: 

Preheat oven to 350.

Grease and flour a 8" baking pan

Mix together the flour, cinnamon, ginger, cloves and salt in a large bowl.

In another medium bowl ix the cane syrup, egg and cooled melted butter.

Heat the buttermilk in the microwave until hot, then stir in  the baking soda; it will foam.

Stir the buttermilk mixture into the wet mixture then add the wet mixture into the flour mixture. 

Pour the batter into the prepared pan and bake in the preheated oven for 45 minutes or until it is set and test clean with a toothpick.

Stir together the topping ingredients except for the pecans.

Spread half the topping over the cake with a spatula, then sprinkle the broken pecans over cake.

Top the pecans with the remaining sugar topping.

Bake for 2-3 minutes so the butter topping soaks into the cake. 

Remove the cake from the oven and cool completely.

Serve with whipped cream or vanilla ice cream.  

Source:   palatablepastime.com

 

 

 

Holiday Lane Cake - A Classic from Alabama

A Southern Christmas tradition. I finally made this cake! This is the short cut recipe from Southern Living. 

 

 

Ingredients:

1 (18.25 oz) package white cake mix. (All I could find was the 15 oz box)

3 large eggs

1 1/4 cup buttermilk

1/4 cup vegetable oil (I use a light olive oil) 

1 (7.2 oz) package fluffy white frosting mix (this is hard to find, I purchased mine from Amazon) 

Nutty Fruit Filling:

1/2 cup butter

8 egg yolks

1 cup of sugar

1 cup chopped pecans, toasted

1 cup sweetened dried cranberries

1 cup sweetened flaked coconut 

1/2 cup diced red or green candied cherries

1/3 cup of orange juice

Directions: 

Preheat oven to 350. 

Beat first 4 ingredients at medium speed with a electric mixer 2 minutes.

Pour into 3 greased and floured 8-inch round or square pans.

Bake at 350 for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool pans on wire racks for 10 minutes. Remove from pans and cool completely. 

Drain the Nutty Fruit Filling in a sieve to remove the juices and spread between layers and set aside.  

Frosting Directions: It is like a snow white meringue. 

Beat frosting mix and a 1/2 cup boiling water at low speed for 30 seconds. Scrape down the mixing bowl; beat at high speed 5 to 7 minutes or until stiff peaks form.

Spread frosting on thick on top and sides of the cake. Use a offset spatula  to make little curls when icing the cake. Or sweep into big glossy swirls with the back of a spoon.

Garnish with candied cherries.  

Note: Definitely drain the filling or it will weep down the sides and pool at the bottom of the cake stand or plate. See the last picture. 

 

 

 

Spice Cake with Brown-Butter Cream Cheese Frosting

This spice cake is perfect in the fall with a roasted chicken dinner.  The top two of cakes I have baked (Caramel Cake is #1).

 

Ingredients-Cake  

2 cups of all -purpose flour

1 cup sugar

3/4 cup dark brown sugar

1 Tablespoon cinnamon

1 1/2 teaspoons ginger

1/2 teaspoon nutmeg 

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1 1/2 teaspoons baking powder

1 teaspoon baking soda 

1/2 teaspoon fine salt

3/4 cup neutral oil (we use a light olive oil)

1 cup  buttermilk, room temp

1/2 cup unsweetened apple sauce

3 large eggs, room temperature

2 teaspoons vanilla extract

3/4 cup chopped toasted pecans or walnuts

Ingredients-Brown Butter Cream Cheese Frosting 

1/2 cup (1 stick) butter 

8 oz cream cheese, cold and cut into small cubes

3 cups powdered sugar, sifted

1 1/2 teaspoon vanilla extract

1/4 teaspoon fine salt

Cake Directions:  

Heat oven to 350. Grease and line two 8-inch round pans with parchment.

In a large bowl whisk flour, both sugars, spices, baking powder, baking soda, and alt.

In another medium bowl whisk oil. buttermilk, applesauce, eggs and vanilla until smooth.

Add wet ingredients to dry ingredients and stirl until no dry streaks remain. Fold in nuts. The batter will be silk and pourable.

Pour batter into prepared pans and bake 24-28 minutes. A toothpick should come out witha few moise crumbs. Cool in pan and turn out one on cake stand to ice.

Icing Directions:  

In a light colored saucepan, melt butter over medium heat, stirring, until the mild solids turn deep golden and it smells nutty (5-7 minutes). Watch carefully. Immediately pour into a bowl and chill 15-20 minutes until just cool and opaque but still soft.

Beat cooled brown butter with the cream cheese, (go slowly to keep the butter from splashing) until smooth and fluffy (1-2 minutes). Add powdered sugar, vanilla, and salt; beat until creamy. If too thick add milk/cream a teaspoon at a time.

Frost over a cooled cake and garnish with chopped toasted nuts, if desired. 

Frosted cake holds well, covered in the fridge for 3-4 days; bring to room temp before serving.  

 

 

 

Banana Snack Cake

 

Ingredients:

For the Cake:

4 oz cream cheese, softened 

1/4 cup of butter, softened

1 egg

1/2 cup sugar + 1/4 cup sugar (5/8 cup)

2 medium bananas, mashed

1/2 teaspoon vanilla

1 1/8 cups of all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

For the icing:

3 Tablespoons butter, softened

3 oz cream cheese, softened

1/4 teaspoon vanilla

2 1/2 -3 cups powdered sugar

1/3 cup chopped pecans

Directions:

Beat 4 oz cream cheese and 1/4 cup butter until creamy. Beat in egg and 1/2 cup + 1/8 cup sugar. Add bandanas and vanilla, Mix well.

In a separate bowl mix together flour, baking powder and baking soda. Slowly add dry mixture into creamed mixture - mix well.

Spread into a greased 8x8 pan. Bake at 350 for 30 minutes.

Meanwhile, make the icing by creaming together the butter and cream cheese. Mix in vanilla and powder sugar until smooth. Stir in nuts. Spread onto a cooled cake.  

 

 

One-Bowl Buttermilk Cake with Raspberry Buttercream Icing

From one of my favorite blogs. The Cafe Sucre Farine 

Ingredients:

For the Cake:

1/4 cup butter, very soft

1 cup granulated sugar

1 large egg

1 cup buttermilk

1 t vanilla

1 t baking soda

1/2 t salt

1 1/2 cups all-purpose flour

For the Raspberry Buttercream:

12 fresh raspberries

1 t sugar

6 T butter, very soft

3-4 T 1/2 & 1/2 or milk

3 cups powdered sugar

1/2 t vanilla

1-2 drops of red food coloring

 

Instructions:

Preheat oven to 350. Spray a round or square cake pan with baking spray and line with parchment.

Combine the soft butter and sugar and stir until combined (we use a Danish batter spoon). The mixture will not be smooth and fluffy.

Add the egg and whisk until smooth and fluffy. Stir in buttermilk and vanilla and whisk until well combined. Sprinkle the flour, baking soda and salt evenly over the top and whisk until mixture is smooth.

Pour batter into pan and bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.

Allow to cool, then turn out on cake stand.

For the Raspberry Buttercream:

Place berries in a small bowl and mash with a pasty cutter or fork. Add the 1 t of sugar and stir to combine. Set aside for 10 minutes.

Combine the soft butter 1/2 & 1/2 or milk, vanilla and 2 T of the raspberry mixture into a medium sized bowl. Stir together with a sturdy spatula, until well combined. 

Add powdered sugar, one cup at a time and stir until smooth and creamy, with no lumps after each addition. Add a bit more milk if needed. icing should be thick, but spreadable. 

Add 1-2 drops of red food coloring, for a brighter pink coloring.

Spread over top and sides of cake. Decorate with edible flowers or fresh raspberries. 

Sourced from The Cafe Sucrefarine

Birthday Cake

Don't let the unconventional method scare you away from this exceptional birthday cake - boiling water and butter create something truly special. This has been our go-to family celebration cake because it's foolproof and delivers incredible results every time. The warm chocolate frosting poured over the slightly cooled cake creates this glossy, rich finish that's absolutely irresistible.

 

Ingredients:

FOR THE CAKE

1 cup water

1 cup butter, cubed

2 cups flour

2 eggs, beaten 

2 cups sugar

1 t salt

1 t baking powder

1/4 t of vanilla or almond extract

1/4 t baking soda

FOR THE FROSTING

1 cup sugar

1/2 cup Unsweetened Cocoa, sifted

1/2 cup milk

4 T butter

2 T light corn syrup

4 cups of powdered sugar, sifted

2 t vanilla extract

Directions:

Preheat oven to 375 degrees.

For the Cake: 

In a large sauce pan, bring butter and water just to a boil. Once the butter has melted remove from heat. Next, add the flour, sour cream, sugar, salt baking powered and eggs and mix until smooth.

Pour into a greased a sheet pan or and 9x 13 glass dish and bake at 375 degrees or 18-22 minutes or until golden brown and a toothpick near the center comes out clean, 

For the Frosting:

In a large saucepan, whisk  together the the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the icing is slightly smooth, take the pan off the heat. stir in the confectioners' sugar and vanilla.

Pour the frosting over the slightly cooled cake (cool for 5 minutes). This will seem like a lot of frosting, but pour over entire cake. Let cake set before serving. 

This cake can be halved or doubled. It is perfect every time.

 

Honey Vanilla Pound Cake

 From Back to Basics - Ina Garten

Ingredients:

2 sticks unsalted butter, at cool room temperature (about 1 hour)

1 1/4 cups sugar

4 large eggs, at room temperature

2 T honey

2 t vanilla extract

1 t grated lemon zest

2 cups sifted cake flour

1 t salt

1/2 t baking powder

Directions:

Preheat oven to 350 degrees. grease a loaf pan. Line bottom with parchment paper.

In bowl of a electric mixer with the paddle attachment, cream butter and sugar on medium speed for 3 to 4 minutes, until light. 

Meanwhile, put the eggs, honey vanilla and lemon zest in a glass measuring cup, do not combine. With the mixer on medium low speed, add egg mixture, one at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg. Scrape in rest of ingredients.

Sift together the four, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined.

Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.

Cool for 15 minutes, turn out onto a baking rack and cool completely. 

Coca-Cola Tres Leches Cake

 

You have to try this Coca-Cola tres leches cake - it's a fabulous twist that takes the beloved classic in a completely new direction. The combination of Devil's food cake with Coke-infused milk mixture creates this incredibly rich, moist dessert that's both nostalgic and sophisticated.

Ingredients:

1 (15.25 oz) box Devil's Food Cake Mix (Betty Crocker)

1 1/4 cups Coca-Cola or Cherry Coke (Not sugar free - Mexican Coke if available)

1 T vegetable oil

1 cup sweetened condensed milk

2/3 cup evaporated milk (1 15 oz can)

2/3 cup heavy whipping cream

1 cup Coca-Cola or Cherry Cola

Sweetened  Whipped Cream Frosting:

1 1/3 cups whipping cream

1/2 cup granulated sugar

Red sprinkles, chocolate sprinkles or crushed cherry lollipops (optional)

Directions:

Preheat oven to 350 degrees. In a large mixing bowl combine cake mix, 1 1/4 cups of Coca-Cola, vegetable oil and eggs. Blend ingredients together using a electric mixer on low speed for 30 seconds, then increase speed to medium and blend mixture for 2 minutes. Pour mixture and evenly spread into a greased 13x9 baking dish. Bake 30-35 minutes or until a toothpick inserted into center comes out clean. Remove from oven and allow cake to cool for 5 minutes.

Meanwhile in a medium mixing bowl, whisk together sweetened condensed milk, evaporated milk and 2/3 cup of whipping cream. Add in 1 cup of Coca-Cola and mixed until combined. Poke cake every 1/2 inch with a long tinned fork. Slowly pour Coca-Cola milk mixture evenly over entire cake. Allow cake to rest, uncovered for 30 minutes at room temperature. Cover cake with plastic wrap and refrigerate for 1 hour (or over night) until cake has cooled completely  and the majority of the milk mixture has been absorbed.

In a mixing bowl, using a electric mixture, whip heavy cream until soft peaks form. Stir in granulated sugar and whip until stiff peaks form. Spread sweetened whipped cream evenly over cooled cake. Sprinkle frosted cake with optional sprinkles or crushed lollipops.

Store cake in the refrigerator.

Irish Cream Cake

If you're looking for a showstopper cake for St. Paddy's Day, this Irish cream cake is it. The Irish cream adds this wonderful depth and slight boozy flavor that makes it feel special, while the chocolate chips provide little bursts of sweetness in every bite. That final glaze really takes it over the top - it's the kind of cake that makes people ask for seconds.

Ingredients:

For the cake:

1 box white cake mix

1/2 cup vegetable oil 

4 whole eggs

1 cup Irish Cream

1 package (12 oz) mini chocolate chips

For the glaze:

1/2 cup Irish Cream

1 cup powdered sugar

 

Directions:

Preheat oven to 350 degrees

Grease and flour a 10-inch bundt pan

In a large mixing bowl, combine cake mix, oil, eggs and 1 1/2 cups of Irish Cream. Beat on medium high for about 2 minutes. Fold in half of the chocolate chips. 

Pour into a prepared bundt pan. Sprinkle the remaining chocolate chips on top. Bake for 35-45 minutes.

While cake is baking, in a small bowl add the 1/2 cup of Irish Cream and the powdered sugar and mix with a wire whisk until combined.

As soon as you take the cake from the oven, poke holes in the surface of the cake with a bamboo skewer. Pour the glaze over the hot cake. Allow it to cool completely before removing from the pan.