Favorite Apple Nut Coffee Cake

 I’ve made this a lot over the years.

• 3 medium-sized golden delicious apples
• Sugar
• 1 c softened butter
• 1 16-oz container sour cream
• 2.5 cups flour
• 1 Tb baking powder
• 2 tsp baking soda
• 2 tsp vanilla
• 4 large eggs

Prepare streusel topping and set aside. (Knead 1 c walnuts, ⅔ c flour, ¼ c brown sugar, 4 T butter and 1 tsp cinnamon into large pieces.)

Toss thinly sliced apples with 2 T sugar. Grease 14x10 roasting pan. Preheat oven to 350.

Beat butter with with 1.5 c sugar until light and fluffy. Add sour cream and remaining ingredients until blended. Beat 1 minute. Spread batter in pan and arrange apple slices on top. Sprinkle with streusel topping.

Bake 45-50 min until cake pulls away from pan. Cool 10 minutes. 18 servings.

Strawberry Cake

 

In First Baptist Church’s Our Favorite Recipes book, that I spearheaded with the Acteens way back in the 1970s. This recipe was submitted by Linda Stephens who made the best strawberry cake I ever ate!

• White cake mix (about 3 ½ cups mix)
• 3 tsp flour
• Box of strawberry gelatin
• ½ c water
• ¾ c oil
• 4 eggs

Beat for 2 min at medium speed. 

Drain a box of frozen strawberries and add ½ cup to the batter. Chop up and beat 1 minute. Bake in a greased and floured pan for 30-35 minutes at 350 degrees. Cool.

For icing, melt 1 stick butter (I’m trying Mykonos) and add 1 box of powdered sugar (about 3 1/2 cups) a little at a time. Add ¼ tsp salt, rest of the strawberries and 4 or 5 drops of red food coloring to make a thick frosting.

I’m going to be guessing on all of this as I have frozen whole strawberries and a bag of powdered sugar! Also, I’ll probably use more egg whites instead of whole eggs to make this cake more Vegan.

White Cake Mix to try from simply scratch.com

• 2 ½ c unbleached flour
• 1 ½ c sugar
• 1 Tb plus 1 tsp baking powder
• 1 tsp salt
• 4 Tb (half a stick) butter

After mixing, this lady makes a cake using this whole recipe, plus 1 c milk, ⅔ c oil, 2 tsp vanilla, and 4 egg whites. Bake 350 degrees for 25 min. 

Lemon Pound Cake

 From America’s Test Kitchen Cookbook

• 2 sticks unsalted butter plus 1 T softened for pan
• 1.5 cups (6 oz) cake flour plus 1 T for pan
• 1 tsp baking powder
• ½ tsp salt
• 1.25 c (8.75 oz) sugar
• 2 T grated zest plus 2 tsp lemon juice (from one lemon)
• 4 large room temp eggs
• 1.5 tsp vanilla
• GLAZE
• ½ c (3.5 oz) sugar
• ¼ c juice from 2 lemons

oven 350

Grease 8.5 x 4.5 loaf pan with 1 T butter and dust with 1 T flour

In medium bowl whisk 1.5 c flour, baking powder, salt; set aside.

Melt 2 sticks butter in small pan. Whisk.

In blender, pulse sugar and zest until combined. Add juice, eggs, and vanilla, pulse about 5 sec. With machine running, add melted butter through the feed tube in a steady stream. Transfer to large bowl and add flour in three additions.

Pour into pan and bake 15 min. Reduce temp to 325 and bake until deep golden brown, about 35 min, rotating pan halfway. Cool in pan 10 min, then put on rack. Cool at least 1 hour.

For glaze, bring sugar and juice to a boil. Reduce to low heat and simmer until slightly thickened, about 2 min. Poke cake full of holes, and brush the cake with glaze.

Lemon Chia Seed Loaf Cake

 From hot for food by Toyota

 1 T flax meal

3 T water

2.5 c flour

1.5 tsp baking powder

½ tsp salt

¼ tsp soda

1 c canned full-fat coconut milk

¾ c sugar

⅓ c melted coconut oil

⅓ c lemon juice (about 3 lemons)

2 T lemon zest

2 tsp vanilla

2 T chia seeds

GLAZE

1 c powdered sugar, sifted

1.5 T lemon juice

½ tsp zest

½ tsp chia seeds for garnish

Oven 350 deg.  8x4 metal loaf pan, lined with foil

Mix flax egg and let thicken.

Combine flour, baking powder, salt and soda.

In another bowl, whisk coconut milk, sugar, oil, lemon juice, zest, and vanilla till smooth. Add this to dry ingredients along with chia and fold until just combined. Pour into pan and smooth top to edges. Bake 60-65 minutes until edges are light golden brown. 

Chiffon Banana Cake

Mom's banana bread recipe
Oven 350 for 35 min or so

2 eggs, separated
1 1/3 c sugar (I didn't use this much)
2 cups for 1/4 c flour (I used 2 cups)
1 tsp baking powder
1 tsp salt (I used about half)
1 tsp soda
1/3 c oil
1 cup mashed bananas
2/3 cup buttermilk (I used vinegar in almond milk; added water if need)
1 tsp vanilla
1/2 cup nuts

Beat egg whites til frothy. Beat in 1/3 of sugar until stiff. Sift remaining sugar, flour and other dry ingredients into another bowl. Add oil, bananas, half of milk and flavoring. Beat 1 min. Add remaining milk and egg yolks and beat another min. Fold in egg whites, and nuts gently. Bake. Cool. Frost with caramel frosting.

Aunt Dot and Mom, around 1973.

Fudgy Mocha Pudding Cake

Adapted from The Oh She Glows Cookbook.
Wow! Really rich!

Oven 375      8 inch greased baking dish
Mix 1 T flax with 3 T water and set 5 min.
Mix:
1.5 c oat flour
3/4 c sugar
1/3 c cocoa powder
1/3 c choc chips
3/4 tsp salt
1.5 tsp baking powder

To flax egg, add
3/4 c almond milk
2 T coconut oil
1.5 tsp vanilla

Pour milk mixture over flour mixture and thoroughly combine. Pour into baking dish and smooth out top with a spoon.

In a small bowl, combine:
1/3 c sugar
2 T cocoa

Sprinkle over the batter.

Slowly pour 1 1/4 c hot coffee or water over cake, covering the mixture.
Bake 27-33 min uncovered.
Let cool 5 to 10 minutes.

IP Bundt Cake

IP Cake Mix Cake

I combined a few different recipes to come up with a “doctored box cake” that works with those Aldi bundt pans everyone seems to be talking about. 

This recipe makes 2 cakes from one box. 

 

Combine:

1 box Betty Crocker Super Moist Lemon cake mix, 

1 box lemon instant pudding, 4 eggs, 

1 cup milk, 

1/2c. oil, 

1 tsp vanilla extract, 

1/2 tsp each almond and lemon extracts. 

Mix all ingredients well, pour into a greased Aldi bundt pan (4c size)

Cover loosely with foil and poke a hole in the center to let the steam out. 

Add water to the inner pot, put the bundt pan on a trivet and cook on high pressure for 40 minutes with a 10 minute NPR.

Chocolate Cherry Cake

Recipe from Sandy that I want to try for Phil's birthday this year as it is his favorite kind of cake.
Oven 350
1 pkg fudge cake mix (or any dark chocolate)
1 (21 oz) can cherry pie filling
1/2 tsp. almond extract
1 tsp vanilla
1/2 c water
2 eggs
Frosting
1 c sugar
5 Tb butter
1/3 c milk
1 c semisweet chocolate chips

Preheat oven to 350. Grease and flour a 9x13 pan. In large bowl combine all cake ingredients and stir until well mixed. Pour in pan and bake 45-55 min til center springs back when lightly touched. Remove from oven and cool completely.
For frosting: in small saucepan combine sugar, butter, and milk. Bring to boil, stirring constantly for 1 minute. Remove from heat and stir in chocolate chips will smooth. Pour over cake.

IP Almond Flour Cake

4.45 from 27 votes

Instant Pot Keto Gluten-Free Coconut Almond Cake

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Instant Pot Keto Gluten-Free Almond Coconut cake packs all of the flavors into a 3 gm carbs per serving cake that tastes like the real thing. Make this keto cake in your pressure cooker without heating up your kitchen, and serve an elegant slice with ease.

Course: Dessert 

Cuisine: American 

Dietary Consideration: Gluten-Free, High Fat, Keto, Low Carb, Vegetarian 

Cooking Style: Instant Pot/Pressure Cooker 

Servings: 8

Calories: 236 kcal

Author: Urvashi

Ingredients

Dry Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/3 cup Truvia
• 1 teaspoon baking powder
• 1 teaspoon apple pie spice

Wet ingredients

• 2 eggs lightly whisked
• 1/4 cup butter melted
• 1/2 cup heavy whipping cream

Instructions

1. Mix together all the dry ingredients.
2. Pour in wet ingredients one by one, mixing well with each addition.
3. Pour into a 6-inch round cake pan and cover the pan with foil.
4. Place 2 cups of water into your instant pot liner, and put in a steamer rack on top.
5. Set your Instant Pot for 40 minutes at High Pressure, let it release pressure naturally for 10 minutes, and release remaining pressure.
6. Carefully take out and pan and let it cool for 15-20 minutes. Upend the cake onto a plate. sprinkle with coconuts, almonds, or powdered sweetener if desired and serve..

Lemon Pudding Cake

from Good Housekeeping 2018
4 Tb coconut oil
1 c sugar
3 large eggs, separated
1/3 c flour
3/4 c almond milk
1/3 c lemon juice

Heat oven 350. Grease large pie pan or shallow 2 qt baking dish
Beat egg whites until stiff peaks form.
In a 2nd bowl, beat oil, sugar and yolks until light and fluffy. Add flour and mix. Reduce speed to low and mix in milk and lemon juice.
Fold egg whites into yellows until combined.
Pour into dish. Recipe says to place in a roasting pan and fill with hot water around the dish, but I didn't do that.
Bake until light golden brown, 35 to 40 minutes.

This was good.

Chocolate Cherry Bundt Cake

Phil requests this for his birthday each year. Mom’s recipe
Oven 350
Bake 50-60 min.

8 oz jar Marachino cherries
Juice from cherries plus water to make ¾ cup
18.5 oz. pkg white cake mix
3 or 4 Eggs
4 or 5 drops red food coloring
1 Stick melted butter
¾ cup chocolate syrup

1. Grease and lightly flour a 12 cup Bundt pan
2. Mix cake mix,cherry syrup, eggs,butter and beat according to cake mix package directions.
3. Mix in cherries and red food coloring.
4. Pour ⅔ batter into pan.
5. Add chocolate syrup to rest of batter and mix well.
6. Pour this over the pink batter and marble slightly.
7. After baking, cool 10 min. Cool completely and sprinkle with powdered sugar. 

Chocolate Mug Cake

2 tablespoons almond butter

2 tablespoons maple syrup or honey
1 1/2 tablespoons cocoa powder
1/2 tsp baking powder
1/2 tsp vanilla
1 egg
Dash of salt

Microwave for 45-60 seconds

Very good! I added nuts

Granny's Fruit Cake

From my maternal grandmother, Lola Fern Rexroat McPheron.
1 lb. pitted dates
1 lb. candied cherries
1 lb. shelled pecans
1 lb. shelled Brazil nuts
1 lb. candied pineapple
(Leave all fruits and nuts whole or half and pineapple in large bits.)
1/2 c flour
1 1/2 c sugar
1 tsp baking powder
4 eggs

Put fruits and nuts in a bowl. Mix in eggs. Sprinkle dry ingredients over and mix well. Line two loaf

pans with buttered paper. Bake at 300 degrees for 1 1/2 hours. Don't burn or let it get over brown.

Before Baking

After Baking

Olive Oil Cake

Olive Oil Cake

Makes a 9-inch round cake

2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil1
1/4 cup whole milk
3 large eggs
1 1/2 Tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier

Heat the oven to 350° F.
Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
In a bowl, whisk the flour, sugar, salt, baking soda and powder.
In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

GF Oatmeal Apple Cake

From Yammies Noshery

• Oatmeal Apple Coffee Cake
  
  Cake:
  1/3 cup white sugar 
• 1/3 cup brown sugar
  1 large egg
  1/2 cup vegetable oil
  1/3 cup milk
  1 teaspoon vanilla
  2 cups quick cooking oats
  1 teaspoon baking powder
  1/2 teaspoon salt 
• 1 teaspoon cinnamon
  1/3 cup yogurt (I used plain)
• 1 or 2 apples 
• 
  
• Topping:
• 1/2 cup rolled oats
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 tablespoon corn starch
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon baking powder 
• 3 tablespoons butter
• 
  
• Icing:
• 1/2 cup powdered sugar
• 2 teaspoons milk
• 1 tablespoon butter
•  
• 
  
• Preheat the oven to 350ºF (180ºC). Line a bread pan with greased parchment. I think my pan is 11x3.5" or something weird like that. Any size would be fine though. You just might have to adjust the baking time a little.
• Combine the sugars, egg, oil, milk, and vanilla. 
• Mix the oats, baking powder, salt, and cinnamon together and add to the egg mixture and mix well. Stir in the yogurt. 
• Pour into the prepared pan. 
• Peel and slice the apples and lay them flat on top of the batter in the pan. It doesn't matter how many you use, just cover the surface. 
• Combine all the topping ingredients and mix until well combined. I find using my fingers works best. Sprinkle the topping over the apples. 
• Bake for 50 minutes or until a toothpick comes out clean. 
• For the icing, combine the powdered sugar and butter and then add the milk. Drizzle on top of the cake after it has slightly cooled. 

*I like to use quick oats in the cake and rolled oats for the topping. It will work if you switch it up and use all quick or all rolled though. I just thought it might be a little more tender on the inside with the quick oats and that the topping would be a little chunkier with the rolled, but I really think it will work either way

Read more at http://www.yammiesglutenfreedom.com/2015/10/gf-oatmeal-apple-coffee-cake-with.html#TGivOVJfVyObfz7F.99

Do Nothing Cake

INGREDIENTS
* CAKE:
* 2 cups all-purpose flour
* 2 tsp baking soda
* 2 cups sugar
* 2 eggs
* ½ tsp vanilla extract
* 2½ cups (20 oz) crushed pineapple
* FROSTING:
* 1 stick butter (113 g)
* ¾ cup evaporated milk
* 1 cup sugar
* 1 cup chopped nuts
* 1 cup coconut, shredded

INSTRUCTIONS

1. CAKE: Mix all cake ingredients with a spoon. Pour into oiled 9x13 inch (23x33 cm) pan and bake in 350 F (175 C) oven for 30 - 40 minutes or until center of the cake is done.
2. While cake is still hot, poke it with a skewer to help frosting soak into cake. Immediately pour frosting over it.
3. FROSTING: Cook butter, evaporated milk and sugar until thickened, about 5 minutes, stirring often. Add nuts and coconut.

Lemon Pudding Cake

Oven 350. Grease 1.5 qt casserole

1/2 c sugar
3 T  GF mix flour
1.5 tsp grated lemon peel
3 T lemon juice
2 T melted butter
2 eggs, separated
1 c milk
1/8 tsp cream of tarter

Mix sugar and flour. Add lemon peel, juice and butter.
In a small bowl, whisk egg yolks and add milk. Stir into lemon mixture.
In mixer bowl, beat egg whites with cream of tarter until peaked. Fold into lemon mix.
Pour into casserole and bake 35-40 minutes. Serve warm, scooping down to the bottom to get the pudding. 4-5 servings.

Tried 6/27/16 but could not separate eggs. Still tasted really good. I ate the WHOLE THING!!

Banana Bread Gary's Fav

One Bowl Gluten Free Banana Bread from the Minimalist Baker

Oven 350 degrees
Generously grease bread loaf pan.
In large bowl, mix:
3 ripe bananas, mashed
1 egg
1/2 tsp vanilla
3 T melted coconut oil
1/4 c coconut sugar (or brown sugar)
1/4 c erythritol (or cane sugar)
2 T maple syrup
3.5 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
3/4 c almond milk
1.25 cups EACH almond flour, oatmeal, gluten free blend

Mix and spoon into loaf pan. Place pecans on top. Bake 1 hour. Let cool completely before slicing. Store covered in refrigerator for a few days, or freeze. Gary said this was possibly the best banana bread he's ever eaten.
See the recipe for the grain-free banana bread using only 2 bananas. It is ALSO very good!!

Quick Chocolate Mug Cake

One minute Chocolate Mug Cake
1 oz unsweetened chocolate
2 T honey
1 T oil/butter
1 T almond butter
1 egg
Melt chocolate, honey, butter in mug 30 seconds.
Stir in almond butter.
Whisk in egg
Microwave 1 minute.

5 Minute Gluten-Free Hot Chocolate Cake
3 Tb ghee
4 Tb almond/coconut milk
1/2 tsp vanilla
1 tsp maraschino cherry juice (I just used cut up dark cherries)
1 large egg
cut up nuts
4 TB sugar (used 2 TB and 4 pck Stevia)
4 TB cocoa
4 TB GF flour
1/4 tsp baking powder

1. Melt ghee in 12 oz or bigger (my big Starbucks cup) mug. 
2. Swirl butter around to coat. 
3. Add milk, vanilla, cherries, nuts, egg and whisk. 
4. Add dry ingredients and whisk. 
5. Microwave 90 seconds (I needed an additional 20) or until cake has risen and is set. 
6. Let cool slightly. 

Serves one or two.