Mini Apple Cinnamon Pound Cakes With Crunchy Streusel

 

Apple Cinnamon Pound Cake

Apple Cinnamon Pound Cake



I’ve been on a bit of a hiatus recently. I HAD been trying to post Monday through Friday, but some minor health issues have prevented that much posting. But… God willing, I’m back. Ok, so it’s not Monday yet, but I didn’t feel like waiting. Because I love you. And I wanted cake. Now. On a totally unrelated note, who had an awesome Valentines Day!? Neither my husband nor I are big on the whole “show your affection one day a year” thing, so I live vicariously through the roses and chocolates of others. I do however, tend to get small gifts for my kids on Valentines Day. I got the boys little boxes of chocolates for a buck apiece at Wal-Mart. Only young males could get those and then say “wow, this is awesome chocolate, momma. And it smells so good!” It takes a 5 pound box of Godiva to get that reaction from me.

I’ve said before that when it comes to cake, pound cake always tops my list. It’s buttery…since most of the recipes for it use about 42 sticks of butter. It’s rich; that could be that whole butter thing again. Yet, it’s not heavy and overly sweet as cakes with frosting can be. Which means you can eat more.

I got the original recipe for this from a Southern Living Magazine. No idea what month or year since it’s just a torn out recipe now. But it’s quite tasty. It didn’t turn out particularly pretty, nor did it rise as high as I’m used to pound cake rising, but it tastes really good and ultimately, isn’t that all that matters? This has a lovely apple cinnamon flavor and those yummy, crispity (yes, that’s now a word. Welcome to “Janet Language”) edges everyone loves. Plus, you get streusel and we all know how much I love streusel. it could be that whole butter thing with that, too. Butter is love. Butter is also big hips, greasy fingers and hardened arteries but I prefer to think of it as love.

You know the drill…. πŸ˜€

Mrs. Cupcake… who needs more pound cake.

Mini Apple Cinnamon Pound Cakes With Crunchy Streusel

  • 1 1/2 cup unsalted butter, room temp
  • 3 cups sugar
  • 6 eggs, room temp
  • 3 cups flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup apple cider or apple juice
  • 1 1/2 teaspoons vanilla extract
  • Streusel-
  • 3/4 cup flour
  • 1/2 cup chopped pecans
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch salt
  • 1/4 cup unsalted butter, melted
  • Glaze-
  • 1/2 cup powdered sugar
  • 2 to 4 tablespoons of apple juice (can sub milk or water)
  1. In a small bowl, combine all the streusel ingredients. Mix well and set aside.
  2. Preheat oven to 350. Grease 6 mini loaf pans (the disposable foil ones are fine), set them inside a baking pan and set aside.
  3. In a large bowl, beat the butter until fluffy. Add in the sugar and continue beating until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  4. In a medium bowl, combine the dry ingredients; whisk well.
  5. Alternately add the flour mixture and the apple cider (juice) to the butter mixture, starting and ending with the flour (third of the flour, half the juice, third of the flour, rest of the juice, rest of the flour). Beat just until combined after each addition. Mix in the vanilla.
  6. Divide the batter between the 6 loaf pans. Sprinkle two to three tablespoons of the streusel over each pan (if you have any streusel left over, just bag it up and freeze it.).
  7. Bake at 350 until the tops are golden brown and a toothpick of wooden skewer inserted into the cakes comes out clean, about 35 to 45 minutes.
  8. Let cool in pans on a rack. Combine glaze ingredients in a small bowl and whisk until smooth. Drizzle over the pound cakes.

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poundcake 1

 

 

Peanut Butter Banana Cake With Chocolate Chips And Streusel

Peanut Butter Banana Cake With Chocolate Chips And Streusel

Peanut Butter Banana Cake With Chocolate Chips And Streusel




Have I mentioned lately how much I adore all of you? Well, if nothing else gives it away, this post should. I have made absolutely NO secret of my distaste for peanut butter πŸ˜› I think I burned out on it as a kid cause I just don’t much like it now. I do however love weird flavored ones, like Jifs smores one or a few flavors from Peanut Butter & Co. And I even get a craving for a PB&J like twice a year. But do I have the love for it that I hear many people talk of? Do I have a spoon permanently stuck in a jar of Skippy? Do I make recipes and then rhapsodize over the intense flavor of peanut butter? Do I make plans for a secret wedding and honeymoon in the Bahamas with a jar of Kroger brand? Ok, so maybe I haven’t really heard of anyone doing that, but give it time… give it time. I have a few peanut butter loving friends who are single.

But I realized I was being unfair to you, my faithful readers, my glorious compadres, my pals, my besties, my… sorry. I’ll stop now. Many of you like peanut butter. I have no idea why, but nonetheless, you do. πŸ˜€ And I love you in spite of this fatal flaw. So this is for you… and you.. and you. Out of my love for you, I suffered through the scent of baking peanut butter. I may now need intensive therapy (I’m pushing this, aren’t I?)

Moving on now… I adapted this from a cake in my Bon Appetit cookbook. I know the combo of banana, peanut butter and chocolate is popular, so I thought we’d go there.Β  According to my husband, who likes peanut butter (and I also keep him too, in spite of this fatal flaw), this isn’t a heavy peanut butter flavor. I tried a bit (SEE how much I love you?) and I disagree. I tasted peanut butter, banana and then there’s the chocolate chips. I like chocolate chips. πŸ˜€ This is a nice tender snack style cake, one of those that would go great at a church pot luck or t share with the neighbors. It has a nice texture thanks to the streusel.

You know the drill… πŸ˜€

Peanut Butter Banana Cake With Chocolate Chips And Streusel

  • 2 1/4 cups flour
  • 2 cups firmly packed dark brown sugar
  • 1 cup peanut butter (creamy)
  • 1/2 cup unsalted butter, room temp
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup mashed bananas (about 2 large)
  • 2 teaspoons vanilla extract
  • 1 teaspoon banana flavoring
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Β 1 12 ounce package chocolate chips
  1. Preheat oven to 350 degrees. Grease a 13×9 inch baking pan.
  2. In a large bowl, combine the flour, brown sugar, peanut butter and butter. Use a heavy spoon to mix well until it is blended and crumbly. Scoop out one cup of this mixture and set aside.
  3. Add the eggs, milk, mashed banana,baking powder, baking soda, vanilla and banana flavorings to the bowl. Beat on low speed with a hand mixer until moistened. Then increase the speed and beat until well blended, about 3 minutes, scraping bowl as needed. Stir in one cup of the chocolate chips. Pour batter into the prepared pan. Sprinkle with the reserved streusel, then with the remaining chocolate chips.
  4. Bake at 350 until a skewer inserted in the center comes out clean, about 30 to 35 minutes.
  5. Let cool in pan. Cut and serve. Store loosely covered at room temp.

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Eggnog Magic Cake

Eggnog Magic Cake

Eggnog Magic Cake




I love eggnog. There; I said it. “I’m Janet and I’m an eggnogaholic”. And I have no plans to seek help. I’m also a fruitcakeaholic , which, when seen eating huge chunks of it and yes, actually enjoying the chunks of candied peel and neon red things which used to be cherries, has been known to make dogs pee themselves and small children scream in terror.
But, back to eggnog. I love it. I tend to go through about 3 half gallon containers by myself during the Christmas season. I snatch one up when I first see it near Halloween and make sure to keep my supply around through January so I have a constant fix. But up until a couple of years ago, I had never cooked with it. I was too busy hoarding my supply… hiring bodyguards, chaining Dobermans to the fridge, setting up motion sensors to catch my sons in the act of swiping my eggnog, to take the time to cook with it.

Hey.. wake up and.work with me here. I can’t be funny ALL the time! Ok, I’ll rephrase… I can’t be mildly humorous, even if only to myself, all the time. I’m bound to have off days.

I got the idea for this cake from my other magic cake, the Snickerdoodle Magic Cake . It occurred to me that store bought eggnog, that sweet, overly thick, utterly delightful product, would make a wonderful magic cake. What, some of you are asking, is a “Magic Cake”? No, it’s not something conjured up by Houdini. It’s called magic because you take a very thin cake batter, bake it and it “magically” separates into three distinct layers, a top and bottom that are cakey and a middle custardy layer. Anyone who has followed my blog for any length of time knows that one of my major weaknesses isn’t so much for sweet, but for creamy. Flan, custards, puddings, savory cream sauces, you name it, they bring me to my knees. So magic cakes are a natural go to for me…and my hips…and my thighs…and my butt. Luckily, my husband likes my tush, so it’s all good.

You know the drill… πŸ™‚

Love you guys!

Mrs. Cupcake Of The Hefty Butt

Eggnog Magic Cake

    • 4 eggs, separated
    • 3/4 teaspoon cream of tarter
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon rum flavoring (optional)
    • 3/4 cup sugar, divided
    • 2 cups dairy eggnog (store bought is preferable in this case over homemade), lightly warmed
    • 3/4 cup flour, whisked together with 1Β  teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon salt
    • 1/2 cup unsalted butter, melted
    • 1/4 cup powdered sugar mixed with 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg for dusting the top of the cake
  1. Preheat oven to 325 degrees. Line an 8Γ—8 baking pan with foil and lightly grease the foil.
  2. In a small bowl, at high speed, beat the egg whites with 1/4 cup of the sugar and the cream of tarter until stiff peaks form, about five minutes. Set aside.
  3. In a medium bowl, at high speed, beat together the egg yolks and the remaining sugar until pale yellow and creamy looking.
  4. Mix in the flour mixture. Now, use a whisk to slowly whisk in the warm eggnog, then mix in the butter and finally, fold in the egg whites.
  5. Pour this into the prepared pan and bake at 325 degrees until the top is a nice light golden brown and the top is firm but still jiggles some when shaken, about 30 to 45 minutes.
  6. Let cool in the pan until completely cooled or refrigerate, then carefully use the foil to lift the whole thing out onto a board to cut into serving sized pieces. Dust with the powdered sugar/cinnamon/nutmeg mixture. Serve.

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Cranberry Apple Cake

Cranberry Apple Cake

Cranberry Apple Cake



I have always loved cranberries in anything. When I was a kid, my mom always got the canned cranberry sauce during the holidays. You know the kind…. it slithers out of the can with a juicy plopping noise and has ridges on it from the can. I loved it and would eat all of it when no one was looking (sorry, Steve) Know what? I still love it. But even more than that, I love other cranberry filled treats. Every year, I make homemade cranberry sauce (as well as having the plopping canned kind). I love to spice it up with orange zest and spices and use brown sugar instead of (or in conjunction with) white sugar. All of that adds so much depth to the sauce. So, years back, when I saw a recipe for Ina Gartens Easy Cranberry Apple Cake; a saucy fruit bottom covered by a dense cake, in a November issue of “Womans World” (I admit to a strange liking for that magazine even still), I cut that page out and knew I would make it someday.Well, it took me about 6 years or so, but I have finally made it. And, oh…..my…gosh…. I am totally in love!

You all know I don’t rhapsodize over foods that often. I’ll say, “this was wonderful” or even “this was amazing”, but then I leave it at that. But not this time.. This time I am telling you that you have got to make this cake. It looks so simple when you read the recipe and when you see the finished cake…. just a homey little cake. But once you try it, if you have any love for cranberries, you will find yourself planning out how to store many extra bags of cranberries this season so you can continue to have this year round. It is sooooo good! I’ll be making this for Thanksgiving, for Christmas, for groundhog day, for Herbert Hoovers birthday, when the groundhog sees his shadow (or when he doesn’t)Β  I changed this enough to make it more to my families liking. Not enough to warrant saying it’s no longer Inas recipe, but as uppity as it may sound to some, I honestly feel that what I did only made this better. The original recipe only called for cinnamon (and a fairly scant amount) in the fruit part. I added extra cinnamon, extra orange zest, some cloves and used dark brown sugar. I also used about 1/2 cup more of chopped apples. The cake part was also fairly plain, not that that’s a bad thing. But I added some extra cinnamon to it as well as some orange oil (you could use orange zest if you don’t have orange oil) and extra vanilla and that was enough to make it go from good to “yum!”. The cake is unleavened, so it’s dense like a pound cake. Ina always calls for extra large eggs, which I never have, so when I use one of her baking recipes, I sub in an extra yolk for every two extra large eggs. The sweet, moist cake combined with the sweet tart fruit is amazing. Throw some lightly sweetened whipped cream on it and it takes it totally over the top.

You know the drill…. but I really stress it this time! GIT TO COOKIN’!

Cranberry Apple Cake

  • 1 12 ounce bag fresh cranberries
  • 1 1/2 to 2 cups chopped tart apple (it called for peeled, I didn’t bother peeling.)
  • 1/2 cup dark brown sugar
  • 2 tablespoons orange zest
  • 1/3 cup orange juice
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 2 eggs, room temp
  • 1 cup sugar
  • 1 egg yolk
  • 1/2 cup unsalted butter, melted and cooled somewhat
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon orange oil (or 1 tablespoon orange zest)
  • 1/4 cup sour cream
  • 1 cup flour combined with 1/4 teaspoon salt and 1 teaspoon cinnamon
  1. Preheat oven to 325 degrees. Lightly grease a ten inch pie plate, if, like me, you don’t have that, use a DEEP 9 inch cake pan. Not the typical shallow kind but one at least 1 inch deep. Wilton makes them for a good price. You could also probably sub a 13×9 pan, but watch your bake time.
  2. In a medium bowl, combine the cranberries, apples, brown sugar, orange zest, orange juice,Β  cinnamon and cloves. Let sit while you make the batter.
  3. In a medium bowl, using a hand mixer on medium, beat the eggs for two minutes. Add in the sugar, butter, vanilla, orange oil (or zest), and sour cream. Beat just until combined.
  4. On low speed, add in the flour mixture. Beat just until combined.
  5. Pour the fruit mixture into the prepared pan. Smooth the top, then pour the batter over the top of the fruit. Smooth again.
  6. Bake at 325 for 55 to 60 minutes or until a skewer inserted in the middle comes out clean and the fruit is bubbly at the edges. Serve warm or at room temp. Then plan on making another. And another.

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Pineapple Upside Down Cake

Pineapple Upside Down Cake

Pineapple Upside Down Cake

 

This is going to be one of my shorter, less wordy posts. I know…ME… not long winded. What can I say? We all have our days… or in my case, our brief moments. It’s been a long difficult day, I’m totally pooped and I have a headache. But I lurves you all enough that I wanted to get this recipe up before the end of the day anyway. See how good I am to you? πŸ˜›

You know the drill… πŸ™‚

Love you all!!!!! <3

Pineapple Upside Down Cake

  • 1 20 ounce can pineapple slices in juice, drained and (you will use about 8 of the slices), slices lain on a paper towel and patted dry
  • 6 Maraschino cherries, drained (optional)
  • 1 2/3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 cup sour cream or plain Greek yogurt
  • 1 1/2 sticks unsalted butter, room temp
  • 1/2 cup firmly packed dark brown sugar
  • 1 cup sugar
  • 2 eggs, room temp
  1. Preheat oven to 350 and get out a 10 inch cast iron pan (you can sub a ten inch cake pan, but a cast iron pan is more traditional).Β  In a small bowl, whisk together the flour, baking powder and salt and set aside.
  2. In another small bowl, combine the sour cream or with the vanilla. Also set aside. πŸ˜€
  3. Melt 1/2 stick of the butter in the cast iron pan. Just toss the butter in the pan and shove it in the oven for a couple of minutes. When it is melted, sprinkle the brown sugar evenly over the butter. Lay the pineapple slices around the outer edge of the pan. You should be able to fit 6. Use 2 more, broken in quarters, in the spaces in between each slice.
  4. In a large bowl, combine the remaining stick of butter and the sugar. Beat at medium speed with a hand mixer for about 2 minutes; until light and fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Transfer over to a wooden spoon or rubber spatula- alternately fold in the flour mixture and the sour cream mixture (flour, sour cream, flour, sour cream, flour), mixing well after each addition.
  7. Spoon the batter over the pineapple slices and smooth it out.
  8. Bake at 350 for 25 to 30 minutes, or until it is golden brown and a toothpick inserted in the middle comes out clean.
  9. Immediately run a butter knife around the edges of the cake and then invert the pan onto a plate large enough to hold the cake. If any of the fruit sticks to the pan (if you are using a well seasoned pan, it shouldn’t, but…) just lift it out and place it on the cake.
  10. If you actually have any left over, cover well and store at room temp.

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Snickerdoodle Magic Cake

Snickerdoodle Magic Cake

Snickerdoodle Magic Cake

 


I think we all know by now that I tend to be late on trends. I am ornery, I am contrary, I am too darn independent for my own good and every time a food gets trendy, I mentally fold my arms over my chest, stick my nose up in the air, give a silent “hmmpphhh” and walk off until it’s no longer trendy. Which of course is a case of biting off my nose to spite my face (on THAT note, you know how most sayings got their starts in something that actually happened at one time? Well, I want to know who the heck bit off their own nose to spite their face and how the heck they even did that! What? That’s the way my mind works. I never claimed it was pretty in my head!) because then, by the time I come off my high horse and try something, everyone else is already bored with it.

But I think I may have gotten this one in under the wire. I am still seeing incarnations of “Magic Cake” all over the place. You can see different flavors everywhere you look. Except for one flavor. Snickerdoodle. I looked and looked to make sure and no one else had a Snickerdoodle Magic Cake. Woo to the Hoo for being first at something!

What is a Magic Cake, you ask? In theory,Β  the thin batter bakes up into 3 distinct layers. I say in theory because I tried twice and mine didn’t separate. Mind you, I used cream in this instead of milk thus the liquid that is fattier could have had something to do with that. But you know what? That’s ok. This is good as it is and I wouldn’t change it just to get layers. Layers, schmayers. Pahhh! Who needs ’em?! I ended up with a nice thick custardy layer that has a smidgen of a cakey layer on top, all of this flavored with the cinnamon sugar taste that makes you think of Snickerdoodles.

You know the drill…. πŸ™‚

Snickerdoodle Magic Cake

  • 4 eggs, separated
  • 3/4 teaspoon cream of tarter
  • 2 teaspoons vanilla extract
  • 3/4 cup sugar, divided
  • 2 cups heavy cream, lightly warmed
  • 3/4 cup flour, whisked together with 1 1/2 teaspoons cinnamon and 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup powdered sugar mixed with 1/2 teaspoon cinnamon for dusting the top of the cake
  1. Preheat oven to 325 degrees. Line an 8×8 baking pan with foil and lightly grease the foil.
  2. In a small bowl, at high speed, beat the egg whites with 1/4 cup of the sugar and the cream of tarter until stiff peaks form, about five minutes. Set aside.
  3. In a medium bowl, at high speed, beat together the egg yolks and the remaining sugar until pale yellow and creamy looking.
  4. Mix in the flour mixture. Now, use a whisk to slowly whisk in the warm cream (trust me; don’t use an electric beater. The mixture is soupy and will splatter EVERYWHERE.), then mix in the butter and finally, fold in the egg whites.
  5. Pour this into the prepared pan and bake at 325 degrees until the top is a nice light golden brown and the top is firm but still jiggles some when shaken, about 30 to 45 minutes.
  6. Let cool in the pan until completely cooled (I refrigerated mine because I have a thing for chilled custards), then carefully use the foil to lift the whole thing out onto a board to cut into serving sized pieces. Dust with the powdered sugar/cinnamon mixture. Serve.

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Coconut Lime Pound Cake

Coconut Lime Pound Cake

Coconut Lime Pound Cake

I was thisclose to getting my Autumn on and deluging you with Pumpkin, Apple and Maple recipes because…well, pumpkin. Pumpkin, apple and maple…oh my, pumpkin and apple and maple, oh my. You know you just said that sing song “Wizard Of Oz” style. Admit it.

But then, one night, while I was NOT sitting and watching Rocky II for the third time in as many weeks (I’m not a Stallone fan normally, but dayum, he was hot in that movie πŸ˜€ ) and looking through one of the 9000 cooking magazines I have, I saw this recipe. There was no way I could pass it up and definitely no way I could wait until the politically correct blogger time of early Summer or Spring to make this. I absolutely love the combo of coconut and lime and tend to use it often. I also love pound cake with a passion usually saved for Cheetos and Ho-Hos before they changed the recipe.

This is totally worth putting off Fall baking for a few days. Worth it enough that I wish I had gotten it out of the house and sent it to work with my husband because it’s evil as it stares it me and taunts me to eat just one more slice. The lime and coconut flavors blend so beautifully with neither overpowering the other. This has the quintessential pound cake crumb; moist, dense and tender with the bottom (what was the top in the pan) being crispy and crunchy like a good pound cake should be. I didn’t make any drastic changes from the cookbook/magazine recipe. I used lime juice in the glaze instead of just milk and I added zest in the cake batter because all it used originally was the juice and that was NOT acceptable. Must…have…zest. Also, I used a fair amount more vanilla extract. It also called for coconut in the cake and I don’t care for that, so buh-bye it went. Otherwise, still pretty much like the book.

You know the drill… πŸ™‚

Coconut Lime Pound Cake

  • 1 cup unsalted butter, room temp
  • 1/2 cup solid shortening, room temp
  • 2 1/2 cups sugar
  • 5 eggs, room temp
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut flavoring
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cream of coconut (not coconut milk; cream of coconut can be found with the cocktail mixers)
  • 1/3 cup lime juice
  • 2 tablespoons water
  • zest from one lime (about 2 tablespoons)
  • Lime Glaze-
  • 1 cup powdered sugar
  • 2 teaspoons milk
  • 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon coconut flavoring
  • toasted coconut for garnish
  1. Preheat oven to 325 degrees. Spray a 10 cup Bundt pan with cooking spray made for baking (Bakers Joy or Wiltons) or grease and lightly flour the pan.
  2. In a large bowl, beat together the butter, sugar and extracts until light and fluffy. Add in the eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine the flour, baking powder, salt and lime zest. In a measuring cup, combine the cream of coconut, lime juice and water.
  4. Alternately add the flour mixture, then the coconut mixture to the butter mixture, starting and ending with the flour (flour, coconut, flour, coconut, flour), beating just until combined after each addition.
  5. Pour into the prepared pan; smooth the top.
  6. Bake at 325 for 65 to 75 minutes or until a skewer inserted in the middle comes out clean. Cool in pan on a rack for ten minutes, then slide a knife around the edge of the cake and carefully turn out onto the rack to cool completely.
  7. When cool,Β  glaze the cake. To make the cake, simply combine all the ingredients in a small bowl and drizzle over the cake. Garnish with toasted coconut.

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Blueberry Raspberry Mascarpone Crumbcake

Blueberry Raspberry Mascarpone Crumb Cake

Blueberry Raspberry Mascarpone Crumb Cake

 

My gosh, can you believe it’s almost September!? Wasn’t it just yesterday you and I were whining that we wanted warmer weather and pool season and bikinis and…wait, I never would have whined about wanting bikinis. That must have been you.

Where was I? Oh yeah, September…you whining over bikinis. But yeah, what happened to Summer? It can’t really be almost Fall, can it? My last two school age kids started back to school on August 12th with one in his senior year and the other in Kindergarten. I know, I know, my kids are spaced rather strangely. Kindergarten and senior is nothing, though. I also have a 19 year old and three in their mid to late 20’s as well as 7 grandkids, three of whom are older than my kindergartener hehe.

Man, I can NOT stay on topic today, not that there was really a major topic going anyway. Do you do that? “Ooo, shiny thing!” your way through life? I get distracted easily. Crap, I just did it again. I give up

Berry season is almost over sobs cause I love berries and I had cartons of both blueberries and raspberries I wanted to use before they went bad, but I didn’t know what to make. So what do I fall back on when I’m unsure what to do? I go for the crumbs! C’mon, you know me. Give me streusel or give me death! Because…streusel. Crumbcakes call it crumbs, but we all know it’s streusel with a nickname.

I have a cookbook that I frequently take out from the library. This time around I think it’s about 17 weeks overdue. Sorry, library people! Honest, I’ll get it back there! I really need to buy my own copyΒ she says, channeling Captain Obvious The book is The Best Quick Breads by Beth Hensperger. I love this book (obviously). I have about 900 tabs in it for recipes I want to make, which is of course, why I keep forgetting to return it. One of them was for a Blueberry Cheese Crumbcake. I didn’t change a ton in this, but the changes I DID make made this so much more yummy. Sorry, Beth. No offense.

I used mascarpone instead of plain old boring cream cheese, plus I doubled the vanilla in the cake batter and changed the plain milk to buttermilk, as well as adding both some almond extract and a touch of lemon oil. Plus, I added vanilla in the mascarpone filling and a bit of lemon zest. and a smidgen of vanilla in the crumbs too. I also used raspberries as well as blueberries and probably doubled the recipe amount. Ok, so maybe I did make a few changes lol. Imagine that. This cake take a 10 inch springform pan, which I know some don’t have, but it’s worth the investment. I got a 3 pack of pans, 8, 9, and 10 inch, at Wal-mart, for under 15 dollars. They come in handy for more than just cheesecakes.

This is fairly easy to toss together and smells fantastic when baking. Because…well…crumbs…and mascarpone. Need I say more?

You know the drill πŸ™‚

Blueberry/Raspberry Mascarpone Crumb Cake

  • Mascarpone filling-
  • 8 ounces mascarpone cheese, room temp
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon flour
  • Crumb topping-
  • 1 1/4 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoon unsalted butter, cold and sliced thin
  • Cake-
  • 1/2 cup unsalted butter, room temp
  • 2/3 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon Boyajian Lemon Oil (or sub 1/2 teaspoon lemon extract)
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 pint blueberries
  • 1 pint raspberries
  1. Preheat your oven to 350 degrees. Grease and flour a ten inch springform pan.
  2. Make your cheese filling and set it in the fridge while you make the rest- In a small bowl, beat together the filling ingredients until smooth and well combined.
  3. Make your crumbs- In a medium bowl, combine the dry ingredients. Add in the butter and vanilla and cut it in with a pastry blender. What I like to do is use a pastry blender to cut it in, then when it’s fairly well combined, use my fingers to mix it more. The heat from your fingers will help make some of the crumbs a bit chunkier, which is a nice textural contrast in the topping.
  4. For the cake, in a large bowl, beat together the butter and sugar until creamy. Add in the eggs, one at a time, beating well after each addition. Then add in the extracts and beat well.
  5. In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture, alternating with the milk, to the butter mixture, beating until smooth and fluffy looking. Start and end with the flour, i.e., flour, milk, flour.
  6. Pour the batter into the prepared springform pan, then top with half of the berries. Top with the mascarpone filling, then the rest of the berries, Finally, sprinkle the top with the crumb topping.
  7. Bake at 350 for 60 to 70 minutes or until the top is light brown, the filling is set and the cake has started to slightly pull away form the edge of the pan.
  8. Cool for at least 30 minutes in the pan before removing the side for serving. Store leftovers in the fridge. This can be reheated gently in a slow oven or in the microwave for about 5 to 10 seconds per slice.

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Raspberry Amaretto Poundcake

Raspberry Amaretto Poundcake

Raspberry Amaretto Pound Cake



Not a fancy looking cake, is it? Trust me; you won’t care. I’ve never been a huge fan of layer cakes, even with the sweet tooth I have. I make them for birthdays and whenever I get a strange craving for one, which isn’t often. Then I eat one slice and no more, reminded of the fact that I don’t care for them. Too messy, too darn sweet. But give me a pound cake and I can chow down on that bad boy… or girl. I’ve never been proficient at identifying the gender of my pound cakes.

Totally off the subject of pound cakes and gender, I had a…fun…experience the other night. My husband and I were checking the pool the other night (we haven’t yet opened it for the year) because my son Jordan had said that it was full of tadpoles. Went up there with a flashlight and yep, our pool has become a froggie resort. I am pretty sure I heardΒ some lively Caribbean style music and saw one frog with a Mai Tai. Well, we looked, we got sad thinking of all the tadpoles who were going to have to die for the sake of cleaning the pool and then we left. Russ went first down the stairs. No problem. Then me. I got two stairs down the five stair deck, hit the third and “CRAAACCCKKK!!”. Suddenly, I was half airborne. I say half because as I was flying, I was also falling as that crack was the sound of the old poorly made staircase breaking. The stair went down, I followed, my bottom half slamming into the side of the stairs, my top half slamming into the next stair down as I tried to prevent myself from hitting head first into the next stair. Talk….about…pain. My R.N. husband was convinced for a bit that I had broken my leg. But it’s not. I do however have one whopper of a huge bruise on my right thigh and I walk like someone who has been hit by a bus… or a staircase. I feel about 95 years old right now lol.

So what’s my cure? Back to cake πŸ˜€ I had seen an Amaretto Pound Cake on Southern Living and wanted to try it. But I also love using fresh fruit any chance I get this time of year. I have a MAJOR love of Blueberries and Raspberries. Blueberries aren’t quite there yet in the stores; still expensive and still being imported from Chile. Raspberries are looking pretty good, though still not quite up to par in the way of sweetness. Baking takes care of that though (and pigging out on pound cake makes me forget that I am in pain). Baking fruit concentrates the sweetness plus you have the added sweetness of whatever is with it, in this case a moist, love almond scented and flavored pound cake. The raspberries do tend to break down in the batter, leaving holes, but again, you won’t care. This isn’t a fancy party cake, not something to serve to the Queen. This is a homey, comforting sort of cake to have with coffee, tea, as a midnight snack, after school treat, you name it. This is a nice densely crumbed cake, very moist and the almond flavor is wonderful.Β  Then you run into a nice tart raspberry with that almond flavor and oh my gosh, it’s yummy.

My changes from the original are the almond extract, the Fiori Di Sicilia (which I list as optional), the raspberries and the original called for scattering almond slices on the bottom of the pan before baking, but I didn’t want those, so I skipped it. I also changed the amounts for the glaze as when I made it, it made far too much and a good portion ended up dumped.

You know the drill…. πŸ™‚

Raspberry Amaretto Poundcake

  • 1 1/4 cups unsalted butter, room temp
  • 3 ounces cream cheese, softened
  • 2 1/2 cups sugar
  • 3 tablespoons Amaretto
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1/2 teaspoon Fiori Di Sicilia flavoring (optional)
  • 2 1/2 cups flour
  • 6 eggs
  • 2 cups fresh raspberries
  • Amaretto Glaze-
  • 1/2 cup sugar
  • 3 tablespoons butter
  • 3 tablespoons Amaretto liqueur
  • 1 tablespoon water
  1. Preheat oven to 325. Grease and flour a 12 cup Bundt pan and set aside.
  2. In a large bowl, combine the butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
  3. Gradually add the sugar, beating at medium speed until light and fluffy. Add the Amaretto and the extracts, beating well afterward. Gradually add the flour to the mixture, keeping the speed at low speed so you don’t end up looking like Casper The Ghost. Beat just until blended.
  4. Add the eggs, one at a time, beating just until blended after each one. GENTLY fold in the raspberries. You can’t avoid crushing some, but you can minimize the damage. Gently spoon batter into the prepared pan. When you have it in the pan, firmly bang the pan on a countertop to help remove any air bubbles.
  5. Bake at 325 for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
  6. When the cake is almost done, make the glaze- in a small pot, combine the glaze ingredients. Bring to a boil over medium heat and set aside until the cake is finished.
  7. Set the cake on a rack. Spoon the glaze over the top, a little at a time, letting it soak in each time. Use about half the glaze. Let the cake cool completely on the rack, then turn out onto a serving dish. Reheat the glaze and spoon the rest of it over the cake, again letting it soak in each time before adding more.

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Lemon Layer Cake With Lemon Cream Cheese Frosting

Lemon Layer Cake With Lemon Cream Cheese Frosting

Lemon Layer Cake With Lemon Cream Cheese Frosting



I could have SWORN Spring was here. The calendar says so, the Farmers Almanac says so, the fact that I had (key word…had) pretty Hyacinths blooming said so. But obviously God and Mother Nature are a wee bit confused. That or they were bored and figured playing a practical joke on all of us would be a good way to pass the time. I guess eating chocolate and watching reruns of House aren’t popular up there when you’re bored. Here in Kentucky, we had to cover all our budding fruit trees and plants in the hopes that the low temps of mid twenties we are supposed to get tonight won’t kill them. My Hyacinths were a lost cause though. The cold of last night already got them *sobs*

I was all prepared for warm weather baking however. Yes, I know that many of you think baking is insane in warmer weather but 1) I’m kind of warped that way and 2) it’s kind of my job… I can’t go on hiatus from April till October πŸ˜› So I still bake… I just change the theme. Pumpkin goes away (well, off the blog anyway. I love it so I still use it here at home), cranberries stay in the freezer and citrus, fresh herbs, and lighter foods (relatively speaking… I’m still me, after all) get made. So I had my mind set on lemon and I’ll be darned if I change it because God didn’t want to watch House or maybe play Rummy with Gabriel.

This is one yummy cake. The recipe in it’s original form comes from a Better Homes And Garden magazine I have. I didn’t change much, just added vanilla, almond and lemon extracts to both the cake and two of those to the frosting, used my own lemon curd recipe (theirs called for a cornstarch custard and to me, that’s just not the same) and didn’t do the caramelized lemons they called for. I just used sugared lemons. Easier, still deliciously edible if one swings that way and did I mention easier?

You know the drill…. πŸ™‚

Lemon Layer Cake With Lemon Cream Cheese Frosting

  • Cake-
  • 1 batch of Lemon Curd or one cup of store bought lemon curd (but I’ll cry if you use store bought. There is NO comparison.)
  • 1 cup unsalted butter, room temp
  • 4 eggs
  • 2 1/3 cups flour
  • 1/2 tablespoon baking powder
  • 1/2 baking soda
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon Boyajian Lemon Oil (or an equivalent amount of lemon extract)
  • 1 cup buttermilk
  • Frosting-
  • 8 ounces softened cream cheese
  • 1/2 cup unsalted butter, room temp
  • 4 to 5 cups powdered sugar
  • 1/2 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Boyajian Lemon Oil
  • 1 teaspoon lemon zest
  • Garnish (optional)-
  • 2 thinly sliced lemons
  • 1 cup sugar (you won’t use it all, but it clumps from the moisture of the lemons so you need extra. The leftovers go great in tea.)
  1. Preheat oven to 350 degrees. Grease and flour 3 9 inch cake pans. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, beat the butter until creamy. Add in the sugar, extracts, lemon zest and lemon juice. Beat until well combined. Add in the eggs, one at a time, beating well after each one, scraping the bowl as needed.
  4. Alternate adding in the flour and the buttermilk, starting and ending with the flour (flour, buttermilk, flour, buttermilk, flour), beating just until combined after each addition. Divide the batter between the 3 prepared pans.
  5. Bake at 350 for 25 to 28 minutes. The tops should be golden brown and spring back when touched. Cool in the pans for ten minutes, then carefully loosen with a butter knife and invert onto a rack to cool completely.
  6. While cake cools, make frosting- Combine the cream cheese and butter in a large bowl. Beat well until smooth and creamy, scraping the bowl as needed. Add the extracts and beat until combined. Add in the powdered sugar, a cup at a time (unless you fancy looking like you just drove through a sand storm), beating well after each addition. Add just enough to get a good spreading consistency. When done, stir in the lemon zest.
  7. To assemble, lay one cake layer on your serving plate. Spread it with 1/2 cup of the lemon curd. Top with another layer; again spread with 1/2 cup of curd. Carefully place the top layer on, pressing down LIGHTLY to hold them together. Frost the top and sides of the cake with the frosting.
  8. For the garnish, JUST before serving (the sugar starts to melt and drip after while, so don’t do it until ready to serve), toss the lemon slices with the sugar until lightly coated. Do a few at a time or the sugar clumps and you get too thick of a coating on the lemon slices. Arrange them on the top of the cake. Serve.

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