Cakes & Brownies – Page 3 – Rants Raves and Recipes

February 19, 2014November 14, 2014

Apple Cake and Streusel Topping

Apple Cake and Streusel Topping

What to do? With three apples on the way out in the fridge, not enough to make a pie, and a can of apple pie filling but no flaky pie dough. The answer – Apple cake and streusel topping.

This isn’t a traditional recipe since I’m using pie filling but it did come out fairly well, and with the streusel topping it’s great.

Ingredients for Apple cake and Streusel Topping

For the Cake:

2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1 can apple pie filling
1 cup suar
1 tsp cinnamon
1/2 cup butter melted
2 eggs
2 Tbsp butter to grease pan

For Streusel Topping

8 Tbsp butter melted
1/3 cup granulated sugar
1/3 cup brown sugar
pinch table salt
1 Tbsp cinnamon
1 3/4 cups all purpose flour
Powered sugar for topping (optional)

Directions for Apple Cake and Streusel Topping

Prepare the topping first. Place the sugars, cinnamon,salt and flour in a bowl and stir to combine. Pour the melted butter in and stir with a fork until all is combined and you have small pea sized pieces throughout. Don’t break the pieces any smaller, you want the clumps in the final product.

For the Cake:

You can make this in a mixer, but it works best with a large bowl and a large spatula.

Butter a 9 X 13 inch baking pan.

Preheat oven to 325°

In the bowl place the flour, baking soda, baking powder, salt, cinnamon and sugar into the bowl and combine. Add the pie filling and stir until all the flour mixture is combined, then add the melted butter and eggs and mix completely.

Pour into the baking pan and smooth out, sprinkle the streusel topping over the top covering the cake completely.

Bake for about 60 minutes or until a toothpick placed into the center comes out clean.

Remove from the oven place on a wire rack and let cool completely. If you want it sweet sprinkle the powdered sugar over all.

Here are few items to help make this recipe:
Anchor Hocking Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

Even with the cinnamon, it’s apples and crunchy sweet stuff, I love it! 5 paws.

Apple Cake and Streusel Topping

2014-02-17 19:57:57

Yields 16

Write a review

Save Recipe

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

For the Cake

2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1 can apple pie filling
1 cup suar
1 tsp cinnamon
1/2 cup butter melted
2 eggs
2 Tbsp butter to grease pan
For Streusel Topping
8 Tbsp butter melted
1/3 cup granulated sugar
1/3 cup brown sugar
pinch table salt
1 Tbsp cinnamon
1 3/4 cups all purpose flour
Powered sugar for topping (optional)

Instructions

Prepare the topping first. Place the sugars, cinnamon,salt and flour in a bowl and stir to combine. Pour the melted butter in and stir with a fork until all is combined and you have small pea sized pieces throughout. Don't break the pieces any smaller, you want the clumps in the final product.

For the Cake

You can make this in a mixer, but it works best with a large bowl and a large spatula.
Butter a 9 X 13 inch baking pan.
Preheat oven to 325°
In the bowl place the flour, baking soda, baking powder, salt, cinnamon and sugar into the bowl and combine. Add the pie filling and stir until all the flour mixture is combined, then add the melted butter and eggs and mix completely.
Pour into the baking pan and smooth out, sprinkle the streusel topping over the top covering the cake completely.
Bake for about 60 minutes or until a toothpick placed into the center comes out clean.
Remove from the oven place on a wire rack and let cool completely. If you want it sweet sprinkle the powdered sugar over all.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

November 29, 2013January 27, 2015

Autumn Cheesecake

I had a friend ask if I could make her a dessert for her family for the day before Thanksgiving. She had relatives coming into town on Wednesday and was planning a big dinner. The first couple of ideas that came to mind would have required her to bake or prepare in some way so I crossed them off my list. I thought of Tiramisu, but she was making a coffee gravy brisket so that would have been too much coffee. I finally settled on an Autumn Cheesecake, it’s not a traditional Thanksgiving dessert and so it won’t compete with the next days offerings, yet it still is festive.

It is a fairly easy to make recipe, with great results.

Autumn Cheesecake Ingredients

For the crust

8-9 Graham crackers finely chopped to crumbs = 1+ cups
1/2 cup very finely chopped pecans
3 Tbs Sugar
1/2 tsp cinnamon
5 Tbs butter melted

For the Batter

2 -8oz packages cream cheese softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla

For the apple layer

7-8 baking apples (ie: Granny Smith)
1/2 cup sugar
3/4 tsp cinnamon

For the topping

4-5 Tbs apricot preserve melted
1/4 cup chopped pecans (lightly toasted optional)

Directions for the Autumn Cheesecake

For the Apple layer:

Peel and core the apples and slice thinly add to the sugar and cinnamon and mix well until all the apples are coated. Set aside.

For the crust:

Preheat oven to 350°

In a small sauce pan melt the butter

In the food processor add the pecans and chop until very fine, add the Graham crackers and pulse until finely chopped and put mixture into a bowl. Add the butter and with a fork stir to combine, until all the cracker is wet with butter and no dry parts are still visible.

Place the mixture into the bottom of a 9 inch springform pan and press down to form a solid bottom crust. Place into the center of the oven and bake for about 10 minutes, remove to a wire rack to cool..

For the batter:

In the bowl of the mixer place the softened cream cheese and the sugar and on medium speed cream until well combined, scrape down the sides of the bowl and the blades of the mixer add the vanilla and on medium low add the eggs one at a time and continue to beat until each is well incorporated. Pour into the cooled springform pan and smooth the mixture level.

Apples:

Arrange the apples in decorative layer over the batter and then place the pan into the oven and bake for about 70 minutes.

Remove to a wire rack to cool.

In the mean time melt the preserve and once the apples a lightly cooled brush the preserve over apples to coat all and give a nice sheen to the top. Sprinkle the pecans over the apples. Now carefully run a knife around the edges of the cake to loosen from the sides of the pan and then cover and refrigerate for at least 5 hours, overnight even better.

Remove from the refrigerator about an hour before serving and remove the sides of the springform pan. Sit back and wait for the Ohhs and Ahhs!

I’m a very spoiled SAP (Scottish American Princess) and I don’t care for cinnamon, but the cheese and cake layers are divine! So a reluctant 5 paws for the effort.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Autumn Cheesecake

2013-11-29 19:11:43

Serves 8

Write a review

Save Recipe

Prep Time

50 min

Cook Time

1 hr 10 min

Total Time

2 hr

Prep Time

50 min

Cook Time

1 hr 10 min

Total Time

2 hr

Ingredients

FOR THE CRUST
8-9 Graham crackers finely chopped to crumbs
1/2 cup very finely chopped pecans
3 Tbs Sugar
1/2 tsp cinnamon
5 Tbs butter melted
FOR THE BATTER
2 -8oz packages cream cheese softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla
FOR THE APPLE LAYER
7-8 baking apples (ie: Granny Smith)
1/2 cup sugar
3/4 tsp cinnamon
FOR THE TOPPING
4-5 Tbs apricot preserve melted
1/4 cup chopped pecans (lightly toasted optional)

FOR THE APPLE LAYER

Peel and core the apples and slice thinly add to the sugar and cinnamon and mix well until all the apples are coated. Set aside.

FOR THE CRUST

Preheat oven to 350°
In a small sauce pan melt the butter
In the food processor add the pecans and chop until very fine, add the Graham crackers and pulse until finely chopped and put mixture into a bowl. Add the butter and with a fork stir to combine, until all the cracker is wet with butter and no dry parts are still visible.
Place the mixture into the bottom of a 9 inch springform pan and press down to form a solid bottom crust. Place into the center of the oven and bake for about 10 minutes, remove to a wire rack to cool..

FOR THE BATTER

In the bowl of the mixer place the softened cream cheese and the sugar and on medium speed cream until well combined, scrape down the sides of the bowl and the blades of the mixer add the vanilla and on medium low add the eggs one at a time and continue to beat until each is well incorporated. Pour into the cooled springform pan and smooth the mixture level.

APPLES

Arrange the apples in decorative layer over the batter* and then place the pan into the oven and bake for about 70 minutes.
Remove to a wire rack to cool.
In the mean time melt the preserve and once the apples a lightly cooled brush the preserve over apples to coat all and give a nice sheen to the top. Sprinkle the pecans over the apples. Now carefully run a knife around the edges of the cake to loosen from the sides of the pan and then cover and refrigerate for at least 5 hours, overnight even better.
Remove from the refrigerator about an hour before serving and remove the sides of the springform pan. Sit back and wait for the Ohhs and Ahhs!

Notes

8-9 Graham crackers equals approximately 1+ cups

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

November 14, 2013November 17, 2014

Rum & Coke Pound Cake

I’m always on the look out for inspiration and ideas to create new recipes, and strolling around the net the other day while researching pound cake I came across a number of different recipes that utilized carbonated beverage of various flavors into the cake. Certainly an interesting addition but one I was hesitant to try. Then the other night while watching the TV I saw a commercial for rum and the idea began to work itself out in my head. I think the addition of rum to any number of recipes is a bonus The result is this recipe for rum & coke pound cake, which came out rather well, even if it’s not a traditional pound cake which was simply one pound each of sugar, butter, flour and eggs. Slightly less ingredients here, but still a moist dense cake.

Ingredients for Rum & Coke Pound Cake

1 1/2 cups softened butter
3 cups of granulated sugar
5 eggs
3 cups all purpose flour
1 pinch salt mixed into the flour
1 cup minus 2 Tbs Coca-Cola
2 Tbs Myers Dark Rum

Directions for Rum & Coke Pound Cake

Preheat oven to 325° with the rack in the center of the oven.

Take a bundt pan and lightly grease and flour the inside.* (see notes at end of directions)

In the bowl of the mixer place the softened butter and cream it until it is light and fluffy.Then with the mixer on medium slowly add the sugar about a 1/2 cup at a time allowing each addition to completely combine before adding the next.

: add sugar about 1/2 cup at a time

Once the sugar is combined begin to add the eggs one at a time waiting until each egg is completely combined before adding the next. **

: add the eggs one at a time

Once the eggs have been added, with the mixer on low begin to add the flour and continue to mix until all the flour is incorporated. Now slowly add the rum and coke, allowing the liquid to thoroughly combine between each addition. Pour into the prepared bundt pan

Place into the center rack of the oven and bake for about 70 minutes until a tooth pick stuck into the center of the cake comes out clean. Invert on a wire rack and remove from pan and allow to completely cool .

* You can also use 2 5 X 9 inch loaf pans, dividing the batter equally between both, and adjusting the cooking time to 90 minutes or less

** All the big shot cooks on the telly break their eggs directly into the items they are cooking. It’s a good way to get shell into the product. A better way is to break each egg one at a time into a small bowl to insure you don’t have any shell broken off. You can then add them one at a time to the recipe or for larger quantities of eggs put them into a larger bowl to hold.

Here are a few items to help make this recipe:
Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish
KitchenAid KP26M1XNP5 Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl

I have to admit, YES I am a cake junkie so there’s really no surprise that I give this one 5 paws.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Rum & Coke Pound Cake

2013-11-12 20:20:09

a moist delicious dessert

Write a review

Save Recipe

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Ingredients

1 1/2 cups softened butter
3 cups of granulated sugar
5 eggs
3 cups all purpose flour
1 pinch salt mixed into the flour
1 cup minus 2 Tbs Coca-Cola
2 Tbs Myers Dark Rum

Instructions

Preheat oven to 325° with the rack in the center of the oven.
Take a bundt pan and lightly grease and flour the inside.* (see notes at end of directions)
In the bowl of the mixer place the softened butter and cream it until it is light and fluffy.Then with the mixer on medium slowly add the sugar about a 1/2 cup at a time allowing each addition to completely combine before adding the next.
Once the sugar is combined begin to add the eggs one at a time waiting until each egg is completely combined before adding the next. **
Once the eggs have been added, with the mixer on low begin to add the flour and continue to mix until all the flour is incorporated. Now slowly add the rum and coke, allowing the liquid to thoroughly combine between each addition.
Place into the center rack of the oven and bake for about 70 minutes until a tooth pick stuck into the center of the cake comes out clean. Invert on a wire rack and remove from pan and allow to completely cool

Notes

* You can also use 2 5 X 9 inch loaf pans, dividing the batter equally between both, and adjusting the cooking time to 90 minutes or less
** All the big shot cooks on the telly break their eggs directly into the items they are cooking. Its a good way to get shell into the product. A better way is to break each egg one at a time into a small bowl to insure you don't have any shell broken off. You can then add them one at a time to the recipe or for larger quantities of eggs put them into a larger bowl to hold.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/