Banana Oatmeal Crumb Cake

Banana Oatmeal Crumb Cake


This is a great tasting breakfast or afternoon coffee cake. Without the extra sweetness of sugary frosting it doesn't have the sugar crash that comes with heavier cakes. We made this as muffins (pictured) and as a cake, it's a versatile recipe and super easy to make. If you're making muffins, check for doneness after 30 minutes. 

Banana Oatmeal Crumb Cake or Muffins

Oatmeal Crumb Cake Ingredients :

3/4 cup all-purpose flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda

1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract

3/4 cup rolled oats
1/3 cup packed brown sugar
2 Tablespoons butter, melted
2 Tablespoons chopped walnuts
1/2 teaspoon ground cinnamon

 

Directions:

1. Stir together flour, 1 1/3 cups rolled oats, salt, and baking soda.

2. In a large bowl, cream 1/2 cup butter with 2/3 cup brown sugar.

3. Beat in the eggs, then the bananas and vanilla.

4. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.

5. Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter, walnuts, and cinnamon together until crumbly. Sprinkle on top of batter in pan.

6. Bake in preheated oven at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until it tests done. Transfer to a rack to cool.

 

 

 

Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake


Perfect for breakfast or as a coffee cake, this wonderfully moist bundt cake is filled with a tasty brown sugar cinnamon swirl. Take it to any gathering or have it ready for a quick breakfast, it's a dessert sure to go fast!

Cinnamon Bundt Cake Recipe

Ingredients:

3/4 cup butter
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped walnuts


Filling Ingredients:

2 Tablespoons ground cinnamon
1/2 cup brown sugar

 

Directions:

1. Preheat oven to 400 degrees F. Lightly grease one 10 inch bundt pan.

2. Cream butter and 1 1/2 cups white sugar until well blended.

3. Add eggs, mixing well after each addition. Stir in vanilla.

4. Add sour cream, beat well.

5. Add flour, baking soda, and baking powder and mix well. Stir in the chopped nuts.

6. In a separate bowl, mix the brown sugar with the cinnamon.

7. Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.

8. Bake at 400 degrees F for 8 minutes.

9. Lower heat to 350 degrees F and bake for an additional 40 minutes.

 

 

Strawberry Shortcake Recipe

Strawberry Shortcake


Nothing says summer like old fashioned strawberry shortcake. With a crumbly cake filled with sweet, sun kissed strawberries and fresh whipped cream; this recipe is a delightful taste of summertime in every morsel.

Strawberry Shortcake

Ingredients:


Cake Ingredients

2 quarts fresh strawberries, sliced
1 cup sugar
2 cups all-purpose flour
2 Tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
1 teaspoon vanilla extract
1/2 cup heavy cream


Topping Ingredients:

2 cups heavy whipping cream
1 teaspoon pure vanilla extract
2 Tablespoons granulated white sugar

 

Directions:

1. Combine strawberries and sugar; set aside for about an hour so a good amount of juice forms.

2. In a large bowl, sift together dry ingredients. Cut in butter until crumbly.

3. In another bowl, beat egg; add vanilla extract and cream. Add to crumb mixture, stirring only until moist.

4. Pat into a greased 8-in. square or round baking pan. Bake at 450 degrees F for about 15 minutes or until golden.

5. Remove from pan; cool on wire rack.

 

Directions for whipped cream:

1.  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.

2. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.

3. When chilled, beat the mixture until stiff peaks form.  The whipped cream will hold for several hours in the refrigerator.

 

To Serve:

1. Cut the cake in half and place the bottom half of the cake on a plate.

2. Top with half of the strawberries and whipped cream. Place the top half of the cake on the strawberries.

3. Top with the rest of the whipped cream and strawberries. If there is any juice from the strawberries, drizzle a little over the top of the cake.

 

 

 

 

Gooey Butter Cake

Gooey Butter Cake


This wonderfully simple cake is rich and gooey, without the need for frosting of any kind. Famous in St. Louis and sold in dozens of flavors there, the plain is still the all-time favorite choice. If you haven't had butter cake, this is a must-try St. Louis treat! If you have had it, this is the recipe for the gooey butter cake with the crackled top just waiting to be devoured.

Butter Cake Recipe

Cake Ingredients:

1 (18.5 ounce) package yellow cake mix
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract


Gooey Buttery Topping Ingredients:

1 (8 ounce) package cream cheese, softened
2 eggs
1/2 cup butter, melted
1 teaspoon vanilla extract
4 cups confectioners' sugar

 

Directions:

1. Preheat oven to 350 degrees F.

2. Mix cake mix, melted butter, egg, and 1 teaspoon vanilla until well blended.

3. Pat batter into a 9 X 13 inch baking pan.

4. Mix cream cheese, 2 eggs, butter, and 1 teaspoon vanilla with an electric mixer.

5. Slowly beat in confectioner's sugar. Mix well, then pour mixture evenly over cake layer.

6. Bake for 40 to 45 minutes. Cake will be gooey in center. Cool before serving.

 

 

 

Mafioso Chocolate Cake

Mafioso Chocolate Cake

Mafioso Chocolate Cake with La Famiglia Chocolate Frosting is just as rich as the Don himself. Surrounded by the best ingredients instead of bullets, this is the cake to serve for family gatherings (that don't involve illegal plotting and revenge).

While the secrets of La Famiglia remain shrouded in mystery, the recipe for their chocolate cake doesn't. Enjoy!

Mafioso Chocolate Cake Recipe

Ingredients:

1/2 cup Dutch process cocoa powder
3/4 cup boiling water
1 cup sour cream
1/2 teaspoon baking soda
2 cups sifted cake flour
1/2 cup butter
2 cups white sugar
3 egg whites
1 1/2 teaspoons vanilla extract
6 Tablespoons butter, softened
3/4 cup Dutch process cocoa powder
2 2/3 cups confectioners' sugar
1/2 cup milk
1 teaspoon vanilla extract

 

Directions:

1. In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.

2. In another small bowl, dissolve baking soda in the sour cream by stirring them together.

3. In a large bowl, cream the 1/2 cup butter and 2 cups sugar. To the butter and sugar mixture, alternately add the sifted flour and the cocoa mixture with the sour cream mixture. Beat until fluffy.

4. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.

5. Grease a 9x13 inch pan and pour the batter into it. Bake at 300 degrees F (150 degrees C) for 50 minutes. Frost with La Famiglia Chocolate Frosting (recipe below).

 


To Make La Famiglia Chocolate Frosting:

1. Cream 6 tablespoons butter or margarine in a small bowl.

2. Add 3/4 cup cocoa and confectioner's sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on the texture you want.

3. Blend in the vanilla. This yields about 2 cups of frosting.

 

 

 

Black Forest Cake Recipe

Black Forest Cake Recipe


This rich dark chocolate cake filled with cherries and decadent kirsch make it a cake that will impress even the most jaded foodies.

Black Forest Cake

Ingredients:

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

1/2 cup kirsch
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 Tablespoon kirsch
1 (1 ounce) square semisweet chocolate

 

Directions:

1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans with parchment paper circles.

2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined.

4. Pour into 2 round 8 inch pans.

5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes.

6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirsh.

7. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.

8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirsh.

10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

 

 

Tiramisu Cake Recipe

Tiramisu Cake


This is Tiramisu in cake form, an absolutely fabulous dessert for an elegant ending to an elegant meal. Coffee lovers will especially love this recipe, as it uses 3 different forms of coffee for flavor, without overpowering the dessert.

Tiramisu Cake

Ingredients:


Cake Ingredients:

1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 Tablespoon coffee flavored liqueur


Filling Ingredients:

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur


Frosting Ingredients:

2 cups heavy cream
1/4 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur


Garnish:

2 Tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

 


Directions:

1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans.

2. Prepare the cake mix according to package directions.

3. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

6. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.


Filling Directions:

1. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.


Frosting Directions:

1. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff.

2. Fold 1/2 cup of cream mixture into filling mixture.


Assembling the Cake:

1. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.

2. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.

3. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling.

4. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting.

5. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

6. To make the chocolate curls, use a vegetable peeler and run it down the edge of the

 

 

 

Peanut Butter Cake with Chocolate Frosting

Peanut Butter Cake


Peanut butter cup lovers will rave about this cake, it's a delicious peanut butter cake enrobed in rich chocolate frosting. A definitely distinctive flavor, peanut butter cake is everything you want in a cake including the chocolate!

Peanut Butter Cake

Ingredients:


Cake Ingredients:

1 cup all-purpose flour
1 cup plus 2 Tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
3/4 cup peanut butter 
1/2 cup shortening
1/2 cup semi-sweet chocolate chips (optional)
1 cup plus 2 Tablespoons milk
1 teaspoon vanilla extract
3 eggs


Frosting Ingredients:

2 cups confectioners' sugar
2 Tablespoons cocoa
8 Tablespoons (1 stick) butter
1/3 cup heavy cream
1/2 cup peanuts, salted 
2 teaspoons vanilla extract

 

Directions:

1. Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish.

2. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, chocolate chips (if using), shortening, milk, and vanilla.

3. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes.

4. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 30 to 35 minutes. Do not remove from pan to cool.

 

Frosting Directions:

1. Mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil.

2. Boil for 1 minute. Cool slightly.

3. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.

 

 

Yum Yum Cake

Ingredients:

1 box white cake mix
1 box instant vanilla pudding
1 cup milk
8 ounces cream cheese, room temperature
8 ounces Cool Whip
1 cup drained, crushed pineapple
chopped walnuts and shredded coconut

Directions:

1. Follow directions on cake mix box. Bake in a large pan (10 X 15 inch) for 18 to 25 minutes.

2. Mix together vanilla instant pudding, milk and cream cheese. Fold in Cool Whip and crushed pineapples.

3. Spread over cooled cake. Sprinkle walnuts and coconut over top of cake.

 

Orange Chiffon Cake

Orange Chiffon Cake


Chiffon cakes are light and airy, much like angel food cakes (but moister). This recipe is a 1950's classic, and has withstood the test of time. Perfect for springtime, this orange chiffon cake is a refreshing dessert that is perfectly sweet without being overwhelming.

Orange Chiffon Cake Recipe

Ingredients:

2 1/4 cups cake flour, sifted
1 1/2 cups granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large egg yolks, beaten
3/4 cup orange juice
1 1/2 Tablespoons orange juice
3 Tablespoons freshly grated orange zest
1 cup egg whites
1/2 teaspoon cream of tartar
5 Tablespoons unsalted butter, melted
1 1/2 Tablespoons heavy cream
3 cups confectioners' sugar, sifted

 

Directions:


For the chiffon cake:

1. Heat oven to 325 degrees F.

2. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl.

3. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest.

4. Whisk until smooth and set aside.

5. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form.

6. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes.

7. Increase oven temperature to 350°F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes.

8. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.

 

To make the frosting:

1. Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl.

2. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency).

3. Spread frosting over the entire cake.

 

 

 

Death by Chocolate Cake

Ingredients:

1 chocolate cake mix
1 small tub of Cool Whip
1 can of sweetened condensed milk
1 can of caramel topping
Heath bars (crushed)

Directions:

1. Bake the cake per the box instructions in a bundt pan. Place the cake on a large platter.

2. When the cake is done and while still hot, poke holes with a fork.

3. Pour sweetened condensed milk over the hot cake - it will soak in. Cool.

4. Pour caramel topping over top of cake and spread Cool Whip over the top. Sprinkle with the crushed Heath bars.

 

 

Rum Cake Recipe

Rum Cake


This rum cake recipe is made with the famous Bacardi rum. It's a crowd pleaser when you want something extra special for dessert. Top with whipped cream and berries or fruit slices for an elegant touch when serving.

Bacardi Rum Cake

Ingredients:


For the cake:

1 cup chopped pecans - substitute with chopped walnuts if preferred
Jell-o instant vanilla pudding - 4 serving pack
1 18.5 ounce box yellow cake mix (make sure the ingredients does not contain 'pudding' in it)
4 eggs
1/2 cup cold water
1/2 cup oil - vegetable or corn
1/2 cup dark Bacardi rum


For the glaze:

1/2 cup butter
1 cup sugar
1/4 cup water
1/2 cup dark Bacardi rum

 

Directions:

1. Mix all the other ingredients of the cake except the pecans or walnuts, and mix in blender for couple of minutes.

2. Grease a bundt pan.

3. Spread the pecans/walnuts at the bottom of pan. Pour the blended cake mixture over this.

4. Heat oven to 325 degrees F and bake the cake for 1 hour.

5. Just before cake is ready take prepare the glaze.

6. Take a pan and place on medium heat. Put in and melt the butter.

7. Put in the water and sugar. Allow to boil till sugar melts.

8. Turn off the heat and stir in the rum. The rum can release very hot vapor. Please be careful.

9. Once cake is ready, very gently pierce the entire cake using a fork.

10. Keep the cake on a big plate and pour the warm glaze slowly over it, allowing it to seep into the cake.

11. Let the cake stand for at least a couple of hours. There is no need to refrigerate this cake, but it will taste better chilled.

 

 

 

Banana Chocolate Chunk Cake

Banana Chocolate Chunk Cake Recipe


Chocolate and banana, the perfect blend! This cake recipe will be the hit of any gathering and gives even Ben & Jerry's Chunky Monkey ice cream a run for it's money for favorite dessert!

Banana Chocolate Chunk Cake Recipe

Ingredients:

Cake Ingredients:

1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3 squares semi-sweet chocolate, chopped
1 cup mashed, very ripe bananas

Frosting Ingredients:

1/2 cup (1 stick) butter, softened
1-1/2 cups confectioners sugar
3 squares semi-sweet chocolate, melted

 

Directions:

Cake Directions:

1. Preheat oven to 350 degrees F. Grease an 8-inch square pan.

2. At medium speed of an electric mixer, cream together the butter and sugar until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and sour cream.

4. Combine the flour, baking soda and chocolate. Add to butter mixture alternately with the mashed banana, stirring just until dry ingredients are incorporated.

5. Pour into prepared pan, and bake for about 30 minutes or until top springs back when lightly touched. Cool in pan on rack.


Frosting Directions:

1. Beat the softened butter until fluffy.

2. Gradually add the confectioners sugar and melted chocolate, beating until smooth.

3. Spread evenly over cooled cake.

 

 

Pumpkin Dump Cake Recipe

Pumpkin Dump Cake


Dump cake is popular and this variation takes it to a whole new level. Our pumpkin dump cake recipe is filled with moist pumpkin, aromatic spices and the wonderful texture of pecans in the mix. It's always a hit.

Pumpkin Dump Cake

Ingredients:

4 eggs, beaten
2 cups cooked pumpkin
1 1/2 cups sugar
12 oz. can evaporated milk
1 teaspoon salt
1/2 teaspoon cloves
1 teaspoon nutmeg
2 teaspoons cinnamon
1 yellow cake mix
1/2 cup chopped pecans
2 sticks melted butter

 

Directions:

1. Mix first 8 ingredients together. Pour into a 13x9 inch pan.

2. Sprinkle cake mix evenly over pumpkin mixture.

3. Sprinkle chopped pecans over the cake mix, then pour melted butter evenly over the cake mix.

4. Bake at 350 degrees F for 1 hour (or until lightly browned around edges). Serve with Cool Whip on top.

 

 

Pumpkin Roll Recipe

Pumpkin Roll Cake


This pumpkin roll recipe is the original moist pumpkin cake filled with a creamy, delicious filling and rolled so it looks as good as it tastes. The smell of pumpkin and spices as this bakes is one of those aromas that create memories, a smell that identifies a particular occasion or feeling it produces.

Pumpkin roll is the perfect substitute for pumpkin pie as a dessert and for cake when you want something special. A 1/4 teaspoon of allspice can be added to the pumpkin roll recipe if you prefer more of a spiced flavor, without overwhelming the pumpkin taste. Allow enough time for cooling and refrigeration, the wait is worth it!

Pumpkin Roll

Ingredients:


Cake Ingredients:

3 eggs
1 cup sugar
3/4 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons cinnamon
powdered sugar (needed for a towel, to keep the cake from sticking)


Cream Cheese Filling Ingredients:

1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons butter
1 teaspoon vanilla extract
Powdered sugar for topping

 

 Directions:

1. Preheat oven to 375 degrees F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.

2. In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg.

3. Add the egg mixture to the flour mixture and stir until well blended.

4. Spray a 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spread evenly.

5. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.

6. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.

7. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.

8. For the filling, stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.

9. After the roll has cooled, unroll it and spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.

10. Sprinkle with powdered sugar before serving.