Grapefruit Yogurt Cake

Grapefruit Yogurt Cake
from Barefoot Contessa
(Aubrey loves to cook too!)

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain whole-milk yogurt (I used light vanilla)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 tsp grated grapefruit zest (approximately one large grapefruit or 2 small)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup powdered sugar
2-3 tablespoons freshly squeezed grapefruit juice


Preheat the oven to 350 degrees. Grease a bread pan. Line the bottom with wax paper.

Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Poke lots of tiny holes in it with a toothpick. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the powdered sugar and grapefruit juice glaze and pour over the cake.

Decadent Chocolate Bundt Cake

Decadent Chocolate Bundt Cake
from Rachel Leavitt's blog

1 dark chocolate cake mix
1 small box instant vanilla pudding
1/3 cup milk
1 egg
1 16 oz. sour cream
1 12 oz. bag chocolate chips

Mix all together and pour into a greased and floured bundt pan. **will be much thicker than a traditional cake mix Bake at 350 degrees for 50min.-1 hour. When ready to serve, dust with powdered sugar.

Robin's Brownies

Robin's Brownies

3/4 cup soft butter
2 cups sugar
4 eggs (room temperature)
1 1/4 cup flour, sifted
1/4 cup cocoa spooned into cup
1 tsp. vanilla

Heat oven to 350. Grease 9x13 inch pan. Cream butter, sugar, and eggs. Add sifted flour and cocoa to the creamed mixture, then add vanilla. Bake 20-30 minutes (or until edges of brownies come off the edge). Do not overbake! Let it cool. Sprinkle with powder sugar or cover with icing.

Coffee Cake recipe

Coffee Cake recipe

From the kitchen of Silvia Winert

Kevin brought this recipe home from work, we all like it.

½ lb butter

2 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla extract

2 cups flour

¼ tsp salt

1 tsp baking powder

2 tsp cinnamon

4 tbsp brown sugar

¾ cup chopped pecans

Combine and cream butter, sugar and eggs. Mix sour cream and vanilla and set aside. Alternate adding the sour cream mixture and the dry mixture the creamed ingredients until all is combined. Spoon half of the cake mixture into a Bundt pan, spoon cinnamon mixture onto cake batter. Spoon the remainder of cake batter into pan. Bake at 350 for 60-65 minutes. Cool on rack.

Mandarin Orange Cake

Mandarin Orange Cake

From the kitchen of Silvia Winert

1 Pillsbury Plus yellow cake mix

1 can mandarin oranges, drained

1 (20 oz.) can pineapple tidbits with juice

1 large Instant vanilla pudding mix

1 (12 oz) Cool Whip

Make cake following directions on the box, but use only 2 eggs. Add drained mandarin oranges to the batter. Bake 15 minutes at 350 in a jelly roll pan. Cool

Topping

Mix instant pudding with pineapple; add Cool Whip and stir. Spread over cooled cake. Decorate with strawberry slices or chopped nuts and cut it into squares.

Lemon Cake

Lemon Cake

I got this recipe from a volleball mom (Shotsi) when Aubrey was a freshman in High School. Stephen, Grey and Aubrey like this cake, they say it is the best of all the lemon cakes I make for them.

2/3 cup water

1 pkg. lemon Jello (3 oz.)

1 pkg. yellow cake mix

1 Tbsp. lemon extract

4 eggs

2/3 cup Wesson oil

2/3 cup hot water

Put 2/3 cup hot water and mix with Jello. Beat eggs, then add cake mix, Wesson oil, water and Jello and lemon extract, mix slow. Put in oven and bake 45 minutes or until done @ 375. Glaze while hot.

Glaze

1 1/4 cup powdered sugar

1/4 cup lemon juice

I poke holes with a bamboo skwer. Mix the glaze ingredients well and pour over hot cake. When cool it has a nice glaze.

Carrot Cake

Emeril and Silvia's Carrot Cake

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract

1/2 cup blonde raisins

1/2 cup pineapple tidbits

1/2 cup grated coconut
3 cups grated carrots

1 cup chopped toasted pecans

(1/2 cup each coconut and raisins, optional)

PECAN CREAM CHEESE ICING:

8 ounces cream cheese
1 stick unsalted butter
1 (-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans ( I don’t use pecans in frosting)

Preheat the oven to 350 degrees F.

Butter three (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon and salt. Mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about two minutes. Fold in the nuts. Divide between the three cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 minutes to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

It can be baked in three layers or in a 9-by-13-inch baking pan — in which case cooking time will be 40 minutes to 45 minutes.

For the Frosting:

In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place one cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges. (I don’t put pecans in frosting)

Yield: 1 cake, 8 to 10 servings

This cake is a favorite in our house. I don't use pecans in the frosting, only in the cake.

Apple Coffee Cake

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Emeril's recipe

Cake Ingredients:

1 stick plus 2 teaspoons unsalted butter
1½ cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping Ingredients:

½ cup packed light brown sugar
½ cup all purpose flour
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze Ingredients:

½ cup packed light brown sugar
½ teaspoon vanilla extract
2 tablespoons water

Directions:

Preheat the oven to 350° F. Lightly grease a 13-by-9-inch glass baking dish with two teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs one at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 40 to 45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla and water, and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Yield: 12 servings

Stephen loves apple cakes, but he loves this one best

Tres Leches Cake

Tres Leches Cake

This recipe came home as a school project for Grey's Spanish class. The boys love it. I used Cool Whip so I can cover the whole cake and leave it in the fridge for them to eat it.

Cake:
5 large eggs, separated
1 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup unsalted butter
1 teaspoon vanilla extract

Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
2 cup heavy cream or whole milk

Whipped Cream

1 ½ cup heavy whipping cream

1/4 tsp vanilla

½ cup confectioners sugar

1-Preheat oven to 350 F. Grease and flour a 13x9 inch baking pan (I use a glass dish).

2-Sift flour and baking powder together and set aside.

3-Cream butter or margarine and sugar together until fluffy. Add eggs and vanilla, beat well.

4-Bake at 350 for 30 minutes. Pierce cake several time with a fork.

5-Combine the whole milk or heavy cream, evaporated milk and condensed milk together. Pour 1/2 of the milk mixture over the warm cake. When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

6-When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.