Bananas About Banana Walnut Cake


I was asked to make a banana cake with walnuts and cream cheese frosting. I decided to share the recipe with you. The secret to a good moist banana cake is ripe bananas. Try to plan ahead so you have ripe bananas. 
Ingredients:

3 cups flour 

1 teaspoon salt

1 1/2 baking powder

1 teaspoon baking soda

Whisk dry ingredients together and set aside. 

2 cups sugar

1 cup vegetable oil

3 eggs

2 teaspoons vanilla

5-6 ripe bananas, rough mash (chunky)

1 1/4 cup of chopped walnuts, more for sprinkling on top and around cake if desired

Preheat oven to 350 degrees. Prepare 2 nine inch cake pans or 3 eight cake pans with a spray (Bakers Joy) and line with parchment paper. 

Mix sugar and oil together. Blend well until combined. Add eggs one at a time and combine with oil and sugar mixture. Blend in vanilla. 

Slowly add dry ingredients to the wet ingredients. I usually blend in a third of the flour mixture at a time. Once the dry and wet ingredients are combined, stir in your mashed bananas. Lastly add your walnuts. I like to toast mine for a few minutes either in a skillet on the stove or under the broiler. It really brings out the flavor in the walnuts but this is completely optional. Just be careful not to burn them because burned walnuts do not taste good. Bake for  25 – 35 minutes until cake tester comes out clean. It all depends on what size cake pan you use. 

Cream Cheese Frosting:

2 8 ounce blocks of cream cheese, room temperature 

2 sticks of butter, room temperature 

3 teaspoons of vanilla

2 pounds of powdered sugar 10x is what I use 

Blend cream cheese and butter together. Add vanilla. Slowly add powdered sugar or you will be wearing it. Don’t ask me how I know!  😉  Frost cake and enjoy. Keep refrigerated and take out 20-30 minutes before serving. 

Perky Peach Coffee Cake

I like coffee cakes. I have been asked several times if I have one on my blog.  I don’t!  This is my first time making one and I don’t know what took me so long to get one on my blog. I hope you enjoy my Perky Peach Coffee Cake.


Ingredients for coffee cake:

1 cup sugar

1/2 cup butter (1 stick), softened

1 cup sour cream

2 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups  flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 (21-ounce) cans peach pie filling



Crumb Topping:

1/2 cup  flour

1/2 cup sugar

3/4 cup chopped pecans, optional

2 teaspoons cinnamon

6 Tablespoons butter


Heat oven to 325°F. Grease and flour 13 X 9 baking pan (I use spray with flour), set aside.

Combine sugar and butter in a bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla and almond extracts, continue beating until mixed well.  In a separate bowl, whisk flour, baking soda, baking powder and salt. Add slowly and mix at low speed until combined.

Spread half of batter into prepared pan. Spoon pie filling over batter. Spread the remaining batter over pie filling.

Whisk flour, sugar, pecans (if you are using) and cinnamon in bowl. Cut in 3 tablespoons of butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake 45-50 minutes until cake tester inserted in center comes out clean and topping is golden brown.


Captain’s Yummy Rum Cake

I have been making rum cakes for years. Some friends and clients think it’s my signature cake. There is a secret to a good rum cake and I am going to devulge my secret in this recipe.  The secret to a good rum cake is time and bathing your cake in 2 -3 rum glazes before you eat it. I typically make rum cakes 2 days before delivery. That gives me time to apply the glaze several times. When I am done glazing the cake, the final glaze is like the glaze on a glazed donut. Trust me, this is a great recipe, moist and rummy. As far as using alcohol in food, I would never use anything I would not drink, so use the good stuff please. 

  
Ingredients:

1 1/2 cups pecans, chopped corse

2 1/2 cups of flour

1  1/2 Tablespoons of baking powder

1 teaspoon of salt

1 1/2 cups of sugar

3/4 cups vegetable oil

1 package vanilla instant pudding, 3.4 ounce package

4 eggs

1/2  cup milk

1/2  cup dark spicy rum, I use Captain Morgan

2 teaspoons of rum extract or flavor

  
Glaze:

1 stick of butter

1 1/4 cup sugar

1/4 cup water

1/2 cup rum, I use Captain Morgan

1 teaspoon of rum extract or flavor 

  
  
Cake:

Preheat oven to 325 degrees. Prepare your bundt pan with cooking spray that includes flour. Spray bundt pan generously. Add chopped pecans on the bottom of your pan and set aside. 
Whisk flour, baking powder, and salt in a separate bowl.  In your mixing bowl, blend oil and sugar about 3 minutes. Add the flour mixture and combine, when it’s combined, add the vanilla pudding. While this is blending, combine eggs, milk, rum and rum extract. Add the egg mixture to the mixing bowl and combine. Pour evenly into your bundt pan and bake 50 – 60 minutes or until a tester comes out clean.   Prepare glaze before your cake is done baking. Remove from oven and poke holes in the bottom of your rum cake. I used a meat thermometer but you can use chopsticks, skewers or anything to poke holes in your cake. 

  
Glaze:

In a sauce pan, melt one stick of butter, water and sugar. Bring to a rolling boil and boil for 5 minutes, stirring constantly. Remove from heat and add rum and rum extract or rum flavor. Pour into bundt pan and let cake soak up the glaze while it is cooling. Cool for 30 minutes before flipping cake onto serving plate. You will want to use a plate with a lip so glaze does not spill out. Once 30 minutes have passed, flip cake out and prepare another glaze. Gently brush on glaze on cake, I used a silicon brush.  Make sure you brush glaze over entire cake, top, sides and the inner hole (center).  Repeat glaze step again once the cake has soaked up the glaze. You will be brushing this glaze all over the cake until it has absorbed into the cake. Be careful not to brush off the pecans. Be gentle!  This step takes several times and can take a few hours of brushing cake and letting it rest and coming back to the brush the glaze on again. This is why I like to make ahead a day or two in advance.  Repeat glaze one  more time if desired. Store in an airtight container. 

  
Every year I make this man, my friend Pat, a rum cake for his birthday. 

  

I always tell my clients not to eat and drive!  😉  Enjoy!

 Luscious Lemon Pound Cake

I love lemon desserts. So light and refreshing. I love pound cakes. Moist and yet not too sweet with layers of frosting. 

Ingredients:

2 sticks of butter, room temperature 

1 teaspoon vanilla

1 1/2 teaspoons lemon extract*

2 3/4 cups flour

1 teaspoon salt

1 teaspoon baking powder

3 cups sugar

6 eggs, I used extra large, room temperature

1 cup of sour cream

*for a bold zesty taste of lemon, add the zest and juice of one lemon, in addition to the lemon extract

Preheat oven to 325 degrees.  Spray a bundt pan with nonstick and flour combination.  In a bowl whisk together flour, flour and baking powder.

In a mixing bowl, beat butter, sugar, and extracts till creamy. If you are adding zest and lemon juice, do so now. Add eggs one at a time. Add half of the flour. Add the sour cream, finish with the remaining flour mixture.  Pour into bundt pan and bake for 65  – 75 minutes, or until tester comes out clean. Cool cake in pan for 25 minutes and place on cooling rack until cake is completely cool before adding the glaze. My cake was baked in a Pampered Chef Bundt pan. 

  
  Beautiful Classic evenly browned bundt cake. 
 
A perfectly glazed Luscious Lemon Pound Cake. 

Glaze:

1 cup powdered sugar

1/2 teaspoon lemon extract

2 – 3 Tablespoons of milk or half and half*

Mix well and pour over cooled cake. Enjoy!

   
 

Dig in!

Joan’s Apple Cake

I am very happy to present January’s Food Blogger of the Month, Debbi Horseman Powers. Debbi may look familiar, she sent in the delicious Pumpkin Muffin recipe in November. This recipe is a vintage recipe, I love those. Joan’s Apple Cake is named after Debbi’s Mother’s friend, Joan Dobie. Supposedly this is a recipe from an old Kansas City restaurant, Stephenson’s Apple Orchard. This recipe has been prepared in Debbi’s family kitchen since 1968. You might notice that there is not any liquid in the recipe. That is not a mistake. I made this cake and it is fabulous. Thank you again Debbi for sharing this wonderful recipe with us.

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Debbi Horseman Powers

Ingredients:
2 cups sugar
1 cup shortening
2 eggs
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoon cinnamon
1 Tablespoon lemon juice
5 cups diced apples
1/2 cup black walnuts, chopped

Mix ingredients in order in glass pan, 13 x 9. Bake 1 hour at 350. Spread icing on top while cake is still warm.

Icing

3 Tablespoons cream or condensed milk
3 Tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla

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Boozy Birthday Black Forest Cake


Hard to believe that one year ago today, I published my first post on my blog. One year! Where did the time go? It has been a very fun year, making great recipes, but more importantly, great friends. You make my job fun! Before I start with my recipe, there is one special person I need to acknowledge, Amy Mustachio, from Crumbs In My Mustachio. Amy asked me to join a group of bloggers that were doing a cake series. I was very flattered and thrilled. When that cake was published, I officially became a food blogger. Amy, you have been a great friend and I can’t thank you enough for all of the help and support you have given me. My baking sister in spirit all of the way. XOXO. It’s been a fun adventure. To honor my German heritage, I made a delicious Black Forest Cake, a little booze to celebrate 😉🎉🎈🎊. ❤️❤️❤️. However, this could be made very easily and still taste yummy if you prefer not to add the alcohol.

Chocolate Cake
Ingredients:
1 3/4 cups flour
2 cups sugar
3/4 cups premium unsweetened baking cocoa, such as Ghiradeli’s (do not use Hershey’s or Nestles)
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
2 eggs
1 stick of unsalted butter, melted
1 cup buttermilk, please use real buttermilk
2 1/2 teaspoons pure vanilla extract
8 ounces of very hot coffee

Preheat oven to 350. Spray pans with Bakers Joy. Line bottom of 8″ cake pans with parchment paper. Spray bakers Joy on top of parchment paper.

In a mixing bowl, blend all of the dry ingredients together with wire whisk attachment. In a separate bowl, combine eggs, buttermilk and melted butter. Add the wet ingredients to the dry. Mix well. Add the hot coffee. Blend and add vanilla. Divide batter equally between your 2 pans. Bake for 30 – 35 minutes. Cool on cooling rack completely before removing from pans. Cool completely before filling and frosting.

Boozy Cherry Filling
Ingredients:
1 12 ounce bag of cherries
1/4 cup water
1/4 – 1/2 cup of sugar
1 Tablespoon of cornstarch
1 shot of cherry brandy, I used Kirschwasser

Place cherries in a pan, with water and sugar. Bring to a boil and reduce down. Check for cherry pits, I had several! Sift in cornstarch and add in cherry brandy. Let cool completely before filling cake. **Double this recipe if you would like to have it on the top of your cake instead of the chocolate curls. This can be made a day before your cake and refrigerated. I highly recommend making this the day before. This should be thick like jelly.

Boozy Whip Cream Frosting
Ingredients:
1 quart of heavy whipping cream
1 shot of cherry brandy, Kirschwasser
1 to 1 1/2 cups of powdered sugar

Place mixing bowl and attachment in refrigerator for a minimum of 20 minutes. Beat whipping cream and brandy until stiff peaks have formed. Add one cup of powdered sugar and mix. Taste to see if you want it sweeter.

Chocolate Curls
2 large chocolate bars, Ghiradeli’s or Hershey’s
I sharp peeler

Candy bars need to be room temperature. Using peeler, make chocolate curls for top and side of cake.

Jumbo maraschino cherries for garnish, optional

Assembly:
Make a dam with whip cream. Add cherry filling. See photo. Place top layer of cake on top of bottom layer. Frost with whip cream. Add chocolate curls to top and sides. Add maraschino cherries if desired. Store in refrigerator.

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I did a little research on Black Forest Cakes. What I learned is the cake is always chocolate, it’s always frosted in whipped cream and cherries must be showing on the cake. I hope you enjoy my Boozy Birthday Black Forest Cake.

Peachy Cream Angel Cake

I love peaches. I grew up eating them all summer long. My Nana had a peach tree in her backyard in California. This is a quick, semi-homemade dessert I think all peach lovers will love.

Ingredients:
1 Angel food cake, I used store bought but if you want to knock one out – do it!
5-6 large ripe peaches, sliced
1 cup of sour cream
1/2 tsp of cinnamon
1/2 tsp of almond extract
4 Tablespoons of milk, I used whole
4 Tablespoons of powdered sugar, more or less to taste

In medium size bowl, mix sour cream, cinnamon, extract, milk and powdered sugar. Mix well until everything is incorporated with no lumps.

Slice peaches right before serving. Slice Angel Food Cake into slices. Plate cake. Add a little bit of creamy cream mixture to cake. Add peach slices and drizzle more creamy cream on to peaches and cake. Serve immediately. Enjoy!

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