In my opinion, which matters little to you I'm sure, there is no dessert better than a delicious homemade cake. Whether a fancy cake after a delicious meal or a delightful coffee cake enjoyed with family and or friends, cakes are universally enjoyed. Try these delicious recipes for delightful desserts!
BASIC CAKE BATTER (ALMOND CAKE INSTRUCTIONS INCLUDED)
4 large eggs
1 1/3 cups sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted and cooled
1/2 cup canola oil
1 tsp vanilla
3 cups all-purpose flour
1 carton (8-oz) sour cream
In a large mixing bowl with electric mixer on medium-high speed, beat the eggs until foamy. Gradually beat in the sugar, then the baking powder, baking soda, and salt; beat 1 minute. Beat in the butter, canola oil, and vanilla. Lower speed to low and beat in the flour in three additions alternately with the sour cream in two additions. Beat just until blended.
VARIATION AND BAKING INSTUCTIONS
Almond Cake:
3/4 cup whole natural almonds, chopped
1 tsp almond extract
Preheat oven to 350 degrees.
Grease and lightly flour two 9-inch round cake pans.
Spread the almonds in a singe layer on a baking sheet and bake for 8 minutes to toast. Allow to cool while making above batter, using almond extract instead of the vanilla. Sprinkle the almonds evenly between the two cake pans. Gently pour the batter over the almonds spread in the pans.
Bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean. Allow to cool in pans on wire racks for 10 minutes. Run a knife gently around edges of cakes and invert onto the wire racks to cool completely. Frost cake with your favorite frosting.
EASY CINNAMON RAISIN COFFEE CAKE
1/3 cup raisins
1/4 cup chopped pecans
1/4 cup sifted powdered sugar
1/4 cup butter, softened
1 tsp ground cinnamon
1 tsp vanilla extract
1 can (8-count) breadstick dough
1/2 cup sifted powdered sugar
2 tsp milk
1/4 tsp vanilla extract
1/4 cup chopped pecans
Preheat oven to 350 degrees.
Mix raisins, 1/4 cup chopped pecans, 1/4 cup powdered sugar, butter, cinnamon, and vanilla together in a small bowl.
Without separating, unroll the bread dough onto a work surface. Spread the raisin mixture evenly to within 1/2-inch of the edges. From the long side, fold the dough in half; seal edge. Stretch the dough gently into a 24-inch long strip and twist slightly. Shape into a circle on an ungreased cookie sheet; seal the ends.
Bake, covered with some foil, for 20 to 22 minutes or just until golden brown. Allow to cool slightly.
In a small bowl mix the 1/2 cup powdered sugar, milk, and 1/4 teaspoon vanilla extract until smooth. Drizzle the glaze over the coffee cake and sprinkle with the chopped pecans.
Yields 8 servings.
Enjoy!
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About the Author
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com
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