Cinnamon Babka

This is a rich buttery yeast bread (almost cake or dessert), full of cinnamon flavor. It’s not hard to make, just takes a little time, and so worth the wait!

Cinnamon Babka

Babka Dough
1/2 cup whole milk (heat to 110°)
1½ tsp yeast
1/4 cup sugar
2 egg yolks (reserve egg whites, 1 for filling & 1 for top of loaf)
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp salt
4 Tbl butter, softened

Cinnamon Filling
1 cup brown sugar
1/4 cup flour
2 Tbl butter, melted and cooled
1 egg white
2 tsp cinnamon
1/8 tsp salt

In bowl of mixer with dough hook, pour heated milk. Sprinkle yeast over milk, sprinkle sugar over yeast, and let sit until yeast is activated and bubbly. Add egg yolks, egg, and vanilla; mix. Add flour and salt; mix about 3 minutes. Increase mixer speed to medium and softened butter in pieces, one piece at a time. Mix until butter is incorporated and dough smooth, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise until at least doubled (probably about 2 hours).

Mix cinnamon filling ingredients and set aside. Turn risen dough out onto well floured surface. Using enough flour so dough doesn’t stick, roll out into a 12″x16″ rectangle. Gently spread cinnamon filling evenly over surface of dough. Roll up starting from short side and pinch seam. Using a sharp knife, carefully cut all the way down the center of your dough cylinder (use flour on knife to help keep from sticking). Turn both halves of dough so filling is facing up. Twist one half over the other starting in the middle to the end (keeping cut edges facing up) and twist other end from center to the end. Tuck ends under and loaf together to length of loaf pan. Liberally grease loaf pan and carefully lift loaf into pan. Cover and let rise about 1½ hours.

Preheat oven to 350°. Lightly beat the one reserved egg white until frothy. Gently brush over risen loaf and sprinkle with cinnamon sugar if desired. Bake about 45 minutes. Cool in pan on cooling rack about 20 minutes, remove from pan and cool completely for clean, neat slices.

Cinnamon Babka 1  Cinnamon Babka 2

Cinnamon Babka 3  Cinnamon Babka 4

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Chocolate Orange Fudge Cake

A rich, fudgy, moist chocolate cake with a hint of orange. I put gauche on top but next time I will just sprinkle it with powdered sugar. The cake can totally stand alone with it’s incredible flavor. You might want to grab some vanilla ice cream and a glass of milk!

chocolate-orange-fudge-cake

chocolate-orange-fudge-cake-2

1 Devil’s Food cake mix
1 cup sour cream
1/2 cup oil
1/2 cup water
4 eggs
1 (small) pkg instant chocolate pudding
2 Tbl fine orange zest
1/4 cup orange juice
1 tsp cinnamon
1 (12oz) pkg semi sweet chocolate chips

Preheat oven to 350°. Spray and flour a bundt or tube pan. Combine cake mix, sour cream, oil water, eggs, pudding mix, orange juice, orange zest, and cinnamon. Mix with electric mixer on low until blended. Beat on medium for 4 minutes. Pour into prepared baking pan. Bake for 50-60 minutes or until toothpick comes out clean. Cool in pan for 15 minutes, invert onto cooling rack and cool completely. To serve, sprinkle with powdered sugar or drizzle with glaze if desired.

Other Ways to get Your Chocolate Fix:

Chocolate Nutella Granola     Brick Street Cafe Chocolate Cake 2

Double Chocolate Cake Doughnuts     Chocolate Snack Cake

Chocolate Fudge Pie     Brownie Cookies with Chocolate Fudge Frosting

Chocolate Zucchini Bread     Triple Chocolate Fudge Brownies

Chocolate Chocolate Chip Cinnamon Rolls 1     Chocolate Cupcakes with Chocolate Marshmallow

Double Chocolate Walnut Banana Bread     Chocolate Sheet Cake

Coconut Cake

This is an easy recipe that tastes sensational!

coconut-cake

1 white cake mix
2 eggs
1/3 cup oil
1½ cups cold milk
1 (15oz) can Coco Lopez Cream of Coconut (in mixer section at grocery store)
1½ cup whipping cream
1 cup coconut

Preheat oven to 350°. With electric mixer, mix cake mix, eggs, oil, and milk for 2 minutes. Pour into sprayed 9″x13″ baking pan. Bake for 28-32 minutes, until done in center. Remove from oven and poke all over cake with chopstick or skewer. Mix the cream of coconut and spoon all over the top of cake, letting it soak down into holes. Let cake cool to room temperature. Whip the whipping cream, sweeten with a little powdered sugar and spread evenly over top of cake. Sprinkle coconut evenly over top of whipped cream. Keep cake in refrigerator. Serve with berries or other garnish.

Brick Street Cafe Chocolate Cake

I am hoping to visit South Carolina someday, but for now I will settle for a big chocolate taste of the South. The Brick Street Cafe is in Greenville, SC and is famous for their cakes and pies. This recipe is said to be their cake named “The Best Chocolate Cake I’ve Ever Had”, it is definitely fudgy, chocolatey amazing!

Brick Street Cafe Chocolate Cake 2

Brick Street Cafe Chocolate Cake 1.jpg

Cake:
1 cup butter, softened
2 cups sugar
2 tsp vanilla
3 large eggs
2½ cups cake flour
1 cup unsweetened cocoa
2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 cup semisweet chocolate chips

Preheat oven to 350°. Liberally spray a bundt or tube pan. In large bowl with electric mixer, cream butter and sugar.  Mix in vanilla and eggs. Add cake flour, cocoa, baking soda, salt and buttermilk; mix thoroughly. Stir in chocolate chips. Pour into prepared pan and spread evenly. Bake 30 minutes, turn oven heat down to 325° and bake 30-40 minutes more. Test with cake tester. Cool in pan 15 minutes. Invert onto cooling rack and cool completely.

Chocolate Fudge Frosting:
1/2 cup butter
1/2 cup water
1 tsp vanilla
1 cup unsweetened cocoa
3½ cups powdered sugar
2-4 Tbl heavy cream

In sauce pan over medium heat, melt and stir together butter, water, and vanilla. Remove from heat and stir in cocoa. Stir in powdered sugar. Stir in cream one tablespoon at a time, to achieve a creamy yet pour-able frosting to spread over top of cake and run slowly down the side and puddle. There is a lot of frosting, you can put half on and wait a bit for that to set up and then pour the remaining over frosting over (microwave the remaining frosting a few seconds to get it liquid enough to pour).

Poppy Seed Cake

This is an easy throw together cake that looks simply beautiful. This is a revised version of our family favorite growing up. Revised because the original recipe uses a yellow cake mix and about four years ago cake mixes were downsized. So, this is it, new and improved. So moist and tasty, no frosting needed (or fork, pick up a piece and eat!). Of course, if you so desire, a drizzle of chocolate and a scoop of ice cream never hurts anything. Enjoy!

Poppy Seed Cake

1 yellow cake mix
1 (oz) pkg instant vanilla pudding
3/4 cup flour
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
5 eggs
1 cup sour cream
1/2 cup oil
1/2 cup pineapple juice
1/4 cup water
2 tsp almond extract
1/3 cup poppy seeds

Preheat oven to 350°. In a large bowl, whisk together cake mix, pudding, flour, sugar, baking soda, and salt. In another bowl, mix eggs, sour cream, oil, pineapple juice, water, and almond extract. Pour egg mixture into dry mixture and mix with electric mixer until well combined. Mix in poppy seeds. Pour into well sprayed bundt pan. Bake 55-60 minutes. Cool in pan 15 minutes. Turn out of pan onto cooling rack and continue cooling. Level the bottom with serrated knife (early taste treat!) for even surface to invert onto serving plate. Sprinkle with powdered sugar.

Other Bundts:

Intense Chocolate Bundt Cake   Peanut Butter Chocolate Chip Bundt Cake

Brown Sugar Pound Cake 2   Nutter Butter Snack Cake

Pumpkin Chocolate Chip Bundt Cake   Banana Cream Bundt Cake 1

Sensible Chocolate Cake

Happy National Chocolate Cake Day! If you didn’t know it, now you do, get out there and eat chocolate cake! Here’s my problem, I live in a small household now (less eaters), I have very little self-control, and I love to bake! It is a problem! Well, this cake recipe helps a little. If you make things smaller then there is less to eat, so very sensible. So, while you are out today looking for chocolate cake, go buy yourself two 6″ round cake pans and we’ll make smaller cakes together. It’s the sensible thing to do.

Sensible Chocolate Cake.jpg

Chocolate Cake
1/3 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/8 tsp salt
1/2 cup sour cream
1/2 cup milk

Preheat oven to 350°. With electric mixer, cream butter and brown sugar. Mix in egg and vanilla. Add flour, cocoa, baking soda, salt, sour cream, and milk. Mix until all ingredients are whipped together. Divide batter evenly into two sprayed and floured 6″ round baking pans. Bake for 25-30 minutes or until pick inserted in center comes out clean. Cool 10 minutes and remove from pans to cooling rack. Cool completely before frosting.

Nutella Buttercream Frosting
4 Tbl butter, softened
1/3 cup Nutella (chocolate hazelnut spread)
3 cups powdered sugar
1 tsp vanilla
3-4 Tbl milk

With electric mixer, whip butter and Nutella. Add powdered sugar, vanilla and milk one tablespoon at a time to desired frosting consistency. Spread frosting on top of first cake layer, place second layer over frosting and frost sides and top of cake.

Chocolate Snack Cake

This is a quick fix recipe for a moist, rich chocolate cake. It’s a great recipe for a 9″x9″ pan for times when you don’t need a full size cake. Throw in some mini chocolate chips and chopped nuts, slather with your favorite frosting, or dive right in and enjoy as is! Another favorite for a 13″x9″ size is Dark Chocolate Snack Cake.

Chocolate Snack Cake

1¾ cups flour
1 cup brown sugar
1/4 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/3 cup oil
1 egg
1 tsp vinegar
1 tsp vanilla
1/2 cup mini chocolate chips, optional
1/2 cup chopped nuts, optional

Preheat oven to 350°. In large bowl, whisk together flour, brown sugar, cocoa, baking powder, baking soda, and salt. In another bowl, whisk together milk, oil, egg, vinegar, and vanilla. Pour milk mixture into dry ingredients and whisk together until well combined. Stir in chocolate chips and nuts if using. Pour batter into sprayed 9″x9″ square baking pan (can sprinkle some chocolate chips and nuts on top too). Bake 30-35 minutes until center is done.

One Year Ago: Cornbread Yeast Rolls Cornbread Yeast Rolls

Two Years Ago: Mississippi Mud Cake Mississippi Mud Cake

Three Years Ago: Peanut Butter Cake with Fudge Frosting Peanut Butter Cake with Chocolate Fudge Frosting

Four Years Ago: Maple Apple Pie Maple Apple Pie with Walnut Streusel

Welsh Cakes

In my home growing up we had æbleskivers because of our Danish roots. These little cakes seem to be a close cousin, the Welsh version of a European pan cake. No special pan is needed as for the æbleskiver, just a griddle or fry pan. A perfect addition to a breakfast, brunch or tea.

Welsh Cakes

           Welsh Cakes 2       Welsh Cakes 3

1¾ cups flour
1 tsp baking powder
1/8 tsp salt
1/4 cup sugar
1/3 cup butter, cold
1/3 cup currants
1 egg, beaten
3-4 Tbl milk or buttermilk

Stir together flour, baking powder, salt, and sugar. Cut in butter. Stir in egg and add one tablespoon of milk at a time until dough just comes together. Roll out on flour surface to 1/4″ thickness. Cut into 2½”-3″ rounds. Heat griddle or pan to medium-low to medium heat, add butter or spray with non-stick spray. Add cakes to pan and cook about 3-4 minutes each side until golden and they have risen slightly. Watch closely to understand the correct heat and cooking time according to your griddle/stove and pan, you want the outside golden and the center cooked through. As cakes come off the griddle, spread with butter and sprinkle with sugar. Makes about 20 cakes.

One Year Ago: Peanut Butter Chocolate Chip Granola Cookies Peanut Butter Chocolate Chip Granola Cookies

Two Years Ago: German Chocolate Pie German Chocolate Pie

Three Years Ago: Banana Chocolate Chip Muffins Banana Chocolate Chip Muffins Scratch

Banana Snack Cake

With, how to use over-ripe bananas and make something sugar-free for my honey, as the question…this is the answer. It’s a healthy, sugar-free, low-calorie, moist, flavorful banana snack cake. Yes, my husband chooses not to eat sugar. You might be wondering how a sugaraholic/chocoholic gal and a sugar-free guy are married and work things out? Well, things are pretty good, we have it worked out and it will be 30 years in April. I eat as much sugary/chocolatey sweets as he eats tortilla chips…it’s magical!

Banana Snack Cake

1/2 cup butter, softened
1/2 cup unsweetened applesauce
1 cup Splenda No Calorie Sweetener
2 eggs
1¾-2 cups mashed ripe banana
1/2 cup buttermilk
1 tsp vanilla
1 cup all-purpose flour
1 cup wheat flour
1 cup old fashioned oats
1½ tsp baking soda
1 tsp salt
1/2 cup coconut (it is sweetened, a tiny cheat)
1 cup chopped walnuts

Preheat oven to 350°. In large bowl with electric mixer, cream butter, applesauce, and Equal. Mix in eggs, mashed banana, buttermilk, and vanilla. Add flour, wheat flour, oats, baking soda, and salt; mix just until combined. Fold in coconut and chopped nuts. Pour cake batter into sprayed 9″x13″ baking pan. Bake 25-30 minutes. Cool. Cut into 20 servings, approx 180 calories per serving. It is a very moist, flavorful, healthy cake!

The I don’t care about healthy, no sugar and calories version:
*Omit applesauce and add 1 cup butter total
*Replace Splenda with sugar
*Omit wheat flour and add 2 cups all-purpose flour total
*Add 1 cup chocolate chips
*Frost with Buttercream or Cream Cheese Frosting
*Please don’t be fooled that making these changes keeps the calorie count per serving at 180. ;o)

One Year Ago: Dark Chocolate Heaven Cake Dark Chocolate Heaven Cake

Two Years Ago: Caramel Filled Peanut Butter Brownies Caramel Filled Peanut Butter Brownies

Three Years Ago: Quick Dinner Muffins Quick Dinner Muffins

 

Red Velvet Brownie Cake

This is a combination of a brownie layer, red velvet layer, and my favorite fudgy frosting. Probably best served with a giant scoop of vanilla ice cream!

Red Velvet Brownie Cake

Brownie Layer:
1/2 cup butter, very soft
1 cup sugar
3 eggs
1 tsp vanilla
1/2 cup flour
6 Tbl unsweetened cocoa
1/4 tsp salt

Preheat oven to 350°. In bowl mixing by hand, cream butter and sugar. Add eggs and vanilla, mix well. Add flour, cocoa, and salt; mix just until combined. Spread in sprayed 13″x9″ baking pan.

Red Velvet Layer:
3 Tbl butter, very soft
1 cup sugar
2 eggs
1 Tbl unsweetened cocoa
1 Tbl red food color
1/2 cup milk
1 tsp vanilla
1¾ cup flour
1/4 tsp salt
2 tsp vinegar
1 tsp baking soda

In bowl with electric mixer, cream butter and sugar. Add eggs and mix well. In small bowl, make a paste with the cocoa and red food color; mix into creamed mixture. Add flour, salt, milk, and vanilla; mix well. In small bowl, add baking soda to vinegar; add to batter and mix well. Spoon red velvet batter over brownie batter in baking pan, gently spread evenly to completely cover. Bake 30-35 minutes until center is done. Cool completely.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over cake, a thick layer. Frosting will set up nicely in a wonderful fudge layer!

One Year Ago: Peanut Butter M&M Candied Popcorn Peanut Butter M&M Candied Popcorn

Two Years Ago: Sticky Pecan Cinnamon Roll Bundt Sticky Pecan Cinnamon Roll Bundt

Three Years Ago: Cinnamon Apple Cake w/Caramel Sauce Cinnamon Apple Cake 1