Swedish Almond Cake

Swedish Almond Cake--more like a bar cookie than a cake. Crispy on the outside and chewy on the inside. Great almond flavor!

This…has to be one of my all time favorite Christmas treats. Eating it with a spoon doesn’t work so well, but if it did, I would definitely have it on my “Things Worth Eating With a Spoon” list.

You are going to love this recipe for its simplicity, but even more for its wonderful taste. My mother in-law got this recipe when she lived in Sweden and it became a huge family favorite.

I made several of these a few years ago and gave them as neighbor gifts for Christmas. One neighbor said that Continue Reading

“D” is for Dump Cake

Dump Cake

This is the second recipe celebrating Gavin learing the letter “D” this week in preschool.  I definitely prefer eating Dump Cake rather than Dirt Pie.

You have probably had this “cake” or something like it in the past.  It has four ingredients and, frankly, tastes just wonderful.  Plus it makes your house smell so good that you’ll be wishing there was a scented candle designed after it.  How do you think a candle named “Dump Cake” would sell? I’d buy it!

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Cinnamon Roll Cake

Cinnamon Roll Cake

This is the best cake I have ever eaten.  EVER!  If I believed in reincarnation, I would come back as this cake.  The recipe appeared a few days ago on “The Girl Who Ate Everything” and when I saw it my insides leapt for joy.

I have to admit, though, that cooking anything with this much butter was fairly intimidating, even for someone like me who was pretty much raised on pork fat and shortening.  I am no stranger to fats and oils.  Not bragging, just stating the facts.  I should probably follow up this post with 12 super healthy recipes to make up for this one lapse in good judgement.  But…wait till you taste this thing.  Gosh!

Update 9/26/2012. For a great Autumn twist on this cinnamon roll cake, try Pumpkin Cinnamon Roll Cake. Wildly delicious!

Cinnamon Roll Cake

Ingredients

    Topping:
  • 1 cup (2 sticks) real butter, softened
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon
  • 3/4 cup chopped pecans, (optional)
  • Cake:
  • 3 cups all-purpose white flour
  • ¼ teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 ½ cups milk
  • 1/2 cup (1 stick) real butter, melted
  • Glaze:
  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Set aside.
  3. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla.
  4. Once combined well, slowly stir in the 1/2 cup melted butter.
  5. Pour batter into a greased 9 x 13 inch baking pan.
  6. Drop topping evenly over cake batter by the tablespoonsful and use a knife to marble/swirl through the cake.
  7. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center
  8. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
  9. Serve warm or at room temperature.
http://tsgcookin.com/2010/09/cinnamon-roll-cake/

 

Cinnamon Roll Cake
 The culprits. Dang them. The salt went on walk about during the photo shoot, but he was back in time for the party in the bowl.
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Cinnamon Roll Cake
In a large bowl, put the softened butter (please, no margarine), brown sugar, flour, and cinnamon.
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Cinnamon Roll Cake
Add the pecans…or leave them out. Your choice.
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Whip them up together until well blended. Set aside.
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Cinnamon Roll Cake
Flour —check
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Cinnamon Roll Cake
Salt–check
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Sugar–check
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Baking powder–check
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Egg–check
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Vanilla extract–check
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Milk–check.
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Cinnamon Roll Cake
Everyone present and accounted for, Ma’am.
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Cinnamon Roll Cake
 Mix ingredients just until blended.
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Cinnamon Roll Cake
 With the mixer on low speed, pour in the melted butter slowly.
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Cinnamon Roll Cake
 Pour the batter into a buttered 9″ x 13″ pan.
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Cinnamon Roll Cake
 Spread the batter evenly in the pan.
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Cinnamon Roll Cake
 Okay, since I am posting these step-by-step photos nearly two years AFTER I posted this recipe, I need to make a clarification about this particular picture. I tried something new this time around with the topping. I softened it a little in the microwave before I put it on top of the batter. It was the same consistency as the batter and seemed to work okay. Generally the topping is thicker than the batter and may seem as though it is not blending well with the batter. Please note: Do not make marbling the topping and batter too much of a concern. There will be “clumps” of topping. That’s the way it is supposed to be. DO NOT over-mix the batter and topping together. Just swirl them together with a knife. Some of the topping will stay on top of the batter and some of it will go to the bottom of the batter and some of it will tunnel all the way through the batter, top to bottom.
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Cinnamon Roll Cake
 Normally, this would not look quite so soupy. Like I said previously, it still worked out okay.
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 Cinnamon Roll Cake
 This is a picture I took two years ago the first time I made this cake. You can see the difference between the stiffer topping and the other picture which shows a more liquid topping. (I got the topping in the other picture a little bit too warm in the microwave. I probably won’t use that method again.)
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Cinnamon Roll Cake
 This is the baked cake prior to adding the glaze. You can see the texture of the cake, with its hills and valleys. There are tunnels where the topping melted through the cake–excellent. You will also see that there are some lighter parts where there is only cake. Everything else is a mix of cake and topping, generally with the topping resting above and the cake below. Click on the picture to get an enlarged view.
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Cinnamon Roll Cake
 After the cake comes out of the oven, mix up the glaze. It comes together so easily.
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Cinnamon Roll Cake
Pour the glaze over the warm cake. Cinnamon, butter, sugar, butter, sugar, butter, butter, flour and a couple of other things.
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Cinnamon Roll Cake
So go make this cake.  Eat one piece and give the rest away.  The five forksful you eat right out of the pan when this thing is still warm from the oven does not count as your one piece.
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This is your piece…
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Cinnamon Roll Cake
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In the Beginning There was Sour Cream Pound Cake

Sour Cream Pound Cake

This is the first post in my new blog, that’s some good cookin’ and I am dedicating it to my Grandmother, Thelma Bates.  This is a very old family recipe for sour cream pound cake; one that my great grandmother used to make in a wood burning stove.  I can’t even imagine how that was possible.  How IS that possible?  I can see cooking meats and stews and biscuits, but a cake?  Maybe it worked well because of the simple ingredients, or maybe it worked well because about the only way to wreck this cake is by over-cooking it or using lite sour cream and fake butter.  But then, if you try to lighten up this heavenly wonder you deserve to have a wrecked, joyless, flop of a cake.

I have to confess, though, that one of my favorite things to do to this cake, when it comes out of the oven, is to sort of accidentally-on-purpose drop it on the counter.  Confused?  Well, the cake “falls” or collapses and gets kind of gooey and dense in the center.  On the really good “falls”, the center is almost like a custard filling.  Sigh.

Generally, I make this cake in a bundt pan.  Hmm…every time I say the word “bundt” I think of the movie “My Big Fat Greek Wedding”.  You remember the part about the bundt cake, don’t you?  If not, go somewhere and rent the movie and watch it while you are eating this cake.

 

Sour Cream Pound Cake

This is a "vintage" recipe, handed down from my great grandmother who used to bake this cake in a wood burning stove. I cannot even imagine attempting such a feat!

Ingredients

  • 3 cups all-purpose white flour (sift 3x)
  • ¼ teaspoon baking soda
  • 1 cup butter, at room temperature
  • 6 eggs, at room temperature, separate yolks and whites, reserve both
  • 3 cups white grandulated sugar
  • 2 cups sour cream (DO NOT USE "LITE" or "FAT FREE" SOUR CREAM)

Instructions

  1. Preheat oven to 350-degrees F. Grease and flour a bundt pan. Set aside.
  2. Stir the baking soda into the flour. Set aside.
  3. Cream butter and sugar.
  4. Add egg yolks, one at a time, mixing after each addition.
  5. Alternately add a little flour and a little sour cream to the butter/sugar/egg mixture, mixing after each addition. Be careful not to over-mix.
  6. In a separate bowl, beat eggs whites until stiff. Fold into batter gently.
  7. Pour batter into the prepared bundt pan and spread the batter around evenly. Bake about 1 hour-1 hour and 15 minutes until the cake is golden brown and a toothpick inserted near center comes out clean. Let cool in pan for 30 minutes, then turn out onto a cake plate.
http://tsgcookin.com/2010/07/in-beginning-there-was-sour-cream-pound/
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Put the butter and sugar into your mixing bowl.
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Now cream them together.
Sour Cream Pound Cake
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Remember to separate the egg yolks from the whites. Save the whites because you are going to need them in just a minute.
Sour Cream Pound Cake
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Add the egg yolks one at a time, mixing after each addition.  It’s kind of fun to watch the egg yolks slide out of the bowl individually.  It seems as though they would all come out stuck together, but nope, they each have their own personal space.Sour Cream Pound Cake
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Did you remember to sift the flour?  Sifting makes it light and fine.  I like using this little sifter.  I bought it specifically because it reminded me of my Granny, except that her sifter had four sifting wires instead of two.  The four wire sifter was more expensive and I was on a really tight budget back when I bought my two wire.Sour Cream Pound Cake
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Now start adding the flour and sour cream; alternating between a little flour and then a little sour cream. Mix lightly after each addition.
Sour Cream Pound CakeSour Cream Pound Cake
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Look at this batter.  Makes you want to curl up on the couch with the bowl and a spoon.
Sour Cream Pound Cake
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Wait…time for the egg whites.  Whip them until they form peaks.  I may have gone just a little too far with these egg whites, no matter.
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Now fold the egg whites into the batter.  No stirring, just folding.
Sour Cream Pound Cake
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Grease and flour your cake pan.  I use a cooking spray such as Pam.
Sour Cream Pound Cake
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Pour the batter into the pan and smooth it around evenly.  You’re right.  There is no picture.  Confucious say, “Woman who forget to take picture of batter in pan have no picture to post on blog.”
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This is the part where you put the cake in the oven let it bake until it looks something like this.  Leave the cake in the pan, resting on a wire rack to cool for 30 minutes.  The waiting will make you just a tiny bit crazy.  You may have to leave the house.
Sour Cream Pound Cake
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After you have dutifully waited the 30 minutes, invert the cake onto a plate.  You might have to wiggle the pan somewhat or gently loosen the cake from the pan in a spot or two, but it should fall out onto the plate without much effort…if you did your job with the greasing and the flouring.  AND if you used regular sour cream and real butter.  If you tried to cheat and make this with lite sour cream, your cake will not come out of the pan very well…ask me how I know.  Anyway, you can add a little extra prettiness to your cake by dusting lightly with powdered sugar.
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Welcome to your beautiful cake.
Sour Cream Pound Cake (214)
That hunk that is missing…mine.