GOOEY BUTTER CAKE
Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick cooking spray. In a large bowl, beat cake mix, egg, and 1/2 cup melted butter at medium speed with an electric mixer until combined. Press into the bottom of prepared pan; set aside. In a large bowl, beat cream cheese at low speed with an electric mixer until smooth. Add eggs and vanilla, beating until smooth. Gradually add confectioners' sugar, beating well. Slowly add remaining 1/2 cup melted butter, mixing well. Pour evenly over cake mixture. Bake for 40 to 50 minutes, or until center is slightly set. Let cool completely, and cut into squares to serve.
UNCLE BOB'S FRESH APPLE CAKE - PAULA DEEN
Wow, is this ever good! This cake needs at least an hour to rest before serving, it's even better the next day, so plan ahead. I do like the glaze, but the cake is great on it's own as well. I have used pecans instead of walnuts with good results. I also sprinkle some lemon juice on the diced apples so they don't brown. Check the cake at 1 hour, mine is done at 75 minutes. Without the glaze, this cake freezes well. Adapted from Food Network, Paula Deen. She rocks!!
Provided by Scoutie
Categories Dessert
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
- Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
- In a bowl, mix together the apples, walnuts, vanilla, and spices.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Using an electric mixer beat the sugar, oil, butter and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
- Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
- Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
- Drizzle the apple cake with some of the honey glaze, serve and enjoy!
Nutrition Facts : Calories 838.3, Fat 45.2, SaturatedFat 8.9, Cholesterol 95.1, Sodium 479.4, Carbohydrate 102.2, Fiber 3.8, Sugar 62.2, Protein 9.8
PAULA DEEN'S STRAWBERRY POUND CAKE
From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.
Provided by Anita Harris
Categories Dessert
Time 1h5m
Yield 2 Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
- Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
- In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
- Sweet Pink Glaze:.
- 1 c powdered sugar.
- 2 tbsps milk.
- 1 drop red food coloring.
- In a small bowl, combine all ingredients, stirring until smooth.
Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2
PAULA DEEN'S FRUIT COCKTAIL CAKE
This was adapted from this summer's edition of Cooking With Paula Deen, in the section called From My Friends. I decreased her quantity of oil in the cake and used less butter in the frosting; it was wonderful! Moist, sweet, and easy. The frosting recipe is at the bottom.
Provided by MindiLouWho
Categories Dessert
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Lightly grease a 13x9 baking dish.
- In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
- In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle evenly with coconut.
- Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Pour Coconut Frosting over hot cake. Sprinkle with walnuts, if desired. Cool completely before cutting into squares.
- COCONUT FROSTING: In a med ium saucepan, combine butter, sugar, and milk. Bring to a boil over med-high heat; boil & stir one minute. Add coconut & vanilla; stir. Pour over hot cake.
PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE
Make and share this Paula Deen's Cornmeal Cake With Honey Glaze recipe from Food.com.
Provided by The Daycare Lady
Categories Dessert
Time 45m
Yield 1 9 inch pan, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.
Nutrition Facts : Calories 463.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 151.5, Sodium 312.4, Carbohydrate 57.2, Fiber 1.3, Sugar 39.5, Protein 5.3
ONE-BOWL RICOTTA OLIVE OIL POUND CAKE
This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that's deeply imbued with orange zest and olive oil.
Provided by Melissa Clark
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
- In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
- Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
- Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.
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