Tag: vanilla cakes

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Vanilla-Brownie Ripple Pound Cake

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Just finished taking this out of the oven and have had 3 pieces. Delicious! Simple flavors which come together with a great taste of vanilla and the chocolate brownie ripple in each bite just makes a great dessert (Randy is already planning tonight to have a slice with Blue Bell Homemade Vanilla and hot fudge poured over the top). Perfect for that 10 a.m. snack with coffee. Taken from Southern Living March 2017.

Brownie Ripple Batter

6 tables unsalted butter

1 oz unsweetened baking chocolate, coarsely chopped

1/2 cup granulated sugar

1/4 cup flour

1 large egg

1/4 teas vanilla extract

Pound Cake batter

2 cups flour

1/2 teas baking powder

1/2 teas kosher salt

1 1/4 cups granulated sugar

1 cup unsalted butter, softened to room temperature

2 tables vanilla bean paste or 1 tablespoon vanilla extract

4 large eggs

1/2 cup sour cream

Preheat oven to 325.

Brownie Batter:

Lightly coat 9x5x3″ loaf pan with cooking spray or grease with butter. Combine butter and chocolate and melt in a microwave safe bowl for about 1 minute. Stir until chocolate is completely melted. Stir in sugar, flour, egg and vanilla and whisk until completely blended. Set aside.

Vanilla Cake Batter:

In a bowl, sift (or stir) together the flour, baking powder, and salt. Set aside.

Beat sugar and butter in a large bowl with mixer on medium speed until light and fluffy. About 4 minutes. Beat in vanilla paste or extract. Add eggs, one at a time, beating well after each addition. Beat in sour cream just until smooth.

Add flour mixture one-third at a time, mixing on low speed just until blended with the sugar mixture.

Spoon half of the pound cake batter into prepared loaf pan. Spoon the brownie batter over cake batter, covering the brownie layer with the remaining cake batter. Using the back of a spoon, smooth batter carefully until it covers the brownie batter.

Bake cake in middle of preheated oven until cake tests done when knife is inserted into middle of cake. About 1 hr and 30 minutes. (instructions said about an hour and 45 min, but mine did not take that long) If cake begins to brown to quickly before testing done, cover the top loosely with foil.

Cool cake in pan for about 30 minutes before removing to a platter. Slice and serve.

Cakes · Desserts

Spoonful of Sugar Tea Cakes

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Happy Easter! He is Risen! What a glorious time of year when we celebrate the risen Savior!

Tomorrow, we will consume our weight in sugar, with all the chocolate bunnies, the ham with it’s sugary glaze, baked beans, coconut cakes and handfuls of colorful jelly beans. Sometimes, (and this happens maybe once every 5 years) I even get on sugar overload. Randy loves these teacakes, because they are not real sweet…just like having a little spoonful of sugar to pop in your mouth. They can be decorated to look like any holiday, but are especially pretty on Easter dessert tables, with lightly colored colors of Easter. But perfect for your coffee time in the afternoon and because there is no coconut to add even more calories, you can even have a few more pieces….am I the only one that thinks like that?

1 cup butter, softened

2 cups sugar

3 cups all purpose flour

4 large eggs

2 teas vanilla (or 1 full teaspoon of almond extract, which is what I use as it makes me taste like wedding cake)2015-03-26 08.01.24

1 table baking powder

1/2 teas salt

1 cup whole milk

1/2 cup sour cream

Cream Cheese Frosting (if desired) or sprinkle cookies with colored sugar as your topping

Preheat oven to 350. Spray a 13×9″ baking cake pan. and dust with flour.

In a large bowl, beat butter and sugar at medium speed with mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In another medium bowl, combine flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat until well combined. Beat in sour cream. Spread batter evenly into prepared pan.

Bake for 35 min or until cake tests done. Cool in pan on a wire rack for 10 min. Remove from pan and cool completely.

Trim off 1/2″ from all the sides. Level cake using a serrated knife to trim off rounded top. Cut cake into 3×2″ cubes. Spoon cream cheese Frosting on top of each cake piece. Garnish with colored sugar or raspberries.

Frosting:

1 8 oz cream cheese softened

3 cups powdered sugar

1/4 cup whole milk (add gradually, you might not need it all)

Mix all ingredients and mix until well blended.

Be sure to share the Good News of Christ and His love for us with someone…invite them to church! Have a glorious Easter