Kentucky Butter Cake

I saw this on a Facebook group all about using cast iron. I don't have a cast iron bundt pan, but look forward to trying this in my regular one.

Kentucky Butter cake in my unmarked Wagner Bundt pan. No sticking at all. Just wiped the pan out with a paper towel and its spotless!

Kentucky Butter Cake for Cast Iron
3 cups flour
2 cups sugar (or more, depending on how sweet you like it)
1 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, room temperature (no substitutions)
1 tablespoon vanilla
4 large eggs

BUTTER SAUCE
3/4 cup sugar
1/3 cup butter (no substitutions)
3 tablespoons water
2 teaspoons vanilla

Directions:
Preheat oven to 325 degrees
Grease and flour a 10-inch CI tube pan or a CI 12-cup bundt pan.
In a large bowl combine all cake ingredients beat on low speed until moistened, then beat for another 3 minutes at medium speed
Pour the batter into prepared CI Bundt pan.
Bake for 50-60 minutes or until cake tests done.
For the butter sauce in a saucepan, over low heat combine all sauce ingredients cook just until the butter melts, stirring occasionally (do not boil).
When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw pour the sauce all over the warm cake.
Let stand 5 minutes, or until sauce is absorbed.

Servings: 10-12

Almond Flour Breakfast Muffins or Bread Base

I found this basic recipe on a low carb site, and played around with it until I liked it.

Almond Flour Breakfast Muffins or Bread Base

6 cups almond flour/almond meal

4 teaspoons baking powder

1/2 teaspoon salt

1 cup butter, melted

8 eggs

2/3 cup water

2/3 cup honey

see note below for flavor variations

Preheat oven to 350 F.

Butter a 9 X 13 pan.

Mix dry ingredients together well.

Add wet ingredients and mix thoroughly.

Pour into the 9 X 13 pan.

Bake for 30 minutes, then drop the temperature to 325 and bake an additional 15 minutes or until done through.

Variations: 

Add 2 cup fresh or frozen blueberries for blueberry muffins. 

For fruit muffins, take a teaspoon of jam on each muffin and push it in slightly (it will sink more during baking). 

You can add a tsp of vanilla, some mashed bananas and nuts for a banana bread variation. 

I baked this plain, as-is and warmed home canned strawberries to pour over squares of the bread. It would be wonderful with fresh whipped cream and freshly sliced berries, too. 

Lemon Loaf

This is supposed to be just like the lemon loaf from Starbucks.  It came through my facebook feed today.

Lemon Loaf 

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Yield is 1 loaf

Almond Flour Pound Cake

I can't remember where I found this recipe, but it is excellent!  Luckily, I gave the recipe to my friend Michelle before I lost track of it.  She sent it back to me and I am posting it here to make sure I don't lose this gem again!  I pair it with a cream cheese frosting and it's divine!

Almond Flour Pound Cake

Ingredients

• 1 cup butter
• 1 cup sugar (or substitute)
• 5 eggs
• 2 cups almond flour 
• 1 tablespoon baking powder
• 1 tablespoon lemon flavoring ( 5 Teaspoons for Lemon Cake)
• 1 tablespoon vanilla extract

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Directions

1. Preheat the oven to 350 degrees F.

2. Cream the butter and sugar (or substitute) until well combined. Add eggs one at a time, beating after each.

3. Mix flour with baking powder and add to egg mixture a little at a time while mixing. Add lemon and vanilla flavorings.

4. Pour into greased nine inch cake pan and bake for 40 minutes or until a tester inserted in the center of the cake comes out clean.

Chocolate Zucchini Cake

I found this cake recipe on Mary Hunt's Debt-Proof Living site. I might make it for a Saturday Night dessert. I happen to have all of the ingredients on hand.

Chocolate Zucchini Cake

Cake:

2 cups sugar

1/2 cup oil

1/2 cup butter, softened

3 eggs

2 1/2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup milk

2 cups peeled and grated zucchini, drained very well

1 tablespoon vanilla extract

Frosting:

1/2 cup butter

1/4 cup cocoa

6 tablespoons evaporated milk

1 pound confectioners' sugar

1 tablespoon vanilla extract

Preheat oven to 375F. In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15 x 10 x 1-inch. baking pan. Bake for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.

Applesauce Cake with Maple Frosting

This delicious creation was featured at CakeWalk. It sounds SO good!

Spanish Bar Cake (a.k.a. Applesauce Cake)
one 9x13 pan

2 1/2 c. white flour
2 c. sugar, raw or granulated
1/4 t. baking powder
1 1/2 t. baking soda
3/4 t. cinnamon
1/2 t. cloves
1/2 t. allspice
1/2 c. oil
1/2 c. water or apple cider
1 pint applesauce
2 eggs
1 c. raisins
1/2 c. walnuts, chopped (or more)

Preheat oven to 350.

Sift or mix the dry ingredients in a large bowl. Mix the wet ingredients in a medium bowl. Add wet ingredients to dry, and stir until well incorporated but do not over mix. Fold in the raisins and walnuts.

Spread into a 9x13 inch pan and bake for 25-35 minutes. Cake is done when tester comes out clean, and the top is lightly browned. (Time varies depending on the size and variety of your pan.)

Cool completely, and frost with Maple Cream Cheese Frosting.


Maple Cream Cheese Frosting:

4 oz. cream cheese, softened
powdered sugar (3-4 cups more for thicker frosting layer)
milk (2-3 T.)
1/2 t. (or more) Mapleine (maple flavoring)
(optional 1-2 T. butter)

Beat the cream cheese and optional butter until well mixed. Add Mapleine and enough powdered sugar to create a thick frosting. Thin with a bit of milk, and correct with additional powdered sugar should it get too runny.

Chocolate Cake Dry Mix

This is a dry mix you make ahead of time, and stir in the wet ingredients when you make it. I haven't tried it yet, but it sounds good! I found it at the excellent site "Tammy's Recipes".

Chocolate Cake Dry Mix

Combine:
2 cups flour
1 3/4 cup sugar
1 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 Tbsp vegetable shortening, cut into above ingredients well

Store in a glass jar tightly covered.

To prepare cake:
Combine dry mix with 1 1/3 cup water
1/2 cup vegetable oil or butter
3 large eggs

Mix on low speed for 2 minutes. Pour into 2 greased and floured 9" pans (or a 9x13 or cupcake pans) and bake at 350 for 30-33 minutes (or 35-38 mins for 9x13, 19-22 minutes for cupcakes)

Incredible Pound Cake

Incredible Pound Cake

8 oz. cream cheese, softened
1 1/2 cup butter, softened
3 cups sugar
1 1/2 tsp vanilla extract (or almond, if desired)
6 eggs
3 cups flour

Blend together cream cheese and butter for 2 minutes.
Gradually add the sugar and beat for 5 full minutes.
Add the vanilla and then the eggs, one at a time, beating well after each.
Gradually add the flour, mixing on low. Mix until blended, but do not overbeat.

Grease and coat with sugar a 10" tube pan. Bake at 325 for 90 minutes. Cool about ten minutes, then remove to a cooling rack.

I've shared this on Cardamon's Pod for an Egg Recipe Linky. Head over there for more great egg recipes.

Quick Yellow Cake and Yummy Chocolate Frosting

My daughter Trixie requested a yellow cake for her birthday. I found this recipe on Recipezaar and tried it. It came out a bit thin but tasted very good! I might double the recipe and cook a little longer the next time.
*UPDATE* Do not double this recipe and still use 2 9" rounds. It will make a mess of your oven. Use two 9x13's instead. Ask me how I know...

Quick Yellow Cake

2 cups flour
1 1/3 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 cup milk
2 teaspoons vanilla
2 eggs

Heat oven to 350.
Mix dry ingredients in lg bowl.
Add butter, milk and vanilla.
Beat on med for 2 minutes.
Add eggs and beat for 30 seconds more.
Bake in greased 13x9 pan for 35 minutes or 2 9" rounds for 22-25 minutes or until pick comes out clean.

I paired it up with Nana's Chocolate Frosting (adapted to my ingredients).


Nana's Chocolate Frosting

5 ounces chocolate chips
1/3 cup butter
1 (16 ounce) package powdered sugar
1/2 cup milk
2 teaspoons vanilla

Combine chocolate and butter in large saucepan.
Cook over low heat until melted; stirring constantly.
Remove from heat; cool.
Sift sugar; add to chocolate alternately with milk and vanilla.
Beat at high speed until of spreading consistency.