Aunt Lillians Italian Cream Cake Recipes
AUNT LILLIAN'S CRUMB CAKE
My Aunt Lillian made her fabulous crumb cake recipe every weekend when we came to visit. She created this cake back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in , sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan., Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack., Serve warm.
Nutrition Facts : Calories 394 calories, Fat 18g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 340mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
AUNT TOM'S ITALIAN CREAM CAKE
Steps:
- Make cake layers:
- Preheat oven to 375°F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour.
- In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
- Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
- Make frosting:
- In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy.
- Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake.
AUNT MARY'S ITALIAN CREAM CAKE
This is a fantastic cake. I got the recipe from a great-aunt who can cook absolutly ANYTHING. It is not terribly sweet, butI have never heard any complaints!
Provided by Smiling in Texas
Categories Dessert
Time 45m
Yield 1 3 layer cake
Number Of Ingredients 10
Steps:
- Combined baking soda and buttermilk and let stand for a few minutes.
- Cream sugar, butter, and shortening.
- Add egg yolks one at a time, beating well after each addition.
- Add buttermilk mixture and flour alternately until combined.
- Stir in vanilla.
- Beat egg whites until stiff.
- Fold stiff egg whites into batter along with coconut and pecans.
- Evenly divide mixture between 3 well greased and floured, 9 inch pans.
- Bake at 325 for 25 minutes or until a toothpick comes out cleanly.
- Top each layer with 'Aunt Mary's Cream Cheese Frosting' and sprinkle on pecans.
Nutrition Facts : Calories 6156.1, Fat 375.5, SaturatedFat 165, Cholesterol 1311.3, Sodium 2566.9, Carbohydrate 646.9, Fiber 35.7, Sugar 427.2, Protein 84.2
AUNT LILLIAN'S CRUMB CAKE
MY AUNT LILLIAN made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon
Provided by Allrecipes Member
Time 50m
Yield 9
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add the sour cream and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan.
- Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 51.9 g, Cholesterol 79.7 mg, Fat 19.3 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 10.7 g, Sodium 299.2 mg, Sugar 34 g
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