Grandmothers Sugar Cake Recipes

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GRANNY CAKE I



Granny Cake I image

This cake recipe is easy to make, using pineapple for a fruity cake and also makes a glaze that helps deliver a cake that is very moist.

Provided by Kitty

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 13

2 eggs
1 (20 ounce) can crushed pineapple with juice
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
½ cup packed light brown sugar
½ cup chopped walnuts
½ cup butter
½ cup white sugar
½ cup evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
  • Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
  • To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 29.5 g, Cholesterol 27.2 mg, Fat 6.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 21 g

GRANDMA'S PEACH CAKE



Grandma's Peach Cake image

Summer peaches are roasted atop these cakes, which are made in baking pans and then cut into generous squares.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes (about 30 squares)

Number Of Ingredients 11

3/4 cup warm water
3/4 cup warm whole milk
1 tablespoon coarse salt
1 large egg
3 ounces (6 tablespoons) unsalted butter, melted, plus more for bowl and dishes
1 1/2 cups sugar
2 1/8 teaspoons (a 1/4-ounce envelope) instant yeast
4 1/2 cups all-purpose flour, plus more for surface
12 peaches, each cut into 1-inch wedges
1 lemon, juiced
2 teaspoons ground cinnamon

Steps:

  • Combine water, milk, salt, egg, 4 tablespoons butter, and 1/2 cup sugar in a mixer bowl. Sprinkle yeast over mixture, and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.
  • Turn dough out onto a lightly floured surface, and knead until a ball forms, 3 to 5 minutes. Place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
  • Butter two 9-by-13-inch glass baking dishes. Divide dough in half, and stretch 1 portion to cover 1 dish. Repeat with remaining dough and dish. Toss peach slices with lemon juice. Arrange peaches on top of dough (leaving juices in bowl), overlapping. Mix cinnamon and remaining 1 cup sugar in a small bowl. Drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.
  • Preheat oven to 375 degrees. Bake cakes in upper third of oven, rotating halfway through, until a tester inserted in the centers of the cakes comes out clean (bottom crusts will be golden brown), 30 to 35 minutes. Let cool completely in pans on wire racks. Cut each cake into 15 squares, and serve.

GRAM'S BEST BROWN SUGAR CAKE



Gram's Best Brown Sugar Cake image

Bake Gram's Best Brown Sugar Cake for a Mardi Gras treat or to make any Tuesday special! You'll love this moist brown sugar cake with its sugary crust.

Provided by My Food and Family

Categories     Cakes

Time 2h15m

Yield 16 servings

Number Of Ingredients 9

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup water
1/2 cup oil
1 cup packed brown sugar
1 cup chopped pecans
2 tsp. powdered sugar

Steps:

  • Heat oven to 350ºF.
  • Beat first 6 ingredients with mixer until blended. Add brown sugar and nuts; mix well.
  • Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
  • Bake 1 hour or until toothpick inserted near center of cake comes out clean. Cool 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.
  • Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

GRANDMOTHER'S CINNAMON-SUGAR KUCHEN (DAIRY)



Grandmother's Cinnamon-Sugar Kuchen (Dairy) image

A kosher recipe for Cinnamon-Sugar Kuchen, a rich sour cream coffee cake with a ribbon of cinnamon sugar; the cinnamon mixture tops the cake too.

Provided by Giora Shimoni

Categories     Cakes     Dessert

Time 1h15m

Number Of Ingredients 12

For the Cinnamon Sugar Topping:
1/3 cup (65 g) sugar
2 tablespoons cinnamon (or according to taste)
4 tablespoons (2 ounces/60 grams) unsalted butter (melted)
For the Cake Batter:
3 1/2 cups (1 pound/450 grams) cake flour ( OR 3 1/4 cups all-purpose flour, and 1/4 cup plus 1 tablespoon cornstarch)
2 teaspoons baking powder
6 ounces (1 1/2 sticks/170 grams) unsalted butter, room temperature (cut into small bits)
3/4 cup (6 ounces/170 grams) sugar
2 large eggs
1/2 cup (120 ml) milk
8 ounces (250 grams) sour cream

Steps:

  • Preheat oven to 375 F/190 C. Grease and flour a large tube pan. In a small bowl, combine cinnamon and sugar. Place the melted butter in another small bowl. Set aside.
  • In a large bowl, whisk together the cake flour (or all-purpose flour and cornstarch), and baking powder. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and stir to combine.
  • Make a well in the center of the mixture. Put the eggs, milk and sour cream into the well. With a wooden spoon, slowly begin mixing the wet ingredients into the dry ingredients until the mixture is combined. (The batter will be very thick).
  • Spread half the batter into the bottom of the prepared pan. Drizzle evenly with half of the melted butter. Then, sprinkle half of the cinnamon and sugar mixture on top of that.
  • Spread the rest of the batter on top of the cinnamon and sugar. Drizzle with the remaining melted butter, followed by the rest of the cinnamon and sugar mixture.
  • Bake for 50 minutes to an hour, or until a tester inserted into the center comes out clean. Be careful not to overcook as this makes the cake dry.

Nutrition Facts : Calories 408 kcal, Carbohydrate 52 g, Cholesterol 84 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 107 mg, Sugar 19 g, Fat 20 g, ServingSize 10 to 12 servings, UnsaturatedFat 0 g

GRANDMA'S BUTTER CAKE



Grandma's Butter Cake image

Provided by Food Network

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

3 cups cake flour
1 cup sweet butter
3 teaspoons baking powder
1 teaspoon salt
2 cups super fine sugar
4 large eggs
1 cup milk
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
2 cups dark brown sugar
1 stick butter
3 to 4 cups confectioners sugar, sifted
8 to 10 tablespoons heavy cream

Steps:

  • Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.
  • In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners' sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.;

GRANDMA'S LAZY DAISY CAKE



Grandma's Lazy Daisy Cake image

This was and still is my mom's favorite cake while she was growing up. Everytime my mom comes to visit me I always have this made for her.

Provided by Leanne

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
2 eggs
1 cup sugar
1/2 cup milk
1 tablespoon butter
1 teaspoon vanilla
5 tablespoons brown sugar
3 tablespoons milk
3 tablespoons butter
1/2 cup coconut
1/2 cup chopped walnuts

Steps:

  • Beat eggs and add sugar until fluffy.
  • Sift flour, salt and baking powder.
  • Add to egg mixture and mix until well combined.
  • Heat milk and butter to boiling point, add to batter and add vailla.
  • Beat slightly.
  • Pour into a greased 8x8 pan. Bake at 350 for 30 minutes.
  • When done add topping right away.
  • Topping.
  • Mix brown sugar, milk, butter, coconut and nuts in a pot on stove until suagr has dissolved.
  • Put on cake.
  • Put back in the oven on broil until very light brown on the top.
  • Remove from oven and cool completely before serving.

Nutrition Facts : Calories 471.4, Fat 21.5, SaturatedFat 10.7, Cholesterol 94.8, Sodium 450.5, Carbohydrate 65.1, Fiber 2.4, Sugar 45.4, Protein 7.2

GRANDMOTHER RAVER'S CAKE



Grandmother Raver's Cake image

Provided by Anne Raver

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 8

3 large eggs
3/4 cups shortening
2 cups sugar
2 1/4 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 2/3 cups milk
1 teaspoon vanilla

Steps:

  • Beat eggs to creamy fullness. Cream the shortening and sugar. Add eggs, beating all to smoothness. Sift the flour, baking powder and salt together 3 times.
  • Heat milk with vanilla to wrist temperature. Add alternately with flour, using spatula to blend all smoothly.
  • Turn a mixer on high, and beat 1 minute. Without stirring, pour mixture into a well-greased floured tube pan. Bake one hour at 350 degrees.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 173 milligrams, Sugar 35 grams, TransFat 2 grams

GRANDMOTHER'S SUGAR CAKE



Grandmother's Sugar Cake image

Make and share this Grandmother's Sugar Cake recipe from Food.com.

Provided by Creation In Hope

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

breadcrumbs
1 1/4 cups flour
1 teaspoon baking powder
3 eggs
1 cup sugar
1 cup lemon rind, shredded
1 tablespoon lemon juice
1 tablespoon water
3/4 cup oleo

Steps:

  • Grease 6 cup Fluted Tube pan.
  • Sprinkle entire surface with bread crumbs, shake off excess.
  • Melt oleo over low heat set aside, cool to room temperature.
  • Sift flour and baking powder together.
  • Beat eggs and sugar until sugar is completely dissolved, batter is light and fluffy.
  • Add Lemon rind, lemon juice, water and oleo.
  • Blend well.
  • Fold in sifted ingredients in four parts, mixing carefully.
  • Blend for short time only.
  • Pour into pan.
  • Bake in 350 degree oven 40 minutes or until cake pulls from sides of pan.
  • Let cool some before removing from pan.

Nutrition Facts : Calories 472, Fat 25.5, SaturatedFat 5, Cholesterol 105.8, Sodium 363, Carbohydrate 56.6, Fiber 2.4, Sugar 34.3, Protein 6.3

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