8+ SNACKING CAKE RECIPES: BROWN SUGAR PLUM CAKE
A collection of 8+ snacking cake recipes, plus a brown sugar plum cake that's a round cutie, and one of the most special sweet treats around.
Provided by Jessie Sheehan
Categories Cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350-degrees. Generously grease a 9-inch spring form pan with cooking spray or softened butter and line with parchment You can also use a 9-inch cake pan, but you might have a little more trouble removing the cake from the pan.
- Slice the plums in half and remove the pits.
- Combine the flour, baking powder and salt in a small bowl and whisk to combine.
- In a medium-sized bowl, combine the oil and sugar and whisk vigorously to combine. And the egg, yolk and vanilla, and whisk again. Add the sour cream and whisk a final time.
- Add the dry ingredients to the wet and with a rubber spatula, gently fold to combine. Do not over mix. Stop folding when there is still a streak of flour or two.
- Transfer the batter to the prepared pan and decoratively place the plum halves on top, skin side down.
- Generously sprinkle the cake with Turbinado sugar and place in the preheated oven for about 40 minutes, rotating the cake at 20 minutes and testing it for doneness at 35. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two. Once cooled enough to handle, remove the sides of the pan. Using a large spatula, slide the cake onto a platter or cake stand. Serve slices warm or at room temperature, with vanilla ice cream or whipped cream.
LEMON BLUEBERRY SNACKING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
- For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
- Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
- Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
- With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
- Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
- Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
- Slice and serve immediately or cover and leave at room temperature until ready to serve.
- Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.
SPICED SNACKING CAKE
Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 12 to 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on two sides; brush parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and cardamom.
- In a medium bowl, whisk together egg and yolk, sour cream, oil, vanilla, and 3 tablespoons milk until combined. Add egg mixture to flour mixture; stir until smooth (batter will be thick). Transfer to prepared pan, smoothing top with an offset spatula.
- Bake until lightly golden and top of cake springs back when lightly pressed, 35 to 40 minutes. Transfer pan to a wire rack; let cool 30 minutes. Using overhangs, transfer cake from pan to rack; let cool completely.
- In a small bowl, whisk together confectioners' sugar, remaining 1 1/2 tablespoons milk, vanilla seeds, 1 1/2 teaspoons lemon zest (or up to 1 tablespoon, for a zesty bite), and 1 tablespoon lemon juice until smooth and pourable. (If glaze is too thick, add up to remaining 2 tablespoons lemon juice.)
- Pour over top of cake, spreading to edges with offset spatula. Allow to set before slicing, about 30 minutes. Cake can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.
THE BEST CHOCOLATE SNACK CAKE
A cake I have made for years, it always bakes out moist and delicious, I also like to add in 1 teaspoon cinnamon into the dry mix :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Set oven to second-lowest rack.
- Grease an 8 x 8-inch square baking pan.
- In a bowl mix together the first 6 dry ingredients.
- In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
- Transfer/spread into prepared baking pan.
- Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
- Bake 30-35 minutes or until cake tests done.
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.3, Cholesterol 35.2, Sodium 493.6, Carbohydrate 72.7, Fiber 3.2, Sugar 41, Protein 6.9
CHOCOLATE SNACK CAKE
This decadent dessert gets a little kick from coffee, which naturally enhances the cake's rich, chocolate flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.
- In medium bowl, mix flour, sugar, cocoa, baking soda and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and coffee into flour mixture about 1 minute or until well blended. Immediately pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 22 g, TransFat 0 g
EASY SNACK CAKE
I needed SOMEthing sweet for an afternoon snack and modified a shortbread recipe to come up with this. It's not chocolate, but I have used vanilla instead of lemon, omitted the peel and added about 1/2 cup chocolate chips because that was the only chocolate in the house. This is a fairly dense, hearty cake
Provided by Countrywife
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs with sugar.
- Add remaining ingredients and mix well.
- Pour into well greased 8 x 8-inch pan.
- Bake at 325°F for 30 minutes or until tests done.
Nutrition Facts : Calories 368.9, Fat 22.6, SaturatedFat 3.2, Cholesterol 52.9, Sodium 374.8, Carbohydrate 39.1, Fiber 1.8, Sugar 25.7, Protein 4.6
COCOA-COCONUT SNACKIN' CAKE
An easy to make chocolate cake that's loaded with coconut and pecans.
Provided by Allrecipes Member
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350 F. Grease 9-inch square baking pan.
- In small bowl, combine butter and cocoa; stir in sour cream. In large bowl, stir together flour, sugar, baking soda and salt. Add cocoa mixture and eggs; stir until dry ingredients are moistened. Stir in coconut and nuts. Spread batter into prepared pan.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sift powdered sugar over top, if desired. 9 to 12 servings.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 66 mg, Fat 21.2 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 11.3 g, Sodium 237.9 mg, Sugar 22.6 g
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