OLD FASHIONED CRUMB CAKE
A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.
Provided by WALLEN
Categories Desserts Cakes Coffee Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
- Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
- To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
- Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g
CHOCOLATE SPICE CAKE
My husband really enjoys this delightful cake. Eye-catching enough for a special occasion, this is so good you'll want it any day of the week. -Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
EASY CHOCOLATE SHEET CAKE WITH CHOCOLATE FROSTING
Great, easy chocolate cake. This a great everyday cake or, with company, just put some ice cream on top and serve. Friends always want the recipe so have some copies ready.
Provided by Francie Wise
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan with butter and sprinkle with flour.
- Mix sugar, flour, and baking soda in a large bowl and set aside.
- Combine butter, water, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Pour over the flour mixture and stir to combine. Mix in buttermilk, eggs, and vanilla extract until batter is well combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 18 to 20 minutes.
- Melt butter, buttermilk, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Stir in powdered sugar and vanilla extract. Add nuts and stir until frosting starts to lose its gloss.
- Spread frosting on the cake while it is still warm.
Nutrition Facts : Calories 485 calories, Carbohydrate 68 g, Cholesterol 69.5 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 11.9 g, Sodium 105.5 mg, Sugar 53.4 g
SPICE CRUMB CAKE
For a sweet treat, my family enjoys the old-fashioned goodness of this cake. It is my great-grandmother's recipe.-Carolyn Nicholas, Winter Springs, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 18 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, brown sugar, baking soda, spices and salt; cut in shortening until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. In another bowl, beat the eggs, buttermilk and molasses. Add to the remaining flour mixture; mix well. , Pour into a greased 13x9-in. baking pan. Sprinkle with reserved topping. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 291 calories, Fat 21g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 326mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE SPICE CAKE
We like a glass of ice-cold milk to accompany this cake recipe. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from sour cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 1 eight-inch bundt cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Butter and flour a six-cup Bundt pan, and set aside. Place the grated ginger, water, cranberries, and raisins in a small saucepan, and bring to a boil. Reduce to a simmer, and cook until the liquid has evaporated, about 5 minutes. Set aside to cool.
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, salt, and ground ginger. Place the butter and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla. Add the flour mixture and sour cream in alternate small batches, starting and ending with the flour mixture; beat just until combined. Fold in dried fruit mixture.
- Pour the batter into the prepared pan, and bake for 40 to 50 minutes, or until a cake tester inserted into center comes out clean. Remove from the oven, transfer to a wire rack, and let cake cool in the pan for 30 minutes. Invert the cake onto a wire rack to cool completely.
- Place cake on a cake plate or serving platter, and tuck pieces of waxed paper under the edges of the cake to keep the plate clean. Apply a thick coating of chocolate fudge frosting to cake, using a small offset or rubber spatula. Remove waxed paper before serving.
CHOCOLATE CRUNCH LAYER CAKE WITH MILK CHOCOLATE FROSTING
Categories Cake Milk/Cream Chocolate Dairy Egg Dessert Bake Vanilla Fall Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 3/4-inch-high sides. Line bottoms of pans with waxed paper; butter paper. Dust pans with flour; tap out excess. Combine chocolate and 1/2 cup hot water in small saucepan. Stir over low heat until melted and smooth. Cool to lukewarm, stirring often.
- Whisk flour, baking soda and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time, then vanilla extract. Beat in chocolate mixture. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just to blend after each addition. Divide batter equally beween pans. Bake cakes until tester inserted into center comes out clean and cake just begins to pull away from sides of pan, about 35 minutes. Cool cakes in pans on racks 5 minutes. Cut around pan sides. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.
- Combine cream, corn syrup and butter in heavy large saucepan. Whisk over medium heat until mixture begins to simmer. Add chopped chocolate. Reduce heat to low and whisk until frosting is smooth, about 1 minute; transfer to large bowl.
- Fill another large bowl with ice. Set bottom of bowl with frosting atop ice. Whisk until frosting is cool and begins to thicken, about 8 minutes. Place bowl of frosting on work surface. Using electric mixer, beat until color lightens and just until frosting becomes thick enough to hold peaks when beaters are lifted, about 2 minutes (frosting will continue to thicken as it stands).
- Place 1 cake layer, flat side up, on 8-inch-diameter tart pan bottom or cardboard round. If desired, place pan bottom with cake atop 8-inch-diameter cake pan to make simple decorating stand. Top layer with 1 1/2 cups frosting, spreading to edge. Sprinkle evenly with diced toffee. Top with second cake layer, flat side down; press slightly to adhere. Spread thin layer of frosting over top and sides of cake to seal and set crumbs. Spread remaining frosting over top and sides of cake (if frosting becomes stiff, stir gently with spatula to loosen).
- Stand chocolate bar on 1 short end. Using vegetable peeler and starting at top edge of 1 side, run peeler down length of bar (chocolate will come away from side of chocolate bar in curls). Pile chocolate curls atop cake. Chill at least 2 hours. (Can be made 2 days ahead. Cover with cake dome and keep chilled. Let stand at room temperature 1 hour before serving.)
SPICED CRUMBLE CAKE WITH CHOCOLATE FROSTING
This cake keeps well and feeds a crowd. The "crumble" is simply a middle layer of pecans, brown sugar, butter and cocoa.
Yield Serves 8
Number Of Ingredients 24
Steps:
- Blend all ingredients in processor until nuts are finely chopped.
- Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. Whisk first 7 ingredients in medium bowl to blend. Whisk sour cream, milk and vanilla in small bowl to blend.
- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in both sugars. Beat in 3 eggs, 1 at a time. Beat in 1/2 cup dry ingredients. Beat in 2 eggs, 1 at a time. Beat in remaining dry ingredients in 3 additions alternately with sour cream mixture in 2 additions.
- Spread 3 cups batter in prepared pan. Sprinkle with crumble; press lightly into batter. Spread remaining batter over crumble to cover. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.
- Melt chocolate in top of double boiler over simmering water, stirring until just melted and smooth. Cool to room temperature. Using electric mixer, beat cream cheese, butter and vanilla in large bowl to blend. Beat in powdered sugar in 3 additions, then cooled chocolate and cocoa.
- Spread top of cake with frosting. (Can be made 1 day ahead. Chill until frosting is set; cover and keep chilled. Let stand 1 hour at room temperature before serving.)
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