Maple Pudding Cake (Pouding Chômeur)
Voici un gâteau qui mettra tout le monde d'accord : un gâteau citron pavot hyper moelleux et fondant ! Un vrai bonheur en bouche :) M...
Make one of my black walnut cake recipes and choose one of the frosting made with cream cheese, sour cream or caramel frosting.
Make and share this Zucchini Orange Bread recipe from Food.com.
This easy flourless oatmeal carrot cake recipe is healthier and delicious! Made with simple ingredients this healthy carrot cake is refined sugar-free, kid-approved and great to have with your morning coffee or tea.
This vintage spiced cake looked intriguing, so we gave it a try!
C'est comme déguster un espresso, sous forme de gâteau!
This is the easiest pudding cake recipe and with the green food coloring, it's perfect for seasonal celebrations! It can be made with yellow or white cake mix and baked into a sheet cake or in a bundt pan.
A delicious, moist and simple apple cake recipe made with a classic butter cake base, layers of fresh apple slices and a sweet and crunchy flaked almond topping.
I found this recipe on my trip to NC and it has been around for generations. This is what many grew up with the only cornbread they ever had. I found it to be a little more cake-like because itR…
Découvrez notre recette facile et rapide de Gâteau au yaourt ultra moelleux sur Cuisine Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.
This amazing Italian Cream Cake recipe has so much flavor from chopped pecans, coconut, cream cheese frosting and more!
Do you remember A&P Grocery Stores? I remember going to one of the last A&P's in Rhode Island quite a long time again. For those of you wh...
This popular carrot cake recipe is the best! It has amazing flavor from grated carrots, coconut, pecans, crushed pineapple, and cinnamon.
I originally shared this recipe with you back in 2011 and since it is still one of our favorites, I thought it deserved a re-share. Here is the original post . . . My mom gave me this recipe quite awhile ago and I put it aside and didn't think much about it. After she had given it to me, I remember her talking about it several times and that she was making it AGAIN. I didn't understand why they liked it so much, because it didn't sound that special to me. Then, one afternoon, we were over at her house having lunch or a BBQ or something? I honestly don't even remember what we were eating? However, she had this Honeybun Cake for dessert. I remember tasting it and I think my jaw might have dropped to the floor? OMG - WHY DIDN'T YOU TELL ME THIS CAKE WAS SO GOOD???? Now, I love anything with cinnamon. I love cinnamon so much that I buy it in the bulk section. This cake reminds me of a CINNAMON ROLL, but in cake form. You have a super moist cake, swirled with cinnamon and sugar and a gooey glaze on top. It is amazing warm, right out of the oven and it is amazing at room temperature. When I make this for myself, I cut the recipe in half. That is when my kitchen scale comes in handy. I just measure my cake mix, use half and save the other half for next time I am craving this cake. Turns out perfect every time. Everyone that I have made this for has declared it one of their new favorites! You should make this for your family tomorrow for Easter. It would be perfect for breakfast, brunch or dessert. You might also like: Cinnamon Roll Quick Bread Amish Friendship Cinnamon Bread (Without a Starter) Peach Pie Sheet Cake Bars Carrot Cake Bars with Cream Cheese Frosting Honeybun Cake adapted from: Sharon H. (Printable Recipe) 1 (15.25 oz.) box yellow cake mix 4 large eggs 1 c. sour cream 3/4 c. canola or vegetable oil 1 c. light brown sugar, packed 2 tsp. cinnamon For the Glaze: 2 c. powdered sugar 1-2 Tbl. milk 2 tsp. vanilla Preheat oven to 325 degrees. Combine cake mix, eggs, sour cream and oil until well blended; set aside. Combine brown sugar and cinnamon in a separate bowl. Spread half of the cake batter into a lightly greased 9x13-inch cake pan. Sprinkle with half of the brown sugar and cinnamon, covering the entire cake. Spread the rest of the cake batter over layer and top with remaining sugar and cinnamon. Use a knife and swirl the batter. Bake for around 45 minutes or until a toothpick comes out clean. Make the glaze: combine powdered sugar, milk and vanilla until smooth and pour over the hot cake right when it comes out of the oven. Let set. Serve warm or at room temperature. You could add 1/3 cup of chopped pecans to the brown sugar and cinnamon mixture if you would like. Linked up at Weekend Potluck! SaveSave
Not all carrot cakes are created equal, especially where Nigella is concerned. This recipe, "originating from Venetian Jews, which sounds refreshingly medieval, made as it is from ground almonds, rather than flour, is enriched with eggs and olive oil and studded with rum-soaked sultanas." As she admits, "it's not much to look at'"– a golden disc about half the height of one layer of an ordinary cake – but it's incredibly moist and deliciously nutty, with a lovely citrus kick too. It's also gluten and lactose-free, for those who are sensitive to such things, but quite delicious in its own right. For a taller moister version, simply use a smaller 6-inch springform pan, cook it a little longer and the results are absolutely scrumptious. Gluten-Free Venetian Carrot Cake Serves 8-10 Recipe courtesy of Nigella Lawson Carrot cake: 3 tbsp pine nuts 2 medium carrots, about 8 oz 3 oz golden sultanas 2 1/4 fl oz rum 5 oz white granulated sugar 4 1/2 fl oz olive oil, plus extra for greasing 1 tsp vanilla extract 3 large eggs 9 oz ground almonds 1/2 tsp ground nutmeg, or to taste 1/2 lemon, finely grated zest and juice Cream Cheese Frosting: 8 oz cream cheese 3 cups icing sugar 1/2 tsp vanilla Preheat the oven to 350°F. Line the base of a 9-inch round springform cake pan* with baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a dry frying pan, then set aside. Grate the carrots in a food processor or with a coarse grater, then wrap in a clean kitchen towel and wrap them, to soak up excess liquid, then set aside. Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Whisk the sugar and oil until creamily and airily mixed, then add the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas with any rum that clings to them, and finally, the lemon zest and juice. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then un-spring and leave it on the rack to cool. To make the frosting, beat the cream cheese in a standing mixer, until smooth, then add the sugar and vanilla, and mix until light and fluffy. To assemble the cake, place the carrot cake on a serving platter and spread with cream cheese frosting, and serve. * NOTE: I used a 6-inch round springform pan for a taller cake and adjusted the baking time to 70 minutes, then turned off the oven and let the cake rest inside for another 10-15 minutes, so that the centre was cooked through.
There are so many versions of this cake out there. You may even have your own version. But I happen to like my version. I LOVE mandarin oranges. I love pineapple….heartburn and all. Put them …
L'avantage de ce dessert est que l'on peut le faire aisément avec des framboises surgelés, bien évidemment avec des fraîches il est aussi...
Love coconut? Then Ina's cake will become your all-time favorite dessert.
Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.
These banana blondies are rich, dense, and fudgy, with an irresistible caramel frosting! Think banana bread meets butterscotch blondies!
