Tangerine Almond Cake

It been so long since I've updated my blog... so, my New Year's resolution is to share more in  2019.

This is a perfectly easy little cake that is easy to make and tastes so yummy.  The only thing that takes a while is to simmer the tangerines to soften them and reduce the bitterness. This gives it an intense orange flavor and a wonderful moistness too.

Here it is below with some fresh raspberries, but honestly, you don't need them.  Serve with coffee, or with champagne which is what we did today.

I use the Costco almond flour which is so nice and fine. 

Serves about 12-16
Ingredients

6 small seedless tangerines, washed

6 eggs

1 1/4 cup sugar

1 1/4 tsp baking powder

3 cups almond meal. finely ground
1 tsp Grand Marnier (optional)

Place the tangerines in a pot filled with cold water to cover them. Bring to a simmer over medium-low heat & set your timer for 25 minutes. Drain off the oranges & refresh your water, setting your timer & repeating the process two more times.

Set your oranges aside to cool.

Preheat your oven 350°F. Spray a 9 inch spring form cake tin, or tart tin with non-stick spray. Roughly chop your oranges removing the white pith in the center (the "core" of your orange) as this may make your cake bitter, as well as any seeds. Blend in a food processor until a fine puree & measure out 1 1/4 cups of the orange puree.

In an electric mixer, beat your eggs until light & creamy then gradually add your sugar & baking powder and Grand Marnier (if using). Continue to beat until thick & pale in color. Gently fold in your almond meal & the orange puree with a metal spoon until well combined.

Pour mixture into prepared tin. Bake for 50 mins or until cake tested clean.

If you have any extra batter that doesn't fit into your pan, use a couple small dishes to bake them extras into small tarts or cup cakes.

It didn't overflow, but I was worried about it.  Always use a baking tray underneath, "just in case".

We had a nice time at brunch today, and this was just one delicious item on the table.

Elvis Presley Pineapple Sheet Cake

I know now why Elvis is dead.
If this is his favorite cake, then I know he ate entirely too much sugar!  LOL, it is a delicious cake though, and very, very easy to make. 

I was very intrigued when I saw this recipe online, but I was expecting that an Elvis cake would be peanut butter, banana and bacon. I mean, I always heard that was his favorite sandwich?  Obviously Elvis needed the help of a good dietitian.

This is a great recipe to bring to a pot luck, it travels well and it is very moist and yummy.
My advice?  Don't eat cake like this every day...

Note- (This makes a LOT of frosting, you could halve the recipe...)

Serves a bunch

Ingredients

1 package (18.25 ounce) yellow cake mix- prepared per the box

1 can (8 ounce) crushed pineapple, with juice

1 2/3 cup white sugar

1 package (8 ounce) cream cheese

1⁄2 cup butter, softened

4 cup powdered sugar

1 tsp vanilla extract

1 cup pecans, toasted and chopped

Prepare cake according to instructions on the package. Bake in a 9 x 13 inch pan. Allow to cool.

Combine pineapple and sugar in a saucepan. Bring to a boil. Spoon over cooled cake.

In a large bowl or stand mixer, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla extract and pecans and mix well.

Spread cream cheese frosting over the cake.

Here's the cooled cake with the pineapple syrup poured over.

I used all of this frosting, but it was thick!  It would be just as good with half as much frosting.

Banana Cake with Cream Cheese Frosting

Sometimes you see a recipe and think, yeah, I bet that is good.  This is one of those.  I saw this "Crazy Banana Cake" on this blog.  

I took this one to a family party last night and it was a hit even with those who normally don't like dessert, and even some "cake-haters".  This one is so moist and delicious, that it is mostly instant love.  I'm looking forward to taking this one to work very soon.
 
There are a couple of things that make this one "crazy", which are baking at a low heat and putting into the freezer right after taking out of the oven.  What both these things do is help the cake be very moist.  The cake never evens freezes in those 45 minutes, it just stops the cooking (which of course continues when you remove something from the oven) more quickly than letting sit on your counter to cool.

 You will notice in the ingredients that there are not any brown bananas showing.   I bought my bananas a couple of weeks ago, but when they were delightly ripe for baking, I didn't have time to bake.  So I threw them in a Ziploc and smashed them flat.  Making them flat makes it super quick for thawing, plus they are easier to store in the freezer.

 Makes a 9x13 cake
Ingredients

1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)

2 tsp lemon juice

3 cups all-purpose flour

1.5 tsp baking soda

1/4 tsp salt

3/4 cup soft butter

2 cups sugar

3 eggs

2 tsp vanilla

1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)

Pre-heat oven to 300º F, and grease and flour (or spray), a 9×13 cake pan (use Pyrex glass or  a metal pan that can withstand the oven to freezer instructions.

Mash banana and mix with lemon juice and set aside.

In a med bowl, mix flour, baking soda and salt.  Set aside.

If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.

In a large bowl, cream butter and sugar.

Beat in eggs, one at a time.  Stir in vanilla.

Beat in flour mixture alternately with buttermilk.

Stir in bananas.

Pour into greased/floured (or sprayed) cake pan and bake at 300º F for 1 hour, check to see that a toothpick comes out clean.

Immediately place in freezer for 45 minutes.  No need to cover the cake, but you’ll want to place it on a thick, folded towel to protect items underneath.(if not completely cool upon removal from freezer, let cool further before icing).  Here's mine in the freezer.

 

Cream Cheese Icing:

1/2 cup butter, room temp

8 oz cream cheese, room temp.

1 tsp vanilla

3 1/2 cups powdered sugar

Cream butter and cream cheese. Beat in vanilla and icing sugar on low until combined, then high until smooth. Ice the cake generously.  Enjoy!  

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Peach Streusel Coffee Cake

An easy to make coffee cake from Food & Wine. 
You don't even have to wait for peach season, go ahead and use frozen peaches!  
But heck, you got fresh?  Use that, of course!

I'm thinking this would be a great recipe with any kind of fruit, so use your imagination and use what you got!

I made this one evening, and brought it to work for a morning meeting.  The springform pan makes it an easier traveler too, the sides of the pan protecting it until you get there.

Makes 9" cake
Ingredients

Streusel

    1/2 cup all-purpose flour

    1/4 cup packed light brown sugar

    1/4 teaspoon salt

    3 tablespoons unsalted butter, softened

    1 cup chopped toasted pecans

Cake Batter

    2 cups all-purpose flour

    1 teaspoon baking powder

    1 teaspoon baking soda

    1/2 teaspoon salt

    1 stick unsalted butter, softened

    1 cup sugar

    2 large eggs

    1 cup yogurt, or sour cream

    2 teaspoons vanilla extract

    One 10-ounce bag frozen peaches, coarsely chopped

Preheat the oven to 325° and butter and flour a 9-inch springform pan.
Chop Peaches

In a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix until smooth. Add the pecans; press the mixture into clumps.

In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated.

Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. 

Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking.Transfer to a rack and cool for 30 minutes, then remove the ring and let the cake cool completely before serving.  

Mine looks a little gooey on the top, but it was fully cooked.  I did cook mine about 10 minutes longer than the original recipe suggested, but I did use more than the 10 oz of frozen fruit.

German Chocolate Dump Cake

Dump cake?
Ummm, well that doesn't sound too nice, now does it?
Well Lazy Ass cake isn't nice either...
HOWEVER,
This cake is NICE
and EASY too.

I have been so busy lately, and so tired... but still wanted to bake up a treat for my friends at work for some Friday fun.  
I am officially resorting to a cake mix to help.
We all need a little help some time... and this is an easy way to do it.
No judging.

Make 9x13 pan
Ingredients

1 pkg cake mix, preferable German Chocolate, but any chocolate will work
3 eggs
1 cup water
A dash of salt (optional)
1 cup sweetened flaked coconut
1 cup pecans, toasted and chopped
3/4 cup of sweetened condensed milk, canned

Preheat oven to 350 degrees.
Spray a little non-stick spray on the bottom and sides of a 9x13 pan. 
Dump cake mix in the bottom making a mountain of the dry cake mix, make a little hole in the center, adding the eggs and the water.  Mix with a fork carefully, spreading evenly across the pan after it is thoroughly mixed.  

Sprinkle coconut on top evenly, add the nuts.  

Drizzle the sweetened condensed milk over the top of that.

Bake for about 43-48 minutes at 350 degrees, or until a toothpick comes out clean without any wet cake batter on it.  Let cool thoroughly.  Cut into squares and enjoy.

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Cranberry Bars

Such a simple recipe to make, but a chewy goodness that has a pop of tangy tartness of cranberry.
 Wow, I loved these and so did everyone who tried them.
Perfect for the holiday parties, or cookie platters. 
You could even make this in a tart pan and serve it as dessert with a little whip cream or ice cream.

I saw this recipe last year and knew I needed to try, A definite keeper of a recipe.
I think it would be good with nuts too, or blueberries or black berries. A touch of lemon zest might be a great addition too. I may try it with gluten free, or almond flour too.  I think it would work great with that too.

Serves a bunch, makes a 9x13 pan
Ingredients

3 eggs

2 cups sugar

3/4 cup butter, softened

1 teaspoon vanilla

2 cups flour

12 oz fresh cranberries 
Dash of salt

Preheat oven to 350 degrees. 
Butter a 9x13 pan, if you have parchment, add a sheet at the bottom.  It helps to make removing them easier.

With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. 

Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. Spread in a buttered 9x13 pan. 

Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices, or squares
. 

Almond "Magic" Cake

I had to stop and read a recipe for "magic cake".
Looks like you might have too.
Something kind of compelling about it. 
Magic?
Everyone needs a little of that in their life, but add magic AND a little cake?
Yeah, sign me up.
The blog I saw it on, Jo Cook's, does a great job showing what to do with her recipe and was my inspiration. However, when I read it, I immediately thought it would be fantastic with almond flavoring and almonds.

The magical part?
The simple batter separates into three layers while it bakes.
It's got a dense crust, a custard like middle and a fluffy top.
I served this last night to a group of six, with unanimous approval by a bunch of people who don't always eat dessert.
Not too sweet, not too rich, just a simple, yummy little dessert.
I'm a major burnt cream fan, and this had some of the same traits that appeal to me.
By all means, try her other versions (vanilla, chocolate, butterscotch) or come up with your own. This would be fantastic with a little fresh berry sauce too.
Serve warm or cold.

NOTE- Below it mentions having the eggs and milk at room temp, just put the eggs in warm water for 5 minutes, and microwave your milk for 30-40 seconds.

Serves about 9
Ingredients

4 eggs (separate yolks from whites) at room temperature
1 tsp almond extract
3/4 cup sugar
1/2 cup (1 stick) butter, melted
3/4 cup flour
2 cups milk, lukewarm
1/2 cup sliced almonds, toasted
Powdered sugar for dusting cake

Preheat oven to 325 F degrees. 

Grease a 8 inch x 8 inch baking dish.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks with the sugar until light. Add butter and almond extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently beat them in using a spatula, repeat until all egg whites are incorporated. The egg whites don't fully incorporate, but don't worry about that, it all works out in the oven. The batter is quiet thin, again... it's fine.

Pour batter into baking dish and bake for about 50-60 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks. Sprinkle some powdered sugar and toasted almonds while it cools.