Blueberry Buckle

• Streusel
• 1/2cup unbleached all-purpose flour (2 1/2 ounces)
• 1/2cup packed light brown sugar (3 1/2 ounces)
• 2tablespoons granulated sugar
• 1/4teaspoon ground cinnamon
• pinch table salt
• 4tablespoons unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool
• Cake
• 1 1/2cups unbleached all-purpose flour ( 7 1/2 ounces)
• 1 1/2teaspoons baking powder
• 10tablespoons unsalted butter (1 1/4 stick), softened but still cool
• 2/3cup granulated sugar (about 4 3/4 ounces)
• 1/2teaspoon table salt
• 1/2teaspoon grated lemon zest
• 1 1/2teaspoons vanilla extract
• 2large eggs , room temperature
• 4cups fresh blueberries (about 20 ounces), picked over

INSTRUCTIONS

1. 1. For the streusel: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.

2. 2. For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray round; dust pan with flour and knock out excess.

3. 3. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed.

4. 4. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

5. 5. Run paring knife around sides of cake to loosen. Place upside-down plate (do not use plate or platter on which you plan to serve the cake) on top of cake pan; invert cake to remove from pan, lift off cake pan, then peel off and discard parchment. Re-invert cake onto serving platter. Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.

source: Cook's Illustrated

Double Chocolate Gooey Butter Cake

The minute I saw this recipe I knew I had to try it. I have grown up with my mom making Butter Bars and these are just a chocolate version. I am a sucker for chocolate.

Double Chocolate Gooey Butter Cake

1 18.25 ounce package chocolate cake mix

3 large eggs

1 cup butter

1 8oz package cream cheese at room temperature

3 tbsp unsweetened cocoa powder

1 16 oz box powdered sugar

1 tsp vanilla extract

Whipped cream, for topping (optional)

1. Preheat oven to 350 degrees. Spray 9x13 pan with Pam.

2. In large bowl, combine the cake mix, 1 egg, and 1/2 cup melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.

3. In stand mixer bowl with paddle attachment, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the powdered sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using rubber spatula spread the filling over the batter in the pan.

4. Bake the cake for 40 to 50 minutes. Be careful not to overcook it. The center should still be a little gooey. Let cool completely before cutting. Serve with whipped cream, if desired.

Source: Paula Deen for Food Network Magazine

Red Velvet Cake Balls

This seems to be my go to treat for teachers on Valentine's Day! I hope they enjoy them as much as I do!

Red Velvet Cake Balls

1 box red velvet cake mix ( cook as directed for 13 x 9 cake)

1 16oz can cream cheese frosting

1 package chocolate bark (regular or white chocolate)

wax paper

Cook and cool cake completely. Crumble cake into large bowl.

Mix thoroughly with frosting.

Roll mixture into quarter size balls and lay on cookie sheet.

Stick in freezer to chill.

Melt chocolate in microwave per directions on the package.

Roll balls in chocolate and lay on wax paper until firm.

Source: Bakerella

Lemon Pound Cake

I searched the internet for a lemon pound cake recipe other than the two (martha stewart and ina garten) I have made before which are very good, but i wanted something different. I noticed this recipe because of the sour cream. My favorite chocolate cake has sour cream so i thought i would give this lemon a try. It was very good.

Lemon Pound Cake

1 cup butter, softened

3 cups sugar

6 eggs

5 TBSP lemon juice, fresh

1 TBSP grated lemon peel

1 tsp lemon extract

3 cups flour

1/2 tsp baking soda

1/4 tsp salt

1 1/4 cups sour cream

Icing:

1/4 cup sour cream

1 TBSP butter, softened

1 1/2 cup confectioners' sugar

3 TBSP lemon juice

2 tsp grated lemon peel

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in lemon juice, peel and extract. Combine flour, soda, and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.

Pour into greased and floured bundt pan. Bake at 350 for 55 minutes. Cool for 10 minutes before removing from pan and wire rack to cool completely.

For icing, in a small bowl, beat sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over cake. Store in fridge.

source: Allrecipes.com

Chocolate Layer Cake with Vanilla Buttercream Frosting

Mark's Birthday Cake

For Mark's birthday he requested a chocolate cake with buttercream frosting. I immediately went to my Southern Living Books and found one in their special publications: Our Best Desserts. It did not disappoint. Be sure to have a gallon 0f milk standing by.

Chocolate Layer Cake with Vanilla Buttercream Frosting

1 1/2 cups semisweet chocolate chips

1/2 cup butter, softened

1 (16 oz) package light brown sugar

3 large eggs

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp salt

1 (8oz) sour cream

1 cup hot water

2 tsp vanilla extract

Garnish: chocolate shavings and curls

1. Preheat oven to 350. Melt chocolate chips in microwave at high 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.

2. Beat butter and brown sugar at medium speed with electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

3. Whisk together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

4. Spoon batter into 2 greased and floured 9-inch round, 2 inch deep cake pans.

5. Bake at 350 for 40 to 45 minutes or until a wooden pick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and let cool 1 hour.

6. Spread Vanilla Buttercream Frosting between layers and on top and sides of cake. Garnish if desired.

Vanilla Buttercream Frosting

1 cup butter, softened

1 32oz package powdered sugar

2/3 cup milk

1 TBSP vanilla

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition Stir in vanilla.

Pioneer Woman's Strawberry Shortcake Cake

I have made this cake 5 times now. It is a wonderful summer treat.. especially with strawberries from the farmers market. Check out the Pioneer Women's website for the recipe. Here is the link:

Strawberry Shortcake Cake

Chocolate Chip Cake

To celebrate my mother's birthday I made one of my family's favorite cakes. It is so easy and always turns out perfect! Chocolate, chocolate and more chocolate! Yum.

Chocolate Chip Cake

1 (18oz) yellow cake mix with pudding

1 (4oz) instant chocolate pudding

1/2 cup sugar

3/4 cup oil

3/4 cup water

4 large eggs

1 (8oz) sour cream

1 (6oz) chocolate chips

Combine the first three ingredients and stir with wire whisk until smooth. Add oil and next three ingredients and mix until combined. Stir in chocolate chips. Pour into greased and floured bundt pan. Bake at 350 for 1 hour. Cool in pan 10 minutes.

After the cake is cooled I make the following chocolate glaze for the top.

Chocolate Glaze

4 oz chocolate chips

3 TBSP butter

1 1/2 cups powdered sugar

3 TBSP hot water

Melt chocolate chips and butter over low heat. Remove and stir in powdered sugar and water. Stir in additional water if needed to reach drizzling consistency. Spoon over cake.