My Aunt Sara has always been an excellent baker. Her kids always had the prettiest homemade birthday cakes when we were growing up. The cakes that mama made for John and me were equally delicious, but that’s not what stood out to me as a kid.
On a recent visit with Aunt Sara, I left with a box full of goodies. I left her house with cake decorating tools, cookbooks, and a variety of cake pans, cupcake papers, and decorations and a few handwritten recipes. One of the recipes that she shared with me was this super easy Seven Minute Frosting that her daughter-in-law gave her.
I used the Seven Minute Frosting on a chocolate cake that I recently made for a baby shower. It turned out beautiful and delicious. My cousin, who happened to be the honoree, compared it to the hostess cupcakes that she has been craving!
Seven Minute Frosting
- ½ c. granulated sugar
- 2 egg whites
- 2 tbsp. water
- 7-oz. jar marshmallow creme
- 1 tbsp. vanilla extract
- Combine sugar, eggs whites, and water in a double boiler. Beat with a electric hand mixer until stiff peaks form.
- Add the marshmallow creme and vanilla and beat until combined.
- Frost 3-layer cake with frosting.
This week my beautiful mother celebrates her 77th birthday. The woman who has been my biggest cheerleader my entire life, my wise instructor who has loved me even during some very unloveable times.
My love for cooking began with her. When I grew up she prepared just about every meal we ate because in those days you didn’t pick up take-out and we only went to restaurants occasionally.
Everything was homemade, a luxury that I didn’t quite appreciate as a child. I remember spending the night with a friend once. The next morning her mother baked canned biscuits for us. I can recall it like it was yesterday because I thought that her mother had done the greatest thing and those canned biscuits were delicious to me at the time. I can remember wondering why we always had to have homemade biscuits. I probably came home and boasted about the wonderful biscuits that Sara’s mother fixed. I am sorry mama!!
Believe me; my thought process has changed! Now I understand the trouble she went to for her family. She was a “farm to table” person way before it was the popular thing.
There are not enough words in the English language to tell my mother just how much I appreciate all of those homemade biscuits; the advice, the spankings, and the love. She will probably never know how important she is to me, but I would not be here today without her.
In honor of my mother, I wanted to share her coffee cake recipe. My brother and I have always loved this. She made it for us on special occasions growing up and sometimes just to surprise us and she still makes it when we gather for Christmas brunch. It is easy enough to prepare before work or school. I hope you and your family enjoy it as much as I have over the years.
Mama's Coffee Cake
- 1 egg, room temperature
- ¾ c. granulated sugar
- ¼ c. shortening
- 1½ c. self-rising flour
- ⅓ c. milk
- ½ c. sour cream
- Streusel Mixture:
- ½ c. brown sugar, packed
- 2 tbsp. flour
- 2 tsp. ground cinnamon
- 2 tbsp. butter, melted
- ½ c. chopped pecans
- Grease a 10-inch skillet and set aside. Preheat oven to 350° F.
- In a small bowl combine brown sugar, flour, cinnamon, melted butter, and pecans. Set aside.
- Using a whisk, combine and egg, sugar, and shortening. Add flour and milk alternately, beginning and ending with flour. Stir in sour cream.
- Spread about half of the cake mixture in the prepared skillet. Sprinkle all of the streusel mixture over batter then drop spoonfuls of the remaining batter over the top. You can swirl with a knife if desired.
- Bake at 350° F for 30 to 35 minutes or until a toothpick comes out clean.
I have always been more of a pound cake baker than a layer cake baker. I’m not sure exactly why. Maybe it’s because they are just so darn easy and they tend to get better with time. My favorite pound cake recipes seem to get moister the longer they sit.
Here’s a wonderfully moist cake that I love making this time of the year. I prefer to use my homemade applesauce but any applesauce will work. It is not only delicious but it is lovely when sprinkled with powdered sugar and would be beautiful on a holiday dessert table!
Spiced Applesauce Pound Cake
- Nonstick cooking spray
- 2¾ c. all-purpose flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. salt
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. freshly grated nutmeg
- 2 sticks unsalted butter, room temperature
- 2 c. light brown sugar, packed
- 2 large eggs, room temperature
- 2 c. no-sugar applesauce
- 1 tsp. vanilla extract
- Preheat oven to 350°F. Grease a 10-cup bundt pan well and place it on a large baking pan, set aside.
- Whisk together flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl.
- In the bowl of an electric mixer beat together butter and brown sugar until light and fluffy. Add eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, beginning and ending with the flour mixture, being careful not to overmix.
- Pour batter into prepared bundt pan. Place the baking pan/bundt pan onto middle rack in preheated oven. Bake 55 minutes or until a toothpick inserted in middle comes out clean.
- Cool completely before inverting on a cake plate. Sprinkle with powdered sugar, if desired.
This weekend we celebrate mothers everywhere. The mothers trying every day to meet the challenges of raising good kids, and the mothers who have raised their kids. The women who are trying every day to give their children all that they need, and enough of what they want, to make them whole and happy. We honor these beautiful ladies this Sunday, May 8, 2016, on Mother’s Day.
I’m especially thankful to honor my mother this year. I know I wasn’t always the best child, but she has always loved me unconditionally. She has always been my role model, and I love her dearly. Two weeks ago the doctors told me that my mother was dying. However, after several days in the hospital and lots of answered prayers, I will be spending Mother’s Day with her once again.
Why not start your mom’s day with a lovely breakfast? This coffee cake has a fabulous almond flavor, with a yummy cream cheese layer and delicious raspberry preserves. Made in a springform pan, it not only tastes incredible, it is also beautiful! I prefer this coffee cake slightly warm, but not hot, straight out of the oven.
Raspberry Almond Coffee Cake
- 2¼ c. all-purpose flour
- ¾ c. granulated sugar
- ¾ c. unsalted butter, cold
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ¾ c. sour cream
- 1 tsp. almond extract
- 1 egg
- 1 (8-oz.) pkg. cream cheese, softened
- ¼ c. granulated sugar
- 1 egg
- ½ c. raspberry preserves
- ½ c. sliced almonds
- Preheat oven to 350° F. Grease and flour bottom and sides of a 9 or 10-inch springform pan.
- In a large bowl, combine the flour and ¾ c. sugar; mix well. With a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture.
- To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg; blend well. Spread batter over bottom and 2-inches up sides (about ¼-inch thick) of greased and floured pan.
- In small bowl, combine cream cheese, ¼ c. sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.
- Bake at 350° F for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes, remove sides of pan. Store in the refrigerator once it has cooled completely. Can be served warm or cool.
On holidays, I desire the traditional flavors. The tastes that take me back to sweet memories. Memories of simpler times, times spent with family, lots of laughter, and loads of love. This Pineapple Upside Down Pound Cake takes me there!
Pineapple upside down cakes are traditionally one layer cakes, decorated with fruit and a sugary glaze on the bottom of the pan, then served upside down. The recipes have been around for years and graced many of our grandmother’s tables.
This recipe brings two great traditions together for one fantastic dessert! The pound cake has a delicious glaze and is beautifully decorated with pineapple and cherries, but it’s all done in a Bundt pan! Such a great dessert for Easter!
This cake is delectable! I felt that this cake was best served fresh. In fact, while it was still warm was my favorite time to enjoy eating this cake. I stored any leftover cake in the refrigerator then zapped it in the microwave for about 10 seconds before serving from the refrigerator.
Pineapple Upside Down Pound Cake
- 6 tbsp. unsalted butter
- ¾ c. packed brown sugar
- pinch of salt
- 1 lg. can (approx. 20-oz.) pineapple slices, drained well and cut in half
- Approx. 16 maraschino cherries, drained well and dried
- 12-oz. unsalted butter, room temperature (3 sticks)
- 18-oz. granulated sugar (2½ c.)
- 2½ tsp. vanilla extract
- 1 gently rounded tsp. salt
- 5 eggs, room temperature, beaten
- 13-oz. cake flour (2¾ c.)
- 1 tsp. baking powder
- 8-oz. chopped pineapple, drained
- 2 oz. sour cream, room temperature
- Grease and flour a 12-cup Bundt pan, set aside. Preheat oven to 350°F.
- Melt 6 tbsp. butter in a small saucepan. Add ¾ c. brown sugar and pinch salt and cook until dissolved. Bring to a boil. When bubbly, with no butter sloshing around the edge, pour into greased and floured 12-cup Bundt pan. Arrange pineapple pieces and cherries in the bottom of the bundt pan as shown above, set aside.
- Whisk together the cake flour and baking powder until well combined. Set aside.
- Puree pineapple and sour cream together in a blender. Set aside.
- Cream the butter, sugar, salt, and vanilla until light and fluff, scrapping the bowl often.
- With the mixer on medium speed, add the beaten eggs a little at a time, beating well after each addition, until completely incorporated. Stop to scrap down the sides of bowl as necessary.
- Add the dry ingredients alternately with the wet ingredients, mixing on low just until each addition is incorporated. Begin and end with dry ingredients for a total of 3 dry additions and 2 wet additions.
- Carefully spoon batter over the caramel pineapple layer in the prepared pan.
- Smooth the batter, and bake in preheated oven 55 minutes or until done. Place a cookie sheet on the rack below the cake to catch any caramel that might spill over. (this was not a problem with my cake)
- Remove cake from oven and cover with a piece of foil. Let stand for 45 minutes, then turn out onto a cake plate. Replace any fruit pieces that may have stuck in the pan and smooth down
- Serve at room temperature.