Cinnamon Butter Coffee Cake

When you get a rave review from a family member on a new recipe, then that right there is pretty sweet! I had this cake cooling on the counter when my daughter walked in and spied it right away. She dug in with no reserve (did I mention she's 7 months pregnant?) and pronounced it yummy! SHE said it tasted very close to the cinnamon swirl coffee cake that's sold at a famous coffee shop so I took that as high praise. When she left she took a large chunk home which was fine with me because the last thing I need in my house in a big pan of coffee cake....I don't care how good it is. And this is pretty stinkin' good.

Cinnamon Butter Coffee Cake

For the cake:

2 1/2 cups flour

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 butter ~ room temp, cut into 1 tablespoon pieces

3 eggs

1 teaspoon vanilla

2/3 cup buttermilk (I used 2/3 cup regular milk with 1 teaspoon of vinegar)

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the butter and mix until crumbly.

Add the eggs, vanilla and buttermilk and beat until combined.

Set aside.

Filling:

1 1/4 cups brown sugar

1 tablespoon cinnamon

Combine ingredients in a medium bowl and set aside.

Crumb Topping:

1 cup cold butter ~ cut into 1 tablespoon pieces

2 1/4 cups flour

1 1/2 tablespoons cinnamon

1 3/4 cup brown sugar

2 teaspoons vanilla

In a large mixing bowl, combine all ingredients and mix with a pastry blender or your fingers until crumbly.

Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray.

Spread half of the cake batter into the prepared pan.

Sprinkle the filling on top of the batter.

Carefully spread the remaining batter on top of the filling.

Swirl mixture gently together with a butter knife to swirl together. 

Do not overmix.

Sprinkle the crumb topping over the batter mixture in the pan. It will look like a lot but that's okay!

Bake for 45 - 50 minutes until cake is done and is golden brown on top.

Allow to cool. Cut into squares.

Here's the ingredients.

FOR THE CAKE: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the butter and mix until crumbly.

Add the eggs, vanilla and buttermilk 

and beat until combined. Set aside.

FOR THE FILLING: Combine 

brown sugar and cinnamon. Set aside.

FOR THE CRUMB TOPPING: In a large mixing bowl, combine all ingredients.

Mix with a pastry blender or your 

fingers until crumbly.

Pour half of the cake batter into the 

pan the sprinkle with the filling mixture.

Next add the remaining cake batter 

and spread evenly. Then swirl with 

a butter knife.

Add the crumb topping and bake!

Yummy!

Cool then cut into squares!!

Caramel Apple Dump Cake

As you may...or may not know, IT Guy is a huge apple fan. 

Me? Not so much. It’s okay...just not my favorite. If we ever 

split a dessert and I let (HA!) him choose, he will almost always pick apple something. I may have a bite or two but that’s it. Hey...maybe that’s why he chooses apple!! It just now dawned 

on me that THAT might be his little scheme!! He gets the dessert all to himself if he picks apple! I’ll have to remedy this little situation next time. Anyway, when I made this quick and easy dessert, he was ALL over it! Oh my...he was in apple heaven. 

I thought it was pretty good, too...considering it’s not my first choice. You should try it to see if it might work its way into 

your dessert rotation. I bet it will!

Caramel Apple Dump Cake

1 yellow cake mix ~ dry

2 cans apple pie filling

1 11-ounce bag caramel baking bits (found in the baking aisle)

1 1/2 sticks butter ~ melted

Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray.

Empty both cans of the apple pie filling into the prepared pan.

Sprinkle the caramel bits over the apples.

Spread the DRY cake over the top of the apples and caramel bits then drizzle with the melted butter.

Bake for 45 minutes or until lightly brown and done.

Cool and serve with vanilla ice cream.

*Sprinkle cinnamon over the top of the apple pie filling for extra yumminess. And add about a cup of chopped pecans with the caramel bits for a fun crunch!

Here are the things you need. I show 

only 1 stick of butter...but you really need 1 1/2 sticks.

Throw the apples in a 

sprayed baking dish.

Sprinkle on the caramel bits. Add about 

1 cup of chopped pecans if you want.

Spread the DRY cake 

mix over the top.

Drizzle with the melted butter and bake!

Serve warm with vanilla ice cream!

Miss Pat's Coconut Cake

We go to church with Miss Pat. She’s known for her sewing skills and for being a great cook. She’s been making this coconut cake for years and people rave about it so I thought I’d give it a try. And you know what? There’s a good reason why people love it. It’s good! Very good! That’s not to say I didn’t have a few issues when I made it though. I picked Miss Pat’s brain after I made it and she had no idea what went wrong because she’s never had the same problems I did. Now that’s not to say the cake wasn’t good....because it was great! I think I just messed up somewhere along the way but I'm pretty sure I have it narrowed down to the brand of sour cream I used that caused the major blunder. So make sure you use a good quality THICK sour cream (like Daisy) because you’ll use it as the filling between the layers. The brand I used (Kraft) did not hold up well under the pressure of being thick enough. I had a very runny mixture that was supposed to be SPREAD between two of the layer and it ended up being very soupy. No bueno. I ended up only using half the filling mixture on my cake and froze the rest for another cake, another time.

Here are a few other things I found out from Miss Pat AFTER I made her cake:

1) you can use yellow or white cake mix (I used yellow but will use white next time)

2) substitute 1 cup “sweet” milk for the water in the cake mix

3) add a little (1 cup) of the Cool Whip to the sour cream/sugar mixture for the filling

You guys really need to make this cake...it’s super good!

Miss Pat’s Coconut Cake

1 box yellow or white cake mix (Miss Pat uses Duncan Hines)

1 1/2 cups sugar

16 ounces good quality THICK sour cream

2 6-ounce packages frozen coconut (found in the frozen fruit section), thawed

1 8-ounce Cool Whip

1/2 cup shredded coconut, toasted (optional)

Mix cake mix according to the box directions. Divide batter evenly into three greased and floured 9” cake pans. (I used cooking spray and parchment paper. I might try using 8” pans next time for thicker layers.)

Bake cake for 20 - 24 minutes until toothpick inserted comes out clean.

Cool for 15 minutes then remove cakes from pans and allow to cool completely.

In a large mixing bowl, combine the sugar and sour cream until smooth.

Stir in the thawed coconut. (Add 1 cup of the Cool Whip, if desired)

Remove one-fourth of the sour cream mixture to a medium bowl and set aside.

Place one layer on a cake plate and spread half of the sour cream mixture on top.

Repeat with a second layer.

Place third cake layer on top.

Combine Cool Whip in the medium bowl with the reserved sour cream mixture and frost top and sides of cake.

Sprinkle with toasted coconut, if using.

Place cake in fridge overnight. The longer it sets, the better it is. 

Cece’s Pineapple Bundt Poke Cake

I got this recipe from a friend of a friend back in California. She told me about it the other day and said how good it was and I said....send it to me NOW! And she did. And guess what? She wasn’t kidding! This easy cake is pineapple-y goodness through and through. You need to try it because you’re life is seriously lacking if you don’t. And...AND....just so you know...it’s super good with vanilla ice cream on the side.

Cece’s Pineapple Bundt Poke Cake

1 yellow cake mix

1 20-ounce can crushed pineapple ~ drained, juice reserved

1 3.4-ounce box vanilla instant pudding

3/4 cup vegetable oil

4 eggs

2 tablespoons vanilla ~ divided use

1 cup powdered sugar

1 tablespoon butter ~ melted

Preheat oven to 350 degrees. Spray a bundt pan very well cooking spray.

In a large mixing bowl, combine the cake mix, eggs, oil, pudding mix and 3/4 cup of the reserved pineapple juice.

Beat for 2 minutes.

Stir in 1 tablespoon of the vanilla.

Fold in the drained pineapple (I squeezed mine dry between my hands to get more juice)

Pour batter into the prepared pan.

Bake for 35 - 40 minutes or until toothpick inserted comes out clean.

Mix together the powdered sugar, remaining tablespoon of vanilla and the melted butter.

While cake is still hot and in the pan, poke holes all over the cake using a skewer.

Pour powdered sugar mixture over the top of the cake and allow to sit in the pan for 45 minutes or so.

Turn cake out onto a serving platter, removing pan.

Drizzle cake with a powdered sugar glaze if desired.

Let's make a cake!

In a large mixing bowl, combine 

the cake mix, eggs, oil, pudding 

mix and 3/4 cup of the reserved pineapple juice.

Add the vanilla....

...then fold in the drained pineapple.

Pour the batter in the pan.

Bake it up then poke 

holes all over the top.

Mix togther the rest of the pineapple juice, the powdered sugar and the butter.

Pour that mixture over the cake and 

let it sit in the pan for about 45 minutes.

Next...the unveiling! Wish me luck!

Ahhh....perfect! Drizzle with 

powdered sugar glaze, if desired.

Serve with vanilla ice cream 

or not...it's good either way!

Key Lime Pound Cake

We love pound cake around here. We also love key lime anything. So here you go. A yummy and easy pound cake with two of our favorites combined. This is perfect for the coming summer months, too. It freezes great and you can make two loaf pans instead of one large tube pan if you are of a mind to share with a friend. Or save one for later!

Key Lime Pound Cake

4 sticks butter ~ room temp (1 pound)

3 cups sugar

6 eggs

4 cups flour

1/2 cup key lime juice

1/4 cup evaporated milk

4 teaspoons lime zest

1 teaspoon vanilla

Preheat oven to 300 degrees. Grease and flour a 10” bundt pan.

In a large mixing bowl, beat the butter until light and fluffy.

Add the sugar and beat for 10 minutes.

Add eggs, one at a time, until incorporated. Do not overbeat.

Mix together the lime juice, evaporated milk, vanilla and lime zest.

Beginning with flour, alternately add the flour and lime juice mixture into the butter mixture, ending with flour.

Pour into the prepared pan and tap to even out the batter and remove any bubbles.

Bake for 1 hour and 45 minutes or until toothpick inserted comes out clean.

Place pan on a cooling rack for 15 minutes then remove from the pan. Cool completely before frosting. (recipe follows)

Key Lime Frosting

1 8-ounce package cream cheese

4 tablespoons butter ~ room temperature

4 cups powdered sugar

1/4 cup key lime juice

3 teaspoons lime zest

1 teaspoon vanilla

Mix cream cheese and butter together.

Add powdered sugar until creamy.

Add the key lime juice, lime zest and vanilla until combined.

This makes a lot of frosting. Enough for TWO pound cakes or plenty to frost one cake and have some extra to dollop on each slice of cake.

Frost cooled cake.

The cast of characters!

Beat the butter until fluffy then add 

the sugar and beat for a few minutes.

Then add the eggs one at a time.

Mix together the lime zest, vanilla, 

lime juice and evaporated milk.

Add the flour a little at a time....

...alternating with the liquid mixture.

Pour the batter into the pan.

Bake then allow to cool 

in the pan for a bit.

Then turn out onto a rack 

and cool completely.

Now for the frosting. Mix the 

butter and cream cheese together.

Then add the powdered 

sugar until creamy.

Add the key lime juice, vanilla 

and lime zest until smooth.

Frost the cake and serve! 

So yummy!!

Chocolate Lava Cake

The first time I had this was years and years ago at a restaurant. It was a new thing then and I was in love. Now everyone and their brother is making them and I bet they’re all wonderful. It doesn’t matter what you call it...Molten Chocolate Cake, Chocolate Cobbler, Chocolate Lava Cake...they’re basically the same thing and delicious. The inside is filled with melting chocolate but the outside is cake! It’s like magic! And then the ice cream gets all soft and melty into the chocolate....yum! These are a snap to throw together. But don’t forget that vanilla ice cream...you’re going to need it.

Chocolate Lava Cake

1 cup sugar

1/2 cup cocoa ~ divided use

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

4 tablespoons butter ~ melted

1 egg yolk

2 teaspoons vanilla

1/2 cup chocolate chips

1 cup boiling water

Preheat oven to 350 degrees. Spray a 8x8 inch baking pan with cooking spray.

In a small bowl, whisk together the 1/2 cup of the sugar and 1/4 cup of the cocoa. Set aside.

In a medium bowl, whisk together the flour, remaining 1/2 cup sugar, remaining 1/4 cup of cocoa, baking powder and salt.

In a small bowl, whisk the milk, melted butter, vanilla and egg until smooth. Pour into the flour mixture and stir until combined.

Add the chocolate chips.

Spread the batter into the prepared pan.

Sprinkle the reserved sugar/cocoa mixture evenly over the batter.

Gently pour boiling water over the sugar/cocoa mixture. DO NOT STIR!

Bake for about 25 minutes until top is crackled and sauce is bubbling. Test with a toothpick in the cake part to ensure done-ness.

Serve warm with vanilla ice cream.

Okay.....let's get serious about this!

In a small bowl, whisk together the 

1/2 cup of the sugar and 1/4 cup 

of the cocoa. Set aside.

In a medium bowl, whisk together 

the flour, remaining 1/2 cup sugar, remaining 1/4 cup of cocoa, baking powder and salt. (I took the picture before I added the cocoa to this. 

ADD THE COCOA!!)

In a small bowl, whisk the milk, 

melted butter, vanilla and egg 

until smooth.

Pour into the flour mixture and stir 

until combined. See? I told you to 

add the cocoa! I remembered!

Dump in the chocolate chips!

Spread the batter into the prepared 

pan. then sprinkle with the 

reserved cocoa/sugar mixture.

Gently pour the hot water over 

the batter. DON'T STIR!! DON'T!!!

Then bake!

Let it sit for a few minutes then 

scoop out all that chocolate goodness into a bowl and add the ice cream. Do you hear it? Those are angels singing!