Lemon Cream Coffee Cake




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Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Category: Cakes

Cuisine: American

Servings: 12

Lemon Cream Coffee Cake

Ingredients

    Lemon Cream Coffee Cake
  • 1 8-ounce package cream cheese, softened
  • 1/4 cup sugar
  • 1 8-ounce carton lemon yogurt
  • 1-1/2 teaspoons finely shredded lemon peel
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg or mace
  • 1 cup butter
  • 2 eggs, slightly beaten
  • 1 cup milk
  • 1/2 teaspoon almond extract
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter
  • 1/2 cup chopped pecans or sliced almonds (optional)

Preheat oven to 350°F. Grease a 13x9x2-inch baking pan; set aside.

In a medium mixing bowl beat cream cheese with an electric mixer until fluffy. Beat in 1/4 cup sugar; fold in lemon yogurt and lemon peel. Set aside.

In a large mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt and nutmeg or mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan.

Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible.

Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan.

Bake for 45 to 50 minutes or until cake is golden and toothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving.

Chill to store.

Makes 12 servings.

Nutrition Facts

Auto Draft

Serves 12

Amount Per Serving
Calories 515.39 kcal
% Daily Value*
Total Fat 27.98 g 43%
Saturated Fat 16.86 g 84.3%
Trans Fat 0.78 g
Cholesterol 102.78 mg 34.3%
Sodium 239.47 mg 10%
Total Carbohydrate 60.04 g 20%
Dietary Fiber 1.02 g 4.1%
Sugars 31.8 g
Protein 7.29 g
Vitamin A 28.54 % Vitamin C 0.46 %
Calcium 16.5 % Iron 11.43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/lemon-cream-coffee-cake/



Valentine’s Cupcakes




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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Category: Cakes, Valentine's Day

Cuisine: American

Servings: 36

Valentine's Cupcakes

Ingredients

    Valentine's Cupcakes
  • 3 cups flour
  • 2 cups sugar
  • 1/2 cup cocoa
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cup water
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 2 teaspoons vanilla
    Frosting:
  • 8 ounce cream cheese; softened
  • 1 egg
  • 1/3 cup sugar
    Valentine Decorations:
  • Lips Puffy Picks
  • Valentine Glitter Ring or similar
  • Small candy hearts, if desired

Preheat oven to 350°F. Line cupcake baking pans with paper cupcake liners.

In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.

In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.

Using mixing spoon, ice-cream scoop, or soup spoon, fill cupcake liners half full with cupcake batter.

Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until done. When done, wear oven mitts to remove pan from oven and turn off oven. Cool completely.

In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Using a pastry bag with a star tip pipe frosting onto muffins. Decorate with muffin picks or rings. Sprinkle sides with candy hearts if desired.

Yield: 36 Cupcakes

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Valentine's Cupcakes

Serves 36

Amount Per Serving
Calories 149.11 kcal
% Daily Value*
Total Fat 6.43 g 9.9%
Saturated Fat 1.62 g 8.1%
Trans Fat 0.03 g
Cholesterol 11.37 mg 3.8%
Sodium 115.37 mg 4.8%
Total Carbohydrate 21.9 g 7.3%
Dietary Fiber 0.72 g 2.9%
Sugars 13.22 g
Protein 1.83 g
Vitamin A 2.77 % Vitamin C
Calcium 1.05 % Iron 1.88 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/valentines-cupcakes/

Source: PastryWiz


Cinnamon Loaves



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Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Category: Recipes

Cuisine: American

Servings: 24

Cinnamon Loaves

Ingredients

    Cinnamon Loaves
  • 1 (15-1/4-ounce) package yellow cake mix
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 3 tablespoons ground cinnamon

Preheat oven to 350°.

Beat first 5 ingredients at high speed of mixer 3 minutes. Pour half of batter evenly into 2 greased and floured 4 x 8" loaf pans.

Stir together sugar and cinnamon in a small bowl; sprinkle half of sugar mixture evenly over batter in loaf pans. Pour remaining batter evenly loaf pans, and sprinkle evenly with remaining sugar mixture. Gently swirl with a knife.

Bake at 350° for 45 minutes or until a wooden toothpick inserted in center comes out clean.

Cool in pans on wire racks. Store in freezer, if desired.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Cinnamon Loaves

Serves 24

Amount Per Serving
Calories 157.86 kcal
% Daily Value*
Total Fat 10.43 g 16%
Saturated Fat 1.43 g 7.2%
Trans Fat 0.06 g
Cholesterol 40.73 mg 13.6%
Sodium 74.07 mg 3.1%
Total Carbohydrate 14.58 g 4.9%
Dietary Fiber 0.64 g 2.6%
Sugars 4.23 g
Protein 2.04 g
Vitamin A 2.3 % Vitamin C 0.08 %
Calcium 4.1 % Iron 2.91 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/cinnamon-loaves/

Source: Mr. Food


Gingerbread




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Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Category: Cakes

Cuisine: American

Servings: 9

Gingerbread

Ingredients

    Gingerbread
  • 1 1/2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup shortening
  • 1/2 cup molasses
  • 1 egg

In a bowl combine flour, brown sugar, cinnamon, ginger, baking powder and baking soda. Add shortening, molasses, egg and 1/2 cup water. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 mintues.

Pour into greased and floured 8x8x2inch baking pan. Bake in a 350° oven for 35 to 40 mintues or till a toothpick inserted near the center comes out clean. Cool on a rack 10 mintues. Remove from pan; serve warm with whip cream.

Serves 9.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Gingerbread

Serves 9

Amount Per Serving
Calories 262.03 kcal
% Daily Value*
Total Fat 12.07 g 18.6%
Saturated Fat 3.03 g 15.2%
Trans Fat 1.5 g
Cholesterol 17.77 mg 5.9%
Sodium 106.45 mg 4.4%
Total Carbohydrate 36.26 g 12.1%
Dietary Fiber 0.7 g 2.8%
Sugars 20.0 g
Protein 2.78 g
Vitamin A 0.85 % Vitamin C 0.01 %
Calcium 7.05 % Iron 11.45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/gingerbread/

Source: Unknown


Buttermilk Cake with Cherry Frosting

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Buttermilk Cake with Cherry Frosting
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Category: Cakes

Servings: 12

Buttermilk Cake with Cherry Frosting

Ingredients

    Buttermilk Cake with Cherry Frosting
  • 2 1/2 cups sifted all purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup butter or margarine
  • 3 large eggs
  • 1 cup buttermilk
    Frosting:
  • 5 1/2 cups sifted confectioners' sugar
  • 3/4 cup softened butter
  • 6 tablespoons Maraschino cherry juice
  • 2 drops red food coloring
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped Maraschino cherries
Cake

Preheat oven to 350°F.

Sift the flour, sugar, baking powder and baking soda together, in a large bowl. Add the butter, eggs and buttermilk. Beat, with an electric mixer set at low speed, for 1/2 minute to blend. Beat for an additional 3 minutes at medium speed.

Pour the batter into two greased and floured 9-inch cake pans.

Bake in oven for 25 minutes or until the cake tests done. Cool in pans on racks for 10 minutes. Remove from the pans and finish cooling.

Cherry Frosting:

Combine the sifted confectioners' sugar, butter, juice, food coloring and vanilla extract in a bowl. Beat with an electric mixer at medium speed until smooth and creamy. Add 1 more tablespoon of cherry juice, if necessary, to bring the frosting to a spreading consistency.

Spread the top of one layer with the Cherry Frosting. Sprinkle with all of the chopped cherries. Place the second layer on top and spread the sides and top with the remaining frosting. Garnish with whole cherries if desired.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Buttermilk Cake with Cherry Frosting

Serves 12

Amount Per Serving
Calories 633.68 kcal
% Daily Value*
Total Fat 23.37 g 36%
Saturated Fat 14.31 g 71.6%
Trans Fat 0.88 g
Cholesterol 104.93 mg 35%
Sodium 197.32 mg 8.2%
Total Carbohydrate 103.36 g 34.5%
Dietary Fiber 0.87 g 3.5%
Sugars 82.27 g
Protein 5.18 g
Vitamin A 22.92 % Vitamin C 2.53 %
Calcium 7.33 % Iron 8.68 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/buttermilk-cake-with-cherry-frosting/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Flourless Chocolate Cake

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Category: Cakes

Servings: 12

Flourless Chocolate Cake

Ingredients

    Flourless Chocolate Cake
    Cake:
  • 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
  • 1/2 cup (1 stick or 4 ounces) unsalted butter
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup (2 ounces) confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 3 large eggs
  • 1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
    Glaze:
  • 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
  • 1/2 cup (4 ounces) heavy cream
  • 1 teaspoon vanilla extract
    Topping:
  • 1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes

Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake:

Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Add the sugars, vanilla, salt, and espresso powder. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To prepare the glaze:

Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth. Stir in the vanilla.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: one 8" cake, 12 rich servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Flourless Chocolate Cake

Serves 12

Amount Per Serving
Calories 276.07 kcal
% Daily Value*
Total Fat 16.55 g 25.5%
Saturated Fat 9.17 g 45.9%
Trans Fat 0.08 g
Cholesterol 64.53 mg 21.5%
Sodium 49.98 mg 2.1%
Total Carbohydrate 34.05 g 11.4%
Dietary Fiber 3.22 g 12.9%
Sugars 28.91 g
Protein 4.08 g
Vitamin A 8.33 % Vitamin C 0.06 %
Calcium 3.27 % Iron 9.33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/flourless-chocolate-cake/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Angel Lush with Pineapple




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Angel Lush with Pineapple
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Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Category: Cakes

Cuisine: American

Servings: 10

Ingredients

    Angel Lush with Pineapple
  • 1 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 can (20 oz.) Dole Crushed Pineapple in Juice, undrained
  • 1 cup thawed Cool Whip Whipped Topping
  • 1 prepared round angel food cake (10 oz.)
  • 10 fresh strawberries

Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.

Cut cake horizontally into three layers. Place bottom cake layer on serving plate; top with one-third of the pudding mixture. Repeat layers two times.

Refrigerate at least 1 hour.

Top with strawberries just before serving.

Store leftovers in refrigerator.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Angel Lush with Pineapple

Serves 10

Amount Per Serving
Calories 174.41 kcal
% Daily Value*
Total Fat 1.72 g 2.6%
Saturated Fat 0.91 g 4.6%
Trans Fat
Cholesterol 4.56 mg 1.5%
Sodium 356.18 mg 14.8%
Total Carbohydrate 38.82 g 12.9%
Dietary Fiber 1.15 g 4.6%
Sugars 19.92 g
Protein 2.15 g
Vitamin A 1.34 % Vitamin C 13.44 %
Calcium 5.7 % Iron 2.34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/angel-lush-with-pineapple/

Source: myfoodandfamily.com

Pineapple Cream Cake




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Prep Time: 1 hour, 5 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 35 minutes

Category: Cakes

Cuisine: American

Servings: 15

Pineapple Cream Cake

Ingredients

    Pineapple Cream Cake
  • 1 can crushed pineapple, undrained (15 oz)
  • 1 pkg. yellow cake mix (18.25 oz)
  • 2 large eggs
  • 1 can mandarin oranges, drained (11 oz)
  • 1/2 cup mayonnaise
  • 1 container (12 oz) frozen whipped topping, thawed
  • 1 pkg. vanilla instant pudding mix (5.1 oz)

Preheat oven to 350°.

Drain pineapple, reserving juice; set pineapple aside.

Combine pineapple juice, cake mix, eggs, mandarin oranges and mayonnaise in a large mixing bowl. Beat at medium speed of mixer until blended.

Pour batter into a greased 9 x 13" baking dish. Bake at 350° for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in dish on a wire rack.

Combine drained pineapple, whipped topping and pudding mix in a mixing bowl. Beat at low speed until blended. Spread mixture evenly over cake.

Cover and chill at least 1 hour before serving. Store in refrigerator.

Serves 15

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Pineapple Cream Cake

Serves 15

Amount Per Serving
Calories 316.71 kcal
% Daily Value*
Total Fat 12.95 g 19.9%
Saturated Fat 4.84 g 24.2%
Trans Fat 0.08 g
Cholesterol 45.04 mg 15%
Sodium 446.3 mg 18.6%
Total Carbohydrate 47.87 g 16%
Dietary Fiber 0.92 g 3.7%
Sugars 32.14 g
Protein 3.06 g
Vitamin A 6.55 % Vitamin C 6.89 %
Calcium 11.02 % Iron 5.43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/pineapple-cream-cake/



Triple Chocolate Bundt Cake

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Triple Chocolate Bundt Cake
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Category: Cakes

Servings: 16

Triple Chocolate Bundt Cake

Ingredients

  • 1 pkg chocolate fudge cake mix
  • 1 ( 3 oz.) pkg instant chocolate fudge pudding mix
  • 1 (12 oz.) pkg chocolate chips
  • 1 cup sour cream
  • 1/2 cup water
  • 1/2 cup oil
  • 4 eggs
  • powdered sugar

Combine all ingredients and beat with electric mixer for 4 minutes.

Put in greased bundt pan and bake at 250° for about 1 hour.

Cool 1 hour before inverting. Sprinkle with powdered sugar.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Triple Chocolate Bundt Cake

Serves 1 Slice

Amount Per Serving
Calories 370.28 kcal
% Daily Value*
Total Fat 20.78 g 32%
Saturated Fat 6.66 g 33.3%
Trans Fat 0.07 g
Cholesterol 50.65 mg 16.9%
Sodium 383.56 mg 16%
Total Carbohydrate 43.88 g 14.6%
Dietary Fiber 1.36 g 5.4%
Sugars 31.23 g
Protein 4.6 g
Vitamin A 4.76 % Vitamin C 0.29 %
Calcium 9.65 % Iron 10.82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/triple-chocolate-bundt-cake/


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Honey Bun Cake

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Category: Cakes

Cuisine: American

Servings: 12

Honey Bun Cake

Ingredients

    Cake
  • 1 18 ounce box yellow cake mix with pudding
  • 4 large eggs
  • 2/3 cup vegetable oil (or corn or canola oil)
  • 1/3 cup water
  • 1 8 ounce container sour cream
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup chopped pecans
  • 1/3 cup honey
    Glaze:
  • 1 cup sifted powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Preheat oven to 350° F. Grease and flour a 9 X 13 inch baking pan.

Combine first 5 ingredients in a mixing bowl; beat at electric mixer’s medium speed until smooth. Set aside.

In another bowl, combine brown sugar, cinnamon, and pecans; set aside.

Pour half of batter into greased and floured baking pan. Sprinkle half of sugar mixture over batter. Drizzle the honey over sugar mixture. Pour remaining batter on top of honey and underlying sugar mixture. Gently swirl batter with knife.

Bake for 30-35 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven.

To make glaze:

Combine all ingredients; beat at medium speed until smooth. Drizzle glaze over cake and cool. Cut into squares.

Makes 8-12 servings.

Nutrition Facts

Honey Bun Cake

Serves 1 Slice

Amount Per Serving
Calories 469.64 kcal
% Daily Value*
Total Fat 23.69 g 36.4%
Saturated Fat 4.62 g 23.1%
Trans Fat 0.2 g
Cholesterol 72.08 mg 24%
Sodium 346.61 mg 14.4%
Total Carbohydrate 61.72 g 20.6%
Dietary Fiber 1.23 g 4.9%
Sugars 44.19 g
Protein 4.74 g
Vitamin A 6.81 % Vitamin C 0.32 %
Calcium 13.76 % Iron 8.28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/honey-bun-cake/


As an Amazon Associate, I receive commissions on purchases made through the following links. Thanks for your support.