1 cup flour
1/2 cup sugar
1 tsp baking powder
1 tsp salt
1/2 cup buttermilk
4 tbsp butter, melted and cooled
1 large egg
1-1/2 cups heavy cream
1 cup maple syrup
Whipped cream or vanilla cream for serving
Preheat the oven to 350 degrees. In medium bowl, whisk together the flour, sugar, baking powder and salt. In small bowl, whisk together buttermilk, butter and egg. Stir the wet mixture into the dry, the batter will be thick. Heat 9” cast iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
Bake until the cake is set, 40 to 45 minutes.
Serve with whipped cream or vanilla ice cream, if desired.
Makes 2 loaves
2 cups sugar
1 cup vegetable oil
2 teaspoons coconut extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup coconut
1 cup chopped nuts, optional
11/2 cups sugar
3 tablespoons butter
3/4 cup water
1 teaspoon coconut extract
Preheat oven to 325 degrees. Spray 2 (9-by-5-inch) loaf pans with nonstick cooking spray. Lightly flour pans. Set aside.
To mix bread: In large bowl, combine eggs, sugar, oil and extract. Gradually add flour, baking powder and baking soda alternately with buttermilk. Stir in coconut and nuts. Pour mixture into prepared pans.
To bake bread: Bake for 1 hour or until toothpick inserted in center comes out clean. Cool slightly in pans on wire rack.
Remove from pans.
To prepare glaze: In medium saucepan, combine sugar, butter, water and extract. Bring to a boil. Boil for 5 minutes, stirring occasionally. Pour over warm loaves. Let stand for 3 to 4 hours. Store in refrigerator.
1 package yellow cake mix
1 package (3 and 3/4 oz.) instant vanilla pudding
1/2 cup cold water
1/2 cup dark rum
1/2 cup vegetable oil
1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum
4 oz. semi-sweet chocolate
1 tsp butter or shortening
Optional: 2 tablespoons chopped walnuts
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Mix cake mix, pudding, eggs, water rum and oil until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top and sides with toothpicks. Spoon and brush rum glaze evenly over cake. When cake is cooled, drizzle with chocolate glaze.
Rum glaze directions:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes. Remove from heat. Stir in rum. drizzle over cake. Top with chopped walnuts.
Chocolate glaze topping:
Melt chocolate and butter over very low heat in heavy saucepan.
2 cups cake flour
3 tsp baking powder
1 tsp salt
1 and 1-/2 cups brown sugar
1/2 cup shortening
1 cup milk, divided
1 tsp vanilla
Sift together flour, baking powder and salt. Add brown sugar, shortening, 2/3 of the 1 cup milk, and 1 teaspoon vanilla. Beat 2 minutes. Add remaining 1/3 cup milk and 2 medium eggs. Beat 2 more minutes. Bake 30-35 minutes at 350 degrees.
A Burke family favorite recipe box.
Also known as a “Hot Milk Cake”. This cake is so delicious! I was given one for a birthday one year and didn’t share a single slice. The recipe has been a Turner family favorite for about 70 years.
1 cup hot milk with 4 tablespoons butter melted in
2 cups flour
2 teaspoons baking powder
2 cups sugar
2 teaspoons vanilla
1/4 teaspoon salt
Beat eggs approximately 3-4 minutes until foamy. Add sugar, salt and vanilla. Beat again. Add flour and baking powder. Add hot milk and beat until smooth. Bake at 350 degrees for 30 minutes.
3/4 cup brown sugar
6 tablespoons melted butter
4 tablespoons half-and-half
1 cup shredded coconut
Mix topping ingredients together. Spread topping on cake while warm, not hot. Put under broiler until it bubbles and browns.
Note: must be made in 12″ Almond Cake Pan (available from Bethany Housewares)
1 ¼ cup sugar
1 ¼ cup flour
1 stick melted margarine
1 ½ tsp almond extract
2/3 cup milk
½ tsp baking powder
Preheat oven to 350 degrees. Spray the pan with non-stick cooking spray. Sprinkle sliced almonds on the bottom of the pan.
Combine sugar, egg, almond extract, and milk. Mix in flour and baking powder. Add margarine. Mix well.
Carefully poor over sliced almonds. Bake at 350 degrees for 30-40 minutes, until edges turn golden brown. Cool cake completely before removing from pan. Sprinkle with powdered sugar.
The late Sally Schneeweis’ specialty. Contributed by Melanie Lundheim.
Preheat oven to 350 degrees. Grease and lightly flour bottom only of 13×9” pan.
1 package yellow cake without pudding in the mix (like Duncan Hines Moist Deluxe)
1 small package lemon Jell-O
Rind of 1 lemon
1/2 cup oil
1 teaspoon lemon extract
Dissolve Jell-O in 1 cup boiling water and add to the rest of the above cake ingredients. Beat well. Spread mixture in pan and bake at 350 degrees for 30 minutes. Leave in pan and puncture top of cake evenly with fork.
Glaze for top of cake:
Juice of 1 lemon
1/2 teaspoon rum flavoring
1 cup powdered sugar
Mix glaze ingredients and pour evenly over fork-punctured cake when cake is hot.
This is a faster version of Grandma’s Poppy Seed Coffee Cake. Makes three coffee cakes.
5-6 cups flour
1/2 cup sugar
1/2 cup soft crisco
2 packages dry yeast (quick rise yeast)
1 and 1/2 teaspoon salt
1 and 1/2 cups very hot water
In a bowl add 2 cups flour, dry yeast, sugar and salt. Mix it. Add crisco and hot water. Beat mixture on high for 2 minutes. Add eggs and beat more. Add the rest of the flour until the right consistency. But no more than 6 cups total. Let mixture stand in bowl until doubled.
Take it out of the bowl and cut into three sections. Roll out and put dough on cookie sheet, then cover with poppy seed or cream cheese filling below. Brush egg white around edges of dough after covering dough with filling. Fold dough into thirds- start by folding dough from one side about 1/3 of the way over and brushing egg white on top of folded part. Then fold over the second third). Let it rise.
Crumb topping (This is 1 and 1/2 batch)
1 1/3 cups flour (1 and 1/3 cups flour)
3/4 cups butter
3/4 cups sugar
1 1/2 teaspoon vanilla
Before putting crumbs on coffee cake, dilute a small portion of white Karo Syrup with a little milk and spread mixture on coffee cake with fingers.
For three poppy seed coffee cake filling, use two cans Solo Poppy Seed filling and mix in 1 cup applesauce.
BAKE AT 350 degrees For 30 to 35 minutes.
Cream Cheese filling version: Cream cheese filling for 3 coffee cakes:
3 8 oz. packages cream cheese
3 egg yolks
1 cup sugar
1 teaspoon vanilla
beat until real fluffy