Apple Raisin Bundt Cake

 Apple Raisin Bundt Cake 

This recipe is straight from my Mom's collection of her favorite desserts. 
I have been wanting to make some of her great old fashioned recipes, so this past week, I got out her old Bundt pan, bought some Gala apples and began to make it. The memories came flooding back instantly. I still remember her shredding those apples and making that thick wonderful batter. And oh my goodness, the house smelled so good while it was baking.  

Apple Raisin Bundt Cake 

• 3 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 4 teaspoons cinnamon
• 1 teaspoon cloves
• 1 cup raisins
• 1 teaspoon nutmeg
• 1 1/4 teaspoons salt
• 1 cup butter - softened
• 1 1/2 cups granulated sugar
• 1 1/2 cups light brown sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• 4 medium Gala apples, peeled and shredded with grater
• 1/2 cup finely chopped walnuts or pecans for topping

Preheat the oven to 350 degrees. Butter the inside of a 9-inch bundt pan; flour lightly and set aside.

Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl and whisk together. In a large mixing bowl, cream the butter and the two sugars together. Next add the eggs, one at a time; beating until all eggs are mixed in. Add the vanilla and mix just until combined.

Mix in half the buttermilk and half the flour mixture with the mixer on low. Add the remaining buttermilk and flour mixture and beat slowly until flour is mixed in well. Next stir in the shredded apples and the raisins. The cake batter will be very thick.

Pour the batter evenly in the prepared bundt pan. The pan will be very full so you may want to place it on a cookie sheet to catch any overflow of batter that may occur during baking.

Bake for 1 hour and then check for doneness by inserting a toothpick to make sure it comes out clean. Place the cake on a rack to cool for 10 minutes before removing from the pan. Turn cake out carefully onto a wire rack to cool completely.

• Cream Cheese Glaze:
• 4 ounces (1/2 package) cream cheese, softened
  1 cup powdered sugar
  1 teaspoon cinnamon
  1 tablespoon lemon juice
  2-4 tablespoons milk
  
  
  In the bowl of a stand mixer, beat the cream cheese until it’s soft and smooth and light. Add the powdered sugar, cinnamon, and lemon juice and blend until there are no lumps. Add milk, 1 tablespoon at a time, beating after each addition until the glaze reaches the desired thick yet drizzle-able consistency.  
• Pour over the cake when it has completely cooled. Sprinkle chopped nuts over glaze before it sets up.

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Upside Down Peach Cake with Pecans

 Peach Upside Down Cake with Pecans

I love upside down cakes!  Pineapple, plum and when the grocery stores have plenty of fresh peaches and they’re at their sweetest, I always add this to my list of favorite summer desserts. This is just delightful and so easy to make! 

Upside Down Peach Cake with Pecans

1 (15.25 oz.) box yellow cake mix, plus ingredients to make it

3-4 fresh ripe peaches, peeled and sliced

1/2 cup butter, softened

1/2 cup brown sugar

½ cup chopped pecans

1 tsp cinnamon

Preheat oven to 350º degrees and lightly grease a 9-inch springform pans with butter or non-stick spray.  You can also use a 9 inch cake pan if desired. 

Make cake mix according to package instructions.  Set aside. In a small bowl combine butter, brown sugar and cinnamon. Spread evenly in the bottom of the prepared pan.  

Place peeled, sliced peaches in an even layer on top of the butter layer. Sprinkle pecans on top and in between peaches. You can make any design you’d like. I just laid mine in a circle.

Pour the cake mix evenly all over the peaches. If using a springform, make sure you cover the bottom with aluminum foil to prevent leaking.  They will leak!

Place on baking sheet with sides and bake for 35-45 minutes, until a toothpick comes out clean.  Allow cake to cool for 5 minutes before removing from the pan.

To remove the cake from the springform pan, run a knife around the edges and release the spring. Place a plate on top of the cake and invert the cake so the peaches are on the top. Remove the cake pan bottom and parchment paper.   For a regular cake pan, simply lay a plate on top and invert.

Slice into wedges and serve warm with whipped cream or ice cream!  YUM!

   

   

Notes:

   

   For a springform pan, remember the brown sugar butter  

   mixture can leak out of the pan while baking and drip onto the  

   bottom of the oven. To prevent a big mess in your oven, line the 

   bottom of the pan with foil and place a baking sheet under the 

   cake. 

   You can also use a 9 x 13 pan! I recommend greasing the pan

   really well with non-stick spray.

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Carrot Cake Sandwich Cookies

 

 

 

 

 

 

This is the next best thing to baking a whole carrot cake!! A soft and chewy cookie with a creamy center. It’s a carrot cake in every bite.  A real keeper cookie. And it's an easy recipe to follow

Carrot Cake Sandwich Cookies

1 1/2 cups all-purpose flour

3/4 cup rolled oats

1 teaspoon pumpkin pie spice (or apple pie spice)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1/2 cup granulated sugar

1/4 cup packed light brown sugar

3/4 cup finely grated carrots (about 2 small)

1 large egg

1/3 cup raisins (Optional)

 

 

 

 

 

 

 

 

 

 

 Filling

1 cup marshmallow cream 

4 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

1 teaspoon pure vanilla extract

 

Preheat oven to 350 degrees. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and mix until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 15 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes.

 

 

 

 

 

 

 

 

 

 

Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving. 

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