Sour Cream Spice Cake

Yield

1 cake

Ingredients

  • 1 cup brown sugar
  • 1 cup sour cream
  • 1 egg
  • 1 ½ cup flour
  • 1 tsp baking soda
  • ¼ tsp cream of tartar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • ½ cup chopped nuts

Directions

  1. Beat brown sugar, sour cream and egg.
  2. Add remaining ingredients
  3. Bake in greased and floured deep square pan.
  4. Frost with caramel frosting

Sopapilla Cheesecake Bars

A Mexican Cheesecake Bar – Served at beginning day in Sorority. Thanks, Livia!!

Yield

9×13 pan

Ingredients

  • 2 (8ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • ¾ cup white sugar
  • 1 teaspoon ground cinnamon
  • ½ cup butter, room temperature
  • ¼ cup honey

Directions

  1. Oven 350….9×13 pan sprayed with cooking spray
  2. Beat cream cheese with 1 cup sugar and vanilla extract in bowl
  3. until smooth.
  4. Unroll cans of crescent roll dough, and use a rolling pin to shape
  5. each piece into 9 x 13 baking dish.
  6. Press one can into bottom of pan. Evenly spread Cream Cheese mixture
  7. into the pan, then cover with the remaining can of dough. Stir ¾ cup sugar,
  8. cinnamon, and butter. Dot over the top of the cheesecake.
  9. Bake in preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into squares.

Scandinavian Almond Cake

This recipe is for a specially designed fluted loaf tin.

Yield

1 loaf

Ingredients

  • 1 ¼ cup sugar
  • 1 egg
  • 1 ½ tsp pure almond extract
  • 2/3 cup milk
  • Add:
  • 1 ¼ cups flour
  • ½ tsp baking powder
  • ½ cup melted margarine

Directions

  1. Beat well: sugar, egg, extract and milk
  2. Add remaining ingredients and mix well.
  3. Bake at 350º for 40-50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed to soon. Sprinkle with confectionery sugar
  4. Variation: before pouring batter into the pan, sprinkle slice almonds on the bottom

Rum Cake/Lemon Pound Cake

Yield

1 cake

Ingredients

  • 1 butter pecan or yellow cake mix
  • 4 eggs
  • ½ cup oil
  • ½ cup water
  • ¼ cup rum
  • One instant vanilla pudding mix
  • Glaze:
  • ¼ cup rum
  • ¼ cup water
  • ½ cup butter
  • 1 cup white sugar

Directions

  1. Grease and flour bunt pan. Chop ¼- ½ cup pecans a sprinkle in bottom of pan.
  2. Mix cake ingredients well and bake in 325º oven for 50 to 60 minutes. Poke holes in cake with turkey skewer (so glaze will seep in)
  3. Boil glaze ingredients for 3 minutes. Pour over cake immediately. Remove from pan before completely cooled.
  4. Lemon Pound Cake:
  5. Use lemon cake mix, omit rum and pecans, use lemon pudding mix. Bake the same
  6. Glaze: ¼ cup lemon juice, ¼ cup water, ½ cup butter, 1 cup sugar. Boil for 3 minutes. Pour over cake. Remove from pan before completely cooled.

Rhubarb ‘Big Crumb’ Coffeecake

Adapted from The New York Times 6/6/07
Not rhubarb season? Don’t fret. I think this cake would be amazing with a blueberry, raspberry, sour cherry or any other tangy fruit filling you can think of. Simply adjust the sugar level accordingly–most of these will need far less than rhubarb does to make them palatable.

Yield

1 cake

Ingredients

  • 1/2 pound rhubarb, trimmed
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • For the crumbs:
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup melted butter
  • 1 3/4 cups flour
  • For the cake:
  • 1/3 cup sour cream
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons softened butter, cut into 8 pieces.

Directions

  1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
  2. To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.
  3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
  4. Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
  5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
  6. Yield: 6 to 8 servings.