Desserts forum: Cakes

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patrob
Apr 1, 2010 7:32 PM CST
Name: Patricia
Central TX 7b/8a
VERY CHOCOLATE CAKE
Ingredients

1 devils food cake mix
5.9 oz package instant chocolate pudding mix
1 c sour cream
1 c vegetable oil
4 eggs
1/2 c warm water
2 c semisweet chocolate chips

Instructions
In a large bowl mix together devils food cake mix, chocolate pudding mix, sour cream, oil, eggs and water. Mix until smooth. Fold in chocolate chips. Pour into a greased 12 cup Bundt cake pan. Bake at 350 degrees for 50 to 55 min until a toothpick comes out clean.

patrob
Apr 6, 2010 8:04 AM CST
Name: Patricia
Central TX 7b/8a
EASY GINGERBREAD
Ingredients

1/2 c shortening
1 c brown sugar
1 c molasses
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp baking soda
1 c boiling water
2 1/2 c flour
2 tsp baking powder
1 tsp ginger
2 eggs, well beaten

Instructions
Cream shortening and brown sugar until fluffy. Add molasses, salt, nutmeg, and cinnamon and mix well. Add baking soda to boiling water and stir into molasses mixture.
Sift flour, baking powder, and ginger into the batter and mix. Add beaten eggs and mix well.
Pour into a greased and floured 13" x 9" pan and bake at 325 degrees for 45 to 50 min or until a toothpick inserted into the center comes out clean.
patrob
May 4, 2010 10:32 PM CST
Name: Patricia
Central TX 7b/8a
Gooey Butter Cake
Ingredients

1 box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
for filling
8 oz cream cheese, softened
2 eggs
1 tsp vanilla extract
3 1/2 c powdered sugar
1/2 cup (1 stick) butter, melted

Instructions
Preheat oven to 350 degrees. Lightly grease a 13" x 9" baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Beat cream cheese until smooth; add eggs and vanilla. Dump in powdered sugar and mix well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 min. Remove from oven and allow to cool completely. Cut into squares.

Variations

Pumpkin Gooey Cake: Follow the original recipe, adding a 15 oz can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream

Pineapple Gooey Cake: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey Cake: Use a lemon cake mix in place of the yellow cake. Add 1/4 c lemon juice and zest of 2 lemons to the cream cheese filling. Proceed as directed above.

Carrot Gooey Cake: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey Cake: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey Cake: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey Cake: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey Cake: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

Source: The Lady and Sons Just Desserts
patrob
May 5, 2010 3:16 PM CST
Name: Patricia
Central TX 7b/8a
Shortcakes
Ingredients

2 c flour
1 TBSP baking powder
1/2 teaspoon salt
5 TBSP sugar
1/2 c butter, chilled
3/4 c half and half

instructions
Using a pastry cutter, mix flour, baking powder, salt, and sugar. Cut butter into pieces and add to mixture. Cut into dry ingredients until mixture resembles coarse meal. Stir in half and half just until dough is moist. Turn dough out onto a lightly floured surface and knead several times. Gently roll dough into a rectangle about 3/4" thick and cut into 3" biscuits. Place on nonstick or buttered cookie sheet. Brush tops with a little half and half and sprinkle with sugar. Bake at 425 degrees for 10 to 15 min, until lightly browned. Serve with sweetened fruit and whipped cream.
8 shortcakes

patrob
May 6, 2010 10:40 AM CST
Name: Patricia
Central TX 7b/8a
Chocolate Pound Cake
Ingredients

3 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 TBSP cocoa
1 c (2 sticks) butter, softened
1/2 c vegetable shortening
3 c sugar
5 eggs
1 c buttermilk
1 TBSP vanilla extract

Instructions
Preheat oven to 325 degrees and grease and flour a 10" Bundt or tube pan.
Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
Add eggs one at a time, mixing well after each addition.
Add flour and buttermilk alternately to butter mixture, beginning and ending with flour.
Add vanilla and mix well.
Pour batter into prepared pan.
Bake for 1 hr 45 min or until toothpick inserted in center comes out clean.
Remove from oven and allow to cool in pan for 10 min.
Invert onto cake plate and serve.

patrob
May 15, 2010 5:00 PM CST
Name: Patricia
Central TX 7b/8a
Shortcut Red Velvet Cake
Ingredients

18.25 oz white cake mix
3.4 oz instant vanilla pudding mix
4 large eggs
1 TBSP unsweetened cocoa powder
1 TBSP white vinegar
1 c milk
1/2 c vegetable oil
4 TBSP red food coloring

for cream cheese frosting
4 oz butter or margarine, softened
8 oz cream cheese, softened
1 TBSP vanilla extract
1 lb powdered sugar
1 c chopped pecans, if desired

Instructions
Combine cake mix, pudding mix, oil, eggs, cocoa, vinegar, oil, and food coloring. Mix 4 min on medium speed. Spoon batter into 3 cake pans that have been greased and floured. Bake at 350 degrees for 20 to 25 min or until cake springs back when center is lightly touched. Cool on racks.

for frosting
Cream butter and cream cheese until fluffy. Add vanilla and powdered sugar and mix until smooth. Spread frosting over layers and sides, sprinkling each layer with chopped pecans, if desired.
Store in refrigerator because of cream cheese.
patrob
May 20, 2010 1:05 PM CST
Name: Patricia
Central TX 7b/8a
Slow Cooker Peanut Butter and Chocolate Cake
Ingredients

1 c flour
1 c sugar (divided use)
11/2 tsp baking powder
1/2 tsp salt
1/2 c peanut butter, creamy or chunky
1/2 c milk
1 TBSP vegetable oil
1 tsp vanilla extract
3 TBSP unsweetened cocoa powder
1 c boiling water

Instructions
Combine flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl.
In microwave, melt peanut butter for 30 sec, and to flour mixture along with milk, oil, and vanilla. Stir well and spread in bottom of 4 qt slow cooker sprayed with cooking spray.
Rinse bowl and combine cocoa, remaining 1/2 c sugar, and 1 c boiling water. Pour over batter in cooker.
Cover and cook on high for about 2 hrs, until the top is set and toothpick inserted into cake layer comes out clean.

Source: adapted from recipe by Stephanie O'Dea
patrob
Jul 1, 2010 2:40 PM CST
Name: Patricia
Central TX 7b/8a
Pineapple Cherry Dump Cake
Ingredients

20 oz can crushed pineapple, undrained
21 oz can cherry pie filling
18.25 oz box yellow cake mix
2 sticks of butter or margarine, each cut into 12 slices
1/4 c pecans or other nuts of your choice, if desired

Instructions:
Dump undrained pineapple into 13" x 9" baking pan and spread it evenly.
Spoon pie filling evenly on top of pineapple.
Sprinkle the cake mix evenly on top.
Place slices of butter evenly over cake mix.
Sprinkle nuts on top, if desired.
Bake for one hour at 350 degrees.
Serve warm or cold. Good with vanilla ice cream.
10 to 12 servings
patrob
Jul 6, 2010 12:33 PM CST
Name: Patricia
Central TX 7b/8a
Apple Cake with Rum Sauce
Ingredients
for cake

1/4 c butter or margarine, softened
1 c sugar
1 egg
1 c flour
1 tsp salt
1 tsp cinnamon
2 TBSP hot water
1 tsp vanilla extract
3 c cooking apples, peeled and diced
1/2 c pecans, chopped
whipped cream for serving, if desired

for rum sauce
1/2 c brown sugar, packed
1/4 c butter or margarine
1/2 c sugar
1/2 cup whipping cream
1 TBSP rum

Instructions
for cake

Cream butter. Gradually add sugar, beating well at medium speed of electric mixer.
Add egg; beat until blended.
Combine flour, salt, and cinnamon. Add to creamed mixture; beat on low speed until smooth.
Stir in water and vanilla and fold in apples and pecans.
Spoon into a greased and floured 9-inch pie plate.
Bake at 350 degrees for 45 min or until a wooden toothpick inserted in center comes out clean.

for rum sauce
Combine first 4 ingredients into a small saucepan.
Bring to a boil and cook 1 min.
Remove from heat and stir in rum.

Serve cake warm or cold with rum sauce and whipped cream.
patrob
Jul 29, 2010 2:41 PM CST
Name: Patricia
Central TX 7b/8a
Lemon Blueberry Pudding Cake
Ingredients

1 c blueberries, fresh or frozen, thawed and drained
4 large eggs, separated
1/3 c lemon juice
1 tsp lemon zest
4 TBSP butter or margarine, softened, at room temperature
1 2/3 c milk
1 c sugar
1/2 c flour
1/8 tsp salt

Instructions
Spray inside of large crockpot with cooking spray. Sprinkle blueberries in bottom.
In a large mixing bowl, beat egg whites to soft peak stage.
In another bowl whisk together egg yolks, lemon juice, lemon zest, butter, and milk.
In another bowl combine sugar, flour, and salt. Add to egg yolk mixture and beat until smooth. Fold into the egg whites.
Pour mixture into crockpot. Cover and cook on high for 2 1/2 hrs.
Let stand about 10 min before serving.
patrob
Aug 12, 2010 2:22 PM CST
Name: Patricia
Central TX 7b/8a
Peach Upside-Down Rum Cake
Ingredients

5 large peaches, peeled
3 TBSP lemon juice
9 TBSP butter at room temperature, divided use
1/2 c brown sugar
1/4 c honey
1 3/4 c flour
2 tsp baking powder
1/4 tsp salt
1 c sugar
2 large eggs
1 tsp almond extract
3/4 c dark rum

Instructions
Cut peaches lengthwise into 1/2" slices. Place in bowl, drizzle with lemon juice, and set aside.
In a large skillet, melt 3 TBSP butter over medium heat. Add brown sugar and stir until melted and smooth; then add honey.
Lower heat and add peach slices. Cook and stir until they are glossy, slightly soft and well-coated with the honey-sugar mixture, about 2 min. Remove skillet from heat.

If you are baking the cake in the skillet, spread the peach and sugar mixture in a thick layer to the edges and set the pan aside to cool.
If you are baking the cake in a springform pan, scrape and spread the peach and caramel mixture into a 9" round pan (line the base with parchment paper, to about 1/2" up sides of the pan).

In a medium bowl, sift together the flour, baking powder and salt. In a large mixing bowl, using an electric mixer, cream remaining butter and sugar until it is pale and fluffy.
Add eggs one at a time and then almond extract. Beat until well combined, about 1 min.

Add the flour mixture to the butter mixture alternating with rum. Begin with a bit of the dry ingredients and stir until just combined, then add a splash of the rum and stir until just combined, and so on — until all the ingredients are incorporated.

Dollop batter into the prepared pan and smooth it as near as you can to the edges so that it covers the peaches.
Bake until cake is golden and a knife inserted into the center comes out clean, about 45 min for skillet and a bit longer for springform pan.

Cool cake in the pan for 10 min.
If using a skillet, place a large plate over the top and carefully flip the pan so that the cake inverts onto the plate with the peaches on top.
If using a springform pan, place a plate over the top of the pan, flip the pan over, release the spring mold, and peel back the parchment.
Serve at room temperature.

Source: adapted from recipe in Los Angeles Times
patrob
Aug 27, 2010 1:51 PM CST
Name: Patricia
Central TX 7b/8a
Apple Pecan Cake
Ingredients

2 TBSP butter or margarine, melted
1 1/2 c sugar (divided use)
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 c flour (divided use)
3 c tart apples such as Granny Smith, peeled, halved, and sliced
1/2 c butter or margarine
2 large eggs
1/3 c milk
2 TBSP rum
2 tsp vanilla extract
1/2 c pecans, finely chopped
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt

Instructions
Coat sides of an 8 x 3 1/4" spring-form pan with melted butter.
Mix together 1/2 cup sugar, cinnamon, nutmeg and 1/4 cup flour and sprinkle the mixture evenly over bottom of pan.
Wrap foil around pan to prevent leakage.
Starting at outside edge, arrange a ring of apple slices in the pan, slightly overlapping and pointing to the center. Fill in the center with another circle of apples, overlapping some. Layer any remaining apple slices evenly, overlapping to prevent batter from escaping.
Cream butter and 1 c sugar until fluffy. Add eggs, milk, rum, and vanilla extract. Add 1 1/4 cups flour, pecans, baking powder, baking soda, and salt, beating only until flour is completely moistened. Pour batter over apples and spread evenly.
Place the pan on a baking sheet and bake in the middle of the oven at 350 degrees until a wooden pick inserted in the middle comes out clean, about 70 min. Cover with a piece of foil if the top begins to brown too quickly.
Let cake rest in pan on a rack for 5 min. Then, using a small, flexible knife, gently separate the sides of cake from pan and invert the cake on a plate, letting it stay in the pan for another 10 min. Then remove the pan, lifting it up carefully.

Source: adapted from recipe by Abigail Van Buren
patrob
Aug 27, 2010 5:33 PM CST
Name: Patricia
Central TX 7b/8a
Blueberry Cream Cheese Coffee Cake
Ingredients
for cake

1/2 c butter or margarine, softened
1 1/3 c sugar
2 eggs
2 c flour
1 tsp baking powder
1 tsp salt
3/4 c milk
1/4 c water
1 tsp vanilla extract
2 c blueberries, fresh or frozen
8 oz cream cheese, cut into 1/4 inch cubes

for topping
1/2 c flour
1/4 c brown sugar
1/4 c white sugar
2 TBSP grated lemon peel
4 TBSP butter or margarine, softened

Instructions
Cream 1/2 c butter and 1 1/4 c sugar.
Add eggs, 1 at a time, beating well after each addition.
Combine 2 c flour, baking powder, and salt.
Combine milk, water and vanilla.
Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
Mix at low speed after each addition until mixture is blended.
Gently stir in the blueberries and cubed cream cheese.
Pour batter into a greased 13” X 9” pan.
Stir topping ingredients well with a fork and sprinkle over batter.
Bake at 375 for 55 minutes or until golden. Cool completely on a wire rack.
patrob
Jan 4, 2011 11:02 AM CST
Name: Patricia
Central TX 7b/8a
Spiced Pumpkin Tea Cake
Ingredients

5 TBSP butter, at room temperature
3/4 c brown sugar
1 large egg
2/3 c canned pumpkin puree
1/4 c apple cider
1 c flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp mace
1/2 c pecans, toasted and chopped

Instructions
With electric mixer, cream butter and sugar until fluffy.
Add egg and beat 1 min.
Add pumpkin puree and cider, and mix well, scraping sides of bowl.
Add the remaining ingredients, and mix until just combined.
Spread into greased and floured 8" square pan.
Bake at 350 degrees or until a toothpick inserted in center comes out clean, about 20 to 25 min.
Cool in the pan.
patrob
Jan 16, 2011 5:45 PM CST
Name: Patricia
Central TX 7b/8a
Blackberry Coffee Cake
Ingredients
for filling

1 1/3 c blackberries , fresh or frozen (thawed and drained)
1/2 c pecans, finely chopped
3 TBSP sugar
1 1/2 tsp cinnamon

for cake
2 1/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1 1/4 c sugar
1 c (2 sticks) butter or margarine, softened
1 tsp vanilla extract
2 eggs
1 c sour cream

for glaze
1 1/2 c powdered sugar
3 to 4 tsp water

Instructions
In small bowl, mix filling ingredients and set aside.
In medium bowl, mix flour, baking powder, and baking soda and set aside.
In large bowl, mix sugar, butter, vanilla, and eggs with electric mixer on medium speed 2 min, scraping sides occasionally.
Add flour mixture alternately with sour cream on low speed.
Spread 1/3 of batter in pan and sprinkle with half of filling.
Drop another 1/3 of the batter by TBSPs and sprinkle with remaining filling.
Spoon remaining batter over filling and spread evenly.
Pour batter into greased and floured 10” tube pan.
Bake at 350 degrees 55 to 65 min or until toothpick inserted in center comes out clean.
Cool 10 minutes and then turn out onto wire rack.
When cake is completely cool, mix glaze ingredients until smooth and drizzle over cake.
16 servings

Source: adapted from recipe by Betty Crocker
patrob
Feb 14, 2011 4:52 PM CST
Name: Patricia
Central TX 7b/8a
Chocolate Cherry Cake
Ingredients

1 devil’s food cake mix
1 can cherry pie filling
4 eggs
2 TBSP amaretto or 1 1/4 tsp almond extract
for glaze
3/4 c semisweet chocolate chips
3 TBSP butter
1 TBSP light corn syrup
1/4 tsp vanilla extract

Instructions
Mix ingredients together by hand for 2 min.
Pour into well-greased bundt cake pan.
Bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean.
Remove from oven and allow cake to sit in pan for 5 min before turning onto wire rack to cool.
When completely cooled, drizzle with chocolate glaze.
for glaze
Spray Pyrex mixing cup with cooking spray.
Add chocolate chips, butter, and corn syrup and microwave until melted, about 45 sec.
Add vanilla and stir until smooth.
Drizzle over cake.



Imageherbie43
Mar 6, 2011 6:38 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Oatmeal Cake with Crunchy Topping

This recipes come from Jill Melton who is the editor of Recipe magazine. The recipe is based on Jim Fobel's "Old Fashioned Baking Book" Jill made this recipe because her children never finished their bowl of oatmeal in the morning.

Cake
1/2 cup (1 stick) butter
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups self-rising flour
1 tsp cinnamon
1/4 tsp salt
1/2 cup mashed banana
1 cup cooked oatmeal

Topping
1/4 cup (1/2 stick) butter
1/3 cup evaporated milk
1/2 cup brown sugar
1/2 cup uncooked old-fashioned oats

1/2 cup unsweetened coconut flakes
1/2 cup chopped walnut

Preheat oven to 350 deg. F. Coat a 9-inch springform pan or a 13 x 9-inch baking dish with cooking spray

To prepare cake, beat butter until fluffy. Add sugar and beat well. Add eggs, one at a time, and vanilla, beat well. Add flour,cinnamon and salt, beat until just combined. Stir in banana and cooked oatmeal.

Spread batter in pan. Bake about 35 minutes. Remove cake from oven. Heat broiler.

To prepare topping, melt butter in saucepan. Add milk and brown sugar, stir until sugar dissolves. Add oats, coconut and walnuts, stir well. Spread over warm cake. Place under broiler and broil until browned and bubbly, about 4 minutes. Serves 12

Per serving, 310 calories, 18g fat, 65mg chol, 4g prot, 34g carbs, 2g fiber, 80mg sodium

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
patrob
Mar 8, 2011 3:38 PM CST
Name: Patricia
Central TX 7b/8a
Lemon Pound Cake
Ingredients

1/2 lb (2 sticks) unsalted butter at room temperature
2 1/2 c granulated sugar (divided use)
4 extra-large eggs at room temperature (5 large or 6 medium eggs)
1/3 c grated lemon zest
3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1.2 tsp salt
3/4 c lemon juice (divided use)
3/4 c buttermilk, at room temperature
1 tsp vanilla extract
for glaze
2 c powdered sugar
3 1/2 TBSP lemon juice

Instructions
With electric mixer cream butter and 2 c granulated sugar until light and fluffy.
With mixer on medium, add eggs, one at a time, and the lemon zest.
In another bowl sift together flour, baking powder, baking soda, and salt.
In another bowl, combine 1/4 cup lemon juice, buttermilk, and vanilla.
Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour.
Grease two 8 1/2" x 4 1/2" loaf pans.
Divide batter evenly between pans, smooth tops, and bake at 350 degrees for 45 min to 1 hr, until a cake tester comes out clean.
Combine 1/2 c granulated sugar and 1/2 c lemon juice in small saucepan and cook over low heat until the sugar dissolves and makes a syrup.
When the cakes are done, let them cool for 10 min.
Invert them onto a rack set over a tray and spoon lemon syrup over the cakes.
Allow cakes to cool completely.
For glaze, combine powdered sugar and lemon juice in a bowl and whisk until smooth.
Pour over tops of cakes and allow to drizzle down sides.

patrob
Mar 11, 2011 12:36 PM CST
Name: Patricia
Central TX 7b/8a
Honey Bun Cake
Ingredients

1 box yellow cake mix
3/4 c vegetable oil
4 eggs
1 c sour cream
1/2 c granulated sugar
1/2 tsp cinnamon
1 c packed brown sugar
1 c pecans or walnuts, chopped
3 tsp cinnamon
1 c powdered sugar
2 TBSP milk
1 tsp vanilla extract

Instructions
Heat oven to 325 degrees.
Grease with shortening and lightly flour 13" x 9" pan, or spray with baking spray with flour.
In large bowl, beat dry cake mix, oil, eggs, sour cream, 1/2 c granulated sugar, and 1/2 tsp cinnamon with electric mixer on low 30 sec, then on medium 2 min, scraping bowl occasionally.
Spread half of the batter in pan.
In small bowl, stir together brown sugar, pecans, and cinnamon.
Sprinkle pecan mixture evenly over batter in pan.
Carefully drizzle and then spread remaining batter evenly over pecan mixture.
Bake 44 to 48 min or until deep golden brown.
In another small bowl, stir together powdered sugar, milk, and vanilla, adding a little more milk until mixture is thin enough to spread.
Prick surface of warm cake several times with fork.
Spread powdered sugar mixture over cake.

Source: adapted from recipe by Betty Crocker

patrob
Mar 11, 2011 6:16 PM CST
Name: Patricia
Central TX 7b/8a
Crockpot Apple Coffee Cake
Ingredients

nonstick cooking spray
2 c baking mix (Bisquick, Pioneer)
2/3 c applesauce
1/4 c milk
2 TBSP sugar
2 TBSP butter, melted
2 tart apples, peeled, cored, and diced
1 tsp cinnamon
1 tsp vanilla extract
1 egg
for crumb topping:
1/4 c baking mix
1/4 c brown sugar
2 TBSP butter, softened
1/4 c nuts, chopped (optional)

Instructions
Spray 4 qt crockpot insert with nonstick spray and set aside.
(If you have only a larger crockpot, use a loaf pan or other pan that will fit inside the crockpot.)
In mixing bowl, combine ingredients for coffee cake.
Stir until all ingredients are moistened; batter will be thick and lumpy.
Pour into prepared stoneware insert or baking pan.
In a small bowl, combine the ingredients for crumb topping and sprinkle evenly on top of batter.
Cover and cook on high for 2 to 3 hrs or until cake browns and pulls away from sides.
Uncover and cook on high for another 30 min or until toothpick inserted in center comes out clean.

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