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Another Delicious Southern Cake

03 October 2015
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If you want a fairly easy, delicious cake to bake, but you don’t want to settle for working with a mix, this Louisiana Crunch Cake is a nice choice. It’s a great Southern cake recipe that has become the favorite of so many bakers over the years.

 

I’m not sure exactly why this is considered a “crunch” cake. Maybe it’s the soft but crisp texture of the coconut? I just know that it is really moist, soft, buttery, and topped with a yummy buttercream glaze. I happen to think that it’s even better than the cake of the same name sold under the Entenmann’s brand. Even people who aren’t big fans of coconut will find plenty to love about this cake, and you don’t exactly have to be a master baker to make it, even though it is 100% from scratch.

Recipe and photo courtesy of Brown Sugar

 

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Quick tip: Use a regular or angel food bundt cake pan for this recipe.

Cake for Breakfast? Now we’re Talkin’!

21 September 2015
Grace
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Argo cornstarch, autumn, bake, baked, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, cake, cake from scratch, cake recipe, Campbell’s soups, casserole, Chiquita, cinnamon, cinnamon cake, Cinnamon Coffee Cake, Clabber Girl, coffee, coffee cake, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, easy from-scratch cake, eat, Eggland's Best eggs, food, from scratch, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Coffee cake is a sweet tooth’s best friend, because it can literally be eaten at any time of day.  Whether you serve it at breakfast with a side of fluffy eggs, or with afternoon coffee/tea, this recipe, is sure to please. Keep this cake covered, as to keep it moist.  It can even be refrigerated, to preserve it longer… but instinct tells me, you may not have that problem after tasting it!

 

When making the topping, I suggest you add the flour gradually. Depending on where you live you may need less or more flour to make a nice, moist crumb topping. Or maybe you like it a bit more on the dry side, I know that’s how I prefer my coffee cake topping! That’s why I always make sure I use enough flour.

 

Recipe and photo courtesy of Go Go Go Gourmet

 

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Quick tip: Make this ahead and freeze for a delicious treat when you want one!

I Love That Decadent Flavor–YUM!

13 September 2015
Grace
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Bacardi, Bacardi 8 años, Bacardi rum, bake, baked, baking, butter, cake, cake from scratch, cake recipe, chill, chilled, Christmas, dark rum, dessert, dessert recipe, from scratch, from scratch rum cake, holiday, holiday cake, holidays, home, home recipe, homemade, Homemade Rum Cake, Jell-O, Jell-O vanilla pudding, Land O Lakes, Land O'Lakes, Land O'Lakes butter, recipe, refrigerate, refrigerated, refrigerator, rum, rum cake, scratch, scratch cake, Thanksgiving, vanilla, vanilla pudding

This Homemade Rum Cake is perhaps best suited to holiday gatherings, but it is a straightforward enough recipe that you can make it most any time that you like. It takes about an hour to prep and bake and makes about 10 servings.

 

Even if you aren’t a drinker, you have to appreciate the depth of flavor that certain spirits can give a dessert. (I remember the whisky sauce that my great-grandmother put over bread pudding–that was to die for!) I love the rich molasses flavor that the dark rum gives to this cake.

 

Recipe and photo courtesy of Always Order Dessert

 

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