Apple Oat Breakfast Cake

 A healthy option for breakfast or even dessert - this cake is made without flour or refined sugar. To make it gluten-free, just be sure you use gluten-free oats. The batter is mixed in the blender for easy prep.

This recipe comes from "Her Highness, Hungry Me"

Ingredients

1 cup oats

1 large apple, peeled and chopped

3 Tablespoon honey or maple syrup

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. baking powder

1/2 tsp baking soda

3 Tablespoons yoghurt

2 eggs

1 Tablespoon melted butter

Instructions

Preheat oven to 350.

Put all ingredients in a blender, with exception of using only 3/4 cup oats. Process until smooth and then stir in remaining 1/4 cup oats.

Line an 8x8 inch baking pan with parchment paper so that is hangs over the edge. Pour the mixture into the prepared pan. Sprinkle additional oats on top.

Bake for 20 minutes or until a toothpick comes out clean. Allow to cool and then slice cake into 9 squares and place in airtight container.  Store in the refrigerator for at least an hour before eating.

Orange Olive Oil Cake

Searching for options for dairy-free desserts, I came across recipes for cakes and brownies made with olive oil. The idea interested me because I think olive oil always provides a touch of flavor that I enjoy.  That flavor note pairs well with the orange zest and freshly squeezed orange juice added to this batter. The result is a cake that is fresh with citrus flavor, super moist and a bit like pound cake, only lighter. A sprinkle of powdered sugar on top is all it needs.

This recipe comes from The Merchant Baker.

Ingredients

Zest from 1 1/2 oranges
3/4 cup freshly squeezed orange juice - from 3 - 4 oranges
1 3/4 cup flour
1 tsp. baking powder
1/8 tsp cardamom (optional)
3/4 tsp. salt
3 eggs
1 1/4 cup sugar
3/4 cup mild olive oil
Confectioner's sugar for sprinkling

Instructions

Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Cut a piece of parchment paper to fit on the bottom of the pan and spray with cooking spray.

Whisk together flour, baking power, salt and cardamom (if using) in small bowl.
With electric mixer, beat eggs on medium high heat about one minute.
Slowly add the sugar and continue beating until light and pale yellow, about 3 minutes.
Switch mixer to low speed. Alternately add portions of flour mixture and oil to the batter, beginning and ending with flour.
Add the orange juice and zest and mix until thoroughly combined.
Pour batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out with just a few crumbs.
If the cake is becoming too brown before it is done, you can tent the top with a piece of foil.
Allow to cool for 10 minutes in pan. Then, remove cake from springform pan and allow to cool completely,
Cover cake. For best flavor, allow the cake to sit overnight.
Sprinkle with powdered sugar and serve.

Blueberry Cake

When blueberries start to go on sale, here is great dessert to make. Almost like a blueberry cobbler, it is full of blueberry goodness. This recipe comes from Simply Recipes.

Ingredients

1 cup all purpose flour plus 1 teaspoon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup softened unsalted butter
3/4 cup sugar
1/4 teaspoon vanilla
2 large eggs
1 teaspoon lemon zest
2 cups blueberries, rinsed and drained well
1 teaspoon lemon juice
Powdered sugar for dusting

Instructions

Preheat oven to 350 degrees.
Lightly butter and flour an 8 or 9 inch springform pan or butter and flour the sides of an 8 or 9 inch cake cake and cover the bottom with parchment paper.

Sift together flour, baking powder, salt and cinnamon.
Beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
Mix in lemon zest.
Reduce mixer to low speed and add flour. Beat until smooth.
Pour the batter into the prepared cake pan.
Combine blueberries with 1 teaspoon flour and lemon juice. Toss to combine.
Spoon berries over the top of the cake.

Bake for 50 - 55 minutes.
Allow to cool for 10 minutes and then remove from pan.
Dust with powdered sugar when the cake is completely cool.

Chocolate Raspberry Streusel Cake

Ingredients

For the Streusel:

3/4 cup flour
1 cup sugar
1 cup sliced almonds
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 cup softened unsalted butter

For the Cake

1 box chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup water
1/4 cup oil
4 eggs
2 cups fresh or frozen raspberries

For the Glaze

3/4 cup powdered sugar
1/4 teaspoon almond extract
3 - 4 teaspoons milk

Instructions

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.

Prepare streusel by combining flour and remaining ingredients. Mix until crumbly. Set aside

In large bowl, combine all cake ingredient, except raspberries. Beat on low speed until moistened.
Beat two minutes at medium speed.  Pour batter into cake pan. Distribute raspberries evenly on top. Sprinkle with streusel mixtures.
Bake 55 - 60 minutes or until toothpick inserted in center comes out clean. Cool completely.

In small bowl, combine glaze ingredients, adding just enough milk to create a consistency that can be drizzled from a spoon. Drizzle over cake.

Dad's Rum Cake

This was my dad's favorite cake and he loved to make it. It is perfect for the holidays!

Ingredients

For the Cake:
1 cup chopped pecans
1 package yellow cake mix
1 package (3 3/4 ounce) instant vanilla pudding mix
4 eggs
1/2 cup dark rum
1/2 cup oil
1/2 cup cold water

For the Glaze
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Instructions

Grease and flour a bundt pan.
Sprinkle pecans evenly over the bottom on the pan.
Combine cake mix with other ingredients. Mix well. Pour batter over the nuts in pan. Bake at 325 degrees for one hour or until toothpick inserted into cake comes out clean. Set cake on cooling rack to cool. When it is cool, invert it onto a serving platter. Prick the top of the cake (where the nuts are) with a fork repeatedly.
Drizzle glaze over the top, allowing it to soak in.

To prepare the glaze, combine butter, water and sugar in saucepan. Bring to boil. Boil for 5 minutes, stirring constantly. Let cool to room temperature. Add rum. Mix well.

Double Banana Upside Down Cake

Ingredients

3 Tablespoons butter at room temperature
1/2 cup brown sugar
3 firm and ripe bananas
2 Tablespoons orange juice
1/4 cup butter at room temperature
1/2 cup sugar
1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg
1/2 cup mashed bananas
1/3 cup buttermilk
1/3 cup miniature semisweet chocolate chips

Instructions

Preheat oven to 350 degrees.
Butter an 8-inch square cake pan. Cut 2 Tablespoons butter into 1/4-inch chunks and drop evenly in pan. Sprinkle with 1/2 cup brown sugar.
Slice whole bananas crosswise into 1/2-inch slices. Arrange slices on top of brown sugar in pan. Drizzle with orange juice.
In mixing bowl, beat remaining 1/4 cup butter and granulated sugar. Beat in egg until well blended. Add mashed bananas. Combine flour, baking powder, baking soda, cinnamon and nutmeg. Add flour mixture and buttermilk, alternatively, beating on low speed until just incorporated. Stir in chocolate chips. Spread batter over bananas in pan. Bake at 350 degrees until a toothpick inserted into the middle of the cake comes out clean, about 30-35 minutes. Cool on wire rack for 15 minutes. Run a knife around the edge of the pan, between the cake and the pan side. Invert a platter over the cake and, holding both together, invert both. Carefully lift pan. Best served warm.

Semi Homemade Poppy Seed Cake

Ingredients

1 box yellow cake mix
4 eggs
1/2 cup oil
1 package instant vanilla pudding mix
1/4 cup poppy seeds
2 tablespoons flour
1 cup hot water

Instructions

Preheat oven to 350 degrees.
Combine all ingredients in large mixing bowl at high speed for five minutes.
Grease and flour a bundt pan.
Pour cake mixture into pan and bake for 1 hours.
Cool for 10 minutes on wire rack and then remove from pan.

Perfect Peach Cake

The perfect time to make this cake is when the Colorado Palisade peaches are ripe and available. But, it can also be made with frozen peaches any time of the year. It is a moist cake with lots of cinnamon flavor.

Ingredients

2/3 cup butter
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
4 medium ripe peaches or 3 cups frozen unsweetened peach slices
1/4 cup sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees.
Grease and flour a 9x13 inch pan. In a large mixing bowl, beat brown sugar and butter until light and fluffy. Beat in eggs and vanilla. In medium bowl, combine flour, baking soda and salt. Add gradually to the butter mixture, alternatively with buttermilk, beating until smooth after each addition.
Peel and chop peaches. Stir peaches into batter by hand. Pour into baking dish. In small bowl, combine sugar and cinnamon. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Best served warm.

Pina Colada Cake

All the flavors of a pina colada in a cake!

Ingredients for the cake

1 cup shredded coconut, divided
1 packaged white cake mix
1/2 cup water
1 cup pineapple juice, divided
1/3 cup canola oil
1/4 cup rum
4 egg whites
1/2 cup sugar

Ingredients for frosting

1 can vanilla ready-to-serve frosting
1 Tablespoon rum
1/2 cup reserved toasted coconut

Directions

Heat oven to 230 degrees.
Sprinkle one cup of coconut on cookie sheet. Bake 5 - 10 minutes or until likely toasted. Check it often to make sure if doesn't burn. When it is just right, remove from oven and place toasted coconut in bowl. Don't allow it to remain on the cookie sheet or it will continue to toast.

Increase oven temperature to 350 degrees.
Grease and flour a 9x13-inch pan. In a large bowl, combine cake mix, water, 1/2 cup pineapple juice, oil, rum and egg whites. Beat at low speed until moistened. Then, beat 2 minutes on high speed. Stir in 1/2 cup toasted coconut. Reserve remaining toasted coconut for frosting.
Pour batter into prepared pan.

Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool 10 minutes.

In small saucepan, heat remaining 1/2 cup pineapple juice and sugar to boiling.
With fork, poke cake at half-inch intervals. Pour hot pineapple mixture over cake.
Allow to cool completely.

In small bowl, combine frosting with 1 Tablespoon rum. Frost cake. Sprinkle with remaining 1.2 cup of toasted coconut.

Easy Pumpkin Cake

When the summer season turns to fall, I crave the flavor of pumpkin. So many "pumpkin-spice" offerings on the grocery shelves sound great, but taste like artificial pumpkin flavor.  This is an easy cake to make and tastes like real pumpkin!  All you have to do is buy one can of pumpkin and all the other ingredients will be available in your pantry.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1 cup canola oil
4 large eggs
1 (15 ounce) can pumpkin

Instructions

Preheat oven to 350. Grease and flour a 9x13 inch pan.

Combine flour, baking powder, cinnamon, baking soda and salt in a bowl. Mix well.

In large mixing bowl, combine sugar and oil. Beat until light.
Add eggs, one at a time, beating well after each addition. Beat in the pumpkin.
Add flour mixture and mix just until combined.
Pour batter into prepared pan.

Bake for 30-35 minutes or until top springs back when lightly touched.
Cool completely on wire rack.

Frost, if desired with Cream Cheese Icing (see below) or canned vanilla icing.

Cream Cheese Icing
1 (8 ounce) package softened cream cheese
1/2 cup butter, softened
1 teaspoon vanilla
2 - 2.5 cups confectioner's sugar, sifted.

Beat cream cheese, butter and vanilla. Add two cups sugar and beat until smooth. Add additional sugar if frosting is too thin. Spread evenly over cooled cake.

Butter Pecan Cake with Apricots

Ingredients

1 box butter pecan cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
1 can (15.25 oz) apricot halves, drained and chopped (1 cup)
3/4 cup apricot preserves
1 container whipped vanilla icing
15 pecan halves (optional) for garnish

Instructions

Heat oven to 350F.
Grease bottom only of a 9x13 inch pan.
In large bowl, combine cake mix, water, oil, eggs, and apricots. Mix on low speed for 30 seconds and medium speed for 2 minutes, scraping down sides occasionally.
Pour into pan.
Bake 40-45 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Spread apricot preserves evenly on top of cake. Carefully spread frosting over preserves.
Sprinkle with pecans.