cake

Quick and Easy Sour Cream Apple Kuchen

Quick and Easy Sour Cream Apple Kuchen
Quick and Easy Sour Cream Apple Kuchen

Quick and Easy Sour Cream Apple Kuchen



Recipe by: Willow Bird Baking
Yield: 6 servings

This quick and easy recipe was a dessert staple in my house growing up. The sour cream and apple combination is perfect, particularly with the toasted pecans on top.

Ingredients:
1/2 cup cold butter, cut into 1/2-inch cubes
1 box yellow cake mix
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup sour cream
1 egg
2 (15-ounce) cans (or 2 cups fresh, peeled) sliced apples
toasted pecans*

Directions:
*Note: To toast pecans, spread them out on a baking sheet and bake at 350 degrees F for about 6 minutes or until fragrant, tossing several times.

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray. In a medium bowl, use a pastry cutter or two knives to cut the butter cubes into the cake mix until crumbly. Press this mixture into the prepared pan, building it up slightly on the edges. Bake the crust for 10 minutes. In the meantime, mix together the sugar, cinnamon, nutmeg, and cloves in a small bowl. In a separate small bowl, whisk together the sour cream and egg until smooth.

When the crust is done, arrange the apples on it (I used canned). Sprinkle the cinnamon-sugar mixture over the apples. Drizzle the sour cream mixture over the apples (it won’t completely cover them). Bake for 25 minutes or until edges are lightly brown. Don’t overbake. Sprinkle on toasted pecans and serve warm with ice cream or whipped cream.

Lemon Raspberry Gooey Butter Cake

Lemon Raspberry Gooey Butter Cake
Lemon Raspberry Gooey Butter Cake

Lemon Raspberry Gooey Butter Cake



Recipe by: Willow Bird Baking, adapted from one provided to St. Louis Today by Fred and Audrey Heimburger of Heimburger Bakery.
Yield: would easily serve 4-6 people

This was beyond fantastic. The gooey, fluffy texture of this cake along with the subtle lemon flavor was a downright ethereal combination. You’re gonna freak out when you taste it!

Crust Ingredients:
1 cup cake flour
3 tablespoons granulated sugar
1/3 cup butter, softened
1 teaspoon lemon zest

Filling Ingredients:
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon lemon zest
powdered sugar for dusting

Toppings Ingredients:
fresh raspberries
2 cups heavy whipping cream
2 heaping tablespoons powdered sugar
lemon zest

Directions:
NOTE: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!

Make the crust: Preheat oven to 350 degrees. Whisk together cake flour, zest, and sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom (this step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. I also stuck mine in the fridge for a bit to make the butter less sticky) and up the sides of a 10-inch cast iron skillet.

Make the filling: Cream together the butter and sugar until fluffy and pale yellow (about 2-3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup, vanilla extract, lemon extract, and lemon zest. Pour the filling into the crust and sprinkle the top with icing sugar.

Bake and assemble the cake: Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Sprinkle some more powdered sugar on top. Let the cake cool in the skillet for 2 hours. In the meantime, beat heavy cream and 2 tablespoons powdered sugar together in a bowl to stiff peaks. Pile heaps of fresh raspberries into the center of your cooled, set gooey butter cake, top with a mountain of freshly whipped cream and lemon zest, and serve.

Red, White, and Blue Desserts!

Happy 4th of July! Here are some red, white, and blue desserts for your celebration. And don’t forget the sparkling raspberry lemonade and soft pretzel dogs, while you’re at it.

RED

1. Red Velvet Cheesecake
2. Itsy Bitsy Berry Cream Pies
3. (Freshly Picked!) Strawberry Cream Pie
4. Gooey Butter Strawberry Shortcake (add blueberries too, if you’d like!)



WHITE

1. The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
2. Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries (add blueberries too, if you’d like!)
3. Tres Leches Coconut Cake Trifle
4. White Sheet Cake with Fluffy Whipped Icing



BLUE

1. Itsy Bitsy Berry Cream Pies
2. Fresh Blueberry Pie
3. Blueberry Cream Cheese Almond Braid
4. Blueberry Walnut Bread


Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries

Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries



Recipe by: Willow Bird Baking
Yield: 10 servings

Icebox cake traditionally layers oreo cookies and whipped cream. Upon chilling, the dessert turns into a velvety, indulgent masterpiece — with no cooking and no fuss. This version is updated for spring, using buttery Walker’s shortbread cookies, whipped cream spiked with limoncello, and a pile of fresh berries.

Ingredients:
6 tablespoons limocello
4 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
4 cups cream
4 (150 g) packages Walkers Shortbread rounds
fresh berries of your choice
lemon zest for topping (optional)

Directions:
In a large, chilled bowl, combine limoncello, sugar, vanilla extract, lemon juice, and cream. Beat with chilled beaters to stiff peaks. Place a layer of shortbread rounds in a large trifle dish. Top with about an inch of cream. Continue layering, ending with cream. Cover and chill this overnight in fridge. Before serving, sprinkle lemon zest over the top and pile high with berries of your choice.

Gooey Chocolate Coconut Cream Skillet Cake

Gooey Chocolate Coconut Cream Skillet Cake



Recipe by: Willow Bird Baking, based on the ubiquitous and absolutely delicious Texas Sheet Cake, with coconut cream from Zoë Bakes
Yield: 4-6 servings

This cake is like you took heaven, put it in a skillet, and added coconut cream. It’s also tremendously fun to eat straight out of the cast iron. What a great treat to pull out for your family after dinner.

Cake Ingredients:
1 cup flour
1/2 teaspoon baking soda
3/4 cup sugar
dash salt
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 teaspoon vanilla

Frosting Ingredients:
1/4 cup (1/2 stick) butter
2 tablespoons cocoa
3-4 tablespoons milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups powdered sugar
1/2 teaspoon vanilla

Coconut Cream Filling Ingredients:
1/2 of a 14-ounce can unsweetened coconut milk
3/8 cup sugar
1 teaspoon vanilla extract
pinch kosher salt
2 large egg yolks
1 tablespoon corn starch
1 tablespoon unsalted butter
1/2 cup sweetened coconut flakes
1/4 cup whipping cream
extra whipping cream
toasted coconut (optional)

Directions:
Make coconut cream: Heat the coconut milk, sugar, salt and vanilla in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Add 1/4 cup of the hot cream slowly to the yolks, whisking as you add. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool.

Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/4 cup cream to medium peaks. Stir in a third of the whipped cream to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Chill until ready to use.

Make the cake: Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.

In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.

Make the frosting: While the cake starts to cool, bring the butter, cocoa, and milk to a boil in a medium saucepan. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula. Let the cake cool completely. While it cools, whip excess cream to stiff peaks. Toast some coconut on a sheet pan at 350 degrees F, tossing often, for about 5 minutes. Once the cake is cool, scoop out a hollow in the middle of the cake (chef gets to eat the excess cake, of course!) and pour in the coconut pastry cream. Top with whipped cream and toasted coconut. Serve immediately (as you know, I like to eat it straight from the skillet!)

P.S. You know I had to create an animated gif:

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