Sandra's Fresh Apple Pecan Cake (9x13")

 

My husband loves this cake
so much he had two pieces 'after' eating lunch...

Ingredients

2 Eggs
1 ½ cup Canola Oil
2 cups Granulated Sugar
3 cups A-P Flour
2 teaspoons Ground Cinnamon
½ teaspoon Ground Nutmeg
½ teaspoon Kosher Salt
1 ½ teaspoons Baking Soda
4 cups Chopped Apples (peeled and cored): measure after chopping
1 cup chopped Pecans: measure after chopping
1 teaspoon Vanilla Extract
⅔ cup 2% Milk
—Confectioners’ Sugar (for dusting top once cake has cooled)

Method

Preheat oven to 325F. Spray a glass 9x13” baking pan; set aside.
In a large bowl, beat eggs, oil and sugar with a hand mixer and set aside.
In a medium bowl, sift flour, cinnamon, nutmeg, salt and baking soda together.
Add the sifted ingredients to the wet ingredients in the large bowl, use a wooden spoon to combine. Add apples, pecans, vanilla and milk to the cake mixture, and fold to combine.
Pour into prepared baking pan, and use a spatula to spread out evenly.
Bake in preheated oven for 1 hour and 10 minutes (turning half way for even baking), or until a toothpick inserted in center comes out clean.
When cake is completely cool, dust with confectioners’ sugar.

SANDRA'S ONE-BOWL APPLE CAKE in ONE-HOUR

This the most amazing and flavorful cake; simply incredible...

Yield: 12 Servings

Prep: 20 Minutes
Bake: 55-60 Minutes
 
INGREDIENTS

2 large eggs
1-13/4 cups granulated sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon kosher salt
4 large honey crisp apples (or 6 medium), peeled, cored, and diced)
2 cups all-purpose flour
2 teaspoons apple pie spice
2 teaspoons baking soda
1 teaspoon baking powder
 
Garnish:
Confectioners' sugar
 
METHOD
 
Preheat oven to 350F. Spray a glass 9x13" baking dish; set aside.
 
In a large bowl, whisk together the eggs, sugar, oil, vanilla extract and lemon juice.  Switch to a large spatula and fold in the diced apples; mixing to combine. Place all remaining ingredients into a sieve and sift over wet ingredients in bowl; fold to combine.
 
Pour mixture into the prepared baking dish, and bake for 55 to 60 minutes, until a toothpick inserted in center comes out clean.
 
Move cake from oven to a cooling rack, cover with paper towels to let cool, then serve garnished with a generous dusting of confectioners' sugar. ~ Enjoy!
 
~~~~~~~~~~~~
 Tips:

1) Store remaining cake that has been cooled, covered in plastic wrap, in the glass baking dish, and

2) If you bake the cake in another ceramic, metal, aluminum, etc. baking dish that is not glass, your baking times will vary (that is, will take either longer or a shorter time to bake). 

SANDRA'S UPSIDE-DOWN PEACH CAKE (from scratch)

 

My husband says,
"This is my favorite upside-down cake, don't change a thing"...

Servings: (9-12)

Prep: 20 Mins.

Bake: 35 to 37 Mins.

 

INGREDIENTS

 

1 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 teaspoons vanilla extract

3 large eggs, beaten

⅓ cup peach nectar (I prefer Kerns)

1 stick salted butter, melted

¾ cup light brown sugar, packed

1 (24-oz. jar) peach slices (Kirkland brand from Costco)

--Homemade whipped cream for serving

DIRECTIONS

Preheat oven to 350 degrees. Set aside an 8x8x2" square, dark baking pan.

For the cake batter: In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, cinnamon and ginger.  Add the vanilla extract, beaten eggs and peach nectar; mix until well blended, and set aside.

Meanwhile, melt the butter in the microwave, covered, in a glass bowl for about 1 minute and 20 seconds.  While hot, whisk in the brown sugar for 1 minute, pour the mixture into the bottom of the baking pan.

Line peach slices in a nice pattern on top of the butter-sugar. Pour cake batter on top of the peach slices, gently so as not to disturb the sliced peach layer.

Bake cake for 35 to 37 minutes (turning half way for even baking) or until a toothpick inserted into center comes out clean.

Cool cake for 10 minutes then invert the cake onto a serving plate and serve with homemade whipped cream!

SANDRA’S HUMMINGBIRD BUNDT CAKE

A delightful and easy cake to prepare and is super flavorful...

Servings: 12

Prep: 30 Mins.
Bake: 1Hr and 5 to 15 Mins.
 
INGREDIENTS:
 
CAKE:
 
WET
1-1/2 cups canola oil
3 large eggs
2 tsp vanilla extract
3 mashed ripe bananas
1 (8-oz can) crushed pineapple with its juice (do not drain)
 
DRY
3 cups all-purpose flour
½ tsp ground ginger
1-1/2 tsp ground cinnamon
¼ tsp freshly ground nutmeg
1 tsp double-acting baking powder (or regular)
1 tsp baking soda
1 tsp kosher salt
 
ADDITIONS
1 cup shredded sweetened coconut
1 cup pecans, finely chopped
 
METHOD:
 
Preheat oven to 325F (not 350F).
 
Generously spray a bundt pan with baking spray (or use oil and then flour the pan).
 
In a large mixing bowl, use a whisk to combine all the wet ingredients. Place all the dry ingredients in a sieve and sift over wet ingredients in large bowl; use a wooden spoon to just to combine (do not over mix).  Fold in the additions.
 
Pour cake batter into the bundt pan. Bake in preheated oven for 1 hour and 5 to 15 minutes (turning half way for even baking), just until a toothpick inserted comes out clean. (Do not overbake or the cake will be dry).
 
Remove hot cake from oven and place upright in bundt pan on a baking rack to cool for 30 minutes.  Invert pan to remove cake, and place on baking rack to fully cool.
 
Meanwhile, prepare the frosting shown below.
 
BUTTER CREAM FROSTING:
 
8 TB salted butter, at room temp
8 TB cream cheese, at room temp
4 cups confectioners’ sugar, sifted
2 tsp vanilla extract
 
METHOD:
 
Place all frosting ingredients in a medium-size bowl. Use a hand mixer to combine, then continue beating until smooth and fluffy for about 3 minutes. Cover and set aside at room temperature until cake has fully cooled, then frost. ~ Enjoy!

SANDRA'S STRAWBERRY-RHUBARB BUNDT CAKE with BUTTERCREAM FROSTING

A cake you will probably want to prepare 'yearly' when
rhubarb and strawberries
 are in season
that your family is bound to love... 

Prep: 25 Mins.
Bake: 65 to 70 Mins.

Yields: (1) Bundt Cake| 12-16 Servings

INGREDIENTS

Wet:
3 large eggs
1/2 cup canola oil
2 cups granulated sugar
*2 (5.3-oz. containers) Chobani Peach 99% Greek yogurt - (Costco) = neutral flavor
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder, or regular
3 teaspoons ground cinnamon
1/2 teaspoon fine sea salt

Fold-in:
1 cup finely diced fresh rhubarb
1-1/2 cup chopped fresh strawberries (Alaska Wild, or domestic)

------

Buttercream Frosting:
2 cups sifted confectioners' sugar
1/3 cup room temp. cream cheese
1/4 cup room temp. salted butter
1 teaspoon vanilla extract
2 teaspoons 2% milk (more or less to your desired consistency)

METHOD

Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry).  Prepare bundt pan by spraying it generously with baking spray; set aside.

In a mixing bowl of a stand mixer, add eggs and canola oil and beat on medium speed until light and foamy.  Add sugar, yogurt and vanilla extract; mix on medium speed until fully incorporated.

Place a sieve over wet ingredients in bowl, add all dry ingredients and sift over top of wet ingredients. Mix batter on low speed to begin incorporating dry ingredients, then on medium just until moistened (Try not to over-mix).

Using a large spatula, fold in "fold-in" ingredients above, just until combined while scraping edges and bottom of bowl.

Spoon batter evenly into prepared bundt pan, tap pan on a hard surface to release air bubbles and shake to it even out.

Bake for 65 to 70 minutes, just until a toothpick inserted in center of bundt cake comes out clean.

Remove bundt cake to a baking rack upright in pan and let cool for 10 minutes.  Turn out bundt cake from pan to rack so cake is dome-side up; cover with a clean kitchen towel, then allow cake to cool completely.

-----

Meanwhile, prepare frosting:

In a medium bowl, using a hand mixer. Place all the frosting ingredients into the bowl and start hand mixer on low speed, then increase to medium when ingredients are starting to incorporate. Turn mixer to high to fluff the frosting. Cover frosting with plastic wrap until ready to frost cake. Frost cake once it's fully cooled, and enjoy!

SANDRA'S ALASKA SOURDOUGH GLAZED COFFEE CAKE

There's no better way to start your day than

with a piece of this incredible sourdough coffee cake

and a nice cup of hot coffee...

Servings: (9)

Prep: 10 Mins.

Bake: 30 to 35 Mins.

INGREDIENTS

Cake

1 cup 'fed' sourdough starter  

--[Click this link for "Sandra's Homemade Sourdough Starter"]

1⁄3 cup Mazola oil

1 large egg

1 cup all-purpose flour

3⁄4 cup granulated sugar

1⁄2 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1 teaspoon ground cinnamon

Topping

1 teaspoon ground cinnamon

1⁄2 cup dark brown sugar

1 tablespoon all-purpose flour

2 tablespoons unsalted butter, cold, cut into 1/4" cubes

Glaze

1 cup confectioners' sugar, sifted

2-1/2 tablespoons 2% milk

1/2 teaspoon bourbon vanilla extract (or regular vanilla extract)

METHOD

Preheat oven to 350F. Spray a 9" square baking dish; set aside.

In a medium bowl, whisk the egg. Add the sourdough starter and oil, whisk to combine.

In another bowl, sift through a sieve the remaining cake dry ingredients; add to sourdough mixture and switch to a spoon to combine batter.

Place batter into the prepared baking dish.

In a small bowl, add the cinnamon, brown sugar and flour topping ingredients.  Work in the cold butter using a pastry cutter until crumble-topping resembles the size of small peas. Sprinkle topping crumbles over batter in baking dish.

Bake for 30 to 35 minutes, just until a toothpick inserted in center comes out clean.

Meanwhile, prepare the glaze in a small bowl by sifting the confectioners' sugar, stir in milk and bourbon vanilla extract, and whisk to combine.  Once cake is done baking, drizzle the glaze over the top while warm.  Let the cake cool, then cut into 9 equal squares. Serve with your favorite cup of coffee. ~ Enjoy!

SANDRA'S CHOCOLATE-TOFFEE ANGEL FOOD CAKE (No-Bake)

An easy recipe that takes only six ingredients and no baking.

It's my makeover from a popular early 1970's dessert

that is ever so scrumptious and decadent as well...

Servings: 12

Prep: 10 Mins.

Chill: A minimum of 2 hours

INGREDIENTS

1 prepared angel food cake (either store-bought or homemade)

4 tablespoons unsweetened cocoa powder

1 cup confectioners' sugar

2 (8-oz tubs) cool whip

1 teaspoon vanilla extract

6 full size Heath bars, finely crushed (by pulsing in a food processor)

--Extra unsweetened cocoa powder for dusting top of frosted cake

METHOD

Cut the angel food cake horizontally into three even layers using a serrated knife.

Sift, using a sieve, the cocoa powder and confectioners' sugar into a large bowl. Add the cool whip and vanilla extract. Whisk to combine. Using a spatula, gently fold in the finely crushed heath bars.

Spread the frosting in between the layers, around the sides (including inside the center tunnel area), and on top of the cake. As a finishing touch, dust the top of cake using a fine-mesh sieve.

Chill at least 2 hours before serving.  Store any leftover cake in the refrigerator. ~ Enjoy!

SANDRA'S ICE BOX STRAWBERRY POKE CAKE

A perfectly delightful and flavorful cake that's incredibly scrumptious!

This dessert can easily be made a day ahead of when you plan to serve it
or deliver to your favorite function...

Servings (12)

Prep: 20 Mins.

Bake: 30 Mins.

INGREDIENTS

Jello

1 (3-oz. pkg. - small box) Sugar Free Strawberry Jello

1 cup boiling water

Cake

2 large eggs

1 cup water

1/2 cup Mazola oil

1 (5.3-oz. container) Strawberry Chobani Greek Yogurt
1 teaspoon vanilla extract

1 (15.25 oz. box) Betty Crocker Delights Super Moist French Vanilla Cake Mix

Strawberry Frosting

2-1/2 cups confectioners' sugar, sifted

4 tablespoons unsalted butter, at room temperature

1/2 cup Yakutat Wild Alaska Strawberry Jam

2 heaping tablespoons sour cream

1 teaspoon vanilla extract

1-2 tablespoons water (or enough until your desired consistency is reached)

Optional: Red organic food coloring gel

METHOD

Preheat oven to 350 degrees. Spray a 9x13" glass baking dish; set aside.

In a glass 2-cup measure, pour 1 cup of boiling water, add jello and stir to dissolve; set aside.

In a medium bowl, beat the eggs, add the water, oil, yogurt and vanilla extract and beat (using a hand mixer) to combine. Add the dry cake mix and beat to combine, for 2 minutes. Pour batter evenly into prepared baking dish, and gently tap to release air bubbles and assist to level cake.

Bake for 30 minutes in the preheated oven, turning half way through, until a toothpick inserted in center comes out clean. Place cake, while in baking dish, onto a baking rack to cool completely. 

Once cooled, poke the cake using a wooden skewer about 1/2" apart from top to bottom. Give the jello a final stir and slowly pour over cake surface (avoid the edges of cake).  Place the cake in the refrigerator to solidify the jello for 2 hours.

Meanwhile, prepare the frosting by sifting the confectioners' sugar in a sieve placed over a medium bowl. Add the butter, vanilla extract, strawberry jam, sour cream and water. Use a hand mixer to combine, adding water 1 tablespoon at a time until your desired consistency is reached.  Add a few squirts of red organic food coloring gel, if desired.

Frost cake surface, while in baking dish, cover, and return to refrigerator after serving to store remaining cake. ~ Enjoy!

SANDRA'S LAYERED CARROT CAKE with CREAM CHEESE FROSTING from SCRATCH

An updated classic cake from scratch

that's super delicious and fun to take to any

potluck, picnic, or party...

Servings: (12)

Prep: 30 Mins.

Bake: 30-35 Mins.

INGREDIENTS

Wet:

3 eggs

1/2 cup vegetable oil

1/2 cup water

2 teaspoons vanilla extract

Sift dry:

2 cups granulated sugar

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons double-acting baking powder (or regular)

1/2 teaspoon table salt

1-1/2 teaspoons ground cinnamon

Pinch of ground cloves

Pinch of freshly ground nutmeg

1/4 teaspoon ground ginger

Cake additions:

1 (8-oz. can) crushed pineapple, undrained (retain juice)

2 cups grated carrots

Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, softened

1 (8-oz. pkg) cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (to achieve desired consistency)

Topping:

1/4 cup finely chopped pecans

1 tablespoon granulated sugar

METHOD

Preheat oven to 350 degrees. Using baking spray, spray two 9" round cake pans; set aside.

In the bowl of a stand mixer, beat together the wet ingredients. Sift together the dry ingredients (using a sieve placed over mixing bowl of wet ingredients); mix to combine. Add the crushed pineapple and its juices, including the grated carrots; mix to combine, while scraping sides of mixing bowl. Pour batter equally and evenly into both prepared cake pans, then tap pans gently on countertop to release potential air bubbles.

Bake for 30 to 35 minutes, just until a toothpick inserted in center of cake comes out clean (do not over bake). Let cool in pan for 10 minutes, then turn out onto a wire rack, flipping right-side-up, to cool completely (about 45 minutes).

Meanwhile, prepare the candied pecans by stirring the pecans and sugar in a small non-stick skillet over medium heat until sugar melts and starts to caramelize and pecans are toasted and fragrant, about 5 to 7 minutes. Scrape hot candied pecans into a heatproof bowl to cool.

Also, prepare the frosting in a medium bowl, using a hand mixer to combine softened butter and cream cheese, confectioners' sugar, 1 teaspoon vanilla, and milk (1 tablespoon at a time, until desired consistency is reached). Beat until the mixture is smooth and creamy.

Frost the cooled cake, then top cake with cooled candied pecans, breaking them apart as you do so. ~ Enjoy!

SANDRA'S FINEST BANANA BUNDT CAKE EVER

What a fabulous dessert that's awesome the day it's baked,
and even more scrumptious the following day...

Servings: 12

Prep: 20 Mins.

Bake: 45-55 Mins.

INGREDIENTS:

1st Wet:

3 (medium) ripe bananas, mashed

1 tablespoon freshly-squeezed lemon juice

2nd Wet:

1 tablespoon freshly-squeezed lemon juice

1-1/2 cup 2% milk

Beat:

2/3 cup unsalted butter, room temperature

1 cup granulated sugar

1/2 cup light brown sugar, packed

3rd Wet:

3 large eggs, beaten

1 teaspoon vanilla extract

Dry (sift)

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1-1/2 teaspoon ground cinnamon

1/4 teaspoon table salt

METHOD:

Preheat oven to 350 degrees. Spray a bundt pan with baking spray; set aside.

In a small bowl, add the bananas with 1 TB lemon juice, and mash until combined; set aside.

In a 2-cup-glass-measuring-cup, add 1-1/2 cup milk and then 1 TB lemon juice (let activate for 5 minutes).

Meanwhile, in a stand mixer with the paddle attachment, beat the butter with both sugars for 3 minutes.  Add the beaten eggs and vanilla extract; mix to combine for 2 more minutes.

Stop mixer, and place a sieve over wet ingredients in mixing bowl. Add all the dry ingredients to sieve and sift over wet ingredients.

Restart mixer very slow and gently pulsing mix in, while pouring, the milk/lemon juice mixture. Add the banana/lemon juice mixture and then mix gently just until combined.

Use a spatula to scrape sides and bottom of bowl, folding to combine cake batter a few times by hand. Pour cake batter evenly into the prepared bundt pan.  Tap pan to remove air bubbles.

Bake for 45-55 minutes, turning bundt pant half way through baking, just until a toothpick inserted in center of bundt ring comes out clean (do not over bake or cake will become dry).

Let cake cool in bundt pan for 5 minutes on baking rack, then flip using baking rack and let rest on rack then dust while hot with powdered sugar (I place tin foil underneath baking rack to ease with clean up).  Let cake cool completely on baking rack before transferring to a covered cake pedestal/plate.

Serve with whipped cream, if desired. ~ Enjoy!

SANDRA'S 3-BANANA BUNDT CAKE from SCRATCH

Unbelievable how quick and easy this flavor-packed cake
is to prepare, yet so rewarding in under an hour...

Servings: 10 to 12

Prep: 10 Mins.

Bake: 45 to 50 Mins.

INGREDIENTS

1/2 cup (1 cube) unsalted butter, at room temperature

1-1/2 cups granulated sugar

½ cup dark brown sugar, slightly packed

3 large eggs

1-1/2 cups (3 medium) ripe bananas, mashed

1-1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda

1 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

Pinch of table salt

ICING:

1 (small 4 oz. pkg.) cream cheese, at room temperature

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 cups confectioners' sugar, sifted through a sieve

1 teaspoon vanilla extract

1-2 teaspoons water (approximate, to your desired consistency)

METHOD

Preheat oven to 350 degrees. Spray a bundt pan with Bakers Joy; set aside.

In a large bowl, using a hand mixer, cream butter and sugars until light and fluffy. Add in eggs, bananas and vanilla, and mix until creamy. Sift through a sieve over bowl the flour, baking powder and soda, cinnamon, nutmeg, and salt; gently mix on low into creamed mixture just until blended. 

Transfer mixture to prepared bundt pan. Bake for 45 to 50 minutes in the preheated oven, until a toothpick inserted in center comes out clean. Cool in bundt pan for 10 minutes, then invert onto a wire rack, then drape with a clean kitchen towel to cool. 

Meanwhile, for the icing in a medium bowl, using a hand mixer, beat the cream cheese and butter until light and fluffy. Sift, then add the confectioners' sugar.  Add vanilla and a little bit of water in increments, and beat until smooth, just until desired icing consistency is reached. 

Spread the icing on bundt cake and let it set for 2 hours before covering. ~ Enjoy!

SANDRA'S HEAVENLY CHOCOLATE CAKE with COCONUT PECAN FROSTING

You'll think you've died and gone to heaven!

A super moist and decadent dessert
that will keep you coming back for more...

Prep: 30 Mins.

Bake/Cook: 30 Mins.

Yields: (1) 2-layer 9" cake

INGREDIENTS

Cake

1-1/2 cups all-purpose flour

1/2 cup unsweetened Hershey’s cocoa powder

2 teaspoon instant espresso powder (or instant coffee)

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of table salt

1/2 cup buttermilk

1/2 cup (1 cube) unsalted butter, at room temperature

1 cup packed dark brown sugar

2 teaspoons vanilla extract

2 large eggs

Frosting

1 (14-oz. can) sweetened condensed milk (not un-sweetened condensed milk)

4 egg yolks, lightly beaten

4 tablespoons (1/2 stick) cold butter, cut into cubes

2-1/2 cups sweetened flaked coconut (I like to pulse finer in a food processor)

2 teaspoons vanilla extract

1 cup chopped candied pecans (I do so, separately from the coconut, in a food processor)

METHOD

Preheat the oven to 350 degrees. Spray (2) 9" round cake pans with Bakers Joy; set aside.

In a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax dry mixture through sieve.

In a medium bowl, beat with a hand mixer the buttermilk, softened butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are incorporated (maintain aeration while doing so for a moist-tender cake).

Distribute batter evenly among prepared cake pans. Bake for 25 to 30 minutes, just until a toothpick inserted in center comes out clean

Let cool 15 minutes before removing cakes from pan to cooling racks, then cool completely (right side up).

Meanwhile, while the cake is baking, prepare the frosting in a COLD medium saucepan by whisking the condensed milk and egg yolks together. Add the butter and turn on heat to medium and cook, while constantly stirring (important to prevent potential burning), until thickened, about 10 minutes. Remove saucepan from the heat and fold in coconut, vanilla and pecans. Place lid slightly ajar on saucepan, and let frosting cool completely.

Once cake and frosting have cooled, spread frosting between 2 layers, top of stacked cake and its sides. ~ Enjoy!

SANDRA'S FRESH APPLE STREUSEL COFFEE CAKE

A delightful change-up to an old  coffee cake classic
with the addition of thinly sliced fresh Fugi apples.

It's so amazing the incredible enhancement of flavors
that predominately come through 
once this dessert is allowed to sit overnight...

Servings: (12)

Prep: 15 min.

Bake: 45 to 50 mins.

INGREDIENTS

Streusel:

1/4 cup granulated sugar

1/3 cup packed brown sugar

1-1/2 teaspoons ground cinnamon

1/2 cup chopped candied pecans
3 tablespoons unsalted butter, melted

Cake:

-Wet Ingredients -

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 egg, beaten

1 (6-oz. carton) Chobani Greek Yogurt (I used strawberry, found by the case at Costco)
1 cup sour cream

1 teaspoon bourbon extract (or vanilla)

-Dry Ingredients-

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain kosher salt

Fruit:
2 Fugi apples, peeled, cored and thinly sliced

METHOD

Preheat oven to 325 degrees. Spray a glass 9x12" square baking dish and set aside.

In a small bowl, whisk streusel ingredients; set aside.

In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg, yogurt, sour cream and vanilla until combined (while stopping mixer periodically to scrape sides of bowl). Place a sieve over top of large bowl of wet ingredients, adding flour, and sprinkling in baking powder, baking soda and salt; sift dry ingredients over wet ingredients, and mix until batter is fully incorporate (batter will be somewhat thick).

Using the back of an offset spatula, gently spread batter into prepared baking dish working from the center to outer edges; sprinkle 1/2 of streusel evenly over batter and gently press to adhere. Layer sliced apples in an overlapping fan fashion to form 3 rows lengthwise (see photo below), and gently press to adhere. Sprinkle remaining streusel over top.

Bake for 1 hour to 1 hour-10 minutes, until a toothpick inserted in center comes out clean and apples are tender. 

Cool coffee cake on a wire rack for a minimum of 30 minutes prior to slicing into 12 squares. ~ Enjoy!

Oh, the anticipation until it cools...

SANDRA'S ALASKAN RHUBARB UPSIDE-DOWN CAKE ~ from scratch

Newly created recipe
thanks to my neighbor for providing me with fresh rhubarb and my sis Tina for the inspiration.

This is guaranteed to be my best recipe to date of the most
succulent, moist and flavorful homemade rhubarb cake, ever! 

Servings: (9-12)

Prep: 15 Mins.

Bake: 25 to 30 Mins.

INGREDIENTS:

1st Layer: Rhubarb Mixture:

2-1/2 cups chopped fresh rhubarb (about 1/2" pieces; measure after chopping)

1/2 cup dark brown sugar

1 teaspoon freshly squeezed lemon juice

1/4 cup (1/2 stick) 1/2" cold unsalted butter cubed pieces

2nd Layer: Cake Batter:

--Wet:

1/2 cup (1 stick) unsalted butter (not margarine), at room temperature

1-1/2 cups granulated sugar

2 large eggs

1/2 cup mayonnaise

2 teaspoons vanilla extract

1-1/4 cups milk

--Dry:

1-1/2 cups all-purpose flour

2-1/2 teaspoons double-acting baking powder (or regular)

1-1/2 teaspoons baking soda

1/2 teaspoon salt

METHOD:

Preheat oven to 350 degrees. Spray a 9x13" glass baking dish; set aside.

Spread the rhubarb evenly over bottom of prepared baking dish. Sprinkle with brown sugar, drizzle with lemon juice, then dot with cold butter cubes.

In the bowl of a stand mixer (or hand mixer and large bowl), slowly beat sugar and softened butter for several minutes until light and creamy. Add the eggs, mayonnaise, vanilla extract and milk, then slowly beat to incorporate.

Sift dry ingredients through a sieve over wet ingredients in mixing bowl of stand mixer. Very slowly, pulse mixture to incorporate. Scrape sides of bowl and beat batter a final time.

Pour batter over rhubarb mixture in bottom of baking dish; spread batter out evenly using a spatula, then tap baking dish to level cake.

Bake for 25 to 30 minutes, until top is golden and a toothpick inserted in center comes out clean.  Let cake stand for 5 minutes on a cooling rack. Release sides with a knife before inverting onto a rectangle cake platter (or large baking sheet). Serve warm or at room temperature. ~ Enjoy!

SANDRA'S HOMEMADE APPLE-BANANA-CRAN BARS with CREAM CHEESE FROSTING

Very moist and flavorful homemade bars,
with a distinct hint of banana, apple and cinnamon,
including the pop here and there of delicious craisins... 

Yields (32 bars)

Prep: 10 Mins.

Bake: 20 Mins.

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, room temperature

1-1/2 cups granulated sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon fine-grain kosher salt

1/2 cup mashed ripe banana (1 medium banana)

1/2 cup unsweetened applesauce

1/4 cup craisins, roughly chopped

--Cream cheese frosting (recipe below)

METHOD

Preheat oven to 350 degrees. Line a 10x15" baking sheet with parchment paper, and spray top; set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, then stir in sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana, applesauce, and chopped craisins.

Pour and spread batter onto prepared baking sheet, then gently shake side-to-side and tap baking sheet to distribute batter evenly. Bake for 20 minutes, until a toothpick inserted in center comes out clean.

Allow bars to cool completely for 30 minutes in pan place atop a baking rack.  Place baking rack on top and flip over to remove parchment paper.  Place baking sheet atop, then re-flip over to cool completely in baking sheet before frosting, then cut into 32 squares. ~ Enjoy!

CREAM CHEESE FROSTING (Yields 2 Cups)

Prep: 5 Mins.

1 (8 oz. pkg.) of cream cheese, at room temperature

¼ cup (1/2 stick) unsalted butter, at room temperature

2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)

1 tablespoon milk (adding more or less, depending on your desired consistency)

1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

SANDRA'S BEST-EVER PECAN-STREUSEL COFFEE CAKE

Nice, warm pecan-streusel coffee cake on a foggy Juneau, Alaska day

with a freshly brewed latte is simply divine...

Servings: (9-12)

Prep: 15 min.

Bake: 45 to 50 mins.

INGREDIENTS

Streusel (halved):

1/4 cup granulated sugar

1/3 cup packed light brown sugar

1-1/2 teaspoons ground cinnamon

1/2 cup chopped candied pecans

--2 tablespoons unsalted butter, melted (added to 2nd half)

Cake:

-Wet Ingredients -

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 egg, beaten

1/4 cup Greek vanilla yogurt

1 cup sour cream

1 teaspoon vanilla extract

-Dry Ingredients-

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain kosher salt

METHOD

Preheat oven to 325 degrees. Spray a glass 8" square baking dish and set aside.

In a small bowl, whisk streusel ingredients (except melted butter, not yet) together and set aside.

In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg, yogurt, sour cream and vanilla until combined (while stopping mixer periodically to scrape sides of bowl). Place a sieve over top of large bowl of wet ingredients, adding flour, and sprinkling in baking powder, baking soda and salt; sift dry ingredients over wet ingredients, and mix until batter is fully incorporate (batter will be somewhat thick).

Using the back of an offset spatula, gently spread half the batter into the prepared baking dish working from the center to outer edges; sprinkle 1/3 of streusel evenly over batter and gently press to adhere. Spread remaining batter in the same manner, and sprinkle remaining streusel over top and gently press to adhere.

Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. 

Hot out of the oven,
I wish you could smell its scrumptiousness!

Cool coffee cake on a wire rack for a minimum of 15 minutes prior to slicing into 9-12 squares. ~ Enjoy!

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Tip: This breakfast-type dessert is best if baked and allowed to cool overnight, the flavors that are allowed to develop are even more amazing!

SANDRA'S NO-BAKE CHERRY YUM YUM

Truly, truly a ''yummmm...yummm" dessert

in both this cherry version ~ or the alternate blueberry option!

Servings: (12)

Prep Time: 15 mins

Refrigerate to set: Minimum of 4 hrs or overnight

INGREDIENTS

Crumb mixture:

2 cups graham cracker crumbs

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

Creamy mixture:

1 (8 oz. pkg.) regular cream cheese, room temperature (not whipped)

1 teaspoon vanilla extract

1/2 cup confectioners' sugar, sifted

1 (16 oz. container) whipped topping, thawed (or 2, 8 oz. containers)

Filling:

1 (32 oz. can ) prepared cherry pie filling (or 2, 16 oz. cans) - Blueberry is an option too!

Garnish:

2 tablespoons confectioners' sugar, sifted over top

METHOD

Using a fork, combine crumb mixture ingredients in a medium bowl.

Press half  of the crumb mixture in a glass 9x12x2" rectangle baking dish, set remaining aside.

In large bowl, add all creamy ingredients in 3 increments; switch to using a wooden spoon to fold in each addition until smooth.

Spread half of the creamy mixture on top of crumb crust. Top with pie filling. Add remaining creamy mixture in small dollops and sprinkle top with other half of crumb mixture, then press lightly to adhere.

Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight. Generously dust top of dessert with a couple of tablespoons of confectioners' sugar sifted through a fine-mesh sieve. Cut into squares, and serve. ~ Enjoy!

SANDRA'S EASY OUTSTANDING RHUBARB COBBLER

A wonderful recipe that's easy to prepare in which I used frozen rhubarb
 I thawed beforehand, so you're able to prepare this outstanding dessert year round!

Also, feel free to substitute rhubarb for apples using this same par-cooking method.

Or, changing it up using stone fruit or berries 
without par-cooking prior to baking...

Servings: (8 to 10)

Prep: 15 Mins.

Bake: 50 Mins.

INGREDIENTS

Filling (Par-cooked before baking)

5 cups sliced, 1" pieces, fresh (or frozen rhubarb, thawed)

1 teaspoon freshly squeezed lemon juice

Batter

1 cup all-purpose flour

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1 large egg, beaten

1/2 cup evaporated milk (not sweetened)

1 teaspoon vanilla extract

4 tablespoons (1/2 stick) butter, melted

Topping

1/4 cup sugar

1 tablespoon cornstarch

1/2 cup hot water

-- Serve with a scoop of French vanilla bean ice cream or a dollop of whipped cream

METHOD

Preheat the oven to 350 degrees.

Par-cook rhubarb in the microwave in a glass bowl covered with a plate on high for 8 minutes. Drain through a sieve, without disturbing by pressing rhubarb pieces down. Place drained rhubarb in a sprayed, glass 9x9x2" baking dish. Drizzle with lemon juice, and set aside.

Meanwhile, in a medium bowl, whisk flour, 3/4 cup of the sugar, cinnamon, ginger, baking powder and soda. Switch to using a spoon then add beaten egg, milk, vanilla extract and melted butter; mix just until combined. Spread batter evenly over rhubarb mixture.

In a small bowl, whisk together 1/4 cup sugar and cornstarch. Sprinkle mixture over batter. Drizzle hot water over top of ingredients to fully cover.

Bake until golden brown for 50 minutes. Remove from oven and let stand on baking rack for 10 minutes.  ~ Enjoy!

SANDRA'S GLAZED CARROT CAKE COOKIES

A portable carrot cake in cookie form...

 ~ How divine is this?! ~

Yields: Appx. 3 doz.

Prep Time: 10 Mins.

Cook Time: 14-16 Mins.

INGREDIENTS

Cookies:

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs, beaten

1 teaspoon vanilla extract

1 (8 oz.) can crushed pineapple, undrained

3/4 cup shredded carrots

--about 2 medium, scrubbed

1/4 cup shredded apple (I used Braeburn)

--about 1/2 unpeeled, cored apple

1/4 cup shredded coconut, chopped finer

1/2 cup raisins

1/4 cup chopped pecans

2-1/4 to 2-1/3 cups all-purpose flour

--depending on juiciness of grated carrots and apple

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

Cream Cheese Glaze: Yields 1 cup

4 oz. whipped cream cheese

--does not need to be at room temp

2 tablespoons unsalted butter, at room temp.

1 cup confectioners’ sugar

--sift through sieve for a smoother glaze

2 to 3 teaspoons milk

--add more or less, depending on desired glaze consistency

1/2 teaspoon vanilla extract

METHOD

Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with silpat liners or parchment paper.

In the bowl of a standing mixer, cream together butter and sugars until smooth. Beat in eggs and vanilla extract until mixture is light and creamy. Add crushed pineapple and its juices, carrots, apples, raisins, coconut, and pecans. Place a sieve over batter in mixing bowl, and add flour, baking powder and soda, salt, cinnamon, ginger, and allspice; sift dry ingredients into wet ingredients in mixing bowl.  Turn on stand mixer and beat on low, just until batter is fully combined (do not over mix).

Drop rounded spoonfuls of dough onto prepared cookie sheets 1-1/2" apart. Bake cookies for 14-16 minutes in preheated oven, just until bottoms begin to brown and cookies are set. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Cookies cooling on wire rack prior to glazing...

Meanwhile, in a small bowl, using a hand mixer, cream together cream cheese, butter, and vanilla extract. Add confectioner’ sugar, and a bit of milk, and begin mixing until smooth (add additional milk, if necessary, to reach desired glaze consistency). Use a fork dipped on its backside into the glaze, then run the fork tines through the glazed top of each cookie to form drizzle marks using a gentle back-and-forth motion.

Place glazed cookies in a single layer on decorative platters. Cover any leftovers with plastic wrap. ~ Enjoy!

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Tip: This particular cream cheese glaze will not harden. If you wish to make a hardening non-cream-cheese type of glaze instead, simply combine confectioners' sugar with reserved pineapple juice, milk, or water to desired drizzle consistency, which will harden within 1/2 hour for easier storage.