Banana Upside-Down Cake

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banana upside down cake

 

Banana Upside Down Cake

This cake is the best of a banana cake and an upside down cake.  You have to love bananas because this cake is the essence of bananas.  This is the cake you make when you have lots of really ripe bananas.

Topping ingredients:

I cup brown sugar
2 Tbs. maple syrup
1/4 stick unsalted butter
4 large ripe bananas, peeled and cut into 1/4 inch thick slices

Cake ingredients:

1 stick softened or melted butter
3/4 cup sugar
2 eggs
1 cup mashed banana (2-3 bananas)
1 cup all purpose flour
3/4 cup cake flour
1 tsp. baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup buttermilk or a combination of buttermilk and sour cream
1 teaspoon vanilla

Topping:

1. Melt butter and sugar together along with maple syrup in 9 inch cast iron pan and let them caramelize until light brown. Be careful not to let it burn but no need to stir.
2.  Place the bananas attractive over the butter sugar mixture and set aside

Cake:  Preheat oven to 350 degrees

1.  Mix together all the dry ingredients:  baking powder, baking soda, two flours, cinnamon and salt and set aside.
2.  Beat sugar and butter in another bowl until creamy.
3.  Add egg and continue to beat until light and fully. 
4.  Add bananas,vanilla and milk and sour cream and beat together until blended.
5. Add flour mixture and mix just until incorporated.  Do not over mix
6. Carefully pour over the bananas in the iron skillet and spread evenly.
7. Place in center of oven and bake for about 45-55 minutes or until brown and tester comes out clean.
8. Remove the cake from oven and let cool for 5 minutes before carefully inverting it unto a serving tray.
9.  This cake is amazing served warm.

 

 

 

 

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Applesauce Upside Down Cake

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APPLESAUCE UPSIDE DOWN CAKE PUBLISHED

 

These next two posts are my creations of upside down cake with the fruit also in the cake.  So this applesauce upside-down cake has an applesauce spice cake with the apples caramelized over the top.

I started with my applesauce muffin recipe adapting it as a cake recipe. 

 

 

SPICED APPLESAUCE UPSIDE DOWN CAKE
 
 
For Topping:
 
5-6 medium apples (peeled cored and quartered)
1/2 stick unsalted butter
2/3 cup sugar
 
For Cake Batter 
  • 1 ¼ cups applesauce (if sweetened cut down on the brown sugar)
  • 3/4  cup brown sugar
  • ½  cup olive oil
  • 2 eggs
  • ¼ cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½  teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½  teaspoon ground allspice
  • ½ teaspoon ground clove
  • 1 tsp vanilla
  • 1/4 teaspoon salt

Topping:

1.  Using a 9 inch cast iron skillet melt the butter and add the sugar.
2.  Arrange that apples cut side up in a decorative way over the melted butter and sugar. You can crowd them since they will shrink when cooked.
3.  Cook undisturbed for 25-45 minutes or until the apples are tender,  and the are light brown. Make sure not to burn the apples.

Cake:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, Beat eggs first and then  add the applesauce, sugar, oil, and buttermilk; beat well.
  3.  Sift together the flour, baking soda, baking powder and mix in cinnamon,  allspice, cloves and salt. Add to the applesauce mixture but don’t over stir.
  4. Add vanilla.
  5. Pour batter over the cooked apples, making sure to spread evenly almost to the edge.
  6. Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into center of the cake comes out clean.
  7. Cool cake for 5 minutes and then carefully reverse it unto a platter.

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Raspberry Almond Thumbprints

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Raspberry Almond Thumbprints

 

 

 

Preheat oven to 350 degrees

 

Ingredients:

1 cup (2 sticks) softened butter

2/3 cup sugar

½ teaspoon almond estract

2 cups flour

Raspberry jam

 

Glaze:

½ cup confectioner sugar

¾ teaspoon almond extract

1 teaspoon milk

 

1.  In a mixing bowl cream together the butter and sugar

2.  Add almond extract and mix

3.  Add flour and mix quickly

4.  Form about 36 balls and place them on a baking sheet

5.  Make a thumb print in each ball and fill with a little raspberry jam

6.  Bake 14-18 minutes  and  cool

7.  Mix together glaze ingredients and drizzle over the cookies.

 

 

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Michal’s Chocolate Brandy Snowballs

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Michal’s Chocolate Brandy Snowballs

 

3 eggs

½ cup sugar

350 Grams dark chocolate (I use 3 bars of Lindt 70%) 

50 grams butter ½ stick

45 ml brandy (3 Tab

1 tsp Nescafe or espresso powder

¾ cup flour

1 tsp baking powder

1 cup finely chopped almonds (.3 pounds) I chop them in a food processor

Granulated sugar

Powdered sugar

1.     Beat eggs and sugar for 5 minutes in a mixer.

2.     Melt chocolate and butter carefully in the microwave.  I don’t melt the chocolate completely because it is too easy to burn.  Instead I melt it almost all the way and stir it to melt the last little bit of chocolate.

3.     Add coffee and brandy

4.     Fold chocolate mixture into eggs

5.     Add dry ingredients and mix quickly

6.     Fold in almonds

7.     Refrigerate 3-4 hours or for several days

8.     Make snowballs by rolling into 1-2 inch balls, dipping into granulated sugar and then into powdered sugar so that each is completely covered.

9.     Bake in preheated 360 ? oven for 8 minutes.  Do not overcook.

 

 

 

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Madeleines

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Madeleines (Makes about 16)

Ingredients:

2 large eggs

2/3   cups sugar (divided)

1 tsp vanilla extract

1 lemon using only the peel

1 cup all purpose flour

pinch of salt

1 ½ sticks of butter, melted and cooled slightly so as not to cook the eggs

Powdered sugar

1.     Preheat oven to 375°

2.     Use madeleines mold with teflon coating sprayed with oil or greased with butter

3.     In the food process process the peel of one lemon mixed with 1/3 cup of the sugar until lemon peel is finely incorporated into the sugar

4.     Add eggs and the final 1/3 cup sugar and process together along with vanilla.

5.     Add flour and pulse a few times until just blended

6.     Gradually add the cooled butter processing until just blended

7.     Let the batter stand at room temperature for at least two hours or refrigerate overnight or even for a couple of days.

8.     Spoon about 1 TBS into each mold filling about ¾ of the mold

9.     Bake for 10-12 minutes or until the edges are beginning to brown

10.Turn them out while still hot onto a rack. 

11.  Sprinkle the top with powdered sugar.

    12.These are best eaten warm but also keep for a few days in a tin. 

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Williamsburg Orange Cake

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                                      Williamsburg Orange Cake:  Serves: 8

Ingredients:

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts
1 stick softened butter
1 cups sugar (divided)

2 eggs
1 teaspoon vanilla
1 orange carefully cleaned and organic if possible:  Using a knife cut of the peel and put in food processor with 1/2 cup sugar to chop finely
1 cup buttermilk
3 TBS  cup orange juice mixed with 1/2 cup sugar  (I don't use all of this glaze)

Directions:

1.   Preheat the oven to 350°F.

2.  Sift together the flour, baking soda and salt. Stir raisins and nuts and grated orange/sugar mixture into the dry ingredients and set aside.

 3.  In a food processor, cream the butter and blend in 1/2  cup of the sugar.

4. Beat the eggs into the  creamed butter mixture.

5. Add vanilla and buttermilk  and mix well.

6. Add the flour/orange mixture and pulse 3 or 4 times until just mixed.

7.  Pour batter into a greased 9-inch square pan and bake for 30-35 minutes or when a toothpick comes out with dry crumbs..

8. While the cake is baking, combine the orange juice with the remaining cup of sugar.

9. Spread this glaze over the top of the hot cake and immediately return it to the oven for about 5 minutes, until the glaze bubbles and the cake tests done when you insert a toothpick or wooden skewer near the center.

Let the cake cool in the pan before turning it out onto a serving plate.

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GODIVA CHOCOLATE CHEESE CAKE

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CHOCOLATE GODIVA LIQUOR CHEESECAKE

THIS CAKE IS AN ABSOLUTE WINNER:  VERY EASY TO MAKE,  ELEGANT, AND ONE OF THE BEST  CHOCOLATE CAKES THAT YOU"LL FIND: SMOOTH, RICH, AND  INTENSE.  AND WHAT BETTER PAIRING IS CHOCOLATE AND RASPBERRIES.  

SO ALL YOU MEN AND WOMEN WHO WANT TO IMPRESS YOUR LOVERS, TRY THIS OUT.

 

 

 

GODIVA CHOCOLATE CHEESE CAKE

Preheat oven to 350°

CRUST: 

  1. Chocolate graham cracker crumbs:  the boxes have 3 separate packages of 8 double crackers.  I use one package of 8 and another 5 double crackers.  Put them in food processor and grind into fine crumbs.  Then add:
  2. 1 stick butter and another 3 TBS. that has been melted in microwave. Blend in food processor until mixed.
  3. Butter a 10 inch removable rim tart pan and push the crumbs into the tart pan first around the rim and then the bottom so that it is spread evenly and packed down well.
  4. Bake 8 minutes, remove from oven and carefully push crust back into shape using a small spatula or your fingers.

 

FILLING:

1-8 oz. package cream cheese (I use the 1/3 less fat variety)

½ cup sour cream (I use the lite variety)

½ cup sugar

 2-3.5 oz. bars of chocolate 70% cocoa (I use Lindt Excellence)

1-50 ml. bottle Godiva chocolate Liquor (the little darkest bottles you see when you check out)

1 large egg

 

  1. Mix cream cheese, sour cream and sugar in a food processor until well blended.
  2. Break the bars into largish pieces and then melt.  The easiest way I’ve found to do this is by setting the microwave for 1 minute and then swishing your bowl around so that the pieces are distributed in the melted chocolate.  Then microwave for another 30 seconds and let sit a minute.  You want the last few pieces to melt after the chocolate has been removed from the microwave.  Don’t melt the whole thing in the microwave or you risk burning the chocolate.
  3. Add the melted chocolate to the cream cheese mixture and blend together.
  4. Add Godiva Liquor and blend.
  5. Add egg and blend using a spatula to scrape down the sides.
  6. Pour into tart shell and bake 25-30 minutes.  You want the sides to begin cracking but the center to be slightly moist and dipped down.

Cool the tart.  It can be refrigerated and brought to room temperature to serve the following day.  I like to garnish it with raspberries.  Or you can garnish with whipped cream.  This pie is VERY rich and can serve 10-12 people easily.

 

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MORE HOLIDAY COOKIE WINNERS

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 THESE ARE TWO OF MY STANDBY ALL TIME FAVORITE COOKIES.  THEY ARE ELEGANT AND EASY TO MAKE.  I LEARNED HOW TO MAKE THE SNOWBALL COOKIES FROM MY COUSIN MICHAL WHO LIVES IN ISRAEL. 

 

 

 

 

 

Raspberry Almond Thumbprints

 

 

 

Preheat oven to 350 degrees

 

Ingredients:

1 cup (2 sticks) softened butter

2/3 cup sugar

½ teaspoon almond estract

2 cups flour

Raspberry jam

 

Glaze:

½ cup confectioner sugar

¾ teaspoon almond extract

1 teaspoon milk

 

1.  In a mixing bowl cream together the butter and sugar

2.  Add almond extract and mix

3.  Add flour and mix quickly

4.  Form about 36 balls and place them on a baking sheet

5.  Make a thumb print in each ball and fill with a little raspberry jam

6.  Bake 14-18 minutes  and  cool

7.  Mix together glaze ingredients and drizzle over the cookies.

 

 

 

Michal’s Chocolate Brandy Snowballs

 

3 eggs

½ cup sugar

350 Grams dark chocolate (I use 3 bars of Lindt 70%) 

50 grams butter ½ stick

45 ml brandy (3 Tab

1 tsp Nescafe or espresso powder

¾ cup flour

1 tsp baking powder

1 cup finely chopped almonds (.3 pounds) I chop them in a food processor

Granulated sugar

Powdered sugar

 

 

1.     Beat eggs and sugar for 5 minutes in a mixer.

2.     Melt chocolate and butter carefully in the microwave.  I don’t melt the chocolate completely because it is too easy to burn.  Instead I melt it almost all the way and stir it to melt the last little bit of chocolate.

3.     Add coffee and brandy

4.     Fold chocolate mixture into eggs

5.     Add dry ingredients and mix quickly

6.     Fold in almonds

7.     Refrigerate 3-4 hours or for several days

8.     Make snowballs by rolling into 1-2 inch balls, dipping into granulated sugar and then into powdered sugar so that each is completely covered.

9.     Bake in preheated 360 ? oven for 8 minutes.  Do not overcook.

 

 

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COOKIES

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TWO GREAT COOKIE RECIPES FROM BON APPETIT!

 

 

CHEWY GINGER COOKIES 

Chewy Ginger Cookies recipe

 

If you love ginger, then I guarantee, you’ll love these cookies.  They are made with three kinds of ginger:  fresh grated, dry powdered and candied ginger.  This cookie packs a punch and you can have it thin and crispy or thick and a little more cakey.  It depends on whether you use the batter right away when it’s really soft or chill it for a while so that it’s much easier to handle.  Chilling it results in a puffier cookie that holds its shape better. 

 

I didn’t have the robust blackstrap molasses and used the regular, less strong original molasses with fine results. For the recipe, just click on the CHEWY GINGER COOKIES TITLE.

 

THE NOVEMBER ISSUE OF BON APPETIT ALSO HAD A GREAT COOKIE RECIPE:

 

PEANUT BUTTER PECAN OATMEAL COOKIES 

 

 

 

 

I followed this recipe exactly except for a change that simplified the preparation.  The first step instructs one to puree the peanut butter and pecans in a blender and then add to the rest of the ingredients.  I just added the peanut butter straight to the mixer and saved the clean up of the food processor.  I chopped the pecans ahead of time in a "chop-chop" which works great for this.  It's one of these gadgets where you pull a string that rotates a blade in a small container.  It works well for small quantities of onion, or fresh herbs or nuts.  I also used it to chop the crystalized ginger in the previous recipe.  

FOR THE RECIPE, JUST CLICK ON THE RECIPE TITLE

 

 

 

 

 

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CHOCOLATE RASPBERRY OATMEAL BARS

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Chocolate Raspberry Oatmeal Bars

 

What a great combination:  raspberries and chocolate.  This is an easy recipe combining two great recipes:  a chocolate oatmeal bar and a raspberry oatmeal bar recipe.  My guests found it a little reminiscent of sacher torte but much easier to make. 

 

Ingredients:

Bottom layer:

½ cup brown sugar

½ cup softened butter (1 stick)

1 large egg

1 cup flour

1 tsp baking powder

pinch of salt

1 tsp vanilla extract or coconut extract

¾ cup instant oatmeal

½ cup chocolate chips

 

1/2 cup raspberry jam

 

Topping:

 

½ cup brown sugar

1/4-1/2  cup softened butter (1/2-1 stick)

¾ cup flour

¾ cup instant oatmeal

 

1.      Preheat oven to 375 degrees

2.      In a food processor cream together sugar and butter and beat  in egg. 

3.      Add flour and baking powder and pulse until blended.  Do not over mix.

4.      Add the extract and oatmeal and pulse a few times until mixed but do not over mix.

5.      Stir in chocolate chips.

6.      Press into a 9 X 9 inch nonstick pan that has been spread with oil or butter.

7.      Spread the jam evenly over the dough.

TOPPING:

8.      In the food processor cream together the butter  and sugar and add the flour pulsing a few times until incorporated. Do not overmix. 

9.      Add the oatmeal and mix quickly.

10.  Crumble the topping evenly over the raspberry and press down.

11.  Bake in oven for 25-30 minutes or until beginning to brown.

12.  Let cool completely.  These are even better the next day.  Cut them into small squares or rectangles.  These are very rich cookies.

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