Dutch Apple Cake with Caramel Glaze

It is fall.  Fall means wonderful things like apples at their peak of deliciousness.  Fall means things like warm desserts that are taken from the oven and smothered with something buttery, caramely, delicious.  Fall means I'd better step up my work out if I plan to eat things as gooey and sweet and satisfying as this.  And I will be eating things just like this, many, many times this Fall.

7 small to medium baking apples, such as granny smith, peeled, cored, and cut into 16 slices each (I used 3 medium and 4 large and I think it was too many)
3 c. flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
3 eggs
1 1/2 c. vegetable oil
1 c. brown sugar
1 c. sugar
2 1/2 tsp. vanilla
1/4 c. chopped pecans

6 Tbsp. butter
1/3 c. dark brown sugar
1/3 c. light brown sugar
1/2 c. heavy whipping cream

1.  Preheat oven to 325.  Butter and flour a 9X13" baking dish.
2.  In a medium bowl stir together the flour, cinnamon, nutmeg, baking soda and salt.  In a large bowl combine the eggs, sugars, oil and vanilla.
3.  Gradually add the dry ingredients to the wet.  Fold in the apples and the pecans just until coated (the batter will be very thick).
4.  Spread batter into prepared baking pan.  Bake for 50-60 minutes or until toothpick inserted in the center comes out clean.  Remove from oven and allow to cool for 30 minutes.
5.  While cake is cooling prepared the caramel glaze:  Over medium heat melt the butter in a medium saucepan.  Stir in the sugars, cream and a pinch of salt.  Lower the heat to medium-low; cook and stir until blended for about 2 minutes.  Increase the heat back to medium and boil the caramel 2 more minutes stirring constantly.  Remove from the heat and allow to cool slightly.  Drizzle over cake.

Lemon Bar Cookie Cups

These were very yummy.  Light and refreshing and perfect for our dessert buffet during the girl's weekend I hosted a few weeks ago.  Everyone gave them rave reviews.  Will probably use them on my Christmas goodie plate this year rather than traditional Lemon Bars, I made them a few weeks ahead of time, froze them and then pulled them out of the freezer the day before we ate them, they defrosted perfectly.  The addition of the whole wheat flour in the dough gives it a nice nutty flavor and a pleasing texture.  I used my own recipe for the lemon curd instead of the one that is called for in the original recipe; here is the link for website with the original Lemon Bar Cookie Cups recipe.

1 3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 c. butter, softened
1/2 c. confectioners sugar
1/2 c. vegetable oil
1 egg
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
3/4 c. lemon curd, recipe here
powdered sugar, optional

1.  In a small bowl combine the flours, salt, baking soda and cream of tartar; set aside.
2.  In a separate, larger, bowl, cream together the butter and 1/2 c. confectioners sugar until fluffy.  Add the egg, oil and extracts until combined.  Stir in the flour mixture.
3.  Pinch the dough into balls, using a tablespoon to measure them out and get an even size.  Place in mini-muffin tins.  Bake for 8 minutes.  Use the handle of a wooden spoon to make in indentation in the dough, spoon 1 tsp. of curd into each indentation.  Return to oven and bake for an additional 4 minutes or until the crusts are light brown and fairly firm.  Cool for a few minutes in the pan and then CAREFULLY transfer to a wire rack to continue cooling.  Dust with powdered sugar if desired.

Banana Cake

While we were visiting our good friends, Sarah and Tyler, over Thanksgiving, she made this cake.  I am not normally a huge banana lover, but it was as if I couldn't get this stuff in to my mouth fast enough.  I must have eaten at least 2 very large pieces each day that it was sitting in front of me.  It is moist and banana-y and who doesn't love stuff with cream cheese frosting?
Make it.  I challenge you to not like it.

1 1/2 c. bananas, mashed
2 tsp. lemon juice
3 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter
2 1/8 c. sugar
3 large eggs
2 tsp. vanilla
1 1/2 c. buttermilk

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
3 1/2 c. powdered sugar

1.  Preheat oven to 275.  Grease and flour a 9X13 inch baking pan.
2.  In a small bowl, mix mashed banana with the lemon juice; set aside.  In a medium bowl, mix flour, baking soda and salt; set aside.  In a large bowl, cream 3/4 c. butter and 2 1/8 c. sugar until light and fluffy.  Beat in eggs, one at a time, then stir in 2 tsp. vanilla.  Beat in the flour mixture alternately with the buttermilk.  Stir in banana mixture.
3.  Pour batter into prepared pan and bake in preheated oven for 80-90 minutes or until toothpick inserted in center comes out clean.  (It makes a large batch, so it might be helpful to place the baking dish on a sheet pan to catch any overflow).
4.  Remove from oven and place directly into the freezer for 45 minutes.  This will make the cake very moist. 
5.  For frosting, cream the butter and cream cheese until smooth.  Beat in 1 tsp. vanilla.  Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.  Spread on cooled cake.  Sprinkle with chopped walnuts, if desired.

Black Bottom Cake

I remember having this cake when I was a kid and have been thinking about it for a few months, but didn't get around to making it until about 3 weeks ago. It was as good as I remembered, nice and gooey.
The lack of eggs in the cake batter is not a mistake, I did a double take when I was reading through the ingredients, then cross referenced the recipe on-line and found that it really is supposed to be that way. It still turns out nice and moist and not at all crumbly.
Cake:
3 c. flour
2 c. sugar
1/2 c. baking cocoa
2 tsp. baking soda
2 c. water
2/3 c. oil
2 Tbsp. vinegar
2 Tbsp. vanilla
1 tsp. salt

Topping:
8 oz. cream cheese sofetened
1 egg
1/2 c. sugar
1/8 tsp. salt
6b oz. chocolate chips

1. Preheat oven to 350. Grease and flour a 9X13-inch baking pan.
2. Mix all the cake ingredients and pour into pan.
3. Beat all the topping ingredients with a hand mixer; drop by spoonfuls over the cake batter.
4. Bake for 45 minutes or until toothpick inserted in center comes out clean.

Chocolate Turtle Cake

This cake is pretty messy to cut, but worth the effort

1 German Chocolate Cake Mix

1 can Sweetened condensed milk

1 cube butter

1 pkg. caramels (about 30)

1/2 c. chopped pecans

6 oz. chocolate chips

Prepare cake batter according to package directions.

Pour 1/2 of batter into prepared 9X13" baking pan and bake at 350 for 15 minutes.

Meanwhile, combine the condensed milk, cubber and caramels in a medium saucepan over medium heat until caramels and butter are melted and texture is smooth. After cake is out of the oven, pour caramel mixture over the top, sprinkle with nuts and chocolate chips. Pour remaining batter over the cake, spreading evenly. Bake for an additional 25-30 minutes at 350.

Slow Cooker Hot Fudge Sundae Cake

Cooking in the slow cooker is my favorite lazy day meal plan, so to have a dessert come out of it is even better.
This cake ends up being a lot like a molten chocolate cake. Eating it all without leaving leftovers is ideal since they don’t stay as delicious as the original. Ice cream goes perfectly with this.

1 c. flour
½ c. sugar
2 Tbsp. cocoa powder
2 tsp. baking powder
½ tsp. salt
½ c. milk
2 Tbsp. vegetable oil
2 tsp. vanilla
½ c. chopped nuts
¾ c. brown sugar
¼ c. cocoa powder
1 ½ c. hot water


1. Spray slow cooker with baking spray. In medium bowl, mix flour, sugar 2 Tbsp. cocoa powder, baking powder, and salt. Stir in milk, oil and vanilla until smooth. Stir in the nuts. Spread in the bottom of the slow cooker.
2. Mix brown sugar and ¼ c. cocoa powder, stir in the hot water. Pour over the batter in slow cooker.
3. Cover and cook on high setting 2 to 2 ½ hours or until toothpick inserted near the center comes out clean.
4. Turn off the slow cooker and let the cake stand, uncovered, 30-40 minutes before serving.

Lemon Bundt Cake

This recipe was given to me at my bridal shower and it is always a huge hit when I make it. The best part of it is the part that has been sitting in the lemon glaze on the bottom of the storage dish, be generous when making the glaze. Sometimes after I slice a piece I’ll take some of the glaze and spread it on the piece like butter, it’s so good. I never give this recipe out, I like to be treated like royalty when I make this for people, so I’m selfish with this recipe.

3 oz. pkg. lemon Jell-O
1 c. hot water
1 tsp. lemon juice
1 pkg. yellow cake mix (you could also use lemon cake mix)
4 whole eggs
¾ c. oil


1. Combine first 3 ingredients; set aside to cool.
2. Mix together cake mix, oil & cooled lemon mixture. Beat at low speed 1 minute. Add eggs one at a time. Beat for another 3 minutes at medium speed.
3. Pour into well greased and floured bundt cake pan.
4. Bake at 350° for 50-60 minutes. Let cool 10 minutes. Invert onto plate. Punch holes in cake with a fork. Spread glaze over cake.

Glaze: Combine lemon juice & rind of 2 lemons and 2 c. of powdered sugar, whisk well.

German Chocolate Cake

My friend made me this for my birthday; it’s as good as a boxed mixed.

1 ½ c. all purpose flour
¾ tsp. baking soda
¼ tsp. salt
1 4-ounce package sweet baking chocolate
¾ c. shortening
1 c. sugar
3 eggs
1 tsp. vanilla
¾ c. buttermilk or sour milk
1 recipe coconut-pecan frosting

1. Preheat oven to 350°. Grease and lightly flour two 8X1 ½ inch or 9X1 ½ inch round baking pans or grease one 13X9X2 inch baking pan; set aside. Mix flour, baking soda, and salt; set aside.
2. In a saucepan, combine the chocolate and ½ c. water. Cook and stir over low heat till melted; cool.
3. In large mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, beat till fluffy. Add eggs and vanilla; beat on low speed till combined. Beat on medium speed 1 minute. Stir in chocolate mixture. Add dry mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition till combined. Pour batter into the prepared pan(s).
4. Bake for 30-40 minutes or till a wooden toothpick comes out clean. Cool on wire racks. (If using layer cakes, remove from pan after ten minutes, and cool completely). Spread with coconut pecan frosting over tops of cake, stacking round layers.
Yield: 12 servings

Chocolate Cherry Cake

Mom loved this cake; it is very nostalgic for me.

1 box chocolate cake mix
3 eggs
¼ c. oil
1 can cherry pie filling


1. Mix all ingredients together. Bake as directed on box. Top with chocolate frosting.

Cake Pops

If you haven’t had these you are sorely missing out, go out and make some immediately!
Try different flavor combinations with the cake and the frosting.
The measurements are not precise, so just work with me here.

1 prepared cake, any flavor you would like
2/3 of a can of prepared frosting
3 dozen lollipop sticks
1 lbs melting chocolate either brown or white, take your pick.


1. Once the cake has cooled completely break it up into small pieces. Add the frosting and mix well; it should reach the consistency of chocolate chip cookie dough without the chocolate chips. Refrigerate for several hours.
2. When ready to roll the dough into balls, melt a small amount of the melting chocolate according to the package directions. When dough is chilled roll into 1” balls and place on a baking sheet lined with waxed paper. Dip one end of the lollipop sticks into the chocolate to about 1/3” deep then press the stick into the cake ball about ½ deep. Transfer the baking sheet with the cake pops to the freezer and allow them to freeze overnight. (If you have leftover melted chocolate I suggest pouring it on to a piece of waxed paper to let it set back up, then when you are ready to use the chocolate again break it up into equal sized pieces).
3. The next day melt the remainder of the chocolate. Taking a few of the cake pops out of the freezer at a time, dip the cake pops to coat in the melting chocolate. You can either set them back on the waxed paper lined baking sheet or stand them upright in a piece of foam and decorate with sprinkles or anything you’d like.

Best Carrot Cake

This makes a HUGE cake, so if you prefer, use one 13X9 inch baking pan filled about 2/3 full and one 8 inch round pan and freeze one for later use. Or use the 13X9 filled about 2/3 full and pour the rest into cupcakes for another use. I haven’t figure out how to scale this down, which is why I give it to you this way.

6 c. grated carrots
1 c. brown sugar
1 c. raisins
4 eggs
1 ½ c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
1 c. crushed pineapple, drained
3 c. flour
1 ½ tsp. baking soda
1 tsp. salt
4 tsp. ground cinnamon
1 c. chopped walnuts


1. In a medium bowl, combine the grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350°. Grease and flour two 10” round pans (or use pans suggested above).
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven (or 32-37 minutes for the 13X9 and 8”, 19-24 for the cupcakes). Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Yield: 16 servings

Caramel Pecan Chocolate Dessert

This was my favorite of the desserts

Caramel-Pecan Chocolate Dessert

1 pkg. (1 lbs 3.8 oz) fudge brownie mix
¼ c. water
½ c. vegetable oil
2 eggs
1 c. chocolate chips
½ c. whipping (heavy) cream
20 caramels (from 14 oz bag), unwrapped
1 egg, beaten
1 c. broken pecans
¾ c. whipping (heavy) cream
2 Tbsp. powdered sugar

Heat oven to 350°. Grease bottom and side of 10” springform pan. In medium bowl, stir brownie mix, water, oil, and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
Meanwhile, in 1-quart saucepan, heat ½ c. whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
Run metal spatula around side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat ¾ c. whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.

Yield: 12 servings

Maple Walnut Cake

Maple Walnut Cake

2 ½ c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ c. unsalted butter, softened
½ c. granulated sugar
2 large eggs
1 ½ c. pure maple syrup
2 tsp. vanilla extract
½ c. water
1 c. finely chopped walnuts
6 walnut halves
Maple-Sugar Frosting

1. Preheat oven to 350˚. Grease and flour two 9” round cake pans; set aside. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl using a mixer set on high speed, beat the butter and sugar for one minute. Add the eggs, one at a time and beat for 1 minute after each addition. Add 1 cup maple syrup and vanilla. Reduce mixer speed to slow and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in the walnuts
2. Divide the batter equally between the two prepared pans and spread evenly. Bake on the middle rack of oven until a tester inserted into the center of each cake layer comes out clean – about 30 minutes. Cool in the cake pans on a wire rack for 10 minutes. Invert the layers onto the wire rack to cool completely.
3. Lightly coat a sheet pan with cooking spray and arrange the walnut halves about 3” to 4” inches apart. In a small saucepan, heat the remaining ½ c. maple syrup over medium-high heat. Cook the syrup until it reaches hard-crack stage (300˚). Remove from heat and carefully spoon boiled syrup over the walnuts, allowing it to run in streams around the sheet pan. Set aside to let cool completely.
4. Use a serrated knife to level the mounded sides of the cake layers, if necessary. Line the edges of cake plate with 3” wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1 c. of maple sugar frosting on top of the layer and spread evenly. Place the second layer, trimmed side down, on the first and cover the top and sides of the cake with the remaining icing. Decorate the top of the cake with candied walnuts and the hardened maple sugar. Remove paper strips and serve. Store at room temperature for up to 4 days.