Tuesday Recipe Sharing - Gooey Butter Cake

I'm from the St. Louis area, and here we have gooey butter cake.  A gooey what you might be asking?  Well, this cake (which is served like a coffee cake) is a dense, rich piece of sweet delight.  I've been making this recipe for years and have shared it with so many people.  Now I want to share it with you.

Ingredients:

1 box of yellow or buttered flavored cake mix (dry)

1 stick butter (melted)

4 eggs

1 can favorite canned fruit (I used blueberry, but cherry is delicious also)

1 package 8 oz softened cream cheese

1 box (16 oz) powered sugar (reserve couple tablespoons to go on top)

Preheat oven to 350 degrees.  Pan does NOT need to be greased or floured.  In a 9x13 pan, pour in the melted butter.  Add dry cake mix and 2 eggs.  Mix together enough to wet and incorporate all ingredients.  Dough does not need to be smooth.

Drain fruit and spread on top of dough mixture.

In separate bowl, mix 2 eggs, cream cheese and box of powdered sugar (minus the reserve).  Mix with electric mixer until blended - may still be lumpy.  Do not over mix.  Pour over fruit and dough.

Bake for 45 minutes until light golden brown on top.  Cool completely and sprinkle with remaining powdered sugar.

Enjoy!

This recipe can easily be made the night before serving.

Linking up with:

Pint Sized Baker
Mandy's Recipe Box

Handmade Tuesday's with Kristen

Let's Be Friends Blog Hop with The Dwelling Tree and Southern Beauty Guide
The Diary of a Real Housewife

Meyer Lemon Iced Raspberry Yogurt Cake

Happy Tuesday morning!  I'm here to share with you a cake and icing recipe I tried this weekend.  With Spring arriving over the weekend (someone forgot to tell the sun to show up), I was looking for a cake recipe that was a little more fruity.  After perusing Pinterest, I found just what I was looking for over at Kitchen Trial and Error ~ this Meyer Lemon Iced Raspberry Yogurt Cake.  Kate from Kitchen Trial and Error comes up with some awesome concoctions.  You should check out her blog.

Let's start with the cake.  I have to admit, it's been a while since I baked a cake that didn't start with "open the box".  This is a true made from scratch creation.  

Here's What You Need

9 tablespoons unsalted butter, room temperature 

1 cup sugar

3 eggs, separated

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup plain Greek yogurt

1 cup raspberries, fresh or frozen

Here's What You Do

Preheat the oven to 320 degrees F.  (I know, 320.  Seemed like an odd temp to me.)

Grease two 8" or 9" cake pans.

Cream the butter and sugar until light and fluffy.  Separate your eggs (yolks in one bowl and whites in another).  Add the egg yolks one at a time, mixing after each one.

Add the flour, baking powder, salt, and baking soda and mix until mostly combined.  Add the yogurt and mix until combined again.

In a separate bowl, beat the egg whites until medium peaks are formed and fold into the cake batter.

Fold in the raspberries.

Divide the batter evenly between the pans and bake 25-30 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pan for about 10 minutes before flipping them onto a wire rack to finish cooling completely before you spread the mouth-watering lemon icing on them.

Now for the icing.  Side note:  this icing is absolutely delicious.  I plan on using it on other things besides this cake.  I might even entertain the idea of making a batch just to eat straight out of the bowl.

Here's What You Need

8 ounces cream cheese, room temperature

8 tablespoons unsalted butter, room temperature

zest & juice of 2 Meyer lemons 

pinch of salt

4 cups powdered sugar

Here's What You Do

Cream the cream cheese and butter together until smooth.  

Add the lemon zest, juice and salt.  Mix until combined. 

Slowly add the powdered sugar and mix until combined.  I added a cup at a time.  Mix on medium speed for a couple minutes until light and fluffy.  Kate's tip was if your buttercream is softer than you'd like, you can either add more sugar or chill it for 30 minutes before spreading.

Store the finished cake in the refrigerator.  This dessert has a very fresh flavor and is extremely moist.  Perfect for serving guests.  Enjoy!

Linking up with:
Pint Sized Baker
Mandy's Recipe Box

Handmade Tuesday's with Kristen

Let's Be Friends Blog Hop with The Dwelling Tree

Eat Drink & Be Mary: Delicious Dish Tuesday Love From The Kitchen: Tuesday's Table The Diary of a Real Housewife My Own Home While I'm Waiting Tuesday Talk Pennies into Pearls Simply Sweet Home

This post contained affiliate links.  I may receive a small commission if you click on the link and purchase.  Thanks!

Let's Make Lemon Raspberry Cake with Sugar Crunch Top

Hello and welcome to Thinking Out Loud Thursday!  I'm so glad you stopped by.  This is a time when I share something I'm thinking about and invite you to link up and do the same.  Today I'm excited to share with you a recipe I've made a couple of times and is perfect for spring and summer - Lemon Raspberry Cake with Sugar Crunch Top.

First, a big shoutout to Tastes of Lizzy T - this is where I originally found the recipe, and I’ve made only a few small tweaks. I mainly wanted to have it saved here on the blog so I can easily come back to it, because I know it’s going to be a repeat favorite. The next time I have a little extra time, I can’t wait to explore more of her recipes!

Now back to the recipe ~

Here's What You Need

1/2 cup salted butter (softened to room temperature)

Zest from one lemon

1-1/4 cups granulated sugar

2 tablespoons of fresh-squeezed lemon juice

2 large eggs

1-1/3 cup all-purpose floud

1-1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup full-fat sour cream

2 cups fresh raspberries

Here's What You Do

Preheat your oven to 350 degrees.  Spray a 9-inch round cake pan with cooking spray and set aside.  This cake is super moist and I served it straight out of my pan.  (Note to self:  perfect excuse to buy a new, pretty 9-inch cake pan.)

Place your sugar in a separate shallow pan (I used a pie plate) and zest the lemon over the top of the sugar.  Use the back of a spoon or rubber spatula to press the zest into the sugar.  

Add the butter and 1 cup of the zesty sugar into a bowl and whip together for about five minutes.  Your mixture should be pale and fluffy.

Add the eggs, one at a time, and beat well after each addition.  Next, add in the lemon juice.

In a small bowl, whisk together the flour, baking powder and salt.  Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture, mixing just until combined after each addition.

Gently fold the raspberries into the cake batter using a rubber spatula.  

Spread the batter in the prepared baking pan.  Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.

Bake for 40-45 minutes.  It's done when the top is crackly and lightly browned.  The center won't look as done as the edges.  I'll be honest, the original recipe said to bake it for 35-40 minutes and the two times I've made this recipe it had to stay in the oven longer than that, so I bumped the cooking time to 40-45 minutes.  Bottom line - cooking time may vary.

Let the cake cool completely in the pan before serving.

This cake is bursting with delicious flavor! The combination of raspberries and lemon creates the perfect balance of sweet and tart. I hope you love it just as much as we do!

Now it's your turn.  What are you thinking out loud about today?  Link up and share!

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Chocolate Bundt Cake with Richmond Frosting

At the Cobb Washer Tournament this weekend, we had two days of pot luck food.  I'm telling you, there were so many tasty dishes I could blog about the recipes for a solid year!

Today I'm sharing one of those with you -- Chocolate Bundt Cake with Richmond Frosting.  If you're a chocolate fan, perk up your ears because you are going to want to make this winner!  The cake was full of moist goodness and covered in a not-too-sweet frosting.

First, let's talk about the cake.  This is one of those semi-homemade recipes that is quick and easy. Mix the following ingredients together until well blended.

Chocolate cake mix

1 box chocolate pudding 

4 eggs

1 cup water

1/2 oil

Preheat oven to 350 degrees.  Grease and coat your bundt pan.  Here's a tip Linda taught me this weekend - since this is a chocolate cake, dust the pan with cocoa powder instead of flour.  That way you won't end up with that white residue on the outside of your cake when you flip it out of your pan. (She's so smart!)

Bake for 45 minutes.  Remove from oven.  Let it sent for 10 minutes then flip it over and cross your fingers your cake easily drops out of the pan.

Now let's talk my favorite part -- the frosting.  Here's the ingredients:

1/2 cup sugar

1-1/2 Tablespoons corn starch

3 Tablespoons cocoa

Dash of salt

1/2 cup boiling water

1-1/2 Tablespoons butter

1/2 teaspoon vanilla

Mix sugar and corn starch.  Stir in cocoa and salt.  Put water in a sauce pan on the stove and add in the dry ingredient mixture.  Cook until mixture thickens.  Remove from heat.  Add butter and vanilla.  Drizzle over cooled bundt cake while the mixture is hot for a glossy frosting which remains soft and smooth.

All said and done, this is one big bunch of chocolate goodness.  A true winner recipe to fix anytime you need a dessert.  Yum!  Definitely a crowd pleaser.

Linking up with:
Pint Sized Baker
Mandy's Recipe Box

Handmade Tuesday's with Kristen

Let's Be Friends Blog Hop with The Dwelling Tree
Green Fashionista and Martinis & Bikinis: Recipe Swap Eat Drink & Be Mary: Delicious Dish Tuesday Love From The Kitchen: Tuesday's Table The Diary of a Real Housewife Andrea at Momfessionals The New Mrs. Adventures Caleigh's Kitchen

Weekending - August 2, 2019

Every year I try to venture back to my home town for the annual Old Settlers Picnic, which was held this past weekend.  Once again, the event went off without a hitch.  The committee that worked tirelessly all year to pull this event together did a great job.   Hats off to them! 

My mom is a long time member of the Lady Lions, the organization sponsoring the cake walk.  I wanted to donate a few items, so I left work early on Friday to go home and bake.  Holy cow, it was the best afternoon!  Me in the kitchen with Ed Sheeran playing in the background - I really need to do that more often!  The three creations at the end of the afternoon headed to the cake walk were a cinnamon roll cake, chocolate peanut butter poke cake and a lemon poppyseed bundt cake.

Eric and I drove the hour and a half to my home town on Saturday morning and arrived in time for the 11:00 am parade.  We met my family on Main Street and I busted out the bottles of bubbles to keep the kids entertained until the arrival of the firetruck-led parade.

The parade had all the good stuff - fire trucks, floats, the Shriners, horses and antique cars.  And candy!  Lots and lots of candy!  The kids LOVED it!

The afternoon was full the cake walking, bingo and the baby show.  

My nephew, Teagan, was so smiley ten minutes before the baby show began.

But five minutes before the show was set to start, he was sound asleep!

Even sound asleep, he pulled off getting second in his age category!  And he woke up just as the show was ending.

And of course there were blue snow cones!

In the evening, there was lots of dancing.  Overall, it was a great day spent with family and friends.  Already looking forward to next year!

Sunday we spent hanging out at my parents.  The weather was perfect for being outside.  Uncle Eric captured some funny face selfies before we had to head home.

Another fun summer weekend in the books!  Hope you had a great one also!  

Foil Pouch Pineapple Upside Down Cake

If you read my post from yesterday, you know that we went camping last weekend. Now camping might not be a big deal to some of you, but for me it is. The time before this past weekend that I camped was about 12 years ago. It's rare that Eric has two days off together in a week, so on the very rare occasion that he does, camping doesn't bubble to the top very often. This past weekend all the stars aligned and camping we went.

One of the things I love most about pitching a tent and hanging out in the woods is the food. Fixing great meals while camping has always been something my dad does -- and does very well! He has a variety of things he can make in his dutch oven that are to die for.

This past weekend I decided to fix a camp fire dessert that we have every time we camp (which is about every 12 years). It's so yummy and I honestly don't know why I don't pop this on the grill at home when we're not camping. I'd like to share the recipe with you today because I'm sure you'll like it too! And because it deserves to be fixed and enjoyed more often than every decade. Wondering what it is? It's Foil Pouch Pineapple Upside Down Cake!

Here's What You Need

Cake-style donuts

Can of Pineapple Slices (one can has 10 slices in it)

Brown Sugar

Butter

Marachino Cherries

Aluminum Foil

Here's What You Do

Tear off a piece of aluminum foil big enough to make a pouch around a donut.  Cut your donut in half and lay one half on the aluminum foil.  Put a little bit of butter and brown sugar on top of the donut.

Lay a pineapple ring on top and sprinkle a bit more brown sugar.  Drop a cherry in the middle of the pineapple ring.

Fold the aluminum foil into a pouch around the donut.  

Pop on the grill and let cook.  We put them on when we pull our entrees off the grill and let cook while we're eating.  

When you're ready for dessert, pull open the pouch and enjoy the pineapple upside down cake!  This mound of golden goodness is so moist and delicious!  

I love how the pineapple gets just a bit caramelized!  This is such an easy recipe and it's my goal to make it on the grill at home the next time we are in the mood for a little something sweet.  Hope you enjoy it too!

Linking up with:
Pint Sized Baker
Mandy's Recipe Box

Handmade Tuesday's with Kristen

Let's Be Friends Blog Hop with The Dwelling Tree

Eat Drink & Be Mary: Delicious Dish Tuesday Love From The Kitchen: Tuesday's Table The Diary of a Real Housewife My Own Home While I'm Waiting Tuesday Talk Pennies into Pearls Simply Sweet Home

This post contained affiliate links.  I may receive a small commission if you click on the link and purchase.  Thanks!

Let's Make Foil Pouch Pineapple Upside Down Cake

Hello and welcome to Thinking Out Loud Thursday! Summer is in full swing, and I know many of you are soaking up the great outdoors—maybe even heading out on a camping trip! Today, I’m reminiscing about a camping-friendly recipe I first shared back in 2016. If you're on the hunt for a sweet treat to make while camping—or just something fun to grill—this one’s for you!

Here's What You Need

Cake-style donuts

Can of Pineapple Slices (one can has 10 slices in it)

Brown Sugar

Butter

Marachino Cherries

Aluminum Foil

Here's What You Do

Tear off a piece of aluminum foil big enough to make a pouch around a donut.  Cut your donut in half and lay one half on the aluminum foil.  Put a little bit of butter and brown sugar on top of the donut.

Lay a pineapple ring on top and sprinkle a bit more brown sugar.  Drop a cherry in the middle of the pineapple ring.

Fold the aluminum foil into a pouch around the donut.  

Pop on the grill and let cook.  We put them on when we pull our entrees off the grill and let cook while we're eating.  

When you're ready for dessert, pull open the pouch and enjoy the pineapple upside down cake!  This mound of golden goodness is so moist and delicious!  

I love how the pineapple gets just a bit caramelized!  This is such an easy recipe and it's my goal to make it on the grill at home the next time we are in the mood for a little something sweet.  Hope you enjoy it too!

Now it's your turn - what are you thinking out loud about today?  Link up and share!

You are invited to the Inlinkz link party!

Click here to enter