Sour Cream Blueberry Coffee Cake

I made this Sour Cream Blueberry Coffee Cake for my Bible study and it was to die for!

I had to flip it out of the pan right after pulling it out of the oven, so it fell apart a little! I recommend letting it cool a bit before turning it out if you have the time!

But trust me, the broken apart cake didn't deter anyone from having seconds!!

Sour Cream Blueberry Coffee Cake

1 c. butter, softened

1 1/2 c. sugar

2 eggs

1 c. sour cream

1 tsp. vanilla

2 c. flour

1 tsp. baking powder

1 tsp. baking soda



1 1/2 c. frozen blueberries

Topping:

1/4 c. sugar

1 tsp. cinnamon

1 c. walnuts, chopped

Preheat oven to 350 degrees. Grease a bundt pan.

In a mixing bowl, beat together butter, sugar, eggs, sour cream and vanilla.

In a separate bowl, combine flour, baking powder and baking soda. Add dry mixture to wet. Fold in the blueberries.

Pour 3/4 of the batter into the pan. In a small bowl prepare topping: mix sugar, cinnamon and walnuts. Pour 3/4 of topping on batter in the pan.

Top with remaining batter and topping. Bake 45 minutes or until a knife inserted in the center comes out clean.

** I recommend letting it cool a bit before turning it out onto a platter!

German Chocolate Cake

Someone at our house has been asking about German Chocolate Cake for awhile, so I decided to make him one for Father's Day.  It was a true labor of love!  It might not look so pretty - it was rather delicate - but it was delicious!  Pintrist supplied the recipe.  I heart Pintrist!

You can go here for the full recipe - it's a long one!  And their photograph of their finished cake is much prettier!  But probably tasted the same!

Classic Cake Recipe

I’ve been on the search for a great white cake recipe and everyone I try comes out dry, crumbly and not too flavorful.  Until now!  I tried this cake for Easter (made into a bunny by the children of course!) and the search is over, this is my winner!

Ingredients:
1 c. unsalted butter
1 3/4 c. sugar
4 large eggs
2 large egg yokes
1 Tbsp. pure vanilla extract
3 c. cake flour (spooned and leveled)
1 Tbsp. baking powder
1/2 tsp. fine salt
1 1/2 c. buttermilk

Directions (I learned that it is very important to follow the directions exactly for the best results!  Things that I thought didn't matter - DO!)
1.  bring all cold ingredients to room temperature
2.  in a large mixing bowl beat the butter and sugar on high until light and fluffy (about 6 minutes)
3.  beat in 4 large eggs and 2 large egg yokes one at a time until combined.  Beat in vanilla.
4.  whisk together dry ingredients in a separate bowl.
5.  with mixer on low, add 1/3 of the flour mixture and combine.  Then add 3/4 c. buttermilk.  Then 1/3 flour mixture, then 3/4 c. buttermilk and finish with remaining flour mixture.  Mix until just combined.
Makes 2 9-inch round cakes, lightly grease pans, bake at 350 for about 30 minutes or until toothpick comes out with tiny crumbs on it (I tend to set the timer for less time and check it early)

Carrot Cake

Well, it’s not really dinner (although it could be!!) but I had to share this recipe. When my mom was here for Halloween, we celebrated her birthday and I made a carrot cake. I have to say, this was the best carrot cake I’ve ever had!!
I followed this recipe.
*check the cakes a little prior to the bake time suggested so they didn’t get over done.
I added:
1/2 c. golden raisins 
a dash of nutmeg
a dash of ground cloves. You must try this recipe if you like carrot cake!