Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cherry Almond Coffee Cake. This Cherry Almond Coffee Cake has been a family favorite for years. I especially like to serve it on special occasions as part of a breakfast or brunch menu, although it really is perfect any time of the day. It consists of two layers of a rich almond flavored butter cake sandwiched together with a layer of sweet red canned cherries. A sprinkling of flaked or sliced almonds is the ideal garnish. You can serve this cake warm, at room temperature, or even cold.
Apple Cake Recipe
Tim's all time favorite recipe... APPLE CAKE! Satisfy your sweet tooth with an old recipe from Nicki's Grandma's cookbook.
2 cups flour 1 1⁄2 cups sugar 1 teaspoon cinnamon 1 1⁄2 teaspoon baking soda 1 teaspoon salt 4 apples, peeled and quartered 3⁄4 cup oil 2 eggs, beaten 1 teaspoon vanilla
Mix together all ingredients until combined. Pour into a greased baking dish and bake 1 hour at 350 degrees. Let cool and serve topped with powdered sugar. Will be very thick and dense.
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Amazing Crumb Cake Recipe
Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)
RECIPE:
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1889 Cake Recipe Revamped Apple Upside Down Cake - Glen And Friends Cooking
1889 Cake Recipe Revamped Apple Upside Down Cake - Glen And Friends Cooking Today Glen Cooks a pretty sturdy cake recipe from 1889 - and we drag it into the future with some caramel, spices, and apples. This makes a great caramel apple upside down cake.
Ingredients: Caramel: 60 mL (¼ cup) butter 125 mL (½ cup) brown sugar Pinch of salt 2 mL (½ tsp) cinnamon 2 apples-peeled, cored and cut into wedges
Cake: 2 eggs 250 mL (1 cup) sugar 250 mL (1 cup) sour cream 5 mL (1 tsp) pure vanilla extract 2 mL (½ tsp) baking soda 500 mL (2 cups) flour 7 mL (1 ½ tsp) ground cinnamon 2 mL (½ tsp) ground ginger 1 mL (¼ tsp) ground nutmeg 2 mL (½ tsp) salt
Method: Preheat oven to 180ºC (350ºF), grease and line a 9” round cake pan. Combine butter, brown sugar, cinnamon, and salt in a pot over medium heat. Melt together and bring just to a simmer, then pour into base of cake pan. Arrange apple pieces in the caramel. Whisk the eggs until light and fluffy, then whisk in the sugar. Whisk in the sour cream and vanilla. Combine together the dry ingredients, then slowly stir these into the egg mixture. Transfer to the cake pan over the apples, smooth the top, and bake for 30-35 minutes. (probably a good idea to put a sheet pan under the cake pan.
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