This week we celebrated my cousin Sue’s husband,
John’s, birthday this week with this light and yummy cake.
Simple to make and perfect for any occasion you’re celebrating! Enjoy!
…
Boston Creme Pie Recipe
Desserts
Oreo Cake Recipe
Christopher celebrated his 26th birthday this week
and requested this amazing cake!
An amazing cake for an amazing son, brother, husband,
father, employee and deacon at his church…
so very, very proud of the man he is!
Hope you enjoy this new recipe we’ve added to our collection!
Oreo Cookie Cake
1 box Duncan Hines chocolate fudge cake
4 eggs
2/3 cup softened butter
1 cup milk
4 eggs
2/3 cup softened butter
1 cup milk
2 oz Ghiradelli chocolate melts
8 oz cream cheese, room temperature
1/2 cup sugar
2 cups whipping cream
20 Oreo Sandwich Cookies, divided–I used a combination of Double Stuff and Birthday Cake Oreos
Mix the cake mix with the eggs, butter, and milk.
Bake in 2–9″ pans about 20-25 minutes, until done.
Bake in 2–9″ pans about 20-25 minutes, until done.
Cool in pans for 5 minutes.
Invert onto wire racks, and let cool completely.
When cake is cool, crush 12 Oreo cookies into
coarse crumbs in a ziploc bag and set aside.
In a large bowl, beat the whipping cream into soft peaks.
Set aside.
Beat the cream cheese and sugar
in a large bowl on medium speed.
Gently stir in the whipped cream and crushed cookies.
Cut one cake layer in half horizontally.
Place one slice on a cake plate and spread with 1/4 of the filling. Place the second slice on top and spread with more filling.
Repeat, finishing with a layer of filling on top of the cake.
Place the chocolate melts in small bowl.
Microwave on high 2 minutes, stirring every 30 seconds,
until the chocolate is melted.
Crush the remaining 8 cookies and sprinkle on top of the cake.
Spoon the melted chocolate over next.
Refrigerate until ready to serve.
******************************************************
The beginning of deliciousness…
Mix the cake mix with the butter, milk and eggs until all combined…
Pour into 2–9 inch pans..
I line mine with parchment paper…
this paper has become one of my best friends…
While the cake is cooking, crush 12 Oreo’s in
one baggie and 8 in another…
Mmmm…
Whip the whipping cream until its all fluffy like this…
In your mixing bowl, now beat the sugar
and cream cheese until smooth…
Add the baggie of 12 crushed cookies
and beat until just combined…
Gently add the whipped cream…
Split each layer…
Spread the filling between each layer…
Place the baggie of 8 crushed Oreos on top…
Melt the 2 oz of the chocolate…
Drizzle the chocolate over the crushed cookies…
Grab your fork and enjoy!
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Scale
Oreo Cake Recipe
Ingredients
Cake:
1 box Duncan Hines chocolate fudge cake
4 eggs
2/3 cup softened butter
1 cup milk
4 eggs
2/3 cup softened butter
1 cup milk
2 oz Ghiradelli chocolate melts
8 oz cream cheese, room temperature
1/2 cup sugar
2 cups whipping cream
20 Oreo Sandwich Cookies, divided–I used a combination of Double Stuff
and Birthday Cake Oreos
Instructions
Cake:
Mix the cake mix with the eggs, butter, and milk.
Bake in 2–9″ pans about 20-25 minutes, until done.
Bake in 2–9″ pans about 20-25 minutes, until done.
Cool in pans for 5 minutes.
Invert onto wire racks, and let cool completely.
When cake is cool, crush 12 Oreo cookies into
coarse crumbs in a ziploc bag and set aside.
In a large bowl, beat the whipping cream into soft peaks.
Set aside.
Beat the cream cheese and sugar
in a large bowl on medium speed.
Gently stir in the whipped cream and crushed cookies.
Cut one cake layer in half horizontally.
Place one slice on a cake plate and spread with 1/4 of the filling. Place the second slice on top and spread with more filling.
Repeat, finishing with a layer of filling on top of the cake.
Place the chocolate melts in small bowl.
Microwave on high 2 minutes, stirring every 30 seconds,
until the chocolate is melted.
Crush the remaining 8 cookies and sprinkle on top of the cake.
Spoon the melted chocolate over next.
Refrigerate until ready to serve.
Cinnamon Roll Casserole Recipe
Sharing another delicious creation today…
Who know that just by adding a batter of
eggs, sugar, cream and spices…
you could take cinnamon rolls to the next level!
Absolutely delicious!
[ingredients]
[method
In a large glass bowl, melt butter then together with sugar.
Beat in eggs, cream, cinnamon, nutmeg and vanilla.
Open canned cinnamon rolls, slice each cinnamon roll into eighths. Place cinnamon roll pieces into the bowl of
egg mixture and toss to thoroughly coat.
Then pour the pieces, coated in egg mixture,
into a greased 9×12 casserole dish and spread out evenly.
Any remaining egg mixture, you can brush over top of areas
that look like they might get dry.
Sprinkle with pecans and then bake
on 350˚ on a low rack for 30-35 minutes.
Remove bake from oven.
Warm icing from cinnamon rolls in microwave for 15 seconds;
pour evenly over rolls and spread gently.
The yummy ingredients…
Mix the eggs, butter, cream, spices and vanilla…
Cut each cinnamon roll into eights and place in the batter and toss gently until coated…
Place in your baking dish sprayed with nonstick spray…
sprinkle with the chopped pecans…
Bake on 350 degrees for 30-35 minutes…
Warm the icing in the microwave for a few seconds…
Pour over the rolls and spread gently…
Enjoy!
Cinnamon Roll Casserole Recipe
Ingredients
- 2 cans Pillsbury flaky cinnamon rolls
- 1/2 cup butter, melted
- 1/4 cup sugar
- 2 eggs
- 1/2 cup heavy whipping cream (half & half works too)
- 3 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp vanilla extract
- 1/2 cup finely chopped pecans
- Icing from cinnamon rolls
- Powdered sugar, if desired
Instructions
In a large glass bowl, melt butter then together with sugar.
Beat in eggs, cream, cinnamon, nutmeg and vanilla.
Open canned cinnamon rolls, slice each cinnamon roll into eighths. Place cinnamon roll pieces into the bowl of
egg mixture and toss to thoroughly coat.
Then pour the pieces, coated in egg mixture,
into a greased 9×12 casserole dish and spread out evenly.
Any remaining egg mixture, you can brush over top of areas
that look like they might get dry.
Sprinkle with pecans and then bake
on 350˚ on a low rack for 30-35 minutes.
Remove bake from oven.
Warm icing from cinnamon rolls in microwave for 15 seconds;
pour evenly over rolls and spread gently.
Signature Chocolate Tarts Recipe
Tart Dough
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
2 TBSP Butter Flavor Crisco
1 egg yolk
4 TBSP sugar
1 –5 oz can evaporated milkMix dry ingredients in mixing bowl.
Cut in the crisco or you can use your dough hook for the mixer.
Add remaining ingredients and mix well.
Roll out thin and cut in circles for the pies.
I use a 3 inch cutter and make small pies
but you can use a 5 inch as well.
This dough makes 14 small pies and uses 1/2 of the filling below.
If you use a larger cutter such as the 5 inch,
you should use all the filling.
1 tsp baking powder
2 TBSP Butter Flavor Crisco
1 egg yolk
4 TBSP sugar
1 –5 oz can evaporated milkMix dry ingredients in mixing bowl.
Cut in the crisco or you can use your dough hook for the mixer.
Add remaining ingredients and mix well.
Roll out thin and cut in circles for the pies.
I use a 3 inch cutter and make small pies
but you can use a 5 inch as well.
This dough makes 14 small pies and uses 1/2 of the filling below.
If you use a larger cutter such as the 5 inch,
you should use all the filling.
Chocolate Filling
1 cup sugar
1/2 cup cocoa
1/4 c cornstarch
1/2 tsp salt
4 cups milk
2 TBSP butter
2 tsp vanilla
In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk.
Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla.
Cool in the refrigerator before adding it to the tart dough.
Assemble:
Put a good amount of filling onto the center of
the dough circle and gently fold over.
Crimp the edges with a fork to seal.
Heat about 1 inch of oil in frying pan or
you can use your deep fryer.
Fry a couple at a time only, unless you have someone helping you– they cook and burn quickly!
you can use your deep fryer.
Fry a couple at a time only, unless you have someone helping you– they cook and burn quickly!
Let them drain on a cooling rack and
drizzle with chocolate frosting–
I use Chocolate Duncan Hines that I’ve heated
a minute in the microwave.
**********
Flour your work space…
Roll out the dough pretty thin…
I use a large Tervis glass for a cutter…
Add the filling…
Carefully fold over and crimp with a fork…
Place in the hot oil…
Turn them carefully…
Place in a wire rack to drain…
Add your chocolate frosting…
Yum!
Signature Chocolate Tarts Recipe
Ingredients
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
2 TBSP Butter Flavor Crisco
1 egg yolk
4 TBSP sugar
1 –5 oz can evaporated milk
1 tsp baking powder
2 TBSP Butter Flavor Crisco
1 egg yolk
4 TBSP sugar
1 –5 oz can evaporated milk
Chocolate Filling
1 cup sugar
1/2 cup cocoa
1/4 c cornstarch
1/2 tsp salt
4 cups milk
2 TBSP butter
2 tsp vanilla
Instructions
Dough:
Dough:
Mix dry ingredients in mixing bowl.
Cut in the crisco or you can use your dough hook for the mixer.
Add remaining ingredients and mix well.
Roll out thin and cut in circles for the pies.
I use a 3 inch cutter and make small pies
but you can use a 5 inch as well.
This dough makes 14 small pies and uses 1/2 of the filling below.
If you use a larger cutter such as the 5 inch,
you should use all the filling.
Chocolate Filling:
In a heavy saucepan, combine sugar, cocoa, cornstarch and salt.
Gradually add milk.
Bring to a boil over medium heat; boil and stir for 2 minutes.
Remove from the heat; stir in butter and vanilla.
Cool in the refrigerator before adding it to the tart dough.
Assemble:
Put a good amount of filling onto the center of
the dough circle and gently fold over.
Crimp the edges with a fork to seal.
Heat about 1 inch of oil in frying pan or
you can use your deep fryer.
Fry a couple at a time only, unless you have someone helping you– they cook and burn quickly!
you can use your deep fryer.
Fry a couple at a time only, unless you have someone helping you– they cook and burn quickly!
Let them drain on a cooling rack and
drizzle with chocolate frosting–
I use Chocolate Duncan Hines that I’ve heated
a minute in the microwave.
Mike’s Amazing Nutty Orange Coffee Cake Recipe
We have some men on our team at work that are incredible cooks–my friend, Mike is one of them.
He never ceases to amaze us
each time we have a get together.
His quick and easy coffee cake was to die for!
Hope you enjoy!
Mike’s Amazing Nutty Orange Coffee Cake
3/4 cup sugar
zest from 1 orange
1/2 cup finely chopped pecans
Mix all together in a bowl; set aside.
1–4 pack of canned biscuits–(not Grands)
3/4 cup sugar
zest from 1 orange
1/2 cup finely chopped pecans
Mix all together in a bowl; set aside.
1–4 pack of canned biscuits–(not Grands)
use 2 cans/20 biscuits
1 stick butter melted
8 oz cream cheese, cut in 20 pieces
Place each square of cream cheese
in middle of each biscuit.
Seal in moon shape, dip in melted butter and roll in sugar/pecan/zest mixture.
Place in bundt pan that has been sprayed.
Bake 20-25 minutes.
Invert on plate and drizzle with glaze.
Glaze
1 cup confectioners sugar
2 TBSP juice from the orange
**********
The most delicious ingredients…
In a bowl, mix the sugar, orange zest and the pecans…
Cut the block of cream cheese into 20 pieces…
messy job but someone has to do it…
Place a cube of cream cheese in the center of each biscuit
and seal in a moon shape…
Dip in butter…
Roll in the sugar mixture…
Begin placing each biscuit in the bottom
of your sprayed bundt pan…
Pour the remaining butter over the biscuits…
Bake on 375 degrees for 20 minutes until brown…
Make the glaze with the cup of confectioner’s sugar
and the juice of 1 orange…
Time to take the coffee cake out of the oven…
Invert onto a plate…
Pour the glaze over the hot cake…
Just perfect!
As it cools a bit, the glaze becomes all crusty…
each bite is filled with cream cheese…
What could be better than that!
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Mike’s Amazing Nutty Orange Coffee Cake Recipe
Ingredients
3/4 cup sugar
zest from 1 orange
1/2 cup finely chopped pecans
Mix all together in a bowl; set aside.
1–4 pack of canned biscuits–(not Grands)
zest from 1 orange
1/2 cup finely chopped pecans
Mix all together in a bowl; set aside.
1–4 pack of canned biscuits–(not Grands)
use 2 cans/20 biscuits
1 stick butter melted
8 oz cream cheese, cut in 20 pieces
8 oz cream cheese, cut in 20 pieces
Instructions
Place each square of cream cheese
in middle of each biscuit.
Seal in moon shape, dip in melted butter and roll in sugar/pecan/zest mixture.
Place in bundt pan that has been sprayed.
Bake 20-25 minutes.
Invert on plate and drizzle with glaze.
Banana Cream Cheese Nut Roll Recipe
My friend at work passed this cake recipe along to me recently
and told me I should really give it a try!
The original recipe was a bit confusing and I kinda ended up making it my own, but I think it turned out well…
I’ve written it in a more exact order so it’s a bit easier to follow.
Let me know what you think 🙂
Banana Cream Cheese Nut Roll
Cream Cheese Filling
1/2 tsp vanilla
1/3 cup sugar
8 oz cream cheese + 3 oz cream cheese
In mixing bowl, combine cream cheese, vanilla and sugar.
Beat until smooth.
Add 1 egg and 3 TBSP milk; beat thoroughly.
Set aside while you make the cake batter.
**********
Set aside while you make the cake batter.
**********
Cake Batter
4 eggs, separated
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 large banana
1 cup chopped pecans
Beat the egg yolks and 1 tsp banana flavoring for 5 minutes.
Gradually add the sugar and mix until it’s dissolved.
Add the chopped banana and nuts.
When all combined, set aside.
Wash mixing bowl and beaters thoroughly.
Dry and make sure bowl and beaters are cool.
Whip the egg whites until soft peaks form.
Carefully stir in the egg yolk mixture.
Sprinkle the cake flour, baking powder and baking soda over the batter and stir on lowest speed until combined.
Lightly spread over the filling and bake
at 375 degrees for 15-20 minutes.
Carefully turn out onto large clean kitchen towel
sprinkled with confectioner’s sugar.
Roll up carefully starting with short side–
don’t roll towel into the cake.
Spread with the cream cheese icing
and sprinkle with chopped nuts.
**********
Cream Cheese Icing
3 oz cream cheese
1 tsp vanilla
2 cups powdered sugar
1-2 TBSP milk
In mixing bowl, combine cream cheese and vanilla.
Beat until light and fluffy.
Gradually beat powdered sugar.
Beat in enough milk to reach spreading consistency.
**********
Line the jelly roll pan with parchment paper…
You ‘ll prepare the filling and spread it in the pan first…
‘Like this!
You’ll prepare the cake batter next…
It will look yellow and gorgeous like this…
You’ll whip the egg whites next…
Carefully pour the cake batter into the whites…
Sprinkle the cake flour, soda and baking powder over the batter…
Gently fold together until combined…
Pour over the filling…
Like this…
Bake on 375 degrees 15-20 minutes…
Sprinkle a large kitchen towel with confectioner’s sugar…
There is NO easy way to turn the cake out onto the towel…
Just carefully but confidently do it…
like this!
Begin rolling the cake up slowly and carefully…
Like this!
Frost with the cream cheese icing…
Sprinkle on some chopped nuts…like I forgot to do…
🙂
Slice and serve!
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Scale
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Banana Cream Cheese Nut Roll Recipe
Ingredients
Cake Batter
4 eggs, separated
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 large banana
1 cup chopped pecans
Cream Cheese Filling
1/2 tsp vanilla
1/3 cup sugar
8 oz cream cheese + 3 oz cream cheese
Cream Cheese Icing
3 oz cream cheese
1 tsp vanilla
2 cups powdered sugar
1-2 TBSP milk
Instructions
Cake Recipe:
Beat the egg yolks and 1 tsp banana flavoring for 5 minutes.
Gradually add the sugar and mix until it’s dissolved.
Add the chopped banana and nuts.
When all combined, set aside.
Wash mixing bowl and beaters thoroughly.
Dry and make sure bowl and beaters are cool.
Whip the egg whites until soft peaks form.
Carefully stir in the egg yolk mixture.
Sprinkle the cake flour, baking powder and baking soda over the batter and stir on lowest speed until combined.
Lightly spread over the filling and bake
at 375 degrees for 15-20 minutes.
Carefully turn out onto large clean kitchen towel
sprinkled with confectioner’s sugar.
Roll up carefully starting with short side–
don’t roll towel into the cake.
Spread with the cream cheese icing
and sprinkle with chopped nuts.
Filling:
In mixing bowl, combine cream cheese, vanilla and sugar.
Beat until smooth.
Add 1 egg and 3 TBSP milk; beat thoroughly.
Set aside while you make the cake batter.
Set aside while you make the cake batter.
Icing:
In mixing bowl, combine cream cheese and vanilla.
Beat until light and fluffy.
Gradually beat powdered sugar.
Beat in enough milk to reach spreading consistency.
Banana Cream Cheese Nut Roll Recipe
Ingredients
Cake Batter
4 eggs, separated
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 large banana
1 cup chopped pecans
Cream Cheese Filling
1/2 tsp vanilla
1/3 cup sugar
8 oz cream cheese + 3 oz cream cheese
Cream Cheese Icing
3 oz cream cheese
1 tsp vanilla
2 cups powdered sugar
1-2 TBSP milk
Instructions
Cake Recipe:
Beat the egg yolks and 1 tsp banana flavoring for 5 minutes.
Gradually add the sugar and mix until it’s dissolved.
Add the chopped banana and nuts.
When all combined, set aside.
Wash mixing bowl and beaters thoroughly.
Dry and make sure bowl and beaters are cool.
Whip the egg whites until soft peaks form.
Carefully stir in the egg yolk mixture.
Sprinkle the cake flour, baking powder and baking soda over the batter and stir on lowest speed until combined.
Lightly spread over the filling and bake
at 375 degrees for 15-20 minutes.
Carefully turn out onto large clean kitchen towel
sprinkled with confectioner’s sugar.
Roll up carefully starting with short side–
don’t roll towel into the cake.
Spread with the cream cheese icing
and sprinkle with chopped nuts.
Filling:
In mixing bowl, combine cream cheese, vanilla and sugar.
Beat until smooth.
Add 1 egg and 3 TBSP milk; beat thoroughly.
Set aside while you make the cake batter.
Set aside while you make the cake batter.
Icing:
In mixing bowl, combine cream cheese and vanilla.
Beat until light and fluffy.
Gradually beat powdered sugar.
Beat in enough milk to reach spreading consistency.
Cinnamon Bun Apple Pie Recipe
Isn’t this pie just gorgeous!
And what’s even more wonderful was that
it was just as delicious as it looks…
Hope you enjoy!
Cinnamon Bun Apple Pie
1 pkg Pillsbury Pie Crusts
5 assorted apples of your choice
2 TBSP butter, melted
1/4 c sugar+1 tsp cinnamon for the top crust
1 tsp vanilla
1/4 cup sugar+ 1/2 TSP cinnamon for the apples
1 tsp vanilla
1/4 cup sugar+ 1/2 TSP cinnamon for the apples
1/4 cup all purpose flour
1 TBSP lemon juice
1 egg, beaten
2/3 cup confectioner’s sugar
2 TBSP milk
Take 1 of the pie crusts and place it in your pie pan
and make your edges all pretty.
Lightly flour your workspace and unroll the second pie crust. Lightly sprinkle a bit of flour on top and
gently roll out to a slightly larger circle.
Spread the melted butter on the crust from edge to edge.
Combine the sugar and cinnamon and sprinkle over the butter, pressing down a bit into the crust.
Tightly roll up the crust to form a log.
Cut off and discard about 1/2″ from each end.
Cut the remaining crust into 1/2 ” rounds and lay face up on a
sheet of parchment paper, keeping the shape of a circle.
Place another piece of parchment on top and
gently roll the crust out with a rolling pin.
Peel and dice your apples and place in a large bowl.
Add lemon juice and stir.
Sprinkle sugar, cinnamon and flour and
toss gently to coat the apples.
Pour into your crust in the pie pan.
Gently attempt to turn the cinnamon bun crust
over on top of the apples.
If they come apart, it’s ok…just arrange them all over the top. Brush top with beaten egg; I did not use all of it,
but enough to cover.
Bake at 400 degrees for 1 hour.
Mix the glaze and brush it on the top.
Cut and enjoy!
**********
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Cinnamon Bun Apple Pie Recipe
Ingredients
1 pkg Pillsbury Pie Crusts
5 assorted apples of your choice
2 TBSP butter, melted
1/4 c sugar+1 tsp cinnamon for the top crust
1 tsp vanilla
1/4 cup sugar+ 1/2 TSP cinnamon for the apples
1 tsp vanilla
1/4 cup sugar+ 1/2 TSP cinnamon for the apples
1/4 cup all purpose flour
1 TBSP lemon juice
1 egg, beaten
2/3 cup confectioner’s sugar
2 TBSP milk
Instructions
Take 1 of the pie crusts and place it in your pie pan
and make your edges all pretty.
Lightly flour your work-space and unroll the second pie crust. Lightly sprinkle a bit of flour on top and
gently roll out to a slightly larger circle.
Spread the melted butter on the crust from edge to edge.
Combine the sugar and cinnamon and sprinkle over the butter, pressing down a bit into the crust.
Tightly roll up the crust to form a log.
Cut off and discard about 1/2″ from each end.
Cut the remaining crust into 1/2 ” rounds and lay face up on a
sheet of parchment paper, keeping the shape of a circle.
Place another piece of parchment on top and
gently roll the crust out with a rolling pin.
Peel and dice your apples and place in a large bowl.
Add lemon juice and stir.
Sprinkle sugar, cinnamon and flour and
toss gently to coat the apples.
Pour into your crust in the pie pan.
Gently attempt to turn the cinnamon bun crust
over on top of the apples.
If they come apart, it’s ok…just arrange them all over the top. Brush top with beaten egg; I did not use all of it,
but enough to cover.
Bake at 400 degrees for 1 hour.
Mix the glaze and brush it on the top.
Cut and enjoy!
Deep Fried Moon Pies Recipe
Deep Fried Moon Pies
Ok, freeze the Moon Pies for 1 hour before deep frying…
You’ll need oil, powdered sugar and some funnel cake mix…
What? !!!!
You don’t keep a can of funnel cake mix in your pantry?
What’s wrong with you!!
It’s a staple just like butter, my friends…
Work with me here…
🙂
Well, now you know that you NEED this ALWAYS…
but…
if you don’t have any on hand today,
you can use regular pancake or waffle mix…
The batter should be slightly thick…
I used 1 cup of mix and almost 1 cup of water…
Just keep stirring in the water little by little
until it is the thickness you need…
don’t get frightened…
this is not rocket science…
you cannot mess up this deep fry batter…
trust me…
Set up the deep frying station…
In a small pot add a couple of inches of oil,
or if you have a deep fryer, that works too…
Heat it to about 375 degrees…
Batter the Moon Pies and carefully drop them
one at a time in the hot oil…
When it browns and puffs up, turn it…
When it browns and puffs up, turn it…
Let it brown and remove with a slotted spoon…
Immediately roll in the powdered sugar….
It is delightfully amazing…
you’re welcome!
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Deep Fried Moon Pies Recipe
Ingredients
Box of Moon Pies
Powdered Sugar
Funnel Cake Mix, Pancake Mix or flour
Oil for frying
Instructions
Freeze the Moon Pies a few hours or overnight.
Mix 1 cup of your Funnel Cake Mix, Pancake Mix or flour with 1 cup water; stir until you get the desired consistency. You do want it to be kind of thick.
Heat the oil to 375 degrees.
Dip the Moon Pie into the batter and carefully lower into the hot oil.
Fry until golden brown.
Remove with a slotted spoon and roll in the powdered sugar immediately.
Cream Cheese Coffee Cake Recipe
I made this coffee cake from scratch and
it was well worth the steps it took to complete it!
It would be great turned into muffins as well.
Cream Cheese Coffee Cake
Cake
2 1/2 cups all purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
3 eggs
2 tsp vanilla
2/3 cup buttermilk
Filling
2 pkg cream cheese, room temperature
1/2 cup sugar
1 egg
Streusel
1 cup brown sugar
1/3 cup sugar
2 tsp cinnamon
1/4 tsp salt
1 cup butter, melted
3 cups all purpose flour
Preheat oven to 325 degrees.
Spray a 13 x 9 dish with non-stick spray and set aside.
In a mixing bowl, beat flour, sugar, baking powder,
baking soda and salt on low speed until combined.
Beat in butter until mixture is crumbly.
Add in eggs, vanilla and buttermilk and beat
until combined and fluffy.
Pour half the batter into your baking dish.
In a separate bowl, beat cream cheese
with sugar and egg about 3-5 minutes.
Pour over batter.
Top with remaining half of cake batter.
For the topping, mix sugars with cinnamon and salt.
Add in butter and combine fully.
Add flour and mix with hands until evenly distributed.
Bake for about 45 minutes. Cool completely and serve.
**********
The beginning of deliciousness…
The beginning of deliciousness…
This is so easy!
You’re going to start combining your ingredients…
The sugar…
the cake flour, salt, baking powder and soda…
add the eggs one at a time…
the buttermilk…
the vanilla…
why yes…
I always pour mine straight from the bottle like so…
EVERY time…:)
You’ll now spread 1/2 of the batter in your prepared 9 x 13 pan…
Set the other 1/2 of the batter aside while you make the filling…
The delish filling ingredients…
Cream the cream cheese, egg and sugar for 3 minutes…
It will be light and creamy like this…
Drop by tablespoonfuls like so onto the batter…
Smooth very carefully with the back of a spoon…
Now, drop the remaining batter on the filling…
and spread with the spoon as well…
Now make the crumb topping…
Combine the flour, sugar, brown sugar, cinnamon, salt
and softened butter in a very large bowl…
the best way to mix this is with your hands…
it’s gooey, I know, but it’s the best way to get the butter completely incorporated with all the ingredients….
Spread the topping over the top of the cake…
It looks and feels like our beach sand 🙂
Bake at 325 degrees for 45 minutes…
It will be perfect like this!
Look at it…just hanging out in front of my new
Pioneer Woman Cookbook my sweet children
got me for Christmas!!
It’s just sitting there in all it’s glory with that ooey gooey filling just waiting for a fork…
sigh…
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Cream Cheese Coffee Cake Recipe
Ingredients
Cake
2 1/2 cups all purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
3 eggs
2 tsp vanilla
2/3 cup buttermilk
Filling
2 pkg cream cheese, room temperature
1/2 cup sugar
1 egg
Streusel
1 cup brown sugar
1/3 cup sugar
2 tsp cinnamon
1/4 tsp salt
1 cup butter, melted
3 cups all purpose flour
Preheat oven to 325 degrees.
Instructions
Spray a 13 x 9 dish with non-stick spray and set aside.
In a mixing bowl, beat flour, sugar, baking powder,
baking soda and salt on low speed until combined.
Beat in butter until mixture is crumbly.
Add in eggs, vanilla and buttermilk and beat
until combined and fluffy.
Pour half the batter into your baking dish.
In a separate bowl, beat cream cheese
with sugar and egg about 3-5 minutes.
Pour over batter.
Top with remaining half of cake batter.
For the topping, mix sugars with cinnamon and salt.
Add in butter and combine fully.
Add flour and mix with hands until evenly distributed.
Bake for about 45 minutes. Cool completely and serve.
Dr. Pepper Cake Recipe
Because it’s my birthday today,
and I love Dr. Pepper and I love chocolate,
I had a great excuse for making this new cake recipe last night 🙂
The grandkids were sleeping over
and agreed it would be a wonderful idea as well…
so it was unanimous!
It was delicious and just what I needed to celebrate my 49th…
I hope you enjoy!DR. PEPPER CAKE
and I love Dr. Pepper and I love chocolate,
I had a great excuse for making this new cake recipe last night 🙂
The grandkids were sleeping over
and agreed it would be a wonderful idea as well…
so it was unanimous!
It was delicious and just what I needed to celebrate my 49th…
I hope you enjoy!DR. PEPPER CAKE
1 box chocolate cake mix
1 box instant vanilla pudding
5 eggs
1 1/2 cups butter
10oz. Dr. pepper
Milk Chocolate Frosting or Dr pepper glaze:
1 cup powdered sugar
1tsp vanilla
enough of the 2 oz of the left over Dr. pepper to make a nice glaze
(or you can use chocolate frosting like I did)
(or you can use chocolate frosting like I did)
Preheat oven to 350 degrees.
Grease a bundt pan.
Mix the cake mix, pudding, eggs, oil & Dr. Pepper together.
Pour into pan and bake 1 hour and 5 minutes,
or until the cake tests done.
or until the cake tests done.
After cake cools, glaze over the top or use milk chocolate frosting**********Deliciousness just ready to happen…
I softened the butter a bit in the microwave…
added it to the cake mix, pudding mix…
Added the eggs…
the 10 oz of Dr. Pepper…
Pour the batter into your prepared pan…
I took my cake 65 minutes to test done…
I started checking at 60 minutes…
After a few minutes, I dumped it onto my plate…
I think the Dr. Pepper glaze would really be most yummy…
but..
because it’s my Birthday and the fact that
I simply adore chocolate frosting…
I decided to go that route…
It was an excellent decision :))
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Dr. Pepper Cake Recipe
Ingredients
1 box chocolate cake mix
1 box instant vanilla pudding
5 eggs
1 1/2 cups butter
10oz. Dr. pepper
Milk Chocolate Frosting or Dr pepper glaze:
1 cup powdered sugar
1 tsp vanilla
enough of the 2 oz of the left over Dr. pepper to make a nice glaze
(or you can use chocolate frosting like I did)
(or you can use chocolate frosting like I did)
Instructions
Preheat oven to 350 degrees.
Grease a bundt pan.
Mix the cake mix, pudding, eggs, oil & Dr. Pepper together.
Pour into pan and bake 1 hour and 5 minutes,
or until the cake tests done.
or until the cake tests done.
After cake cools, glaze over the top or use milk chocolate frosting.