🍰 Recipe Collections: Delicious Desserts (Part 3)

[Amethyst]

Banana Cake

Prep: 20 minutes
Cook: 30 minutes
Total: 2 hours 30 minutes
Yield: 12 servings

Ingredients:

For the Banana Cake:

1 ½ cups mashed very ripe bananas, about 3 very large
2 large eggs
¾ cup granulated sugar
¼ cup light brown sugar
⅓ cup canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup white whole wheat flour or additional all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup buttermilk

For the Cream Cheese Frosting:

8 ounces reduced-fat cream cheese at room temperature
4 tablespoons unsalted butter at room temperature
3 ¾ cups powdered sugar
2 teaspoons vanilla extract
⅛ teaspoon almond extract

Directions:

Preheat oven to 350°F. Generously coat a 9×13-inch pan with nonstick spray.

In a large bowl, mash the bananas.

Whisk in the eggs, granulated sugar, brown sugar, oil, and vanilla.

In a separate medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Add half of the dry ingredients to the banana mixture and fold in by hand, just until combined.

Gently stir in buttermilk. Fold in remaining dry ingredients, just until blended, being careful not to overmix.

Pour into the prepared cake pan and smooth the top.

Bake 30 to 35 minutes, until the top of the cake springs back lightly when touched and a toothpick inserted in the center comes out clean. Let cool completely (once the cake nears room temperature, you can pop it into the fridge to speed things along).

While cake cools, prepare the frosting: In a large bowl or the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until smooth and creamy, about 2 minutes. Add the vanilla and almond extracts and then reduce the speed to low. Gradually add the powdered sugar, 1/4 cup at a time, beating just until combined.

Once the cake has cooled completely, spread the frosting over the top. Refrigerate for 20 minutes to allow the frosting to set. Slice and serve.

Notes:

Recipe Variations:

Add Some Mix-Ins. Mini chocolate chips, chopped walnuts, or pecans add some texture and flavor to this banana cake. Use 1/2 cup.

Top It. I love banana cake topped with toasted coconut, but you could also use mini chocolate chips or chopped nuts here.

Try a Different Frosting. Swap the frosting for the chocolate cream cheese icing used in this Almond Joy Cake.

Storage:

TO STORE: Cover the cake and store it in the refrigerator for up to 4 days.

TO FREEZE: Cover the cake layers tightly in plastic wrap, and place in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving. If you plan to freeze the cake, wait to frost it until after you’ve thawed it.

Nutritional Facts:

Serving: 1(of 12)Calories: 454kcalCarbohydrates: 78gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 49mgPotassium: 237mgFiber: 2gSugar: 59gVitamin A: 295IUVitamin C: 2mgCalcium: 73mgIron: 1mg

Recipe courtesy of Well Plated.com

[Amethyst]

Lavender Honey Cheesecake

Prep Time: 25 minutes
Yield: 16 servings

Ingredients:

4 tablespoons dried lavender flowers, divided
1/4 cup boiling water
1-1/2 cups crushed shortbread cookies (about 21 cookies)
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup honey
1-1/4 cups heavy whipping cream
Lavender sugar and fresh mint leaves, optional

Directions:

In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside.

Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter, and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes.

For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust.

Refrigerate overnight. Run a knife around the edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.

Nutritional Facts:

1 slice: 322 calories, 23g fat (13g saturated fat), 62mg cholesterol, 181mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 4g protein.

Recipe courtesy of Taste of Home.com

[Amethyst]

Strawberry Glazed Pie

Prep Time: 15 mins
Cook Time: 5 mins
Additional Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 8
Yield: 1 (9-inch) pie

Ingredients:

6 cups sliced fresh strawberries
⅔ cup white sugar
1 cup water
4 tablespoons strawberry-flavored Jell-O
4 tablespoons cornstarch
1 (9-inch) prepared graham cracker crust

Directions:

Gather all ingredients. Mix sugar, water, gelatin, and cornstarch together in a medium-large saucepan. Boil for one minute, then remove from heat.

Fold in sliced strawberries, then toss until well coated. Pour into prepared graham cracker crust.

Chill until well set, about 2 to 4 hours. Serve topped with whipped cream.

Notes:

This is also good made with peaches, using peach gelatin instead of strawberry.

Recipe courtesy of All Recipes.com

[Amethyst]

Blueberry Pineapple Dump Cake

Prep Time: 5 minutes
Cook Time: 45 minutes
Yield: 8 servings

Ingredients:

1 can crushed pineapple with juice (20 oz)
1 can blueberry pie filling (21 oz)
1 box yellow cake mix (15.25 oz)
12 tablespoons butter, cut into tiny squares

Directions:

Preheat oven to 350 degrees F. Spray a glass 9 x 13 casserole with non-stick cooking spray. Pour pineapple in the bottom and spread it around.

Pour in blueberry pie filling and spread around the bottom, mixing with the pineapple.

Sprinkle the dry cake mix over the top of the blueberries and pineapple evenly. Pat down with a spatula or hand. Do not stir.

Cut pats of butter and place on top of the cake mix. Do not stir.

Place in the oven and bake for 45 minutes.

When golden brown on top, pull out and serve warm with vanilla bean ice cream, half and half, or whipped cream. It’s also good by itself.

Nutritional Facts:

Calories: 529kcal, carbohydrates: 89g, cholesterol: 46mg, fat: 19g, fiber: 4g, protein: 3g, saturated fat: 12g, sodium: 540mg, sugar: 62g, unsaturated fat: 6g

Recipe courtesy of Just a Pinch.com

[Amethyst]

Caramel Skillet Apple Crisp

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield: 4 servings

Ingredients:

1 tablespoon butter, softened
2 lbs Granny Smith apples (about 4 large apples)
2 tablespoons sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup caramel sauce plus more for topping

For the topping:

1/2 cup flour
1/4 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup Old Fashioned oats
6 tablespoons cold butter, cubed

Directions:

Preheat oven to 350 degrees. Spread 1 tablespoon softened butter in a 10-inch cast iron skillet or baking dish.

Peel, core, and slice the apples about 1/4 inch thick and place them into a medium bowl. Toss them with sugar, flour, cinnamon, and salt and place them into the prepared skillet or baking dish.

Drizzle the caramel over the apples.

For The Topping:

In a medium bowl, add the flour, brown sugar, salt, cinnamon, oats, and cold butter. Mix using a fork or your hands until crumbly. Spread evenly over apples.

Bake for 30-40 minutes or until apples are tender and caramel is bubbly.

Serve with vanilla ice cream and extra caramel sauce!

Notes:

If you don’t want to make this in a cast iron skillet, you can use a baking dish. Just keep an eye on it as it cooks.

Store-bought caramel sauce is fine, or make my homemade version.

I like using tart apples like Granny Smith, but if you prefer something sweeter, you can try that.

You’ll know the classic apple dessert is ready when the apples are tender to the touch, and the caramel is bubbly inside the skillet.

For best results, store any apple dessert leftovers in an airtight container in the fridge for up to 3 days. The topping may change texture over time.

You can freeze leftovers in a freezer-safe container for up to 6 months.

Recipe Faq’s:

Can I use a different kind of apples?

Yes, for this recipe, I like using tart apples like Pink Lady®, Braeburn, McIntosh, Jonathan, Empire, and Cortland apples, but if you prefer something sweeter, you can try that. It might also be nice to mix some tart apples with sweeter ones like Honeycrisp apples
or Fuji apples.

Can I make this ahead of time?

Yes, you can make the easy apple crisp up to a day in advance. You can make this and store it appropriately in the fridge, and then reheat it when ready. If prepping the apples and topping separately but not assembling and baking right away, you may want to coat the apple slices in lemon juice so they don’t start to brown as they are exposed to oxygen over time.

What is the best way to heat up apple crisp?

You could use the microwave to reheat this, but I find that using the oven gives the best results. The oats don’t change texture as easily, and you can easily ensure that the whole dessert gets reheated evenly, and you won’t end up with “hot spots” in your treat. Simply place the leftovers that you wish to reheat in an oven-safe container or skillet and cover them with foil to protect the oat topping from burning. Reheat in the oven for about 10 minutes, or until it’s warmed to your liking.

Nutritional Facts:

Serving: 1ServingsCalories: 468kcalCarbohydrates: 117gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 53mgSodium: 635mgFiber: 14gSugar: 74g

Recipe courtesy of Butter Your Biscuit.com

[Amethyst]

Blackberry Pie

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Yield: 8 servings

Ingredients:

1 recipe Double Pastry Crust (see note)
5-6 cups blackberries, about 4 pints
¾ cup sugar
2 tablespoons cornstarch
pinch of salt
¼ teaspoon cinnamon
juice and zest of 1 lemon
½ apple peeled, cored and grated
1 tablespoon unsalted butter cut into 4-6 pieces
1 egg lightly beaten mixed with 1 tablespoon milk for brushing on the pastry
coarse sugar for sprinkling on the pastry

Directions:

Pick over the berries, removing any debris. Rinse in cool water and drain well. Place the berries in a large mixing bowl. In a small bowl, whisk together the sugar, cornstarch, salt, and cinnamon. Sprinkle the sugar mixture over the berries. Add the grated apple, lemon juice, and zest to the berries. Gently toss with a spatula until blended. Set aside for about 30 minutes while preparing the crust.

Preheat the oven to 400°F. Place a baking stone or baking sheet in the oven to preheat.

Roll out ½ the pastry and fit into the bottom of a 9-inch deep-dish pie plate. Fill the crust with the blackberry mixture, then dot with the butter. Top the pie with the remaining crust by weaving a lattice design or cut slits to vent a solid crust. Brush the egg wash over the top pastry. Lightly sprinkle sugar on top.

Bake the pie on the preheated pan for 30 minutes at 400°F, then reduce the temperature to 350°F and bake an additional 30 minutes. Tent the pie crust with foil for the last 20 minutes of baking to prevent over-browning. The pie is done when the blackberry filling is bubbling and thickened, and the crust is golden brown.

Cool to room temperature, slice and serve. Top with ice cream or whipped cream, if desired. Store leftovers in the refrigerator.

Notes:

We recommend using our Perfect Pie Crust Recipe (with how-to VIDEO)

Why do you add 1/2 a grated apple to the filling?

Apples are loaded with pectin, which acts as a natural thickener. It doesn’t affect the flavor of the pie, so no worries. We use the apple thickener trick in our Blueberry Crumble Pie, too.

Taste your blackberries and adjust the amount of sugar needed.

If they’re super tart, use up to one cup of sugar, or if they’re already pretty sweet, you can get away with less, about 3/4 cup. As you can see, these blackberries were very juicy! Even though some juice is running out onto the plate, the filling holds together well.

How can you keep the bottom crust from being soggy?

Juicy double crust pies are always a little more soggy on the bottom than a pre-baked pie crust. To help with this issue, there are a few tricks you can try:

Bake the pie in an aluminum pie pan that conducts heat very well;

Don’t let the finished pie sit around for a long time before baking;

Place the unbaked pie onto a preheated, hot stone baking pan. If you don’t have a pizza stone, use a good heavy baking sheet.

By searing the bottom of the pie crust on a hot stone, you start the baking process before the juicy filling has a chance to soak in.

This process helps a lot, so I hope you’ll give it a try!

Nutritional Facts:

Calories: 145kcal | Carbohydrates: 31g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 9mg | Potassium: 167mg | Fiber: 5g | Sugar: 24g | Vitamin A: 272IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 1mg

Recipe courtesy of Saving Room for Dessert.com

[Amethyst]

Peach Crisp

Prep Time: 20 mins
Cook Time: 1 hr 25 mins
Cooling and Macerating Time: 1 hr 10 mins
Total Time: 2 hrs 55 mins
Yield: 6 to 8 servings

Ingredients:

For the Filling:

4 1/2 pounds ripe peaches (about 15 medium peaches; see notes)
3/4 cup light brown sugar (4 3/4 ounces; 135 g)
3 tablespoons tapioca starch (about 1 ounce; 28 g)
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
2 teaspoons vanilla paste (see notes)

For the Topping:

1 cup whole wheat flour (4 1/2 ounces; 130 g)
1/2 cup light brown sugar (3 1/4 ounces; 93 g)
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
10 tablespoons unsalted butter (5 ounces; 140 g), cut into 1/2-inch cubes
3/4 cup rolled oats (2 3/4 ounce; 75 g)
1/2 cup pecans, toasted and coarsely chopped (2 ounces; 57 g)
Vanilla ice cream, for serving (optional)

Directions:

Adjust oven rack to middle position and preheat oven to 350ºF (175ºC). Bring a large pot of water to a boil over high heat. In a large bowl, set up an ice bath by filling it halfway with cold water and ice. Set aside.

For the Filling: Using a sharp paring knife, score a small X at the base of each peach; set aside. Using a slotted spoon or spider, lower peaches into boiling water and cook until the scored skin at the base of each peach begins to loosen and peel back, about 1 minute. (Firmer peaches may need up to 3 minutes.) Using a slotted spoon or spider, transfer peaches to the ice bath and let stand until cool enough to handle, about 5 minutes.

Working with 1 peach at a time, start at the scored X on the base of the peach and use a paring knife to peel back and remove loosened skin from the peach. Discard the skins and repeat with remaining peaches. Cut each peach in half through stem end and remove pit. Slice the peeled peach halves into 1/2-inch thick wedges (see notes).

In a large bowl, whisk together the light brown sugar, tapioca starch, salt, and vanilla paste. Stir in peach slices and toss to coat. Let stand for 30 minutes.

For the Topping: In a food processor, pulse whole-wheat flour, light brown sugar, and salt until well-combined. Add oats and toasted pecans and pulse until pecans just start to break apart, 2 to 3 pulses. Add butter and pulse until mixture resembles a coarse meal with some pea-sized pieces (see notes).

To Bake: Scrape the macerated peaches and their juices into a 9- by 9-inch square baking dish and press into an even layer. Sprinkle topping evenly over the filling. Bake until the topping is golden brown and juices are bubbling, about 1 hour and 15 minutes. Let cool on wire rack for 30 minutes. Serve.

Notes:

Special Equipment:
9- by 9- inch or 2-quart baking dish

If your peaches aren’t of the freestone variety, their pits may not release easily. If you can’t remove the pit easily, cut the flesh off the pit as close to the pit as you can (similar to how one removes the flesh on a mango), then slice the peach flesh. It’s okay if they aren’t perfect slices—the crisp will still be delicious!

Vanilla extract may be substituted for vanilla paste.

To make the crisp topping without a food processor: In a large bowl, whisk together the whole-wheat flour, light brown sugar, and salt. Add the butter to the flour mixture and toss with fingers until butter pieces are thoroughly coated with flour mixture. With your fingertips, smash each cube flat and continue pressing and breaking up the butter until you have pea-sized pieces. Add the rolled oats and pecans to the flour mixture and toss until crumbly.

Make-Ahead and Storage:

Cover and store at room temperature for up to three days.

Recipe courtesy of Serious Eats.com

[Amethyst]

Campfire Cobbler

Prep Time: 15 mins
Total Time: 1 hr 15 mins
Yield: 8 servings

Ingredients:

For The Berry-Peach Filling:

3 cups sliced peaches (if using frozen peaches, thaw and drain first)
2 cups raspberries
1 cup blackberries
3/4 cup granulated sugar
3 Tbsp. cornstarch
1/2 lemon, juiced and zested
1 tsp. pure vanilla extract
Pinch kosher salt

For the topping:

1 cup all-purpose flour
2 Tbsp. granulated sugar, plus more for topping
2 tsp. baking powder
1/4 tsp. kosher salt
1/2 cup (1 stick) butter, cold, cut into 1/2" pieces
1/2 cup buttermilk
1 tsp. pure vanilla extract
Vanilla ice cream, for serving

Directions:

Prepare a grate placed over a campfire. (Or preheat grill to medium heat.) In a large bowl, toss together filling ingredients, then transfer to a large cast iron skillet.

In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and use your hands to incorporate until butter pieces are pea-sized. Add buttermilk and vanilla and stir until just combined.

Spoon mixture on top of fruit and sprinkle with more sugar. Cover skillet with a lid or with foil.

Place over campfire (or grill) and let cook until biscuit mixture is cooked through and fruit is bubbling, about 20 minutes.

Recipe courtesy of Delish.com

[Amethyst]

Caramel Coffee Poke Cake

Prep Time: 25 minutes
Total Time: 3 hours 15 minutes
Yield: 15 servings

Ingredients:

Cake:

2 2/3 cups all-purpose flour
1 1/4 cups sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups milk
1 teaspoon vanilla
3 eggs

Filling:

1 package (8 oz) cream cheese, softened
1/2 cup caramel topping
1/2 cup cold strong coffee
1/4 cup chopped chocolate-covered espresso beans

Frosting and Topping:

3 cups sweetened whipped cream
1/4 cup caramel topping
1 cup mini pretzel twists, coarsely crushed
1/4 cup coarsely chopped chocolate-covered espresso beans

Directions:

Heat oven to 350° F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.

In a large bowl, beat flour, sugar, baking powder, salt, butter, milk, vanilla, and eggs with an electric mixer on low speed for 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally, until light and fluffy. Pour into the pan.

Bake 30 to 35 minutes or until cake springs back when lightly touched. Cool 15 minutes.

With the handle of a wooden spoon (1/4- to 1/2-inch diameter), poke holes halfway down in cake every inch, wiping spoon handle occasionally to prevent sticking, if necessary.

In a medium bowl, beat cream cheese on low speed for 30 seconds. Gradually beat in 1/2 cup caramel topping and the coffee 1 minute, scraping bowl occasionally, until smooth and creamy. Stir in espresso beans. Pour cream cheese mixture evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Cover loosely and refrigerate 2 hours or until chilled.

Spread Sweetened Whipped Cream over top of cake; drizzle with 1/4 cup caramel topping. Just before serving, top with pretzels and espresso beans. Cover and refrigerate any remaining cake.

Notes:

Short on time? Mix up a Super Moist ™yellow cake mix as directed on the box instead of the scratch cake; continue as directed in Step 3. Use 8-oz frozen (thawed) whipped topping for the Sweetened Whipped Cream in Step 6.

For cold strong coffee, make double-strength instant coffee or instant espresso. Cool in the refrigerator until ready to use.

For 3 cups of sweetened whipped cream, in a large bowl, beat 1 1/2 cups heavy whipping cream with an electric mixer on low speed until thickened. Beat in 3 tablespoons powdered sugar. Gradually increase speed to high and beat until stiff peaks form that don’t bend over when the beater is lifted out of the cream.

Recipe courtesy of Betty Crocker.com

[Amethyst]

Peaches and Cream Ice Cream Cake with Oatmeal Cookies

Total: 4 hr 30 min (includes freezing time)
Active: 30 min
Yield: 8

Ingredients:

Ice Cream Cake:

Unsalted butter, for the pan
8 to 10 oatmeal raisin cookies
3/4 cup granola
1 quart peach ice cream or gelato, softened
1 quart vanilla ice cream or gelato, softened

Vanilla Whipped Cream Frosting:

2 cups heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract

Directions:

Butter a 9-inch springform pan and line the bottom with a parchment paper circle.

Cover the bottom of the pan with the cookies. Sprinkle 1/2 cup of the granola on top of the cookies. Scoop the peach ice cream and vanilla ice cream onto the granola layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.

Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.

For the vanilla whipped cream frosting:

Add the heavy cream, confectioners’ sugar, and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)

Frost the top and sides of the cake with the vanilla whipped cream frosting and sprinkle with the remaining 1/4 cup granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.

Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

Recipe courtesy of Food Network.com

[Amethyst]

Dreamy Apple Pie

Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Yield: 12 servings

Ingredients:

For the Pie:

1 unbaked pie crust
3 large (or 4 or 5 small) Granny Smith apples, peeled, cored, and sliced thin
1/2 cup brown sugar
1/2 cup sugar
1 Tbsp. all-purpose flour
1/2 cup heavy cream
2 tsp. vanilla extract
1/8 tsp. cinnamon
Ice cream, whipped cream, or hard sauce, for serving

For the topping:

7 Tbsp. butter
3/4 cup all purpose flour
1/2 cup brown sugar
1/4 cup pecans (more to taste)
Dash of salt

Directions:

For the pie: Preheat oven to 375°F.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.

Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.

For the topping: In the bowl of a food processor (or you can mix by hand), combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.

Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for 1 hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown. Serve warm with hard sauce, whipped cream, or ice cream.

Notes:

What makes this apple pie “dreamy?”

Dreamy apple pie gets its rich, velvety texture from the addition of cream, which blends with the apples and sugar to create an ultra-smooth, custard-like filling.

What are the best apples for apple pie?

I like using Granny Smith apples because they’re tart (which balances all of the sweetness) and don’t fall apart when baked. There are a few different types of Apples you can use for this pie, though. Honeycrisp, Gala, or Braeburn work well too.

Can you use store-bought pie crust?

You can, but why would you ever do such a thing? Just kidding. I’ve done it. It’s impossible to beat the flakiness of a homemade Pie Crust, but any refrigerated store-bought crust will work in a pinch.

Should you par-bake the crust for apple pie?

Nope! There’s no need for this recipe. The filled pie bakes in the oven for over an hour, which is plenty of time for the crust to fully bake through.

How do you store apple pie?

Because of the cream in the filling, you’ll need to store this pie in the fridge. Cover it tightly in plastic wrap or transfer leftovers to an airtight container and refrigerate it for up to four days. Somehow, this homemade pie is almost just as good cold from the fridge as it is warm from the oven.

Can you make this dreamy apple pie ahead of time?

Yes! You can bake the pie a day in advance. Store it tightly covered in the refrigerator, then warm slices before serving if desired.

Recipe courtesy of The Pioneer Woman.com

[Amethyst]

Orange Pound Cake with Blackberries and Drizzle

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 servings

Ingredients:

Grandma’s Pound Cake:

1 cup butter room temperature
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon orange extract
3 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup buttermilk
2 cups blackberries (if blackberries are not sweet, sweeten to taste and chill)

Blackberry Drizzle:

1 1/2 cups blackberries
3/4 cup water
2 tablespoons sugar

Whipped Cream:

2 cups heavy cream, cold
1/2 cup sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 325 degrees. Coat a 10x5x3 in. large loaf pan with baking release spray.

Thoroughly cream the butter and sugar by hand or with a mixer and add the eggs one at a time, beating for 2½ minutes; then add the flavorings.

Sift the dry ingredients together and add to the creamed mixture alternately with the buttermilk. Beat on medium for 3½ minutes. Overbeating the cake will make it fall.

Pour into the baking pan and bake 1 hour and 15 minutes or until done.

Cool for 10 minutes and turn out on a rack.

For Blackberry Drizzle:

Put the blackberries in a small pan with the sugar and water. Cook on medium heat, while mashing with a fork or potato masher until the sugar and some of the liquid are dissolved. Strain and discard pulp. Reserve the liquid and chill.

For Whipping Cream:

1 hour before making the whipped cream, put your mixing bowl and beaters in the freezer. The colder everything is, the better the cream whips.

Have ingredients ready and measured. Remove the mixing bowl and beaters from the freezer. Pour milk into the mixing bowl and beat, increasing speed as the cream begins to thicken, until peaks form. Add the sugar a little at a time and continue to beat until stiff peaks form. Refrigerate or use as soon as possible. After a few hours, the cream begins to lose its volume and moisture may separate a little.

To put together, lay a piece of cake on a plate, then berries on the cake, whipping cream on the berries and a little drizzle over it all, and repeat to double stack.

Recipe courtesy of Just a Pinch.com

[Amethyst]

Chocolate Pecan Pie

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 8
Yield: 1 (9-inch) pie

Ingredients:

1 cup light corn syrup
⅔ cup white sugar
⅓ cup butter, melted
3 large eggs
½ teaspoon salt
1 ½ cups semisweet chocolate chips
1 cup pecan halves
1 (9-inch) unbaked deep dish pie crust

Directions:

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Combine corn syrup, sugar, melted butter, eggs, and salt in a mixing bowl; beat with an electric mixer until combined.

Stir in chocolate chips and pecans. Pour mixture into unbaked pie crust.

Bake in the preheated oven until crust is golden and center is set, 40 to 50 minutes.

Cool completely on a wire rack before slicing to get the perfect gooey texture. The pie will firm as it cools.

Notes:

This pie does have more chocolate than pecans, which is easily adjusted; use 1 ½ cups of pecans and 1 cup of chocolate chips if preferred.

I like to serve each slice of this delicious pie with chocolate or caramel sauce and a scoop of vanilla ice cream.

How to Serve Chocolate Pecan Pie:

You don’t technically need to serve this chocolate pecan pie with anything, as it’s perfectly delicious as it is (but a little vanilla ice cream or a dollop of homemade Whipped Cream certainly couldn’t hurt).

Can You Make This Pie Ahead of Time?

This chocolate pecan pie is an excellent make-ahead option! Let the pie cool completely, then loosely cover it in storage wrap and store in the fridge for up to four days. You can serve it cold or reheat it in the oven at 325 degrees F (165 degrees C) for 15 minutes.

Learn more: Does Pecan Pie Need To Be Refrigerated?

Can You Freeze Chocolate Pecan Pie?

Yes, this chocolate pecan pie freezes well. Simply wrap the entire pie (or individual slices) in one layer of storage wrap, then one layer of aluminum foil. Label with the date and freeze for up to three months. Thaw in the refrigerator.

Recipe courtesy of All Recipes.com

[Amethyst]

Strawberry Crunch Ice Cream Cake

Prep Time: 20 min
Cook Time: 15 min
Yield: 9 servings

Ingredients:

36 Golden Oreo cookies, divided
4 tablespoons butter, melted
3 cups vanilla ice cream, softened
5 cups strawberry ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 package (1 ounce) freeze-dried strawberries, coarsely crushed
Fresh strawberries, optional

Directions:

Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press into the bottom of the prepared pan. Bake until firm, 15-20 minutes. Cool on a wire rack.

Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm.

Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

Notes:

Recipe Variations:

Swap other berries for the strawberries: There are many other freeze-dried fruits available to use in place of strawberries, like blueberries and raspberries. Be sure to change the ice cream to match!

Add a cake layer: Instead of a vanilla ice cream bottom, use a layer of cake. Bake a single layer of vanilla or Strawberry Cake in a 9-inch square pan, then let it cool completely to room temperature.

Change the cookie: Instead of Golden Oreos, feel free to use graham crackers, shortbread cookies or vanilla wafers here if you prefer.

Make it vegan: Golden Oreos are already vegan, so no need to substitute another cookie (unless you want to!). Replace the ice cream with the best Vegan Ice Cream, the whipped topping with a dairy-free coconut whipped topping, and the butter with Vegan Butter.

Can you make strawberry ice cream cake ahead of time?

Yes, you can make strawberry ice cream cake ahead of time. Assemble the entire cake one to two days in advance, then cover it with storage wrap and stash it in the freezer. Before serving, allow the cake to sit at room temperature for five minutes, so it’s easier to cut.

How should you serve strawberry crunch ice cream cake?

You can serve this simple strawberry crunch ice cream cake right in the pan if you’d like, but to show off all those beautiful layers, you’ll want to slice it into squares. Use the parchment paper to lift the ice cream cake out of the pan. You might need to let the pan sit for a minute, but the cake should pull out easily (a thin spatula always helps, too). Or, run a dishrag under hot water, wipe the hot dishrag around the pan to soften the ice cream, then pull out the cake. Then cut the cake into squares.

How do you cut a strawberry crunch ice cream cake?

To cut strawberry crunch ice cream cake, first lift the cake out of the pan. Take a sharp chef’s knife and run it under very hot water, then make the first cut. Run the knife under hot water again to remove any ice cream debris and to get it very hot again, then make the next cut. Repeat these steps until you’ve cut the cake into nine squares.

What are freeze-dried strawberries?

Freeze-dried strawberries are strawberries that have been treated with low pressure and low temperature in order to remove all the water from the fruit. What’s left behind is a super crunchy, shelf-stable treat with a concentrated strawberry flavor. Freeze-dried strawberries sound kind of space-agey, but are easy to find these days at your local grocery store in the baking or snack aisle.

How to Store Strawberry Ice Cream Cake:

Store strawberry crunch ice cream cake covered in the freezer. It can last for up to two months. If the cake has already been formally served and you no longer need it intact, I recommend cutting the entire cake and storing the slices in freezer-safe airtight containers. This will make it a lot easier to get a piece when the mood strikes!

Nutritional Facts:

1 piece: 584 calories, 30g fat (16g saturated fat), 54mg cholesterol, 280mg sodium, 72g carbohydrate (33g sugars, 2g fiber), 6g protein.

Recipe courtesy of Taste of Home.com

[Amethyst]

Texas Sheet Cake

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 24 servings

Ingredients:

For the cake:

1 cup butter (2 sticks)
1 cup water
1/4 cup cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup sour cream

For the frosting:

1/2 cup butter (1 stick)
6 tablespoons milk
1/4 cup cocoa powder
3 1/2 cups powdered sugar sifted (1 pound)
1 teaspoon vanilla extract

Directions:

Preheat oven to 400 degrees. Line a 10-inch by 15-inch jelly roll pan with parchment paper or nonstick spray. In a small saucepan, whisk together butter, water, and cocoa. Bring to a boil; remove from heat.

Meanwhile, in a large bowl, whisk together flour and sugar. Stir in boiled mixture. Beat in eggs, baking soda, vanilla, and sour cream. Pour into prepared pan and bake 20 minutes. Cool completely.

While cake is cooling, in a medium saucepan, whisk together butter, milk, and cocoa and bring to a boil. Remove from heat and stir in powdered sugar and vanilla until smooth. Spread on cooled cake while frosting is hot. Cool and cut into 24 bars.

Notes:

Texas Sheet Cake Tips and Variations:

Yield: This recipe makes 24 squares, 2 1/2-inch by 2 1/2-inch each, cut in a 4×6 configuration.

Buttermilk version: For every ½ cup sour cream, substitute ½ cup buttermilk plus 1 tablespoon butter.

Cinnamon twist: Add 1 teaspoon cinnamon to the batter for a Mexican chocolate-style cake, famously associated with Lady Bird Johnson.

Coffee swap: Replace the water with strong black coffee to add depth and a subtle mocha flavor.

FAQ’s:

Can I make a Texas Sheet Cake ahead of time?

Yes. It is actually better the next day once the frosting has fully set.

Why do you frost the cake while the frosting is hot?

Hot frosting spreads easily and melts slightly into the cake, creating the signature texture.

Can I double this recipe?

Yes, but use a larger rimmed sheet pan and watch baking time closely. I haven’t personally tested the recipe when doubled.

Is the cake supposed to be thin?

Yes. Texas Sheet Cake is intentionally thin with a generous layer of frosting.

How to Store Texas Sheet Cake:

Room temperature: Store covered for 1 to 2 days.

Refrigerator: Refrigerate for up to 1 week.

Freezing: Freeze individual slices, well wrapped, for up to 2 months.

Nutritional Facts:

Serving: 1sliceCalories: 304kcalCarbohydrates: 45gProtein: 2gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 48mgSodium: 163mgPotassium: 60mgFiber: 1gSugar: 36gVitamin A: 425IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Recipe courtesy of Culinary Hill.com

[Amethyst]

Peanut Butter Butterfinger Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours, 30 minutes
Yield: serves 12

Ingredients:

Crust:

22 regular Oreo cookies (not Double-Stuf)
5 Tablespoons (71g) unsalted butter, melted

Filling:

24 ounces (678g) full-fat brick cream cheese, softened to room temperature
1 cup (200g) granulated sugar
3/4 cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
1/2 cup (125g) creamy peanut butter*
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
12 fun-size or 5 regular-size Butterfinger candy bars, chopped
Optional: 1/4 cup melted peanut butter for drizzling

Directions:

Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Lightly grease a 9-inch springform pan with nonstick cooking spray. Set aside.

Make the crust: In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of the prepared pan. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. This helps prevent leakage.

Bake crust for 10 minutes. Allow to slightly cool as you prepare the filling. Leave oven on.

Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl—about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, peanut butter, and vanilla; beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Using a rubber spatula or large wooden spoon, fold in 3/4 of your chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.

Prepare the simple water bath (see note): If needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Place the pan inside a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside the pan and place it in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)

Bake for 50-60 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).

Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter. Cut into slices and serve chilled.Cover leftover cheesecake and store in the refrigerator for up to 4 days.

Notes:

Freezing Instructions: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.

Oreos: Try using peanut butter Oreos in the crust. Yum!

Peanut Butter: Do not use natural or homemade peanut butter. You need thick, creamy peanut butter like Jif , Skippy, or similar.

Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.

Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2- or 3-inch wobbly spot in the center; the texture will smooth out as it cools.

Recipe courtesy of Sally’s Baking Addiction.com

[Amethyst]

Triple Coconut Cake Recipe

Prep Time: 20 mins
Cook Time: 35 mins
Cooling and Chilling Time: 2 hrs 50 mins
Total Time: 3 hrs 45 mins
Servings: 16 servings
Yield: Makes 1 (8-inch) cake, serving 16

Ingredients:

For the Cake:

16 ounces plain or Toasted Sugar (about 2 1/4 cups; 455 g)
4 1/2 teaspoons baking powder
2 1/4 teaspoons (9 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
4 ounces unsalted butter (8 tablespoons; 115 g), soft but cool, about 60°F (16°C)
4 ounces virgin coconut oil (about 2/3 cup; 115 g), such as Vita Coco, creamy and soft, about 72°F (22°C)
3 large eggs, brought to about 65°F (18°C)
1/2 ounce vanilla extract (about 1 tablespoon; 15 g); Tahitian works particularly well
12 ounces all-purpose flour (about 2 2/3 cups, spooned; 340 g) (see notes)
2 ounces coconut flour (about 2/3 cup, spooned; 55 g), such as Bob’s Red Mill
18 ounces unsweetened, full-fat coconut milk (about 2 1/4 cups; 510 g), well stirred, leftovers reserved for ganache

To Finish:

1 recipe Creamy Coconut Frosting
1 recipe Caramelized White Chocolate Ganache, made with coconut milk
7 ounces (195 g) sweetened coconut flakes, lightly toasted

Directions:

For the Cake: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease three 8-inch anodized aluminum cake pans and line with parchment (explanation and tutorial here). If you don’t have three pans, it’s okay to bake the cakes in stages; the batter will keep at room temperature until it’s needed.

In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, baking powder, salt, butter, and virgin coconut oil. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes. Halfway through, pause to scrape the bowl and beater with a flexible spatula.

With the mixer still running, add eggs one at a time, letting each fully incorporate before adding the next, then dribble in vanilla. Pause mixing and sift together the all-purpose and coconut flours, then resume mixing on low. Sprinkle in about 1/3 of the flour mixture, then drizzle in 1/3 of coconut milk. Repeat with remaining flour and coconut milk, working in thirds as before.

Scrape the bowl and beater with a flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look creamy and thick, registering between 65 and 68°F (18 and 20°C) on a digital thermometer. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.)

Using a flexible spatula, fold batter once or twice from the bottom up, then divide evenly between prepared cake pans (about 20 ounces or 565g each, if you have a scale). Stagger pans together on oven rack and bake until puffed, firm, and pale gold, about 35 minutes. If your oven heats very unevenly, pause to rotate the pans after about 20 minutes. Alternatively, bake 2 layers at once and finish the third when they’re done.

Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and return cakes right side up. (Covered in plastic, the cakes can be left at room temperature for a few hours.) Prepare the frosting.

For the Crumb Coat: Level cakes with a serrated knife (full directions here) and set scraps aside for snacking. Place 1 layer on a heavy cast iron turntable. If you like, a waxed cardboard cake round can first be placed underneath, secured to the turntable with a scrap of damp paper towel. Top cake layer with exactly 1 cup frosting, using an offset spatula to spread it evenly from edge to edge. Repeat with second and third layers, then cover sides of cake with another cup of frosting, spreading it as smoothly as you can (tutorial here). Refrigerate cake until frosting hardens, about 30 minutes, and repeat if desired for a thicker coat. Meanwhile, prepare the ganache as directed.

To Finish: Place the chilled and crumb-coated cake on a wire rack nested in a half sheet pan. Pour lukewarm ganache over the top, working from the center out to ensure even coverage. If needed, use a clean offset spatula to nudge the ganache along, or rap the pan against the countertop to create vibrations that will level the ganache. Once ganache has stopped flowing, cover the top and sides of the cake with toasted coconut flakes.

To Serve: Let cake sit at room temperature for at least an hour before serving, or until it reaches an internal temperature of about 72°F (22°C). Cut with a chef’s knife to serve and cover the exposed edges with leftover buttercream to keep the cake moist. Under a cake dome, the cake will keep for 3 days at room temperature.

Notes:

Special equipment:

Stand mixer, three 8-inch anodized-aluminum cake pans (preferably 3 inches deep), digital thermometer, serrated knife, cast iron turntable (optional), 7-inch offset spatula, wire rack, half sheet pan

Problems such as doming, cracking, shrinking, heavy crust development, and a coarse or wet crumb stem from excessive gluten formation due to the use of high-protein flour. Cakes in particular benefit from all-purpose flours made from a blend of red and white wheat, such as bleached Gold Medal or Pillsbury.

Recipe courtesy of Serious Eats.com

[Amethyst]

Cherry Smashed Cake

Prep Time: 2 hours
Cook Time: 35 minutes
Yield: 12 servings

Ingredients:

Scratch Cake Recipe:

2 cups granulated sugar
2 sticks butter, softened
3 large eggs
2 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Cherry Filling:

1 pound confectioners’ sugar
1 can sweetened condensed milk
1 stick butter, softened
1 cup maraschino cherries, chopped fine, drained from the juice
1/2 teaspoon cherry juice

Chocolate Filling:

1 cup milk chocolate chips
3 - 4 tablespoons milk or half and half
1 teaspoon vanilla
1 cup confectioners’ sugar, more if needed

Icing:

2 pounds confectioners’ sugar
1 stick butter, softened
3/4 cup heavy whipping cream, more if needed
1/4 cup amaretto liqueur
1 tablespoon vanilla extract
1 teaspoon cherry juice

Directions:

Preheat oven to 350 degrees F. Mix sugar and butter. Cream until smooth, about 10 minutes. Add the eggs one at a time, beating until smooth. Sift the cake flour.

Add baking soda, baking powder, and salt. Then add to the mixture alternating with milk. Add in the vanilla extract.

Add parchment paper to two 8-inch cake pans. Spray with non-stick spray. Add cake evenly into the pans.

Bake at 350 for 30 to 35 minutes. Check at 30 minutes to ensure it’s not burning. Test with a toothpick for doneness.

Let sit in the pan for a few minutes. This is a dry shortbread-type cake. An old recipe from the 50s, so not for a cake that will be moistened by the filling. Good for strawberry shortcake too.

Once slightly cooled, turn out of the cake pans onto a cooling rack.

Drain the cherries but reserve the cherry juice. Slice each cake in half, making 4 layers. Poke small holes in the cake and brush the cake with cherry juice. Let the layers completely cool.

For the filling, chop cherries. Beat butter and powdered sugar in a mixer.

On slow speed, add the sweetened condensed milk. Mix in chopped cherries. Mix until cream stage. If too wet, add a little more powdered sugar.

For the chocolate filling, melt the chocolate chips with half and half or milk and vanilla extract.

Stir in powdered sugar. Mix until it’s spreadable. Not souplike, but a little stiff.

For the icing, mix all of the ingredients until they’re a spreadable consistency to frost the cake. This is a professional bakery icing, and there may be a lot left over.

To assemble the cake, place a layer of the cake on a cake plate. Add a layer of the cherry filling. Drizzle with the chocolate.

Top with a second layer of cake. Repeat the layering process until all 4 layers are used.

Add a thin layer of the cherry filling around the cake. Then frost with the icing. Let set.

Refrigerate this cake since there is milk in the icing. I let it stand out for about an hour before serving after it’s been refrigerated. Cake is better the next day. It sits and soaks up that flavor.

Recipe courtesy of Just a Pinch.com

[Amethyst]

Banana Chocolate Chip Cake with Peanut Butter Frosting

Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes
Yield: 12 servings

Ingredients:

Banana Chocolate Chip Cake:

2 cups cake flour
2 tsp baking powder
1/4 tsp salt
3/4 cup mashed overripe bananas, approx. 2 medium
1/2 cup buttermilk, room temperature
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
3/4 cup mini chocolate chips tossed in 1 tsp cake flour

Peanut Butter Swiss Meringue Buttercream:

6 large egg whites
1 2/3 cups dark brown sugar
1 1/2 cups unsalted butter, room temperature
1 tsp vanilla extract
3/4 cup peanut butter, not natural

Assembly:

1/4 cup finely chopped peanuts
rough-chopped peanuts optional
mini chocolate chips optional

Directions:

Banana Chocolate Chip Cake:

Preheat oven to 350F. Grease and flour three 6″ cake rounds; line with parchment.

In a medium bowl, whisk cake flour, baking powder, and salt. Set aside .

In a small measuring cup, combine mashed bananas and buttermilk.

Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).

Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mix until well combined.

Alternate adding flour mixture and buttermilk mixture, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporate after each addition. Do not overmix.

Gently fold in chocolate chips.

Spread batter evenly into prepared pans and bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on a wire rack to cool for 10mins then turn out onto a wire rack to cool completely.

Peanut Butter Swiss Meringue Buttercream:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*

Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**

Add vanilla and peanut butter and whip until smooth.

Assembly:

Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Sprinkle with 2 Tbsp chopped peanuts. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.

Frost the cake. Smooth the sides and top of the cake, then use a 1M tip to pipe dollops on top with remaining frosting.

Do a border of peanuts and chocolate chips along the bottom if desired.

Notes:

*Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk are completely grease-free, or your meringue won’t stiffen.

** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.

It’s important that you don’t use natural peanut butter. It might work ok, but I have never tried and have my doubts — it’s much oilier than regular peanut butter, which could affect the texture of the frosting.

Make sure the bananas you use are overripe, soft, and strongly smelling for best taste and texture!

Do not use natural peanut butter in the frosting. It’s too oily and could affect the texture.

For extra flavor and texture, I added some chopped-up peanuts between the layers.

I used mini semi-sweet chocolate chips, but you could use any kind you like.

Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.

To help ensure your cake layers bake up nice and flat, see my [Flat Top Cakes post.

Nutritional Facts:

Calories: 737kcalCarbohydrates: 77gProtein: 11gFat: 44gSaturated Fat: 23gCholesterol: 115mgSodium: 194mgPotassium: 381mgFiber: 2gSugar: 57gVitamin A: 1040IUVitamin C: 1.2mgCalcium: 114mgIron: 1.2mg

Recipe courtesy of ](How to Bake Flat Cakes - Liv for Cake)Liv for Cake.com

[Amethyst]

Blackberry Lime Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Decorating time: 1 hour
Total Time: 2 hours
Yield: 8 servings

Ingredients:

Blackberry Cake:

8 ounces buttermilk, slightly warm
3 ounces vegetable oil
3 large eggs, room temperature
1 Tablespoon lime zest (About 1 lime)
1 Tablespoon lime juice
12 ounces all-purpose flour
11 ounces granulated sugar
1 teaspoon salt
1 teaspoon baking soda
8 ounces unsalted butter, softened
2 Tablespoons all-purpose flour (For dusting on blackberries)
4 ounces blackberries (You can use frozen, but don’t thaw them)

Blackberry Puree:

16 ounces fresh or frozen blackberries
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon cornstarch
⅛ teaspoon salt

Blackberry Buttercream Frosting:

24 ounces unsalted butter, room temperature (You can use salted butter, but it will affect the taste and you need to leave out additional salt)
24 ounces powdered sugar, sifted if not from a bag
2 teaspoons vanilla extract
6 ounces pasteurized egg whites, room temperature
2 ounces blackberry puree (You can add more if you want to)
1 drop Americolor electric pink food coloring (Optional)

Directions:

Blackberry Puree:

Combine lime juice and cornstarch to make a slurry and mix until there are no lumps.

Mix the blackberries and salt in a saucepan and use an immersion blender to make the filling smooth.

Turn on the heat and cook down the berries. Keep stirring to keep the puree from cooking too quickly on the bottom of the pan.

Once the puree has thickened up slightly, remove it from the heat and stir in the lime zest.

Transfer the puree to a large bowl to cool to room temperature. You will use about 6 Tablespoons of the puree to add to your cake. About ¼ to ½ cup of puree will be for the buttercream. If you choose to strain the seeds out of all of the puree, add a couple of extra ounces of berries to account for the loss in straining. I chose to leave the seeds in for the cake and strain the seeds out for the buttercream. The seeds can be left in for the buttercream too, your choice.

Store leftover puree in the fridge for up to a week or freeze for 6 months.

Making Blackberry Cake:

Heat oven to 335º F/168º C and prepare two 8"x2" round cake pans with cake goop or another pan release and parchment paper if you prefer.

Measure out the buttermilk and place 4 oz in a separate measuring cup. Add the oil to the 4oz of buttermilk and set aside.

Add your eggs and lime zest to the remaining milk and gently whisk to combine. Keep the lime juice separate, you will add this at the end.

Place the flour, sugar, baking soda, and salt into the bowl of your stand mixer with the paddle attachment. I’m using my Bosch universal plus mixer but you can use a hand mixer, just mix for longer.

Turn the mixer onto the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let everything mix until it looks like coarse sand.

Add your milk/oil mixture all at once to the flour mixture. Mix on medium (speed 4 on KitchenAid) for 1 full minute to develop the structure. Don’t worry, this will not over-mix the cake. Because it is AP flour you do not need to mix as long as cake flour (more gluten, less time needed).

Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.

Slowly add in the rest of your milk/eggs/zest ingredients in 3 parts. Next, pour in the lime juice with the last addition of liquid, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny.

Fill your pans ½ full with cake batter.

Spoon about 2 tablespoons of room-temperature puree over the batter. Use a small spatula or knife to gently fold the puree in to create a swirl effect into the batter.

Add the floured blackberries to the top of the batter. Do not push them down as their weight will cause them to sink anyway as the cake heats up.

Place the cakes in the preheated oven. I start by baking for 30 minutes for 6" and 8" cakes and 35 minutes for 9" and larger cakes, and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 2 minutes after that until I’m close, and then it’s every 1 minute. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.

After the cakes have cooled for 10 minutes or the pans are cool enough to touch, place a wire rack on top and flip the cakes over to remove them from the pans. Let them rest on a cooling rack to cool completely, or wrap in plastic wrap and chill in the freezer.

Making Blackberry Buttercream:

Strain out the seeds of the blackberry filling. This is optional, but it will make a smoother texture when scraping the sides.

Place the egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment and whip on high speed for 3-5 minutes. An electric mixer and a large mixing bowl will also work; just mix for longer.

Add the softened butter in small chunks, then vanilla and salt. Whip on high until light and fluffy and white, about 8 to 10 minutes.

Add about ½ cup of the blackberry purée to the buttercream and continue to whip until combined.

Mix in about 1-2 drops of pink food coloring to enhance the color if you choose.

Optional: switch to the paddle attachment and mix on low for 15-20 minutes until all air bubbles are gone.

Store it in an airtight container for up to a week in the refrigerator or for 3 months in the freezer.

Decorating the blackberry cake:

Once your cakes are chilled, trim off the dome and brown edges of the cake. This is optional but makes for pretty slices.

Place your first cake layer onto a board.

Spread on about ¼" of your blackberry buttercream.

Layer some fresh blackberries into the buttercream.

Spread some more buttercream on top of the blackberries and then add your next layer of cake.

Repeat the process with layer two and then add your final layer of cake on top.

Cover the whole cake in a thin layer of buttercream. This is the crumb coat.

Place the cake into the fridge or freezer for 20 minutes to set the buttercream layer.

Apply your final coat of buttercream and use a bench scraper and offset spatula to make it nice and smooth.

Decorate the top of the cake with more dollops of buttercream, fresh berries, and some lime zest. I used a 1M piping tip for this design.

Notes:

To keep the blackberries and puree from turning blue and green during baking, the acidity level had to be higher; when the acidic berries touch the alkaline, they oxidize and turn green. Lowering the alkalinity of the batter kept the blackberries that nice deep purple red color.

I used AP flour in this recipe because the cake needed just a little more structure to hold those big juicy berries. AP flour has more protein and less starch, so it is just a little stronger than cake flour. The higher acid in the batter tenderizes the gluten proteins as well, so you do not end up with a tough cake. Too much acid in the batter will cause the protein to become too weak and the cake will be crumbly and dense. It’s a very fine balance to find the right texture and keep the colors bright!

FAQ’s:

How long does blackberry puree last

Blackberry puree lasts for up to 2-3 days in the refrigerator if kept in an airtight container.

Can you freeze blackberry puree?

Yes, you can freeze blackberry puree! Pour your leftover blackberry puree into ice cube trays or baby food containers, and store them in the freezer for up to 6 months. When you’re ready to use your puree, remove the container from the freezer to allow it to thaw, and then use the puree to use for another baking recipe, smoothie, or even a homemade popsicle.

What kind of flour is best to use for this cake?

I use all-purpose flour in this recipe because the cake needed just a little more structure to hold those big juicy berries. AP flour has more protein and less starch, so it is just a little stronger than cake flour. The higher acid in the batter tenderizes the gluten proteins as well, so you do not end up with a tough cake. Too much acid in the batter will cause the protein to become too weak and the cake will be crumbly and dense. It’s a very fine balance to find the right texture and keep the colors bright!

Why is my blackberry cake green?

When the acidic blackberries bake with baking powder, they oxidize and turn green. Lowering the alkalinity of the batter and using baking soda instead kept the blackberries that nice, deep purple/red color. For an even deeper purple, you can add a few drops of violet food coloring to the puree.

Nutritional Facts:

Serving: 1cup | Calories: 1550kcal | Carbohydrates: 168g | Protein: 12g | Fat: 96g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 4g | Cholesterol: 317mg | Sodium: 572mg | Potassium: 301mg | Fiber: 5g | Sugar: 128g | Vitamin A: 3137IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 3mg

Recipe courtesy of Sugar Geek Show.com