Mandarin Orange Upside Down Cake
*Guest Post by JD Provence Ingredients: 1 15oz classic yellow cake mix 1 11oz can mandarins 3 large eggs 1/2 cup vegetable oil 3 whole mandarin oranges 1 cup orange juice or Tang 3 Tbsp butter 1/3 cup brown sugar maraschino cherries (optional) Directions: Preheat oven to 350°F
Kitchen Notes: *Pictured is a 9” square pan, my cake was too thick, 9x13 would be better. **If you leave the peeling on the whole mandarin slices, they’re too bitter to eat.
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I don't frost a lot of cakes but, this frosting recipe is nice to have on hand! Some helpful hints: Bake your cake and once fully cooled, make sure to do a crumb coat of frosting and place coated cake in fridge, this will make final coat a breeze! If you are tinting your frosting, make sure to use food coloring sparingly - you can always ADD more but, cannot take it away! Use Clear vanilla extract if you're making a pure white frosting. I also weigh my powdered sugar as its more precise and I let my butter soften as that does provide a better butter/sugar creaming. If you use decorations that need to stick to the frosting, have them ready as once the frosting "dries" nothing will stick. Hope you try this! Enjoy! Diane
Ingredients: 3 Sticks (1 1/2 cups) Unsalted Butter, softened Pinch of Salt 1 1/2 Pounds (24 ounces) Powdered Sugar, sifted 1 Tablespoon Vanilla Extract 2-3 Tablespoons Heavy Cream, add more if your frosting is too thick Directions: In the bowl of a stand mixer beat your butter on Medium-High for a good 6 to 7 minutes. Lower mixture speed to Low and slowly add in the powdered sugar and the salt. Once fully incorporated, add in on Low your vanilla and cream. Increase the mixer speed and let that mix on Medium-High for another final 6 to 7 minutes. Frosting can be stored in fridge and let the frosting come to room temp and rewhip before using *adding a little more cream if needed. Yield: enough frosting for a 9-inch layer cake or 24 cupcakes **Shown is my Mothers Day: vanilla white cake with pink buttercream frosting and raspberry buttercream filling. I'm always looking for a way to use bananas that are heading past their "due date" so to speak. This is an excellent crumb cake that has the essence of a banana bread. If serving as a desert, I serve with a scoop of fresh homemade vanilla bean or cinnamon ice cream on the side. If serving as a breakfast, I keep warmed and offer a bit of praline syrup as a topping, in place of a powdered sugar glaze.
It's a versatile Cake - very rich and perfectly banana. Enjoy! Diane Banana Bread Crumb Cake Ingredients 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 3 ripe bananas 1/2 cup butter, room temperature 2 cups granulated sugar 2 eggs 1 teaspoon Rodelle vanilla extract 1 cup milk Crumb Filling/Topping Ingredients 1/2 cup cold butter, cubed 1 cup brown sugar 1 cup flour Directions Preheat oven to 350F Spray a 9x13 pan with non-stick spray Sift together flour, baking powder and salt in a bowl and set aside. In a separate bowl, mash down the bananas, then blend in the butter, sugar, eggs and vanilla until well combined. Add the milk and half the flour mixture into the banana mixture and blend well, finish by blending in the last half of the flour mixture. Set mixture aside. Prepare your crumb mixture and by using a pastry blender or fork to cut into course crumbs. Pour half of your prepared banana batter into prepared baking pan, sprinkle 1/3 of the crumb filling over banana mixture. Pour the remaining batter over filling and use the remaining crumb topping to top entire cake. Bake for 50-55 minutes or until you have a set center and a toothpick comes out clean. Can be served warm or at room temperature. Optional: dress up your crumb cake by either dusting with powdered sugar once cooled or adding a quick powdered sugar glaze. So excited to be working with our Gold Sponsor for #Choctoberfest 2018. Imperial Sugars are new to me but, what a great product! I am so happy they sent me their sugars and to use as baking season ramps up for the Holidays.
*********** A little bit of Imperial Sugar History: "In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Our family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results." Make sure to visit Imperial Sugars Halloween Contest!! ********** Brown Sugar Chocolate Bundt Cake Ingredients: 3/4 cup (1 1/2 sticks) butter, softened 1 cup packed Imperial brown sugar 1/2 cup Imperial granulated white sugar 1/2 cup sour cream 3 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon vanilla paste or extract 1 teaspoon chocolate extract 1/2 teaspoon baking soda 1/4 cup cocoa Directions: Preheat oven to 325º F. Prepare bundt pan with nonstick baking spray. Cream together butter and sugars until light and fluffy, about 3 minutes. Add sour cream and then incorporate the flour, salt, vanilla, chocolate, baking soda and cocoa. Pour into prepared bundt pan and bake until a toothpick or skewer inserted into the cake comes out clean, about 1 hour and 30 minutes. Allow to rest in Bundt pan for about 10 minutes to cool before removing to a wire rack to cool completely. This cake is great frosted or unfrosted but, since Halloween is approaching, I opted for a pumpkin theme.
Ingredients:
Cake:
Directions: Preheat oven to 350 degrees. Spray bundt pan with non-stick spray. Use a paper towel to make sure spray gets into every corner of the pan and dust with baking cocoa. Turn bundt pan over and shake out any excess cocoa powder. In the bowl of a stand mixer fixed with the paddle attachment, combine flour, sugar, baking cocoa, baking powder, espresso powder, baking soda and salt. Add in canola oil, buttermilk, vanilla paste. Mix on medium speed just until it starts to come together. Mix eggs in, one at a time. Slowly pour in boiling water. Mix for 2-3 more minutes. This batter will be thin. Pour batter into bundt pan. Sprinkle chocolate onto batter; mix in with a spoon. Bake in preheated oven for 35 - 45 minutes or until a toothpick inserted comes out with just a few crumbs on it. Allow cake to cool 15 minutes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake. Cool cake completely. Transfer to a serving platter For the Cherry Jam Frosting: 8-ounce package cream cheese, softened 1/2 cup butter, softened 2 - 2 1/2 cups sifted confectioners' sugar 1 teaspoon vanilla extract or vanilla paste 3-4 Tablespoons cherry berry jam In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter; mix until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and jam and mix again. Pipe onto cooled cake. Refrigerate any leftovers |