Old-Fashioned Butterscotch Cake

Grandma always told me that when life hits you hard, you need something sweet to brighten your day. This couldn’t be more true.

On November 15th, I began to lose feeling in my left side and the following day on the 16th, I landed myself in the ER. Over 9 hrs and several tests/MRI later, I was informed that I have a rare disease called Tarlov Cyst Disease. I won’t go into detail on here as to what the disease entails, but I can say that it’s not good. If you wish to follow me on my journey and/or learn more about TCD, I set up a new blog to document that journey and will post the link at the end of the page.

With this being said, something sweet is definitely what I needed after such devastating news. So what could be made? Old-Fashioned Butterscotch cake. That is what. Normally, I would say homemade Butterscotch pudding, but cake seemed better at the time. It’s super easy to make and not overly sweet, but sweet enough to bring a smile to your face. Hopefully, this recipe finds a special place in your heart as it has mine. Cheers to better days!

Old Fashioned Butterscotch Cake

Ingredients

2 1/2 cups. Flour

3 1/2 tsp. Baking Powder

1/2 tsp. Salt

3/4 cup. Butter

1 1/2 cups. Dark Brown Sugar (Packed)

3 tbsps. Canola Oil

2 tsp. Vanilla

4 Large Eggs

1 1/4 cups. Milk

Butterscotch Frosting

Ingredients

1 cup. Butterscotch chips

2 tbsp. Butter

3 cups. Powdered Sugar

5 tbsps. Milk

Directions

  1. Prepare your sheet pan with baking spray to grease the bottom and sides. Preheat oven to 350 degrees.

2. Combine the flour, baking powder and salt in a medium sized bowl and set aside while you mix wet ingredients.

3. Add your butter, dark brown sugar and canola oil to your mixer bowl and beat together until fluffy and blended, light in color. This usually takes 3-4 minutes- be patient.

4. Add your eggs and vanilla extract and mix until combined.

5. Add your milk.

6. Add your remaining dry ingredients, slowly until fully combined. You don’t want to overmix but it needs to be smooth and well incorporated. 

7. If you’re using a jelly roll pan for a thinner sheet cake, your bake time should be approximately 15 minutes. For a thicker cake (9×13) you’ll bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

8. After removing cake from the oven, place on a wire cooling rack for up to 5 minutes. Make your frosting and smooth onto cake after it has cooled completely.

Butterscotch Frosting

  1. Melt butterscotch chips and butter together in a microwave safe bowl. Start with one minute and then melt in 10 second increments, so you don’t burn/overcook.

2. Add melted butterscotch/butter mixture to your mixing bowl. 

3. In alternating increments, add powdered sugar and milk until fully combined.

Note: * If baking in a 9×13, check your cake at 25 minutes. Every oven is different!*

Recipe Credit: http://www.julieblanner.com

Original Recipe Link: https://julieblanner.com/incredible-butterscotch-cake/

*Living Rare Blog Link: https://livingrareofficial.wordpress.com/

Apple Cider Doughnut Cake

Autumn is approaching fast and with the weather cooling down, the time for Apple Cider Doughnut Cake arises! Did I mention hot chocolate with the little marshmallows? Baking is one of my favorite cooking methods when it comes to the Fall season, and I know you will love this recipe as much as I do! Though the hype around Fall is normally anything pumpkin spice flavored, I decided to switch things up a bit. Mentioned below will be (2) different ways of cooking this scrumptious cake, so check them out and see which cooking method fits you best!

Apple Cider Doughnut Cake

Ingredients

Yellow cake mix

3/4 cup. Apple Cider

1 tbsp. Brown Sugar

½ cup. Apple Sauce

1 tsp. Vanilla

¼ cup. Cinnamon

¼ cup. Sugar

1 cup. Powdered Sugar

¼ cup. Melted Butter

Directions

Step One: Prepare box cake mix as instructed in a large bowl.

Step Two: Add ½ cup apple cider, brown sugar, apple sauce, and vanilla and whisk until well blended.

Step Three: Pour mix into a well greased 7” Bundt pan.

Cooking Methods

Instant Pot: Add 1 ½ cups of water to the instant pot. Cover Bundt pan with foil and lower into the instant pot using a sling. Seal, and set on manual high pressure for 45 minutes. Allow natural release for 15 minutes. Remove from the instant pot and let cool.

Oven: Preheat oven to 350 degrees. Place Bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

Apple Cider Glaze

Step One: While the cake is cooking, prepare apple cider glaze. Add powdered sugar and remaining apple cider to a small bowl and whisk to desired consistency.

Step Two: In a separate bowl. Mix cinnamon with sugar.

Step Three: Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.

Step Four: Serve warm with apple cider glaze dip and enjoy!

Recipe Credit: http://www.princesspinkygirl.com

Original Recipe Link: https://princesspinkygirl.com/apple-cider-doughnut-cake/

Peanut Butter Banana Cake

Image Credit: http://www.giadzy.com

Dessert has never looked so delicious until last night. Though the combination of peanut butter and banana may sound odd to some, they actually pair in a wonderful manner. Since I have quite a few followers who do not follow a plant-based lifestyle, I have decided to continue incorporating regular recipes into my posts. I feel this will give my work an equal balance along with variety. Thank you each for your continued support!

With this being said, the recipe is rather easy to make with a moist texture. Personally, it reminds me of the perfect Sunday evening dessert. Simple yet flavorful. If you are looking for something fun and different to try; look no further! This cake will have you smiling from ear-to-ear!

Peanut Butter Banana Cake

Ingredients

  • 3 very ripe bananas
  • 3 eggs at room temperature
  • 3/4 cup melted and cooled coconut oil plus more for the pan
  • 1/2 cup plain Greek yogurt
  • 1/3 cup creamy peanut butter
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoon baking powder

Frosting

  • 1 8ounce package cream cheese, at room temperature
  • 1/4 cup 1/2 stick unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 teaspoon kosher salt
  • 1 cup powdered sugar
  • 1/4 cup mini chocolate chips

Directions

Step One: Preheat the oven to 350 degrees F. Lightly brush the inside of 2 – 9 inch round baking dishes with coconut oil and line the bottom with parchment paper.

Step Two: In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the eggs and whisk until smooth. Whisk in the coconut oil, yogurt, peanut butter, sugar, salt and vanilla until smooth and incorporated. Add the flour, baking soda and baking powder. Use a rubber spatula to stir until combined being careful not to over mix.

Step Three: Divide the batter among the 2 prepared pans and bake for 25 to 30 minutes or until firm to the touch and a toothpick inserted in the center comes out only a few crumbs. Allow to cool for 30 minutes in the pan. Unmold the cakes and allow them to cool completely on a wire rack.

Step Four: In a medium bowl combine the cream cheese, butter, peanut butter and salt. Using a hand held mixer, beat on medium speed until light and fluffy. Add the powdered sugar and slowly beat again, increasing the speed as the sugar gets incorporated.

Step Five: Place one of the cooled cakes, top side down, on a serving plate. Place 1/3 of the frosting on the cake. Using an offset spatula, spread the frosting almost to the edge of the cake. Place the other layer, top side down, on the frosting. Dollop the remaining frosting in the center of the top layer. Using the offset spatula, slowly work the frosting over the top and down the sides of the cake until the cake is evenly covered. Sprinkle the top with the mini chips. Refrigerate for at least 2 hours before slicing and serving.

Personal Notes: In order to make this cake vegan simply replace the all-purpose flour for wheat flour. Replace the regular butter with Earth Balance butter. Switch the cream cheese for vegan cream cheese (Daiya is recommended) and switch the regular yogurt for vegan yogurt (Anita’s). Hope this helps some!

Recipe Credit: http://www.giadzy.com

Original Recipe Link: https://giadzy.com/recipes/peanut-butter-banana-cake-giada/

Sweet as a Hummingbird

Image Credit: Sally’s Baking Addiction

Having started my online courses for college, my days have become quite busy. Finally having a break, I decided something new and sweet should be put on the dinner menu. Scrolling through new potential recipes, I came across the Hummingbird Cake. Something about the way it looked made me think of my grandmother. I remember being young and always having to fill up the hummingbird feeders with fresh sugar, so maybe this cake would be as sweet as those memories and I was correct.

From what research I could gather, the Hummingbird cake was originally created in Jamaica. The cake had been named after the island’s national bird and marketing tools were created for this cake to attract tourists to visit the island. In 1978 the Hummingbird Cake received recognition by Southern Living. From that point on, the recipe began to spread like wild-fire. Shown below is a vintage recipe that I thought you may all enjoy. In my personal opinion, it’s a sweeter version of banana bread and I love it!

If you get the chance to try it out, let me know what you think! Happy Monday!

Image and Recipe Credit: http://www.bigbearswife.com