Peach harvest cake

This is a recipe from America's test kitchen. It tastes very similar to peach cobbler, but the consistency is much better and is not runny like cobbler.

Ingredients:

2 1/2 lb ripe peaches

1/3 cup + 3 tbsp white sugar

1/2 cup brown sugar

3 tsp lemon juice

1 cup flour

1 cup flour

3/4 tsp salt

1 1/4 tsp baking powder

2 eggs

8 tbsp butter, melted

1 1/2 tsp vanilla

1/4 cup sour cream

1/3 cup panko bread crumbs

Directions:

1.Set aside 24 1/2" slices of peaches (for the top). Add 1 tbsp sugar and 2 tsp lemon juice. Stir and set aside.

2. Dice remaining peaches and add 2 tbsp sugar and 2 tsp lemon juice. Next, spread peaches on a lined & sprayed cookie sheet in a single layer. Roast in a 425 degree oven until juices thicken and begin to carmelize--about 20-25 minutes (this helps to reduce the liquid from the peaches making a firmer cake). Let cool to room temperature. Then toss with panko bread crumbs.

3. Combine 1 cup flour, 3/4 tsp salt and 1 1/4 tsp baking powder and set aside. 

4. Mix 2 eggs, 1/3 cup sugar, 1/2 cup brown sugar. Once combined add butter, sour cream and vanilla extract. Once well combined add sifted dry ingredients and mix well.

5. Place half the batter in a grease 9" spring form pan. Next, add the roasted peaches. Top with the remaining batter and spread evenly. Next arrange peach slices on top and sprinkle a few tbsp of sugar on top. Bake at 350 degrees for 45-55 minutes, or until a tooth pick comes out clean. Let rest for 5 minutes, then use a knife around the outside and remove spring.

Paula Deen's Lemon Cake

You can find the original recipe here.  I only changed the frosting, to a cream cheese frosting.  This cake is delicious!  The cake part is a lot like a pound cake.  It's very dense so be careful not to over bake or it will be very dry!

Paula's Lemon Cake
Ingredients
Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish

Filling:
8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced
Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.

To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint

Cream Cheese Frosting

Another recipe from Divascancook.com.  I used this on both the red velvet and lemon cakes. 

Note, the texture of this frosting is interesting.  I think it either needs more powdered sugar or less milk.  

Easy, Creamy, Fluffy Homemade Cream Cheese Frosting

Prep time: 5 mins

Total time: 5 mins

Serves: Frost 3 layer cake

Ingredients

• 2 (8 oz) packs cream cheese, softened
• ¼ cup milk, made need more (I would start with 1/8 a cup)
• 1 stick butter, softened
• 2 teaspoon vanilla extract
• 4 cups powdered sugar

Instructions

1. Add softened cream cheese into large bowl.
2. Pour in milk, butter and vanilla extract.
3. Mix until well combined.
4. Pour in half of the powdered sugar.
5. Mix until combined.
6. Add the remaining powdered sugar.
7. Mix until smooth and fluffy.
8. Use a spatula to scrape down the side of the bowl if needed.

Read Morehttp://divascancook.com/2011/04/easy-creamy-fluffy-homemade-cream-cheese-frosting.html

Red Velvet Cake

This cake really is delicious!  The original recipe can be found here.  The only change I suggest is using parchment/wax paper on the bottom of the pans instead of greasing/flouring them.  I had a terrible time getting the cakes out of the pan and I followed her instructions precisely.  I also recommend freezing the cakes before doing any cutting or frosting.  They are so moist that they tend to fall apart.  The texture on this cake is incredible.  I will definitely be baking this one again!

Frost with cream cheese frosting!

The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade

Author: Divas Can Cook – Monique

Recipe type: Dessert

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 12

This is the best red velvet cake I’ve ever had! Super moist with the perfect, classic red velvet taste. Everybody that I make this for loves it!! Hopefully you will too!

Ingredients

• 2 cups all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 Tablespoon of unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoon of vanilla extract
• 1-2 oz. red food coloring (err on the side of more.  My batter looked red but cooked brown)
• 1 teaspoon of white distilled vinegar
• ½ cup of prepared plain hot coffee (don’t skip this ingredient)

Instructions

1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Generously grease and flour two round cake pans with crisco and flour.
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10. Let cool on a cooling rack until the pan are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

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This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

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Read Morehttp://divascancook.com/2009/11/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair.html

Beatty's Chocolate Cake

Best chocolate cake ever.  you can go here to watch Ina make it.

Ingredients

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

• 6 ounces good semisweet chocolate
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners' sugar
• 1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Pound Cake

If you're not sure what a pound cake is, think strawberry shortcake but soooo much better.  Sara Lee actually does a decent frozen pound cake, but it pales in comparison to this one.  In terms of cooking, it can either be separated into two bread pans (I usually freeze one, uncooked), or one bundt pan.  It is delicious eaten warm with strawberries and whipped cream.

Note:  eggs, butter, and cream cheese all need to be at room temp, so leave them on the counter for a bit.

Pound Cake
1 pkg. cream cheese
1-1/2 c. butter (yes, 3 whole cubes)
6 eggs
3 C. sugar
3 C. flour
2 t. vanilla

Cream together butter and cream cheese, beat in eggs, sugar, flour, and vanilla.  Bake at 325 for 1 hour and 15 min or until a knife comes out of the center clean.

The Ultimate Chocolate cake

This cake is divine. It has been tested by the most critical taste buds and passed the test.

1 cube butter

1 cup sugar

4 eggs

16 oz chocolate syrup

1 tbsp vanilla

1 cup flour

1 tsp instant coffee crystals

1. cream butter and sugar. Add eggs one at a time. Then add chocolate syrup and vanilla. Add the flour and coffee crystals--being careful not to overmix (will make cake tough).

2. Divide between two round cake pans. Bake at 325 for 25-30 minutes, or until tooth pick comes out clean. Let cakes cool.

Filling:

1 pkg frozen raspberries, thawed (discard excess juice) and smashed

1 8-oz pkg cream cheese

1/2 cup heavy whipping cream

1/4-1/2 cup powdered sugar

1 tsp vanilla

1. Combine cream cheese, powdered sugar and vanilla, beat until smooth. Beat cream until stiff. Fold in whipped cream to cream cheese until completely combine. May store in fridge until cake cooled.

2. Once cake is cooled, make a layer of raspberries on your bottom cake layer. Next, spread on your cream cheese/whipped cream topping evenly. Place the second cake on top, and place in fridge until cooled.

Frosting, chocolate genache:

8 oz good quality semi-sweet chocolate chips

1/2 cup heavy whipping cream.

1/4 tsp instant coffee crystals

1. Heat the cream in a pan until simmering. Pour over chocolate chips in a bowl. Let sit 5 minutes, then stir until completely combined, add coffee crystals. Let the frosting sit 15 minutes before frosting the cake.

Icing tips: Genache can be a little more tricky. It is essential your cake is properly cooled. Start on top and then frost sides. I place pieces of wax under the edges of the cake, and then remove them after I am done frosting. This keeps your plate clean. Is best served after a night in the fridge.

This cake is to die for.

Barefoot Contessa's Chocolate Cake/cupcakes

1 cup sugar

1 cup butter

4 eggs

1 tsp vanilla

1- 16 oz can of chocolate syrup

1 cup flour

Cream butter and sugar. Add eggs one at a time. Add chocolate syrup. Sift in flour.

This recipe can be used for cake or cupcakes. Note there is no leavening agent, so this will not rise much while cooking. Cook at 350 until done.  

I have not tested out this recipe, but may in the future. Ina also suggests adding 1/2 tsp of instant coffee mix to intensify the chocolate taste.

Mom's Cheesecake

I have sampled many cheesecakes in my life, but few compare to my Mom's. This recipe is restaurant worthy.
3 eggs
2/3 cup white sugar
2- 8 oz packages cream cheese, softened
2 tablespoons lemon juice
Combine ingredients, pour over baked crust and bake at 375 for 25-30 minutes
1 ½ cup sour cream
2 teaspoons vanilla
1/3 cup white sugar
pour over baked portion of cake and bake at 425 for 6 minutes

Crust:
1 ½ cup vanilla wafer crumbs
½ cube buttercinnamon
Combine ingredients, press in a spring-form pan and bake at 375 degrees for 10 minutes.
Cook cake on the counter for 1 hour, then refridgerate.