Strawberry yogurt cake

YUM!! This is a great dessert or a brunch/breakfast addition.  I was unsure how the strawberries would cook but they were fantastic!

~Recipe~
1 c softened butter
2 c sugar
3 eggs
3 Tbsp lemon juice, divided
zest of 1 lemon
2 1/2 c flour, divided
1/2 tsp baking soda
1/2 tsp salt
8 ounces plain or vanilla Greek yogurt. I used vanilla
12 ounces strawberries, diced
1 cup powdered sugar

Oven preheated to 375 degrees
Prepare a bundt cake pan
Sift the flour, salt and baking soda together. Add the lemon zest ad mix well. Cream the butter and sugar until light and fluffy.  Beat eggs in 1 at a time. Stir 1 Tbsp of the lemon juice in. Alternate adding the flour and yogurt, beating until they are just mixed.  Toss the strawberries with the remaining 1/4 c of the flour.  Mix carefully into the batter.  Pour the batter into the prepared pan and bake for about 60 minutes. Allow to cool for 20 minutes in the pan.  Finish cooling on a wire rack.  Once the cake is cooled whisk the 2 Tbsp lemon juice with 1 cup powdered sugar to make a drizzle. Pour over the cooled cake. YUM! ENjoy~

Egg Nog Bundt Cake

I do not care for egg nog...BUT I DO like nutmeg, so I thought I would give this easy recipe a try. Everyone agreed that is was good,  I will be making another recipe this weekend to see if that one is better then I will decide what to make for the neighbors for Christmas.

~Recipe~

1 butter yellow cake mix
4 Tbsp melted butter
1 1/2 cups eggnog
2 large eggs
1/4-1/2 cup milk
1 tsp rum extract
1/4 tsp nutmeg

Glaze~
2 c powdered sugar
2 Tbsp melted butter
3 Tbsp eggnog
1 tsp vanilla
dash nutmeg

In a large bowl, add the cake mix, eggnog, milk, eggs, rum extract, nutmeg and melted butter.  Mix all together on low for 30 seconds and then again on high for 2 minutes.  Pour batter into a greased and floured bundt pan or a large loaf pan.  Bake at 350 degrees for 30-40 minutes, or until the cake tester comes out clean.  Remove the cake form the pan after sitting for 10 minutes, cool completely.  For the glaze , whisk all the ingredients together and drizzle over the cake or loaf.  LEt the glaze dry completely before cutting. Enjoy~

Blueberry Banana Cake with Lemon Cream Frosting

I made this cake for dessert and I think it would be a better breakfast cake.  It is packed with heaviness and flavor and oh.so.yummy. I will definitely make this again but for a brunch or a snack cake, I think.

~Recipe~
3/4 cup unsalted butter, room temp
1 cup white sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
1 1/2 cup mashed bananas(I used 3 bananas)
3 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 lemon juiced and reserve the zest for the frosting
1 1/2 cups milk
2 cups blueberries, washed
extra blueberries and sliced almonds for garnish

*Frosting*
1/2 cup butter room temp
1 8 ounce pkg cream cheese, room temp
1 tsp vanilla
pinch of salt a
3 cups powdered sugar

Preheat oven to 325 degrees.  Line a 9x13 inch pan with parchment paper, with enough that hangs over the ends for easy removal.**I don't see the point in this.  I will keep it in the pan next time** Grease pan lightly.  In a mixing bowl cream butter and sugars.  Blend in eggs 1 at a time and ship until creamy.  Add vanilla and bananas and mix until creamy.  Add four, baking soda and salt.  Stir the mixture until just combines, not over mixing at this stage.  In a large measuring cup mix the milk with the lemon juice**remember keep the zest for the frosting**.  Slowly pour the milk into the batter as the mixer is running and mix until well incorporated.  Fold in the blueberries.  Spread batter into prepared pan.  Bake for 75 minutes or until tester comes out clean. I checked mine starting at 60 minutes. Remove from oven and let cool for 10-15 minutes.  Lift the cake out of pan using parchment paper ends and cool on a rack.
For the frosting* whip the butter and cream cheese together until very smooth.  Beat in vanilla.  Add the powdered sugar and lemon zest and salt.  Beat on low until well combined and then on high until frosting is very smooth,  Spread on cooled cake and garnish with blueberries and almonds. The frosting is such a great recipe, I can see using in on much more than just this cake! Enjoy~

Banana Crumb Cake

Love coconut.  Love bananas.  Thought this would be a yummy hit.  I thought it was too heavy.  It was a good breakfast cake but not a snack cake, in our house. It gave 1/2 to the neighbors and they said they looked it.  It needed vanilla ice cream if you were using it as a dessert.

~Recipe~
2 cups sugar
1 cup coconut milk
2 cups flour
3 tsp baking powder
1 stick butter
2 eggs
3 ripe bananas
1 tsp vanilla

*Topping*
1/2 cup butter
1 cup packed brown sugar
1 cup flour

Spray a 9 x 13 pan.  Add bananas and sugar to a mixing bowl and beat until bananas are liquid.  Add butter and mix until creamed.  Add all other ingredients and blend well.  In a medium bowl place all topping ingredients and cit together with a fork until blended.  Pour 1/2 batter in the bottom of the prepared pan and top with 1/2 crumb mixture...pour remaining batter and top with remaining topping.  Bake at 350 degrees for 45 minutes to 1 hour. Enjoy~