SUNNY'S EASY APFELKUCHEN
Provided by Sunny Anderson
Categories dessert
Time 2h35m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- For the apples: Add the lemon juice and 2 cups of water to a large bowl and stir. Add the apple wedges. Set aside.
- For the batter: Add the cake mix to a large bowl. Whisk together the cider, sour cream and eggs in a separate bowl. Add the wet ingredients to the cake mix and stir until combined.
- For the streusel: Add the brown sugar, flour and cinnamon sugar to a large bowl. Stir to combine. Using a box grater, shred the chilled butter into the bowl. Use a pastry cutter or fork to mix and toss the mixture until crumbly. Place back in the refrigerator if needed while preparing to bake.
- To assemble: Spray the bottoms and sides of a 9-inch springform cake pan with cooking spray. Place a circle of parchment paper on the bottom and spray again. Pour half of the cake batter in the pan. Sprinkle the top with half of the streusel mixture, then add half of the apple slices in a circular fanning pattern. Repeat the layers and dust the top with cinnamon sugar.
- Bake until a wooden skewer inserted in the center of the cake comes out clean, 1 hour 30 minutes to 1 hour 45 minutes. Cool on a rack for 30 minutes before releasing the spring form.
- For serving: Serve the cake slices with Sunny's Bourbon Whipped Cream.
- In a large bowl, whisk the heavy cream until light and soft. Add the bourbon and granulated sugar and continue to whisk until soft, lazy peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.
LAZY DAISY CAKE
We couldn't wait until Mom sliced this old-fashioned cake with its caramel-like frosting, loaded with chewy coconut. Even after one of Mom's delicious meals, one piece of this cake wasn't enough. -Darlis Wilfer, Phelps, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes.
Nutrition Facts : Calories 343 calories, Fat 15g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 244mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
MOIST LAZY DAISY CAKE
We always called this Mama's "never fail" recipe. I guess the same holds true for me, since I've entered this lazy daisy cake in contests and won with it. This tasty dessert is popular in our family, and it always brings back fond memories of Mama. -Carrie Bartlett, Gallatin, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake until cake tests done, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.
Nutrition Facts : Calories 405 calories, Fat 18g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 277mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.
DAISY CAKE
Spring has sprung with this showstopper of a cake. The outside is a ring of cupcakes that little hands can grab, and the inside is cake reserved for the grown-ups to slice.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 18 servings
Number Of Ingredients 8
Steps:
- For the cake: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 14 muffin cups with cupcake liners. Grease the bottom and sides of an 8-inch round cake pan.
- Prepare the cake batter according to the package instructions. Fill the prepared muffin cups halfway full with batter. Scrape the remaining batter (about 2 1/2 cups) into the prepared cake pan.
- Bake the cupcakes and cake, rotating the pans halfway through, until a toothpick inserted into the center of the cupcakes and cake comes out clean, 18 to 20 minutes for the cupcakes and 23 to 28 minutes for the cake. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
- For the frosting: Meanwhile, combine the butter, confectioners' sugar, milk, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium-high and mix until smooth.
- Transfer 3 cups of the frosting to a large pastry bag fitted with a 1/4-inch plain round tip (number 803).
- Transfer 1 cup of the frosting to a small bowl and tint with the golden yellow gel food coloring. Scrape the yellow frosting into a small pastry bag fitted with a 3/8-inch plain round tip (number 804).
- Cover the remaining frosting (about 2 cups) with plastic and reserve for frosting the cake.
- To assemble: Place the cake layer upside down on an extra-large cutting board or platter (at least 18-by-14-inches). Arrange the cupcakes in their liners around the cake to create a daisy shape. Pipe a border of the white frosting along the edges of the daisy. Using a small offset spatula, spread the reserved white frosting evenly inside the border to frost the top of the cake and bring the cupcakes and cake together into one cake.
- Gently invert a small bowl (with a diameter of about 3 1/2-inches) in the center of the cake to lightly indent a circle. Remove the bowl. Using the indented circle as a guideline, pipe small dollops of the yellow frosting with peaks to fill in the circle.
- Pipe a border of white frosting along the edge of each petal to define their shapes. To serve, remove the cupcakes and slice the cake.
SUNNY DAISY CAKE
A simple yellow cake that Mom made for years. I ran across her hand written recipe recently. This is delicious with a simple buttercream frosting.
Provided by CAMom49
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat oleo with vanilla extract.
- Sift flour, sugar, baking powder and salt together.
- Add flour/sugar mix to the oleo mixture.
- Add milk. Beat 2 minutes at medium speed.
- Add eggs. Beat mixture 2 minutes longer.
- Pour batter into 2 greased/floured 9" layer pans.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 328.7, Fat 12.7, SaturatedFat 2.9, Cholesterol 71.6, Sodium 387.7, Carbohydrate 48.8, Fiber 0.5, Sugar 25.2, Protein 5.2
SUNSHINE CAKE
This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla.
Provided by Helga
Categories Desserts Cakes Sponge Cake Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Separate eggs. Sift the flour, baking powder, and salt together three times.
- In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
- Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 21.4 g, Cholesterol 66.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 160.7 mg, Sugar 14.5 g
DAISY CAKE
Good for beginners, the piped buttercream daisy decoration on this cake requires only two pastry tips and no complicated curves. Scoring the cake first gives it graphic appeal and makes it easy to space the flowers evenly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 two-layer nine-inch round cake
Number Of Ingredients 4
Steps:
- Trim the top of the cake with a long serrated knife to make the surface level. Using a ruler as a guide, insert toothpicks or wooden skewers into the sides of the cake at 2-inch intervals to mark two equal layers. Rest the serrated knife on the toothpicks, and halve the cake horizontally using a sawing motion. Carefully slide the top cake layer onto a cardboard round, and set it aside.
- With a small offset spatula, spread top of bottom layer with 1 1/4 cups frosting; carefully slide the second cake layer back on top of the first layer.
- Fit a pastry bag with a coupler, and fill with frosting (for petals); set aside. Tint 3/4 cup of remaining frosting dark green (for leaves and stems) and 1/3 cup frosting bright yellow (for dots); set aside. Tint 4 cups frosting chartreuse (for base coat) by mixing leaf green, lemon yellow, and a touch of egg yellow.
- Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups chartreuse frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
- With a large offset spatula, spread about 2 more cups chartreuse frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator; chill until second coat is firm, about 15 minutes.
- Lightly score surface of cake with a knife to mark 8 wedges, wiping knife clean after making each mark.
- Decorate cake: Using green frosting and the #3 tip, pipe a slightly curved line for the stem. The daisy's petals are made with the #352 leaf tip. Using white frosting and holding the bag with the tip's pointed end facing up, apply pressure and pull out straight from the stem; release pressure and pull upward to finish each petal. Repeat, for twelve or more petals, wiping off the tip between strokes if necessary. Switch to yellow frosting and the #3 tip. Holding the bag at a 90 degree angle to the cake, make a mound of tiny dots in the center. Finally, with green frosting and the #352 leaf tip, pipe a small leaf originating at the base of the stem (using the same technique described for the petals).
- Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into wedges: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.
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