Great Grannys Banana cake Romney cookbook

 use 9 '' pans bake 350 degrees for 45 min. check it

Lemon Cake loaf

 

delicious Camillia Groberg made with chicken salad and pretzel rolls for Salad Club lunch June 2026.  Winner recipe and easy!

Texas Sheet Cake

 it's a sin I don't have this blog posted.  From Aunt Shell custom cookbook for me.

Enjoy - A quick fast easy fam fav.  I've frozen and pulled out for easy no fuss dessert later on.

Angel Food Cake

 Liz made this and I was in heaven.  The store bought are too chewy, and if egg prices were cheaper I'd make this more often.  Yes you need to buy this pan... linked one here

Liz made with a hand mixer and was more whippy

 but thinks using in your Bocsh for the first time to get the stiff peaks right is a good idea too ~

Love the title Foolproof Angel Food cake!

St. Patricks Day cupcakes March fun

 

enjoy

Recipe here:

Danish Cake or Cinnamon Sugar Bundt

 

This cake has a sweet history. As Matt and I moved away from our basement apartment on Gunderson Lane in Holliday Utah in Nov. 2012, pregnant with Hailey Cowan and moving to Farmington Utah 

for our 1st home purchase our neighbors Jen Goldsberry handed us this warm cake as we were literally pulling away.

It was so heart felt and now I try and make this when friends of ours move away from the area and pass on her sweet tradition.

My kids love this cake, easy to make, simple, delicous and easy to travel, freeze or use the day after as a delicious breakfast treat option.

Hailey requested for her 12th birthday treat 

pic below 3.18.25  Hailey's birthday

1 box yellow cake mix

1 large package vanilla instant pudding

8 oz. sour cream

1 tsp.almond extract

4 eggs

3/4 cup oil

cinnamon sugar (we keep ours in a contact shaker jar)

Heavily spray bundt pan with non-stick spray then coat or sprinkle with cinnamon sugar.

In a seperate bowl, combine all 6 main ingredients

Pour into bundt pan and bake for 40-45 minutes at 325 degrees

Turn onto plate and sprinkle with more cinnamon sugar.

thanks Jen Goldsberry - your continuous love and service and spread on today

Sourdough Carrot Cake

 

Food Nanny page: 151 

makes 1 double layer cake or 1 bundt cake

This was DELICIOUS and even a contender for DV carrot cake -   YUM YUM

Cake:

2 cups White Kamut flour or 2 1/4 cups organic all purpose flour

2 tsp. cinnamon

1 1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. French gray coarse salt

2 cups sugar

1 1/4 cups oil

4 eggs

3/4 cup discard

4 cups carrots (4-5 large carrots peeled and grated)

1 cup coconut

Icing:

3 cups powdered sugar

1 (8 ounce) package cream cheese  room temp

5 Tbsp butter

1 tsp vanilla

1 tsp almond extract

1) Preheat the oven to 350 F. and grease two 9'' cake pans (I use parchment too)

2)Mix flour, cinnamon, baking powder, baking soda, and salt in a bowl

3) In a large bowl with an electric mixer or dough hook beat sugar, oil, eggs, and discard until well blended.  Mix in dry ingredients just until blended.  Fold in carrots and coconut.  Divide evenly into prepared pans.

4) Bake for 30-40 min. until a toothpick comes out clean.

5) Cool on racks for 10 min. before removing from pans.  Cool completely before adding icing.

6) Prepare icing by blending all ingredients until smooth enough to spread.  Avoid over mixing

7) To frost the cake place a layer on a plate and spread with half the icing.  Place the second layer on top and continue spreading the rest of the frosting to cover the cake.

Optional: place the cake in the freezer until ready to frost.  Leftover cake can be frozen with the icing on.  The cake can also be made in a bundt pan, or into mini cupcakes.  Bake bundt cake for approximately 40 min. and mini muffins for 15 min.

Pumpkin Sourdough discard cupcakes

 

SOURDOUGH PUMPKIN CUPCAKES - Food Nanny

 For the Love of SourDough pg. 159

Makes 24 cupcakes

tip can do with out frosting for a delicious muffin

Cupcakes:

1/2 cup oil

1 3/4 cup brown sugar

4 eggs

2 tsp. vanilla

2 cups pumpkin puree (I double and use a large can)

1 cup sourdough discard

2 cups White Kamut flour or 2 1/4 cup organic all purpose flour

1 tsp. baking soda

1 1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

1 tsp. French gray salt

Cinnamon Buttercream Icing: (yumminess)

1 cup salted butter

3 tsp. vanilla

4 cups icing sugar

4-5 Tbsp. heavy cream

1/2 tsp. cinnamon

1) Stir together oil and sugar with a dough hook or spoon until well combined.  Add the eggs and vanilla. Mix well.

2) Add pumpkin puree and discard.  Mix in fully.

3). Combine all the dry ingredients.  Add to the wet ingredients and stir together using an electric mixer, dough hook or spoon.

4) Preheat oven to 350 F.

5) Spoon the batter into the lined cupcake tins.

6) Bake for 15-20 minutes.  

(my bake time closer to 20  ((longer)) I do deep disk Kouign Amann pans nearly double the size)

7) Using a handheld beater, whip the icing ingredients until combined.  Spread icing over cupcakes once completely cooled.  (I love how this frosting makes a lot and is adequate as is!)

My fam and I loved these.  My sis "Heather I'd pay $5/each for one of these"  I would agree - certainly great.

fancier if you cut parchment sheets as liners  - I've also seen how you can buy them here as well: 

Pecan Praline Sourdough Pumpkin Bundt Cake

 

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

Pecan Praline Topping:

• 1/4 cup salted butter, melted
• 1 cup chopped pecans
• 1/3 cup brown sugar
• 1 tbsp maple syrup
• 1/2 tsp cinnamon

Sourdough Pumpkin Bundt Cake:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• Optional: 2 1/2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup salted butter, at room temperature
• 1/2 cup olive oil
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 3 eggs, at room temperature
• 15 oz can pumpkin puree
• 1/2 cup sourdough discard (sub: greek yogurt)
• 2 tsp vanilla extract

Cream Cheese Glaze:

• 6 oz cream cheese, softened
• 3 tbsp milk
• 1/2 tsp vanilla extract
• 1 1/2 cups powdered sugar

Instructions

Preheat the oven and prepare the pan:

1. Preheat the oven to 350F. Grease a 12-cup bundt pan generously with butter, and then dust with flour. This is ESSENTIAL to ensure that the pecan topping doesn’t stick!

Prepare pecan praline topping:

1. In a medium bowl, combine the melted butter, chopped pecans, brown sugar, maple syrup, and cinnamon. Pour evenly into the bottom of the prepared bundt pan and set aside.

Make the rest of the cake:

1. In a large bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside.
2. In a separate large bowl, beat together the butter, olive oil, and both sugars until combined and fluffy.
3. Add in the eggs, and whisk/beat until combined.
4. Then, add in the pumpkin puree, sourdough discard, and vanilla. Whisk/beat until combined, scraping the sides of the bowl as needed.
5. Add the dry ingredient mixture to the wet, and use a wooden spoon or spatula to mix until just combined, being careful not to over-mix.
6. Scoop or pour the batter into the prepared bundt pan, and spread into an even layer.
7. Bake at 350F for 40 minutes, until a toothpick inserted into the middle comes out clean or with a few moist crumbs. (check your oven around this time if you need 10 min. more or it's good... depending on your preheat settings)
8. Allow to cool for 10-15 minutes, the run a knife along the edges and gently invert onto a wire cooling rack.

Make the cream cheese glaze, top, and serve:

1. While cooling, beat together the ingredients for the cream cheese glaze in a medium bowl.
2. Once cooled, top with the cream cheese glaze. Slice and serve.
3. Enjoy!

I loved even better the next day.  I doubled as I have 2 bundt pans and love pumpkin and had a ton of leftover Sourdough discard and love using that up - makes things amazing!

recipe from here:

Choc. bundt cake with mini choc chips

 

fancy - easy - and love the dusting of powdered sugar on top!

Ingredients

 

• 1 (15.25 ounce) box Devil’s Food chocolate cake mix (or sub with MILK CHOC. cake mix)
• 1 cup (8 ounces) sour cream, at room temperature
• 1 (3.9 ounce) box instant chocolate pudding mix (just the dry mix)
• ½ cup water
• ½ cup vegetable oil
• 4 large eggs, at room temperature
• 1 ½ cups miniature chocolate chips
• Powdered sugar, for dusting

Instructions

• Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
• In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
• Use a wooden spoon or a spatula to gently fold in the chocolate chips.
• Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
• Bake for 50 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
• Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
• Once cake is completely cool, dust with powdered sugar.

Notes

• Grease the Bundt pan really well by coating with butter and then dusting with flour. Alternatively, you can use a cooking spray that's specifically made for baking (like this one). These options will ensure that your cake pops right out of the pan when it's done!
• Let the sour cream and eggs come to room temperature. They will mix smoother into your cake batter.
• Use full-fat sour cream for the best flavor and texture.
• Do not over-bake the cake or it can become dry. Start checking for doneness by the 50-minute mark, since total baking times will vary depending on your personal oven and the type and color of Bundt pan that you use.
• Don't leave the cake in the pan for too long after baking -- about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
• The cake gets better as it sits, so this is a nice dessert option to prepare the day before you plan to serve it. Wait to dust with powdered sugar until right before serving.
• Loaf Cakes: If you don't have a Bundt pan, you can bake this cake in two loaf pans. The cooking time will be about the same or slightly shorter, typically 45-50 minutes in a 350°F oven.
• If you don't have a box of Devil's Food cake mix, use a box of regular chocolate cake mix.
• Substitute brewed coffee for the water. Coffee enhances the chocolate flavor in the cake.
• Use regular chocolate chips (milk chocolate, dark chocolate, semi-sweet, or white chocolate) in lieu of the mini chocolate chips.
• Finish with vanilla glaze or chocolate ganache instead of the powdered sugar. You can also omit the powdered sugar and eat the cake without any decoration or topping -- it's delicious either way!

Nutrition

Serving: 1sliceCalories: 463kcalCarbohydrates: 54.8gProtein: 4.4gFat: 26gSaturated Fat: 10.8gCholesterol: 70.4mgSodium: 585.5mgFiber: 0.8gSugar: 38.5g

website: https://www.theseasonedmom.com/triple-chocolate-cake/

Oatmeal Cake

 A fav of mine in the fall time or any time really.  Everyone raves about it and has some sort of nostalgic vibe with it.  It's a yummy oatmeal cinnamon base, with the frosting of a German Choc. topping that is crunchy and delicious.  I got this from my custom wedding cookbook from my Aunt Michelle Bohling and is a fav. cookbook of mine to this day with her fav custom delicious recipes!

Cake:

1.5 cups boiling water

1/2 cup butter (1 stick)

1 1/4 cups oatmeal 

(I've always used old fashioned oats, but I don't think it matters)

1 1/4 cups flour

1 cup sugar

1 cup firmly packed brown sugar

2 eggs

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

Frosting:

1/4 cup brown sugar firmly packed

1/3 cup butter

1/4 cup evaporated milk

1 cup coconut

1 cup walnuts chopped (use a blender or Cuisinart on pulse)

Directions:

Pour boiling water over butter and oatmeal and let it stand 20 min. (Yes really time this, too little or too much time can affect your end results)... Add remaining ingredients and mix well.  Pour into a greased and floured 9 x 13'' pan.

Bake 350 for 35 minutes  (side note 22 min. if using convection)

To make frosting, heat and mix ingredients until butter melts.

Spread on a hot cake.

Place under broiler until golden brown.

 

My daughter Hailey came to me and asked "What is Pound Cake?"  I had to remedy this as it's one of my most favorite cakes ever.  Plain simple, moist, dense, and cake at it's finest if you ask me.  It pairs well with anything, and I love for breakfast the next morning.  I went to my recipe binder and pulled out this gem from Taste of Home magazine Feb/March 2015 issue and loved the past 8 years. . .

https://www.tasteofhome.com/recipes/7up-pound-cake/

7UP Pound Cake

TOTAL TIME: Prep: 25 min. Bake: 65 min. + coolingYIELD: 16 servings.

My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California

Ingredients

• 1-1/2 cups butter, softened
• 3 cups sugar
• 5 large eggs, room temperature
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 3/4 cup 7UP soda
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 1 tablespoon lemon or lime juice
• 1 to 2 tablespoons 7UP soda
• 1/2 teaspoon grated lemon or lime zest, optional

Directions

• 1. Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan.
• 2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition.
• 3. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely. (If you put the glaze on faster it's looks more donut glazey so your choice on glaze preferences.... If you let the cake cool it looks more white and noticeable)
• 4. For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.

Raspberry Shortcakes

 

Um, this was amazing and I've saved this recipe since 2012 and finally made TONIGHT.  It is a must try and Matt/I may have eatten a few...  The cream/buttermilk in the shortcakes make them perfection and the sweetness of the raspberries is a nice touch.  We simply used spray cream inside and my kids ate a bunch of raspberries for dinner so we even topped with cream/ and a single raspberry and they were amazing.

The only sanding sugar I had was red and it was delicious.  I see this being amazing for a 4th of July treat with red/white/blue feel.  Amazing summer time treat on a day with 100 degree weather.

Banana Bars - Madeitateitlovedit

These were the best one Sunday afternoon.  Now a new staple and makes a lot.

How to make the BEST Banana Bars

Ingredients

·         1/2 cup butter

·         2 eggs

·         1 teaspoon vanilla

·         1 teaspoon baking soda

·         2 cups flour

·         1 cup sour cream

·         1 1/2 cups sugar

·         1/4 teaspoon salt

·         2 medium ripe bananas, mashed (I used previously frozen brown bananas)

Steps to Make Banana Bars

1.       Cream butter and sugar.

2.       Add eggs, sour cream, and vanilla.

3.       Combine dry ingredients in separate bowl and gradually add in to creamed mixture.

4.       Add in the mashed bananas and stir. Then Spread evenly in a greased cookie sheet.

5.       Bake at 350 degrees for 20-25 minutes (or until lightly brown and when you stick a knife in only a little is left on it)

6.      

        Frost when cool. Store in fridge.

Ingredients for Cream Cheese Frosting:

·         8 ounces cream cheese

·         2 teaspoons vanilla

·         1/2 cup butter softened

·         3 3/4- 4 cups powdered sugar

https://madeitateitlovedit.com/2012/05/frosted-banana-bars/