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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...
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Caramel Apple Bundt Cake

Apple season is upon us and I can't think of a better way to celebrate than with apple cake!





Caramel Apple Bundt Cake
Original recipe by Cooking with Ruthie
Makes 12-16 servings

Ingredients
For the Cake
  • 3 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 cups unflavoured oil
  • 3 large eggs
  • 2 teaspoons vanilla
  • 3 1/2 cups (approx. 3 large) peeled & chopped Granny Smith apples
  • 1 cup chopped walnuts, plus more for garnish if desired
For the Frosting
  • 1/2 cup light brown sugar, packed
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup sifted confectioners' sugar
Directions
  1. Preheat oven to 325F. Grease and flour a bundt pan.
  2. To make the cake; combine flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
  3. Place the sugar, brown sugar, and oil in the bowl and beat on medium speed until the mixture becomes fluffy.
  4. Beat in the eggs, one at a time.
  5. Add the vanilla.
  6. Stir in the flour mixture just until combined.
  7. Fold in the apples and nuts, then transfer the batter to the prepared pan. The batter will be quite thick so spread it around evenly with the back of a spoon.
  8. Bake on the middle rack for about 1 hour and 15 minutes, or until a tester comes out clean.
  9. Allow the cake to cool for at least 30 minutes before turning out onto a serving dish.
  10. To make the frosting; place the brown sugar, butter, and milk in a pot and bring to a simmer over medium heat. Remove from heat and stir in the vanilla.
  11. Allow the mixture to cool and then stir in the confectioners' sugar until you reach a consistency that you can spoon over the cake. Add a bit more milk if you want a thinner frosting.
  12. Spoon the frosting over the cake and allow to run down the sides. Sprinkle with chopped nuts.
Tips:
  • I froze half of this cake. Slice it and then wrap it up or keep it in an airtight container. Thaw for 20 minutes before consuming.

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