Apple Pie Cake

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On occasion you find a recipe that just looks sooo good that you can’t resist it. Apple Pie Cake is and was that recipe for me.
Apple Pie Cake 2
I saw it on Pinterest (but of course), and I knew I had to try it.

When I see a recipe, it usually gives me an idea to build from, but this cake I made almost exactly as the recipe stated.

The only differences were in the decorations. I did not even attempt the fancy lattice work that Olivia at Liv for Cake did. Her’s is perfect. Mine is nice….After looking at my pictures, which are good, but then going back and looking at Olivia’s ….yikes.


Apple Pie Cake 7

My main reason for making this cake besides how beautiful it is, is how delicious it sounded. Continue reading “Apple Pie Cake”

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Peach Almond Upside Down Cake

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August is National Peach Month. I’m a few days late, but Peach Almond Upside Down Cake is a delicious way to celebrate. I actually made this cake in August, so it’s all good!

Peach Almond Upside Down Cake 1

Researching peaches did give me information about peaches that I was not aware of. Did you know???


Peaches are from Florida and California, they are part of the rose family, along with plums, apricots, and almonds. I guess thats why peaches and almonds go together so well.

Peach Almond Upside Down Cake 8

They are all fuzzy, no fuzz, not a peach! There is a Peach Tower in South Carolina, a water tower in the shape of a peach.

They can reduce anxiety, peaches are called the fruit of calmness, who knew?

Peach Almond Upside Down Cake 4

Peaches are called stone fruit because of their hard pit. They are grown on grafted trees. Peach seeds do not bear fruit that is identical to their parent plants, so they are grown on grafted trees.

Peaches originally hail from China and came to the new world with Spanish Explorers.

Peach Almond Upside Down Cake 2

So, now that you know more than you ever wanted too about peaches, on to the recipe.

During peaches season I tend to gravitate towards crisps or cobblers, but I had been wanting a cake. A moist, delicious, cake.

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Almonds and peaches go together like a hand and a glove. A plan was well on it’s way.

The beautiful peach color of peaches begs for white cake. Now, normally I would have used my Best White Cake Ever recipe, but I was kind of in a hurry. Cake mix is easy and if you sparkle it up it tastes super.

Peach Almond Upside Down Cake 7

If you follow me you know my “thing” for bundt cakes. Its a relatively new obsession, which I indulge in as often as possible. Check our archives for all of the bundt recipes a What the Forks for Dinner?

As I stared at my pretty peaches, with visions of a bundt cake…..an upside down cake, of course.

I sliced two peaches, and diced one. The sliced peaches are placed on top of almonds covered with a brown sugar butter mixture.

Peach Almond Upside Down Cake 4

A white cake sparkled up with sour cream, almond extract, and diced peaches, poured over top and baked until a pick inserted comes out clean.

When flipped out onto a pretty serving plate, well all I can say is it stunning. The almonds, and peaches, have a beautiful glaze thats a touch crunchy over top of a beautiful pristine white cake.

No need for frosting, or any other decoration the Peach Almond Upside Down Cake stand on it’s own beauty.

Peach Almond Upside Down Cake 8

This cake keeps well if refrigerated, but it will not last long!!!!

Peach Almond Upside Down Cake
Serves: 12
 
Ingredients
  • 3 large ripe peaches, pitted and 2 cut into 8 slices and the remaining peach diced
  • ⅓ cup brown sugar
  • 4 Tbl. butter, melted
  • ⅓ cup sliced almonds
  • 1 white cake mix
  • 4 egg whites
  • ¾ cup sour cream
  • ¾ cup water
  • ¼ cup canola oil
  • ½ teaspoon almond extract
Instructions
  1. Combine the brown sugar and melted butter in a small sauce pan to dissolve the sugar.
  2. Coat a non-stick bundt pan with non stick cooking spray.
  3. Sprinkle almond in the bottom of the prepared bundt pan.
  4. Drizzle the brown sugar/butter mixture over almonds.
  5. Lay the peach slices in depressions on the bottom of the pan.
  6. Place cake mix in the bowl of a stand mixer.
  7. Add the egg whites, sour cream, water and oil.
  8. Starting on low speed and gradually increasing the speed. Mix for about 2-3 minutes into a thick fluffy consistency.Fold in the diced peaches.
  9. Pour batter carefully over peaches in the bundt pan. Place the pan on a cookie sheet. Bake in a preheated 350 oven about 50 minutes or until a wooden skewer comes out clean.
  10. Place on cooling rack for about 20-30 minutes. Gently dislodge around the perimeter of the cake using a knife or spatula. Place a cake plate on top and flip the cake out.
  11. If the peaches or any of the almonds ‘stick’ simply remove from the bottom of the pan and place atop the cake where they came out of.
  12. This cake keeps well for several days when refrigerated.

 

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Pina Colada Parfait

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Looking for a cool make ahead, summer dessert? Look no further… Pina Colada Parfait !
Pina Colada Parfait

Nothing beats a fresh pineapple. Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart. Any tropical recipe seems to scream pineapple. Pineapple can go from Savory to sweet with ease. Plus they are super healthy.

Pick a pineapple that is heavy for it’s size, with no soft spots or bruises. If the “eyes” are too dark it may be over ripe. Pineapples stop ripening once they are picked, so pick one that has a sweet smell at the stem end. You can keep pineapple on the counter for a few days…it won’t get any sweeter, but it will get softer and juicier.


Pina Colada Parfait

I crushed my pineapple in the food processor for this recipe. Mine was really juicy and sweet…..yum.

Blending the crushed pineapple with a coconut instant pudding added to the tropical flavor. Make sure to blend the pudding well so you don’t have any dry powder in a bite. A little whipped topping and you have a tropical parfait filling.

Pina Colada Parfait

Now for the crunchy stuff…… I adore coconut macaroon cookies. Sweet, chewy, moist….my mouth is watering just talking about them.

So, I figured they would be and added bonus to the parfaits. Instead of making cookies, I spread the mixture on a parchment lined cookie sheet and baked until still chewy, but with lots of crunch bits.

Parfaits should be kinda fancy, but I made these for a cook out and glass and outdoors do not mix. The Dollar Store to the rescue. They have lots of plastic fancy pants glasses. I chose champagne flutes…..more layers. You could also make this recipe into a trifle if you wanted……good idea for next time!!

Pina Colada Parfait

Place the parfait mixture into a large ziplock bag and snip off the tip. This lets you squeeze the mixture into the glasses with out getting to much on the sides…..gives you nice neat layers.

Alternate layers of the pineapple mixture and the macaroons until the glass it full. Top with whipped topping and garnish with a wedge of pineapple, and a maraschino cherry. Add a little of the macaroon if you desired.

Pina Colada Parfait

These beauties can be made ahead and stored in the frig until you are ready for dessert.
For a tropical dessert that is sure to get rave reviews try Pina Colada Parfait.

Pina Colada Parfait
Author: 
Serves: 6
 
Ingredients
  • 1 fresh pineapple, peeled, cored, and chunked
  • 1 package (3.4 oz.) Coconut Flavor Instant Pudding
  • 1 cup thawed Whipped Topping
  • ⅓ cup flour
  • 3 cups shredded sweetened coconut
  • ½ cup slivered almonds
  • ¼ teaspoon salt
  • ½ can (7 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Pineapple wedge, whipped topping, and maraschino cherry for garnish.
Instructions
  1. In a food processor pluse chunks of pineapple to crush.
  2. Mix crushed pineapple and dry pudding mix until well blended. Fold in whipped topping and refrigerate until ready to use.
  3. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  4. Combine all ingredients in a large bowl & stir well until fully combined
  5. Spread macaroon mixture over parchment paper into an even layer
  6. Bake 8 minutes,stir mixture and return to oven for an additional 8 minutes
  7. or until starting to turn brown
  8. Cool on baking sheet.
  9. To assemble parfaits use decorative glass or plastic glasses that have some depth. I used champagne glasses I purchased at the Dollar store.
  10. Place pineapple mixture in a large plastic ziplock bag and snip off a corner. This makes filling the glasses easier and neater. Squeeze a dollop of the pineapple mixture in the bottom of a glass. Top with macaroon mixture.
  11. Repeat layer until the glass is full. Top with whipped topping, a decorative slice of pineapple, some of the macaroon mixture and a cherry. Refrigerate until ready to eat.

 

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