By Lauren Chattman
Few issues are as gratifying as a candy snack that's mouthwateringly wet. So pass the cookie jar and head for the cake keeper. In Cake Keeper truffles, Lauren Chattman, the writer of Dessert convey, offers easy and scrumptious recipes that withstand daily consuming. made of basically the main healthy constituents, Lauren's heavenly creations contain Espresso-Hazelnut Bundt Cake, Banana and Bittersweet Chocolate Cake, Citrus Pound Cake, Raspberry Yellow Cake Squares, and Mississippi dust Cake. Designed with the busy baker in brain, this intoxicating cookbook exhibits the best way to make long-lasting truffles like mother used to, in much much less time.
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Extra resources for Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let the cake cool in the pan for 10 minutes, invert it onto a wire rack, and cool completely. Dust heavily with powdered sugar, cut into 9 squares, and serve. 7. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days. 30 cake keeper cakes snacking cakes 31 Serves 9 1 cup sour cream, room temperature 4 large eggs, room temperature 1 teaspoon pure vanilla extract 21⁄4 cups cake flour 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 4 tablespoons (1⁄2 stick) unsalted butter, softened 11⁄4 cups sugar 2 teaspoons finely grated lemon zest 1⁄4 cup fresh lemon juice Confectioners’ sugar for dusting Sour Cream and Lemon Cake THIS COMBINATION MIGHT SOUND mouth-puckering, but the acidity in the sour cream and lemon cuts the buttery richness of this cake so the balance is just right.
6. Holding the pan and a plate together firmly with oven mitts, immediately invert the hot cake onto the plate. If necessary, replace any fruit stuck to the bottom of the pan. Let the cake cool for 20 minutes and serve warm, or serve at room temperature. 7. Store uneaten cake in a cake keeper at room temperature, or wrap loosely in plastic and store at room temperature for up to 2 days. round cakes 57 Serves 8 For the topping 1⁄2 cup (1 stick) unsalted butter 3⁄4 cup packed light brown sugar 3 ripe bananas, peeled and cut into 1⁄4-inchthick slices Chocolate-Caramel-Banana Upside-Down Cake There’s no better topping for a dark chocolate cake than sweet bananas and gooey caramel.
38 cake keeper cakes Serves 9 3⁄4 World’s Quickest Yeasted Coffee Cake I ADORE THIS RECIPE, adapted from one on the back of a Fleischmann’s® yeast package. Not only is it wholesome and delicious, warm from the oven on a weekend morning, but it is amazingly, magically quick to make. Instead of letting the yeasted dough rise slowly on the countertop, you place the just-mixed dough in the pan with its topping, and then turn the oven on. The dough rises as the oven heats, and then bakes in just a few minutes more.
Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats by Lauren Chattman