Banana Pudding Cake

Have you ever had an epiphany? Not just a regular old idea, but something that will change the world as you know it? Well, maybe just the baking world (feeling slightly dramatic today). When I was thinking about what dessert to make for Easter that would blow my family away and also please all you blog readers, I had an epiphany. I wanted something fruity and springy (is that a word?) since it was for Easter, but also modern and new. I like to make layered cakes for holidays, they normally look a little bit fancier, so I began to brainstorm. What layered cake can I make that I’ve never eaten or seen before? One that is just a beautiful as it is tasty? Something creative but still tied to my southern roots? Hmmmm….

BANANA PUDDING CAKE. Epiphany.

Everything that is classic, rich, and bananay (making up lots of words today) about banana pudding, plus everything beautiful, dense, and moist about a layered cake all combined to make the most decadent and delicious dessert you will ever eat. All drama aside, this is the best dessert I have ever made in my opinion. EVER. And I have made a lotttttt of desserts. The cake layers are a perfect balance between insanely dense, yet somehow wonderfully light. The pudding is thick and rich, but airy at the same time. And the wafers and bananas give it that traditional touch that lets you know this cake is all about traditional banana pudding. Its is the perfect dessert because it the so well balance. Sweet but not too sweet, rich but light, modern but traditional. It is pure perfection and I wish I was eating a piece right now.

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It all starts with bananas. Duh.

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To balance out the flavors in the cake, mash the bananas with some lemon juice. Set this aside for later.

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Pudding time! I know what you’re thinking… Instant pudding mix? Really?

YES! But trust me, it gets better. Stay will me.

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Sweetened condensed milk + cream cheese beaten together and mixed with the pudding takes it to the next level.

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Fold in cool whip and it is absolutely out of the world. Told you we would doctor up that instant pudding mix!

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Most of the sweetness comes from the white sugar, but there is also some brown sugar in the recipe (that I forgot to picture) that helps moisten the cake.

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I love the way butter and sugar look all whipped together. I also love the way it tastes… Probably a little too much.

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Gotta have eggs!

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Flour first. Alternate the flour and milk, starting with flour. This will produce a smooth cake batter like in the picture above.

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Milk second. The milk thins the batter and moistens the final baked product.

Left: What the batter looks like after you mix in milk – grainy and loose.

Right: What the batter looks like after you mix in the flour – smooth and intact.

This is why you always start and end with flour!

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Finally time for the star of the show… Bananas!

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Add some vanilla (not pictured, sorry I’m slacking) and your batter is complete!

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I’m not kidding, this cake makes me speechless every single time. And I am not even a huge banana fan! It is so flavorful, so moist, so dense, so PERFECT.

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Time to start layering! I love this part!

  1. Cake
  2. Pudding
  3. Vanilla Wafers
  4. Banana slices
  5. Repeat!

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Beautyyyyyyful.

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This step is important. Put a layer of pudding on the bottom of the top layer. It keeps it from sliding around.

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Wha-la! All done! I tried to make this cake 3 layers it is was just so heavy it fell apart. But I’m totally okay with that because I got to eat the third layer… HA! So, learn from my mistakes, don’t try to do 3 layers.

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I just adore this cake. I’m not sure what else I can even say about it. Dare I say this is my new favorite dessert…? I’m sorry chocolate and peanut butter. Banana just took over.

You REALLLLLLLLLLLY need to make this. Whether its for the next special occasion, birthday, holiday, party, or just because.

Ingredients

  • 4-5 bananas (3 for the cake, the rest for layering)
  • Juice of 1 lemon
  • 3 cups of all purpose flour
  • 1 1/2 teaspoons of baking soda
  • 1/4 teaspoon of salt
  • 1 stick unsalted butter, softened
  • 1/4 cup of canola/vegetable oil
  • 1 1/2 cups of granulated (white) sugar
  • 1/2 cup of light brown sugar
  • 1 teaspoon of vanilla
  • 3 eggs
  • 1 1/2 cups of milk (for cake)
  • 2 cups of milk (for pudding)
  • 1 (5 oz.) package of instant vanilla pudding
  • 1 (8 oz.) block of cream cheese
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (8-12 oz.) tub Cool Whip
  • 1 box Vanilla Wafers

Warning: This recipe takes a LOT of bowls. Sorry.

Warning 2: This recipe is so delicious that you won’t even care about the all the bowls you used.

Preheat your oven to 350. Spray two circular cake pans and line each bottom with a layer of parchment paper. In a medium bowl, mash the bananas with the lemon juice and set aside. In a large bowl, combine the flour, baking soda, and salt and set aside. In another large bowl, beat the milk and pudding together with a hand mixer. In a medium bowl beat the cream cheese and condensed milk together until smooth. Fold the Cool Whip into this. Combine this with the pudding until smooth. Put in the fridge and start the cake. In the bowl of a stand mixer, beat the butter and oil together until smooth. Add the sugars and vanilla and beat on high until smooth again. Lastly, add the eggs one at a time, mixing after each addition. Once combined, beat it on very high for about 30 seconds to make the cake fluffy. Alternately add the flour and milk. ALWAYS start and end with flour. Scrape down the sides of the bowl as you go. Pour into two prepared circular pans. Bake for 40-45 minutes at 350 degrees. A knife or toothpick should come out clean. Let the cakes cool completely, then start layering. Put down a cake layer, top with a generous amount of pudding, vanilla wafers, and bananas. Repeat and let it set in the fridge for an hour. Serve cold and enjoy!

Note: Use quite a bit of pudding between the layers and on top to really drive home the banana pudding aspect of this dessert. I used way more pudding than I would ever use if this was regular icing, just to give you an idea.

 

Much love,

MT

Symphony Brownies

My favorite candy by farrrrrrrr is a Symphony bar. It is milk chocolate packed full of almonds and toffee. Swoon. It is the perfect combination of flavors that gets even better when it is put in the middle of a gooey brownie. That’s right. I laid the ultimate candy bar smack dab in the middle of a chocolaty, chewy, dense, delicious brownie. YES PLEASE.

You will never make a regular brownie again!

Ps. You can totally use a store bought brownie mix. I love brownie mixes! So handy and one of the dessert mixes that is actually delishhhh. 

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Can’t get much better than this group if ingredients.

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I bought 4. I only needed 2. Accident, I swear…

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The dry mixture. Flour, cocoa, espresso, baking soda, baking powder, and salt.

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This is why these brownies are so gooey and moist. Lots o’ butta.

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Time to add the choco-la-tay.

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Bitter sweet chocolate. So gross. But so necessary in tons of chocolate recipes.

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Gettin’ melty!

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Time to make that bittersweet chocolate yummy… with sugar!

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Another ingredient that helps make these brownies chewy. I almost always bake with brown sugar. One of my favorite ingredients for sure.

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Combine the wet and dry mixtures.

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And you’ll get a weird, grainy chocolate blob.

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But then you’ll add the eggs and it will be smooth and perfect.

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Add the Heath pieces. Ooooooh. Aaaaaah.

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Fold them in gently, so the batter doesn’t get over mixed.

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Spread half in your 9×9 pan.

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Cover with the best candy bar on the planet.

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And pour the rest of the batter on top.

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Tuuuh Duuuh!

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I finely chopped a leftover Symphony bar to top my brownies. Totally optional though!

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See the candy bar in there? Mmmmmm. Heavenly.

 

Ingredients

  • 1 1/2 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks butter (unsalted)
  • 2 cups semi sweet chocolate chips
  • 1 oz. bitter-sweet chocolate
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 cup Heath pieces
  • 2 Symphony Bars

Preheat oven to 350 degrees. Prepare a 9×9 baking dish with non-stick spray. In a large bowl mix the flour, cocoa, espresso, baking soda, baking powder, and salt. Set aside. In a medium pan on low heat, melt the butter, semi sweet, and bitter sweet chocolate. Once it’s all melted together add both sugars and stir for about 5 minutes continuously. Take off the heat and add the vanilla. Add the mixture to the flour and stir it just a tiny bit to cool it down. Add the eggs one at a time mixing after each one. Fold in the Heath pieces, making sure you do not over mix. Spread half of the brownie batter in a prepared 9×9 baking dish. Lay Symphony bars to cover the first layer. Pour the rest of the batter over the candy bars. Bake for 45-55 minutes.

Tip: The tooth pick trick doesn’t really work with brownies. They are too gooey and chocolaty for that thanks to the candy bars!

 

Much love,

MT

Grandma Berger’s Red Velvet Cake

This cake is legendary, just like my Great Grandma Berger. If the love of baking is genetic, I definitely got it from her! She passed away at 94, but has left a legacy of cooking and baking with love behind. I was only 7 when she passed away, so I don’t remember much about her baking, but my mom and aunts always talk about her famous desserts and their memories of helping her in the kitchen. Specifically, this red velvet cake.

Making this reminds me of all my fond memories of going to Oklahoma to visit Grandma Berger. Like how at Christmas time she always had those ceramic trees with the little lights all over the house. And how her screened-in porch was the coolest place on the planet to play. And how she would ask us to run to Sonit (Sonic), Walmark (Walmart), or Brauns (Braums). And when you tried to correct her she would say, “I know, I said Sonit.”

The ingredients and methods are so old fashioned and I LOVE it. Just like any respectable red velvet cake should be… It is moist, vibrant, and slightly chocolaty. The icing is fluffy, rich, and creamy. But like my Grandma Berger, this cake is super SWEET! Trust me, this old school recipe is a winner.

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The essentials for a red velvet cake.

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Shortening. Told you it was old fashioned.

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Add the eggs.

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Add the sugar. And then turn your mixer on high until light and fluffy.

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The two ingredients that make this cake red and chocolaty. See how it instantly begins to turn the butter mixture red? Beautiful!

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I just love the deep red color of this recipe. Don’t be afraid if the batter looks a little grainy. Just keep truckin’!

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Alternate the flour and salt mixture with the buttermilk and vanilla mixture. ALWAYS START AND END WITH FLOUR!

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When you start with flour and end with flour you will get a creamy and smooth batter like this!

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Oooooooooh. Ahhhhhhhh.

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Pour evenly into generously sprayed pans. For extra safety, you can line with parchment paper. I am out of parchment paper and I live in the middle of nowhere, so non-stick spray had to do!

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The cake baked and pulled away from the pan. That means enough non-stick spray was used. Do not be afraid of this stuff. Really lay it on.

Now, it is icing time! This is what my mom remembers most about this recipe.

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It starts with flour and milk in a saucepan. Very, very old school.

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Whisk constantly until the mixture gets very thick. This will take about 5-7 minutes. Then let it cool completely! 

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Once the cooled flour and milk mixture is added to the butter and sugar, you get a beautifully light and rich icing!

Assemble! I do naked ALWAYS. I am too lazy and too messy to even try to fully ice a cake. Thankfully naked cakes are cool now!

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Ooooh la la.

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The ultimate red velvet cake from the ultimate great grandma.

 

Ingredients for the cake:

  • 1/2  cup shortening
  • 2  eggs
  • 1 1/2  white sugar
  • 2  oz. red food coloring
  • 2  heaping teaspoons cocoa powder (a little extra won’t hurt)
  • 2  cups all-purpose flour
  • 1  cup buttermilk
  • 1  teaspoon vanilla
  • 2  teaspoons white vinegar
  • 1 1/2  teaspoon baking soda

Ingredients for the icing:

  • 5  tablespoons all-purpose flour
  • 1  cup whole milk
  • 1 1/2  sticks butter
  • 1  cup white sugar (NOT powdered sugar, you want regular granulate sugar)

Preheat your oven to 350 degrees. Prepare two 9 or 8 inch round pans with non-stick spray, butter, or parchment paper. In the bowl of a stand mixer or with a hand mixer, beat the shortening, eggs, and sugar together. With the mixer on low add the red food coloring and the cocoa powder. In a medium bowl, combine the flour and salt. Then, measure the cup of buttermilk and add in the vanilla. Alternate adding the flour mixture and buttermilk mixture into the shortening, eggs, and sugar mixture. Start with flour and end with flour. Beat until smooth and fluffy. In a small bowl, combine vinegar and baking soda. Pour this into the batter and mix until completely combined. Pour into the prepared pans evenly. Tap on a hard surface to pop any air bubbles in the batter. Bake for 40-45 minutes at 350 degrees.

While the cake bakes, make the icing. In a small sauce pan on medium heat, combine flour and milk. Whisk constantly until very thick. It should not drip off your whisk. Put this into the refrigerator until completely cool. In the bowl of a stand mixer or with a hand mixer, whip the butter and sugar on high. Add the cooled flour mixture and whip on high for 1 minute. It should be light and fluffy. Let the cake cool and assemble whatever way you prefer. I like naked cakes, but if you want to ice it all, go for it! Enjoy!

 

Much love,

MT and Grandma Ruby Berger

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Sprinkled Sugar Cookies

WE NEED TO CELEBRATE! My Rootin’ Tootin’ Texan Facebook officially has over 700 “likes” now! Holy moly! That means more than 700 people care what I have to say… Woah. Thank you to everyone who reads my posts, tries my recipes, and follows me on social media! I love blogging my food so much and it means the world to me that 700 of you “like” what I post!

What else says “Lets celebrate!” more than rainbow sprinkle covered cookies? These things are so bright, fun, and colorful! Perfect for any celebration whether its a birthday, anniversary, milestone, or reaching over 700 likes on your Facebook (yay!).

Not only are these Sprinkled Sugar Cookies fun to look at, they taste even better thanks to a secret ingredient………… Cream cheese! It keeps the cookies thick, soft, chewy, and perfect. I mean, cream is in its name. No wonder it makes everything creamy! I promise these will be your go-to sugar cookies from now on.

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Here’s the lineup. Dream team.

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I’m usually too lazy to sift, but I really think it made a difference in these cookies. They will turn out fine if you skip this step, but sifting makes them a little bit lighter and softer.

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Plus, a mountain of sifted ingredients looks cool.

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As always, the star of any cookie. Butttttaaaaaa.

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I love my camera for capturing this picture! I shoot with a Canon 70D if you are interested.

Left: Just sugar and butter

Right: Sugar, butter, and cream cheese. See how smooth and creamy it gets? Delish.

PS. Not pictured is the addition of the egg and the vanilla. I got caught up in the cream cheese addition and forgot I was supposed to be taking pictures. Whoopsies. 

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Slowly add in the flour mixture. Or dump it all at once and get it all over your clothes like me.

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And there you have it! The most wonderful sugar cookie dough on the planet.

Cooling the dough, rolling it out, and using fun cookie cutters is a fun option, buttttttttt…

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This is my favorite way to eat a sugar cookie! Raw!

Just kidding, I’m talking about the sprinkles. But I may have eaten one of these. Shhhhhh.

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These are just yelling “LETS CELEBRATE SOMETHING!!!!”

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Buttery, sweet, sugary, sprinkley perfection.

Ingredients

  • 1  cup unsalted butter, softened
  • 1 3/4  cup sugar
  • 4 oz.  cream cheese
  • 1  egg
  • 2  teaspoons vanilla
  • 2 1/3  cups all-purpose flour, sifted
  • 1  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/4  teaspoon salt

Preheat your oven to 350 degrees. In a medium bowl, combine flour, baking powder, baking soda, salt, and set aside. In the bowl of a stand mixer or with a hand mixer, beat the butter until smooth. Add the sugar with the mixer on low and beat until just mixed together. Add in the cream cheese and combine. Crack the egg into the bowl and beat on high for 1 minute until light and fluffy. Add in the vanilla. Slowly add the flour mixture to the butter mixture. Turn the mixer on medium speed and mix until just combined. Do not over work the dough. Scoop dough out in 2 teaspoon sized balls. Roll each dough ball in sprinkles to completely cover the top and sides. Avoid getting sprinkles on the bottom. Bake for 11-12 minutes at 350. Enjoy!

Note: Cool the dough in the fridge for 1 hour. This helps the dough keep its shape if you are using a cookie cutter. If you are just making regular round cookies you do not HAVE to chill the dough if you’re in a hurry, but I would recommend it. They will turn out fine, just a slightly flatter if not cooled.

Much love and thank you thank you THANK YOU for all the Facebook “likes,”

MT

 

 

Big Red Ice Cream

My husband is an ice cream connoisseur. He LOVES the stuff. When I asked him what kind of cake he wanted for his groom’s cake he said, “no cake, just ice cream.” Well, he got a cake, (a pretty awesome one at that) but also some Blue Bell to serve with it. It was a huge hit with both our guests and Rob. He is kind of a Blue Bell snob, but aren’t we all?

Speaking of Blue Bell, when Rob took a bite of this Big Red Ice Cream you will never guess the words he uttered. He looked up with this surprised and overjoyed look on his face and said, “This is better than Blue Bell.”

HE TOLD ME THIS BIG RED ICE CREAM IS BETTER THAN BLUE BELL. Do you understand the magnitude of that statement? This man loves Blue Bell more than he loves most people. Blue Bell is his thaaaaaang. And he just told me I made an ice cream I made is BETTER THAN BLUE BELL. I wasn’t even aware that was possible. Needless to say, I reach a new dessert milestone I didn’t even know was achievable.

If you love Big Red like my husband, or if you hate Big Red like myself, you will LOVE this ice cream. It is so creamy, rich, and beautiful in color. The Big Red flavor is there for the Big Red fans, but it is mild enough for the Big Red haters. Y’all. Make this stuff today! Here’s how:

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4 ingredients. Easy enough.

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Oh heavy whipping cream how I love you so.

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But I love sweetened condensed milk more.

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But the combination of the two…. the BEST.

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Don’t leave out the strawberries! This gives the ice cream such a nice texture.

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I used sliced (all the store had), but I would recommend crushed. Don’t forget to use the juice too!

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And here is the star of the ice cream… Big Red.

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If you don’t have an ice cream maker, get an ice cream maker. They’re so easy and so fun! It is the item we have used the most since we got all of our wonderful and generous wedding gifts.

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I mean comeeeeee onnnnnn! How easy is that? Just pour the mixture into the ice cream maker and………

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Taaaaa daaaaa!

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Beautiful, creamy, luscious, ice cream!

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It didn’t take long for this to disappear.

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Even Shiner and Jade wanted some!

 

Ingredients:

  • 1  can (14 oz.)  sweetened condensed milk
  • 1  cup heavy whipping cream
  • 1  cup crushed strawberries in syrup, thawed
  • 16  oz. Big Red

In large bowl, whisk together the sweetened condensed milk and heavy whipping cream until completely combined. Add the strawberries with their juice and the Big Red. Mix well until everything is evenly distributed. Pour this mixture into your ice cream maker and let it work its magic for 20-25 minutes until the mixture has firmed up.  Freeze for at least 1 hour. Enjoy!

Note: Depending on the size of your ice cream maker, you may want to divided the ice cream mixture into two parts. The ice cream almost doubles in size when it freezes, so this will prevent any spills and messes!

 

Much love,

MT

Turtle Fudge

Every knows turtle desserts are AMAZING. But does anyone know why the combination of pecans, caramel, and chocolate are called turtles? Well, years ago a candy company started making a candy with pecans as the base, caramel as the center, and covered in chocolate. When a customer noticed that the pecans poking out looked like turtles legs, the deemed the whole candy Chocolate Turtles and it stuck!

I was headed to a New Year get together last week and I needed to think of something simple, bite sized, and delicious to bring. Fudge automatically came to mind. But I couldn’t just bring regular ole’ fudge, so I decided to take the turtle route and boy am I glad I did! This stuff is GOOOOOOOOOD!

Not only is Turtle Fudge the best fudge ever, it is the easiest fudge ever! The gooey caramel center, the crunchy pecans, the rich combinations of chocolates… It is seriously perfection. So balanced. So creamy. So chewy. You will not be disappointed with this easy recipe!

 

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The only ingredients. Told you it was easy.

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This step is crucial. Fudge is naturally sticky, but add caramel to it and you’re asking for a disaster if you don’t line and spray your pan.

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The combination of milk and dark chocolate is what makes this fudge so pleasing. Whether you’re like me and prefer milk, or if you’re weird and prefer dark, this fudge will taste just right!

Ps. You’re not weird for liking dark chocolate. I wish my taste buds were that mature.

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Creamy and McDreamy.

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Just when you thought it couldn’t get any better, add the sweetened condensed milk and watch the magic happen.

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Stir to combine and then….

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BAM! There’s fudge! I just love the transformation the sweetened condensed milk creates. So…. Fudgy.

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Divide in half and let the layering begin.

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First: Half the fudge.

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Second: Pecans.

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I love pecans. The official nut of Texas. Only the best nut for the best state.

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Here is the golden goodness that takes this from plain fudge to perfect fudge.

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It just keeps getting better!

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Third: Cover with caramel.

Fourth: Drool.

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(The real) Fourth: Sprinkle with sea salt.

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Fifth: Top with the remaining fudge.

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Sixth: Drizzle with caramel

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Seventh: Top with chopped pecans and cool for at least 1 hour.

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Eighth: Oooooooo and awhhhhh over how beautiful this fudge is.

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The perfect bite sized dessert. I love the caramel and pecan center!

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Fudge at its finest.

 

Ingredients:

  • 1  (12 oz.) bag dark chocolate chips (I use Hershey)
  • 1  (12 oz.) bag milk chocolate chips (I use Hershey)
  • 1  (14 oz.) can + 1/3 cup sweetened condensed milk
  • 1  bag of caramel candies
  • 35  pecan halves + 1/2 cup chopped for topping
  • Sea salt to taste

Prepare a 9×9 or 8×8 square pan with foil and a generous amount of nonstick spray. In a medium, microwave safe bowl combine the milk and dark chocolate chips. Microwave the chocolate chips in 30 second increments, stirring after each time, until completely melted. It took me 5 times. Pour in 1 can of sweetened condensed milk and stir until the mixture is thick. Divide the fudge in half and press one half into the prepared pan. Line with pecans and set aside. In a small bowl combine the caramels and 1/3 cup sweetened condensed milk. Stir until it slightly thickens. Pour this over the first fudge and pecan layer, saving enough to drizzle on top. Sprinkle with your preferred amount of sea salt. Layer on the second half of fudge. Drizzle any remaining caramel and sprinkle chopped pecans on top. Cool for at least 1 hour in the refrigerator. The caramel may stick to the foil. If so, just cut a thin layer off the borders. Enjoy!

 

Much love,

MT

 

Caramel Apple Upside Down Cake

HI EVERYONE! Sorry about disappearing for 3 months. I really had to focus on graduating college and getting married, yay! It has been a fast and furious past few months, but it was so fun. I finished huge projects, wrote ridiculously long papers, planned all the tiny little details of my wedding, and DIY-ed most of the wedding decor. It was complete madness, but I wouldn’t trade it for the world. Now I am back and I plan on coming at you full force with tons of delicious recipes! Just because I haven’t been blogging does NOT mean I haven’t been baking. Lets be honest, October to December was HARD and what do I do when I am stressed? I bake!

For my first post back and the first post of the new year I am giving you one of my favorite cakes I have ever made. If you have spent any time with me at all, you have probably seen me eat an apple. I LOVE APPLES. I eat them everyday and never get tired of them, so it is no surprise one of my favorite cakes is this Caramel Apple Upside Down Cake.

This cake is an absolute stunner. The rich and deep caramel taste pairs so well with the crispness of the apples. Speaking of the apples, wow. They are, without a doubt, the star of the cake and when you see the pictures you will know why. Since it is an upside down cake, the apples are beautifully displayed in a stunning pattern. Not to mention they’re soaked in brown sugar and butter, which can’t be a bad thing.

The star of the show… Apples! Peel, core, and then slice 1/4 inch thick.

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Can’t have cake without flour, salt, baking powder, and baking soda!

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Butter. It’s a food group, right?

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I can’t stop staring at this picture. So cool!

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The sugar will make the butter look grainy; that is okay!

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Grainy=good.

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Add the eggs one at a time…

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Beat the heck out of it and WHA-LA! Creamy!

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This stuff is what takes this cake to the next level. Game changer right here!

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Caramel extract makes the color AND flavor deep, rich, and oh so caramely.

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Flour time! (When alternating flour and milk, always start and end with flour.)

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Milk time!

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And you’ll end up with a smooth and delicious caramel cake batter. BUT WAIT! My secret to a moist cake is coming up next.

Boiling water. Yep, that’s right. I learned this trick from my Mimi and she knows everything, so this has to be right. It sure does taste right!

Caramel making is essential. Super-super-duper-extra-supremely spray and line your pan with parchment. Then spray more non-stick spray for good measure. Did I mention you need to spray your pan? SPRAY IT. This is the base of the cake while its baking and the top of the cake when it is served. I love upside down cakes.

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Now get creative and place the apples in a fancy design.

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Finish it off with the batter anddddddd…..

HOLY WOW.

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Ohhhhh myyyyy gracious. How beautiful! Told you it was a stunner.

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I just love the deep color the caramel extract gives it.

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Moist, flavorful, and delicious. What else could you ask for? Oh, the recipe? Good point.

 

Ingredients 

  • 1 1/2  cups all-purpose flour
  • 1  teaspoon baking powder
  • 3/4  teaspoon baking soda
  • 1/4  teaspoon salt
  • 2  medium granny smith apples, peeled and sliced 1/4 inch thick
  • 1  stick unsalted butter, softened
  • 2  tablespoons vegetable oil
  • 1  cup granulated sugar
  • 2  eggs
  • 2  teaspoons caramel extract
  • 1/2  cup milk
  • 1/2  cup boiling water
  • 4  tablespoons unsalted butter (half a stick)
  • 2/3  cup brown sugar
  • 1  teaspoon half and half

Preheat your oven to 325 degrees. Prepare a 9 inch circle cake pan with a generous amount of non-stick spray and line with parchment paper. (I spray before and after I lay the parchment paper down). In a medium bowl combine flour, baking powder, baking soda, salt, and set aside. Peel, core, and slice apples a quarter inch thick and set aside. In the bowl of a stand mixer or with a hand mixer, beat the butter until creamy. Add the vegetable oil and beat for 1 minute on high. Add the sugar and combine. Mix in eggs one at a time and then beat on high until the mixture becomes light and fluffy. Pour in caramel extract with the mixer on low and completely combine. Alternate adding in the flour mixture with the milk, starting and ending with the flour. Mix until combine, but do not over mix. Scrape the sides of the bowl as you go. Pour in boiling water and stir immediately. Set aside. In a small sauce pan, combine butter, brown sugar, and half & half. Bring to a boil for 1 minute, stirring constantly. Pour this in the prepared pan. Layer apples on top in a neat design, pour cake batter over the apples, and bake for 50-55 minutes at 325 degrees. Enjoy!

 

Happy New Year and much love,

MT