Moist Leftover Fruit Bread/Cake

This cake is the best cake I ever ate. It is moist beyond any cake I ever made. It is delicious with the nice variety of leftover fruit I had to use. And I think the touch of yogurt was what really hit the moisture level I got. I love to watch cooking shows but hate going to most websites because they have more pop ups and advertising then I need. I will watch and write a recipe while watching the show. 

I don't always get all the ingredients and rarely check the site to make sure. I just write it on a napkins run to the kitchen and cook. After cooking it I did check to the site and yup she missed a few ingredients (or she left out) this one I grabbed from Pioneer Woman on TV and noted it was not the same as she had on the website but mine turned out heavenly so those missing ingredients and measurement made this cake awesome. 

Lets get started ....

Ingredients

• 1 1/2 cups of flour
• 3/4 cup sugar
• 1 stick of butter (softened)
• 1/2 small container of plain yogurt 2.5 ounces
• 1 tablespoon of vanilla extract
• 1 tsp baking soda
• 1 teaspoon salt
• 1 old banana
• 1/2 cup approximately of blackberries
• 1 cup or so of blueberries

• Preheat your oven t 350 degrees

** Remember this is fruit that you need to use or put in the compost pile tomorrow. So use that brilliant head of your's to know how much. You got this!

To the left is my old fruit. I guess-da-mated

Alright the only tools you need is a large bowl and a tool to mix with. I did not use my mixer it
really was not necessary. Smash your banana and have it ready. Take your butter, sugar and vanilla, egg and mix together. Once mixed add your banana then the flour, baking soda and salt. I sift my dry ingredients into the batter this way there are no lumps. 

Make sure you mix your berries into some flour this will help them not to sink while cooking. 

Just toss them with about 3 tablespoons of regular flour. 

Once they are coated with some flour just gently add them to the batter. Mix it together be gentle at this point. Just toss them with about 3 tablespoons of regular flour. 

Your cooking pans should be sprayed with some kind of oil. Then if you want add parchment paper. I do because it makes the bread easier to remove from the pan. Cut a piece of parchment paper and lay it into the pan let it fall over the long edges of the baking pan. Like the picture yes I cut my just a bit to long. But it worked well anywho.

Alrighty now pop it into the oven and bake for 50 + minutes. Use a toothpick to pierce the center to make sure it is done. When you bring the toothpick out of the bread it will be clean.

Let the bread cool for about 20 minutes and then transfer it to a rack or plate of you have no rack. I never seem to be able to wait and I cut into it in the first 15 minutes. Granted that many times it falls apart but it is so delicious even crumbled a bit. And butter helps it stick.  

Enjoy! 

Walnut Cinnamon Coffee Cake

This is yet another great recipe from our old school cook book.

So the other day I had my Tuesday book Study and decided to make a coffee cake. Often I go to the good ole' pantry for a book and here is what we came up with out of one of our Pillsbury Family Cookbook.




Yes I tweaked it to make it a bit more exciting. I made a center layer not all the topping is on the top. I had to double the filling but all in all yummy and with some good hot coffee,tea or milk.

Walnut -Cinnamon Coffee Cake

 Ingredients

¼ cup shortening
1 cup sugar
2 eggs
1 ½ tsp vanilla extract
2 cps flour
1 ½ baking powder
1 tsp salt
1 cup milk

Preparation

In a mixing bowl, cream shortening and sugar







Add eggs, one at a time, beating well after each addition
Add vanilla extract








Combine the flour, baking powder and salt
(I always sift the dry ingredients into a separate bowl prior to adding)


Now add to the creamed mixture alternately with the milk







Put half of your mixture into a well greased 9" square baking pan.













I topped the first layer with a dash of cinnamon see the picture.









Now for the Topping  

Topping & Center

½ cup flour
¼ cup sugar
1 tsp cinnamon
3 tbs chopped walnuts




In a bowl, combine the flour, sugar and cinnamon this will be for the center and top

Cut in butter until mixture resembles coarse crumbs, stir in nuts








Put half your crumble on top of the layer in the baking pan, now add the rest of the creamed mixture and top with the rest of the topping





Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean


Cool on a wire rack.

Classic Pound Cake

This was a bit of a challenge I was a bit worried at first because of all the add and folding directions. It was not so hard and this book is a real gem.

This recipe is for Kim Lewis at CK Bakery who just bought the book also.Thank you Kim for the extra inspiration

The Art of Fine Baking

 A delicious, old-fashioned cake, especially good toasted

 

 

Basic Pound Cake 

6 eggs
1 cup sugar
1 cup butter
2 cups sifted flour...(I always sift)
1 teaspoon vanilla

Set oven 350 degrees.

Take a deep, 9 inch tube (loaf pan) and coat with shortening and dust with flour.








In a large bowl, combine eggs and sugar. Whisk for a minute. For this I am using a whisk not an electric mixer. You will use your mixer later.

 Set bowl over a saucepan filled enough to heat the bowl. Over a low heat for about ten minutes or until the eggs are slightly warmer than lukewarm. Do not let water boil.

Whisk eggs occasionally, while they are being heated to prevent them from cooking in the bottom of the bowl.








While the eggs are warming, cream butter and flour till light and fluffy. Add vanilla

When eggs are lukewarm, beat them until cool,
thick and tripled in bulk.





Stir 1/4 of the beaten eggs into creamed mixture.

Pour mixture over the remaining eggs.

Fold gently.

Be careful not to over mix.

 Is it not beautiful!

Pour batter into prepared pan.











Bake about 50 minutes, or until cake is golden brown and pulls away from sides of pan.

This Pound Cake was a real Beauty and so delicious and moist. Try it you will love it!