Dougherty Family Recipe Box

Category: Cake

  • Pineapple Upside Down Cake

    Ingredients

    • 1/4 + 1/2 cup unsalted butter
    • 1/2 cup brown sugar
    • 1/2 teaspoon cinnamon
    • 1/4 pineapple, peeled and cut into 1/2-inch thick wedges
    • 1 cup white sugar
    • 2 teaspoons lemon zest
    • 2 eggs, separated
    • 1 teaspoon vanilla extract
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 1/2 cups all-purpose flour
    • 1/2 cup plain greek yogurt

    Method

    1. Preheat the oven to 350°F.
    2. Spread 1/4 cup butter evenly over the bottom of a 9-inch round cake pan.
    3. Evenly coat the butter in the pan with brown sugar and cinnamon.
    4. Arrange the pineapple in an even layer over top of the brown sugar in the pan.
    5. In a stand mixer with paddle attachment, beat together 1/2 cup butter, white sugar, and lemon zest until fluffy.
    6. Add the yolks and vanilla to the batter in the mixer and beat until smooth.
    7. Add the baking powder and salt and continue beating.
    8. Reduce speed and slowly mix in the flour a bit at a time until just incorporated.
    9. Mix in the yogurt and egg whites and stir until just combined.
    10. Gently spoon the batter into an even layer in the pan on top of the pineapple.
    11. Bake until a toothpick inserted in the centre of the cake comes out clean (about 45 minutes).
    12. Remove cake from oven and cool in pan for about 5 minutes.
    13. Run a knife around the edge of the cake to separate it from the pan.
    14. Invert pan on to a serving plate so that the cake drops out and cools, transfer any stuck on pineapple or buttery goo on to the cooling cake.
    15. Serve warm.

              Source

            1. Apple Pecan Spice Cake

              Ingredients

              Cake

              • 4 cups granny smith apples, roughly chopped
              • 2 cups granulated sugar
              • 1/2 cup canola oil
              • 2 eggs
              • 1 teaspoon vanilla
              • 2 cups all-purpose flour
              • 2 teaspoons baking powder
              • 1/2 teaspoon baking soda
              • 2 teaspoons cinnamon
              • 1/2 teaspoon nutmeg
              • 1 teaspoon salt
              • 1/2 cup milk
              • 1 cup pecan pieces

              Frosting

              • 1 (8 ounce) package cream cheese, room temperature
              • 1/4 cup unsalted butter, softened
              • 1 cup brown sugar
              • 2 teaspoons vanilla

              Method

              1. Preheat oven to 350°F.
              2. Line a 9×13 cake pan with parchment paper.
              3. Mix together apples and sugar.
              4. Mix oil, eggs, and vanilla in with apples.
              5. In a separate bowl, mix together dry ingredients.
              6. Mix together wet and dry ingredients until just combined.
              7. Stir in pecan pieces.
              8. Pour batter into pan.
              9. Bake until done (about 40 minutes).
              10. Remove cake from oven and allow to cool before adding frosting.
              11. In a stand mixer with paddle attachment, beat together frosting ingredients until light and fluffy.
              12. Frost cake.

              Source

            2. Lemon Mascarpone Layer Cake

              Ingredients

              Sheet-style Ladyfingers

              • 4 eggs
              • 2/3 cup white sugar
              • 1 teaspoon vanilla extract
              • 1/3 teaspoon salt
              • 3/4 cup all purpose flour

              Lemon Curd

              • 1/4 cup cornstarch
              • 2 tablespoons all purpose flour
              • 1 cup white sugar
              • 1/4 teaspoon salt
              • 2 cups boiling water
              • 3 egg yolks
              • 2 tablespoons butter
              • 2 tablespoons lemon peel finely grated
              • 1/3 cup lemon juice

              Filling

              • 3/4 cup white sugar
              • 3 8-ounce containers mascarpone cheese
              • 2 cups heavy 35% whipping cream
              • Portion of lemon curd (see directions below)

              Syrup

              • 1/2 cup white sugar
              • 1/2 cup boiling water
              • 1/4 cup lemon juice

              Method

              Sheet-style Ladyfingers

              1. Preheat oven to 375°F.
              2. Line a jelly roll baking sheet with parchment paper.
              3. Separate the eggs.
              4. Whisk the egg yolks with half (1/3 cup) of the sugar and all of the vanilla until lightly coloured (about 5 minutes).
              5. In a separate, clean, metal bowl beat the egg whites until soft peaks.
              6. Slowly add the salt and the remainder (1/3 cup) of the sugar to the egg whites until they hold firm peaks.
              7. Gently fold the egg white mixture into the egg yolk mixture.
              8. Gently sift the flour over the egg mixture and fold it in.
              9. Pour the batter into the baking sheet and gently even it out with a spatula.
              10. Bake until firm to the touch and the edges are golden brown (about 15 minutes).
              11. Remove from oven and allow to cool until warm.
              12. While still warm, remove from pan and cut or trim to fit the dish that the cake will be served in (best if cut so that there will be two full layers of ladyfinger in each dish).

              Lemon Curd

              1. Mix cornstarch, flour, 2 cup sugar, and salt together in a small saucepan.
              2. Gradually stir in boiling water.
              3. Beat egg yolks and add to cornstarch mixture.
              4. Cook 5-7 minutes over medium-low heat stirring constantly.
              5. Cook 5 more minutes stirring occasionally.
              6. Remove from heat, add butter, peel, and juice.
              7. Cover and cool.
              8. Split curd into two parts: one cup for spreading on the cake, and reserve the rest for mixing in to the filling.

              Filling

              1. Beat whipping cream and sugar together until peaks form.
              2. In a separate bowl, mix together mascarpone and reserved lemon curd.
              3. Fold whipped cream and mascarpone mixture together.

              Syrup

              1. Add boiling water to sugar and stir until sugar is dissolved.
              2. Stir in lemon juice.

              Assembly

              1. Assemble the cake in a dish or cake pan with high sides as it can not stand up on its own – this recipe works well in a very high sided 9×13 dish or pan.
              2. Put the first layer of lady finger in the bottom of the dish.
              3. Brush the lady finger with 1/2 of the syrup.
              4. Spread 1/2 of the lemon curd on top.
              5. Spoon 1/2 of the filling in and even it out with a spatula.
              6. Put the second layer of lady finger in.
              7. Brush with remaining syrup.
              8. Spread the rest of the lemon curd on.
              9. Spoon the remainder of the filling in and even it out.
              10. Cover and refrigerate for at least 4 hours.

              Source

            3. Chocolate Almond Snacking Squares

              Ingredients

              • 1/3 cup canola oil
              • 2 squares unsweetened chocolate
              • 3/4 cup water
              • 1 cup white sugar
              • 1 egg
              • 1 1/4 cups all-purpose flour
              • 1/2 teaspoon salt
              • 1/2 teaspoon baking soda
              • 1 teaspoon almond extract
              • 1 cup chocolate chips
              • 1/3 cup almond slivers

              Method

              1. Preheat oven to 350 °F.
              2. Put oil and chocolate squares in 8×8 square cake pan, then put in oven until chocolate is melted (about 4 minutes).
              3. Remove pan from oven.
              4. Add water, sugar, egg, flour, salt, baking soda, and almond extract to the pan.
              5. Mix everything together with a fork until smooth.
              6. Sprinkle chocolate chips and almond slivers on top.
              7. Put pan in oven and bake until a toothpick inserted in the centre comes out clean (about 40 minutes).
              8. Remove from oven, cool, and serve.

              Source

              Barkley family recipe.

            4. Apple Crunch Cake

              Ingredients

              • 1/4 cup butter
              • 1 cup white sugar
              • 1 egg
              • 1 teaspoon vanilla
              • 1 cup flour
              • 1 teaspoon baking soda
              • 1 teaspoon cinnamon
              • 1/4 teaspoon nutmeg
              • 2 cups finely chopped apples
              • 1/2 cup chopped walnuts

              Method

              1. Preheat oven to 350°F.
              2. Grease a pie plate.
              3. Cream butter and sugar together.
              4. Beat egg and vanilla into butter.
              5. In a separate bowl, mix together dry ingredients.
              6. Mix dry ingredients into butter mixture.
              7. Stir in apples and walnuts.
              8. Pour batter into pie plate.
              9. Bake until a toothpick inserted in the centre comes out clean (about 40 minutes).
              10. Serve with ice cream.

              Source

              Barkley family recipe.