Tag: Cake
Sour Cream Cake
Elvis Pound Cake
This rich & buttery pound cake was said to be Elvis Presley’s favorite dessert. One taste, and you’ll agree that it’s the King of all pound cakes
The first time we had this, our friend Lynn brought dessert for a party. She made an Elvis pound cake. Pound cake is pound cake, right? Uh, no.
This pound cake is the closest thing to perfection that I’ve ever tasted. THE best. I’m not even exaggerating.
Enough chit chat, let’s get baking!
Thing is, you have to make this cake exactly like the directions say. It seems rather particular, but who are we to argue with perfection??
Generously butter a bundt pan and dust with flour, knocking out excess flour and set aside.
I’m using a stoneware bundt pan but a teflon bundt pan will work just as well
And now let’s measure out all of our ingredients
We’ll need 2 sticks of unsalted butter, softened, 3 cups of sugar, 7 room temperature eggs (yes, 7!), 2 teaspoons of vanilla, one cup of heavy cream, 3 cups of sifted cake flour* & 1/2 teaspoon of salt
Not to state the obvious, but this is not a diet dessert folks… it’s over the top indulgent but oh-SO-worth it
*sift the cake flour and salt for a total of three times. Then hop on your left foot while singing your favorite Elvis song. Kidding. About the hopping and singing but not the sifting. Remember what I said about following the steps!
We’ll begin by combining our butter and sugar. Beat on medium-high speed until the butter and sugar are well combined and fluffy
We’re going to add in the eggs one at a time with the mixer on medium speed
I like to crack each egg into a small bowl, then add to the mixer so I’m sure not to include any egg shells
Once all of the eggs are incorporated, add in the vanilla
See those little flavorful vanilla beans in my extract? It’s because I make my own from fresh vanilla beans. SO easy and SO worth it. Check out my Homemade Vanilla post
Add the cake flour into the mixer 1/2 cup at a time, alternating with the cream
Beat for 5 minutes on high and you’ll have a beautiful, glossy batter. Smells awesome already!
Spoon the batter into the prepared pan
Place the pan into a cold oven and heat oven to 350 degrees F. Yes, I said a cold oven, not preheated. Why? Not sure. Ask one of my baker friends. I’m just following the rules here
Bake for 1 hour to 1 hour and 15 minutes – when a cake tester comes out clean
Cool in the pan then remove and love, love, love
If you prepared your pan well enough, the cake will pull away from the sides of the bundt pan. To be sure, you can slide a butter knife down each side of the cake
Moment of truth… drumroll please… success!
Let cool completely and dust with some powdered sugar
Serve to your extremely lucky friends and family. They will love you for it
Moist, buttery and decadent. No wonder this was Elvis’ favorite. Cut yourself a hunk of burning love and enjoy!
Simply Sundays ~ Elvis Pound Cake
Ingredients
2 sticks of unsalted butter, softened
3 cups of sugar
7 room temperature eggs
2 teaspoons of vanilla
1 cup of heavy cream
3 cups of sifted cake flour
1/2 teaspoon of salt
+butter for greasing the pan and flour for dusting
Powdered sugar for serving
Directions
Generously butter bundt pan and dust with flour, knocking out excess flour and set aside
Add butter and sugar to bowl of mixer and beat on medium-high speed until well combined and fluffy
Add in the eggs one at a time with the mixer on medium speed; once all of the eggs are incorporated, add in the vanilla
Sift the cake flour and salt together for a total of three times; add the cake flour into the mixer 1/2 cup at a time, alternating with the cream
Beat mixture for 5 minutes on high
Spoon the batter into the prepared pan; place the pan into a cold oven and heat oven to 350 degrees F
Bake for 1 hour to 1 hour and 15 minutes – when a cake tester comes out clean
Cool in the pan then remove cake to rack: dust with powdered sugar when completely cooled
Tools used to make this recipe
Pyrex Prepware 1-Cup Measuring Cup
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Silicone Flexible Rubber Baking Spatula
Pampered Chef Stoneware Fluted Pan 1440
© Simply Sundays 2019
All rights reserved
NY Style Cheesecake
This classic cheesecake recipe has been in our family for years
My mom, Mary, would make it for special occasions and to this day it’s the best cheesecake we’ve ever eaten
It’s easiest if you break it down into 4 steps – the graham cracker crust, the cheese mixture, the egg mixture and the sour cream mixture
Let’s begin with the buttery, delicious graham cracker crust
Measure out 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar and one stick of melted butter
Stir the three ingredients until thoroughly mixed
Prepare a 9 or 10″ springform pan by lining the bottom with a circle of parchment and spraying the bottom and sides with cooking spray
Line the bottom and about an inch up the sides of the pan with the crumb mixture; set aside
Now let’s work on the cheese mixture
You’ll need 16 ounces each of cottage cheese and softened cream cheese, 1 1/2 teaspoons of lemon juice, 1 teaspoon of vanilla and one stick of melted butter that has been cooled a bit
Place in blender and puree until the mixture is smooth with no lumps and set aside
Next, place 3/4 cup of sugar and 4 eggs into a mixer
Beat on medium high until the eggs and sugar are incorporated
To make the sour cream mixture, measure out 16 ounces of sour cream, 3 tablespoons of cornstarch and 3 tablespoons of flour
Mix well until creamy
Add the cheese and sour cream mixtures to the mixer with the eggs and sugar and beat until smooth
Pour the mixture into the prepared springform pan over the crust and place in a 325 degree oven for 1 hour
Ah… looks beautiful already
Now this is the part where my Mom would kick me out of the kitchen and tell me to go play with my friends
After one hour, turn the oven off and let the cake stand in the oven for 2 full hours to cool down
Man this smells good. Don’t worry about the crack. I don’t believe I’ve ever made this cake (or my Mom for that matter) without a crack
I see it as more of a character trait than a baking flaw. I promise, none of the delicious, creamy cheesecake flavor escaped from that crack
You can serve this plain or with fresh or canned fruit. However you choose to enjoy this divine NY Style Cheesecake, you’re sure to love it!
Enjoy!
Simply Sundays! ~ NY Style Cheesecake
Ingredients
For the crust
1 1/2 cups of graham cracker crumbs
1/4 cup of sugar
1 stick of melted butter
For the cheese mixture
16 ounces cottage cheese
16 ounces cream cheese
1 1/2 teaspoons of lemon juice
1 teaspoon of vanilla
1 stick of melted butter
For the egg mixture
3/4 cup of sugar
4 beaten eggs
For the sour cream mixture
16 ounces of sour cream
3 tablespoons of cornstarch
3 tablespoons of flour
Toppings, as desired
Directions
Preheat oven to 325 degrees F
For the crust
Measure out 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar and one stick of melted butter; stir the three ingredients until thoroughly mixed
Prepare a 9 or 10″ springform pan by lining the bottom with a circle of parchment and spraying the bottom and sides with cooking spray
Line the bottom and about an inch up the sides of the pan with the crumb mixture; set aside
For the cheese mixture
Assemble 16 ounces each of cottage cheese and softened cream cheese, 1 1/2 teaspoons of lemon juice, 1 teaspoon of vanilla and one stick of melted butter that has been cooled a bit
Place in blender and puree until the mixture is smooth with no lumps
For the sour cream mixture
Measure out 16 ounces of sour cream, 3 tablespoons of cornstarch and 3 tablespoons of flour into a small bowl; mix well until creamy
In a mixer add 3/4 cup of sugar and 4 eggs; beat on medium high until the eggs and sugar are incorporated
Add the cheese and sour cream mixtures to the mixer with the eggs and sugar and beat until smooth
Pour the mixture into the prepared springform pan over the crust and place in a 325 degree oven for 1 hour
After one hour, turn the oven off and let the cake stand in the oven for 2 full hours to cool down
Chill before serving
Tools used to make this recipe
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set
Farberware Nonstick Bakeware Round Springform Pan, 9″
Nutri Ninja Mega 1500 Watts Kitchen System, Blending and Food Processing, Auto-iQ Technology
KitchenAid Artisan Series 5-Qt. Stand Mixer
© Simply Sundays 2017
All rights reserved
Flourless Chocolate Raspberry Cake
This is a dessert I have been making for my wife on Valentine’s Day for years now
If your a chocolate lover like she is, then this cake is right up your alley
How do you make a cake without flour you may ask
Basically it is simple: chocolate, butter, sugar and eggs
What you end up with is a rich dense cake that is somewhere between a brownie and fudge
It is truly decadent
Let’s start with 12 ounces, or 3 boxes of Semi-sweet Bakers chocolate and 1 1/2 sticks of butter
Cut the butter into chunks and cut the chocolate into smaller pieces
Bring around 2 inches of water to simmer in a double boiler and add the butter and chocolate to the top pot
Whisk the chocolate and butter until they melt and are incorporated into a smooth glassy chocolate sauce
Remove from heat
I’m going to bring this up a level by adding 1 teaspoon of raspberry extract to the chocolate sauce and whisking it all together
You can substitute orange extract here as well (in fact I have made an orange version before and it is just as fantastic)
Next we will need 6 large eggs at room temperature (plan ahead) and 1 1/2 cups of sugar
Place the eggs and sugar in a mixing bowl
I’m using my KitchenAid Stand mixer with whisk attachment
Beat the eggs and sugar until they are thickened and fluffy, around 8 minutes
Fold the chocolate into the egg mixture
If the chocolate is still warm add a little bit at a time to temper the eggs
This will prevent the chocolate from cooking the eggs
Fold until the ingredients are well combined
Heavily grease a spring form pan with cooking spray
Pour your batter into the prepared pan and place in a 325 F preheated oven for an hour or so, or until a tooth pick inserted in the center is clean
Remove from the oven and set on a rack to cool before removing the sides of the spring form pan
Typically this type of cake forms a crust that can crack
This is normal, in fact some of the names for this cake are cracked earth cake or earthquake cake
At this point you can simply sprinkle the cake with powdered sugar and you will have a perfectly fantastic dessert
But again, we are going to take this up to the next level
With chocolate ganache!
Ganache is basically a smooth sauce made with chocolate and cream
We will need 8 ounces of semi-sweet chocolate chips and 1/2 cup of heavy cream
I have 2 inches of water simmering in my double boiler
Add in the chips and cream and whisk constantly until you have a smooth glossy chocolate sauce
If you need to add more cream for a thinner consistency be sure to heat the cream first
Adding cold cream to warm chocolate will seize the sauce up on you
Pour your beautiful chocolate glaze over the cake
I do this while the cake is on a rack over a sheet pan to catch any dripping chocolate
Spread the glaze over the cake using an offset spatula
Chill in the refrigerator for 30 minutes
So that’s it, right?
No, not quite. I did say this was decadent, didn’t I?
Let’s make a raspberry sauce!
We will need 1 cup of fresh raspberries and 1 cup of raspberry preserves
Add these to a sauce pot over medium heat and cook 10-12 minutes or until the berries break down
I then hit the sauce with an immersion blender to smooth it out even more
I like to strain the mixture so there aren’t many seeds from the raspberries
I then pour it into a squeeze bottle and chill
Squirt some of your raspberry sauce on a plate
Add a slice of chocolate cake and garnish with some raspberries and whipped cream for a perfectly decadent dessert!
Enjoy!!!
Simply Sundays! ~ Flourless Chocolate Raspberry Cake
Ingredients
For the cake
12 ounces of semi-sweet bakers chocolate
1 1/2 sticks of butter
6 large eggs (room temperature)
1 1/2 cups of sugar
1 teaspoon of raspberry extract
cooking spray
For the ganache
8 ounces of semi-sweet chocolate chips
1/2 cup of heavy cream
For the raspberry sauce
1 cup of fresh raspberries
1 cup of raspberry preserves
Directions
For the cake
Cut the butter into chunks and cut the chocolate into smaller pieces. Bring around 2 inches of water to simmer in a double boiler. Add the butter and chocolate to the top pot. Whisk the chocolate and butter until they melt and are incorporated into a smooth glassy chocolate sauce. Remove from heat. Whisk in 1 teaspoon of raspberry extract
Place 6 large room temperature eggs and 1 1/2 cups of sugar in a mixing bowl. Using the whisk attachment, beat the eggs and sugar until they are thickened and fluffy, around 8 minutes. Fold the chocolate into the egg mixture. If the chocolate is still warm add a little bit at a time to temper the eggs
Heavily grease a spring form pan with cooking spray. Pour the batter in and place in a 325 F preheated oven for an hour or so, or until a tooth pick inserted in the center is clean. Remove from the oven and set on a rack to cool before removing the sides of the spring form pan
For the ganache
Bring 2 inches of water to a simmer in a double boiler. Add in the 8 ounces of semi-sweet chocolate chips and 1/2 cup of heavy cream. Whisk constantly until you have a smooth glossy chocolate sauce. If you need to add more cream for a thinner consistency be sure to heat the cream first
Place your cake on a rack over a sheet pan. Pour the chocolate glaze over the cake and spread using an offset spatula. Chill in the refrigerator for 30 minutes
For the raspberry sauce
Add 1 cup of fresh raspberries and 1 cup of raspberry preserves to a sauce pot over medium heat and cook 10-12 minutes or until the berries break down. Blend to smooth it out even more. Strain the mixture then place in a squeeze bottle and chill. Squirt some of your raspberry sauce on a plate. Add a slice of chocolate cake and garnish with some raspberries and whipped cream
Tools used for this recipe
Endurance Stainless Steel Double Boiler
KitchenAid Classic Nonstick 9″ Springform Pan
Royal Classique 10 Piece Measuring Cups
KitchenAid Artisan Series 5-Qt. Stand Mixer
© Simply Sundays 2016
All rights reserved