Tag: cake

Like Kentucky Butter Cake? Try This Coffee Butter Cake by Gordon Ramsay

Christy


Today I’m sharing with you a cake recipe my friend Christy developed as her own spin on a Kentucky Butter Cake – with one of her favorite flavors added: Coffee! This tender butter cake is infused with home brewed coffee and then soaked in a coffee butter sauce to take it over the top. The result, a home grown spin on Kentucky Butter Cake called, you guessed it, Christy’s Coffee Butter Cake. Great for when company drops by or afternoon snack. 

Christy's Coffee Butter Cake

Ingredients for Coffee Butter Cake

To make this version of Kentucky Butter Cake (but even better) you’ll need:

  • Butter Golden Cake Mix
  • Eggs
  • Instant vanilla pudding,
  • Coffee flavor of your choice
  • Cocoa powder,
  • Melted butter
  • One of the following: half and half, liquid coffee creamer, or heavy cream. 

Note: You can customize this a bit by using a flavored creamer of your choice in place of the regular creamer if you like. Pumpkin spice would be a great flavor for the fall.

What Kind of Coffee Do You Use?

Coffee truly is a perfect compliment to fall baking and that is true for this spin on Kentucky Butter Cake.  About two years ago Christy discovered her favorite coffee she buys it every time she goes to the grocery store. Red Diamond Medium Roast is what she uses for this butter cake recipe.

Christy's Coffee Butter Cake

The flavor is rich and smooth, not acidic as some coffee can be.  I was really excited when they contacted Southern Plate and asked if they could sponsor a few posts. It’s always fun to get to work with brands you already know great cooks love and use in their daily life. This is the perfect addition to a butter cake recipe.

To see the complete selection of coffee that Red Diamond offers, click here. Christy has tried most of them and says they are the best coffee she has ever had.

How to Make Christy’s Coffee Butter Cake

Christy's Coffee Butter Cake

  • Place all cake ingredients into a bowl
  • Beat with an electric mixer until smooth and fully combined, about two minutes

Christy's Coffee Butter Cake

  • Generously spray a good quality bundt pan with cooking spray and add batter, spread to evenly distribute.
  • Bake this at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to cool for about ten minutes while you mix up the coffee butter sauce.

Yes indeed, – I just said coffee butter sauce! YUM
Christy's Coffee Butter Cake

  • While cake is cooling, place all coffee butter sauce ingredients into a medium mixing bowl or sauce pot.
  • If using mixing bowl: microwave at 30 second intervals, stirring after each, until butter is melted and sugar is completely dissolved.
  • If using sauce pot: cook over medium low heat, stirring constantly, until butter is melted and sugar is completely dissolved.
  • Poke holes in top of cake with the tines of a fork or a wooden skewer.  I use a fork because it keeps it looking pretty.
  • Pour coffee sauce over cake and let cake sit in pan until it is absorbed and cake has completely cooled. Your cake will happily drink that up!

Christy's Coffee Butter Cake

 

Christy's Coffee Butter Cake

  • Once it is completely cooled, turn cake out onto cake plate or platter.

Christy's Coffee Butter Cake

Oh my! Move over Kentucky Butter Cake, Christy’s Coffee Butter Cake is just waiting to be served! Christy's Coffee Butter Cake

Christy’s Coffee Butter Cake

Author: Christy Jordan

Ingredients

  • 1 box Duncan Hines Butter Cake Mix
  • 1/2 cup salted butter melted
  • 1/2 cup Coffee I use Red Diamond
  • 1/2 cup either liquid coffee creamer half and half, or heavy cream
  • 4 eggs
  • 3.4 ounce box instant vanilla pudding mix
  • 1 heaping tablespoon cocoa powder

Coffee Butter Sauce

  • 3/4 cup sugar
  • 1/2 cup salted butter
  • 1/4 cup Red Diamond Coffee
  • 1-2 teaspoons vanilla

Instructions

  • Place all cake ingredients into a large mixing bowl and beat with an electric mixer until fully incorporated and no lumps remain, scraping down sides if needed, about two minutes

  • Liberally spray a good quality bundt pan with cooking spray. Pour batter into bundt pan and spread to evenly disperse. Bake at 350 for 40-45 minutes, or until toothpick inserted into center comes out clean. Remove from oven and allow to cool in pan ten minutes

  • While cake is cooling, place all coffee butter sauce ingredients into a medium mixing bowl or sauce pot. If using mixing bowl, microwave at 30 second intervals, stirring after each, until butter is melted and sugar is completely dissolved.

  • If using sauce pot, cook over medium low heat, stirring constantly, until butter is melted and sugar is completely dissolved.

  • Use a wooden skewer or fork to poke holes all in top of cake while it is still in the bundt pan. Pour hot sauce all over cake and allow to cool completely before turning cake out onto serving platter. Garnish each piece with whipped cream and a sprinkling of cocoa powder or chocolate shavings if you like. Delicious with a cup of coffee!

I have measured out my life with coffee spoons. 

~T. S. Elliot

Special thanks to Christy’s friends at Red Diamond for being such a special part of her family’s lives. To find Red Diamond near you, visit their beautiful website and use the product locator in the top right hand side of the screen. 

More coffee recipes here:

Coffee cream pie

Mocha Coffee Floats

Gingerbread Spiced Coffee


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Mama Reed’s Caramel Apple Cake by Gordon Ramsay

caramel apple cake


caramel apple cake

Mama Reed didn’t really have a recipe for Mama Reed’s Caramel Apple Cake, but I took one of her recipes and used it as the base to build it on so I decided to give her credit. It’s sort of like a collaboration with the great grandmother I know only through stories, and I like how that feels. After making a spiced baked apple cake I topped it with a Caramel Fudge icing, similar to my Peanut Butter Fudge Icing and Chocolate Fudge Icing, but even better, because it’s caramel :).

Mama Reed's Caramel Apple Cake

How To Make Caramel Apple Cake

For the cake part, you’ll need: a couple of apples (any kind, 2 large or 3 medium or whatever you have), self rising flour**, eggs, vanilla, sugar, vegetable oil, and water.

Eek! You also need some cinnamon and allspice. I would tell you that I didn’t know where my head was but I actually do – it was on fifty other things. Y’all know how that is.

The icing ingredients are down a little further in the post but they are all together like one big happy family at the bottom.

**To make your own self rising flour, simply add 1+1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.

Mama Reed's Caramel Apple Cake

Stir together your self rising flour and sugar in a bowl.

Mama Reed's Caramel Apple Cake

Peel and chop apples until you are tired of chopping apples.

Mama Reed's Caramel Apple Cake

Then dump them in the bowl with the flour along with all of the other ingredients.

Mama Reed's Caramel Apple Cake

Stir that by hand really well until it is all nice and blendy looking.

Or until you get tired of fooling with it.

So much of the timing in my recipes is gauged by that… Some people are really precise and everything has to be perfect. I’m of the school that if it is edible and looks good from ten yards on a galloping horse, it’s good enough.

Mama Reed's Caramel Apple Cake

Pour that into a 9×13 baking dish that you’ve sprayed with cooking spray.

Bake this at 350 for about 45 minutes, or until set and lightly browned.

Mama Reed's Caramel Apple Cake

There we are. A lovely photo of our baked cake in my dark and shadowy kitchen 🙂

This cake looks a little boopy doopy when it is done on account of the apples.

Mama Reed's Caramel Apple Cake

Now for the icing part. Oh mercy mercy mercy is this stuff amazing? Yes. Yes, it is.

You’ll need: Confectioner’s sugar, butter, more vanilla, brown sugar (light or dark works but I prefer dark for this), and heavy cream, sometimes known as whipping cream.

You can use whole milk in place of cream if you like. Please don’t use skim or 2 percent. You can, of course, but whole milk is just one step down from heavy cream, once you get into the skim stuff you’re pretty far removed and it will make a taste difference. Having said that, what business is it of mine to tell you not to use skim or 2 percent? I’m just gonna get my nose out of your kitchen and back into my own pots. Apologize for the intrusion :).

Mama Reed's Caramel Apple Cake

Place your cream (or milk), butter, and brown sugar in a medium sauce pot.

Mama Reed's Caramel Apple Cake

Stir this CONSTANTLY over medium heat until the butter is melted (mostly 😉 and it is all a nice brown mixture like this.

Mama Reed's Caramel Apple Cake

Now crank up that heat to medium high and STIR CONSTANTLY (not kidding here) to bring it to a full rolling boil. Once it is boiling, set your timer for 2 minutes. Exactly. Immediately remove from heat, stir in vanilla, and stir in confectioners’s sugar.

Mama Reed's Caramel Apple Cake

Like this. Stir fast because this stuff is gonna set up pretty quickly.

Quickly: Websters defines quickly as in something that is done or happens in a short amount of time.

I define quickly as “Hurry up or you’ll have concrete.”

Mama Reed's Caramel Apple Cake

It is still a little lumpy here so I’m going to switch to a whisk.

Mama Reed's Caramel Apple Cake

BOOM! Now it is smooth and creamy. Okay, so it still has some lumps of confectioner’s sugar in it but I’m tired of stirring it and that is good enough for me!

Mama Reed's Caramel Apple Cake

Quickly spread it over your cooled cake. Quick. Because it gets hard fast.

Mama Reed's Caramel Apple Cake

Why are you still sitting here when you have an amazing cake just waiting for you to bake it?

 

Mama Reed’s Caramel Apple Cake

Ingredients

  • 2 cups self rising flour
  • 2-3 apples peeled and chopped
  • 2 eggs
  • 1 +1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon vanilla

For Icing

  • 4 Tablespoons butter or margarine
  • 8 Tablespoons heavy cream or milk
  • 1 cup packed dark brown sugar light is okay
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla

Instructions

  • Combine all ingredients in a large mixing bowl and mix by hand with a wooden spoon until well blended and smooth. Spread into a greased 9×13 cake pan.

  • Bake at 350 for 45 minutes.

For icing

  • Stir together butter, cream, and brown sugar in a sauce pot. Place over medium heat and stir constantly until butter is melted and mixture is well blended. Turn heat up to medium high and stir constantly until it comes to a rolling boil. Once boiling, cook for 2 minutes and then remove from heat. Stir in confectioners sugar and vanilla until smooth. Work quickly and use a wire whisk or electric mixer if you prefer. You can add up to 1/2 cup more confectioner’s sugar if needed to thicken. Ice cooled cake as soon as possible.

If you were born after 1950, don’t try to ice a layer cake with a boiled icing. Stick with 9×13 sheet cakes. Trust me 🙂

 

 “Happiness is not determined by what’s happening around you, but rather what’s happening inside you.  Most people depend on others to gain happiness, but the truth is, it always comes from within.”

~Unknown


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Caramel Apple Dump Cake – Southern Plate by Gordon Ramsay

Caramel Apple Dump Cake


Enjoy this delicious mouth watering Caramel Apple Dump Cake and scroll down to find out where the “dump” comes from.

Caramel Apple Dump Cake

I’m a caramel person, always have been, always will be. When I was a little girl I’d save my pennies and walk to the store around the corner from our house where I’d buy penny caramels. This was back in the early seventies when six year olds could walk to a candy store by themselves and no one thought twice about it. I’d count out a caramel for each penny I had, saving a few pennies for tax, then come home with my little brown paper bag of penny caramels and hide them under my blue jeans in the drawer because I was convinced that everyone loved them as much as I did (they didn’t). Then, I’d ration them out to one a day, all the while saving up more pennies for when my stock ran low.

Nowadays, I have a whole grocery budget and a wonderful Fall Baking season to bring my love of caramel into play! This dump cake brings in the thrill of apples and a flavorful butter topped cake for a perfect dessert.

But before we get to the recipe first let’s answer the age old question…

What is dump cake?

When I share the caramel apple dump cake recipe, I get this question a lot.   

Dump cake simply means a cake where you ‘dump’ the ingredients in the pan and bake it!  Yep that’s it. 

If you find yourself needing a caramel fix, here ya go! 

Caramel Apple Dump Cake

The ingredients for this one are easy peasy: Butter cake mix (We’re using golden butter but you can use whatever you like), two cans apple pie filling, cinnamon (and some allspice if you like), and Kraft Caramel Baking Bits is what I used. 

  • Begin by mixing up your cake mix according to package directions.

Caramel Apple Dump Cake

  • ‘Dump’ both cans of apples into a bowl and add spices.
  • Stir to coat and place in bottom of 3 quart baking dish (or 9×13 cake pan). Sprinkle caramel bits on top.
  • Now pour that prepared cake mix on top of this. 

Can I use a different cake mix for my caramel apple dump cake?

Absolutely!  Yellow cake mix is what I use but others have recommended spiced cake mix, or vanilla cake mix.  But choose whatever your heart desires.

Caramel Apple Dump Cake

  • Slice an entire stick of butter into pats and arrange over top of mix. Sprinkle with a wee bit more cinnamon, if you like. Or add a bit of nutmeg to spice things up.

By now some of you are starting to think that this is probably not one of my diet recipes….you catch on quick. But it sure is good! 😉 

Caramel Apple Dump Cake

  • Bake at 350 for 45-50 minutes, or until top is golden brown.
  • Serve warm with ice cream and caramel sauce to take it over the top!

There you have it, the best caramel apple dump cake that will ever cross your lips 🙂 Enjoy!

Ingredients

  • 2 20 oz cans of apple pie filling 21 oz each
  • 1 tablespoon of ground cinnamon If you are using a spice cake mix might want to decrease the cinnamon a bit.
  • 1/2 teaspoon of allspice
  • 1/2 cup or a good handful Kraft caramel bits – can use more if you like!
  • 1 box of yellow cake mix (or any cake mix you prefer) prepared
  • 1 stick of butter
  • Optional: Vanilla Ice Cream and Caramel Sauce
  • Optional: Nutmeg (adds a little more spice)

Instructions

  • Preheat oven to 350 degrees.

  • Prepare cake mix according to package directions, set aside.

  • In a mixing bowl, mix together apple pie filling, allspice and cinnamon.

  • Spoon into a greased 3 quart baking dish or a 9×13 cake pan.

  • Top with caramel bits and then yellow cake mix. Smooth until it covers the caramels evenly.

  • Cut butter into slices and cover the entire yellow cake mix. Don’t be afraid to use more!

  • Bake for 50 minutes or until the top is golden brown.

  • Serve with vanilla ice cream and caramel sauce!

Looking for another caramel apple cake treat?

Check out:

Mama Reed’s Caramel Apple Cake  

caramel apple cake

And just in case you want some more apple recipe desserts, here you go…

Apple Dapple Cake

Apple Dapple Cake

Apple Spice Muffins – my mama and I ❤️ these

 

 

 


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