SARA'S CLASSIC SOUR CREAM COFFEE CAKE
This timeless coffee cake is one of Sara Foster's biggest sellers at Foster's Markets in North Carolina.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 14
Steps:
- Prepare the filling: In a small bowl, combine brown sugar, cinnamon, flour, and pecans; set aside.
- Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-inch nonstick Bundt pan with cooking spray; set aside.
- Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, starting on low speed, then increasing speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl.
- While beating on low speed, add the flour mixture, alternating with sour cream, and beginning and ending with the flour mixture. Beat just until well combined, scraping down sides several times.
- Spoon half the batter into the prepared pan. Sprinkle evenly with the reserved filling. Top with remaining batter.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 to 15 minutes, then turn the cake out onto a rack to cool completely. Dust with confectioners' sugar.
SHARON'S CHOCOLATE CARAMEL CAKE
Make and share this Sharon's Chocolate Caramel Cake recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cake mix, water, oil and eggs and beat on Low speed for 2 minutes. Pour 2 cups of batter in greased 9 x 13-inch baking dish and bake at 350° for 15 minutes.
- Melt caramels, butter and sweetened condensed milk in saucepan over medium heat. Pour caramel mixture on cake as soon as it comes out of the oven and add rest of batter.
- Cook another 35-40 minutes. Frost with a chocolate frosting and serve.
Nutrition Facts : Calories 601.7, Fat 30.7, SaturatedFat 10.6, Cholesterol 87.1, Sodium 562.9, Carbohydrate 78.7, Fiber 1, Sugar 59.4, Protein 8.6
SHARON'S JAMAICAN FRUIT CAKE
A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!
Provided by Sharon
Categories World Cuisine Recipes Latin American Caribbean
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
- Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 862 calories, Carbohydrate 124.2 g, Cholesterol 220.8 mg, Fat 35.1 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 20.7 g, Sodium 418.4 mg, Sugar 49.2 g
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