RUSTIC SHEET CAKE RECIPES
RUSTIC HONEY CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios.
Nutrition Facts : Calories 248 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 257mg sodium, CarbohydrateContent 40g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
TEXAS SHEET CAKE RECIPE | EPICURIOUS
When time is tight and you need to throw something together for a picnic or a potluck or a bake sale, this is the perfect crowd pleaser. It's a large, thin layer of tender chocolate cake slathered with gooey chocolate frosting and sprinkled with toasted nuts. The frosting gets poured onto the cake when they are both still warm. Some say "don't mess with Texas," but this cake can easily be spiced up by adding a teaspoon of cinnamon to the dry ingredients or by swapping coffee for the hot water.
Provided by Julie Richardson
Cook Time bake time: 32 to 35 minutes
Yield Serves a crowd
Number Of Ingredients 18
Steps:
- Center an oven rack and preheat the oven to 375°F.
- To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.
- While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners' sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you'll leave waves in the frosting. Allow to cool before cutting into squares.
- Well wrapped and stored at room temperature, this cake keeps for up to 5 days.
More about "rustic sheet cake recipes"
MARIE-HéLèNE'S APPLE CAKE RECIPE - EPICURIOUS
My friend Marie-Hélène Brunet-Lhoste is a woman who knows her way around food. She's a top editor of the Louis Vuitton City Guides (and one of the restaurant critics for the Paris edition), so she eats at scores of restaurants every year, and she's a terrific hostess, so she cooks at home often and with great generosity. There's no question that she's a great home cook, but for me, she's the most frustrating kind of cook: she never follows a recipe (in fact, I don't think there's a cookbook to be found on her packed bookshelves), never takes a note about what she does, and while she's always happy to share her cooking tips, she can never give you a real recipe—she just doesn't know it.
I've watched her in her kitchen, in the hopes of nabbing a recipe by observation, but it's impossible. Like so many really good cooks, Marie-Hélène starts off with a set of ingredients that could be annotated and recipe-ized, but, once she starts mixing, stirring, boiling, baking, or sautéing, she makes so many mid-cooking adjustments that you just have to throw up your hands and content yourself with being the lucky recipient.
And so it was with this apple cake, which is more apple than cake, rather plain but very appealing in its simplicity (the chunks of apple make a bumpy, golden top) and so satisfying that we all went back for seconds. Despite knowing that it was futile, I asked for the recipe, and, of course, Marie-Hélène didn't really know.
"It's got two eggs, sugar, flour, and melted butter—oh, and rum," she said. "I mix the eggs and sugar together and then I add some flour, some butter, some flour, and some butter." When I asked how much flour and butter, I got a genuinely apologetic shrug, and when I asked what kind of apples she used, the answer was, divers, or different kinds.
Since there were only a few major ingredients, I thought I could figure out the recipe—and I did! (Although not on the first—or second—shot.) I've added baking powder to the mix (and I have a feeling Marie-Hélène might have too) and a drizzle of vanilla, which you can skip if you want. What you don't want to skip is the pleasure of having diverse apples. It's really nice to mix up the fruit, so that you have some apples that are crisp, some soft, some sweet, and some tart.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it - it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.
See details
CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECI…
Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."
To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.
Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
See details
MARIE-HéLèNE'S APPLE CAKE RECIPE - EPICURIOUS
My friend Marie-Hélène Brunet-Lhoste is a woman who knows her way around food. She's a top editor of the Louis Vuitton City Guides (and one of the restaurant critics for the Paris edition), so she eats at scores of restaurants every year, and she's a terrific hostess, so she cooks at home often and with great generosity. There's no question that she's a great home cook, but for me, she's the most frustrating kind of cook: she never follows a recipe (in fact, I don't think there's a cookbook to be found on her packed bookshelves), never takes a note about what she does, and while she's always happy to share her cooking tips, she can never give you a real recipe—she just doesn't know it.
I've watched her in her kitchen, in the hopes of nabbing a recipe by observation, but it's impossible. Like so many really good cooks, Marie-Hélène starts off with a set of ingredients that could be annotated and recipe-ized, but, once she starts mixing, stirring, boiling, baking, or sautéing, she makes so many mid-cooking adjustments that you just have to throw up your hands and content yourself with being the lucky recipient.
And so it was with this apple cake, which is more apple than cake, rather plain but very appealing in its simplicity (the chunks of apple make a bumpy, golden top) and so satisfying that we all went back for seconds. Despite knowing that it was futile, I asked for the recipe, and, of course, Marie-Hélène didn't really know.
"It's got two eggs, sugar, flour, and melted butter—oh, and rum," she said. "I mix the eggs and sugar together and then I add some flour, some butter, some flour, and some butter." When I asked how much flour and butter, I got a genuinely apologetic shrug, and when I asked what kind of apples she used, the answer was, divers, or different kinds.
Since there were only a few major ingredients, I thought I could figure out the recipe—and I did! (Although not on the first—or second—shot.) I've added baking powder to the mix (and I have a feeling Marie-Hélène might have too) and a drizzle of vanilla, which you can skip if you want. What you don't want to skip is the pleasure of having diverse apples. It's really nice to mix up the fruit, so that you have some apples that are crisp, some soft, some sweet, and some tart.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it - it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.
See details
CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECI…
Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."
To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.
Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
See details
THE KELLY CLARKSON SHOW — BLOG & RECIPES — RUSTIC. JOYFUL ...
Feb 17, 2022 · Place cakes on a baking sheet and bake 8-10 minutes until the cake is no longer glossy on top but not cooked in the center. Remove cakes, run a knife along the edge, and invert onto a plate. Or enjoy in the ramekin. Place 1-2 tablespoons of prepared salted caramel sauce over top of each cake…
From rusticjoyfulfood.com
From rusticjoyfulfood.com
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Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes. Step 3 Preheat oven to 375 degrees F (190 degrees C).
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Dec 23, 2021 · First of all, just look at how pretty it is. This bundt cake really has that rustic appeal going on. The cake is flavored with lemon pudding and drizzled with lemon glaze to give it a bright and …
From insanelygoodrecipes.com
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From onceuponachef.com
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Feb 16, 2022 · The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. ... Citrus Cornmeal Cake Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. ... One piece of this homemade carrot cake is never enough—better than all the other carrot cakes recipes …
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HOMEMADE RUSTIC NO YEAST BREAD - AN ITALIAN IN MY KITCHEN
Jul 30, 2020 · This easy No Yeast Bread is perfect when you don’t have time for a traditional yeast bread or you don’t have any yeast. It’s delicious plain or even toasted. Made in a one bowl so clean …
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From anitalianinmykitchen.com
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RED VELVET CAKE RECIPES | ALLRECIPES
These creative recipes transform strawberry cake mix into brownies, cupcakes, cookies, and more, each with a stunning pink hue that's signature to strawberry cake. Plus, using cake mix …
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See details
RUSTIC WHOLE WHEAT BREAD RECIPE | ALLRECIPES
Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes. Step 3 Preheat oven to 375 degrees F (190 degrees C).
From allrecipes.com
From allrecipes.com
See details
25 YELLOW CAKE MIX RECIPES YOU’LL ADORE - INSANELY GOOD
Dec 23, 2021 · First of all, just look at how pretty it is. This bundt cake really has that rustic appeal going on. The cake is flavored with lemon pudding and drizzled with lemon glaze to give it a bright and …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
RUSTIC OLIVE SOURDOUGH BREAD - KING ARTHUR BAKING
Cover the loaves and let them rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. Spray the loaves with lukewarm water, and make two fairly deep …
From kingarthurbaking.com
From kingarthurbaking.com
See details
RUSTIC FRENCH APPLE TART - ONCE UPON A CHEF
The recipes are often centuries old and passed down through the generations. In fact, the recipes are so tried and true, she writes, “many French women make them without recipes, or au pif.” This …
From onceuponachef.com
From onceuponachef.com
See details
VINTAGE CAKE RECIPES: 35 SWEET TREATS FROM MOM'S RECIPE BOX
Feb 16, 2022 · The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. ... Citrus Cornmeal Cake Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. ... One piece of this homemade carrot cake is never enough—better than all the other carrot cakes recipes …
From tasteofhome.com
From tasteofhome.com
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HOMEMADE RUSTIC NO YEAST BREAD - AN ITALIAN IN MY KITCHEN
Jul 30, 2020 · This easy No Yeast Bread is perfect when you don’t have time for a traditional yeast bread or you don’t have any yeast. It’s delicious plain or even toasted. Made in a one bowl so clean …
From anitalianinmykitchen.com
From anitalianinmykitchen.com
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HOMEMADE RUSTIC NO YEAST BREAD - AN ITALIAN IN MY KITCHEN
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From anitalianinmykitchen.com
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