Pumpkin Roll

Moist pumpkin cake is rolled up with a spiced cream cheese filling in this delightful spiraled pumpkin dessert. If you've been craving all things pumpkin lately, try this yummy and fun pumpkin roll. 

Here's how the filling gets rolled up in the pumpkin cake:

One 15x10 pumpkin sheet cake is cooled and then rolled up in a tea towel.

The cake is allowed to cool completely in the tea towel which it helps maintain it's shape and then it's slathered with a spiced cream cheese filling.

The spices in the cream cheese mixture are optional. I added them and thought it gave the cream cheese filling a nice warm flavor that went well the pumpkin cake.

I left a border with the filling because I thought it would squish out when I rolled it. The cream cheese filling is firm so make sure you spread yours all the way to the edge! It doesn't ooze out.

Once it's rolled up, the pumpkin cake is wrapped in plastic and chilled until ready to serve. This allows for the filling to setup and makes its easier to cut.

Right before serving, sprinkle powdered sugar on top.

Slice, Serve, Dig in!

* * * * * * * * * * * *

Pumpkin Roll
1/4 cup powdered sugar (to sprinkle on
towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
Filling:
1 (8 ounce) package cream cheese,
softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine,
softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

DIRECTIONS:
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Recipe Source: Libby's

* * * * * * * * *

My Notes:
* I always up the spices in pumpkin desserts. This one was no exception. I used a heaping half teaspoon of cinnamon and 1/4 teaspoon or so of nutmeg and pumpkin pie spice. The cake actually wasn't too spicy and it probably could stand for a pinch more of each.


* I added a sprinkle of cinnamon, ground cloves and nutmeg to the cream cheese filling. This was a welcome addition. 


* Sprinkle your tea towel with powdered sugar before rolling the cake to prevent sticking.


* Make sure the cake has completely cooled before adding the cream cheese mixture or it will melt slightly and make it harder to roll. 


* This dessert is great as is, but would be tasty with toasted pecans rolled up in the filling and maybe a drizzle of caramel on top right before serving! Or a scoop of vanilla ice cream with a drizzle of caramel and a sprinkle of nutmeg. OK, OK, I'm done.

The Best Coffee Cake Ever!

This recipe for delicious coffee cake comes from the Pioneer Woman Blog. I wanted to make something sweet and simple for a friend that was coming over for coffee. I had everything on hand for this recipe and PW just raved about this coffee cake, so I knew I had to make this.

 The cake part of this coffee cake is super fluffy and moist and the ample brown sugar and pecan topping scented with cinnamon is incredibly good. I will definitely put this recipe in my 'favorites file' and make it anytime I want something delicious and simple for breakfast or brunch or really, anytime.

The Best Coffee Cake Ever!
Source: Pioneer Woman

I halved this recipe and baked it in a 9 x 9 glass dish (there was only two of us enjoying this). I added the measurements I used in red.

Ingredients

FOR THE CAKE:
1-1/2 stick Butter, Softened  (6 T Butter )
2 cups Scant Sugar (1 cup)
3 cups Flour, Sifted (1 1/2 cups) 
4 teaspoons Baking Powder (2 tsps.) 
1 teaspoon Salt (1/2 tsp.)
1-1/4 cup Whole Milk (6 oz milk)
3 whole Egg Whites, Beaten Until Stiff  (2 egg white)
_____

FOR THE TOPPING:
1-1/2 stick Butter, Softened (6 T Butter)
3/4 cups Flour (1/4 cup + 1/8 cup)
1-1/2 cup Brown Sugar (3/4 cup) 
2 Tablespoons Cinnamon (1 T )
1-1/2 cup Pecans, Chopped (3/4 Cup) 

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't over beat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

* I added a half teaspoon vanilla to the cake batter and thought it was definitely a good addition. Gave the cake a good flavor.

Luscious Four-Layer Pumpkin Cake

repost

If you like pumpkin flavored treats, you'll love this layer cake!

Two light and fluffy pumpkin cakes are cut in half and slathered with a pumpkin cream cheese filling to make a rich and decadent four-layer cake.

The cake is topped off with toasted pecans and caramel sauce. A very delicious combination of flavors!

Cutting into the cake exposes all the creamy, pumpkin layers. Yum!

Heaven

This cake is delicious, beautiful and easy to make. What are you waiting for?

Luscious Four-Layer Pumpkin Cake
Source: Kraft Foods
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans


HEAT oven to 350°F.


BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.


BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.


BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Pumpkin Roll

With Turkey day around the corner, I thought I would repost a few favorite and festive recipes of mine.


First up, Pumpkin Roll.


Moist pumpkin cake is rolled up with a spiced cream cheese filling for this delightful spiraled pumpkin dessert.

Here's how the filling gets rolled up in the pumpkin cake:

One 15x10 pumpkin sheet cake is cooled and then rolled up in a tea towel.

The cake is allowed to cool completely in the tea towel and then it's slathered with a spiced cream cheese filling.

The spices in the cream cheese mixture are optional. I added them and thought it gave the cream cheese filling a nice warm flavor that went well the pumpkin cake.

I left a border with the filling because I thought it would squish out when I rolled it. The cream cheese filling is firm so make you spread yours all the way to the edge! It doesn't ooze out.

 Once it's rolled up, the pumpkin cake is wrapped in plastic and chilled until ready to serve. This allows for the filling to setup and makes its easier to cut.

Right before serving, sprinkle powdered sugar on top.

Slice, Serve, Dig in!

* * * * * * * * * * * *
Pumpkin Roll
Source: Libby's
1/4 cup powdered sugar (to sprinkle on
towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
Filling:
1 (8 ounce) package cream cheese,
softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine,
softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

DIRECTIONS:
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

* * * * * * * * *

My Notes:
* I always up the spices in pumpkin desserts. This one was no exception. I used a heaping half teaspoon of cinnamon and 1/4 teaspoon or so of nutmeg and pumpkin pie spice. The cake actually wasn't too spicy and it probably could stand for a pinch more of each.


* I added a sprinkle of cinnamon, ground cloves and nutmeg to the cream cheese filling. This was a welcome addition. 


* Sprinkle your tea towel with powdered sugar before rolling the cake to prevent sticking.


* Make sure the cake has completely cooled before adding the cream cheese mixture or it will melt slightly and make it harder to roll. 


* This dessert is great as is, but would be tasty with toasted pecans rolled up in the filling and maybe a drizzle of caramel on top right before serving! Or a scoop of vanilla ice cream with a drizzle of caramel and a sprinkle of nutmeg. OK, OK, I'm done.

Spiced Lemon Cake

This cake is moist and delicious! The 'spiced' part of this cake comes from ground cardamom (I love cardamom). 

The cardamom lends a warm note to the cake that pairs really well with the lemon flavor. The zesty lemon glaze almost takes away from the delicate flavor of the cake, but gives it a nice punch and makes the cake overall more interesting. 

My mom and I enjoyed a slice of this today and we couldn't help but have another slice with coffee. Yum.

This cake is super easy to make and would be great for brunch or an after dinner dessert or with coffee in the morning. I thought the coffee really brought out the flavor of the cardamom. Might just be me?

I wouldn't recommend substituting cinnamon for the cardamom. Cardamom has a more subtle sweet flavor than cinnamon and is really tasty with the lemon.

Recipe Source: Martha Stewart Living, Oct. 2010 Issue

Spiced Lemon Cake

1 stick unsalted butter, room temp.

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup sugar

1 tablespoon finely grated lemon zest plus 6 tablespoons fresh lemon juice (from 2 lemons)

3/4 tsp. ground cardamom

2 large eggs

1/2 cup sour cream

1 1/2 cups confectioners' sugar

Preheat oven to 375. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, sugar, zest and cardamom with a mixer on medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in 3 tablespoons lemon juice. Reduce speed to medium-low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan.

Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Turn out onto a wire rack. Let cool, top side up. Whisk confectioners' sugar with remaining 3 tablespoons lemon juice until smooth; pour over cooled cake.

Root Beer Float Cake

This moist cake is full of root beer flavor and is delicious served warm from the oven with a scoop of vanilla ice cream!

Root Beer extract is dark brown with a syrupy consistency. This cake uses a white cake mix and as you can see, the extract turns the white batter a rich brown color. 

 A root beer glaze gets poured over the warm cake to add moisture and flavor.

 The cake bakes up nice and fluffy and golden brown.

 Once the cake cools for 15 minutes, it gets inverted and then topped with root beer glaze. Yum!

Serve this cake warm with a scoop of vanilla ice cream and you've got yourself a delicious root beer float dessert!

Root Beer Float Cake
Cake:
(18.25 ounce) package white cake mix
1 (12 fluid ounce) can or bottle root beer
1/4 cup vegetable oil
1 1/2 teaspoon root beer extract
3 eggs
Glaze:
3/4 cup confectioners' sugar
5 tablespoons root beer
1 teaspoon root beer extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a medium bowl, stir together the cake mix, 12 ounces root beer, oil, extract and eggs until smooth. Pour batter into the prepared pan.

Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.

To make the Root Beer Glaze: combine the confectioners sugar, extract and 5 tablespoons of root beer in a small bowl. Mix until smooth.

* Make sure to grease and flour you pan well and allow the cake to cool for 15 minutes so your cake doesn't stick!

The Best Chocolate Sheet Cake

A moist chocolate sheet cake is covered with a rich layer of cocoa frosting. Simple and Delicious!

This cake uses a different method for combining the ingredients. Butter is first melted in a pan and then cocoa powder is whisked in to form a chocolate sauce. The sauce is added to bowl of dry ingredients and then a buttermilk/egg mixture is added to complete the batter.

Below is the buttermilk mixture being poured into the cocoa sauce. It really smelled wonderful.

The cake batter is poured into a sheet pan (I halved the recipe and used a 10x15 sheet pan) and baked for 20 minutes (I baked mine for about 15 minutes).

After it's baked, a molten cocoa frosting is poured on top of the hot cake.

After the frosting is spread out, you're left with a glimmering chocolate sheet cake.

It might be thin, but this cake packs a lot of flavor and is really delicious!

The Best Chocolate Sheet Cake. Ever.

Servings: 24

Inspired by: Indigos Sugar Spectrum

Taken From: Pioneer Woman

Original Source: European bakers from the mid-19th century

Ingredients

FOR THE CAKE:

2 cups Flour

2 cups Sugar

¼ teaspoons Salt

4 Tablespoons (heaping) Cocoa

2 sticks Butter

1 cup Boiling Water

½ cups Buttermilk

2 whole Beaten Eggs

1 teaspoon Baking Soda

1 teaspoon Vanilla

_____

FOR FROSTING:

½ cups Finely Chopped Pecans

1-¾ stick Butter

4 Tablespoons (heaping) Cocoa

6 Tablespoons Milk

1 teaspoon Vanilla

1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

* It didn't call for it, but I sprayed the bottom of the pan with cooking spray and didn't have any trouble removing the slices of cake.

Peach Upside-Down Cake

A moist vanilla cake scented with cinnamon and nutmeg is topped with caramel coated peaches. This is one delicious dessert indeed.

The texture of this cake is more like that of a coffee cake, dense but light and nice and moist. The original recipe called for only vanilla flavoring in the cake, but I added a dash of cinnamon, nutmeg and ground ginger. This made for a rich, warm cake that complemented the peaches and brown sugar caramel topping. 

Butter is melted in a 9-in pie plate and brown sugar is sprinkled over the top to create a caramel sauce. Chopped peaches (or fruit of your choice) are layered on top of the caramel along with a homemade cake batter. This bakes for about an hour than is inverted onto a platter to reveal the glistening caramel coated fruit. Serve it warm with a big scoop of vanilla ice cream and you have a very delicious dessert.

 

Just a side note. I baked this cake at my grandma's house and was looking for a platter to put it on and came across this antique cake plate that my grandma received as a wedding gift 52 years ago! It has actual butterflies inside the plate. Don't think they make them like this anymore!

Peach Upside-Down CakeSource: Martha Stewart
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup dark-brown sugar
4 cups frozen nectarines, thawed and cut into bite-size pieces
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt

Directions

Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.

In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.

With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

Sugar Donut Muffins

Sweet cake-like muffins are rolled in sugar or cinnamon n' sugar for a tasty treat reminiscent of a sugar donut.

These are really simple to make and you probably have everything on hand to throw them together. They are really tasty and would make a nice treat anytime!

A simple batter scented with vanilla and a hint of nutmeg is baked up in muffin tins (I used mini pans). The batter puffs up and makes sweet little fluffy muffins.

Once removed from the pan the muffins get brushed with butter and rolled in sugar. Hello deliciousness! These are yummy warm from the oven, but they are even better after they sit and rest for awhile. The butter flavor soaks up into the muffin and the sugar sets and you're left with a cakey donut-like treat. I rolled some in sugar and some in cinnamon-sugar and they were both tasty. I think the cinnamon-sugar was my favorite.

Sugar Donut Muffins

inspired by Bakingbites

3/4 cup sugar

1 large egg

1 1/2 cups all purpose flour

2 tsp baking power

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 cup vegetable oil

3/4 cup milk (low fat is fine)

1 tsp vanilla extract

2 tbsp butter, melted

1/2 cup sugar, for rolling

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.

In a large bowl, beat together sugar and egg until light in color.

In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full.

Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl.

When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Makes 10 muffins.