Red Velvet Pancakes are perfect for a Valentine’s Day morning. They’re fun for children, and yet can still be romantic for adults. These are adapted buttermilk pancakes that are light and fluffy. If you make too many, just throw them in the freezer and then pop them in a toaster before you eat.
When many think of Easter, they think of bunnies, baby chicks, candy, and chocolate. I am no different. Every year I make this carrot cake with cream cheese frosting. (And when I say every year, I mean starting from last year). It’s three layers of soft, decadent cake separated by luscious cream cheese frosting. It’s gently spiced, with some lemon in the frosting to cut the sweetness. It’s received rave reviews from everyone I’ve ever served it to. However, little ducks, rabbits, and eggs are definitely not all I think about at Easter…
These Apple Dragon Welsh Cakes are full of crisp green apples fried up on cast iron inside a sweet and crispy dough. Perfect for cold mornings, warm mornings, or basically any kind of morning.
Are you ready to learn the strange secret ingredient behind the beautiful orangey color and amazingly soft texture of this spice cake?
Are you sure?
Are you absolute sure?
Can you handle the terrifying truth?
Are you done answering dramatic questions?
Good. Here it is:
It’s TOMATO SOUP!
No, wait come back! Don’t run away just yet! It doesn’t even remotely taste like tomatoes! The vinegar taste completely cooks out and you’re left with what’s actually a rich and delightfully soft spice cake.
That’s right, delightfully.
I too was skeptical, why would I ruin a perfectly good cake with soup? Especially soup of the tomato variety. I could have just walked away you know, but the intrigue was too strong. You’ve heard the phrase “curiosity killed the cat“? Well, it was probably because he wanted to know what this recipe was like, tried it, then died from eating so much because this cake is so marvelously tasty.
That’s right, marvelously.
Also, cats shouldn’t have cake.
This is a vintage recipe and can be found in several places on the internet, but this particular recipe comes from ChinDeep, who found it in an old cookbook. She frosts hers with a boiled caramel frosting, which I bet is simply divine. However, I knew I wanted to put candied walnuts on top of mine and I didn’t want the cake to be too sweet.
By itself, this cake is delicious. However, once you add my marshmallow cream cheese frosting, it’s as if you’ve been taken up to heaven (say hello to the curious cat while you’re up there). Then, put the walnuts on top of that and you’ve brought heaven right back down with you and put it on a plate. And I don’t know about you, but I like things that are down-right heavenly.
That’s right, down-right heavenly.
Now, if you’re too scared to make this cake, I understand. However, it is Halloween, and you’re supposed to do things that scare you. It’s in the rules. You have to try it, it’s so sinfully decadent.
That’s right, sinfully.
So, how can something be both heavenly and sinful?
I think the answer is obvious: It’s cake.
Here’s What You Need:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 egg, room temperature
- 1 can of condensed soup
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/4 cup unsalted butter, room temperature
- 1/2 cup cream cheese, room temperature
- 1/2 cup marshmallow fluff
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup walnuts (whole or chopped)
- 1/4 cup brown sugar
- 1 tablespoon unsalted butter
- drizzle of maple syrup
Here’s What You Need To Do:
- Prepare a 9-inch round baking pan by tracing the bottom onto parchment paper. Spray inside with cooking spray and cut out parchment circle. Lay the circle inside the greased pan and mist again with cooking spray. Set aside and set oven to 350 F degrees.
- In a medium bowl combine flour, baking soda, salt, and spices until thoroughly combined. Set aside.
- In a separate large bowl, beat butter and sugar on high speed until light and fluffy. This can be done with a stand mixer or hand-held beaters. Turn mixer to medium and slowly add the egg and soup.
- Gently mix the dry ingredients into the wet mixture until combined.
- Pour into the greased baking pan, put on center oven rack, and bake for 30-35 minutes. Do not overbake.
- After 30-35 minutes, remove cake from the oven and let it stand 10 minutes. After 10 minutes, turn cake out onto a wire rack and let it cool until frosting can be spread on without melting.
- While cake cools, make the frosting and nuts.
- In medium bowl, mix butter, cream cheese, and marshmallow fluff until combined.
- Add powdered sugar and vanilla and stir until fully integrated.
- If frosting is too thin, add tablespoon increments of powdered sugar until desired consistency is reached.
- Prepare a sheet of parchment paper to dump nuts onto.
- In medium skillet, melt butter and sugar together. Once sugar has dissolved, quickly stir in syrup and add nuts.
- Stir until nuts are completely covered, then turn out onto parchment paper. Try to separate nuts or they will stick together in giant masses. Let harden for at least 5 minutes.
Every Saturday my area of NYC has a cute little farmer’s market that comes and sets up down the street from my home. During the summer there are piles upon piles of jewel-toned berries, fragrant herbs, and fat red tomatoes. In the Fall, there are golden ears of corn, round orange pumpkins, and mountains of the most delicious apples I have ever tasted.
I knew I had to utilize such an amazing gift. For as the old saying goes – With great apples comes great responsibility.
Or something like that.
Everyone has their own special apple pie recipe, and I am no different. However, it’s pretty late in the apple game, and I’m sure you’ve already made an apple pie, or two (or even three if you’re an addict like myself). So instead of another pie recipe, I’ve got a tasty alternative: apple coffee cake. Soft, fluffy, and gently spiced, it’s perfect for munching, snacking, and/or gobbling.
Because as they say – An apple cake a day keeps the doctor away!
Or something like that.
Now as a disclaimer, I don’t drink coffee because I’m Mormon, but I most certainly eat coffee cake. Especially this coffee cake. Want to know why?
Take a look:
This coffee cake has got three entire apples in it. It has a crunchy walnut streusel topping, and even comes with a cinnamon glaze. Although if I’m being perfectly honest, you don’t even need the glaze – unless you’re a total sugar fiend.
Which I am. So, I use the glaze.
Just to give you an idea of how much I love this cake, I basically ate the entire thing myself. Every time I walked past it, I had to snitch some more, and I walked by a lot. I have a small apartment. It was inevitable. Poor Husband only got a single piece!
Oh well, snooze you lose out on apple cake, I always say.
Or something like that.
Here’s What You Need:
- 1 3/4 cup all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of packed brown sugar
- 6 tablespoons softened unsalted butter
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 3 peeled baking apples chopped (I used a combination of Braeburn and Granny Smith)
- 2 Tablespoons melted unsalted butter
- 1/2 cup of all-purpose flour
- 2/3 cup of brown sugar
- 1/4 cup of finely chopped walnuts
Glaze for one piece:
- 3 tablespoons powdered sugar
- 1 teaspoon milk
- 1/8 teaspoon vanilla
- dash of cinnamon
Here’s What You Do :
- Prepare a 9-inch round cake pan. Trace the bottom of the pan onto parchment paper, cut out the circle and lay it in the bottom of the pan. You can prevent the paper from moving around by coating the pan with cooking spray first. Make sure to coat the top of the paper and the sides of the pan with cooking spray as well. Set aside and turn oven to 350 F degrees.
- Combine flour, baking powder, baking soda, and cinnamon in a medium bowl. Mix thoroughly and set aside.
- Beat butter and sugars together in large bowl on medium for five minutes or until light and fluffy. Add eggs, one at a time until incorporated, and then add the vanilla. Make sure to do this slowly or your batter will separate.
- Add dry ingredients to wet ingredients and mix with a rubber spatula just until combined. Fold in the apples. It will seem like the batter might be too thick and there’s a strange ratio of batter to apples, but never fear: it will all work out.
- Dump your batter into the prepared pan and spread it as evenly as you can.
- Combine butter, sugar, and flour for streusel. Sprinkle evenly on top of cake batter, followed by chopped walnuts.
- Place the cake on the center oven rack and bake for 50-60 minutes, or until a toothpick comes out clean from cake. The streusel will be gooey at first and will get on the toothpick. This will make it look like it’s not baked when it is, so watch out for that.
- Let the cake cool before running a butter knife around the edge of the cake inside the pan. Turn out onto a plate, then invert onto your cake plate. You can enjoy it plain or add the following glaze.
Mix together powdered sugar, milk, vanilla, and cinnamon in a small bowl. Drizzle over cake slice and enjoy!