Streuseled Zucchini Bundt Cake

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Streuseled Zucchini Bundt Cake

Ingredients

  • 2 cups shredded zucchini, patted dry
  • 1-1/3 cups fat-free plain yogurt
  • 3/4 cup sugar
  • 2 egg whites
  • 1/3 cup canola oil
  • 1 egg
  • 4 teaspoons vanilla extract, divided
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon dry bread crumbs
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1/3 cup raisins
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup confectioners’ sugar
  • 2 to 3 teaspoons fat-free milk

Directions

  1. In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and 3 teaspoons vanilla until well blended.
  2. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended.
  3. Coat a 10-inch fluted tube pan with cooking spray; sprinkle with bread crumbs.
  4. Pour a third of the batter into pan. Combine the brown
    sugar, pecans, raisins, cinnamon and allspice; sprinkle half over batter.
  5. Top with another third of the batter. Sprinkle with
    remaining brown sugar mixture; top with remaining batter.
  6. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  7. In a small bowl, combine confectioners’ sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake.

Yield: 14 servings.

Fresh Apple Cake

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Fresh Apple Cake
Thinly sliced apples create rich, moist layers of fruit within the cake. Frost it with Browned-Butter Frosting (pictured), Dark Chocolate Frosting, or Cream Cheese Frosting.

Ingredients

  • 1 1/2 cups chopped pecans
  • 1/2 cup butter, melted
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges
  • Browned-Butter Frosting,
  • Dark Chocolate Frosting, or
  • Cream Cheese Frosting

Preparation

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  2. Stir together butter and next 3 ingredients in a large bowl until blended.
  3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
  4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.

Browned-Butter Frosting

Ingredients

  • 1 cup butter
  • 1 (16-oz.) package powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Preparation

  1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
  2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

Dark Chocolate Frosting

Ingredients

  • 1 (12-oz.) package semisweet chocolate morsels
  • 1/2 cup whipping cream
  • 3 tablespoons butter

Preparation

  1. Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
  2. Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks. Use immediately.

Cream Cheese Frosting

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Preparation

  1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
  2. Gradually add sugar and salt, beating until blended. Stir in vanilla.

Mile-High White Chocolate Hummingbird Cake

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Mile-High-White-Chocolate-Hummingbird-Cake
The Hummingbird Cake remains our most-requested recipe of all time. The origin of the name is unknown, but its signature ingredients—mashed banana, pineapple, coconut and pecans—assure its continued popularity. Eight layers and a spoon-licking white chocolate-cream cheese frosting make this updated version more spectacular than the original. But it’s easy as can be because of convenience products such as cake mix, instant pudding mix, and canned pineapple

Ingredients

  • 1 8-ounce can crushed pineapple in juice
  • 2 18.25-ounce packages white cake mix (we tested with Duncan Hines)
  • 2 3.4-ounce packages vanilla instant pudding mix
  • 6 large eggs
  • 2 1/2 cups milk, divided
  • 2 cups canola oil
  • 4 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoons ground cinnamon
  • 1 4-ounce white chocolate baking bar, finely chopped (we tested with Ghirardelli)
  • 1 cup flaked sweetened coconut
  • 2 cups chopped pecans, toasted
  • 2 cups chopped banana (about 3 medium)
  • White Chocolate Cream Cheese Frosting

Garnish

  • Toasted pecans

Preparation

  1. Preheat oven to 350°.
  2. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture.
  3. Combine cake mix and next 7 ingredients in an 8-qt. mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold in pineapple, white chocolate, and next 3 ingredients. Pour batter into 4 greased and floured 9-inch round cake pans.
  4. Bake at 350° for 34 to 36 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
  5. Using a serrated knife, slice cake layers in half horizontally to make 8 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup White Chocolate Cream Cheese Frosting. Repeat procedure 6 times. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover; chill in refrigerator overnight. Garnish, if desired. Store in refrigerator.

Notes

  1. Cover cake in an airtight container and freeze up to 1 month in advance. Thaw in refrigerator overnight before serving.
  2. To prepare a 4-layer White Chocolate Hummingbird Cake instead, use half of all ingredients in both cake and frosting recipes. Follow cake recipe as directed in Steps 1 through 4, except use only 2 greased and floured 9-inch round cake pans. In Step 5, slice the 2 cake layers in half horizontally to make 4 layers. Follow White Chocolate Cream Cheese Frosting recipe as directed except microwave white chocolate morsels in Step 1 for only 1 1/2 minutes. Assemble cake as directed. Both the 8- and 4-layer versions of this delicious cake slice best after they have chilled overnight.

White Chocolate Cream Cheese Frosting

Ingredients

  • 3 cups white chocolate morsels
  • 3 8-ounce packages cream cheese, softened
  • 3/4 cup butter, softened
  • 7 1/2 cups powdered sugar

Preparation

1. Microwave white chocolate morsels in a microwave-safe bowl at MEDIUM (50% power) 3 minutes; stir until smooth.

2. Combine cream cheese and butter in a large mixing bowl; beat at medium speed with an electric mixer until creamy. Add melted chocolate, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency.

Hummingbird Cake

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Hummingbird Cake
The ultimate recipe for Hummingbird Cake. It’s the most requested recipe in our Texas Nutshellers Recipes history and frequents covered dish dinners all across the South, always receiving rave reviews.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped bananas
  • Cream Cheese Frosting
  • 1/2 cup chopped pecans

Preparation

  1. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  2. Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  3. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Frosting

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 (16-ounce) package powdered sugar, sifted
  • 1 teaspoon vanilla extract

Preparation

  1. Beat cream cheese and butter at medium speed with an electric mixer until smooth.
  2. Gradually add powdered sugar, beating at low speed until light and fluffy.
  3. Stir in vanilla.

Toasted Butter Pecan Cake

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Toasted Butter Pecan Cake
If you like butter pecan ice cream, you’ll love this cake. Loads of nuts are folded into the batter, and more are sprinkled over the delectable frosting.

Ingredients

  • 1 cup plus 2 tablespoons butter, softened, divided
  • 2-2/3 cups chopped pecans
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk

FROSTING:

  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 2/3 cup butter, softened
  • 6-1/2 cups confectioners’ sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons 2% milk

Directions

  1. In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
  2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
  3. Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator. Yield: 12-16 servings.

Chocolate Velvet Cake With Coconut-Pecan Frosting

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Chocolate-Velvet-Cake-With-Coconut-Pecan-Frosting
A lavish amount of melted chocolate and sour cream gives these moist cake layers a tender, velvet-textured crumb. The recipe is a favorite with our Foods staff – one we use often for celebrations throughout the year. You’ll find lots of imaginative ways to bake and frost the cake layers listed with the recipe for the batter.

Chocolate Velvet Cake Batter

This smooth and creamy chocolate velvet cake batter is the basis for many of our most beloved and delicious layer cakes.

Ingredients

  • 1 1/2 cups semisweet chocolate morsels
  • 1/2 cup butter, softened
  • 1 (16-ounce) package light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 8-ounce container sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract

Preparation

  1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended.
  3. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  4. Sift together flour, baking soda, and salt.
  5. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  6. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended.
  7. Stir in vanilla
  8. Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans, and let cool completely on wire rack.
  9. Spread Coconut-Pecan Frosting between layers and on top and sides of cake.

Note

The addition of hot water at the end of this recipe makes for an exceptionally moist cake.

Coconut-Pecan Frosting

Ingredients

  • 1 12-ounce can evaporated milk
    1 1/2 cups sugar
    3/4 cup butter or margarine
    6 egg yolks
    1 1/2 teaspoons vanilla extract
    2 cups chopped pecans, toasted
    1 1/2 cups sweetened flaked coconut

Preparation

  1. Stir together first 4 ingredients in a heavy 3-quart saucepan over medium heat; bring to a boil, and cook, stirring constantly, 12 minutes.
  2. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency.