Indholdsfortegnelse for One-Layer Cakes 2020 i Cooking with Paula Deen

A Piece of Cake When I think of special celebrations, I always think of cake. Some of my favorite childhood memories include sharing a sweet slice with my precious family for birthdays, holidays, milestones, and more. No matter the occasion, there was always a yummy cake at the center of it all. I’ve baked a lot of fabulous cakes in my life, but my go-to for get-togethers big and small is a quick and easy one-layer cake. It’s a simple but delicious dessert that comes together in a flash and always satisfies a hungry crowd. From casual weeknight baking to serving somethin’ sweet at potlucks, Sunday suppers, and baby showers, you can’t go wrong with a classic one-layer beauty. These sweets are made to be shared and will hit the…

Cherry Almond Upside-Down Cake Makes 1 (10-inch) cake Topping: 1 cup firmly packed light brown sugar¼ cup unsalted butter2 (12-ounce) packages frozen cherries, thawed and drained Cake: 2 cups all-purpose flour1 cup granulated sugar2 teaspoons baking powder¼ teaspoon kosher salt½ cup whole buttermilk½ cup unsalted butter, melted2 large eggs½ teaspoon almond extract Garnish: toasted sliced almonds 1. Preheat oven to 350°. Lightly spray a 10-inch cast-iron skillet with baking spray with flour. 2. For topping: In prepared skillet, cook brown sugar and butter over medium heat, stirring occasionally, until butter is melted and sugar is dissolved. Gently stir in cherries; remove from heat. 3. For cake: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, eggs, and…

Strawberry Lemonade Poke Cake Makes 1 (13x9-inch) cake Filling: 1 (16-ounce) container fresh strawberries, sliced½ cup granulated sugar1 tablespoon fresh lemon juice Cake: 1 (15.25-ounce) box white cake mix3 large eggs1¼ cups water⅓ cup vegetable oil¼ cup lemon zest Topping: 1 (8-ounce) package cream cheese, softened1½ cups cold heavy whipping cream2 tablespoons lemon zest1¼ cups confectioners’ sugar Garnish: macerated strawberries (see Kitchen Tip) 1. For filling: In a medium saucepan, cook strawberries, granulated sugar, and lemon juice over medium heat until juicy and thickened, 7 to 10 minutes. Carefully transfer mixture to the container of a blender; purée until smooth. Pour into a medium bowl, and let cool completely. 2. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour. 3. For cake: In a large…

Citrus Olive Oil Yogurt Cake Makes 1 (8½x4½-inch) cake 1 cup granulated sugar1 tablespoon packed orange zest¾ cup low-fat plain Greek yogurt, room temperature½ cup olive oil (not extra-virgin)2 large eggs, room temperature1½ cups all-purpose flour2 teaspoons baking powder2 teaspoons finely chopped fresh rosemary1 teaspoon kosher saltHoney Yogurt (recipe follows)Garnish: confectioners’ sugar, chopped fresh rosemary 1. Preheat oven to 350°. Spray an 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper. 2. In a large bowl, whisk together granulated sugar and orange zest; whisk in yogurt, oil, and eggs until well combined. 3. In a medium bowl, whisk together flour, baking powder, rosemary, and salt. Gradually fold flour mixture into sugar mixture just until combined. Spread batter into prepared pan. 4. Bake until golden brown and a wooden…

Vanilla Cream Cheese Pound Cake Makes 1 (10- to 15-cup) Bundt cake Cake: 1 cup unsalted butter, softened1 (8-ounce) package cream cheese, softened2¼ cups granulated sugar3 large eggs3 cups all-purpose flour2 teaspoons baking powder½ teaspoon kosher salt1 cup whole milk2 tablespoons vanilla extract Glaze: ¼ cup cream cheese, softened1⅓ cups confectioners’ sugar1½ tablespoons whole milk1 teaspoon vanilla extract 1. Preheat oven to 325°. 2. For cake: In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. Gradually add sugar, beating until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, combine milk and vanilla.…

Creamy Lemon Cupcakes Makes 24 1 (15.25-ounce) box lemon cake mix1 (3.4-ounce) box vanilla instant pudding mix1 cup sour cream½ cup water½ cup vegetable oil3 large eggsLemon Buttercream (recipe follows)1 (12-ounce) jar lemon curd 1. Preheat oven to 350°. Line 24 muffin cups with paper liners. 2. In a large bowl, beat cake mix, pudding mix, sour cream, ½ cup water, oil, and eggs with a mixer at medium speed until thick and smooth, 2 to 3 minutes, stopping to scrape sides of bowl. Divide batter among prepared cups. 3. Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. 4. Spread or pipe Lemon Buttercream onto cooled cupcakes.…