Genie's Southern Kitchen

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Breakfast/Brunch : Cakes
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Message 1 of 26 in Discussion

From:

Genie· (Original Message)

Sent: 10/16/2007 7:43 PM

Recipes

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Previous 12-26 of 26 Next Last

Message 12 of 26 in Discussion

From:

Genie·

Sent: 5/25/2008 8:51 PM

Pear Brunch Cake - Maryfran

1 can (16 ounces) pear halves, drained
1 3/4 cups Reduced Fat Bisquick® mix
1/2 cup sugar
3/4 cup milk
1/4 cup butter or margarine, melted
1/2 teaspoon ground cinnamon
2/3 cup plain nonfat yogurt

1. Heat oven to 400ºF. Grease and flour round pan, 8x1 1/2 inches.
Cut pear halves into thin slices.
2. Stir together Bisquick, sugar, milk and butter. Pour into pan.
Arrange pear slices in circular pattern on batter; sprinkle with
cinnamon.
3. Bake 45 to 50 minutes or until golden brown and toothpick
inserted in center comes out clean. Top each serving with yogurt.

High Altitude (3500-6500 ft)
Heat oven to 425ºF. Decrease Bisquick to 1 1/2 cups and add 1/4 cup
Gold Medal® all-purpose flour. Decrease sugar to 1/4 cup.

Message 13 of 26 in Discussion

From:

Genie·

Sent: 5/25/2008 8:52 PM

Breakfast Blueberry Upside-Down Cake - Genie

1 package (18.9 oz/529 g) blueberry muffin mix
1 package (1/4 oz/7g) quick-rise yeast
1 can (8 oz/224 g) pineapple slices
1 egg, beaten
1/3 cup (80 ml) packed brown sugar
1/4 cup (60 ml) butter or margarine, melted
4 maraschino cherries, halved
Fresh blueberries, optional

Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and
yeast in a bowl. Drain pineapple, reserving the
juice in a measuring cup. Set pineapple aside. Add enough water to juice to
measure 2/3 cup (160 ml). Pour into a saucepan; heat to 120-130 F (50-55 C).
Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let
rest for 10 minutes.
Combine brown sugar and butter; pour into a greased 9-inch (23-cm) round baking
pan. Cut each pineapple slice in half; arrange
over brown sugar mixture. Tuck cherries into pineapple. Spoon half of batter
over pineapple. Sprinkle with reserved blueberries.
Spread with remaining batter. Bake at 350 F (180 C) for 40-45 minutes or until
a toothpick inserted into cake comes out clean.
Immediately invert onto a serving plate. Cool completely. Garnish with fresh
blueberries if desired.

Makes 8 servings.

Message 14 of 26 in Discussion

From:

Genie·

Sent: 5/25/2008 8:52 PM

From:

MzMaryFran© (Original Message)

Sent: 28/08/2007 11:09 AM

Peach Cream Breakfast Cake

1 -29 oz. can peach halves in heavy syrup, undrained
1 -8oz. cream cheese, softened
1/4 cup apricot or peach preserves
2 Tbsp. margarine
1 -9 oz. yellow cake mix
2 Tbsp. oil
1 egg
1 tsp. ginger

Preheat oven to 350 degrees. Drain peaches
reserving 1/2 cup syrup. Place sliced peaches in 8
inch square pan. Beat cheese, preserves and
margarine in mixing bowl. Pour over peaches. Beat
cake mix, reserved syrup, oil, egg and ginger. Pour
over peaches. Bake 35-40 minutes.

Note: I used peach preserves...I found it took longer
than 40 minutes for the cake topping to cook. It is
better if left to cool a little...it will thicken up and not
be quite so runny.

Message 15 of 26 in Discussion

From:

Genie·

Sent: 5/25/2008 8:52 PM

From:

Genie·

Sent: 9/19/2007 8:44 PM

Apricot Sunshine Breakfast Cake - Lindah

8 fresh apricots
1/4 cup soft shortening
1 1/2 cups sifted flour
1/2 tsp. salt
1 or 2 Tbsp. butter or margarine
12 walnut halves
3/4 cup sugar
1/2 cup milk
2 tsp. baking powder
1 egg
cinnamon (optional)

Heat oven to 375°. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt. Melt margarine or butter. Sprinkle as much cinnamon over brown sugar as you wish.

Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size. Spread cake mixture over apricots. Bake 25-35 minutes. When done place a plate over pan and flip cake out of pan. Place a walnut half in each apricot cup. Serve warm.

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Message 16 of 26 in Discussion

From:

Genie·

Sent: 5/25/2008 8:53 PM

From:

Genie· (Original Message)

Sent: 9/29/2007 10:19 PM

OVERNIGHT BRUNCH CAKE

1 lb. pork sausage, browned & drained
4-5 eggs
1 1/2 c. milk
1 1/2 c. cubed bread
1/4 tsp. dry mustard
1/2 tsp. salt

Beat the eggs and add the milk. Mix all the ingredients and
pour into a
baking dish. Leave to stand overnight in refrigerator. Bake for 1 hour at 350
degrees.
Serve with cooked apples.

Message 17 of 26 in Discussion

From:

Genie·

Sent: 5/25/2008 9:30 PM

From:

Genie· (Original Message)

Sent: 1/9/2007 8:44 AM

Tropical Sunshine Cake

Fix this for brunch or a breakfast party. Strewn with bits of pineapple and toasted flaked coconut this cake will satisfy the taste for tropical treats.

1 pkg. (18.25 oz.) yellow cake mix
1 can (12 fl. oz.) Carnation Evaporated Milk
2 large eggs
1 can (20 oz.) crushed pineapple in juice, drained (juice reserved), divided
½ cup chopped almonds (optional)
¾ cup sifted powdered sugar
1 cup flaked coconut, toasted
1 container whipped cream

Preheat oven to 350° F. Grease 13"x9" baking pan.
Combine cake mix, evaporated milk and eggs in large mixer bowl.
Beat on low speed for 2 minutes.
Stir in 1 cup pineapple.
Pour batter into prepared baking pan.
Sprinkle with almonds.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes.
Combine sugar and 2 tablespoons reserved pineapple juice in small bowl
Mix until smooth.
Spread over warm cake, sprinkle with coconut and remaining pineapple.
Cool completely before serving.
Top with whipped cream, if desired.

Makes 12 servings

Message 18 of 26 in Discussion

From:

Genie·

Sent: 5/26/2008 7:47 PM

From:

Genie· (Original Message)

Sent: 5/24/2008 12:56 PM

Summer Blueberry Cake

A moist delicious blueberry cake, great with a
morning cup of coffee.

Ingredients
2 1/4 cup flour
3 tsp baking powder
1 tsp salt
1 1/4 cup sugar
1/2 cup milk
1/2 cup wesson oil
2 eggs (beaten)
1 tsp vanilla
1 cup fresh blueberries

Directions
Sift together the flour, baking powder and salt. Add in the
remaining ingredients and pour in a bundt cake pan. Cook at 350
degrees and bake for 50-55 minutes.

Cook Time: 55 Min

Message 19 of 26 in Discussion

From:

Genie·

Sent: 6/10/2008 4:16 AM

From:

Genie· (Original Message)

Sent: 6/8/2008 11:44 AM

Banana Pecan Morning Cake

6 ripe bananas, mashed

4 eggs

2 cups sugar

1 cup vegetable shortening

1 cup chopped pecans

1/2 cup whole wheat flour

2-1/2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

Cream together bananas, eggs, sugar, shortening, and

nuts. Add remaining ingredients and combine. Bake at

350 degrees for 30 to 40 minutes.

Makes: two 12 x 8-inch pans.

Message 20 of 26 in Discussion

From:

Genie·

Sent: 6/17/2008 1:16 AM

From:

lindah© (Original Message)

Sent: 6/14/2008 7:01 PM

Fresh Peach Breakfast Cake

1/2 cup butter or margarine
1/2 cup sugar
1 tsp. grated orange peel
1/4 tsp. almond extract
2 eggs
3/4 cup all-purpose flour
3 ripe peaches
Topping:
1 cup sour cream
1/4 cup sugar
1 egg white
1/4 teaspoon almond extract
Beat to blend sour cream, sugar, egg white and extract.

With mixer, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour and beat until mixed. Spread batter into buttered, floured 9-inch cake pan or round casserole dish with lower sides. Peel and slice the peaches. Arrange on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. To serve, sprinkle lightly with cinnamon sugar.

Message 21 of 26 in Discussion

From:

Genie·

Sent: 6/30/2008 4:45 AM

From:

Genie· (Original Message)

Sent: 6/27/2008 12:10 PM

Cinnamon Toast Breakfast Cake

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 tablespoons melted butter or margarine

1 teaspoon vanilla extract

Topping:

1/2 cup melted butter or margarine

1/2 cup granulated sugar

1 1/2 teaspoons cinnamon

Heat oven to 350 degrees F. Grease well and lightly

flour a 15 x 11 x

1-inch jellyroll pan.

Combine dry ingredients. Stir in milk, 2 tablespoons

butter and vanilla extract until batter is smooth.

Spread evenly into prepared jellyroll pan. Bake for 20

to 25 minutes until lightly browned.

While cake is baking, combine 1/2 cups sugar and

cinnamon. Remove cake from oven. Drizzle 1/2 cup

melted butter over top of the cake; sprinkle with

sugar-cinnamon mixture and return to oven; bake 10

minutes more.

Serve warm.

Message 22 of 26 in Discussion

From:

Genie·

Sent: 9/8/2008 2:34 AM

From:

Genie·

Sent: 9/4/2008 11:50 AM

Cereal Brunch Cake

1/2 c. corn flakes
1 c. orange juice
1/4 c. vegetable oil
1 egg
2 sm. bananas, sliced thin
1 1/2 c. flour
3/4 c. sugar
1/2 c. raisins
1 tsp. baking soda
1 tsp. Cinnamon
1/2 tsp. Salt

Heat oven to 350 degrees. Grease 8 x 8 x 2 inch pan. Mix cereal and orange juice in large bowl. Let stand 2 minutes. Mix in oil, egg and bananas. Stir in remaining ingredients. Pour into pan. Bake 45 minutes.

Message 23 of 26 in Discussion

From:

Genie·

Sent: 9/24/2008 3:47 AM

From:

Genie· (Original Message)

Sent: 9/22/2008 1:40 PM

Kahlúa Banana Brunch Cake

1 C. butter, softened
1 1/2 C. granulated sugar
3 1/2 C. sifted all-purpose flour
1 C. mashed ripe bananas (2 medium)
1/2 C. Kahlúa
4 large eggs
1/4 C. milk
1 T. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 C. flaked coconut
3/4 C. chopped walnuts
Sifted confectioners�?sugar (optional)

Grease a 10-inch tube pan well. (Bundt Cake Pan)
Preheat oven to 350ºF.

Cream butter and sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining ingredients except coconut and nuts. Beat on low speed until mixture is well blended. On medium speed, beat 2 minutes, scraping bowl as you beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45 to 50 minutes or until golden brown.

Remove from oven; let stand 10 minutes. Invert on cake rack; remove pan. When fully cooled, dust with confectioners�?sugar, if desired.

YIELD: Serves 10 to 12.

Message 24 of 26 in Discussion

From:

Genie·

Sent: 9/24/2008 3:54 AM

From:

Kitabel (Original Message)

Sent: 9/22/2008 5:12 AM

Granny's Crumb Cake presented by B.F. Hiestand House Victorian Bed and Breakfast

Ingredients:

2 C. sugar
3 C. flour
4 T. Crisco
1 t. salt

Mix together into crumbs. Take two handfuls out and put aside into another bowl. Add to what is left in first bowl:

3 t. baking powder
2 eggs
1 1/4 C. milk

Mix well. Pour into two greased and floured round cake pans. To the two handfuls of crumb mixture add:

2 T. margarine
1 t. cinnamon

Mix into crumbs; sprinkle over batter in cake pans. Bake at 350 for 25 to 30 minutes. Can be eaten warm or cooled.

Message 25 of 26 in Discussion

From:

Genie·

Sent: 9/24/2008 3:55 AM

From:

Kitabel

Sent: 9/22/2008 5:14 AM

Morning Banana Cake presented by Aravaipa Farms
A Bed & Breakfast Country Inn

In a large bowl....mix well:

3 ripe bananas, mashed
2 1/2 cups sugar

Add:

2 tsps vanilla
2 large eggs...mix well

Add:

2 1/3 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Stir together and add:

1 cup buttermilk
1 cup melted butter (2 cubes)

Stir in:

1 cup dried cranberries
1 cup pecans or walnuts

Butter and flour 10" tub pan. Pour in batter and bake about 1 hour at 350° until pick comes out clean and cake pulls away from sides of pan. When completely cool, invert cake to remove from pan.

Message 26 of 26 in Discussion

From:

Genie·

Sent: 9/24/2008 4:06 AM

From:

BettyGa1

Sent: 9/21/2008 7:59 PM

Berry Breakfast Bundt

Berry Filling:
1 (8-ounce) package cream cheese, softened 1/2 cup blackberry jam (or your choice) 1 large egg 1 teaspoon lemon juice 1/2 cup granulated sugar
Dough:
2 1/4 teaspoons active dry yeast 1/3 cup warm water 1/2 cup plus 1 teaspoon granulated sugar 4 1/2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda
1/2 cup vegetable shortening 1/4 cup butter 1 1/4 cups buttermilk
Fresh blackberries for garnish (optional)

Beat ingredients for berry filling together with an electric mixer.
Proof the yeast in the warm water, mixed with a teaspoon of sugar, for 10 minutes.
Preheat oven to 375*F (190*C).
In a large mixing bowl, combine remaining dry ingredients. Blend the butter and shortening with the dry ingredients until the mixture resembles coarse meal. Mix in the buttermilk and yeast mixture. The dough will be slightly sticky.
Roll the dough out on a floured surface and press into a greased 10-inch bundt pan, leaving a well in the center for the filling.
Reserve 1/2 cup of the filling and spoon the remaining filling evenly into the well. Press the dough together over the filling, completely enclosing it.
Bake for 40 to 45 minutes, until cake is lightly brown. Unmold onto a serving platter and allow to cool slightly. Drizzle remaining filling over top. Garnish with fresh berries, if desired.

Makes 8 servings.

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