Combine all ingredients and mix thoroughly using fingers or fork until well blended and moist.

Grease ³/₄ of the way up the sides and the entire bottom of a 9" springform round pan (without tube) with shortening.

Cover sides of pan with about 1 C of crumb mixture, having it come up to about 1" from top of pan, and press down with back of spoon. Pour rest of crumb mixture into bottom of pan, and using spoon, press down until smooth and compact.

Refrigerate while preparing filling.

Combine all ingredients in order. With an electric mixer or heavy wooden spoon beat until smooth, about 2-3 minutes.

Pour first part of filling into crust; spread until smooth and uniform. Bake in preheated oven, 375F, for 25 minutes. Remove from oven, place on cake rack, and let stand at room temperature for about 15 minutes. Raise oven temperature to 475F.

With a spoon mix these ingredients only until well blended.

When first layer has cooled for 15 minutes, with a large spoon pour second layer of filling over cooled first layer, starting from side to center. Spread evenly, as gently as possible. Bake in 475F oven about 10 minutes.

Remove from oven and let stand in room temperature on cake rack for 5-6 hours, or until completely cooled before removing cake from pan. When cold, go around sides of cake with a spatula or dinner knife, and remove cake carefully.

Cream butter and cream cheese together until soft and free of lumps.

Add 2 eggs, 1 C flour, and 1 C sugar. Mix at low speed until just blended to a smooth consistency.

Repeat step 2 until all of the ingredients have been added to the batter.

Add extract; blend well but do not overbeat.

Pour batter into well-greased Bundt pan (or two loaf pans). Bake at 325F for 75 minutes or until done.

Remove from pan and cool on rack.

Serve with fresh strawberries and whipped cream, or spoon Berry Compote over thin toasted slices.

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Tag Archives: cake

Donna’s Rustic Apple Cake

Two-tone Cheesecake

Combine all ingredients and mix thoroughly using fingers or fork until well blended and moist.

Grease ³/₄ of the way up the sides and the entire bottom of a 9" springform round pan (without tube) with shortening.

Cover sides of pan with about 1 C of crumb mixture, having it come up to about 1" from top of pan, and press down with back of spoon. Pour rest of crumb mixture into bottom of pan, and using spoon, press down until smooth and compact.

Refrigerate while preparing filling.

Combine all ingredients in order. With an electric mixer or heavy wooden spoon beat until smooth, about 2-3 minutes.

Pour first part of filling into crust; spread until smooth and uniform. Bake in preheated oven, 375F, for 25 minutes. Remove from oven, place on cake rack, and let stand at room temperature for about 15 minutes. Raise oven temperature to 475F.

With a spoon mix these ingredients only until well blended.

When first layer has cooled for 15 minutes, with a large spoon pour second layer of filling over cooled first layer, starting from side to center. Spread evenly, as gently as possible. Bake in 475F oven about 10 minutes.

Remove from oven and let stand in room temperature on cake rack for 5-6 hours, or until completely cooled before removing cake from pan. When cold, go around sides of cake with a spatula or dinner knife, and remove cake carefully.

Cream Cheese Pound Cake

Cream butter and cream cheese together until soft and free of lumps.

Add 2 eggs, 1 C flour, and 1 C sugar. Mix at low speed until just blended to a smooth consistency.

Repeat step 2 until all of the ingredients have been added to the batter.

Add extract; blend well but do not overbeat.

Pour batter into well-greased Bundt pan (or two loaf pans). Bake at 325F for 75 minutes or until done.

Remove from pan and cool on rack.

Combine all ingredients and mix thoroughly using fingers or fork until well blended and moist.

Grease 3/4 of the way up the sides and the entire bottom of a 9" springform round pan (without tube) with shortening.

Cover sides of pan with about 1 C of crumb mixture, having it come up to about 1" from top of pan, and press down with back of spoon. Pour rest of crumb mixture into bottom of pan, and using spoon, press down until smooth and compact.

Refrigerate while preparing filling.

Combine all ingredients in order. With an electric mixer or heavy wooden spoon beat until smooth, about 2-3 minutes.

Pour first part of filling into crust; spread until smooth and uniform. Bake in preheated oven, 375F, for 25 minutes. Remove from oven, place on cake rack, and let stand at room temperature for about 15 minutes. Raise oven temperature to 475F.

With a spoon mix these ingredients only until well blended.

When first layer has cooled for 15 minutes, with a large spoon pour second layer of filling over cooled first layer, starting from side to center. Spread evenly, as gently as possible. Bake in 475F oven about 10 minutes.

Remove from oven and let stand in room temperature on cake rack for 5-6 hours, or until completely cooled before removing cake from pan. When cold, go around sides of cake with a spatula or dinner knife, and remove cake carefully.

Cream butter and cream cheese together until soft and free of lumps.

Add 2 eggs, 1 C flour, and 1 C sugar. Mix at low speed until just blended to a smooth consistency.

Repeat step 2 until all of the ingredients have been added to the batter.

Add extract; blend well but do not overbeat.

Pour batter into well-greased Bundt pan (or two loaf pans). Bake at 325F for 75 minutes or until done.

Remove from pan and cool on rack.

Grease ³/₄ of the way up the sides and the entire bottom of a 9" springform round pan (without tube) with shortening.