Who would have ever known what a delicious and rich slice of heaven could be created when you turn banana macadamia nut bread into a cake and top it with a cream cheese frosting. This decadent dessert is easily favored by all taste buds. Don’t be discouraged by the amount of steps and ingredients! This cake is actually rather easy; it only involves the mixing of various ingredients and no complicated steps
Banana Ginger Macadamia Nut Cake
- 2 Cups of Flour
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 2 Teaspoon Ground Ginger
- 1 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Salt
- 1 1/2 Cups Granulated Sugar
- 1/2 Cup Butter, Softened
- 2 Eggs
- 1 1/2 Cups of Mashed Ripe Bananas (About 3 Bananas)
- 3/4 Cup Buttermilk
- 1/2 Cup Finely Chopped Macadamia Nuts
- 4 oz. Cream Cheese, Softened
- 1/2 Cup Butter, Softened
- 4 Cups Powdered Sugar
- 1 1/2 Teaspoon Vanilla
- 1/2 Cup Coarsely Chopped Macadamia Nuts
- Heat oven to 350 degrees. Grease bottom only of 2 (9-inch) round cake pans with shortening. Line bottom with parchment paper; grease and flour paper and sides pans. In medium bowl, stir together flour, baking powder, baking soda, ginger, nutmeg, and salt.
- In large bowl, beat granulated sugar and 1/2 cup of softened butter with electric mixer on medium speed for 3 to 4 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Beat in mashed bananas. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Stir in 1/2 cup nuts. Spread batter evenly in pans.
- Bake 30 to 35 minutes or until dark golden brown and cakes begin to pull away from sides of pans. Cool for 5 minutes; remove from pans to cooking racks. Cool completely, about 1 hour. Hint: Put the cake layers in resealable food storage plastic bags and place in the freezer. The cakes are much easier to frost cold, and the cakes will not crumble as much when they are colder.
- In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
- On serving plate, place 1 cake layer, rounded side down on a plate or cake stand. Spread with half of frosting. Place remaining cake layer, rounded side up, on frosting, pressing gently to secure (frosting should show around edge). Spread frosting on top of cake, leaving side unfrosted (This is because the frosting is very rich). Sprinkle 1/4 cup nuts around top edge of cake.
Is there anything better than a Blueberry Cheesecake made completely by scratch with a graham cracker crust and blueberries dripping down the side? Really, there isn’t!
This recipe has always been my go to recipe for get togethers and parties because it is so easy to serve and is definitely a crowd pleaser. This cheesecake will make a perfect addition to any BBQ or gathering especially during the summer when people are looking for a cold desert to cool them off. Most people who dislike cheesecake do not like the taste because it is too thick and overwhelming; however, this recipe has the perfect crust to cheesecake ratio that will leave you desperate for more.
Blueberry Cheesecake Recipe:
- 1 1/4 Cups Graham Cracker Crumbs (about 16 graham crackers)
- 1/4 Cup Sugar
- 1/2 Cup Butter, Softened
- 2 Eggs
- 1/2 Cup Sugar
- 1 Package (8 ounces) Cream Cheese, Softened
- 1 Teaspoon Vanilla
- 1 1/2 Teaspoon Cinnamon
- 1 Can (15 ounces) Blueberry Pie Filling
- 2 Tablespoons Lemon Juice
- Heat oven to 300 Degrees. Mix crumbs, 1/4 cup sugar, and the butter; press firmly and evenly in bottom of un-greased baking pan, 8x8x2 inches.
- Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the softened cream cheese, and vanilla until smooth. Make sure the cream cheese is softened otherwise your cheesecake will be lumpy. Pour over crumb mixture.
- Bake for 30 minutes. Sprinkle the cinnamon on top, and allow the cheesecake to cool.
- Stir the 2 tablespoons lemon juice into the pie filling, and pour over the cheesecake. Chill the cheesecake for at least 8 hours or until the cheesecake is cold.
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Sweet peaches topped with warm yellow cake and crunchy nuts creates a bubbling peach cobbler that is perfect for summer nights. Okay, so dump cake might not be the most lovely way to describe this recipe, but it is an extremely accurate description of how you make this cake. Just dump all six ingredients in the pan. Yep, that’s it for this mouthwatering dessert!
Peach Cobbler Dump Cake Recipe
- 21oz Can Peach Pie Filling
- 15oz Can of Sliced Peaches (Drained)
- 12oz Can of Crushed Pineapple
- 1 Box of Yellow Cake
- 1/4 Cup of Pecans or Walnuts
- 2 Sticks of Butter
- Spread peach pie filling and sliced peaches in a cake pan (9×13)
- Follow with pineapple
- Dump in dry cake mix
- Then top with your choice of nuts
- Cut butter into slices and place on top of cake making sure the top is almost completely covered
- Bake at 325 for about 50 minutes or until the top is browned
Right when my sister, my official taste tester, took her first bite of my apple butter bars, she proceeded to name me the official “baking goddess.” These bars are moist and light, making them great for any summer picnic! The cake tastes like a warm mix of cinnamon and apples, while the frosting is perfectly sweet and citrus with the lemon zest.
Apple Butter Bar Recipe: For the Bars:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 2 cups apple butter
- 4 eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
For the Lemon Cream Cheese Frosting:
- 3 cups powdered sugar
- 1/2 cup of butter, one stick, softened
- 5 ounces of cream cheese, softened
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- Measure all ingredients for bars, and place in a large mixing bowl. Beat at low speed until moistened, then at medium speed for 2 minutes.
- Pour into greased 10×15-inch jelly roll pan, a cookie sheet with sides will also work. Bake for about 25-30 minutes, or until a toothpick inserted in center comes out clean.
- Remove from oven, and allow to cool completely.
- For the frosting, place all frosting ingredients in a small bowl, and simply beat until smooth.
- Once the bars are cool, spread frosting over bars. Feel free to grade more lemon zest to top the bars, if you want to increase the lemony citrus taste.
This recipe makes 4 dozen bars.
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