French Lemon Cake with Lemon Glaze
Cider-Glazed Apple-Walnut Cake
FRENCH LEMON CAKE WITH LEMON GLAZE
MAKES 1 (7-INCH) ROUND CAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
We fell in love with the moist, soft texture of this cake. It is wonderful with the tart lemon glaze and even better topped with the glaze and fresh blueberries. Be prepared for your friends to request the recipe for themselves.
CAKE:
1¼ cups all-purpose flour
¾ teaspoon baking powder
Dash of salt
½ cup unsalted butter, at room temperature, plus more for the pan
1 cup sugar
1 large egg, at room temperature
½ cup sour cream
Zest of 1 lemon
2 tablespoons fresh lemon juice
½ teaspoon pure vanilla extract
GLAZE:
1 tablespoon fresh lemon juice
½ cup confectioners’ sugar
MAKE THE CAKE: Butter a 7-inch springform pan and set aside. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl using a hand mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Beat in the egg. Add the sour cream and blend well.
Add the flour mixture to the butter mixture, beating until well blended. Beat in the lemon zest, lemon juice, and vanilla.
Pour the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 3 to 4 hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
MAKE THE GLAZE: In a small bowl, whisk together the lemon juice and confectioners’ sugar until smooth. Pour the glaze over the cooled cake.
TIP:
• Lemon zest is easy to grate using a Microplane grater. Remember that the wonderful, intense lemon flavor you want is in the colored portion, but the white pith is bitter.
MAKES 1 (7-INCH) ROUND CAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
Yes, nutmeg is a popular spice, but so often it is masked by other spices like cinnamon and cloves. It’s time to let the incredible flavor of nutmeg shine! The flavor of nutmeg is especially good, and it is easy to add.
1¼ cups all-purpose flour, plus more for the pan
1 teaspoon ground nutmeg
¾ teaspoon baking powder
¼ teaspoon baking soda
Dash of salt
¼ cup unsalted butter, at room temperature, plus more for the pan
¾ cup packed brown sugar
1 large egg, at room temperature
½ cup sour cream
½ teaspoon pure vanilla extract
⅓ cup whole milk
Brown Sugar–Pecan Glaze (optional; recipe follows)
Butter and flour a 7-inch springform pan and set aside. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt; set aside.
In a large bowl using a hand mixer, beat together the butter and brown sugar on medium-high speed until light and fluffy. Beat in the egg. Beat in the sour cream and vanilla.
Add the flour mixture alternately with the milk, in three additions of the flour and two of the milk, beating until smooth after each addition.
Pour the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
If desired, glaze the cake with Brown Sugar–Pecan Glaze.
MAKES ABOUT ¾ CUP
¼ cup packed brown sugar
2 tablespoons unsalted butter
2 tablespoons heavy cream
½ teaspoon pure vanilla extract
⅓ cup chopped pecans, toasted (see Tips)
Place the brown sugar and butter in a small microwave-safe 1-cup glass bowl and microwave on high (100 percent) power for 1 minute, or until the butter has melted. Stir to combine. Stir in the cream and vanilla. Microwave for 30 seconds. Stir in the pecans. Use as directed in the recipe.
TIPS:
• Grating fresh nutmeg is quick and easy and you will find the flavor so much better than what you’d get in a typical jar of ground nutmeg. If you wish, substitute fresh grated nutmeg for the ground nutmeg in this recipe. Find whole nutmeg seeds in the spice section of the grocery store, then grate them as needed using a nutmeg grater or a Microplane.
• This cake is moist and flavorful enough that you do not have to glaze it. Unfrosted, it is the perfect accompaniment to a morning cup of coffee or tea. You could also lightly dust it with confectioners’ sugar for an extraordinary dessert.
• This cake works well in an 8½ x 4½–inch loaf pan. Butter and flour the pan. Prepare and bake as directed, placing the filled loaf pan on an aluminum foil ring in a large oval slow cooker. When done, let cool for 10 minutes in the pan on a wire rack, then invert and remove the cake from the pan.
MAKES 1 (7-INCH) ROUND CAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
This cake is moist, flavorful, and peppered with carrots, pecans, and raisins. This equates to a winner any day of the week. Now why not gild the lily and serve it with Cream Cheese Frosting?
Nonstick cooking spray
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup plus 2 tablespoons canola or vegetable oil
1 cup sugar
2 large eggs, at room temperature
4 medium carrots, grated (about 2¼ cups)
½ cup chopped pecans, toasted (see Tips)
½ cup raisins
1 teaspoon pure vanilla extract
Spray a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a large bowl using a hand mixer, beat together the oil and sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each.
Beat in the dry ingredients, blending until moistened. Stir in the carrots, pecans, raisins, and vanilla.
Pour the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and cook on high for 2½ to 3½ hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
Frost the cooled cake with Cream Cheese Frosting.
TIP:
• If desired, split the cake horizontally and fill with Cream Cheese Frosting, then frost the top, or swirl all of the frosting on top for a dramatic presentation. You can also garnish the top of the frosted cake with chopped toasted pecans, or substitute chopped toasted walnuts.
MAKES 1 (7-INCH) ROUND CAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
If there was a national Gingerbread Lovers Club, Kathy would sign up instantly to be its president. This wonderful gingerbread cake is perfect to serve on a cool fall day—just cut slices from the warm cake and chase away the chill.
1½ cups all-purpose flour, plus more for the pan
¼ cup packed brown sugar
3 tablespoons sugar
1½ teaspoons ground ginger
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon baking powder
¼ teaspoon ground cloves
Dash of salt
6 tablespoons unsalted butter, melted, plus more for the pan
½ cup buttermilk (see Tips)
½ cup molasses
1 large egg, at room temperature
Butter and flour a 7-inch springform pan. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a large bowl, whisk together the flour, brown sugar, sugar, ginger, baking soda, cinnamon, baking powder, cloves, and salt; set aside.
In a small bowl, whisk together the melted butter, buttermilk, molasses, and egg. Pour the buttermilk mixture into the flour mixture. Stir until blended.
Pour the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan. Serve the cake warm or at room temperature.
TIPS:
• The gingerbread works well in an 8½ x 4½–inch loaf pan. Butter and flour the pan. Prepare and bake as directed, placing the filled loaf pan on an aluminum foil ring in a large oval slow cooker. When done, let cool for 10 minutes in the pan, then invert and remove the cake from pan.
• No buttermilk on hand? Stir 1½ teaspoons lemon juice or white vinegar into ½ cup milk. Let stand for 5 to 10 minutes, or until thickened. Proceed with the recipe.
• If desired, stir ½ cup miniature chocolate chips into the batter. Bake as directed.
MAKES 1 (7-INCH) ROUND CAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
Who doesn’t love a perfect, moist coffee cake that takes only minutes to prepare? We deliver big time with this recipe. Roxanne likes to invite friends over for coffee in the fall, and since this can easily be made the day before, catching up with old friends is a breeze.
CAKE:
Nonstick cooking spray
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup sugar
1 large egg, at room temperature
1 cup sour cream
½ teaspoon pure vanilla extract
FILLING:
½ cup sugar
1 tablespoon ground cinnamon
1 cup chopped pecans, toasted (see Tips)
MAKE THE CAKE: Spray bottom of a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl using a hand mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Add the egg and beat well. Add the sour cream and vanilla and beat well.
Add the flour mixture to the butter mixture and mix until just blended. Do not overmix.
MAKE THE FILLING: Stir together the filling ingredients in a small bowl.
Pour half of the batter into the prepared pan. Sprinkle with half of the filling mixture. Top with the remaining batter and sprinkle the remaining filling over the top.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 3½ to 4½ hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan. Serve the cake warm or at room temperature.
MAKES 1 (7-INCH) ROUND CAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
No need to drag out the mixer—this old-fashioned cake can be stirred together by hand in no time. The addition of coffee to chocolate cake batter enhances the chocolate flavor. Grandma definitely knew what she was doing!
Nonstick cooking spray
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1½ teaspoons baking soda
¼ teaspoon salt
¼ cup semisweet chocolate chips
½ cup sugar
⅓ cup canola or vegetable oil
1 large egg, at room temperature
½ cup strong coffee, at room temperature
½ cup buttermilk
½ teaspoon pure vanilla extract
Spray a 7-inch springform pan with nonstick spray. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.
Place the chocolate chips in a microwave-safe 1-cup glass bowl and microwave on high (100 percent) power for 30 seconds. Stir, then continue to microwave in 10-second intervals, if needed, until the chocolate is melted. Do not overcook or the chocolate will harden.
Pour the melted chocolate into a medium bowl. Whisk in the sugar and oil until blended. Add the egg and whisk well.
Combine the coffee, buttermilk, and vanilla in a small bowl.
Add the flour mixture alternately with the coffee-buttermilk mixture to the chocolate batter, making three additions of flour and two of the coffee-buttermilk and blending until smooth after each addition. (You can use a spoon or whisk for this process. No need to use a mixer.)
Pour the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3½ hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
When cool, spoon the Chocolate Icing over the cake, allowing it to drizzle down the sides.
MAKES 1 (7-INCH) ROUND CAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
Deep red cranberries glisten on top of this cake so it is beautiful and tastes great. Yes, serve it for Thanksgiving, but it is so good, you will want to serve it at holiday coffees or teas or for dessert throughout the fall and winter.
1 cup fresh cranberries
⅓ cup chopped pecans, toasted (see Tips)
¼ cup plus ⅔ cup sugar
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
2 large eggs, at room temperature
6 tablespoons unsalted butter, melted, plus more for the pan
½ teaspoon pure vanilla extract
¼ teaspoon pure almond extract
Generously butter the bottom of a 7-inch springform pan. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
Arrange the cranberries and pecans evenly over the bottom of the prepared pan. Sprinkle with ¼ cup of the sugar.
In a large bowl, whisk together the remaining ⅔ cup sugar, the flour, baking powder, and salt; set aside.
Whisk the eggs lightly in a small bowl until blended. Stir in the melted butter, vanilla, and almond extract. Stir the butter mixture into the flour mixture until blended. Pour the batter in the pan over the cranberries and pecans.
Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes, then invert the cake onto a serving plate. Remove the outer ring and bottom of the pan to reveal the cranberries and pecans. Serve warm.
• It is easy to freeze cranberries so you can make this cake all year long. Just place the bag of fresh cranberries into the freezer. Pour out what you need when you are ready to bake the cake and return the remaining cranberries to the freezer. No need to thaw them—just place the cranberries with the pecans in the springform pan and proceed as directed in the recipe.
• A springform pan usually clamps so tightly that the bottom and sides are so firmly attached that the cake batter does not seep out while baking. If in doubt, or if your pan does not clamp together tightly, wrap the outside of the bottom and sides of the pan in aluminum foil before filling the pan.
CIDER-GLAZED APPLE-WALNUT CAKE
MAKES 1 (7-INCH) ROUND CAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
We both grew up near a famous local apple orchard and have fond memories of picking the apples, then rushing home to bake apple cakes and pies. Even if you don’t pick them off the tree, be sure to bake this cake on a fall day. It will fill the kitchen with a sweet and spicy aroma, and you will enjoy a wonderful old-fashioned apple cake.
CAKE:
Butter, for the pan
1½ cups all-purpose flour, plus more for the pan
1 cup packed brown sugar
1½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
2 large eggs, at room temperature, lightly beaten
¼ cup whole milk
2 tablespoons canola or vegetable oil
1 teaspoon pure vanilla extract
1 firm apple (such as a Braeburn or Granny Smith), peeled, cored, and finely chopped
½ cup chopped walnuts, toasted (see Tips)
GLAZE:
⅓ cup apple cider
1 tablespoon unsalted butter
⅓ cup confectioners’ sugar
MAKE THE CAKE: Butter and flour a 7-inch springform pan. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt; set aside.
In a small bowl, stir together the eggs, milk, oil, and vanilla. Stir the egg mixture into the flour mixture, blending until moistened. (The batter will be thick.) Fold in the apple and walnuts.
Spoon the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high 2½ to 3 hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
MAKE THE GLAZE: Pour the cider into a small saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce the heat to maintain a simmer and cook for 5 to 6 minutes, or until the cider has reduced to about half its original volume. Whisk in the butter. Remove from the heat and whisk in the confectioners’ sugar. Let the glaze cool for 5 minutes.
Slowly drizzle the glaze over the cake, allowing it to soak into the cake.
MAKES 1 (7-INCH) ROUND CAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
Kathy fell in love with this Southern sweet potato cake many years ago, and it is ideal for the slow cooker. Split and fill the cake with Cream Cheese Frosting and it is a showstopping dessert. It is so good you will want to serve it often, not just at the holidays.
1 cup all-purpose flour, plus more for the pan
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup unsalted butter, at room temperature, plus more for the pan
½ cup sugar
½ cup packed brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup mashed sweet potatoes
¼ cup chopped pecans, toasted (see Tips)
Butter and flour a 7-inch springform pan. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt; set aside.
In a large bowl using a hand mixer, beat together the butter, sugar, and brown sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Beat in the sweet potatoes. Add the dry ingredients and beat just until combined.
Pour the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
Frost the cake with the Cream Cheese Frosting. Sprinkle the top with toasted pecans.
• If desired, split the cake horizontally and fill it with Cream Cheese Frosting, then frost the top, or swirl all of the frosting in a dramatic presentation.
• To cook the sweet potatoes, peel and cube 2 medium sweet potatoes. Place them in a saucepan and add cold water to cover; lightly salt the water. Cover and cook over medium heat for 15 to 20 minutes, or until the potatoes are very tender. Drain the potatoes and return them to the pan. Mash with a potato masher until smooth. Measure out 1 cup. If extra mashed potato remains, serve it as an accompaniment for dinner.
• If desired, substitute canned sweet potato puree for the mashed sweet potatoes. You may also use canned sweet potatoes; drain the sweet potatoes well, mash, and proceed as directed in the recipe.
MAKES 1 (7-INCH) ROUND CAKE • SLOW COOKER SIZE: 5 QUART OR LARGER
Buttery goodness combined with sweet pineapple make this cake memorable. All of the flavors of pineapple upside-down cake are hidden inside this wonderful cake.
CAKE:
1½ cups all-purpose flour, plus more for the pan
½ teaspoon baking powder
Dash of salt
¾ cup unsalted butter, at room temperature, plus more for the pan
1 cup sugar
⅓ cup packed brown sugar
3 large eggs, at room temperature
1 (8-ounce) can crushed pineapple in juice, drained, juice reserved
½ teaspoon pure vanilla extract
GLAZE
Reserved pineapple juice, above
1 tablespoon sugar
MAKE THE CAKE: Butter and flour a 7-inch springform pan. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl using a hand mixer, beat together the butter, sugar, and brown sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition.
Beat the dry ingredients into the butter mixture. Stir in the crushed pineapple and vanilla.
Pour the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
MAKE THE GLAZE: Pour the reserved pineapple juice into a small saucepan. (It will measure a scant ½ cup.) Bring to a boil, uncovered, over medium heat. Reduce the heat to maintain a simmer and cook for 5 to 6 minutes, or until the juice has reduced to about half its original volume. Stir in the sugar and cook, stirring continuously, for 1 minute.
Drizzle the pineapple glaze over the cooled cake.
• Drain the pineapple well, using the back of a spoon to press lightly on the fruit.
• This cake works well in an 8½ x 4½–inch loaf pan. Butter and flour the pan. Prepare and bake as directed, placing the filled loaf pan on an aluminum foil ring in a large oval slow cooker. When done, let cool for 10 minutes in the pan, then invert and remove the cake from the pan.
MAKES ABOUT 1½ CUPS FROSTING
This sweet, tart, and creamy classic frosting is perfect on so many cakes, especially the Back in the Day Carrot Cake and the Southern Sweet Potato Cake.
4 ounces cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
2¼ cups confectioners’ sugar
½ teaspoon pure vanilla extract
In a medium bowl using a hand mixer, beat together the cream cheese and butter on medium-high speed until light and fluffy. Beat in the sugar and vanilla until blended. Use the frosting as directed in the recipe.
TIPS:
• Do not be tempted to add milk or another liquid to the frosting too early. When you first beat the sugar into the butter and cream cheese mixture, it may appear dry, but if you continue beating, it will come together into a wonderful, creamy frosting. Of course, once you create a creamy frosting, if you prefer it thinner, you can add a tablespoon or two of heavy cream.
• Once your cake is frosted with Cream Cheese Frosting, store the cake in the refrigerator.
MAKES ABOUT 1¼ CUPS
While this is perfect for German Chocolate Cheesecake, think outside the box and add this rich frosting to other desserts and baked puddings.
⅓ cup evaporated milk
¼ cup unsalted butter, cut into pieces
⅓ cup sugar
1 large egg, at room temperature, lightly beaten
½ teaspoon pure vanilla extract
½ cup chopped pecans, toasted (see Tips)
½ cup sweetened flaked coconut
In a small saucepan, stir together the evaporated milk, butter, sugar, egg, and vanilla. Cook over medium heat, stirring continuously, for 7 minutes.
Stir in the pecans and coconut. Spoon the warm frosting over the cheesecake or cake as directed in the recipe.
MAKES ABOUT ¾ CUP
Old-fashioned goodness is so easy to achieve. You will love this icing on Grandma’s Chocolate Cake.
¼ cup unsalted butter
¼ cup unsweetened cocoa powder
Pinch of salt
1½ cups confectioners’ sugar, sifted
½ teaspoon pure vanilla extract
2 to 3 tablespoons whole milk
In a small saucepan, melt the butter over medium heat. Whisk in the cocoa and salt until well blended. Add the sugar and vanilla, then add the milk as needed until the mixture is smooth and flows well.
