1-2-3-4 Pound Cake with Apple, Pear, and Plum Compote

1-2-3-4 pound cake with apple, pear, and plum compote

My mama made cakes for a living before Beth and I were old enough to go to school. She had been a teacher, but she took that time to be home with us and earned some extra money for the family by making everything from birthday cakes to wedding cakes! She had some amazing creations. Her standard birthday cake was this lighter version of the usual pound cake. If you’ve ever watched the movie Steel Magnolias, you’ve heard about the “cuppa, cuppa, cuppa” cake. (If you haven’t ever seen this movie, put this book down right now, and go watch it. I’m not kidding!) This is the Yearwood variation, which is really a “cuppa, 2 cuppa, 3 cuppa, 4 cuppa” cake! It’s an easy recipe and makes a light cake. Top with Apple, Pear, and Plum Compote and enjoy! SERVES 12

¾ cup + 2 tablespoons solid vegetable shortening (I like Crisco)

2 cups sugar

4 large eggs, at room temperature

1 teaspoon vanilla extract

2 tablespoons freshly grated lemon zest

3 cups all-purpose flour

4 teaspoons baking powder

¾ teaspoon salt

1 cup whole milk

Apple, Pear, and Plum Compote

Preheat the oven to 325°F. Spray a 9 × 5-inch loaf pan with cooking spray and set aside.

Using the large bowl of an electric mixer fitted with the paddle attachment, cream the shortening and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon zest. Sift the flour, baking powder, and salt together on a sheet of waxed paper, then add the flour mixture to the butter mixture in batches, alternating with the milk and beginning and ending with the flour.

Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the cake comes out clean. Remove from the oven and cool in the pan for 5 minutes, then turn out onto a rack to cool completely, about 20 minutes. Top with each slice with fruit compote before serving.

APPLE, PEAR, AND PLUM COMPOTE

MAKES 2 CUPS

2 cups peeled Granny Smith apples (about 2 medium), cut into 1-inch cubes

2 cups ripe firm pears (about 2 medium), cut into 1-inch cubes (I like Bosc)

2 cups diced plums (about 3 large)

½ cup water

¼ cup honey

½ teaspoon vanilla extract

½ teaspoon ground cinnamon

In a large saucepan, combine the apples, pears, plums, water, honey, vanilla, and cinnamon. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the fruits begin to soften, about 20 minutes. Uncover and continue cooking until the syrup is reduced and the fruit is tender, 20 to 25 minutes. Remove from the heat, and allow to cool completely. May be served cold, or warmed before topping cake.

chocolate orange cake

You know those chocolates that you crack open and they look like orange sections, only they’re chocolate, flavored with the fruit? This cake gives me that combination I love. The key is to use just enough juice in the glaze to make it pourable, but not too thin. Don’t be afraid to experiment until you get it just right. SERVES 12

CAKE

½ cup unsweetened cocoa powder, plus more for dusting the pan

3 cups all-purpose flour

1½ cups granulated sugar

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

¾ cup mayonnaise (I like Hellmann’s)

1 teaspoon vanilla extract

2 tablespoons balsamic vinegar

2 cups freshly squeezed orange juice

2 tablespoons freshly grated orange zest

GLAZE

1 cup confectioners’ sugar (see Trisha Tip)

2 tablespoons unsweetened cocoa powder

3 tablespoons freshly squeezed orange juice

Preheat the oven to 350°F. Spray a Bundt pan with cooking spray, then lightly dust with cocoa powder and set aside.

Using an electric mixer, combine the flour, granulated sugar, baking soda, salt, cocoa powder, and cinnamon and mix until blended. Add the mayonnaise, vanilla, vinegar, and orange juice and mix until just combined, 1 to 2 minutes. Fold in the orange zest.

Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

To make the glaze, mix the confectioners’ sugar and the cocoa powder together. One tablespoon at a time, whisk the orange juice into the dry mixture until it reaches a good consistency to drizzle. Test it by dipping a fork into the glaze, pulling it out, and letting it run back into the bowl. Drizzle the glaze over the completely cooled cake.

banana pudding cake

This recipe was inspired by a cake my grandmother Yearwood used to make. She substituted crushed vanilla wafers for flour. I took her genius idea and my love for banana pudding, and came up with a cake that has all the flavors I love. Thanks, Grandma! SERVES 12

CAKE

1½ cups ripe bananas (2 large bananas)

2 teaspoons freshly squeezed lemon juice

¾ cup (1½ sticks) salted butter, softened

2 cups granulated sugar

3 large eggs, at room temperature

1 (11-ounce) box vanilla wafers, crushed

1 cup buttermilk (see Trisha Tip)

2 teaspoons vanilla

FILLING

¼ cup granulated sugar

1 tablespoon all-purpose flour

1 tablespoon cornstarch (see Trisha Tip)

Pinch of salt

1 large egg + 1 yolk

1 cup whole milk

¼ teaspoon vanilla extract

Confectioners’ sugar, for sprinkling

Preheat the oven to 350°F. Spray two 9-inch round cake pans with cooking spray, lightly dust with flour, and set aside. In a small bowl, mash the bananas, then stir in the lemon juice.

Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the crushed vanilla wafers in batches, alternating with the buttermilk and beginning and ending with the wafers. Add the mashed bananas and vanilla, and beat until fully incorporated.

Divide the batter evenly between the prepared pans and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and cool in the pans for 10 minutes, then turn out on racks to cool completely, about 20 minutes.

To make the filling, in the top of a double boiler, whisk together the granulated sugar, flour, cornstarch, and salt. Stir in the whole egg plus the yolk, then stir in the milk. Cook, uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla. Allow to cool completely, about 15 minutes, then spread between the cooled cake layers.

Chill the cake in the refrigerator to allow the pudding filling to set, 30 minutes to 1 hour. Top with confectioners’ sugar before serving.

trisha tip

If you don’t have a double boiler, make your own! All you need is a saucepan filled with about an inch of water and a heatproof bowl that fits a couple of inches above the saucepan’s base. Be sure it fits tightly on top of the saucepan. Add your ingredients, then cook over high heat, bringing the water to a boil. The heat from the constant steam will cook the filling without scorching.

Grandma Yearwood and Beth (1962).

Basic Cupcakes with Peanut Butter Frosting

basic cupcakes with peanut butter frosting

If you make homemade vanilla cupcakes, you probably have a recipe very similar to this one. Every cupcake baker I know follows a version of this tried-and-true moist cupcake. I grew up eating either buttercream or chocolate frosting on cupcakes. Don’t get me wrong, they were awesome, but once I discovered peanut butter frosting, my life was changed forever. I cannot speak enough to my love affair with peanut butter. It’s good on everything, from cupcakes to bacon cheeseburgers—yep, I said bacon cheeseburgers! MAKES 12 CUPCAKES

CUPCAKES

1½ cups granulated sugar

½ cup (1 stick) salted butter, softened

2 large eggs, at room temperature

3 cups cake flour, sifted

2 teaspoons baking powder

½ teaspoon salt

1¼ cups whole milk

1½ teaspoons vanilla extract

FROSTING

½ cup (1 stick) salted butter, softened

1 cup creamy peanut butter

3 cups confectioners’ sugar (see Trisha Tip)

¼ cup whole milk, plus more if needed

1 teaspoon vanilla extract

Preheat the oven to 350°F. Fill a 12-count muffin tin with liners and set aside.

Using an electric mixer, cream together the granulated sugar and butter until fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. On a sheet of waxed paper, sift the flour, baking powder, and salt together, then add the flour mixture to the butter mixture in batches, alternating with the milk and beginning and ending with the flour. Add the vanilla and mix until the batter is smooth.

Divide the batter evenly among the prepared muffin tin cups, leaving an ⅛-inch space at the top of each. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Turn the cupcakes out onto a rack to cool completely, about 15 minutes.

Meanwhile, to make the frosting, using an an electric mixer, beat the butter and peanut butter together until fluffy, about 5 minutes. Slowly add 1½ cups of the confectioners’ sugar, ¼ cup of the milk, and the vanilla until combined. Beat in the remaining confectioners’ sugar. Add additional milk 1 tablespoon at a time until the frosting is a creamy, spreadable consistency.

Generously frost the cupcakes.

trisha tip

For even richer frosting, use heavy cream instead of milk and replace half of the creamy peanut butter with extra-crunchy peanut butter.

Chocolate Angel Food Cake with Strawberries

chocolate angel food cake with strawberries

Yes, you can make angel food cake from scratch—and chocolate angel food cake to boot! This recipe is so scrumptious that you might never make it from a mix again. Top with sugared strawberries for a light, sweet finish. I don’t need to tell you how good chocolate and strawberries are together. SERVES 10

¾ cup sifted cake flour

¼ cup unsweetened cocoa powder

1¾ cups sugar

12 large egg whites, at room temperature

Pinch of salt

1½ teaspoons cream of tartar

¾ teaspoon vanilla extract

3 cups strawberries, sliced

Preheat the oven to 375°F. On a sheet of waxed paper, sift the cake flour with the cocoa and ½ cup of the sugar four times. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high along with a pinch of salt until foamy, about 3 minutes. Sprinkle the cream of tartar over the egg whites and continue beating until they hold a stiff peak, about 5 minutes. Add the vanilla and gradually stream in 1 cup of the remaining sugar.

Using a spatula, gradually fold the flour-sugar mixture into the egg whites, about ¼ cup at a time. Spoon the batter into an ungreased 9-inch tube pan. Bake for 30 minutes, or until a toothpick inserted near the center comes out clean. Remove the pan from the oven, invert, and allow the cake to cool on a rack for 1 hour.

Meanwhile, sprinkle the sliced strawberries with the remaining ¼ cup of sugar. Stir to coat the berries with the sugar and let them stand for about 30 minutes to allow their juices to develop.

trisha tip

Important: Don’t grease the tube pan, because the batter needs to climb up the sides while baking.

hawaiian cake

At Hawaiian luaus, home of the original pig in the ground, they serve a cake like this one for dessert. In my family, this cake goes by the informal name of “Pig Pickin’ Cake.” (The Georgia name for luau is pig pickin’!) This dessert is sweetness personified, with mandarin oranges in the cake and crushed pineapple in the frosting. I didn’t think anybody would be too excited about trying to make something called a Pig Pickin’ Cake! Aren’t you glad I changed the name? SERVES 12

CAKE

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups sugar

1½ cups vegetable oil

1½ teaspoons vanilla extract

3 large eggs, at room temperature

1 (11-ounce) can mandarin oranges, drained

FROSTING

1 (8-ounce) package cream cheese, softened

¼ cup sour cream

1 (29-ounce) can crushed pineapple, drained

1 cup nondairy topping (I like Cool Whip)

Preheat the oven to 350°F. Grease and flour a 9 × 13-inch baking pan and set aside.

Sift the flour, salt, and baking soda into an electric mixer bowl. Add the sugar to the mixing bowl and mix on low until blended. Add the oil, vanilla, and eggs, mixing well. Fold in the mandarin oranges until just incorporated. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then turn out onto a rack to cool completely, about 20 minutes.

To make the frosting, using an electric mixer, combine the cream cheese, sour cream, pineapple, and nondairy topping until smooth. Frost only the top of the cooled cake and keep refrigerated until ready to serve.

lemon poppy seed cake

My friend Taylor, aka T-Bone, asked me to make her some sort of lemon dessert for her birthday. I love lemon poppy seed muffins, so I made them into this awesome cake with a lemony glaze to die for. It’s just moist, citrus-y goodness! The Bundt pan makes for a really pretty presentation. See photo SERVES 12

CAKE

1 cup (2 sticks) salted butter, softened

2½ cups granulated sugar

6 large eggs, at room temperature

3 cups all-purpose flour

¼ teaspoon baking soda

1 cup sour cream

2 teaspoons vanilla extract

3 tablespoons freshly grated lemon zest

2 tablespoons poppy seeds

1 to 2 tablespoons freshly picked thyme leaves (optional)

GLAZE

1 cup freshly squeezed lemon juice (about 4 large lemons)

1 cup confectioners’ sugar (see Trisha Tip)

Additional thyme leaves for garnish (optional)

Preheat the oven to 350°F. Grease and flour a Bundt pan and set aside.

Using an electric mixer, beat the butter and the granulated sugar together until creamy. Add the eggs, one at a time, beating until just blended after each addition. Sift together the flour and the baking soda. Add the flour mixture to the butter mixture, alternating with the sour cream and beginning and ending with the flour mixture. Add the vanilla, lemon zest, poppy seeds, and thyme leaves (if desired) and beat until fully combined.

Pour the batter into the Bundt pan and bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then turn out onto a rack to cool completely, about 20 minutes.

While the cake is still warm, in a small bowl, mix together the lemon juice and confectioners’ sugar. Pierce the top of the cake with a fork to create holes, then pour the mixture over the cake on the rack, allowing the glaze to soak in. Garnish with thyme leaves if desired. This cake is great served warm and will keep refrigerated for up to 2 weeks.

Key Lime Cheesecake with Raspberry Sauce

key lime cheesecake with raspberry sauce

I do love chocolate, but more often, given the choice, I will go for a citrus dessert. I added zesty lime juice to my classic cheesecake and topped it with fresh raspberry sauce for a satisfying sweet-tart after-dinner dessert. Who wants to squeeze a dozen tiny Key limes? Not me! Look for Nellie & Joe’s Famous Key West Lime Juice in your local grocery. It’s made in Key West, Florida, it’s the bomb, and it saves you all that squeezing! In the tradition of my mama, I serve this rich dessert with a fresh pot of hot coffee. SERVES 12

CRUST

1½ cups fine graham cracker crumbs

¼ cup sugar

¼ cup (½ stick) salted butter, melted

FILLING

4 (8-ounce) packages cream cheese, softened

1 cup sour cream

4 large eggs, room temperature

1¼ cups sugar

1 tablespoon freshly grated lime zest

½ cup Key lime juice (25 small Key limes or 4 large regular limes)

2½ tablespoons cornstarch (see Trisha Tip)

2 teaspoons vanilla extract

SAUCE

1½ cups frozen raspberries, thawed

¼ cup sugar

1 teaspoon freshly grated lime zest

Preheat the oven to 375°F. Spray the bottom of a 10-inch springform pan with cooking spray. Line the bottom with a round of parchment paper, and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up the sides to enclose the seam of the pan.

To make the crust, in a small mixing bowl, stir together the crumbs, sugar, and melted butter, then press the mixture firmly into the bottom of the springform pan. Set aside.

To make the filling, using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch, and vanilla, and beat until smooth.

Pour the batter into the prepared crust. Put the foil-wrapped pan into a larger pan, then pour about ½ inch of warm water into the larger pan to surround the smaller pan. Bake for 1 hour and 15 minutes, or until the top is lightly brown. Turn off the oven and open the door. Allow the cheesecake to stand in the open oven for 1 hour, then cover and refrigerate for at least 2 hours before serving.

Meanwhile, to make the sauce, process the raspberries, sugar, and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.

trisha tip

Fresh raspberries are perfectly acceptable for the sauce but lack the moisture of the thawed frozen raspberries. If using fresh, add a couple of tablespoons of water for smooth blending.

texas sheet cake with chocolate ganache

Everybody in the South has a version of this chocolate sheet cake. I can’t tell you how many church socials I’ve been to where I’ve eaten this fantastic dessert—and it’s always good. Most of the ones I’ve had have a chocolate fudge frosting, but I top mine with an easy chocolate ganache that takes only five minutes to make! Frosting a cake in the pan is the easiest way to get it done. SERVES 12

CAKE

1 cup (2 sticks) salted butter

1 cup water

2 cups self-rising flour (see Trisha Tip)

2 cups sugar

2 large eggs, at room temperature, beaten

1 teaspoon vanilla extract

½ cup Greek yogurt

GANACHE

1 cup (8 ounces) semisweet chocolate chips

¾ cup heavy cream

2 tablespoons light corn syrup

Preheat the oven to 375°F. Grease and flour a 9 × 13-inch sheet cake pan and set aside.

Melt the butter in a large saucepan over medium heat, add 1 cup of water, then increase the heat to high and bring the mixture to a boil. Remove the pan from the heat and whisk in the flour and sugar, mixing well. Stir in the eggs, vanilla, and yogurt.

Pour the batter into the prepared pan and bake for 20 minutes, or until golden on top. Remove the cake from the oven and allow it to cool in the pan, about 20 minutes.

Meanwhile, to make the ganache, place the chocolate chips in a large heatproof bowl. In a medium saucepan set over medium-high heat, bring the cream and corn syrup just barely to a boil. Stir to combine. Pour the cream mixture over the chocolate and allow it to stand for 5 minutes. Then whisk until smooth. Pour the ganache over the cooled cake and, using an offset spatula, cover the cake completely.

kiwi lime pie

I’m picky about my Key lime pie. I like for it to be tart, but not too tart. Somewhere in the middle lies just the right amount of tartness, and I know it when I taste it! I really like the flavor that using vanilla wafers in place of the traditional graham cracker gives the crust, and kiwis are extra sweet, so they help cut some of that famed tartness. Mama’s favorite fruit was a good kiwi. I always thought they were just strange-looking little furry things until I topped this pie with them. Now I’m a fan! SERVES 8

CRUST

1 (11-ounce) box vanilla wafers (I like Nilla)

½ cup sugar

½ cup (1 stick) salted butter, melted

FILLING

2 (14-ounce) cans sweetened condensed milk

2 teaspoons freshly grated lime zest

1 cup Key lime juice (12 Key limes or 4 large regular limes)

8 large egg yolks, at room temperature, lightly beaten

4 to 6 kiwis, peeled and sliced thinly

Preheat the oven to 350°F. In a food processor, pulse the vanilla wafers into crumbs. Add the sugar and melted butter and pulse until fully combined. Press the mixture firmly into an ungreased 9-inch pie plate. Set aside.

In a medium bowl, whisk together the condensed milk, lime zest, lime juice, and egg yolks. Pour the mixture into the crust. Bake for 30 minutes. (The center will still jiggle.)

Remove from the oven and cool on a rack for 30 minutes. Top with kiwi slices. Cover with plastic wrap and chill in the refrigerator for at least 2 hours before serving.

trisha tip

Can’t find fresh Key limes? Try Nellie & Joe’s Famous Key West Lime Juice. You can find it in your grocery store next to the lemon juice.

Boston Cream Pie

boston cream pie

Boston cream pie was not something my mother made when I was growing up, but once I tasted it at a friend’s house, I knew I had to figure out how to make it for myself. I’ve never understood why it isn’t called Boston cream cake, but who am I to question? I just know it’s yummy! The custard is rich, but not too sweet, so it keeps this dessert from being overpowering. The chocolate ganache on top is the perfect finish. This recipe really makes more custard than you need for the pie, but I use it all anyway! I like to serve this pie straight out of the refrigerator, because I love it cold. SERVES 8

FILLING

½ cup sugar

3 tablespoons cornstarch (see Trisha Tip)

½ teaspoon salt

1 large egg + 3 egg yolks, at room temperature

2 cups whole milk

1 teaspoon vanilla extract

CAKE

¼ cup (½ stick) salted butter, at room temperature

⅔ cup sugar

1 large egg, at room temperature

1½ cups cake flour

1½ teaspoons baking powder

¼ teaspoon salt

¾ cup whole milk

1 teaspoon vanilla extract

TOPPING

1 cup heavy cream

1½ cups (12 ounces) semisweet chocolate chips

To make the custard filling, in a medium saucepan off-heat, whisk together the sugar, cornstarch, and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium-high, and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap, and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.

To make the cake, preheat the oven to 350°F. Spray a 9-inch round cake pan with cooking spray and set aside.

Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder, and salt. Add the flour mixture to the butter mixture, alternating with the milk and beginning and ending with the flour. Add the vanilla.

Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.

To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.

To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake, using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge.

trisha tip

If you don’t have cornstarch, substitute all-purpose flour. One tablespoon cornstarch equals 2 tablespoons flour.