It's Time To 'Fall Back'
Published 1:08 pm Tuesday, October 30, 2012
On Sunday it's time to “fall back” once again. It's that time of year when we change the clocks and mealtime routines as well.
Cool fall days offer a good excuse to do a little baking. There's nothing better on a chilly day than something warm and homemade for dessert.
Today's collection of dessert recipes is guaranteed to create special memories. The recipes include: Rum Raisin Apple Cake with Brown Sugar Rum Glaze, Quick Caramel Cake with Easy Cream Cheese Frosting, Cinnamon Crumb Cake.
2-1/4 c. flour, 1-1/2 tsp. cinnamon, 1 tsp. baking soda, 1/2 tsp. salt, 1/4 tsp. allspice, 3/4 c. packed brown sugar, 1/2 c. sugar, 1/2 c. butter or margarine softened, 2 lg. eggs, 1/3 c. dark rum, 2 tsp. vanilla, 1-1/4 c. applesauce, 1 c. raisins
Preheat oven to 350 degrees. Grease 10-cup fluted baking pan; dust with flour. Combine flour, cinnamon, baking soda, salt, and allspice; set aside. In large bowl mix at low speed beat sugars with butter until blended, scraping bowl often. Increase speed and beat until creamy, about three minutes, scraping bowl occasionally. Reduce speed to low and add eggs, one at a time, beating well after each. Beat in rum and vanilla. Alternately add flour mixture and applesauce, beginning and ending with flour mixture. Stir in raisins. Spoon batter into pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Invert cake directly onto wire rack to cool completely. Glaze cooled cake with Brown Sugar Rum Glaze. Serves 16.
Brown Sugar Rum Glaze: In 1 quart glass measure, heat 1/4 c. brown sugar and 3 T. butter in microwave on HIGH for one minute, 15 seconds until bubbly, stirring twice. With wire whisk beat in 1 T. dark rum and 1/3 c. confectioners' sugar until mixture is smooth. Pour glaze over top of cooled cake letting it run down sides. Let cake stand 20 minutes for glaze to set.
2 c. cake flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/2 c. unsalted butter, softened, 1/2 c. sugar, 1/2 c. packed light brown sugar, 3 lg. eggs, 2 tsp. vanilla, 3/4 c. half-and-half, 2 12-oz. jars caramel topping, Easy Cream Cheese Frosting
Preheat oven to 350 degrees. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray with flour; set aside. In medium bowl whisk together flour, baking powder and salt. Set aside. In large bowl beat butter and sugar at high speed with electric mixer until light and fluffy, about five minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, stirring to combine. With mixer at low speed, add flour in three batches, alternating with half-and-half and beating until smooth. Spread batter in prepared pan. Bake until wooden pick inserted near center comes out clean, 25 to 30 minutes. Remove from oven. Using wooden spoon handle, poke several holes in warm cake. Pour one jar prepared caramel topping over cake. Let cake sit at room temperature to absorb caramel and cool, about two hours. Spread Easy Cream Cheese Frosting over cooled cake. Pour remaining one jar caramel topping over frosting in zigzag pattern. Drag a butter knife through caramel topping to create desired design. Store tightly covered in refrigerator for up to five days.
Easy Cream Cheese Frosting: In large bowl combine 2 8-oz. packages cream cheese and 1 tsp. vanilla. Beat at medium high speed with electric mixer until creamy, about two minutes. Add 3 cups confectioners' sugar, beating until smooth. Spread over cake and refrigerate.
cinnamon crumb topping: 2 c. flour, 1/2 c. sugar, 1/2 c. packed brown sugar, 1-1/2 tsp. cinnamon, 1 c. margarine, softened
cake: 2-1/4 c. flour, 2-1/4 tsp. baking powder, 1/2 tsp. salt, 1-1/4 c. sugar, 1/2 c. margarine, softened, 3 lg. eggs, 2 tsp. vanilla, 3/4 c. milk
Preheat oven to 350 degrees. Grease 13 x 9-inch metal baking pan; lightly dust with flour. Prepare Cinnamon Crumb Topping: In medium bowl mix flour, sugars, and cinnamon. With fingertips work in butter until evenly distributed; set aside. Prepare cake: Combine flour, baking powder and salt; set aside. In large bowl with mixer at low, beat sugar with butter until blended, scraping bowl often. Increase speed to medium high; beat until creamy, about three minutes. Reduce speed to low; add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture; beat just until smooth. Spoon batter into pan. With hand, press Cinnamon Crumb Topping into marble size chunks; evenly place over batter. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack. To serve, cut cake lengthwise into four strips, then cut each strip crosswise into five pieces. Serves 20
