yellow cake mix Archives - The Midnight Baker

Apple Cinnamon Breakfast Cake

Judith Hannemann — Sun, 30 Mar 2014 23:00:00 +0000

Apple Cinnamon Breakfast Cake

This apple cinnamon cake is perfect for breakfast, coffee time or any time! Fast and easy too.

Call this one an experiment. A few weeks ago, I made and posted a quick and easy Cinnamon Roll Cake because I felt like cinnamon rolls but didn’t want the fuss of making my Cinnabon Rolls with Orange Icing. Those are great when you have a sugar attack, but I wanted something much less sweet this time and with some fruit involved.

Perfect for breakfast

I always have cake mixes because I doctor them. Ditto cans of pie filling because now that I’m old (yes, I AM!), I rarely like to fuss with making a pie filling from scratch and especially as an ingredient in something other than a pie!

So I tried something that I thought would taste like an apple cinnamon sticky bun or fritter. Nothing much to lose here.

Any cake mix I make or doctor, I always substitute the water with a 2 parts evaporated milk to 1 part water. You’d be surprised at how this little trick makes a much better quality cake and makes it taste homemade from scratch.

Tender crumb

So I started with a layer of 1/2 the cake batter. Then chopped up the can of filling–feel free to leave it whole, but I wanted to spread it out better so I chopped it up–and put 1/2 of that on the batter, then topped with the rest of the batter then topped that with the rest of the chopped apple filling.

Didn’t want the usual crumbs so I just did brown sugar and some chopped nuts. In this case, walnuts, but you can use whatever you have on hand or like.

Brown sugar and buttered nut topping

This cake is superb! Not to sweet, not too light or too dense. In fact, it’s perfect. Great for a grab-it breakfast or with coffee or even dessert. Yes, it’s that good!

Beautiful Cream Old World Baker by Temp-Tations by Tara

The baking dish is my 2 1/2 quart Temp-Tations Old World baker in cream color. It’s available in this and many other colors at Temp-tations.com

Apple Cinnamon Breakfast Cake

Cake:
1 box (15-18 oz) butter-recipe gold/yellow cake mix
3 eggs
2/3 cup evaporated milk
1/2 cup water
1/3 cup very soft butter
Apple Filling:
1 can (21 oz) apple pie filling
2 tsp cinnamon
Topping:
1/4 cup brown sugar
1/4 cup chopped nuts
2 tbs melted butter
Glaze:
3/4 cup confectioners sugar
2-3 tbs cream or milk

Preheat oven to 350 degrees F. Spray or grease a 13×9-inch baking pan.

Chop up the can of pie filling so you get small chunks of apple. I used a food processor for this as it was easier. Stir the cinnamon into the chopped up pie filling.

For the topping, mix the chopped nuts with the brown sugar; set aside. Melt the 2 tbs butter and set aside.

Add the cake mix to a large bowl. Add the milk, water, eggs and soft butter. Blend until all ingredients are moistened and then beat for 2 minutes at medium-high speed.

Pour 1/2 of the cake batter into prepared pan, spreading batter evenly. Top with 1/2 of the apple mixture, spreading it best as you can (it’s very thick). Top with remaining 1/2 of the cake batter and top with remaining apple mixture (I just dotted it across the top as evenly as I could).

Sprinkle evenly with the brown sugar/nut mixture then drizzle with the melted butter.

Bake at 350 degrees F for 45-55 minutes. Remove from oven and cool for 20 minutes.

Mix glaze ingredients and drizzle over cake.

Serves about 12.

Apple Cinnamon Breakfast Cake

Follow The Midnight Baker Food, Glorious Food #7 on Pinterest

The post Apple Cinnamon Breakfast Cake appeared first on The Midnight Baker.

Orange Pecan Streusel Coffee Cakes

Judith Hannemann — Fri, 10 Jan 2014 00:00:00 +0000

Orange Pecan Streusel Coffee Cake

Just a few additions to a simple yellow cake mix produces this outstanding streusel coffee cake.

I found this recipe a few years ago on a top-brand cake mix site, but it was for one of their flavored mixes that I happened to have.

Delicious orange undertones make this a great cake

The cake came out OK, but I wasn’t really wild about the flavor. The orange cake mix had a weird and artificial orange flavor which killed the deal for me. But I thought the cake has some possibilities if made with a plainer yellow cake mix and a few naturally flavored ingredients. So I do what I usually do under the circumstances–channel my friend Lori’s mom, Janet Krouslis–the ORIGINAL “Cake Doctor.” Mrs Krouslis was doctoring cake mixes long before it became so popular.

First, I didn’t use any cake mix for the streusel crumbs–I made my own with flour and real butter. Plus I added some fresh orange zest and slightly toasted pecans. You don’t have to toast the pecans–it’s fine made with ones right out of the bag.

Even the icing is delicious and orangy

I also used a more neutrally flavored cake mix–yellow. In this particular cake, I used French vanilla flavored pudding as I was out of the regular, and I substituted 1/2 the sour cream with low-fat Greek yogurt (because…you guessed it–I ran out of sour cream). Turned out FINE. You can substitute 1 for 1 Greek yogurt for sour cream in any recipe.

Because of it’s orange undertones, this makes a great breakfast cake. Make it and watch it disappear!

Print Recipe Add to Recipe Box

Orange Pecan Streusel Coffee Cake

Just a few additions to a simple yellow cake mix produces this outstanding streusel coffee cake. This recipe makes 2 coffee cakes.

Prep Time10

Cook Time1

Total Time1 10

Course: desserts

Cuisine: American

Keyword: coffee cake, orange pecan coffee cake, streusel topping

Servings: 24 people

Calories: 232kcal

Author: Judith Hannemann

Ingredients

For the Cake:

18 oz yellow cake mix
4 eggs
3 oz instant vanilla pudding mix
1 cup sour cream
1/3 cup oil

For the Streusel:

1/4 cup flour
2 tbsp butter
1/4 cup brown sugar
1 cup pecans
2 tsp orange zest

For the Glaze:

1 1/2 cup confectioner's sugar
2-3 tbsp heavy cream or half-and-half
1/2 tsp orange extract

Instructions

Preheat oven to 350 degrees F. Grease 2 small (8 x 4 x 3-inch) loaf pans.
Combine all streusel ingredients in a food processor. Process until nuts are coarsely chopped. Set aside.
Combine cake mix, instant pudding, sour cream and oil in a large bowl. Beat with electric mixer for 30 seconds. Add eggs, one at a time, beating well after each addition. Beat for 2 minutes.
Divide 1/2 of the batter between the 2 pans, spreading out evenly. Sprinkle 1/4 of the streusel filling on top of batter in each pan. Divide the remaining batter on top of the 2 pans. Top each with remaining streusel.
Bake for 50-60 minutes, or until toothpick inserted in the center of each cake comes out clean.
Remove from oven and cool for 5 minutes. Remove cakes from pan and cool completely on a rack.
Mix glaze ingredients, using only enough cream to make a thick but pourable mixture. Drizzle over cakes.
Makes 2 loaf cakes.

Nutrition

Orange Pecan Streusel Coffee Cake

Follow The Midnight Baker Food, Glorious Food #7 on Pinterest

The post Orange Pecan Streusel Coffee Cakes appeared first on The Midnight Baker.

French Apple Pie Cobbler

Judith Hannemann — Thu, 28 Feb 2013 17:01:00 +0000

French Apple Pie Cobbler

How do you say pure heaven but purely easy? It’s this fantastic dessert that will have them begging not just for seconds, but thirds.

Start with a single-layer cake mix, a can of apple pie filling and you can’t get simpler than that. I buy the Jiffy brand cake mixes since it’s a convenient size for me, but you can use 1/2 of a regular double-layer cake mix if that’s what you have.

I used almonds, but any nuts you have on hand will do–or none at all if you are not into nuts.

Serve with real whipped cream, or just cream poured over the top. Also is terrific served a la mode.

This is a real winner.UPDATE: I just recently made this and didn’t melt the butter but cut the butter into the cake mix as you would pie crust or crumbs. MUCH better!!

Print Recipe Add to Recipe Box

French Apple Pie Cobbler

How do you say pure heaven but purely easy? It’s this fantastic dessert that will have them begging not just for seconds, but thirds.

Prep Time15

Cook Time45

Total Time1

Course: desserts

Cuisine: American

Keyword: apple cobbler

Servings: 6

Calories: 557kcal

Author: Judith Hannemann

Ingredients

1 can apple pie filling
1 box Jiffy single-layer yellow cake mix or 1/2 box of a 2-layer size
1/4 cup butter melted
2 tbsp sliced almonds
2 tbsp chopped walnuts
1 tbsp butter
2 tbsp dark brown sugar
1/4 tsp cinnamon

Instructions

Preheat oven to 350 degrees
Spray or grease a 9 x 5 x 3-inch pan (loaf pan). Spread apple pie filling evenly across the bottom
Break off bits of the 1 tbs of butter and dot the filling with it.
Top with the dry cake mix; spread cake mix evenly across the top.
Drizzle the 1/4 cup of melted butter evenly over the top of the cake mix.
Sprinkle nuts over the top
Mix the 2 tbs of dark brown sugar with the cinnamon. Sprinkle evenly across the top and over the nuts.
Bake at 350 for 35-45 minutes, or until center of cobbler feels solid to the touch and brown sugar begins to caramelize.
Serves 6

Nutrition

French Apple Pie Cobbler

The post French Apple Pie Cobbler appeared first on The Midnight Baker.