Tag Archives: Cake

A Rainy Day

It’s a delightfully rainy day today…the kind of rain that’s just a drizzle and just enough to make you want a hot chocolate or cup of tea.  This morning I took a stroll through one of my most favorite areas of town, a place filled with beautiful pine trees and large, old homes….It almost doesn’t feel as if it’s part of my town and I just love it there because it’s like escaping to some far away land.  Plus, the pine trees remind me of home and perhaps that’s why I love it so much.  It was also a bit misty and foggy, which only added to the beauty of my surroundings this morning.  

Before heading out on my walking adventure, I had a generous square of some fig newton coffee cake that I’d baked for tea a few days ago.  Now, this isn’t just any coffee cake–it has the ingenious addition of fig newtons running throughout, a sort of cinnamon-y swirl of je ne sais quoi goodness about it.  I feel that even those who would normally pass at the mere thought of a fig newton, will love this coffee cake.  It is not a pronounced fig flavor, but rather contributes itself nicely.  As I live in the UK, I couldn’t find fig newtons, but I found these fig rolls and they do the job even if they’re not as moist as fig newtons:

fig 

I envision this coffee cake to be the type you’d buy at a café for $3.50 a square. It has a wonderful fluffy and moist texture.  But that’s the beauty of baking at home.  You save yourself that money and get to feel good about sharing your delicious creation with others.  Ok, enough talking, on with the recipe!  All I have to say is–why didn’t I think of this?!  I must credit my grandmother for getting me the recipe from her archives…where she got it from, I don’t know, but it’s going in my recipe vault for safe keeping!  You should feel honored that I’m sharing this recipe with you and releasing it out into the world wide web!  I’ll wait while you grovel at my feet……

cake

 

cake2

And now, the recipe:

1/4 C firmly packed brown sugar 

2T butter/margarine, softened

1/2 t ground cinnamon

10-12 fig filled bar cookies, crumbled

2 eggs

3/4 C sugar

1/3 C melted butter/margarine (can also use oil instead)

1 1/2 C all purpose flour

1 1/2 t baking powder

1/2 t salt

1/2 cup milk

1 t vanilla extract (in a pinch, butter extract will also do)

Combine brown sugar, 2 T butter, cinnamon, and crumbled fig cookies; mix well, and set aside. Beat eggs in a large mixing bowl until frothy; add sugar and melted butter (or oil). Beat well. Combine flour, baking powder, and salt, gradually add flour mixture to egg mixture alternately with milk, mixing well.   Stir in vanilla.

Pour half of batter into a greased and floured 8-inch square pan; top with half of fig mixture. Pour remainder of batter over fig layer. Sprinkle remaining fig mixture on top. Bake at 350F/180C for 40-45 minutes or until cake tests done. Yield: 9 servings

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A new day, a new recipe

When I asked my BF what he wanted for dessert one night, he said, “chocolate cake.”  So chocolate cake it was.  There was one problem–I didn’t have a chocolate cake recipe to call my own.  So to the internet I went.  I know that deciding on a recipe isn’t exactly like naming your first child, but somehow I feel that selecting a recipe carries that sense of weight.  If it doesn’t turn out, than you’ve wasted some precious ingredients.  However, if it does succeed as the following recipe did for me, then it’s a happy success!  See recipe here: Black Magic Cake 

I made the Hershey’s Black Magic cake in a bundt pan, and as I couldn’t be bothered to make my own frosting, I used some Betty Crocker frosting instead.  I also sprinkled some coconut on top for some character.

Once frosted, this cake lasted my BF and I nearly a week! It is unlike any chocolate cake I’ve ever had; it has an incredibly fudgy in texture and a beautiful dark color.  I will certainly be filing this one away under favorites.  Give it a try!  You never know, after trying the first two bites of this cake, you just might be naming your first child after it.

Black Magic Cake

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