Jim wanted me to bake a cake without salt as he is trying to watch his blood pressure. I remembered seeing this recipe in the book: Coffee Cakes and Quick Breads by Renny Darling. I added strawberry oil to the glaze. I also prepared this in a 9×13 instead of mini bread pans so I had to adjust the time (as you’ll notice on the recipe) This is good — Jim says this is delicious and when it is cold, it is even better. He has been eating it for breakfast.
Top Me Twice Cake1968 Pillsbury’s Bake Off Dessert Cook Book
I would refer to this as a pineapple pecan coconut coffee cake.
Yes, I will make this again. This cake is delicious! It is moist and holds the shape when cut in to sections. This recipe is very easy and quick to put together. The smell of the pineapple baking is wonderful and while pouring the glaze over the top of the warm cake, you really can’t wait to taste it.
Tips: The recipe says 45-50 minutes. I checked the cake with a piece of spaghetti at the 40 minute mark and it was done. I turned off the oven and left the cake in for a couple minutes and then pulled it out before the 45 minute time frame. 40 minutes here in Indiana works. After you pour the sauce on the warm cake, run a knife around the outside edge, and let that sauce run down under the cake – also poking holes all over cake before pouring sauce on would really enhance the already moist cake. While sprinkling the topping on, I thought about only doing half as it seemed like too much, but I stayed true to the recipe and it worked. So, sprinkle the entire topping on. The sauce may seem like a lot, but if you follow my tips (above) you’ll see why it moistens the cake and does not hurt the texture. Jim couldn’t wait for it to cool down. He said it is delicious, and he will be eating it for breakfast.
Top Me Twice CakeCake:
2 cups All Purpose Flour
1 cup sugar
1 tsp soda
1 tsp salt
1 can (13 ½ oz) or 1 ½ cups crushed pineapple, undrained
1 teaspoon vanilla
2 eggs
Topping:
½ cup firmly packed brown sugar
1/3 cup flaked coconut
½ cup chopped pecans
Sauce:
½ cup butter or margarine
½ cup light cream
½ cup sugar
½ tsp vanilla
Oven 350 9 -inch square cake pan
Cake:
In large mixer bowl, combine all cake ingredients at lowest speed until blended; beat 2 minutes at medium speed. Pour into 9-inch square pan, which has been greased on the bottom only. Sprinkle with Topping. Bake at 350 for 45-50 minutes until cake springs back when touched lightly in center. Just before cake is done, prepare Sauce. Pour sauce over warm cake. Cool before serving.
Topping: combine all ingredients
Sauce: In small saucepan, melt butter. Blend in remaining ingredients.
Vintage cookbook:
3 eggs, beaten until fluffy
1 cup oil
2 cups granulated sugar
1 1/2 cups lightly packed shredded zucchini
1/2 cup tightly packed shredded carrots
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup ground almonds
1/2 teaspoon cinnamon
milk glaze:
1/2 cup sifted confectioners’ sugar
2 teaspoons hot milk
1/4 teaspoon vanilla
1/2 cup powdered sugar, sifted
10 marzipan carrots (I did not use these)
Combine eggs, oil, and sugar; mix well. Stir in zucchini and carrots. Add remaining ingredients; stir until well moistened. pour into 2 greased and floured 9-in cake pans. (I used a 9×13 inch pan and made 1 larger cake)
Bake at 350*F 25 to 30 minutes or until done. (Since I used a 9×13 pan, I baked for 35-40 minutes) Cool slightly before removing from the pans. Freeze 1 cake layer for use at another time.
Prepare milk glaze by mixing sugar, milk, and vanilla until smooth. I used extra milk – add till it looks easy to spread. Cover the top of the cake generously with glaze. Place a small amount of glaze on a teaspoon; drizzle glaze in scalloped design around the edges of cake. Dust top of cake with powdered sugar. Arrange marzipan carrots around the outer edge of cake.
Yield 10 servings.
Tip: I did not have a large enough zucchini to make 1 1/2 cups – it made 1/2 cup so I added a squash which measured 1 cup. I believe with a recipe like this, when it comes to these vegetables, you can play with a variety, because they are the same veggie. So, I have 3 types of produce in this. I doubled the glaze due to using 9 x 13 pan; I added more milk in to the glaze recipe to make the consistency work
From the Encyclopedia of Creative Cooking
This cake is moist and delicious
I enjoy seeing my college age son eating two helpings of this, before I tell him what is in it. I made a veggie stir fry yesterday with the zucchini and squash; he didn’t want it, because he didn’t like the idea of some veggies being combined in one dish. I used the leftover zucchini and squash today in this cake. I’ve made this a few times a year; once in the winter and then a few times when the gardens are full of produce.
Encyclopedia of Creative Cooking by Charlotte Turgeon
I am really enjoying the variety of recipes in this very large, over-sized cookbook. There are so many recipes I want to make. Almost every page has a photo and the photos are especially enjoyable due to being dated/vintage. I discovered the Vegetable-Garden cake on page 150 while looking for a cake recipe that called for carrots. This recipe called for zucchini which I did not have enough of, so I made up the difference with squash. So, this is a 3 veggie cake.
This definitely screams fall with the first bite. The smells of the house are saying fall. This is a delicious, soft bar/bread.
1967 Southern Living desserts book
22 minutes worked for me here in Indiana. To take these bars over the top in banana flavor, I added banana flavoring. This was very easy and quick to create this morning. The spices in this recipe definitely make this a fall treat. I made this last weekend without the banana flavoring – Made it again today due to how easy and quick it is – I added banana flavoring. I made notes on the recipe to add the flavoring from now on.
This is my favorite cutting board made by my late father in law, 75 years ago. He made the board from an 80 year old tree on the property, that fell during a lightning storm. I’m always sharing food photos on this cutting board; I smile when I use it, thinking of the fond memories we have of him.
1968 Pillsbury’s Bake Off Dessert Cook Book
I would refer to this as a pineapple pecan coconut coffee cake.
This cake is delicious! It is moist and holds the shape when cut in to sections. This recipe is very easy and quick to put together. The smell of the pineapple baking is wonderful, and while pouring the glaze over the top of the warm cake, you really can’t wait to taste it.
Tips: The recipe says 45-50 minutes. I checked the cake with a piece of spaghetti at the 40 minute mark and it was done. I turned off the oven and left the cake in for a couple minutes, and then pulled it out before the 45 minute time frame. 40 minutes here in Indiana works. After you pour the sauce on the warm cake, run a knife around the outside edge, and let that sauce run down under the cake – also poking holes all over cake before pouring sauce on would really enhance the already moist cake. While sprinkling the topping on, I thought about only doing half as it seemed like too much, but I stayed true to the recipe and it worked. So, sprinkle the entire topping on. The sauce may seem like a lot, but if you follow my tips (above) you’ll see why it moistens the cake and does not hurt the texture. Jim couldn’t wait for it to cool down. He said it is delicious, and he will be eating it for breakfast.
Top Me Twice Cake
Cake:
2 cups All Purpose Flour
1 cup sugar
1 tsp soda
1 tsp salt
1 can (13 ½ oz) or 1 ½ cups crushed pineapple, undrained
1 teaspoon vanilla
2 eggs
Topping:
½ cup firmly packed brown sugar
1/3 cup flaked coconut
½ cup chopped pecans
Sauce:
½ cup butter or margarine
½ cup light cream
½ cup sugar
½ tsp vanilla
Oven 350 9 -inch square cake
Cake: In large mixer bowl, combine all cake ingredients at lowest speed until blended; beat 2 minutes at medium speed. Pour into 9-inch square pan, which has been greased on the bottom only. Sprinkle with Topping. Bake at 350 for 45-50 minutes until cake springs back when touched lightly in center. Just before cake is done, prepare Sauce. Pour sauce over warm cake. Cool before serving.
Topping: combine all ingredients
Sauce: In small saucepan, melt butter. Blend in remaining ingredients.
Sour Cream Pumpkin Coffee Cake
1 cup packed brown sugar
¼ cup all-purpose flour
2 tsp pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans
BATTER
1/2 cup butter, softened
¾ cup sugar
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup (8 oz) sour cream
FILLING
1 can (15 oz.) solid-pack pumpkin
1 large egg, lightly beaten
1/3 cup sugar
1 tsp pumpkin pie spice
Preheat oven to 325. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda, add to creamed mixture alternately with sour cream.
Spread half of batter into a greased 13×9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel.
Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
Apple Blueberry Cake – So Moist and full of blueberry flavor! As I type this to share with you all, I can see Jim in the kitchen, eating from the pan, with the cake server! LOL! He keeps saying, “mmm, mmm, mmm – best ever!” Yay!
I love looking at the front inside cover of this book, because I add the page number, etc for myself and future cooks. This is another keeper from this book. Each recipe I’ve made from this book has been delicious, and I struggle with making one I know is delicious or making a new one. I had blueberries left over from an oatmeal dish, and I was torn between this or the Apple Blueberry Loaf (the note on it – says Excellent with a big star. 🙂
I’m glad I tried something new. Delicious and adding to the list.
Blueberry Carry-Cake
Delicious! I will make again
(From the Prize Winning Blueberry Recipes from the North American Blueberry Council cookbook)
3 cups all-purpose flour3 tsp baking powder1 tsp salt3/4 cup sugar1 tsp ground nutmeg1-1/2 tsp ground cinnamon1/2 cup vegetable shortening3 eggs1 cup milk1 tsp vanilla extract3 cups fresh or dry-pack frozen blueberries, or 2 cans blueberries, well drained
Streusel Topping:
3/4 cup all-purpose flour3/4 cup quick cooking oatmeal3/4 cup firmly packed light brown sugar1/2 cup butter or margarine
Combine flour, baking powder, salt, sugar, spices. Cut in shortening until particles are very fine. Add eggs, milk and vanilla. Beat until batter is smooth and thick. Spread batter into a greased 13x9x2-inch pan. Sprinkle blueberries over top of batter. Combine streusel ingredients and mix until crumbly. Sprinkle crumbs over the blueberries. Bake in a preheated moderate oven (350 F.) for 40 to 45 minutes or until firm to the touch. Cool in pan and then wrap to take to the picnic.Tip: I lightly pressed the blueberries into the batter. I baked this for 50 minutes, here in Indiana.
This is from the Encyclopedia of Creative Cooking 1980 cookbook
Vegetable-Garden Cake
3 eggs, beaten until fluffy
1 cup oil
2 cups granulated sugar
1 1/2 cups lightly packed shredded zucchini
1/2 cup tightly packed shredded carrots
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup ground almonds
1/2 teaspoon cinnamon
milk glaze:
1/2 cup sifted confectioners’ sugar
2 teaspoons hot milk
1/4 teaspoon vanilla
1/2 cup powdered sugar, sifted
10 marzipan carrots
Combine eggs, oil, and sugar; mix well. Stir in zucchini and carrots. Add remaining ingredients; stir until well moistened. pour into 2 greased and floured 9-in cake pans. (I used a 9×13 inch pan and made 1 larger cake)
Bake at 350*F 25 to 30 minutes or until done. (Since I used a 9×13 pan, I baked for 35-40 minutes) Cool slightly before removing from the pans. Freeze 1 cake layer for use at another time.
Prepare milk glaze by mixing sugar, milk, and vanilla until smooth. I used extra milk – add till it looks easy to spread.
Cover the top of the cake generously with glaze. Place a small amount of glaze on a teaspoon; drizzle glaze in scalloped design around the edges of cake. Dust top of cake with powdered sugar. Arrange marzipan carrots around the outer edge of cake. Yield 10 servings.
Tip: I did not have a large enough zucchini to make 1 1/2 cups – it made 1/2 cup so I added a squash which measured 1 cup. I believe in a recipe like this, when it comes to these vegetables, you can play with a variety. I doubled the glaze due to using 9 x 13 pan; I added more milk in to the glaze recipe to make the consistency work
From the Encyclopedia of Creative Cooking
This cake is moist and delicious
This is very moist, I will make this again and I’ll replace the cup of oil with applesauce. I will also try walnuts instead of pecans, and I’ll sprinkle some on top (just because I have an abundance of walnuts). This is delicious and I think it will be even better when it is cold.
Papas Cutting Board 