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.
I shared these last year from a 2015 Better Homes and Garden baking magazine. I had a request for them today, so I’m sharing them again.
Tip: I baked for 15 minutes. These can stick to the cooking mat if they are not well coated in the sugar/spice mixture. I moved immediately to wire racks as these held their shape as soon as I pulled them out of the oven.
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.
I freeze half this batch for later baking; I drizzle white chocolate baking discs so that I do not need to use the shortening for the top chocolate – which just makes these amazing. Delicious!
I make these every few months to restock the freezer.
Cranberry White Chocolate Cookies
These are delicious with or without the glaze –
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup cranberry juice
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups dried cranberries
2 cups vanilla or white chips
Glaze: 2 cups vanilla or white chips 2 tablespoons plus 1 1/2 teaspoons shortening
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown (mine baked for 14 minutes). Cool for 2 minutes before removing to wire racks to cool completely.
For glaze, microwave the vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.
Yield about 7 dozen
I used a medium cookie scoop and this made over 54 – Jim was eating them as I baked so I’m not sure how much over the 54 tally.
I froze half of the dough balls for later baking. These are cake like on the inside and slight crunch on the outside.
These were also delicious without the glaze. Delicious and I will make again
Taste of Home Holiday & Celebrations 2008
I shared this delicious Cherry Almond Bread last month, and I wanted to share how I was able to use this recipe in those mini loaf pans. I rec’d a batch of these mini loaf pans from a friend, and I wanted to gift them for the holidays with this festive bread. The pans are the 5.75 Inch x 3 Inch mini loaf pans. I put about a cup of the batter in each mini pan, put them on a cookie sheet, with some space between them for even heating. I baked these for 41 minutes. They are adorable and festive!
Maraschino Cherry Almond Bread
1 jar (10 oz.) maraschino cherries
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup slivered almonds
Almond Butter:
1/2 cup butter, softened
1 Tablespoon slivered almonds, finely chopped
1/2 teaspoon almond extract
Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
In a small bowl, combine almond butter ingredients. Serve with bread.
Delicious – I would make this for gift giving. Here in Indiana, I had to bake it for 60 minutes. This bread is amazing – it is so delicious after it sits for more than a day. The smell is over the top, and you find yourself craving it. The bread holds its shape very well. I made this last year for the holidays and I am anxious to make it again, just so I can have it for breakfast. It is hard for me to gift this as we keep snacking on it. The almond butter is a fun addition but this is perfect without topping it with butter
My husband and I preferred it without butter on the second and third days. He ate his cold, I heated my slice in the microwave for 12 seconds.
TOH Contest Winning Recipes 2010
I make and take these to elderly friends right now along with recipe. 91 year old retired doctor told me he just made them and added Kahlúa to the Chocolate glaze. Love this!
Only 3 ingredients not counting the topping. Jim took a bite and said, “mmmm, fudge peanut butter” He could not believe there was not flour in these. These were very easy and quick to make
Peanut Butter Fudge Cookies
1 cup sugar
1 egg
1 cup creamy peanut butter
Topping is optional: but yummy
1/2 cup semi-sweet chocolate morsels, melted
2 Tbsp peanuts, chopped
Preheat oven to 350F. Combine sugar and egg. Add peanut butter; mix until blended.
Scoop cookies into cookie press or using cookie scoop – shape in to balls. (I have done both, and prefer the scoop to ball method. I waste too much in the press)
Add to baking stone or cookie sheet, 1 inch apart.
Bake 15 minutes or longer depending on your area – until cookies are set and light golden brown. Remove from oven; cool 2 minutes on cookie sheet. Remove to cooling rack; cool completely.
Place chocolate morsels in small dish in microwave, uncovered, heat on high 1 minute or until chocolate is melted and smooth, stirring after each 20 second interval.
Drizzle chocolate over cookies; sprinkle with
peanuts. Let stand until chocolate is set
Yield: 3 dozen cookies
Our neighbor, Kristin, sent these delicious cookies over earlier this month. She knows I like to freeze dough, and bake later. Kristen put dough balls in a ziploc freezer bag with a note on the bag of what to do. I just baked these this morning, and they are delicious! I’m adding them to my baking recipes.
Mama Needs Cake is the site where you can find the recipe.
Papas Cutting Board 