6 Classic Cakes

  • Downhome Magazine
  • Posted: Nov 30, -0001 12:00 AM
New York Style Cheesecake

Ingredients:

Crust:
1 ½ cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
½ cup butter or margarine, softened

Filling: 2 ½ lbs cream cheese, softened
1 ¾ cups white sugar
3 tbsp all-purpose flour
5 eggs
2 egg yolks
¼ cup whipping cream

Directions:

Combine crust ingredients and spread to edges of a 10-inch springform pan (or 9 x 13-inch pan). Prick all over with a fork, then bake 15 minutes at 400F. Allow to cool. Turn oven up to 475F. In a bowl, combine cream cheese, sugar, flour and eggs. Mix thoroughly. Add cream and mix enough to blend. Pour filling over crust and bake for 10 minutes at 475F. Reduce temperature to 200F and bake for 1 hour. Turn oven off, but leave cake in for another hour. Chill overnight. Top with fruit or sauce, or serve plain.

 
Strawberry Shortcake

Ingredients:

6 cups fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 tsp baking powder
2 tbsp white sugar
¼ tsp salt
1/3 cup butter
1 egg, beaten
2/3 cup milk
2 cups whipped cream

Directions:

Slice strawberries and toss them with ½ cup white sugar. Set aside. Preheat oven to 425F. Grease and flour one 8-inch round cake pan. In a medium bowl combine the flour, baking powder, 2 tbsp white sugar and salt. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the centre and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake at 425F for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice cake in half, making two layers. Place half the strawberries on one layer and top with the other layer. Cover cake with whipped cream and top with remaining strawberries.

 
Carrot Cake

Ingredients:

2 cups white sugar
2 cups all-purpose flour
1 tsp salt
2 tsp ground cinnamon
1 tsp baking soda
1 ½ cups vegetable oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts
1 (19 oz) can crushed
pineapple, drained (optional)
1 (3 oz) package cream cheese
¼ cup whipping cream
1 tsp vanilla extract
2 ½ cups confectioners' sugar
¾ cup shredded coconut

Directions:

Preheat oven to 350F. Grease a 10-inch tube pan. Combine first six ingredients. With an electric mixer, beat in the eggs one at a time. Stir in carrots and walnuts. (Add pineapple if desired.) Pour batter into pan. Bake at 350F for 80 min. (Note: this cake can be made in two 9-inch cake pans with a baking time of 40 min.) Frosting: blend together cream cheese and cream. Add vanilla and confectioners' sugar. Ice cake and sprinkle with coconut.

 
Angel Food Cake

Ingredients:

1 cup cake flour
1 ½ cups white sugar
12 egg whites
1 ½ tsp vanilla extract
1 ½ tsp cream of tartar
½ tsp salt

Optional frosting:

2 cups confectioners' sugar
¼ cup butter, softened
3 tbsp cream
1 tsp vanilla extract

Directions:

Preheat oven to 375F. Prepare a 10-inch tube pan, ensuring it is clean and dry so the egg whites don't deflate. Sift together the flour and ¾ cup of the sugar, set aside. In a large bowl, whip the egg whites, vanilla, cream of tartar and salt to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. Fold in the dry ingredients gradually (do not over-mix). Put the batter into the tube pan. Bake for 40 minutes, or until the cake springs back when touched. Cool. Run a knife around the edge of the pan and invert onto a plate. As an option, serve with frosting: beat all frosting ingredients together until smooth and ice the cake.

 
Black Forest Cake

Ingredients:

½ cup butter
1 ½ cups white sugar
2 eggs
1 tsp vanilla extract
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 ½ tsp baking soda
1 tsp salt
1 ½ cups buttermilk
½ cup cherry brandy
½ cup butter
3 ½ cups confectioners' sugar
pinch of salt
1 tsp strong brewed coffee
2 (14 oz) cans pitted
cherries, drained
2 cups whipping cream
½ tsp vanilla extract

Directions:

Preheat oven to 350F. Cream butter and sugar till light and fluffy. Beat in eggs and vanilla. Sift together flour, cocoa, soda and salt. Add to wet mixture, alternating with buttermilk until combined. Bake in two 8-inch round pans for 35 min. Cool. Cut cakes in half. Sprinkle layers with cherry brandy. In a bowl, cream butter till fluffy. Add sugar, salt and coffee; beat till smooth. Spread first layer of cake with 1/3 filling and top with 1/3 cherries. Repeat for all layers. In another bowl, whip cream to stiff peaks. Add vanilla. Frost cake.

 
Cinnamon Swirl Coffee Cake

Ingredients:

1 ½ cups white sugar
3 eggs
1 cup sour cream
¾ cup butter
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
½ cup chopped walnuts or pecans
¼ cup white sugar
1 tbsp ground cinnamon

Directions:

Preheat oven to 400F. Lightly grease a 10-inch bundt pan. Cream sugar and eggs. Add sour cream and butter, and beat well. Add flour, baking soda and baking powder; mix well. Stir in vanilla and chopped nuts. In a small bowl, mix the remaining ¼ cup white sugar and cinnamon. Pour half the batter into the prepared pan. Sprinkle generously with the cinnamon-sugar mixture. Cover with remaining cake batter. Bake at 400F for 8 minutes. Lower heat to 350F and bake for an additional 40 minutes. (Option: After cooling the cake, sprinkle with powdered sugar and drizzle with melted caramel.)