As the weather starts to cool down, many of us find the kitchen becoming a more pleasant place with the tantalizing smells of warm, fresh-baked goods filling the air. Add to this our growing autumnal cravings for pies, cobblers and other delicious treats, there is no reason not to indulge our pastry passions. Acknowledging this seasonal shift in the culinary preferences, this article brings you recipes of two delightful baked desserts – the Banana Pudding Cake and the Blueberry Coffee Cake.
Banana Pudding Cake, a dessert that is perfect for those who enjoy bananas, offers a delightful way to use up those not-too-ripe bananas that are lying around home. Though there are different ways to prepare this cake, favoring the simplicity and efficiency, this recipe instructs baking it in a 9×13-inch cake pan, which takes relatively less time compared with using a 10-inch tube pan.
This banana delight needs the basic ingredients found in every pantry. Grab two small bananas – make sure they are ripe but not overly so – and crush them. You will also need a box of yellow cake mix and a box of banana cream pudding (3 ounces of the instant kind). Add in 4 eggs, 1 cup of water, ¼ cup of oil, and ½ cup of chopped nuts. Preheat your oven to 350 degrees and prepare your cake pan by greasing and flouring it. Combine all the ingredients and beat the mixture for two full minutes on medium speed. Pour this batter into your prepared pan and bake. Depending on the type pan you are using, the baking can vary between 30 to 60 minutes. Cool it in the pan for about 15 to 20 minutes before serving. The most exciting aspect of this cake is it doesn’t require frosting but still tastes like banana nut bread that is more cake-like.
Next on our dessert list is the sumptuous Blueberry Coffee Cake that can be easily adapted depending on your taste. We will need a full cup of butter or margarine, 1 and ½ cups of sugar, 4 eggs, and 1 teaspoon of almond extract. On the dry side of ingredients, we will need 2 cups flour, 2 teaspoons baking powder, and most importantly a 21-ounce can of blueberry pie filling. You can also use apple or cherry pie filling.
Prepare the oven by preheating it to 350 degrees and get your 9×13-inch cake pan ready by buttering it. Begin the cake batter by beating the butter and sugar together, adding one egg at a time until the mixture is fluffy, then add the almond extract, followed by the dry ingredients. Once mixed well, pour this dense batter into your ready pan. Stir your choice of pie filling before dropping it in rows onto the batter. Bake this assortment for 45 to 50 minutes until your cake is done to perfection. Though this cake doesn’t have frosting either, you could drizzle a mix of a little powdered sugar and milk to make it irresistible. The blueberry filling sinks in during the bake, giving the cake a beautiful brownish hue and creating a lovely flavor that goes excellently with a scoop of ice cream or a dollop of whipped topping.
So as the leaves change color and the chill in the air grows, warm up your homes and hearts with these delightful cakes that are not only satisfying but easy to make, even for beginners. Happy baking!
