Cranberry Coffee Cake with Warm Vanilla Sauce

 

Cake:

• ½ cup salted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 cup buttermilk
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 ½ cups all-purpose flour
• 3 cups fresh cranberries
• ¼ cup brown sugar
• ½ cup chopped pecans

Warm Vanilla Sauce:

• ½ cup salted butter
• ¾ cup heavy cream
• 1 cup lightly packed brown sugar
• 1 teaspoon vanilla extract

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with nonstick cooking spray (I use metal for more even baking; if using a glass pan, turn the oven down to 325 degrees F). You can also line the pan with parchment paper, optional.
• For the cake: in a large mixing bowl, combine the butter, granulated sugar, egg, buttermilk, baking soda, salt and flour. Mix until no dry streaks remain and dough is mostly combined. Add the cranberries and stir with a rubber spatula until evenly combined into the batter.
• Spread the batter evenly in the prepared pan. Sprinkle evenly with the brown sugar and pecans. Bake for 45-55 minutes until the cake is set and a toothpick inserted in the center comes out clean or with moist crumbs.
• For the sauce: combine the butter, cream and sugar in a small saucepan and heat over medium until the mixture comes to a gentle simmer. Cook for 1-2 minutes. Remove from the heat and stir in the vanilla. Keep warm. (Or refrigerate and warm later when serving.)
• Cut the cake in pieces and drizzle with warm vanilla sauce. It’s also very delicious served with a scoop of vanilla ice cream.
• (Source: Mel's Kitchen Cafe)

Cheesecake Swirl Carrot Bundt Cake

 

• 
  1 cup vegetable oil
• 4 large eggs, at room temperature
• 1 and 3/4 cups  dark brown sugar 
• 3/4 cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 2 and 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups peeled & shredded carrots (about 4 large peeled carrots)

Cheesecake Layer

• 12 ounces full-fat brick cream cheese, softened to room temperature
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla

• 
  

• Instructions

• Preheat oven to 350°F. Generously grease a 12-15 cup capacity byndt pan. Set aside.

1. In a large bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and orange zest together until combined and no brown sugar lumps remain. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a silicone spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and pecans. You will have about 6 cups of batter. Pour and spread half of the batter into the bottom of the prepared Bundt pan.
2. In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Spread cream cheese mixture in an even layer on top of the carrot cake batter and try to avoid spreading it all the way to the edges of the pan. It’s a thick mixture, so do your best to spread.
3. Pour and spread the remaining carrot cake batter evenly on top and then use a knife to very gently swirl the batters together.
4. Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. This cake is large and heavy and takes quite some time to bake, so do not be discouraged if yours takes longer. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan.
5. After 30 minutes, invert the slightly cooled Bundt cake onto a wire rack and allow to cool completely. Make sure cake has cooled completely before glazing, slicing, and serving.

(Source: https://sallysbakingaddiction.com/cheesecake-swirl-carrot-bundt-cake/#tasty-recipes-7057)

Pumpkin Snickerdoodles

 

• ½ cup unsalted butter melted and cooled
• ▢½ cup sugar
• ▢⅓ cup light brown sugar
• ▢¼ cup pumpkin puree
• ▢1 large egg yolk
• ▢¾ teaspoon vanilla
• ▢1 ½ cups all purpose flour
• ▢1 ½ teaspoons pumpkin pie spice
• ▢½ teaspoon baking soda
• ▢¼ teaspoon cream of tartar
• ▢½ teaspoon salt

Topping

• ▢¼ cup sugar
• ▢2 teaspoons ground cinnamon

Instructions

• Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
• Stir in egg yolk and vanilla extract.
• In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
• Gradually add dry ingredients to wet until ingredients are well-combined.
• Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
• One dough is nearly finished chilling, preheat oven to 350F and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together ¼ cup sugar and 2 tsp ground cinnamon in a small bowl.
• Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2" apart.
• Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking.
• Allow baked cookies to cool completely on cookie sheet before enjoying.

(Source: https://sugarspunrun.com/pumpkin-snickerdoodles/#recipe)