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Fall Harvest Bundt Cake

22 Apr


1 ½-cups of sugar

½-cup packed brown sugar

2-teaspoons cinnamon

2-teaspoons baking soda

½-teaspoon salt

¼-teaspoon nutmeg

¼-teaspoon ginger

1-cup oil

½-teaspoon vanilla


16-ounces pumpkin

2-cups sifted Domata Recipe Ready Flour ™

1-large apple, peeled and chopped

½-cup pecans


1.  Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla, and eggs. Add pumpkin to mixture and stir well.

2.  Stir in 2 cups of sifted flour, ½ cup at a time. Stir in apples and pecans.

3.  Bake 85 minutes at 350 degrees F in a greased Bundt pan. Cover with foil last 15 minutes of baking. Let cool completely before cutting.

4.  Dust with powdered sugar.

Blueberry Buckle Coffee Cake

5 Apr

May be served warm as a coffee cake or cooled and topped with whipped cream for a dessert.


1/2 cup Sugar
1/3 cup Domata Recipe Ready Flour
1 teaspoon Cinnanon
4 tablespoons (1/2 stick) Butter, cut up
2 cups Domata Recipe Ready Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Sugar
4 tablespoons (1/2 stick) Butter, softened
1 Egg
1 teaspoon Vanilla
1/2 cup Milk
2 cups Fresh or frozen blueberries, well drained


Preheat the oven to 375 degrees. Grease and flour an 8-inch square pan.
In a large bowl, cream together the butter and sugar until fluffy. Blend the egg into the cream mixture. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture alternately with milk to the creamed mixture, beating after each addition. Gently fold the blueberries into the batter.
Pour the batter into the prepared pan. Sprinkle evenly with crumb topping (see below). Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. Place on a rack to cool.
To prepare the topping: in a small bowl, mix together the sugar, flour, and cinnamon. With 2 knives or a pastry blender cut the butter into the sugar mixture until the mixture resembles coarse meal.
Serves 8.