Tag Archives: cake

Classic Sugar Cookie Cake

classic sugar cookie cake

I adapted this from the Dixie Crystals pure white sugar package- yep. Sometimes the best recipes are from the back of the box, if you know what I mean? This is no exception! I love Dixie sugar, and last year was lucky enough to receive a crap-ton of it for Brunch Week– like 12 bags!

So now that my kids are getting off the bus after their first day of school…I am welcoming them home with this beauty!

Classic Sugar Cookie Cake

Isn’t it cute? My kids made so much fun of my writing…”Does that say, Happy 1st Dan?”, “What is that, Play Doh?” No…no it is not. brats. No….just kidding. {sigh}

Okay, so I wrote a little welcome with my butter cream recipe, that isn’t super pretty but you know they did fight over the icing, so I over-did it a bit! They had seconds too- cuz that’s the nice-mom I felt like today.

I adapted it to use canola oil instead of butter. The recipe calls for a cup of butter, and that is two whole sticks. I don’t really want all that saturated fat with my old lady arteries, so I typically substitute 3/4 cups of canola oil for every 1 cup of butter. This has worked great for me most times with cookies only. Here’s the recipe as I made it:

Classic Sugar Cookies made into a Cookie Cake


3/4 cup canola oil
1 1/2 cups granulated sugar
1 egg
2 tsp. pure vanilla extract
2 1/2 cups all purpose flour
1 tsp. kosher salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 cup rainbow sprinkles (optional)

  • Preheat oven to 375*. Spray a 9″ cake pan with non-stick spray or rub with butter (or margarine) completely.
  • In a large bowl, add the oil and sugar. Stir to combine.
  • Add in the egg and vanilla and mix.
  • In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar. Add to the sugar mixture and stir until combined.
  • Add the sprinkles and mix completely.
  • Press the mixture into the bottom of the cake pan, using your knuckles to evenly spread it.
  • Bake 20-25 minutes at 375* until the edges are just lightly browned.

Classic Sugar Cookie Cake

For the optional butter-cream frosting:

In a large bowl, add:

  • 3 TBSP. softened butter
  • 2/3 cup confectioners sugar
  • 1/4 tsp.vanilla
  • 1 TBSP. milk

Mix with an electric mixer until soft and fluffy. Add to a plastic bag, cut the tip off, and pipe your letters. That’s it!

Classic Sugar Cookie Cake

I have a non-chocolate eater in my world, so I opted for sugar cookie flavor. I added some jimmies (sprinkles for you non North-easterners) and frosted the letters with my easy butter cream frosting, but you could also use ready made frosting or even just stick a little hand lettered-sign in the middle with a tooth-pick! Let’s make this easy shall we?

It pops out super easily after it cools too, so it’s better to slice up into sections:


classic sugar cookie cake

Well it is super easy and kind of a nice little welcome home at the end of their day. I am sure it was hard work having to NOT be on a screen, and NOT lay around in your PJs all day! I feel their pain and so I hope this helps ease it a little bit~

classic sugar cookie cake

Classic Sugar Cookie Cake

Low-fat Apple Coffee Cake #BrunchWeek

Low-Fat Apple Coffee Cake This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. It is day#5 for me, and I have loved every minute of this #BrunchWeek giveaway and recipe sharing! Have you pinned all the things?! I have stocked my #Breakfast & Brunch board up to the gills! Well, not to worry if you haven’t since today is the most important anyway! I saved the best for last… as it should be.

Here is my new favorite coffee cake. Zero guilt. Zero. In just a few simple steps, you have a great coffee cake that is a must at any brunch buffet or table.Low-Fat Apple Coffee Cake

You have to have dessert and cake with coffee is just so…brunchy!This is SO good and I can ‘t wait to make this again and again! Sure to impress, this succulent cake is all apples and light cake topped with a crackly, brown sugar crumb.Low-Fat Apple Coffee Cake (1)

YUM! Yes, thank you, I will have a slice…again! Inspired by my (afilliate link) Better Homes and Garden cookbook (my tried and true!), this is sure to be a new favorite of yours too.

Here’s the recipe:

Low-fat Apple Coffee Cake

What a treat! A low-fat indulgence to enjoy with tea or coffee and so guilt-free you don't have to wait for a special occasion to make this- it is great any old time!


    The Cake
  • 2/3 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 cups peeled apples, finely chopped (about 2 large))
  • 1/4 cup egg whites (I used the carton kind)
  • 1/2 cup granulated sugar
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup applesauce
  • The Topping
  • 1/4 cup brown sugar
  • 1 Tbsp. all purpose flour
  • 1 Tbsp. whole wheat flour
  • 1/2 tsp. cinnamon
  • 1 Tbsp. butter-substitute (Smart Balance or Earth's Balance)
  • 1/4 cup chopped pecans or walnuts


  1. Spray a 9X9 inch pan with non-stick spray (or you can use a 9-inch round cake pan).
  2. Preheat the oven to 350*
  3. In a small bowl, mix the dry cake ingredients: 2/3 cup flour, 1/2 cup whole wheat flour, soda, cinnamon, and salt. Set this aside.
  4. In a large bowl, add the egg whites (beat if regular eggs and not carton-whites). Add the apples and the sugar, 1/2 cup nuts, and applesauce. Stir to combine. Scoop this into the prepared pan and smooth to an even layer (mixture will be chunky and thick).
  5. Make the topping
  6. In a bowl, add the topping ingredients and mix until crumbs form.
  7. Sprinkle this over the top of the batter.
  8. Bake for 30-35 minutes at 350*
  9. Cake is done, when a toothpick inserted in the center comes out clean.
  10. Cool in the pan. You can serve from the pan or remove and cut into servings. Serve with your favorite whipped cream or as is with coffee.


Recipe adapted from Better Homes and Gardens New Cook Book, p123. I added more apples and lowered the sugar.

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Low-Fat Apple Coffee Cake (1)

I want to thank Rainier Fruits for sending their delicious Lady Alice (amazing for eating too!) apples and Dixie Crystals for sending enough sugar to keep me baking lovely recipes like this for the rest of the year! I love these #BrunchWeek sponsors and hope you check out the giveaway they are offering below.

Low-Fat Apple Coffee Cake (1)

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Go here to see all the details of what is being given away this #BrunchWeek!

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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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Polish Black Cake with Whipped Mocha Frosting #SundaySupper

polish black cakeMy mom gave me this recipe. I just thought I should put that right out there. That way, you will know how truly good this is. My mom is a GREAT cook. She is also a fussy cook. Always follows a recipe to the letter. Always buys the best ingredients. Stretches herself and makes complicated, hard to make, interesting dishes.

So when she happens upon a great recipe and tells me, “You have to make this recipe, it is SO easy.” Seriously. You told me Beef Bourguignon was easy. By the way…It isn’t. I can’t even spell it.

But in this case…In this cake-case, she wasn’t lying. This recipe IS so easy. For what you get at the end, it seems like it should be really involved. I got, “mmmmmmms” and “ooooooooooos” and “Mom this frosting is SO good.” Well, then. I guess this one’s a keeper.

Actually my mom gave me the cake recipe, but the recipe for the frosting is mine. So is the adding coffee to this cake instead of hot water like it originally called for. Coffee anything is my #1 favorite thing usually, and especially when it’s paired up with my 2nd favorite thing, chocolate. So I had to take it there: to Mocha. YUM.

A homemade cake from scratch is like pure LOVE. It takes just a little longer than opening a boxed version to whip this lovely up. Seriously. You must make this. And the frosting. Well, you don’t have to make it. The cake is super tender and chocolately without the frosting already. Just dust with some powdered sugar and call it dessert. IF you are feeling fancy, serve it like my mom does, with homemade hot fudge drizzled over and a scoop of vanilla ice-cream. But for me, cake needs  a topping, or it’s just breakfast: AKA a muffin. So I add the frosting every time.

Here is the play by play:

Butter and sugar a cake pan:

polish black cake

See that? that is a nicely buttered and sugared cake pan!

I make the frosting right away so it has time to cool. Just heat some milk then pour it over the chocolate chips and add in some coffee crystals. To those of you that are fancy…Go buy some instant coffee. Some of us, coffee-desperadoes, always have coffee on hand for emergencies. We NEVER want to run out. Anyhoo…Once the chocolate gets melty, stir it up until it’s nice and smooth, and then cool until firm. Then whip until creamy. Done.

whipped mocha frosting

whipped mocha frosting

While you wait for the frosting to firm up, you make the cake:

Mix the dry:dry ingreddients for polish black cake

With the wet:polish black cake

And mix:polish black cake

Pour it into your buttered pan, and bake for about 1/2 an hour. Cool and then frost… and enjoy!

polish black cake

It happens that fast.

Here’s the recipe:

Polish Black Cake with Whipped Mocha Frosting #SundaySupper

For an easy to make scratch cake, this Polish Black Cake is delicious all on it's own. But to make it truly special, I add my Whipped Mocha Frosting. Over the top YUM!


  • 2 cups all purpose flour
  • 1 cup cocoa powder
  • 2 cups sugar
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 2/3 cup canola oil
  • 2 tsp. vanilla
  • 2 beaten eggs
  • 2 cups hot coffee, or (2 heaping tsp.decaf crystals dissolved in hot water)
  • For the Whipped Mocha Frosting
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy cream
  • 2 Tbsp. coffee crystals (I used decaf)


    To make the cake:
  1. Preheat the oven to 350*
  2. Butter and sugar a 9X13 metal pan.
  3. In a large bowl mix all the dry ingredients: flour, sugar, cocoa, baking soda, and salt. Whisk together to combine completely. Set aside.
  4. In a separate bowl mix the wet: oil, vanilla, eggs, coffee. Whisk until combined.
  5. Add the wet to the dry ingredients and stir until combined.
  6. Add this to the buttered pan.
  7. Bake for 25-35 minutes until a toothpick inserted into the center, comes out clean.
  8. Remove to a rack to cool.
  9. To make the frosting:
  10. Measure out 1 cup (8oz) of chocolate chips. Put them in a heat-safe bowl.
  11. Heat the heavy cream on the stove until boiling. Turn off the heat and stir in the 2 Tbsp. granulated coffee powder. Pour this over the chips. Let sit a minute to soften them up. Stir until the melted chips and cream is smooth.*(see note)
  12. Let the mixture sit in the bowl, covered at room temperature for 4 hours or you can keep it in the refrigerator until it’s firm. Once it’s firm, you can beat it for 2 minutes with a hand-mixer or in a stand mixer, until fluffy, and then spread this on your cake once it's cooled. YUM.


*For the frosting, you can just pour the melted chocolate and cream mixture over the cake at this point. It firms up to make a delicious glaze. I use it this way for frosting on brownies.Or you can let it firm up and then whip as the recipe suggests.

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polish black cake

I am clearly obsessed. I love mocha and I love coffee. And I am not alone!The Sunday Supper Bloggers are honoring the great Java beverage, by offering up some awesome recipes that contain coffee in them (and not all are chocolate!) that I think you will love. Big thanks to Wendy Hammond from Wholistic Woman blog for hosting this week.  Check them out:






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