Friday, September 22, 2006

Don't you love it when your spouse drops a potluck on you

unexpectedly? I am almost fully over the flu, but yesterday my dear, dear husband drops the, "We're having a potluck and I need you to bake a dessert" bomb on me. So, what I did was baked a cake from a box mix I had lying around, and resorted back to that Crisco frosting recipe. This time, the frosting came out better, and I flavored it with Banana Extract instead and put pink dye in it to wig out his co-workers. Hee!

I cut up some slices for my daughter and I before he takes it to work tonight, and this is my finished masterpiece (hah!):



4 Comments:

At 4:05 PM, Blogger Garrett said...

I keep a quick go-to buttermilk fruit cake recipe on hand. Takes me 10 minutes to pound out (even if I don't have buttermilk! (milk+lemon juice or vinegar)).

It's one I can promise you'll have the stuff lying around for (maybe minus the fruit. I usually use it for rhubarb, but seriously, any fruit will do. It's always a hit with people, and if the fruit accidentally sinks to the bottom, then it's upside down cake. :P

Rhubarb Cake
A delicious coffee cake that is sure to please any palate. This cake is wonderful warm with ice cream, or refrigerate it and let the flavors intensify for a sweet and tangy morning wake up.

Cake Ingredients
½ cup butter
1½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk*
3 cups rhubarb chopped
1 tablespoon all-purpose flour

Topping Ingredients
1 cup firmly packed brown sugar
2 teaspoons cinnamon or 1 teaspoon allspice
¼ cup butter

Directions
1) In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
2) In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
3) Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
4) Blend together 1/4 cup butter, cinnamon, and brown sugar, making sure to blend it into small, crumbly clusters. Sprinkle evenly over batter.
5) Bake at 350 degrees F (175 degrees C) for 45 minutes.

Variations
- If you don’t have buttermilk, substitute sour milk (which is essentially buttermilk). Just stir in one tablespoon of vinegar or lemon juice with a cup of milk and let it stand for 10 minutes. It’ll be perfect and you won’t taste the difference!
- Feel free to sprinkle the toppings on the bottom and pour the cake batter on top, for a sticky, upside-down cake variation!
-Replace the rhubarb with practically any fruit you desire. Or substitue the cinnamon for ginger and the vanilla for citrus zest!

 
At 5:43 PM, Blogger Jennifer said...

You are awesome. I will definitely have to try that sometime!!! Thank you so much!!! :)

 
At 7:56 PM, Blogger jouette said...

it's so pretty! now i must have CAKE :)

 
At 11:07 AM, Blogger Jennifer said...

Awww Jouette, I would have saved ya a slice! ;)

 

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