Apple Skillet Cake - Iron Skillet Upside Down Cake - Delicious Moist Cake
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Ruby Red Grapefruit Sour Cream Cake
Ruby Red Grapefruit Sour Cream Cake
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INGREDIENTS:
1 cup Sugar
2 tablespoons Ruby Red Grapefruit Zest
2 whole Eggs
3 tablespoons freshly squeezed Ruby Red Grapefruit Juice, strained
1/3 cup Butter, melted and cooled
1-1/2 cup All Purpose Flour
1 teaspoon Kosher Salt
1 teaspoon Baking Powder
1/2 cup Sour Cream
2 tablespoons Whole Milk
FOR THE GLAZE:
1 cup Powdered Sugar
1 tablespoon Sour Cream
1 to 2 tablespoons Whole Milk
DIRECTIONS:
Preheat your oven to 350 degrees and line an 8x5 loaf pan with parchment paper, then spray with cooking spray {I use my Misto}.
In a large bowl combine the sugar and the two tablespoons of grapefruit zest. Use your fingers and rub the zest into the sugar until it resembles wet sand.
Add the two eggs, grapefruit juice and melted butter. Stir until those ingredients are incorporated.
In a separate bowl, combine the flour, salt and baking powder. Give it a good whisk to remove and clumps.
In a small bowl or measuring cup; combine the sour cream and milk and stir until combined.
Starting with the flour and ending with sour cream/ milk mixture. Alternate and a third of each until everything is mixed in well.
Pour the cake batter into the prepared pan and bake for 45 minutes or until a tester comes out clean. Let the cake rest in the pan for 10 minutes before running a knife along the edge and using the parchment paper to lift the cake out of the pan.
Let the cake cool completely on a wire rack. Mean while make the glaze by combining the powdered sugar, sour cream and thinning it out with the milk.
Drizzle the glaze over the cooled cake and let it sit to harden for a few minutes.
Slice and serve!
Adapted from:
Bellucci Extra Virgin Olive Oil Grapefruit Cake with Dark Chocolate
Serves 8 TO 10
Ingredients:
- Unsalted butter, for the pan
- 3⁄4 cup fresh-squeezed grapefruit juice
- 1 1⁄2 tablespoons freshly grated grapefruit zest
- 1⁄2 cup whole-milk plain yogurt
- 3 large eggs
- 2⁄3 cup Bellucci Extra Virgin Olive Oil
- 3⁄4 cup granulated sugar
- 1 3⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 1⁄4 teaspoons kosher salt
- 4 ounces bittersweet chocolate, finely chopped
- 1 1⁄2 cups confectioners’ sugar
- Crème fraîche, for serving (optional)
Directions
1. Preheat the oven to 350°F. Butter a 9-x-5-inch loaf pan.
2. Add 1⁄2 cup of the grapefruit juice to a small saucepan set over medium heat. Bring to a simmer and reduce the juice by half. Cool slightly.
3. In a medium bowl, combine 1 tablespoon grapefruit zest, yogurt, eggs, olive oil, and reduced grapefruit juice. Whisk to mix well.
4. In a large bowl, add the granulated sugar, flour, baking powder, baking soda, and salt. Whisk to combine.
5. Add the wet ingredients to the dry ingredients. Mix until everything is well blended. Stir in the chocolate.
6. Pour the batter into the prepared pan and place in the hot oven. Bake for 50 to 55 minutes, until the cake is brown, set and springs back gently when pressed.
7. While the cake is baking, prepare the glaze. In a bowl, combine the remaining 1⁄2 tablespoon grapefruit zest with the remaining 1⁄4 cup of grapefruit juice. Slowly add the confectioners’ sugar while stirring. Continue until well mixed.
8. Let the cake cool in the pan for 5 minutes before removing the cake and cooling on a wire rack.
9. When cooled to room temperature, place the cake on a serving platter and drizzle with half the glaze. Reserve the rest of the glaze for serving along with the sliced cake. Serve with crème fraîche, if desired.
The cake can be made 1 day in advance.
Kondensmilch mit Eier schlagen! Sie werden staunen! Alle suchen dieses Rezept! Kuchen in 15 Minuten
Einfach Eier mit Mandarinen verquirlen! Ich habe meine Familie mit diesem Kuchen überrascht!
Einfach Eier mit Mandarinen verquirlen! Köstlich Kuchen in 5 Minuten! Gesund und schnell! Wie macht man einen unglaublich leckeren Mandarinen-Eier-Kuchen? Dieses schnelle und einfache Rezept kann wirklich jeder zu Hause nachmachen, auch ohne Kochkenntnisse! Der Geschmack dieses Kuchens wird Sie schockieren und die einfache Zubereitung wird Sie überraschen! Ihre ganze Familie und alle Ihre Freunde begeistert sein werden, wenn sie probieren, was Sie aus Eiern und Mandarinen gewonnen haben!
3 Mandarinen.
1 Ei.
100 Gramm Kondensmilch (3,5 OZ).
1 Teelöffel Vanilleessenz.
100 ml Milch (1/2 Glas).
150 Gramm Mehl (5,3 OZ).
1 Teelöffel Backpulver.
Bratpfanne 20 cm (7,8).
10 Gramm Butter (0,35 OZ).
50 Gramm Kondensmilch (1,75 OZ).
Bei sehr schwacher Hitze 18 Minuten mit Deckel garen.
Nach dem Wenden weitere 3 Minuten bei sehr schwacher Hitze garen.
Puderzucker.
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Super easy Grape Cake! The most delicious and quick grape cake recipe ever!
In this video, I will show you how to make an easy grape cake in only 10 minutes.
Ingredients:
3 eggs
150 gr sugar
50 ml milk
200 gr flour
1 tsp vanilla sugar
1 tsp baking powder
Bake for 30 minutes at 180C
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Super easy Grape Cake! The most delicious and quick grape cake recipe ever!
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Spiced Grapefruit Upside Down Cake | Good Chef Bad Chef S11 E22
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Head to for this and many other tasty recipes!