Okay, we know what a busy time this is with friends, family or get-togethers you may have. Fear not- we’re sharing direct from our test kitchens two of the most incredible tasty cakes that will wow anyone; and we promise there will be no leftovers!
Lemon Drizzle Cake
This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It’s an easy-to-make, crowd-pleasing cake that’s excellent on its own, but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd is all wonderful alongside.
1cup (2 sticks), softened, more for greasing pan
2cups plus 3 tablespoons all-purpose flour
5½ teaspoons baking powder
¼ teaspoon kosher salt
Finely grated zest and juice of 2½ lemons
2¼ cups granulated sugar
4 large eggs
¼ cup whole milk
1. Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
2. In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
3. In the bowl of an electric mixer, beat together butter and half of the sugar (1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that’s O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
4. Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
5. While cake bakes, in a small bowl mix together remaining half of the sugar (1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
Apple Dump Cake
The incredibly tasty Apple Dump Cake is a super easy dessert, despite the not-so-great name! Apple pie filling, cake mix, and butter are layered in a 9 x 13 pan and baked until golden. This is a perfect dessert for last-minute entertaining!
2 (20) ounces each cans apple pie filling
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups Kraft caramels unwrapped and each cut in half
1 box dry yellow cake mix
1 cup 2 sticks butter, cut into ¼ inch thick pats
1. Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.
2. In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple mixture into the prepared pan and smooth out evenly.
3. Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the caramels.
4. Place the pats of butter evenly over the top of the whole dessert.
5. Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling.
6. Cool slightly before serving. Add a scoop of ice cream!