Peach Snack Cake

Peach Snack Cake

1 cup flour

2 tsp. baking powder

rounded 1/4 tsp. salt

1/2 cup butter,softened

3/4 cup sugar plus 1/2 tablespoon, divided

2 eggs

1 tsp. vanilla

1/8 tsp. almond extract

2 peaches,peeled,pitted and sliced into 1/2 inch thick wedges

1/2 tsp. nutmeg


Preheat oven to 350 degrees. Lightly spray a 9 inch springform pan with cooking spray.

Whisk the flour, baking powder and salt together in a bowl.

Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well with each addition. Add the extracts. At low speed add the flour mixture and mix just until combined. Spread the batter evenly into the bottom of the prepared pan. Scatter the sliced peaches over the top of the batter. Stir together the remaining sugar and nutmeg and sprinkle over the top. Bake until cake is golden and top is firm yet tender. Remove from oven and allow to rest 10 minutes before removing the outside ring. Serve by itself or with a dollop of whipped cream.

Cowboy Bread



2 1/2 cups flour

1 1/2 cups packed brown sugar

1/2 cup plus 2 tablespoons sugar

1/2 tsp. salt

1 1/2 tsp. cinnamon

12 tablespoons butter

1 cup chopped toasted walnuts

1/4 tsp. heaping of nutmeg

1 tsp. baking soda

1 egg

1 cup buttermilk

1 tsp. vanilla

Preheat oven to 350 degrees. Flour and butter a 9×13 inch pan.

Combine the flour, brown sugar, 1/2 CUP granulated sugar, salt, and 1 tsp. cinnamon in a mixing bowl. On low speed beat the mixture until it becomes crumbly. Remove 1 1/2 cups of this mixture and mix in the nuts. Press 1 1/4 cups of the nut mixture into the bottom of the pan.

Take 1/4 cup of the nut mixture and add the remaining 1/2 tsp. cinnamon. nutmeg and the 2 tablespoons granulated sugar. Set aside for the topping. Mix the remaining cup of the nut mixture into the remaining crumb mixture and add the baking soda, egg , vanilla and buttermilk. Mix on medium speed just until combined. Pour into the pan and spread evenly. Sprinkle the topping evenly over the top. Bake for about 40 minutes or until a toothpick comes out clean when inserted into the center. Allow to cool completely.

Apple Fyri’s Cake

Apple Fyri’s Cake


1/2 cup butter, melted and let cool

2/3 cup sugar

2 eggs

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 tablespoons milk

3-4 apples, peeled and thinly sliced

1-2 tablespoons sugar

1 tsp. cinnamon

Grease and flour 10 inch spring form pan. Preheat oven to 350 degrees.

Beat the sugar and melted, cooled butter. Add the eggs, one at a time, beating well after each. Combine the flour, salt, and  baking powder and add alternately with the milk. Pour into prepared pan.

Arrange peeled apples in a decorative pattern on top of batter. Press gently into batter. Combine the cinnamon and sugar and sprinkle over the top of cake.

Bake on low oven rack for about 30-40 minutes.

Swedish Coffee Ring

Swedish Coffee Ring



3 1/2 tsp. instant yeast or 2 packages active yeast

1 cup warm water

1/2 cup melted butter

1/2 cup sugar

3 eggs, beaten

1/2 tsp. salt

1 tsp. cardamom

4 1/2 -5 cups flour


1/2 cup soft butter

1/2 cup sugar

1 tablespoon cinnamon


1 egg, beaten

2 tablespoons milk

pearl sugar

If using active yeast, dissolve yeast in the warm water and let stand 5 minutes. If using instant yeast, no need for warm water and letting stand. Add the melted butter, sugar, eggs, salt, cardamom and flour to the water and yeast. Knead in a stand mixture fitted with a dough hook until smooth. Refrigerate the dough in a sealed container large enough for a rise for 24 hours. Preheat oven to 400 degrees.

On a floured surface , roll dough out to a rectangle about the size of 12×24 inches long. Brush the dough with the butter for the filling. Mix the sugar and cinnamon together and sprinkle over the butter. Roll the dough from the long side jelly roll fashion. Seal the edges well and form a ring with the log. Using scissors cut around the ring at an angle about 1/2 inch apart. With your hands , alternate cuts to either side of ring until completely around. Place lightly covered to rise until puffy. Brush with glaze of egg and milk whisk together and sprinkle top with pearl sugar. Bake for 20-25 minutes until golden and completely done.