Butterscotch Sauce

Yield:  Approximately 2 cups

Ingredients

• ½ c (1 stick) salted butter
• 1½ c brown sugar (dark, light, or mixed)
• 1½ c heavy whipping cream
• 3 t. vanilla extract, dark
• 1 t. salt

Instructions

1. Over medium heat, melt butter and whisk in brown sugar.
2. Slowly incorporate heavy cream
3. Allow the sauce to bubble for 5 minutes (set timer)
4. Remove from heat; immediately stir in vanilla and salt
5. Cool to room temperature.
6. Store in glass jar with lid; keep in refrigerator for up to two weeks.

Butterscotch Layer Cake

Yield:  triple-layer, 8" round cake or approximately 24-30 cupcakes

Ingredients

• 1 c (2 sticks) salted butter, melted
• 2 c packed brown sugar (dark or light)
• 2 large eggs
• ½ c sour cream
• 2½ T vanilla extract
• 1½ c whole milk
• 3⅓ c all-purpose flour
• ½ t. baking soda
• 1 t. baking powder  
• 1 t. salt

Instructions

1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
2. Combine dry ingredients (flour, baking soda, powder, salt) in medium bowl; set aside.
3. In large mixing bowl, whisk together melted butter and brown sugar until smooth. 
4. Add eggs one at a time, beat thoroughly after each addition; whisk in sour cream.
5. Add vanilla extract; whisk in whole milk until completely integrated.
6. Stir in dry ingredients until barely smooth (do not overwork the batter). 
7. Divide evenly among 8" rounds or fill cupcake tin 3/4 full.
8. Bake cakes approx. 30-35 minutes; bake cupcakes approx. 22-25 minutes.
9. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
10. Batter has a nice rise and will dome.
11. Infuse with room temperature Butterscotch Sauce.
12. Frost when completely cool. Buttercream suggestions: Vanilla, Cream Cheese, Maple, or Butterscotch

Apple Layer Cake

Yield:  triple-layer, 8" or 9" round cake or approximately 24-30 cupcakes

Ingredients

• ½ cup (1 stick) salted butter, room temp
• 1 cup packed brown sugar (dark or light)
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• 1 tablespoon ground cinnamon
• ¾ teaspoon salt
• 4 cups apples, cubed (3 large apples/4 med apples)

Instructions

1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
2. Combine dry ingredients (flour, baking soda, powder, cinnamon, salt) in medium bowl; set aside.
3. In large mixing bowl cream butter, add sugar until smooth. 
4. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
5. Add vanilla extract, mix.
6. Stir in all apples; finish with flour until barely combined. 
7. Divide evenly among 8" rounds or fill cupcake tin 3/4 full.
8. Bake cakes approx. 35-40 minutes; bake cupcakes approx. 25-30 minutes.
9. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
10. Batter does not rise significantly.
11. Frost when completely cool. Buttercream suggestions: Vanilla, Cream Cheese, Cinnamon

Pineapple Filling

Yield: enough to fill a triple-layer, 8" or 9" round layer cake

Ingredients

• ½ c. sugar, granulated
• 3 T cornstarch
• 8oz can, crushed pineapple
• ½ t. salt
• 1 T butter
• ½ t. lemon juice (lime juice is ok, too)

Instructions

1. In a large saucepan, combine the sugar, cornstarch and salt.
2. Drain pineapple, reserving juice.
3. Add pineapple to pan.
4. Add water (or additional pineapple juice) to juice to measure 3/4 cup
5. Pour into pan, continue whisking.
6. Bring to a boil over medium heat; continue whisking for 2 mins (less for a thinner consistency).
7. Remove from the heat.
8. Add butter and lemon juice.
9. Cool completely.

Pineapple Layer Cake

Yield:  triple-layer, 8" or 9" round cake or approximately 26-30 cupcakes

Ingredients

• 2 ¼  c. flour, all-purpose
• 2 t. baking soda
• ½ c. salted butter, softened (1 stick)
• 1 ¾ c. sugar, granulated
• 2 eggs
• 1 ½ t. vanilla extract
• 2 c. fresh pineapple, crushed/puree'd (or 20oz can crushed pineapple) 

Instructions

1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
2. Combine dry ingredients (flour, baking soda) in medium bowl; set aside.
3. In large mixing bowl cream butter, add sugar until smooth. 
4. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
5. Add vanilla extract, mix.
6. Add approximately 2/3 flour just until combined.  Stir in all of pineapple; finish with flour until barely combined. 
7. Divide evenly among 8" rounds or fill cupcake tin 3/4 full.
8. Bake cakes approx. 32-37 minutes; bake cupcakes approx. 21-25 minutes.
9. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
10. Batter does not rise significantly.
11. Frost when completely cool.

Hot tip: If using a fresh pineapple, consider making a few sliced pineapple flowers for garnish. This step can be completed a day ahead.

Blackberry Layer Cake

Yield:  triple-layer, 8" or 9" round cake or approx 26-30 cupcakes

Ingredients

• 3 ½ c. flour, all-purpose
• 1 t. baking soda
• ½ t. baking powder
• ½ t. salt
• 1 c. salted butter, softened (2 sticks)
• 2 c. sugar
• 3 eggs
• 2 ½ c. blackberry puree, pressed through a sieve
• 1 ½ t. vanilla extract
• 2 c. plain yogurt or sour cream
• violet food coloring, optional

Instructions

1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
2. Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
3. In large mixing bowl cream butter, add sugar until smooth.  Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
4. Add approximately half the blackberry puree; mix well.  Add vanilla extract, mix. If adding food coloring, do that now.
5. Alternately add flour, yogurt, and puree.  Mix well, until just combined.
6. Batter is thick.  Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
7. Bake cakes approx. 32-37 minutes; bake cupcakes approx. 21-25 minutes.
8. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
9. Batter does not rise significantly.
10. Frost when completely cool.

Banana Layer Cake

Yield:  6" triple-layer round cake & 9-12 cupcakes
           9" double-layer round cake

Ingredients

• 2 ¼  c. flour, all purpose
• 1 t. baking powder
• ½ t. salt 
• 1 ½ c. sugar
• ½ c. vegetable shortening, solid
• 2 eggs, separated (whites whipped until stiff)
• 3 ripe bananas, mashed
• 1 c. buttermilk 
• 1 t. baking soda
• 2 t. vanilla extract, dark

Instructions

1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
2. Combine dry ingredients (flour, baking powder, salt) in medium bowl; set aside.
3. In large mixing bowl cream sugar and shortening until smooth.  Add egg yolks one at a time, beat thoroughly after each addition then beat until fluffy.
4. Add bananas; mix well.  Add vanilla.
5. Stir baking soda into buttermilk...science!
6. Alternately add flour and buttermilk to sugar/banana mix, ending w/dry ingredients.  Mix well, just until combined.
7. Gently fold stiff egg whites into batter.
8. Divide evenly among prepared pans or fill cupcake tin 3/4 full - use an ice cream scoop.
9. Bake cakes approx. 32-36 minutes for 6" rounds, 40 minutes for 9" rounds; and cupcakes approx. 22-25 minutes.
10. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
11. Batter does not rise significantly.
12. Frost when completely cool.

*Adapted from: Food Network.