Great with tea or for breakfast, this cake is amazingly light and airy. You can slice it in small slivers and serve it at a tea party or at a bed and breakfast – this dessert is quick to please. Another gem from the Silver Spoon Cookbook. Try it!
Sweet butter, for greasing
1/2 cup dark brown sugar; plus extra for sprinkling
1 3/4 cups of ricotta
zest of 1/2 a lemon
5 tbsp olive oil
3/4 cup milk
2 1/4 cups flour
1 tbsp baking powder
Preheat the oven to 350 degrees. Grease a cake pan or spring form pan with butter and lightly dust with flour. Whisk together the eggs and sugar in a bowl until pale and fluffy. Stir in the ricotta, lemon zest, oil, and milk. Sift in the flour and baking powder, mix well and pour into the prepared pan. Sprinkle with extra sugar and bake for about 40 minutes or until a toothpick comes out clean. Cool, slice and serve!
Some eat to live, I live to eat. You know when you bite into something that’s SO good you can’t help but say “Oh my gaddddd” or “mmmmmmm” or literally any other comment during that moment of pure bliss? This is it. The most amazing dessert for those who love a sweet cheesecake, apple pie filling, and a delicious bottom crust. I had apple pie filling in my pantry and in an effort to use it, I decided to just put it on top of my cheesecake recipe. The results? Try it for yourself!
Apple Cheesecake Bars
2 cups flour
1/2 cup brown sugar
2 sticks of butter, soft at room temp and cut into small chunks
2 8 oz packets of Philadelphia Cream Cheese
3/4 cup sugar
1 tsp vanilla extract
1 dash of ground cinnamon + few sprinkles for topping
Apple topping is 1 jar of apple pie comstock/preserves
Preheat the oven to 350 degrees. Lightly dust a 9×13″ pan with flour or baking spray. In a medium bowl, combine crust toppings and use your fingers to combine flour, sugar, and butter until crumbly. Be patient and keep working at it until it gets the right consistency. Try to break apart pieces of butter if there are any large chunks. Press evenly until the bottom of the pan and bake for 20 minutes or until lightly browned. Meanwhile, mix to combine cream cheese packets, sugar, 2 eggs, vanilla extract and cinnamon. Place into fridge for 20-30 minutes to set while the crust is baking. Once done, pour over crust and distribute evenly. Top with apple topping and spread out. Sprinkle the top with a little bit of ground cinnamon and bake for 45 minutes or until the middle is no longer jiggly. Allow to cool, cut and serve. Enjoy!
This cake is SO easy to make. Seriously – it’s like one of those cakes that your grandmother makes when she has 20 minutes to whip something up before you get there and then you’re impressed by her magic ability to always have amazing dessert. My great grandma always used to have amazing desserts but she took like 5 hours to make them before we got there (OMG you should see her recipe book… it calls for like 10 eggs per cake… no joke, crazy!)
If you want the non gluten free version, click here for Linda’s recipe!
Gluten Free Blueberry Upside Down Cake
1/4 cup butter, melted
1/2 cup brown sugar
2 cups of fresh blueberries
1 box of gluten free yellow cake mix (plus ingredients)
-Mine called for eggs, butter, vanilla extract, and water
1 tsp of almond extract
Preheat the oven to 350 degrees. In a round 9″ cake pan or 9×13 square pan, coat the bottom of the dish with 1/4 cup melted butter. Sprinkle brown sugar and blueberries around and even out on top of the butter (this will create the topping and the blueberries will bubble in the oven and caramelize). Mix cake mix per package instructions and mix in almond extract to finish. Spread the batter evenly over the blueberries. Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean. Let it rest for 20 minutes and then flip the pan over in a cake stand or serving platter. Serve warm or cold or with ice cream and enjoy. YUM!
Yes, I said it… churro. freaking. cheesecake. Who doesn’t love a good churro? I came across these on pinterest and knew I had to try and make these bars. You don’t need that many ingredients and these are so decadent and delicious. What a happy cheesy cinnamony treat!
As adapted from oh bite it
2 cans (8 oz each) of Pillsbury crescent dinner rolls
2 packages (8 oz) of Philadelphia cream cheese
1 tsp vanilla extract
1 cup of sugar, divided
2 tbsp ground cinnamon
Honey, amount to your liking
Preheat the oven to 350 degrees. Unroll one can of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan forming a bottom crust. Firmly press seams together sealing the dough to form one flat connected piece. Beat the cream cheese, vanilla, egg and 1/2 cup of the sugar on medium speed until blended. Spread it evenly across the crust in the pan. Unroll the other roll of dough and place directly on top of the cheesecake mixture, sealing seams together as well. Bake at 350 degrees for about 30 minutes until the crust rises slightly and is golden brown. Drizzle honey on top of the crust to create a sticky base for the cinnamon sugar. Sprinkle the rest of the cinnamon sugar on top of the honey and cut into bar sized pieces to enjoy. Delish!