Here are some family favorites. You might also like the Cranberry Upside Down Gingerbread that I posted on the 'cranberry' thread.
Maple Pecan Cake
3/4 c Pure maple syrup
1/4 c Butter, unsalted
1/4 c Dark brown sugar, firmly packed
2 c Pecans, coursely chopped
2 1/2 c AP flour
1 ts Baking soda
1 pn Salt
1/2 c Butter, unsalted, room temp
3/4 c Sugar
2 Eggs, room temp
1 ts Vanilla
1 ts Grated lemon peel
1 c Plain yogurt
3/4 c Dried currants (can use raisins)
Preheat oven to 350F. Generously butter 10 in cake pan with high sides.
1Heat syrup, 1/4 cup butter, and brown sugar heavy medium saucepan over low heat, stirring until sugar dissolves. Bring to boil. Pour into prepared buttered pan. Sprinkle with pecans.
2.Sift flour, baking soda and salt into a bowl.
3.Cream 1/2 cup butter in another bowl. Add 3/4 cup sugar and beat until light and fluffy.
4.Beat in eggs 1 at a time, then beat 2 minutes until light and creamy. Blend in vanilla and lemon peel.
5.Stir in flour mixture and yogurt alternately, beginning and ending with flour mixture. Fold in currants/raisins.
6.Spoon batter onto pecan mixture, spreading gently to sides of pan. 7.Bake about 50-60 mins until cake tests done. Immediately invert cake onto rack set over sheet of waxed paper.
White Texas Sheet Cake
1/2 c shortening
2 c granulated sugar
2 egg whites
1 ts salt
1 ts baking soda
2 c flour
1 3/4 c buttermilk
1 ts vanilla extract
1 ts almond extract
1 butter, melted
1/3 c buttermilk
1 ts almond extract
1 pound confectioners’ sugar
1/2 c coconut, toasted
1/2 c almond slices, toasted
Preheat oven to 350F.
1.Mix shortening, sugar and egg whites together until fluffy. Add baking soda, salt and flour. Mix to combine.
2.Mix together 1 3/4 cups buttermilk, vanilla extract and almond extract. Add to the first mixture.
3.Bake in greased, and paper lined jellyroll pan for 20 to 25 minutes. Cool on a wire rack before removing from pan. Glaze cake while slightly warm.
4.Mix butter, 1/3 cup buttermilk, extract, and confectioners' sugar together. Glaze cake while warm. Sprinkle with coconut and almonds before serving.
1 c Dried Banana Chips, unsalted, crushed
1/2 Coconut, toasted
2 tb Unsalted Butter
1/2 c Light Brown Sugar, packed
3/4 c Pecans, coarsely chopped
1 1/2 c Flour
3/4 ts Baking Powder
1/2 ts Salt
1 ts Ground Cinnamon
6 tb Unsalted Butter, softened
1 c Sugar
1 ts Vanilla Extract
2 tb Dark Rum
3/4 ts Baking Soda
1/2 c Sour Cream
1 1/2 c Mashed Bananas
Preheat the oven to 325 F. Butter the bottom and sides of a 2-inch deep, 9-inch layer pan. Line the bottom of the pan with parchment or wax paper and butter the paper.
1.Melt the butter and brown sugar in a small saucepan over medium heat. Bring the mixture to a boil and cook for 30 seconds, stirring constantly.
2.Remove the pan from the heat and stir in the banana chips, coconut and chopped pecans until they are well coated with the brown sugar mixture. Set aside.
1.Sift the flour, baking powder, salt and cinnamon together. Set aside.
2.Put the 6 softened butter in a large bowl and beat on medium speed 15 seconds. Slowly add the sugar and beat 2 minutes. The mixture will be thick. Add the eggs and beat for 1 minute. Scrape the sides down during beating. Add the vanilla and rum and beat until smooth.
3.Gently stir the baking soda into the sour cream. Stir the sour cream mixture into the mashed bananas. The banana mixture will be lumpy.
4.In a separate bowl, add the flour mixture and the banana mixture alternately, beating mixture on low. Begin and end with the flour mixture (3 parts of flour mixture, 2 of banana mixture). Stop mixing as soon as the last addition of flour is incorporated. Do not overmix.
5.Spread half the batter in the prepared pan. Sprinkle 1/2 cup of the topping evenly over the batter. Spread the remaining batter evenly over the topping. Sprinkle the remaining banana crunch topping evenly over the batter.
6.Bake in the preheated oven until a toothpick comes out clean, about 60 minutes. Cool the cake in the pan on a wire cooling rack for about 2 hours. Use a small sharp knife to loosen the sides of the cake from the pan. Place a flat plate on top of the cake and invert the cake onto the plate. Carefully remove and discard the paper liner. Place another flat plate or a moisture-resistant cardboard cake circle on the bottom of the cake and invert the cake so the crunch topping is on the top. Cake can also be baked in a springform pan for easier removal.