It is time to bake. Easter, graduations, showers, Mother’s Day and all of the upcoming events just have to have a sweet treat and we have got that covered.
We are humbled that our books and recipes have been featured twice in The Kansas City Star in the last few days.
Slow and sweet? A slow cooker dessert means a moist, flavorful cake that just can’t be beat. You also get ease and flexibility—so you can bake the dessert in your slow cooker while you are busy with errands or other tasks.
The Kansas City Star featured four dessert recipes, and we bet you will find one that entices you to start baking in a slow cooker.
The French Lemon Cake with Lemon Glaze is a show stopper and we cannot think of a better spring dessert for Easter or a shower. But why stop there? You can begin with a fantastic and super easy banana split dump cake or a chocolate pudding. Or prepare the white chocolate raspberry cheesecake for a gorgeous dessert for any spring celebration.
Now, for the breaking news…
We are delighted to announce our newest cookbook, Delicious Dump Cakes (St. Martin’s Press, 2016.) We really appreciate that this book was featured by The Kansas City Star in their annual food issue last Sunday. Be sure to scroll down on their page to find the recipe for the Brownie Turtle Pecan Dump Cake recipe. They even included a video of a dump cake so you can see how truly easy it is to bake these scrumptious cakes. Follow the links to read about the book and watch the video. The book will be available in May and is available now on Amazon as a pre-order.
Stay tuned we will have more news about an upcoming QVC appearance to showcase the Delicious Dump Cake Book.
Here is to spring and a sweet treat!
French Lemon Cake with Lemon Glaze **
We fell in love with the moist, soft texture of this cake. It is wonderful with the tart lemon glaze and even better topped with the glaze and fresh blueberries. Be prepared for your friends to request the recipe for themselves.
1¼ cups all-purpose flour
¾ teaspoon baking powder
Dash of salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
½ cup sour cream
Zest from one lemon
2 tablespoons fresh squeezed lemon juice
½ teaspoon pure vanilla extract
Glaze:
1 tablespoon fresh squeezed lemon juice
½ cup confectioners’ sugar
Slow Cooker Size: 5-quarts or larger
Butter a 7-inch springform pan and set aside. Crumple a sheet of aluminum foil, about 24-inches long, into a thin strip, then form into a 7-inch ring. Place aluminum foil ring in the bottom of a large slow cooker.
Whisk together the flour, baking powder and salt in a small bowl; set aside.
Beat together the butter and sugar in a large bowl, using an electric mixer at medium-high speed until the mixture is light and fluffy. Beat in the egg. Add the sour cream and blend well.
Add the flour mixture to the creamed mixture, beating until blended well. Beat in the lemon zest, juice and vanilla.
Pour the batter into the springform pan. Place the springform pan on the aluminum foil ring in the slow cooker. Cover the slow cooker and bake on High for 3 to 4 hours or until a wooden pick inserted in the center comes out clean.
Remove the pan to a wire rack to cool for 10 minutes. Remove outer ring and allow cake to cool completely.
Glaze: Prepare the glaze by whisking together lemon juice and confectioners’ sugar until smooth. Pour over the cooled cake.
Makes 1 (7-inch) round cake.
Tips:
Lemon zest is easy to grate using a Microplane® grater. Remember that the wonderful, intense lemon flavor you want is in the colored portion, but the white is bitter.
** Recipe credit: Slow Cooker Desserts, Oh So Easy, Oh so Delicious! by Roxanne Wyss and Kathy Moore (St. Martin’s Press, 2015.) Photographs by Jennifer Davick.
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