Pantry Cake Recipes

PANTRY CAKE

Steps:

• Heat oven to 350*F. Grease a 10-12" spring form baking pan.
• In a large bowl, combine the cake mix, sour cream, eggs, and oil; beat with an electric mixer on medium speed until batter is thick and well blended.
• Spread 1/2 the batter into the prepared pan.
• Combine the brown sugar, sugar, pecans and cinnamon; sprinkle over batter.
• Carefully spread remaining batter on top; bake for 38-40 minutes or until a toothpick tests done.
• Cool on a wire rack for 10 minutes.
• Meanwhile, combine icing ingredients, adding enough powdered sugar and/or milk to desired consistency; drizzle icing over the warm cake.

PANTRY CRUMB CAKE

Steps:

• Heat oven to 350 degrees. Butter an 8- or 9-inch square pan.
• Preparing the topping: Add all the topping ingredients to a medium bowl. Use a rubber spatula until they all start to clump together. Squish or roll the mixture into mostly large crumbs with some smaller ones.
• Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth, 1 to 2 minutes. Beat in the eggs, one at a time, then beat in vanilla extract. Add half of the flour mixture, then beat in the sour cream. Add the remaining flour, and mix, just until incorporated, scraping down the sides of the bowl. Fold in the zest and fruit, if using.
• Pour the batter into the baking pan and top evenly with the crumbs. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan. It'll be gone before you know it.

VITA'S PANTRY POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a saucepan, bring the milk and butter to a boil.
• Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix in well, then, gradually add the flour.
• Drizzle in the hot milk, then add baking powder. Pour it into an ungreased tube pan with straight walls (not a Bundt pan). Bake for 1 hour.
• Combine the strawberries, 2 tablespoons of sugar and the liqueur in a bowl and set a side.
• Let the cake cool in the pan, and then use a blunt knife to go around the edge of the pan to loosen it. Turn it out and serve with strawberries and whipped cream.