Glazed Funfetti Poundcake

Glazed Funfetti Poundcake

It's just one of those days, ya know? Where you need something happy to cheer you up. Or just sprinkles. Lots & lots of sprinkles. Don't they just make you smile? Such pretty little things they are. And I mean, there's nothing too crazy about this recipe. It's just a good 'ole poundcake recipe. Moist, sweet, and delicious. I based the recipe off of a classic sour cream poundcake, but I also added in some cream cheese and white chocolate chips for even more flavor. You can be like me and top it with a sugary glaze and more sprinkles. It's just better that way. Every day's your birthday when you eat it... I guarantee it!! Enjoy :)

For the Funfetti Poundcake:

2 Sticks of Unsalted Butter

4oz Cream Cheese, Softened

3C Sugar

1C Sour Cream

3C AP Flour

½t Baking Soda

½-1t Salt (depending on your taste)

6 Large Eggs

1t Vanilla

½t Almond Extract

½C White Chocolate Chips

1C Rainbow Sprinkles (heaping)

For the Glaze:

2C Confectioners’ Sugar, Sifted

3T Heavy Cream

1t Vanilla

Sprinkles, For Garnishing

Directions:

1. Preheat the oven to 325 degrees and line two loaf pans with aluminum foil and spray with Pam. Set these pans aside.

2. For the Poundcake: In the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter, cream cheese, and sugar until light and fluffy. Add in the sour cream and mix until incorporated. In another bowl, sift together the flour, baking soda, and salt. Add this flour mixture in groups, alternating with the eggs, beating each egg one at time. Add in the vanilla and almond extract. Fold in the white chocolate chips and rainbow sprinkles until they are thoroughly incorporated. Pour the Poundcake batter evenly into the prepared pans. Bake the Poundcakes for roughly 45 minutes to an hour each, depending on your oven. Remove the Poundcakes from the oven and allow them to cool in their pans for about 10 minutes, and then place them onto a cooling rack to allow them to cool completely to room temperature.

3. For the Glaze: Once the Poundcakes have completely cooled, whisk all of the glaze ingredients in a mixing bowl until smooth. Pour the glaze all over both cakes until completely covered. Garnish with extra sprinkles. Let the glaze harden before enjoying.

Rainbow Chip Birthday Layer Cake

I have the most wonderful neighbor, I actually call her my roommate sometimes, even though we don't live with each other... but she lives above me in the same townhouse, and we're only separated by a door, so she's kind of one. Anyway, it was her birthday in July, and I missed her birthday celebration :( So, once she came back into town for school, I promised her that I would bake her a birthday cake. Oddly enough, I had been wanting to make a homemade funfetti-rainbow chip birthday cake for a while, and that's one of her favorite cakes, so it was perfect! Rainbow chip icing is my absolute favorite, like that's the only icing that will actually buy from the store and use. I just love those little pieces hidden in my icing. And then I stumbled across a recipe for HOMEMADE rainbow chips. Um yes please?!? Well, I couldn't just do one cake flavor (I have a tendency of making different cake layers), so I did layers of rainbow chip poundcake & chocolate chip-chocolate poundcake with rainbow chip-cream cheese frosting. I know so many things in one little cake... but that's how I like my cakes, okay? Got it? Good. Well, I definitely suggest you make this for someone's birthday very soon because it was so delicious! Enjoy :) Oh and happy late birthday Kate!!

Lots of Rainbow Chips & Sprinkles!!

See all them chips hidin' in the icing... that's yumminess. 

Rainbow makes everything better

Chocolate Chip-Chocolate Poundcake & Rainbow Chip Poundcake with Rainbow Chip-Cream Cheese Frosting

For the Rainbow Chips

2 11oz Bags of White Chocolate Chips

Food Coloring (pick your favorite colors)

For the Cream Cheese Poundcake Layers:

1 ½ Sticks of Unsalted Butter, Softened

1 8oz Package of Cream Cheese, Softened

1 ½C Sugar

3 Large Eggs, Room Temperature  

1 ½C AP Flour

Pinch of Salt

2t Vanilla

1C (heaping) Prepared Rainbow Chips

For the Chocolate-Chocolate Chip Cream Cheese Poundcake Layers:

1 ½ Sticks of Unsalted Butter, Softened

1 8oz Package of Cream Cheese, Softened

1 ½C Sugar

3 Large Eggs, Room Temperature  

1 ½C AP Flour

½C Cocoa Powder

Pinch of Salt

2t Vanilla

1C (heaping) Mini Chocolate Chips

For the Rainbow Chip-Cream Cheese Frosting:

4 8oz Packages of Cream Cheese, Softened

2 Sticks of Butter, Softened

4C Confectioners’ Sugar, Sifted

2t Vanilla

2C Prepared Rainbow Chips

For the Cake:

2 Prepared Rainbow Chip Cream Cheese Poundcake Layers

2 Prepared Chocolate-Chocolate Chip Cream Cheese Poundcake Layers

Prepared Rainbow Chip-Cream Cheese Frosting

Rainbow Chips, For Garnishing

Sprinkles, For Garnishing

Directions:

1. To Make the Rainbow Chips: In a microwave safe bowl, melt the white chocolate in 20-second intervals. Stir well. Continue to heat until all the chips are melted. Divide the melted white chocolate into small bowls, and add 5-7 drops of colors into each bowl. Stir to combine. The white chocolate will seize up a bit but it should still be pliable. On a baking sheet, covered with parchment paper, empty out each bowl of the colored chocolate. Using an offset spatula form it into a rough rectangle about ¼inch thick. Place into the freezer for about 10-15 minutes or until set. Once set, chop up each color into little pieces and set aside.

2. To Make the Rainbow Chip-Cream Cheese Poundcake: Preheat the oven to 300 degrees and spray 2 cake pans with Pam and set them aside. In an electric mixer, beat the butter and cream cheese at medium speed until creamy, about 2-3 minutes. Gradually add in the sugar, beating well. Add in the eggs, one at a time, until each egg is completely incorporated before adding the next; beat until just combined. Combine the flour and salt in a small bowl, and then gradually add it to the butter mixture, beating at a low speed just until blended after each addition. Stir in the vanilla. Fold in the prepared rainbow chips. Pour the batter into the two prepared pans and bake for about 45 minutes to an hour each, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes and then invert on a wire rack to cool completely (before layering).

3. To Make the Chocolate-Chocolate Chip Cream Cheese Poundcake: Preheat the oven to 300 degrees and spray 2 cake pans with Pam and set them aside. In an electric mixer, beat the butter and cream cheese at medium speed until creamy, about 2-3 minutes. Gradually add in the sugar, beating well. Add in the eggs, one at a time, until each egg is completely incorporated before adding the next; beat until just combined. Combine the flour, cocoa powder, and salt in a small bowl, and then gradually add it to the butter mixture, beating at a low speed just until blended after each addition. Stir in the vanilla. Fold in the mini chocolate chips. Pour the batter into the two prepared pans and bake for about 45 minutes to an hour each, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes and then invert on a wire rack to cool completely (before layering).

4. To Make the Rainbow Chip-Cream Cheese Frosting: In a medium mixing bowl, cream together the cream cheese and butter until light and fluffy. Mix in the vanilla, and then gradually stir in the confectioners’ sugar. Fold in the rainbow chips.

5. To Layer the Cake: Place 1 layer of the rainbow chip-cream cheese Poundcake, rounded side down, in the middle of a cake stand. Using a spatula spread a thick layer of cream cheese frosting on top of the cake and sprinkle some more rainbow chips on top. Carefully set 1 layer of chocolate-chocolate chip cream cheese Poundcake, rounded side down, on top of the frosting and spread another thick layer of frosting and rainbow chips. Repeat this pattern until all the cake layers have been used. Once you have finished layering & stacking the cake, spread this softened cream cheese frosting over the entire cake. This first layer of cream cheese frosting should be very thin (make sure to scrape of excess with a knife). Place the cake in the refrigerator for an hour to harden. By doing this, this will form a hard layer around the cake, which will help with the cake crumbs to not be visible in your frosting. Remove the cake from the refrigerator and spread the remaining cream cheese frosting over the cake in a thick coating (make sure it is even and smooth). Once all the frosting has been used, garnish with sprinkles and more rainbow chips.

6. Refrigerate the cake for 30 minutes to set up the frosting, but then let the cake come to room temperature for 15-20 minutes before eating.

7. Serve and enjoy your beautiful cake!

source: homemade rainbow chips.

Red Velvet Strawberry Shortcake Layer Cake with Cream Cheese Frosting

Red Velvet Cake is my ultimate favorite cake EVER. It's so amazing. Well I thought why not mix together two of my favorite desserts... red velvet & strawberry shortcake. Well, we did. And this cake is absolutely delicious. It is layers of my favorite red velvet cake and cream cheese poundcake with cream cheese frosting, pecans, and fresh chopped strawberries. Honestly, I don't feel like explaining it much longer because it's that good that I'm about to reach for another monster slice. Please make this cake. I'm begging you. Just do it. It's worth it... I promise. Wow, can't get over this cake, it's sooooo good. Yummy! Enjoy my friends & followers :)

The Outside of the Red Velvet Strawberry Shortcake Just Ready to be Cut Into :)

I Love All Those Pretty Layers

Red Velvet Strawberry Shortcake Layer Cake with Cream Cheese Frosting, Toasted Pecans, & Fresh Strawberries

For the Red Velvet Cake Layers:

2 ½C AP Flour

1 ½C Sugar

1t Baking Soda

1t Salt

2t Cocoa Powder

1 ½C Vegetable Oil

1C Buttermilk, Room Temperature

2 Large Eggs, Room Temperature

2T Red Food Coloring (1 oz)

1t White Distilled Vinegar

1t Vanilla

For the Cream Cheese Poundcake Layers:

1 ½ Sticks of Unsalted Butter, Softened

1 8oz Package of Cream Cheese, Softened

1 ½C Sugar

3 Large Eggs

1 ½C AP Flour

Pinch of Salt

2t Vanilla

For the Cream Cheese Frosting:

4 8oz Packages of Cream Cheese, Softened

2 Stick of Unsalted Butter, Softened

4C Confectioners’ Sugar, Sifted

2t Vanilla

Fresh Strawberries, Cut into Cubes

For the Cake:

3 Prepared Red Velvet Cake Layers

2 Prepared Cream Cheese Poundcake Layers

Prepared Cream Cheese Frosting

Fresh Strawberries, For Garnish

Toasted Chopped Pecans, For Garnish

Directions:

1. To Make the Red Velvet Cake: Preheat the oven to 350 degrees and spray 3 cake pans with Pam and set them aside. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven, evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the sides of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a cooling rack and let cool completely before layering.
2. To Make the Cream Cheese Poundcake: Preheat the oven to 300 degrees and spray 2 cake pans with Pam and set them aside. In an electric mixer, beat the butter and cream cheese at medium speed until creamy, about 2-3 minutes. Gradually add in the sugar, beating well. Add in the eggs, one at a time, until each egg is completely incorporated before adding the next; beat until just combined. Combine the flour and salt in a small bowl, and then gradually add it to the butter mixture, beating at a low speed just until blended after each addition. Stir in the vanilla. Pour the batter into the two prepared pans and bake for about 45 minutes to an hour each, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes and then invert on a wire rack to cool completely (before layering).
3. Layer the Cake: Place 1 layer of the red velvet cake (rounded side down) in the middle of a cake stand. Using a spatula spread a thick layer of the cream cheese frosting on top of the cake layer. Scatter about ¼C of fresh strawberry pieces (pushing the fruit in slightly, so they sink into the frosting). Carefully set a layer of cream cheese Poundcake on top of the strawberry frosting layer (rounded side down) and spread another thick layer of cream cheese frosting and strawberries. Repeat this pattern until all the cake layers have been used, as well as the frosting. Make sure you end with a layer of red velvet cake.
4. To Make the Cream Cheese Frosting: In a medium mixing bowl, cream together the cream cheese and butter until light and fluffy. Mix in the vanilla, and then gradually stir in the confectioners’ sugar. Once you have finished layering & stacking the cake, spread this softened cream cheese frosting over the entire cake. This first layer of cream cheese frosting should be very thin (make sure to scrape of excess with a knife). Place the cake in the refrigerator for an hour to harden. By doing this, this will form a hard layer around the cake, which will help with the cake crumbs to not be visible in your frosting. Remove the cake from the refrigerator and spread the remaining cream cheese frosting over the cake in a thick coating (make sure it is even and smooth). Once all the frosting has been used, press the chopped pecans onto the sides of the cake for presentation. And then top with fresh cut strawberries.
5. Refrigerate the cake for 30 minutes to set up the frosting, but then let the cake come to room temperature for about 15-20 minutes before eating. 
6. Serve and enjoy this beautiful masterpiece!!

source: red velvet strawberry shortcake.

Check out Sweet for a Saturday & Everyday Sisters Blog for my recipe, as well as many others!!

Swirled Lemon Raspberry Poundcake with Raspberry Glaze

I just love poundcake. It's so satisfying and luscious, but still light and fluffy. I seriously make a different poundcake every week. I just use my favorite recipe and substitute a few ingredients to customize the different flavors. This week I decided to make Swirled Lemon Raspberry Poundcake with Raspberry Glaze. I just love lemon and raspberry together. It's such a refreshing combination and so summery. The base is a dense, creamy lemon curd poundcake swirled with layers of raspberry filling, and then topped with a raspberry glaze. Yum yum yum! Enjoy :)

I Love the Bright Pink Raspberry Glaze

Lemon Curd Poundcake with Swirled Raspberry Layers & Raspberry Glaze

For the Poundcake:

2 Sticks of Unsalted Butter, Softened

1 8oz Package of Cream Cheese, Softened

½C Lemon Curd

1 ½C Sugar

4 Eggs

2t Vanilla

1T Lemon Zest

3T Lemon Juice

2C AP Flour

1 ½t Baking Powder

1t Salt

For the Raspberry Filling:

1C Frozen Raspberries

¼C Raspberry Jam

2T Lemon Juice

¼C Confectioners’ Sugar

For the Raspberry Glaze:

2C Confectioners’ Sugar, Sifted

2T Raspberry Filling

½C Raspberry Jam

2t Lemon Juice

3T Milk

½t Vanilla  

Directions:

1. Preheat the oven to 325 degrees and spray a bundt pan with Pam, and then set aside.
2. To Make the Raspberry Filling: Combine all of the ingredients in a small saucepan over medium-low heat. Break up any large raspberry chunks. Once the mixture has come to a bubble, remove from the heat and let it cool completely before adding it to the cake.
3. To Make the Poundcake: In a mixer, cream together the butter, cream cheese, and lemon curd. Pour in the sugar and mix until fluffy and smooth. Add the eggs, one at a time, mixing each one until it is incorporated before adding the next egg. Next, add in the vanilla, lemon zest, and lemon juice. Beat to combine. While ingredients are mixing, whisk together the flour, baking powder, and salt. Slowly add this flour mixture into the wet mixture. Mix until just incorporated.
4. Layering & Baking the Poundcake: Pour ¼ of the batter into the prepared bundt pan and smooth it over, making sure it is completely even. Next, spoon half of the cooled raspberry filling on top of the batter (try to keep the filling in the middle, so that it doesn’t spill out while baking). Repeat by topping the filling with ½ of the remaining batter and smooth once again. Spoon the rest of the raspberry filling over the batter and finally top with the remaining ¼ of the Poundcake batter. Smooth one last time. You should have three layers of lemon Poundcake separated by two layers of raspberry filling. Bake the cake for roughly an hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely before pouring on the glaze.
5. To Make the Glaze: combine the confectioners’ sugar, raspberry jam, milk, zest, and vanilla in a bowl and whisk until it is completely combined and smooth. Pour the glaze over the cooled cake. Let the glaze harden for 15-20 minutes before you cut and serve. 

source: raspberry filling.


*Please check out, Sweets for a Saturday for my link, as well as many others!!

Swirled Lemon Raspberry Poundcake with Raspberry Glaze

I just love poundcake. It's so satisfying and luscious, but still light and fluffy. I seriously make a different poundcake every week. I just use my favorite recipe and substitute a few ingredients to customize the different flavors. This week I decided to make Swirled Lemon Raspberry Poundcake with Raspberry Glaze. I just love lemon and raspberry together. It's such a refreshing combination and so summery. The base is a dense, creamy lemon curd poundcake swirled with layers of raspberry filling, and then topped with a raspberry glaze. Yum yum yum! Enjoy :)

I Love the Bright Pink Raspberry Glaze

Lemon Curd Poundcake with Swirled Raspberry Layers & Raspberry Glaze

For the Poundcake:

2 Sticks of Unsalted Butter, Softened

1 Package of Cream Cheese, Softened

½C Lemon Curd

1 ½C Sugar

4 Eggs

2t Vanilla

1T Lemon Zest

3T Lemon Juice

2C AP Flour

1 ½t Baking Powder

1t Salt

For the Raspberry Filling:

1C Frozen Raspberries

¼C Raspberry Jam

2T Lemon Juice

¼C Confectioners’ Sugar

For the Raspberry Glaze:

2C Confectioners’ Sugar, Sifted

2T Raspberry Filling

½C Raspberry Jam

2t Lemon Juice

3T Milk

½t Vanilla  

Directions:

1. Preheat the oven to 325 degrees and spray a bundt pan with Pam, and then set aside.
2. To Make the Raspberry Filling: Combine all of the ingredients in a small saucepan over medium-low heat. Break up any large raspberry chunks. Once the mixture has come to a bubble, remove from the heat and let it cool completely before adding it to the cake.
3. To Make the Poundcake: In a mixer, cream together the butter, cream cheese, and lemon curd. Pour in the sugar and mix until fluffy and smooth. Add the eggs, one at a time, mixing each one until it is incorporated before adding the next egg. Next, add in the vanilla, lemon zest, and lemon juice. Beat to combine. While ingredients are mixing, whisk together the flour, baking powder, and salt. Slowly add this flour mixture into the wet mixture. Mix until just incorporated.
4. Layering & Baking the Poundcake: Pour ¼ of the batter into the prepared bundt pan and smooth it over, making sure it is completely even. Next, spoon half of the cooled raspberry filling on top of the batter (try to keep the filling in the middle, so that it doesn’t spill out while baking). Repeat by topping the filling with ½ of the remaining batter and smooth once again. Spoon the rest of the raspberry filling over the batter and finally top with the remaining ¼ of the Poundcake batter. Smooth one last time. You should have three layers of lemon Poundcake separated by two layers of raspberry filling. Bake the cake for roughly an hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely before pouring on the glaze.
5. To Make the Glaze: combine the confectioners’ sugar, raspberry jam, milk, zest, and vanilla in a bowl and whisk until it is completely combined and smooth. Pour the glaze over the cooled cake. Let the glaze harden for 15-20 minutes before you cut and serve. 

source: raspberry filling.


*Please check out, Sweets for a Saturday for my link, as well as many others!!

Revamped: Even Better Almond Poundcake with Creamy Almond Glaze

Okay, okay... I know I have already posted a recipe for Almond Poundcake with an Almond Glaze. Shame on me. I really liked my other recipe... until I made this cake. My first recipe was just not almond-y enough for me because I really love a lot of almond flavoring. So if you want just a nicely flavored almond poundcake then I would go with the first recipe, seen here. But, if you want a super moist (and I mean really really REALLY moist) poundcake with an amazing almond flavor then this is the best recipe ever. When I say "Even Better Almond Poundcake", I really wanted to say "The Best", but I refrained. The main ingredient that provides so much flavor & moisture is the Almond Cake & Pastry Filling that I found as I was reaching for the Almond Paste. This filling blends so much better into the cake batter, where the paste stayed in chunks, making the batter lumpy. So you definitely need the almond filling to really achieve a great, moist texture. Also, I bought some whole almonds and processed them into an almond meal, which gives a nice little bite to the soft cake. However, almond flour could be substituted for the almond meal. Anyway, give this recipe a try (for all you almond lovers out there) because you really will love this over-the-top flavor. The poundcake is even delicious without the decadent glaze poured over the top (so you can leave that out if you don't want it as sweet).

Even Better Almond Poundcake with Creamy Almond Glaze

Slices of Amazing Almond Poundcake

Look at that Creamy Dreamy Almond Glaze

For the Poundcake:

2 Sticks of Unsalted Butter, Softened

1 Package of Cream Cheese, Softened

½C Almond Cake & Pastry Filling 

1 ½C Sugar

4 Eggs

1t Vanilla

1t Almond Extract

1 ½C AP Flour

½C Almond Meal

1 ½t Baking Powder

1t Salt

For the Almond Glaze:

2C Confectioners’ Sugar, Sifted

¼C Almond Cake & Pastry Filling

6T Milk

1t Almond Extract

½t Vanilla

Directions:

1. Preheat the oven to 325 degrees and spray a bundt pan with Pam, and then set aside.

2. In a mixer, cream together the butter, cream cheese, and almond filling. Pour in the sugar and mix until fluffy and smooth. Add the eggs, one at a time, mixing each one until it is incorporated before adding the next egg. Then add in the almond extract and vanilla extract. 

3. While ingredients are mixing, whisk together the flour, almond meal, baking powder, and salt. Slowly add this flour mixture into the wet mixture. Mix until just incorporated. 

4. Pour the batter into the prepared bundt pan and bake the cake for roughly an hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely before pouring on the glaze.

5. To make the glaze: combine the confectioners’ sugar, almond filling, milk, almond extract, and vanilla in a bowl and whisk until it is completely combined and smooth. Pour the glaze over the cooled cake. Let the glaze harden for 15-20 minutes before you cut and serve.

6. Enjoy!

I could eat that glaze with a spoon...

source: fallen almond poundcake.

*Please check out, Sweets for a Saturday for my link, as well as many others!!

Almond Poundcake with Almond Glaze

Possibly one of my mom's favorite things is almond flavoring. She loves making cookies out of almond paste or cakes flavored with almond extract. It's just one of her things I guess. So she requested that I make her an almond poundcake with almond paste. I think this was a pretty good recipe (I still love her almond cookies better, which I need to search through her recipes to find), but it is a dense cake, but the flavor is surprisingly light. This recipe can either make a large bundt cake or 2 loaf pans. I made two loaves, one for our family and the other I gave to one of my mom's friends.

Almond Poundcake with Almond Glaze

For the Cake:

2C AP Flour

1C Almond Meal

¼t Baking Soda

Pinch of Salt

2C Sugar

2 Sticks of Unsalted Butter, Softened

1t Vanilla Extract

1 ½t Almond Extract

8oz of Almond Paste, Room Temperature

1C Sour Cream

6 Eggs

For the Glaze:

2C Confectioners’ Sugar, Sifted

4-6T Milk

1t Pure Almond Extract

½t Vanilla

Directions:
1. Preheat the oven to 350 degrees and spray 2 loaf pans with Pam and set aside.
2. In a standing mixer, cream together the butter and almond paste until light and fluffy. Pour in the sugar and mix until smooth. Add in eggs, one at a time, mixing each one thoroughly until completely incorporated before adding the next egg. Then add in the vanilla and almond extract.
3. In a separate bowl, whisk together the AP flour, almond meal, baking powder and salt. Add half of the flour mixture to the wet mixture, then add the sour cream, and then finished with the remaining flour mixture. Pour the batter into the prepared bundt pans and bake for about an hour or until a toothpick is inserted and it comes out clean. Let it cool in the pan for 5-10 minutes before turning the cake out onto a plate, and then let it cool completely before drizzling the glaze.
4. In a bowl, whisk together the confectioners’ sugar, milk, and extract until incorporated and creamy. Once the glaze has come together, pour or drizzle it on top of the cooled cake. Let the glaze harden before cutting. 


*To make the almond meal, blend whole almonds in a food processor until completely pulverized; however, it will be chunky, which I thought gave it great texture. You can change the recipe to 1 ½C AP Flour and ½C Almond Meal or no Almond Meal at all. 

source: fallen almond poundcake. almond paste poundcake.

Apple Walnut Bread with Cinnamon Glaze

This past weekend, we went over to a family friend's house for Easter Dinner. We had beef tenderloin, salad, mashed potatoes, and so many more dishes that I can't even think of. I brought over the salad and my famous banana bread, which surprisingly enough I haven't even posted as a recipe on here, so I better get on that. But anyway, I was thinking to myself about how much I love banana bread... it's texture, how moist it is, but it's not overly sweet. So I thought I would make an apple bread (that's exactly like banana bread) with a cinnamon glaze because honestly what is better than apples & cinnamon. I mean it's just a classic combination. I really like this apple bread, and it will definitely be something great to make in the fall when apples are bountiful. I added walnuts to the bread, but you could easily take those out and make just plain bread. Enjoy!

Apple Walnut Bread with Cinnamon Glaze

For the Bread:

1 ¼C AP Flour

1C Sugar

1t Baking Powder

1t Salt

½t Baking Soda

½t Cinnamon

½t Nutmeg

2 Eggs

½C Vegetable Oil

½C Applesauce

2T Sour Cream

1t Vanilla

1 ½C Apple, Shredded & Squeezed Dry
1C Cinnamon Chips
¾C Chopped Walnuts, Optional

For the Cinnamon Glaze:

1C Confectioners’ Sugar, Sifted

1t Cinnamon

1t Vanilla Extract

3T Milk

Directions:

1. Preheat the oven to 350 degrees F and spray at 9x5 loaf pan with Pam and set aside.
2. In a medium size bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg, and walnuts (if you’re using them. In another bowl, whisk together the eggs, vegetable oil, applesauce, sour cream, and vanilla. Slowly add this wet mixture in small increments into the dry mixture. Lastly, fold in the shredded apple and cinnamon chips.
3. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the bread in the loaf pan for about 15 minutes, then turn out onto the rack in order to cool completely.
4. To make the glaze, whisk the sugar, cinnamon, vanilla extract, and milk until it becomes a smooth glaze. Immediately pour or drizzle over the cooled cake and let it set for 15-20 minutes.

source: cinnamon glaze