Snack & Single Layer Cakes - Cakes - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Cakes

Snack & Single Layer Cakes


THE SNACK CAKES FOUND HERE ARE TERRIFIC FOR JUST THAT—SNACKING! THE SHEET CAKES ARE THE PERFECT ADDITION TO POTLUCKS, CHURCH SUPPERS, SHOWERS AND PARTIES. THE SINGLELAYER SWEETS ALSO MAKE IDEAL ENDINGS TO SMALLER GET-TOGETHERS SUCH AS LUNCHEONS, TEAS AND MORE. MAKE THESE SIMPLE SENSATIONS THE HIT OF YOUR NEXT EVENT.

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FREEZE IT BIG BATCH

Banana-Pecan Sheet Cake

A dear friend of mine gave me this recipe, and I make it often, especially for potlucks. Sometimes I make it ahead and freeze it, then I frost the cake before a party.

—MERRILL POWERS SPEARVILLE, KS



PREP: 35 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 24 SERVINGS


1/2 cup butter, softened

1 2/3 cups sugar

2 large eggs

1 1/2 cups mashed ripe bananas

2 1/2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

2/3 cup buttermilk

1/2 cup chopped pecans

FROSTING

1/3 cup butter, softened

3 cups confectioners’ sugar

1 1/2 teaspoons vanilla extract

3 to 4 tablespoons fat-free milk

1/3 cup finely chopped pecans, toasted

1. Preheat the oven to 350°. Coat a 15x10x1-in. baking pan with cooking spray.

2. In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add bananas, mixing well (mixture will appear curdled).

3. In another bowl, whisk flour, baking powder, salt and baking soda; add to the butter mixture alternately with buttermilk, beating well after each addition. Fold in pecans.

4. Transfer to prepared pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

5. For frosting, in a large bowl, combine butter, confectioners’ sugar and vanilla. Add enough milk to achieve the desired consistency. Frost cake. Sprinkle with toasted pecans.

BIG BATCH

Mini Pineapple Upside-Down Cakes

These individual pineapple upside-down cakes are an eye-catching addition to a dessert table. A cake mix makes them easy to bake anytime.

—CINDY COLLEY OTHELLO, WA



PREP: 30 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 2 DOZEN


2/3 cup packed brown sugar

1/3 cup butter, melted

1 can (20 ounces) pineapple tidbits

12 maraschino cherries, halved

1 package yellow cake mix (regular size)

3 large eggs

1/3 cup canola oil

1. In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half with the cut side down in the center of each.

2. In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Spoon over pineapple, filling each cup three-fourths full.

3. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto wire racks to cool.

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BIG BATCH

Kahlua Fudge Sheet Cake

I make this cake for my grandsons. It’s a quick and easy recipe that’s perfect for chocolate and marshmallow creme lovers.

—NANCY HEISHMAN LAS VEGAS, NV



PREP: 35 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 24 SERVINGS


2 cups all-purpose flour

1 3/4 cups sugar

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 cup Kahlua (coffee liqueur) or strong brewed coffee

1/2 cup butter, cubed

1/2 cup marshmallow creme

1/3 cup baking cocoa

2 large eggs

1/2 cup buttermilk

1/2 cup chopped pecans

FROSTING

1/2 cup butter, cubed

1/3 cup baking cocoa

1/4 cup marshmallow creme

3 3/4 cups confectioners’ sugar

1/2 to 2/3 cup Kahlua (coffee liqueur) or strong brewed coffee

1/4 cup chopped pecans

1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, cinnamon and baking soda. In a small saucepan, combine Kahlua, butter, marshmallow creme and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

2. In a small bowl, whisk eggs and buttermilk until blended; add to theKahlua mixture, whisking constantly. Fold in pecans. Transfer to prepared pan, spreading evenly. Bake for18-22 minutes or until a toothpick inserted in the center comes out clean.

3. Meanwhile, for frosting, combine butter, cocoa and marshmallow creme in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners’ sugar and enough Kahlua to reach a spreading consistency.

4. Remove the cake from oven; place on a wire rack. Spread frosting evenly over warm cake; sprinkle with pecans. Cool completely.

TOP TIP

Precut a Sheet Cake

Preparing a decorated sheet cake to serve to a large group? Before frosting and decorating, cut the cooled cake into serving-size pieces in the pan. Then frost and decorate as usual. To serve, remove one piece at a time. The rest of the cake stays pretty without cuts going through the frosting.

—MARY S. Milton, WI

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Mocha Frosted Snack Cake

Here’s a lighter version of a chocolate mocha cake I’ve been baking for my family for more than 30 years. I replaced part of the sugar with a lower-calorie sugar blend and some of the oil with applesauce. It turned out just as delicious.

—DONNA ROBERTS MANHATTAN, KS



PREP: 20 MIN. ✵ BAKE: 35 MIN. + COOLING ✵ MAKES: 9 SERVINGS


1 teaspoon instant coffee granules

1 cup boiling water

1 1/4 cups all-purpose flour

1/2 cup packed brown sugar

1/4 cup cornstarch

1/4 cup sugar blend

3 tablespoons baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsweetened applesauce

2 tablespoons canola oil

1 tablespoon white vinegar

1/2 teaspoon vanilla extract

FROSTING

1/2 teaspoon instant coffee granules

1 tablespoon fat-free milk

1 1/2 cups confectioners’ sugar

2 tablespoons baking cocoa

3 tablespoons reduced-fat butter, softened

1/2 teaspoon vanilla extract

1. Preheat oven to 350°. In a small bowl, dissolve coffee granules in boiling water; cool slightly. Coat an 8-in.-square baking dish with cooking spray.

2. In a large bowl, whisk flour, brown sugar, cornstarch, sugar blend, cocoa, baking soda and salt. Whisk applesauce, oil, vinegar and vanilla into the coffee mixture. Add to flour mixture; stir just until moistened.

3. Transfer to prepared dish. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

4. For frosting, in a small bowl, dissolve coffee granules in milk. In a large bowl, mix confectioners’ sugar and cocoa until blended; beat in butter, vanilla and enough coffee mixture to reach a spreading consistency. Spread over the cake.

NOTE This recipe was tested with Splenda Sugar Blend for Baking and Land O’Lakes light stick butter.

Golden Apple Snack Cake

It is hard to beat this moist, old-fashioned cake, especially warmed up and finished off with a dollop of whipped topping.

—CARRIE GRAVOT BELLEVILLE, IL



PREP: 15 MIN. ✵ BAKE: 35 MIN. + COOLING ✵ MAKES: 9 SERVINGS


1/2 cup butter, softened

1 cup sugar

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

2 1/2 cups chopped peeled tart apples

1/2 cup chopped pecans

1. In a large bowl, cream butter and sugar until light and fluffy. Add egg. Combine the flour, baking soda and cinnamon; gradually beat into the creamed mixture. Fold in apples and pecans.

2. Transfer batter to a greased 9-in.-square baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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Gingered Apple Upside-Down Cake

I like that this gingerbread delight is so deeply flavored and delicious. A nice scoop of vanilla bean ice cream is definitely the icing on this cake, which can be served warm from the oven.

—RAYMONDE BOURGEOIS SWASTIKA, ON



PREP: 30 MIN. ✵ BAKE: 30 MIN.+ COOLING ✵ MAKES: 8 SERVINGS


1/4 cup butter, cubed

1/4 cup packed brown sugar

1 tablespoon finely chopped crystallized ginger

2 large apples, peeled and cut into 1/8-in. slices

BATTER

1/4 cup butter, softened

2/3 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup 2% milk

1. Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle brown sugar and ginger onto bottom of pan. Arrange the apple slices in circles over brown sugar mixture.

2. For batter, in a large bowl, beat butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, ginger and salt; add to creamed mixture alternately with milk. Spoon over apples.

3. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

BIG BATCH

Yummy S’more Snack Cake

Try this cake that is a close second to s’mores by the campfire. You can adjust the amount of marshmallows and chocolate chips to your liking.

—DEBORAH WILLIAMS PEORIA, AZ



PREP: 20 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 20 SERVINGS


2 1/2 cups reduced-fat graham cracker crumbs (about 15 whole crackers)

1/2 cup sugar

1/3 cup cake flour

1/3 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

3 large egg whites

1 cup light soy milk

1/4 cup unsweetened applesauce

1/4 cup canola oil

2 cups miniature marshmallows

1 cup (6 ounces) semisweet chocolate chips

1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg whites, soy milk, applesauce and oil. Stir into the dry ingredients just until moistened. Transfer to a 13x9-in. baking pan coated with cooking spray.

2. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are softened. Cool on a wire rack for 10 minutes.

3. In a microwave, melt chocolate chips; stir until smooth. Drizzle over cake. Cool completely on a wire rack.

“It’s super yummy! It’s best warm, and reheats very well in the microwave.”

—KIMBERLYJDUNCAN FROM TASTEOFHOME.COM

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Spiced Pear Upside-Down Cake

The flavors of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on pineapple upside-down cake. Leftovers—if there are any—taste great with coffee or tea the next day.

—LISA VARNER EL PASO, TX



PREP: 25 MIN. ✵ BAKE: 35 MIN. + COOLING ✵ MAKES: 9 SERVINGS


1/2 cup butter, melted

1/2 cup coarsely chopped walnuts

1/4 cup packed brown sugar

2 large pears, peeled and sliced

1/2 cup butter, softened

1/3 cup sugar

1 large egg

1/3 cup molasses

1 1/2 cups all-purpose flour

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup warm water

Ice cream, optional

1. Pour melted butter into a 9-in. square baking pan; sprinkle with the nuts and brown sugar. Arrange pears over nuts.

2. In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.

3. Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.

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BIG BATCH

Holiday White Fruitcake

Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays.

—EILEEN ORTH-SOKOLOWSKI CHANDLER, AZ



PREP: 20 MIN. ✵ BAKE: 50 MIN. + COOLING ✵ MAKES: 4 LOAVES (16 SLICES EACH)


1 package (8 ounces) chopped mixed candied fruit

1 1/4 cups golden raisins

1 cup chopped walnuts, toasted

3 cups all-purpose flour, divided

2 cups butter, softened

2 cups sugar

6 large eggs

1. Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment paper; grease paper.

2. In a small bowl, toss the candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture.

3. Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool.

NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Cherry Pecan Upside-Down Cake

Use cherries to make a terrific take on traditional pineapple upside-down cake. The crowning touch: the cheesy topping.

—ELEANOR  FROEHLICH ROCHESTER, MI



PREP: 25 MIN. ✵ BAKE: 40 MIN. + COOLING ✵ MAKES: 8 SERVINGS


1/4 cup butter, melted

3/4 cup packed brown sugar

2 cans (15 ounces each) pitted dark sweet cherries, drained

1/2 cup chopped pecans

CAKE

1/2 cup butter, softened

1 cup plus 2 tablespoons sugar

3 large eggs

1/2 teaspoon vanilla extract

1 1/2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup buttermilk

TOPPING

1/2 cup heavy whipping cream

1/2 cup mascarpone cheese

2 tablespoons confectioners’ sugar

1/8 teaspoon almond extract

1/8 teaspoon vanilla extract

1. Pour the butter into an ungreased 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar; top with pecans.

2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

3. Spoon over pecan layer. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting.

4. In a large bowl, beat cream and cheese until it begins to thicken. Gradually add confectioners’ sugar and extracts; beat until stiff peaks form. Serve with cake.

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BIG BATCH

Chocolate-Peanut Butter Sheet Cake

I love peanut butter and chocolate, so I combined recipes to blend the two. This cake is heavenly served plain or topped with ice cream.

—LISA VARNER EL PASO, TX



PREP: 25 MIN. ✵ BAKE: 25 MIN. + COOLING ✵ MAKES: 15 SERVINGS


2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/2 cup butter, cubed

1/2 cup creamy peanut butter

1/4 cup baking co coa

3 large eggs

1/2 cup sour cream

2 teaspoons vanilla extract

FROSTING

3 cups confectioners’ sugar

1/2 cup creamy peanut butter

1/2 cup 2% milk

1/2 teaspoon vanilla extract

1/2 cup chopped salted or unsalted peanuts

1. Preheat oven to 350°. Grease a 13x9-in. baking pan.

2. In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

3. In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

4. Prepare the frosting while cake is baking. In a large bowl, beat the confectioners’ sugar, peanut butter, milk and vanilla until smooth.

5. Remove cake from oven; place on a wire rack. Immediately spread with frosting; sprinkle with peanuts. Cool completely.

FREEZE IT

Tiny Texas Sheet Cakes

These tiny sheet cakes boast a homemade chocolate flavor as big as Texas itself. The cakes are moist, freeze well unfrosted and always bring compliments.

—HOPE MEECE AMBIA, IN



PREP: 25 MIN. ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 4 SERVINGS


1/4 cup butter, cubed

1/4 cup water

1 tablespoon baking cocoa

1/2 cup all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

Dash salt

2 tablespoons beaten large egg

2 tablespoons 2% milk

FROSTING

2 tablespoons butter

4 1/2 teaspoons 2% milk

1 tablespoon baking cocoa

3/4 cup confectioners’ sugar

1/4 teaspoon vanilla extract

2 tablespoons chopped pecans, toasted, optional

1. In a large saucepan, bring the butter, water and the cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking powder, cinnamon and salt; stir into butter mixture. Add egg and milk; mix well.

2. Pour into two 5 3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

3. In a small microwave-safe bowl, melt butter; add milk and cocoa. Microwave on high for 30 seconds. Whisk in confectioners’ sugar and vanilla until smooth. Spread over cakes. Sprinkle with pecans if desired.

NOTE This recipe was tested in a 1,100-watt microwave.

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Rhubarb Berry Upside-Down Cake

I had leftover rhubarb and wanted to create something fresh. With dried cranberries, blueberries and strawberries on hand, I had discovered I had a berry upside-down cake.

—JUNE PAUL PORTAGE, WI



PREP: 30 MIN. ✵ BAKE: 35 MIN. + COOLING ✵ MAKES: 8 SERVINGS


2 tablespoons butter

1 3/4 cups chopped fresh rhubarb

1/2 cup fresh blueberries

2 tablespoons dried cranberries

2 tablespoons brown sugar

CAKE

6 tablespoons butter, softened

1 cup sugar

1 tablespoon brown sugar

2 large eggs

1 tablespoon seedless strawberry jam

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup 2% milk

1/4 cup orange juice

1. Preheat oven to 350°. Place butter in an 11x7-in. baking dish. Place in oven for 5-6 minutes or until the butter is melted; carefully swirl to coat evenly.

2. Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish.

3. In a large bowl, beat butter and sugars until blended. Add eggs, one at a time, beating well after each addition. Beat in jam and vanilla. In a small bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk and orange juice, beating well after each addition. Pour over fruit.

4. Bake 35-45 minutes or until top is golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes.

5. Loosen cake edges from pan with a knife; invert onto a serving plate. Serve warm or at room temperature.

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BIG BATCH

Pineapple Sheet Cake

Serve a crowd perfectly with this cake. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often take it to potluck meals at our church, and I have yet to take much of it home.

—KIM MILLER SPIEK SARASOTA, FL



PREP: 15 MIN. ✵ BAKE: 35 MIN. + COOLING ✵ MAKES: ABOUT 24 SERVINGS


CAKE

2 cups all-purpose flour

2 cups sugar

2 large eggs

1 cup chopped nuts

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1 can (20 ounces) crushed pineapple, undrained

CREAM CHEESE ICING

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

3 3/4 cups confectioners’ sugar

1 teaspoon vanilla extract

1/2 cup chopped nuts

1. In a large bowl, combine the cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool.

2. For icing, in a small bowl, combine the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

Apple Raisin Spice Cake

Grandma wrote down the recipe for this inviting cake on a piece of a brown paper bag. It’s loaded with popular spices, so the aroma while baking is out of this world! The warm sauce makes it moist­—and special. Add a dollop of whipped topping for a real treat.

—SHIRLEY JOAN HELFENBEIN LAPEER, MI



PREP: 25 MIN. ✵ BAKE: 40 MIN. + COOLING ✵ MAKES: 8 SERVINGS


1 cup raisins

1 cup boiling water

1/2 cup butter, softened

1/4 cup shortening

1 1/4 cups sugar

2 large eggs

1 cup chunky applesauce

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/4 teaspoon ground ginger

1/2 cup chopped walnuts

1. Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.

2. In a large bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cinnamon, baking powder, salt, nutmeg, baking soda and ginger; add to creamed mixture just until blended. Stir in walnuts and raisins.

3. Pour into a greased 11x7-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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Blueberry Upside-Down Skillet Cake

Living in Maine, I am lucky to have an endless amount of wild blueberries. This recipe is easy, light and also workswith cranberries.

—NETTIE MOORE BELFAST, ME



PREP: 25 MIN. ✵ BAKE: 20 MIN. ✵ MAKES: 8 SERVINGS


1/4 cup butter, cubed

1 cup packed brown sugar

1/4 cup orange juice

1 cup fresh or frozen blueberries

1 1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup 2% milk

1/2 cup butter, melted

1/2 teaspoon almond extract

Optional toppings: vanilla ice cream, whipped cream and toasted almonds

1. Preheat the oven to 400°. In a 10-in. ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries.

2. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries.

3. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert. Top as desired.

NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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