Rhubarb Tea Cake

Rhubarb Tea Cake

  Rhubarb Tea Cake This moist, tender cake is simple to prepare and offers a a terrific balance of sweet and lightly tart. We know you will love it! 2 cups rhubarb (thawed, if frozen) (About 4 med. stalks cut into 1/2-inch pieces)1 1/2 cups sugar (or sweetener of...

Triple Apple Cake

Triple Apple Cake This moist, beautiful Apple Cake will please all the apple lovers at your table!  We hope you love it! 2 3/4  C  white-wheat flour ( spooned and leveled)2 3/4 tsp baking powder1 1/2 tsp ground cinnamon1 tsp finely ground salt1 1/4 C brown sugar...

Plum Upside Down Cake

Here’s a plum delicious version of a French “tatin” or upside down cake featuring fresh fruit in a carmelized sauce on the bottom of a pan, which is served inverted.  Soooo delicious! 12 T (1 1/2 sticks) unsalted butter, room temperature, divided 1 C...
Geyer Family “Old Fashioned” Shortcake

Geyer Family “Old Fashioned” Shortcake

Geyer Family "Old Fashioned" Shortcake This recipe makes the easiest, most delicious biscuit-style shortcake in the world*, which can be topped with any fruit for a dessert that will feed and delight a crowd.Chuck Geyer grew up with his mother, Eleanor Ruth...

Blueberry Cornmeal Loaf Cake

Blueberry Cornmeal Loaf Cake 1 C fresh or frozen blueberries (but not thawed)1½ C plus 1Tbsp flour (divided)½ C cornmeal2 tsp baking powder2/3 C sugar½ tsp salt½ C yogurt (plain or flavored)¼ C water1 Tbsp lemon juice1 egg¼ C vegetable oil1 t grated lemon rind2 t...
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