Daily Archives: May 1, 2011

Weekend off

Last night, Husband and I were spending quality couple time; each of us on our laptop. He was off to bed and asked me if  I am coming. I said I will be up as soon as I finish my blog post. He gave me the look.

I have been thinking about it all day. It is not easy for me, because I have something to say all the time. Guess what I am trying to say is: I am taking the weekends off. Not cause I am going through a faze, or am lost for words. The only reason is, because I can. If it turns out you miss me like crazy, I might revoke the policy.

For now I am officially off the blog Saturdays and Sundays. Since Little J and I bake something for the weekend, I will post it for you to check out and make. That way you can keep yourself busy while I am out. This week is the Lemon Cake from Real simple. Enjoy!

Slow-Cooker Lemon Poppy-Seed Cake

 

Slow-Cooker Lemon Poppy-Seed Cake
Photo: Anson Smart
Serves 6-8| Hands-On Time: 20m | Total Time: 1hr 50m

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  • 1 1/4 cups plus 6 tablespoons, granulated sugar
  • large eggs
  • 1 cup sour cream
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
  • 1 teaspoon poppy seeds
  • 1 tablespoon confectioners’ sugar
  • whipped cream (optional)

Directions

  1. In a bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
  2. With a mixer, and in another bowl, beat the butter and 1 1/4 cups of the granulated sugar on medium-high until smooth. Add the eggs and beat until fluffy, 2 minutes. Add the sour cream, vanilla, lemon zest, and poppy seeds and beat to combine. Reduce speed to low and slowly incorporate the flour mixture.
  3. Place a 15-inch piece of parchment paper in the bowl of a slow cooker, letting the excess come up the sides. Transfer the batter into the bowl of the slow cooker. Set the cooker to high and cook, covered, until set and a skewer inserted in the center comes out clean, about 2 1/2 hours.
  4. Combine the lemon juice and the remaining granulated sugar in a bowl and drizzle evenly over the top of the cake. Holding the parchment paper, transfer the cake to a rack. Let cool for at least 15 minutes. Dust with the confectioners’ sugar and serve with the whipped cream, if desired.

By Kate Merker and Sara Quessenberry,  January 2008

Nutritional Information

  • Per Serving
  • Calories 501Calories From Fat 43%
  • Fat 24g
  • Sat Fat 15g
  • Cholesterol 118mg
  • Sodium 235mg
  • Carbohydrate 68g
  • Fiber 2g
  • Sugar 41g
  • Protein 5g

 

Posted in The good life | Tagged , , , | 3 Comments