30 of most popular cakes

1 teaspoon vanilla extract

Ingredients:

For the streusel topping:

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1/2 cup all-purpose flour

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1/2 cup packed light brown sugar

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1 teaspoon ground cinnamon

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1/4 cup unsalted butter, melted

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1/2 cup chopped nuts (optional)

For the cake batter:

For the glaze:

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1 cup confectioners' sugar

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2-3 tablespoons milk

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1/2 teaspoon vanilla extract

16      Instructions:

Preheat your oven to 350°F (180°C). Grease a 9-inch square baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Gradually mix in the dry ingredients, alternating with the sour cream, and mix until just combined.

Stir in the vanilla extract.

In a small bowl, mix together the flour, brown sugar, cinnamon, melted butter, and chopped nuts (if using) until well combined.

Pour half of the batter into the prepared baking pan.

Sprinkle half of the streusel topping evenly over the batter.

Pour the remaining batter over the streusel.

Sprinkle the remaining streusel topping over the batter.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes.

While the cake is cooling, make the glaze: In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the warm cake.

Serve the coffee cake warm or at room temperature, and enjoy!

Note: You can also add chopped fruit, such as apples or blueberries, to the batter or the streusel topping for a different flavor.

17      Hummingbird cake

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3 cups all-purpose flour

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2 cups granulated sugar

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1 teaspoon baking soda

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1 teaspoon ground cinnamon

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1/2 teaspoon salt

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3 large eggs, beaten

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1 1/2 cups vegetable oil

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1 1/2 teaspoons vanilla extract

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1 (8-ounce) can crushed pineapple, undrained

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2 cups mashed ripe bananas

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1 cup chopped pecans

Ingredients:

For the cream cheese frosting:

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1 (8-ounce) package cream cheese, softened

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1/2 cup unsalted butter, softened

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1 (16-ounce) package confectioners' sugar

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1 teaspoon vanilla extract

For the cake:

17      Instructions:

Preheat your oven to 350°F (180°C). Grease and flour three 9-inch cake pans.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.

Add the beaten eggs, vegetable oil, and vanilla extract to the dry ingredients, and mix until well combined.

Stir in the crushed pineapple (with juice), mashed bananas, and chopped pecans.

Divide the batter evenly among the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.

While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat the cream cheese and butter together until creamy.

Gradually add the confectioners' sugar and vanilla extract, and beat until well combined.

Once the cakes are completely cooled, spread the cream cheese frosting evenly between the layers, and over the top and sides of the cake.

Optionaname = "note" top with additional chopped pecans for decoration.

Serve and enjoy!

Note: Hummingbird cake can be stored in the refrigerator for up to 5 days.

18      Marble cake

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1 1/2 cups (3 sticks) unsalted butter, at room temperature

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3 cups granulated sugar