Cake

Lemon Sour Cream Cake

In a small bowl whisk together

the lemon juice and the remaining 6
tablespoons of sugar. Drizzle evenly over
the top of the cake and let set for 2 minutes.
Using the parchment paper excess as
handles, remove the cake from the slow
cooker and let cool on a wire rack for at least
15 minutes before serving warm. Or let the
cake cool completely and serve it at room
temperature.

I love this moist cake, and all it needs for

serving is a garnish of freshly whipped cream
or a dusting of powdered sugar. Parchment
paper gives the edges a nice irregular look and
makes cleanup of the slow cooker a breeze!
Yield: 8 servings

1 3 4 cups all-purpose flour

1 2 cup plain cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 4 teaspoon salt
3 4 cup (1 1 2 sticks) unsalted butter, softened
1 1 4 cups plus 6 tablespoons sugar, divided
2 eggs
1 cup sour cream
1 2 teaspoon pure lemon extract
1 tablespoon grated lemon zest
1 teaspoon poppy seeds
3 tablespoons lemon juice

Sorghum Spiced Spoon Cake

This recipe straddles a couple of fences.
It is not quite a cake (too soft), but its not
a pudding either (too firm). So in honor of
spoonbread, Im calling this a spoon cake. It
oozes with a melding of comforting fall spices.
Yield: 8 servings

11 tablespoons unsalted butter, divided and

softened
1 4 cup white sugar
1 egg white
1 teaspoon pure vanilla extract
1 cup water
1 2 cup sorghum syrup
1 1 4 cups all-purpose flour
3 4 cup baking soda
1 2 teaspoon ground cinnamon
1 2 teaspoon ground ginger
1 4 teaspoon ground allspice
1 4 teaspoon salt
1 8 teaspoon ground nutmeg
1 2 cup chopped walnuts or pecans
1 3 cup firmly packed brown sugar
3 4 cup hot water
Fresh whipped cream for garnish

Line a lightly greased medium slow cooker

with parchment paper, making sure there
is plenty of excess to come up the sides. Set
aside.
In a medium bowl combine the flour,
cornmeal, baking soda, baking powder, and
salt. In a large bowl of an electric mixer,
beat the butter and 1 1/4 cups of the sugar
at medium speed until smooth, about 2
minutes. Add the eggs and beat another
2 minutes. At low speed, fold in the sour
cream, lemon extract, lemon zest, and
poppy seeds. Slowly add the flour mixture
and blend well. Pour the batter onto the
parchment paper in the slow cooker. Cover
and cook on high for 2 1/2 hours or until a
cake tester or pick inserted in the center
comes out clean.

In the bowl of an electric mixer, combine

Sou t hern Slow Coo k er Bibl e

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11/13/13 10:03 AM