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Cooking with Paula Deen Best Southern Cakes 2021

Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
$3.99
$19.99
7 Issues

in this issue

1 min
editors letter

Slice of Heaven Y’all, I cannot tell a lie: Cakes are my very favorite dessert. They turn any meal into a celebration and make every day even more special. Nothing gives me more joy than baking something sweet for my family and friends to help bring a smile to their faces, and I’ve gathered up some of my most popular cakes for you to enjoy. Sheet cakes are the perfect option for when you need a sweet to bring to a potluck or gathering, and I’ve got a big ole batch of them starting on page 7. I also love classic Bundt and pound cakes. With a tender crumb and sweet simplicity, they truly never go out of style. Whether swirled, glazed, or shaped in a loaf, you can enjoy them at…

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10 min
scrumptious sweet cakes

Banana Cake with Creamy Frosting Makes 1 (13x9-inch) cake ⅔ cup unsalted butter, softened1 cup granulated sugar½ cup firmly packed light brown sugar3 large eggs1 cup mashed ripe banana (about 2 large bananas)1 teaspoon vanilla extract3 cups all-purpose flour1½ teaspoons baking soda¼ teaspoon kosher salt1½ cups whole buttermilkCreamy Frosting (recipe follows)Garnish: sliced bananas 1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. 2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in mashed banana and vanilla. 3. In another large bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter…

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12 min
bundt and pound cakes

Orange-Ricotta Pound Cake Makes 1 (12- to 15-cup) Bundt cake 1½ cups unsalted butter, softened3 cups whole-milk ricotta cheese, room temperature3 cups sugar6 large eggs, room temperature1 tablespoon orange zest¼ cup fresh orange juice1 teaspoon orange extract3 cups all-purpose flour1 tablespoon baking powder1 teaspoon kosher saltFresh orange sections, to serve 1. Preheat oven to 350°. 2. In a large bowl, beat butter, ricotta, and sugar with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add orange zest and juice and extract, beating just until combined. 3. In another large bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. 4. Spray a…

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14 min
showstopping layer cakes

Coconut Cake with Mango Filling Makes 1 (9-inch) cake 2 cups unsalted butter, softened2½ cups sugar1 tablespoon vanilla extract1 teaspoon coconut extract6 large eggs4½ cups all-purpose flour1 tablespoon baking powder½ teaspoon kosher salt1 (13.5-ounce) can unsweetened coconut milkMango Filling (recipe follows)Coconut Frosting (recipe follows)Garnish: sweetened flaked coconut, chopped macadamia nuts 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. 2. In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. 3. In another large bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared…

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11 min
decadent cupcakes

Mini Hummingbird Cupcakes Makes 72 3 cups all-purpose flour2 cups sugar1 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon½ teaspoon ground ginger3 large eggs1 cup vegetable oil½ cup buttermilk1 teaspoon vanilla extract1¼ cups mashed ripe banana (about 3 medium bananas)1 (8-ounce) can crushed pineapple, drained1 cup chopped pecansCream Cheese Frosting (recipe follows)Garnish: pecan halves 1. Preheat oven to 350°. Line 72 miniature muffin cups with paper liners. 2. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and ginger. Add eggs, oil, buttermilk, and vanilla; beat with a mixer at medium speed until well combined. Stir in banana, pineapple, and chopped pecans. Spoon batter into prepared muffin cups, filling two-thirds full. 3. Bake until a wooden pick inserted in center comes out clean, 11 to 14 minutes. Let cool in pans…

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6 min
indulgent cheesecakes

Chocolate Hazelnut Cheesecake Makes 1 (9-inch) cake 2½ cups crushed chocolate wafers*½ cup unsalted butter, melted3 tablespoons granulated sugar2 (8-ounce) packages cream cheese, softened⅓ cup confectioners’ sugar, sifted1½ cups chocolate hazelnut spread*2 cups frozen whipped topping, thawedGarnish: chopped toasted hazelnuts 1. Preheat oven to 350°. 2. In a large bowl, stir together crushed wafers, melted butter, and granulated sugar until well combined. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch springform pan. 3. Bake for 10 minutes. Let cool completely on a wire rack. 4. In a large bowl, beat cream cheese and confectioners’ sugar with a mixer at medium speed until smooth. Add chocolate hazelnut spread, beating until smooth. Fold in whipped topping until well combined. 5. Spread filling into prepared crust. Refrigerate until firm before serving,…

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