Grand Finale Cake Recipes

APPLE-BLACKBERRY CAKE

Steps:

• Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.
• Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.

GRAND FINALE CAKE

Steps:

• Prepare cake mix according to package directions and pour in sprayed 9x13 pan.
• Mix the rest of the ingredients and pour on top the cake mix in the pan.
• Bake at 350 degrees for 60 to 70 minutes.
• Chill before serving.

GRAND FINALE APPLE CAKE

Steps:

• Preheat oven 325 Combine chopped apples and sugar. Set aside for 15 minutes or overnight.
• Sift flour, salt, baking soda and spices.
• Stir in oil, eggs and worcestershire sauce. Add to apple mixture all at once and mix well.
• Fold in nuts and raisins. Pour into a greased 10 inch tube pan. I used a 9" x 13" pan.
• Bake at 325 degrees for 1 3/4 hours for tube pan (I baked on lower oven rack). Test with toothpick If using 9" x 13" pan bake for 45 minutes. Test with toothpick. My oven tends to cook fast.

GRAND FINALE CHEESECAKE

Steps:

• Heat oven to 325.
• ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds and sugar.
• Stir in melted butter.
• Press mixture onto bottom and up side of 8\" springform pan or round pan with removable bottom.
• In small microwave-safe bowl, place chocolate.
• Microwave on high 1 minute or until chocolate is melted and smooth when stirred.
• In large mixer bowl, beat cream cheese until fluffy.
• Stir together sugar, cocoa and salt; blend into cream cheese mixture.
• Add eggs and vanilla; beat until well blended.
• Add melted chocolate; beat just until blended.
• Pour into prepared ALMOND CRUST.
• Bake 35-40 minutes or until almost set.
• Remove from oven to wire rack.
• With knife, loosen cake from side of pan.
• Cool completely; remove side of pan.
• Refrigerate several hours before serving.
• Garnish with shipped cream, if desired.
• Cover; refrigerate leftover cheesecake.