Cake

• Heat oven to 350° F. Prepare two 9-inch cake pans by lightly coating with oil and lining the bottoms with parchment paper.
• Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl. Set aside.
• Mix the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together in a large bowl. Add the dry ingredients to the wet ingredients and mix until fully incorporated.
• Stir in the carrots, nuts, and plumped fruits just until evenly distributed throughout the batter.
• Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean.
• Cool cakes in their pans for at least 30 minutes before attempting to remove them. Then, remove from the pans and peel off the parchment paper. Cool the cakes completely before frosting.

Frosting

• Beat cream cheese and butter together until smooth.
• Add extract, juice, and zest and beat just until incorporated.
• Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want. (You may not need to add all of the sugar).

Assemble

• Spread a layer of frosting over the top of one half of the cake. Place the second layer on top and spread with frosting. Sprinkle with chopped pistachio nuts.

• Heat the oven to 375° F.
• Peel, pit, and slice peaches into one inch wedges (drizzle with lemon juice to prevent the peaches from turning brown).
• Soak the dried cranberries in hot water for about 10 minutes to hydrate. Combine the peaches, cranberries, cinnamon, ginger, chili powder, ¼ cup of the sugar, and the cornstarch in a large mixing bowl. Let the fruit stand, stirring occasionally, until the sugar dissolves, 5 to 7 minutes.
• While the peach mixture is resting, make the dough by creaming together the butter and remaining ½ cup sugar in a medium mixing bowl.
• Beat in the egg, vanilla, and lemon zest until the batter is smooth. Add the flour, baking powder, and salt and stir until just combined.
• Transfer the peach mixture to an 8-inch square-baking pan. Drop the dough using a tablespoon over the fruit.
• Bake until the fruit is bubbling and the crust is golden, 50 to 55 minutes.
• Serve the cobbler warm with whipped cream or ice cream. Garnish with a dusting of chili powder. Now this is one “devilishly” delicious cobbler.

Coffee Cake

• Heat your oven to 375 F, and prepare an 8″ x 8″ baking dish by greasing the bottom and sides. Cream together the butter and egg.
• Sift together all dry ingredients.
• Alternately add milk and dry ingredients until well mixed (The batter will be thick)
• Gently fold in the blueberries.

Crumble Topping

• Mix topping ingredients together with a fork or pastry cutter

Bake

• Spread blueberry cake batter into the prepared baking dish, and then spread the crumble the topping evenly.
• Bake for 40 – 45 minutes or until top is browned.

• Mix and bake the cake mix according to the instructions on the package. Allow the cake to cool for 15 minutes.
• Using the handle of a wooden spoon, poke holes evenly in the cake.
• Prepare the pudding mix according to instructions. When pudding first begins to set, pour over the top of cake. Use a spatula to spread the pudding into the holes and cover the cake evenly.
• Refrigerate cake until pudding is completely set.
• Place the cookies into a food processor and pulse into fine crumbs. Finish the cake by sprinkling the top with the Oreo cookie crumbs.
• Refrigerator until serving.

• In mixing bowl, combine brown sugar, flour, oats, walnuts, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish.
• Top with the sliced rhubarb, berries and orange zest.
• In a saucepan combine 1 cup granulated sugar, cornstarch, 1 cup of water, and vanilla. Cook together until clear, then pour over rhubarb berry mixture. Top with remaining crumb mixture.
• Bake at 350° for 45 to 55 minutes or until filling is bubbling and the top has turned golden brown.