photo by p2cl

The following cakes are quick to mix and perfect for covering all types of summer entertaining. They’re not sickeningly sweet, and all are fail-proof. Whether you’re baking for a friend swinging by for coffee, bringing a dessert for a barbecue or planning a kids’ party, you’ll be set. You’ll find yourself and others sneaking seconds, and you’ll get plenty of compliments and recipe requests.

Sour-Cream Coffee Cake

1/2 cup margarine or butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups flour
1-1/2 teaspoons baking powder
1 cup sour cream
1 teaspoon baking soda

In a large bowl, cream margarine, sugar, eggs and vanilla. Add flour and baking powder into the egg/margarine mixture. In a separate small bowl, combine sour cream and baking soda. Add sour-cream mixture to the large bowl. Mix until ingredients are combined. Don’t overmix.

Topping:
1/2 cup brown sugar and 1-1/2 tablespoons cinnamon.

Pour half of the cake batter into a greased 8-by-8-inch square pan. Sprinkle with half of the topping, add remaining batter and then remaining topping. Bake at 350 F for 35 to 40 minutes. — submitted by Tina, e-mail

Banana Bars

1/2 cup butter or margarine, softened
2 cups sugar
3 eggs
1-1/2 cups mashed, ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
pinch of salt
1 teaspoon baking soda
cream cheese or vanilla frosting
chopped nuts (optional)

Cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour, salt and baking soda in a separate bowl. Add to creamed mixture and mix until combined. Pour into a greased jellyroll pan. Bake at 350 F for 25 minutes or until bars test done. Cool. Frost with cream cheese or vanilla frosting. Top with nuts. Cut into bars. — submitted by Kim, Alabama

Fruit-Cocktail Cake

1 (18-1/4 ounce) package yellow-cake mix
1 (16 ounce) can fruit cocktail
1-1/2 cups flaked coconut
2 eggs
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup butter
1/2 cup granulated sugar
1/2 cup evaporated milk
1 tub whipped topping

Cook’s note: Tastes best made at least 8 hours ahead of serving time. It doesn’t make a pretty presentation, so keep that in mind.

Preheat oven to 325 F. Grease 9-by-13-inch baking pan. Combine cake mix, undrained fruit cocktail, 1 cup coconut and eggs. Pour batter into pan. Sprinkle top of batter with brown sugar and nuts. Bake for 45 minutes. Set cake aside. Bring butter, granulated sugar and evaporated milk to a boil. Boil for 1 minute. Stir in 1/2 cup coconut. With a wooden spoon handle or fork tines, poke holes on top of cake. Spoon boiled mixture evenly over warm cake. Cool. Top with whipped topping. Refrigerate.

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