Hi john! I love your recipes, im only 13 but i have been watching your videos so much and even made some of your recipes and they all turned out great! I hope to be a pastry chef when i grow up so thank you for sharing your recipes and tips because they really helped!
I’ll be 13 like two months later, and same! I really enjoy baking and cooking and I really love John and his recipes. I also really want to be a chef or a pastry chef but my parents won’t let me be anything other than a doctor or a businessman😅😅 good luck to you though!
@@mjchu1018 aww i feel ya my family pressures me to be successful amd to be something "important " but if you love what you do, stick to it and show them that you can be succesful! Goodluck to you aswell!
@@miamaracle1819 I always taught my son that since he was going to spend so much of his life working, he'd better enjoy it or his unhappiness would leach into his off-time as well.
I am 64 and have been making this cake since I was 14. It was my mom’s favorite and my husband will eat the whole cake in 24 hours. The major difference is my recipe calls for a box of yellow cake mix!!!! Everything else is pretty much the same. I will definitely be trying this recipe to see what the difference is. I love everything Preppy Kitchen does so I am sure his recipe is better.
Your husband has the right idea I just tried a slice of this type of cake and thats actually why I'm here so i can bake one. the entire time eating that slice I was in the back of my mind thinking " hmm I wonder how much I could eat... Mmm yeah probably the whole thing" 🤣🤣
When I was in French class, I would bring treats to class. I brought a Bundt cake once and my French teachers LOVED it! I no longer live where my classes were, but I do have a neighbor who just had surgery so I will make this cake for him and his wife! Thanks for the excellent recipes!
Made this today, came out perfect! I needed to add more milk than on the recipe for the icing, and I also used roasted walnuts instead of pecans. Yummy yummy.
When I first saw you I thought you would make super healthy tasteless food I wouldn’t want. I am now addicted to your videos and you are the main go to for recipes in my house. John, you know taste.
Thank you for your clear instructions and excellent recipes. Every time I watch one of your videos, I come away with a lighter heart and even those recipes I won't make, I still love listening to your ever positive attitude. Thank you for your channel.
Looks delicious, John. I’d be tempted to add chocolate to the pecan mixture and the glaze, but I’m all about chocolate. Wish I could find the energy/motivation.
I have a totally refreshed perspective on cooking/baking since watching your videos, John. Keep up the great work. All the world’s problems disappear when I’m baking these lovely concoctions! Or, at least, seemingly so. 🤗
Made this yesterday and yall… HEAVEN IN YOUR MOUTH IS AN UNDERSTATEMENT!! 😩 I had to put it back in the oven for 5 more minutes and it came out PERFECT. 🧡
Thank you for explaining the kosher salt reasoning! I've never understood why it was specified or why I automatically halve any salt specified in a recipe! I've been wondering for years.
My favorite RU-vid channel! The cake turned out so magical, tender, nice and fluffy. Before I watch your video I was telling my husband that I'm craving for a nice cake and bam I see your recipe cant wait to make this beautiful cake love the color of it and the vanilla glaze oh my god 👌
Thank you John. Your recipes and instructions are awesome. I prepared the bread pudding for the New Year celebration by following your detailed explanation and all who tried it, swallowed the tongue saying that it was absolutely amazing.
Oh, this looks so yummy! I can't wait to try it! Did you know that if you have a dishwasher and it is "empty" or hasn't been run, you can open the door, spray your cake pan over the "dirty" dishes and avoid the over-spray getting all over your countertops? Love all Preppy Kitchen videos!!
Where have you been all my life??? I simply love your videos and recipes. Love the way you share your tips and the different types of measurements. Thank you so much!! Keep the recipies coming.
Love the way you explain everything and your good heart for sharing all of your delicious recipes. You make our days better! I wish all the best to you and your beautiful family.
Don't know about anyone else but I LOVE creaming sugar and butter together. Odd, I know but seeing it come together to that perfect consistency just brings me joy, lol. I heard of this before but never made it. Thankfully I have everything I need to do so. Has anyone ever added baking chocolate to the nut/brown sugar/cinnamon mixture? If yes, how much? Thanks again John for another interesting recipe... 👍🏻
Omg...I've made your cheese cake bunt cake and the butter bunt cake... now this one! Wow... so delicious and simple to follow... with your preppy personality 👩🍳🤌.
LOL! I I have been making this cake for fifty years! Yellow cake mix and un-toasted pecans. Now that I have grown up I will update my baking skills and use this recipe. The back of the cake mix box version truly is out dated. Thank you for prepping me up!
LOL! I found this recipe on your blog, didn't find a video for it, and made it anyway. I only had 1 stick of butter on hand so I used 1/2 a cup of coconut oil, and I also ran out of regular sour cream so I used Mexican crema, instead. It turned out great. And yes, you do have to warm before serving for optimum results. Next time, I think I'll use 1/2 cup of olive oil and stick with the crema instead of sour cream.
I was so excited to see that you were making a “Sock it to me” cake. My mom made them when I was growing up. “sock it to me” is slang from the 70’s I think. It means like...”give it to me good,” or “hit me with whatever you’re trying to say straight no chaser.” So the Sock it to me cake really puts flavor on you....it’s so good! To “sock” someone meant to hit them.
Looks like a fantastic coffee cake yummy!!!!!❤️🙏😋 thank you so much for all the great recipes you do! I have made so many of your recipes and everyone of them are fabulous and delicious❤️!
An FYI: if you decide at the last minute to bake x y or z ( lol ) and for whatever heaven sent reason you already have room temp butter but your eggs are still in the fridge don’t despair. Just take out the needed number of eggs, grab a bowl and after carefully putting the eggs in it, cover w hot but not scalding temp water. By the time you get all your ingredients that you need for said baking project out on the counter or table top, your eggs are at a perfect temperature! Curtseys lol - have fun baking y’all - waves from Alaska 👋👋👋👋❄️❄️❄️❄️
I would appreciate it if you would make a pineapple upside cake in a bundt pan. I have been using some of your recipes to make weekly delicious desserts for a friend who is fighting cancer. Thank you so much for the wonderful deserts. Keep up the great work.
Making your recipe right now and thinking of you and your lovely husband and kids while I enjoy my grand babies. Have a loving and safe holiday blessings to you and yours🎄🎄🎄⛄️⛄️❄️❄️❄️🎠🎠🎠
I love watching and your videos I learned from you so much I haven't baked ever in my life but not I am. Just wondering if you have a recipe for sticky pounding .You are amazing .
You do an efficient job whenever you add tips on how to make a recipe go easier, but I feel that with this one, you went head and shoulders above all others. This one really stressed certain things that were necessary and lent themselves to "success" with the final product!
I make a coffee cake / pound cake just like yours except I mix my glaze with a good maple syrup instead milk and i add two tbsp butter to my filling and 1/2 tsp vinegar to my batter .💕
I love that giant measuring cup bowl for the kitchenaid! I don't know if they make one for the lift up model instead of the tilt top. And it's really expensive..... But it's awesome!
