Archive for the ‘Cake’ Category

This is a great, every-day cake. The kind you can make on a whim, when you feel like having a simple  cake with your cup of tea. What I love about this recipe is that none of the ingredients are fancy. I almost always have everything I need on hand. Of course not the cherries, it happened that I had some fresh cherries in the fridge. So, I have used those, but you can use whatever berries or stone fruit you have in hand. It really doesn’t matter. Next time I am thinking of making this with fresh plums or apricots…hmmm …can’t wait to try!

The cake is moist, buttery, light and super delicious. And the aroma that fills your kitchen, and home, when the cake is in oven is amazing. Serve this with a cup of tea or coffee or as a  lovely simple dessert with some whipped cream or ice cream, whichever way you prefer. Enjoy!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup plus 2 tbsp sugar, divided
  • 2 large eggs, at room temperature
  • 3/4 cup low-fat yogurt mixed with 2 tbsp of milk
  • 1 teaspoon pure vanilla extract
  • 1 heaped cup pitted dark cherries, cut in halves

Method:

  • Preheat the oven to 350°F with rack in middle. Lightly butter a 9-inch cake pan.Set aside.
  • In a large mixing bowl, place the softened butter, sugars, and vanilla extract and beat until light and fluffy and the sugars have completely dissolved.
  • Add the eggs, one at a time, and beat well after each addition. 
  • At low-speed, mix in the flour mixture in three batches, alternating with the yogurt-milk mixture, beginning and ending with flour, and mixing until just combined.Transfer the cake batter to the prepared pan and smooth the top.
  • Scatter the cherries evenly over the top and sprinkle with remaining 2 tablespoons sugar.
  • Bake for about 60 minutes, or until risen, and cooked through.  A skewer inserted in the centre will come out clean when it is ready.  Remove from the oven and allow to cool completely before removing from the cake pan on to a serving dish.

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Pineapple Pound Cake

Posted: August 26, 2011 by incidentalcooksuman in Baking, Cake
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I am a big fan of pound cakes. They are versatile, rich, delicious and so easy to make.You can flavor and use them in many different ways.One of which is pineapple flavor. You must be thinking Is there really a pineapple essence?…yes there is…you can find pineapple essence in some indian grocery store. I got mine from one of my dear friend (Thanks Prachi), whenever she visits us she make sure to get some essence for me. She knows I love baking! This recipe is provided by my dear friend Sherly. Thanks guys!!

This pound cake is so perfect, buttery, dense and absolutely delicious. Whenever I bake this cake, I always end up eating it before taking any pictures. A dessert like this always reminds me that flavors, methods and ingredients don’t have to be fancy or complicated to produce a satisfying and delicious result. It is very easy to make and so addictive that it never lasts more than a few days. This cake tastes much better after it is completely cooled or even better the next day. I hope that you’ll give it a try.

Pineapple Pound Cake

Pineapple Pound Cake

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup powdered sugar
  • 1 cup unsalted butter, at room temperature
  • 4 eggs, at room temperature
  • 1 tablespoon baking powder
  • a pinch of salt
  •  1 tablespoon pineapple essence

Method:

  • Butter and flour a 9″ loaf pan. Make sure to tap out any excess flour.
  • In a bowl, combine flour, baking powder and salt; set aside.
  • In a bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until the mixture becomes pale, light and fluffy. Add the eggs, one at time, making sure each one is well incorporated before adding the next. Add the flour in batches, mix until everything is well incorporated but do not over mix. Mix in the essence.
  • Pour the batter into the prepared pan and smooth out the top with a rubber spatula.
  • Bake cake on center rack for 55-60 minute. The cake is done when it starts to pull away from the sides of the pan. A toothpick inserted in the center should come out clean or with moist crumbs.
  • Cool the cake in the pan on a wire rack for 20 minutes. Invert the cake onto a plate then invert back onto the rack to finish cooling.

I made this cake yesterday for my husband’s birthday. I know he loves chocolate so the cake should be something chocolatey. A few days before his birthday I started looking for some good chocolate cake recipe then this idea of making black forest cake came in my mind. I have seen him eating this cake several times and liking it, so I decided to make him this delicious cake on his birthday.

I wanted to keep this a secret but I could hardly keep secrets from him and told him that I’m baking a cake and it is something to do with chocolate! I know even I bake cupcakes for him he will a happy man but then it’s his birthday and what more excuse I want to bake a splendid cake. As soon as I brought the cake out from the fridge, he was delighted and happy to see it. My little one went crazy after looking at the cake and he wanted to cut the cake too, for which he was waiting since morning… every now and then he will ask, mama…Is the cake ready?…He was so happy and excited that he kept poking the cake in the fridge and tasting it with his little finger the whole day long.

Black Forest Cake

Black Forest Cake

My recipe for this cake may not be the authentic style of making black forest cake but I tried to make it more delicious and magnificent at the same time. And I think I have succeed in that regard. The cake was so soft, moist and fluffy, with the smooth vanilla cream and the cherry filling in between layers, makes this a wonderful dessert. It took me some hours to make and assemble this cake together, but the end result is worth every wait and effort. And nothing makes me happier than cooking for my family and friends…the people I love most in the world!

Ingredients:

Makes 2  9-inch four-layered cake:

Source:  Cake recipe adapted from David lebovitz

  • 2 ounces bittersweet or semi-sweet chocolate chopped
  •  2 ounces unsweetened chocolate, chopped
  •  6 tablespoons water
  •  2 sticks unsalted butter, at room temperature
  •  1 ¼ cup + ¼ cup sugar
  •  4 large eggs, separated
  •  2 cups all-purpose flour
  •  1 teaspoon baking powder
  •  1 teaspoon baking soda
  •  ½ teaspoon salt
  •  1 cup buttermilk, at room temperature
  •  1 teaspoon vanilla extract
  • cocoa powder for dusting the pans
  • Chocolate shavings for garnishing

Method:

  • Adjust the oven rack to the center of the oven and preheat the oven to 350°F.
  • Butter two 9 inch round cake pans and line the bottoms with parchment paper. Butter the parchment papers, dust with cocoa powder, tap out excess and set aside.
  • Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
  • In the bowl of an electric mixer fitted with paddle attachment,cream butter on medium speed until light and fluffy. Add the sugar and beat on medium speed for 5 more minutes, scraping down the sides with a spatula as necessary. Beat in the melted chocolate and the eggs yolks one at a time, making sure each one is fully incorporated before adding the next.
  • Sift together the flour, baking powder, baking soda, and salt.
  • Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
  • In a separate bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
  • Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
  • Divide batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean, rotating pans halfway through for even baking. Allow to cool in the pans for a few minutes, then take out and leave to cool completely on a wire rack.
  • While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the syrup:

  •  1/4 cup sugar
  • 1 cup water
  • 3 tbsp cherry juice/syrup (from the canned cherries)

Bring the sugar and water to a boil, stirring until the sugar has dissolved and water is reduced to about 1/2 cup. Take off heat, stir in the cherry juice and allow to cool. 

For the whipped cream:

  •  2 cups heavy cream, chilled
  •  ½ cup powdered sugar
  •  2 teaspoons vanilla extract

To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft peaks form. Refrigerate whipped cream until ready to use.

To make cherry filling

  • 2 cups fresh cherry, pitted( reserve some whole cherries for topping)
  • 1 tablespoon sugar

Chopped down the cherries roughly and mixed together with sugar and keep it in fridge until ready to use.

Assembling the cake:

  • Remove parchment papers from the bottoms of the cakes. Using a long, serrated knife, remove the top crusts to flatten the surface of the cakes.Split the cake horizontally to get 4 layers. Place one cake on a cake stand or your serving plate (wide strips of parchment paper placed under the cake will keep the serving plate clean after frosting). Brush the top of the bottom layer with syrup, frost the top with a little less than 1/4 of the cream and with a spoon drop the cherry filling on top of the cream. Repeat the same step to complete the rest of the layers.
  • Frost the top and sides of the cake with the remaining cream.Cover the sides with grated dark chocolate and evenly keep 7 small pile of chocolate shavings around the top of the cake and top each with a cherry. Remove the parchment strip from the platter before serving. Place the cake in the refrigerator until the cake is firmly set, for about an hour or until ready to serve, then serve.

Cinnamon Rolls

Posted: June 20, 2011 by incidentalcooksuman in Baking, Bread, Breakfast, Cake
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To be honest, I don’t have a sweet tooth but on the other hand hubby loves sweet. If you give him anything sweet, his face will light up and fill with smiles all over.So, on this father’s day I wanted to make something special and of course sweet for him. And these cinnamon rolls perfectly fits in the menu. But these were so good that even I can’t stop eating it.

Cinnamon rolls are nothing but a sweet pastry filled with cinnamon sugar mixture, and the dough is rolled up and cut in slices. It is also known as cinnamon buns or cinnamon swirls. Making cinnamon rolls is a time consuming process, but the end result is worth every bite and wait. Time consuming because of yeast, which takes time to rise the dough. I had made this for our Sunday brunch… hence I made the dough the night before and let it sit and rise in the fridge overnight covered.

These are absolutely wonderful and amazingly delicious cinnamon rolls. And the addition of coffee  just gives nice flavor to it.  You can serve this with tea or coffee in the morning. Before taking you to the recipe part, I should warn you that these are so so ADDICTIVE, that you can’t just have ONE…Just try it and you will know…To me its a tasty treat which is delicious, rich and full of sweetness.

For the dough:

  • 4  1/2 cups all purpose flour
  •  2  1/4 teaspoon instant active dry yeast
  •  5   1/3 tablespoon unsalted butter at room temperature
  •  1 cup warm milk
  •  1/2 cup sugar plus one more tablespoon
  •  1 teaspoon salt
  •  2 eggs at room temperature

For the filling:

  • 1 cup light brown sugar
  •  1 tablespoon flour
  •  1  1/2 tablespoons cinnamon
  •  1  tablespoon instant coffee granules
  •  1/3 cup unsalted butter at room temperature

For the icing:

  • 6  tablespoon greek yogurt
  •  3 tablespoon powdered sugar
  •  1/8 teaspoon vanilla extract
  •  1/8 teaspoon instant coffee granules

Method:

  • Mix yeast with warm milk and 1 tablespoon of sugar in your mixer bowl. Let it sit for 5 minutes or until the yeast is bubbly and active.
  • Add remaining 1/2 cup sugar , salt, butter and eggs to the yeast mixture.
  • Add 2 cups of the flour and beat at medium speed until the dough is smooth, elastic and fully incorporated with the wet ingredients. Stir in the remaining 2 1/2 cups of flour and beat until the dough comes together and starts to pull away from the bowl.
  • Turn dough onto a big mixing bowl dusted with flour and knead until dough is smooth but not sticky about 5-7 minutes.
  • Coat a big bowl with the teaspoon of olive oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about 2 hours.
  • While the dough is rising, make the filling.
  • Mix all the ingredients under filling and make a thick paste. Keep it aside.
  • Punch down the dough on a floured surface, roll out dough into a rectangle shape measuring  18 inches by 15 inches.
  • Spread the filling on top.
  • Then roll the dough up as tightly as possible so it doesn’t get loose and sloppy on the ends.
  • Cut the ends off, slice the rolls into 1  1/2 inch pieces and put it in a greased pan.
  • Cover the rolls and let them rise again for 2 hours. This is the hard part, waiting for dough to rise and show its magic. Anyways step away from the pan and let it rise peacefully .. 🙂
  • If you want to bake this for breakfast in the morning, you can do till here the day before and keep it in the fridge.
  • Next morning take the buns out of the fridge, preheat oven to 400 degrees.
  • Bake this sinfully delicious goodies for 15-20 minutes.
  • While it bakes, make the icing. Mix everything under icing and keep it aside.
  • When the cinnamon rolls comes out of the oven, let them cool down for a minute.
  • Drizzle them with icing and enjoy this delightful breakfast ever.

Enjoy!!

One more closer look:

Nutella Bread

Posted: April 25, 2011 by incidentalcooksuman in Baking, Bread, Cake, Dessert
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I love baking bread especially sweet bread which we can have it with cup of tea. In the morning when I was giving my son breakfast which is his favorite nutella and bread, I thought of making some nutella bread for evening.  Also I wanted to make this little bit healthier in comparsion to regular breads. so, that I will  not feel guilty after having a slice or two which I did know because if it’s with nutella I am going to take the second slice for sure.. 🙂

Hence I made this healthier version of nutella bread which was so soft, moist and full of nutella goodness inside. As soon as I cut the slices, my son ran with the first slice and started eating, even without tasting it I knew it was good or else he would not have been eating it.

Nutella Bread

Nutella Bread

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 extra-large eggs, at room temperature
  • 1 stick butter, at room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla extract
  • 1 cup yogurt
  • 6 tablespoon nutella
Nutella Bread

Nutella Bread

Method:

  • Preheat oven to 325 degrees fahrenheit. Lightly grease a loaf pan so that the bread comes out easily and does not stick.
  • In a bowl, mix flour, baking soda, salt and keep it aside. This will be your dry ingredients.
  • In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 2-3 minutes.  With the mixer at medium-low-speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one.  Add the vanilla extract and yogurt and incorporate everything well.  Add the flour mixture in 3 batches, beating at low speed between additions until incorporated.  Continue to beat for 30 seconds more. Take care not to over beat the mixture.
  • Spread one-third of the batter in the prepared pan, then spread 3 tablespoon of the Nutella on top. Lightly swirl the nutella into the batter with a butter knife. Repeat with another third of the batter and the remaining Nutella.  Top with the remaining batter. Do not overmix.
  • Bake the cake for about 60-65 minutes, until a toothpick inserted in the center comes out clean and the top is browned and cracked.  Let the cake cool in the pan for 15 minutes.  Remove the bread from the pan and cool on a wire rack, about an hour.
  • Slice and serve at room temperature. Enjoy!!
Nutella Bread

Nutella Bread

Banana Walnut Bread

Posted: March 16, 2011 by incidentalcooksuman in Baking, Bread, Breakfast, Cake
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The funny thing about this post is whenever I feel like making/baking something with banana, I would be out of banana at home. Then I have to buy most ripen banana from the store which I regularly not even touch..:)..For the reason that this will not even last two or three days .

To be honest banana bread is the most easy and delicious thing to bake at home.After getting the main ingredient I decided to make this for our weekend breakfast and the best part is it does not require a mixer.

I would say this is the best banana bread recipe I have ever tried. The result is an super moist and perfect bread to serve for breakfast or anytime in between.

I gave a slice of banana bread to my son and  asked him “How is it baby?” and his verdict was YUMMY MOMMY…:)

Banana Walnut Bread

Banana Walnut Bread

Ingredients:

  • 3 ripe banana, smashed
  • 1 1/2 cups all purpose flour
  • 1/2 cup walnut, chopped
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 2 tablespoon milk
  • pinch of salt

 

Method:

  • Preheat your oven to 350 degrees fahrenheit. Lightly grease a loaf pan so that the bread comes out easily and does not stick.
  • In a bowl, mix flour, baking soda, salt and keep it aside. This will be your dry ingredients.
  • Take a large mixing bowl, mix butter and sugar until the sugar melts. Add eggs, vanilla, milk , walnuts  and mashed bananas. Mix everything until compelety blended.
  • Now add the dry ingredients in batches and incorporate well.
  • Pour the prepared batter in loaf pan.
  • Bake in preheated oven for 60 to 65 minutes, until a tooth pick inserted into center of the loaf, comes out clean.
  • Let bread cool in pan for about 15 minutes, remove from pan and slice to serve.
Banana Walnut Bread

Banana Walnut Bread

 

Recipe Adapted from: Simplyrecipes.com

Recipes Yields: 12 Cupcakes

Ginger , Zucchini and Lemon Cupcakes

I had some zucchini lying in my fridge for some days and I was wondering what else I can do with this veggies except the regular addition to pasta or noodles.  Fortunately I saw this recipe of the healthiest cupcakes on the wall of wordpress.

So I look it into the recipe and thought of giving this a try. I am not a big fan of frosting or should I say I don’t like to eat the frosting. But this light frosting works very well with this cupcake and it turned out so cute and beautiful.

So, heres goes the recipe.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes

Recipe adapted from here.

Ingredients:

  • 2 cups all purpose flour
  • 2 cups grated zucchini
  • 3/4 cup olive oil
  • 3/4 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp grated ginger
  • 1/2 tsp cinnamon
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1 tsp baking soda

Preparation:

  • Combine all the dry ingredients together and keep it aside.
  • Preheat a oven to 350 deg farhenheit. Prepare a muffins tin by placing liners and brush the outer part of the tray with butter and keep it aside.
  • Take a large bowl, whisk in olive oil, honey, eggs, vanilla extract, cinnamon,grated ginger and lemon zest. Slowly with the help of saptula mix in the grated zucchini with the wet ingredients.
  • Working in batches add the dry ingredients to wet  ingredients and incorporate well.
  • Spoon the batter in the prepared muffins tins with liners and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted come out clean.
  • Cool it on wire rack and meanwhile prepare the frosting.

For frosting:

  • 100 ml heavy cream
  • 1 Tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp grated lemon zest, some for garnishing
  • 1 Tbsp butter, at room temperature

In a electric mixer fitted with paddle attachment, beat all the ingredients under frosting until light and fluffy about 3-4 minutes.

Frost the cupcake and garnish with some lemon zest to serve.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes