Posts Tagged ‘Cake’

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.

Pineapple Pound Cake

Posted: August 26, 2011 by incidentalcooksuman in Baking, Cake
Tags: , , ,

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.