Posts Tagged ‘Pound cake’

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.

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Nutella Bread

Posted: April 25, 2011 by incidentalcooksuman in Baking, Bread, Cake, Dessert
Tags: , , , ,

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