# Tasty Recipes: Cake

Showing posts with label Cake. Show all posts

Sunday, May 31

Yogurt cake with Crumb topping

Staying at home during this COVID outbreak has aggravated everyone's itch for cooking and baking is top in the list of all the wonderful new chefs.

With no need to commute to and fro from office and no where else to go after my wfh has given me too a lot of time in hand. So I thought of trying new recipes. But to tell you the real reason, it was my 2 brats who are always looking around in kitchen for food. Their number of trips to kitchen, with a face back that there is nothing good there ( though I always have enough variety of food in my pantry) , which actually meant that they need something new.
So finally I am back in kitchen with my love for baking and here are the few new recipes. More to come

Staring with something sweet.The beauty of this cake is its topping, sweet crunchy crumbs make this cake irresistible.

Ingredients:

Crump topping:
Plain flour - 1 1/2 cups (195 gms)
Firmly packed light brown sugar -3/4 cup (155 gms)
Powdered Cinnamon 1tsp
Salt 1/4 tsp
Unsalted butter, melted - 10 tbsp (140 gms)

Yogurt Cake:
All purpose flour - 1 2/3 cups (225 gms)
Baking powder - 1 tsp(4 gms)
Baking soda- 1/2 teaspoon (2 gms)
Salt 1/2 tsp(2 gms)
Powdered cinnamon -1/4 tsp
Instant coffee powder -1/2 tsp (optional)
Eggs -2 large
Oil - any flavorless -1/2 cup (120 ml/gms)
Greek Yogurt -3/4 cup (180 ml/gms) room temperature
Pure vanilla extract -1 tsp (4 gms)
Granulated white sugar -1 cup (200 gms)

Method:

1. Preheat your oven to 350 degrees F (180 degrees C)
2. Prepare the baking pan ( 8x8 inch) . Butter or spray with a non stick vegetable spray. Line the bottom of the pan with parchment paper.

Crumb Topping:
1. In a bowl add the flour, sugar, ground cinnamon and salt.
2. Then add the melted butter and mix it until all the dry ingredients are just moistened. I used my hand to do so as it was easier.

Yogurt Cake:
1. Take a large bowl and add flour, baking powder, baking soda, salt, ground cinnamon, and espresso powder (if using).
2. In another bowl beat the eggs with a whisk and then add oil, yogurt, and vanilla extract.
3. Stir in the sugar.
4. Add the wet ingredients to the flour mixture. Stir until just combined. the mixture would be sticky and a bit thick.
5. Add the batter into the prepared pan. Evenly scatter the crumb topping on top of the batter with your hand, braking lumps if any.
6. Press lightly so the crumbs adhere to the batter.
7. Place the oven rack in the center of the oven. Bake in preheated oven for about 40 - 45 minutes or until a skewer comes out clean.

Tips:

1. You can reduce the quantity of overall crumb topping, if you like less of it.
2. We can just make a plain yogurt cake, without topping. Just use a smaller pan.

Saturday, February 17

Eggless walnut cake with coke

Having tried cakes with the full-proof never go wrong recipes of Rich Chocolate banana and Carrot cake, tried this egg less cake recipe from one of my gujju friend. She is great cook and actually loves cooking. Her recipes never fail me. And the best person to have a easy egg-less recipe is definitely her :)

She told me lots of variations too that can be done in the same recipe ( tried and tested by her). This cake is very heavy and filling to eat and after eating this, we don't feel like eating anything else. I think that's why my kids names it as cursed caked, so funny and weird. They just cant resist the temptation to eat it and after eating this they don't have any appetite left to eat anything else.

And the best thing I like about this cake is, its full of nuts, a healthier option to give to kids.

Ingredients :

All purpose self raising flour 2 cups
Milkmaid 1 tin ( 397 gms)
Butter 125 gm
Baking soda 1 tsp
Khane ka soda 1 tsp
Dry fruits mix 250 gms
Coke 125 ml
Vanilla essence 1 tsp

Method:

1. Preheat the oven to 200 degree Celsius
2. Grease a 6 x6 inch baking dish and set aside.
3. Take flour , baking soda and khane ka soda and mix well. Pass it through sieve 3 times so as it mixes completely .
4. Add softened butter in a deep bottom bowl and whisk it with an hand mixer or electric mixer for 2-3 minutes, until soft and frothy
5. Add milkmaid and mix well
6. Add the dry fruits ( I used roasted and chopped walnuts)
7. Add the issuance and finally add coke.
8. Pour the batter in the prepared baking dish and bake for 30-40 minutes, until the skewer comes out clean .
9. Let it be in oven, a standby time of 10-12 minutes and we are done.

You can see how much soft and spongy the cake looks. These were the only slices left in the whole cake, that was left for me to pack and store, rest all was gone directly from the baking dish.

Tips :

1. Keep the nuts of choice ready , roasted and chopped in advance.
2. We can have variations by using fanta, instead of coke and adding orange Zest , orange essence to have orange cake.

Tuesday, June 28

Chocolate banana cake

Now after baking something tried and tested (nankhatai's), as my confidence grew; i thought of baking a cake. While searching for the recipe; i was looking for something healthy, with easy to find ingredients and minimal effort. And then i got this one . The recipe looked very easy and all the ingredients i did had at home. This one is a moist, sweet and healthy banana cake, and really very chocolaty one too.

The recipe uses a simple concept of 2 bowls, one for wet ingredients and the other for dry ones.

The two are then mixed together and you are done. The first time i tried, it did tasted yum, and was soft too, but didn't got the sponge. Then afterwards i realized that my Baking powder had just expired, and had read somewhere that expired BP has this effect on cakes... hehe. So for trying again, I thought of some occasion, and then there was father's day last weekend, so i did tried it again, and this time it came out just perfect.

All the ingredients are just the same as from source,i.e, joyofbaking, its just that it was a big cake, and so i just exactly halved every ingredient for my smaller version. As we did cut the cake in the evening, and everyone was ready to eat..snaps didn't came out so nice.. But cake really tasted very yummy and was really moist. Just perfect. The best banana cake recipe.

Ingredients:

DRY:
Granulated white sugar 2 cups (400 grams)
All purpose flour 1 3/4 cups (245 grams)
Unsweetened cocoa powder 3/4 cup(75 grams)
Baking powder 1/2 teaspoons
Baking Soda 1 1/2 teaspoons
Salt 1/2 teaspoon

WET:
Eggs 2 large
Ripe bananas 1 cup mashed(about 2 medium ones)
Warm water 1 cup (240 ml)
Milk 1/2 cup (120 ml)
Oil 1/2 cup (120 ml) (any flavorless oil)
Pure vanilla extract 1 1/2 teaspoons

Method:
Preheat the oven to 350 degree F. Place the rack in the centre of the oven.
In a bowl mix together all the dry ingredients, and sieve it 2 -3 times with a sieve.
In another bowl mix all the wet ingredients and mix thoroughly.
Pour the wet mix over the dry one slowly and mix nicely.
The batter is ready; it should be quite thin in consistency, easy pouring one.
Pour the batter in a pre greased baking pan, and bake it for about 35-40 minutes.
Do check with a skewer , if inserted in center comes out clean , its done.
Remove it from the oven and let it cool before taking it out from the pan.

This one was my first attempt, taste was yum, but as you can see no sponge was there,due to the baking soda. You can see my oven too in the backdrop.

Tips:

Never open the oven in between, at-least in the starting 25-30 minutes.

Friday, March 28

Carrot Cake

For some time back, i was trying to make a cake in the microwave, but all resulted in a flop show,(some were dry, others don't puffed up) Finally i found this recipe and it came out very really well. Originally this was also meant to made in the conventional oven,as in my friends recipe(and like my all other recipes, that i used to make long back), but i did microwaved it,and thanx god, finally got good results...

Ingredients:

1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped
2 1/2 cups finely grated(340 grams) raw carrots
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) sunflower, vegetable or canola oil
2 teaspoons pure vanilla extract

Method:

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely.

If using microwave oven, cook the cake for about 7 minutes, in 70% power , and standing time of about 10 minutes.
Also add 1 Tbsp cocco powder, to get the brown effect.
Cake is ready..

This is my entry for MEC :Cakes

Update: I made this cake in microwave , and then tried my hands at icing for the first time. Can check it out here.