Cream Cheese Pound Cake

A firm moist cake..tasted like a sponge cake... and a bit sweet with this recipe found all over the web under cream cheese pound cake.. :) I will lower the sugar by half cup next time*.
Edit
*By day 2 the sweetness has reduced and the cake has mellowed...perhaps owing to the cheese in it..
So I guess I will reduce only 1/4 cup of sugar next time.. :)

The following recipe is adapted from http://www.marthastewart.com/349993/cream-cheese-pound-cake

Ingredients

• 3 cups all-purpose flour ( as some recipes called for cake flour, just to experiment, I have replaced 2 tablespoons per cup of flour with corn starch and sifted well)
• 1 teaspoon baking powder
• 1/2 teaspoon  salt
• 1 1/2 cups (3 sticks) unsalted butter
• 1 package (8 ounces) Philadelphia brand cream cheese
• 3 cups sugar
• 6 large eggs
• 1 tablespoon vanilla extract                                                                                                   

1. Preheat oven to 325 degrees. Grease two 7 inch pans with cooking spray/ butter.
2. In a medium bowl sieve/ whisk together flour, baking powder and salt. Set aside.
3. Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla. Gradually add flour mixture. Beat just until incorporated.
4. Pour the batter into the prepared pans. Bake until the cake is golden brown and a cake tester inserted in the cakes comes out clean, but with a few moist crumbs still attached, about 90 minutes in my oven...keep an eye on it after 50 minutes.
5. Place the pans on a cooling rack and cool for 20 minutes, then remove the cakes from the pans and let cool completely. Serve at room temperature.
   
   Notes:
    With the addition of corn starch, the cake is lighter than the one I had made with APF.
   
   
   
   
   
   
   
   

Extremely Chocolatey Butter Cake

I had to give the title of 'extremely chocolatey' because that is exactly how it is..:) A very firm cake.. but soft crumbed.. It was like eating a blown up chocolate.. :).. and needless to say, well loved by kids. The recipe is an adapted one. The 3/4 cup cocoa is a lot.. and I'm thinking of reducing it to 1/2 cup next time... :)

Ingredients

1 1/2 cup APF
1/4 tsp baking soda
1/2 tsp baking powder
a pinch of salt
3/4 cup cocoa
1 1/2 cup granulated sugar
115 g unsalted butter
1 egg
1 cup buttermilk

Prepare a 9 inch baking tin. Preheat the oven to 170deg C.
Sift the dry ingredients except sugar in a bowl.
Cream the butter and sugar. Add the egg and vanilla and beat well.
Add the buttermilk alternating with the flour mix.. Do not overmix.
Scrape into the pan and bake for about 50 mins or until done. I took 80 mins because my tin was smaller..
Unmold the cake and allow it to cool and enjoy it the next day.. :)

Egg Free Vanilla Cake with Bananas

Having lots of over ripe bananas at hand, the first thing that came to my mind was to try an egg substitution with banana. Decided on my plain vanilla cake recipe and here is the result.. A super moist and tender crumbed cake..which could be the perfect base for an eggless christmas fruit cake..some spices and nuts can change the whole story.. :D.. must try it sometime later.. :)

Ingredients:
     1 1/2 cups (195 g) all purpose flour
     2 tsp baking powder
     1/4 tsp salt
     1 cup  [granulated white sugar + brown sugar (can take half and half or use just one type) ]
     100 g unsalted butter at room temperature
     1 tsp vanilla extract
     3/4 cup banana puree/mashed
     1/2 cup milk

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm)  cake pan with three inch (7.5 cm) sides.

In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and then add sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the banana puree beating well after the addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for about 35-40 minutes (the time varies with different ovens) or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then ease the cake onto your serving plate.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

A Perfectly Chocolate Cake

I fell in love with it the first time I had it.. and every time I have it.. I fall in love all over again. . :P

A snack or a dessert. .I have used this cake in all possible ways to make my family and friends happy.. and is an ultimate Chocoholic's delight when teamed with Ganache or Vanilla ice cream. . :P I would call it a fluffed up Chocolate bar.. :D

Got this recipe from an aunt of mine who makes wonderful cakes.. and I remember her with gratitude each time I bake this, for sharing this beautiful, no fail recipe.

Ingredients
1 cup = 240 ml
For measure in grams refer here

3 cups All purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup flavourless oil
1 cup curd/ yogurt (sour)
2 large eggs
1 or 2 teaspoon vanilla
1 cup hot water

Preheat the oven to 175 degree C. Prepare a 9x13 inch pan ..greased and lined with baking paper.

                                                   Whisk all the dry ingredients in a bowl.

                                            Whisk all the wet ingredients except hot water in another bowl.

Add the wet in to the dry and beat on slow speed until it is combined. Add the hot water slowly beating the mix as you do so.
Pour into the pan and bake for 60-80 minutes or until a toothpick inserted comes out clean.

Cool a bit and remove from the pan..allow to cool completely on a wire rack.. 

And... always serve it on the next day ... :)

Apple Upside Down Cake

This is one of my mother's favorite cakes... and so made it for her homecoming ...:)
I have made this cake several times... and each time it has a different ending. Sometimes the apple pieces would 'come up' into the cake batter as it cooks,,as it happened this time, or it would stay at the bottom and get caramelized with the toffee layer. Either way you get a nice, sticky, toffee topped vanilla cake.. :D

For the vanilla cake the recipe is here

 Ingredients for apple layer

2 green apples sliced thin (can also use red..but the tartness of the green ones are perfect)
4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces
3/4 cup  brown sugar
a tablespoon of fresh cream (optional)

a pinch or two cinnamon powder.. to taste

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and line with baking paper, a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.

Mix all the ingredients except apples and pour into the prepared pan (9 inch)

                                                          Layer the apple slices.

Pour the vanilla cake batter over the slices and bake.

It will take longer than the plain cake..About 30 mins. more. It is ready when a toothpick inserted comes out clean.

  Allow to cool and then flip it onto a plate to bring the apple layer up.

Slice and serve.... :)

Pinwheel Cookies

There is something cute in an alternating spiral of chocolate and vanilla that draws us to these festive, self decorated biscuits... Pinwheel cookies... the goodness of chocolate and vanilla in one bite...:)

Ingredients

For cocoa paste
3 tblsp cocoa
a tablespoon of sugar
3 tblsp hot milk
a dab of butter

For dough
160g butter
3/4 cup granulated sugar
1 egg
1 tsp of vanilla extract
2.5 cups of APF(maida)
1/4 tsp salt.

Make a COCOA paste* of 3 tblsp cocoa, a tablespoon of sugar, 3 tblsp hot milk and a dab of butter .Keep aside covered.

For the cookie dough ......Beat 160g butter with 3/4cup granulated sugar till light and add an egg and a tsp of vanilla extract and beat again.

Mix 2.5 cups of APF(maida) and 1/4tsp salt... (I used 2 cups of atta and rest APF) then add to the butter mix to combine and form a dough. Halve the dough equally and add one half to the COCOA paste* and mix well.

Roll them out in between 2 sheets of baking paper

 Refrigerate or freeze till firm.. and place the cocoa dough on the vanilla one.

Trim the sides and allow it to soften a bit. .lift one end of the sheet and bend over a little

Press firmly.Continue rolling by lifting the paper gently. . You might need to run your palm over as you roll to warm the dough and smoothen.

Freeze the log till firm.

Preheat oven to 175°C . Take the log out and cut into 1/4inch thick rounds..Arrange on a baking tray lined with baking paper. . Allow to come to room temp. And bake for about 10-12 mins

The base will be a bit brown.. leave them on the tray to cool completely. .

                                                                           Enjoy!!! :)

Brownie time ...:)

This is a brownie recipe from Hershey's... it has no melted chocolate.. just cocoa. Tried it out and I was glad that it came out well.. fudgy and chewy here and there. . Loved the flavour too... It reminded me of home made chocolates which my aunt used to make.. childhood memories are sooo sweet :)

Ingredients
1 cup unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Heat oven to 350°F and grease a 13x9x2-inch baking pan.

2. Melt the butter and stir in the sugar and vanilla.

3. Add eggs, one at a time, beating well with spoon after each addition.

4. Add cocoa; beat until well blended followed by the flour, baking powder and salt; beat well.

5. Pour into the pan and bake for about 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in the pan and cut into bars.

P.S. I made only half the recipe in a 9inch square pan.