CREAMY PEACH COFFEE CAKE
INGREDIENTS
2 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
3/4 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 teaspoon almond extract
FILLING:
1 (8 ounce) package cream cheese,
1/4 cup sugar
1 egg
3/4 cup peach preserves
1/2 cup sliced almonds
DIRECTIONS FOR MAKING THE CAKE
In a large mixing bowl, combine the flour and sugar together and add in the butter and mix until mixture is like coarse crumbs. keep aside 1 cup for the topping. In the remaining coarse crumbs mixture, add the sour cream, baking powder, baking soda, egg and almond extract; beat well until all the ingredients are well blended. Press this mixture onto the bottom and sides of a greased pan.
In a small mixing bowl, mix well the cream cheese, sugar and egg together.and pour this mixture onto prepared crust. Top the layer with peach preserves. After this Sprinkle the reserved crumbs mixture;and top this layer with almonds. Place the baking pan on a baking sheet. Bake at 350 degrees F for 45 minutes or till the filling is compeltely set and crust is golden brown in color. Cool on a wire rack for a few 15 minutes. Cool the cake completely before slicing.You can Store the cake in the refrigerator.
GUAVA CAKE
A VERY UNIQUE CAKE AND VERY EASY TO MAKE
Ingredients
* 2 cups white sugar
* 1 cup butter room temperature
* 4 eggs large room temperature
* 1 cup guava pulp
* 1/2 cup guava nectar
* 3 cups cake flour
* 1 teaspoon ground nutmeg
* 1 1/4 teaspoons baking soda
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cinnamon
Directions
1. Preheat oven to 350 degrees F (180 degrees C).Lightly Grease and dust flour on a one 13x9 inch pan.
2. In a medium bowl Sift together the flour, nutmeg, soda, cinnamon, and cloves.
3. In another bowl, mix together the guava pulp and juice.
4. take a large bowl,and with an electric beater cream together the butter and sugar till creamy . Now Add in the eggs, one at a time beating well after each addition. After this Add in the flour mixture and guava mixture (flour guava flour guava )alternately to the creamed mixture. Pour this cake batter intothe prepared cake pan.
5. Bake at 350 degrees F (175 degrees C) for 30-35 minutes.Allow the cake pan to remain the oven for 10 minutes to cool .
AN AMAZING CAKE VERY MOIST FROM INSIDE.
APPLE SPICE CAKE
INGREDIENTS
3/4 Cup vegetable oil, or you can use melted butter
3 Cups flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 Cups sugar
3 large eggs
1 teaspoon vanilla
3 to 4 apples, cored and cut into 1/2 inch pieces (3 Cups)
1 Cup chopped pecans or you can use walnuts (optional)
METHOD FOR MAKING THE CAKE
Pre heat oven to 350 degrees F.
Grease, or use spray, a 12 Cup Bundt pan
In a large bowl mix flour, cinnamon, baking soda, and salt together.Sift them and place aside.
In the bowl of an electric mixer with a paddle attachment, combine oil, sugar, and eggs. Mix on high speed until lemon yellow.
With the mixer on low or medium slowly shake in the flour mixture just until incorporated.
Add vanilla, apples and nuts and stir just to combine.
Pour the prepared batter into a baking pan and bake for about 1-11/2 hours.
Caramel sauce
1 Cup light brown sugar
1/2 Cup butter
1/4 Cup evaporated milk
1 teaspoon vanilla extract
Combine all ingredients in a saucepan over heat. Cook the mixture and stirring constantly until it is thickened to desired consistency.
LEMON POUND CAKE
INGREDIENTS
LEMON POUND CAKE
1 2/3 cups pastry flour
1/2 tsp salt
1 cup unsalted butter softened, but a little cooler temperature (it should not be shiny)
1 1/2 cups sugar
5 large eggs, at room temperature
1 1/2 tsp vanilla extract
1 tbsp finely grated lemon zest
Preheat oven to 325 degrees F., grease a 9 x 5 x 3-inch loaf tin and dust with flour.In a bowl sift the flour and salt and set aside.
With electric beater, cream butter until creamy and lightly fluffy. While beating, gradually spoon in sugar, then increase speed of the beaterand beat until light and fluffy.
In a separate bowl,beat the eggs well. Add the well beaten eggs in 3 additions, beating well for 30 seconds after each addition.Add in the pure vanilla extract and lemon zest.
Using a spoon Fold in the flour in 2 additions.Pour the cake batter into prepared pan and bake for 65 minutes. Allow cake to cool completely before removing on a rack
Glaze
1/3 cup fresh lemon juice
1/2 cup sugar
zest of 1 lemon, removed in thin strips
In a saucepan Heat lemon juice, sugar and lemon zest until sugar has compeltely dissolved. Using a skewer poke holes in cake and spoon the glaze all over cake. The syrup will gradually soak into the cake and the lemon zest will remain on the top layer of the cake.
CHOCOLATE HAZELNUT CAKE
3 ounce. Toasted Hazelnuts, skins removed
3 Tablespoons. Confectioner's Sugar
1/4 cup Cocoa
(1 1/2 sticks) Unsweetened Butter
3/4 cup Sugar
1/3 cup Unsweetened Hazelnut Paste
6 eggs, separated
8 oz. Bittersweet Chocolate
2 oz. Unsweetened Chocolate
2 tsp. Strong Brewed Espresso
2 tsp. Frangelico
2 tsp. Vanilla
5 Tbs. Sugar
It Preparation -
Preheat the oven to 325° degrees. Spray a 9 inch springform pan lightly with non-stick spray and set asided. In a bowl over a double boiler, melt together the chocolates and set aside to cool. In a food processor, grind nuts with cocoa and confectioner's sugar until very fine; set aside. Using the paddle attachment of and electric mixer, beat butter and sugar until very light. Add paste and beat in, scraping down the sides, then add yolks, one at a time. Beat in ground hazelnut mixture. Beat in extracts, then the melted chocolates. Fold in the nut miture. Beat egg whites with 5 tbs. of sugar until soft peaks form, then fold into batter. Pour batter into the greased and Bake till the cake is completely set.
Preheat the oven to 350°. Butter a 10" springform pan, and sprinkle bottom evenly with the tablespoon of sugar. In another bowl, sift together the flour, baking powder and salt. Place the egg yolks in the bowl of an electric mixer, add the rest of the sugar, and beat with the whisk attachment until thick and pale, about 2 minutes. Turn speed of mixer down to medium, add the water, lemon zest and vanilla. Beat at high speed for 5 minutes. Add the flour mixture in batches, and mix until incorporated. Remove cake batter to another bowl, and set aside. Wash the mixer and whisk carefully, and dry well. Beat the egg whites in the bowl of the mixer until stiff peaks form. Using a spatula, fold egg whites into the cake batter. Line the cake pan with the apple slices, and pour the batter over them. Bake for about 30 minutes. Cool and serve
BROWN SUGAR CAKE
INGREDIENTS
2 cups Brown sugar; packed
1 3/4 cup Flour; sifted
2 teaspoons Cinnamon
2 teaspoons Ground ginger
1 teaspoon Ground cardamom
1 teaspoons Ground cloves
1 teaspoon Baking soda
1/4 teaspoons Salt
2 Eggs
3/4 cup Buttermilk
1/2 cup Butter; melted
1 cup Pecans; chopped
BUTTERSCOTCH GLAZE
1/4 cup Butter soft and unsalted
1/4 cup Brown sugar
INGREDIENTS
2 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
3/4 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 teaspoon almond extract
FILLING:
1 (8 ounce) package cream cheese,
1/4 cup sugar
1 egg
3/4 cup peach preserves
1/2 cup sliced almonds
DIRECTIONS FOR MAKING THE CAKE
In a large mixing bowl, combine the flour and sugar together and add in the butter and mix until mixture is like coarse crumbs. keep aside 1 cup for the topping. In the remaining coarse crumbs mixture, add the sour cream, baking powder, baking soda, egg and almond extract; beat well until all the ingredients are well blended. Press this mixture onto the bottom and sides of a greased pan.
In a small mixing bowl, mix well the cream cheese, sugar and egg together.and pour this mixture onto prepared crust. Top the layer with peach preserves. After this Sprinkle the reserved crumbs mixture;and top this layer with almonds. Place the baking pan on a baking sheet. Bake at 350 degrees F for 45 minutes or till the filling is compeltely set and crust is golden brown in color. Cool on a wire rack for a few 15 minutes. Cool the cake completely before slicing.You can Store the cake in the refrigerator.
GUAVA CAKE
A VERY UNIQUE CAKE AND VERY EASY TO MAKE
Ingredients
* 2 cups white sugar
* 1 cup butter room temperature
* 4 eggs large room temperature
* 1 cup guava pulp
* 1/2 cup guava nectar
* 3 cups cake flour
* 1 teaspoon ground nutmeg
* 1 1/4 teaspoons baking soda
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cinnamon
Directions
1. Preheat oven to 350 degrees F (180 degrees C).Lightly Grease and dust flour on a one 13x9 inch pan.
2. In a medium bowl Sift together the flour, nutmeg, soda, cinnamon, and cloves.
3. In another bowl, mix together the guava pulp and juice.
4. take a large bowl,and with an electric beater cream together the butter and sugar till creamy . Now Add in the eggs, one at a time beating well after each addition. After this Add in the flour mixture and guava mixture (flour guava flour guava )alternately to the creamed mixture. Pour this cake batter intothe prepared cake pan.
5. Bake at 350 degrees F (175 degrees C) for 30-35 minutes.Allow the cake pan to remain the oven for 10 minutes to cool .
AN AMAZING CAKE VERY MOIST FROM INSIDE.
APPLE SPICE CAKE
INGREDIENTS
3/4 Cup vegetable oil, or you can use melted butter
3 Cups flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 Cups sugar
3 large eggs
1 teaspoon vanilla
3 to 4 apples, cored and cut into 1/2 inch pieces (3 Cups)
1 Cup chopped pecans or you can use walnuts (optional)
METHOD FOR MAKING THE CAKE
Pre heat oven to 350 degrees F.
Grease, or use spray, a 12 Cup Bundt pan
In a large bowl mix flour, cinnamon, baking soda, and salt together.Sift them and place aside.
In the bowl of an electric mixer with a paddle attachment, combine oil, sugar, and eggs. Mix on high speed until lemon yellow.
With the mixer on low or medium slowly shake in the flour mixture just until incorporated.
Add vanilla, apples and nuts and stir just to combine.
Pour the prepared batter into a baking pan and bake for about 1-11/2 hours.
Caramel sauce
1 Cup light brown sugar
1/2 Cup butter
1/4 Cup evaporated milk
1 teaspoon vanilla extract
Combine all ingredients in a saucepan over heat. Cook the mixture and stirring constantly until it is thickened to desired consistency.
LEMON POUND CAKE
INGREDIENTS
LEMON POUND CAKE
1 2/3 cups pastry flour
1/2 tsp salt
1 cup unsalted butter softened, but a little cooler temperature (it should not be shiny)
1 1/2 cups sugar
5 large eggs, at room temperature
1 1/2 tsp vanilla extract
1 tbsp finely grated lemon zest
Preheat oven to 325 degrees F., grease a 9 x 5 x 3-inch loaf tin and dust with flour.In a bowl sift the flour and salt and set aside.
With electric beater, cream butter until creamy and lightly fluffy. While beating, gradually spoon in sugar, then increase speed of the beaterand beat until light and fluffy.
In a separate bowl,beat the eggs well. Add the well beaten eggs in 3 additions, beating well for 30 seconds after each addition.Add in the pure vanilla extract and lemon zest.
Using a spoon Fold in the flour in 2 additions.Pour the cake batter into prepared pan and bake for 65 minutes. Allow cake to cool completely before removing on a rack
Glaze
1/3 cup fresh lemon juice
1/2 cup sugar
zest of 1 lemon, removed in thin strips
In a saucepan Heat lemon juice, sugar and lemon zest until sugar has compeltely dissolved. Using a skewer poke holes in cake and spoon the glaze all over cake. The syrup will gradually soak into the cake and the lemon zest will remain on the top layer of the cake.
CHOCOLATE HAZELNUT CAKE
3 ounce. Toasted Hazelnuts, skins removed
3 Tablespoons. Confectioner's Sugar
1/4 cup Cocoa
(1 1/2 sticks) Unsweetened Butter
3/4 cup Sugar
1/3 cup Unsweetened Hazelnut Paste
6 eggs, separated
8 oz. Bittersweet Chocolate
2 oz. Unsweetened Chocolate
2 tsp. Strong Brewed Espresso
2 tsp. Frangelico
2 tsp. Vanilla
5 Tbs. Sugar
It Preparation -
Preheat the oven to 325° degrees. Spray a 9 inch springform pan lightly with non-stick spray and set asided. In a bowl over a double boiler, melt together the chocolates and set aside to cool. In a food processor, grind nuts with cocoa and confectioner's sugar until very fine; set aside. Using the paddle attachment of and electric mixer, beat butter and sugar until very light. Add paste and beat in, scraping down the sides, then add yolks, one at a time. Beat in ground hazelnut mixture. Beat in extracts, then the melted chocolates. Fold in the nut miture. Beat egg whites with 5 tbs. of sugar until soft peaks form, then fold into batter. Pour batter into the greased and Bake till the cake is completely set.
Preheat the oven to 350°. Butter a 10" springform pan, and sprinkle bottom evenly with the tablespoon of sugar. In another bowl, sift together the flour, baking powder and salt. Place the egg yolks in the bowl of an electric mixer, add the rest of the sugar, and beat with the whisk attachment until thick and pale, about 2 minutes. Turn speed of mixer down to medium, add the water, lemon zest and vanilla. Beat at high speed for 5 minutes. Add the flour mixture in batches, and mix until incorporated. Remove cake batter to another bowl, and set aside. Wash the mixer and whisk carefully, and dry well. Beat the egg whites in the bowl of the mixer until stiff peaks form. Using a spatula, fold egg whites into the cake batter. Line the cake pan with the apple slices, and pour the batter over them. Bake for about 30 minutes. Cool and serve
BROWN SUGAR CAKE
INGREDIENTS
2 cups Brown sugar; packed
1 3/4 cup Flour; sifted
2 teaspoons Cinnamon
2 teaspoons Ground ginger
1 teaspoon Ground cardamom
1 teaspoons Ground cloves
1 teaspoon Baking soda
1/4 teaspoons Salt
2 Eggs
3/4 cup Buttermilk
1/2 cup Butter; melted
1 cup Pecans; chopped
BUTTERSCOTCH GLAZE
1/4 cup Butter soft and unsalted
1/4 cup Brown sugar
2 tablespoons of Milk
1 cup Powdered sugar
1 teaspoon Vanilla extract
METHOD FOR MAKING THE CAKE
Preheat oven to 325 degrees F.
Grease and flour 9-cup tube (Bundt) pan.
-- In large bowl combine dry ingredients.whisk in the buttermilk, eggs and melted butter. Beat well. Add nuts if desired.
Pour into prepared pan.
-- Bake for 50 minutes or until tests done. Cool in pan 10 to 15 minutes. Turn out onto wire rack. Cool.
--Top with Butterscotch Glaze. use 4 Tbsp of buttermilk powder, add with the dry ingredients. Then add 3/4 CUP OF water where the buttermilk is to be added.
GLAZE: In sauce pan,mix together the butter, brown sugar and milk. Bring it to a boil, add sugar and extract. Beat well until the mixture is smooth.
METHOD FOR MAKING THE CAKE
Preheat oven to 325 degrees F.
Grease and flour 9-cup tube (Bundt) pan.
-- In large bowl combine dry ingredients.whisk in the buttermilk, eggs and melted butter. Beat well. Add nuts if desired.
Pour into prepared pan.
-- Bake for 50 minutes or until tests done. Cool in pan 10 to 15 minutes. Turn out onto wire rack. Cool.
--Top with Butterscotch Glaze. use 4 Tbsp of buttermilk powder, add with the dry ingredients. Then add 3/4 CUP OF water where the buttermilk is to be added.
GLAZE: In sauce pan,mix together the butter, brown sugar and milk. Bring it to a boil, add sugar and extract. Beat well until the mixture is smooth.
