Old-Fashioned Butterscotch Cake Recipe : : Recipes : Cooking Channel

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Islam for Parents » Recipes for Mum

Lovely cake recipes from Islam for Parents website and much more....Alhamdulillah....!
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Islam for Parents » Recipes for Mum

Islam for Parents

Practical Tips for Raising Children & Useful Resources for Your Parenting Needs

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Tiramisu

Blueberry Buckle

PhotoCourtesy of  | Rufus' Food and Spirits Guide

Updating the classic Blueberry Buckle | Rufus' Food and Spirits Guide

Katherine’s Blueberry Buckle

Ingredients:
For cake

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 tsp salt
1/4 tsp baking soda
1/2 cup sugar
1/2 cup butter
1 egg
1/2 cup sour cream
2 cups fresh blueberries

For topping

1/2 cup all-purpose flour
1/2 cup sugar
1 tsp cinnamon
1/4 cup butter

Method:

Grease a 9 x 13 pan and set aside. Preheat oven to 350. Set butter for topping on counter to soften. Mix flour, baking powder, baking soda and salt for cake in bowl. In the bowl of a stand mixer, cream butter for about 30 seconds. Add sugar and beat until fluffy. Add egg and mix to incorporate. Alternate adding dry mixture and sour cream until incorporated. Spoon batter into pan, remember it will be sticky. Spread blueberries evenly over the top. In a separate bowl, mix together ingredients for topping using a fork or your fingers to cut in the butter. When it resembles coarse crumbs, sprinkle over the top. Bake for 50 to 60 minutes, until golden. Serve warm with or without ice cream.

Many thanks | Rufus' Food and Spirits Guide!

Chocolate Sponge Cake Recipe Demonstration - Joyofbaking.com

Tiramisu

Strawberry Dream Cake

PhotoCourtesy of  The Galley Gourmet

The Galley Gourmet: Strawberry Dream Cake

Strawberry Dream Cake
serves 10

INGREDIENTS:
For the cake
10 ounces (2 cups) frozen whole strawberries
3/4 cup whole milk, room temperature
6 extra large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cup (9 ounces) cake flour
1 3/4 cups (12 1/2 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon kosher salt
12 Tablespoons (6 ounces) unsalted butter, cut into 12 pieces and softened

For the frosting
10 Tablespoons (5 ounces) unsalted butter, softened
2 1/4 cups (9 ounces) confectioners' sugar
12 ounces cream cheese, cold and cut into pieces
2 teaspoons vanilla extract
Pinch of kosher salt
8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)

METHOD:
For the cake
Preheat the oven to 350º F. Line the bottoms of two 9-inch round cake pans with parchment paper and lightly spray with non-stick baking spray. Transfer frozen strawberries to a microwave-safe bowl and microwave until the strawberries are soft and have released their juice, about 5 minutes. Place the strawberries in a fine-mesh strainer set over a small bowl. Firmly press fruit dry (juice should measure 3/4 cup); reserving strawberry solids. Transfer juice to a small saucepan and bring to a boil over medium-high heat; cook stirring occasionally until syrupy and reduced to 1/4 cup, 6-8 minutes. Remove from the heat and stir in milk to combine.

Whisk strawberry milk, egg whites, and vanilla in a bowl. Using a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture and beat just until incorporated, about 30 seconds. Give the batter a final stir by hand.

Divide the batter evenly into the prepared pans and bake until the cakes are lightly golden, about 20-25 minutes. Cool cakes in the pan on a wire rack for 10 minutes. Remove the cakes from the pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)

For the frosting
Using a stand mixer fitted with the paddle attachment, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese one piece at a time and beat until incorporated, about 1 minute. Add reserved strawberry solids, vanilla extract, and salt and mix until combined, about 30 seconds. Use immediately or refrigerate until ready to use for up to 2 days.

Pat the strawberry slices dry with paper towels. Place one cooled cake round on a serving plate. Spread 3/4 cup frosting over the top of the cake. Press 1 cup of the strawberries in an even layer over the frosting and cover with an additional 3/4 cup frosting. Place the second cake round on top and spread remaining frosting over the top and sides of cake. Garnish the cake with the remaining strawberry slices. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.) Enjoy!

Source: Adapted from Cook's Country, July 2011

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Many thanks The Galley Gourmet!

Kakes by Kristy: Awesome!

Photos Courtesy of Kakes by Kristy

I LOVE HER CAKES!
I discovered her via
A Cup Full of Cake blog

http://acupfullofcake.blogspot.com/2011/03/kakes-by-kristy.html
Follow her at:
Kakes by Kristy: "- Sent using Google Toolbar"

Piña Colada Cake

Photo Courtesy of Smitten Kitchen

piña colada cake | smitten kitchen

Piña Colada Cake

Note: Cream of coconut is different from coconut milk; it is a very sweet, thick white liquid while coconut milk is unsweetened, just water and pressed coconut flesh. I used cream of coconut because it had a stronger coconut flavor. If you can only find coconut milk, however, in one test of the cake (that was delicious but didn’t have the coconut oomph I wanted) I used a cup of it instead, used all of the brown sugar and added 3/4 cup granulated sugar.

If you cannot get fresh pineapple, grab a small can of pineapple (in 100% pineapple juice, not syrup). The juice in the can can be used for the glaze. You’ll get a sharper flavor, of course, from fresh pineapple.

Cake
2 cups (250 grams or 8 3/4 ounces) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (113 grams or 4 ounces) unsalted butter, softened
1/4 cup light (55 grams or 2 ounces) brown sugar
1 tablespoon (15 ml) dark rum
2 large eggs, at room temperature
1 cup (237 ml) cream of coconut
1/2 cup (72 grams or 2 1/2 ounces) finely chopped fresh pineapple (or pineapple from a can, strained, juice reserved)

To brush over the cake
1 to 2 tablespoons rum (optional)
2 tablespoons pineapple juice (optional)

Glaze
1 cup (120 grams or 4 ounces) powdered sugar
Pinch of table or fine sea salt
1 1/2 to 3 tablespoons pineapple juice

2 tablespoons dark rum for sprinkling over cake (optional)

Preheat oven to 350°F. Butter a 9-inch round cake pan and line the bottom with a circle of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, then beat eggs, one at a time, and rum. Add cream of coconut and mix; the batter will look curdly and worrisome but will all work out in the end. Add dry ingredients, half at a time, mixing and scraping down bowl between additions. Mix only until flour is just incorporated. Using a rubber spatula, fold in bits of pineapple.

Spread batter evenly in prepared pan. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment.

For extra flavor, while the cake is still hot you can brush it with rum or pineapple juice.

Cool cake completely at room temperature, or in the fridge if you are impatient for cake (who isn’t?). Once completely cool, place powdered sugar and salt in a small bowl with 1 1/2 tablespoons pineapple juice and whisk until a thick glaze forms. Thin glaze only as needed, adding additional pineapple juice a teaspoon at a time until glaze is just thick enough to pour. Pour glaze into middle of cake and if it’s too thick to crawl to the edges itself, nudge it with a spatula until the top is covered. Serve immediately or let it set in the fridge for 20 minutes or so.

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Many thanks SmittenKitchen!