Peach and Blueberry Greek Yoghurt Cake

September 4, 2017 at 7:41 pm | Posted in Cakes | Leave a comment
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Ingredients

Recipe taken from Julia Sallbum

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches, sliced into wedges
  • 6 oz blueberries -> I added 1/2 c frozen berries
  • 1 teaspoon granulated sugar

Instructions

  1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  2. Sift flour, baking powder, baking soda, together into a medium bowl.
  3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  4. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  5. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

I just greased my pan without parchment paper. the cake is a little much, bland and dry? I’d add less flour next time and push my fruits deeper into the cake next time. 

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peace recipe

August 26, 2017 at 2:09 pm | Posted in Cakes | Leave a comment
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winning peach cobbler VI recipe

http://allrecipes.com/recipe/18469/peach-cobbler-vi/?internalSource=hub%20recipe&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2023

peach and blueberry yoghurt cake:

http://juliasalbum.com/2014/10/peach-and-blueberry-greek-yogurt-cake-recipe/

Juicy peace crisp:

http://allrecipes.com/recipe/53110/juicy-peach-crisp/?internalSource=recipe%20hub&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2023

spare: jackie’s fresh peach cobbler

http://allrecipes.com/recipe/238968/jackies-fresh-peach-cobbler/?internalSource=recipe%20hub&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2050

 

Blueberry banana bread

May 11, 2017 at 8:43 pm | Posted in bread, Cakes | Leave a comment
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Blueberry banana bread

recipe taken from the recipe critic

Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh blueberries tossed in 1 Tablespoon of flour
Instructions
  1. Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

I used frozen berries and it was fine. the batter seems a little less for two loaf pans. I’m also a little apprehensive without using any milk.. but turned out just fine! maybe I added a little too many blueberries..

Chocolate Banana Brownies

March 10, 2017 at 3:16 pm | Posted in Cakes, miscellaneous dessert | Leave a comment
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http://alidaskitchen.com/2013/07/11/chocolate-banana-brownies/

Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
Instructions
  1. Preheat oven to 350*F. Spray a 13×9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve. -> took me more like 40 mins for toothpick to come out dry.

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Ube Macapuno Cake

January 27, 2017 at 6:13 pm | Posted in Cakes, Filipino | Leave a comment
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Ube Macapuno Cake

recipe taken from allrecipes

Ingredients

1 h 12 servings 714 cals

Directions

Prep: 30m Cook 30m ready in 1h (took me more like 1.5h… 1 h of prep)

  1. Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 – 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
  2. Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
  3. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  4. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
  5. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

I used ube jam (ingredient: ube and cane sugar) + 50ml of milk instead of the corn syrup and ube.

A handful of people made comments about how the cake came out dry, I hope mine won’t be.

also I didn’t realize that it’s suppose to fit into three pans instead of cutting it up after cooking them as one. so I split it into 2 pans instead.  and stagger them in the oven so the cake closer to outside is still pretty raw after 30mins. where the one closer to the inside seems to be close to done but doesn’t bounce back when pushed yet.

started ~4:45pm? it’s 6:22.. the cake is still cooking. I switched spots for the pans and then added another 10-15mins of baking time. Turned out just right. Of course it was a rather subtle spring back, not as dramatic as I was anticipating.

The buttercream somehow didn’t work out for me so what I did was I used this buttercream recipe instead: http://bakehappy.net/2011/08/frostings-101-basic-buttercream-and-cream-cheese-frosting.html#.WIzcx5IhlOc

1 cup of unsalted butter
400g of icing sugar
30ml of milk (I did 60ml instead but that might’ve been too much)
1tsp of ube extract (it should’ve been 1tsp of extract but I miss read it from another recipe and thought both works, just one would have a stronger flavouring)

cream the butter really well – for 3mins. and then add in the icing sugar gradually.

And then add milk and extract (gradually). The trick is to make sure that you add small enough quantity to get the butter beaten up nicely again (fluffy).

 

In hindsight I would’ve added the extract into the cake too/ instead of the ube jam.

I also would like the cake to be more moist.. I need to think about what to adjust for next time. Maybe less cake flour.

Banana Chia Cake

March 12, 2016 at 11:34 am | Posted in bread, Cakes | Leave a comment
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banana cake (my old recipe) vs Banana Chia Bread (recipe from savy naturalist) Recipe

Ingredient
Old nana cake my recipe this time
Flour
Butter ½ cup 1/4 C
Sugar ½ c ½ c (slightly less)
Eggs 2 2
Sour milk ½ c n/a (1/2C plain yogurt)
Almond milk n/a n/a
Baking soda 1tsp 1tsp
Baking powder 2 ½ tsp 2-1/2tsp
Salt ½ tsp  (salted butter)
Vanilla 1tsp n/a
Cinnamon n/a 1tsp
Banana 3 medium 3 large
Chocolate chip ½ c (optional) n/a
Chia n/a 50mL
Method:
Temperature (time) 275F (1hr) 350 (0.5hr)
2 loaf pan 1 medium loaf pan

I first cream butter and sugar together and then added whole banana and unbeaten egg (because I was too lazy). Add your choice of dairy. but what I did do is adding all the dry ingredient together first and then mix it into the wet ingredient. add chia. then bake for 45mins.

 

Banana Chia Bread

March 4, 2016 at 11:44 pm | Posted in bread, Cakes, Loaf | Leave a comment
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banana cake (my old recipe) vs Banana Chia Bread (recipe from savy naturalist) Recipe

Ingredient
Cake (my old recipe) Bread (savy naturalist)
Flour
Butter ½ cup 2 tbs, whipped
Sugar ½ c ½ c
Eggs 2 1 large, RT
Sour milk ½ c n/a
Almond milk n/a ½ C
Baking soda 1tsp n/a
Baking powder 2 ½ tsp 2tsp
Salt ½ tsp ¼ tsp
Vanilla 1tsp n/a
Cinnamon n/a optional
Banana 3 medium 2 large
Chocolate chip ½ c (optional) n/a
Chia n/a 1/3 C
Method:
Temperature (time) 275F (1hr) 400 (1hr)
2 loaf pan 1 medium loaf pan

Savy naturalist Recipe Directions: Preheat oven to 400 degrees and grease a medium loaf pan and set aside. In a large bowl mix butter, egg, banana and sugar. In a medium bowl add flour, salt, baking powder and mix until combine.  Slowly add flour mixture and milk to wet ingredients, alternating until incorporated. Fold in chia seeds. Place batter in loaf pan and place in the oven for 60 minutes or until a tooth pick inserted in the middle comes out clean.

I thought the chia idea is pretty interesting so I wanted to try incorporating it in to my all-time loved banana cake recipe.

apparently 1tbs of grind up chia soak in 3 tbs of water for 5mins can be used to substitute 1 egg. or replace 25% of oil and egg? chia has omega 3 fatty acid

here’s another super healthy banana cake recipe http://simplerootswellness.com/banana-cake-with-chia-seeds/

what I ended up doing was soak 1/3C chia in 2/3C almond milk + 2/3C water

and I’d suggest baked @350F for 1hr 

people say the temperature is a balance between browning of the outside and cooking of the middle. more sugar = lower temperature needed; I guess that explains the 400 for bread and 275 for cake.

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To Die For Blueberry Muffin

August 21, 2014 at 11:13 pm | Posted in Cakes, Muffin | Leave a comment
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Blueberry Muffin
recipe from Allrecipe
IMG_20140821_222944

PREP
15 mins

COOK
25 mins

READY IN
40 mins

Ingredients
Original recipe makes 8 large muffins… but the topping is good for two recipe so either double the rest or cut down topping recipe by half

1 1/2 cups all-purpose flour

3/4 cup white sugar -> I cut it down to 1/2 cup or less

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

my note: I think my aunt and mom made it in 9×9″ square pan before and it turned out great as well… yumyum once again, so good

UBC Pondorosa cake

December 31, 2012 at 5:05 pm | Posted in Cakes | Leave a comment
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IMG_1700

UBC Ponderosa Cake

(the text below is a half recipe! double it but not the sugar quite exactly otherwise it’ll be quite sweet)

This is a delicious moist, chocolate chip banana cake.
Makes one 8″ square cake. Double the recipe for a larger cake (9″x13″).

1/2 cup butter, softened
3/4 cup granulated sugar (recipe calls for 1 cup)
1 egg
1/2 tsp vanilla
3/4 cup mashed bananas (approx. 2 bananas)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup sour cream
1/2 tsp cinnamon
1/4 cup brown sugar
3/4 cup chocolate chips

Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. Pour half of batter into greased 8″ square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.

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Sour Cream and Lemon Pound Cake

December 26, 2012 at 8:46 pm | Posted in Cakes | Leave a comment
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Sour Cream and Lemon Pound Cake

(recipe taken from Epicurious)

Ingredient

  • 3 cups cake flour 2 4/5 cup of all purpose flour (3 cups – 3 Tbs)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 cups sugar (1.75 – 2 cup) 
  • 6 eggs, room temperature
  • 1/4 cup fresh lemon juice (1/3 cup)   2 large lemon
  • 1 tablespoon grated lemon peel
  • 1 cup sour cream

Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.

Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.

Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

make sure everything’s room temp. 

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