Lemon Blueberry Bundt Cake

Posted in Breakfast, Cakes by Spatula in My Pocket

Perfectly moist and lemony bundt cake bursting with blueberries.

I was a bit dubious about using frozen blueberries fearing that they might sink to the bottom or become mushy and turn the batter grey; but they actually worked out like a dream.

The end result was a beautifully moist yellow cake dotted with pops of blueberries. The tanginess from the lemon is noticeable but not overwhelming, and the blueberry flavor just bursts in your mouth!

Here are some of my tips that will help ensure you get the best results.

TOP TIPS

Don’t overmix your batter especially once you add the blueberries.
If using frozen blueberries, do not thaw them. Take them out of the freezer just before ready to use.
Be sure to toss your blueberries in 1 flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.
For easy removal of the cake from the bundt pan, make sure you grease the pan liberally with softened butter, followed by a dusting of flour. Once you have floured every part of the pan, bang it on the counter a couple of times to dislodge any excess flour and dump. Once your cake is baked, let it cool for about 20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
As with all baked goods, this cake tastes better the day after baking
Store the cake in an airtight container at room temperature for upto a week.

LEMON BLUEBERRY BUNDT CAKE

(makes one bundt)

Ingredients

2 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 2/3 cups granulated sugar
2 Tbsp lemon zest
200g unsalted butter, softened
2 Tbsp vegetable oil
4 large eggs , at room temperature
1 cup buttermilk, at room temperature (1 cup milk mixed with 1 tbsp vinegar)
2 Tbsp fresh lemon juice
2 cups (295g) fresh or frozen blueberries

Directions

Preheat the oven to 180°C. Grease a bundt pan liberally with softened butter, dust with flour and shake out excess, set aside.
In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
In a large bowl, combine the sugar and lemon zest by rubbing them together with your fingers until fragrant. Add butter and oil, and whip mixture until pale and fluffy.
Blend in eggs one at a time.
In a measuring cup stir together buttermilk and lemon juice.
Add 1/3 of the flour mixture to the butter mixture and mix just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined. Repeat the process with flour and buttermilk mixtures once more. Add the last 1/3 of the flour mixture and mix just until nearly combined.
In a small bowl, toss blueberries with 1 Tbsp of flour. Then add the blueberries to the cake mix and fold gently (careful not to over-mix).
Scoop mixture into prepared bundt pan, spread evenly. Bake in a preheated oven for about 45-55 – 60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool on a wire rack for 15 minutes then run a sharp knife around edges to ensure the cake is loosened and invert onto a wire rack. Cool on rack.
Dust with icing sugar (optional) and cut yourself a big slice. Enjoy!

Notes: if using frozen blueberries, no need to defrost them. For more tips, see the recipe description above.

25Dec2020

Caramel Apple Cake

Posted in Cakes by Spatula in My Pocket

Simple, homey, comforting apple cake

– the perfect tea time treat for fall.

It’s fall and the time of year when it just seems right to put apples and cinnamon in everything. And what goes perfectly with apples and cinnamon, why caramel of course!

Filled with apples and topped with a delicious caramel sauce, this cake is quick, easy and oh so good. It makes for the perfect fall treat with its warm cozy flavors.

You start off by making a simple oil based cake. Followed by folding in chunks of apples and toasted walnuts. Finish off by drizzling the mist freshly baked cake with a thick velvety caramel sauce, a sauce which literally takes minutes to make, and is SO good..

Caramel Apple Cake
Servings: 10-12

Ingredients:

Cake
·         2 cups all-purpose flour
·         ¼ tsp salt
·         ¾ tsp baking soda
·         ½ tsp cinnamon, optional
·         ½ cup walnuts chopped
·         1 cup vegetable oil
·         1 cup granulated sugar
·         2 eggs, at room temperature
·         ½ tsp vanilla
·         2 cups apples, peeled and chopped into 1/2″ thick pieces

Caramel Sauce
·         ½ cup brown sugar
·         2 Tbsp milk
·         45g salted butter

Directions:

For the cake:
Preheat oven to 180˚C. Grease a 9-inch spring form pan or a Pyrex dish with butter or oil.
In a bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, beat the eggs, oil, vanilla and sugar on medium speed with an electric mixer until well blended.
Mix in the dry ingredients until just combined.
Using a wooden spoon, mix in the walnuts and the chopped apples.
Bake the cake until golden brown about 45 to 50 minutes or until a toothpick inserted comes out clean.
Once the cake is done, poke it all over with a fork or a skewer. Pour the prepared sauce over hot cake while still in the pan. Give the cake a few minutes to absorb the sauce before slicing and serving.
For the sauce:
1.       Place sauce ingredients into a small saucepan over medium heat. Stir constantly and bring it to a gentle boil. After it begins gently boiling, continue to stir and allow to cook for about three minutes on low heat. It should be loose and will lightly coat the back of a spoon.

Notes
·         You can choose not to use the caramel sauce. In that case, let the cake cool for 10 minutes, dust with icing sugar and serve.
·         I like to toast my walnuts before adding to the cake batter. To toast walnuts, simply heat them on low heat in a nonstick frying pan for a couple of minutes until they are light brown and fragrant.

6Sep2020

The BEST Tres Leches Cake

Posted in Cakes, Desserts by Spatula in My Pocket

A light and fluffy cake that is soaked with three milks and chilled until it is perfectly moist. Topped with whipped cream and fresh fruit, this cake makes for an irresistible dessert!

It makes for the perfect summer treat: sweet, refreshing, melt-in-your-mouth deliciousness, topped with whipped cream.

Tres leches cake is a popular cake in Mexico and Latin America.

It is an ultra-light sponge cake soaked in a sweet milk mixture–evaporated milk, sweetened condensed milk, and milk–hence the name “tres leches” which literally means “three milks”.

IMG_20200731_143933

The milks vary from recipe to recipe, but most recipes typically use a combination of sweetened condensed milk, evaporated milk, and either milk or cream.

You’d think that all that milk in the recipe would lead to a mushy cake. But when done right, the combination of the three milks creates the right amount of sweetness and texture for a rich, moist, but still light cake.

It makes for the perfect summer treat: sweet, refreshing, melt-in-your-mouth deliciousness, topped with whipped cream.

Tres leches cake. A light and fluffy cake that is soaked with three milks and chilled until it is perfectly moist.

CAKE TIPS

The whipped egg whites in the batter make it extra light and spongy, so make sure you whip them well.
When adding the three-milk mixture make sure that you pour the mixture evenly and that you reach all the edges and corners of the cake.
After the sponge cake is soaked with the milks, top it with whipped cream and fresh fruit. I used peaches and mangoes, but you can use any fruit that is in season.
To whip cream, make sure the cream is really well chilled. For extra precaution, pop your metal mixing bowl and your beaters into the freezer half an hour before whipping cream.
Store Tres Leches Cake in the refrigerator after covering it with plastic wrap. It’s best to store this cake for several hours or overnight before serving so that the cake has a chance to soak up the milk mixture.
If you have leftovers, they can be stored, covered, in the fridge for up to 3-4 days.

Tres Leches Cake is one of the easiest cakes to make and it tastes DIVINE.

It’s sure to be a crowd-pleaser at your next party. Everyone will be coming back for seconds!

Tres leches Cake

Yields: 12 servings

Ingredients:

CAKE

· 1 cup (125g) all-purpose flour

· 1 1/2 tsp baking powder

· 1/4 tsp salt

· 5 large eggs, separated

· 1 cup (200g) granulated sugar, divided

· 1 tsp vanilla extract

· 1/3 cup (81.3ml) whole milk

SYRUP

· 1 (14-oz.) can sweetened condensed milk

· 1 (12-oz.) can evaporated milk

· 1/2 cup (125ml) milk

TOPPING

· 300 ml cream

· 2 Tbsp granulated sugar

· 1 cup chopped peaches and mangoes to garnish, optional

Directions:

For the cake: Preheat the oven to 180 °C and butter a 9×13 pyrex dish.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat egg whites on high speed until soft peaks form. With the mixer on, pour in 1/4 cup sugar and beat on high speed until egg whites are stiff and glossy. Set aside.
In another bowl, beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are pale yellow (2-3 minutes). Mix in the milk and vanilla.
Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
Gently fold in egg white mixture until just combined.
Pour batter into prepared pan and spread to even out the surface and bake at for 30-35 minutes or until a toothpick comes out clean.
For the Milk Syrup: In a large measuring jug or bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
Make the Whipped Cream: Pour the cold cream and sugar into a large chilled mixing bowl and beat on high speed thick, whipped and spreadable. Spread over the cake with a spatula then decorate with fresh fruit if desired.

Notes

· This cake is best served cold.

· Leftovers can be stored covered, in the fridge for up to 3-4 days.

Recipe adapted from delish

More easy cake recipes:

Old-fashioned Banana Cake

Fresh Peach Cake

Iced Lemon Pound Cake

14Jul2020

Fresh Peach Cake

Posted in Cakes by Spatula in My Pocket

A simple wholesome cake studded with fresh peaches and a crumbly topping.

This Fresh Peach Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with a cup of tea or a dollop of cream, it will be hard to eat just one slice.

I love summer for all its bounty – the beautiful cherries, luscious mangoes, juicy melons just to name a few. But, I especially love peaches.

This recipe is a mashup of my Strawberry Cake and Peach Crumble Pie.

It is composed of a simple batter with peaches mixed in and some arranged on top along with a sprinkling of crumble that melts into the cake when baked and creates pockets of gooey deliciousness.

Nothing fancy, but oh so tasty!

This Fresh Peach Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with a cup of tea or a dollop of cream, it will be hard to eat just one slice.