Classic Banana Bundt Cake

May 25, 2011 at 3:49 pm | Posted in Cakes, Fruit | Leave a comment

I think I have finally found the elusive banana cake recipe. It’s awfully moist (just the way I like my cakes) and the chockful of bananas add a wonderful depth of flavour. I also realised the importance of using really ripe bananas. Initially I wanted to make a cheese/lemon glaze but the cake is superb on its own.

adapted from Baking From my Home to Yours – Dorie Greenspan

3 cups plain flour
2 tsp baking soda
1/2 tsp salt
225 g unsalted butter, softened (omit salt if using salted butter)
2 cups caster/fine/sugar
2 tsp vanilla extract/essence
2 eggs
about 4-5 very ripe bananas, mashed
1 cup sour cream or plain yoghurt

1. Preheat oven to 160 degrees celsius. Generously butter a 9-10 inch bundt pan. Alternatively, you could use a 9 inch square/round tin.

2. Whisk the flour, baking soda and salt together. Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter till creamy. Add the sugar and beat at medium speed till pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in.

3. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients, all the sour cream/yoghurt and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.

4. Bake for about 1 hour, or till a knife/skewer inserted deep into the centre of the cake comes out clean. Check the cake after 30 minutes – if it is browning too quickly, cover it loosely with a foil sheet. Transfer the cake to a rack and cool for 10 minutes before unmoulding onto the rack to cool to room temperature.

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Medley

February 12, 2011 at 2:14 am | Posted in Birthdays, Cakes, Cheese, Chocolate, Cupcakes, Fondant, Fruit | 2 Comments

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You’re my cuppy-cake…

December 5, 2010 at 10:33 am | Posted in Birthdays, Cheese, Chocolate, Cupcakes, Fruit, Royal Icing, Weddings/Engagements | Leave a comment

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Cakes

November 17, 2010 at 10:11 pm | Posted in Birthdays, Cakes, Cheese, Chocolate, Fruit, Orders | Leave a comment

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yet another assortment

October 21, 2010 at 3:15 pm | Posted in Birthdays, Cheese, Chocolate, Cupcakes, Fruit, Orders | Leave a comment

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Carrot Cupcakes

July 25, 2010 at 12:31 pm | Posted in Birthdays, Cheese, Cupcakes, Fruit | 3 Comments

One of the birthday girls requested for carrot cake so I began leafing through my collection of cupcake/cake recipe books and came across this one. It turned out great – really moist and chockful of nuts and raisins. The cream cheese frosting, without a doubt, really complemented the cupcake.

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Adapted from Cupcakes! by Eleanor Klivans:

makes about 18 cupcakes

1 cup plain flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 eggs
3/4 cup fine/caster sugar
2/3 cup vegetable/canola oil
1 tsp vanilla extract
1 cup finely grated carrots (about 2 carrots)
3/4 cup raisins
1/2 cup coarsely chopped walnuts

1. Preheat oven to 160 degrees celsius. Line muffin tin with cupcake liners.

2. Sift flour, baking soda, salt and cinnamon into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and thick, about 1 minute. On low speed, mix in the oil and vanilla until blended. Mix in the flour mixture and then the carrots, raisins and walnuts.

3. Fill each liner to about 3/4 full. Bake until the tops feel firm and a toothpick/skewer inserted in the centre comes out clean, about 20 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Frost when cool.

Blackberry Butter Bundt Cake

May 28, 2010 at 10:00 am | Posted in Cakes, Fruit | 2 Comments

I baked this for Mothers’ Day earlier in the month… knowing that my mum prefers unfrosted/unadorned cakes. It was moist and the blackberries added a nice pretty bluish-black swirl to the batter. It was the first time I used my new bundt tin and I love it! It just adds this whole rustic feel to it.

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140 g butter, softened
3/4 cup caster sugar
3 eggs
1/2 tsp vanilla
200 g plain flour
1/4 tsp salt
2 tsp baking powder
1 can blackberries (you could use other fruit)

Preheat oven to 170 degrees celsius. Grease bundt tin. (You could probably use a 9″ square/round tin.)

Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Fold in blackberries.

Pour into greased tin and bake for about 45 minutes or top is golden brown. Stand for about 10 minutes, then remove to a wire rack to cool completely.

even more

May 25, 2010 at 11:45 pm | Posted in Birthdays, Cakes, Cheese, Chocolate, Cupcakes, Fruit, Uncategorized, Weddings/Engagements | Leave a comment

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cupcakecollection

May 11, 2010 at 9:08 pm | Posted in Cheese, Chocolate, Cupcakes, Fruit | 6 Comments

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chocolate cupcakes with chocolate ganache for my favourite class 🙂

lemon curd cupcakes with cream cheese frosting

April 30, 2010 at 11:51 pm | Posted in Birthdays, Cheese, Cupcakes, Fruit | Leave a comment

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for one of my best boyfriends; the one whom i have known since secondary 1, the one who i danced to “build me up buttercup” with, the one who was silently there through my darkest days. 🙂

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