Wednesday, July 31, 2019

Apple Coffee Cake

An accidental cake.  That's  what this cake is.  Kebetulan kat rumah banyak sangat apple.  Takde orang makan.  Bila dah lama terbiar,  soggy,  tak crunchy,  lagi la semua orang takmau makan.  Aku had no choice but to google  apple cake recipe.  Penatnya nak browse recipe satu2.  This time,  tawakkal je la. Aku picked one recipe yg aku rasa sesuai dengan jiwa aku. Verdict,  cake ni memang sedap giler!  Rasa mcm ada custard padahal takde custard pun.  

Anyway, today result UPU keluar.  I am so happy that iman dapat placement kat tempat yg dia memang nak.  Alhamdulillah. 

French Apple Coffee Cake
Adapted from onceuponachef

2 cup self raising flour
250gram of  salted butter
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 tablespoons orange juice/pineapple juice
4 baking apples, peeled, cored and cut into 1/2-inch cubes (Honeycrisp, Fuji or Granny Smith)

125gram salted  butter, at room temperature
1 ½ Tbsp Honey
1 Cup Packed Light Brown Sugar
¼ tsp Vanilla Paste or Pure Vanilla Extract
1 cup of flour (add additional of 1/4 of flour if it's the mixture is too wet) 


Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

Cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and juice. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

For the crumbs,  cream butter,  sugar and honey until light and fluffly,  add vanilla.  Add flour and rub with fingers until it resembles crumbs.  
Pour the batter into the prepared pan and even the top. Sprinkle evenly with the crumbs. 

Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack.  

Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Monday, July 15, 2019

Pineapple Upside Down Cake

This is a classic beauty.  Dah macam2 version of this cake yg ada on google.  So it's  just a matter of choosing the right one the suits you.  Esok ada gathering kat rumah K. Rita, my ssp senior,  who will be leaving for Haji  soon with her husband.  Our makan2 group decided to meet up,  potluck party kat rumah k. Rita.  Aku dah janji nak bawak cake esok.  

The truth is,  aku macam malas nak google  recipes.  Rasa mcm nak bake one of the cakes yg aku dah baked before, foolproof,  takyah nak adjust sana sini dah.  Tapi kindda boring jugak asyik makan cake sama je.  I baked this cake in a 9" round pan and in a smaller rectangular pan utk aku rasa.  Ye la,  takan nak bawak cake tak sedap kat gathering kan. Hahaha..  Anyway,  Alhamdulillah,  the cake turned up well.  Rasa sedap!!  Aku suka.  Here's  the recipe.  

Pineapple Upside-Down Cake

Pan Schmear
125gram salted  butter, at room temperature
1 ½ Tbsp Honey
1 Cup Packed Light Brown Sugar
¼ tsp Vanilla Paste or Pure Vanilla Extract
Sea Salt

1 Gold (Extra-Sweet) Pineapple (aku guna sliced pineapple  in a can) 

2 2/3 Cups Self raising flour
250 gram of salted Butter, at room temperature
1 cup Granulated Sugar
1 tsp Vanilla Paste or Pure Vanilla Extract
4 Large Eggs
50ml of pineapple juice (from the can) 
50ml of milk 


Preheat the oven to 180 degree celcius.

In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 2/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt.  (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut the pineapple into quarters.  Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan.

Sift the flour; set aside.

Put the butter and sugar in the bowl of a stand mixer and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined.

Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes.

Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.)

Serves 8

Saturday, June 1, 2019

Apam Pisang

Akibat tamak,  pisang yg dibeli,  tak termakan. Kat village grocer few days ago,  ada buy 1 pack free 1 pack pisang dole. Aku beli la 1 pack. Ni kan ramadan,  mana ada masa nak makan pisang.  Adoi...  Berdosanya buang makanan. Maka,  terpaksa la google recipe apam. Nak buat cekodok,  too oily pulak.  

Apam pisang (from ina azlina)

2 cups AP flour

1tsp baking powder

2tsp baking soda

1 cup of mashed banana (dole sedap!) 

3/4 cup of gula merah/brown sugar (original recipe calls for 1 cup of coarse sugar,  manis amat!) 

1 cup oil

3 large eggs

1tsp vanilla

3-4 tbs of freshly grated coconut 

A pinch of salt.  

Mix everything,  kukus dalam cup kecik.

Saturday, April 13, 2019

Butter cheese cake

Bila nampak on newsfeed cake ni, terus menitik air liur.  Sedapnya!  Teringin nak buat,  teringin nak rasa,  but malasnya nak bake.  Huhuhu...  Aku dah tak serajin dulu.  Sometimes i do bake,  but most of the time,  i totally forgotten to update this blog.  Pastu bila nak bake balik,  dah lupa. Stress aku! 

Anyway,  this recipe is from the famous ina azlina.  But of course,  aku tweaked the recipe to suit my taste.  And as usual,  gula aku kurangkan.

Thank you k. Nor Azmihah sebab rajin share recipes.  

Recipe inspired by ina azlina 

250gram butter

200gram cream cheese

3/4 cup of castor sugar

1 tbs of vanilla bean paste

1 tbs of freshly squeezed lemon juice

5 tbs of condensed milk

5 eggs (size A) 

100ml fresh milk

2 cups of self raising floor - ayak


1. Whip butter,  sugar,  condensed milk,  vanilla,  cream cheese and lemon juice sampai gebu. 

2. Add telur satu demi satu hingga well mixed.  Kemudian,  masukkan tepung yg telah diayak selang seli dengan fresh milk (in 2 addition) 

3. Bake dalam oven for about 40-50 minutes,  170 degree celcius.  

Friday, March 29, 2019

Jam and cinnamon doughnut traybake

Nama,  panjang sungguh.  Aku nampak this recipe lalu kat my fb newsfeed.  Tiba2 rasa macam nak bake sebab senang yg amat bila tengok the recipe.  Dah la now tak berapa sihat,  craving makan something sweet.  

Memang aku pening kepala for the past few days,  tak boleh nak bangun from katil.  Too tired.  Today,  aku gagahkan jugak diri to masuk dapur and masak for dinner and dessert. Lepas dah masak,  rasa better pulak.  Alhamdulillah.  


  • 2 cups self-raising flour
  • 1/2 cup plain flour
  • 1/2 tsp of salt.  
  • 3/4 cup caster sugar (i reduced it to 1/2 cup) 
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/3 cup strawberry jam
  • 2 tablespoons caster sugar, extra
  • 1 teaspoon Masterfoods Ground Cinnamon
  • Whipped cream, to serve


  • Step 1
    Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 5cm above 2 long sides of pan.
  • Step 2
    Combine flours and caster sugar in a large bowl. Make a well in the centre. Combine oil, egg, buttermilk and vanilla in a jug. Pour into well. Using a wooden spoon, stir until just combined (don’t over mix) 
    • Step 3
      Place 1/2 the jam in a bowl.  Add 2 tbs of hot water,  stur until well mix. Combine extra sugar and cinnamon in a small bowl.
    • Step 4
      Spread 1/2 the cake mixture into prepared pan. Drizzle with warm jam mixture. Dollop small spoonfuls of remaining cake mixture over jam. Carefully spread to cover jam. Sprinkle  the cinnamon sugar on top of the batter.  
    • Step 5
      Bake for 30 to 35 minutes or until a skewer inserted in the centre comes out clean. Serve warm with whipped cream

Monday, January 7, 2019

Vanilla Bean Butter Cake

Today I had lunch with Roger.  Diani was supposed to join us but she couldn't  make it.  Sedih...  Huhuhu.  Initially i wanted to bake gooey butter cake.  But I was in a rush pagi tadi,  takut the cake tak sempat cooling.  So i decided to bake a simple butter cake.  Aku suka sangat butter cake by Butter cake recipe kat situ is foolproofed.  Tak kesah la guna butter apa pun,  mesti sedap.  But of course,  a good butter will yield good butter cake.  

This is the recipe yg aku guna.  Sorry..  Tak sempat nak ambik gambar lawa2. I was in a hurry.  

Jazakillahu  khair Roger for the beautiful  muslimah diary.  I love it!  

The recipe

250gram butter (I used french butter) 

1 cup sugar

2 1/2 cup of self raising flour

2 tsp of vanilla bean  paste

3 eggs

1/2 cup of yoghurt

1/4 cup of milk


Beat the butter, vanilla paste and sugar til creamy.  Add egg one by one, til combined.  Alternately add between flour and yoghurt+milk, in 2 addition.  Bake in an 8" pan,  at 180 degree celcius.