Berries Yoghurt Bundt Cake

Come Saturday, I will need to crack my head, thinking what to bake to bring to our tafsir class. The good part is that, I can try new recipes! Walaupun kadang2 it will take me more than 1/2 a day of googling, and reading recipes.

Hari ni aku decided to cari cake yg menggunakan yoghurt sebab dalam peti ada satu tub yoghurt yg belum digunakan. And of course, dah expired! Hahaha.. Yes, I normally baked using expired yoghurt dlm peti sebab takmau membazir.

Berry Yoghurt Bundt Cake

Sixsister

Ingredients

2¼ cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tbs of lemon juice
Zest of 1 lemon
1 cup butter, softened
1 cup sugar
3 eggs
3/4 cup yoghurt
2 cups fresh raspberries/mixed berries
3 tablespoons flour

Raspberry Frosting

4 oz cream cheese (half of an 8 oz package), softened
2 tbs seedless raspberry jam or preserves
1/2 cup powdered sugar
3 tablespoons milk

Instructions

Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.

In a large bowl, mix together 2¼ cups flour, baking soda, baking powder and zest from lemon.

In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice.

Add to flour mixture, then mix in yogurt.In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter.

Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).

Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate. Let cake cool completely, then drizzle with frosting.

Frosting instructions:

In a small bowl, beat cream cheese and raspberry jam together. Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

Salted Caramel Cheesecake

Adik aku,  ayu,  teringin sangat nak makan cheese cake.  Kebetulan now,  dia duduk rumah aku sebab mok is recuperating at my house.  Mok buat cataract surgery 3 weeks ago.  Since rumah dia 2 tingkat,  maka ada possibility yang dia kena berjalan dan turun naik tangga,  so aku cakap kat dia,  duduk je rumah aku.  I am so happy that mok nak duduk sini.  Alhamdulillah, I am given the opportunity untuk jaga mok.  Maka,  aku pun terpaksa la jugak rajinkan diri melayan adik aku tu.

Setelah puas menggoogle recipe,  aku terjumpa recipe by my baking addiction.  Recipe makcik tu memang best.  Aku dah penah buat few of her recipes.  Cuma,  masa buat this salted caramel cheese cake,  aku terpaksa bakar cheese cake tu lama sikit,  almost 2 hours.  Alhamdulillah cake tak hangit.  After almost 2 hours,  baru la tengah dia set.  Walaupun a little bit jiggly,  but its ok sebab kan kena chill dlm peti for 1 night.

Haaa...  ni recipe salted caramel cheese cake yg awesome tu. 

Salted Caramel Cheesecake Bites
by mybakingaddiction
Ingredients:

For the Crust

15 graham crackers, crushed into crumbs
8 tablespoons salted butter, melted

For the Cheesecake

1kg cream cheese, room temperature
1 1/3 cup granulated sugar
4 large eggs, room temperature
4 tsp Pure Vanilla Extract

For the Topping

1/3 cup homemade salted caramel sauce, warmed
1/3 cup semisweet chocolate chips, melted

Directions:

1. Preheat oven to 325°F. Prepare a 9" springfoam pan.
2. In a small bowl, combine chocolate graham cracker crumbs and butter, mix until combined.
3. Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes.
4. Remove pan to a wire rack to cool while you prepare the cheesecake filling.
5. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugar and mix for another minute. Add eggs and vanilla, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed.
6. Pour the batter into the pan.
7. Bake for about 75 to 90 minutes or until centers are almost set. Cool in pan on wire rack. (the cheesecake will deflate in center upon cooling.)
8. Refrigerate 4 hours or overnight.Before serving, spoon few heaping teaspoonfuls of salted caramel sauce onto thr cheesecake and drizzle with melted chocolate.

Notes:

Salted Caramel Cheesecake can be covered and stored within the refrigerator for up to 3 days. 

Inspired by Tidy Mom

Read more at http://www.mybakingaddiction.com/salted-caramel-cheesecake/

Banana Yoghurt Cake

Rumah aku dan pisang dah synonym. Jarang sangat kat rumah aku takde pisang.  Most of the time  memang bersikat sikat pisang atas meje.  No,  we are not species monyet yang menjadikan pisang as makan ruji,  but somehow,  hubby mesti nak pisang.  Sudahnya bila pegi pasar tani on saturday,  aku akan borong banyak pisang.  Sometimes bila dah middle of the week,  pisang dah jadi over ripe sebab tak sempat nak makan.  Maka,  terpaksa la aku buat kek pisang.

This cake is actually an inspired recipe of greek yoghurt banana cake.  Tak ku sangka,  kek ni sangat sedap.  Cuma bila bake guna bundt pan,  melekat sikit kat dalam pan tu.  Maybe sebab the batter is a bit runny.  Kalau guna bundt pan,  kena make sure guna recipes with  thick batter.  Then baru la kek keluar dari pan cantik!

 
Banana Yoghurt Cake
Adapted from  : Amanda @ Running with Spoons

Yields: 12 slices

Ingredients
60 gram salted butter - melted
1½ cups all-purpose flour
1½ tsp. baking soda
1/4 tsp. sea salt
2 eggs, lightly beaten
5-6 medium, ripe bananas (~1 cup mashed)
½ cup plain or Greek yogurt
2/3 cup brown sugar

Optional add-ins: ½ cup chocolate chips/raisins/nuts/etc.

Instructions

Preheat your oven to 350ºF, and lightly grease a 9 x 5 bread pan.

In a large bowl, combine flour, baking soda, and salt. Stir until well combined and set aside.

Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, melted butter, yogurt and brown sugar. Stir until well combined.

Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix.Pour the batter into the loaf pan, spreading it out evenly, and bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.

Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.

Blueberry Gooey Butter Cake

Ops! Another blueberry cake. Aku rajin nak bake blueberry cake sebab tadi dapat beli blueberry kat Hero for RM6.99 using their monthly coupon. Tapi boleh guna 1 coupon je per card. Ceh! Kupik betul. Aku wish msia mcm kat US. Some people buy their monthly groceries in bulk using coupons coz they can buy as many as they want as long as they have the relevant coupon.

Anyway, this recipe is based on Paula Deen recipe. As usual, I need to make alteration to the original recipe sebab Paula Deen suka la buat kek yg manis. Aku suka her recipes sebab it's full prove if you know how to tweak the sweetness.

Gooey Butter Cake
Adapted from Taste & Paula Deen

For the butter cake
Ingredients
250g butter, softened
3/4 cup caster sugar
2 teaspoons vanilla essence
3 eggs (large)
2 1/2 cups self-raising flour
2/3 cup milk

Method
Preheat oven to 170°C/160°C fan-forced. Grease and line a 9 inches square cake pan with baking paper.
Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Spread mixture into prepared pan.

Filling:
250gm cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
3/4 cup powdered sugar

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 
Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Blueberry Cream Cheese Coffee Cake

My girls love this cake. It's mama's special cake. Oleh kerana today aku nak keluar berjimba with some girlfriends, maka, semalam, terpaksa la aku merajinkan diri untuk on oven.

The truth is, sepanjang Ramadan, aku langsung tak bake any cake, too tired, too busy. Dah la darah ku rendah yg amat, at 95/52. Sigh... Most of the time during Ramadan, aku kena rest. Memang boleh kurus la time Ramadan, dah ler makan tak lalu. Tapi masa Ramadan je kurus. Lepas je Ramadan, terus naik balik. Huhuhu... sedih tahap gaban.

Ok la, ni recipe blueberry cheese cake tu ye. Selamat mencuba!

Blueberry Cream Cheese Coffee Cake
Adapted from familyfav

For The Batter:
1 c. butter (salted)
1 c. sugar
2 eggs
3/4 c. sour cream + 2 tbs milk (or 3/4 cup of milk/buttermilk)
2 c. Self raising flour
1 small carton fresh blueberries (125gram)

For The Filling:
500gram cream cheese
1 egg + 1 yolk
1/2 c. sugar
1 tsp. vanilla

For the Crumb Topping:
1/3 c. sugar
1 c. flour
1/3 c. butter

Instructions

Preheat oven to 160 degrees celcius and line a 10x10 pan with baking sheet.

For The Batter:
Cream together the butter and sugar, then beat in the eggs and sour cream, mix a little more. Add the flour a little at a time until completely mixed in. Last, gently fold in the fresh blueberries.

For The Filling:
Beat together the cream cheese, egg, sugar, and vanilla until smooth.

For the Crumb Topping:
Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.

Putting it Together:
Spread half the batter into the bottom of the pan. Next, spread the cream cheese filling over the top. Then with the remaining batter, place spoonfulls all over the filling (try to spread them out evenly). Last, sprinkle the crumb topping over everything. Bake for 80 to 90 minutes. Let the cake cool for 12 hours before serving.

Pandan Gula Melaka Bundt Cake

This is twist of the kentucky butter cake recipe.  Bila rasa the kentucky butter cake aku terus jatuh cinta.  Pastu sekarang kan  everybody buat their version of onde onde cake,  pandan cake,  mcm2  nama cake. Aku pun terpanggil to buat those cakes too.  But i wanna try something different.  Thus,  this recipe came to mind. 

The verdict? Hubby sangat sangat suka cake ni.  He's  fussy cake eater.  Susahnya nak satisfy his taste bud.  Alhamdulillah,  he loves this cake. Who wouldnt? It's  moist,  soft,  fluffy,  with  the right amount of sweetness.  Peh! Boleh termimpi2 la. 

Pandan Gula Melaka Bundt Cake
Ingredients
3 cups  flour
1 cups white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup santan
1/2 cup air pandan (blend and sieve 8 helai daun pandan)
1 tsp green colour
1 cup butter
2 teaspoons vanilla extract
4 eggs

For the sauce
150 gram gula melaka/nisang
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Method
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a bowl,  mix flour with baking soda and baking powder.
3. In a mixing bowl, beat the butter and sugar until light and fluffy.  Add eggs and vanilla,  beat until combined.  Alternately add the flour mixture,  milk and daun pandan in 3 addition. Add green colour,  beat for 2 minutes at medium speed. Pour batter into prepared pan.
4. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 150gram gula melaka, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Kentucky Butter Cake

Sebenarnya akngat nak bake sekarang.  Kalau bake pun,  selalu lupa update recipe,  last2 bila nak buat balik,  dah tak ingat...  Huhuhu... Ok ok.. Aku kena make a point to update blog lepas ni. At least one a week.  Errr...  Boleh ke?

Mula2  nampak Dot buat this cake few weeks ago. Nampak mcm sedap je.  Kebetulan kat HERO ada jual french butter murah,  buy 1 free 1 at RM11.10. Aku pun rembat la beberapa ketul.  Huhuhu..  Kopak poket mak dibuatnya. Anyway, this cake memang super sedap.  Hubby makan few pieces. 

Kentucky Butter Cake
Ingredients
3 cups  flour
1 cups white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs

For the sauce
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Method
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a bowl,  mix flour with baking soda and baking powder.
3. In a mixing bowl, beat the butter and sugar until light and fluffy.  Add eggs and vanilla,  beat until combined.  Alternately add the flour mixture and buttermilk in 3 addition. Beat for 2 minutes at medium speed. Pour batter into prepared pan.
4. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Adapted from m.allrecipes.com/recipe/7479/kentucky-butter-cake/

Chocolate Sour Cream Bundt Cake

I dreamed of chocolate cake.... Bangun pagi, terus keluarkan butter. Kek ni sedap sgt.. so moist, and yummy. I reduced sugar, as always :)

Note : pan kena well greased and floured!  Note to oneself :-) 

My breakfast

Chocolate Sour Cream Bundt Cake
Adapted from twopeas

For the cake:
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt 1 cup water
2 cups all-purpose  plus more for the pan
1  cups granulated sugar
1 1/2 teaspoons baking soda
3 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze:

4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

directions:

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Lemon Strawberry Butter Cake

Last week pegi pasar malam Melawati. Pakcik jual buah tu was selling strawberries from Korea. Satu punnet was RM5. Aku nego dengan pakcik tu, mintak 5 punnet for RM20. Alhamdulillah, dia bagi!! I was so happy. Balik rumah, aku buat strawberry preserve using the strawberries from pasar malam.

And that strawberry preserve aj\ku guna for this cake. I want something simple and tak muak. Setelah puas google, aku jumpa this recipe from foodnessgracious. Ok, kalau buat butter cake, kena make sure makan the next day sebab lagi lama simpan, lagi moist cake tu. Yesterday it was crumbly, but today, masyaAllah... I couldnt resist. Oh no! That's bad for my boncit tummy!! The texture of the cake is dry and crumbly, that's what so yummy about it.

Lemon Strawberry Butter Cake
Adapted from foodnessgracious

Ingredients 

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
250gram salted butter, at room temperature
1 teaspoon vanilla extract
3 large egg plus 1 yolk
Zest of two lemons
juice of 1 lemon
6 tablespoons real strawberry preserves
1 lemon, sliced thinly into circles for garnishing

For The Glaze 
1/2 cup powdered sugar
1 tablespoon water
2 tablespoon lemon juice
zest of 1 lemon

Instructions 

1. Preheat the oven to 325 degrees F. Grease a 9 inch spring form pan with butter and lightly flour it. In a bowl, combine the flour, baking powder and baking soda. Set aside.

2. Using a stand mixer, beat the butter and sugar until thick and fluffy. Add the eggs one at a time and beat. Add the vanilla, zest, extract and lemon juice and mix thoroughly. Gradually add the flour mixture, scraping the bowl down after each addition. Place half of the batter into the pan and spread out evenly. Drop dollops of the preserves onto the batter and swirl randomly with the tip of a knife. Spread the rest of the batter on top and drop any leftover preserves on top also.

3. Lay some of the thinly sliced lemons in a circle on top of the batter. Bake in the oven for about 55-60 minutes and the cake springs back when pushed gently with a finger. While the cake is cooling, mix all of the ingredients for the glaze together. Poke some holes in the cake with a sharp pointed knife. Use a pastry brush, cover the cake with the glaze making sure to soak the whole surface of the cake. Slice when cool.

Yummy Banana Walnut Cake

Rumah aku dah jadi mcm pusat pelupusan pisang.  Last week beli pisang berangan 2 sikit kat pasar tani.  Then aku mintak dengan pakcik tu nak beli pisang untuk cekodok rm5, dia bagi 5 sikit pisang emas and separuh sikat pisang berangan for rm5!!! Pengsan aku tengok pisang2 tu.  Tak mampu untuk ku habiskan..  Huhuhu

The girls pulak kurang suka makan pisang,  dunno why.  Pastu terpikir,  buat banana walnut cake sedap jugak.  Maka,  seperti biasa,  aku pun google recipe.  I found a recipe kat foodnetwork.com.  Kek ni memang sedap sangat,  moist and soft. 

Banana Walnut Cake

2 1/2 cups self raising flour
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
250 gram of butter, at room temperature, plus more for greasing the pan
1 cup sugar
1/2 cup of greek yoghurt
6 very ripe bananas, peeled and mashed with a fork (about 2 cup)
1 cup walnut pieces

Directions

1. Sift the flour into a medium bowl and set aside.  Lightly brush a loaf pan with butter. Preheat the oven to 350 degrees F.

2. Cream the butter and sugar in a stand mixer until light and fluffy. Gradually add the eggs and vanilla into the butter, while mixing, until incorporated. Add the bananas and yoghurt.

3. Add in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes.

The banana cake is best served the next day.

PS : gambar buruk sebab malas guna dlsr and this photo was taken memalam buta. 

Bestseller

This is a divine cake..  blueberry cream cheese coffee cake... Boleh lupa daratan kalau dah makan satu slice. Cant stop at just one slice.

Blueberry Cream Cheese Coffee Cake

Ingredients

For The Batter:

• 1 c. butter
• 1 c. sugar
• 2 eggs
• 1/2 c. sour cream/yoghurt/milk
• 2 tsp. baking powder
• ½ tsp. salt
• 2 c. flour
• 1 small carton fresh blueberries

For The Filling:

• 2 (8 oz.) packages cream cheese
• 2 egg
• 1 yolk
• 1/2 c. sugar
• 1 tsp. vanilla

For the Crumb Topping:

• ¼ c. sugar
• ½ c. flour
• ¼ c. butter

Instructions

1. Preheat oven to 350 degrees and coat a glass 9" pan with cooking spray.

For The Batter:

1. Cream together the butter and sugar, then beat in the eggs and sour cream. Add the baking powder and salt and mix a little more. Add the flour a little at a time until completely mixed in. Last, gently fold in the fresh blueberries.

For The Filling:

1. Beat together the cream cheese, egg, sugar, and vanilla until smooth.

For the Crumb Topping:

1. Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.

Putting it Together:

1. Spread half the batter into the bottom of the 9" pan. Next, spread the cream cheese filling over the top. Then with the remaining batter, place spoonfulls all over the filling (try to spread them out evenly). Last, sprinkle the crumb topping over everything. Bake for 60 to 75 minutes. Let the cake cool for before serving.

Easy Vanilla Butter Cake

Nak buat cake using my nordic tea cake pan, tapi bercinta sungguh nak masuk dapur sebab sekarang kan air takde. Tapi hari ni aku terlebih rajin. As usual, aku menggunakan Mr Google sepenuhnya. And, I stumbled upon this vanilla cake recipe from taste.com.au

Bila keluar je the petite cakes from the oven, bau dia, memang menusuk kalbu. Bila masuk dalam mulut, rasa cair dalam mulut. Hehe.. I am not exaggerating. Maybe sebab teacakes is super small, so bila bakar, dia sekata.

 Sangat sedap makan cicah coffee

Easy Vanilla Butter Cake 
Taste.com.au

Ingredients
4 cups self-raising flour
1 1/4 cups caster sugar
300g butter, cubed, at room temperature
1 1/4 cups milk
6 eggs, at room temperature
3 teaspoons vanilla essence

1. Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease (see Notes tab for instructions for other tin sizes). Line base and sides with non-stick baking paper.

2. Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.

3. Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.

Blueberry Gooey Butter Cake

Setelah sekian lama tak update new recipe, finally today I am able to do so. The truth is, whenever I am home, I will definitely bake something. Tapi tak sempat2 nak update dalam blog. Sangat malas nak guna blogger apps dalam android to update blog. Aku tak suka rupa gambar yg besar bila bukak dalam pc. Errr... sebenarnya, tu semua alasan semata.. hehe

The girls tak sekolah hari ni. Iffah asyik suruh bake cake since morning. Mula2 dia mintak VSC, but I think I bake that too often already. So aku cakap kat dia, I wanna bake something different. Setelah mengoogle, aku came up with this recipe. A combination of two recipes. Asalnya it's Kentucky Butter cake recipe, but telah diubai suai mengikut selera iffah. She loves cakes with cream cheese kat dalam.

Cake crack sikit sebab aku keluarkan je from the oven, terus flip atas cooling rack. Haiz... should have waited for at least 10 minutes.

For those yang interested in the bundt pan, I have available stock of the Nordic Proform Anniversary Bundt Pan. Whatsapp or sms me at 0182722880


Blueberry Gooey Butter Cake 
Adapted from Allrecipes

INGREDIENTS:
3 cups self raising flour
1 cup white sugar
1 cup buttermilk
1 cup salted butter
2 teaspoons vanilla extract
4 eggs
125gram blueberries

Filling: 
250gm cream cheese, softened
 2 eggs
 1 teaspoon vanilla
 8 tablespoons butter, melted
1 cup of icing sugar

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, cream butter and sugar until soft and fluffy.  Add the vanilla and the egg one by one,  beat until well mix/incorporated. Add flour and buttermilk alternately in three addition. Beat for extra 3 minutes at medium speed. Fold in blueberries.  Pour batter into prepared pan.
3. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 50 to 60 minutes. Make sure not to over bake as the center should be a little gooey.

Easy Peasy Lemon and Almond Cake

For the past few days, I have been cooking and baking. Abah passed away on 9th of March 2014. Alhamdulillah we were prepared. Alhamdulillah for the opportunity given by Allah to take care of abah for almost 3 weeks. I am blessed.

Aku ditugaskan untuk masak for the whole house. So, everyday, aku masak kat rumah and send to rumah mok. I baked too. At least tetamu yang datang ada something to eat. Jazakallahu khairan to friends and relatives yang datang visit. Thank you for your love and support.

Today I baked this lemon cake. Dah tak tau nak bake apa, aku google for best cake recipes and I found this. Hubby cakap sedap sangat. Dia siap request for this cake and the blueberry creamcheese coffee cake yg aku baked semalam. Berpeluh ketiak... Dah ler Sunday ni Melawati takde air.

I used quartet bundt pan. So dapat 4 small cakes :)

Easy Peasy Lemon and Almond Cake
Adapted from Food.co.uk
250g salted butter
200g caster sugar
4 large eggs
Zest of 1 lemon
Juice of 1 lemon
200g self raising flour, sieved
50g ground almonds

 Method
1. Heat the oven to 180°C or Gas Mark 4. Put the 10 paper loaf tins onto a metal tray.
2. Cream together the butter and sugar until pale and fluffy. Gradually beat in the eggs, zest and juice of 1 lemon.
3. Fold in the flour and almonds until evenly combined.
4. Spoon the mixture into the paper loaf cases. Bake for 20 minutes until well risen and golden brown.
5. Mix together the juice of 1 lemon and 100g fondant icing sugar.
6. Put the cakes onto a cooling rack.

Deep Chocolate Sour Cream Pound Cake

This cake, is the ultimate chocolate pound cake. I did mention earlier that I am not a pound cake person. Tapikan bila dah rasa this cake, I had to admit, pound cake, memang sedap. Tapikan, as Rima mentioned, use the best of the best ingredients. Maknanya, if possible, use pure french butter, valhorna cocoa powder for your cake.

Mula2 aku buat this cake, terkejut tengok betapa gelapnya cake aku ni. Terlupa that valhorna cocoa powder memang very dark. hehe.. ingatkan kek aku dah jadi kunta kinte. Do you guys still remember that name? Masa kecik2 dulu cerita tu sangat famous. Aku memang follow that story. Cerita pasal a slave boy from Africa. Ishk! macam mana cerita kek boleh jadi cerita slave boy pulak.

Ok, back to the cake. For this recipe, aku guna Paul's light sour cream sebab kononnya nak kurangkan fat. Rasanya takde kurang lemak pun sebab the butter that I used very rich and creamy and banyak! Sigh... macam mana la nak kurus ni..

Rupa kek tu sebenarnya lagi gelap. These past few days, matahari terlalu garang, thus the overexposed photo.

Deep Chocolate Sour Cream Pound Cake
from Tish Boyle’s The Cake Book
Thank you Rima!

1 1/2 cups all-purpose flour
1/2 cup cake flour
1 cup  Dutch-processed cocoa powder (preferably valhorna or calibut)
2 1/4 teaspoons baking powder
1 1/2 salted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
250gram light sour cream

Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease the inside of a 10-inch Bundt pan.

Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside. In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.

At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now.

At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top. Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.

Delicious Butter Cake

I love butter cake! Maybe sebab butter cake tu lemak berkrim, maka aku sangat suka makan butter cake. By the way, mok cakap, sudah2 la bake cake. Huhuhuhu.. sedihnya dengar. Dia suruh buat kuih melayu pulak. Aisey! malasnya nak buat kuih melayu. Mok requested for Dador. This weekend kena gi beli daging and bawang yang sangat banyak.

Hari ni appointment abah kat HKL. Aku sepatutnya bawak abah to hospital tapi batuk and selsema aku tak ok lagi. Hubby cakap tak payah pegi, nanti lagi lambat sembuh sebab terdedah dengan macam2 virus kat hospital. Kesian pulak kat adik ipar aku, Ida, sebab dia la yang kena bawak abah with her husband. Tak tau kenapa, this time batuk aku teruk sangat. Dah seminggu lebih takde suara. Malam je, tak boleh tido sebab tekak rasa gatal yang amat. Nak je aku garu anak tekak ni. I guess compare dgn abah, sakit aku tu sangat sikit. Abah lagi sakit sebab dahla kena stroke, tangan patah pulak tu. Semoga Allah bagi abah kesihatan yang baik.

This is using heritage pan. 

Happy tengok cake yg lawa! Berlubang2 sikit sebab lupa nak ketuk pan few times before masuk oven.

Butter Cake

Adapted from Taste

Ingredients
250g butter, softened
1 cup caster sugar
2 teaspoons vanilla essence
3 eggs
2 1/2 cups self-raising flour
2/3 cup milk
icing sugar mixture, to serve

1. Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.

2. Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.

3. Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.

4. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

Makan-makan at home

Abah is not well. He is extremely fragile. Sometimes, we can see air mata menitik2 kat pipi dia. I guess orang yang kena stroke ni memang a bit sensitive. So, kita orang decided to buat makan2 kat rumah. Bila ramai adik beradik berkumpul, that somehow makes abah happier. It so happen that February, birthday mok and niece aku, Zulaikha. Ni kira makan2 to celebrate that too, not that I celebrate birthdays. Oleh kerana, I am trying my best to follow sunnah, apa yang rasulullah tak buat, aku tinggalkan, termasukla celebrating birthdays. Cuma this makan2, aku tak boleh nak elakkan coz my house is the closest to rumah mok, 5 minutes drive. And aku jadi chief cook. Sigh...

 My chocolate ganache is melting under this scorching weather

Devil food chocolate cake, fondant aku buat using marshmallows but design Monster High tu by ciksu

Aku masak nasik minyak hujan panas. Peh! memang sesuai dengan cuaca yang amat panas now. Actually hari ni, aku bangun without a voice. Sob sob... suara ku lari meninggalkan ku. Bila bercakap, I sounded like itik serati. Habis suara seksiku. And somehow, rumah rasa a bit sunyi, sebab mama tak boleh membebel. I guess the girls are extremely happy now. Ye la, takde orang nak membebel kat dia orang. 

Marshmallow Fondant 
Adapted from Food.com
Ingredients
500gram white mini marshmallows ( use a good quality brand)
2 -5 tablespoons water
900gram icing sugar
1/2 cup Crisco shortening ( you will be digging into it so place in a very easily accessed bowl)

Directions

1. Melt marshmallows and 3 1/2 tablespoons of water using double boiler.

2. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

3. Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

4. Start kneading like you would bread dough. You will immediately see why you have greased your hands. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking.

5. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

6. Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

Classic Pound Cake

I was supposed to meet Rima kat KLCC, pastu tak jadi sebab Rima was at K.Nur's place in Setiawangsa. K.Nur extended the invitation for sessi bergossip kat rumah dia. Hubby was kind enough to drop me at her place, Alhamdulillah. Tak payah la susah payah aku nak kena menapak.

These past few days, memang sangat panas. Kalau kena berjalan to rumah K.Nur, memang boleh nangis. Alhamdulillah semalam, finally, hujan turun. Walaupun tak lebat mana, but it's a blessing. Rasa sangat bersyukur for the rain. Tak boleh imagine macam mana life kat Africa yang sentiasa panas dan kemarau. Subhanallah... how blessed we are.. 

The truth is, I dont like pound cake recipes. That's why aku jarang sangat bake pound cake. To me, pound cake is very heavy. Bila makan, boleh rasa the dense texture. I am more of a butter cake person. But bila K.Nur kata pound cake recipe yg dia ada tu sedap, aku terus excited nak try. True enough, it was delicious. Suprisingly, not as heavy as pound cake biasa. But, I still dont like pound cake.. hehe

 Perfect!

Memang boleh nangis bila tengok kek keluar cantik mcm ni.. emo me

Victoria Sponge Cake

Hubby suka sangat this cake, and this particular recipe. He will request for this cake at least every 2 weeks. Sometimes bila malas, aku jadikan sheet cake je, senang. Tapi ni dikala rajin, maka aku buatkan jadi kek. For the filling, aku tak guna strawberry jam but instead I used forest berries. Boleh beli the jam kat cold storage. Small jar will cost around RM15.

He ate almost 1/2 of this 9" cake!! 

Adapted from Jamie Oliver

Ingredients for the sponge

250g salted butter, at room temperature, plus extra for greasing (Use only pure butter)
250g self-raising flour, sifted, plus extra for dusting
250g caster sugar
4 large eggs, preferably free-range or organic


filling
250g fresh strawberries
1 vanilla pod
150g good-quality strawberry jam
150ml double cream
1 tablespoon caster sugar icing sugar, for dusting

Directions

1. Preheat the oven to 180ºC.
2. Beat the butter and sugar together with a wooden spoon, until very light and fluffy (i use mixer). Add the eggs one at a time, beating each one in well before you add the next.
3. Sift in the flour. Finely grate over the lemon zest then fold it into the mixture (halve the lemon and save it for later)
4. Divide the cake mix into the prepared tins and spread it out using a spatula. Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen.

For the filing
1. Slice your strawberries . Carefully score the vanilla pod lengthways and scrape out all of the seeds.Gently warm the jam in a pan over a low heat
2. Remove from the heat and stir in your sliced strawberries. Add the cream to a bowl with the sugar and vanilla seeds, and squeeze in the juice from your zested lemon. Whip until you have nice soft peak.
3. Smear over the jam and strawberries on the first cake, then spread the sweetened cream over the top. Place the second cake, with the pretty side facing up, on top and dust it with icing sugar

( instead of using jamie's recipe for filing, i whipped 250gm butter, 100gm icing sugar and spread it on top of forest berries jam that i have spread )

Red Velvet Cake

Dah banyak RVC recipes I've tested in my kitchen termasuk la the one by joy of baking, mccormick etc, this recipe by browneyedbaker/joythebaker still is the best for me. I love the richness of the chocolate taste and the moistness of the cake.

This time I baked this cake untuk my sister Ayu. Dah lama tak buat RVC, terlupa betapa lazatnya kek ni. Aku makan 5 bijik cupcakes ni... huhuhu... aku sangat berduka cita sekarang sebab dah tak tau brapa kilo I have gained from that cupcakes.

 sangat menyentuh kalbu.. 

 dari kacamata sebuah telepon

 tengok la macam mana makcik ni melahap beberapa bijik cupcakes. model - Ciksu

teddy bear pun nak jugak makan cupcake ni

Photos courtesy of Iman - love you kakak!

Red Velvet Cupcakes with Cream Cheese Frosting 
Adapted from Browneyedbaker

For the Cupcakes:
250 gram salted butter
2 cup granulated sugar
4 egg
5 tablespoons unsweetened cocoa powder
6 tablespoons red food coloring
2 teaspoon vanilla extract
2 cup buttermilk (mix 2 cup of milk with 2 tsp of lemon or vinegar. Let stand for 5 minutes)
4 1/4 cup all-purpose flour
2 teaspoon baking soda
6 teaspoons distilled white vinegar

For the Cream Cheese Frosting: 

250gram butter, at room temperature
500gram cream cheese, at room temperature
1 3/4 cups powdered sugar
2 tablespoon lemon juice

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3.Add cocoa powder, red colouring and vanilla to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

 *Note: This recipe can make 4 layer of cakes using a 9-inch layer cake.