zebra bundt cake ~ tish boyle's recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt

alhamdulillah.. dalam kelamkabut buat kek sebab nak ke kenduri..
dan menggodek2 adunan dalam berbaju-kenduri (mujur x comot!)
sempat siap sebijik butter cake versi zebra..
dan jadi la jugak zebra-nya w/pun belangnya makin lama makin tebal :p

nampak somel je kan belang2 tu? :D

sumber: bakersroyale.com

• 3cwn tepung kek <-- saya guna tepung superfine
• 2tsp baking powder
• 1/2tsp garam
• 2 1/2cwn gula, asingkan kpd 2cwn + 1/2cwn
• 1/2cwn serbuk koko
• 6Tbs air
• 1 1/2cwn butter (170g), dicairkan dan sejuk pada suhu bilik 
• 1 1/2tsp vanilla
• 5biji telur
• 1/2cwn susu

tatacara:

1. panaskan oven ke 175C dan gris dan tepungkan loyang bundt.
2. ayak tepung, baking powder dan garam. ketepikan.
3. satukan 1/2cwn gula, serbuk koko dan air dalam mangkuk besar. ketepikan dulu.
4. pukul butter dan 2cwn gula (saya guna 1 1/2cwn gula) hingga kembang. masukkan telur satu demi satu. kemudian masukkan vanilla. 
5. masukkan adunan tepung secara berselang-seli dengan susu: tepung-susu-tepung-susu-tepung dan pukul hingga sebati.
6. keluarkan 2cwn adunan dan masukkan kedalam mangkuk berisi adunan koko. 
7. sendukkan adunan asal kedalam loyang secara berselang-seli dengan adunan koko. teknik boleh tengok disini.
8. bakar selama 50-60minit.

nota: 

utk mendapatkan butter cake yg sedap sila guna butter yg lajat seperti SCS (mahal berapi!). kalau guna butter murah macam batekap, memang rasa macam kek yg mamak roti jual dolu2 :p

oh well.. quality do comes with price indeed.

peach yogurt bundt cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

waduh.. layout blog dah ditukar! err.. posting page je kot ek?
makin sanggih.. makin kelabuhasap diri yg tak cukup sanggih ni. huhuhu..
macamtu lah jugak kehidupan.. makin sanggih semuanya skrg ni..
daripada hidup tak perlukan henfon, majoriti manusia kini ber"smartfon"
daripada tak perlu pikir nak makan apa.. nganga ja mulut
sampai kena fikir nak masak apa utk seminggu..  
namun, apa saja fasa perubahan yg berlaku..
manusia tetap kena bergantung sepenuhnya kepada Maha Pencipta
daripada kecik.. sampai dewasa.. sampai tua.. dimana2 saja.
berharap hanya pada Yang Satu.
dan jgn sesekali putus harap!

sekian bebelan jumaat malam sabtu.

kek ni buat utk meeting dgn staff + usrah
niat asal nak share separuh2..
tapi laku pulak masa meeting..
tinggal 3 potong ja utk usrah
langsung tak jadi sbb takut tak cukup!
sama ada mmg betul sedap atau mmg staff semua kelaparan :p

one moist peach cake. i lurrve moist cake!

sumber: weekofmenus

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 vanilla bean, split, seeds  <-- i replaced with vanilla essence
• 1 cup sour cream
• 1 ½ cups diced fresh peaches

1. Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
2. Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
3. Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes.
4. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean.
5. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
6. Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.
7. Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.

resepi asal guna freash peach dan ada soaking syrup. saya cuma guna peach dlm tin dan tuang sikit sirap dalam tin keatas kek. sikit je.. dlm 2sudu besar.. 

orange yogurt bundt cake

bismillahirrahmanirraheem..

assalamu'alaikum wrm wbt.

let us recite selawat before we start

allahumma solli 'ala muhammad wa'ala aali muhammad

kama sollaita'ala ibraheem wa'ala aali ibraheem

innaka hameedun majeed

allahumma baarik 'ala muhammad wa'ala aali muhammad

kama barakta'ala ibraheem wa'ala aali ibraheem

innaka hameedun majeed

alhamdulillahi rabbil 'alameen

thank you Allah for giving us opportunity to breath and live for another day

thank you Allah for giving us beautiful earth and sky for us to live by

my boy wanted to bring cake for maulidurrasul celebration

they held it today, in the school.

he does not want a chocolate cake

he prefers orange cake over chocolate cake

but he is one hantu-chocolate just like his ummi!

how come he does not like chocolate cake??

and he wanted it to be baked in bundt pan

so i searched for orange bundt cake

and settled on this recipe

source: poppytalk

• 2 cups flour 
• 1 Tbs baking powder
• 1/2 tsp salt
• 2 eggs 
• 3/4 c sugar
• zest of 2 Seville oranges
• juice of 2 Seville oranges + enough plain yogurt to measure 1 cup
• 1/3 cup olive oil <-- i used canola
• 1 tsp vanilla extract <-- nope. didnt put this.

Citrus syrup

•  juice of 2 Seville oranges
•  4 T sugar

1. Preheat oven to 350 F. Butter and flour your bundt pan and set aside.

2. In a large bowl, mix together the flour, baking powder, and salt.

3. In another bowl, combine the sugar and the orange zest together. Blend well so that the oils in the zest release into the sugar and becomes fragrant. Beat the eggs into the sugar until well combined and stir in the yogurt, orange juice, vanilla and olive oil. Add in flour mixture and stir until everything is all mixed.

4. Pour batter into the bundt pan, smoothing the tops with a spatula. Bake for 30-40 minutes or until the tops are golden and a cake tester inserted in the middle comes out clean. Cool for 5 minutes before inverting onto a wire rack.

5. While cake is cooling, mix together the sugar and the orange juice in a small saucepan until the sugar melts. Using a pastry brush, generously brush the orange syrup over the cake. Poke the cake a few times with a skewer if need be to help soak in the syrup, because the wetter this cake gets with the orange syrup the better it will be.


insyaallah pics will be uploaded later in the evening.

cinnamon swirl buttermilk pound cake - tish boyle's recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt.

ever since shirley @kokken69 posted it in her blog..
i've been dreaming of this cake
imagining how am i going to do it - sort of exercising the steps in my mind
ok. its a little bit overboard since its only a pound cake
nobody can go wrong making pound cake, i suppose.
but then, when i saw sis rima posted it. aduyai..
i feel like running back home from the office
and bake this cake there & then!
i finally made this for my department meeting
(yup! i need a reason to bake)

moist + gebu + lemak merdu - everything u asked for in a cake!

sumber: kokken69
Cinnamon Streusel Swirl

• 1/2 cup (60g)             All purpose flour
• 1/3 cup (72g)             Firmly packed light brown sugar
• 1/4 tsp                        Ground Cinnamon
• Pinch of salt
• 3 tbsp(42g)                Unsalted butter melted

Buttermilk Pound Cake

• 2 cups (242g)            All purpose flour
• 1/2 cup (57g)            Cake flour
• 1 tsp                          Baking powder
• 1/4tsp                        Baking soda
• 1/4 tsp                       Salt
• 1/8 tsp                       Ground cardamom
• 1cup (227g)              Unsalted butter, softened
• 2 cups (400g)            Castor sugar (I used 340g)
• 3 large                       Eggs
• 2 tsp                          Vanilla Extract
• 1 tsp                          Finely grated orange zest <-- i used lemon zest.
• 1cup (240ml)            Butter Milk

the best pound cake i ever made. sungguh! tak tipu!

1. Preheat oven to 170C / 325F. If using a bundt pan, grease the inside of a 10inch bundt pan with butter  and dust it with flour. I used a loaf pan and lined it with baking paper.

2. In a small bowl, whisk together the dry ingredients of the Cinnamon swirl. Add the melted butter and stir until blended and crumbly.

3. Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. Using a paddle attachment, cream butter for 2 mins at medium speed in a mixer until very creamy. (2mins) Gradually add in the sugar and continue beating at medium high speed until pale and light. (4mins)

5. At medium speed, add in eggs one at a time and mix to incorporate eggs well.

6. Add vanilla extract and orange zest. Add in the flour in 3 portions, alternating it with milk (2 additions). Mix until just combined.

7. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.

8. Bake the cake for 65 to 75mins, until the cake tester inserted into the center comes out clean.

9. Cool the cake for 15 mins before turing out the cake to cool completely.

u complete me.

nota:
utk kek yg sedap sila guna butter yg sedap. hehe.. sah2 la kan..? :p
butter yg paling sedap utk buat cake to me so far is SCS.. tapi mahalnya tak ampun!

and pls.. don't opt out the ground cardamom (buah pelaga) - that is one of the reason this pound cake is different from others. combined with the fresh grated lemon/ orange zest.. it tastes so exotic & dramatic! (ayat yg sgt over.)

german apple bundt cake

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt

this whole bundt cake
is solely dedicated for my usrah group
insyaallah..
:)

source: ovenhaven (originally from allrecipes.com)
german apple bundt cake

• 2 eggs
• 1⁄2 cup canola oil / olive oil
• 1 cup brown sugar
• 1⁄2 cup white sugar
• 1 teaspoon vanilla essence
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 4 cups apple – peeled, cored and diced

1. Preheat oven to 180°C / 350°F. Grease and flour one 9×13 inch pan, or a 10-inch bundt pan.
2. In a mixing bowl, beat oil and eggs together until creamy. Add the sugar and vanilla and beat well.
3. In a separate bowl, combine the flour, salt, baking soda, and ground cinnamon. Add this mixture to the egg mixture, and mix until combined. The batter will be very thick.
4. Fold in the apples. Spread batter into the prepared pan.
5. Bake for about 45 mins (55 mins, if you’re using a bundt pan), or until cake tests done.
6. Leave cake to cool before dusting with powdered sugar, or pouring a glaze.

ready to-go!

update:
half of it is meant for my staff as well ;)
alhamdulillah..

sultana butter cake

bismillahirrahmanirraheem..

assalamu'alaikum wrm wbt.

antara perkara yg menggumbirakan saya ialah
apabila terjumpa/ berjumpa teman lama
anie of metearoha bukan teman lama
malahan tak pernah bersua
cuma berkenalan-bertemanan di alam maya saja..
tapi laaaaama sangat anie tak muncul dipersada blog
bila balik dari mekah tgk anie ada updates.
wah!!! gumbira sungguh rasa dihati!
betul2 rasa macam jumpa member lama! :D
bila dibelek2 blog anie..
tergoda pulak dengan butter cake dia.. ;)

lepas makan seketul nak lagi dan lagi dan lagi.. maka bertambahla kalori.. :p

sumber: anie of metearoha
sumber asal: yatt of easybakes

• 250g butter, dilembutkan pada suhu bilik
• 180g gula
• 5biji telur
• 1/2tsp vanilla
• 200g self raising flour
• 80g sultana, direndam dalam air oren <-- saya campur mixed fruits dan rendam dalam ribena (air oren xdak stok kat rumah)

1. panaskan oven 170C. gris loyang dan tabur tepung. (saya guna bundt pan macam anie :D)
2. pukul butter dan gula hingga kembang dan gebu
3. masukkan telur satu demi satu
4. masukkan tepung dan kaupbalikkan hingga sebati
5. masukkan esen vanilla.
6. masukkan sultana dan gaul sebati.
7. tuang kedalam loyang dan bakar 45-50minit. 

thanks anie & yatt.. such an easy cake & a crowd pleaser ;)

milk chocolate bundt cake

the recipe's origin is from hershey's chocolate
originally named as classic hershey bar cake
i didnt use hershey's bar though.. and not even milk chocolate!
i use beryls dark chocolate
so, patut tukar namakah?

this is made for my x-roommate masa matric dulu
now, she's a doktor pakar in hospital temerloh ;)
am proud of you mate! :)
cant wait to go to your open house :D

source: oneperfectbite
Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 1-1/4 cups granulated sugar
• 4 large eggs
• 6 (1.55 oz. each) Hershey’s Milk Chocolate Bars, melted <— 9.3oz
• 2-1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• Dash salt
• 1 cup buttermilk or sour milk
• 1/2 cup Hershey’s Syrup
• 2 teaspoons vanilla extract
• 1 cup chopped pecans <-- i use walnuts

Optional:

• Confectioners’ sugar
• Additional chocolate syrup

Directions:

1. Heat oven to 350 degrees F. Grease and flour 10-inch tube pan or 12-cup fluted tube pan.
2. Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended.
3. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan.
4. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top and drizzle with chocolate syrup, if desired. 12 to 16 servings.

Verdict:
the cake is so soft & moist! but it  might be too muak for some ppl :|
as for me.. bak kata mei-mei kawan upin & ipin, "saya suka! saya suka!"
i wish to drizzle the cake with choc syrup tapi takut org bertambah muak plak..
so, i just sifted powdered sugar only..
utk tekak seniri.. i drizzle choc syrup to my heart content.. hoyehhh..

cream cake

ramadhan dah hampir berlalu pergi..
sayu sungguh rasa di hati..
bulan mulia bulan yang diberkati.. bulan yang pasti kurindui..
semoga Allah terima segala amal ibadat kita.. ameen..
dan semoga segala kebaikan yang dilakukan dibulan mulia ini
tidak dicemamari dengan keasyikan menyambut aidilfitri
marilah kita bermaafan dan berkunjung-kunjungan
demi menyambung silaturrahim.. 

anak2 sedara bagi sekotak besar whipping cream
yang dah hampir due date.. lagi 3hari je drp tarikh pemberian
saya terus teringatkan resepi cream cake dlm buku lauren chattman
dah lama teringin nak buat tapi sayang nak guna cream sampai 2cawan!
bila dapat sekotak besar terus rasa excited & terus buat utk diorang ;)
bila dah siap amboi.. wanginya bau.. macam bau susu vanilla!

sumber: cake keeper cakes by lauren chattman

• 3 cups AP flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, room temperature
• 2 3/4 cups sugar <-- i reduce to 2 1/2C but its still manis!
• 1 tablespoon vanilla
• 2 cups heavy cream, room temperature

1. Preheat the oven to 350 F. Grease and flour a 12-cup bundt pan. Set aside.
2. Whisk together the flour, salt and baking powder. Set aside.
3. Combine the eggs and sugar in a large mixing bowl. Beat on medium-high speed for 5 minutes, until pale yellow and thick. Stir in the vanilla.
4. When the mixer is on medium-low speed, pour 1/3 of the cream into the egg mixture in a steady stream. Add 1/3 of the flour mixture and mix just to combine. Scrape the sides down and repeat twice, until all of the flour and cream has been used. At the end beat on medium speed for 1 minute to combine.
5. Scrape the batter into the prepared pan. Bake the cake for about 1 hour, until golden brown and a cake tester inserted into the center of the cake comes out clean or with just a few crumbs attached. The sides will also pull away from the pan. Do check the cake at 45 minutes and tent it with foil if it is getting too dark.
6. Let the cake cool in the pan for 15 minutes and then invert it onto a cooling rack. Let cool completely before slicing.
7. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature up to 3 days (err.. in humid KL i think its better to store in the fridge instead of room temp.)

citrus poppy seed cake

bila tengok kak LG buat kek ni utk besday dia..
saya pun sibuk nak buat jugak utk besday saya nanti..
bila tiba hari kejadian.. mak bagi a very beautiful rainbow cake
maka niat nak buat kek ni terpendam sampai petang smlm..
saja2 buat dgn niat utk bagi kawan2 kat opis..
tapi Allah dah tetapkan.. kek ni utk dikongsi dgn sahabat lama saya.. cikju
cikju dtg rumah petang smlm hantar buah dokong, dari kebun ayah mertuanya
tak sempat frost or even drizzle the citrus icing.. sbb cik abe cikju nak cepat
separuh kek bagi kat cikju.. suku kek bagi kat auntie bie rumah depan
suku kek lagi jadi stok kunyahan sikecik & abang gebu dia..

sumber: taste.com.au

• 40g poppy seeds 
• 1/4 cup (60ml) milk 
• 125g butter
• 1 cup (215g) caster sugar <-- i reduce to 3/4cup
• 1 tbs finely grated orange rind
• 2 tsp finely grated lemon rind
• 3 eggs
• 1 cup (150g) self-raising flour
• 1/2 cup (75g) plain flour
• 1/2 cup (55g) almond meal
• 1/2 cup (125g) sour cream
• 1/4 cup (60ml) orange juice
• 250g cream cheese <-- from here onwards is for icing/ frosting - i omit this.
• 1/2 cup (80g) icing sugar mixture
• 2 tbs lemon juice

1. Preheat the oven to 160°C. Grease and line the base and side of a round 20cm (base measurement) cake pan with non-stick baking paper. (i use 10cup bundt pan - grease & flours the pan).
2. Combine the poppy seeds and milk in a small bowl and set aside for 15 minutes to soak.
3. Use an electric mixer to beat the butter, caster sugar and lemon rind together in a bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined.
4. Add the combined flours, almond meal, sour cream, orange juice and poppy seed mixture and stir to combine.
5. Pour into the prepared pan and smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Remove the pan from the oven and set aside for 15 minutes to cool slightly before transferring to a wire rack to cool completely.
6. Use an electric mixer to beat the cream cheese and icing sugar together until light and fluffy. Add the lemon juice and whisk to combine. 
7. Use a serrated knife to split the cake in half. Spread half the icing over the middle of the cake and sandwich layers together. Spread the remaining icing over the top of the cake. Cut into wedges to serve.

Notes

• Tip: If you have a nut allergy, replace the almond meal with the same quantity of coconut or with more plain flour.

verdict:

kek ni tak manis. lembut dan crunchy. me likey :)

tapi agak musykil.. tak boleh nk telan banyak2 walaupun suka..

chocolate gingerbread cake

semalam mak cubit pipi.. mak kata dah gemukla!
cik abe pun dok tegur gitu since raya posa hr tu..
seluar & kain pun banyak dah ketat!!
nehi!!!!!!!!!
kena reduce trial & error of caking la camni..

oleh kerna dah lama teringin nak rasa gingerbread cake
kena buat jugakla.. and this will be the last time
making cake just out of curiosity...
but.. knowing how fickle-minded i am..
its no promise.. :p

initially, am no cake-lover
i never really like the cakes on the shelf
no matter how beautiful it is
i think the taste is dull & boring (mengada2 sungguh!)
except for the expensive ones (RM11.90 per slice is way too pricey!)
until.. i tried to bake myself..
i just cant stop!
when i read the recipes.. i feel like i had to try it.. i wanna taste it..
so, the journey began..
until i put on weight steadily..
until my kain & trousers almost cannot be zipped..
until today.. my last effort of baking cakes for myself

source: savorysweetlife
INGREDIENTS:

• 2 cups all purpose flour (10 oz)
• 2 teaspoons baking soda
• 1/2 teaspoon coarse kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves <-- not in stock :(
• 2 teaspoons ground ginger
• 1-1/4 cup sugar
• 1/2 cup dark molasses
• 1/2 cup vegetable oil
• 1/2 cup butter, softened
• 3 large eggs
• 1 cup hot coffee
• 1/2 cup unsweetened cocoa powder
• *powdered sugar for dusting

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a small bowl, stir coffee and cocoa powder until smooth – set aside.
3. Cream butter, oil, and sugar until it is nice, white, and fluffy (it should look like whipped cream) for 3 minutes using a mixer.
4. Add ginger, cloves, salt, cinnamon, and baking soda.
5. Add eggs and molasses – mixing for a minute.
6. Finally add flour and coffee/chocolate mixture and beat for a few minutes.
7. Stop the machine, scrape batter from all sides including the bottom and mix again for another minute.
8. Pour batter into a bundt pan which has been coated generously with non-stick spray.
9. Bake for 60 minutes. Allow cake to cool for 8 minutes before shaking the sides loose and inverting it onto a cake plate.
10. Dust cake with powdered sugar. Enjoy!

note:

i made half of the recipe in a mini bundt pan and bake for 25mins - yields 10mini bundt cakes

verdict:

am very satisfied with the outcome esp. the taste.

the ginger-taste is not that strong with addition of cocoa..

the cake itself is soft & fluffy..

and i managed to get only 3decent pcs out of 10

huhuhu.. time for trifle again?

adehhh.... bila nak selim balik camni???

chocolate velvet fudge cake

ini aja birthday cake nuha?
waduh.. syahdu ummi tau!
sorry son.. ummi kerastangan :(

kek ni sangat2 padat & fudgey
needs ice cream to go with it
otherwise, sepotong pun susah nak habiskan

ye.. ni je la besdey kek anak kecikku..

yes. she loves chocolate! see how she dig into the choc sauce?

happy birthday to you nuha!

sumber: rose levy berenbaum
adaptasi dari: cakeonthebrain
bahan2:

• 3/4 cup plus 1 tablespoon (sifted before measuring) cocoa powder
• 1/2 cup boiling water
• 3 large eggs, at room temp
• 1/2 cup water
• 2 1/4 teaspoons pure vanilla extract
• 2 1/4 cups plus 2 tablespoons, sifted into the cup and levelled cake flour
• 1 1/2 cups superfine sugar
• 3 teaspoons baking powder
• 3/4 teaspoons salt
• 8 oz unsalted butter (at 19degrees to 23 degrees C)

tatacara:

1. preheat oven 160C dan gris bundt pan & tabur tepung/ serbuk koko.
2. gaulsebatikan serbuk koko dengan 1/2cwn air panas mendidih. cover dengan plastik dan simpan dalam peti sejuk sekejap (dalam 10minit).
3. dalam mangkuk sedang, sebatikan bahan2 cecair: telur, 1/2cwn air dan vanilla.
4. dalam mixer,dah masukkan tepung, gula, baking powder dan garam dan kacau sebati.
5. tambahkan butter dan adunan koko tadi dan pukul dengan kelajuan perlahan dan seterusnya naikkan ke kelajuan sederhana dan pukul 1 1/2minit. scrape dinding bekas.
6. tambahkan adunan telur separuh dan pukul 30saat baru tambah sebahagian lagi dan pukul lagi hingga sebati.
7. tuang adunan kedalam loyang dan bakar 50minit.
8. sejukkan kek (dalam 15minit) sebelum di keluarkan dari loyang.

chocolate sauce:

• 3/4cwn heavy whipping cream
• 1/4cwn glucose syrup
• 4oz dark chocolate
• 1oz butter

1. potongkecil dark coklat dan butter dan masukkan dalam mangkuk besi/ kaca yang tahan panas.
2. panaskan whipping cream hingga agak mendidih (cukup setakat berbuih2 digigi periuk).
3. tuang cream panas kedalam mangkuk berisi coklat dan butter. gaul sebati menggunakan whisker.
4. masukkan glucose syrup dan gaul lagi.
5. tunggu sejuk sikit dan agak pekat (kalau nak lagi pekat masukkan dalam petisejuk sekejap) dan tuang keatas kek tadi.

campton place coffee cake ~ versi durhaka

lebih sebulan memerap dirumah.. jadi SAHM
hampir tak ada masa langsung utk ngadap pc!
ada 2,3 biskut raya yg tak tak sempat posing..
makanya.. langsung tak register dlm blog ni :(

dan sememangnya oven saya bercuti lama..
saya tekad utk habiskan kek2 yg ada
sebelum mula operasi kembali..

kebetulan..
saya perlu habiskan sour cream dalam peti ais..
due-datenya.. 2hari lepas!!
tapi mengikut pengalaman lalu..
ia masih boleh digunapakai.

resepi ini guna 2cwn sour cream
just nice. walaupun cuma cukup 1 1/2cwn saja..
saya tambah 1/2cwn dgn buttermilk (susu+cuka)

manakala fillingnya saya tak ikut langsung!
cuma letak inti blueberry saja..
yang juga semakin menghampiri due date
sebetulnya kek ni ditukar nama saja..
jadi almost-due-date cake!

bahagia tgk bentuk yg indah itu!

resepi asal: alpineberry
c&p resepi directly:


Cake:
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 ounces (1 1/2 sticks) unsalted butter, softened at room temp
1 1/4 cups granulated sugar <-- saya reduce guna 1cup only
3 large eggs, at room temp
2 cups sour cream

Filling: <-- i only use 1/2cup of blueberry fillings
1/4 cup granulated sugar 
1/4 cup light brown sugar, packed
1 tbsp unsweetened cocoa powder (either natural or Dutch-processed)
1 tsp ground cinnamon
10 to 12 ounces pitted cherries (fresh or frozen)

Preheat oven to 350F. Butter and flour or spray a 9- to 10- inch Bundt pan.

Sift together flour, baking powder, baking soda, and salt. Set aside dry ingredients.

In the bowl of stand mixer, cream the butter and sugar on medium speed until light and fluffy about 5 minutes. Add eggs one at a time and scraping down the sides of the bowl as needed.

On low speed, in 3 additions of each, mix in the dry ingredients and sour cream, alternating the dry and wet ingredients until ingredients are just blended. Be careful not to over mix batter.

Make the filling by mixing the sugars, cocoa powder and cinnamon in a medium bowl. 

Scoop in 1 ½ cups cake batter into your prepared Bundt pan and spread evenly to cover the bottom. Sprinkle one-third of the filling and scatter one-third of the cherries over the filling. Scoop in 2 cups cake batter and spread evenly. Sprinkle one-third of the filling and scatter one-third of the cherries over the filling. Scoop in 2 cups of cake batter and spread evenly. Sprinkle the rest of the filling and cherries. Add the rest of the cake batter and spread evenly over the cherries.

Bake for 50-60 minutes at 350F until a cake test inserted in the middle comes out clean. Allow cake to cool in pan for 30 minutes, then invert onto a cooling rack, remove pan and let cool completely before serving.


verdict:
sebab dah reduce gula.. kek memang tak manis lgsg! 
tp tetap sedap.. mungkin sebab ada blueberry filling tu?? 
tekstur kek lembut tapi berat (lembab).. 
disaluti kerak/ kulit luar yg agak garing.. 
saya suka!

orange carrot bundt cake

cik abe beli carrot sampai 2bungkus!
sebungkus ada 8-10batang!
dah masuk minggu kedua..
1 bungkus pun tak luak habis
memang nak kena sembelih buat kek la jawabnya..


sangat teruja tengok bentuk kek itu ;)

dan kebetulan masih teruja dengan bundt pan
maka saya gugel carrot bundt cake
hati tertawan pada resepi dari canadianliving.com

kenapa?
sebab lain drp carrot cake yg biasa dibuat..

apa yang lain?
biasanya carrot cake ada layer.. ada letak spices.. ada kacang2an..
tapi yg ni takdak semua tu.. cuma ada parutan kulit oren!

itu saja?
resepinya macam kek biasa.. guna butter!
dan yang paling utama.. sour cream..
yogurt dah hampir due date.. boleh ganti sour cream ;)

frostingnya?
yes! dia tak guna cream cheese.. tapi guna orange!
terasa begitu healthy ;p

verdict:
masa salin resepi dah rasa mcm.. banyaknya soda..
tapi tak berani nak pandai2 kurangkan
lainkali sila berani sikit!!!
sebab kek tu rasa sodanya sgt ketara!!!
tapi overall ok. kek lembut & gebu..
lain drp carrot cake yg lain..
dan paling gumbira bila tapak bundt pan terbentuk molek!! yay!

pineapple and toasted coconut bundt cake

saya memang tercari2 bundt pan
siap nak kirim dari kawan nun di canada
bekenan habih dgn design bavaria
tapi tak jadi kirim..
kenapa suka bundt pan?
sebab tak perlu gigih nk deco2
sebab kek tu sendiri dah lawa jelita
sangat sesuai utk yg kerastangan mcm saya :p

masa mula2 jumpa di kedai bagus.. tak berkenan
bila dah tinggal satu.. baru nak gelenya beli.. tapi dah kemek!
minggu lepas bila ke bagus lagi..
jumpa bundt pan yang design sebijik macam fleur de lis!
rasa nak melompat! tapi tak lompatla.. x pasal kena tangkap nnti.
sekadar tersengih mcm kerang busuk sampai balik kerumah :p

maka bermula operasi mencari resepi bundt cake
dalam banyak2 resepi.. saya tergoda dgn resepi tropical ini
memang tak pernah cuba resepi dari site tu
dan tak ada feedback drp org lain.. yg komen cuma gambar lawa
perasaan "eh! betul ke ni?" timbul mula2 sekali..
semasa menyalin resepi.. dan menseparuhkan resepi tersebut
dan datang lagi semasa memukul butter+gula
dan lagi semasa menuangkan adunan kedalam loyang.

ternyata perasaan itu bukan sekadar perasan..
benar kata naluri saya.. resepi itu tak patut diseparuhkan!!
resepi itu adalah utk 6cup bundt pan! dia tulis 12cup!
saya separuhkan sebab bundt pan saya cuma 6cup
tapi tak mengapa.. cuma kek agak pendek.. dan kering!!
saya agak konfius bila temperature 350F dia convert jadi 200C!
biar betul! mana satu nak ikut ni? saya ambil jalan tengah.. 190C
dan kemudian.. rasa tak sedap.. saya turunkan lagi 180C
hasilnya.. luar kek agak kering.. tapi rangup! sedap wo!

panjang pulak intro kali ni :p
resepi dibawah adalah resepi asal utk 6cup bundt pan
kalau bundt pan 12cup, kena ganda-duakan resepi ni
macam mana nak tahu brp cup?
isi air dalam pan tersebut..
kalau isi 6cwn dah hampir penuh
maknanya isipadu bundt pan tersebut = 6cup


kek nampak kering.. dan corak tapak (macam kat kotak tu) tak terbentuk sebab kek pendek

bahan2:

• 1/2cwn sweetened flaked coconut <-- saya guna dessicated coconut
• 2 biji telur
• 1cwn sour cream
• 1sdk vanilla
• 1 3/4cwn tepung
• 1/4sdk baking soda
• 1/2sdk baking powder
• 1/4sdk garam <-- saya letak secubit sbb guna butter biasa
• 1/2cwn butter (115gm)
• 3/4cwn gula
• 1tin nenas dalam tin (yg cubed), ditapis dan dikeringkan

tatacara:

1. panaskan oven ke 180C dan toast coconut selama 5minit atau sehingga kekuningan.
2. gris loyang dengan butter cair dan tabur tepung ke seluruh bahagian dalam loyang.
3. dalam mangkuk sedang, gaulkan telur, sour cream dan vanilla hingga sebati.
4. dalam mangkuk sedang yg lain, sebatikan bahan2 kering: tepungm bs, bp dan garam.
5. dalam mixer, pukul butter & gula hingga gebu (high speed ~ 3-5minit).
6. turunkan kelajuan dan masukkan adunan telur-tepung selang seli sebanyak 3kali (telur-tepung-telur-tepung-telur-tepung).
7. masukkan toasted coconut dan nenas dan gaul sebati.
8. tuang dalam loyang dan bakar 45minit-1jam.

glaze:

• 1sdb jus limau kasturi
• 1/2cwn gula aising

1. satukan bahan glaze dan tuang atas kek yang dah disejukkan. (yang ni boleh diseparuhkan!)

verdict:

sah2 kek saya pendek.. tak nampak design bunga kat tapak bundt pan tu. tapi takpa.. kek tetap lawa drp biasa! dan sedap!!! memang rasa very the hawaiian :p

saya rasa kalau guna sweetened-coconut mungkin kek akan lebih manis. saya guna dessicated coconut yg tak berperasa/ tak bergula.. kemanisan kek tak terasa sangat.. bak kata kawan2.. oke la tu! ayat penyedap hati sayakah itu? haha!