Free Coffee Crumb Cake Recipe

INGREDIENTS :

• 1 cup sugar
• 1/2 cup butter at room temperature
• 2 eggs beaten
• 2 cups sour cream
• 1 teaspoon vanilla
• 2 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup chopped nuts
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/3 cup whole cranberry sauce
• 1 angel food cake pan

PREPARATION :

• Cream together the butter and sugar then add the eggs, sour cream and vanilla.
• Add the flour, baking powder and baking soda and combine.
• This mixture will get a little heavy, so break out a mixer or a strong spoon to stir with.
• Combine well.
• Next pour only about 1/3 of the batter into the very well greased angel food cake pan.
• Sprinkle 1/2 of the nuts, cinnamon and the brown sugar into the pan on top of the batter you just poured.
• Then add about 1/2 of the cranberry sauce too, in very small amount, but be careful.
• If you put in too much cranberry sauce at this point the cake will be to mushy.
• This will make a nice delicious center of the cake.
• After all this then pour in all the rest of the batter then top it all off with all the rest of the nuts, cinnamon, brown sugar and cranberry sauce.
• Bake at 350 degrees for about 45 minutes and enjoy!

Free Chocolate Black Forest Cake Recipe

INGREDIENTS :

• ½ cup (110 g) butter, softened
• 1+¼ cup (275 g) sugar
• 2 eggs
• 1+¼ cup (140 g) all-purpose flour
• ½ cup (50 g) unsweetened cocoa powder, natural
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ¾ cup (1.8 dl) buttermilk
• ¼ cup Kirschwasser (Kirsch/cherry brandy), optional
• 2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
• 3 cups (7.2 dl) heavy whipping cream, chilled
• ¼ cup confectioners' sugar
• Milk chocolate curls or shavings, for garnish
• Maraschino cherries or sweet cherries, for garnish, optional

PREPARATION :

STEP : 1

• Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
• Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
• With an electric mixer, beat the softened butter with sugar until white and fluffy.
• Add one egg at a time, mix well between each egg.
• Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
• Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
• When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

STEP : 2

• Drain cherry pie filling in a colander to remove most of the thickened juices.
• Beat the whipping cream with confectioners' sugar until it thickens.
• Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

STEP : 3

• Sprinkle each layer of the cake with Kirschwasser.
• Place one cake layer on a serving plate.
• Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
• Add the second cake layer.
• Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
• Add the third cake layer.
• Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

STEP : 4

• You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top.
• You may use three cake tins intead of one. In that case the baking time must be shortened.
• If cake flour is used, the cake comes out much fluffier.

Free Vanila Cake Recipe

INGREDIENTS :

• 2 cups (500 mL) sugar

• 4 eggs

• 2-1/2 cups (625 mL) all-purpose flour

• 1 cup (250 mL) milk

• 3/4 cup (175 mL) vegetable oil

• 2-1/4 teaspoons (11 mL) baking powder

• 1 teaspoon (5 mL) vanilla

PREPARATION :

· Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.

· In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).

· Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

Free Mango Cake Recipe

INGREDIENTS :

Cake :

12 oz (340g) self raising flour

1 heaped dssp soya flour

1 heaped dssp corn flour

2 1/2 tsp baking powder

6 oz (170g) margarine

1 cupful of caster sugar

6 dssp of mango puree

12 fl oz (340ml) soya milk

Mango Icing :

2 oz (55g) margarine

4 dssp mango puree

1 tsp vanilla essence

6 oz (170g) icing/caster sugar

1 oz (30g) cornflour, sieved

PREPARATION :

1. First make the cake: preheat the oven to 175C/350F/gas mark 4. Sift the flour, soya flour, corn flour and baking powder and mix together.

2. Blend the margarine, caster sugar and mango puree together and add the dry mix. Pour in the soya milk and blend together thoroughly. The mixture should quite thick.

3. Grease two cake tins and pour in the cake mixture. Bake for approximately 30 minutes or until a cocktail stick comes out clean. Leave until completely cold.

4. To make the mango icing put all ingredients into a saucepan and bring to the boil, stirring frequently. Boil rapidly for 1 minute exactly. Beat until cold (place saucepan in some cold water).

5. Finally sandwich the cakes together with the mango icing and dust the top with icing sugar.

Free Coconut Cake Recipe

INGREDIENTS :

• 150 g / 5.5 oz sugar
• 100 g / 3.5 oz brown sugar
• 280 g / 10 oz plain flour
• 1 tbsp baking powder
• A pinch salt
• 3 eggs
• 1 tsp vanilla essence
• 250 ml / 9 fl. oz coconut milk
• 350 ml / 12 fl. oz shaved coconut - dessicated coconut
• 240 g / 8 oz soft butter

PREPARATION :

1. Preheat the oven. Turn on the oven to 170ºC or 325ºF.
2. Whip the butter, vanilla and sugar. Introduce the white sugar, the brown sugar, vanilla essence and the butter into the mixer bowl. Lower the whisk attachment down into the bowl and blend on high for a few minutes to whip the butter.
3. Add the eggs. When the batter is thoroughly whipped , slow down the speed and start adding in the eggs. Add the first egg and allow to mix in. Then add the second egg. Allow to blend in and add the final egg and mix in thoroughly.
4. Add the remaining ingredients. Continue by adding the baking powder, salt, then add half of the flour, little by little, add in some of the coconut milk little by little, allowing each amount to mix in before adding the next batch. Then add a little more flour, a little more coconut milk and add the remaining flour. When thoroughly combined, shake in the coconut and give it a quick blend. Switch off the machine, twist off the whip attachment, shaking off any batter and remove the bowl. Finally, give it a quick mix by hand using your rubber spatula.
5. Transfer to the baking tin. Spoon the batter into the buttered spring form baking tin and use your spatula spread it evenly. It is now ready to bake.
6. Bake. Place the baking tin in the centre of the oven preheated to 170ºC or 325ºF and bake for roughly 45 minutes. Check to see if it's done by piercing it in the centre with a skewer. If it comes out dry, it is done.
7. Present and serve. If you wish, sprinkle with icing sugar before slicing it and serve with whipped cream or strawberries.

Free Carrot Cake Recipe

INGREDIENTS :

• 1 ½ cups firmly grated carrots
• 1 cup raisins
• 1 cup granulated sugar
• 1 cup water
• 3 tablespoons butter
• 1 teaspoon ground cinnam on
• 1 teaspoon ground nu tm eg
• 2 cups all purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cups chopped walnuts

PREPARATION :

1. Preheat oven to 325 Fahrenheit degree. Then butter a 13x9-inch baking pan. Make sure you stir the carrot, raisins, sugar, water, butter, cinnam on and nu tm eg in a large saucepan over medium-low heat until the sugar has dissolved. Bring to a boil.Reduce the heat and simmer, uncovered for 5 minutes.
2. Remove from the heat promptly and let cool to room temperature. Sift the flour, baking powder, baking soda and salt into a medium bowl. Stir in walnuts. Spoon the batter into the prepared pan.
3. Bake for 30-40 minutes or until toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack and voila!.
4. Enjoy!

Cake Recipe

Baking and decorating cakes has become one of the hottest and most fun trends in cooking. From the large number of television programs dedicated to cake and cupcake baking to the rise in the number of boutique style bakeries offering sweet treets that are decorated as beautifully as any wedding cake, there is nothing hotter in cooking that baking cakes. While that art of decorating cakes is something that can take tons of tools and practice to master, baking a delicious, moist cake is easier than you may think. There are recipes out there of every type, and you are certain to find one that will become your signature treat.

In general, cake recipes are divided into categories based on what makes cake rise-baking powder or baking soda makes butter cake rise, while the air in beaten eggs makes sponge cakes rise. Types of butter cakes include pound cake, and traditional yellow, white, chocolate, and spice cakes that are normally used to make wedding and birthday cakes and most other types of traditional decorated cakes. Butter cakes use one ingredient to make the moist and rich-typically butter, oil, or shortening- and then another to leaven them- baking powder or baking soda. Sponge cakes are know for their airy texture, which is created by beating eggs instead of using baking powder or baking soda to leaven them. A true sponge cake doesn't contain butter, oil, or shortening, and in recipes where only the whites of the egg are used, sponge cake are fat free. Angel food cake is the most popular type of sponge cake, but yellow and chiffon cakes are variants that are also popular.

One mistaken often made by people experimenting with cake recipes is using the wrong pan size. Baking requires that you use the pan size called for in the recipe- failure to use the right size pan can lead to cakes that overflow, sink in the middle or burn, at the edges and bottom. Read what size pan your cake recipe call for and then use the appropriate size. Also you will also want to prepare pans before you use them. Some cake recipes call for parchment paper, which is used to line the pan and prevents the cake from sticking to the edges. Other cake recipes call for you to "grease" the pan, which can be best accomplished by applying a thin layer of margarine, shortening, or butter using your fingers or a brush. This will allow your cake to easily release when it is done baking, and help keep the edge moist.

Whether you already have a few favorite cake recipes on mydish or are just getting started with baking cakes, it is always fun ti try out new cake recipes. Consider making several different cakes before a gathering, and then letting guests vote on their favorite cake recipes. Searching online is always the fastest way to get a wide verity of new cake recipes, but consider exchanging cake recipes with friends and family also. No matter how you cut it, baking cake at home is a fun and tasty hobby!