Easy Dessert Cake Recipe: Apple Cake

Apple Cake2A classic dessert recipe that fills the kitchen and the home with a wonderful aroma, apple cake is sure to please any child or adult and should be a part of any homemaker’s repertoire. This apple cake recipe is made with freshly shredded apples sweetened with sugar and combined with baking soda, salt, cinnamon, cloves, nutmeg, ginger powder, vanilla extract, eggs, vegetable oil, and walnuts to create an impressive dessert that makes weekends or Sundays a bit more special than usual.

Soft, tender with just the right crumb and subtly spicy, this apple cake recipe also make the perfect easy desserts cake for the holidays. It makes a gorgeous gift for friends, relative and colleagues. This also makes a wonderful dessert for teatime or coffee time and can be enjoyed for breakfast easy healthy recipes with some milk. You can use tart apples like Granny Smith to make this recipe since you will be adding sugar to sweeten the apples. Other apples that are ideal for baking and for making cakes are Golden Delicious, Jonagold or Gala apples. You can also use a variety of apples when making this recipe for a richer and wider spectrum of apple flavors.

Instructions: 2 cup peeled and shredded apples, 1/2 cup granulated sugar, 2 cup flour, all-purpose, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon powder, 1/4 teaspoon cloves – powdered, Dash of nutmeg, 1/2 teaspoon ginger powder, 2 teaspoons vanilla extract, 2 large eggs – beaten well, 3/4 cup vegetable oil, 1/2 cup walnuts – coarsely

Preparation Instructions: Apple Cake

In a large bowl, blend the sugar and apples. Allow to stand for about 30 minutes. In a separate bowl, mix all the dry ingredients together. Set aside. Add eggs, oil and vanilla to the apple mixture. Stir well. Add the dry mixture to the apple mixture. Stir until just moist. Fold in the walnuts. Pour the mixture into a greased baking pan and bake in a 350 degrees F. preheated oven for about 45-55 minutes, or until a toothpick inserted in the center comes out clean.

When baking with apples, the key considerations are flavor and texture. The best apples for making cakes and for baking are those that won’t turn into a watery mush when cooked. They are firmer and have less water content than others. Slightly tart apples are ideal since they taste even more excellent when contrasted with the sugar and the spices. Don’t over mix the batter when combining the wet and the dry ingredients. Mix the dry ingredients well but when you add it to the moist ingredients, only blend them until they are all moistened. Over mixing will result in a dry cake.

Source: www.gourmandia.com


Easy Dessert Cake Recipe: Peach Cake

Peach CakeFresh luscious peaches are made into a simple yet elegant cake with a crispy and caramelized topping. The fresh peaches lie at the bottom of the easy desserts for a wonderful surprise. Dry and crusty on top, soft and fluffy in the middle and moist and succulent at the bottom, this cake is a one-of-a-kind experience. You can also choose to turn the cake upside down and have the peaches on top with the crust on the bottom.

This is a buttery cake that is flavored with cinnamon and lemon. Moist yet not soggy, rich yet not dense, peach cake is the perfect summer treat. This also makes a thoughtful and pleasant birthday present or luxurious easy healthy recipes dessert for fancy dinners or important lunches. Buy the best fresh peaches you can find. Wait for peaches to come in season and make this cake recipe. Peaches are at their juiciest and sweetest when they are freshly picked from the orchard. In the United States, the largest producer of peaches is California. Georgia is also known for its peach orchards and claims to be the “peach state.” In the world, China is the number one producer of peaches followed by Italy.

Ingredients: 2 cups sliced fresh peaches, Fresh lemon juice, Ground cinnamon, ¾ cup + ¾ cup granulated sugar, 1 teaspoon baking powder, 1 cup all-purpose flour, ½ teaspoon salt, 4 tablespoons butter, ½ cup milk, 1 tablespoon cornstarch, 1 cup boiling water

Preparation Instructions: Peach Cake2

Preheat the oven to 350 degrees F. Lay the peach slices down in an 8 in. square baking dish. Sprinkle with lemon juice and a little cinnamon. In a medium sized bowl, stir together ¾ cup sugar, baking powder, flour, and salt. Stir in the butter and milk. Spoon the batter over the peaches. Sprinkle another ¾ cup sugar over the batter. Sprinkle the cornstarch over this. Pour the boiling water over the whole and do not stir. Bake for 45 minutes.

The best time to buy peaches is August, which is the National Peach Month in the US, although peaches ripen at different times depending on the region. In the south, for example, peach trees blossom in June and July, while in the northern parts of the US such as in New England, peach season runs from July through August. In California, peaches grow abundantly from early June until late October. When using peaches for desserts, choose freestone peaches as opposed to clingstone peaches. Freestone varieties have flesh that slips easily from the pit while the clingstones variety has flesh that is harder to remove from the pit, thus it is so named.

Source: www.gourmandia.com

Easy Dessert Cake Recipe: Pear Cake

Pear CakeBake a pear cake when pears are in season for an elegant treat after healthy dinner or lunch. Pear cake also pairs excellently with tea and makes a sweet snack in the afternoon. It is especially delicious with vanilla or caramel ice cream. In easy healthy recipes, pear cake batter is made with flour, eggs, sugar, ground cinnamon, vegetable oil, baking soda, vanilla extract, salt, flaked coconut, dates, fresh pears, and pecans. The result is a light and airy cake with a pleasant crunch and just the right amount of sweetness. Sprinkle the cake with powdered sugar or icing for a beautiful presentation. You can also top it with whipped cream or cover it with ice cream and store in the freezer for an irresistible ice cream cake.

Fresh pears are highly perishable so once they are ripe they should be consumed or processed immediately. Pears sold in the market are generally unripe and need to be matured for a few days before they can be eaten or used for cooking and for baking cake. When selecting pears for use in this recipe look for pears that are not too hard but firm with smooth skin free of mold, dark soft spots, and bruises. Good quality pears have streaks and speckled patches on the skin, which often indicates a more potent flavor.

Ingredients: 2 cups granulated sugar, 1 ½ cups vegetable oil, 3 eggs, 3 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons pure vanilla extract, 2 cups flaked coconut, 1 cup chopped dates, 3 cups fresh pears, chopped, 1 cup pecans, chopped, Powdered sugar (optional)

Preparation Instructions:  Pear Cake2

Preheat the oven to 325 degrees F. Grease and flour a bundt pan and set aside. In the bowl of an electric mixer, cream the sugar and oil. One at a time, add the eggs. In a separate bowl, blend the flour and cinnamon. Add the salt and soda and mix well. Gradually add this mixture to the sugar mixture. Add the vanilla and mix. Fold in the coconut, dates, pears, and pecans. Pour the batter into the prepared bundt pan. Bake for 1 ½ to 2 hours, or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and cool on a wire rack until the cake shrinks away from the sides of the pan. Invert the pan to remove the cake and continue cooling it on a wire rack. Sprinkle with powdered sugar, if desired.

To determine whether the pear is already ripe, gently press on the top of the fruit, near the stem. If it gives in to a bit of pressure, then it is optimally ripe. If the flesh is too soft and almost squishy then the pear is overripe. Overripe pears can be made into jams, sauces, or pureed and added to batters for pancakes, muffins, breads and the like. For the best flavor, texture and maximum nutrition and safety choose certified organic pears.

Source: www.gourmandia.com

Easy Dessert Cake Recipe: Milk Cake

Milk Cake2Milk cake is one of the popular easy desserts in India. It is available in most sweet shops around the country, as well as in neighboring Pakistan, Nepal and Bangladesh. This is a simple recipe that includes full cream milk, tartaric powder, fresh lemon juice, white sugar, and corn flour. The milk cake is flavored with saffron and finely chopped dried fruits. You can also garnish the milk cake with chopped nuts like pistachios, almonds, or cashews. Sweet, soft and milk, milk cake has a touch or sourness. Some like to add cardamom to give it aroma, color and flavor. The saffron in this recipe gives it a beautiful and elegant color and presentation.

You can prepare these easy healthy recipes dessert ahead of time and store it at room temperature or store it in the refrigerator as long as you put it in an airtight container. You can serve it at room temperature or chilled. Use a deep plate for setting the milk cake. Ideally, the cake should be a few inches tall, but sometimes it is made only an inch thick, which is fine. Grease a six-inch plate with some clarified butter or Ghee so that it is easier to unmold the milk cake.

Ingredients: 1 liter full cream milk, ½ cup full cream milk to pour in the end, 1/2 tsp tartaric powder, 2 teaspoon fresh lemon juice, 100 gm white sugar, 1 tablespoon corn flour, 10-12 threads of saffron soaked in little water, 1 tablespoon finely chopped dry fruits

Preparation Instructions:  Milk Cake

In a thick bottom pan, boil milk and tartaric powder with lemon juice. Allow milk to curdle and reduce it to half. Keep stirring to avoid sticking to the base. It should become thick and later throw in some corn flour, milk and saffron soaked in little water. Give it a good stir. Allow thickening before turning off the heat. Transfer the mixture on to a flat tray and cut into diamond shape. Garnish it with finely chopped dry fruits and serve. Store in an airtight container.

The milk is quite delicate so you want to be careful when boiling it. Use a medium fire when you start boiling the milk and then lower it to a simmer. Use a wide and heavy-bottomed pan for even heat distribution and to keep the milk from burning. You have to stir the mixture constantly so as to keep the milk particles from sticking to the bottom and the sides of the pan. Use a wooden spoon or spatula for stirring the milk and mixing the ingredients together. Once done, transfer the mixture to the plate and press on it firmly to form a square shape.

Source: www.gourmandia.com

Easy Dessert Cake Recipe: Citrus Cake

Citrus Cake2This soft, light and refreshing citrus cake is perfect for summer days. A combination of fresh lemon and orange juice, as well as lemon and orange peel is used to make this simple recipe, adapted from Sedgewood Book of Baking. To make the citrus cake easy desserts you also need flour, baking powder, salt, butter, sugar, and eggs. The cake is glazed with a citrus icing made with butter, sugar, fresh orange juice and grated orange peel. The thin icing makes the top crisp and gives it extra sweetness and added citrus flavor. Best served on the day it is made, citrus cake makes an elegant treat for garden parties or summer healthy dinner meals.

For a smooth and even batter, use an electric mixer for making the batter. This recipe uses the creaming method to achieve a light and fluffy cake. This is the process of beating the sugar and the butter until light and fluffy. When beating the ingredients, do so at low speed first to prevent spattering, gradually increasing the speed to blend the ingredients well. Sift all the dry ingredients for a more accurate measurement. Gradually incorporate the dry ingredients to the wet ingredients to avoid clumping and to make sure that every bit of flour is moistened.

Ingredients: 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ¾ cup butter, 1 ½ cups granulated sugar, 4 eggs (separated), 2 tablespoons fresh lemon juice, 1 teaspoon grated lemon peel, 2 teaspoons grated orange peel, ¾ cup fresh orange juice

For the Glaze: 3 tablespoons butter, 2 cups powdered sugar, 3 to 4 tablespoons fresh orange juice, 1 tablespoon grated orange peel

Preparation Instructions: Citrus Cake

Preheat the oven to 350 degrees F. Grease and flour a 10 inch cake pan. In a mixing bowl, whisk together the flour, baking powder, and salt. In the bowl of a mixer, cream the butter until smooth, then add the sugar and beat until fluffy. One at a time, add the egg yolks. Add lemon juice, lemon peel, and orange peel. Alternately add a little of the flour mixture with a little or the orange juice, until just blended. In a separate mixer bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the flour mixture by hand. Pour the batter into the prepared cake pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan on a wire rack for 15 minutes. Turn the pan upside down and turn the cake out onto the wire rack to completely cool. To make the glaze, melt the butter in the microwave. Allow to cool a few minutes, then, a little at a time, stir in the powdered sugar. Stir in the orange juice, a little at a time. Stir in the orange peel. When the cake is cool, spoon the glaze over the cake and let it sit for 10 minutes. Spoon the remaining glaze over the cake. Let the cake sit until the glaze is dry.

When making citrus cake, it is best to use shiny aluminum pans since they reflect the heat away and produce a tender texture and light brown crust. Dark, glass or nonstick baking pans absorb more heat and cause the cake to brown faster. Grease and flour the pan before adding the batter to make it easier to take the cake out when it is baked and cooled. Allow the cake to cool for about ten minutes before removing the cake from the pan. To remove the cake, place a towel over the wire rack and place the whole with the towel side on the top of the cake. Turn everything together over to remove the cake from the pan.

Source: www.gourmandia.com

Easy Dessert Cake Recipe: Molten Chocolate Cookie Cake

Molten chocolate cookie with vanilla ice creamA creamy biscuit on the outside with warm melted chocolate on the inside and served with a scoop of vanilla ice cream, this hedonistic chocolate treat is an experience to behold.  This dessert recipe has an intense chocolate flavor so it is important to use a very good quality dark chocolate, preferably the French or Belgian kind.  It is quite simple to do and takes only seven minutes to bake.  Chef Philippe Chevrier shares his recipe, which he serves in his fancy gourmet restaurant, Domaine de Châteauvieux. For a truly epicurean experience, pair this with a lovely dessert wine like Loupiac.  Dark coffee and mint tea also go well with the molten chocolate cookie with vanilla ice cream.

This dessert dish has been described as a mousse, souffle, brownie, cake, and pudding because it shares distinct characteristics with all of these popular chocolate easy desserts. It has the crustiness of brownies, the airiness of souffle, the denseness of cake, the moistness of pudding, and the richness of mousse.  As they bake, they rise wonderfully and slowly deflate once they are removed from the oven. The origin of the recipe can be traced to New York Chef Jean-Georges Vongerichten who was then baking sponge cake but removed it from the oven too early, and instead of throwing it in the bin found the moist center actually delightful. Guests loved the accidental treat and soon enough the dessert spread all over the United States and Europe, morphing into many versions.

Ingredients: ½ lbs. dark chocolate, 1.8 oz. sugar, 1 oz. butter, 3 eggs, ½ cup flour, cocoa powder, powdered sugar

Preparation Instructions: Molten chocolate cookie with vanilla ice cream2

Melt the chocolate and butter. Mix the sugar, eggs, and flour. Add the mixture to the chocolate. Lightly grease baking paper (to be placed on molds) with butter. Set it on the round biscuit molds. Fill the molds with the chocolate mixture up till ¾ of its height. Cook in oven for about 7 minutes at 70°F. While baking, prepare the serving plates by decorating it with molten chocolate. After the biscuits are cooked, dust them lightly with some cocoa and icing sugar. Remove from molds. Place them at the serving plates. Finally, top/decorate with a generous scoop of vanilla ice cream and with additional chocolate if desired.

Often served warm with whipped cream of crème fraiche, this version is served with a scoop of vanilla ice cream.  The ice cream is placed on top of the chocolate biscuit and is more or less of the same size and volume as the biscuit.  Chef Chevrier uses small circular tin molds to shape the lava cookie. Custard cups, individual ramekins, and muffin tins can also be used.

Source: www.gourmandia.com

Easy Healthy Bread Recipe: Yorkshire Gingerbread

Yorkshire Gingerbread2Perfect with a cup of tea or coffee, this delicious dark, delicately moist, and cakey treat with a good crumb topped with whipped cream is a classic Yorkshire favorite. The distinctively deep dark color of Yorkshire gingerbread comes from the essential ingredient black treacle, also known as black strap molasses. This dark and thick syrup is gathered from the late stages of refining and processing sugar, and is what remains after the sugar has been removed. Rich in minerals, vitamins, and iron, it has all the sweet goodness of sugar with a big added bonus of beneficial nutrients. This black sugar residue also has a pleasurable burnt caramel flavor that adds moisture and flavor to the gingerbread easy healthy recipes.

Traditionally prepared and served during Guy Fawkes Night in Yorkshire, England, this spicy dessert is particularly pleasurable during cold winter nights or chilly evenings gathered around the bonfire or watching fireworks display. Yorkshire gingerbread is best eaten after a week of storing in an airtight container; the longer it is stored the stickier and more delicious it becomes. Once you bake it, resist all temptation to eat the cake. Keep it for at least two or three days so it reaches the gooey state and desirable unctuous consistency that is absolutely essential in experiencing the true Yorkshire easy desserts recipe.

Ingredients: 1 2/3 cup of all-purpose flour, 2 1/2 teaspoons baking powder, 2 2/3 teaspoons salt, 2 tablespoons ground ginger, 1 tablespoon ground allspice, 1 teaspoon baking soda, ½ cup butter, ½ cup packed dark brown sugar, 3 eggs, 2/3 cup molasses or black treacle

Preparation Instructions: Yorkshire Gingerbread

Preheat the oven to 325 degrees F. Grease an 8-inch square baking dish and line it with parchment paper. Sieve together the flour, baking powder, salt, ginger, and allspice. In a bowl, mix the butter and brown sugar using an electric mixer. Add the eggs, one at a time, beating well. Add the molasses or treacle and blend well. A little at a time, fold in the flour mixture. Pour the batter into the prepared baking dish. Bake for 50 to 60 minutes, or until the center top of the cake bounces back when gently pressed down. Remove the cake from the oven and allow it to cool in the baking dish. Once it is completely cool, remove it from the dish and store in an airtight container for at least 2 to 3 days. Serve the cake with whipped cream or butter.

Because it stores so well for long periods, this gingerbread cake is also fantastic for bringing in picnics or camping trips. After enduring a long and tiring hike, you can treat yourself and your family or friends with this rewardingly dense and rich English dessert. Camping doesn’t have to be so Spartan with a nice little decadent Yorkshire Gingerbread tucked inside your backpack. Eaten with a shot or glass of single malt whisky from a flask, Yorkshire gingerbread cake makes simple luxury accessible and possible anywhere and anytime.

Source: www.gourmandia.com

Easy Cake Recipe: Small Crab Cakes

Small Crab CakesA crab cake is an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers or pink radishes are added, at which point the cake is then sauted, baked, or grilled and then served. Crab cakes easy healthy recipes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the state of Maryland and the city of Baltimore.

Seafood is great, apart from the fact that it can be prepared in a variety of ways, it’s a great source of vitamins and is relatively simple to prepare. Crab cake is a type of fish cake, made up of crab, meat, seasoning and other ingredient. 

Ingredients: 1.8 oz. crab meat, 1 cup jelly made of beef fond (see recipe below), diced vegetables (carrots, leek, celery, and zucchini), pistachios, string beans, dried vegetables, tomato sauce, 1 teaspoon liquid sour cream, 1 teaspoon olives, 2 teaspoons verjuice (juice made from unripe grapes)

Preparation Instructions: Small Crab Cakes 2

Prepare a jelly with beef fond and verjuice. Season. Add the diced vegetables and pistachios. Place the meat from the crab in circles on a metal dish. Cover with jelly and refrigerate. Place the tomato sauce with the olives and string beans on the dish. Garnish the crab with some sour cream and dried vegetables.

Crab cakes are popular along the coast of the Mid-Atlantic States, the Gulf Coast, the Pacific Northwest, and the Northern California coast, where the crabbing industry thrives. Crab cakes vary in size from no bigger than a small cookie to as large as a hamburger. They are sometimes served with a sauce, such as a remoulade, tartar sauce, mustard, or ketchup.

Source: www.gourmandia.com