كعكة التفاح ومربى المشمش

 

كعكة التفاح ومربى المشمش

المقادير

180 غرام طحين (كوب وربع)

ملعقة صغيرة بيكنج باودر

2 حبة بيض

ملعقة صغيرة فانيلا

بشر برتقالة كاملة

نصف كوب سكر

نصف كوب زيت نباتي

ربع كوب حليب

2 حبة تفاج

نصف كوب مربى مشمش

الطريقة

يتم خفق البيض جيدا باليد ثم يضاف السكر والفانيلا  مع  استمرارالخفق ثم يضاف الزيت والحليب مع الإستمرار بالتحريك. يضاف الطحين والبيكنج باودر ويخلط المزيج جيدا ثم يضاف بشر البرتقال مع التحريك المستمر.يصب الخليط بقالب مدهون بالزبدة أو مبطن بورق الزبدة. يوضع المربى بالكيس الخاص بالتزيين ويعمل دوائر حول الخليط ابتداء من الوسط حوالي أربع خطوط. يوزع التفاح بوضع القطع عمودية فوق خطوط المربى.

يتم خبز الكعكة بدرجة حرارة 180 ولمدة 35-40 دقيقة. تقلب بوعاء التقديم ويتم رش السطح بالسكر الناعم.

Grandpa’s Banana Cupcakes

 

Grandpa’s Banana Cupcakes

These are the best ever fluffy moist cupcakes.

 

Ingredients

·         ▢¾ teaspoon lemon juice

·         ▢¼ cup milk (just shy of ¼ cup)

·         ▢2 eggs separated

·         ▢½ cup butter

·         ▢1 cup sugar

·         ▢2 cups flour

·         ▢1 teaspoon baking soda

·         ▢2 teaspoons baking powder

·         ▢pinch of salt

·         ▢3 ripe bananas mashed

 

Instructions

1.                 Preheat oven to 375°F.

2.     Add lemon juice to bottom of measuring cup. Add enough milk* to make ¼ cup (of lemon juice and milk) and set aside.

3.     Beat egg whites on high until stiff peaks form and set aside.

4.     In a separate bowl, cream together butter and sugar with mixer.

5.     Add in yolks and milk mixture.

6.     Mix together flour, baking powder, baking soda & salt. Slowly add to butter mixture.

7.     Stir in bananas. Then gently fold in egg white mixture.

8.     Pour muffin mixture into lined (or greased) muffin tin.

9.     Bake for 17-20 min or until cupcakes spring back when lightly touched.

Recipe Notes

*You will use just a little less than ¼ cup milk

I added a cup of walnuts, raisins and orange peels 

https://www.spendwithpennies.com/grandpa-zs-banana-cupcakes

Jam Swirl Pound Cake

 

Jam Swirl Pound Cake 

 

Ingredients

·         nonstick cooking spray

·         1 cup unsalted butter (softened, at room temperature)

·         1 cup granulated sugar

·         1 1/2 teaspoons vanilla extract

·         1/4 teaspoon almond extract

·         4 large eggs (at room temperature)

·         1 3/4 cups all purpose flour

·         1/2 teaspoon baking powder

·         1/2 teaspoon salt

·         1/3 cup fruit jam

Directions

1.    Preheat oven to 350°F.

2.    Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.

3.    Place butter, sugar, vanilla extract, and almond extract into a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add eggs one at a time, beating for 15-20 seconds between each, until mixture is smooth and combined.

4.    Sift flour, baking powder, and salt into bowl. Beat mixture on low until it becomes a smooth, thick batter.

5.    Using a rubber spatula, spread 1/3 of batter into pan. Drop half of jam by teaspoonfuls over the batter. Gently cut through jam with a butter knife. Repeat this process with another 1/3 of cake batter and remaining jam. Spoon last 1/3 of cake batter into pan.

6.    Bake cake on middle rack of oven until a toothpick inserted in center comes out clean, 60-75 minutes.

7.    Check to see that cake is done. Remove from oven or add time as needed.

8.    Allow cake to cool in pan for 15-20 minutes. To release cake, run a butter knife between edge of cake and pan. Turn cake onto a large plate.

Allow cake to cool for 1-2 hours before slicing and serving  

https://sallysbakingaddiction.com/raspberry-swirl-pound-cake

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Banana Bread cake

 

Banana Bread cake 

Ingredients

 

·         2 cups (250g) all-purpose flour (spoon & leveled)

·         1 teaspoon baking soda

·         1/4 teaspoon salt

·         1/2 teaspoon ground cinnamon

·         1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature

·         3/4 cup (150g) packed light or dark brown sugar

·         2 large eggs, at room temperature

·         1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)

·         2 cups mashed bananas (about 4 large ripe bananas)

·         1 teaspoon pure vanilla extract

·         optional: 3/4 cup (100g) chopped pecans or walnuts

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Instructions

1.    Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.

2.    Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

3.    Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.

4.    Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

5.    Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. 

How to Freeze Banana Bread

You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!

1. Cool baked banana bread completely.
2. Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
4. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

I like to freeze banana bread in slices because the slices thaw much quicker– even by lunchtime!

https://sallysbakingaddiction.com/best-banana-bread-recipe/

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Easy Banana Cake

Easy Banana Cake

Ingredients

• 125g  unsalted butter
• 3/4 cup brown sugar
• 1 tsp vanilla essence
• 1 egg
• 2 bananas mashed ripe
• 1 1/2 cups self-raising flour
• 1/4 cup milk
• 1/2 cup walnuts
• 1/2 cup dried fig

Method

·         Melt the butter, sugar and vanilla in a medium-sized saucepan.

• Remove from the heat.
• Add mashed bananas and stir through until just combined.

·         Add egg and mix well. Stir in the flour, then pour in the milk and fold in lightly.

·         Bake at 170C for approximately 40 minutes

 

. EQUIPMENT

• 1 saucepan

German Apple or Cherry Cake

German Apple or Cherry Cake

Ingredients:

10 TBS (170 grams or 4 oz.) butter
4 oz  (½ cup + 2 TBS or 120 grams) sugar
1/8 tsp lemon extract
1 tsp lemon zest
​1 tsp lemon juice
7 ½ oz ( 1 ½  cup or 200g ) all purpose flour
3 small eggs
2 tsp baking powder a
a pinch of salt
4 TBS buttermilk , yogurt, or regular milk
1 pound frozen or canned cherries,( I tried it with fresh cherries)
or 4 large apples

Directions:

Bring the eggs and butter to room temperature. 
Grease a 9-inch springform pan with a removable bottom and preheat the oven to 375˙ Fahrenheit.

Cream the soft butter, then add the sugar in thirds and mix until fluffy for about 5 minutes, occasionally scraping down the sides of the bowl .

Stir in the eggs one at a time beating a minute each. Mix the flour with the baking powder and add in thirds. 
Mix in the buttermilk and scoop the dough into the prepared pan.
 
Add the well drained cherries in a single layer.
If you are using apples, peel and cut them into quarters. With a small knife, make fan-shaped cuts on the top of the apple (lengthwise) and sprinkle them with lemon juice. Arrange the apples in a circle on top of the cake with one piece in the middle.

Bake  the cake for 35-40 minutes until a toothpick comes out clean when inserted into the center of the dough. Cool the cake and sprinkle with powdered sugar before serving.

https://www.sunnycovechef.com/german-apple-or-cherry-cake.html 

كعكة الكرز

المقادير

كوب وثلاثة أرباع طحين

كوب سكر

4 بيض

2 ملعقة صغيرة بيكنج باودر

ملعقة صغيرة فانيلا

170 غرام زبدة 

10 ملاعق كبيرة حليب

الطريقة

توضع الزبدة في الخلاطة وتخلط حتى تصبح كالكريما ثم يضاف السكر وتخلط جيدا حتى تصبح هشة

يضاف البيض بالتدريج  مع الفانيلا وبشر الليمون إن وجد ويخلط المزيج جيدا

يضاف الطحين زالحليب بالتدريج وممكن أن لا نحتاج كل كمية الحليب

يصب الخليط بقالب تيفال  (28) سم مدهون  بالزبدة ومبطن بورق الزبدة أو ممكن رش ملعقة صغيرة من الطحين فوق الزبدة إذا لم يتوفر ورق الزبدة.

يغسل الكرز ويتم أخراج النوى منه ثم يوضع على سطح القالب، المهم التأكد من نزع النوى كليا، أنا أفضل تعداد حبات الكرز ثم تعداد النوي 

يخبز على درجة 170 لمدة 40 – 50 دقيقة حسب الفرن

يترك حتى يبرد ثم يقلب بطبق التقديم وعندما يبرد كليا يمكن رش السكر الناعم عليه (إختياري ، أنا أفضله دون السكر)
يخبز يقالب حجم 28 سم