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Cover: Make your cake…and eat it

Recipes with buttermilk

26Jul 12

Apple Coffee Cake

Apple Coffee Cake

 

This apple coffee cake is a deliciously spicy treat that goes extremely well with your cup of morning tea or coffee. For an afternoon or evening dessert, pair it with a xanté hot apple cocktail. The combined flavours will be delicious!

The tartness of the apples provides the perfect counterpoint to the aromatic sweetness of the coffee cake. In fact, I suggest you use the tartest apples you can find, as this really makes the cake stand out from the crowd. For a truly decadent delight, try adding some pecans or walnuts (or any other nut) to the batter. If you do, be sure to coat the nuts with a bit of flour before adding them to the mix, as this will help to keep them from sinking to the bottom during baking.

Apple Coffee Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This apple coffee cake is a deliciously spicy treat that goes extremely well with your cup of morning tea or coffee.
Ingredients
  • 110g butter
  • 2 apples, peeled, cored and grated
  • 2 eggs
  • 200g granulated sugar
  • 2tbsp buttermilk
  • 1tsp vanilla extract
  • ½tsp ground cinnamon
  • ¼tsp grated nutmeg
  • ¼tsp salt
  • 2tsp baking powder
  • ½tsp baking soda
  • 250g flour
  • 30g icing sugar for decoration
Instructions
  1. Preheat the oven to 180ºC.
  2. Butter and flour a loaf pan.
  3. Melt the butter in a heavy frying pan over medium heat.
  4. Add the apples and stir well to coat them with the butter.
  5. Simmer for about 30 seconds, remove from heat and set aside for later.
  6. Beat together the eggs and the granulated sugar.
  7. Add the milk and vanilla extract and mix thoroughly.
  8. Add the cinnamon, nutmeg, salt, baking powder and baking soda and blend well.
  9. Add the flour a little at a time, beating thoroughly after each addition.
  10. Fold in the apples and melted butter and mix well.
  11. Pour the batter into the buttered and floured loaf pan and bake in the preheated oven for 45 to 50 minutes or until a knife inserted into the centre of the cake comes out clean.
  12. Let the cake cool for about 10 minutes and then remove from the pan to a wire rack to finish cooling.
  13. Top with icing sugar.

 

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09Jul 12

Blueberry Cake

Blueberry CakeEvery summer when I was a little girl, we used to visit my great-aunt who lived in Canada,  and she would often take us blueberry picking.  The picking itself was pure torture, bending over for hours on end picking the berries, scraping our hands on the bushes and wilting under the hot sun, but when we finally got home she would always make tons of blueberrydesserts, which made all the effort worth it.  My favourite of those desserts was blueberry cake. (A similar version is this delicious pistachio and blueberry cake.)

This isn’t the exact recipe she used, but it’s fairly close to what I remember from those hot and humid Canadian summer afternoons so long ago.  I particularly like the way the blueberries seem to explode in your mouth with a burst of sweetness when you bite into one side of the cake.  Just make sure you let it cool well before you eat it as the blueberries retain the heat quite well and you can burn your tongue – trust me, I’m talking from experience on this one!

If you can’t get fresh blueberries, frozen ones will work perfectly well in their place. In fact you can’t really tell the difference, so if price is a problem, then go ahead and use the frozen berries which are generally a lot cheaper unless it’s the right season.  You can also try sprinkling a 50/50 mix of sugar and cinnamon on top for an extra-decadent delight.

Ingredients:

  • 125ml butter
  • 400g granulated sugar
  • 2 eggs, beaten
  • 500ml blueberries, washed and dried
  • 250g all purpose flour
  • 250ml buttermilk
  • 1 tsp baking soda
  • 1 tsp cinnamon

Instructions:

  1. Preheat oven to 175ºC.
  2. Butter and flour a 20 cm round cake pan.
  3. Cream together the butter and the granulated sugar.
  4. Mix in the eggs and buttermilk.
  5. Add the flour, cinnamon and baking soda and stir well.
  6. Add the blueberries and mix well.
  7. Pour the mixture into the buttered and floured cake pan.
  8. Bake in the preheated oven for 40-45 minutes or until  a knife inserted in the centre of the cake comes out clean.

Prep Time: 10 minutes

Cooking Time: 45 minutes

Serves: 6

Difficulty: Easy

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24Apr 12

Mint Chocolate Cake with Almond Frosting

Mint chocolate cake with almondsChocolate and mint, it’s a combination made in heaven!  This mint chocolate cake with almond frosting is so delicious it’s hard to resist a second or even third serving, so if you’re watching your waistline, you’ve been warned! (Also try these chocolate lava cakes.)

I used to make this sponge with mint chocolate frosting too, but I eventually had to admit it was too rich even for my taste and decided to try almond flavour frosting instead.  I think the result speaks for itself, so get baking and let me know what you think!

Ingredients:

For the sponge:

  • 220g butter
  • 600g granulated sugar
  • 3tbsp instant coffee granules
  • 2tsp coffee liqueur
  • 3 eggs
  • 285g cake flour
  • 2tsp baking powder
  • 1/4tsp salt
  • 250g cocoa powder
  • 315ml buttermilk
  • 2tbsp fresh mint  leaves

For the frosting:

  • 375g icing sugar
  • 6tbsp unsweetened cocoa powder
  • 60ml water
  • 1tsp almond extract
  • 20g almond shavings

Instructions:

For the sponge:

  1. Preheat the oven to 175ºC.
  2. Grease and flour a 23cm cake pan or line with parchment paper. Set aside.
  3. In an electric mixer on medium speed, cream the butter until light and fluffy.
  4. Gradually add the sugar and beat until it turns light in colour.
  5. Add the coffee granules and liqueur and mix well.
  6. Add the eggs, one at a time, beating well after each addition.
  7. In a medium bowl, combine the flour, baking powder, salt and cocoa powder.
  8. Add this flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture.
  9. Stir in the mint leaves. Mix until just blended.
  10. Pour the batter into the prepared pan.
  11.  Bake in the preheated oven for 1 hour and 10 minutes, or until a knife inserted into the centre of the cake comes out clean.
  12. Remove the cake from the oven and cool in its pan on wire cooling rack for 10 to 15 minutes.
  13. Carefully remove the cake from the pan and continue to cool on the wire rack.
  14. Remove and discard the baking parchment.

For the frosting:

  1. Blend the icing sugar, almond extract, cocoa powder and water with an electric mixer until just blended.
  2. Beat on medium speed until thick and smooth.
  3. Spread on the cooled cake with a spatula.
  4. Sprinkle the almond shavings on top.
  5. Serve immediately.

Prep Time:  15 minutes

Cooking Time:  70 minutes

Serves:  10

Difficulty:  Medium

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07Apr 12

Orange Cake with Strawberries and Cream

Orange cake with strawberries and creamThis light and fruity orange cake with strawberries and cream is the perfect dessert to serve on a hot summer afternoon.  The orange rind gives it a subtle citrus flavour which is counterbalanced perfectly by the strawberries and cream.

Ingredients:

  • 4 egg whites, beaten
  • 110g butter, softened
  • 145g cake flour
  • 2tsp baking powder
  • 200g granulated sugar
  • 1/3tsp salt
  • 4tbsp orange juice
  • 185ml buttermilk
  • 1tbsp grated orange rind
  • Icing sugar for dusting
  • 1tsp vanilla extract
  • 500g strawberries, chopped
  • 150g granulated sugar
  • 100ml double cream

 

Instructions:

  1. Preheat the oven to 175ºC.
  2. Grease and flour or line a cake pan with baking parchment. Set aside.
  3. With an electric mixer on medium speed, blend the butter and sugar until light in colour.
  4.  Add 2 tablespoons of the orange juice, the rind and the vanilla. Blend well.
  5. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture alternately with the buttermilk. Mix just until blended.
  6. Fold the batter mixture into the beaten egg whites. Pour into the prepared pan.
  7. Bake for 45 to 50 minutes, or until a knife inserted into the centre of the cake comes out clean. Remove from the oven and place on a wire cooling rack.
  8. While the cake is baking, prepare the strawberries by mixing the chopped strawberries with 150g of granulated sugar.  Stir well to make sure all the fruit is coated in sugar. Set aside for 20 minutes so that the berries release their juice.  Mix with the double cream and refrigerate until the cake is done and cool.
  9. Pour 2 tablespoons of orange juice on top of baked cake.
  10. Cool cake in the pan for 10 to 15 minutes.
  11. Remove from the pan and continue lettting it sit on the wire cooling rack until it reaches room temperature.
  12. Remove and discard the baking parchment, if necessary.
  13. Drizzle a heaping tablespoon or two of the strawberries and cream over the cake in whichever decorative pattern you choose.
  14. Coat any visible strawberries with icing sugar and serve immediately.  If you don’t plan on serving immediately, leave the strawberries until you do.
Note: Sometimes, I like cutting the cake in half horizontally and adding the strawberries and cream in the middle so as to have several layers of fruit.
 
(Want more orange cake recipes? I recommend this Easter cake with orange and marzipan.)

 

Prep Time:  20 minutes

Cooking Time:  50 minutes

Serves:  6-8

Difficulty:  Medium

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23Mar 12

Spicy Pumpkin Cake

Spicy Pumpkin CakeUntil quite recently, I was thoroughly convinced that the idea of putting vegetables in desserts was completely and utterly insane.  I just couldn’t get my head around the reasoning behind what seemed to me to be a ridiculous notion!  Carrot cake?! Courgette loaf?! Madness!

In any case, my opinion has changed, and it all started when I tried this Spicy Pumpkin Cake at a friend’s dinner party.  It was absolutely scrumptious!

 

 

You can use canned pumpkin purée for this recipe, but if you want it to be truly authentic, you should use fresh pumpkin.  To do so, slice, peel and seed 500 grams of fresh pumpkin and simmer until just tender (about 15 minutes), then push trough a sieve to make the purée.

Ingredients:

  • 120 g butter, softened
  • 250 g brown sugar
  • 2 eggs
  • 625 g sifted cake flour
  • 12 g baking powder
  • 1 1/2 g baking soda
  • 2 g salt
  • 5 g ground cinnamon
  • 1 1/2 g ground allspice
  • 1 1/2 g ground ginger
  • 175 ml buttermilk
  • 175 ml pumpkin purée
  • 150 g finely chopped pecans

Instructions:

  1. Preheat the oven to 180º C.
  2. Butter and flour two cake (or bread) pans and set aside.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, blending well after each addition.
  5. Sift together the flour, baking powder, baking soda, salt, cinnamon, allspice and ginger.
  6. Sift the above a second time to make sure they are well blended.
  7. Add the sifted flour and spices mix to the egg and butter mixture and stir for a few seconds.
  8. Add the buttermilk and mix well.
  9. Add the chopped pecans and pumpkin purée, mix thoroughly.  Be sure to scrape the sides and bottom of the bowl to ensure proper mixing.
  10. Pour half of the batter into each of the buttered and floured cake pans.
  11. Bake in the preheated oven for approximately 25 minutes, or until a knife inserted in the centre comes out clean.
  12. Let cool for 10 minutes, then remove them from the pans and put them in the refrigerator for 45 minutes, or until cold.
  13. Serve. (Try with whipped cream or frosting for extra sweetness.)

Prep Time:  50 minutes

Cooking Time: 25 minutes

Serves:  8

Difficulty: Difficult

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