Pineapple upside down cake

Ingredients:

Sliced pineapple - (6 canned slices or use fresh)

Cherries - 15-20

All-purpose flour(maida), careful not to over measure - 1 and 2/3 cups (210 g)

Baking powder - 1/2 tsp

Baking soda - 1/4 tsp

Salt - 1/2 tsp

Unsalted butter, melted - 3/4 cup (175g)

Light brown sugar - 1 1/4 cup (250g)

Granulated sugar - 1/4 cup (50g)

Egg - 1 large

Yogurt - 1/4 cup (60g)

Milk or buttermilk - 1/2 cup (120ml) 

Pineapple juice(reserved from the canned pineapple or use fresh)- 1/4 (60ml) cup

Vanilla extract - 1 Tablespoon (15ml)

Method:

Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch round cake pan. Make sure it is a deep pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. 

Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

Preheat oven to 180 degrees. Pour/spoon batter into prepared pan.Bake for at 40-48 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) at the 20 minute mark to avoid browning. Allow to cool for 10 minutes.

Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold.

Try serving with vanilla ice cream - it's a delicious combination. Cover cake and store for up to 3 days in the refrigerator.....:)

Eggless wheat cake with Jaggery

Ingredients:

Wheat flour - 200 gms ( 1 1/2 cup)
Jaggery - 1 cup (grated and loosely filled)
Milk - 1 cup (plus a tablespoon if you feel the batter too thick before transferring to the pan)
Oil - 1/2 cup ( sunflower or rice bran oil)
Soda - 1/2 teaspoon
Baking powder - 1/2 teaspoon
Vanilla essence - 1/2 tsp

Method:

Whisk Wheat flour, soda and  baking powder  in a bowl. Add jaggery and combine gently. Add milk and the vanilla essence and combine gently.

lastly , add oil and combine well with  a spatula. Transfer the cake mixture to a tray greased with butter and dusted with wheat flour..

Bake in a preheated oven for 25-30 minutes with temperature set to 180 deg C or until done while the skewer inserted comes out clean.Once cool remove from tray and you get an excellent cake.

You can top the cake or have it just like that. I topped with white chocolate ganache as it was my mother in laws birthday. As she is a health freak I thought this was the best cake I could bake for her.....Enjoy......:)

Basbousa / semolina cake / Nammoura

Ingredients: 
Coarse semolina / Rava - 1½ cups 
Fine semolina / Rava - ½ cup 
Sugar - 1 cup 
Baking powder - 1 tsp
Baking Soda - 1 tsp 
Desiccated coconut (Grated Coconut) - 1 cup 
Eggs - 2 Large
Unsalted butter (melted) - 1 cup 
Yogurt - 1 cup 
Vanilla extract – or essence - 2 tsp 

For Syrup:
Sugar - 2 cups 
Water - 2 cups
Lemon juice - 1 Tbsp 
Rose water - 2 tsp (optional)

Method:

Combine the sugar, water and lemon juice. Boil for 10 minutes.Add the rose water and stir well and keep aside.

Boil the almonds for 1 minute and then rinse with cold water. Slip the skins off. OR Soak almonds Overnight and peel skin and keep aside.

Combine Rava /Semolina, Egg, sugar, Baking soda , grated coconut, Baking Powder, egg and mix well with a whisk. Add curd and melted Ghee and mix again.

Transfer the batter to a 9″x13″ (23cm x 33cm) buttered baking pan. Level the batter then refrigerate for 1 to 2 hours. Score the basbousa into desired shapes. Place the blanched almonds on top of each square or diamond shape.

 
Bake in a preheated oven for 40 minutes at 380°F/193°C. Pour the syrup on top of the hot basbousa then bake for another 15 minutes.

When cool cut along the score lines and let it cool completely before serving.

And there...... Yummy and easy Basbousa is ready to serve........:)

Recipe Courtesy: Sarah koshy

Tutti Frutti Cake with egg

Ingredients:

Maida (All Purpose Flour) - 100 gms
Butter at room temperature -100 gms
Granulated Sugar-100 gms
Egg-1
Vanilla Essence - 1/2 tsp
Baking Powder - 1/2 tsp
Milk - 2 tbsp
Tutti frutti - 3tbsp
Extra 1 tbsp flour for mix with tutti frutti.
Some butter and flour for greasing the pan.

Method:
Mix tutti frutti with flour and keep aside.

With hand beater, beat butter and sugar until creamy. Add egg and milk to the butter and sugar mixture, beat well.

Whisk maida and baking powder together.

Using a whisk mix maida mixture to the butter,sugar and egg mixture. Add flour dusted tutti frutti  and vanilla essence and fold.

Pour it in the greased pan,level it. Bake it for 180 degree c for 30 mins or until the toothpick inserted in the center comes out clean. 

Remove from oven and let it cool. Pass a knife around the sides and turn the cake upside down and cut into pieces. And the tutty fruity cake is ready....:)
 
Recipe Courtesy: Rathi's Space , Blog.

Zebra cake

Ingredients:

Eggs - 4 large, at room temperature

Granulated sugar - 1 cup (increase to 1½ cups for a sweeter cake)

Milk, at room temperature - 1/2 cup

Refined Oil - 3/4 cup

Maida /All purpose flour - 2 cups

vanilla essence - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Dark cocoa powder - 2 tbsp.

Method:

In a large mixing bowl, with a hand  beater or wire whisk beat oil and sugar. Add egg and continue beating until its well blended. Beat until the mixture is creamy and light in color.

In a separate bowl,  mix flour and baking powder. Add the Maida mixture and milk alternatively  to the wet ingredients(egg,oil,sugar) and combine until the batter is smooth and the dry ingredients are thoroughly incorporated. (Do not over beat to prevent air pockets from forming in the batter). The batter should be of medium consistency, not too thick and not too watery.If the mixture is too thin, add a little more flour.if its too thick add little more milk.

Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well. Grease 9" round cake  pan with oil. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. Do not stop and wait until the previous batter spreads. Do not spread the batter or tilt the pan to distribute the mixture.It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. 

Preheat the oven to 180 degree C. Bake in the oven for about 45 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. 

To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Keep it for cooling. When cool run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a pan and cut into pieces to see the surprise......:)

Recipe Courtesy: Kothiyavunnu Blog.

Marble Cake

Ingredients:

All Purpose Flour (Maida) - 1 1/2 cup

Unsalted butter- 1/2 cup

Powdered Sugar - 1  cup

 Eggs - 2 large

Curd - 1/2 Cup

Vanilla essence - 1 teaspoon

baking powder - 1 tablespoon

Baking Soda - 1/2 teaspoon

Cocoa powder- 2 tablespoon

Milk- 4 tablespoon

Method:

In a bowl with a hand mixer beat the butter and sugar until light and fluffy.  Add the eggs  and beat until incorporated.

In a bowl, whisk together the flour, baking powder and baking soda.Reduce the mixer's speed to low. Alternately, add the flour and curd mixture until a smooth batter is formed. Add vanilla essence and ccontinue mixing for 5 minutes. 

Butter  9 inch (23 cm) pan and then line the bottom of the pan with tracing Paper. Preheat the oven to 180 degrees c.Whisk cocoa powder and milk. Transfer 1/3 of the batter to a bowl and whisk  the cocoa mixture to this.

 

Pour the cake batter into the pan; then spoon the chocolate batter around. Run a fork through the batter, cutting the batters together to create a marbled effect. (Do not stir.) Bake this at 180 degree c for 30-40 minutes.or 

Bake until a toothpick inserted into the middle of the cake comes out clean.

 

Remove from oven and let cool on a wire rack for an hour. Run the knife through the sides of the baking pan and turn upside down. Remove the tracing paper and the cake is done.....:)

 
 slice and serve......:)

 

Recipe Courtesy: Maya Mathew

Lemon cake

Ingredients:

Unsalted butter, room temperature - 1 cup (226 grams) 

Granulated white sugar - 1 cup (200 grams)

Vanilla essence - 1 teaspoon

Eggs - 4 

Zest of  lemon (outer yellow skin of lemon) - 1

All purpose flour (Maida) - 2 cups (260 grams) 

Baking powder - 2 teaspoons

Salt - 1/4 teaspoon

Fresh lemon juice - 1/4 cup (60 ml) 

Lemon Frosting:

Icing sugar, sifted - 1 cup (115 grams)

Fresh lemon juice - 2  tablespoons
Water - 2 tablespoons

Lemon Cake: 

Preheat oven to 180 degree C and place oven rack in the center of the oven. Scrape the Yellow color of the Lemon. Don't Scrape white color as it will be very sour.

 

Butter  9 inch (23 cm) pan and then line the bottom of the pan with tracing Paper.

 

In a bowl , with a hand mixer beat the butter and sugar until light and fluffy and pale in color (about 3-4 minutes). Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract. Add the eggs and mix well (batter will look curdled).

 

Sift or whisk together the flour, baking powder, salt, and lemon zest. Add the flour mixture (in three additions) alternately with the lemon juice (in two additions), mixing until you have a smooth batter. 

Pour the batter into the prepared pan, smoothing the top with the back of a spoon or a spatula. Bake about 40 - 50 minutes, or until a toothpick inserted in the center comes out clean. (Do not over bake or the cake will be dry.) 

 

Place on a wire rack to cool for about 15 minutes, then gently remove the sides and bottom of the pan.Remove the tracing Paper.

 

Lemon Frosting: 

Place the sifted icing sugar in a small bowl. Add 2 tablespoons lemon juice and stir until you have a thick and smooth glaze. Add more lemon juice or powdered sugar, as needed. 

 

Pour the frosting over the top of the cake, allowing it to drip down the sides. Spread with a Knife. Let the frosting dry before covering and storing. Decorate with grated chocolate and sugar balls.

 

This cake will last for several days in an airtight container.Makes one - 9 inch (23 cm) cake.

 

Recipe Courtesy: Joy Of Cooking.