The Cake Slice : Orange Almond Caramel Upside Down Cake

The recipe for this month's cake makes a deliciously moist flavourful and orangy cake, I'm sorry I photographed it to late in the evening and it looks like charcoal !

You can visit the blogroll and see much better looking ones and start baking the cake right now !

RECIPE

Ingredients – Topping

50g sliced almonds
75g unsalted butter
120g light brown sugar
55ml honey

For the Cake
180g plain flour
1 tsp baking powder
½ tsp baking soda
80ml sour cream
2 eggs
55ml orange juice

1 tsp vanilla extract

100g unsalted butter

150g caster sugar
1 tbsp grated orange zest

Method - Topping

Heat the oven to 180C. Grease a 9 inch round non stick cake pan and line the base with parchment paper. Dust with flour.
Spread the nuts on a baking tray and toast until golden, 8 to 10 minutes (mine only took 4 minutes!!) Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking constantly, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. Drizzle over the honey and scatter over the toasted nuts.

Method - Cake

Combine the flour, baking powder, baking soda and salt in a medium mixing bowl. Combine the sour cream, eggs, orange juice and vanilla in a glass measuring cup and beat lightly.
Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice. Stir in the orange zest.
With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
Turn the mixer to low speed and add the flour mixture, a third at a time, scraping down the sides of the bowl after each addition. Then mix for 30 seconds on medium speed.
Pour the batter over the almonds, gently spreading it into an even layer.
Bake until the cake is golden and a toothpick inserted into the centre comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let stand for 5 minutes.
Holding the pan and a plate together firmly with oven mitts, invert the hot cake onto the plate. Peel away the parchment paper. If necessary, replace any almonds stuck to the base of the pan. Let the cake cool for 20 minutes and serve warm or at room temperature.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 2 days.

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The Cake Slice : Cold Oven Cream Cheese Pound Cake

This month's recipe for The Cake Slice , we are still baking from Cake Keeper, is a wonderful cake made with cream cheese and cooked starting from a cold oven.

I made half a recipe and our cake wasn't small.

We really loved this cake and I strongly suggest you try it !

Please visit the blogroll to see more cakes !

Cold Oven Cream Cheese Pound Cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Ingredients

360g cake flour

1½ tsp baking powder

200g unsalted butter, softened

230g cream cheese, softened

500g caster sugar

6 eggs

1 tbsp vanilla extract

1½ tbsp grated fresh ginger

1 tbsp grated lemon zest

Method

Adjust the oven rack to the lower – middle position. Grease a large 10-12inch Bundt pan and dust with flour.
Combine the flour and baking powder in a medium mixing bowl.

Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.

With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each
addition. Beat in the vanilla, ginger and lemon zest.

Turn the mixer to low speed and add the flour mixture, a few spoonfuls at a time, scraping down the bowl after each addition. Then mix of 30 seconds on medium speed.

Spread the batter into the Bundt tin and place the cake in a cold oven. Turn the oven to 160C and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.

Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

The Cake Slice : Chocolate Cream Pound Cake

It is so long I'm not blogging I'm not sure to remember how to !

I can't wait for my job to finish because I do not have much time for anything apart from blogging.

Well anyhow I managed to bake this simple loaf pan pound cake from 'Cake Keeper Cakes' by Lauren Chattman.

As Carlo was found intolerant to lactose I'm triyng to reduce it whenever I can and I'm using rice oil instead of butter . I didn't substitute the cream though...

We enjoied the result I got a velvety dark crumb, maybe a bit 'elastic' but probably it was my fault. I think it was a fairly easy and fast cake to bake.

Please visit the The Cake Slice blogroll

Recipe

60 g cocoa powder
55 ml double cream
150 g plain flour
¼ tsp baking soda
¼ tsp salt
100 g unsalted butter, softened (I used rice oil)
335 g caster sugar
3 eggs
1 tsp vanilla extract

Method
Heat the oven to 160C. Grease a 9x5 inch loaf pan and dust with flour.
Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
Combine the flour, baking soda and salt in a medium mixing bowl.
Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bow once or twice as necessary. Beat in the cocoa powder paste until well combined (it will look grainy but this is fine).
With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla (the batter should now be smooth and glossy).
Turn the mixer to low speed and add the flour mixture, a third at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, about 1 hour. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up on the rack to cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.
Makes one 9x5 inch loaf cake .

The Cake Slice : Cranberry Cake and a late Cinnamon Pudding Cake

Lately I've been working much more and posting less, or better not posting at all.

This doesn't mean I'm not baking so here you go for December and November The Cake Slice cakes.

I cannot tell you how this Cranberry /Wildberries tastes because it just came out from the oven ! But it looks and smells terrific ! I wish I hadn't let the top brown so much ...

RECIPE

December’s Cake: Cranberry Cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Makes one 10 inch round cake

For the Streusel
1 cup sliced almonds (I used pinenuts)
2 tbsp unsalted butter, melted
2 tbsp light brown sugar

For the Cake
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
3 eggs
2 cups granulated sugar
¾ cup (1½ sticks) butter, melted and cooled
1 tsp vanilla extract
1 bag (12 ounces) fresh cranberries (Iused frozen berries)
Method – Streusel
Heat the oven to 300F. Grease a 10inch round springform pan.
Combine the butter, almonds and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Method – Cake
Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is lightened and increased in volume, about 5 minutes.
With the mixer on low speed, add the butter in a slow stream. Turn the mixer to medium speed and beat for another 2 minutes. Stir in the vanilla.
Gently but thoroughly fold in the flour mixture, half a cup at a time. Then stir in the cranberries.
Scrape the butter into the prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, about 1 hour to 1hour 10minutes.
Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom onto the wire rack. Cool completely before cutting into wedges and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.

Then comes the Cinnamon Pudding Cake I'm sure I did somthing wrong with it and the cake looked loke the moon... but it wasn't bad maybe not the best but not bad at all !

RECIPE

November’s Cake: Cinnamon Pudding Cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Makes one 8 inch square pudding cake

For the Caramel Topping

1 cup plus 2 tbsp packed light brown sugar
¾ cup water

1 tbsp unsalted butter
½ tsp salt

For the Cake

2 cups all-purpose flour

2 tsp baking powder

2½ tsp cinnamon

½ tsp salt

2 tbsp unsalted butter, softened

1 cup granulated sugar

1 cup whole milk

1 tsp vanilla extract

Method – Topping

Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray.

1) Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.

Method – Cake

1) Combine the flour, baking powder, cinnamon and sakt in a medium mixing bowl.

2) Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.

3) With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.

4) Scrape the batter onto the prepared pan and smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full). Carefully transfer the pan to the oven and bake until set, 45 to 50 minutes.

5) Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.

6) Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.

The Cake Slice : Pumpkin Chocolate Chip Pound Cake

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This month The CXake Slice Group is starting a new book from which we chose this cake as our first cake.

As a pose to a few others I baked with the group this is a very simple and fast cake to make, and it's very good too ! Please visit the other bakers as well.

Recipe:

October’s Cake: Pumpkin Chocolate Chip Pound Cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Ingredients

1¾ cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp salt

¼ tsp ground cloves

Pinch nutmeg

½ cup (1 stick) unsalted butter, softened

1¼ cups sugar

3 eggs

1 cup canned pumpkin puree

1 tsp vanilla extract

1/3 cup milk

1 cup semisweet chocolate chips

1 cup chopped walnuts

Method

Heat the oven to 350F. Coat the inside of a 9 x 5 inch loaf pan with nonstick cooking spray and

dust with flour.

Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a

medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on

medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or

twice as necessary.

With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of

the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk.

Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides

of the bowl after each addition. Stir in the chocolate chips and walnuts.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the

cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, 55

minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack and then

turn it right side up on a rack to cool completely.

Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator,

wrapped in plastic for up to 1 week.

The Cake Slice : Fresh Apple Cake with Brown Sugar Icing

This is the last recipe from Nancie McDermott's Southern Cakes and it is a very low cholesterol, fast, easy and delicious cake to bake. I made the glaze which makes it more special but it would be much faster but still good without it.

It isn't the most beautiful cake but I think is great for an afternoon snack with a glass of milk.

From the next month we will bake from a new book, if you wish to join the group please send an email to Katie with name, blog name and URL to ‘appleandspice[AT]hotmail.co.uk’ with ‘Cake Slice Member’ in the object before Oct.20th.

Fresh Apple Cake with Brown Sugar Glaze

(Recipe from Southern Cakes by Nancie McDermott)

Fresh Apple Cake

3 cups all purpose flour

2 cups sugar

1 tsp baking soda

1 tsp salt

3 eggs

1½ cups vegetable oil

2 tsp vanilla extract

3 cups finely chopped apples

1 cup coarsely chopped pecans or walnuts

Brown Sugar Glaze

1 cup tightly packed light brown sugar

1/3 cup butter

1 tsp vanilla extract

2 tbsp evaporated milk, half-and-half or cream

Method – Fresh Apple Cake

Heat the oven to 350F. Grease a 13 by 9 inch pan or two 8-9 inch cake pans.

In a medium bowl combine the flour, sugar, baking soda and salt. Stir with a fork to mix everything together well.

In a large bowl, beat the eggs with a wooden spoon or a mixer at low speed until pale yellow and foamy. Add the oil and vanilla and beat well. Stir in the flour mixture with a wooden spoon and continue stirring the batter just until the flour disappears. Add the apples and nuts, stir to mix them into the batter until fairly uniform. Scrape the batter into the prepared pans.

Bake for 45-50 minutes or until the cake is golden brown, springs back when touched lightly near the centre and is beginning to pull away from the sides of the pan. Place the cake (still in the pans) on a wire rack and spoon over the glaze while still hot.

Method - Brown Sugar Glaze

Combine all the ingredients in a medium saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Then cook for 3-5 minutes.

To Finish

Spoon the hot glaze all over the hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

The Cake Slice : Key West Cake with Mango Mousse and Ginger Lime Cream

The cake selected for July's baking was Key West Cake with Mango Mousse and Ginger Lime Cream from Sky High Irresistible Layer Cakes.

The base for the cake was a simple Genoise filled with a Mango mousse made with mango pureed with some sugar, gelatine ( in Italy we find very easily sheets of gelatine which I never know well how to convert so I'm afraid I used a little too much), and whipped cream ,which I diminished because I wanted the mango to be very present. The whole cake is then frosted with a whipped cream enriched by a wonderful ginger lime curd.

I loved the two flavours together and even wished they would come out more !!!

Please visit The Cake Slice for more cakes and here you will find the recipe.

The Cake Slice : Shenandoah Valley Blueberry Cake

Here is my mixed berry cake, I used frozen berries and we do not get only blueberries here.

The cake was delicious, easy and much loved here !

You can find a printable recipe here and visit the other Cake Slice Members for more views !

The Cake Slice : Lemon Poppy Seed Cupcakes

This Month the Cake slice group voted for this triple lemony cake... except I didn't want to eat it all and made cupcakes that are easier to carry around in my apartment building.

The cake is made with egg whites only and is quite pale but very moist and lovely in txture due to the tiny poppy seeds.

After baking the cake is soaked with a lemon syrup that gives it most of the lemon flavour.

I loved it but ate it without frosting just not to feel too guilty !

Please visit The cake Slice to see more real triple cakes .

Lemon Poppy Seed Cake with Almond Frosting
(Recipe from Sky High Irresistible Layer Cakes by Alisa Huntsman and Peter Wynne)

Lemon Poppy Seed Cake
360g plain flour
300g caster sugar (I only used 200g)
4½ tsp baking powder
½ tsp salt
3 tbsp poppy seeds
200g unsalted butter
1 large lemon, zest only
275ml buttermilk
5 egg whites
Poppy seeds or flaked almonds to decorate

Lemon Syrup
100g caster sugar
75ml water
1 lemon, juice only

Almond Frosting (I only used two-thirds of this)
225g cream cheese
200g unsalted butter
600g icing sugar
1 tbsp almond extract

Lemon Poppy Seed Cake

Heat the oven to 180C. Grease three 8 inch cake pans and line the bases with parchment paper. Combine the flour, sugar, baking powder, poppy seeds and salt in a mixing bowl. Mix gently to combine.
Add the butter, lemon zest and 200ml of buttermilk to the flour. Beat on low until completely mixed. Raise the speed to medium and beat for 1-2 minutes until lighter in colour.
In a medium bowl, combine the egg whites with the remaining 75ml buttermilk, whisk to blend thoroughly. Add the egg white mixture to the batter in 2-3 additions, scraping down the sides of the bowl and beating only enough to incorporate the mix. Divide the batter between the three pans.
Bake for 25 to 30 minutes until the cakes are golden brown, spring back when touched lightly in the centre, and a cake tester comes out clean. Leave to cool in the pans for 10 minutes before turning out. While the cake layers are cooling, make the lemon syrup.

Lemon Syrup
In a small pan combine the sugar, water and lemon juice. Bring to the boil, stirring to dissolve the sugar.
Generously brush the cakes with the lemon syrup while they are still warm. Then allow the cakes to cool completely before frosting.

Almond Cream Cheese Frosting

In a large mixing bowl beat the cream cheese and butter with an electric mixer until light and fluffy. Gradually add the icing sugar, about a quarter at a time, beating well between each addition. Add the almond extract and then continue to beat well for 3-4 minutes until light and fluffy.

To complete the cake, place one layer, top side down, on a cake plate and spread about a fifth of the frosting over the cake to cover evenly. Repeat with the second layer and place the third layer on top. Frost the top and sides of the cake with the remaining frosting. Garnish with your choice of flaked almonds or poppy seeds.
Makes 1 x 8inch triple layer cake. Serves 12-16

The Cake Slice : Banana Cake with Chocolate Frosting and some Forgotten Posts

Here is the last cake I made for The Cake Slice I'm always in search for banana cakes or breads or wahtever can help with my secret banana's freezer drawer and this was a good one it looks much more festive than my usual breads and it tastes wonderfully moist .

I must confess I didn't use the recipe's chocolate frosting because I really can't get myself to like the butter/confectioner's sugar frosting and tried a milk chocolate ganache from a famous italian pastry chef : Maurizio Santin.

If you wish to try this delicious cake here you can find the original recipe from Southern Cakes Nancie McDermott.

And if you want to try the ganache here is the recipe:

Bring to a boil 200 gr of heavy cream with 20 gr corn syrup. Add 210 gr milk chocolate and mix, add 70 gr butter mixing until smooth.

I let the ganache cool and then filled and frosted the cake.

Please visit the blog for more bananas cakes and please welcome my more than late last two months cakes !!

Pinepple upside down

Mississippi Mud Cake

The Cake Slice : Red Velvet Cake

This time I finally made it ! It was kind of the last minute baking (as usual) so, while preparing our dinner I baked half recipe of this moist, perfumed and delicious cake , put it outside to cool and frosted just in time for dessert ! Now you can understand the homey look , but the cake it's very good.

I have some trouble with American frostings, in Italy we mostly use whipped cream, jam or pastry cream to fill our cakes so I always find frostings too sweet. This 'cooked milk' one was not bad but next time I'll cut the sugar and see what happens.

The Cake Slice group is cooking from this book, if you have the desire for more red, visit the other bakers, and if you want to try it here is the printable recipe !

The Cake Slice : Cinnamon - Pecan Coffee Cake

I'm late .. I'm late ... I'm late !!! I know it's incredible but I was convinced the 20th was tomorrow !!

Here is the first recipe from the new book for The Cake Slice group and it was a very nice cinnamony treat.

My pan was slightly bigger than requested and maybe for this reason I didn't have enough batter so I quickly mixed half batch more.

I loved this coffe-cake but trying to reduce the calories I reduced the amount of sugar and butter a bit.

Recipe

Cinnamon Pecan Coffee Cake
From Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott
Makes one 9x13 sheet cake

Cake:
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup milk
1 cup butter, softened (I used 3/4 cup)
1 cup sugar (I used 3/4 cup)
2 eggs
I made half batter more

Cinnamon Raisin Pecan Filling:
1 1/2 cups brown sugar
3 tablespoons flour
3 tablespoons cinnamon
1 1/2 cups raisins
1 1/2 cups coarsely chopped pecans
3/4 cup butter, melted ( I used 1/2 cup)

Preheat oven to 350F. Grease and flour a 9x13 pan. (Mine is 9 1/2 x 14 )

To make the filling, combine the brown sugar, flour and cinnamon in a bowl and stir with a fork to mix well. Combine the raisins and pecans in another bowl and toss to mix. Set cinnamon mixture, nut mixture and melted butter aside.

For the cake, combine the flour, baking powder and salt in a medium bowl. Add the vanilla to the milk. In a large bowl, cream the butter and sugar. Scrape down the sides of the bowl. Add eggs and beat 2 minutes, scraping down the sides of bowl as necessary, until mixture is smooth and light.

Using a large spoon or spatula, pour 1/3 of the flour mixture into the butter mixture and stir just till the flour is absorbed. Add 1/3 of the milk mixture and stir till combined. Repeat till all flour and milk has been incorporated. Mix batter till just smooth.

Spread half of the batter into the prepared pan. Sprinkle half the cinnamon mixture over top of the batter followed by half the melted butter. Scatter half the raisins and pecans over top. Spread the remaining batter over the filling and smooth to edges of pan. Top with remaining filling, covering the cake completely.

Bake for 45 to 50 minutes until the cake is golden brown, fragrant and begins to pull away from the edges of the pan. Remove to wire rack and allow to cool in pan for 5 to 10 minutes before serving in squares directly from the pan. Can be served hot, warm or room temperature.

The Cake Slice : Triple Chocolate Fudge Cake

This is my first time baking with The Cake Slice group and I got to try the last recipe from Sky High: Irresistible Triple Layer Cakes, next month we'll move on to a new book but I got a sample of the spectacular cakes the others bakers created in the past year.

This chocolate cake is peculiar because it uses mayonaise instead of butter and the resulta are a wonder, I halved the recipe and made two minicakes and some hearts out of the scraps (the one I didn't eat !). The only change I made was using less sugar but for the rest I 'obeyed' to the recipe with great results ! (not in looks I know....)