Apple Cinnamon Cake I Fall in Love with Every Bite of this Moist and Flavorful Apple Cinnamon Cake
Try the perfect balance of moist and fluffy cake with juicy apples and the warm, comforting flavor of cinnamon in every bite of this delicious Apple Cinnamon Cake. The best ever Apple Cinnamon Cake of your dreams. Moist and Perfect for any time you want a cozy and comforting dessert. You won't be able to resist the aroma of cinnamon and apples filling your kitchen.
Ingredients:
Apple Mix:
20 g granulated sugar
3 tsp cinnamon
5 small apples, peeled and diced
Cake Mix:
400 g flour
50 g granulated sugar
3 tsp baking powder
2 tsp vanilla sugar
300 ml milk
2 eggs
3 tbsp sunflower oil
Brown Sugar Mix:
150 g brown sugar
3 tsp cinnamon
6 tbsp sunflower oil or 120 g melted butter
Glaze:
200 g icing sugar
70 ml milk
9'' X 13'' (23-CM X 33-CM) PAN
Preheat the oven to 200°C (392°F) and bake for 30-40 mins, but keep an eye on it.
Test with a toothpick for doneness!
NOTE: You can adjust the quantity of sugar to suit your taste. Feel free to use less sugar if you prefer a less sweet cake.Enjoy! ????????
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Artist: Track tribe
#applecinnamon #applecake #apple #cinnamon #dessert
*BEST EVER* DATE & WHOLE WHEAT TEA CAKE ???? EGGLESS, NO MAIDA, NO REFINED SUGAR CAKE RECIPE
Who can resist a slice of Date & Whole Wheat Tea Cake that is super soft and comparatively guilt-free because it's refined sugar-free and made with whole wheat flour! Also, it’s eggless!!
Ingredients-
????18 dates
????1+ 1/2 cups Milk
????6 tbsp oil
????1 +1/4 cup wholewheat flour
????1 tsp baking soda
????1/2 tsp baking powder
Procedure-
1. Preheat the oven to 180 degrees Celsius and line a 5-inch cake tin with parchment paper.
2. Start by removing the seeds from the dates and soak them in 1/2 cup of milk for a minute.
3. After soaking, transfer them to a blender and blend until you achieve a smooth puree.
4. In a large bowl, combine the dates puree with the remaining milk and oil.
5. Now add all the dry ingredients to the mixture and thoroughly mix them together.
6. Transfer the resulting batter into the lined cake tin & decorate it with pecan nuts or any other nut of your choice.
7. Bake the cake for 30-35 mins till a skewer comes out clean. Let the cake cool completely and enjoy.
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Banana & Date Chocolate Chip Cake Recipe
Here is freshly baked whole wheat banana date and chocolate chip cake, which is perfect for a tea time snack. The flavours from the chocolate chip along with the mashed bananas and chopped dates, brings in a great taste making it a perfect tea cake to serve along with a cup of warm milk, black coffee or black tea.
Recipe link -
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Chocolate Coffee Cake | Mallika Joseph Recipes
Chocolate and coffee mixed cake with nuts and icing by culinary expert Dr.Mallika Joseph #Cake #Recipes
Facebook Page:
Moist Chocolate Cake From Scratch (with Coffee)
Yes, I said the word moist. And I don't regret it. You won't either after you try this cake. It comes together in one bowl, and the addition of coffee makes for a beautifully intense chocolate flavor. The texture is soft and light, and yet (yes) moist at the same time. It's a family favorite!
P.S. I've always use 8 cake rounds for this recipe, but they are definitely fairly full. If you're not feeling like pushing your luck, use 9 rounds instead.
Website: thegourmetbonvivant.com
Full blog & recipe:
Instagram:
Chocolate Coffee Cake
I made this cake for a gathering at the cafe in our mosque. Someone who was also coming to the gathering liked coffee flavored sweets (I think), so I decided to make a coffee flavored cake in hopes that they'd enjoy it.
Ingredients for chocolate cake:
1 1/3 cup all purpose flour (220g)
1 1/4 cup granulated sugar (250g)
1/2 cup cocoa powder (50g) (not Dutch-process)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
2 eggs
2/3 vegetable oil (115g)
1 cup milk (225g)
For Soak
150g sugar
150g water
2 tsp Instant coffee
For filling (Coffee Italian meringue buttercream)
6 egg whites
1 1/4 cup granulated sugar (220g)
4 tbsp water (50g)
4 sticks butter (450g)
1 tsp vanilla
Pinch of salt
4 tbsp water (50g)
1 tbsp Instant coffee
* the first water measurement is for the sugar syrup that you'll heat up. the second measurement of water is for mixing in the instant coffee.
Tips:
* If your filling curdles and is not emulsifying. Try heating the bowl of the stand mixer very gently with a blow torch while it mixes.
* You can make the italian meringue buttercream without a stand mixer too, although it will be harder. You'll have to use a regular mixing bowl and a mixer instead.
* I recommend sifting all the dry ingredients to prevent lumps from developing in the batter! especially because we're adding cocoa powder and it usually has quite a few lumps.
* For the ganache, I keep it in a plastic container until I need to use it. Then, I heat it in the microwave in increments of 20 seconds until it is just warm and fluid. I use it right away then.
* If you want to prevent a dome from developing on your cake, try covering the sides of the cake pan with foil for when it bakes, or bake at a lower temperature and for a longer period of time.