Coconut Sugar Coffee Cake

Ingredients:
1/2 cup Magnolia butter, softened
1 cup coconut cugar
1 egg
2 tsp vanilla
1-1/2 cup  all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk

Topping

1/2 cup all-purpose flour
1/2 cup coconut sugar
2 tsp cinnamon
1/4 tsp salt
1/4 cup butter, softened

Procedure:
Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper.
Combine topping ingredients and mix until a chunky dough forms. Set aside.

In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream together butter and coconut sugar until light and fluffy, about 5 minutes with an electric mixer. Add egg and vanilla and mix until combined.
Add dry ingredient to sugar mixture, alternating with buttermilk, until a smooth batter forms.
Spread batter into prepared cake pan and sprinkle topping evenly over the cake. Bake until a tester comes out clean, 50 – 55 minutes.

Inspired by BOB’S RED MILL’S COCONUT SUGAR COFFEE CAKE

Mango Loaf Bread

Super moist fresh mango bread, with a touch of honey and cinnamon. 

Ingredients:

1¾ cups (250 g/8.8 oz) all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

6 tablespoons (75 g/2.6 oz) granulated sugar

6 tablespoons (75 g/2.6 oz) brown sugar

1 large egg

1 cup buttermilk (read note for substitution)

⅓ cup canola oil (or vegetable, safflower)

2 tablespoons honey

½ teaspoon vanilla extract

½ teaspoon grated lemon zest, optional

1 cup mangos, peeled and chopped into cubes

Procedure:

Preheat oven to 350F/175C. Butter a 9x5-inch loaf pan.

In a large bowl sift together flour, baking soda, salt and cinnamon. Add sugars and mix until combined.

In a medium bowl, whisk the egg with the buttermilk, oil, honey, vanilla extract and lemon zest until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped mangos. Pour the batter into prepared loaf pan.

Bake for 45-60 minutes until a toothpick inserted into the center of the bread comes out clean. Let cool for 10 minutes in the pan, then remove the bread from the pan and move it to a wire rack to cool completely.

Inspired by: http://prettysimplesweet.com/mango-bread/

Red Velvet Chiffon Cake

It's Christmas eve and here is the red velvet chiffon cake recipe I finally tried baking.

Ingredients:
A}
2 cups plus 2 tablespoons sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons cocoa powder
3/4 cup sugar

B}
7 egg yolks (from extra large eggs, room temperature)
1/2 cup canola or corn oil
2/3 cup buttermilk
2 tablespoons liquid red food colouring
1 teaspoon vanilla extract

{C}
7 egg whites
1/2 teaspoon cream of tartar

{D}
3/4 cup sugar

Note: One 10" round, 3" high pan, or two 9" round, 2 1/2" high pans


Procedure:
1. Preheat oven to 175 degrees Celsius.
2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 10” round, 3” high pan (or whatever pan you're using).
4. Bake for about 60 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
5. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a large serving plate. Frost and decorate as desired.

Recipe c/o:  http://pinoyinoz.blogspot.com/2011/05/red-velvet-chiffon-cake.html

Pineapple Upside Down Chiffon Cake

One of our all time fave cakes at home which will surely fill any Noche Buena table with festivity.

Ingredients:

2 ¼ cups softasilk flour

1 ¼ cups sugar

1 tbsp baking powder

1 tsp salt

½ cup oil

¼ cup water

½ cup pineapple juice

6 eggyolks

1 tsp lemon extract

1 cup eggwhites

½ cup sugar

½ tsp cream of tartar

Procedure:

Preheat oven to 325⁰ F.

Arrange the bottom topping of your choice. In this case I use pineapple slices, cherries, raisins, nuts and brown sugar.

Make a well and add in order the oil, eggyolks, pineapple juice, water and lemon extract. Stir with a wooden spoon, pressing mixture against sides of the bowl until smooth. (meanwhile, add cream of tartar to eggwhites).

Beat eggwhites until soft peaks form, aff sugar gradually and beat until stiff.

With rubber scrape, fold the eggyolks mixture into the beaten eggwhites.

 

Pour unto an ungreased 13” x 9” x 2-1/2” rectangular or 10” tube pan.

Bake for 50 minutes at 325⁰ F or on moderate oven until done.

Invert pan to rack and cool off.

 

Apple Marmalade Cake

One of our fave easy to make dessert cakes.

Ingredients:
6 medium Apples
3/4 cup Brown sugar, packed 
1-2/3 cups Flour
3 tsp Baking powder
1/2 tsp Salt
1/2 cup Granulated sugar
1/3 cup Shortening 
1/3 cup Orange marmalade
1 Egg
1/2 cup Milk 
1 tsp Cinnamon
2 tbsp Granulated sugar 

BUTTERSCOTCH SAUCE:
3 tbsp Cornstarch
1 cup Brown sugar, packed
pinch Salt
1 cup Cold water
1 cup Boiling water
1/4 cup Butter
2 tsp Vanilla

Procedure:
Preheat oven to 400°F [200°C] Butter a shallow 13 x 9 inch [30 x 22 cm] baking dish.

CAKE
Peel and core apples. Slice very thin and spread in prepared baking dish. Sprinkle with brown sugar. Put dish in hot oven while making topping.

Stir flour, baking powder, salt and 1/2 cup [125 mL] sugar in a medium size bowl. Add shortening and cut in finely. In a small bowl beat egg, and stir in marmalade and milk. Add to dry ingredients and mix until blended.

Remove apples from oven and spread batter over them. Combine cinnamon and 2 tbsp  sugar and sprinkle over batter.

Bake 20 to 25 minutes or until batter is cooked through. Serve, cut in large squares and top with Butterscotch sauce.

BUTTERSCOTCH SAUCE
Mix cornstarch, brown sugar and salt thoroughly in saucepan. Stir in cold water, blending until smooth. Stir in boiling water. Bring to a boil over high heat, stirring constantly. Boil 1 minute. Remove from heat. Stir in butter and and vanilla. Serve hot.

 

Butter Cake

INGREDIENTS:

3 1/4 cups cake flour

4 1/2 tsp baking powder

1/3 cup butter or margarine

1 1/4 cup sugar

4 eggs

3/4 evaporated milk

1/2 cup water

1 1/2 tsp vanilla

PROCEDURE:

Preheat oven at 350⁰F Sift flour and baking powder. Set aside. Cream butter and sugar. Blend in eggs one at a time. In anothe rbowl combine milk, water and vanilla. Add flour and milk mixture alternately to the creamed mixture starting and ending with flour. Pour into prepared pan. Baked for 45 minutes or until toothpick is dry when inserted.