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How To make Fruit and Nut Coffee Cake Ring
------------------------FAVORITE ALL-TIME REC; 12/92------------------------ 1/2 tb Yeast
1/2 c Water, warm
3 c Flour
1 ts Salt
1 ts Cardamom, ground
1/3 c Butter
1/3 c Apple juice concentrate
2 Eggs
1/2 c Apricot fruit spread
6 oz Fruit, dried
1/2 c Pecans, chopped
1 ts Water, cold
1 c Flour
1 Eggs
Chop dried fruit. Dissolve yeast in warm water; let stand 10 minutes. In large bowl of elecric mixer, combine flour, salt, and cardamom. Whilie mixing on low speed with dough hook, gradually blend in yeast mixture, butter, apple juice concentrate, and eggs. Beat 2 minutes at medium speed. Beat in enough remaining flour to form stiff dough. Continue to beat until dough is smooth and elastic. (Dough may be kneaded by hand on lightly floured surface until smooth and elastic, about 10 minutes. Or may be mixed in breadmaker.) Let rest 20 minutes. Roll out dough on lightly floured surface to 22"x12" rectangle. Spread fruit spread evenly down center of rectangle, leaving 1" border along both long sides. Sprinkle fruit bits and nuts evenly over fruit spread. Starting at one long side, roll dough up tightly; pinch seam to seal. Place on greased cookie sheet. Bring ends of roll rogether to form ring; pinch ends together to seal, using water if necessary. With scissors or sharp knife, make diagonal cuts, about 1" apart, into top of ring. Let rise in warm place 30 minutes. (Dough will not double in volume.) Preheat oven to 375. Beat together egg and cold water; brush over ring. Bake 25-30 minutes, until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or at room temperature. Nutrition information per slice: 386 calories, 8 gm protein, 64 gm carbohydrate, 12 gm fat, 80 mg cholesterol, 308 mg sodium, 2-1/4 diabetic starch/bread exchange, 2-1/4 diabetic fat exchange, 2 diabetic fruit exchange. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
How To make Fruit and Nut Coffee Cake Ring's Videos
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Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
For this Butter Marble Cake Recipe, I used good quality butter as it gives a good taste and flavor for Butter Marble Cake. The butter must be soft enough at room temperature before creaming it with the sugar. I used salted butter for this marble cake recipe, and the cake would not be salty even though I used salted butter as the amount of salt in 250 gm of butter is very less. You may use unsalted butter too. Please watch the video till the end to get the tips and explanation on how to make a marble butter cake.
1 Cup = 250 ml
TSP = Teaspoon
TBSP = Tablespoon
Untuk resepi Kek Butter Marble ini, saya menggunakan mentega yang berkualiti (salted butter) 250 gram, kerana ia memberi rasa yang lebih sedap untuk Kek Butter Marble. Kalau nak ganti marjerin pun ok je..jadilah kek marble. Mentega mesti cukup lembut pada suhu bilik sebelum pukul dengan gula. Sila tonton video hingga akhir untuk mendapatkan tips dan penjelasan mengenai cara membuat Kek Butter Marble.
1 Cawan = 250 ml
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SB = Sudu Besar
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20-min Coffee Walnut Cake | Raw Vegan, Gluten-Free, Refined Sugar-Free
If you addicted to coffee and chocolate, this cake is for you!
This is probably the easiest recipe on my channel. And one of my favorite flavor :)
Enjoy!
Recipe for 6 inches (15 cm) cake
Crust:
150 gr (1 cup + 1 Tbsp) raw walnuts, soaked overnight, rinsed
100 gr (1/2 cup) medjool dates, pitted and soaked 20-30 minutes in warm water
25 gr (3 tbsp) raw cacao powder
60 ml (1/4 cup) natural sweetener (maple syrup, agave nectar)
60 ml (1/4 cup) coconut oil extra virgin, melted
1 tsp vanilla extract
pinch of salt
Cream
200 gr (1 1/3 cup) raw cashews, soaked
2 shots (60 ml or 1/3 cup) good quality espresso
30 ml (2 tbsps) unsweetened plant-based milk
60 ml (1/4 cup) natural sweetener (maple syrup, agave nectar)
65 ml (1/4 cup + 1 tsp) coconut oil extra virgin, melted
1 tsp vanilla extract
pinch of salt
Unsweetened cacao nibs for decoration
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The best diet cake with oats, apple and carrot! You will want to make it every day!
How to make a diet cake with oats, apple and carrot. The best diet cake with oats, apple and carrot You will want to make it every day!
Great taste from simple ingredients! Light dessert for breakfast in 5 minutes! The recipe is simple and quick, but very tasty. Easy dessert recipe in 5 minutes. All I can say is that it was over very quickly, and I will definitely do it again soon.
Have fun making it and I hope you will enjoy eating it! ????
Ingredients:
80 g rolled oats/ 1 cup
pinch of salt
10 g coconut flour(or oat flour) / 1 1/4 tbsp
5 g baking powder / 1 tsp
1/2 teaspoon cinnamon
2 medium eggs
35 g sweetener(stevia/or your choice) / 2 3/4 tbsp
15 g melted butter(or coconut oil) / 1 tbsp
1 apple
1 medium carrot
30 g chopped walnuts / 4 tbsp
18 x 13 cm / 7 x 5 inches baking tray
decorate with nuts
bake 35 minutes at 180°C/ 360°F
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Easy Dessert - Triple Berry Crumb Cake Recipe
This Berry Crumb Cake has a buttery crunchy crumb topping, a juicy layer of strawberries, blueberries and blackberries and a soft and airy cake. This cake rises beautifully and looks stunning.
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????Ingredients for Berry Crumb Coffee Cake:
1/4 cup light olive oil (70 ml)
3 large eggs, room temp
1 cup granulated sugar (200 gr)
2 cups (260 grams) all-purpose flour
2 1/2 tsp baking powder
1 Tbsp lemon zest from 1 large lemon
1 tsp vanilla
1/3 cup (100ml) club soda
10 oz berries (300 gr or 2 cups)
Berry Cake Easy Topping:
90 gr flour (3/4 cup)
50 gr sugar (1/4 cup)
4 Tbsp (55 grams) unsalted butter, softened
1/4 tsp salt
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The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
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This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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