Tag Archive | The Home Bakers

THB#30 : Milk Chocolate-Walnut coffee cake

Hello everyone!  It has been a long time since my last update….since I last baked…..it was a busy year…..

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Our 30th bake from The Home Bakers.  THB is a baking club organised by Joyce of Kitchen Flavours, and we are baking the recipes in ‘Coffee Cakes’ by Lou Seibert Pappas.

This is my 2nd time hosting this event, and I’ve selected Milk Chocolate Walnut this time round.  Very simple and easy to make recipe which takes less than an hour to complete. Awesome cake!  A great start for me as I usher in the Year of Horse.

I made the full recipe with some modifications in one 8-inch square pan.  Modifications include :

  • 3/4 cup sugar
  • Fresh milk plus 2tbsp lemon juice instead of buttermilk/yogurt  
  • hazelnuts

Milk Chocolate-Walnut coffee cake

Source : Coffee Cakes by Lou Seibert Pappas

Makes one 9-inch cake;  serves 12

Ingredients

8 tablespoons (1 stick) unsalted butter at room temperature

1/2 cup granulated sugar, plus 3 tablespoons

1/3 cup firmly packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk or low-fat plain yogurt

2 teaspoons ground cinnamon

6 ounces milk chocolate, finely chopped, or milk chocolate wafers

1 cup (4 ounces) chopped walnuts or pecans

Method

Preheat the oven to 350 degrees F.  Lightly butter and flour a 9-inch springform pan.

In a large bowl, cream the butter and sugars (reserve the 3 tablespoons granulated sugar) together with a wooden spoon or an electric mixer and beat in the eggs and vanilla until smooth.  In a medium bowl, combine the flour, baking powder, baking soda, and salt and stir to blend.  Stir the dry ingredients into the creamed mixture alternately with the buttermilk or yogurt in 2 increments and beat until the batter is smooth.

Stir together the 3 tablespoons sugar and the cinnamon.  Spread half the batter in the prepared pan and sprinkle with half the cinnamon sugar and half the chopped chocolate or wafers.  Spread the remaining batter evenly over the top and sprinkle with the remaining cinnamon sugar and chocolate and the nuts.

Bake for 25 to 30 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean.  Transfer to a wire rack and let cool for 10 minutes. Remove the sides of the pan.  Serve the cake warm or at room temperature, cut into wedges.

Do check out all the bakes on this cake by other awesome home bakers here.
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THB : Essence of Orange – Chocolate Wafer Cake

I’m in immense pleasure to host THB #17 bake in my blog.  Joyce from Kitchen Flavours is the founder of The Home Bakers.  Currently we are baking the recipes in ‘Coffee Cakes’ by Lou Seibert Pappas and we welcome you to join in the fun to bake along if you own a copy of the book. You may contact Joyce at kitchenflavours@yahoo.com for more details. Members of The Home Bakers will take turn to select a recipe and be the host of the chosen recipe.  I shortlisted a few recipes from the book to read in details, and finally decided on Essence of Orange Chcocolate Wafer Cake as the use of whole orange has whetted my appetitte.  Something unusual,  it’s the whole orange minus the seeds pulverized with raisins in a food processor and it looks like a sticky paste.

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Just to sidetrack a little.  Amazingly, my blog has reached its second year on April 11.  I would like to thank you, my friends, readers and followers for the support throughout my blogging journey.

Coming back to the cake.  This Orange Chocolate Cake is moist and the sweetness balances well with the orange and chocolate chips. The raisins which have been pulverized with the orange give it a nice crunch though they are no where to be seen.  The texture of the cake is soft and dense.

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I made the full recipe with some modifications in one loaf pan and one mini fluted tube pan.  Modifications include

  • 3/4 cup sugar
  • Raisins soaked in rum
  • Fresh milk plus 2tbsp lemon juice to substitute yogurt/buttermilk
  • Semi sweet chocolate chips
  • 1tsp rum

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Essence of Orange Chocolate Wafer Cake

Source : Coffee Cakes by Lou Seibert Pappas

Makes one 10-inch cake

Ingredients

1 large orange, scrubbed

1 cup golden raisins

8 tbsp (1 stick) unsalted butter at room temperature

1 cup sugar

2 large eggs

2-1/4 cups unbleached all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup low-fat plain yogurt or buttermilk

1 cup (6 ounces ) bittersweet chocolate wafers or chocolate chips

Method

Preheat the oven to 350°F.  Butter and flour a 10-inch springform pan or 9-inch square pan.

Remove a thin slice from the stem end of the orange and cut the fruit into eighths, leaving the peel on.  In a food processor, combine the orange segments and raisins and process until finely ground.

In a large bowl, cream the butter and sugar with a wooden spoon or an electric mixer until light and fluffy.  Add the eggs, one at a time, beating well.  Mix in the orange mixture.  In a medium bowl, combine the flour, baking powder, baking soda, and salt.  Stir to blend.  Add the dry ingredients to the creamed mixture alternately with the yogurt or buttermilk in 2 increments, beating until blended.  Reserve 1/4 cup of the chocolate for the topping and mix the remainder into the batter.  Spread evenly in the prepared pan.  Sprinkle the reserved chocolate evenly over the top.

Bake for 35 to 40 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean.  Let cool in the pan on a wire rack for 15 minutes, then remove the pan sides.  Serve slightly warm or at room temperature, cut into wedges.

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Do check out all the bakes on this cake by other awesome home bakers here.

THB : Banana, Macadamia Nut, and Coconut – coffee cakes

This is the 11th bake from The Home Bakers, an event organized by Joyce of Kitchen Flavours and the recipe was picked by Kit from I-Lost in Austen.  Do drop by Kit’s wonderful blog for the full recipe, at the same time indulge in other awesome recipes she shared.

I made some modifications to the recipe :

  • replaced macadamia nuts with hazelnuts
  • replaced sour cream with yogurt
  • omitted sweetened flaked coconuts
  • added chocolate chips

What I like the most is the delicious scent of cinnamon sugar when the cake was freshly baked and the crunchy texture from the hazelnuts.   The cake to my liking has a texture of  huat kueh (发糕) which is a little dense and moist.

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THB : Almond Crusted Butter Cake

5th cake baked by The Home Bakers, another great recipe by Lou Seibert Pappas.   This regular baking event is organized by Joyce of Kitchen Flavours with Emily from Emily’s Cooking (Makan 2) Foray being the host this time.

Having seen Alice of I love I Cook I Bake added plain yoghurt which I think that was an marvellous idea.  I incorporated buttermilk ( 3tbsp fresh milk + 2tsp lemon juice – mix and let it stand for 5-10 mins ) to the 6 cupcakes recipe posted by Mich of Piece of Cake.

Please visit our host, Emily for the full recipe.

I made them into cupcakes to save up some troubles slicing them since the sides are filled with almond flakes.   This cake is at its prime when they are freshly baked.  The first bite into the cake is the crunchy almond flakes with the crispy rim, and then follow by the soft cake texture.

Great with a cup of coffee..

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Click here to view same cake baked by the other THB members.  If you would like to find out more about THB, click here.  Everyone’s welcome!

THB : Blueberry Streusel coffee cake

This is the third baking event from The Home Bakers (THB) – I feel like I just posted previous bake yesterday.  THB is a online baking event with members of different regions and cultures bake the same recipe from one book until all the recipes in that book are baked.  We are currently baking from ‘Coffee Cakes’ by Lou Seibert Pappas.   Joyce of Kitchen Flavours is the founder of THB, you can find us HERE.  We’d love to have you! So come on and join us.

This is a lovely cake which is soft and moist, a kind of texture I like. I do find the cake a little spongy without any cake crumbs.  The crumbs you see in the pictures were all from the streusel toppings.  I’m curious to know what the other home bakers thought about the cake using all plain flour and excited to see how did the cake turn out using the original recipe or other substituted flour.  Whatever the outcome, I am sure everyone will have the same aromatic fragrant from the cinnamon.

I halved the recipe and bake the cake in a 6” round pan at 190C for 50 minutes ( thanks to Joyce for mentioning this in Q&T) .  I didn’t add walnut, neither did I replace with other nuts to the streusel topping.  I used all plain flour.  Sweetness level – not too sweet as I have reduced sugar quite a bit ( used 30g caster sugar and 25g brown sugar).  I do not have sweet-tooth, but I think it would be fine to increase slightly.

Our THB host is Chaya of Bizzy Bakes, please click here for a full recipe, and click here to view the cakes from the other members.

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THB : Apricot-Pistachio-Lemon coffee cake

The Home Bakers’ second bake from ‘Coffee Cakes’ by Lou Seibert Pappas.  I am glad to be part of this bakeforce organized by Joyce of Kitchen Flavours.  At The Home Bakers (THB), not only we will bake all the recipes of a selected cookbook together, we also learn from each other via the Q&T (Question & Tips) sharing session.  If you are interested to join THB,  please click here for more details.

The cake wasn’t that sweet after I have cut down on sugar. The rum infused apricots, lemon zest, lemon juice and pistachios were perfectly matched, not only the cake was flavorful, the color of apricots and pistachios were also aesthetically pleasing to the eyes.  The cake has a nice balance between dry and moist texture.

The cake emerged from my pan in perfect shape, but I couldn’t get a clean-cut  because of the nuts and apricots.

For a full recipe, please refer to Chris of Yummy Bakes.  I made half of the recipe with 90g of sugar and used macerated apricots.  I baked mine for 30-35 minutes.

Our next baking event is scheduled on 18 May and THB will be baking Blueberry Streusel Coffee Cake, pg 54.

I’m linking this to ‘The Home Bakers’, please click here to view members’ entries.   We look forward to seeing your participation.
 
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