Upside down caramel cake with apricots

This is simple tea cake for everyday or weekend tea time. The cake is quick in preparing and does not require any special skills or props. At the same time is very tasty and eye-catching with its apricots pattern on the top. Moist and fluffy, will be fresh for few days (well, two at least.. so long we hosted it). The caramel flavour with subtle hint of coffee perfectly matches with sour-sweet fruits. If you cannot find apricots plums or plumcots (hybrid of plum and apricot) will work great too. Enjoy!

 

spring pan ø 8 inch

 

 Ingredients:

  • ¾ cup butter
  • 1 1/3 cup firmly packed brown sugar
  • 4 large eggs
  • 180 ml sour cream
  • 2 cups minus 2 tablespoons  all purpose or cake flour
  • 2 teaspoon baking powder
  • 1 tablespoon instant coffee powder (you can omit it if do not like)

Apricot layer:

  • 500 g apricots
  • 1/3 cup butter
  • ½ cup firmly packed brown sugar

 

Preheat oven to 340°F (170°C). Line bottom of the pan with parchment paper.

Prepare apricots: in a medium saucepan place butter and sugar and heat until butter melted and sugar dissolved. Wash, halve and pit apricots. Add fruits to the caramel syrup and cook for 3 minutes until soften. Transfer apricots to the spring pan and place on the bottom cut side down. Sprinkle with 2 tablespoons caramel syrup. Reserve remaining syrup.

In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add sour cream, mix together. In another bowl mix together flour, baking powder and coffee powder. Gradually add the flour mixture to the butter mixture and mix until all ingredients well incorporated. Spoon the cake mixture to the pan over apricots layer. Work carefully in order not to move fruits. Bake for 1 hour and 25 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a plate upside down (apricots now must be on the top). Before serving pour remaining caramel syrup over the top.


 

Category: Fruit cakes.

Tags: apricots, caramel, coffee.

Pull apart sweet bread with mirabelle plums

Everyone probably knows how tasty, soft and fluffy is sweet bread. I like very much all kind yeast bakes: babkas, sweet buns, pull apart breads… Yeast cakes are very versatile and match perfectly with many adds and seasonal fruits. Today choice is pull apart bread with mirabelle plums and cinnamon. Pull apart bread is a kind of many square buns standing vertically and together in one pan. A little Summer and a little Autumn in one fluffy, sweet-sour piece. Enjoy!

 

loaf pan 9 x 5 inch

 

 Dough:

  • 2 ¾ cups bread flour
  • 2 ½ teaspoons dried yeast
  • 125 ml lukewarm milk
  • 1/3 cup sugar
  • pinch of salt
  • ½ cup minus 1 tablespoon butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract

Filling:

  • 200 g mirabelle plums, pitted
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Icing:

  • ½ cup icing sugar
  • 2-3 tablespoons warm water

 

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, vanilla extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Grease the pan.

Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Brush with melted butter evenly and sprinkle with sugar mixed with cinnamon. Cut into six strips (each 4 inch wide and 12 inch high). Place few halved mirabelle plums on each strip. Make two stacks, each made of three strips, laying one strip on top of the another spread side up. Work carefully to avoid falling down plums. Cut each stack across into three squares (4 x 4 inch each). Place all square dough pieces into the pan standing them vertically, one after the other. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 30-35 minutes until light brown in colour. If the bread will get burned on the top to quickly cover it with aluminium foil, especially the ends. Serve warm or cooled. Before serving frost with icing made of icing sugar and water, mixed until smooth and thick liquid.


 

Category: Yeast cakes.

Tags: cinnamon, plums, yeast.

Glutenfree walnut cake layered with apples and whipped cream

This is autumnal cake for saying ‘good bye’ to leaving Summer. Sponge is glutenfree and made of walnuts. Layered with cooked apples with cinnamon. Whipped cream is in layers and as an outside cover. This is something like apple pie shaped as a cake. Very light, delicate and yummy cake. Enjoy!

 

spring pan ø 8 inch or 3 sandwich pans ø 8 inch

 

 Sponge:

  • 6 eggs (yolks and whites separated)
  • 1 cup + 2 tablespoons sugar
  • ¾ cup finely ground walnuts
  • ¾ cup corn starch

Filling:

  • 350 g apples
  • 5 tablespoons sugar
  • juice of ½ lemon
  • 1 teaspoon cinnamon
  • 2 tablespoons corn starch
  • 500 ml whipping cream
  • 7 tablespoons icing sugar
  • 1 teaspoon gelatine

Caramel sauce:

  • 3 tablespoons dark brown sugar
  • 1 tablespoon liquid glucose
  • 5 tablespoons whipping cream

 

Preheat oven to 350°F. Line pans with parchment paper, do not grease them.

Sponge: In a bowl of a stand mixer beat egg whites until soft peaks. Gradually add sugar and beat until stiff and glossy. On the lower speed add egg yolks, one tablespoon at the time. In separated bowl mix together walnuts and corn starch. Stop the mixer and gradually add dry ingredients mixing gently with rubber spatula (do not use mixer!). Spoon the mixture evenly into prepared pans or to one spring pan. Bake for 25 minutes. Cool in pans.

Filling: wash and peel apples. Cut into smaller pieces (not very small). Place in a sauce pan along with sugar, cinnamon and lemon juice. Cook until apples are tender. Add corn starch and cook for further 5 minutes. Remove from the heat and set aside to cool.

Place gelatine in a small bowl and cover with water. Leave for 5 minutes. Melt in a double boiler or microwave. Beat the whipping cream with icing sugar until stiff. Add liquid gelatine and beat  for 10 seconds.

Remove cooled sponges from pans. One big sponge (if you used spring pan) cut horizontally into three layers. Place the first sponge layer on a plate. Spread the half of apple mixture on. Spread 4 tablespoons whipped cream over the apples and cover with second sponge layer. Repeat spreading with apples and cream and cover with third sponge layer. Spread remaining whipped cream on the top and sides of the cake.

Make caramel sauce: place All ingredients in a small sauce pan and heat until sugar dissolves. Cook few minutes until smooth and thick sauce. Pour the sauce over the top of cake and let it drip down on sides.


 

Category: Layered.

Tags: apple, cinnamon, glutenfree, walnuts.

Two small fruit bundtcakes

This is one recipe for two bundtcakes: lemon with raspberries and orange with blackberries however you may choose your favourite one and bake one bigger cake. I could not decide between them because both are very yummy. The texture is moist, fluffy and full of fruits. Tangy notes very correspond well with berries creating delicate and flavorous combos. I suppose they will work also with red- and/or blackcurrants. Enjoy!

 

two small bundtcake pans about 0.8-1 l

 

 Ingredients:

  • ½ cup butter
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½  tablespoon orange zest
  • ½  tablespoon lemon zest
  • 1 ¼ cup all purpose or cake flour
  • 1 ½ teaspoon baking powder
  • ¼  teaspoon baking soda
  • ¼  teaspoon salt
  • 1 ½ tablespoons orange juice (freshly pressed)
  • 1 ½ tablespoons lemon juice (freshly pressed)
  • 130 ml natural plain yoghurt
  • 10-12 raspberries
  • 10-12 blackberries

Icing:

  • ½ cup icing sugar
  • 1 ½ tablespoon orange juice (freshly pressed)
  • 1 ½ tablespoon lemon juice (freshly pressed)

 

Preheat oven to 350°F (180°C). Grease pans and dust with flour.

In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. With the last egg add vanilla extract. If the mixture looks curdled do not be worried about. In another bowl mix together flour, baking powder, soda and salt. Add the flour mixture to the butter mixture in three batches alternate with yoghurt. Mix until all ingredients well incorporated. Divide the mixture in half. Add to the first half orange zest and orange juice. Add to the second half lemon zest and lemon juice. Spoon the orange dough into the first pan, the lemon into second. Place on the top of orange mixture 6-7 blackberries and press them lightly with the hand to cover a little with the dough. Place on the top of lemon mixture 6-7 raspberries and press them lightly with the hand to cover a little with the dough. Bake for 40-45 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a wire rack.

Make icing: mix one half of the icing sugar with orange juice until smooth mixture. Make the same with the second half with lemon juice. Pour each icing over the top of correct cake and decorate with remaining fruits.


 

Category: Fruit cakes.

Tags: blackberry, lemon,orange, raspberry, yoghurt.

Chocolate cake 'gift'

The cake ‘gift’ I made as a gift for my daughter’s birthday. It looks eye-catching and surprisingly but it is really easy in preparing. The topping is made of raspberries instead of heavy and sweet buttercream or sugar icing. Inside is chocolate cake with malted milk powder which slightly diversifies the taste and the top is covered with thin layer of chocolate ganache (as few as needed to glue raspberries), you can also use jam. The cake is very yummy and do not soil hands what is a big advantage on children’s party. Enjoy! P.S. The bow is edible too.

 

square pan 8x8 inch

 

 Ingredients:

  • ¾ cup butter
  • ½ cup + 2 tablespoons sugar
  • ½ cup golden sugar
  • 3 eggs
  • 1 cup + 2 tablespoons all purpose or cake flour
  • 2 teaspoons baking powder
  • 7 tablespoons malted milk drink (powder)
  • 7 tablespoons cocoa powder
  • 1 cup milk

Topping:

  • 100 g dark chocolate
  • 1 teaspoon butter or plant oil
  • 500 g raspberies
  • 50 g sugar fondant

 

Grease pan and line the bottom with parchment paper. Preheat oven to 350°F.

In a medium saucepan place malted milk drink powder and cocoa powder and pour the milk over. Stir and heat gently until boiled and started to thicken. Remove from the heat and let cool. In a bowl of a stand mixer beat butter and both sugars until light and fluffy. Add eggs, one at the time and beat well after each addition. In separated bowl mix together flour and baking powder. Add to the butter-eggs mixture alternate with chocolate milk mixture. Mix until well combined. Once the mixture is ready spoon the batter into prepared pan. Bake for 25 minutes, then lower the oven’s temperature to 325°F and bake for further 15 minutes (until the wooden skewer inserted into the centre comes out clean). After baking leave in pan for few minutes then transfer to the wire rack to cool completely.

Make topping: melt the chocolate in double boiler or microwave. Add butter or oil and mix. Set aside to cool and thicken. Meanwhile make the bow. Roll out the fondant to 1/10 inch thickness. Cut off three strips 1 inch wide and 8 inch + double high of the cake length.

Place the cooled cake on the serving plate and spread the thin layer of chocolate ganache over the top and all sides. Place two strips over the middle of the cake, perpendicularly to each other. Form the third strip into a bow and place in the middle of crossing strips. Fulfil all empty spaces between the strips with raspberries (standing them vertically and tight). Place raspberries on sides of the cake too.


 

Category: Layered.

Tags: chocolate, cocoa, raspberry.