Saturday 28 September 2013

Beautiful weather beautiful day and it's Apple Walnut Cake

Usually on Sunday we just lazed around watching tv, nothing to do. I bought this green apple a few days ago, no one want to eat it, masam agaknya. Hehehehehe buat cicah ok jugak ni, layanzzzzsssss!!!

Ok back to the green apple, to me all green apple ni sama je, rupa2 nya ada few types kann!!!?? So I choose Granny Smith, orang panggil Granny Smith aku pun ikut je le.

I found the recipe here at Kitchen Guardian's blog, better cuba sbb nampak sedap tambahan pulak dari apple tu kena buang baiklah dimasak atau dibuat sesuatu.


Here's the recipe 
Source : Smitten Kitchen

Mom’s Apple Cake
6 apples, I used Granny Smith's
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, I added



Preheat oven to 170C.
Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.


Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.


Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.


I purposely drizzled it with salted caramel, saja je, nak lagi sedappppp!!! Heheheheh.........


Tuesday 17 September 2013

Hummingbird Cake

Hmmmmm hmmmm hummingbird cake itulah namanya! Super delicious cake I would say. Hehehehe angkat bakul nampak 😝😜!
Dah lama tak update blog ku ini sampai one of my BFF siap tanya bila nak update blog yg dah semak tu....... Tq tq sbb Ada gak sudi baca my humble blog ni!

I decided to bake this cake for makan2 on 31st Aug bersempena dengan Syawal yang masih ada, niat hati untuk bersedekah tu kena ikhlaslah kan, so hati ni rasa macam nak try bake this cake. Actually I'm a carrot cake lover, so when I saw the picture of this cake in Joy of Baking blog terus buat ku tertarik, apa  lagi.... Da bomb la jawabnya!!!!

So here is the recipe:

Hummingbird Cake Recipe:
1 cup (110 grams) pecans, toasted and finely chopped
3 cups (390 grams) all-purpose flour
2 cups (400 grams) granulated white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
3/4 cup (180 ml) safflower, corn, or canola oil
1 1/2 teaspoons pure vanilla extract
1 - 8 ounce (227 grams) can crushed pineapple, do not drain
2 cups mashed ripe bananas (3-4 medium sized bananas)
Pecan Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (55 grams) finely chopped pecans
Garnish: (Optional)
Pecan halves
Hummingbird Cake: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.
Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.
In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.
In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.
To assemble: Place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.

I tweaked a bit dengan tambahkan imported Hawaiian coconut, sedap , tak nak letak pun tak apa and i used walnut coz i don't have pecans at home...sorryyy!!!

My guest said this cake is soo sedappp!!! So apa lagi cubalah!!!