Not exact matches
Chocolate Layer
Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond
flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or
with mixer on lowest speed, alternately add
flour and buttermilk until just incorporated — don't overmix at this point for the tenderest
cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated
with just a little butter and
flour / Sprinkle evenly
with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the
cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake with powdered sugar and coarsely chopped almonds /
Cake is tender until completely cooled so handle with c
Cake is tender until completely cooled so handle
with care.
Line muffin pan
with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the
flour, almond meal, cocoa powder, baking soda, baking powder, and salt -
With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until
cake tester comes out clean - Transfer to a cooling rack to cool completely
The
cake itself is a bit heavy... but 2 / 3rds of a
cup of coconut
flour with 5 eggs can't be right!
Coffee
Cake with Caramel Frosting
Cake: 3 eggs 1/3
cup Anthony's Coconut Oil, melted 1/3
cup Anthony's Coconut Sugar 1/4
cup almond milk 1
cup Anthony's Almond
Flour 1/3
cup Anthony's Cassava
Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4
cup unsalted butter 1/3
cup full - fat coconut milk 1/3
cup Anthony's Coconut Sugar 1
cup...
I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for
cakes is supposed to be 1/2 tsp per
cup and I only use 1/4 tsp per
cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free
flours can be expensive... and I wanted to avoid making a failed batch as bread and
cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem
with lots of gluten free stuff... am I on the right track?
And if gluten isn't an issue or you don't want to use all the crazy
flours, you can make this
cake with regular all purpose
flour or your favorite all purpose gluten free
flour mix, substituting 1:1 ratio
with all the gluten free
flours (1 1/4
cups or 175 grams all purpose for the dark chocolate, 2
cups or 280 grams all purpose for the butterscotch and vanilla bean
cakes).
3
cups all - purpose
flour, plus more for work surface (420 gr) 3/4
cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4
cups cold water (295.5 ml) 1 tablespoon all - purpose
flour (14 gr) 1 3/4
cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both
flours with the salt.
Butter
cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as w
cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small
Cakes,
Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks)
Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as w
Cake: 1/2
cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1
cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2
cups + 1 1/2 tablespoons (225g) all purpose
flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2
cup (120 ml) whole milk, room temperature Icing: 1
cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round
cake pan, line the bottom with baking paper and butter the paper as w
cake pan, line the bottom
with baking paper and butter the paper as well.
Lemon - poppy seed
cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350
cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer
Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350
Cake: 3
cups (420g)
cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350
cake flour * 2
cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1
cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4
cups (300 ml) buttermilk 5 egg whites 1/3
cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5
cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1
cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
Let's start baking... Brown Sugar Oatmeal
Cake With Toasted Marshmallow Frosting Yields: one 9 × 13 pan For the cake Ingredients: 1 1/2 cups hot water 1 cup instant oatmeal 1 cup brown sugar 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 eggs 1 box french vanilla instant pudding 1 tsp pure vanilla extract 1 tbsp cinnamon 1 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt Directions
Cake With Toasted Marshmallow Frosting Yields: one 9 × 13 pan For the
cake Ingredients: 1 1/2 cups hot water 1 cup instant oatmeal 1 cup brown sugar 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 eggs 1 box french vanilla instant pudding 1 tsp pure vanilla extract 1 tbsp cinnamon 1 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt Directions
cake Ingredients: 1 1/2
cups hot water 1
cup instant oatmeal 1
cup brown sugar 1
cup granulated sugar 1/2
cup unsalted butter, softened 2 eggs 1 box french vanilla instant pudding 1 tsp pure vanilla extract 1 tbsp cinnamon 1 1/2
cups all purpose
flour 1 tsp baking soda 1/2 tsp salt Directions: 1.
ingredients: for the matcha
cake: 225 grams (1
cup) unsalted butter 400 grams (2
cups) granulated sugar 1/2 teaspoon kosher salt 4 eggs 2 egg yolks 300 grams (1 1/4
cups) buttermilk (or milk
with 2 teaspoons vinegar) 360 grams (3
cups)
flour 1 tablespoon plus 1/2 teaspoon baking powder 2 tablespoons matcha powder
* Make your own
cake flour: remove 2 tablespoons per
cup of
flour and replace it
with cornstarch.
For the
cake — 1 and 1/2
cups pumpkin puree (I prefer home made but you can use canned)-- 1/2
cup maple syrup (or honey)-- 2 ripe bananas, mashed
with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2
cups whole wheat spelt
flour, sifted — 1
cup white spelt
flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
Cinnamon Agave Kissed Toasted Walnut Pumpkin
Cake Servings: 12 - 15 Ingredients For The Pumpkin
Cake: 1
cup Fructevia 1
cup MonkSweet 1 & 1/4
cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2
cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2
cup coconut
flour Directions For The
Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan
with nonstick baking spray.
My mom's sour cream coffee
cake 1 stick butter 1 c. sugar 1.5 c.
flour 1 tsp soda, mixed
with 1
cup sour cream 1.5 tsp baking powder 2 eggs 1tbls vanilla cinnamon sugar and mini choc.
Just used this Measure For Measure
Flour and am thoroughly impressed
with the end product (s)[Molasses cookies and a 4 -
Cup Bundt
cake).
Although I have never made these
with a
flour substitute before you can use AP
flour instead of
cake flour however for each 1
cup AP
flour you measure, you will want to remove 2 tablespoons and add in 2 tablespoons cornstarch if you have that handy.
To make your own
cake flour: for every
cup of plain
flour, replace 2 tbsp of it
with cornflour or cornstarch.
Pineapple coconut
cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar disso
cakes with pineapple syrup from Australian Gourmet Traveller
Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar disso
Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4
cup + 1/2 tablespoon (110g) self - rising
flour 1/3
cup (30g) unsweetened desiccated coconut 1/4
cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2
cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
Almond
cakes with sugared apple icing from Donna Hay magazine 1/2
cup + 1 tablespoon (127g) unsalted butter, softened 3/4
cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1
cup + 1 tablespoon (150g) all purpose
flour 1/3
cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2
cup (120 ml) whole milk Sugared apple icing: 3/4
cup + 1 tablespoon (162g) caster sugar 1/4
cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2
cup (120 ml) capacity muffin pans.
Orange
cake from Donna Hay magazine 1/2
cup + 1 tablespoon (127g) unsalted butter, softened 3/4
cup + 1 tablespoon (162g) caster sugar 2 eggs 1 1/2
cups + 2 1/2 tablespoons (225g) all purpose
flour, sifted 1 1/4 teaspoons baking powder, sifted 1 tablespoon milk finely grated zest of 1 large orange 4 tablespoons orange juice Orange icing: 1 1/4
cups (175g) icing sugar, sifted 2 tablespoons orange juice zest of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line
with baking paper; butter the paper as well.
Start
with one
cup of
flour — either all purpose or a mixture of half all purpose and half
cake flour for an extra light biscuit.
Please refer to the recipe of Egg less vanilla tea
cake http://ambrosiasoulfulcooking.blogspot.in/2015/07/egg-less-vanilla-tea-
cake-butter-free.html Add cardamom powder and replace 1/4
cup flour with coarsely ground pistachios.
Grease and
flour 12 -
cup fluted tube
cake pan, or spray
with baking spray
with flour.
You can actually swap all - purpose
flour for the
cake flour in this recipe — it does work — but you can always make your own
cake flour at home for a
cake with a more delicate crumb: Place two tablespoons of cornstarch in the bottom of a measuring
cup.
Duncan Hines Dark Chocolate Fudge
Cake Mix 18.25 oz (Pack of 2) Smucker's Caramel Ice Cream Topping, 12.25 ozSnickers Milk Choc Peanut Butter Square 11.5 Oz (Pack of 2) KitchenAid K45SSOB 4.5 - Quart Classic Series Stand Mixer, Onyx BlackNorpro 3 -
Cup Stainless Steel Rotary Hand Crank
Flour Sifter
With 2 Wire AgitatorRegency Wraps Greaseproof Baking Cups, Yellow and White Pisa Stripe, 40 - Count, Standard.Good Living Stainless Steel Ice Cream Scoop with Release Lever and Rubberized Handle for Comfort Grip, Colors Vary, 1 - s
With 2 Wire AgitatorRegency Wraps Greaseproof Baking Cups, Yellow and White Pisa Stripe, 40 - Count, Standard.Good Living Stainless Steel Ice Cream Scoop
with Release Lever and Rubberized Handle for Comfort Grip, Colors Vary, 1 - s
with Release Lever and Rubberized Handle for Comfort Grip, Colors Vary, 1 - scoop
5 - Minutes Dessert: Paleo Pumpkin
Cake in a
Cup by Oh Snap, Let's Eat Chocolate Lava
Cake by Butter Nutrition Coconut Chocolate Coffee
Cake by Real Food Liz Coconut
Flour Carrot Cupcakes by A Girl Worth Saving Coconut
Flour Classic Vanilla
Cake by Healy Eats Real Coconut
Flour Cupcakes
with Chocolate Frosting By Healy Eats Real Coconut
Flour Pound
Cake by The Urban Poser Easiest Banana Nut
Cake by GI 365 Strawberry Birthday
Cake by Raising Generation Nourished Grain - Free Pineapple Upside Down
Cake by A Girl Worth Saving Grain - Free Vanilla Bean Birthday
Cake by Everyday Maven Lemondrop Cupcakes
with Creamy Lemon Frosting by The Nourishing Hombe Orange Coconut
Cake by Delicious Obsessions Paleo Chocolate Cupcakes by Hollywood Homestead Strawberry Basil Cupcakes by Plaid and Paleo Strawberry Cupcakes by Elena's Pantry
One year ago today: Chocolate cupcakes
with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow
Cake Cupcakes
with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2
cups all - purpose
flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2
cup milk 1 teaspoon pure vanilla extract 1/2
cup (1 stick) unsalted butter, room temperature 3/4
cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the
cups of a standard (12 -
cup) muffin tin
with paper or foil liners.
To make 1
cup of
cake flour, replace two tablespoons of plain all purpose
flour with cornflour / fine cornstarch
To make this lemon pound
cake to go
with your morning or afternoon tea (or to enjoy all on its own), you'll need a 12 -
cup bundt pan and the following ingredients: granulated sugar, Cabot Unsalted Butter (softened), grated lemon zest (from about 3 - 4 lemons), fresh lemon juice (from about 3 lemons), eggs, all - purpose
flour, salt, baking soda, baking powder, Cabot Plain Greek Yogurt, and powdered sugar.
It is slightly heavier
with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the
cake for the gluten - intolerant, then replace the 1 1/2
cups almond meal
with 3/4
cup plus 1 tablespoon of all - purpose
flour.
Also reduced the sugar to about 3/4
cup and substituted 2tbsp of
flour with cornstarch (just something I always do
with dense
cakes.
I am making
cup cakes with Almond
Flour and it calls for 1
cup of Splenda.
To prepare
cake, lightly spoon
flour into dry measuring
cups; level
with a knife.
I found that i used 2 1/2
cups cake flour and less sugar (1 1/2
cups instead) and the problem
with sinking was corrected.
Make the filling for the
cake by mixing together the 1/2
cup flour and 2 Tablespoons butter
with a fork (or better yet, a pastry blender), till you end up
with the sort of mixture you'd expect when making crumble topping.
Like I said, I prepared this
cake with Bob's Red Mill brand coconut
flour, and used 1
cup agave and 1/2
cup honey (ran out), but otherwise followed your directions to a T. I used 9 ″ springform pans.
I didn't have white all - purpose
flour so substituted
with 3
cups fine wholewheat bread
flour and one
cup white
cake flour.
Caramel
Cake (Gourmet, January 2008) Cake: 2 cups plus 2 tablespoons sifted cake flour (not self - rising; sift before measuring) 1 teaspoon baking powder3 / 4 teaspoon baking soda1 / 2 teaspoon salt1 stick (4 oz) unsalted butter, softened1 cup granulated sugar1 teaspoon pure vanilla extract2 large eggs, at room temperature 30 minutes1 cup well - shaken buttermilk Caramel Glaze: Make cake: Preheat oven to 350 °F with rack in mid
Cake (Gourmet, January 2008)
Cake: 2 cups plus 2 tablespoons sifted cake flour (not self - rising; sift before measuring) 1 teaspoon baking powder3 / 4 teaspoon baking soda1 / 2 teaspoon salt1 stick (4 oz) unsalted butter, softened1 cup granulated sugar1 teaspoon pure vanilla extract2 large eggs, at room temperature 30 minutes1 cup well - shaken buttermilk Caramel Glaze: Make cake: Preheat oven to 350 °F with rack in mid
Cake: 2
cups plus 2 tablespoons sifted
cake flour (not self - rising; sift before measuring) 1 teaspoon baking powder3 / 4 teaspoon baking soda1 / 2 teaspoon salt1 stick (4 oz) unsalted butter, softened1 cup granulated sugar1 teaspoon pure vanilla extract2 large eggs, at room temperature 30 minutes1 cup well - shaken buttermilk Caramel Glaze: Make cake: Preheat oven to 350 °F with rack in mid
cake flour (not self - rising; sift before measuring) 1 teaspoon baking powder3 / 4 teaspoon baking soda1 / 2 teaspoon salt1 stick (4 oz) unsalted butter, softened1
cup granulated sugar1 teaspoon pure vanilla extract2 large eggs, at room temperature 30 minutes1
cup well - shaken buttermilk Caramel Glaze: Make
cake: Preheat oven to 350 °F with rack in mid
cake: Preheat oven to 350 °F
with rack in middle.
Grease a 5 inch (13 cm) wide
cup, bowl or miniature sponge
cake pan
with coconut oil and coat
with some hazelnut
flour.
Coconut
Flour Cake with Lemon Greek Yogurt Frosting Ingredients: (Dry) 1
cup coconut
flour2 heaped teaspoons baking powderpinch of salt Ingredients: (wet) 5 eggs1 small container organic plain greek yogurt (equals about 3/4
cup) 1 tsp.
One
cup sifted
cake flour (100 grams) can be substituted
with 3/4
cup (80 grams) sifted all - purpose (plain)
flour plus 2 tablespoons (20 grams) «packed» cornstarch (corn
flour).)
To make
cake: Heat oven to 350 degrees F. Lightly cover a 12
cup (or more) bundt
cake pan
with non-stick spray and dust
with flour, tapping out any excess.
It's fabulous to find a
cake recipe using only one - third
cup of sugar, 1
cup plain
flour and 50 grams of butter that tastes sensational
with lots of fruit.
I just discovered peanut
flour... Added
with egg whites, yogurt, some apple sauce ans raisins, I make some high protein
cup cakes... Delicious!
This grain free eleison almond
cake used to have several
cups of white all purpose
flour so it has been upgraded and now includes a lot of dense real food
with healing benefits.
Kodiak
Cakes Power
Cakes is a blend of whole grain wheat
flour and oat
flour that it is packed
with protein (14 grams of protein per 1/2
cup).
Sift 2 tsp baking powder and 1/4 tsp sea salt
with this gluten free
flour mix and then blend in 1
cup melted butter beaten
with 1
cup sucanat, 4 eggs, plus 2 tsp vanilla and you have your batter for gluten free pound
cake!
Gently roll chilled dough out on a counter or cutting board
floured with about 1 / 41/4
cup / 30 g
cake flour to 1⁄2 in / 5 cm thick, or about 8 in / 20 cm in diameter,
flouring the top of the dough and the rolling pin
with another 2 tbsp
flour, or as necessary to prevent sticking — this is a soft, wet dough.