LOVE this GIANT
cup cake pan!
Stuff stacks into greased
cup cake pan and bake for 11 - 14 minutes.
Beat for one minute, then divide the batter into 3 the prepped cake pans lined with parchment paper or sprayed
cup cake pans.
Not exact matches
Also, my loaf
pan wasn't big enough so I made some little «mini muffins» in small
cup cake silicone moulds, and cooked them just half an hour, they were also nice.
Cake batter divided into 2 — 6 cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressur
Cake batter divided into 2 — 6
cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressur
cake pans, covered in foil, stacked, 1
cup of water, 25 minutes pressure, naturally depressurize.
Pour 1/4
cup olive oil in a small baking
pan such as a round
cake pan, just large enough to hold the entire piece of salmon.
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.
3/4
cup (1 1/2 sticks) unsalted butter, room temperature, plus more for
pan and parchment 2 1/3
cups cake flour, plus more for
pan 2 1/2
cups (10 ounces) fresh cherries, pitted and halved 1/4
cup plus 1 1/3
cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1
cup well - shaken buttermilk Powdered sugar 1/4
cup sliced almonds, toasted
Scatter the streusel evenly on top of the
cake in the
pan, and firmly press it down with your fingers or the bottom of a
cup.
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 completely
I used a 12 -
cup bundt and while the
cake didn't overflow and disembowel on my oven floor, it did crater a tad which was likely due to overfilling the
pan.
Ingredients: 1 box yellow
cake mix ingredients needed to make
cake; eggs, oil and water 2 (3.4 oz) boxes instant Vanilla or French Vanilla pudding 4
cups milk 1 tub Chocolate Frosting Directions: Make
cake mix according to directions and bake in a well - greased 9x13
pan.
Use greased muffin
cups or ramekins instead of a
cake pan, and bake for about 9 minutes at 450 degrees F, or until the edges are set but there is a jiggly spot in the center.
Make, bake and cool
cake as directed on box for two 8 - inch or 9 - inch round
pans — except use 1 1/4
cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.
- While the
cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2
cup) with the 2 tablespoons of brown sugar in a small sauce
pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the
cake very slowly, allowing it to absorb into the
cake, but don't worry if it doesn't completely absorb — it will continue to do so as the
cake cools; allow the
cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
Spoon a portion of the batter (about 3/4
cup) into your prepared
cake pans.
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.
Butter and flour six 1 -
cup capacity mini
cake pans.
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.
The
cake batter is poured into the large
cups of a Texas - size muffin
pan.
Spread the
cake batter into a prepared
cake pan, or drop about 1/2
cup of batter into each cupcake liner.
Let's start baking... White Chocolate Red Velvet Rice Krispie Treats Yields: 8 × 8
pan 9 - 16 pieces (depending how large of squares you cut) Ingredients: 6 tbsp salted butter 4
cups mini marshmallows 1
cup dry red velvet
cake mix 1 tsp red food coloring 1 tsp pure vanilla extract 6
cups Rice Krispie cereal 1
cup white chocolate morsels Directions: 1.
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.
Instead of a square
cake, you can make individual coffee
cakes in a greased 12 -
cup muffin
pan or even smaller, bites sized mini-muffins in a mini muffin
pan.
Upside down pear chocolate
cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake
cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1
cup (200g) superfine sugar 1/4
cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped)
Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake
Cake: 1/4
cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1
cup (140g) all purpose flour 1/3
cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4
cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2
cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round
cake cake pan.
Makes 12 — I halved the recipe above, used 1/3
cup (80 ml) capacity muffin
pans and got 7
cakes
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.
Melt 1/4
cup butter in a lightly greased 10 - inch cast - iron skillet or 9 - inch round
cake pan (with sides that are at least 2 inches high) over low heat.
Pour batter into prepared
pan and bake for 40 - 50 minutes (about 30 minutes for a 6 -
cup bundt
pan) or until a
cake tester inserted into the center comes out clean.
I made your chocolate
cake in an 8 ″ square
pan and added 1/2
cup gluten free mini chocolate chips — YUM!
Prepare an 6, 8 or 12
cup metal or silicone mini
cake / bundt or muffin
pan.
yummyvegan: «Pumpkin Pecan Cinnamon Rolls, Ginger Cream Cheese Glaze vegan, makes rolls in a inch
cake pan Pumpkin Cinnamon Dough 1/2
cup pumpkin puree, canned / unsweetened 2 1/2
cups white flour
Bake until the
cakes just begin to pull away from the sides of the
pan and spring back when lightly touched, 22 to 25 minutes for a 12 -
cup Bundt or muffin
pan or 28 to 30 minutes for a 6 -
cup Bundt
pan.
For the
cake: 9 ounces (2
cups) all - purpose flour; more for the
pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the
pan 1 1/3
cups sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1
cup plain, low - fat yogurt 1/2
cup fresh cranberries, chopped
Grease and flour 12 -
cup fluted tube
cake pan, or spray with baking spray with flour.
If you only have a 10 -
cup fluted tube
pan, reserve 2
cups cake batter before pouring remaining batter into prepared tube
pan.
Healthy Food Processor Carrot
Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1
cup walnut halves 3/4
cup packed light brown sugar 1
cup quick - cooking rolled oats 1
cup unbleached organic all - purpose flour 1/2
cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2
cup milk (I used unsweetened almond milk) 1/2
cup neutral oil (I used avocado oil) or olive oil, more for
pan 2 large eggs 2 teaspoons vanilla extract 1/2
cup raisins
For
cake 2
cups all - purpose flour plus more for
pan 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2
cup almonds, chopped 3/4
cup granulated sugar 1/2
cup light brown sugar, packed 1 stick (4 ounces) unsalted butter, melted, plus softened butter for
pan 1 - 15 ounce can pumpkin puree 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 large eggs
Now, the fact is (again) the recipe does makes about 51/2
cups batter for two 9 × 3 inch rounds, one half sheet baking
pan (9x13x1) or a 9x12x3 inch
cake pan.
Are you sure that 5 1/2
cups of batter will fill a 1/2 sheet
cake pan?
To assemble the
cake: Thoroughly grease a 10 -
cup Bundt
pan.
Cake Ingredients Butter, for greasing the
pans 1 3/4
cups all - purpose flour, plus more for
pans 2
cups sugar 3/4
cups good cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp kosher salt 1
cup buttermilk, shaken 1/2
cup vegetable oil 2 extra-large eggs, at room temperature 1 tsp vanilla extract 1
cup freshly brewed hot coffee
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.
My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini
cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4
cup flour, 1 1/3
cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the
pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??
1
cup all - purpose flour plus more for
pan 3/4
cup cake flour 1-1/2 teaspoons baking soda 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 3/4
cup (1-1/2 sticks) unsalted butter at room temperature plus more for
pan 1-1/2
cups granulated sugar 2 large eggs 4
cups peeled, cored and chopped Gala apples (2 to 3 apples) 1
cup walnuts, chopped Confectioners» sugar for dusting
For the
cake: 8 oz (2 sticks) butter, at room temperature (plus additional for greasing
pans) 3
cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2
cups sugar 5 large eggs 1
cup evaporated milk 1 tsp vanilla extract 1 tsp coconut extract 1/2
cup cream of coconut
I also used an 8 ″ pie
pan and rather than making
cup cakes with the extra batter, I made a third layer which worked out perfectly.
A 9 × 13 ″
pan, by comparison, holds 14
cups, so if you're spreading the same amount of batter across this larger area, it's going to make for a much thinner
cake.
for the
cake 2
cups all - purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 stick plus 1 Tablespoon (9 Tablespoons) soft, unsalted butter 3/4
cup super fine (caster) sugar 2 eggs 1
cup sour cream 1 - 2 teaspoons confectioner's sugar for dusting flavorless oil for greasing
pan (or baking spray)