Introducing the Soft & Moist Butter Cake – a timeless classic that’s been a staple in my baking journey since the beginning. While it may seem simple, creating the perfect butter cake requires patience, especially in the delicate process of mixing the batter. Unlike other cakes, such as moist chocolate or sponge cakes, where over-mixing is a big no-no, butter cake demands a thorough and precise mixing of butter and sugar to achieve that light, soft, and fluffy texture. It’s all about getting the butter and sugar to blend seamlessly, ensuring the cake rises beautifully without sinking. So, while it may take a bit longer than your average cake, trust me, the results are well worth the effort.
In a big bowl, add all your dry ingredients; All-Purpose flour, baking powder, baking soda, cardamom powder and fennel seeds. Mix all these properly with a wire whisk.
Then add the grated jiggery and mix again.
Now is the time to add our wet ingredients one by one. So first of all add the curd/yoghurt, oil, vanilla extract, and milk.
Combine everything together until well corporated.
Do not over-mix.
Now take a 7” round cake pan and line it with a parchment paper. Also dust the sides with some flour.
Pour the batter in the cake pan and give it a few taps.
Bake at 180 degrees Celsius for about 35-40 minutes.
You can take the cake out when a toothpick inserted into the cake comes out clean.
Allow cake to cool in the pan for 10 minutes.
De-mould the cake after ten minutes, you can serve immediately or you can wait to cool it completely before serving.
This cake is best when consumed the next day but it’s so yummy that you can’t to wait for another one day to have a slice.
Sugar glaze is a basic icing used to glaze donuts or to coat or drizzle over many other desserts such as bundt cakes, quick breads, cookies, and scones.The glaze can also be flavored in endless ways.
Ingredients:
1 Cup Powdered Sugar 3 tablespoons Milk a pinch of salt 1/4 teaspoon Vanilla extract or essence
Directions:
Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. If it becomes too thin, you can add more powdered sugar to thicken it back up.
Store in an airtight container in the refrigerator for up to 1 week. Allow to come back to room temperature and re-whisk before drizzling.
Whole wheat and apple make a perfect combination and when these two are used to make a dessert, it brings out the best of flavors. The Whole Wheat Apple Muffins Recipe is a perfect muffin that you can serve for a breakfast, pack into a lunch box or even serve as a tea time snack. These muffins are moist and will keep well for several days.
Ingredients:
1 cup or 120 grams whole-wheat flour 1/2 teaspoon baking soda 1/4 teaspoon cinnamon powder 1 to 2 pinch of cinnamon powder for sprinkling one pinch salt 1/2 cup warm water 1/2 cup powdered or grated jaggery 1 large apple or 2 medium sized apples (peeled, Cord and chopped) 1/2 tablespoon vinegar 1/2 teaspoon vanilla extract 3 tablespoon olive oil or any neutral flavored oil
Method
1. First of all pre-heat your oven to 1 80°C or 350°F. 2. Then line a muffin tray with muffin liners 3. Take a big bowl and sift all the dry ingredients into it i.e whole wheat flour, half teaspoon baking soda, cinnamon powder and salt. Keep it aside 4. Then rinse, peel core and chop the apple. 5. In another bowl take warm water and add the powdered jaggery. Stir well until all the jaggery is dissolved 6. Then add vanilla extract and oil and again mix it very well. 7. Now add vinegar and again mix well. 8. Add the dry ingredients now 9. Now with light hands and with the help of a wire whisk makes the wet and dry ingredients together. Do not over mix, some lumps are fine. You can add some water in in the batter to get a flowing consistency. 10. Finally add the chopped apples. 11. Now again with light hands mix the apples with the batter. 12. Now spoon the Apple muffin batter in the muffin liners. Sprinkle some cinnamon powder from top on all the muffins. 13. Bake the muffins in a preheated oven at 1:80 degree Celsius for 25 to 30 minutes or till the tops are browned and a toothpick inserted in the muffin comes out clean. 14. Once done keep it in the tray itself for 3 to 5 minutes and then remove the muffins and place them on wire rack. 15. Serve these muffins warm or as a tea time snack with milk, tea or coffee. 16. You can keep these muffins for 3-4 days in the fridge but it’s better to consume them within two days as it can become moist because of jaggery. So the best is to have them fresh.
To Freeze your Muffins
Cool your muffins to room temperature.
Place muffins flat in your freezer for about an hour until they are mostly frozen before packing them in an airtight container.
Place your muffins in an airtight container like a ziploc bag to keep air out.
Frozen muffins will stay good for up to 3 months.
To Thaw
Let your muffin thaw at room temperature. (Take about 30 minutes.)
Marble cake: a classic dessert that is so loved. Moist vanilla & chocolate cake, so soft, it melts in your mouth! A simple but beautiful cake. It’s almost a comfort food for me – warm, spongy marble cake fresh out of the oven, Ah, bliss. While a chocolate cake was always on top of my favourite cakes list, marble cake is also very close. My family drools over my cakes and this is one of their favorites too.
Looking for the Best, Super Moist, Rich, Chocolate Cake Recipe? What if you could make the best, moist chocolate cake recipe you ever tasted, from scratch, and by your own. If you want to make a simple chocolate cake from a scratch, this is the recipe you should go for. This is the most easy cake to make and it only takes a few minutes to prepare the batter.
This cake is moist and has the perfect crumb. A cake that is easy and deliciously chocolate. This is my go-to recipe every-time my family demands for a chocolate cake and I am running short of time.
