Fresh Cranberry Coffee Cake

Cranberry Coffee Bundt Cake

I received this recipe from my co-worker’s wife many year ago (when recipe was written in index card ;-)  This cream cheese base cake has inspired me to make many wonderful butter cakes. Cream cheese is the magic ingredient that makes the cake a bit tangy and smell heavenly heavenly.  If you have kitchen aid, highly recommend you use it for this recipe. I have mixed this cake by hand and resulted in blaster in my hand because of the long creaming process.

Ingredients

Quantity Unit Item
1 cup butter (room temperature)
1 cup sugar
2 teaspoons vanilla
250 g cream cheese
3 eggs
2.5 cup all purpose flour
1/4 teaspoon salt
1 pinch nutmeg
2 teaspoons baking powder
2 cups fresh cranberries

Directions

Grease & flour a 10″ bundt pan.

Mix flour with nutmeg, salt & baking powder and set aside for later.

Put butter in the stand mixer bowl and use paddle attachment.  Add half of the sugar and mix until butter become airy and fluffy.   Then add the cream cheese and rest of sugar and continue to mix until cream cheese and completely incorporated with butter mixture and volume has doubled.  (remember stop the mixer and scrap down the side at least a couple times).

Add 1/4 cup of flour  to fresh cranberries. Toss to make sure  cranberries is well coated

Break the egg into mixing cup and add in the vanilla extract.  Lightly whisk the egg & vanilla then gradually add egg to cream cheese & butter mixture.  Add slowly at first (a couple teaspoon), then pour in steady slow stream.  Avoid over mixing because you will lost volume if you over beat the eggs.

Stop mixer and finish the rest of the mixing by hand.   Dump all flour in at once and fold the flour into batter.  Add in the cranberry and mix until it is eventually distributed.

Baking at 350F for 45 to 55 minutes or until golden brown.

Detail Step-by-step Pictures

Consistency of batter after adding all the eggs

Consistency of batter after adding all the eggs

Sift in all the flour at once

Sift in all the flour at once

Ready for baking!

Ready for baking

Only need basic lemon icing sugar glance as decoration

Only need basic lemon icing sugar glance as decoration

(Sad) Poached Pear Charlotte

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Why it is sad… I made two and dropped one on my carpet.  So sad in many many ways.  The surviving one does not looks great but taste amazing!  The mousse inside is made with vanilla poach pear followed Alton Brown’s recipe.  Added chop piece of pear with mousse.  Used one batch (2 eggs) of lady finger sponge to line the side and bottom of two 5 inches mousse rings.

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Ginger Lemon Cranberries Coffee Cake

I love it whenever my own “wing it” recipe and and work out nicely!

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Ingredients:

  • 1 teaspoon fresh ginger
  • 1 tablespoon lemon juice
  • 10 pieces of candied ginger (cut into a tiny fine pieces)
  • 1/4 cup dried cranberries (cut into smaller pieces)
  • 1 cup of unsalted butter
  • 1 cup of sugar
  • 3 cups of AP flour
  • 2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 block (250g) cream cheese
  • 2 eggs

Steps:

  1. sift flour, baking powder, baking soda salt together in a big bowl and set aside
  2. butter and flour muffin tin or a 10” Bundt pan
  3. put butter into stand mixer bowl, beat in high for a few seconds with paddle to soften butter
  4. reduce to medium and gradually add half of the sugar
  5. stop the mixer and then add the cream cheese
  6. continue to beat in medium and add in rest of the sugar.  occasionally scrap down the bottom of the mixing bowl
  7. beat for at least 5 minutes until butter/cream cheese mixture is fluffy
  8. add lemon juice & ginger, then gradually add the eggs (one at a time)
  9. stop the mixing bowl once the batter is all well incorporated
  10. preheat oven to 350F
  11. take the mixing bowl out and use a spatula to fold in the flour (I like the fold in the flour in 3 batches)
  12. when last batch of flour is mostly incorporated, add in the candied ginger and cranberries.
  13. bake for 30 minutes until top is golden brown and toothpick come out clean.

Let the coffee cakes cool in the pan for 5 minutes

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Then invert all the coffee cakes on cooling rack and let it completely cool down for an hour.

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Then make a simple lemon glaze with 2 teaspoons of lemon juice and 1 cup of icing sugar.  Just mix then together until smooth, and drizzle on the coffee cakes.

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I just love the texture!  Not too hard, not too soft.  Just perfect and smell truly wonderful.

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Give this recipe and try and let me know how it turn out for you!

Bunny Cake from Cake Mix!

Yes, I do use cake mix sometimes.  Why not?  It is so simple and effortless to bake pretty decent cake.  Frankly, box cake mix never tastes as good as making cake from scratch.  But when it is covered with enough home made frosting  and  look amazing cute,  most wouldn’t care you have taken a shortcut.  Follow in instruction from a box chocolate cake mix and bake two 9” inches round.   Let them  cool on cooling rack  for a couple hours!!  Don’t worry of the cake raise too much and not flat enough.   I actually took advantage of that dome shape to create a more “3D” looking bunny ears and face.

You can download template for cutting out the ears and bow tie.  But it is really very simple to cut it free hand.   Be creative with position of the ears.  Don’t have to be just straight pointing upward.  Laying one of the ear slightly on the side actually makes the bunny  looks more lively!

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Even if you cheat with the cake, you should always make your own frosting.  This is really simple one that tasty amazing!  I slightly alter the original whipped cream cheese recipe to yield a bit more because it is always better with more frosting

  • 1 package (250 g) + 1/5 package (50 g) cream cheese
  • 1 cup of sugar
  • 2 tablespoon of bailey (yes, this bunny cake is for big kids) – feel free to replace this with 2 teaspoon of vanilla extract
  • 2 cup of whipping cream

Put stand mixer bowl and whisk attachment along with 2 cup of whipping cream in the fridge first.  Mix cream cheese, sugar and bailey until mostly smooth with spatula.  Then use a hand mixer to blend for at least 5 minutes until cream cheese mixture is more airy and soften.  Then take the whipping cream out of the fridge and beat in high speed until whipping cream form firm peak (be careful don’t overbeat and turn this cream into butter!)  Then fold 1/3 of whipped cream into the cream cheese mixture.  Pour the lighten cream cheese mixture back to whipped cream and continue to fold until all mix well.  Then put this frosting in the fridge while you prepare  all your cool candy for decoration.  First coat bunny with frosting.  The texture of this frosting so easy to work with.  Not runny and not too firm.  Then just go nut with decorating. Please try and make one for the kids or big kids in your life!

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Whipped Cream Cake – Yes! cake without butter but not really low-fat =P

I couldn’t believe that recipe would actually work when I first read it. Here are the ingredients:

  • 225g of cake flour
  • 348g of cold whipping cream
  • 3 large eggs (room temp)
  • 2 tsp of baking powder
  • 1/3 tsp of salt (original recipe as for 3/4 but I want to cut down a bit sodium)
  • 2 tsp of vanilla extra (only use 1 tsp in original recipe, but I like vanilla)
  • 225 g fine sugar (grinded regular granulated sugar with my magic bullet for about 15 seconds)

Where is the butter? Why is there so much whipping cream, will it be too much liquid?! Something is seems odd, but the recipe really works. I was only willing to try this recipe because it is from my most trusted cook book writer – Rose Levy Beranbanm.

It was like magic to see how the batter turn out just like normal butter cake batter after whipping up the cream to stiff peak then add egg + vanilla mixture follow by sugar. I love that excellent tip about using beater attachment to mix in the flour quickly and evenly too. I just love it. I already downloaded the kindle sample version of Heavenly Cake. Maybe I shouldn’t be so cheap and cough up only $19 for the full version. I really like the detail explanation and tips from all of Rose’s recipe.

The taste and texture is different from my most common used cream cheese base butter cake. I still like my own cream cheese base butter cake a little bit more because it has a nice tangy taste and smell just incredible. However, I think I will try whipped cream cake recipe as cup cake base next time and see how it will turn out! This is the best way to use up my 1 litter of whipping cream!! So easy and so much fun to make!!

You must check out the detail detail step from Rose Levy Beranbanm’s site if you decide to make this cake!

Ready for baking – I was a little worry my pan is not big enough for this cake. Only half filled but the result

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Very pretty top after baking for 35 minutes. Notice how tall the cake has risen

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After cooling for 30 minutes, ha.. doesn’t that look like monster size doughnut =P

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Couldn’t wait and tried a tiny piece…. So soft, so delicate. Amazing!

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Buttermilk & cream cheese mini-pound cake

Well this is not truly a pound cake because it is just a moist and flavourful . Substitute portion of butter with cream cheese make this cake very tangy. Made this base batter and create 4 different favours

  • 3 cups of AP flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/8 teaspoon of salt
  • 1/4 cup of butter (room temp)
  • 1 package (250g) cream cheese (room temp)
  • 1 cup of sugar
  • 1 cup of butter milk
  • 2 eggs
  • 2 teaspoon of vanilla extract

Pre-heat oven to 350F. Butter and flour a large Bundt pan or 5 mini loaf pans.

Shift the flour, baking soda, baking powder and salt together on a medium size bowl and set aside. Cream butter, cream cheese and sugar together until light and fluffy. slightly beat the eggs and gradually add this to butter mixture. alternately stir in the flour and butter milk. Just stir until mix, avoid over mix.

Bake for 55 mins in large Bundt pan or 35 in mini loaf pan or until cake tester come out clean.