Coconut pound cake

This cake is moist with lots of coconut flavor!

Ingredients

Butter - 2 sticks
Sugar - 2 1/2 cups
Eggs - 6
All purpose Flour (maida) - 21/2 cups
Salt - 1/2 tsp
Baking powder - 2 tsp
Vanilla extract - 1 tsp
Coconut extract - 1 tsp
Coconut milk (unsweetened) - 1 cup

Method

Preheat oven to 350 F. Grease a bundt pan with butter or cooking spray.

Combine the flour, salt and baking powder.  Cream the butter and sugar using a hand mixer until light and fluffy.  Beat in the eggs one at a time and add the extracts.  Stir in the coconut milk and beat until combined.  Slowly beat in the dry ingredients until the mixture is smooth.

Pour the batter into the greased pan and bake for about an hour or until a cake tester comes out clean. Let the cake cool for about 15 minutes before turning it out onto a plate.

Enjoy!

Pumpkin Spice cake

This is one of the best pumpkin cakes I had and the recipe is very simple. Enjoy!

Ingredients

1 Box French Vanilla cake mix
12 oz pkg of cinnamon chips
2 small boxes pumpkin spice instant pudding mix
4 eggs
1/2 cup oil
11/2 cup water
2 tsp vanilla

Method

Grease a bundt pan.  Mix all the ingredients in a large bowl using a mixer and add the cinnamon chips at the end. Pour the mixture in the greased cake pan.

Bake at 325 for an hour.  Let the cake cook before taking it out of the pan. Enjoy!

ChocoFlan

ChocoFlan  is a Mexical traditional dessert that became popular because of the double layer -Half chocolate cake and half flan. This is a delicious dessert that you can make it on your own.  

Ingredients

For the cake

Butter (room temperature) - 10 tbsp.

Sugar - 1 cup.

Egg - 1 

All-purpose Flour - 1 3/4 cups

Baking powder - 3/4 tsp

Baking soda - 3/4 tsp

Cocoa powder - 1/3 cup

Buttermilk - 1 1/4 cup

For the Flan

Evaporated milk - 1 (12 oz) can.

Sweetened condensed milk - 1 (14 oz) can.

Cream cheese (room temperature) - 4 oz

Eggs - 3

Vanilla extract - 1 tbsp

For Garnish

Cajeta or Caramel sauce - 1/4 cup

Chopped pecans - 1/4 cup

Method

Preheat the oven to 350 F. Coat a bundt pan with butter and coat the bottom of the pan with 1/4 cup Cajeta or Caramel sauce. Place the bundt pan in a large roasting pan (The roasting pan will serve as a water bath during baking).

Making the cake - Beat the butter and sugar in a bowl using an electric mixer until the mixture is light and fluffy.  Combine the egg.  Sift the flour, baking powder, soda and cocoa powder and add 1/3 of the flour mixture to the butter-sugar-egg mixture.  Add 1/2 of the buttermilk to the egg mixture. Repeat until the flour is well incorporated.

Making the Flan - In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend the mixture on high for 30 seconds.

Pour the cake batter into the greased bundt pan and slowly pour the flan mixture over the cake batter. The batters may appear to mix when you pour them into the pan but they completely separate while baking - with the flan ending up at the bottom. 

Cover the pan with foil and add about 1-inch of hot water to the roasting pan.

Slide the roasting pan with the bundt pan into the oven and bake for an hour until the surface of the cake is firm to touch or an inserted tooth pick comes out clean.  

When the cake is done, remove from the water bath and let it cool completely for an hour.  

When the cake is cool, flip the bundt pan over a platter and scrape any Cajeta from the pan and garnish with chopped pecans.

Super crumb coffee cake

A soft, tender, easy-to-make coffee cake heavy on the crumbs! The original recipe is from Sallys Baking addiction. Enjoy!

Ingredients

All-purpose flour (maida) - 2 cups.
Sugar - 1 cup
Salt - 1 tsp
Butter - 10 tbsp (1 1/4 stick)
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Buttermilk - 3/4 cup
Brown sugar - 2/3 cup
Vanilla extract - 2 tsp
Cinnamon - 2 tsp

Method

Preheat the oven to 350 F. Grease a 9x9 square pan with butter.

Cut the butter into small pieces and combine the butter with the flour, sugar and salt in a bowl.  Whisk the mixture using a fork until the mixture resembles coarse crumble. Set aside 1 cup of the mixture.

Mix the baking powder and baking soda with the remaining flour mixture.  Add the egg, buttermilk and vanilla and beat it with a beater. Beat until the mixture is smooth, fluffy and looks like frosting.  Pour the batter into the greased pan.  Add the cinnamon and brown sugar to the reserved flour mixture.  Sprinkle the crumbs over the batter and press lightly so they stick.  

Bake the cake until the center is firm and a toothpick inserted in the center comes out clean (50 minutes). Allow the cake to cool completely before serving. Enjoy!

Cinnamon-swirl chocolate chip bread

This bread swirled with cinnamon sugar, topped with more cinnamon sugar tastes like cake and the texture is soft, moist and dense.  The original recipe is from Sallys Baking Addiction. Enjoy!

Ingredients

All-purpose Flour (Maida) - 2 cups

Baking soda - 1 tsp

Salt - 1/2 tsp

Egg - 1 large

Brown sugar - 3/4 cup

Sugar - 1/4 cup

Buttermilk - 1 cup

Vegetable oil - 1/3 cup

Vanilla extract - 1 tsp

Chocolate chips - 2/3 cup

Cinnamon Sugar

Sugar - 1/3 cup

Cinnamon - 1 tsp

Method

Preheat oven to 350 F.  Making the cinnamon swirl by combining cinnamon and 1/3 cup of sugar and set it aside.

In a bowl, combine the flour, sugar, baking soda and set it aside.  In another bowl, whisk the egg, brown sugar and sugar until combined.  Make sure there are no lumps.  Add the buttermilk, oil and vanilla and slowly add the dry ingredients (flour mixture) to the wet ingredients.  Gently mix until they are combined with no lumps.

Pour half of the batter into a greased loaf pan. Sprinkle evenly 3/4 of cinnamon sugar mixture and pour the remaining batter on the top. Sprinkle the rest of the cinnamon sugar on the top and yo can sprinkle some chocolate chips.

Bake the bread until a toothpick poked in the center of the bread comes out clean (50 minutes).  Allow the bread to cool completely before cutting. Enjoy!

Spaghetti Squash

I haven't bought Spaghetti Squash before. One of my friend gave it to me and I really liked it. This is an easy recipe with few Indian spices. Enjoy!

Ingredients

Spaghetti squash - 1

Butter - 2 tsp

Oil - 1 tsp

Onion - 1/2 chopped

Green chili - 3-4 

Garlic paste - 1 tsp

Ginger paste 1 tsp

Cumin seeds - 1 tsp

Salt

Curry leaves

Cilantro leaves

Method

Heat the oven to 350°F.  Cut the squash into halves and remove the seeds. Place the squash in a baking sheet, and bake until strands of flesh separate easily (about an hour). Use a fork to rake the cooked squash flesh into strands.

Heat the oil and butter in a pan over medium heat. Add the mustard and cumin seeds and add the chopped onions when the cumin seeds splutter. Add the curry leaves and fry the onion until they are translucent and add the garlic and ginger paste now and dry for 2-3 minutes. Add the squash and salt and continue to cook by tossing for another 4-5 minutes. Garnish with Cilantro leaves!