Blueberry Pound Cake

If you’re a blueberry lover, then you'll definitely like this pound cake. It’s moist, dense, and packed with plump, juicy blueberries.

Ingredients

Butter - 1/2 cup (1 stick)
Eggs - 4
Sugar - 2 cups
All purpose Flour - 3 cups.
Baking powder - 2 tsp
Salt - 1/4 tsp
Fresh blueberries - 4 cups
Milk - 1 cup
Vanilla Essence - 1 tbsp

Method

Preheat the oven to 350 F. Grease a 10-inch tube pan with butter and set it aside.

Sieve the 3 cups flour, baking powder, and salt and set them aside.

In a large bowl, beat together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs
one at a time, then stir in the vanilla. Gradually add the flour mixture and the milk (alternating). Dredge blueberries with some flour, then fold into batter.  Pour batter into the prepared pan.

Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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!

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!

Easy Cream cheese pound cake (box recipe)

The original recipe is from Duncan Hines website. It is a keeper of a cake recipe. Enjoy!

Ingredients

Duncan Hines Butter Cake mix

Cream cheese- 8 oz

Eggs - 4

Canola oil - 1/2 cup

Hot water - 1/2 cup

Sugar - 1/2 cup

Butter - 2 tbsp

Vanilla - 1 tbsp

Method

Heat oven to 325ºF.
Beat cream cheese, granulated sugar, butter, oil and vanilla in a large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour and hot water on low speed until blended.  

Pour the batter into a greased bundt pan.

Bake for about an hour at 350, until it is light brown and starts to pull away from the sides.

Enjoy!

Mango Pound cake

It's summer and mangoes are abundant. If you like mangoes, then you will definitely like this cake.  It's hard to believe that finely chopped mangoes can give a homemade pound cake this much flavor. The cake was delicious!

Ingredients

All-purpose Flour (Maida) - 2 cups
Baking powder - 11/2 tsp
PHILADELPHIA Cream Cheese - 8 oz 
Butter - 3/4 cup (11/2 stick) 
Sugar - 2 cups
Eggs - 4 
Vanilla - 1 tbsp 
Mangoes - 2

Method
 

Heat oven to 325ºF.

Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour and baking powder on low speed until blended.
 
Pour 1/3 of the cake batter into 12-cup tube pan sprayed with cooking spray. Toss mangoes with remaining flour; stir into remaining cake batter. Pour over batter in pan.

Bake for an 1 hour and 10 minutes or until toothpick inserted near center comes out clean. Cool cake in the pan for 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. 

Enjoy!

Easy sour cream pound cake

This is an easy and quick recipe for a super moist delicious pound cake.You can use fresh or frozen strawberries for the cake topping. Enjoy!

Ingredients

Duncan Hines Butter Recipe Cake Mix - 1
Sour cream - 1 cup
Sugar - 1/2 cup
Oil - 2/3 cup
Eggs - 4
Vanilla - 2 tsp

Method

Preheat oven to 350 deg. Grease a Bundt pan and set aside. Combine the cake mix, sour cream, sugar and oil in a large bowl and mix gently using a mixer at medium speed.

Add eggs one at a time until mixed thoroughly.  Add the vanilla essence and pour the batter into the bundt pan.

Bake at 350 deg for 45-50 minutes or until the cake pulls away from the sides of the pan. Let the cake cool in the pan for 15 minutes before inverting the cake. Enjoy!

Pineapple Raisin cake

This cake is moist and full of flavor and keeps very well. This cake is a good choice if you want to bake a cake a day ahead. It actually improves with 24 hours of standing.  The original recipe is from www.grouprecipes.com

Ingredients

Butter - 1 cup (2 sticks) at room temperature.
Sugar - 2 cups
Eggs - 4
All-purpose Flour - 3 cups
Baking powder - 2 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Milk - 1 cup
Raisins - 1 cup
Canned Pineapple - 8 slices

Syrup
Pineapple Juice - 1 cup
Sugar - 1 cup

Method

Preheat oven to 350.F  Cream butter and sugar until light. Add eggs and beat until fluffy.  Stir together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with the milk. Mix until batter is smooth. Stir in raisins.

Cut pineapple into 1/2 inch pieces and add to the batter. Turn into a well-buttered and floured ring mold.  Bake at 350 F for 45 to50 minutes or until cake test done in the center.

Meanwhile, heat juice from pineapple and sugar to boiling.  Remove cake from oven and immediately pour pineapple syrup over cake.  Allow to stand 5 minutes; then turn out onto cooling rack.  Enjoy!

Cinnamon Apple cake

This Cinnamon-Apple cake was a big hit in our Sunday School class and this can be served as a dessert or a breakfast coffee cake.  The cream cheese in the batter gives the cake lots of moisture.  The cake was delicious, moist and flavorful.  The original recipe is from myrecipes.com. Enjoy!

Ingredients

Butter - 1/2 cup (softened)
Sugar - 1 3/4 cup
Cream cheese - 6 ounces (softened)
Eggs - 2
All purpose Flour - 1 1/2 cups
Baking Powder - 1 1/2 tsp
Ground cinnamon - 2 tsp + 1 tsp
Apples - 2 big (peeled and chopped)
Salt - 1/4 tsp
Vanilla - 1 tbsp

 

Method

Preheat the oven  to 350°.  Beat butter, cream cheese and 1 1/2 cup of sugar in a vessel until well blended (~5 minutes).  Add eggs one at a time and beating well after adding eggs.  Combine Flour, baking powder and salt and add the flour mixture to the creamed mixture and beat until well blended.

Combine 1/4 cup of sugar and 1 tbsp of cinnamon and set aside.  Combine 2 tbsps of cinnamon and chopped apples and stir the apples into the batter.  Add vanilla and pour the batter in a greased cake pan and sprinkle the cinnamon-sugar mixture on the top.

Bake the cake for an hour and 15 minutes or until the cake pulls away from the sides of the pan.  Cool the cake completely.  Enjoy!

Orange cake

This cake was delicious and moist with lots of Orange flavor.  It tastes great with a scoop of Ice-cream or a cup of Indian Chai (Tea).  The original recipe is from Karen Cooks' Orange Bundt cake.  Enjoy!

Ingredients

Fresh Orange juice - 1/2 cup
Eggs - 4
Butter - 2 sticks
Sugar - 1 cup
Sour cream - 1 cup
All purpose Flour - 3 cups
Baking powder - 2 tsp
Baking soda - 1 tsp
Salt - 1 tsp
Zest from 4 Oranges

Method

Preheat the oven to 350 F.  Grease the cake pan with butter. Sift the All-purpose flour and set them aside.

Beat together butter, sugar and Orange zest using an electric mixer.  Add eggs one at a time and keep beating until the mixture is fluffy and creamy.  Add sour cream and Orange juice and add the flour one cup at a time and add baking powder and soda.  Mix well until the cake batter is well combined.

Pour the batter into the cake pan and bake for 40-45 minutes or until a tooth pick inserted comes out clean.  Cool the cake before taking it out of the pan.  Enjoy!

Mango bread

This was a very moist and quite delicious bread.  It is an easy recipe and the bread tastes so good.  A wonderful summertime snack.  The original recipe is from allrecipes.com.  Enjoy!

Ingredients

All purpose Flour/Maida - 2 cups
Sugar - 1 1/4 cup
Mangoes - 2 1/2 cups
Vegetable Oil - 3/4 cup
Eggs - 2
Cinnamon powder - 2 tsp
Baking soda - 2 tsp
Salt - 1/2 tsp
Vanilla - 1 tbsp
Lemon juice - 1 tbsp
Raisins - 1/4 cup

 Method  

Preheat oven to 350 degrees F.  Beat oil, eggs and sugar until smooth. Add flour, soda, salt, cinnamon and vanilla and keep stirring just until combined. Add mangoes, raisins and lemon juice and mix gently.

Pour into 2 greased 8 x 4 loaf or a 9x9 pan. Bake at 350 F for about an hour or until toothpick comes out clean. Enjoy!

Banana Bread

This banana bread is moist, dense and delicious with loads of banana flavor. The original recipe is from allrecipes.com.  I have made some modifications.  The addition of walnuts/pecans makes the crust crunchier.  Enjoy!

 
Ingredients

Butter (softened) - 1/2 cup
Sugar - 1/2 cup
Brown sugar - 1/2 cup
Eggs - 2
Bananas - 3
All purpose Flour (Maida) - 2 cups
Baking soda - 1 tsp
Cinnamon -1/2 tsp
Salt - 1/4 tsp
Vanilla essence - 1 tbsp
Walnuts/Pecans (optional)

Method

Preheat oven to 350 degrees F.  Beat the softened butter and sugar until smooth. Beat in eggs, then bananas. Add flour, soda, salt, cinnamon and vanilla and keep stirring just until combined. Sprinkle some Walnuts/Pecans on the top.

Pour into a greased pan and bake at 350 degrees F for about an hour (or till toothpick comes out clean). Remove from pan and let it cool.

Enjoy!

Apple cake

The original recipe is from Martha Stewart. I tried this recipe for the first time and the cake was delicious.  This cake is moist, tender and the smell of cinnamon was everywhere in the kitchen while baking the cake.  The cake has the right sweetness with a crumbly texture at the top.  Enjoy! 

Ingredients

Apples - 3-4 (3 cups - Peeled, cored and cut into 1/2 inch pieces)
All-purpose Flour - 3 cups
Sugar - 2 cups
Eggs - 3 large
Vegetable oil - 1 cup.
Pecan or Walnuts - 1 cup
Ground cinnamon - 1 tbsp
Baking soda - 1 tsp
Salt - 1 tsp
Vanilla extract - 1 tbsp

Method

Preheat oven to 350 degrees. Grease a cake pan and set aside. 

Combine flour, cinnamon, baking soda, and salt and set them aside. In the bowl, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.  Gradually add the dry ingredients until just incorporated. 

Add apples and nuts, to the batter; mix to combine. Add vanilla and mix them well.. 

Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean (75 to 90 minutes). 

 Remove from oven, and let the cake cool. Invert cake onto rack; turn cake right-side up. Enjoy!