Moist White Cake

I am curious how you put them together. I never leave feedback on recipes but I ALWAYS read the comments. I think that is important. But I had such a great experience with this cake I had no choice but to leave a review so that others can experience it too! If you need a simple, easy, moist white cake than look no further this is it! Ok so I wanted to make Snickerdoodle cupcakes. I searched high and low. Most of the recipes called for stuff I didn't have like cake flour or sour cream. I just wanted to find an easy white cake to then turn into snickerdoodle cake with cinnamon and nutmeg. I used butter instead of shortening. That's the only thing I did differently. I creamed the very room temp butter with the sugar with a rubber spatula until it was creamy then I added in the flour mixture and beat on a high setting until it was no longer lumpy. Then I added in the cinnamon and nutmeg.

Moist Chocolate Cake is probably the most delicious cake on earth and the best cake for any occasion. There are many moist chocolate cake recipes, but the rich, chewy consistence is what they all have in common and what makes a moist chocolate cake different from all other chocolate cakes. On Moist Chocolate Cake website you can find moist chocolate cake recipes for beginners and for experienced cooks, tips how to make your chocolate cake really moist, decorating and frosting ideas. Why I love Moist Chocolate Cake So Much, A moist chocolate cake is easy to make. The basic recipe is just dumping everything into one bowl, mixing and baking! A moist chocolate cake will always look perfect due to its rich dark color. The dark chocolate coating is a perfect background for any white or yellow decorative element. Most ingredients for the moist chocolate cake are probably in your kitchen right now! Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl. Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

Turn the mixer back on low speed and slowly add the eggs, one at a time, scraping down the bowl after the second egg. Allow the eggs to incorporate completely and then scrape down the bowl again. This is a lot of eggs so don't worry if the mixture starts to break. Add the crushed pineapple along with the vanilla and mix very briefly on medium low to combine. With the mixer on low, add the flour mixture in 3 batches and mix until just combined. Turn off the mixer and scrape down the bowl with a spatula, giving the batter one final stir. Pour the batter into the prepared cake pan and use a spatula to level off the top. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow to cool for at least 15 minutes before removing the cake from the pan. Serve plain or with freshly whipped cream. You want pineapple canned in juice, not in syrup. Don't drain the canned pineapple. You wan't all of the pineapple juice in the cake for both flavor and moisture! This cake will not work if you substitute fresh pineapple, because it will be missing the juice. Show me your creations! I love seeing your creations on Instagram and Twitter! Find me at @savorysimple. Please Note: this post may contain affiliate links. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Combine fruit, honey and brandy in large bowl, cover, stand overnight. Preheat oven to 150°C (130°C fan forced) to slow. Line base and sides of deep 19cm-square cake pan with three thicknesses baking paper, bringing paper 5cm above sides of pan. Beat butter and sugar in small bowl with electric mixer until just combined, beat in eggs, one at a time, until just combined between additions. Add butter mixture to fruit mixture with flour, mix thoroughly with one hand. Drop dollops of mixture into corners of pan to hold baking paper in position, spread remaining mixture into pan. Drop cake pan from a height of about 15cm onto bench to settle mixture into pan and to break any large air bubbles, level surface of cake mixture with wet metal spatula. Bake cake in slow oven about 4 hours. Cover cake loosely with foil during baking if it starts to overbrown. Remove cake from oven, brush with extra brandy. Cover pan tightly with foil, cool cake in pan. If it does start to break, don’t worry. The flour mixture will still bring things back together. Because crushed pineapple is lumps mixed with juice, it will make the batter look broken when you mix it in. Add the flour mixture almost immediately after adding the pineapple. I don’t think this cake needs any frosting but if you’d like to serve it with a condiment, I recommend some freshly whipped, barely sweetened whipped cream. If you’d like to go for a more traditional buttercream, check out my buttercream basics post for some different options. What are you waiting for, This Pineapple Cake needs no frosting (though it's wonderful served with some freshly whipped cream on the side). In a medium bowl, whisk together the flour, cornstarch, baking powder, kosher salt and lemon zest (make sure the zest doesn't clump together). In a stand mixer fitted with the paddle attachment, cream the butter and sugar together for several minutes until light and fluffy (first on low speed and then gradually increasing the speed to medium high). Turn off the mixer and scrape down the sides of the bowl with a spatula.

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