Tag Archives: Cake

Apple Cinnamon Cake

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The first time I attempted to make this cake it was a big disaster :(. Me and one of my foodie friends had come over and wanted to bake something different. Decided to go with this cake although followed a different recipe. We put it in the oven and were eagerly waiting for a delicious cake………….However that was not meant to be. The cake did not rise, it was dry and very hard. Hello trash can!!!

I have been baking for a long time and I have never failed so miserably..(Barring some incidents and this tops the chart). The incident kept bothering me for next 2-3 days in a row and I knew I had to hit the ball out of the park to attain Nirvana….:D . After racking my brains it came to a couple of things which would have messed up the recipe. The main culprit was the old baking powder. Again hello trash can!!

New baking powder in, little recipe modifications and Urekaaaa… Turns out that I still can bake a good cake :) :).



Butter (melted)- 25 gms
Refined Flour – ½  cup
Baking powder – ½ teaspoon
Sugar – ½ cup
Eggs – 2
Apple  (chopped) – ½
Cinnamon powder- ¾  teaspoon
Honey – 1 tablespoon
Refined flour (extra) – 1 teaspoon

Other Materials required:

Bread Tin – H x W x D – 4 x 6.5 x 3.5
Butter paper – to baseline
Vegetable oil (to use while base-lining the tin) – 1 teaspoon



  • Base line and also on the sides a bread tin using the butter paper. You may use any vegetable oil (odourless) to do this.
  • Sift the flour, baking powder and cinnamon powder together.
  • Beat the above flour mixture with the eggs for 5 minutes. Meanwhile preheat oven to 180 degrees.
  • After beating the mixture for five minutes add the melted butter, honey. Mix gently.
  • In the extra refined flour roll the chopped apple and then mix it with the batter.
  • Bake the cake for 20 minutes on 180 degrees.
  • Cool it for 1 hour once done and then serve with tea or coffee.


  • Transfer the prepared batter immediately to the baking tin as once the baking powder is added, it starts its action. So always keep the baking tins ready according to the requirements.
  • By rolling the apple pieces in the flour they will not settle at the bottom of the cake but will be evenly spread.
  • How to base line tin – Cut a butter paper in the shape of the base of the cake tin. Place it at the bottom of the greased cake tin. Same goes with the sides. Grease the sides and place the paper along the side length.
  • And last but not the least always use exact measurements while baking for your cake to become a success.

Apple Cinnamon cake_Foodlyrics.com

Pineapple Cake


Now I can write ;)

My sister-in-law returned to India after a gap of almost an year. She was dying to eat a pineapple cake. She was too much done with chocolate cakes (how could she???). I had a fine solution. Within a matter of 1 hour I prepared this yummy cake for her. Within minutes all that remained was an empty plate. (We all had a share of it, after a bigg fight ;)).

So all you cake lovers, here’s a treat for all your sense and taste buds. Enjoy!!!

Ingredients –

Refined Flour / Maida – 100 gms
Baking Powder – 1 teaspoon
Sugar – 100 gms
Butter (melted) – 50 gms
Eggs (separated) – 2 at room temperature
Pineapple essence – 1 teaspoon

For the icing –

Whipped cream (sweetened) – 1 ½ cups (I used bluebirds powdered whipped cream)
Tined Pineapple – 2-3 rings
Water – ¾ cup
Grounded sugar – 3 tablespoons
Butter (salted) – 3 tablespoons (melted)

Procedure -

  • Base line an 8 inch diameter cake tin and on sides with butter paper.
  • Pre heat the oven to 180 degrees Celsius.
  • Beat the egg white and yolk separately.
  • Now add the sugar to the yolk and beat. Gradually add the beaten egg white. Beat till the sugar is completely melted and the mixture is nice and creamy.
  • Add the melted butter and sift in the refined flour and baking powder together in to the mixture.
  • Add the pineapple essence and fold the mixture gently.
  • Pour in to the prepared tin and place it in the centre rack position of the oven and bake for 180 degree Celsius for 25 – 30 minutes or till the cake becomes golden brown and a skewer or a tooth pick when inserted comes out clean.
  • Remove the cake and let it cool completely on the wire rack. Remove the side and base lined paper.
  • In a bowl mix the water and powdered sugar.
  • Once the cake is cooled, cut the cake horizontally. You will get 2 round cakes.
  • Now using a spoon start pouring the sweet water evenly on both the cakes. Add the melted butter evenly on both the cakes.
  • Cut the pineapple rings in to small pieces.
  • Take an inverted bowl and place a plate on it. Place one of the cakes on it and spread the whipped cream evenly over it. Place some pineapple pieces over it.
  • Place the second cake over it and again repeat the above icing procedure.
  • Again spread the pineapple pieces over and spread the icing on the sides too.
  • Cover the cake and place in the refrigerator to cool for 2-3 hours before serving.

Tips –

Adding water over the cake keeps it nicely moist. The cake doesn’t become dry.
Whipped cream quantity could be changed according to the preferences.
Always use tinned pineapple. Fresh pineapples add a bitter taste to the cake.
How to base line tin – Cut a butter paper in the shape of the base of the cake tin. Place it at the bottom of the greased cake tin. Same goes with the sides. Grease the sides and place the paper along the side length.
And last but not the least always use exact measurements while baking for your cake to become a success.

Sending this cake to the Cakes and Cookies event started by Mahima of Indian Vegetarian Kitchen.

Butter cake with chocolate frosting

Butter cake with chocolate frosting

Cakes are very popular all over the world as one of the best choices as desserts for meals specially functions and festivals. Usually when a cake is baked, it is decorated with “hundreds and thousands” or “jimmies” (toppings). Once the cake is decorated with frostings and toppings its one delicious devil you can’t keep away from.

Enjoy this devil’s own sinful recipe ;)

Ingredients –

Unsalted butter (melted and cooled) – 50 gms
Refined Flour (Maida) – 1 cup
Baking Powder – 1 tspn
Sugar – ¾ cup
Eggs (at room temperature) – 4 large
Vanilla Essence – 1 ½ tspns

For Frosting –

Chocolate Compound (cut into small pieces) – 2 cups
Milk (piping hot) – 3- 4 tbspns.

Procedure –

  • Sieve the refined flour and baking powder together for 2-3 times.
  • In a pan mix refined flour, sugar and eggs and beat for 5 minutes.
  • Add the vanilla essence, butter and fold the mixture.
  • Grease an 8 inch x 7 inch, 3 inches in depth cake tin. Fill the mixture.
  • Preheat the oven at 180 degrees, both coils for 2-3 minutes.
  • Keep this tin in the middle rack and after 4-5 minutes turn off the top coils.
  • Bake the cake for 15-20 minutes or when you insert a tooth pick it comes out clean.
  • Transfer the cake on a cooling rack and let it cool for half an hour.
  • Fill a big sauce pan half with water and bring it to boil. Keep it on low flame.
  • In another small vessel take the chocolate compound pieces and keep this vessel over the boiling water with a lid on. This method is called Double boiler.
  • After 4-5 minutes the compound in the small vessel will melt. Add milk and stir rapidly. See to it that no lumps are formed.
  • Now cut the cooled cake horizontally in two halves i.e. you will get to squares of the cake.
  • Now on the bottom layer spread the chocolate mixture evenly. Keep the other half over it and spread the remaining chocolate mixture. Spread it evenly with a flat spatula.
  • Refrigerate and serve by sprinkling shaved chocolate over it.

Tips –

How to fold a cake – With a rubber spatula cut down vertically through the mixture and in a clock-wise direction sweep across the bottom, up to the nearest side of the bowl, and over the top of the mixture (like a swirling action).
To fold always use a rubber spatula.
Do not over fold the mixture or you cake might not become fluffy.