Almond Cake(easy,quick and yumm.. )

              This cake is very simple and quick.If you are a almond lover you are gonna love it even if you are not try this recipe, its little different from other cakes we eat. :)

Dry ingredients:
Almond meal - 1 1/4 cup (check ** to make your own almond meal)
sugar- 0.5 cup
pinch of salt
Wet ingredients:
unsalted butter- 1/4 cup(at room temp)
eggs-2 large
baking powder-1.5 tsp
vanilla essence- 0.5 tsp

   ** To make your own almond meal place 1 cup sliced [blanched (skins off) or natural (skins on)] almonds with 1 tablespoon granulated white sugar in a blender or food processor and process until finely ground.  Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds.  Toasting the almonds first dries them which also helps to prevent clumping.

Process:
1) In a large bowl beat butter and sugar until well combined.Now add eggs one after another and beat the mixture.
2) Add all the dry ingredients into wet mixture in small proportions and pour the batter into prepared cake pan.

Icing: Butter cream icing and handmade chocolate decorations on the side.
          Sprinkled powdered sugar on the top.
Handmade Chocolate decorations:
     http://pravvuskitchen.blogspot.com/2016/03/handmade-chocolate-decorations.html

Cake size: above measurements are good for 6 or 7 inch cake pan
Oven Temp: 350 deg F
Time: 25-30 min or until a toothpick inserted comes out clean
Makes: 6-8 pieces
Storage: You can store it at room temperature in a air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Layered Chocolate cake(simple,quick,yummy,butter less)

      This cake is very simple,quick and tasty.Plain chocolate cake wouldn't take more than 15 min of your time.If you are patient enough you can layer it with frosting for best taste or plain cake tastes great as is.

Dry ingredients:

All purpose flour- 1 3/4 cups

granulated white sugar- 2 cups

unsweetened cocoa powder-3/4 cup

baking powder- 1.5 tsp

baking soda-1.5 tsp

salt- 1/2 tsp

Wet ingredients:

eggs -2 large (at room temperature)

warm water-1 cup (add a tsp of instant coffee powder in the water if u like coffee flavor)

milk- 1 cup(room temperature)

oil- 1/2 cup (any flavor less oil like canola,vegetable,sunflower,corn,light olive oil...)

vanilla extract- 1.5 tsp

Chocolate Ganache Frosting:
   http://pravvuskitchen.blogspot.com/2016/03/chocolate-ganache.html

   

Layered with whipped cream:

  http://pravvuskitchen.blogspot.com/2016/03/whipping-cream.html

Process:

 1) Sift all the dry ingredients in a large bowl.(this step is very important for a chocolate cake because cocoa powder will have some lumps)

2) In another bowl mix all the wet ingredients thoroughly until well combined.(first beat the eggs and add rest of the wet ingredients)

3) Now add the wet mixture to dry mixture and mix them well.

4) Pour the cake batter into prepared pans.You would need two 8 inch cake pans for this recipe.

5) Enjoy the cake as it/it tastes the best with frosting.

Cake size: Above measurements are for a layered chocolate cake. You need two 8-inch cake pans.

Oven Temp: 350 deg F

Time: 30 min/until a toothpick inserted in center comes out clean

Makes: 12 pieces

Storage:
      Cake without frosting - You can store it at room temperature in an air tight container for 3-4 days.If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.
      Cake with frosting-store them in refrigerator and keep it out for sometime on the kitchen counter until it reaches room temperature before enjoying it.

Pineapple Upside down Cake(with egg,very yummm...!!)

 Whenever I listen/see "Pineapple upside down cake" my mouth starts watering.If you are a caramel and pineapple lover you are gonna love this cake.If you are trying this cake for the first time I strongly suggest you to have a look on the video link mentioned in this post because this cake is prepared little differently unlike others.

Caramel sauce:
 Brown sugar- 3/4 cup
 butter- 1/4 cup
Dry ingredients:
Maida/all purpose flour - 1.5 cup
sugar-1 cup
baking powder- 2 tsp
Pinch of salt
Wet ingredients:
 eggs-2 large
 butter-½ cup(at room temp)
 milk-½ cup(at room temp)
 vanilla extract- 1 tsp
 1 canned pineapple/fresh pineapple 5-6 slices
 few glazed cherries(optional)

Process:
1) Prepare caramel sauce by heating brown sugar and butter in a saucepan. Heat this on a medium flame until bubbles just start to appear around the outside edges of the mixture. Now pour this into your prepared cake pan evenly arranging the fresh pineapple slices on top of caramel and can garnish with cherries(if using).
2) In a large bowl beat butter and sugar.Now add eggs one after another and beat them.
3)Add vanilla extract and milk to the egg mixture and beat again.
4)Now add all the sifted dry ingredients in wet mixture in small proportions.Mix them until well combined.
5) Now pour this mixture into prepared cake pan on the caramel sauce smoothing the top.Bake the cake and enjoy when its hot/warm.
**If you want the cake to eat like pudding add 1.5 tbsp of pineapple chunks otherwise you can omit it to eat it cakey(but do try at least once adding chunks if you are a pudding fan).

Cake size: Above measurements are for a 9 inch cake.
Oven Temp: 350 deg F
Time: 30 min or until a toothpick inserted in center comes out clean/until cake is golden brown on the top
Makes: 10 pieces(these are light so one can have easily two slices)
Storage: Store the left over cake in airtight container and keep it in refrigerator(not on the kitchen counter).Usually it will be good for 2 days in refrigerator but trust me you will finish it on the same day/next day you prepared.
 Note: Microwave it for few sec before enjoying it. This cake tastes best when its hot/warm.

Videolink:
                https://www.youtube.com/watch?v=GgHpZf7MeWc

Funfetti Cake(with egg,kids will love,colorful)

  These cupcakes are simple,colorful and tasty.Kids are gonna love this.

Dry ingredients:
All purpose flour/maida - 3/4 cup
sugar - 1/3 cup
baking powder - 3/4 tsp
rainbow sprinkles-2 tbsp(you can add little less/more as per your taste)
salt- a pinch
Wet ingredients:
unsalted butter- 1/4 cup (at room temp)
milk- half of 1/4 cup- 30 ml (adjust as per the consistency)
eggs- 2 (at room temp)
pure vanilla extract- 1/2 tsp

Process:
1)Sift all the dry ingredients.
2) In a bowl first beat butter(or oil) and sugar then add eggs one after another.
3) Add all the sifted dry ingredients(except sprinkles) into the wet mixture slowly and beat them. Add milk in between in smaller portions.
4)Add rainbow sprinkles and mix the batter again.Now pour the prepared batter into cupcake liners and bake them in cupcake pan.
5)You can decorate it with buttercream icing and more sprinkles/they taste great as is.

Cake size: 6-cup cupcake pan
Oven Temp: 350 deg F
Time: 12-14 min or until a toothpick inserted comes out clean
Makes: 6 cupcakes

Storage: You can store them at room temperature in an air tight container for 3-4 days.If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Lemon Poppy Seeds muffin (moist,quick,yummm..!!)

These cupcakes are simple,tasty and soft.One of my favorite cupcakes/muffins.I am sure you will love.Try them.. :)

Dry ingredients:

•          All purpose flour- 1 1/4 cup
•          sugar- 1/2 cup
•          baking powder-3/4 tsp
•          baking soda-1/4 tsp
•          black poppy seeds- 1.5 tbsp
•          pinch of salt

Wet ingredients:

•             unsalted butter- 1/4 cup melted and cooled/any flavor less oil
•           whole milk -30 ml/half of 1/4 cup(at room temp)
•              lemon juice- 30 ml/half of 1/4 cup(at room temp)
•              egg-1 large(at room temp)
•            one large lemon zest-3/4 tsp(we need only outer yellow part- it gives sour taste if you peel deep)  

                        Click here to see what's lemon zest
                 

Process:
1) In a large bowl sift all the dry ingredients(except poppy seeds).
2) In another bowl add all the wet ingredients and beat them until well combined
 **You might notice that the batter splits when you are mixing,don't worry it will be fine once you add them to dry mixture.
3) Add wet mixture into dry ingredients slowly and mix them well. Now add poppy seeds and mix them one more time.
 4) Pour the prepared batter into cupcake liners and bake them in cupcake pan.

Cake size: 6-cup cupcake pan
Oven Temp: 350 deg F
Time: 18-20 min or until a toothpick inserted comes out clean
Makes: 6 cupcakes
Storage: You can store it at room temperature in an air tight container for 3-4  days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Note: You might notice that wet ingredients mixture splits when you are beating them,don't worry it will be fine once you add them to dry mixture.