Tag: egglessbaking

Peach Banana Breakfast Cake ~ Eggfree & Whole Wheat

Peach Banana Breakfast Cake-1

Peach season has almost ended around here but if you are still able to get your hands on some fresh or even canned peach for that matter, that could turn your breakfast into major awesomeness. Yes! This banana breakfast cake could be made with either fresh or canned peach. I have used the fresh ones here but I would use canned variety in a heartbeat if need be.

I first made this cake with strawberries back in the strawberry season days in February but didn’t get a chance to blog hence I decided to bake it again using peach this time so that you all could try it during stone-fruit season but alas, I am late again. Surely you guys have come to expect this erratic behaviour from me by now and I don’t even have any silly excuse to back me up here anymore. 🙄

Peach Banana Breakfast Cake-2

Coming back to the cake, as the title suggests, this cake here is eggfree and the batter is made using whole wheat flour, smidgen of oil and little cane sugar. You could replace cane sugar with powdered jaggery to make it refined sugar-free. Totally wholesome breakfast material. But there’s more. You could also make it vegan by using a vegan variety of yogurt or buttermilk. Win-win for everyone!

This recipe has lots of cinnamon which is my most favourite flavour to bake with after vanilla. Also, in my book, banana, peach and cinnamon go hand in hand and I love whole teaspoon of ground cinnamon here to enhance the banana flavour but if you don’t like then skimp down on cinnamon by adding half a teaspoon and a pinch of nutmeg if that’s your thing. If plums or apricots are available to you, use them on top in place of peach. Apart from strawberries, I have tried the plum version as well and it works beautifully. Basically, switch things up as you fancy and still the end product would be this gorgeous looking CAKE you’d want to devour in seconds.

Topping the cake batter with fruit instead of layering the fruit at the bottom makes demoulding this cake a breeze, definitely not as tricky as an upside-down cake. It also eliminates the chance that part/s of fruit would get stuck to the bottom of the cake pan. Topping it with granulated sugar before baking makes peach reach jam-like consistency while cooking in the oven. This in turn enhances the sweetness of peaches and helps in keeping the total added sugar to the minimum. Make this cake ASAP as it is just what your breakfast table needs alongside a cup of coffee.

Have a lovely rest of the week folks!

PS : If you’re in Mumbai, stay safe!

Peach Banana Breakfast Cake-3

Print Recipe
Peach Banana Breakfast Cake
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat the oven at 180ºC/350ºF. Grease an 8-inch round cake pan with oil and set aside.
  2. In a small bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon and salt.
  3. In another medium-sized mixing bowl, whisk together oil, mashed banana, cane sugar/powdered jaggery, vanilla and buttermilk.
  4. Gently fold in dry ingredients into wet ingredients. Be careful not to overmix. Transfer the batter to the prepared cake pan. Top with the peach slices (as shown in the image) and granulated white sugar. Bake in the preheated oven for 25-30 minutes. Stays fresh for 3 days stored in an airtight container in refrigerator.

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Maple Snickerdoodles #fbcookieswap

Maple Snickerdoodles1

Third & final recipe of the cookie swap! These were the other two recipes if you wish to check out. My third match was Himanshu of The White Ramekins. He has such an amazing blog. Scrumptious recipes accompanies beautiful photography. His blog is a delight to see and read.

The recipe of these snickerdoodles is unbelievably simple, made with simple ingredients which I always have handy. I am sure you will too. I love everything cinnamon and these cookies fit the bill perfectly for all the cinnamon lovers! Perfect for the holiday season!

Maple Snickerdoodles2

These snickerdoodles are soft, thick and pillowy with a subtle hint of maple syrup. I like my cookies soft so I baked them for just about 10 minutes but if you don’t then extend the baking time to 13 minutes.

To be honest, they are too good to be shared. Really, they turned out so awesome that I was tempted to eat the whole batch myself and not ship them at all! Best cookies ever!! You have to have to have to make these! Believe me & add it to your holiday baking list. ☺️

Happy Christmas baking all of you!

Enjoy!

{UPDATE} 10/09/2017 : I am updating the recipe to provide whole wheat flour and eggfree option. I baked these snickerdoodles recently with these 2 substitutes for my nephew and he was a happy camper!

Maple Snickerdoodles3

Recipe inspired from Recipe Girl

Print Recipe
Maple Snickerdoodles
These maple snickerdoodles are soft, thick and pillowy with a subtle hint of maple syrup and high on cinnamon.
Course Cookies
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Passive Time 30-60 minutes
Servings
cookies
Ingredients
Topping
Course Cookies
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Passive Time 30-60 minutes
Servings
cookies
Ingredients
Topping
Instructions
  1. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. Set aside.
  2. In a bowl of your electric mixer, beat the butter until soft. Add sugar and beat until light and fluffy on a medium speed for about 1-2 minute. Beat in maple syrup and egg/flaxseed-egg.
  3. Gradually add dry ingredients to the bowl and beat at slow speed until no flour pockets remain. Let the dough chill in the refrigerator for 30 minutes to 1 hour. Do not skip this step as the dough is unmanageable at the room temperature.
  4. Preheat the oven at 180ºC / 350ºF. Line the cookie sheet with parchment paper.
  5. In a small flat dish, sieve together the topping ingredients. Take about 1 Tbsp of dough and form it into a ball between your palms. Roll the ball in the topping mixture making sure they get coated thick and even.
  6. Arrange the dough balls on cookie sheet 2-inch apart from each other and bake for 10-11 minutes. Do not overbake if you want soft cookies. The sides should be golden and center may seem soft but it will set once cooled. Bake for 2-3 minutes more if you prefer crispy cookies to soft. Let the cookies cool on a cookie sheet for 5 minutes before transferring it to a cooling rack. Once cooled completely, transfer it to an airtight container. Cookies keep fresh for about 7 days at room temperature.
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Vanilla Buttermilk Eggless Sponge Cake

Vanilla Buttermilk Eggless Sponge-2

After the last post of SugarPlum Cinnamon Buttermilk Cake, many people wanted an eggless sponge cake. I knew I had to bake one immediately… hence this post.

This recipe is from my initial baking days… very simple and easy to make even for beginners… so naturally it never got posted on the blog. Not bragging but I thought it to be too simple to be posted here. But trust me, it is every bit delicious! This is my go-to recipe while baking for non egg-eaters and it has turned out perfect every single time so it is tried, tested and tasted recipe in a true sense!

Use this as your basic cake recipe and add any other ingredients you like to it. Cinnamon, chocolate, lemon… anything! Sky is truly a limit. Use any other fruit you like or even better, make it tropical (pineapple and coconut, anyone?) style! Getting ideas?! 😉

This eggless sponge is moist, has tight crumb and relatively flat top which makes it perfect for a multi-layer cake for birthdays or for any other occasion. In past, I have successfully doubled and tripled this eggless sponge recipe to make a 2 or 3-layer celebratory cake. For frosting ideas and recipes, read the recipe notes at the end of this post.

Vanilla Buttermilk Eggless Sponge Cake-1

Previously I have always used fresh strawberries for this eggless sponge as seen in the picture above. This time I had Kiwi fruit on hand so I decided it was time for a change. I am not a fan of baked Kiwi fruit so I refrained from adding fruit pieces to the batter which I sometimes do with strawberries but if you have no such qualms then go ahead.

It is perfect for eating any time of the day!

Yup, even for breakfast!

It has yogurt and fruit! Totally acceptable, right?! 😉

Kiwi Buttermilk Cake - Eggless1

 

Recipe adapted from here

Print Recipe
Vanilla Buttermilk Sponge Cake ~ Eggless
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Instructions
  1. Preheat the oven to 180°C/350°F. Spray a 6 or 8-inch baking dish with vegetable oil and line the bottom with parchment paper.
  2. Sift together flour, baking powder, baking soda and salt in a bowl.
  3. In a separate bowl, cream together butter, oil and sugar with electric mixer or hand whisk. Whisk in vanilla extract.
  4. Using rubber spatula, gently stir in dry ingredients to the wet ingredients in 2-parts alternating with yogurt/buttermilk, ending with dry ingredients. Do not over-mix the batter.
  5. Spoon the batter in a baking dish and smooth out the surface with the back of spoon. Top with Kiwi/strawberry slices and sprinkle with sugar. Bake for 25-30 minutes or till the toothpick inserted in the center comes out clean.
Recipe Notes

*Stays fresh for 3-4 days if refrigerated in an airtight container.
*Want to add fruit within the cake batter instead on top? Mix together about 1/2 generous cup of chopped fruit and 1 Tbsp flour, fold into the cake batter.
*You may double/triple/quadruple the recipe to make layers for a multi-layered cake. Use vanilla bean buttercream, fresh strawberry cream cheese frosting, lemon cream cheese frosting or coconut buttercream frosting recipe to decorate.

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Peach Upside-Down Mini Cakes with Lemony Bits

Peach Upside-Down Mini Cake5

!!!Happy Father’s Day!!!

I know I am about a week early for Father’s day post but I just couldn’t stop myself from posting this scrumptious desert li’l bit early as it’s my dad’s birthday on June 9. We stay miles apart so he would not be able to taste it but that couldn’t stop me from baking something special for ‘The Most Special Man’ in my life.

My dad has been the strongest pillar for me and my sis. He is my greatest supporter, admirer and best friend. He has scolded me when he must and patted my back even at my smallest of achievements. He has taught me to ride bicycle and has held me before I fell and hurt myself. He has felt my injuries and illness more than I have suffered from them. I have been able to share anything and everything with him. He is the BEST FATHER I could have ever asked for and I thank my lucky stars everyday for it!

I will not be there to celebrate this special day along with my family but I would like to send my regards and bestest of wishes along his way. Wishing you a very very very Happy Birthday Dad! May God Almighty bless you with the best of health & may all your wishes come true!!!

My dad has been a big fan of summer fruits. As kids I remember my dad bringing bags full of peaches, plums, figs, melons and mangoes uberfresh from Farmer’s Market for us days-after-days. (Actually in case of mangoes, sacks full of it!!!) This is what turned me into biggest fruitaholic! I used to wait on summer holidays for the biggest fruit bonanza to begin so that I could keep hogging on freshest of produce!

So on his special day I decided to bake using something which bound us as a family. Our love for summer fruits being one of it! I bring to you a very simple yet decadent ‘Peach Upside-Down Mini Cakes with Lemony Bits’

Be sure to bake this for Father’s Day to make your dad feel extra-special!
Its not extravagant but will surely please your dad!

Peach Upside-Down Mini Cakes with Lemony Bits

Yields: 4 mini cakes

Ingredients:

  • 1/4 cup softened unsalted butter, divided
  • 1/4 cup light brown sugar
  • 3 medium peaches, peeled, cored and diced
  • Lemon zest of 2 lemons
  • 1/4 tsp ground cinnamon
  • 1 cup, plus 2 Tbsp whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup granulated white sugar
  • 1/2 cup vanilla yogurt
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • Ice-cream, whipped cream or sweetened yogurt for serving (optional), I served mine with vanilla ice-cream and it tasted divine!

Directions:

Preheat the oven to 350 F/170 C. Grease each of 4 (8-oz) ramekins with 1/2 Tbsp of butter. In a small cup, melt rest of the butter and keep aside.

Peach Upside-Down Mini Cake1
Sprinkle 1 Tbsp brown sugar evenly at the bottom of each ramekin.
Peach Upside-Down Mini Cake2
Mix diced peaches with lemon zest and ground cinnamon and divide them equally among 4 ramekins.

In a medium bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, whisk together sugar, yogurt, milk, vanilla and the reserved melted butter.  Add wet mixture to dry mixture and stir gently to barely combine. Do not over-mix.

Peach Upside-Down Mini Cake3
Spoon batter over peaches, diving equally.

Place ramekins on baking sheet and let it bake for 23-25 minutes or till the toothpick inserted in the center of the cakes comes out clean. Transfer ramekins to cool on wire rack.

Peach Upside-Down Mini Cake4
If serving immediately let cool for 5 minutes and run a knife around the edge of each ramekin and turn upside down onto serving plate. Serve topped with ice-cream, whipped cream or sweetened yogurt, if desired or as is.

If you are baking ahead of serving time then let the cakes cool for 10 minutes before releasing them from ramekins as the sugar and fruit juices would have thicken a bit by then. Re-hit in the microwave for 20-25 seconds before serving.

Directions:

  1. Preheat the oven to 350 F/170 C. Grease each of 4 (8-oz) ramekins with 1/2 Tbsp of butter. In a small cup, melt rest of the butter and keep aside. Sprinkle 1 Tbsp brown sugar evenly at the bottom of each ramekin.
  2. Mix diced peaches with lemon zest and ground cinnamon and divide them equally among 4 ramekins.
  3. In a medium bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, whisk together sugar, yogurt, milk, vanilla and the reserved melted butter.  Add wet mixture to dry mixture and stir gently to barely combine. Do not over-mix. Spoon batter over peaches, diving equally.
  4. Place ramekins on baking sheet and let it bake for 23-25 minutes or till the toothpick inserted in the center of the cakes comes out clean. Transfer ramekins to cool on wire rack.
    If serving immediately let cool for 5 minutes and run a knife around the edge of each ramekin and turn upside down onto serving plate. Serve topped with ice-cream, whipped cream or sweetened yogurt, if desired or as is.
    If you are baking ahead of serving time then let the cakes cool for 10 minutes before releasing them from ramekins as the sugar and fruit juices would have thicken a bit by then. Re-hit in the microwave for 20-25 seconds before serving.

Enjoy with your family! 🙂

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