Chocolate Swirl Banana Loaf

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Chocolate Swirl Banana Cake

2 cups of flour

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

3 bananas, mashed

½ cup canola oil

1/3 cup buttermilk

2 eggs

1 tsp vanilla

3 tbsp cocoa

2-3 tbsp hot water

Preheat oven to 375°F.  In a large mixing bowl, combine flour, sugar, baking powder and baking soda.  In a smaller bowl, stir together eggs, oil, buttermilk and vanilla.  Make a well in the dry ingredients.  Pour in wet mixture and add mashed bananas.  Combine all ingredients just until moistened.   In small bowl, mix cocoa and just enough of the hot water to make a smooth mixture.  Add in about 1 1/2 cups of the batter and gently mix to form the chocolate batter.   In a 9″x 5″ loaf pan that has been greased and floured, alternate dollops of of white and chocolate batter.   Use a knife to swirl the batters together.   Bake about 55 minutes total, 15 minutes at 375°F, then reducing temperature to 350°F and baking for an additional 35-40 minutes.  Bake until inserted tester comes clean.  Let loaf cool 5 minutes in the pan,  then invert onto wire rack to cool completely.  Once cool, drizzle with chocolate glaze.

Chocolate Glaze:

2 tbsp butter

2 tbsp cocoa

1/2 cup icing sugar

2 tbsp very hot water

In a medium size microwave-safe bowl, melt butter.  Stir in cocoa and icing sugar.  Add hot water and mix thoroughly.  If glaze seems too thick to flow, add more hot water a little at a time until desired constituency is reached.  Glaze will set quickly, so once the hot water is added, work quickly.  Drizzle over loaf as desired.

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Marble Cake

 

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Some days call out for a sweet treat and today was such a day.  What better choice than a tender mix of chocolate and vanilla? Perfect as is, or add a taste of soul-satisfying richness with a wee dollop of whipped cream.  Fragrant, fresh brewed coffee on the side, yes please!

Marble Cake

2 cups flour

1 1/2 tsp baking powder

1/2  tsp baking soda

3/4 cup granulated sugar

1/2 cup melted butter, warm but not hot

2 eggs

3/4 cup 2% milk

1 tsp vanilla

3 tbsp cocoa + 1 tbsp sugar

2 tbsp water

In a large bowl, stir together flour, baking powder, baking soda and sugar.  In a smaller bowl, mix eggs, melted butter, milk and vanilla.  Add the wet ingredients to the dry and stir just to combine.  Pour about 3/4 of the batter into a greased and floured  bundt pan.  In a small bowl, mix cocoa and sugar with water till smooth.  Stir the cocoa into the remaining dough.  Drop spoonsful here and there over the vanilla batter and then swirl together with a knife.  Bake at 350 degrees F for about 30 minutes.  Let cool in pan for 10 minutes, then carefully invert onto serving plate.  Let cake cool a further 10 minutes, then glaze.  Serves up 10-12 slices.

Chocolate Glaze

4 tbsp butter

3 tbsp cocoa

1 cup icing sugar

3-4 tbsp very hot water

Melt butter.  Whisk in cocoa and icing sugar.  Add 3 tbsp hot water and mix thoroughly.  If glaze seems too thick to flow, add more hot water a little at a time until desired constituency is reached.  Glaze will set quickly, so once the hot water is added, work quickly to glaze cake.

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Almond Butter Cake

This is a rich, buttery treat that calls out for a cup of tea, English Breakfast preferably.  We call it cake, but it’s almost closer to a shortbread in texture.  Whatever you want to call it, it’s delectable.

Almond Butter Cake

2/3 cup butter

1 cup sugar

1 egg

1/2 tsp almond extract

1 1/2 cups flour

1/2 tsp baking powder

1 1/2 tbsp cream or milk

1/2 cup slivered or sliced almonds

Cream butter and sugar until light and fluffy.  Add egg and almond extract, mixing well.  Add flour and baking powder, mixing till a dough forms.  Press into a greased 8” round cake pan.  Brush with cream or milk.  Sprinkle with  almonds.  At 325 degrees F, bake for about 30 minutes till very lightly golden, middle should be set.  Be careful not to overbake!  Let cool, then cut into small wedges to serve.

Carrot Cake

Fall is a good time for carroty goodness in your cakes and muffins.  I wish it were still fall here in our neck of the woods.  It feels like we went right from late summer to winter.  Maybe all the more reason to turn the oven on and fill the house with delicious aromas.

Carrot Cake

2 cups flour

1 cup white sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

pinch of salt

2 tsp cinnamon

1 cup shredded coconut

3 cups grated carrot

3 eggs

1/2 cup canola oil

1/3 – 1/2 cup milk

In a large bowl, combine the dry ingredients.   In a separate smaller bowl, stir together eggs, oil and milk.    Make a well in the dry ingredients and add the wet ingredients, stirring (use a folding technique) just to combine.  Pour batter into greased and floured pans and bake at 350 degrees F  for about 30  minutes till golden brown.  This recipe will make  two 8″ layers, OR about 18 large cupcakes.

Apple Custard Cake

The apples are falling off the tree, so it’s time to do some apple baking.  This is an old  tried and true recipe from the days when heavy cream was not something to be frowned upon.  2 % evaporated milk can be substituted for the cream with good results.  It’s delicious warm from the oven, with a scoop of vanilla ice cream, or a dollop of whipped cream.

Apple Custard Cake

Crust

2 cups flour

½ cup sugar

1 tsp baking powder

½ cup butter

1 egg, beaten

6 cups peeled and sliced apples

Mix together flour, sugar and baking powder.  Rub butter in until crumbly, then mix in beaten egg.  Press into greased 9”x13”.  Layer on sliced apples.

Custard

1 cup sugar

½ cup flour

½ -3/4 tsp cinnamon

½ cup melted butter

½ cup evaporated milk or heavy cream

1 tsp vanilla

Stir together sugar, flour and cinnamon.  Add melted butter, cream and vanilla, mixing till smooth.  Pour over apples.

Topping

¾ cup flour

¾ cup sugar

1/3 cup butter

Stir together flour and sugar.  Rub in butter till crumbly.   Sprinkle over custard.  Bake in 350 degree F oven for about 50 minutes, till golden brown.

Pineapple Upside Down Cake

It’s pineapple day today.  It’s also Adam’s birthday, which is why it’s pineapple day;  he likes pineapple!

Pineapple Upside Down Cake

3 tbsp butter

1/3 cup lightly packed brown sugar

1 (398 ml) can pineapple slices

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

1 egg

4 tbsp oil

1 cup buttermilk

maraschino cherry halves (optional)

Preheat oven to 350 degrees F.  In a 9″ square cake pan, measure the 3 tbsp of butter.  Pop into oven to completely melt the butter, 3-4 minutes.  When melted, stir in the brown sugar, spreading the mixture evenly in the bottom of the pan.  Making sure the pineapple slices are well-drained, arrange them in the pan.  Set aside.  In a large bowl, combine dry ingredients.  In a smaller bowl, mix together egg, oil and buttermilk.  Add this mixture to the dry ingredients, stirring gently just until combined.  Carefully spoon the batter over the pineapple slices in the pan, making sure not to disturb the pattern of the pineapple.  Bake for about 30 minutes until golden brown.  When the cake is done, remove from oven and immediately invert pan onto serving tray.  Do this very carefully to avoid burns!  Place cherry halves into the pineapple rings, if using.  Best served and eaten warm, with ice cream or a dollop of whipped cream.

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