Goodbye Summer! It’s the first week of Fall 2019 and here I am with a treat for you guys, a Pear Upside-Down Cake !!

Although it is officially the Fall season, the weather doesn’t seem to be ready yet to let go of summer. It’s still pretty hot outside and the leaves are all green. But nevertheless, I am kick starting my fall baking with this delicious pear cake.

Pear is one of my absolute favorite fall fruits and I love baking with it. Last year I did a Pear Loaf Cake which became a hit among my family and friends, and so this time I thought to tweak the recipe and try out a Pear Upside-Down Cake. It came out really well; the soft textured cake topped with cooked pear in a caramelized crust… a heavenly combination of fruit & cake which takes the flavors to a whole new level!  Cooked pear is nothing like the raw fruit, its aroma in itself is satisfying and the sweetness is perfectly balanced and toned down, even if you use ripe pears. But if you are a cake lover with a very sweet tooth, bump it up by adding an extra ¼ cup of granulated sugar along with the other dry ingredients.

This recipe calls for buttermilk and it was during my bake that I realized I did not have it in my pantry, so had to quickly prepare a homemade batch instead of my usual store bought one. In case you are interested in the recipe, here it is below:

Quick fix Homemade Buttermilk recipe instructions (½cup)

• Whisk 4 tbsp milk and 2 tbsp plain yogurt together in a bowl and allow it sit for 5-10 minutes. Your homemade buttermilk is ready.

Pro-tip: Since this is an upside-down cake, the base of the final dish will be the upper layer of the cake when coming out of the oven, which later would go to the bottom once inverted. As the cake rises in the oven, the top layer may not be flat creating an uneven surface once inverted and so the cake will not sit straight and may break apart and collapse. So, you will have to level off the top by trimming the bulges with a knife.

Enjoy this delicious cake along with a cup of tea or coffee, Happy Baking…!

Interested in another pear cake recipe? Then don’t forget to check out my Pear Loaf Cake recipe.

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Pear Upside-Down Cake

Pear Upside-Down Cake…Loaded with the Goodness of Pear in a Caramelized Crust, the Perfect Tea Time Cake…!!!

Course Dessert

Cuisine American

Keyword pear cake, pear upside-down cake, upside down cake

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Cooling Time 45 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 6

Author Akhila

Ingredients

• 2 pears (Bosc or Anjou pear)
• ½ cup unsalted butter (softened)+ 3 tbsp (cubed, cold butter)
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs (at room temperature)
• 1 tsp vanilla extract
• 1¼ cup all-purpose flour
• 1¾ tsp baking powder
• ¼ tsp salt
• ¼ tsp baking soda
• ½ cup buttermilk

Instructions

• Peel the pears carefully to remove the skin and slice into halves lengthwise along their stem. Scoop out the core and cut the stems.
• Preheat oven to 350-degree Line a 9x5 loaf pan with parchment paper extending it 2 inches above the rim through its sides. Brush with melted butter and keep aside.
• Into the pan, add brown sugar, cubed butter and place it in the oven for 5 minutes to allow the butter to melt. Remove from the oven and arrange the pear halves crosswise in the pan alternating their narrow ends with their cored side facing down flat. Keep it aside.
• Prepare dry ingredients by sifting flour, baking powder, baking soda and salt in a large bowl.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until fluffy.
• Add eggs one at a time scraping the sides of the bowl after each addition, and continue beating. Add vanilla extract.
• Gradually add flour mix alternating with buttermilk, beating just until combined after each addition. Batter will be very thick.
• Pour the batter into the prepared baking pan and spread evenly.
• Place the pan in the oven and bake for 50-55 minutes or until a tooth pick inserted in the center comes out clean. Allow it to cool for 30-45 minutes. Run a sharp knife around the edges of the pan for the cake to loosen. Lift the parchment paper to take the cake out of the pan onto a flat surface.
• Before inverting the cake, ensure its top surface is flat otherwise it will not sit straight and may break apart and collapse. Level off the top by trimming of the bulges with a knife. Place a serving plate inverted on the top surface, and quickly n carefully invert the cake onto it.
• Remove the parchment paper and slice the cake through the pears and serve, Enjoy!

The post Pear Upside-Down Cake appeared first on Pepper Delight.

I chose to try out this recipe purely for its fruity flavors. Its rich in pineapple, banana, coconut, and crunchy toasted pecans, spiced with cinnamon and all spice, topped with a delicious whipped cream cheese frosting… Voila! the Best Comfort Cupcake you can dream off…

So, why the name? This cake has its origins from Jamaica, and is considered to be sweet as the nectar hummingbirds hunt for, which happens to be the national bird as well and reminiscent to the tropical flavors of the Caribbean Island. Did you know? This cake is also known as Doctor Bird Cake, a nickname for the red-billed streamer tail which belongs to the hummingbird family.

The recipe gives you incredibly warm, rich, moist and soft cupcakes, with a sticky crust from the caramelized sugars in the fruits, and tastes amazingly good. If you are a fan of banana cake, then I am sure you’re gonna love this one. It’s also a party favorite which is why is popular as the “cake that doesn’t last”.

I know my piping skills have not been top notch for the recipe photos. I was in a hurry to pipe it, but make sure you refrigerate the cream cheese frosting for 15 minutes at least before piping.

Pro tip: Use overripe banana and pineapple (with juices) for more flavor!!!

Happy Baking…!

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Hummingbird Cupcakes

A Spiced Cake filled with the flavors of Banana, Pineapple, Coconut and Pecans… The “Cake that doesn’t Last”! A Southern Classic, and it’s a Hummingbird Cupcakes...!!

Course Dessert

Cuisine American

Keyword cakes, cupcakes, hummingbird cake

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 cupcakes

Author Akhila

Ingredients

For the cupcakes

• 1½ cup flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ tsp all spice
• ½ cup unsalted butter (at room temperature)
• 2 eggs (at room temperature)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ½ tsp vanilla extract
• ½ cup canned crushed pineapple along with juices
• 2 bananas (mashed)
• ½ cup shredded sweetened coconut
• ½ cup pecans/walnuts (toasted & chopped)

For the cream cheese frosting

• 1 package 8oz. cream cheese (softened)
• 5 tbsp butter (at room temperature)
• 2-3 cups powdered sugar
• 1 tbsp milk (optional)

Instructions

For the cupcakes

• Preheat oven to 350 degrees Line a muffin tin with cupcake liners.
• Spread pecans onto a separate baking pan and toast in the oven for 4 - 5 minutes. Remove from the oven and transfer to a cutting board. Chop them into fine pieces. Keep aside.
• Prepare dry ingredients by sifting flour, baking powder, baking salt, salt, ground cinnamon and all spice in a large bowl. Keep aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar, brown sugar and beat until combined.
• Beat in the eggs one at a time, followed by adding vanilla extract.
• Add the dry ingredients in two batches and beat until they combine well.
• In the meantime, mix mashed bananas, pineapple and shredded coconut in a small bowl. Whisk well to mix properly.
• Add this mix to the flour mix and beat in low speed to combine well. Remove the paddle attachment and add chopped pecans and fold well by using a spatula. The batter will be thick.
• Spoon the batter into the cupcake liners, filling them a little over half way full.
• 1Bake in the oven for 22-25 minutes until a toothpick inserted in the center comes out clean and the crust turns golden brown.

For the cream cheese frosting

• In a large mixing bowl, beat butter and cream cheese until fluffy. Slowly add powdered sugar and beat until smooth. Transfer to a piping bag and refrigerate it for
  15 minutes. Remove from the refrigerator and decorate as desired.

  
  
  
  
  
  
  

The post Hummingbird Cupcakes with Cream Cheese Frosting appeared first on Pepper Delight.

Red Velvet cake also known as Red Waldorf Cake is a layered cake with the flavour of cocoa powder in an attractive red color, and a classic cream cheese frosting. The cake is all about love and romance, and the romantic stories behind it go all the way back to the times of the civil war, where southern American ladies baked them to seduce and keep their husbands home and from going for the war. The origin of the Red Velvet Cake is known to be from America in the early 19^th Century. Though not popular initially, it was around the beginning of 1996 that the cake gained much attention and now it is the most famous dessert in America, and well known all over the world.

Red Velvet Cake is all about love and romance, and I really wanted to give justice to the cake by creating the same emotions in my photos, and with its preparation & flavour. To set the mood, how better can it get than a dark background with candle lights. Romance is incomplete without red roses, and an erotic novel by Sylvia Day to accompany it takes the whole frame to another level. Seduction and Champagne, hand in hand… and the beautiful glow of the candle light makes my fairytale romance complete…!!!

I have been planning for a while now to bake a red velvet cake and it was this second attempt where I was able to find success. The cake is moist and fluffy, with a perfect balance of sweetness which is not overpowered by the saltiness from the cream cheese. Though the recipe adds cocoa powder, you hardly notice the chocolate flavour.

I am happy to share this recipe as it turned out pretty well and the effort behind it was worth every bit. I have also included some tips for making the rosette, because I know how hard it is for a beginner. Be patient and practice, that’s the main advice I can give.

Tips for making Rosette:

1. I used a Wilton 1M/2D rose tip to decorate the roses.
2. It is ideal to chill your frosting for 15 minutes in the refrigerator before you pipe, so that your rosette stands firm.
3. If your frosting turns out to be too thick, add a few drops of milk and beat till you get the perfect consistency.
4. Make sure you have enough frosting to pipe the roses. Sometimes these roses take a lot of frosting, so be prepared for it. The measurements which I have provided here is enough for two 9inch round cakes as seen in my pictures.
5. I highly recommend you practice the roses on a flat surface first to avoid any mistakes before decorating the cake, especially if you are a newbie like me.
6. Always start decorating from the bottom of the cake. It is easier to clean up any mistakes or mess from the bottom. If your roses start to slide down, chill the frosting for another 15 minutes to set and redo.
7. To decorate the roses; gently pipe a center point, and start moving the tip in a circle, counter clockwise direction, and repeat the process. Pipe your roses tightly leaving no gaps between them. Fill the spaces in-between by piping a dot or a flower bud.
8. When you are done with decoration, chill your cake for another 30 minutes to allow the frosting to set completely.

Enjoy baking, Happy Caking…!!!

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Red Velvet Cake with Cream Cheese Rosette

Red Velvet Cake with Classic Cream Cheese Rosettes...!! 

Course Dessert

Cuisine American

Keyword cake, red velvet cake, rosette, valentines day

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Decoration 30 minutes minutes

Total Time 2 hours hours

Author Akhila

Ingredients

For making cake

• 2⅔ cup all-purpose flour
• ⅓ cup corn starch
• 2 tbsp unsweetened cocoa powder
• ½ tsp salt
• ½ cup unsalted butter (softened at room temperature)
• 2 cups granulated sugar
• ¾ cup vegetable oil
• 1½ tbsp vanilla extract
• 4 large eggs (separated – at room temperature)
• 1 tsp distilled white vinegar
• 3½ tbsp liquid red food color
• 1 cup buttermilk (at room temperature)

For making cream cheese frosting

• 16 oz + 8oz full fat cream cheese (softened at room temperature)
• 6 cups powdered sugar (sifted)
• ½ cup + 4 tbsp unsalted butter (softened at room temperature)
• 2 tsp vanilla extract
• 1 tbsp milk
• 4 tsp liquid red food color

Instructions

For making cake

• Preheat oven to 350 degrees F.
• Apply butter on two 9 inch cake pans and set aside.
• In a small bowl, sift and mix dry ingredients; flour, baking soda, cocoa powder and salt. Set aside.
• In a large bowl, using a hand mixer or a stand mixer, beat butter on high speed until smooth and creamy (1 min).
• Add granulated sugar, beat for another 2 mins to mix.
• Add oil and beat on high for 2 mins. Scrape down the sides of the bowl if necessary.
• While beating on high speed, add the vanilla extract and egg yolks. Beat well to mix properly.
• Add the red food color slowly along with vinegar, beat well to mix and give the batter a proper red color.
• Add the dry ingredient mix at this stage, slowly alternating with buttermilk and flour on a low speed. Do not over mix the batter.
• In the meantime, beat the egg whites in another bowl vigorously until soft peaks form (3 mins). The peaks should hold their shape when beaters are lifted.
• Fold in the cake batter using a rubber spatula. The batter will be smooth and thick.
• Pour the batter equally into the prepared pans, Bake for about 30 – 32 minutes, until a toothpick inserted in the center comes out clean.
• Allow the cake to cool on a wire rack for 15 minutes.
• Unmold the cakes by running a knife or a rubber spatula over the sides of the pan. Carefully flip them over.

For making cream cheese frosting for filling inside and covering around

• Beat cream cheese (8oz) and butter (4 tbsp) on a medium speed and until smooth.
• Beat in sugar (2 cups), vanilla extract (1 tbsp) and milk (1tbsp) on a high speed for another 3 minutes.
• Level the top surface of the bottom cake by shaving off the uneven portions.
• Apply a thick base coat of frosting evenly using a spatula on top of the shaved cake surface. Sandwich the second cake on top of it and apply the base coat on the top and sides of both cakes. Allow it to set in the refrigerator for about 30 minutes.

For making cream cheese for rosettes

• Beat cream cheese (16oz) and butter (½ cup) on medium speed until smooth.
• Beat in sugar (4 cups), vanilla extract (1 tbsp) on a low speed, and slowly increase speed to medium, beat for 3 minutes.
• Add liquid red food color (4 tsp) at this stage; beat on low for another 1-2 minutes. This gives a bright pink color as seen in the picture. If you want to go for light pink shade, cut down the red food color to 2 tsp.
• Chill in the refrigerator for 15 minutes. This helps to pipe the roses nicely.

Notes

1. Make sure your eggs, butter, buttermilk and cream cheese are brought to a room temperature. Otherwise it will affect the texture of the cake.
2. When you mix oil with butter, it may not combine well but that’s completely okay. It will melt inside while baking.
3. Always use fresh eggs and while beating the egg whites, do so till soft peaks are properly formed and hold their shape when lifting the beater.
4. I used 4 tsp of liquid red food color to get a bright pink color for my frosting. If you prefer light pink, cut down to 2 tsp. If you do not want any color, make sure you thin the frosting by adding milk to get the right consistency.

The post Red Velvet Cake with Cream Cheese Rosettes appeared first on Pepper Delight.