Raspberry-Almond Coffeecake

My husband loves his evening 'chai' and I am always looking to try a new snack to go along with it. Since I love baking, I put on my imaginary thinking cap and start searching for ideas online.I am not sure how many people know this but 'Kerala' which is a southern state in India is also famous for "bakeries" along with coconut, fish, bananas, spices and .....the list is endless.

anways getting back to my point, I remmember these small cakes that we used to buy from our favorite bakery. It had pieces of fruits in them and they came individually wrapped like a toffee - they were very comforting. All those memories of good old days drive me to try a coffeecake that uses fruit and since my husband's going to be eating most of it, I have got to incorporate nuts too.

So here we are finally with a raspberry-almond coffeecake.

Directions:

Preheat oven to 350 degrees F. Grease an 8 or 9 inch round cake pan.
Combine the raspberries and brown sugar in a bowl and set it aside.

In a large bowl, combine all the ingredients starting with butter, sugar, egg, vanilla and sour cream. Now add the dry ingredients to this mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with lightly toasted almonds.
Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes and then by all means attack the cake :)

Tips: since I had a 9-inch pan the cake was thinner than what I had in mind. I personally wouldnt change anything when I make it again, but If you have a lot more people to serve then you might want to increase or double the proportions.

bon appetit !!!

Ingredients:

1 cup fresh or frozen raspberries
2 tps brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 Tbs butter, melted
1 tsp vanilla extract
1 egg
1/4 cup sliced almonds

Chocolate Cake with Buttercream Chocolate Frosting

I have finally found a reason to bake a cake from scratch. I have always used the store bought cake mix and icing, but not this time. This time around its going to be some hard 'sweet' work. And what better time to make it than my husband's Bday.

The recipe that I have chosen is one by Ina Garten (Food Network). Its her Beattys chocolate cake. I have changed the measurements/methods some to suit my taste/style.

Ingredients:

1 3/4 cups all-purpose flour
1.5 cups sugar
3/4 cups cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup Milk
1/2 cup vegetable oil
2 large eggs
1 tsp pure vanilla extract
1 tsp instant coffee powder mixed with 1 cup hot water

Directions:

Preheat the oven to 350 degrees F.
Grease 2 (9 or 8 inch pans) - I used a 9 inch.
Using a hanld held mixer mix all the ingredients adding one at a time at a low speed.

I generarlly start with the liquid ingredients and then add the dry ones ending with the flour. I added the coffee right at the end - the only reason I do this is cos then there s less dishes to clean and the cake tasted jsut fine :)

Pour the batter into the prepared pans and bake for 35-40 minutes until a toothpick inserted at the center comes out clean.
Cool in pan for 30 minutes and then cool completely on a rack.

Place 1 layer flat side up and using a spatula spread the frosting evenly. Place the second layer on top and cover the entire cake with frosting. The decorating part would depend on how skilled you are.

Chocolate Frosting:

6 ounces semisweet chocolate
1 1/2 sticks unsalted butter
1 egg yolk
1 tsp pure vanilla extract
1 1/4 cup powdered sugar
1 Tbs instant coffee powder

Chop and melt the chocolate and cool it to room temperature. (I made my husband do this. You have got to walk the walk to eat the cake :) )Beat the butter until it is creamy. Add the egg yolk and vanilla extract and continue beating.
Now add the sugar in parts and beat it on a low speed until smooth and creamy.
Mix the coffee powder in 2 tsp of hot water. On low speed add the coffee and chocolate to the butter mixture until well mixed. Spread it on the cooled cake.

Tips: chilling the mixing bowl beforehand helps. Also helps to turn on the air conditioner :)We totally enjoyed the cake and I shall not use a store bought cake mix ever again.

bon appetit !!!