Monday, January 30, 2012
Bake Along #17 - Cherry Vanilla Tea Cake with Vanilla Sugar
Another week to go before the Chinese Lunar New Year ends on the 6th Feb, 2012. For the past one week, i didnt really go out that much except meeting up with a few close friends and to a wedding dinner. No party, no drinking , no karaoke, no mahjong but good, still contended. Also didnt really cook that much but has been baking quite a bit..some breads and thinking of some breakfast ideas which i share in the next or two posts.
As for now, cherry vanilla teacake. Joyce, Zoe and myself have decided to bake this cake for our bake along this time. I like the texture of the cake very much, soft with moist crumbs and the cherries complement well with the cake, not very sweet and not too rich. The sugar topping on top is vanilla sugar, i was expecting it to melt into the cake but it didnt , maybe it got a little cool when i sprinkled that on top. Nevertheless, i still claimed that it's a very nice teacake. The recipe below is half of the original recipe, baked in a 7" round cake tin.
For our next bake along on Feb13, we will be baking Red Velvet cupcakes in conjunction with Valentines Day. You can use any red velvet cupcakes recipes of your choice , post it and link it back to one of our blogs. Thanks!
Recipe: ( from Bon Appetit Desserts )
93gms cake flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
57gm butter, at room temperature
1 large egg
1 tsp vanilla extract
1/3 cup sour cream
1/2 cup canned pitted dark cherries, halved, drained
1/2 vanilla bean, split lengthwise
2 tbsps powdered sugar
( i used vanilla sugar)
1. Preheat oven to 177C. Lightly butter and flour a 7 " diameter baking tin with 2 inch high sides.
2.Sift flour, baking powder, baking soda and salt into a medium bowl. Using electric mixer, beat butter and sugar in a large bowl until well blended. Add egg, beating well and blend in vanilla extract.
3.Transfer 1 tablespoon dry ingredients to small bowl. At low speed, beat half of the remaining dry ingredients into butter mixture, then mix in sour cream . Beat in remaining half of dry ingredients . Mix cherries into reserved 1 tablespoons dry ingredients, fold cherries into batter.
4.Spoon batter into prepared tin, smooth top. Bake until tester inserted into center of the cake comes out clean, about 30 minutes. Transfer cake to rack and cool for 10 minutes. Remove cake from springform tin if using or invert cake onto plate.
5. If you do not have vanilla sugar, using a small knife, scrap seeds from vanilla bean into small bowl, mix in 1 tbsp sugar, rubbing with fingertips to distribute seeds, add powdered sugar and rub again. Sift vanilla sugar over hot cake and cool.