Tag Archives: Cake

Smitten Kitchen’s Sunken Apple and Honey Cake


It’s been awhile since I last wrote anything here. It has really been another couple of mad months. I knew turning two was a milestone, just didn’t know of the effects that came with! Well, now I have experienced it first hand and pretty much survived it. Although I have had time and chance to try out a few recipes from the Internet, I was usually too drained. In this time, the wonderful blog of Smitten Kitchen had been a wonderful read and inspiration. It still is!

Well, when I saw this post, I couldn’t resist but have a short bake as it is apple season now. The apples I used were a mix of Braeburn and Boskoop. I really enjoyed the cake. So did my neighbors. The salted honey glaze just gave it an edge that normal apple cakes lack. This is going to be my favorite apple cake recipe for now! For the recipe please click here.

And guess what, after I hit the “Publish” button, I’ll be baking my second sunken apple and honey cake πŸ™‚





Banana Chocolate Chip Chia Seed Gugelhupf Cake


I got myself a new pan! The Gugelhupf pan is the local bundt pan here. You can buy it everywhere and anywhere and the pattern outcome is the same. Classic. One can still find bundt pans of different designs here. It just costs more and are harder to come by in the shops. I had used my standard go-to banana cake recipe and added chocolate chips and chia seeds to it for a bit of the extras.


This recipe yields approximately 8 cups of batter.

2.5 cups flour, sifted
4 large eggs
1.5-2 cups sugar (to your preference, I used 1.5 cups)
1 tsp salt
2 tsp baking powder
6 medium bananas
226g butter, room temperature
100g chocolate chips
3 tsp chia seeds

1. Preheat oven to 190 degrees Celcius. Grease cake pan. Make sure all corners and edges are greased.
2. Cream butter and sugar together till pale and fluffy. Peel and mash bananas and add in. Mix well.
3. Add in eggs, one by one, beating after each addition till incorporated before the next egg is added in.
4. In 2 additions, add in flour, baking powder and salt. Beat well after each addition.
5. Fold in chocolate chips and chia seeds. Alternatively, mix in using lowest speed of mixer till well incorporated.
6. Pour batter into prepared cake pan. Bake at 190 degrees Celcius for 10 mins before turning it down to 170 degrees Celcius for 50 mins or till inserted skewer comes out clean. If at any point the top is looking darkened, cover with foil and continue baking. Once done, remove from oven and let rest for 5 mins before inverting onto cooling rack to cool completely.

Enjoy πŸ™‚

Mrs Ng SK’s Vanilla Butter Cake


Say “butter cake” and the first thing I think of would be my wedding cake. It was the most delicious cake without being overly biased. Now, how do you go about baking a cake that has set the bar up so high? Well, it was not easy. The first thing to overcome was hesitation. I hesitated for the longest time to attempt on it. I have never baked a butter cake. It sounds very simple but I was afraid. Afraid that I would be disappointed with my efforts, especially if it turned out to be not anywhere near this wonderful cake in our memories. Of course, in the end, curiosity overcame hesitation. You see, in Malaysia and Singapore, there is a butter cake recipe circulating among baking aficionados. It is rumored to be foolproof (nearly!) and yields the most amazing results. And we know, for bakers, a good recipe is part of the road to successful baking. Well, in my opinion, at least!

I had a chat with my mom about it too. And told her about this recipe. As it turns out, it is a similar recipe from a book that she has. A very old book, that is. However, to keep it fair to the lady who revived it, thanks to the gracious sharing of her friend, I will still refer it as the “Mrs Ng SK’s Vanilla Butter Cake”. I took two attempts to get it right. The first was not so good as it had a dark line at the bottom of the cake. I asked around what could have gone wrong. The answers were (1) butter melted (2) too narrow a pan that expansion was hindered. I had used a loaf pan for the first attempt and a 23cm round pan for the second attempt. Based on that, I would say if you do not have a square pan just substitute with a round pan that has a near similar surface area. However, I will try using the load pan again just to make sure theory (2) has basis when I have extra time somewhere in the future πŸ™‚

The above picture shows my first attempt. As you can see, it has a dark coloring to it at the bottom of the slices.
This is my second attempt. Perfect.

Here is the recipe as adapted from Wendy. The original recipe can be accessed here.

250g salted butter, at room temperature (Softened so you can beat it easily but not melting)200g eggs, weighed without shells (This should be 4 medium-sized eggs or Grade B)
50g & 150g sugar (weighed separately)
200g self-raising flour, sifted
60ml milk
1 tsp vanilla extract

1. Line and grease a 8inch/20cm square pan with baking paper. Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.
2. Separate the eggs, making sure no yolk residue is in the egg whites. In a clean medium-sized bowl, beat the egg whites till soft peaks form (when the egg whites begin to hold shape for a second or two before merging back with the rest). Sprinkle in 50g of sugar gradually, beating the egg whites as you add. Beat until stiff peak forms. (when the egg whites hold its shape and the egg whites on the whisk are standing up when you overturn the whisk). Set aside.
3. In a different bowl, cream butter and sugar until pale and light. That should take about 2 minutes. Add in the vanilla extract. Beat until incorporated. Add in the egg yolks one by one, beating well after every addition.
4. Incorporate half of the flour with mixer on low-speed. Mix well before adding the milk in 2 additions. Beat well each time. Add in the rest of the flour and incorporate well.
5. Gradually fold in the egg whites, in 2 additions.
6. Pour batter into the pan.
7. Bake for 45 minutes or until an inserted skewer comes out clean. Adjust accordingly if you are using a pan of different size. If the surface browns too soon, cover it with foil or lower the temperature in the last 15-20 minutes.
8. Let the cake cool for 10 minutes in the pan before removing and cooling it completely on a cooling rack.

I am still considering about getting a set of square pans. I have been admiring at some. Hopefully, our household space and budget will allow me to acquire some soon! Meanwhile, happy baking!

Peach Upside Down Cake


What would you do if you have some early harvest peaches on hand? I am not very good with seasons and had ended up with very fragrant peaches that were eye-squinting sour. They were juicy ripe too. I could not eat them and faced with the possibility of chucking them in the bin or making something out of them. A earlier me would have chucked them away, most likely. Scoured the internet I did. And came across this recipe here that uses nectarines. Obviously, subsituting with other stone fruits is very possible. In short, that day, a young boy woke up from his nap to a house smelling of caramel and a very yummy tea. I apologise for the not so sharp photo. I have a very excited bub who was whooping up and down, asking me to hurry up. As I have not changed anything in the recipe (except using peaches instead of nectarines), do click on the link above if you would like to give it a try πŸ™‚


Mr Breakfast’s Banana Bread


This recipe is one that is close to my heart, simply because it is one of my firsts. If I have not tried out this recipe, I would not have continued baking with the (lazy) zeal that I have. I would have, most probably, given up. You see, this is one of those recipes that works! You do not have to keep making it to get a hang of it, it is foolproof and it will be successful at the very first attempt. I am, seriously, honest! This recipe has since been shared with my mom, mom in law, close friends, whoever who wants it.

As for why it is called bread and not cake, the term have fooled me for a bit, and I am not alone too. A quick Google search will tell you the same. Personally, this is a cake to me, especially since it employs the creaming method to make it. However, I have continued with the term “bread” for the title out of respect of its source. Alright, let’s get on with it. Here is to a very yummy, easy, foolproof, moist banana bread (cake) found from Mr Breakfast


1ΒΌ cups all-purpose flour
2 large eggs
1 cup sugar (I used 3/4 cups only)
Β½ teaspoon salt
1 teaspoon baking soda
3 medium bananas
8 Tablespoons/113g butter or margarine (I always prefer butter, weight in g is for butter)
1/3 cup walnuts (optional)


Cream sugar and butter, mash the bananas and add to the mixture.

Beat and add the eggs. Slowly add the flour, salt, and baking soda. Pour into a loaf pan. (In this attempt, I had made mini cupcakes out of them. You can put them in any form you fancy, really. However, do note cooking time will differ. Th smaller it is, the faster it bakes. The mini cupcakes took around 15 minutes only. To check, poke a toothpick or skewer into centre of cake and pull it out. If the toothpick/skewer coms out clean, the cake is done.)

Bake at 350 degrees F/177 degrees C for 35 to 45 minutes.




I have been baking this for x times now. Not just because it is a good way to use up extra bananas but also due to the fact that I have a banana cake addict for a husband. I hope this works for you and fills your tummy with happiness as it does for my family and everyone else who tasted it.