Dessert

Gorden Ramsay ♨️ | Classic Raisin Bread Pudding with Vanilla Sauce – A Heartwarming Dessert Just Like Grandma’s | Facebook

160K views · 1.1K reactions | No-Bake Berry Tiramisu – Light, Fruity & Ready in 1 Hour! 🍓🫐🍰 #BerryTiramisu #NoBakeDessert #QuickAndDelicious #EasyDessert #FruitLovers #TiramisuTwist #ViralRecipe #FoodieFavorites #SummerTreats #DessertReels | Bagirov Family Finds | Facebook

Homemade Cranberry Pistachio Bread from Scratch

Easy Cranberry Pistachio Bread from Scratch

Easy Yogurt Cake (Beginner-Friendly!) | Easy Yogurt Cake (Beginner-Friendly!) https://themeddish.com/Easy-Yogurt-Cake | By The Mediterranean | People don't know this but if you want the best moist cake that is tender and also light you need to use two secret ingredients Greek yogurt and extra virgin olive oil and today's yogurt cake is so easy and so quick you're going to want to make it on repeat let's go super easy this is one of the cakes I make all the time because it doesn't require a whole lot of technique and it's delicious so we're going to start with our dry ingredients first we're going in with our flour you just need like a medium bowl here baking powder, baking soda, and a pinch of salt. Whisk them together and we're going to set this aside and work on the wet ingredients. Uh Get your oven heated to 350 and now we're going to mix our wet ingredients. So we're going to start with our Greek yogurt. One cup of some good creamy Greek yogurt. One cup of sugar. Perfect. Three eggs. Did you see that? Two and three. Use an extra virgin olive oil that A is really good because you don't want to ruin your own cake and also it needs to be on the milder tasting side. So, I'm using our Italian enchilada extra virgin olive oil. It's going to add beautiful nuance. It's going to keep the cake very tender but also it's not going to take away from the flavor. It's going to really enhance it. Italian enchilada extra virgin olive oil from the Mediterranean dish. I'm going in with about a half a cup. Usually, I don't measure olive oil when I cook. You guys know that but when you're baking, you have to measure. We need a half a cup. Look at this liquid gold. Alright, stay with me. We're almost done. Ain't that nice? Very easy. So, we're going to pour in our olive oil and a little bit of vanilla extract. I'm going to eyeball the vanilla extract but you're looking for about a teaspoon. We're going to grab our whisk, mix this party together. Now, if you're one why yogurt is great to use in cakes aside from its creamy texture and it's tangy taste because it's acidic and tangy it's going to balance all the sweetness of the cake but the most important thing about a yogurt cake and what makes it really light is that because the yogurt is acidic it interacts with the baking soda and works to rise the cake nicely so it's nice light and airy think about this like you would buttermilk or sour cream except yogurt has protein. It's better for you. Alright, that looks good. Everybody knows that every baker knows this dry ingredients go into the wet. Grab yourself one of these beautiful rubber spatulas and just makes this party together. How easy peasy. Mark Beam who is our resident baker comes up with the best and super easy cakes and as you can see, not a whole lot of big technique here. You don't have to be a experienced baker make a good yogurt cake. So that looks good as soon as the dry ingredients are well incorporated into the wet and you have this nice batter here. You are ready to pour this butter into your loaf pan and then stick it in the oven. Let me grab a loaf pan. We found ourselves. Chicken chips. A loaf pan here just your average loaf pan no big deal you need a little tiny drizzle don't waste the good stuff tiny tiny tiny drizzle we'll take this guy and put it this way so we have the edges are kind of pointing up and all we have to do now is kind of just go in with the batter pour the butter into your loaf pan no butter left behind you gotta just push it all in and our basic yogurt cake batter is right here it a nice shake shake shake. Looking jiggly. It's jiggly. Shake shake. Make sure it goes into all the corners. We're going in the oven 350 degrees for about 50 minutes or so. Let's go. Ooh. Looking good. Oh yeah, this is ready. We're going to stick it with a toothpick or a skewer. It's pretty clean so this is ready. We're going to leave it alone for a few minutes so that it will cool. It's been about 10 minutes in the loaf pan cooling and we're going to now move it to a cooling rack to finish. And leave it alone till fully cooled. It's a perfect bite. It's not too sweet. I mean, I just want you to see. Look at this. Huh? Yeah, I am obsessed with this cake. Of God. It's moist. It's fluffy. It's light. It's just the perfect cake to go with your coffee. In fact, I I should probably make a cup of coffee now. It's perfect with your coffee, good for a snack. Whatever you want to do and it's so quick and easy anytime of the day. You can throw it together. Stick it in the oven. Why not? It's an easy deal. Don't forget to grab the recipe for this yogurt cake over on the Mediterranean Dish. com. I will see you later. Ciao.

Courtney - This Sour Cream Blueberry Coffee Cake is a delightful addition to any brunch spread! Soft, moist, and bursting with juicy blueberries! 🍽️💙 - Sour Cream Blueberry Coffee Cake - Ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup sour cream - 2 large eggs - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1 cup fresh blueberries - 1/2 teaspoon cinnamon (optional, for topping) - 1/4 cup brown sugar (optional, for topping) Directions: 1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. 2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. 3. Beat in the eggs one at a time, then mix in the sour cream and vanilla extract until well combined. 4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. 6. Gently fold in the fresh blueberries. 7. Pour the batter into the prepared cake pan and spread it evenly. 8. In a small bowl, combine brown sugar and cinnamon, if using, and sprinkle over the top of the batter. 9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. 10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 320 kcal | Servings: 8 servings #blueberrycake #sourcream #coffeecake #dessert #baking #homemade #blueberrydessert #coffee #breakfast #brunch #delicious #sweettooth #cake #easyrecipe #bakinglove #comfortfood #yummy #foodie #recipeoftheday #instagood" | Facebook

1M views · 15K reactions | Soft, moist and delicious #chocolatemarblecake 😋! #chocolatemarblecakerecipe #marblecake #marblecakerecipe @top fans | Sweet Nest | Facebook

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Chocolate Bundt Cake

The Best Carrot Cake Recipe - You'll Never Need Another!

The Best Carrot Cake Recipe - You'll Never Need Another!

Easy Carrot Cake | Sugar&Cinnamon