Chai Spice Cake with Honey

Office potlucks are great opportunities for experimentation - different groups of people with varied tastes, cultural backgrounds etc. offer preciously good feedback and insights. Plus, it's an excellent way to quickly disperse calories! :). It's the ideal setup for my baking experiments. 

This is a regular sheet cake made with spices that go into a typical Indian tea (chai). I also added honey to sweeten the cake and layer on top of the baked cake. It is a bigger, bolder version of this cake I tried a few years back. 

Overall, the feedback was positive. I was surprised that people wanted more spices, and one person even suggested adding grated ginger instead of the powdered version. So here's the adjusted recipe.

Eggless Dried Fruits & Nuts Loaf

It's often difficult to make the case that a baked treat is reasonably healthy to consume without guilt. When the treat comes studded with an array of nuts and dried fruits, has no butter/oil (we will ignore the fat from the nuts for now ;)), has a relatively low quantity of refined sugar, and just enough flour to bind the nuts and fruits together, it's slightly easier to convince even the hardened skeptic.

This loaf/bread fits the bill nicely, in my opinion. It has a far greater ratio of nuts and fruits compared to sugar and flour. It is mildly sweet, and is dense with a good dose of fruits and nuts. One slice of it would make a satisfying breakfast, a mid-afternoon snack, and would even come in handy during long hikes.

Eggless Orange Cookies

Citrus based desserts have a special place in my family. I'd been wanting to try orange cookies for a really long time, and I finally made time to bake some early this year.

They burst with the aromatic flavor of orange, and are chewy and soft inside. Also, incredibly easy to make a quick batch in no time at all!

Yellow Cake with Caramel & Browned Butter Frosting

This cake was this year's "Happy Birthday" cake for my husband who didn't care what cake he got as long as it had browned butter in it (essentially ghee) and caramel. I balked as my internal calorie counter burst into flames, but finally succumbed and made this.

The cake just serves as a vehicle to deliver the delicious frosting. In terms of taste, the caramel flavor dominates, followed by the warm taste of ghee.

New York Cheesecake

The classic New York style cheesecake has a buttery, crumbly crust, and a sweet, creamy (not to mention, rich) body with subtle hints of tartness from the cream cheese and threads of lemon zest. This cake happens to be a friend's favorite, so following the ever-trusty recipe from Joy of Baking,  I tried this out for his birthday!

It is obviously a rich cake, so one small piece goes a long way!

The cake turned out fabulously, thanks to the detailed recipe with key reminders. The crust is a standard graham cracker crust. The cheesecake is topped with a sour cream topping. Although there are several key steps to follow, and it takes overnight for the cheesecake to set, it is all worth it. 

Some reminders for baking a successful cheesecake that doesn't crack:

1. Do not over beat the ingredients - especially sugar, cream cheese, and eggs
2. If possible, wrap the outside of the pan with aluminum foil. 
3. Bake in a hot-water bath (place the pan inside a bigger tray and fill the tray with about 2 inches of hot water). Else just place the pan on top of a tray while baking

Strawberry & Peanut Butter Crumb Cake

Continuing my recent experiments with crumb cakes, this one is yet another addition. One of my friends described the taste of this cake as similar to taking a bite off a peanut-butter-and-jelly sandwich, which is pretty much sums up the cake!

The crunchy topping has peanut butter while the spongy cake has strawberries and strawberry jam.

Coconut-Lime Chocolate Cake

A fun cake with tropical flavors of coconut and lime, and for extra measure, there is chocolate to round out the lovely taste! The punch of lime ties the flavors of coconut and chocolate very nicely.

Take a mini tropical vacation at home with this treat!

Upside Down Cashew-Caramel Chocolate Cake

This is probably one of the most decadent cakes I have ever baked! Chocolate, caramel, and cashews (the mother of all fatty and tasty nuts!). When I came across a similar recipe for an upside down caramel cake, I couldn't resist trying it out with cashews and rich chocolate!

I made it for a small group of friends, and the cake disappeared in no time! No time to reflect on calories or guilt ;)

This is a must try cake! Substitute cashews with nuts of your choice.

Strawberry-Shortcake Cake (Chocolate Almond Cake)

This was a birthday cake for a dear friend's daughter who is a fan of the Strawberry Shortcake cartoon character, but loves chocolate more than anything related to actual fruits :)

Baking a chocolate cake was pretty straightforward. I used a good quality baking chocolate instead of regular cocoa powder, and made a simple whipped cream frosting with a little almond extract, instead of regular vanilla. Pardon the sub-par frosting application! The hot weather was not helping my lackluster skills.

Lemon Blackberry Cake

It was only upon finishing the last cake (an orange and blackberry loaf) that I realized that I'd not baked with blackberries as much as the other berries. Since the last experiment demonstrated the success of melding citrus with blackberries, I tried pairing the berries with my favorite lemon cake. 

I adapted the recipe based on my previous berry cake experiments, and here's the result. The lemony flavor goes great with blackberries. This cake is much more tart than the orange-blackberry one.

Orange & Blackberry Loaf

Everyone in the family is a fan of oranges. We will always resort to orange/citrus based treats any time of the day/year. Having tried some successful orange based loafs/pound cakes, I adapted the recipe slightly to incorporate olive oil and yogurt (instead of butter), and added a liberal cup of blackberries. 

Citrus and berries go well together, so it's little surprise the baked blackberries melded so well with the orange flavor!

Apple & Banana Caramel Cake

This could very well be a classic Fall dessert, but I made it during Spring with fresh red apples, bananas, and aromatic cardamom. The caramel drizzle gives the cake an additional layer of warmth.

A nice rewarding treat, for say, someone who just finished running a rea-l--l--y long distance?

Pineapple-Banana Cake

I have a weird love-hate relationship with pineapples. I hate eating the fruit as is - my throat itches, and I get goosebumps of the wrong kind. But when baked or grilled, the fruit mellows into a tasty treat! 

This is a simple, straightforward hearty cake. I like to pair pineapple with banana, because the resulting flavor is yummy, and the extra fruit makes the cake really moist and succulent. The cake can stand alone without any frosting, but, for an extra oomph, serve with pineapple puree or vanilla ice cream.

Candied Ginger-Honey Cake with Lemon Frosting

The flavors of ginger, honey, and lemon are soothing to the throat, the palate, and sometimes even the soul! It's always good to luxuriate in the extra warmth generated by these flavors. This cake was a special request from the husband who loves candied ginger, and all things lemony and sweet. 

The cake has a strong ginger flavor (along with crunchy bites of ginger candy), and the frosting delivers a lemony zing. 

I was quite stingy with the frosting - focused more on the lemon flavors than the butter and sugar (at least I tried, much to my husband's disapproval for cutting out the butter!). So adjust the frosting to your liking - make it a full blown buttercream, or keep it simple with just a drizzle of lemon juice (sweetened with honey).

Grape Cake

I found a recipe for Napa Valley Grape cake that was tempting me to no end. How exotic it sounded! A cake with luscious grapes and sweet wine. I finally concocted an excuse to make this cake - a very silly excuse! My friend asked me what cake I would (hypothetically) bake to tempt/lure a celebrity I would love to meet. J.K Rowling could be lured by a Lemon Cake, so why not adopt a similar strategy for other celebrities? ;)

I slightly adapted the recipe to bring in some orange flavor that I hoped would go well with the grapes. The cake didn't rise much because I added less baking soda, and a little extra baking powder (I didn't want the grapes to sink way down to the bottom; but they did sink nonetheless).

In all, this was an interesting cake! If you like the flavors of grape/wine, this will be to your liking. Mildly sweet, and different from most cake flavors.

Jam Crumb Cake

The last crumb cake I tried was quite successful and people seemed to like the contrasting textures of soft and crunchy. So, I have been trying out different flavors - one of which is this jam based cake. 

I love the flavor of mixed fruit jams - they have a unique flavor that's a medley of all the best fruits - like berries, bananas, and a hint of orange. Having wondered how a cake would taste if it took on the flavor, I finally tried it out. I really liked the cake, but I realized that not everyone is a fan of mixed fruit jam flavor. So, substitute with any jam of your liking! 

Mocha Cake

Coffee and chocolate is a marvelous combination. No amount of desserts that pair chocolate and coffee seem enough to our palates.

As part of my experiment to make an espresso cake, I ended up with this simple mocha cake. The coffee in the cake intensifies and highlights the cocoa flavor, while the coffee itself mutes to a smoky, dark flavor. The simple buttercream frosting on top carries the intense coffee flavor, making this a truly mocha cake.

Almond Crumb Cake

An East-Coast favorite, the simple crumb cake graces almost every coffee house. Mildly sweet, spongy and crunchy at the same time, the crumb cake doesn't overwhelm the palate. In this version, I added almonds and almond extract to make the cake extra crunchy and subtly aromatic.

Berry Cake with Cardamom

I love desserts with the berries, especially crumbles. Since I'd not tried making a mixed berry cake before, I set out to rectify the oversight with this simple berry cake, flavored with cardamom and some crunchy turbinado sugar sprinkled on top.

Espresso Cake

For a while now, I have been trying to experiment with a coffee-flavored cake. Most coffee/espresso flavored cakes usually have the bulk of the flavor coming from the coffee-flavored tiramisu-eque frosting. But what if some coffee is added to the cake itself? Does the flavor transfer over? Intensify?

The answer is - when coffee is added to the cake batter its flavor is bright and great on the palate. However, upon baking, the coffee flavor turns very mild and smoky, and thus hard to discern. So, you do need some form of frosting to impart the coffee flavor. (I tried drizzling some coffee to the freshly baked cake and let it soak in the flavors, but it ruined the texture and consistency of the cake). I'm not sure if adding more coffee to the cake is the solution, or if there is some secret ingredient that will help the coffee retain its composition and flavor while baking. Please let me know if you have any ideas or suggestions!

The cake by itself has a warm and smoky flavor (especially if brown sugar, molasses or honey is added). So, it's definitely worth a try for something different!