HIGH-ALTITUDE POPPY SEED POUND CAKE WITH WHIPPED CHOCOLATE FROSTING
This cute loaf cake is flavored with almond extract and floral poppy seeds and topped with a whipped dark-chocolate frosting.
Provided by Mimi Council
Categories Bake Dessert Cake Brunch Poppy Chocolate Dark Chocolate Wheat/Gluten-Free Peanut Free Soy Free Tree Nut Free
Yield Makes one 9-by-5-inch loaf cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper, letting it fold over the sides for easier removal.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup butter, cane sugar, almond flavor, and vanilla extract. Mix on low until no chunks of butter remain.
- Add the eggs and milk and mix on low until combined, scraping down the sides so there are no butter chunks.
- In a separate bowl, add the cake flour and sea salt, and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until you have a smooth batter. Add the poppy seeds and mix until combined, scraping down the sides of the bowl as needed.
- Grease the loaf pan well with canola oil cooking spray. Pour the batter into the prepared pan and spread out evenly. Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing.
- To make the icing: Melt the dark chocolate in a double boiler. Remove from the heat. In the bowl of a stand mixer fitted with the paddle attachment, add the ¼ cup butter, powdered sugar, melted dark chocolate, and heavy whipping cream. Mix on low until combined, and then speed up the mixer to high for 1 minute or until light and fluffy.
- Spread the icing over the top of the cake.
- Store in an airtight container or a cake dome for up to 3 days.
- Gluten-Free Variation:
- Replace the cake flour with 1 cup plus 3 tablespoons (184 g) gluten-free flour blend and ¼ cup plus 1 tablespoon (28 g) coconut flour.
HIGH-ALTITUDE CHOCOLATE CAKE
This moist chocolate cake never collapses, something I can't say for other cakes I've baked at high altitude! This cake has been tested at 9,000 feet and always turns out fluffy and moist! Frost this delicious layer cake with cream cheese vanilla bean frosting. Bailey's® buttercream or mocha frosting are also great choices.
Provided by Vespawoolf
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Place cocoa into a small bowl, pour coffee over top, and stir to combine. Set aside to cool.
- Combine sugar, yogurt, milk, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
- Combine flour, salt, baking soda, and baking powder in a large bowl; whisk until combined with no lumps remaining. Pour dry ingredients into the wet ingredients and beat until just mixed. Stir in the coffee mixture and pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the center looks slightly wet but springs back lightly when touched, 25 to 35 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool, about 30 minutes.
Nutrition Facts : Calories 348.1 calories, Carbohydrate 47.6 g, Cholesterol 33.9 mg, Fat 16.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.2 g, Sodium 290.2 mg, Sugar 30.2 g
FLOURLESS POPPY SEED CHOCOLATE CAKE
Here is another yummy gluten-free cake perfect for Valentine's Day and for anyone who loves poppy seeds and chocolate! It contains no white sugar or high-GI flour. For heart shape dusting, draw a big heart on a piece of parchment paper using a pencil and cut the heart out. Place the heart in the center of the baked cake and dust cocoa powder around it. Discard the heart paper and place the remaining paper on the cake aligning with the heart shape. Dust powdered sugar to create a white heart in the center. If you are concerned with blood sugar spikes, please substitute erythritol for coconut sugar and use sugar-free chocolate. The cake gets more moist if you wrap the cake and keep it at room temperature overnight.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 7-inch cake, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
- Drain well using a coffee filter. Set aside.
- In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
- In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
- Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan.
- In another medium bowl, beat egg yolks and coconut sugar until smooth.
- Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
- Add poppy seeds and mix. Add almond meal and salt and mix.
- Fold in the egg whites and mix until blended.
- Bake for about 40 minutes. Cool and remove the cake from the pan.
- Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
- Infuse love and serve with whipped cream and/or ice cream if desired.
HIGH ALTITUDE ANGEL FOOD CAKE WITH VARIATIONS
This unique variation of plain angel food is nice for an autumn dessert when served with whipped cream. A topping of whipped cream mixed with crushed peanut brittle, crushed peppermint candy, or fresh or frozen fruit is delicious on slices of angel food cake. Posted in response to a recipe request. Source: New Mexico State University.
Provided by Molly53
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Sift flour and 1 cup sugar together three times.
- Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak).
- Slowly add 1/2 cup sugar, close to beater.
- Add almond extract and vanilla.
- Beat until quite stiff but not dry.
- Add sifted sugar-flour mixture by fourths.
- Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition.
- Scrape down sides constantly during this mixing.
- Pour batter into a 10-inch, ungreased tube pan.
- Bake approximately 30 minutes.
- Remove from oven and cool in inverted pan.
- Altitude Adjustments:.
- 7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons.
- 10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425°.
- Variations:.
- Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons.
- Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.
GERMAN CHOCOLATE CAKE (HIGH ALTITUDE RECIPE)
Posted per request. This recipe is for high altitude -- making it at sea level will require some adjustments by skipping the extra T of flour, lowering cooking temp. and the cooking time and increasing the sugar by a T or so. Recipe source: The New High Altitude Cookbook
Provided by ellie_
Categories Dessert
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F.
- Prepare three 8-inch layer pans by lining them with wax paper and greasing them.
- In a double boiler melt the chocolate with the water over simmering water. Let cool.
- In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Beat in egg yolks one at a time and then blend in the melted chocolate.
- In a measuring cup dissolve the baking soda in the buttermilk.
- In a bowl sift flour and salt together.
- Add dry ingredients alternately with the buttermilk mixture, mixing well after each addition. Add vanilla. Mix well.
- With a rubber scraper or whisk fold in beaten egg whites.
- Pour batter into prepared pans.
- Bake for 35-40 minutes or until cake center springs back when pressed with fingertip. Cool.
- Fill and frost with frosting (use your favorite or the following recipe).
- To make the frosting: in a saucepan combine butter, evaporated milk, cream, sugar, beaten egg yolks, and salt. Cook over low heat, stirring constantly until mixture is thickened. Remove from heat. Stir in vanilla, coconut and nuts. Beat until consistency for spreading.
Nutrition Facts : Calories 880.5, Fat 57.1, SaturatedFat 33.3, Cholesterol 227, Sodium 714.3, Carbohydrate 87.4, Fiber 3.2, Sugar 59.3, Protein 10
POPPY SEED CHIFFON CAKE WITH CHOCOLATE WHIPPED CREAM ICING
A perfect ending to serve to guests. Prep time does not include soaking the poppy seeds and preparing the frosting. Make certain to frost the cake just prior to serving.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 1 (10-inch) cake
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Prepare a 10-inch ungreased tube pan.
- In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
- In a large bowl, sift together flour, sugar, baking powder and salt.
- Make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
- Beat until smooth (about 5 minutes).
- In another bowl, beat the egg whites until stiff peaks form.
- Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
- Pour the batter into the tube pan.
- Bake for 1 hour or until cake tests done.
- Invert pan to cool completely before icing.
- For icing: whip cream.
- Add in the sugar, vanilla and cocoa; beat/blend until combined.
- **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.
Nutrition Facts : Calories 6300.1, Fat 356.1, SaturatedFat 141.8, Cholesterol 2132.6, Sodium 4432.2, Carbohydrate 691, Fiber 19.2, Sugar 468, Protein 95.5
HIGH-ALTITUDE LEMON CAKE
This high-altitude lemon cake is delicious with fresh strawberry frosting. (I use Paula Deen's recipe for that!)
Provided by sydd
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
- Mix together cake flour, lemon zest, baking powder, and salt.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until soft peaks form.
- Cream butter and 1 cup sugar in a large bowl with an electric mixer. Add the flour mixture in batches, alternating with milk and lemon juice, beating batter briefly after each addition. Add lemon extract and egg whites; beat to incorporate into batter. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely on wire racks before frosting.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 50.2 g, Cholesterol 32.9 mg, Fat 12.4 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 7.7 g, Sodium 380.7 mg, Sugar 24 g
WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE
Make and share this White Chocolate and Orange Poppy Seed Cake recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- For the cake~Preheat oven to 325°F.
- Grease and lightly flour a 13x9-inch cake or bundt pan.
- In a mixing bowl beat the butter and sugar together until fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Alternately add flour and baking soda along with the sour cream and water.
- Once combined mix on low until well blended and smooth.
- Fold in chopped chocolate, poppy seeds and orange rind.
- Pour into prepared pan and bake for 50-60 minutes.
- Once done, remove and let cool on a wire rack.
- Remove cake from pan and allow to cool completely.
- For the Glaze: Melt chocolate and orange juice together in a microwave or small saucepan.
- Stir in icing sugar and mix until smooth.
- Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.
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