King Arthur Flour Cake Pan Cake Recipes

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LEMON YEAST CAKE FROM KING ARTHUR



Lemon Yeast Cake from King Arthur image

A nice light cake to serve with all the fresh strawberries and raspberries that come with Spring Gardens. I've certainly guessed at serving size but it turns out a 10" cake

Provided by Bonnie G 2

Categories     Dessert

Time 55m

Yield 1 10, 8 serving(s)

Number Of Ingredients 11

2 1/4 cups unbleached all-purpose flour, divided
1 1/4 teaspoons instant yeast
1/4 cup sugar
1/2 teaspoon salt
1/2 warm milk
10 tablespoons unsalted butter, melted
4 eggs
1 tablespoon lemon zest
3/4 cup sugar
1/2 cup water
1/2 cup lemon juice

Steps:

  • Grease a 10" tube pan.
  • Cake:.
  • Combine 3/4 cups flour, yeast, sugar and salt.
  • Combine warm milk and melted butter, gradually add to flour mixture, mixing for 2 minutes.
  • Add eggs, remaining 1 1/2 cups flour, and zest.
  • Beat vigorously for 2 minutes.
  • Spread dough evenly into pan.
  • over, let rise for 1 hour.
  • Towards the end of the cake's rising time, preheat oven to 375°F.
  • Syrup:.
  • Combine sugar and water in saucepan and bring to a boil over medium-high heat.
  • Simmer for about 10 minutes, until the syrup thickens.
  • Add lemon juice and remove from heat.
  • Bake cake for 22-25 minutes, until tester inserted into center comes out clean.
  • Remove from oven.
  • Brush half syrup over cake and allow to cool for 5 minutes.
  • Turn out onto a rack set over parchment or a pan.
  • Brush remaining syrup over newly exposed bottom crust.
  • Turn cake right side up onto plate and cool completely.
  • Serve with whipped cream and berries.

Nutrition Facts : Calories 393.5, Fat 17.2, SaturatedFat 10, Cholesterol 131.2, Sodium 184.7, Carbohydrate 53.4, Fiber 1.2, Sugar 25.6, Protein 7.2

GOLDEN VANILLA POUND CAKE - KING ARTHUR FLOUR



Golden Vanilla Pound Cake - King Arthur Flour image

I received an email today from King Arthur Flour and this recipe was featured. You can refer to the www.kingarthurflour.com website: This pound cake is a rich, dark brown outside, with an ultra-fine, golden crumb. If you like a dense, firm, loaf-shaped classic pound cake, then this one's for you. One non-traditional touch: the vanilla-sugar glaze drizzled on top before baking, which gives the cake a crackly-crunchy top crust.

Provided by senseicheryl

Categories     Dessert

Time 1h15m

Yield 9 inch pan, 18 serving(s)

Number Of Ingredients 14

3/4 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 (3 ounce) package cream cheese, at room temperature
1/2 teaspoon salt
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large eggs, at room temperature
1 3/4 cups flour, King Arthur Unbleached All-Purpose Flour
2 tablespoons flour, King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon water

Steps:

  • Preheat the oven to 350°F Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
  • In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
  • Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.
  • Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
  • To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.
  • Drizzle the topping over the batter.
  • Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.
  • Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.

Nutrition Facts : Calories 236.2, Fat 12.1, SaturatedFat 7.2, Cholesterol 87.7, Sodium 119.8, Carbohydrate 28.4, Fiber 0.3, Sugar 18.3, Protein 3.5

KING ARTHUR FLOUR'S TROPICAL CHIFFON CAKE



King Arthur Flour's Tropical Chiffon Cake image

Provided by Andrea Zimmermann

Categories     dessert

Time 1h10m

Number Of Ingredients 12

2 cups King Arthur unbleached all-purpose flour
1/4 cup cornstarch
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
3/4 cup (8) egg yolks
1 cup (8) egg whites
3/4 cup orange juice
Rind of one orange, grated
1/2 teaspoon cream of tartar
1 1/2 cups sweetened flaked coconut

Steps:

  • Sift together flour, cornstarch, sugar, baking powder and salt. Make a well and add oil, egg yolks, orange rind and orange juice. Beat until satiny smooth.
  • Beat egg whites and cream of tartar until very stiff peaks form.
  • Pour batter over egg whites and fold in gently. Add coconut and fold in.
  • Bake at 325 degrees for 55 to 60 minutes in a 10-inch ungreased tube pan. When baked, cool completely, with pan upside-down over a large soda bottle.
  • Gently loosen cake from tube and sides of pan with a spatula or knife. Sift confectioner's sugar over cake.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 210 milligrams, Sugar 23 grams, TransFat 0 grams

KING ARTHUR BLACKOUT CAKE



King Arthur Blackout Cake image

From King Arthur Flour web site: Ebinger's, a lost-but-not-forgotten Brooklyn bakery, made their original version of this cake famous. Our recipe, based on the spirit of Blackout Cake if not its exact ingredients, marries a moist chocolate layer cake with rich, pudding-like filling and thick ganache icing - plus Ebinger's trademark cake-crumb coating.

Provided by Pam in the Kitchen

Categories     Dessert

Time 1h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 20

1 cup semi-sweet chocolate chips
1/8 teaspoon salt
2 tablespoons sugar
1/2 teaspoon espresso powder, for enhanced chocolate flavor (optional)
1 large egg, at room temperature
1 cup heavy cream
2 cups sugar
2 cups king arthur unbleached all-purpose flour
2 tablespoons cake enhancer instant Clear Jel or 2 tablespoons cornstarch
3/4 cup double dutch dark cocoa or 3/4 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon espresso powder, for enhanced chocolate flavor (optional)
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups water
1 1/2 cups chocolate chips or 1 1/2 cups chopped semisweet chocolate
3/4 cup heavy cream

Steps:

  • To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
  • Add the egg and pulse just until the mixture is smooth.
  • Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
  • Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.
  • Pour the pudding into a shallow bowl, and refrigerate it until chilled and thickened, 2 hours to overnight.
  • Preheat the oven to 350°F Lightly grease two 8" x 2" round cake pans. Line them with 8" parchment circles, if desired, and grease the parchment; this step will ensure your cake's crumble-free turnout from the pan.
  • To make the cake: Whisk together the dry ingredients.
  • Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping the bottom and sides of the bowl.
  • Stir in the water; the batter will be thin.
  • Pour the batter into the two prepared pans.
  • Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven. Cool them for 15 minutes, then turn them out of the pans to cool completely on a rack.
  • To make the icing: Combine the cream and chocolate in a microwave-safe bowl or in a saucepan. Heat until the cream is steaming and showing small bubbles around the edge.
  • Remove the chocolate/cream from the microwave or burner, and stir until the chocolate is melted and the mixture becomes completely smooth, with no lighter areas remaining visible.
  • Refrigerate the icing for 30 minutes. Beat the chilled icing briefly, until it thickens a bit and becomes spreadable.
  • To assemble the cake: Cut the domed tops off both cake layers; these will become your crumb coating.
  • Place one layer on a serving plate. For best presentation, lay strips of parchment around the edge of the plate before laying the cake on top; these will catch the inevitable icing drips, and can be removed once you're done icing the cake.
  • Top the cake with the filling, spreading it evenly to the edges.
  • Center the second layer of cake atop the filling.
  • Spread the icing over the top and onto the sides of the cake.
  • Crumble the reserved cake, and gently press it onto the top and sides of the assembled cake.
  • Serve immediately, or within a couple of hours. For longer storage, refrigerate. This cake is best served the same day it's made, or within 24 hours. Freeze, well-wrapped, for longer storage. You may also choose to freeze individual slices - for those times when you HAVE to have a piece of chocolate cake!

FLOURLESS CHOCOLATE CAKE BY KING ARTHUR FLOUR- WITH CHOCOLATE GL



Flourless Chocolate Cake by King Arthur Flour- With Chocolate Gl image

I've gone through all the flourless cake recipes to try to find this one but it's just enough different that I felt I needed to post it separate. I received this in the mail from King Arthur's and couldn't wait to make it. It's simple, only a few ingredients and the results are a chewy, chocolaty delight. Very rich, sweet and more like a brownie and a little goes a long way. It looks elegant and a great desert for company and has the added benefit of tasting even better the next day. Using the microwave makes this go together quick and easy. I've just guessed at the serving size as it's so rich you can only eat very small slices at a time. So for chocolate lovers everywhere, here's to us!!

Provided by Bonnie G 2

Categories     Dessert

Time 45m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 11

1 cup semisweet chocolate, chopped (or use chips)
1/2 cup unsalted butter
3/4 cup granulated sugar
1/8 teaspoon salt
2 teaspoons espresso powder (but oh so good) (optional)
3 large eggs
1/2 cup unsweetened cocoa powder
glaze
1 cup semisweet chocolate (or chips) (optional)
1/2 cup heavy cream
1/4 cup sliced almonds, toasted (optional)

Steps:

  • Preheat oven to 375°F.
  • Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
  • To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
  • Add the sugar, salt and espresso powder.
  • Add eggs, beating briefly until smooth.
  • Add cocoa powder and mix just to combine.
  • Spoon batter into prepared pan.
  • Bake cake for 25 minutes; the top will have formed a thn crust.
  • Remove from oven and cool in the pan for 5 minutes.
  • Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
  • Allow cake to cool completely before glazing.
  • GLAZE.
  • Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
  • Spoon glaze over the cake, spreading it to drip over the sides a bit.
  • Garnish with toasted almonds if desired.
  • Allow glaze to set for several hours before serving cake.

APPLE CAKE, KING ARTHUR



Apple Cake, King Arthur image

Make and share this Apple Cake, King Arthur recipe from Food.com.

Provided by Pa. Hiker

Categories     Dessert

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs granny smith apples, cored and sliced
1/3 cup brown sugar
3 tablespoons apple juice concentrate
1 teaspoon apple pie spice, whatever you like in your pie
1/4 teaspoon salt
1 1/3 cups unbleached all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk, warm
1 large egg
6 tablespoons butter, melted
1 teaspoon vanilla extract
coarse sugar (optional)

Steps:

  • Preheat the oven to 350°F.
  • Butter a 9 ½" to 10" (2" deep) cast-iron skillet; or a 9" square cake pan.
  • Combine the apples with the brown sugar, apple juice concentrate (do not dilute), spices, and salt. Set aside.
  • Combine the flour, sugar, baking powder, and salt. Set aside.
  • Mix the warm milk, egg, melted butter, and vanilla. Add to the flour mixture, stirring to combine. Pour into the prepared skillet.
  • Spoon the apple mixture onto the batter. For the best appearance, make sure the apples are distributed a little more heavily towards the edges of the pan.
  • Sprinkle with coarse sparkling sugar, if desired.
  • Bake for about 50 to 60 minutes, till it's light brown and a cake tester inserted into the center comes out clean.
  • Remove from the oven, and cool for about 5 minutes.
  • Loosen the edges of the cake from the pan, and cool for another 20 minutes or so.

Nutrition Facts : Calories 314.6, Fat 10.4, SaturatedFat 6.2, Cholesterol 52.2, Sodium 372.7, Carbohydrate 53.1, Fiber 2.6, Sugar 32.9, Protein 4

CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®



Chocolate Coconut Cake from King Arthur Flour® image

Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.

Provided by King Arthur Flour

Categories     Trusted Brands: Recipes and Tips     King Arthur Flour

Time 1h34m

Yield 16

Number Of Ingredients 8

½ cup King Arthur Coconut Flour
1 teaspoon baking powder
6 tablespoons butter
½ cup Dutch-process cocoa powder
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
6 large eggs

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
  • Sift together the coconut flour and baking powder, mixing to combine; set aside.
  • In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
  • Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
  • Pour the batter into the prepared pan. Let it rest for 10 minutes.
  • Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
  • Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 13.1 g, Cholesterol 81.2 mg, Fat 7.3 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 164.4 mg, Sugar 9.6 g

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King Arthur's Original Cake Pan Cake. 752 ratings · 35 minutes · Vegetarian. Lara Baatenburg. 241 followers. Brownies. Cake Recipes. Dessert Recipes. Bread Recipes. Vegan Recipes. King Arthur Flour. Fudge Cake. Chocolate Frosting. Chocolate Cakes. More information.... Ingredients. Baking & Spices. 1 tsp Baking soda. 1 1/2 cups Chocolate chips, semisweet. 1/4 …
From pinterest.com


KING ARTHUR FLOUR CAKE RECIPES - THERESCIPES.INFO
best www.allrecipes.com. Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan. Sift together the coconut flour and baking powder, mixing to combine; set aside. In a large, microwave-safe bowl, melt the …
From therecipes.info


PANS - KING ARTHUR - PAGE 1 - KING ARTHUR BAKING COMPANY
King Arthur Sheet Pans. $22.95 - $32.95. Choose Options. Quick view #210515. Standard Bread Loaf Pan. $18.95. Add to Cart The item has been added. Quick view. Round Cake Pan. $18.95 - $19.95. Choose Options. Quick view. Classic Cookie Sheet. $17.99 - $20.99. Choose Options . Quick view #210497. Pie Pan. $18.95. Add to Cart The item has been added. Quick view. …
From shop.kingarthurbaking.com


KING ARTHUR'S ORIGINAL CAKE PAN CAKE | RECIPE | KING ARTHUR FLOUR ...
King Arthur's Original Cake Pan Cake. 754 ratings · 35 minutes · Vegetarian. Kisha Lamonica. 109 followers. Cupcakes. Cupcake Cakes. Just Desserts. Delicious Desserts. Bolo Original. Cake Recipes. Dessert Recipes. Flour Recipes. Muffins. More information.... Ingredients. Baking & Spices. 1 tsp Baking soda. 1 1/2 cups Chocolate chips, semisweet. 1/4 cup Cocoa, …
From pinterest.com


KING ARTHUR FLOUR | KING ARTHUR FLOUR RECIPES, CAKE RECIPES, KING ...
King Arthur's Original Cake Pan Cake. 754 ratings · 35 minutes · Vegetarian. Ginger Aitken. 93 followers . Vegetarian Chocolate. Vegan Chocolate. Cake Chocolate. Chocolate Recipes. Cupcakes. Cupcake Cakes. Flan. Scones. Just Desserts. More information.... Ingredients. Baking & Spices. 1 tsp Baking soda. 1 1/2 cups Chocolate chips, semisweet. 1/4 cup Cocoa, …
From pinterest.com


KING ARTHUR'S ORIGINAL CAKE PAN CAKE | RECIPE | KING ARTHUR FLOUR ...
Delicious Desserts. Bolo Original. Muffins. Over the years, Cake Pan Cake has been one of King Arthur's most requested recipes. And now we're proud to name this our 225th Anniversary Recipe of the Centuries and our 2014 Recipe of the Year. Dark, moist, delicious, and CHOCOLATE, this is truly a cake for all reasons, all seasons — and for ...
From pinterest.com


KING ARTHUR FLOUR CARROT CAKE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


KING ARTHUR'S ORIGINAL CAKE PAN CAKE | RECIPE | TASTY CHOCOLATE …
Dec 11, 2013 - A dark, moist chocolate cake, simple to put together.
From pinterest.com


KING ARTHUR FLOUR PRODUCTS - KING ARTHUR BAKING COMPANY
Irish-Style Flour. $11.95. Quick view. 5 out of 5 stars (179) #100232. Whole Wheat Pastry Flour / Graham Flour. $9.95. Add to Cart The item has been added. Quick view.
From shop.kingarthurbaking.com


KING ARTHUR'S ORIGINAL CAKE PAN CAKE | RECIPE | KING ARTHUR FLOUR ...
King Arthur's Original Cake Pan Cake. 752 ratings · 35 minutes · Vegetarian. King Arthur Baking Company. 107k followers. Cupcakes. Cupcake Cakes. Skillet Cake. Caramel. Single Layer Cakes. Rich Cake. King Arthur Flour. Chocolate Flavors. Flourless Chocolate. More information.... Ingredients. Baking & Spices. 1 tsp Baking soda. 1 1/2 cups Chocolate chips, …
From pinterest.com


CLASSIC VANILLA BUNDT CAKE FROM KING ARTHUR - FLOUR ME WITH LOVE
2017-05-06 3 cups flour. 1 tablespoon real vanilla extract. 3/4 cup milk. Directions: Preheat the oven to 350°F; grease a 10-12 C bundt pan. Place the butter in a bowl, and beat until it’s smooth. Beat in the sugar until creamy. Beat in the eggs one by one, scraping the bottom and sides of the bowl midway through.
From flourmewithlove.com


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