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गुरुवार, 14 अक्तूबर 2021

Flan

This Latin dessert is sure to win your heart with creamy custard layered in smooth caramel. In this flan recipe, cream cheese is added for extra indulgence!

Each bite of flan is heaven. Caramel and cream are the best combinations! If you’re like me and love all things rich and sweet, you should give my crème brulée, dulce de leche cheesecake bars, and caramel apple upside-down cake a try!

Flan sliced and a slice being taken from the cake.

Cream Cheese Caramel Flan Recipe

For those of you who haven’t tried flan before, you’re in for a treat! It’s one of my favorites! Flan is a custard-based dessert topped with a thin, smooth layer of caramel. It’s most commonly found in Mexico, Spain, and Puerto Rico. You’ll find tons of different varieties of this dish, but the kind I’m making today is called Flan de Queso- also known as cream cheese flan! And let me tell you. Cream cheese flan is the love child of crème brulée and cheesecake. So incredibly delicious!

Truthfully, flan seems a lot more difficult to make than it really is. It only consists of a few simple steps! All you’ve got to do is mix up your caramel in a saucepan and use a water bath to cook your custard base. Once everything is baked, you flip the pan like you would with a bundt or upside-down cake. Perfectly shaped custard smothered in caramel should slide right out! It’s a melt-in-your-mouth dream. Let’s make some flan!

Flan Ingredients

Flan uses super simple ingredients. The caramel sauce, for example, only needs sugar and water! Then, the custard is just a mix of a few pantry staples. The key ingredients here are condensed and evaporated milk for maximum creaminess. You’ll love it! Measurements for each ingredient are in the recipe card below.

Caramel Topping

Granulated Sugar: Sugar melts down to become the golden caramel drizzle you see on top of the flan!
Water: Water dissolves your sugar and helps everything melt down beautifully!

Custard

Cream Cheese: Cream cheese is the star player here. It adds a hint of tang and creaminess to your flan!
Granulated Sugar: Added for the perfect sweet flavor. Eggs bind everything together!
Eggs: I’ve found that large eggs work best here.
Sweetened Condensed Milk: Everything is better with condensed milk! This sweetens the flan and makes it nice and smooth, too.
Evaporated Milk: Added for an extra milky flavor.
Vanilla: Vanilla tastes amazing paired with the other creamy ingredients in this dessert. If you can, use pure vanilla extract! This will give it a better flavor.

How to Make the Best Flan

Making tasty flan just requires a little patience and attention to detail. See more tips on getting the best results below! You’re going to love how it turns out. So creamy, sweet, and decadent!

Caramel Topping

Melt Ingredients: Let’s begin! In a heavy saucepan, cook the sugar and water over medium heat until melted and boiling. Cook until it just begins to turn amber.
Pour in Bottom of Pan: Next, remove from the heat and pour into an ungreased 9 inch x 2 inch high cake pan, or a 2 quart baking dish. It will turn hard in the bottom of the pan, but that’s okay!

Steps to make flan in a skillet pan over gas oven.

Custard

Preheat Oven: First, preheat the oven to 350° Fahrenheit.
Beat Cream Cheese and Eggs: In the bowl of a mixer, beat the cream cheese until smooth and no lumps remain. Add in the eggs one at a time, mixing until each is fully incorporated. You may have to scrape the bottom of the bowl between eggs to make sure there are no lumps of cream cheese left. Otherwise, you will end up with lumpy flan.
Mix Ingredients, Add to Pan: Add in the remaining ingredients and mix until smooth. Then, pour over the caramel topping in the pan.
Bake in Water Bath: Place the pan in a larger baking dish or roasting pan with high sides and pour boiling water into the larger pan until it is about 1 inch deep. Bake for 50-60 minutes, until the center is still slightly jiggly.
Cool: Remove from the oven and remove the pan from the larger baking dish. Cool for about an hour. Cover and refrigerate overnight.
Flip and Serve: When ready to serve, place the pan on a baking sheet with hot water for about a minute to loosen the caramel from the pan. Run a knife around the edge and quickly and carefully invert onto a rimmed serving plate. And, voila! You’ve made delicious flan!

Tips and Tricks for Making Flan

While this recipe is pretty straightforward, there are a few things that can keep you from making the best flan possible. Since we are working with homemade caramel and eggs- there are certain conditions that need to be met so that everything tastes delicious! Keep these tips in mind and you’ll be making flan like a pro.

Use Room Temperature Ingredients: Make sure your wet ingredients are at room temperature before mixing them together. This will make your custard smoother!
Don’t Skip the Water Bath: A water bath is one of the most important parts of this recipe. The steam from the bath cooks the custard gently to keep it from curdling or scrambling.
Overcooking Caramel: Make sure you don’t cook your caramel mixture on too high of heat. If your sugar burns, it will become bitter.
Use a Strainer: When you pour your custard into your pan, try pouring it through a strainer to prevent air bubbles!
Chill: Flan needs plenty of time to set. Make sure it cools for at least a few hours in the fridge before serving.
Adding Flavors: For a little extra flavor, try adding citrus zest, shredded coconut, or even a couple tablespoons of espresso powder to your caramel mixture.
Serve With: Flan tastes great served with fresh fruit like strawberries, raspberries, or even a fruit salad. A little whipped cream or chopped nuts on top is amazing, too!

Storing Leftover Flan

Flan is best served fresh for optimal flavor and texture. But with proper storage, it can taste just as good a few days after! There’s nothing better than finding flan in the fridge when I’m craving something sweet.

In the Refrigerator: Store your flan in an airtight container or covered in plastic wrap. It will keep for up to 3 days.
In the Freezer: Make sure your flan has completely cooled before freezing. Wrap in plastic wrap and then store in a freezer bag. It will keep for up to 2 months, but it’s best served at the 1 month mark. Thaw overnight in the fridge before consuming.

Flan

This Latin dessert is sure to win your heart with creamy custard layered in smooth caramel. In this flan recipe, cream cheese is added for extra indulgence!

Course Dessert

Keyword flan, flan recipe

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings slices

Calories 133kcal

Author Alyssa Rivers

Ingredients

Caramel Topping

¾ Cup Granulated Sugar
¼ Cup Water

Custard

1 (8 ounce package) Cream Cheese Softened
2 Tablespoons Granulated Sugar
5 large Eggs
1 (14 ounces) can Sweetened Condensed Milk
1 (12 ounces) can Evaporated Milk
2 Teaspoons Vanilla

Instructions

Caramel Topping

In a heavy saucepan cook the sugar and water over medium heat until melted and boiling. Cook until it just begins to turn amber and then remove from the heat and pour into an ungreased 9-inch x 2-inch high cake pan, or a 2-quart baking dish. It will turn hard in the bottom of the pan, but that's okay.

Custard

Preheat the oven to 350°. In the bowl of a mixer, beat the cream cheese until smooth and no lumps remain. Add in the eggs one at a time, mixing until each is fully incorporated. You may have to scrape the bottom of the bowl between eggs to make sure there are no lumps of cream cheese left, otherwise, you will end up with lumpy custard.
Add in the remaining ingredients and mix until smooth. Pour over the caramel topping in the pan.
Place the pan in a larger baking dish or roasting pan with high sides and pour boiling water into the larger pan until it is about 1 inch deep. Bake for 50-60 minutes, until the center, is still slightly jiggly.
Remove from the oven and remove the pan from the larger baking dish. Cool for about an hour. Cover and refrigerate overnight.
When ready to serve, place the pan on a baking sheet with hot water for about a minute to loosen the caramel from the pan, run a knife around the edge, and quickly and carefully invert onto a rimmed serving plate.

Nutrition

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बुधवार, 13 अक्तूबर 2021

The Absolute Best Classic Yellow Cake

Yellow cake is a classic dish that we all know and love! Perfectly moist with a light and fluffy texture, it’s a cake that we make ALL the time because everyone loves it!

Cake is made often at our house and this yellow cake is always at the top of the list! So if you love cake as much as I do, go ahead and try this amazing Black Forest Cake, this Pumpkin Spice Sheet Cake, or even this Mississippi Mud Cake! They are all so delicious!

Yellow Cake

The main reason that I love yellow cake so much is that it is so versatile! You can add extra treats to the batter. I like sprinkles, nuts, or even chocolate chips! But my favorite part is that when I switch up the frosting! The cake tastes and looks entirely different! Which is a good thing because I make this so often that then it feels like I’m switching things up! My favorite frostings are chocolate cream cheese frosting, chocolate buttercream frosting, and cream cheese frosting.

Then, after you add in the creamy and delicious frosting to the top, you can put whatever toppings you like on! The yellow cake flavor goes with just about anything so you can use fresh fruit (I love strawberries and raspberries!) Or even add in some nuts, or shaved chocolate, sprinkles…. really, whatever you feel like! It will all go with this cake! Try it out. You will love it and it will become a birthday and holiday staple in your house too!

Ingredients in Yellow Cake

This recipe has simple ingredients that are probably already in your kitchen! Stock up because you will be making this a lot! See the recipe card below for a list of exact ingredient measurements.

Dry Ingredients:

Cake flour: If you don’t have any cake flour on hand, you can make your own! See “Baking Tips” below!
Granulated sugar: Gives the cake that sweet flavor.
Baking powder: You need baking powder to get the cake to rise and be fluffy.
Baking soda: This also helps the cake to rise and creates bubbles in your cake while it cooks making it light and airy.
Salt: Salt will enhance the flavors of all of the other ingredients.

Wet Ingredients

Buttermilk: If you don’t have any buttermilk on hand, try making this homemand buttermilk instead!
Milk: This is used to mix all of the ingredients together and create a creamy batter.
Vanilla: The vanilla gives a flavor to the sweetness of the sugar.
Vegetable oil: This makes it so that your cake is moist!
Eggs: Eggs bind all of the ingredients together and helo the cake to be soft and moist.

Mixing wet and dry ingredients together in three steps.

Let’s Bake a Cake!

This cake is super easy and you can make it even quicker if you make the yellow cake mix ahead of time! You can make that ahead of time and then just mix the wet ingredients in and bake! If not, I have all of the instructions here on how to do everything together!

Make the yellow cake mix (dry ingredients): Whisk together the flour, sugar, baking powder, baking soda, salt, and powdered milk. Store in an airtight container or jar until ready to use.
Preheat and prep: When ready to bake, preheat the oven to 325°. Grease 2 8 inch round cake pans and set them aside.
Mix dry and wet ingredients together, bake and cool: Add the dry mix ingredients to a large bowl. Add the water, vanilla, butter, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer until fully combined. Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely.
Add the frosting: Frost with your desired frosting. I used my delicious chocolate cream cheese frosting and it is to DIE for when paired with this yellow cake

A slice of yellow cake with chocolate frosting.

Baking Tips

Yellow cake is a classic cake! It can be combined with endless varieties of frostings and fillings to fit any occasion. This yellow cake mix makes it even easier to make a homemade cake from scratch, especially if you prep several jars of the mix ahead of time. You’ll never reach for a store-bought cake mix again!

Use room temperature ingredients: Using eggs, water and butter that are not cold and are at room temperature will help the cake batter come together more easily. And not only that but it will help the cake be smoother!
Don’t overmix: Ovemixing the batter takes away the fluffiness of this yellow cake! It makes the texture gummy and chewy. So just mix until everything is combined and then stop! You will be glad that you did!
Don’t open the oven early: I know that we all want to see how our cake is baking up in the oven! But don;t give in to the temptation to open the oven while it’s baking! Use the light instead! If you open the oven too soon, it releases too much hot air. This lowers the baking temperature around your cake and the cake will collapse. So, if you must open it to see then try to wait until at least 35 minutes into the baking time.
Cake flour: The reason that I use cake flour instead of regular flour is because it makes the cake more tender! If you don’t have cake flour, don’t worry! You can make it from scratch! For every 1 cup of all purpose flour, remove 2 tablespoons of the flour and replace with cornstarch. Then, you will sift it together. Once it’s been fully sifted, then measure out the amount of flour that you need for the recipe!

How to Store Leftovers

If you have enough of this yellow cake for leftovers, then you will be pleasantly surprised as to how well this cake holds up and tastes a day or two later! It’s delicious!

Refrigerator: Once your cake has cooled then wrap it in plastic wrap and store it in your fridge, It can last up to 7 days! Keep it in the fridge until you are ready to frost it. Once you have frosted your cake then you can wrap plastic wrap against the exposed part of the cake to keep it from drying out. It can last in your fridge for up to 5 days with the frosting!

Yellow Cake

Yellow cake is a classic dish that we all know and love! Perfectly moist with a light and fluffy texture, it's a cake that we make ALL the time because everyone loves it!

Course Dessert

Cuisine American

Keyword yellow cake, yellow cake recipe

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings slices

Calories 325kcal

Author Alyssa Rivers

Ingredients

Dry Ingredients

2 ¼ Cups Cake Flour
1 ½ Cups Granulated Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
½ Teaspoon Salt

Wet Ingredients

1 Cup Buttermilk
¼ Cup Milk
1 Teaspoon Vanilla
½ Cup Vegetable Oil
3 Large Eggs

Instructions

Whisk together the flour, sugar, baking powder, baking soda, salt, and powdered milk. Store in an airtight container or jar until ready to use.
When ready to bake, preheat the oven to 350°. Grease 2 8 inch round cake pans and set them aside.
Add all dry ingredients to a large bowl. Add the buttermilk, milk, oil, vanilla, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer until fully combined. Separate the batter evenly into the two cake pans and bake for 30-35 minutes, or until the center of the cake springs back when pressed on. Let cool completely.
Frost with your desired frosting. I used my delicious chocolate cream cheese frosting and it is to DIE for when paired with this yellow cake!

Nutrition

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Pumpkin Bundt Cake

This pumpkin bundt cake with homemade cream cheese frosting is what dreams are made of! It’s incredibly moist and loaded with all the pumpkin spice flavor.

Making pumpkin desserts during fall is a no-brainer. For more out-of-this-world flavor, try out icebox cake, bread pudding, and pumpkin spice pancakes.

Pumpkin slice being pulled out of the cake.

Pumpkin Bundt Cake With Cream Cheese Drizzle Recipe

I hope you all love pumpkin as much as I do. It has so much versatility when it comes to dessert! I always look forward to fall because of the surge in apple and pumpkin desserts. This is traditionally the season for pie, but for all my fellow cake lovers out there, this one is for you! A super easy pumpkin bundt cake recipe loaded with all of your favorite fall flavors. Nutmeg, ginger, cinnamon, and cloves are absolutely delicious nestled inside a slice of warm, moist cake.

Bundt cakes are a classic. Not only are they delicious, but they look amazing on any dinner table! Now that it’s October, I thought it was necessary to share this recipe. It’s perfect for all of your fall get-togethers! A moist pumpkin cake filled with warm spice and homemade cream cheese drizzled over top; what could be better? Everyone will want a slice of this beautiful cake. Don’t be surprised if they come back for seconds or thirds! And for more bundt goodness, try my apple praline bundt cake– another fall hit!

Ingredients for Pumpkin Bundt Cake

No fancy ingredients are needed here! Just a little pumpkin puree and some spices out of your cabinet! As always, measurements for each ingredient can be found in the recipe card at the end of the post.

Pumpkin Cake

Granulated Sugar: Added for that perfectly sweet pumpkin flavor.
Pumpkin Puree: Be sure to use pumpkin puree instead of pumpkin pie filling! We’re going to add our own blend of spices.
Vegetable Oil: Used to add moisture and bind ingredients together during the baking process.
Eggs: Used as a binding agent!
All-Purpose Flour: I love using all-purpose flour for cakes. It has a low protein content and keeps your cakes light and fluffy.
Baking Powder: Add baking powder to make sure your cake rises properly.
Cinnamon: Cinnamon is a must for the perfect fall flavor!
Nutmeg: Adds a warm, earthy flavor.
Ginger: For a hint of sharp spice.
Cloves: Cloves are rich, floral and sweet.
Salt: A little salt will make your entire pumpkin bundt cake taste better!

Cream Cheese Frosting

Cream Cheese: Softened cream cheese is the foundation of this tasty frosting. I usually go for full-fat cream cheese for the best flavor.
Unsalted Butter: I use softened, unsalted butter for a rich, sweet flavor.
Vanilla Extract: Brings the flavor together! Use pure vanilla extract for the best results.
Salt: Added to balance sweetness.
Powdered Sugar: Powdered sugar and frosting go hand-in-hand. It adds the perfect sweetness and smooth texture.
Milk: Added to adjust consistency.

Steps showing how to make pumpkin bundt cake.

Making Your Cake and Frosting

Making a pumpkin bundt cake is much easier than it seems. People are surprised by how simple it is! Honestly, just as much effort is required as making a boxed cake. And the best part is- it tastes much better! In only a few easy steps, you’ll have a beautiful fall dessert on your hands. Be prepared to keep it on repeat all season!

Preheat, Prep Bundt Pan: To begin, preheat your oven to 350° Fahrenheit. Grease a 10 cup bundt pan and set aside.
Mix Wet Ingredients with Sugar: In a large bowl, beat together the sugar, pumpkin, oil and eggs until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Then, add the dry ingredients in with the pumpkin mixture and mix until fully combined.
Add to Pan and Bake: Pour the batter into the bundt pan and bake for 40-45 minutes, until a toothpick comes out clean from the center and the cake bounces back when gently pressed on.

How to Make Cream Cheese Frosting

Combine Ingredients: First, beat the cream cheese, butter, vanilla and salt until smooth. Mix in powdered sugar. If needed, add 1-2 tablespoons of milk to get a fairly runny consistency to drizzle over the cake. Drizzle over the cooled cake. Keep in the refrigerator until ready to serve.

Tips for Making the Best Bundt

Making a pumpkin bundt cake is pretty straightforward, but these tips and tricks can ensure you make the best cake on the block! I know you’ll love the end result just as much as I do.

Grease Well: Greasing your pan properly is key to a successful bundt cake. I like to use a pastry brush to get into all the nooks and crannies of my bundt pan. Then, give it a light coating of flour. Also, use shortening here! Butter can melt down in the baking process- meaning your cake will stick.
Add Batter Slowly: One of the best parts of using a bundt pan is that your cake comes out in a beautiful shape! To make sure it looks as nice as possible, add your batter into your pan slowly. This way, it has time to sink into those crevices. You can also use a spoon or spatula to gently push your batter in.
Let Your Cake Cool: After you take your cake out of the oven, let it cool on a wire rack for 10-15 minutes before flipping. This will help it slide out more easily.
Don’t Overmix: Overmixing your batter is the biggest culprit for dry, dense cakes. Stop once all ingredients are mixed together smoothly. Any more than that, and gluten will develop. This will make your cake hard and almost rubbery.
Fillings and Toppings: Feel free to add things like chopped pecans or walnuts to your cake batter! Nuts pair perfectly with the flavor of pumpkin spice. And as far as toppings go, add a little whipped cream, ice cream, or even a drizzle of caramel sauce!

Storing Leftover Pumpkin Bundt Cake

Since this cake has cream cheese frosting, you will want to store it in the fridge for best results!

In the Refrigerator: Keep your cake in an airtight container or wrapped in plastic wrap. It will last for 3-4 days. You can serve as-is or allow to come to room temperature first.
In the Freezer: Pumpkin bundt cake can also be kept in the freezer. Wrap in plastic wrap or aluminum foil, then place in a freezer bag. It will keep for up to 2 months. Thaw in the fridge overnight before serving.

Pumpkin Bundt Cake

This pumpkin bundt cake with homemade cream cheese frosting is what dreams are made of! It's incredibly moist and loaded with all the pumpkin spice flavor.

Course Dessert

Cuisine American

Keyword pumpkin bundt cake

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings People

Calories 415kcal

Author Alyssa Rivers

Ingredients

1 ½ Cup Granulated Sugar
1 (15 ounces) can Pumpkin Puree
1 Cup Vegetable Oil
4 large Eggs
2 Cups All Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 Teaspoon Ground Ginger
½ Teaspoon Ground Cloves
¼ Teaspoon Salt

Cream Cheese Frosting

4 ounces Cream Cheese Softened
¼ Cup Unsalted Butter softened
1/2 teaspoon vanilla extract
¼ teaspoon salt
2 Cups Powdered sugar
2-3 Tablespoons Milk

Instructions

Preheat the oven to 350°. Grease a 10 cup bundt pan and set it aside.
In a large bowl, beat together the sugar, pumpkin, oil, and eggs until fully combined.
In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients in with the pumpkin mixture and mix until fully combined.
Pour the batter into the bundt pan and bake for 40-45 minutes, until a toothpick comes out clean from the center and the cake bounces back when gently pressed on.

Cream Cheese Frosting

Beat the cream cheese, butter, vanilla, and salt until smooth. Add the powdered sugar until smooth. If needed, add 1-2 tablespoons of milk to get a fairly runny consistency to drizzle over the cake. Drizzle over the cooled cake. Keep in the refrigerator until ready to serve.

Nutrition

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