Agnese žnina - 30 of most popular cakes

In a small bowl, whisk together the milk and egg.

Add the milk mixture to the flour mixture and stir until just combined.

Turn the dough out onto a lightly floured surface and knead gently for a few seconds until the dough comes together.

Pat the dough into a 1-inch thick round and cut out 6 rounds with a 3-inch biscuit cutter.

Place the rounds on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.

While the shortcakes are baking, prepare the strawberry filling. In a medium bowl, toss the sliced strawberries with the granulated sugar and vanilla extract.

In a separate large bowl, beat the heavy cream and confectioners' sugar until soft peaks form.

To assemble the shortcakes, split each biscuit in half.

Spoon some of the strawberry filling onto the bottom half of each biscuit.

Top with a dollop of whipped cream, and then place the top half of the biscuit on top.

Add another spoonful of strawberry filling and another dollop of whipped cream.

Serve immediately, and enjoy your delicious Strawberry Shortcake!

Note: If you don't plan on serving the shortcakes right away, you can store the biscuits and whipped cream separately in the refrigerator for up to 2 days. Assemble the shortcakes just before serving for the best results.

15      Pineapple upside-down cake

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1/2 cup unsalted butter, melted

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1 cup light brown sugar

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1 can (20 oz) pineapple rings, drained (reserve 1/2 cup of the juice)

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Maraschino cherries

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1 1/2 cups all-purpose flour

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2 teaspoons baking powder

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1/4 teaspoon salt

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1/2 cup granulated sugar

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1/2 cup unsalted butter, softened

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2 large eggs

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1/2 cup reserved pineapple juice

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1 teaspoon vanilla extract

Ingredients:

15      Instructions:

Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan.

In a small bowl, mix together the melted butter and brown sugar until well combined.

Pour the mixture into the bottom of the prepared cake pan, spreading it out evenly.

Arrange the pineapple rings on top of the sugar mixture. You can also place a maraschino cherry in the center of each ring.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Gradually mix in the dry ingredients, alternating with the reserved pineapple juice, and mix until just combined.

Stir in the vanilla extract.

Pour the batter over the pineapple and sugar mixture in the pan, and spread it out evenly.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 5-10 minutes.

Carefully invert the cake onto a serving platter or plate, so that the pineapple rings are on top.

Serve warm or at room temperature, and enjoy your delicious Pineapple Upside-Down Cake!

Note: You can also make this recipe with fresh pineapple slices instead of canned, but you will need to peel, core, and slice the pineapple yourself.

16      Coffee cake

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2 cups all-purpose flour

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2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1/2 cup unsalted butter, softened

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1 cup granulated sugar

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2 large eggs

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1 cup sour cream

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1 teaspoon vanilla extract

Ingredients:

For the streusel topping:

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1/2 cup all-purpose flour

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1/2 cup packed light brown sugar

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1 teaspoon ground cinnamon

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1/4 cup unsalted butter, melted

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1/2 cup chopped nuts (optional)

For the cake batter:

For the glaze:

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1 cup confectioners' sugar

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2-3 tablespoons milk

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1/2 teaspoon vanilla extract

16      Instructions:

Preheat your oven to 350°F (180°C). Grease a 9-inch square baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Gradually mix in the dry ingredients, alternating with the sour cream, and mix until just combined.

Stir in the vanilla extract.

In a small bowl, mix together the flour, brown sugar, cinnamon, melted butter, and chopped nuts (if using) until well combined.

Pour half of the batter into the prepared baking pan.

Sprinkle half of the streusel topping evenly over the batter.

Pour the remaining batter over the streusel.

Sprinkle the remaining streusel topping over the batter.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes.

While the cake is cooling, make the glaze: In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the warm cake.

Serve the coffee cake warm or at room temperature, and enjoy!

Note: You can also add chopped fruit, such as apples or blueberries, to the batter or the streusel topping for a different flavor.

17      Hummingbird cake

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3 cups all-purpose flour

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2 cups granulated sugar

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1 teaspoon baking soda

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1 teaspoon ground cinnamon

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1/2 teaspoon salt

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3 large eggs, beaten

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1 1/2 cups vegetable oil

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1 1/2 teaspoons vanilla extract

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1 (8-ounce) can crushed pineapple, undrained

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2 cups mashed ripe bananas

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1 cup chopped pecans

Ingredients:

For the cream cheese frosting:

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1 (8-ounce) package cream cheese, softened

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1/2 cup unsalted butter, softened

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1 (16-ounce) package confectioners' sugar

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1 teaspoon vanilla extract

For the cake:

17      Instructions:

Preheat your oven to 350°F (180°C). Grease and flour three 9-inch cake pans.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.

Add the beaten eggs, vegetable oil, and vanilla extract to the dry ingredients, and mix until well combined.

Stir in the crushed pineapple (with juice), mashed bananas, and chopped pecans.

Divide the batter evenly among the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.

While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat the cream cheese and butter together until creamy.

Gradually add the confectioners' sugar and vanilla extract, and beat until well combined.

Once the cakes are completely cooled, spread the cream cheese frosting evenly between the layers, and over the top and sides of the cake.