It is now 2.30am, Saturday morning, in the week of school holiday. I have just finish blog hopping and finally willing to write about my latest bake that I did last week.
I have been itching to bake for a long long time. My last bake is in December! However, I am really lazy and I am still adjusting to new routine (My girl went to P1 this year) .. blah blah blah... ok so I want easy, fast .. so I went to my shelves and took the "Easy Stir n Bake Cakes" book. I remember I have the cheese (since Nov! and yet not expired and not mouldy *phew*) so I settled for "Pineapple Cheesecake". I revisited my first try, knowing how my kids had liked it, I went ahead with full confidence.
However, I had problem melting my cheese into smooth and creamy state, but luckily that did not affect the cake at all. I cannot explain why the cheese has tiny lumps thou. Beside this difference, I also must note that I did not have enough cream cheese but since slice cheese can make into lovely cheesecake, I am sure there is no harm making up the difference with a slice of sliced cheese. I did worry about the saltiness of sliced cheese, but what can I do then? :-) I also deliberately reduce the sugar (since the pineapple should be sweet coming from a can) and oil. I reduce both by 20g.
Although there wasn't much hiccups during preparation, the cake rose unevenly in the oven, so unlike the first try.
Was quite upset by it since it is suppose to be fail proof. However, the end result is so well received by my kids, as expected.
The cake is gone in day 2 and the boy make a big fuss as he only has two pieces in that 2 days.
I took a few photos (cos I also love photography) even though it is a simple cake so now I had problem choosing one to be place here. (Note : Please do not expect good pictures, cos loving to take doesn't means I can do it well now.)
Shall spare myself the agony of looking at those pictures (now at 3.09am) by putting only just one.
As this cake has pineapple, I would like to give my support to a challenge started by SSB and now hosted by Jess.
For the challenge and convenience, I am posting the details of recipe here.
180g cream cheese
120g caster sugar
90ml corn oil
130g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
170g canned pineapple (diced)
1) Grease and line a 10cm x 20cm (4 x 8 inches) loaf pan. Preheat oven to 170dC.
2) Stir cream cheese and sugar over simmering water until soft and smooth. Remove from heat. Stir in oil and eggs until well combined.
3) Combine flour, baking powder and soda. Fold into cheese mixture together with pineapple dices until well blended.
4) Spoon mixture into prepared pan. Bake in oven for 40 - 45 minutes or until cooked. Stand for 10 minutes and turning on to wire rack to cool.
Recipe from Kevin Chai - Easy Stir 'n Bake Cakes
I am submitting this entry to this month's Aspiring Baker#5 : Fruity March (March 2011).