Best 8 Alcatraz Cherry Chiffon Cake Unfrosted Recipes
Preparing to bake a tempting and delicious alcatraz cherry chiffon cake unfrosted can be an exciting and rewarding experience. With its light and airy texture, the chiffon cake is a welcome addition to any occasion. The lack of frosting allows the delicate flavors of the cake to shine through, making it a treat that can be enjoyed by people of all ages. Whether you're a novice baker or an experienced chef, creating this delectable dessert is a journey filled with simplicity and satisfaction. Let this article guide you through the steps of selecting the right ingredients, gathering the necessary tools, and understanding the techniques involved. You'll discover how balancing the perfect blend of flour, sugar, and eggs creates a cake with remarkable height and texture. Additionally, you'll learn the secrets of incorporating cherries into the batter, ensuring they remain suspended throughout the baking process.
Check out the recipes below so you can choose the best recipe for yourself!
THE EXTREME CHERRY CAKE
A very cherry cake with maraschino cherries and red food color for that extra burst of color. Try it with Fluffy Boiled Icing.
Provided by GERAL1012
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the flour and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and red food color. Beat in the flour mixture alternately with the cherry juice. Stir in the cherries. Pour batter into prepared pans.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 434 calories, Carbohydrate 61.9 g, Cholesterol 133.7 mg, Fat 18.2 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 228.7 mg, Sugar 33.7 g
ALCATRAZ CHERRY CHIFFON CAKE (UNFROSTED)
So last year I took a trip to San Francisco and went to Alcatraz. When I took the tour I learned that the guards who worked in the prison lived on the other half of the island with their wives and children in homes in a little "neighborhood" that they had built/made. The children actually played outside on the island where America's most notorious prisoners were housed. The children took the ferry every morning across the bay to school and back and as they would fall asleep at night tucked in bed, drifting off, they were able to hear the prisoners when they were being rowdy at night. That was the most facinating part of the tour to me! That and the fact that after the tour, in the gift shop, they were selling a COOKBOOK that the wives had made with their treasured recipes!!! :) Not sure if they actually used these recipes for the prisoners though, the inmates did say that Alcatraz had the best food in all of the prison system.
Provided by skwurt25
Categories Dessert
Time 1h30m
Yield 1 CAKE, 6 serving(s)
Number Of Ingredients 13
Steps:
- STEP 1:
- Mix together 1/4 cup cake flour, sifted, 1-1/2 cups sugar, 3 teaspoons baking powder. and 1 teaspoon salt. MAKE A WELL.
- ADD IN ORDER GIVEN: 1/2 cup salad oil, 5 egg yolks, unbeaten (medium), 1/4 cup marachino cherry juice, 1/2 cup cold water, 1 teaspoon vanilla. BEAT UNTIL SMOOTH.
- STEP 2: Measure into large mixing bowl: 1 cup egg whites, 1/2 tsp cream of tartar; beat until whites form very stiff peaks (DO NOT UNDERBEAT).
- STEP 3: Pour egg yolk mixture gradually over beaten egg whites, gently folding just until blended. DO NOT STIR.
- Mix together 1/2 cup marachino cherries and 1/2 cup nuts, both finely chopped.
- Sprinkle over top of batter, gently folding in a few strokes.
- Pour into ungreased tube pan.
- Bake at 325 degrees Fahrenheit for 65 to 70 minutes.
Nutrition Facts : Calories 672.4, Fat 27.8, SaturatedFat 4.6, Cholesterol 138.3, Sodium 721.5, Carbohydrate 94.5, Fiber 1.9, Sugar 51, Protein 12.6
BURNT-SUGAR CHIFFON CAKE
This tall, chiffon cake is a favorite when I take it to senior luncheons and church functions. The rich frosting complements every tender slice.-Mrs. LaVaughn Fisher, Kingfisher, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a small heavy skillet, heat sugar until golden brown. Gradually add water; cook and stir until sugar is dissolved. Set aside. Let egg whites stand at room temperature for 30 minutes. , Position oven rack to lowest position. Preheat oven to 325°., In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg yolks, oil, water, vanilla and 6 tablespoons reserved syrup. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For frosting, in a small saucepan, melt 2 tablespoons butter. Stir in flour and salt until smooth; gradually add remaining syrup mixture. Bring to a boil; cook and stir 1 minute or until thickened. Transfer to a small bowl; beat in the confectioners' sugar, milk and vanilla. Cool to room temperature., In a large bowl, beat remaining butter until fluffy, about 5 minutes. Gradually beat in confectioners' sugar mixture. Spread frosting over top and sides of cake.
Nutrition Facts : Calories 589 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 503mg sodium, Carbohydrate 96g carbohydrate (71g sugars, Fiber 0 fiber), Protein 6g protein.
CHERRY CHIFFON DESSERT
In Morgantown, Kentucky, Louise Lawrence pairs cherry pie filling and pineapple tidbits to create this pretty pink fruit fluff. "This dessert never lasts long around here," she notes.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 246 calories, Fat 6g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
CHIFFON CAKE RECIPE BY TASTY
Here's what you need: large eggs, cold water, canola oil, vanilla extract, lemon zest, all-purpose flour, baking powder, sugar, salt, cream of tartar, butter, sugar, evaporated milk, seasonal fruit
Provided by Rie McClenny
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325˚F (160˚C).
- In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
- Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk well.
- In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
- Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
- Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing will help the chiffon cakes rise).
- Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
- While the cakes are baking, make the buttercream frosting: combine the butter and about half of the sugar in a large bowl and cream with a hand mixer until combined. Add the rest of the sugar and beat to incorporate. With the mixer running, slowly add the evaporated milk and beat until smooth.
- Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
- Cut off the tops of the cakes so the surfaces are flat and smooth.
- Set 1 cake on a cake platter or serving dish. Spread buttercream over the top of the cake with an offset spatula and sprinkle with some seasonal fruit. Cover the fruit with buttercream.
- Place the other cake on top. Spread buttercream over the top, keeping the sides exposed, and decorate with seasonal fruit and edible flowers.
- Enjoy!
Nutrition Facts : Calories 724 calories, Carbohydrate 72 grams, Fat 45 grams, Fiber 0 grams, Protein 13 grams, Sugar 40 grams
CHOCOLATE CHERRY UPSIDE DOWN CAKE
This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!
Provided by Janice
Categories Desserts Cakes Upside-Down Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
- In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
- In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
- Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
- Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 29.9 g, Fat 5.1 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 156.6 mg, Sugar 12.6 g
KING ARTHUR FLOUR'S TROPICAL CHIFFON CAKE
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
EASY ONE-BOWL CHERRY UPSIDE-DOWN CAKE
Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it'll overflow.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Cake Bake Cherry Sour Cream
Yield 10 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in center of oven; preheat to 425°F. Take this time to assemble all your ingredients and do your prep. Melt 1/2 cup (1 stick) butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of whole lemon, then squeeze 2 Tbsp. juice; set aside.
- Brush 1 Tbsp. melted butter around bottom and sides of cake pan (if you don't have a pastry brush, use your fingertips). Line bottom of pan with a circle of parchment paper, smoothing to eliminate air bubbles between parchment and pan. Making a parchment circle is easy: just place your pan on a piece of parchment, trace the circumference with a pencil, then cut it out.
- Toss cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). It'll all melt together as it bakes.
- Bake cherries, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40-50 minutes. Let cool. Reduce oven temperature to 350°F.
- Whisk 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda, and 1 cup sugar in a large bowl.
- Make a well in the center of dry ingredients. Beat 3 eggs to blend and pour into center of well along with 1 cup sour cream, 2 tsp. lemon zest, and remaining 5 Tbsp. melted butter (it's okay if butter has re-solidified; go ahead and scrape it in there).
- Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several more times until batter is smooth.
- Carefully dollop large spoonfuls of batter over fruit (it's okay if pan is still warm and some fruit juices pool around batter); gently smooth surface.
- Bake cake until top is golden brown and a tester or toothpick inserted into the center comes out clean, 45-55 minutes.
- Let cake cool in pan 10 minutes, then use a paring knife to loosen cake from edge of pan.
- Place a wire rack over pan, then swiftly invert rack and pan; cake should release from pan on its own. Lift cake pan off cake, peel off parchment, and marvel at your creation. If some of the cherries cling to the parchment, tuck them back into place. Let cake cool completely.
- Whisk remaining 1 cup sour cream with 1-2 Tbsp. sugar in a large bowl. Dollop on each slice before serving.
Tips:
- Prep Your Ingredients: Before you begin baking, make sure all your ingredients are measured and ready to go. This will help ensure your recipe goes smoothly and efficiently.
- Room Temperature Ingredients: For best results, bring your butter, eggs, and milk to room temperature before mixing. This will help them blend together more smoothly and create a more consistent batter.
- Gradually Add Dry Ingredients: When adding your dry ingredients to the wet ingredients, do it gradually and mix well after each addition. This will help prevent lumps from forming and ensure your batter is smooth and well-combined.
- Don't Overmix: Overmixing can result in a tough, dense cake. Mix your batter until just combined, then stop. Overmixing can also cause the cake to rise too much in the oven and then fall as it cools.
- Proper Baking Temperature: Make sure your oven is preheated to the correct temperature before baking your cake. An accurate oven temperature is crucial for achieving the desired results.
- Don't Open the Oven Door: Avoid opening the oven door during baking, as this can cause the cake to fall. If you need to check on the cake, use the oven light instead.
- Test for Doneness: Insert a toothpick or skewer into the center of the cake to check for doneness. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, continue baking for a few more minutes.
- Let it Cool: Allow the cake to cool completely before frosting or serving. This will help the cake set and make it easier to handle.
Conclusion:
With careful attention to detail and a bit of practice, you can create a delicious and visually stunning Alcatraz Cherry Chiffon Cake. Remember to follow the tips mentioned above, and you'll be sure to impress your friends and family with this classic dessert. Whether you choose to frost it or leave it unfrosted, this cake is sure to be a hit at any gathering. Indulge in a slice of this light, fluffy, and flavorful cake, and enjoy the taste of a timeless recipe that has stood the test of time. Happy baking!
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