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Yes, you can bake a cake in your bread machine. Baking with your bread machine can be quick, easy, and rewarding. There’s no yeast, no timings, and not much washing up – why not give it a try?
A bread machine does not only have to bake bread. Use it for mixing and baking your homemade cakes. Cakes are the same as quick bread, as they use baking soda or baking powder for leavening instead of yeast.
You will not get a dough-like consistency with this recipe. As a cake, you’ll end up with more of a batter.
If you love oranges, wait until you taste this cake. It’s often served as a tea or coffee cake, dessert cake or breakfast cake.
It can be finished in the bread machine (Cake setting), or you can pour the batter into a buttered bread pan and bake in the oven*.
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If you love oranges, wait until you taste this cake. It’s often served as a tea or coffee cake, dessert cake or breakfast cake.
Servings: 16 slices
Ingredients
- 01 cup Orange juice - room temperature
- 4 tbsp Butter - softened or margarine
- 3 Egg - slightly beaten
- 1 1/2 cup Sugar
- 2 tbsp Dry milk powder
- 1 cup Corn starch
- 3 cups All-purpose flour
- 2 tbsp Baking powder - reserve – add after 10 minutes
Glaze:
- 2 tbsp Orange juice
- ¼ cup Confectioners' sugar - **
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Instructions
- Attach the kneading blade in the bread pan.
- Place ingredients (but baking powder into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients).
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Plug the power cord into a wall outlet. Select the “Cake” * bread setting and press the Start button.You cannot use the “Crust Colour” and “size” buttons.
- Caution: Do not use Delay Timer* for recipes with ingredients that can spoil, like eggs or milk. More information at: "Using the Delay Timer."
- After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan, KEEP it locked in the machine while removing the flour from the sides.
- When the bread machine beeps during the kneading cycle, raise the lid and carefully pour the baking powder into the Baking Pan. CAUTION: It is important to avoid spilling ingredients into the oven chamber.
- Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
- When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Cool for about 10-15 minutes before removing the cake.
- Use non-stick Spatula to gently loosen the sides of the cake from the pan.
- Turn the cake pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
Glaze:
- Mix orange juice with confectioners' sugar*. Pour on the cake while it’s still warm after you have removed it from the pan.
Video
Notes
*Many bread machines have a “Cake” Setting although be careful, sometimes it’s referred to as a “Batter” setting. Without a “Cake” or a “Batter” setting, you can still use the bread machine to make cakes. Cakes are the same as quick/rapid bread, as they don’t have yeast in the recipe. They usually have baking powder and/or baking soda so that the cake will rise in the oven. Most bread makers also have a ”bake” cycle.
Depending on your machine, use either the “Cake” (the best option) or “Quick/rapid bread” or “Batter” or “Pasta dough” or “bake” setting.
Weather can affect your ingredients If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this cake without the aid of a bread machine or make the batter in a bread machine and bake it in the oven. Make the batter using your usual method (by hand, electric mixer or bread machine); and place it in a lightly greased cake pan. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers at 95°C/205°F on an instant-read thermometer.
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
- The “Quick/rapid bread” and the dedicated “Cake” setting will mix your batter and bake your cake from start to finish in the bread machine.
- The “batter” setting, like the “Pasta dough” setting will prepare your cake batter, but you must pour it into a baking pan to finish it in the oven. The typical oven setting is 350-425°F (180-220°C) for 45 minutes, but you need to insert a knife or wooden skewer into the center of the bread to make sure it’s done. If it comes out wet, add another 10 minutes.
- The “bake” feature is essentially where you mix the ingredients by hand prior to putting them in the bread pan. You can then manually set the program for your desired length of time.
- Check the mixture is blended. About 6 minutes into the mixing part of the cake cycle, open the lid and make sure there are no stray lumps of flour or butter clinging to the sides of the pan. Scrap everything in using a silicone spatula.
- Cold butter may not be properly incorporated, so make sure it’s really soft when it goes in (or melted). Recipes that call for oil are better in this respect, as they’ll ensure good fat distribution.
- Don’t use your regular bread flour to make cakes – it’s got too much gluten, which will produce a tough batter. Choose all-purpose or cake flour (follow the recipe).
- To check for doneness, stick a skewer into the cake – it’s ready when it comes out clean.
- To add richness to the finished cake, spike holes all over with a skewer and pour over a glaze.
Weather can affect your ingredients If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this cake without the aid of a bread machine or make the batter in a bread machine and bake it in the oven. Make the batter using your usual method (by hand, electric mixer or bread machine); and place it in a lightly greased cake pan. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers at 95°C/205°F on an instant-read thermometer.
Also check:
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
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Nutrition
Calories: 247kcal | Carbohydrates: 49g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 43mg | Potassium: 236mg | Fiber: 1g | Sugar: 22g | Vitamin A: 175IU | Vitamin C: 8.9mg | Calcium: 84mg | Iron: 1.4mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Hi, I am keen to try your cake; it looks really good. But I was wondering, can I use self raising flour instead of the all purpose flour, and omit the baking powder? Any idea of how much I should use in this case? Thanks!