Tags: baking, cake, dessert
Markus Farbinger’s Viennese Poppy Seed Torte is one of the more unusual things I’ve baked. Now, I’m aware that poppy seeds are widely used in foods all over the world and are not unusual at all, but we Americans– especially those of us who are many generations and more than a couple hundred years removed from our ethnic roots– normally just mix a mere tablespoon of them into lemon muffins or white cake, or sprinkle them on top of bagels or crackers. Maybe it’s because we’re afraid we’ll fail a drug test, but any recipe that calls for two cups of poppy seeds sounds a little strange. The Austrians sure know their pastries though, so I knew this would be tasty, no doubt.
Those two cups of poppy seeds are whizzed up in a coffee/spice grinder, and along with cake crumbs (I used a frozen slice of leftover Vanilla Pound Cake, also put through the same coffee grinder) become the dry ingredients for the cake. The crowning jewels on top are poached apricot halves. I found the cutest little apricots with rosy cheeks at the Greenmarket. I didn’t bother to blanch and peel them before poaching…the skins slipped right off anyway once they cooled, and I think poaching them skin-on helped infuse the flesh with that rosy color. I’m saving the poaching liquid, btw, which I think will be nice as a fruity simple syrup for drinks or poured on top of raspberries and vanilla ice cream.
Based on visuals alone, I’d assume a dark colored cake like this would be dense and heavy. But it’s quite light and springy (thanks to the meringue that’s folded into the batter), moist and not too sweet. It really tastes like poppy seeds (as it should), and since they are ground into flour, they don’t get stuck in your teeth! I made a half-recipe..a full makes a big 10-inch cake…and debated the pan size for a while before settling on a 8-inch round.
Tags: baking, bundt, cake, dessert
I love a good Bundt, and I think Flo Braker’s Vanilla Pound Cake recipe makes a particularly handsome one. I’ve been sort of afraid that my nice little 6-cup Bundt pan (that I always use to make half recipes) has been losing its non-stick abilities, but with a good spraying and flouring this cake fell right out, no problem. The cake was no problem to mix either– super straightforward. The only trick I had up my sleeve was to swap the vanilla extract for a smear of vanilla paste.
The cake is really tender…it’s not dry at all. Because I only made a half-sized cake, I really watched the baking time and took it out of the oven at just under 40 minutes. I think this cake would go with just about anything, but summer fruit sounds particularly good to me. I had jar of dark cherries that I poached in the fridge, so we had half our cake with those. The other half’s in the freezer, but the recipe mentions toasting stale slices as the base for ice cream sundaes, which makes me think about recreating a yummy, fancy affogato concoction my husband had at Brooklyn Farmacy a couple of weeks ago.
Tags: baking, cake, citrus, dessert, fruit
It might technically be spring, but it sure doesn’t feel like it yet. I’m still wearing a scarf inside, my down parka outside, and there was even talk of pulling snow boots out again last night. Oh, bother. A bright spot here, while I wait for spring to really show up, is that the citrus is still good. I think we’re at the tail-end of the preciously short blood orange season. Blood oranges are so sweet and vibrantly colored– I still feel surprised every time I cut one open.
I’ve made lots of yogurt cakes here (and even yogurt cupcakes, too). They stay moist for days, feel less guilty than pound cakes and they’re a great match for citrus, so I looked around on-line to see if anyone had a good one using blood oranges. Most cakes that I saw seemed to resemble another one I’d made, Ina’s Lemon Yogurt Cake, swapping out the lemon zest and juice for blood orange. At its core, so did this one but it has a few tweeks that set it apart for me. Subbing some of the AP four with cornmeal gives the cake a more rustic taste and texture. Swapping the plain vegetable oil for olive oil adds to its fruitiness. Cutting out just a bit of the sugar and forgoing the powdered sugar glaze keeps it from being overly sweet. Don’t worry– a jewel toned blood orange juice soaking syrup drenches the top and seeps into the cake, so you still get enough of that sticky sweetness to call this dessert.
P.S.: If you like cocktails, add a little vodka and a splash of simple syrup to blood orange juice, top it off with seltzer and ice, and you’ll have the most brilliantly colored drink you’ve ever seen.
for the cake
1 cup all-purpose flour
1/2 cup yellow cornmeal,
2 tsp baking powder
1/2 tsp kosher salt
3/4 cup granulated sugar
zest of two blood oranges
1 cup yogurt (Greek or regular, but preferably not non-fat)
1/2 tsp vanilla extract
1/3 cup olive oil
for the soaking syrup
1/3 cup freshly squeezed blood orange juice (from the two zested oranges)
2 tbsp. granulated sugar
-Preheat the oven to 350°F. Grease an 8 1/2″ x 4 1/4″ loaf pan and line the bottom with parchment paper. Grease and flour the pan.
-In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, rub the 3/4 cup sugar and the blood orange zest together with your fingers until fragrant. Whisk in the yogurt, eggs, vanilla and olive oil. Slowly whisk the dry ingredients into the wet ingredients, switching to a spatula, if needed. Mix until just fully combined.
-Pour the batter into the prepared pan and bake until a cake tester placed in the center of the loaf comes out clean. Start checking for doneness at 40 minutes.
-When the cake is done, allow it to cool in the pan for 10 minutes. While you’re waiting, make the soaking syrup by combining the 1/3 cup blood orange juice and remaining 2 tbsp sugar in a small pan. Bring it up to the boil and simmer until the sugar dissolves and the mixture is clear, about a minute. Set aside.
-Carefully place the cake on a baking rack over a sheet pan. Use a skewer to poke holes in the top. While the cake is still warm and the syrup is hot, pour the syrup mixture over the cake and allow it to soak in. (You can get all the syrup to absorb into the cake or reserve a little bit of it for drizzling over the cut slices, if you’d like).
-Cool completely before slicing.
Tags: baking, brownies, cake, chocolate, dessert, holiday
For Saint Patrick’s Day, I turned the Mocha Brownie Cake from Marcel Desaulniers into a Baileys Brownie Cake. Oh yeah! It was as easy as just replacing the coffee in the ganache with Baileys…plus a swig more to taste. I’m lucky I’m a fast baker, because I pushed the clock on this one. All those resting and chilling times didn’t really register when I read through the recipe. Thanks to my BFF, the freezer, I managed to get a photo while it was still light(ish) out.
I made a half recipe in six-inch form. It only took about 35 minutes to bake (I watched it closely, cuz no one likes a dry brownie). The cake is a cake-brownie hybrid. It starts out with whipped eggs– sort of like those Best-Ever Brownies we made awhile back– and also has baking powder for lift. I was kind of nervous to cut the cake into three layers, but it rose nicely in the oven and after it was chilled and firm, it was really no problem to slice…it helped that it was a small cake, I’m sure.
The filling and glaze is a dark chocolate ganache flavored with coffee (or Baileys for me, thanks). Delicious! I just realized after reading another blogger’s post that I completely forgot to add the extra sugar in the ganache. Oh well– it doesn’t need it, especially if you like your chocolate on the dark, bitter side (or you use sweet Baileys to make it). Even thought the recipe said to make sure the ganache was still pourable when filling the layers, mine was definitely spreadable– the consistency of thick custard. I didn’t see any problem with using it that way, and in fact it set up nicely. I didn’t need to build the cake up in a springform pan and it was ready to glaze quickly. I did reheat the remaining ganache so I’d have a shiny, pourable glaze for over the top. And then I sprinkled the cake with green luster dust for extra shimmer.
I’m really impressed with this actually. It looks great cut (use a hot knife) and it totally satisfies my ever-present chocolate craving. Also, it’s a heck of a lot easier to put together than Marcel D’s “Death by Chocolate Cake,” which I made once and is waaaay more involved.
Tags: baking, birthday, cake, dessert, giveaway
Sometimes I just want a piece of birthday cake…even if it’s no one’s birthday. Know how that is? I do feel I’m embarrassingly late to the imaginary party with this confetti cake. I don’t even know if I’ve ever had the Pillsbury version. And it seems everyone’s made a homemade one but me (till now). What I thought was some magical secret to the colored bursts of confetti is really just jimmies stirred into cake batter. A cute book called Sprinkles!, which helps turn all things sparkly or rainbow-colored, showed me that. My own sprinkles collection borders on the absurd. Apparently I really needed this book– I’m filing it in the “self-help” section of my bookshelf.
Back to the cake! The base here is a delicate white cake flavored with almond extract, although it would be also great flavored with lemon, so I included that as an option. The sprinkles folded into the batter explode in the in oven (not in a dangerous way, I promise!) into little pops of color scattered throughout each slice. I think any frosting you like with white cake would work well here, so use your favorite. I made an American-style powdered sugar buttercream with a blob of cream cheese added in to temper the sweetness just a bit. The sides of the cake are exposed to show off the fun inside, and don’t forget the extra sprinkles on top!
The kind folks at Quirk Books sent me a copy of Sprinkles!, and now I want to jazz up your baking by sending a copy to one of you. Just leave me a comment (one per person, please) on this post before 4:00 pm EST on Tuesday, March 18 and I’ll randomly choose a winner from the list. Be sure your e-mail address is correct so I can contact you if you’re chosen.
***Giveaway Winner Update: I used random.org to generate a random comment number to find the winner. It selected comment 24, so congratulations to Barb T. I’ll be in touch and sending your book soon!***
Confetti Layer Cake– makes a 9-inch triple layer cake
adapted from Sprinkles! by Jackie Alpers
Steph’s Note: Obviously I didn’t bake my cake in 9-inch rounds. I scaled it back to a third and baked it as a quarter-sheet (adjusting baking time accordingly), which I then cut into three strips and frosted.
1 1/2 cups milk
9 large egg whites, lightly beaten
1/3 cup applesauce or Greek yogurt
1 tablespoon vanilla extract
1/2 teaspoon almond extract or lemon extract
4 1/2 cups cake flour, sifted, plus extra for flouring pans
2 tablespoons baking powder
1 1/2 teaspoons salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
1/2 cup rainbow jimmies, plus extra for decoration
4 cups (approximately) your favorite buttercream or cream cheese frosting
-Preheat oven to 350°F. Line three 9-inch round cake pans with parchment circles, grease, then dust with flour.
-In a medium bowl, stir milk, egg whites, applesauce or yogurt and extracts. Into another bowl, sift together flour, baking powder and salt.
-Beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Reduce speed to low; add flour and milk mixtures alternately, starting and ending with the flour. Fold in the 1/2 cup sprinkles.
-Divide batter among pans. Bake until a tester inserted in the centers comes out clean, 25 to 30 minutes.
-Cool cakes in pans set on wire racks for 5 minutes. Run a knife around the sides of each pan, then invert cakes onto a cutting board. With a serrated knife, carefully cut off the tops and “crusts,” exposing the confetti sprinkles (this is optional).
-Place first layer on a plate. Spread 3/4 cup frosting evenly over top. Repeat with second and third layers, leaving the sides exposed. Decorate the perimeter of the top with the remaining jimmies. Serve, or refrigerate up to 3 days.
Tags: baking, cheesecake, dessert
I wouldn’t want to eat David Ogonowski’s Chocolate Mascarpone Cheesecake in any type of weather other than the type we’ve been having (i.e., “two blizzards a week” weather). It’s true hibernation food…if you told me it was a thousand calories a slice, I wouldn’t be surprised. This is a dense and creamy cheesecake with cream cheese, of course, mascarpone and sour cream. Oh, and there’s chocolate, too, although frankly it gets a little lost in all the dairy. Adding a dark chocolate ganache layer on top of the cooled cake is an option, but might send this cake over the top.
The recipe doesn’t call for a crust. Well, actually, it calls for baking the cheesecake without a crust and then patting cookie crumbs onto the bottom and sides once it’s set. My inner baker’s voice told me that was weird and that I’d probably have some sort of disaster in the process, so I went ahead and made a real crust for mine. I had a baggie of homemade chocolate-hazelnut cookie crumbs in the freezer that need to be used up (and I love crumb crusts!) anyway. Also, I’ve always liked making my cheesecake batter in the food processor rather than in a stand mixer. Faster mixing and fewer lumps.
Tags: baking, cake, dessert
I start this post with a warning: after I made Mary Bergin’s Vanilla Chiffon Roll, I took a look in the sink and internally freaked out. I think I used every bowl, whisk and spatula I own to make the cake and mousse filling, not to mention the food processor and all its bits and pieces. Well, I was really glad that this cake was totally worth that mountain of dirty dishes I had to tackle! And also that assembly was much easier than washing up. The soft vanilla chiffon cake was really easy to roll around its delicious chocolate-walnut mousse filling. I didn’t get any tears or cracks…just a little sticking, which was easily disguised with a dusting of cocoa and powdered sugar.
I made a half recipe of the cake in a quarter sheet pan. I think it took a few minutes longer to fully bake than the time indicated for the full-sized cake, so go with your good judgment if it looks underdone. I noticed when I watched the video that there was a lot of leftover mousse in Mary’s bowl after she filled her cake, so I decided that I’d just make a third of the mousse recipe (I keep typing “mouse” BTW). The full cake supposedly yields six servings…if you’re feeding giants…I easily cut six slices from my smaller cake. Once this roulade has had time to chill out in the fridge, it’s really divine, not to mention classy. I loved the chocolate-walnut mousse (and was psyched to use my special black walnuts and fancy walnut oil for it). If I had had any extra left, I most certainly would have polished it off with a spoon.
Tags: baking, cake, fruit
Fall is in the air and I couldn’t be more excited! I like summer in theory (long days, trips to the beach, bottles of chilled rosé), but in practice, we don’t have A/C, so I just feel uncomfortable and lazy most of the time. Not to mention sweaty. I will miss the summer fruit for sure, but luckily I can still get peaches and plums for another couple of weeks. Even though I have avoided turning on the oven for most of the past two months, now is a great time to get baking.
I’m quite fond of upside-down cakes, and don’t mind experimenting with them. Fruit cooked in caramel goo…ain’t nothing wrong with that. And they’re pretty, too. We know an upside-down cake is really all about the caramelized fruit, but the cakey part shouldn’t be neglected either (trust me). This cake has the right balance of sturdiness and softness. Almond meal and a bit of barley flour help with that texture, and also give it some real flavor (as in we’re not just relying on the fruit). It’s equally delicious made with peaches, nectarines or plums. I’ve had it all three ways…maybe next summer I’ll do a combo? Unless we have company, it takes the two of us four nights to go through an 8-inch cake, and I didn’t feel like this one suffered at all. (I stored the cakes wrapped in the fridge and brought slices to room temperature as we wanted them).
Don’t you just love how plum skins look like jewels when cooked down?
Stonefruit and Almond Upside-Down Cake– makes an 8-inch cake
Steph’s Notes: If you don’t have pre-ground almond meal, grind an equal amount of whole almonds, along with 2 tablespoons of the all-purpose flour, in the food processor until fine. You can replace the barley flour with an equal amount of all-purpose flour, if you wish.
6 tablespoons unsalted butter, at room temperature, plus more to grease pan
1 cup sugar
3-4 medium peaches, plums or nectarines, pitted and cut into 6 wedges each
2/3 cup all-purpose flour
1/3 cup barley flour
1/3 cup almond meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup buttermilk
-Preheat the oven to 350° F and lightly butter an 8-inch round cake pan (preferably not a springform one).
-To make the topping, put 1/2 cup of the sugar and 2 tablespoons water in a medium skillet over medium heat. It should look like wet sand. Wash down any sugar crystals on the sides of the skillet with a wet pastry brush. Cook the sugar until it becomes a deep golden brown caramel. This will happen quickly, so don’t walk away. Add 1 tablespoon butter and whisk it in until smooth. Be careful, as the caramel will bubble a bit when the butter goes in.
-Pour the caramel into the bottom of the prepared cake pan and tilt to coat. Arrange the fruit wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed. It doesn’t matter if the caramel sets up while you are doing this.
-Combine the flours, almond meal, baking powder, baking soda and salt in a bowl and whisk to combine.
-Beat the remaining 5 tablespoons butter and 1/2 cup sugar (a scant 1/2 cup if you like it less sweet, like I do) in a large bowl with a mixer (or in a stand mixer with the paddle) on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Alternate adding the flour mixture and buttermilk in three batches, beginning and ending with the flour. Mix until just incorporated.
-Spread the batter evenly over the fruit and bake until golden and a toothpick inserted into the center comes out clean, about 40 minutes.
-Transfer to a rack and let cool for 15 minutes. Invert onto a plate and let cool completely before serving.
Tags: baking, cake, fruit
Ummm…hello? It’s been radio silent here on this blog for almost a month. How embarrassing, but I just haven’t been baking much lately. We went to the beach (and didn’t want to come back). Then when we did come back, I was given what I can only assume was a punishment schedule at work for having taken (unpaid!) vacation time. But, now I’m back in the game, and with rhubarb no less!
I tried really hard to find local rhubarb to make Johanne Killeen’s Fresh Rhubarb Upside-Down Cake. I feel like it should be around these parts by now, but after striking out at three different farmers’ markets, I stopped wasting my time (and MetroCard swipes) and just got a few stalks from the grocery.
This recipe is intended to make several little baby cakes, but I just baked it off as one big mama in a cast iron skillet. It wasn’t super goopy so it wasn’t too scary to flip out of the skillet. Dark brown sugar gives this upside-down topping real character, and crème fraiche makes the cake batter extra tender. I threw a splash of vanilla into the batter, too, which maybe wasn’t totally necessary since it wasn’t called for in the recipe…and since I had vanilla ice cream with it anyway…but whatevs.
I can see this also being a tasty base recipe for stone fruit or even mango upside-down cake. For the recipe, see Baking with Julia by Dorie Greenspan or read Erin’s When in Doubt…Leave it at 350. It’s also here. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, cake, dessert
I am a master procrastinator. I should be spring cleaning my disaster of a closet right now. Instead, I am blogging about cake…a cake that I made two days ago, when I was also off work and also should have been spring cleaning my closet. Housekeeping gives me the blues, but cake makes me happy!
I always buy too many bananas at once, so I have this perpetual stash of them in my freezer, waiting to be turned into smoothies or baked with. Although I want to make every single thing in the book Vintage Cakes, I figured I’d start with a cake that would put some of those bananas to use. I’ve made one, no two, banana layer cakes here before, so forgive me if I seem like I’m repeating myself. They’re all good….moist, and most definitely cake and not banana bread.
I think banana cake is a good match for lots of frostings…cream cheese, chocolate, peanut butter. I didn’t use the coffee walnut buttercream that is paired with this cake in the book. Instead I frosted it with some leftover chocolate frosting that I brought home from work a couple months ago and stuck in the freezer. It’s actually too sweet for my tastes, and isn’t a recipe I’d make at home (which is why I’m not providing it below), so I had to temper that sweetness a bit by rewhipping it with a little cream cheese and some instant espresso. OMG, wait–I used bananas and frosting from the freezer…doesn’t that mean I did some spring cleaning after all?
Banana Layer Cake– makes an 8″ three-layer cake, serving 8-12
adapted from Vintage Cakes by Julie Richardson
Steph’s Note: I halved the recipe to make 6″ rounds. They took a little less time to bake, about 24 minutes. Frost it with your favorite frosting.
2½ cups (12.5 oz) all-purpose flour
1½ teaspoons baking powder
1/2 teaspoon fine sea salt
¼ teaspoon baking soda
1½ cups mashed ripe bananas (about 3)
¾ cup buttermilk, room temperature
1 cup (8 oz) unsalted butter, room temperature
2 cups (14 oz) sugar
1 tablespoon pure vanilla extract
4 eggs, room temperature
-Center an oven rack and preheat the oven to 350°F. Grease three 8″ round cake pans and line them with parchment circles.
-In a large bowl, sift together the flour, baking powder, salt, and baking soda, then whisk them together. In a small bowl or a measuring cup, combine the banana with the buttermilk.
-In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla together on high speed until fluffy, about 5 minutes, stopping frequently to scrape the sides and the paddle with a rubber spatula. Blend in the eggs one at a time.
-With the mixer on low, add the flour mixture in three parts, alternating with the banana mixture in two parts, beginning and ending with the four. After each addition scrape the bowl well. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula.
-Divide the thick batter equally among the prepared pans, and tap the pans on the counter to settle.
-Bake until the centers spring back when lightly touched, 28 – 30 minutes.
-Cool the cakes in their pans on a wire rack for 30 minutes. Flip them out and let them continue to cool on the rack, top side up, until they reach room temperature. Leave the parchment paper on until you assemble the cake.
-Fill and frost with your favorite frosting.