Tags: baking, cake
A weekend cake- I love it! A good cake does make the weekend even better, if you ask me. (Hopefully it will make the nor’easter we’re about to get socked with better, too!) This one’s a simple loaf cake, but it’s flavored with brown butter, vanilla bean and rum. Simple but special.
I have a French blue steel loaf pan, and I thought it naturally appropriate to use for a French cake. I like that the pan has perfectly straight, not flared, sides. It’s longer and slimmer than the standard 9×5, so I was sure to check it in the oven plenty early.
The ingredients are lovely and fragrant, and the cake smells so good out of the oven, that it’s hard to wrap it up and let it sit overnight like Dorie suggests. It’s less buttery and heavy than a pound cake but has a similar delicious crust. This cake is good on it’s own or with a sauce. (I’m going to try it in early summer as a strawberry shortcake base.) If you can’t eat it all up over the weekend, don’t worry because it freezes nicely. Dorie also says stale slices are good toasted, although I don’t plan on testing that out this time.
Tags: baking, cake, dessert, fruit
These Oven-Roasted Plum Cakes from Marcel Desaulniers were an easy little treat to make with my CSA plums. The batter was a simple butter cake, flavored with orange zest. I made half a recipe (6 cakelettes), so I just mixed it by hand. I had to sub some plain yogurt for the buttermilk, but that worked out fine. The recipe calls for the cakes to be baked in ramekins or custard cups…I was worried that I’d never get them out (although sounds like I needn’t have been), so I used some shallower mini pie tins instead, buttered and floured.
These were good, although the plums (even though they turned very soft in the oven) wanted to jump onto our forks all in one piece. I liked them best with whipped cream. For the recipe, see Baking with Julia by Dorie Greenspan (there’s also a video). Don’t forget to check out the rest of the TWD Blogroll!
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, 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 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, chocoate
This Boca Negra isn’t the first super chocolaty cake I’ve made courtesy of Lora Brody. Really though, this one is more like baked pudding than cake– it’s almost flourless, so it doesn’t really have a crumb. It’s silky smooth, dense and at room temperature just barely holds shape (seriously, I destroyed the first piece I tried to lift up). And has a good amount of booze to boot…the recipe calls for bourbon, but I used dark rum.
I made this in the food processor, rather than by hand. It took barely any effort, and even less time, to make the batter. I decided to cut back on the butter by a couple of ounces, figuring that it had enough chocolate, sugar, liquor and eggs to still be ultra luxe. Along those same lines, I skipped the white chocolate cream that goes along with this one and just used plain, unsweetened whipped cream instead. It helped cut the richness just a bit. While the recipe recommends enjoying this at room temp, we really liked it about 15 minutes out of the refrigerator, when each piece was like a slice of the most decadent fudge.
I’ll make this again as an easy answer to a special occasion. For the recipe, see Baking with Julia by Dorie Greenspan or read Cathy’s A Frederick Food Garden. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, bundt, cake, dessert
It’s almost Valentine’s Day. A perfect excuse to make something sweet and pink, not that I really need one. I never need an excuse to make a Bundt either– I just love them! This Cranberry Crème Fraîche Bundt Cake seemed like just the right treat to make this year. I know that cranberry season is gone, but if you’re like me, you bought a couple of extra bags during the holidays and threw them in the freezer. When there’s not a lot of good fruit around, this comes in handy.
This cake uses a lush ingredient–crème fraîche. You can make your own, but I just buy it. It’s pretty easy to find now, even at TJ’s. The crème fraîche gives the cake great structure and texture. It also helps make it a great keeper. The pockets and swirls of tasty cranberry sauce inside the cake ensure that each slice just as pretty as the uncut Bundt. I liked the little bit of almond flavoring in the cake as well, but I’m sure it would be great without if you don’t have the extract or you avoid nuts.
Happy Valentine’s Day! xoxo
Don’t want cake, try coeur à la crème.
Cranberry Crème Fraîche– makes 10 to 12 servings
adapted from Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon-Basil by Christie Matheson
Steph’s Note: I buy my crème fraîche at the grocery store, but you can certainly make your own. To do this, you’ll want to start at least a day before making this cake, and you’ll need 2 cups (480 ml) heavy cream and 2 tablespoons buttermilk. Combine the heavy cream with the buttermilk, cover tightly, and let sit at room temperature (in a warm room) for at least 8 hours. Stir the mixture– if it hasn’t thickened completely, cover the mixture again and let it sit in a warm place for another 2 to 3 hours and check it again. When it has a nice, thick consistency, it will keep in an airtight container in the refrigerator for up to 2 weeks.
1/2 cup (115 g) unsalted butter, at room temperature, plus melted butter for greasing the pan
2 cups (240 g) all-purpose flour, plus more for dusting the pan
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 g) sugar
2 teaspoons vanilla extract
1/2 teaspoon pure almond extract
1 cup (240 ml) crème fraîche
Whole-Berry Cranberry Sauce (recipe follows) or 2 cups (450 g) canned whole berry-cranberry sauce
Cranberry Glaze (recipe follows)
1/2 cup (45 g) chopped toasted almonds or toasted almond slivers
-Preheat the oven to 350°F (180°C/gas 4). Brush the inside of a 10-cup (2.4 L) Bundt pan with the melted butter and dust it lightly with flour and tap out the excess.
-Whisk the flour with the baking soda, baking powder, and salt in a medium bowl until thoroughly combined.
-In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts.
-With the mixer on low, add the flour mixture (in three increments) alternately with the crème fraîche (in two increments), beginning and ending with the flour and beating after each addition until just combined.
-Pour half the batter into the prepared pan. Swirl half the cranberry sauce over the batter. Pour the remaining batter over the cranberry sauce, and then swirl the remaining cranberry sauce over the batter. I tried my best to more or less keep the sauce from touching the sides of the pan and tube, just so there wouldn’t be any sticking. Bake for 50 to 55 minutes, until golden brown on top and a skewer comes out free of wet batter.
-Swiftly rap the pan on the counter once or twice right after pulling it from the oven…this will help the cake settle and release. Let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely. Transfer the cake to a serving plate and drizzle the glaze over the cooled cake. Sprinkle the almonds over the top. The cake will keep in an airtight container at room temperature for up to 2 days.
Whole Berry-Cranberry Sauce (you can use 2 cups of a nice, canned whole cranberry sauce instead if you’d like)
12 ounces (340 g) fresh cranberries
3/4 cup (180 ml) water
3/4-1 cup (150-200 g) granulated sugar, depending on sweetness preference
1/4 teaspoon salt
-In a medium saucepan over medium-high heat, combine the cranberries with the water, sugar, and salt and cook for about 15 minutes (after about 10 minutes, remove about 2 tablespoons of the liquid for the cranberry glaze), or until the sauce has thickened and most of the liquid has reduced. Let the sauce cool completely before using it in the cake (you will need about 2 cups of sauce for the cake, so you may have a bit extra). The sauce keeps in an airtight container in the refrigerator for up to 3 days.
1 cup (93 g) confectioners’ sugar
1-2 tablespoons cranberry juice (reserved from making the cranberry sauce)
-Mix the confectioners’ sugar and 1-2 tablespoons cranberry juice (depending on your desired thickness) in a small bowl until smooth.