-NYTimes/Melissa Clark, 22 July 2011
Time: 1 hour and 15 minutes, plus cooling
3 cups fresh nectarines or peaches in 1/2- inch slices, or a combination (about 1 pound)
5 ounces sugar (about 3/4 cup)
1 teaspoon lemon juice
4 tablespoons unsalted butter
3 ounces flour (about 3/4 cup)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup buttermilk
1/4 cup sliced almonds
1/4 teaspoon freshly grated nutmeg
2 tablespoons Demerara sugar.
1. Heat the oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.
2. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into an 8-inch-by-8-inch baking dish.
3. In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.
Yield: 6 to 8 servings.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
23 July 2011
07 May 2011
(lighter) Carrot Cake
-Cooking Light, April 2011
10.1 oz APF (2.25 c)
2 t baking powder
1.5 t ground cinnamon
.25 t salt
2 c grated carrot
1 c granulated sugar
.5 c packed brown sugar
6 T butter
3 lg eggs
1 t vanilla extract
.5 c low-fat buttermilk
Preheat oven to 350. Prep 13 x 9 pan with cooking spray or with flour and grease.
Combine sugars and butter, cream until combined. Add eggs 1 at a time, beating well, then stir in vanilla.
Combine remaining dry ingredients in a separate bowl. Alternate adding small amounts of dry mixture with small amounts of buttermilk to the butter mixture, mixing well after each addition.
Spread batter into prepared pan and bake 28' or until wooden toothpick inserted in center comes out clean. Cool cake on wire rack and frost with cream cheese icing.
10.1 oz APF (2.25 c)
2 t baking powder
1.5 t ground cinnamon
.25 t salt
2 c grated carrot
1 c granulated sugar
.5 c packed brown sugar
6 T butter
3 lg eggs
1 t vanilla extract
.5 c low-fat buttermilk
Preheat oven to 350. Prep 13 x 9 pan with cooking spray or with flour and grease.
Combine sugars and butter, cream until combined. Add eggs 1 at a time, beating well, then stir in vanilla.
Combine remaining dry ingredients in a separate bowl. Alternate adding small amounts of dry mixture with small amounts of buttermilk to the butter mixture, mixing well after each addition.
Spread batter into prepared pan and bake 28' or until wooden toothpick inserted in center comes out clean. Cool cake on wire rack and frost with cream cheese icing.
06 October 2009
Vegan ginger cupcakes with nonvegan cream cheese icing
(Vegan) Ginger Cupcakes (makes 12)
wet:
*1 1/4 c soy milk
3 T candied ginger, chopped
1 t vanilla extract
1/3 c vegetable oil
*1 t distilled white or apple cider vinegar
2 T blackstrap molasses
dry:
1 2/3 c flour
1 c sugar
1 t baking soda
1/2 t salt
1/2 t each ground cinnamon and ground cardamom
2-3 t ground ginger
*if you don’t have or like soy milk, you can substitute regular milk. Buttermilk would be lovely, but thicker and more acidic, so add some water and omit the vinegar.
Soak the ginger in the soy milk to soften.
Grease/line cups in a muffin pan. Preheat oven to 350 degrees.
Combine the dry ingredients. Add the soy milk to the rest of the wet ingredients in a separate bowl. Mix wet and dry until thoroughly combined. Fill muffin cups 3/4 full and bake till toothpick poked in center comes out clean. Cool completely before icing.
Icing (nonvegan)
8 oz cream cheese, softened
8 oz mascarpone cheese
1 c powdered sugar
1 t vanilla extract
Combine all ingredients and whip until fluffy. Chill until ready to use.
Optional: fold in 1 cup heavy cream, whipped, to make a lighter, fluffier icing
wet:
*1 1/4 c soy milk
3 T candied ginger, chopped
1 t vanilla extract
1/3 c vegetable oil
*1 t distilled white or apple cider vinegar
2 T blackstrap molasses
dry:
1 2/3 c flour
1 c sugar
1 t baking soda
1/2 t salt
1/2 t each ground cinnamon and ground cardamom
2-3 t ground ginger
*if you don’t have or like soy milk, you can substitute regular milk. Buttermilk would be lovely, but thicker and more acidic, so add some water and omit the vinegar.
Soak the ginger in the soy milk to soften.
Grease/line cups in a muffin pan. Preheat oven to 350 degrees.
Combine the dry ingredients. Add the soy milk to the rest of the wet ingredients in a separate bowl. Mix wet and dry until thoroughly combined. Fill muffin cups 3/4 full and bake till toothpick poked in center comes out clean. Cool completely before icing.
Icing (nonvegan)
8 oz cream cheese, softened
8 oz mascarpone cheese
1 c powdered sugar
1 t vanilla extract
Combine all ingredients and whip until fluffy. Chill until ready to use.
Optional: fold in 1 cup heavy cream, whipped, to make a lighter, fluffier icing
12 July 2009
Guinness Stout Ginger Cake
Epicurious | October 2001
by Claudia Fleming
The Last Course: The Desserts of Gramercy Tavern
1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot
preparation
1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
by Claudia Fleming
The Last Course: The Desserts of Gramercy Tavern
1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot
preparation
1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
16 February 2009
Joyful Heart Chip Fudge Muffins
-Glamour.com
Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
Powdered sugar (optional)
Preparation:
1. Preheat oven to 350A?. Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.
3. Spoon batter into muffin cups. Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.
4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)
Nutrition facts: Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.
Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
Powdered sugar (optional)
Preparation:
1. Preheat oven to 350A?. Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.
3. Spoon batter into muffin cups. Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.
4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)
Nutrition facts: Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.
09 February 2009
Vegan chocolate cake
-Instructables.com
Cake Ingredients
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Chocolate Glaze
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
Cake Ingredients
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Chocolate Glaze
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
16 May 2008
meyer lemon buttermilk pudding cake with fresh berries
- Bon Appétit | January 2005
1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites
Whipping cream
Assorted fresh berries
preparation
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries
1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites
Whipping cream
Assorted fresh berries
preparation
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries
23 September 2007
Fresh Pineapple Upside Down Cake
-Gourmet, 2000
ingredients
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 fresh pineapple, halved lengthwise, cored, and peeled
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup packed light brown sugar
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup well-shaken buttermilk
preparation
Put oven rack in middle position and preheat oven to 350°F.
Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.
ingredients
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 fresh pineapple, halved lengthwise, cored, and peeled
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup packed light brown sugar
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup well-shaken buttermilk
preparation
Put oven rack in middle position and preheat oven to 350°F.
Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.
19 September 2007
brown sugar and chocolate chip pound cake with maple-espresso glaze
-Julie Hesson, Bon Appetit
ingredients
Cake:
Nonstick vegetable oil spray
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder
preparation
For cake:
Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
GOOD TO KNOW:
Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
For glaze:
Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
ingredients
Cake:
Nonstick vegetable oil spray
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder
preparation
For cake:
Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
GOOD TO KNOW:
Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
For glaze:
Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
05 September 2007
coconut rum cake
Gourmet | September 2007
-Maggie Ruggiero
ingredients
For cake:
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs plus 3 large yolks
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 1/2 sticks unsalted butter, melted and cooled
3/4 cup well-stirred sweetened cream of coconut such as Coco López
For coconut slivers:
1 medium coconut
2 teaspoons confectioners sugar
For icing:
3 tablespoons cream cheese, softened
3 tablespoons well-stirred sweetened cream of coconut
1 tablespoon dark rum
3/4 teaspoon pure vanilla extract
2 to 3 tablespoons heavy cream
1/2 cup confectioners sugar
Equipment: a 9-inch round cake pan (2 inches deep); an adjustable-blade slicer
preparation
Make cake:
Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.
Whisk together flour (1 1/4 cups), baking powder, and salt.
Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.
Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.
Make coconut slivers as cake cools:
Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.
Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.)
Make icing:
Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.
Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.
Cooks' notes:
Cake can be baked 1 day ahead and soaked with cream of coconut, then kept in an airtight container at room temperature.
Cake can be iced 2 hours ahead.
Coconut slivers can be made 1 day ahead and kept in an airtight container at room temperature.
-Maggie Ruggiero
ingredients
For cake:
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs plus 3 large yolks
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 1/2 sticks unsalted butter, melted and cooled
3/4 cup well-stirred sweetened cream of coconut such as Coco López
For coconut slivers:
1 medium coconut
2 teaspoons confectioners sugar
For icing:
3 tablespoons cream cheese, softened
3 tablespoons well-stirred sweetened cream of coconut
1 tablespoon dark rum
3/4 teaspoon pure vanilla extract
2 to 3 tablespoons heavy cream
1/2 cup confectioners sugar
Equipment: a 9-inch round cake pan (2 inches deep); an adjustable-blade slicer
preparation
Make cake:
Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.
Whisk together flour (1 1/4 cups), baking powder, and salt.
Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.
Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.
Make coconut slivers as cake cools:
Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.
Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.)
Make icing:
Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.
Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.
Cooks' notes:
Cake can be baked 1 day ahead and soaked with cream of coconut, then kept in an airtight container at room temperature.
Cake can be iced 2 hours ahead.
Coconut slivers can be made 1 day ahead and kept in an airtight container at room temperature.
16 August 2007
Devil’s Food Cupcakes With Fluffy White Filling and Chocolate Icing
-Adapted from "Vegan With a Vengeance," by Isa Chandra Moskowitz (Marlowe, 2005); via NYTimes.com
Time:
1 hour 45 minutes
FOR THE CUPCAKES:
Nonstick cooking spray
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain soy milk
1/4 cup canola oil
1/2 cup pure maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
FOR THE FILLING:
1/3 cup nonhydrogenated margarine, such as Earthbalance
1/3 cup nonhydrogenated shortening
21/2 to 3 cups confectioners’ sugar
2 teaspoons vanilla extract
For the chocolate icing:
1/3 cup plain soy milk
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons pure maple syrup or confectioners’ sugar
For the royal icing:
2 cups confectioners’ sugar
1 to 2 tablespoons plain soy milk.
1. For the cupcakes: Heat oven to 350 degrees. Line a 12-muffin pan with paper liners, and spray lightly with nonstick spray. In a mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. In a mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix at medium speed for 2 minutes. Add half the dry ingredients and mix to blend. Add remaining dry ingredients and mix for 1 minute.
2. Use a standard ice cream scoop to fill cupcake liners 3/4 full. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Turn out onto a cooling rack and allow to cool completely.
3. For the filling: In a mixer, beat margarine and shortening until combined. Add 21/2 cups confectioners’ sugar and beat until very fluffy, about 10 minutes. Taste for sweetness and add remaining 1/2 cup sugar if desired. Add vanilla and beat for 1 minute more.
4. For the chocolate icing: In a small skillet, bring soy milk to a simmer. Reduce heat to very low and stir in the chocolate and maple syrup, stirring until just melted. Turn off heat.
5. For the royal icing: Using an electric mixer or by hand, sift sugar into a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon soy milk until consistency is like stiff toothpaste.
6. To assemble: Prepare two pastry bags, one fitted with a large plain tip, and one with a small writing tip. Fill large-tipped bag with filling, and the small-tipped bag with royal icing. (Instead of pastry bags, thick resealable plastic bags may be used. For filling, cut off one corner of bag so the opening measures a scant 1/2 inch across. For icing, opening should be just large enough to pipe a thin line.)
7. Using your pinkie, poke a hole in center of each cupcake top about an inch deep. Push tip of pastry bag with filling into each hole, firmly squeezing in filling and slowly drawing tip up and out. When all cakes have been filled, wipe off any excess that sticks out from holes; tops of cupcakes should be flat.
8. Place cupcakes on a baking sheet or tray that fits in refrigerator. Rewarm pan of chocolate icing over low heat if necessary, stirring constantly. Dip top of each cupcake into icing, swirling to coat completely. When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When set, use royal icing to make squiggles across center of each cupcake. Keep refrigerated until ready to serve, up to 1 day.
Yield: 12 cupcakes.
Note: Black cocoa, which gives the cake its characteristic dark color and bittersweet flavor, is available from King Arthur Flour, (800) 827-6836, kingarthurflour.com
Time:
1 hour 45 minutes
FOR THE CUPCAKES:
Nonstick cooking spray
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain soy milk
1/4 cup canola oil
1/2 cup pure maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
FOR THE FILLING:
1/3 cup nonhydrogenated margarine, such as Earthbalance
1/3 cup nonhydrogenated shortening
21/2 to 3 cups confectioners’ sugar
2 teaspoons vanilla extract
For the chocolate icing:
1/3 cup plain soy milk
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons pure maple syrup or confectioners’ sugar
For the royal icing:
2 cups confectioners’ sugar
1 to 2 tablespoons plain soy milk.
1. For the cupcakes: Heat oven to 350 degrees. Line a 12-muffin pan with paper liners, and spray lightly with nonstick spray. In a mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. In a mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix at medium speed for 2 minutes. Add half the dry ingredients and mix to blend. Add remaining dry ingredients and mix for 1 minute.
2. Use a standard ice cream scoop to fill cupcake liners 3/4 full. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Turn out onto a cooling rack and allow to cool completely.
3. For the filling: In a mixer, beat margarine and shortening until combined. Add 21/2 cups confectioners’ sugar and beat until very fluffy, about 10 minutes. Taste for sweetness and add remaining 1/2 cup sugar if desired. Add vanilla and beat for 1 minute more.
4. For the chocolate icing: In a small skillet, bring soy milk to a simmer. Reduce heat to very low and stir in the chocolate and maple syrup, stirring until just melted. Turn off heat.
5. For the royal icing: Using an electric mixer or by hand, sift sugar into a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon soy milk until consistency is like stiff toothpaste.
6. To assemble: Prepare two pastry bags, one fitted with a large plain tip, and one with a small writing tip. Fill large-tipped bag with filling, and the small-tipped bag with royal icing. (Instead of pastry bags, thick resealable plastic bags may be used. For filling, cut off one corner of bag so the opening measures a scant 1/2 inch across. For icing, opening should be just large enough to pipe a thin line.)
7. Using your pinkie, poke a hole in center of each cupcake top about an inch deep. Push tip of pastry bag with filling into each hole, firmly squeezing in filling and slowly drawing tip up and out. When all cakes have been filled, wipe off any excess that sticks out from holes; tops of cupcakes should be flat.
8. Place cupcakes on a baking sheet or tray that fits in refrigerator. Rewarm pan of chocolate icing over low heat if necessary, stirring constantly. Dip top of each cupcake into icing, swirling to coat completely. When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When set, use royal icing to make squiggles across center of each cupcake. Keep refrigerated until ready to serve, up to 1 day.
Yield: 12 cupcakes.
Note: Black cocoa, which gives the cake its characteristic dark color and bittersweet flavor, is available from King Arthur Flour, (800) 827-6836, kingarthurflour.com
14 August 2007
Melissa's light chocolate cake
-Melissa Salmon
1 c sugar
1.5 c flour
1 t baking soda
.5 t salt
3 T cocoa
1 T vinegar
6 T oil
1 t vanilla
1 c sugar
1.5 c flour
1 t baking soda
.5 t salt
3 T cocoa
1 T vinegar
6 T oil
1 t vanilla
13 August 2007
Moist Chocolate Cake
-from Cooks.com
2 c. flour
1 1/2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
FROSTING:
1 pkg. cream cheese
1 tbsp. milk
1 1/2 c. powdered sugar
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
2 c. flour
1 1/2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
FROSTING:
1 pkg. cream cheese
1 tbsp. milk
1 1/2 c. powdered sugar
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
03 August 2007
Hot-Milk Sponge Cake
-adapted from BHG New Cook Book, 10th edition
1 c APF
1 t baking powder
2 eggs
1 c sugar
.5 c milk
2 T margarine/butter
dash of salt if using unsalted butter
preheat to 350. Heat milk and butter in saucepan just till butter melts. Beat eggs till thick, gradually add sugar and beat till fluffy. Add flour and baking powder and mix till just combined. Combine wet and dry and mix till just combined. Bake in greased/floured 9" square pan for 20-25 min.
1 c APF
1 t baking powder
2 eggs
1 c sugar
.5 c milk
2 T margarine/butter
dash of salt if using unsalted butter
preheat to 350. Heat milk and butter in saucepan just till butter melts. Beat eggs till thick, gradually add sugar and beat till fluffy. Add flour and baking powder and mix till just combined. Combine wet and dry and mix till just combined. Bake in greased/floured 9" square pan for 20-25 min.
11 July 2007
Whoopie pies
-Country Living magazine
INGREDIENTS
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter
1 cup sugar, plus 2 tablespoons
3 large eggs
1/4 teaspoon vanilla extract
1/3 cup milk
1/4 cup lemon juice
Zest of 1 lemon
1 cup cold heavy cream
2 tablespoons crystallized ginger, chopped
DIRECTIONS
1. Make the cakes: Heat oven to 375°F. Sift the flour, baking powder, salt, and baking soda together and set aside. Beat the butter and 1 cup sugar in medium bowl using a mixer set on medium-high until light and fluffy. Beat in the eggs, one at a time. Mix the vanilla and milk together and add to batter in thirds, alternating with the flour mixture, until combined. Stir in the lemon juice and zest. Pour 1/3 cup of batter into each section of a nonstick muffin-top pan and bake until the cakes test clean with a toothpick and are golden around the edges — about 10 minutes. Cool on a wire rack for 5 minutes. Release from the pan and cool completely.
2. Make the cream filling: Beat the heavy cream and remaining 2 tablespoons sugar together to firm peaks. Stir in the crystallized ginger. Invert half of the cakes and place about 1/4 cup of cream on each. Spread to about 1/2 inch from the cake edge and top with the remaining halves. Serve immediately or keep chilled for up to 3 hours.
INGREDIENTS
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter
1 cup sugar, plus 2 tablespoons
3 large eggs
1/4 teaspoon vanilla extract
1/3 cup milk
1/4 cup lemon juice
Zest of 1 lemon
1 cup cold heavy cream
2 tablespoons crystallized ginger, chopped
DIRECTIONS
1. Make the cakes: Heat oven to 375°F. Sift the flour, baking powder, salt, and baking soda together and set aside. Beat the butter and 1 cup sugar in medium bowl using a mixer set on medium-high until light and fluffy. Beat in the eggs, one at a time. Mix the vanilla and milk together and add to batter in thirds, alternating with the flour mixture, until combined. Stir in the lemon juice and zest. Pour 1/3 cup of batter into each section of a nonstick muffin-top pan and bake until the cakes test clean with a toothpick and are golden around the edges — about 10 minutes. Cool on a wire rack for 5 minutes. Release from the pan and cool completely.
2. Make the cream filling: Beat the heavy cream and remaining 2 tablespoons sugar together to firm peaks. Stir in the crystallized ginger. Invert half of the cakes and place about 1/4 cup of cream on each. Spread to about 1/2 inch from the cake edge and top with the remaining halves. Serve immediately or keep chilled for up to 3 hours.
20 June 2007
Lemon Pudding Cake
-from Gourmet April 2003
2 large lemons
1/4 cup all-purpose flour
Rounded 1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk
Preheat oven to 350°F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.
2 large lemons
1/4 cup all-purpose flour
Rounded 1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk
Preheat oven to 350°F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.
Chocolate Stout Cake
-from Gourmet March 2005
1 stick (1/2 cup) unsalted butter plus 2 melted tablespoons
1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)
1/2 cup packed soft pitted prunes (6 oz), chopped
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup packed dark brown sugar
1 teaspoon vanilla
Special equipment: an 8- by 3-inch ovenproof ring mold or a 6-cup-capacity bundt pan
Accompaniment: stout crème anglaise
Garnish: confectioners sugar
Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
Makes 8 to 10 servings.
1 stick (1/2 cup) unsalted butter plus 2 melted tablespoons
1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)
1/2 cup packed soft pitted prunes (6 oz), chopped
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup packed dark brown sugar
1 teaspoon vanilla
Special equipment: an 8- by 3-inch ovenproof ring mold or a 6-cup-capacity bundt pan
Accompaniment: stout crème anglaise
Garnish: confectioners sugar
Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
Makes 8 to 10 servings.
Strawberry-cardamom Cream Cake
-from Boston Globe, 13 June 2007, Diana Burrell
Makes one 9-inch layer cake
You can bake the cake ahead of time and make the infused cream the night before. Once the cake is assembled, eat it within the hour.
Butter (for the pans)
Flour (for the pans)
2 cups heavy cream, chilled
1 1/4 cups sugar
1 heaping tablespoon whole cardamom pods, crushed to release the seeds
6 eggs
2 teaspoons melted butter
1 cup cake flour, sifted three times
1 quart fresh strawberries, rinsed, hulled, and halved
1. Set the oven at 350 degrees. Butter two 9-inch layer cake pans. Line them with parchment paper cut to fit them, then dust them with flour, tapping out the excess.
2. In a small saucepan, combine 1 cup of the cream, 1/4 cup sugar, and the cardamom pods and seeds. Bring to a simmer over medium low heat, and cook gently for 15 minutes or until the cream reduces to about 1/2 cup. Remove from the heat, cover, and set aside. When the cream reaches room temperature, strain it; discard the cardamom pods and seeds. Chill the cream.
3. In a medium saucepan, bring 1/2 inch water to a simmer.
4. In the large bowl from an electric mixer, use a whisk to beat the eggs and remaining 1 cup sugar until combined. Set the bowl over the simmering water and continue whisking for 5 minutes or until the eggs reach 110 degrees.
5. Remove the bowl from the heat, wipe the bottom, and place it in the mixer stand. Continue beating the batter on high speed for 5 minutes or until it is light and fluffy. Turn the speed down to medium and continue beating for another 2 minutes.
6. Turn the mixer to low. Pour in the melted butter and beat only until it is incorporated.
7. Remove the bowl from the mixer stand. Gently sift the flour again directly over the batter. With a balloon whisk, gently fold the flour into the eggs. Divide the batter between the pans. Give each pan a little shake to prevent a dome from forming in the middle.
8. Bake the cakes for 25 minutes or until they spring back when pressed with a fingertip. Transfer them to a wire rack to cool in the pans for 15 minutes. Turn out onto the rack, peel off the parchment paper, and set the cakes right side up to cool completely.
9. Before serving, in a cold electric mixer bowl with cold beaters, beat the chilled cardamom cream and remaining 1 cup of cream in the mixer at medium-high speed until the cream is soft and holds its shape. Place one cake right side up on a cake stand, and spread half the whipped cream on top.
10. Place half the sliced berries on the cream. Set the other cake upside down on top of the cream and berries. Mound cream on top of the cake and decorate with the remaining berries. Serve the remaining cream separately.
Makes one 9-inch layer cake
You can bake the cake ahead of time and make the infused cream the night before. Once the cake is assembled, eat it within the hour.
Butter (for the pans)
Flour (for the pans)
2 cups heavy cream, chilled
1 1/4 cups sugar
1 heaping tablespoon whole cardamom pods, crushed to release the seeds
6 eggs
2 teaspoons melted butter
1 cup cake flour, sifted three times
1 quart fresh strawberries, rinsed, hulled, and halved
1. Set the oven at 350 degrees. Butter two 9-inch layer cake pans. Line them with parchment paper cut to fit them, then dust them with flour, tapping out the excess.
2. In a small saucepan, combine 1 cup of the cream, 1/4 cup sugar, and the cardamom pods and seeds. Bring to a simmer over medium low heat, and cook gently for 15 minutes or until the cream reduces to about 1/2 cup. Remove from the heat, cover, and set aside. When the cream reaches room temperature, strain it; discard the cardamom pods and seeds. Chill the cream.
3. In a medium saucepan, bring 1/2 inch water to a simmer.
4. In the large bowl from an electric mixer, use a whisk to beat the eggs and remaining 1 cup sugar until combined. Set the bowl over the simmering water and continue whisking for 5 minutes or until the eggs reach 110 degrees.
5. Remove the bowl from the heat, wipe the bottom, and place it in the mixer stand. Continue beating the batter on high speed for 5 minutes or until it is light and fluffy. Turn the speed down to medium and continue beating for another 2 minutes.
6. Turn the mixer to low. Pour in the melted butter and beat only until it is incorporated.
7. Remove the bowl from the mixer stand. Gently sift the flour again directly over the batter. With a balloon whisk, gently fold the flour into the eggs. Divide the batter between the pans. Give each pan a little shake to prevent a dome from forming in the middle.
8. Bake the cakes for 25 minutes or until they spring back when pressed with a fingertip. Transfer them to a wire rack to cool in the pans for 15 minutes. Turn out onto the rack, peel off the parchment paper, and set the cakes right side up to cool completely.
9. Before serving, in a cold electric mixer bowl with cold beaters, beat the chilled cardamom cream and remaining 1 cup of cream in the mixer at medium-high speed until the cream is soft and holds its shape. Place one cake right side up on a cake stand, and spread half the whipped cream on top.
10. Place half the sliced berries on the cream. Set the other cake upside down on top of the cream and berries. Mound cream on top of the cake and decorate with the remaining berries. Serve the remaining cream separately.
Tomato Soup Cake
-Adapted from Joy of Cooking.
For the cake:
Cooking-oil spray for greasing pan
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup unsalted butter
1 cup sugar
1 10 3/4-ounce can condensed tomato soup
1 cup chopped walnuts or pecans
1 cup raisins
Confectioners sugar, optional
For the frosting (optional):
8 ounces cream cheese, chilled
6 tablespoons unsalted butter, softened
2 teaspoons vanilla
3 cups confectioners sugar, sifted Grated lemon or orange zest, ground cinnamon or any liqueur to taste, optional.
1. Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
2. Using an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
3. If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur.
4. To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting. Serves 8.
For the cake:
Cooking-oil spray for greasing pan
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup unsalted butter
1 cup sugar
1 10 3/4-ounce can condensed tomato soup
1 cup chopped walnuts or pecans
1 cup raisins
Confectioners sugar, optional
For the frosting (optional):
8 ounces cream cheese, chilled
6 tablespoons unsalted butter, softened
2 teaspoons vanilla
3 cups confectioners sugar, sifted Grated lemon or orange zest, ground cinnamon or any liqueur to taste, optional.
1. Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
2. Using an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
3. If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur.
4. To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting. Serves 8.
Almond Berry Layer Cake
-from NYT
Makes 1 large cake
For the cake:
Unsalted butter, for greasing pans
1 tablespoon all-purpose flour, plus more for pans
1 3/4 cups whole blanched almonds
1 1/2 teaspoons baking powder
3 large eggs
2 large egg whites
1 cup sugar
1/2 teaspoon pure vanilla or almond extract
For the filling:
1 pound mascarpone cheese
8 ounces creme fraiche
Finely grated zest of 1 lemon
3/4 cup confectioners' sugar, plus more to taste
1 tablespoon kirsch or amaretto, optional
For assembly:
2 pints mixed berries
Confectioners' sugar, for dusting.
1. For the cake: preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
2. Place 1 tablespoon flour, the almonds and baking powder in the bowl of a mini food processor and pulse until finely ground.
3. Fill a pot -- large enough to set the bowl of an electric mixer in it without the bowl touching the bottom -- with 1 inch water and bring to a simmer over low heat.
4. Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
5. Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and stir to combine.
6. Using a rubber spatula, fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic if not using immediately.
7. For the filling: in a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
8. To assemble: place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
Makes 1 large cake
For the cake:
Unsalted butter, for greasing pans
1 tablespoon all-purpose flour, plus more for pans
1 3/4 cups whole blanched almonds
1 1/2 teaspoons baking powder
3 large eggs
2 large egg whites
1 cup sugar
1/2 teaspoon pure vanilla or almond extract
For the filling:
1 pound mascarpone cheese
8 ounces creme fraiche
Finely grated zest of 1 lemon
3/4 cup confectioners' sugar, plus more to taste
1 tablespoon kirsch or amaretto, optional
For assembly:
2 pints mixed berries
Confectioners' sugar, for dusting.
1. For the cake: preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
2. Place 1 tablespoon flour, the almonds and baking powder in the bowl of a mini food processor and pulse until finely ground.
3. Fill a pot -- large enough to set the bowl of an electric mixer in it without the bowl touching the bottom -- with 1 inch water and bring to a simmer over low heat.
4. Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
5. Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and stir to combine.
6. Using a rubber spatula, fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic if not using immediately.
7. For the filling: in a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
8. To assemble: place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
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