Tag archive for cake

I could tell that summer was fully over and fall was winding to an end when I stopped hearing our friends kid in the morning. Every morning at about 8:00 am Em heads off to daycare. He runs down a nearby flight of stairs hooting and hollering. Then one day about two weeks ago his shenanigans abruptly stopped. The sounds of summer fun were quickly replaced with rain beating against the windows. Alas, winter is here.

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In an effort to not remain indoors for the next 4 or 5 months Scott and I have learned to embrace the wet weather and still head out for our usual weekend adventures no matter what. This is where the chocolate cake comes into play. Who wouldn’t be ok with spending a few hours hiking in the rain if they knew this chocolate coconut pound cake was waiting for them at home.

Don’t judge. You do what you gotta do.

I am calling it Summer Chop Madness, but it seems like most meals around here involve some kind of chopped salad. I’ve been busy shopping at the farmer’s market, as well as my favorite family farm and the best way to use the great selection of fresh veg is with giant salads. I should also mention the crazy heat that we’ve been sweltering in, as I am sure it has had a part in this. On a hot summer evening, a cool salad bowl is just what I want to eat. We’re not talking about a leafy green number – these salads have enough heft to carry a meal. Wedges of newly dug potatoes, handfuls of the best green beans and no end of cucumbers. But more on that later. With all of this talk of salad, I feel I am within my right to bake cake or two.

I have no favorite summer fruit. I cannot be pinned down to just one top pick. I love them all in their turn – the few weeks when each one has a little window of perfection before giving way to the next one on the list. For us, cherries have been enjoying their time to shine. While I can’t get enough of a just-warm cherry clafoutis, like this one, I do have a new cherry recipe to add to the mix this year. I found this amazing recipe for a cherry picnic cake just about the time cherry season was starting. I’ve been baking it on a weekly basis ever since. And now that we are nearing the tail end of our season, I am finally getting around to sharing it with you.

After my first time baking this cake, I spent several evenings standing at the kitchen sink with a dark apron and a box full of cherries to be pitted. You see, this recipe is just as happy with fresh fruit as it is with frozen. I imagine myself pulling this cake out of the oven on a grey winter day, when the smudge of a juicy cherry will make a slice of pound cake seem like the sweetest treat. And all of my cherry pitting efforts will be well rewarded in that moment.

But for now, I’ll be serving thick slices of this cake in the garden or packed up for a picnic. It travels so well and you know you won’t go wrong when you finish off a meal with this treat.

This cake turned out perfectly the first time I made it, so I haven’t changed a thing from the original recipe. I did make one swap, toasted walnuts for the pecans called for in the original recipe. Go with your favorite flavor on that one. And while a 6-inch cake pan may not be in your cupboard, I made do with a 6-inch soufflé dish the first time around. Since then, I added a pan to my collection. I know it is going to be well used!

CHERRY PICNIC CAKE

Recipe by Tara O’Brady via Herriott Grace

Makes 2, 6-inch round cakes

For the cake

2 cups plus 2 tablespoons (256 g) cake flour

1 1/4 teaspoons salt

1 cup (227 g) unsalted butter, at room temperature

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1 1/3 cups (275 g) granulated sugar, plus extra for sprinkling if not using the glaze

4 large eggs

Seeds scraped from a vanilla bean or 2 teaspoons vanilla extract

2 tablespoons thick yogurt or sour cream (not nonfat)

1/2 cup chopped, toasted pecans or walnuts

1 cup pitted dark cherries, fresh or frozen

For the glaze (optional, but recommended)

1 1/4 cups (142 g) confectioner’s sugar, sifted

1/4 cup heavy cream

A pinch of salt

Preheat the oven to 300°F and position a rack in the middle of the oven. Butter two 6-inch round cake pans and line both the bottom and sides with parchment. Butter generously.

Sift flour and salt together in a bowl, set aside.

Combine butter and sugar in the bowl of a stand mixer and cream on the medium-high setting for 8 minutes. Scrape down the bowl regularly. Add the eggs one at a time, beating well after each addition. Add the vanilla. Turn the mixer down to low, mix in the flour in two additions, alternating with the yogurt until just combined. Do not overmix. Fold in the nuts with a spatula. Spread one-quarter of the batter between the prepared pans, then scatter with a few of the cherries. Continue to layer dollops of batter with cherries until finished. Smooth the tops with a spatula, then sprinkle with granulated sugar if you are not planning to glaze the cakes later.

Bake the cakes for about 60 minutes, rotating the pans halfway through baking. They are done when a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 20 minutes before unmolding. Return the cakes to the cool rack and allow to cool, right side up, until completely cool.

If you are making the glaze, whisk together all ingredients until smooth. The glaze should be soft enough to drizzle nicely from a spoon. If more liquid is needed, add more cream one teaspoon at a time. Spoon the glaze over both cakes and allow to set for at least one hour before cutting.

These cakes keep nicely at room temperature for a few days and will look lovely under a cake dome or loosely covered in plastic.

I have had cake on my brain for some time now. The craving goes back to early summer of last year. You see, the summer months around here tend to be birthday ladened months filled with one cake after another starting in April and not ending until September or October. Usually not a year will go by without a slice of cake in May for my Dad, two slices in June, one for Ginger and one for Scott, another slice for me in July and one for my Mom in August… you get the picture.

Perhaps there was some sort of sugar or flour shortage last year but I’m pretty sure that I didn’t get a single slice of cake all summer long and that has left me with a serious cake depletion. To make maters worse, it seems like everyone on the internet is making the most amazing looking layer cakes. I have been saving a list of all the cakes that look totally amazing that I NEED to make and of course eat. Below is a collection of some of my top picks and links to the original photos and recipes.

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I don’t often spend much time regaling you with tales of recipe missteps. It seems like there is not much of a story there, only small oven fires. Of course I do have my fair share of disappointments, recipes that leave me with a pot of something that turns into leftovers for days. I’d rather forget some of those forays. But the truth is, part of the adventure of cooking is that it leads us down some unexpected paths.

The interesting thing about working on a food blog is that I get to be pretty adventurous with my cooking. There are not many meals in constant rotation at our house. Sure, we have our favorites, but more often than not, I am trying out some new recipe in hopes that I might happen upon something pretty or tasty enough to share with you here.

My fridge door is in constant flux with my most recent obsessions. I jostle for magnets and space with my son’s artwork – recipes and paintings side by side in the kitchen. There is a little counter, just the right size to catch the clutter, including a stack of cookbooks that I have been referencing and magazines I’m still reading.

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Whether it is my favorite magazine, a menu ingredient I just can’t shake or Instagram, I am always gathering ideas. Recently, a passing conversation on moonpies inspired a taste-off event – I baked up a batch to compare them to the standard convenience store staple. Goodness, they were delicious. And if you are really patient, I might even share them with you here one day.

Not so long ago, there was a foot of snow outside and it was Valentine’s day. I decided that I needed to bake a cake. With the chill of winter all around me, citrus sounded so good. I wanted something easy – the kind of cake you stir together before dinner without pulling out a mixer and dirtying a stack of bowls. It smelled heavenly in the oven, filling the kitchen with citrusy wafts. And since we were celebrating, I topped it off with a swirl of cream cheese frosting. In the end, it just didn’t up being all I had hoped it would be. As pretty as it looked, I feel like I would have to tweak the recipe before I would be happy sharing it here with you.

Until then, I’ll keep cooking.

Part 2, you might wondered? What is there to follow up on after Tina’s post of the Magic Rose Custard Cake. Well, it started a few months back with an order of new cookbooks. I think I’ve mentioned here before that I tend to be a little behind the times on the newest releases, but only because I’m still cooking through something else! But amongst this particular batch was the amazing book by Aran Goyoaga, of the inspirational food blog Cannelle et vanille. There is a lot I could say about this book and how Aran’s way of gluten free cooking has influenced my kitchen over the past few months. But I am going to cut that story short for now and just tell you that now I have a better selection of flours in my cupboard. And there is nothing dull about variety…

Baking with a new range of flours has been a quite a process for me. While I typically charge headlong into most any new recipe, now I take a step back and wonder if I could make this same dish with different flours. Baking without gluten is a whole new learning curve, blending flavors and textures of various flours to achieve new results. It has added a new level of experimentation to my cooking and a great appreciation of my kitchen scale. So when Tina shared the Magic Custard Cake recipe that appeared on White On Rice Couple’s blog, you can probably guess what I was thinking.

Some careful consideration was given to the recipe before I made my tweaks. First off, this custardy cake has no intention of being a mile-high event. The comfort of this cake is its crepe-y texture, topped with a silky layer of custard and dusted with a snowy finish of powdered sugar. And since ensuring the batter would rise didn’t seem to be an issue, I was off to improvise. Rice flour, coconut flour—what was it going to be?

My first attempt was the chocolate version and it was delicious, so I decided to keep playing with flours and flavors. As you can see, the magic in this cake is the seperation of the three layers of cake, right in the pan while it bakes. A few cakes were made and I may have shared pieces with anyone who would come over with their own plate! What I finally settled on was the coconut custard cake. The slightest hint of coconut flavor in the cake creates a delicious note for me. And while I haven’t tried to make this cake with regular wheat flour, I would wager that most anyone who tastes this cake won’t even miss the wheat flour.

Magic custard cake with coconut
Adapted from White On Rice Couple

½ cup unsalted butter
2 cups milk
4 eggs, separated
1/8 teaspoon white vinegar
1 ¼ cups (150 g) confectioner’s sugar
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½ teaspoon coconut flavoring
1 cup (115 g) super fine brown rice flour
1 teaspoon vanilla extract
Generous pinch of salt

Extra confectioner’s sugar for dusting

Preheat oven to 325°F. Line an 8″x8″ baking pan with parchment paper, leaving a little paper to hang over the edge of the pan.

Gently warm the milk until just warm and set aside. Melt the butter and let it cool a little.

In a medium mixing bowl, beat egg whites until they form stiff peaks, adding the vinegar at the halfway point. Set the egg whites aside.

In a second bowl, beat the egg yolks and confectioner’s sugar until the mixture is a pale yellow. Add the melted butter, water and coconut flavoring and continue to mix until well incorporated.

Mix in the flour and salt. Slowly add milk and vanilla extract; continue mixing until the batter is smooth. Divide the egg whites into thirds and fold in one portion at a time, gently mixing until all of the egg whites are folded in and there are no large clumps of egg white in the mixture.

Pour the batter into the prepared baking pan and bake until the top of the cake is golden, about 50 to 60 minutes. The cake will still jiggle a bit at this point. Allow to fully cool in the pan, maybe even in the fridge, if you are a bit anxious. Once cool, carefully lift out the parchment paper and cake, cut into squares and dust with confectioner’s sugar just before serving.

Hot weather begs for ice cream, don’t you think? And if you find yourself in the camp that cannot say no to trying every flavor you find in your freezer, then this recipe is going to be right up your alley.

Sometime last year, I found this ridiculously easy recipe for an ice cream cake. The premise was simple—find three ice cream flavors you like, smoosh them into a loaf pan and freeze them all together. Then, weather demanding, cut thick slices and try to devour before the heat takes you over. Suddenly, my mind started running wild with possibilities. See, I am that person who has to taste all of the ice cream flavors, even if I cannot commit to adding them to my bowl. And soon it was not just what flavors to pair, but what textures—ice cream and sorbet? Gelato and frozen yogurt? Start to do the math and you’ll see how quickly someone could get out of control with this scenario. The only thing holding me back was a size of my freezer.

But this summer, all of that has changed. I have a separate freezer that has a growing selection of flavors. And as the temperature began to climb, I couldn’t think of anything better to do with my growing supply than to make an ice cream cake. Over the course of a few attempts, my recipe has branched out to include a little bit of what I might have on hand—a leftover piece of cake, an overripe peach, the remaining tablespoons of caramel sauce. These are not problems, these are tasty additions to an ice cream cake.

Of course, there are consideration to be made for texture. If you end up adding too many things that will freeze solid, your cake is not going to be a joy to slice through. So keep your non-ice cream ingredients sliced thin and well-sandwiched between ice cream layers. If you choose to use fresh fruit, mash the berries or chop the fruit into small pieces. And don’t shy away from little flavor layers, chocolate and caramel sauce, especially homemade versions, are especially delicious in these cakes. For my cake, I used a layer of a crème fraîche gelato, along with a lemon custard ice cream. In addition, I added a layer of fresh peaches, a thin slice of leftover raspberry cake, as well as a few mashed raspberries.

And while it seems hard to imagine anything but some fresh fruit combination in the summer, I can’t help thinking about make my own slice of Blizzard heaven with some heavy dose of chocolate or candy. Maybe it is a caramel swirl ice cream and Skor bar bits, or chocolate and a layer of crushed Oreos. And I can’t help but think a thin layer of airy chocolate cake would freeze into something fudgy when layered with ice cream. Go on, tell me I’m crazy!

So without further ado, I leave you with a few ideas of how to put together your own magnificent ice cream cake. Just remember, there is no right and wrong in this recipe—just the flavor combination that speaks to you!

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Summer Ice Cream Slice

3 pints ice cream, your choice

Fresh fruit, optional

Chocolate or caramel sauce, option

Prepare a loaf pan by lining it with plastic wrap. Leave a bit of overhang so you can wrap the cake up once it is complete.

Soften ice cream for the bottom layer. Let sit at room temperature for about 10 minutes, or until it just starts to melt. Cut away the carton and slice the ice cream into three equal slices. Lay the ice cream in the pan and press to smooth it into an even layer. Return the pan to the freezer for about 15 minutes before starting on the next layer.

Repeat with the remaining layers, or add in additional toppings as you wish. Let the cake freeze for about 2 hours or overnight before serving.

It all started when I stumbled on the first raspberries of the season at the farmers market—little baskets of portable summertime. When I first sniffed at them, I was quite sure that I had just identified then next “it” scent. I grabbed a few baskets and carefully brought them home. Sometimes that is no easy task with a bike and a basket of market findings, but I do what I have to do! I had no specific plans, but sometimes you don’t need a plan with a few fresh berries. And when my afternoon of magazine browsing brought me to a certain raspberry cake recipe, everything came together.

Since then, I’ve made this cake a few times. One time with a mix of raspberries and tayberries, one time to share with friends and another time to with my boy. If there is an occasion for a summertime cake, this is the recipe to look to. And while I’ve been tweaking the recipe here and there, it is always a hit. I do expect that it could handle some improvising on the type of fruit added—blueberries, raspberries, blackberries—I think they’d all work just fine. And the little burst of citrus with the berries can do no wrong.

Raspberry Cake

From Sunset’s June 2012 issue

Don’t worry too much if you don’t have the lemon curd on hand. Replacing it with an equal amount of plain yogurt seems to do the trick!

1 cup butter, softened

1 cup granulated sugar

3 large eggs

1/4 teaspoon salt

1 teaspoon vanilla extract

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1/2 cup milk

1/4 cup lemon curd

Zest of one lemon

2 1/2 cups flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

4 3/4 cups raspberries (about 18 oz.)

Powdered sugar, for dusting

Preheat the oven to 325°. Butter a 9- by 13- inch baking pan. In a large bowl, beat butter and granulated sugar until fluffy with a mixer. Beat in eggs, salt, vanilla, yogurt, milk, lemon curd and zest of one lemon, until mostly blended.

Add flour, baking soda and baking powder to bowl and beat until smooth. Spread half of batter in pan and top with half of the raspberries. Carefully spread the remaining batter and top with the rest of berries.

Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Mine took a few more minutes, but keep calm! If the cake begins to brown too quickly, tent with foil. Let the cake cool on a cooling rack for about 1 hour, then dust lightly with powdered sugar. Serve with a little whip cream or ice cream and fresh berries!

What can you make with eggs, milk, sugar, flour, vanilla and nutmeg. Why a Boston Cream Pie of course!

With the much anticipated summer finally here, it may seem like a fruit dessert of some sort would be the natural choice for a dessert but no, I had to make something else. Something light, chocolatey, custardy and all around yummy. To be honest this Boston Cream Pie, which is basically a Boston Cream donut turned into a layer cake, has been on my radar since I first laid eyes on it in the Volume No 6 of Canal House Cooking. Lucky for me when Scott’s birthday came around this year it seemed like the perfect cake fit for the guy who loves himself a good Boston Cream donut. It did not fail to delight.

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One of my favourite columns on the Bon Appetit blog is the Fake it or Make it column. They test homemade items against their store bought counterparts, comparing cost, time commitment and taste. Good times! I personally like the idea of making whatever I can from scratch but sometimes that just doesn’t happen…

Case in point, the other day while at the grocery store I found myself facing a dilemma right out of the fake it or make it column. Cake mix and premade icing were on sale for 1$ and my very eager shopping companion insisting that we needed both items or we would face certain death. I’m not sure what the emergency was all about, but I could only assume that it had something to do with the impending zombie apocalypse that I was hearing about. I guess zombies don’t like chocolate cake?!?! Here I was thinking that guns were your only option against zombies. Anyway, the whole cake and icing thing turned out to be a big decision for me. On one hand I would much rather make a cake from scratch, I’m not sure if it is true, but deep down I feel like a homemade cake is healthier. On the other hand, over 2 years ago I bought two 9″ round cake pans because I was going to start making layer cakes. I still haven’t made a single layer cake. So, in all honesty what was the likely hood that on a Monday evening I was going to head home, make and ice a cake all from scratch. Not likely.
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So into the basket went the cake mix. But I drew the line at canned icing. Zombies or no Zombies I was not eating canned icing. So, I faked the cake and made the icing. Where do you draw the fake it or make it line?

*If you ever find yourself being attacked by zombies and you try to ward them off with a cake and it doesn’t work, it’s not my fault. I’m just throwing out ideas here.

1/2 cup extra-virgin olive oil, plus more for pan
1 cup all-purpose flour, plus more for pan
1/2 cup finely ground toasted almonds
1/4 cup quick-cooking polenta or coarsely ground yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup sugar
2 teaspoons finely grated lemon zest
1/3 cup whole milk
2 cups red or black seedless grapes, rinsed well